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Archive for June, 2012

Kit Kat ice cream

The base is a chocolate malt ice cream. I adapted a recipe from Jeni’s Splendid Ice Creams, which uses corn syrup and cream cheese in their ice cream base instead of eggs. I barely used any heavy cream, only because I didn’t have more than 1/4 cup. The end product was delicious and was perfect topped with chopped Kit Kats. I didn’t bother to look up the technique for the Jeni style ice cream, so I probably did something wrong. The cream cheese melted into the base at the last step and created mini white dots that wouldn’t strain out.

  • 2 oz cream cheese
  • 1/4 tsp fine sea salt
  • 3 cups whole milk, divided  (3 tbsp is mixed with the cornstarch)
  • 2 tbsp cornstarch
  • 1 3/4 cup heavy cream (I didn’t have enough)
  • 3/4 cup sugar (I decreased from 1 cup to 3/4 cup based on the chocolate malt ice cream recipe)
  • 3 tbsp cocoa (mix of dutch processed and regular)
  • 2 oz milk chocolate, chopped (I used a great one from Central Market)
  • 1/4 cup malted milk powder
  • 3 tbsp corn syrup
  • 2 tsp vanilla
  • Kit Kats, for garnish







Chicken cordon bleu burger

So good! I used fresh bread crumbs. It’s important to process them finely and not to use the bigger chunks. I topped with smoked gruyere (Jacob’s favorite cheese now!) and served on toasted sourdough english muffins.
  • 2 slices thin sliced deli ham, cut into small pieces
  • 1 tbsp fresh thyme leaves, chopped
  • 1/2 egg
  • 1/2 cup or so breadcrumbs
  • 1 tbsp dijon mustard
  • 1 tbsp processed onion
  • 1 clove garlic, minced
  • 1 tbsp mayo/mustard/thyme/garlic/processed onion spread (which is spread on bread as well)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 13 oz ground chicken thigh