Lemon Curd & Honey Ice Cream With Gingersnap Cookie Crumble

February 19, 2012 · 19 comments

First things first, the cute little 1/2 pint ice cream maker I found…..WELLLLLL it really didn’t do the job it should.  So the fun $14.00 I spent…..it was kinda a waste!  That being said, there was, sort of, ice cream made in my kitchen.  AND if you have a ROCKIN’ ice cream maker, you can totally enjoy this fun recipe! 

I think lemon curd is the nectar of the gods…that is just my feeling….but seriously you do agree it is AMAZING right?

That little jar of heaven I made a week or so ago, it has made dishes, and bites of sweet treats- the happiest feeling in the world.   Thank you to BigFatBaker for the wonderful no-fail recipe, I now am hooked!  I will be making more lemon curd tonight,  I need to refill that pretty jar of mine!

When I picked up this cute little 1/2 pint ice cream maker, I had my doubts about.  BUT seriously…$14.00 dollars…I had to try right?  It does churn the ice cream, but the bowl does not stay cold enough, so you can’t churn it long enough.  So instead I just kept it in the freezer, and stirred frequently.  It was worth the effort for sure.  The flavors are perfect together!

When I picked up the little ice cream maker, my hubby immediately said, ” I want lemon and honey ice cream!”  Sooooo…what my baby wants, my baby gets!  We agreed adding in some cookie crumble would give the ice cream a great crunch with each bite.

I could have made homemade gingersnap cookies, BUT  time is of the essence.  I have family finally arriving soon, SOOOOO EXCITED! I decided to pick up a fun bag of gingersnap cookies instead.

The recipe I adapted made almost two 1/2 pint containers full.  So you may need to adapt the recipe to the amount your ROCKIN’ ice cream maker makes!

Lemon Curd & Honey Ice Cream With Gingersnap Cookie Crumble
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Recipe type: Dessert
Author: Terra Baltosiewich
Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
Serves: 6
Lemon honey ice cream, with a ginger flavor at the end of each bite!
Ingredients
  • 3 Tbsp lemon curd
  • 1 Tbsp local honey
  • 2 1/2 cups whole milk
  • 1/4 cup sugar
  • 4 Tbsp Gingersnap cookie crumble
Directions
  1. Mix together milk, lemon curd, honey, and sugar. Whisk ingredients until sugar has dissolved. Chill ingredients before placing in ice cream maker. Add in cookie crumble after you have started the churning process with your ice cream.
  2. Enjoy!
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Making lemon curd is fun, but adding lemon curd in your sweet treats is REALLY FUN!  Here is my raisin bran lemon bread, the bread has two different versions for making the treat.

Do you have an ice cream maker?  What is your favorite flavor of ice cream to make?  What is your favorite way to enjoy lemon curd?

Until next time, Come on in, Have a seat,

Hugs, Terra

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Raisin Bran Lemon Bread

February 16, 2012 · 31 comments

There is a trend here in the CafeTerraBlog kitchen, this recipe took me two tries….BUT I ended with some delicious bread!  Remember last week,  it took me two tries to get lemon curd right.  Now I am huge lover of lemon curd, what a gorgeous treat!

Give me a bran muffin of any kind and I am a happy girl!  The other day I found a mango berry bran muffin at Trader Joe’s, what a great flavor combo.  The muffin was perfect with lemon curd slathered on top…..which got me thinking, lemon curd and bran…..

The first try, well I got a little excited about the blackberries I picked up at the store.  I should’ve put only 1/2 of the package in the batter.  So the blackberries went to the bottom, and the bread did not come out nicely.  I had to share the mistake with you, though,  because it tasted fantastic!

For the second try I used raisins instead,  keeping more true to the original recipe.  The recipe I adapted is from the recipe on the Hodgson Mill package.

Raisin Bran Lemon Bread
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Recipe type: Breakfast
Author: Terra Baltosiewich
Prep time: 15 mins
Cook time: 60 mins
Total time: 1 hour 15 mins
Serves: 14
Moist bread that is healthy with every bite, and so easy to make!
Ingredients
  • 1 1/2 cups flour
  • 1 1/2 cups unprocessed wheat bran
  • 1 cup brown sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 1/2 cups raisins
  • 1/3 cup lemon curd
  • 1 1/2 cups hot water
  • 1 egg
  • 1 tsp vanilla
Directions
  1. Preheat oven to 375 degrees F. Grease and lightly flour a bread pan.
  2. In medium bowl, Mix together flour, sugar, baking powder, baking soda, salt, and cinnamon.
  3. In separate medium bowl, combine wheat bran, raisins, lemon curd, and hot water and stir well. Add egg and vanilla and mix.
  4. Mix together the dry ingredients with the wet ingredients.
  5. Pour ingredients in a loaf pan, and bake for 60 minutes depending on oven.
  6. Enjoy!
Notes

My second variation I did with the bread – 1/2 cup fresh or frozen blackberries instead of raisins. 1 tsp cardamom instead of cinnamon, and 1 tsp almond extract instead of vanilla extract.

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I plan on making the first round again, I actually like the almond extract with the lemon curd in the bread.   If you do not have the lemon curd, you could use Greek yogurt instead.

I brought a recipe from the vault, and shared a guest blog over at Asian In America.  I would love for you to stop by, and say hi to Betty Ann!

Do you enjoy bran muffins?  What is your favorite bran muffin?

Until next time, Come on in, Have a seat,

Hugs, Terra

 

 

 

 

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Take 2 – Homemade Lemon Curd

February 11, 2012 · 35 comments

First, I wanted to share some news with you.  Google has made many changes, some of the changes will impact some bloggers like me.  Since I am a WordPress blogger, the Google Friend Connect widget you see on my site will go away as of March 1, 2012.  I have some beautiful followers with the GFC, and would hate to lose them.

I wanted to let you know you can still follow my site in a few other ways.  I have a widget above the Google Friend Connect, it is for Networked Blogs, you can follow me there.  You can subscribe to my blog by following the RSS feeds, the subscribe button is at the top right corner. You can also follow me on Twitter, Facebook, and Pinterest.  AND I also have an option for following my blog via email.

Now time for a new addition to CafeTerraBlog…..We named it ‘My Kitchen Bucket List’

I have so many dishes I dream-wish-hope to make someday!  Well since life is short, no more wishing, hoping, or dreaming…time to make them….all of them!  I will be adding to the list,  so it is a work in progress.

Here is something that has been on my bucket list for a long time, lemon curd.  It may sound easy, and honestly it really is, but you need to be prepared to whisk A LOT!  I followed a recipe (we will keep it unnamed) and it tasted fine…..but was NOT lemon curd, more like lemon spread.  So my sweet blogger friend Cooking with Books reminded me that BigFatBaker had a beautiful recipe.  Her title of the recipe…..No-Fail-Lemon-Curd, and no-fail it was!

Here is BigFatBaker’s No-Fail Lemon Curd recipe! I made a few changes, due to what I had in my house.  However, the recipe is still hers!

If you have not stopped by her site, I highly recommend you do, she has some beautiful, and delicious recipes

No-Fail Lemon Curd
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Recipe type: Dessert
Author: BigFatBaker
Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins
Serves: 8
Thick, rich lemon curd, that can be enjoyed with a spoon, or in a favorite baked good!
Ingredients
  • 1 cup Florida Crystals pure cane sugar
  • 6 tbsp unsalted butter. chilled and cut into pieces
  • 2 eggs, and 2 egg yolks
  • 2/3 cup fresh squeezed lemon juice (I used about 3 lemons worth of juice)
  • 1 tsp grated lemon zest (about 1 lemon’s worth)
Directions
  1. In a large bowl beat together the sugar and butter for about 2 minutes.
  2. Add in each egg separately. Then mix in the egg yolks.
  3. Mix in the lemon juice.
  4. Move this mixture to a small saucepan, and turn your burner to low.
  5. Stir frequently, and once the butter has fully melted turn the temperature up to medium-low.
  6. Stirring constantly, bring the mixture’s temperature up to 170º F, it will be much thicker at this point. Do not let the mixture boil! This process took me about 12 minutes.
  7. Remove from the heat, stir in the lemon zest.
  8. Continue stirring for the next 5-7 minutes, and allow the curd to cool slightly.
Notes

Pour your curd into a container, I chose a pint sized jar, and cover. Allow cooling for an additional 10 minutes on the counter, and then move to the refrigerator. The curd will continue to thicken as it cools, and has a pudding like consistency after it has fully cooled. Your curd will keep for a week in the fridge, and for 2 months in the freezer.

This recipe yields enough curd to fill a pint sized jar, and have 3 or 4 spoonfuls left.

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What is on your kitchen bucket list to make?

Until next time, Come on in, Have a seat,

Hugs, Terra

 

 

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