TWD Vanilla Ice Cream

Ice cream is the perfect summer treat. Nothing says summer like a bowl of sweet creamy ice cream. Thank you Dorie for changing the way I make ice cream and thank you to Lynne of Cafe LynnyLu for choosing Vanilla Ice Cream for our recipe this week. I used to bring out the big old fashioned freezer, salt, and lots of ice. I used a recipe that didn't require cooking but it didn't have the rich flavor that this ice cream does either.

I have made this ice cream four times in the last month. It's really easy to make, just be sure to give it plenty of chilling time. I like to let the custard mixture chill overnight. Then it takes about 20 minutes to freeze in the ice cream maker. It also needs to chill out in the freezer for several hours before it's ready to eat.

I have made vanilla, banana, and this week I used fresh blackberries. All have been delicious. It's also yummy when served with blackberry cobbler.

TWD Raspberry Blanc-Manger

It's not Tuesday, sorry I'm a little late. This weeks recipe was Raspberry Blanc-Manger and it was chosen by Susan of Sticky, Gooey, Creamy, Chewy. When I finally got around to making this I was pleasantly surprised. It was fresh and light and the raspberries gave it a great taste. I only made half the recipe and molded it in a 6 inch cake pan which worked fine. It reminded me of the frozen fruit salad that you get at ladies lunches all across the south. My husband summed it up best by saying, It's whipped cream and raspberries what's not to like. Don't be put off by the fact that it uses gelatin . Try it you just might like it.

Brioche Plum (Peach) Tart

Denise of Chez Us picked Brioche Plum Tart for this weeks Tuesdays with Dorie. The tart has a bottom layer of slightly sweet brioche topped with a layer of jam and and fresh fruit. It is then sprinkled with a mixture of almonds and sugar. I changed things a little by using peaches and peach jam just because it was what I had on hand. The peaches, jam and almonds made a pretty tasty mixture. I only wish that I had used the foil tent about five minutes earlier because the crust got a little browner than I would have liked. This would be very nice for breakfast or brunch.

TWD Tribute to Katherine Hepburn Brownies

The selection for Tuesdays with Dorie this week is Tribute to Katherine Hepburn Brownies and it was chosen by Lisa of Surviving Oz. I think that it is safe to say that these brownies give a new meaning to the words fudge brownies. They may be the most chocolate and gooey thing that I have ever eaten. I must confess that I used just a little extra flour in the recipe. I also only used 1 teaspoon of the instant coffee and omitted the cinnamon altogether. I followed the recipe and baked the brownies for 30 minutes. They had formed a slight crust on the top but were still very gooey in the center. Cutting was a little difficult but they stayed together better than I anticipated. The taste was over the top rich but still very good. Make sure that you have a cold glass of milk or a cup of coffee waiting when you try these. I'm not sure how they tasted after they cooled overnight. I quickly sent these out of the house. My husband took them to work with him so I wouldn't be tempted by them.