Almond Joy Love

For my birthday this year I was given a Kitchen Aid Ice Cream maker attachment, so I have been playing with that lately, following some recipes and today, put together my own for an Almond Joy Ice Cream. Besides a few mechanical kinks that I am improving on, this ice cream turned out wonderful and is great for the hot weather that is still around us. Here is the recipe if you want to try it yourself!

Almond Joy Ice Cream

2 1/2 C Heavy Cream
1 1/2 C Coconut Milk
1 C Half and Half
8 Eggs
3/4 C Honey
1 t Vanilla
2 t Coconut Extract
1/2 t salt
1 T dark rum
1/2 C mini chocolate chips (more if you like more chocolate)
1/2 C sliced almonds

Heat half and half and coconut milk in a pan until just about boiling, stirring to make sure it doesn't scorch. In a separate bowl, beat eggs until lightly aerated, then whisk in honey. Slowly add hot half and half mix to eggs while constantly whisking. Do not add to quickly or eggs will scramble. Place egg mixture back into saucepan and heat until just about boiling stirring constantly (this is important, if you take a break from stirring, the eggs will scramble.) Remove from heat and run through fine mesh strainer into a large bowl to remove any egg that has cooked. Add heavy cream, vanilla, coconut extract, salt and rum and stir to combine. Wrap tightly and put in the refrigerator for at least 8 hours or until the mixture has completely cooled to fridge temp. Follow instructions for your ice cream maker, adding chocolate chips and almonds with two minutes left. Put in airtight container and freeze for another 4 hours to allow to set.

Spicy Tomato Soup

Living in a new town and finally getting around to post again. The farmer's markets are in full swing and have been providing me with wonderful produce this summer. The latest grab was a 1/2 bushel of tomatoes. After canning most of them, I simmered the remainder for about an hour to break down all of the tomatoes into a nice sauce consistency. The next question was what to do with it? Well lunch it was, so here my recipe for Spicy Tomato Soup:

2 T Extra virgin Olive Oil
1 Onion, sliced thin
1 Jalapeno, sliced thin
2 cloves garlic, minced
1 Stalk Celery, chopped
1/4 C dry sherry
2 C tomato sauce
1/3 C heavy cream
1/3 C water
1/3 C jasmine rice
salt, to taste
1 t dried basil
1 t dried oregano
1 T lemon juice

Heat the oil in a medium saucepan over medium high heat. Add onion, jalapeno and celery and cook until beginning to soften, about 5 minutes. Add garlic and saute for another minute. Add sherry and cook until moisture has reduced by about 2/3, about 3 minutes. Stir in tomato sauce, water and heavy cream. Add basil and oregano and bring to a simmer. Stir in rice and cover pot. Let simmer for 12 minutes. Add salt and lemon juice and serve!