Hickory Bark Ice Cream

Note: Hickory chips and nuts can be foraged in eastern and central North America (see post here), or ordered online.

Special equipment: Ice cream maker

Ingredients

serves Makes 2 1/2 pints, active time 1 hour, total time 1 day

• 1/2 pound shagbark hickory bark, broken in to pieces small enough to fit in a large pot (see note above)
• 1 cup smashed hickory nuts or shells (see note above)
• 4 cups whole milk
• ¼ cup cornstarch
• 1 cup heavy cream
• 1 cup sugar
• pinch salt
• 4 ounces (1/2 brick) cream cheese, softened

Procedures

1. Adjust an oven rack to center position and preheat oven to 325°F. Spread the hickory bark and shells apart on a baking sheet with parchment paper and toast until fragrant, about 8 minutes.
   
2. Combine milk and toasted hickory bark and shells in a large pot. Heat over medium-high heat, stirring frequently, until simmering. Adjust heat to maintain a bare simmer and cook for 15 minutes, stirring often. Remove from heat, let cool for 1 hour at room temperature, then cover and transfer to refrigerator for at least 4 hours and up to overnight.
   
3. Strain milk through a fine mesh strainer lined with cheesecloth and discard solids.
   
4. Whisk 2 cups of hickory milk with the cornstarch in a medium bowl and set aside. Combine remaining 2 cups hickory milk, cream, sugar, and salt in a large saucepan and bring to a boil over medium-high heat, stirring frequently to prevent scorching. Whisk milk/cornstarch mixture, then pour into boiling milk. Reduce heat to a bare simmer and cook, stirring constantly, until thickened, 2 to 3 minutes,
   
5. Remove from heat, let cool slightly, then combine with cream cheese. Transfer to a blender in two batches and blend until thoroughly. Transfer to sealable containers and let cool at room temperature with no lids for 1 hour. Cover and transfer to refrigerator. Refrigerate about 4 hours.
   
6. Process in an ice cream machine according to manufacturer’s instructions. Remove to freezer-safe container and harden in the freezer for at least 4 hours before serving.

Decorated Halloween Cream Cheese Roll-Out Cookies

These roll out cookies can really be made for any occasion, but a pumpkin-shaped cookie cutter, some chocolate chips, and some orange sanding sugar makes quick work of turning them into a spooky treat.
Note: With an icing as easy as this, it's best to use your own eyes. Start with 2 1/2 tablespoons of water mixed with 2 cups confectioners sugar until smooth. Not thin enough? Add a little more water, one teaspoon at a time. The icing should be easy to spread onto the cookies but not run off.

Special equipment: stand mixer, baking sheets, parchment paper, 2-inch pumpkin shaped cookie cutter or cookie cutter of your choice

Ingredients

serves makes 3 dozen 2-inch cookies, active time 30 minutes (or more depending on how fancy you get with your decorations) , total time 1 hour 20 minutes

• For Cookies
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 4 ounces cream cheese, at room temperature
• 3/4 cup sugar
• 1 egg yolk
• 3/4 teaspoon vanilla extract
• 2 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
•  
• For decorating
• 2 cups confectioners sugar
• 2 1/2 tablespoons water (see note)
• Orange sanding sugar
• Bittersweet chocolate chips (optional)

Procedures

1. Make cookies: In a large bowl, stir together melted butter and cream cheese until smooth. Add egg yolk and vanilla and stir to combine. Add flour, baking powder, and salt and stir until dough is formed. Divide dough in two, cover in plastic wrap, and chill for 30 minutes.
   
2. Adjust oven rack to middle positions and preheat to 350°F. Line two baking sheets with parchment paper.
   
3. On a lightly floured surface, roll out one ball of dough until 1/8-inch thick. Cut out pumpkin shapes using your cookie cutter and use a spatula to transfer to prepared baking sheets. Repeat with remaining dough. If you want to use the chocolate chips, press into tops of cut-out cookies to make halloween shapes or sayings. Bake cookies until golden at the edges, 9-12 minutes. Let cool 5 minutes then transfer to a wire rack to cool completely.
   
4. To decorate: Place sanding sugar in a small shallow bowl. In a medium bowl, mix together confectioners sugar and water until you have a smooth icing that is easy to spread. Use a knife to spread one cookie with icing, then dip cookie in sanding sugar to coat. Transfer back to wire rack and repeat with remaining cookies. Let stand for 20 minutes or until the icing has hardened before transporting.

Pumpkin Cookies and Cream Ice Cream

Special equipment: ice cream maker

Ingredients

serves Serves 8, active time 1 hour, total time 2 hours, plus an overnight chill

• 1 cup pumpkin purée
• 5 egg yolks
• 3/4 cup dark brown sugar
• 1 teaspoon kosher salt
• 1 teaspoon pumpkin pie spice mix
• 2 cups heavy cream
• 1 cup whole milk
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon bourbon
• 2 cups crushed chocolate sandwich cookies (about 12 to 14 cookies)

Procedures

1. In a medium saucepan, whisk together pumpkin, egg yolks, sugar, salt, and spices until thoroughly combined. Slowly whisk in cream and milk until mixture is smooth.
   
2. Cook mixture while whisking frequently over medium-low heat. The custard will be ready when it thickly coats the back of a spoon and you can leave a clean line by swiping your finger across it. Stir in vanilla and bourbon, strain into an airtight container, and chill 8 hours or up to overnight.
   
3. Once the mixture has chilled, churn according to manufacturer's instructions. When the churning has finished, transfer mixture to a large bowl and using a spatula quickly fold in the cookie pieces. Transfer immediately to a large airtight container (you'll have a generous quart worth of ice cream) and freeze until firm, about 2 to 3 hours.

Buckwheat Honey Ice Cream

Special equipment: ice cream maker

Ingredients

serves makes 1 quart, active time 25 minutes, total time 4 hours (including chilling)

• 7 large egg yolks
• 1 1⁄2 cups whole milk
• 1 1/2 cups heavy cream
• 1/4 teaspoon fine sea salt
• 2 tablespoons granulated sugar
• 1/2 cup buckwheat honey, plus additional for drizzling (optional)

Procedures

1. Prepare a large bowl of ice water and set aside. Put the egg yolks in a large heatproof bowl and set aside.
   
2. In a medium saucepan, bring the milk, cream, and salt to a rolling boil. Whisk the sugar into the egg yolks until smooth. Slowly pour the hot cream mixture over the yolks, whisking constantly. When completely combined, add the honey and whisk until dissolved. Strain the mixture through a fine-mesh sieve into a large, clean heatproof bowl. Place the bowl of ice-cream base in the prepared bowl of ice water and stir until cool.
   
3. Freeze the mixture in an ice-cream machine according to the manufacturer’s directions until the ice cream has a smooth, soft- serve-like texture. Store in the freezer for 4 hours to harden. Drizzle buckwheat honey or Caramel Sauce (if using) over the ice cream.

Rum Raisin Ice Cream

Special equipment

medium saucepan, mixing bowl, whisk, spatula, fine mesh strainer, ice cream maker

Ingredients

serves makes about 3 pints ice cream, active time 30 minutes, total time 3 days

• 1 cup raisins (dark or golden)
• 1/2 cup dark rum
• 2 cups milk
• 2 cups cream
• 1/2 cup granulated sugar
• 1/4 cup dark brown sugar
• 1/4 teaspoon cinnamon
• Pinch salt
• 4 egg yolks
• 1/2 teaspoon vanilla

Procedures

1. Place the raisins in a container with a tight-fitting lid and add rum. Cover and shake to evenly coat raisins in rum, let sit at room temperature at least overnight and up to 2 days. Drain excess rum from raisins, reserving 2 tablespoons. Set aside.
   
2. Combine milk, cream, sugars, cinnamon, and salt in medium saucepan and place over medium heat, stirring occasionally, until mixture is steaming and sugars are dissolved. Meanwhile, whisk egg yolks in medium mixing bowl. Gradually whisk hot liquid into yolks, then scrape back into pan and cook over medium heat, stirring constantly, until mixture is thick enough to coat the back of a spoon. Strain and chill thoroughly.
   
3. Add vanilla and reserved rum to base and process in ice cream machine according to manufacturer's instructions, adding raisins when almost fully churned. Remove to freezer-safe container and seal tightly. Freeze at least 24 hours before serving.

Pumpkin Spice Ice Cream

Special equipment

ice cream maker

Ingredients

serves makes 1 quart, active time 1 hour, total time 1 hour, plus an overnight chill

• 2 cups heavy cream
• 1 cup whole milk
• 1 vanilla bean, split and scraped
• 3/4 cup dark brown sugar
• 8 egg yolks
• 1 cup pumpkin purée
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg (see note above)
• 1 teaspoon bourbon
• Kosher salt, to taste

Procedures

1. In a medium saucepan over medium heat, bring cream and milk to a simmer. Stir in vanilla bean, cover, remove from heat, and let steep for 1 hour. Discard vanilla bean or wash and dry for another use.
   
2. In a second saucepan whisk together sugar, egg yolks, pumpkin purée, and spices until very well combined. Slowly poor milk mixture into saucepan, whisking constantly, until fully incorporated. Set over medium heat and cook, stirring frequently, until a custard forms on the back of a spoon and finger swiped across it leaves a clean line.
   
3. Pour custard through a fine mesh strainer into an airtight container, then stir in bourbon and salt to taste in 1/4 teaspoon increments (I used 3/4 teaspoons for a slightly salty kick) and chill overnight.
   
4. The next day, churn according to manufacturer's instructions. Transfer ice cream to airtight container and chill in freezer for at least 4 to 5 hours before serving.

Mulled Wine Ice Cream

Special equipment

ice cream maker

Ingredients

serves makes 1 quart, active time 1 hour, total time 1 hour plus an overnight chill

• 1/2 teaspoon coriander seed
• 6 allspice berries
• 4 cardamom pods, lightly crushed
• 2 blades mace
• 1 4-inch cinnamon stick
• 1 star anise star
• 2 cups cheap Cabernet Sauvignon
• 1 orange
• 6 egg yolks
• 3/4 cup sugar
• 2 cups heavy cream
• 1 cup whole milk
• 1 tablespoon brandy
• 1/2 teaspoon kosher salt

Procedures

1. In a dry skillet over high heat, toast spices, stirring frequently, until they are fragrant, about 30 seconds.
   
2. In a medium non-reactive saucepan bring wine and spices to a simmer over medium heat. Squeeze in juice of one orange through a strainer to remove seeds, then add spent orange to the pan. Cook, stirring frequently, until wine reduces to a thick, bubbly syrup that measures to 1/4 cup. Strain out spices and orange and set aside to cool.
   
3. In another clean medium saucepan whisk together egg yolks and sugar until well combined and slightly thickened. Whisk in cream and milk until fully incorporated, add wine reduction, then cook over medium heat until a custard forms on a spoon and a finger swiped across the back leaves a clean line. Pour through a strainer into an airtight container, stir in brandy and salt to taste, and chill overnight in refrigerator.
   
4. The next day, churn according to manufacturer's instructions. Transfer ice cream to freezer and harden for at least 4 hours before serving.

Farmhouse Cream Cheese

Ingredients

serves About 1 pound, active time 30 minutes, total time About 24 hours

• 1 quart pasteurized whole, 2 percent, or 1 percent cow milk, at room temperature for 1 hour
• 1 quart pasteurized heavy cream, at room temperature for 1 hour
• 1/4 teaspoon mesophilic starter (preferably MA 4001)
• 2 drops calcium chloride, diluted in 2 tablespoons cool nonchlorinated water
• 3 drops rennet, diluted in 2 tablespoons cool nonchlorinated water
• 1 teaspoon kosher salt (preferably Diamond Crystal)

Procedures

1. Set up a water-bath system by nesting a 4-quart pot inside a 6-quart pot and pour water into the large pot to come about halfway up the side of the smaller pot. Remove the smaller pot and place the large pot over low heat. When the water reaches about 85 degrees, put the smaller pot back in the water to warm slightly, then pour the milk and cream into the smaller pot.
   
2. Slowly heat the milk mixture to 75 degrees over low heat. This should take 10 to 15 minutes. Take the entire water bath off the heat.
   
3. Sprinkle the starter over the milk and let it hydrate for 5 minutes. Whisk the starter into the milk, using an up-and-down motion to distribute thoroughly. Add the diluted calcium chloride and gently whisk in, using an up-and-down motion, for 1 minute, then add the rennet in the same way.
   
4. Cover the smaller pot and leave in the water bath. Leave at room temperature until the curds are firm, about 12 hours. The milk protein will coagulate into solid curds; the liquid whey will be almost clear and light green in color.
   
5. Line a strainer with dampened fine-weave butter muslin or cheesecloth, leaving excess cloth hanging over the sides of the strainer. Gently ladle the creamy curds into the prepared strainer. Tie the corners of the cloth together to create a draining sack, slip a wooden spoon handle through the knot, and hang over a deep cooking pot or bucket to drain until the desired consistency is achieved, 6 to 8 hours.
   
6. Remove the curds from the sack, place in a bowl, and toss with the salt. Stir or knead to combine. Form into a brick or roll into a log, wrap with plastic wrap or store in a covered container, and keep refrigerated for up to 2 weeks.

Taro Ice Cream

Special equipment

ice cream maker, blender

Ingredients

serves makes 1 quart, active time 1 hour, total time 8 hours

• 2 tablespoons unsalted butter
• 2/3 pound grated taro (about 2 cups, packed)
• 2 cups heavy cream
• 1 14-ounce can coconut milk
• 3/4 cup sugar
• 3/4 teaspoon kosher salt

Procedures

1. In a heavy-bottomed medium saucepan, melt butter on medium heat. When butter has melted completely and foam has subsided, increase heat to high and add taro. Stir to coat with butter and cook until the taro turns slightly translucent, begins to color at the edges, and reduces in volume to a soft, starchy lump, about 5 minutes.
   
2. Use a wooden spoon to scrape any starchy bits off the bottom of the saucepan, then stir in cream, coconut milk, and sugar. Bring to a simmer and then reduce to very low heat. Cover and cook until taro is completely soft, about 20 minutes.
   
3. Transfer dairy mixture to a blender and carefully puree on high speed until very smooth, about 30 seconds. (To keep blender top from popping off, remove the plastic knob in the center of the lid and cover with a paper towel folded over several times.) Pour through a strainer into an airtight container, add salt to taste, and chill in refrigerator until very cold, at least 4 hours.
   
4. When ice cream base is cold, transfer to ice cream maker and churn according to manufacturer's instructions. Transfer ice cream to airtight container and chill in freezer at least 6 hours before serving. Let ice cream sit on counter for 5 minutes before scooping.

Blackberry Sour Cream Bundt

Special equipment

electric stand mixer, 9 inch bundt pan (10 cups)

Ingredients

serves Serves 20, active time 30 minutes, total time 1 hour and 30 minutes

• 2 3/4 cups (12 3/8 ounces) all-purpose flour, plus 1 tablespoon
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 16 tablespoons unsalted butter, room temperature
• 3/4 cup packed dark brown sugar
• 3/4 cup granulated sugar
• 4 large eggs
• 2 teaspoon vanilla extract
• 2 tablespoons lemon juice from one lemon
• 2 teaspoons lemon zest from one lemon
• 1 cup sour cream
• 10 ounces fresh blackberries
• Nonstick cooking spray, for pan

Procedures

1. Move oven rack to the center position and preheat oven to 350°F. Spray your bundt pan with nonstick cooking spray and set aside.
   
2. Sprinkle one tablespoon of flour over blackberries and toss lightly to coat. Set aside.
   
3. In a large bowl whisk together remaining flour, baking powder, cinnamon, baking soda, and salt. Set aside.
   
4. In the bowl of a stand mixer cream together butter and sugars until light and fluffy. Add the eggs one at a time, scraping down the sides and beating the mixture after each addition. Add the vanilla, lemon juice, and zest, mixing until fully incorporated. With the mixer on medium low, mix in half of the sour cream followed by half of the flour mixture, then repeat. Fold in the blackberries and transfer batter to the bundt pan.
   
5. Bake for 60 minutes or until the cake is golden brown, springy to the touch, and a cake tester comes out clean. Cool in the pan for 15 minutes then invert onto a wire rack to cool completely.

Chocolate Ice Cream Bon Bons

Ingredients

serves makes about 24 balls, active time 30 minutes, total time 2 hours 15 minutes

• 1 pint chocolate ice cream (or your favorite flavor), see note
• 12 to 16 ounces bittersweet chocolate, finely chopped, divided, see note

Procedures

1. Using a baking sheet or plate that will fit in the freezer, line with parchment paper and chill in freezer for 30 minutes. Scoop rounded tablespoons of ice cream onto prepared pan and freeze until firm, about 1 hour. If desired, re-roll into round balls and re-freeze until completely firm, about 30 minutes.
   
2. Place the chocolate in a heatproof bowl set over a pan of barely simmering water. Melt, gently stirring, until smooth. Transfer melted chocolate to a mug.
   
3. Working quickly, dip ice cream balls into the chocolate, one at a time, and set back onto lined pan. Freeze until chocolate is set, about 15 minutes.

Blueberry-Lime Ice Cream

Special equipment

ice cream maker, blender or food processor

Ingredients

serves makes 1 quart, active time 1 hour, total time 1 hour, plus an overnight chill

• 2 cups blueberries
• 1 star anise star
• 1/2 teaspoon cinnamon
• Peeled zest of 1 lime
• 3/4 cup sugar
• 2 cups heavy cream
• 1 cup whole milk
• 6 egg yolks
• 2 teaspoons lime juice from 1 lime, or to taste
• 3/4 teaspoon kosher salt, or to taste

Procedures

1. In a non-reactive medium saucepan, cook blueberries on medium heat with star anise, cinnamon, lime zest, and sugar until the blueberries lose their shape and a jammy syrup forms, 15 to 20 minutes. Remove star anise and transfer to blender.
   
2. On top of blueberries add cream, then milk, then egg yolks. Blend on high speed until thoroughly pureed, about 30 seconds. Strain into a clean medium saucepan.
   
3. Cook base on medium heat, stirring frequently, until a custard forms on a spoon but a finger swiped across the back leaves a clean line. Remove from heat and strain into an airtight container. Stir in lime juice to taste, then salt to taste. Base should have a slight but not pronounced tartness.
   
4. Chill overnight in refrigerator, then the next day, churn according to manufacturer's instructions. Transfer ice cream to freezer and chill for at least 4 hours before serving.

Oatmeal and Fresh Berry Parfaits with Chantilly Cream

Ingredients

serves Serves 6, active time 35 minutes, total time 2 1/2 hours

• 6 cups fresh blueberries, blackberries, or strawberries, or a combination
• 2 tablespoons granulated sugar
• 6 tablespoons fruit liqueur such as pear brandy, elderflower liqueur, or orange-flavored liqueur
• 1 cup uncooked oatmeal, preferably steel-cut
• 5 tablespoons unsalted butter
• 1/4 cup loosely packed light or dark brown sugar
•  
• Chantilly Cream
• 1 quart heavy (whipping) cream
• 2 tablespoons sour cream
• 2 tablespoons orange-flavored liqueur
• 1 teaspoon vanilla extract

Procedures

1. About 2 hours before assembling the parfaits for serving, if using strawberries, stem them and cut into pieces about the same size as the other berries. Put all the berries in a medium glass, ceramic, or stainless-steel bowl. In a small bowl, combine the granulated sugar and liqueur and stir until the sugar is completely dissolved. Add the sweetened liqueur to the berries and stir gently with a rubber spatula until the berries are well coated with the syrup, being careful not to break up the berries. Cover with plastic wrap and refrigerate until ready to serve, stirring very gently about every 45 minutes with the spatula.
   
2. Meanwhile, cook the oatmeal according to the package directions. Then cover and set aside at room temperature until ready to serve.
   
3. Just before assembling the parfaits, gently rewarm the oatmeal over low heat; thin with a little water, if needed. (It shouldn’t be too hot, or it will melt the Chantilly cream.) Add the butter and brown sugar and stir to mix well. Cover to keep warm and set aside.
   
4. Also just before assembling, make the cream: In a large bowl, combine the heavy cream, sour cream, liqueur, and vanilla. Whisking by hand or using an electric mixer set on medium speed, beat the mixture just until soft peaks form, 5 to 10 minutes if beating by hand or about 3 minutes if using an electric mixer.
   
5. To assemble the parfaits, layer in each glass 2 tablespoons oatmeal, then 2 tablespoons drained berries, then 2 tablespoons Chantilly cream, then another 2 tablespoons oatmeal. Top with more berries, dividing them evenly, and end with 1 tablespoon Chantilly cream on top of parfait with a few more berries for garnish. Serve at once, with long-handled spoons.

No-Churn Lime Ice Cream Pie (No Ice Cream Maker Required)

 

Special equipment

Blender or food processor, pie dish or tart pan

Ingredients

serves makes 1 pie, active time 1 hour, total time 6 hours

• For graham cracker crust:
• 10 graham crackers
• 1/2 teaspoon kosher salt
• 3 tablespoons sugar
• 5 tablespoons unsalted butter, melted and slightly cooled
•  
• For lime ice cream:
• 1/2 cup lime juice
• 1 tablespoon freshly grated lime zest from 1 to 2 limes, plus more for garnish
• 3/4 cup sweetened condensed milk
• 1 cup cream
• 1/4 teaspoon kosher salt

Procedures

1. For pie crust: Heat oven to 375 °F with an oven rack in the middle position. In a food processor, pulse graham crackers with sugar and salt until they form a fine powder. Pour in butter and pulse until crumbs become a coarse meal, scraping down sides of the bowl as needed.
   
2. Transfer crumbs to pie plate or tart pan and press into sides and against bottom for an even thickness all over. Refrigerate for 15 minutes, then bake until crust darkens in color and smells slightly nutty, about 15 minutes. Remove from oven and cool completely, then store in freezer until ready to fill with ice cream.
   
3. For the ice cream: In a medium mixing bowl, whisk together lime juice, zest, condensed milk, and cream. Stir until mixture thickens, about 1 minute, and add salt to taste.
   
4. To assemble: Pour ice cream base into to pie crust, spreading it evenly across with a rubber spatula, then chill in freezer until firm, 2 to 3 hours. Let pie sit out on counter for 5 minutes before serving, then garnish with lime zest and serve.