Savannah Buttermint Ice Cream

Makes about 1 quart

-2 cups whole milk


-1 tablespoon plus 1 teaspoon cornstarch


-1 1/2 ounces (3 tablespoons) cream cheese, softened


-1/2 teaspoon fine sea salt


-1/8 teaspoon turmeric


-1 1/4 cups heavy cream


-2/3 cup sugar


-2 tablespoons light corn syrup


-3 ounces white chocolate, chopped


-8 drops natural butter flavor


-3 to 4 drops pure peppermint essential oil (or peppermint extract)

PREP
Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.

Whisk the cream cheese, salt, and turmeric in a medium bowl until smooth. Fill a large bowl with ice and water.

COOK
Combine the remaining milk, the cream, sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat.

CHILL
Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag, and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

FREEZE
When the ice cream is almost ready to be churned, melt the white chocolate in a double boiler; let cool slightly.

Pour the ice cream base into the frozen canister and turn on the machine. Drop the butter flavoring and peppermint through the opening in the top of the machine. Slowly drizzle in the melted chocolate; it will form into flecks in the churning cream. Continue to spin the ice cream until thick and creamy.

Pack the ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

Sugarbaby's Ginger Cookies

-These ginger cookies have a more intense spicy flavor than the previously posted "Ensley's Ginger Cookies." They are delicious!
Yield: 30 cookies

Ingredients:

-2 cups unsalted butter, room temp.

-2/3 cup sugar

-1 cup brown sugar

-3/4 cup molasses

-2 eggs

-4 ½ cups flour

-2 tsp. baking soda

-2 Tbs. ground ginger

-2 tsp. cinnamon

-1 tsp. ground cloves

-1/2 tsp. nutmeg

-1 tsp. salt

-1 tsp. white pepper

-1 cup chopped crystallized ginger

-1 cup sanding or turbinado sugar

-Preheat oven to 350 degrees.

-In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, white sugar, brown sugar, and molasses until light and fluffy. Add the eggs, one at a time, incorporating well after each addition.

-In a separate bowl, whisk together the flour, baking soda, and six spices. With the mixer on low speed, gently add the flour mixture. Be very careful not to overmix; stop the mixer just as you are positive that the flour is completely incorporated.

-Fold in the crystallized ginger and chill the dough, covered, for a few hours or overnight.

-Using a large cookie scoop, scoop the cookies and dip them in sanding sugar so that they are completely coated. Place the cookies on a parchment-lined sheet pan, spacing them 2 inches apart to allow for spreading.

-Bake for about 15 minutes. The cookies will crack a bit but should still be soft in the middle. Place on wire racks to cool. 

Marshmallows

Ingredients:

-3 Tbs. unflavored gelatin

-1/3 cup water

-2 cups sugar

-1/2 cup corn syrup

-1/2 cup hot water

-2 egg whites (optional)

-1/2 tsp. salt

-1 tsp. vanilla bean paste

-In the bowl of an electric mixer fitted with the whisk attachment, add the gelatin and pour the 1/3 cup water over it. Let it rest there on the mixer stand until the sugar syrup is ready. Make sure the gelatin is completely saturated with water before you add your sugar syrup. Also make sure that the whisk attachment is already in place, because once the syrup gets to temperature, you won’t have time to do this without burning yourself.

-In a heavy saucepan over medium-low heat, combine the sugar, corn syrup, and hot water. Melt the mixture until the sugar has completely dissolved. Raise the heat to medium-high and allow the mixture to boil. With a damp pastry brush, wipe down the sides of the pan to prevent stray sugar crystals from forming. Clip on a candy thermometer and heat to 250 degrees.

-At the same time you’re heating the sugar syrup, beat the egg whites with the salt until they hold a stiff peak in a separate bowl. Set egg whites aside.

-Bring the hot sugar mixture to the bowl of the stand mixer. Set the mixer speed to medium-low and slowly add the hot sugar mixture, gently pouring it down the side of the bowl to avoid both splashing and scorching the gelatin.

-Raise the mixer speed to high and beat until the mixture has started to stiffen and has doubled in volume. Add the egg whites, if using, and the vanilla paste. Mix until light, white, and fluffy. At this point, you’ve got options:

-Option 1: Plain

-Cover a sheet pan with aluminum foil and sprinkle the foil with ½ cup cornstarch, making sure to cover every inch. Spray a plastic spatula with nonstick spray and scoop the entire marshmallow mixture onto the sheet pan. Using an offset spatula, also prayed with nonstick spray, smooth the marshmallow out into an even layer. Work fast, because it tightens up quickly. Let the marshmallow dry for at least 4 hours or overnight. Using a very sharp knife, a pizza cutter, cookie cutters, or scissors-each sprayed with nonstick spray- cut the marshmallow into bite-sized pieces. Dredge each piece in cornstarch, making sure each cute edge is covered. Store in an airtight container for up to 2 weeks.

Option 2: Shapes

-Pipe marshmallows in a piping bag with different shaped tips. Pipe Peeps, roll in dyed sugar.

Option 3: Flavors

-Add 1 tsp. of extract to the marshmallows at the end of mixing.

-Raspberry- replace the initial 1/3 cup water with ¼ cup raspberry puree and ¼ cup water. Also, add 1 extra teaspoon of gelatin.

-Chocolate- replace the initial 1/3 cup water with ½ cup warm hot chocolate that’s been combined with ¼ cup of unsweetened cocoa powder. Add 1 extra teaspoon of gelatin. Dredge in cocoa powder instead of cornstarch.

-Maple- Replace granulated sugar with an equal amount of maple sugar.

-Add-ins- Add nuts, toasted coconut, chocolate chips, peppermint, etc. after you’ve added the egg whites.

-Peanut butter- Add 3 Tbs. smooth peanut butter with the gelatin and proceed as your would for regular marshmallows. This version may need to set for a longer time.

Banana-Caramel Ice Cream

Makes 1 ½ quarts

Ingredients:

-4 large egg yolks

-1 ⅔ cups sugar, divided

-1 ⅔ cups whole milk

-1 ⅔ cups plus ½ cup heavy cream, divided

-3-4 very overripe bananas, mashed (about 1 ½ cups)

-1 tsp. vanilla

-1 tsp. salt, divided

-¼ cup water

-1 Tbs. light corn syrup

-½ stick cold unsalted butter, cut into small pieces

-Vigorously whisk together egg yolks and ⅔ cup sugar in a medium bowl until pale yellow and slightly fluffy, about 2 minutes. Meanwhile, bring milk and ⅔ cup cream to a boil in a medium saucepan. Remove from heat, and gradually whisk into egg mixture. Pour mixture into pan, and cook over medium-high heat, stirring constantly with a heatproof spatula, 1 minute. Reduce heat to medium and cook until thick enough to coat the spatula, about 1 minute (do not let boil). Pour custard into a bowl set in a larger bowl of ice water, and let cool, stirring occasionally. Puree bananas with half the custard in a blender until smooth, and transfer to bowl with remaining custard. Stir in vanilla, ¼ tsp. salt, and 1 cup cream until combined and pour through a fine sieve into another bowl. Refrigerate until cold, at least 2 hours but preferably overnight.

-Place water, corn syrup, and remaining sugar in a medium saucepan. Bring to a simmer over medium heat, swirling pan occasionally (do not stir). Raise heat to high, and continue to cook in same manner until mixture turns deep amber, about 7 minutes more. Remove from heat, and slowly pour in remaining cream. Add remaining salt, and simmer caramel 1 minute. Place pan in a bowl of ice water, and let cool until warm but not hot. Remove from ice bath, and whisk in butter, a few pieces at a time, until fully incorporated. 

-Place a 9x9 pan in freezer at least 10 minutes. Freeze custard in an ice cream maker according to manufacturer's instructions. Spread ⅓ of caramel (it should be fluid but just barely warm; reheat slightly if necessary). Swirl caramel into ice cream with a wooden skewer. Repeat 2 more times until all the ice cream and caramel have been used. Freeze until firm, at least 4 hours and up to one day.

Vanilla Bean Pastry Cream

6 egg yolks

1/2 c sugar

4 tbsp cornstarch

1 tsp vanilla extract

pinch of salt

1 c milk

1 c heavy cream

1 split vanilla bean

Beat eggs, sugar, cornstarch, vanilla, and salt until light and fluffy.

In a heavy saucier over medium-high heat, bring the milk, cream, and vanilla bean to a boil.

Take the vanilla bean out (save it for your vanilla sugar).

Carefully pour the hot mixture into the egg mixture. (very carefully and turn the mixer to low, but you will need to keep it mixing while pouring)

Scrape the bowl down and keep mixing for another minute.

Pour the mixture back into the same saucier (but cleaned).

Over medium-high heat, whisk the mixture until it gets thick like mayonnaise. (it seems to happen all at once, so don’t stop mixing or step away)

Sieve the mixture into a bowl to make sure its completely smooth.

Cover with plastic wrap (touch wrap to the cream) and place in fridge until you’re ready to use.

Wild Blueberry Pie

Makes 1 9-inch pie

Ingredients:
-1 batch of Easy Pie Dough
-3 pints blueberries
-Zest and juice of 1 lemon
-1 cup sugar
-1/4 cup cornstarch
-1 tsp. vanilla extract
-1/2 tsp. fresh nutmeg
-Pinch of salt
-1 Tbs. Crust Dust (equal parts sugar and flour) 
-2 Tbs. unsalted butter cut into tiny pieces
-Egg wash (1 egg whisked with 2 Tbs. water) 
-Sanding/Turbinado sugar for sprinkling

-Divide the dough into halves and return one piece to the refrigerator. Roll the remaining half into a circle approximately 11 inches in diameter, use it to line a 9-inch pie plate, and chill it while you make the filling.
-Sort through, destem, wash, and dry the blueberries. Toss them in a bowl with the lemon juice and zest.
-Stir together the sugar, cornstarch, vanilla, nutmeg, and salt. Gently stir the sugar mixture into the blueberries to coat them evenly.
-Remove the bottom crust from the fridge and sprinkle it with an even layer of Crust Dust. Add the blueberries and dot the top of the fruit with the small pieces of butter.
 -Preheat the oven to 350 degrees. Remove the second piece of dough from the fridge and roll it into a 10-inch round. Cut it decoratively or make a simple vent. Place it on top of the blueberries. Tuck the edges in between the pie plate and the lower crust and crimp the edges together.
-Brush the top crust with the egg wash and sprinkle it with sanding or turbinado sugar. 
-Bake for 55 minutes, or until the top crust is dark golden brown, the filling is bubbling, and the bottom crust has browned.

Easy Pie Dough

Yield: 1 double-crust pie

Ingredients:
-2 cups flour, cold
-1 tsp. salt
-1 Tbs. sugar
-12 Tbs. unsalted butter, cut into small
pieces and chilled in the freezer for 10 min.
-4 Tbs. shortening chilled in freezer for 10 min. 
-1/2 cup ice water
-1 tsp. lemon juice
-In the bowl of a food processor fitted with the blade attachment, pulse together the flour, salt, sugar, butter, and shortening until the mixture resembles cornmeal.
-In a small bowl, stir together the ice water and the lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape. 
-Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, cover the dough with plastic wrap, and let it rest in the refrigerator for at least 20 minutes.

Fruity Taffy

Ingredients:

-1/2 cup water

-1 Tbs. cornstarch

-2 cups sugar

-1 cup corn syrup

-1 tsp. glycerin (optional to

  make it smooth and pliable)

-1/2 tsp. salt

-2 Tbs. unsalted butter

-1/4 tsp. baking soda

-1 tsp. fruit extract (lemon, raspberry, orange, etc.)

-2 drops food coloring (optional

-1 tsp. citric acid (optional for tart flavor)

-In a bowl, combine the water and cornstarch and stir until the cornstarch has completely dissolved into the water and it resembles milk.

-Pour the mixture into a heavy saucepan along with the sugar, corn syrup, glycerin, salt, and butter. Stir with a wooden spoon over medium heat until the sugar is completely melted.

-Attach a candy thermometer, stop stirring, and raise the heat to medium-high. Cook until the temperature reads 250 degrees.

-Remove the pan from the heat and immediately stir in the baking soda.

-Pour the sugar mixture onto a prepared surface (the back of a sheet pan, a marble slab, or a silicone baking mat) sprayed with nonstick spray.

-Using a bench scraper or two spatulas, also sprayed with nonstick spray, immediately start folding the outer edges of the sugar syrup into the middle. (The syrup is runny when it’s first poured out and you’ll naturally want to catch it to stop it from dripping onto the floor.) Keep putting the scraper underneath the outer edges of the syrup and folding it over. It will start to cool and thicken after a few turns.

-When the syrup is no longer runny, add the extract along with the coloring and citric acid (if using) and start the folding process again, occasionally spraying your work surface and your bench scraper with cooking spray to prevent sticking.

-Once the taffy is cool enough to handle, spray your hands with nonstick spray-or put on some latex gloves and spray them, too-and start pulling the taffy. Pull and bring the ends together. Pull and bring the ends back together. Keep pulling until the taffy is almost impossible to pull anymore and it starts to lighten in color.

-Place the pulled taffy on a sprayed work surface. Pull one end and start to gently twist until the diameter is about ½ inch thick. Using nonstick-sprayed scissors, cut the taffy into 1-inch pieces, placing them onto a piece of wax paper.

-Wrap your finished pieces in wax paper. Store in an airtight container in a cool, dry place for up to a week.