Shortbread Blood Orange Tartlets with Bourbon Butterscotch Ice Cream

“This ice cream kicks the pants off of that new hipster ice cream place that just opened up in my neighborhood!” My sisters came to visit this weekend and I wanted to make them something special...something really special. One of them lives in West Philly and she was mentioning this new “hipster” ice cream place that just opened up in her neighborhood - it’s supposed to be all the rage with unique and off-the-wall flavors combinations. That got me thinking about making ice cream again. I have made many many ice creams and tried many many recipes, and all of them seem to fall short: too icy, too dense, bland, etc. Each of these bad recipes has taught me something about making ice cream in general and finally, with this Bourbon Butterscotch ice cream, I think I have finally developed a winning recipe.

The next issue was the blood orange tartlets. I poured over the internet, searching for inspiration. All citrus-filled tart/pie recipes I found used the citrus in a curd and were served cold. Nobody likes a cold tart with ice cream. Ice cream should be served over something warm so it melts and melds with the treat it is sitting atop. Then I began looking through my stack of old family recipes. I found this recipe given to me by my mother-in-law for maple syrup pie and that got me to thinking…

I think I’ve adapted that favorite family pie recipe into something special, but I’ll let her be the judge of that next time she comes for a visit...

What You’ll Need:

For the Ice Cream

4 tablespoons unsalted butter

1 cup packed brown sugar

1 tablespoon molasses

½ teaspoon fine sea salt

2 ¼ cups heavy cream (divided in ¾ cup and 1 ½ cups)

1 tablespoon vanilla extract

2 tablespoons bourbon

1 cup whole milk

4 large egg yolks

For the Shortbread Tart Crust                                    

1 cup flour

⅓ cup confectioners sugar

⅛ teaspoon fine sea salt

½ cold, unsalted butter

1 tablespoon whole milk

For the Blood Orange Filling

2 cups fresh squeezed blood orange juice (about 8 blood oranges)

½ cup brown sugar

3 tablespoons cornstarch

3 tablespoons cold water

2 tablespoons unsalted butter

1. First, let’s make the butterscotch for the ice cream. In a large saucepot, melt the butter over medium heat. Once the butter is melted, add the brown sugar and salt. Stir with a spatula until the sugar is completely coated with the butter. Continue to stir for about 5 minutes until the sugar is melted. Make sure you get the corners of the pan as you stir. When the sugar is completely melted, add the cream, vanilla and bourbon. The mixture bubble and fizz violently so be careful not to get it on your skin. Whisk the mixture for 10 minutes and bring it to a boil. While gently whisking, let the mixture boil for about 3 to 5 minutes. Remove from the heat and let stand while we prepare the custard for the ice cream.
2. Using an electric mixer or whisk, beat the egg yolks on medium speed until thickened and light yellow, about 3 minutes with an electric mixer. Next, heat the cream and milk in a medium saucepot over medium heat until tiny bubbles appear at the edges and the milk starts to steam (this is called scalding). Whisking the egg yolks constantly, pour ¼ of the cream mixture over the whisked eggs yolks. Continue to whisk until the egg yolks are completely incorporated. Return the egg yolk and cream mixture back to the saucepot. Cook and whisk over medium-low heat for about 5 minutes until the mixture can coat the back of a spoon. You should be able to draw a line with your finger through the custard and the line should stay sharp and not ooze back in on itself. Remove from the heat and whisk in the butterscotch. Pour the custard into a tightly sealed tupperware (like pyrex) and refrigerate overnight. The next day, pour the custard into your ice cream maker and follow manufacturer's instructions.
3. Now let’s get down to business - the tartlets. First, let’s make the shortbread crust. Combine the flour, confectioner’s sugar and salt in the bowl of a food processor or large bowl. Pulse or whisk a few times to combine the ingredients. Next, scatter the cold butter pieces over the flour. Pulse the mixture or use a pastry cutter to combine until the mixture is very fine and resembles cornmeal. Pour the cold whole milk over the top and stir with a fork until the mixture comes together in one mass. Divide the dough into 4 equal parts. Using for fingers, push the dough into the bottom and sides of 4 tartlet pans. Once the dough is firmly pressed into each pan, place the crusts in the refrigerator for 30 minutes and preheat the oven to 350 degrees. After the crusts have been chilled, cover them with tin foil and use pie weights or rice to weight down the foil. Place them in the oven for 15 minutes. Take the crusts out and let them cool. Remove the foil.
4. While the crusts cool, let’s make the filling. Preheat the oven to 400 degrees. Combine the blood orange juice and sugar in a medium saucepot. Bring the mixture to a boil and cook over medium high heat until it has reduced by ¼, about 5 minutes. In a small bowl, combine the cornstarch and water. Once the cornstarch is thoroughly dissolved into the water, add the mixture to the blood orange juice and stir until incorporated. Continue to cook, stirring occasionally, on medium heat for 10 minutes. Add the butter and stir until the butter is completely melted. Pour the filling into the tart crusts and place the tarts into the oven. Bake for 10 minutes. When you remove the tartlets, the filling will be VERY hot. It is best to bake them on a cookie sheet so you can remove them easily. Let the tartlets cool for 30 minutes at room temperature and serve with a dollop of the butterscotch ice cream.

Yield: 4 cups ice cream and 4 - 4 ¼” tartlets

Caramelized Onion and Parsnip Tart

This is one of my favorite afternoon snacks in the late fall, early wintertime. The spice of the parsnips pairs wonderfully with the delicate sweetness of the caramelized onion and buttery crust. Serve it warm with just wilted arugula and a balsamic reduction drizzled over top.

If you have left over pastry dough, roll it out as thin as you can, cut into small squares and skewer with a fork.  Salt and pepper and bake in a 350 degree oven for about 15 minutes and you'll have delicious little crackers!

What You'll Need:
For the Crust

• 2 cups flour
• 1 tablespoon confectioners' sugar
• 1/2 teaspoon salt
• 1/2 cup butter, cold and cut into 1/2" cubes
• 2 large egg yolks
• 1 tablespoon heavy cream, plus extra

For the Filling

• 1 tablespoon butter
• 1/2 red onion, sliced into thin half circles
• 1 tablespoon brown sugar
• 2 medium sized parsnips
• 1 cup whole milk
• 1 cup heavy cream
• 3 large eggs
• 1 large egg yolk
• 1 teaspoon thyme
• Salt and pepper

To prepare the crust, combine the flour, confectioners' sugar and salt in a medium bowl and whisk to combine. Scatter the butter pieces over top and toss to coat them. Using 2 knives or a pastry cutter, cut in the butter until the mixture is coarse and resembles corn meal (this can also be done in a food processor to speed up the process - just pulse it a couple times). In a small bowl, whisk the eggs and cream with a fork until smooth. Make a well in the center of the flour and butter mixture and pour in the egg mixture. Using the fork, start to beat the egg mixture into the flour until the dough starts to come together. If the dough is still too dry, add a little extra cream. Form the dough into a ball and flatten it into a disk with the heal of your hand, wrap in plastic wrap and refrigerate for at least an hour or up to overnight.

When the crust is thoroughly chilled, remove it from the refrigerator and place the disc in the center of a tart pan. Using the heal of your palm, press the dough into the pan, filling up the bottom and sides, until the dough is about 1/8" thick. Cut off any excess. Place the crust in the refrigerator for 30 minutes and preheat the oven to 400 degrees.

When the crust is chilled, line it with tin foil and fill the foil with rice, beans or pie weights. Place the crust in the oven for 15 minutes. After the 15 minutes are up, check to see if the crust is dry by gently lifting up one corner of the foil. If the foil sticks, it is not ready - return the crust to the oven and check every 2 minutes. Once the foil stops sticking, remove the foil and weights and return the crust to the oven for another 5 minutes. Remove the crust from the oven and let cool. Reduce the oven temperature down to 375.

To prepare the filling, melt the butter in a medium skillet over medium-high heat. When the butter is just golden brown, add the onions. When the onions begin to soften, add the brown sugar. Cook the onions until they are dark in color and fragrant, about 5 - 7 minutes. Be careful not to burn them. Remove the onions from the heat.

Chop the peeled parsnips in half and again lengthwise into longish strands, about 4" long and 1/4" wide. Arrange the parsnips in the bottom of the crust so they cover the bottom. Try to arrange them in an attractive pattern. Set aside

In a medium bowl, whisk the milk, cream, eggs, yolk, salt, pepper and thyme until the mixture is smooth. Pour the milk mixture over the parsnips into the crust. Arrange the onions on top.

Place the tart in the oven until the center has set when you give it a little shake, about 30 minutes. Remove from the oven and let cool slightly. Serve warm.

Flower and Herb Ice Cream

Ice cream is one of my most favorite desserts. I think one of the reasons is that ice cream reminds me of summertime. Now, I know we are still a few weeks away from summer, but I just couldn't wait any longer! That is why I created this lovely ice cream. The flavors are reminiscent of early spring - they are light and lively, with an earthy density that reminds me of sodden springtime soil. Serve it with a bourbon chocolate sauce, raspberry syrup or all on its own!

What You'll Need:

3 cups of whole milk

1 cup heavy cream

¾ cup white sugar

8 egg yolks (save the whites for an omelet or something…)

2 tablespoons dried lavender flowers

2 tablespoons dried fennel seed

Red and blue food coloring (optional)

Ice Cream Maker or Kitchen Aid Ice Cream Attachment

1.   In a large bowl, whisk the sugar and yolks until light and creamy, about 3 minutes.

2.   Combine the milk, cream, lavender and fennel in a medium sized sauce pot over medium heat. Continue to stir the mixture until the milk is just below a boil.

3.   Pour the milk mixture through a sieve into a bowl to strain out the flowers and seeds. Be sure to work quickly so the mixture stays hot.

4.   Next, slowly add the milk mixture to the eggs and sugar, being sure to constantly stir the egg mixture as you pour in the milk. If you do not stir the eggs, the heat from the milk can cause the eggs to cook and curdle… not fun for anyone. Once everything is incorporated, return the mixture back to the sauce pot on medium heat and continue to stir.

5.   If you would like to color your ice cream, now would be the time. Add the red and blue until the color reaches a shade you like. Remember that once your ice cream is churned, it will appear lighter in color.

6.   Once the cream is thick enough to coat your spoon, remove it from the heat. Pour the mixture into a container with a lid and let it sit overnight or 8 hours in the refrigerator. This will give the cream a chance to rest and the flavors a chance to mellow and meld together. This is a very important step.

7.   Once the cream has sat long enough, it is time to churn it. Pour the cream into your ice cream maker and follow the manufacturer's instructions to churn your cream.

8.   When the cream is churned, return it to the container and freeze for at least 6 hours.

And there you have it - a delicious springtime ice cream.

Yield: About 1 quart

Fresh Jersey Cream Yogurt

"What is jersey cream?" you ask. Well, I will tell you. Jersey cream is cream produced by jersey cows of course! "Well then… what are jersey cows?" Jersey cows were originally bred on the island of Jersey located in the English Channel. They are much smaller than other breeds and their milk has a higher butterfat content, making it much more creamy and delicious than other cows' milk. The jersey cream gives this yogurt a rich, smooth texture. It is surprisingly easy to make and absolutely heavenly when served with fresh fruit or, my favorite, strawberry rosewater jam (keep your eye peeled for this post in July).

Where to find Jersey Milk:

There are many resources on the internet to help you find a store that sells jersey milk near you, however I have found the best website to use is the Jersey Cattle Association website. I have provided the link below:

Jersey Cattle Associaition

What You'll Need:

Half Gallon of Jersey Milk (skim, 1%, 2%, or whole will do)

½ cup plain starter yogurt*

Thermometer

Slow cooker

*For the starter yogurt, just buy plain yogurt at the grocery store. Whatever yogurt you purchase will dictate the type of yogurt you will make. We love greek yogurt, so that is the type that we bought. Just be sure it says "Active Live Cultures" in the ingredient list. Once you have made your first batch of yogurt, you can use ½ cup as a starter for your next batch.

1. Place a few paper towels in the bottom of the ceramic bowl of your slow cooker. Fill half way with water, cover, and switch it to the "warm" setting.
2. Next, in a medium saucepot over medium-high heat, heat the milk to 185^oF, stirring constantly to make sure it heats evenly.
3. Next, turn off the heat, remove the pot from the burner, and let the milk sit until it reaches 110 ^oF. This will take about 15 to 20 minutes.
4. Once the milk has reached the right temperature, mix in the starter yogurt. Make sure the yogurt is fully incorporated. Make sure there are no clumps other wise the texture of your yogurt will suffer.
5. Next, pour the mixture into mason jars and loosely secure the lids. Place the jars in the water bath in the slow cooker for 12 hours.
6. When the 12 hours are up, refrigerate the yogurt for 12 hours.

And there you have it - delicious yogurt at a fraction of the cost!