Walkers Scottie Shortbread and Honey Sea Salt Ice Cream

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Walkers recently sent me a box of these adorable shortbread cookies shaped like Scottie dogs! How cute are they? The Chocolate Scottie Dog Shortbread is Walkers newest shortbread cookie. These delicious and adorable cookies along with the pure butter Scottie Dog Shortbread are among the best selling cookies Walkers offers. Walkers donates part of the proceeds from every purchase of either flavor of the Scottie Dog Shortbread to the ASPCA. When you buy these you get not only get a  great shortbread cookie but also help raise money for the ASPCA. What could be better?!

The Chocolate Scottie Shortbread cookies are very tasty but I have to admit the pure butter one are my favorite but only because I  have a West Highland White Terrier. Her name is Maisy and she kindly allows me the privilege of being her owner. If you've ever owned a Westie, then you know what I'm talking about! Anyway the Pure Butter Scotties remind me of Maisy so I couldn't help falling for them!

Westie love!

What's the best way to enjoy these cookies?? Well it's officially summertime so I say time to break out those ice cream makers! This honey sea salt ice cream is sooo easy to make and tastes positively divine! It's the perfect accompaniment to either the Pure Butter Scottie or the Chocolate Scottie Shortbread.

Honey Sea Salt Ice Cream
Makes 1½ quarts
Source: adapted from Cuisinart 

1 cup whole milk, cold
½ cup honey
2 cups heavy cream, cold
2 teaspoons vanilla paste or extract
pinch of sea salt

Mix the milk and honey together in a medium bowl until the honey is fully mixed in.Stir in the cream, salt and the vanilla.
Pour the mixture into the frozen bowl of an ice cream maker and churn the mixture until thickened, about 30 minutes. Place churned ice cream in another freezer safe container and freeze for several hours, preferably over night before serving. For serving: drizzle the top of the scooped ice cream with a little honey and add a tiny pinch of sea salt...heaven!

These Walkers Scottie Shortbread Cookies are also perfect with a cup of hot tea!

GIVEAWAY!
Walkers is offering you a chance WIN a Scottie Dog Tin filled with Scottie dog shortbread cookies! One  reader win be given a tartan tin filled with 18 Scottie Dog shortbread cookies. Just leave a comment below and your entered to win!!

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This giveaway will end at midnight Friday June 28, 2013. One lucky reader will be notified by email so be sure to leave an email address with you comment. This giveaway is limited to U.S. residents only.

PROMO CODE: Free shipping for Half Baked readers!!

Until June 28, you can receive FREE SHIPPING on any Walkers orders of $25 or more. Additionally, when you purchase the Scottie dog cookies or tin during this time frame, Walkers will also donate an extra dollar to the ASPCA. Just go to the Walkers site here and use the promo code HBBSCOTTIES
**UPDATE** Walkers has kindly extended free shipping on all orders of $25. or more to all Hal Baked Readers  until July, 5!! Don't miss out!

Peachy Keen Ice Cream

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I got some peaches this week from "the peach guy". If you lived in my town you'd know exactly who I'm talking about. He's the guy with a roadside stand and all he sells is peaches. Every year from about mid-June till the end of August, he sets up his tent on the side of a busy road, sells only peaches, and is know as "the peach guy". Well I heard from various people that the peach guy had great peaches this year. So of course I had to go check it out. The peaches are really great this year, everything you want in a peach, sweet, peachy, and totally delicious. If you lived where I live or anywhere at all in the South, then you'd also know that it's been about 1000 degrees for several weeks now. Ok, that's a slight exaggeration, it's just felt like it 1000 degrees. It's been too hot for cooking much of anything. Uncooked, cold or frozen are the only appetizing foods to me this time of the year. What better to do with fabulous fresh peaches, then to make some ice cream.
I usually turn to David Lebovitz and The Perfect Scoop,  when I'm looking for a great ice cream recipe. He's my "ice cream guy." I especially like his fruit based ice cream recipes because they let the fruit be the star. I wanted an ice cream that would let these peaches shine. His peach ice cream sounded like a winner and didn't involve much actual cooking so no need to stand over a hot stove. That was definitely an added bonus!

Peach Ice Cream
(Printable recipe)

Source: David Lebovitz, The Perfect Scoop, adapted

4 large ripe peaches
1/2 cup water
3/4 cup sugar
1/2 cup 0% fat Greek yogurt
1 cup heavy cream
1/4 tsp vanilla extract
A few drops of freshly squeezed lemon juice.

Beautiful ripe peaches!

Cut into chunks

Peel the peaches, slice them in half, and remove the pits.  Cut the peaches into chunks and cook them with the water in a medium, nonreactive saucepan over medium heat, covered, stirring once or twice, until soft and cooked through, about 10 minutes.

Adding the sugar

Remove from the heat, stir in the sugar, then cool to room temperature.
Puree the cooked peaches and any liquid in a blender or food processor with the yogurt, heavy cream, vanilla, and lemon juice until almost smooth but slightly chunky.

Turing it into ice cream!

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. If you want firmer ice cream, remove from ice cream maker and freeze for several hours or overnight.
The original recipe called for sour cream, but I had Greek yogurt on hand and substituted that for the sour cream. I think it gave the ice cream a nice tangy flavor. I also topped mine with some chopped pistachio nuts. I love the salty crunch they add to the ice cream.

I don't know how the term "peachy keen" came to be, but it means something is really wonderful and I think it describes this ice cream perfectly!

Super Meyer Lemon Ice Cream

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Meyer lemons were on sale this week at the grocery store so of course I couldn't leave without a bag of 6 or 7 of these beauties! I recently became the proud owner of two Meyer lemon trees so hopefully next year I'll be picking them from my own backyard. In the meantime however, I couldn't resist bringing these home with me. After buying them I had to decide what I wanted to do with them. Oh the possibilities! I came across this article in the LA Times for 100 things to do with Meyer lemons. I'd like to try every single one of them. With my two trees, I just might get the chance! One of the suggestions they listed was for Meyer lemon ice cream. They had a link to a recipe, but I didn't have everything it called for so I decided to look to David Lebovitz, my ice cream guru. He had a recipe for Super Lemon Ice Cream that not only sounded wonderful but was also quite simple to make. So I decided I'd try my Meyer lemons in this recipe. I replaced the regular lemon juice with Meyer lemon juice. Meyer lemons are a little milder than lemons and I wanted the ice cream to have a real lemony punch so I added a bit more zest in mine. I think this ice cream has a great balance of tart and sweet.



Ingredients

3 teaspoons lemon zest (I used a little more than a Tablespoon of Meyer lemon zest)
1/2 cup sugar
1/2 cup Meyer lemon juice
1 cup milk
1 cup heavy cream
1 pinch salt

Zest lemons directly into food processor. Pour in sugar and process until the sugar is faintly lemon-colored and the zest is finely ground.

Juice the lemons and straining out any seeds. Pour the measured juice into the sugar/zest mixture. Blend until the sugar dissolves.
Add half and half and blend.Chill for about an hour; the product may break up, but just stir it back together. Freeze in an ice cream machine according to manufacturer's directions.

For Easter we had a strawberry and rhubarb sauce to go with our cake. I had a little left over and topped the ice cream with the sauce. The flavors were perfect together.

Chocolate Valentino Cake

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The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef.
We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

This month's Daring Baker challenge was to make Chocolate Valentino cake and ice cream. The cake is flourless chocolate cake and we had the choice to make ice cream as an added challenge.
I made individual cakes on top of a caramel sauce topped with toasted coconut. I added a bit of cinnamon to the ice cream. This was a really fun and tasty challenge! Thanks Dharm and Wendy! Check out all the other daring baker's here.
Preparation Time: 20 minutes
16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
5 large eggs separated

1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
3. Separate the egg yolks from the egg whites and put into two medium/large bowls.
4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).
5. With the same beater beat the egg yolks together.
6. Add the egg yolks to the cooled chocolate.
7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. {link of folding demonstration}
8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C
9. Bake for 25 minutes until an instant read thermometer reads 140F/60C.
Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.
10. Cool cake on a rack for 10 minutes then unmold.

Since this was cake was called Valentino, I couldn't resist making one in a heart shape.
Wendy's Ice Cream Recipe
Vanilla Philadelphia Style Recipe
Preparation Time: 5 minutes
2 cups (473 ml) of half and half (1 cup of heavy cream and 1 cup of whole, full fat milk)
1 cup (237 ml) heavy cream
2/3 (128 grams) cup sugar
Dash of salt
1 (12 grams) tablespoon of vanilla
I added 1/2 tsp of cinnamon to mine
Mix all ingredients together (we do this in a plastic pitcher and mix with an emulsifier hand blender-whisking works too).
Refrigerate for 30 minutes or longer
Mix in your ice cream maker as directed.

Pomegranate gelato

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The folks at POM Wonderful recently contacted me and asked if I'd like a free sample of their pomegranate juice. Umm... let me see...Yes!!! You don't have to ask me twice! I love the stuff and you want to give me some, FREE! Okay, I'll take off your hands;)
We almost always have a bottle of juice in the fridge. It's not only delicious but incredibly good for you as well. It's an antioxidant superpower and has been shown to improve heart health as well. Check out all of the amazing health benefits of pomegranate juice here.
Yesterday I opened my door and found a FedEx package sitting there. I couldn't recall ordering anything, but the box had my name on it. Then I saw the POM label! Inside the box was and entire case of pomegranate juice!! I was so excited, like I'd won some kind of food lottery. I guess I'm easily thrilled, but really how cool is this:

Thanks POM Wonderful!! Now to figure out what to make with all that delicious juice.

Way back sometime near the beginning of December, I sent hubs to the grocery store to pick up something I needed for dinner. I know that in doing this that I'll end up with not only what I sent him to get, but more than likely, several kinds of mustard and at least one bottle of hot sauce. He claims we can't have enough mustard and there's always some new variety he wants to try. Same thing with the hot sauce. On this particular occasion he mentioned on the way out the door that he was going to get some Haagen Daz Fleur de Sel caramel ice cream. I introduced him to this amazing ice cream shortly after he'd returned from Iraq and it was love at first bite. When He got home from the store and began putting away the various mustards and hot sauces he'd purchased, explaining the need for each one. He told me that unfortunately the store didn't have the Fleur de sel ice cream so he gotten the Haagen Daz Pomegranate Chip instead. After tasting it we were not disappointed at all in the substitution. It was just as delicious. Anyway when I got the case of juice from the POM people, I knew right away I knew I wanted to try to recreate that pomegranate ice cream.

Ingredients:
1 1/4 cup POM Wonderful pomegranate juice
3/4 cup granulated sugar
1 1/4 cup heavy cream
3 ounces of dark chocolate, roughly chopped
Combine the juice and sugar in a small, non-reactive pot and bring to a simmer. Continue to simmer, uncovered, for about 10 minutes. It will become slightly syrupy. Set aside to cool completely. When the resulting pomegranate and sugar syrup has cooled, whisk in the heavy cream and refrigerate until very cold about 2 hours. Churn according to ice cream machine's instructions. Add the chocolate pieces in the last five minutes of churning. The gelato will still be very soft at this point. Put ice cream into a freezer container and freeze for another several hours or overnight to get the perfect texture.


Okay so maybe this recipe defeats the heart healthy part, but it's so good! Stay tuned for more recipes/ideas for pomegranate juice. Coming soon pomegranate vinaigrette...

Blueberry Ice Cream

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This is the blueberry ice cream we had at our last farm dinner. I used blueberries from our farm. They are small but very flavorful. This makes a very creamy ice cream. A full fat yogurt can be substituted for the half and half to make an equally delicious frozen yogurt.

Ingredients:
2 cups fresh blueberries or frozen blueberries (See Note)

3/4 cup water

1 cup sugar

1 cup half and half

1 Tbs. fresh lemon juice

2 tsp vodka (optional)

Directions:
In a heavy 2-quart saucepan over medium-high heat, combine the fresh blueberries, water and sugar. Bring to a boil, stirring occasionally to help dissolve the sugar. Reduce the heat to medium and simmer for about 1 minute. Remove from the heat and let stand for 30 minutes to steep.

Transfer the blueberry mixture to a food processor and process until smooth, about 1 minute. Strain through a fine-mesh sieve into a bowl and stir in vodka. Cover and refrigerate until chilled, at least 3 hours or up to 24 hours.

Add the cream and lemon juice to the blueberry puree and stir to combine. Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart.

Note: If using frozen blueberries, make the sugar syrup by combining the water and sugar in a saucepan, bringing the mixture to a boil over medium-high heat, and cooking it until clear, about 1 minute. Put the frozen blueberries in a heatproof bowl and pour the syrup over them. Let cool and then transfer to the food processor. Proceed with the recipe.