Category: Ice cream

A Shortcake and Ice Cream

June 15, 2009


So, here is a peek into the world of Dana Treat.

I will often start writing a post hours (or even a full day) before I actually post it.  I start thinking about the story behind a recipe and will start on that track before I get a decent photo and before I type in the recipe.


For today’s post, I had a long story about how I have made this Strawberry Shortcake before, many years ago.  I wrote about how I tried bringing it over to a friend’s house assembled and how it totally slid into disaster (literally slid) before we even arrived.  I wrote about how I had the brilliant idea these many years later to bring the bring the components of the cake (biscuit, strawberries, chocolate sauce, whipped cream) over to a different friend’s house and to assemble the cake on site.  I wrote a few witty things (namely that I don’t usually like strawberry shortcake because if I am going to eat cake, I’m not interested in a biscuit masquerading as cake) and I was looking forward to taking photos and posting the recipe on our return home.

Well, instead of bringing the lovely slightly sweet and vanilla spiked whipped cream, I accidentally brought the feta and Greek yogurt mixture I had prepared in advance for Tuesday’s meal.  In my defense, they were both white and whipped looking and both were in glass bowls.  This mistake necessitated my husband making an emergency trip to a local market where they didn’t have whipping cream but they did have this.


So this is what I used.  As I was putting it all together, a full third of the cake broke away from the rest and the spray can whipped cream started melting on contact.  I do have to say that the flavors were lovely.  Fresh local strawberries can cover up for a lot of mistakes.  So can homemade chocolate sauce.  But I feel confident that I will never make this dessert again.  If you want to attempt it, you can find the recipe here.

Normally, making a mistake like this and having a cake that I spent a lot of time not turn out would have totally bummed me out.  But the truth is that it did taste good and I made ice cream.  Somehow I made it through my whole life up until very recently without purchasing David Lebovitz’s The Perfect Scoop.  Really, I made it through my whole life up until very recently without using my ice cream maker.  Any dessert you make, no matter how simple – or how disastrous, is dramatically improved by pairing it with homemade ice cream.  People go nuts over it.  For the amount of joy it brings, ice cream should be extremely difficult and time consuming to make.  But it is just the opposite.  This one in particular is not custard based so it really just a matter of slicing strawberries, letting them macerate in a little sugar and vodka, and then whizzing them and a few other ingredients together in a blender.  A rest in the refrigerator and a swim in the ice cream machine and you are done.

Is it the perfect strawberry ice cream?  I would have to say no.  I’ll try another recipe another time.  But this one certainly worked well enough to distract people from the the mistakes of the cake.

One Year Ago:  A Love Letter to Lopez

Strawberry Sour Cream Ice Cream
The Perfect Scoop
Makes 1 1/2 quarts

1 pound fresh strawberries, rinsed and hulled
3/4 cup sugar
1 tbsp. vodka or kirsch
1 cup sour cream
1 cup heavy cream
1/2 tsp. freshly squeezed lemon juice

Slice the strawberries and toss them in a bowl with the sugar and vodka or kirsch, stirring until the sugar begins to dissolve.  Cover and let stand at room temperature for 1 hour, stirring every so often.

Pulse the strawberries and their liquid with the sour cream, heavy cream, and lemon juice in a blender or food processor until almost smooth but still slightly chunky.

Refrigerate 1 hour, then freeze in your ice cream maker according to the manufacturer’s instructions.

The Spring Tart You Must Make

April 28, 2009


My husband Randy likes to rate things on a scale from 1 to 10.  The rating system applies to meals he has had, presentations he has done, movies he has seen.  It is a way for his linear mind to organize input.  My non-linear mind has no need for such organization so I find it somewhat irksome that he often asks me to rate certain things.  I can’t assign a number to a meal or an experience.  When he presses me, I will come up with a number, but it feels so wrong to me and I immediately question whatever number I have chosen.

Having said all that, I have no problem telling you and anyone else who will listen that this dessert is a 10.  It was that good.  This is huge because for me, desserts fall into one of two categories.  #1 – Chocolate, #2 – Everything Else.  I call that second category “sort of desserts”.  Don’t get me wrong, I love lemon and I love apple but they are not chocolate and therefore not truly dessert…in my opinion.  The possible exception here is caramel which I love with enough passion to put it in the chocolate category.

If you scroll through the dessert section of this site, you will notice plenty of non-chocolate things.  That is because I am almost always baking for people other than myself and I recognize that there are many misguided souls out there who don’t fully appreciate a chocolate dessert – my husband being one of them.  In the interest of broadening my horizons, I decided to make this rhubarb tart (rhubarb? not even on my radar) for a dinner party on Saturday night.  It is in season right now and I know there are people who feel about rhubarb the way I feel about chocolate, my husband being one of them.


Where to start?  The recipe is perfect.  The crust was easy to work with and had just the perfect hint of sweetness.  The rhubarb is cooked down with plenty of brown sugar and cinnamon, so a sweetness emerges, but it still retains it’s delightful tang.  The crisp part is amazing as the crisp part of crisp desserts always is – the difference being that here there is a ton of it but not so much so that it is all you taste.  Again, the flavors and textures are perfect – a very well-written recipe.


And then there is the ice cream.  Brown Sugar – Sour Cream Ice Cream.  Do I really need to attempt to find words to describe it?  Suffice it to say that is the perfect match for the tart.  This is only the second time I have made ice cream and, as with the first time, I wondered why I don’t do this everyday.  If you have made ice cream you know, the texture and flavor cannot compare with store-bought – even the very best store-bought.  And it really takes no effort.  If you are looking for a perfect spring time tart, look no further.img_2019

Rhubarb Streusel Tart with Brown Sugar – Sour Cream Ice Cream
The Farm to Table Cookbook
Makes one – 9 inch tart

For the Crust:
1 1/2 cups all-purpose flour
1/4 cup sugar
1/4 tsp. kosher salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/2 inch pieces
2 egg yolks

For the Streusel:
6 tbsp. cold unsalted butter, cut into 1/2 inch pieces
2 1/2 tbsp. almond paste or marzipan
1/2 cup sugar
2/3 cup all-purpose flour
1 tsp. ground cinnamon

For the Filling:
1 1/2 pounds (about 6 cups) rhubarb, thinly sliced
1 cup brown sugar
1 1/2 tsp. ground cinnamon

1.  To make the crust, blend the flour, sugar, salt, and butter in a food processor or an electric mixer with the paddle attachment until the butter lumps are no larger than peas.  Whisk the egg yolks in a small measuring cup and add enough water to make 1/4 cup liquid; add to flour mixture.  Mix until the dough just starts to come together.  (DT: I had to add another couple tablespoons water to get the dough to come together.  I also used ice cold water.)  Gather the dough, shape into a disc, and wrap in plastic.  Chill for at least 1 hour or up to 3 days.

2.  To make the streusel, combine the butter, almond paste, sugar, flour, and cinnamon in food processor and process until the mixture is in fine crumbles.  (Alternatively, use a pastry blender.)  Refrigerate until needed.

3.  Allow the dough to stand at room temperature for 5 minutes.  Roll on a lightly floured surface into a 1/2-inch-thick disc, frequently rotating the dough to prevent sticking.  Transfer to a 9-inch tart pan with removable bottom.  Ease the dough into the pan, fitting it to the pan’s contour with fingertips, leaving some dough hanging over the edges.  Trim the pastry edges by rolling the pin over the rim and discard trimmings.  Freeze the shell until firm, about 30 minutes.

4.  Preheat the oven to 375 degrees.

5.  Make the rhubarb filling by combining the rhubarb, brown sugar, and cinnamon in a large sauté pan.  Cook over medium heat, stirring frequently, until the rhubarb is fall-apart tender, about 10 minutes.

6.  Fill the tart shell with the rhubarb mixture to within 1/2 inch from the top of the crust.  Sprinkle on the streusel and transfer to a baking sheet.  Bake until the streusel is golden brown and the filling is bubbly, about 45 minutes.  Transfer the tart shell to a wire rack and cool completely.  Using a small sharp knife, gently loosen the crust from sides of pan.  Push up pan bottom to release tart.  Serve with ice cream.

Brown Sugar – Sour Cream Ice Cream
Makes 1 quart

2 cups half-and-half
1 1/4 cups brown sugar
8 egg yolks
2 cups sour cream

1.  In a small saucepan, scald the half-and-half over medium-low heat until hot.

2.  Whisk the brown sugar and egg  yolks together in a medium bowl.  Slowly whisk in the half-and-half.

3.  Return the mixture to the saucepan and cook over medium-low heat, stirring constantly with a rubber spatula until the mixture thickens enough to coat it, about 5 minutes.

4.  Strain the mixture through a fine-mesh sieve into a metal bowl.  Refrigerate until cold, then whisk the sour cream into the half-and-half mixture and freeze in an ice cream maker according to manufacturer’s instructions.

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