Bloggers : Tara O’ Brady : Seven Spoons
Bloggers : Tara O’ Brady : Seven Spoons
Birth Name : Tara O'Brady
Location : Ontario, Canad
Occupation : Contributor to Kinfolk magazine, written for Saveur, The Globe and Mail, Style at Home, and Parenting.com
Known For : Nominated For Best Photography, Best Writing And Best Recipes For The 2010 Candian Food Blog Awards
Tara O’ Brady
It's nice to meet you. My name is Tara O'Brady and I live in southern Ontario, Canada. I started this site in May 2005 - it was intended as my recipe file, to keep track of things as I built a life with my boyfriend. Here's the beginning. In the years since, my boyfriend has become my husband, we moved from our first apartment to our first house, welcomed our first son, moved to our second house and welcomed our second son. Through all of that, seven spoons has become about more than recipes; it's also a story of sorts, a collection of thoughts and family and food. Thanks for the company.
Seven Spoons Recipe : Crumbled Cookie Ice Cream With Espresso Caramel
Ingredients
1 14-ounce can sweetened condensed milk
1 14-ounce can evaporated milk
1 fresh vanilla bean
Kosher salt
1 3/4 cups heavy cream, divided
1/2 cup brown sugar, packed
2 tablespoons butter
2 tablespoons honey
1/4-1/2 teaspoon finely ground espresso beans or espresso powder, depending on taste
1/2 teaspoon vanilla extract
1 cup roughly crushed cookies
Instructions
1. In a medium saucepan, combine the condensed milk and evaporated milk. Spilt the vanilla bean down its length, scraping out the seeds. Add both the seeds and the bean to the saucepan, along with a good pinch of salt. Heat over medium-low heat until just under a simmer, stirring often.
2. Pour the mixture, along with the vanilla bean, into a clean bowl or pitcher. Stir in 1 1/2 cups of the heavy cream. Chill for a few hours or overnight.
3. Meanwhile, make the caramel. In a heavy-bottomed saucepan over medium-high heat the brown sugar, honey, butter and a pinch of salt, stirring until the butter is melted. Pour in 1/4 cup of heavy cream, along with the ground espresso beans. Bring to a boil, whisking until smooth and the sugar is dissolved. Reduce the heat to low and continue to boil, undisturbed, for 1 minute longer. Remove from the heat, stir in the vanilla. Set aside to cool, stirring occasionally.
4. Strain the milk mixture in an ice cream maker and freeze according to manufacturer's direction. Depending on the capacity of your machine, either add the crushed cookies a handful at a time to the machine during the last few minutes of churning (the mixture should be the consistency of soft serve), or once the freezing cycle is finished, remove the ice cream to a large, chilled bowl and fold in the cookies by hand.
5. Spoon 1/3 of the ice cream into a storage container. Smooth the top, and pour over a few tablespoons of caramel in long stripes. With the tip of a knife, lightly swirl the caramel into the ice cream. Layer in half of the remaining ice cream, and repeat the layers two more times, ending with a drizzle of caramel. There will be caramel left over. Set this aside.
6. Cover the ice cream and freeze for at least 3 hours. To serve, warm up the remaining caramel, along with any leftover cookies, or some chopped, toasted walnuts if you happen to have them around. Make sundaes, and try to keep from grinning.
Response to : Recipe :
Response By : Zita
February 21st, 2012
“Oh My, this is stunning! I want the whole box of ice-cream right now!!!”
Response to : Recipe :
Response By : Clemence
February 21st, 2012
“Waouh as we say in France, i love the story, and i would surely love the ice cream too...”
Contact Seven Spoons
Birth Name : Tara O'Brady
Location : Ontario, Canad
Occupation : Contributor to Kinfolk magazine, written for Saveur, The Globe and Mail, Style at Home, and Parenting.com
Known For : Nominated For Best Photography, Best Writing And Best Recipes For The 2010 Candian Food Blog Awards
Tara O’ Brady
It's nice to meet you. My name is Tara O'Brady and I live in southern Ontario, Canada. I started this site in May 2005 - it was intended as my recipe file, to keep track of things as I built a life with my boyfriend. Here's the beginning. In the years since, my boyfriend has become my husband, we moved from our first apartment to our first house, welcomed our first son, moved to our second house and welcomed our second son. Through all of that, seven spoons has become about more than recipes; it's also a story of sorts, a collection of thoughts and family and food. Thanks for the company.
Seven Spoons Recipe : Crumbled Cookie Ice Cream With Espresso Caramel
Ingredients
1 14-ounce can sweetened condensed milk
1 14-ounce can evaporated milk
1 fresh vanilla bean
Kosher salt
1 3/4 cups heavy cream, divided
1/2 cup brown sugar, packed
2 tablespoons butter
2 tablespoons honey
1/4-1/2 teaspoon finely ground espresso beans or espresso powder, depending on taste
1/2 teaspoon vanilla extract
1 cup roughly crushed cookies
Instructions
1. In a medium saucepan, combine the condensed milk and evaporated milk. Spilt the vanilla bean down its length, scraping out the seeds. Add both the seeds and the bean to the saucepan, along with a good pinch of salt. Heat over medium-low heat until just under a simmer, stirring often.
2. Pour the mixture, along with the vanilla bean, into a clean bowl or pitcher. Stir in 1 1/2 cups of the heavy cream. Chill for a few hours or overnight.
3. Meanwhile, make the caramel. In a heavy-bottomed saucepan over medium-high heat the brown sugar, honey, butter and a pinch of salt, stirring until the butter is melted. Pour in 1/4 cup of heavy cream, along with the ground espresso beans. Bring to a boil, whisking until smooth and the sugar is dissolved. Reduce the heat to low and continue to boil, undisturbed, for 1 minute longer. Remove from the heat, stir in the vanilla. Set aside to cool, stirring occasionally.
4. Strain the milk mixture in an ice cream maker and freeze according to manufacturer's direction. Depending on the capacity of your machine, either add the crushed cookies a handful at a time to the machine during the last few minutes of churning (the mixture should be the consistency of soft serve), or once the freezing cycle is finished, remove the ice cream to a large, chilled bowl and fold in the cookies by hand.
5. Spoon 1/3 of the ice cream into a storage container. Smooth the top, and pour over a few tablespoons of caramel in long stripes. With the tip of a knife, lightly swirl the caramel into the ice cream. Layer in half of the remaining ice cream, and repeat the layers two more times, ending with a drizzle of caramel. There will be caramel left over. Set this aside.
6. Cover the ice cream and freeze for at least 3 hours. To serve, warm up the remaining caramel, along with any leftover cookies, or some chopped, toasted walnuts if you happen to have them around. Make sundaes, and try to keep from grinning.
Response to : Recipe :
Response By : Zita
February 21st, 2012
“Oh My, this is stunning! I want the whole box of ice-cream right now!!!”
Response to : Recipe :
Response By : Clemence
February 21st, 2012
“Waouh as we say in France, i love the story, and i would surely love the ice cream too...”
Contact Seven Spoons
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