Caramelized Honey and Tangerine Frozen Yogurt

Happy Friday from me and all of my citrus! I’ve mentioned it a few times on my Instagram, but we have a lemon tree at our new house! What is cuter than a little backyard tree brimming with bright yellow lemons? Absolutely nothing, which is basically why we bought this house. That and my big kitchen island. Anyway, when we moved in about 3 weeks ago, a billion lemons were fruiting on the tree, but we weren’t sure how long they’d been there since the house had been vacant and the tree had been a bit neglected. The juice of the lemons is sweet and floral and wonderful, but the zest tastes like soap. So this week, we picked all of the best lemons from the branches and then pruned them all back so that come spring, we will have cute little lemon tree blossoms, hopefully followed by fresh fruit. I can’t wait!

That all being said, I currently have four bowls of lemons sitting on my counter and I’m working on trying to figure out what to do with all them before they get soft. It’s a very serious task. And on top of all of that, my cousin came to visit last week and brought me bags of tangerines and sour oranges so I’m currently swimming in citrus AND I LOVE IT!

Last week we made grapefruit bundt cakes, this week we have tangerine fro-yo, and I’m working on a fun, boozy sour orange recipe. You’re going to be getting a whole bunch of citrus recipes whether you like it or not. ;) but I hope you like it! This tangerine frozen yogurt is so good and so simple. I took a bunch of my beautiful, vibrant tangerines and turned them into tangerine jam. (This recipe makes more tangerine jam than you need for the frozen yogurt, but I highly, highly, highly recommend baking some sourdough and slathering your warm bread with butter and tangerine jam.) The jam is then swirled into whipped heavy cream and greek yogurt and caramelized honey is folded in. The whole thing takes an overnight freeze and then we cut to you, sitting on a porch in the sun, eating frozen yogurt. What could be better?

In practical notes, you can 100% make this recipe with any citrus fruit, or honestly, any fruit you want. If you decide to use another non-citrus fruit, here are some very technical instructions- pop about 12 oz of fruit in a pot with some sugar (about 1/2 of the fruit weight) and a little lemon juice. Simmer until fruit is broken down and slightly thickened and then cool.

frozen yogurt, citrus, tangerines, honey, ice cream, oranges, winter, dessert, summer

ice cream, frozen yogurt

Yield: makes 1 quart of frozen yogurt

Author: Anna Ramiz

Print

With ImageWithout Image

Caramelized Honey and Tangerine Frozen Yogurt

Prep time: 20 MinCook time: 1 H & 30 MInactive time: 12 HourTotal time: 13 H & 50 M

This frozen yogurt is made without an ice cream maker and is swirled with buttery caramelized honey and homemade tangerine jam.

Ingredients

for the tangerine jam

• 2.5 lbs (about 10 oz) tangerines
• 1 lb (454 g) granulated sugar
• Juice of one lemon

for the frozen yogurt

• 12 oz tangerine jam, recipe included
• 1 cup (227 g) heavy cream
• 1 1/2 cups (340 g) whole milk greek yogurt
• 3/4 cup (255 g) honey
• 1 tbsp unsalted butter
• 1/4 tsp kosher salt

Instructions

to make the tangerine jam

1. Wash the tangerines and place them (whole) into a large pot. Fill the pot with enough water to submerge the tangerines. Bring to a boil, then reduce heat to a simmer.
2. Cook tangerines for 15-20 minutes, until the peels have softened. Drain and cool slightly.
3. Quarter the tangerines and remove as many seeds as possible, then return the quartered tangerines to the pot. Add sugar and lemon juice and bring to a simmer over medium heat.
4. Cook the jam for about 1 hour, stirring regularly, until the jam has thickened and the peels are very soft. Let cool.
5. Transfer jam to a food processor and pulse until peels are broken down and the jam resembles orange marmalade in consistency. Divide between two jars, seal, and refrigerate until you are ready to use.

to make the frozen yogurt

1. Line a 9x5” loaf pan with plastic wrap. Set aside.
2. In a large skillet set over medium heat, cook the honey until bubbly, loosened, and very fragrant (about 5 minutes). Stir in the butter and salt, and then remove from heat to cool while you prepare the yogurt.
3. In the bowl of a stand mixer fitted with the whisk attachment, whip heavy cream until soft peaks form. Add the yogurt and continue to whip until the mixture is homogenous and medium peaks form.
4. Use a rubber spatula to gently fold the tangerine jam and 1/2 cup of the caramelized honey into the yogurt. Pour the mixture into the prepared pan, smooth the top with an offset spatula, and then press plastic wrap directly to the top of the yogurt. Wrap tightly and freeze for at least 8 hours, preferably overnight.
5. When you are ready to serve, add a dollop of tangerine jam in the bottom of a bowl. Top with frozen yogurt and drizzle with remaining caramelized honey.

Notes:

1. You can make this jam with oranges, mandarins, or other citrus fruits. Tangerine skins are very thin and soft so they cook down easily in this jam so keep that in mind when substituting other fruits. Thicker-skinned citrus may need to be peeled.
2. You can substitute the whole-milk greek yogurt with whole milk regular yogurt or labneh. Just make sure it's full-fat or whole-milk or your frozen yogurt will be icy.

Similar Recipes

Goat Cheese and Roasted Raspberry Crumble Ice Cream — Gathered at my table

Strawberry Top and Black Pepper Caramel Ice Cream — Gathered at my table

Basil Olive Oil Ice Cream — Gathered at my table

Did you make this recipe?

Tag @gatheredatmytable on instagram and hashtag it #gatheredatmytable

Created using The Recipes Generator

Tahini Oatmeal Ice Cream Sandwiches with Java Fudge Ice Cream

These ice cream sandwiches are an easy summer dessert recipe. A soft and chewy tahini oatmeal cookie filled with a simple, homemade no-churn coffee ice cream, rippled with fudge that can easily be made with or without an ice cream maker.

This past weekend was my birthday and it was a perfect quarantine celebration. Instead of celebrating one day, I prolonged the festivities throughout the entire weekend, simply because I wanted to and what a great decision that was. Friday morning started with a bang when I released my very first e-book! (If you haven’t gotten your copy yet, what are you waiting for? Get it here!) I also finished up a little recipe testing and got some not-as-fun computer work out of the way in order to clear my weekend schedule. A friend and I picked up Shake Shack and picnicked in a pretty park, and Friday night, we threw a big blanket on our living room floor, stacked pillows around us, and transformed the room into the perfect picnic fort for the weekend. I made a bunch of random vegetables, we drank some funky natural wine, had a tiny dance party, and finished season 2 of Dead to Me. Perfect birthday evening.

Saturday morning, we made breakfast sandwiches with kale and focaccia and puttered around the house. I finished photographing a few things, we dropped cookies off to some nurse friends, picked up tacos and made a giant bowl of guacamole and snacked all afternoon. Also, all day long, I walked Martin through the whole sourdough making process, so we took little breaks to fold dough throughout the day. We made pizzas and drank a great bottle of Tempranillo and watched Center Stage. Sunday morning started with a breakfast frittata filled with all of the weekend’s leftover veggies, the baking off of our sourdough loaves, church online, and big lattes. Then we packed leftover pizza into aluminum foil satchels, tucked them in a backpack and went for a hike. We explored a little nature preserve about 45 minutes from our house, found five ripe blackberries, a bunch of wild fennel, and caught a couple of glimpses of gopher tortoises. We ate our picnic looking out over the water and it was just magical and really so perfect to be out of the house and somewhere that wasn’t a grocery store. Sunday afternoon, I drank pink wine in a bathrobe and took a nap and if that’s not living your birthday to the fullest, I really don’t know what is. We made easy pantry pasta for dinner and wistfully cleaned up our living room fort and I’m already counting down until next year. (I also realized that this entire birthday weekend recollection is essentially a diary of what I ate all weekend, but this is a food blog so I guess that’s allowed.)

how to make homemade ice cream sandwiches

So let’s talk about ice cream sandwiches. It’s Memorial Day weekend, which is the unofficial start of summer and even if we aren’t partaking in giant backyard BBQs right now, it would be wrong for us to keep ourselves from ice cream sandwiches. Often, homemade ice cream sandwiches made with cookies get so hard in the freezer that you almost break your jaw when trying to bite into them and that’s really not a fun way to eat ice cream. So for these sandwiches, I wanted to keep our jaws intact and I made a tahini oatmeal cookie that would resemble the soft cookie of an oatmeal cream pie. These hold up really nicely, just watch how long you bake them. I would recommend under-baking them slightly in order to keep them on the softer side.

I’m very much on an ice cream kick. Just prepare yourself because there are quite a few ice cream recipes coming at ya this summer, I just can’t help myself. This ice cream doesn’t need an ice cream maker. You just steep coffee beans into heavy cream, strain them out, and use your cream to make a creme anglaise. The fudge ripple is a simple chocolate ganache folded in after your anglaise is chilled and whipped and then the whole thing is frozen. If you’re not into making your own ice cream (I implore you to give it a try), you can definitely just buy your favorite from the store for these ice cream sandwiches too.

Yield: makes 9 large ice cream sandwiches

Author: Anna Ramiz

Print

With ImageWithout Image

Tahini Oatmeal Ice Cream Sandwiches with Java Fudge Ice Cream

Prep time: 1 HourCook time: 30 MinInactive time: 30 HourTotal time: 31 H & 30 M

These ice cream sandwiches are an easy summer dessert recipe. A soft and chewy tahini oatmeal cookie filled with a simple, homemade, no-churn coffee ice cream, rippled with fudge, that can easily be made with or without an ice cream maker.

Ingredients

for the java fudge ice cream base

• 1 3/4 cup (400 g) heavy cream
• 2 tbsp (10 g) whole coffee beans
• 3/4 cup (170 g) granulated sugar
• 4 egg yolks
• pinch of salt
• 2 tsp vanilla extract

for the fudge ripple

• 2.5 oz (70 g) dark chocolate, chopped
• 2.5 oz (70 g) unsalted butter
• 2 oz (57 g) heavy cream
• 2 tsp kaluha, optional

for the tahini oatmeal cookies

• 1 stick (4 oz, 113 g) unsalted butter, at room temperature
• 1/2 cup (125 g) tahini, well-stirred
• 1 cup (220 g) brown sugar
• 1/2 cup (110 g) granulated sugar
• 1 tbsp vanilla extract
• 1 egg
• 1 egg yolk
• 1 3/4 cup (240 g) all purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1 tsp kosher salt
• 3 cups (300 g) rolled oats

Instructions

to make the ice cream

1. Make the fudge ripple: Combine chocolate, butter, and heavy cream in a bowl set over a double boiler. Cook, stirring frequently, until everything is melted. Remove from heat and whisk vigorously until smooth, glossy, and completely emulsified and then whisk one minute longer. Whisk in the Kaluha if using. Place a piece of plastic wrap directly on the surface of the chocolate to prevent a skin and let rest at room temperature for 3-6 hours, until cooled and thickened. The chocolate should be thick and scoop-able, but not hard.
2. Make the ice cream base: Combine heavy cream and coffee beans in a medium saucepan and heat over medium-low heat until cream is beginning to bubble around the edges of the pan and is hot to the touch. Remove from heat, cover tightly and let steep for 10 minutes. Strain out coffee beans, return cream to saucepan, and bring back to a simmer.
3. While the cream is heating, whisk together salt, vanilla, egg yolks, and sugar in a large bowl. When the cream is hot, slowly stream it into the egg mixture, whisking continually the whole time. Transfer the entire mixture back into the saucepan and return to heat.
4. Cook, stirring continually with a wooden spoon, over low-medium heat until anglaise sauce is thickened, but do not bring to a boil. You can test if the sauce is ready by wiping your finger through the sauce along the back of the wooden spoon. If the line your finger creates holds, the sauce is ready. If it drips, continue cooking.
5. When the sauce is sufficiently thickened, strain into a large mixing bowl, cover, and refrigerate.
6. Whipping and chilling: When the anglaise sauce is cold, transfer to a mixer and begin whipping. Whip until soft peaks form.
7. Assembly: Gently fold chocolate ganache into the whipped anglaise until just combined. There should be some thick streaks of chocolate, as well as small flakes throughout. Transfer the entire mixture to an 8x8 pan or loaf pan. Press plastic wrap directly on the surface of the ice cream and then wrap the entire pan tightly. Freeze overnight, or for 12-18 hours.

to make the cookies

1. In a large bowl, combine flour, baking powder, baking soda, cinnamon, cardamom, and salt. Whisk together and set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine butter and tahini. Beat for 30 seconds, until combined and scrape down the sides of the bowl.
3. Add sugar and brown sugar, and cream until thick and sandy, about 1-2 minutes.
4. Add the egg, egg yolk, and vanilla extract and mix on medium speed until combined, scraping down the sides of the bowl as needed.
5. With the mixer on low speed, gradually add the flour mixture, mixing just until no flour streaks remain, followed by the oats.
6. Remove the bowl from the stand mixer and fold with a rubber spatula a few times to ensure that everything is well mixed. Cover and chill for 30 minutes.
7. Scoop dough into 2 tablespoon sized balls and place on a parchment lined cookie sheet. Cover with plastic wrap and return to the refrigerator for at least another 30 minutes, and up to 24 hours.
8. When you’re ready to bake, preheat the oven to 350°F. Bake cookies for 8 minutes and then flatten them with a spatula. Return to oven for 2-4 more minutes, until edges are golden brown and the centers are set. Let cool completely on the pan.

to assemble the ice cream sandwiches

1. Sandwich one scoop of ice cream between two cookies, and wrap each sandwich tightly in plastic wrap. Return to the freezer for at least 6 hours, to allow the ice cream to refreeze before eating.
2. You can store the wrapped ice cream sandwiches in a zipper bag in the freezer for about two weeks. Martin has found that if you take the ice cream sandwich out of the freezer and let it sit in the refrigerator for 20-30 minutes before you eat it, it’s the perfect and softness for eating.

Notes:

I recommend slightly under-baking the cookies to ensure that they stay soft and chewy after freezing.

Similar Recipes

Carob Molasses and Pistachio Ice Cream Sandwiches

Strawberry Top and Black Pepper Caramel Ice Cream

Goat Cheese and Roasted Raspberry Crumble Ice Cream

Did you make this recipe?

Tag @gatheredatmytable on instagram and hashtag it #gatheredatmytable

Created using The Recipes Generator

A Fancy Strawberry Shortcake

Poundcake is a beautiful vessel for ripe summer fruits. I love it grilled, with juicy peaches and lots of honey. I love it cubed up and layered in a trifle with cream and berries. In my mind, a good poundcake is one of the most delicious accompaniments for our bounty of summer produce and strawberry shortcake is no exception.

Florida strawberry season has been in full swing for a little bit now and I’ve made it my mission that our house is never without those precious little berries. I’ve been snacking on them regularly and I used the tops to make ice cream, but I really wanted to create a low-maintainence, semi-traditional summer dessert that would showcase my berries and all of their beauty. For this slightly fancy strawberry shortcake, I simmered fresh strawberries with whole black peppercorns and a little sugar, to create a thick strawberry compote. I generously spooned this atop slices of citrus almond pound (which, by the way, freezes like a dream), and topped the whole thing with a scoop of strawberry top and black pepper caramel ice cream and a generous glug of good olive oil. It’s what I’ll be eating all summer.

Why it is important to use room temperature ingredients when baking?

Most baking recipes call for room-temperature ingredients, and though it can be a bit of a hassle, it’s a pretty important note. Let’s take a quick look at why this isn’t always a skippable step.

The temperature of an ingredient changes the consistency. This is especially true when you’re working with butter. Cold is butter is firm and plastic. It holds it shape well, which is important for doughs like pies and biscuits where those big clumps of butter will later melt into pockets of flaky layers. For something like cookies or cakes, however, when your batter or dough should be fully homogenized, clumps of butter will result in inconsistency and uneven baking in your final product.

Butter holds air. Soft butter, when beaten with sugars, coat the outsides of the sugar granules, trapping air inside. This air is important for leavening and results in fluffier cakes, cookies, etc.

Eggs should be room temperature too. Eggs are emulsifiers, which means that help to bind all of your ingredients together and when they are at room temperature, they are able to mix more evenly into a batter, trapping that much-desired air and binding everything together. Also, if you add cold eggs (or milk, yogurt, etc) to room temperature butter, it can cause your batter to curdle, resulting in those pockets of unmixed butter.

Essentially, all of your ingredients should be at the same temperature, so if a recipe calls for room temperature butter, but doesn’t specify the temperature of the eggs, milk, etc…always use room temperature.

What is room temperature?

Room temperature is technically between 68-72° F. Butter is at room temperature when you are able to press your finger into the butter and it holds an indentation. If your finger is able to be pressed through the butter completely, it’s too warm.

How can I bring my ingredients to room temperature quickly?

There are microwaving tricks for bringing butter to room temperature, but I usually find that they soften my butter too much. I prefer to leave butter on the counter for about an hour, or if I’m in a time crunch, I place it next to my oven or stove while they are turned on. If you are a regular baker, you can leave butter out on the counter overnight so that it is ready in the morning.

To bring eggs to room temperature, simply place them in a bowl of warm water while you prepare the rest of your ingredients. This will take the chill off of them and they will be closer to room temperature when you are ready to use them.

You can microwave milk in 30-second intervals until it reaches room temperature.

So the moral of the story is, yes, room temperature matters!

Yield: makes one 9x5 pound cake + enough berries to serve 4-6

Author: Anna Ramiz

Print

With ImageWithout Image

A Fancy Strawberry Shortcake

Prep time: 20 MinCook time: 60 MinTotal time: 1 H & 19 M

This is my favorite rendition of strawberry shortcake. A thick, citrus almond pound cake topped with simmered strawberries, homemade ice cream, and a glug of olive oil.

Ingredients

for the pound cake

• 1 cup (160 g) all purpose flour
• 1/2 cup (65 g) almond flour
• 1 tsp baking powder
• 1/4 tsp kosher salt
• 1 stick (113 g) unsalted butter, at room temperature
• 1/2 cup (120 g) granulate sugar
• 1/2 cup (70 g) light brown sugar
• 2 eggs, at room temperature
• 1/4 cup whole milk, at room temperature
• 1/4 cup plain yogurt, at room temperature
• 1 tsp lemon zest
• 1 tsp vanilla extract

for the strawberry compote

• 8 oz fresh strawberries, quartered or halved
• 1 1/2 T granulated sugar
• 1 T lemon juice
• 1/2 tsp whole black peppercorns

• strawberry top and black pepper caramel ice cream
• olive oil, for drizzling

Instructions

to make the pound cake

1. Preheat the oven to 325° F and lightly grease a 9x5” loaf pan.
2. In a medium bowl, combine flour, almond flour, baking powder, and salt. Whisk to break up any clumps and set aside.
3. In the bowl of stand mixer fitted with the paddle attachment, cream butter, sugar, and brown sugar until it reaches the consistency of wet sand and lightened in color. Scrape down the sides of the bowl well and make sure that no streaks of butter remain.
4. With the mixer running on low speed, add eggs, one at a time, followed by lemon zest and vanilla extract. Scrape down the bowl and then add milk and yogurt. Mix on medium-low speed until homogeneous and completely combined.
5. Remove the bowl from the stand mixer and gently fold in dry ingredients. Transfer batter to prepared pan and bake for 50-60 minutes, until golden brown and a knife or cake tester comes out clean. Cool in the pan for 30 minutes before turning onto a cooling rack.

to make the strawberry compote

1. Combine all compote ingredients in a medium saucepan and cook over medium-high heat until bubbly and slightly thickened, about 20 minutes. Remove from heat and cool completely. Store in an airtight container in the refrigerator for up to a week.

to assemble

1. Place a slice of pound cake on a small plate and top with compote, a scoop of strawberry and black pepper caramel ice cream, and a drizzle of good, grassy olive oil.

Similar Recipes

Strawberry Top and Black Pepper Caramel Ice Cream

Red Wine Flourless Chocolate Cake with Goat Cheese Whipped Cream and Roasted Strawberries

Blackberry Lavender Clafoutis

Did you make this recipe?

Tag @gatheredatmytable on instagram and hashtag it #gatheredatmytable