What a crazy week this has been! I am the king of procrastination, and it seem s like I’ve scheduled everything for these last two weeks before school officially opens. The good news is at the end of these two weeks I will have accomplished a great deal. The bad news is I have so very very much to do to get to that point! But you know what, it always gets done, so why do I worry…..sigh
I do work better under pressure, I think it’s a chef thing. I have taken a few deep breaths this week and I’m happy to say that I’ve been living in the moment. And as Doris Day once said Que Sera Sera, what ever will be will be ( I know too many of you are asking, whose Doris Day?) But enough of that, I know why you’re here today!
It’s Guest Post Friday! Woo Hoo!! Today my friends it’s my pleasure to introduce another Philadelphia blogger to you (we’ll a transplanted one), Kelly from Kelly Bakes. I first meet Kelly at a Google meeting in Philly that was organized to get Philadelphia bloggers working more with Google reps in the city. I am so glad I went to that meeting and if you have a Google office in your city, I urge you contact them, they can offer so much help and guidance!
I also got to spend some time talking with Kelly at The Big Summer Potluck, what an incredible event that was! (That’s where they taught me to breathe and live in the moment….sigh….baby steps)
As you can guess from the name of Kelly’s Blog, Kelly Bakes the girl bakes!! Or as Kelly puts it, “one girl, one blog, one dream, one unending supply of butter” . You gotta love that! When you visit Kelly Bakes, you’re going to find a delicious assortment of sweets, from Yogurt Cardamom Donuts to her Peanut Butter Bacon Nutella Cookies. But whatever you do find, I can promise you it’s going to be worth the calories!
So sit back, relax, put your feet up and let your belt out, as I give you……..
Well, hello there! I’m so glad to meet you and so thankful to Chef Dennis for inviting me to guest post this week. I’m Kelly, of the blog kellybakes. As I’m sure you guessed by the title, my blog is about what I bake. More than that, though, it’s an effort to blend together my two biggest passions: writing and food. In 2009, my heart was torn between graduate school in English and culinary school for pastry, and in the end, I went the way of words and writing over breads and baking. Though I didn’t pursue pastry professionally, baking still plays a huge role in my life. It’s how I express my emotions and my blog is my way of putting words to the feelings behind what I make. I might not always have a recipe, but my hope is that we can relate through words, experiences & food!
As I mentioned, I’m a bit of an emotional baker. For the past few months, I’ve been in a funk. I’m normally bubbly, extroverted, animated and annoyingly optimistic. Lately, I haven’t exactly hit those marks. Normally when I get in a rut, I call my older sister, Amy, to make me feel better. She’ll start by making fun of me [in that loving, sisterly way], move onto a serious dose of reality that makes me count my blessings and remember all my good qualities and then we finish up the conversation with so much laughter that our faces hurt and one of us gets a stomachache.
Unfortunately for me [but fortunate for her!], my sister was on vacation last week celebrating her fifth wedding anniversary, meaning I was left to cheer myself up. Rather than sitting alone listening to Dashboard Confessional, eating my feelings and feeling sorry for myself, I dragged myself into the kitchen for some much needed culinary therapy. I figured, if I was going to eat my feelings anyway, I might as well skip the store-bought ice cream, make something delicious and get the perks of cooking!
It was too hot to turn on my oven, so I decided to flip on my ice cream maker instead. This recipe is completely inspired by my sister. Her favorite flavor is lemon and her wedding cake had the most delectable lemon cake with a delicate lemon mousse filling. So, to celebrate her anniversary, I ate this in her honor (or, at least that’s what I told myself two bowls later!).
I adapted this recipe from Jeni’s Ice Cream base. Her recipe calls for a small amount of cream cheese, but I love the flavor of lemon and mascarpone together, so I used that instead (and added a bit more). A number of ice cream recipes will call for a combination of whole milk and heavy cream, but because of the fat content in mascarpone, I substituted half and half instead. If you want a truly rich, decadent ice cream, feel free to stick with heavy cream—it’s just a bit too rich for me!
Lemon curd on its own packs a delicious tart punch, but here the flavor is mellowed by the rich mascarpone. The texture is creamy without being icy thanks to corn syrup and the flavor is decadent without being too rich. It would be perfect topped with raspberry sauce or crumbled gingersnaps for a pop of flavor. If you need a bit of indulgence, give the recipe a try!
- 2 cups whole milk
- 1 1/2 Tbsp . cornstarch
- 1 cups ¼ half and half
- 2 Tbsp light corn syrup
- tsp ¼ salt
- 4 oz mascarpone cheese room temperature
- 1 cup lemon curd**
- Prepare an ice bath in a large bowl.
- Make a slurry by combining the cornstarch with ¼ cup of the whole milk. Set aside.
- In a 4 qt saucepan, whisk half and half, corn syrup, remaining whole milk and salt. Bring to a boil over medium heat. Cook for 4 minutes.
- Stir cornstarch slurry into boiling milk mixture.
- Return to a boil and cook until the mixture is thickened, approximately 2-3 minutes. Remove from heat.
- Place mascarpone in a bowl. Whisk to soften.
- Slowly pour hot milk mixture into the bowl with mascarpone, whisking vigorously to break up any lumps.
- Place bowl over ice bath to chill.
- Once chilled, pour into ice cream maker and process according to your ice cream maker’s instructions.
- Once the ice cream pulls away from the sides of the machine, add in lemon curd. Churn until no yellow streaks remain.
- Transfer ice cream into a storage container and freeze until set, about 3-4 hours.
- Before serving, let ice cream sit for a few minutes to soften. Enjoy!
What a wonderful blend of flavors in that Ice Cream! I’m so lucky that my ice cream maker only makes a little over a quart, because if I made that Ice Cream I would be tempted to eat it all! Now before you forget, head on over to Kelly Bakes, and say hi to Kelly! Just remember to tell her Chef Dennis sent you!
Have a wonderful weekend my friends!