Tag: Dessert

Preserved Lemon Curd

I needed a way to get lemon into an ice cream batter and figured that a lemon curd might make the most sense. The preserved lemons we started in February were ready so I figured I’d let them take center stage here (in the spirit of the pickled pineapple ice cream I cooked up a couple weeks ago).

It didn’t disappoint. For this batch I used two different preparations… one was a straightforward lemon, with no spice, and the other was from a small batch that got the addition of cinnamon, clove, and coriander seed. To be honest, I’m guessing at the measure for the lemon mash in the recipe below. In actuality, I used a quarter lemon from each batch. When I make this again, I’ll make sure to update this recipe.

Lemon curd takes a fair bit of effort, sort of like risotto. A minimum of fifteen minutes of solid stirring that’s rewarded with a perfectly luscious lemon treat with a ton of applications.

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Preserved Lemon Curd

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews
  • Author: Bruce Hartman
  • Total Time: 50 minutes
  • Yield: 16 ounces (-ish) 1x

Description

  • Preserved lemon takes regular lemon curd from amazing to the stuff of legends.
  • Adapted from the lemon curd recipe at Sally’s Baking Recipes.

Ingredients

Units Scale
  • 4 Large Egg Yolks
  • 2/3 cup Granulated Sugar
  • 1 tbsp Lemon Zest (about 1 lemon)
  • 1/3 cup Fresh Lemon Juice
  • 1/3 cup Preserved Lemon (mashed or pureed)
  • 6 tbsp Butter, cold (cut into 6 pieces)

Instructions

  1. Add egg yolks, sugar, lemon zest, and lemon juice to the top of a double boiler.  Whisk continously while cooking until the mixture becomes thick and has the texture of hollandaise sauce (about 10 minutes, be patient).  If the curd hasn’t thickened any by minute seven, turn up the heat and continue to whisk.
  2. Once the curd comes together, add the mashed preserved lemon and continue to whisk for another minute or so to fully incorporate the mash. Remove from the heat and add the butter one pat at a time while continuing to whisk. The butter will melt slowly, return to the heat if necessary.
  3. Transfer the curd into a jar and seal with a lid. The curd will continue to thicken as it cools. Refrigerate for up to about 10 days.

Notes

  • Do not wash the brine from the preserved lemons.  It replaces the salt in the original recipe.
  • I like to use cold butter so that it very slowly and smoothly melts into the curd.
  • Make this a regular lemon curd by leaving out the preserved lemon mash and adding back a 1/8 to 1/4 teaspoon of salt.
  • I don’t pass this through a strainer because I like the little bits of lemon flesh scattered through the curd.  This was also initially cooked up for an ice cream batter that will be processed in a Ninja Creami.
  • Among other things, I use this curd in my Preserved Lemon and Lavender Ice Cream recipe.
  • Prep Time: 5 minutes
  • Additional Time: 30 minutes
  • Cook Time: 15 minutes

Keywords: lemon, curd, dessert, lemon curd

Preseved Lemon and Lavender Ice Cream

Preseved Lemon and Lavender Ice Cream

This isn’t usually a flavor profile I’m into… the floral notes aren’t my thing, but somehow this works. The measure below leaves a light whisp of lavender on the tongue. Not overwhelming at all.

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Preserved Lemon and Lavender Ice Cream

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews
  • Author: Bruce Hartman
  • Total Time: 24 hours 40 minutes
  • Yield: 4 1x

Description

Light and creamy lemon with a hint of lavender, inspired by a glass of lemonade I had once at a Planned Parenthood Abortion Rights rally in 2022.

Ingredients

Units Scale
  • 2 tbsp Cream Cheese
  • 1/2 cup Sugar
  • 1 tsp Vanilla Extract
  • 3/4 cup Preserved Lemon Curd
  • 1 cup Heavy Whipping Cream
  • 3/4 cup Milk
  • 1/2 tsp Angel Bake brand Lavender extract

Instructions

  1. In a large microwave-safe bowl, microwave the cream cheese for 10 seconds on high. Add the sugar, and beat with a whisk attachment in a stand mixer for a minimum of 60 seconds. The goal is to mostly dissolve the sugar into the cream cheese. Add the vanilla extract and continue mixing until incorporated.
  2. Stop the mixer and add the preserved lemons curd. Mix slowly until fully incorporated and the sugar is dissolved. Make sure to scrape the bowl.
  3. Reduce the speed and slowly add the heavy whipping cream. Once incorporated, slowly add the milk. Mix on medium for a minute until the batter is completely mixed.
  4. Pour into Creami container and freeze for 24 hours minimum.
  5. When ready to serve, remove the Creami container from the freezer and process immediately.

Notes

  • Preserved Lemon Curd is regular lemon curd with the addition of pureed preserved lemon. See my method for Preserved Lemons here, and for the Preserved Lemon Curd here. It takes a bit of time, but the lemons last forever and are a great way to add a punch of flavor that’s just otherworldly.
  • Increase the lavender extract by 1/8 teaspoon at a time if you want more of the lavender. I take no responsibility for deviation from this recipe.
  • Be careful of how much air you whip into the batter. The volume will increase beyond the capacity of the Creami container if you make this in a blender with a whisk attachment.
  • Prep Time: 30 minutes
  • Additional Time: 10 minutes
  • Cook Time: 24 hours
  • Category: Recipes

Peanut Butter Ice Cream

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Peanut Butter Ice Cream

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews
  • Author: Bruce Hartman
  • Total Time: 24 hours 40 minutes
  • Yield: 4 1x

Ingredients

Units Scale
  • 2 tbsp Cream Cheese
  • 1/2 cup Dark Brown Sugar
  • 2 tsp Vanilla Extract
  • 1/2 tsp Sea Salt
  • 1 cup Homemade Peanut Butter
  • 1 cup Heavy Whipping Cream
  • 1/2 cup Milk

Instructions

  1. In a large microwave-safe bowl, microwave the cream cheese for 10 seconds on high. Add the dark brown sugar, and beat with a whisk attachment in a stand mixer for a minimum of 60 seconds. The goal is to mostly dissolve the sugar into the cream cheese. Once incorporated, add the vanilla extract and mix again.
  2. Stop the mixer and add the peanut butter. Mix slowly until fully incorporated and the sugar is dissolved. Make sure to scrape the bowl.
  3. Reduce the speed and slowly add the heavy whipping cream. Once incorporated, slowly add the milk. Mix on medium for a minute until the batter is completely mixed.
  4. Pour into Creami container and freeze for 24 hours minimum.
  5. When ready to serve, remove the Creami container from the freezer and process immediately.

Notes

Makes 4 servings of 2 medium scoops.

Garnish with roasted peanuts, a reduction of fruit jam, or peanut brittle pieces.

  • Prep Time: 30 minutes
  • Additional Time: 10 minutes
  • Cook Time: 24 hours
  • Category: Recipes

Churro

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Churro

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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Ingredients

Units Scale

Version 1

  • 1 cup water
  • 1/4 cup oil
  • 1/2 tsp salt
  • 3 tbsp Brown Sugar
  • 1 cup flour

Version 2

  • 1 cup water
  • 1 cup flour
  • 1 tsp baking powder
  • 1/2 tsp salt

Instructions

    4.5 to 5 minutes at 375

  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours

Pickled Pineapple Ice Cream

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Pickled Pineapple Ice Cream

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews
  • Author: BruceHartman.net
  • Total Time: 24 hours 35 minutes
  • Yield: 24 ounces (Creami Deluxe Container) 1x

Description

You need more? That title isn't enough to have you drooling? Make it yourself and see.

Ingredients

Units Scale
  • 2 tbsp Cream Cheese
  • 1 tbsp Magical Salt Butter (optional, see notes) or 1/2 tsp Salt
  • 1/2 cup Sugar
  • 2 tsp Vanilla Extract
  • 1–1/8 cup of Heavy Cream
  • 1/2 cup Evaporated Milk
  • 1/2 cup Frozen Pineapple Juice Concentrate
  • 1/2 cup Pureed Pickled Pineapple
  • 2 tbsp Pineapple Pickle Brine

Instructions

  1. Measure the frozen pineapple juice concentrate into a small bowl and let it sit on the counter while you begin to work allowing it to thaw somewhat.
  2. In a large microwave-safe bowl, microwave the cream cheese and Magical Salt Butter for 10 seconds on high. Add the sugar, and beat with a whisk for a minimum of 60 seconds. The goal is to mostly dissolve the sugar into the cheese and MSB. Once incorporated, add the vanilla extract and mix.
  3. Slowly mix in the heavy cream until the sugar mixture is fully incorporated.
  4. Add the slightly thawed pineapple juice concentrate to the batter and mix it in slowly until it's fully incorporated. Add the pureed pickled pineapple and brine, and mix.
  5. Pour the batter into your Creami Deluxe Container. Place the lid on the container and put in the freezer for 24 hours.
  6. Process with your Creami Deluxe as you would for a full container of ice cream.

Notes

Magical Salt Butter is the by-product of my ghee making process. See the recipe for ghee and MSB, here. This is a magical umami substance that adds depth, richness, and body. If you don't want to trouble yourself, a half teaspoon of salt will get you part of the way there.

We've tried everyone's heavy cream, and and somehow Kroger's store brand is the best we've ever found. Compare it to any other and you'll see why we only get our cream from Kroger.

  • Prep Time: 20 minutes
  • Additional Time: 15 minutes
  • Cook Time: 24 hours
  • Category: Dining Out