Instant Pot Cold Start Yogurt

Cold start is the fastest method and results in a delicious, though fairly soupy, yogurt. Perfect for use in some recipes calling for yogurt, such as coleslaw or chicken salad.

Two MUST KNOW’s before you begin:

1. Milk —- just about any cows milk will work. It is not necessary to purchase any different brand or quality than what you usually drink. Of note, the fat content impacts the final flavor:

   • Whole milk: sweet, creamy flavor with enough tanginess to be yogurt

   • 2% or Skim milk: sharp flavor with aftertaste that can be a bit sour

2. Yogurt —- you’ll want Plain or Unflavored with live cultures:

   • ALL yogurt have live cultures - even the inexpensive brands

   • Once you’ve made yogurt, you can use a few teaspoons of your homemade yogurt to provide the live cultures for your next batch

This is a step-by-step recipe to make Instant Pot Cold Start Yogurt, assuming the Instant Pot has a pre-programmed option for yogurt. 

My favorite way to make this yogurt is overnight, since it typically cooks for 8-9 hours in the Instant Pot.

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Instant Pot Cold Start Yogurt

Clean and sterilize inner pot, if needed.

To the inner pot of the Instant Pot, add:

1 qt (32 oz) pasteurized milk (any milk fat, whole milk recommended)

1 1/2 tsp yogurt (with live cultures) 

Whisk together, cover with the glass lid (or tinfoil)

• No official glass lid? Check your cookware collection for one that fits the inner pot, or use tinfoil

• Recommended—do not use the pressure lid:

  • yogurt doesn’t require pressurization and

  • the sealing ring retains aromas that may affect the final flavor of yogurt

Select “Yogurt”

1. Display will read "8:00," adjust time if desired*

2. Instant Pot will automatically start and begin counting up from 0:00. 

3. When it reaches the total time, 8 hours later, display will read: yogt 

Transfer yogurt to a one quart container and refrigerate. Yogurt will thicken slightly. 

Serve cooled with favorite fruits or granola. Sweeten with honey or sugar as needed.

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Brenda’s tips:

• Serving size: ~1 qt or six 2/3 cup servings.

• Cold Start Yogurt tends to be a thinner, milkier consistency than Boiling Start. 

  • Boiling denatures the proteins, improving their ability to bond = thicker yogurt

  • No boil results in delicious yogurt, but there is some loss of structure, making it runny 

    • See Window to B’s kitchen below for more…

• Brenda doesn’t recommend straining out the whey on Cold Start Yogurt. The yogurt consistency makes it difficult to cleanly separate.

• *Looking for a more tangy yogurt flavor? Add more time to the Instant Pot. The flavor will naturally occur by increasing the time to 9:00 hours. This step is recommended by many yogurt blog posts

• A few recommended resources if you want to understand yogurt better:

  • This Old Gal - No-boil Yogurt

  • Cultures for Health - Yogurt Tutorial

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Window to B’s kitchen…

The difference in consistency between Cold Start (left) and Boiling Start (right) Yogurt.

HOW TO: Store Onions

HOW TO: Store Onions

Not using the full onion?

Peel onion and trim off amount needed

Remaining amount - 

• Place inside a cleaned sour cream/cottage cheese container

• Using a permanent marker, write ONIONS on the container

• Place in refrigerator and use remaining onion as needed

Generally keeps for 1-2 weeks depending on initial freshness of the onion.

Sour cream container is a perfect receptacle because

• you were going to trash it anyway so once it's irredeemably onion-scented then toss it

• it’s a second purpose for a formerly single-use container 

• the lid seals tightly and effectively prevents the onion aroma from permeating the rest of the items in the refrigerator

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Window to B’s kitchen…

HOW TO: Instant Pot Baked Potatoes

HOW TO: Instant Pot Baked Potatoes

• *This recipe is great for potatoes from the garden or grocery store.

• Use any amount of potatoes that fits within the removable bowl of your Instant Pot.

Prepare potatoes

1. Rinse dirt from potatoes (if eating peels, be sure 100% dirt moved)

2. Trim any bad spots

3. Trim the ends to allow steam to release: trimming the ends is effective and efficient, allowing the potato to evenly cook (fork pricks disrupt the cooking uniformity)

To removable bowl of Instant Pot, fitted with trivet, add: 

1 cup water 

Potatoes

Cover with pressure lid:

• Adjust pressure release valve to "Sealing"

• Select "Manual" (high pressure)

• Adjust time to "10" minutes

Allow pressure cooker to complete cycle, then:

• 10 minutes Natural Pressure Release

• Quick Pressure Release any remaining pressure

Drain potatoes.

Serve hot or use in recipes requiring baked potatoes.

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Window to B’s kitchen…

HOW TO: Instant Pot Beets

HOW TO: Instant Pot Beets

*This recipe is great for beets from the garden or grocery store.

*Use any amount of beets that fits within the removable bowl of your Instant Pot.

Prepare beets

• Trim beet greens to 1"

• Do not trim root or peel beets at this time

• Rinse dirt from beets (no need for 100%)

To removable bowl of Instant Pot, add: 

1 cup water 

Beets

Cover with pressure lid, then:

• Adjust pressure release valve to "Sealing"

• Select "Manual" (high pressure)

• Adjust time to "20" minutes

Allow pressure cooker to complete cycle, then:

• 10 minutes Natural Pressure Release

• Quick Pressure Release any remaining pressure

Drain beets, then……

Peel

• Trim ~1/4" off crown of beet, removing the remaining green

• Trim root, including ~1/4" of lower beet

• Using finger tips, slide the skin from the beet

• Rinse peeled beet in water

Cut into slices or cubes

Serve hot.

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Window to B’s kitchen…

Instant Pot Steel Cut Oats with Berries

This is a delicious and incredibly filling breakfast or brunch.

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Instant Pot Steel Cut Oats with Berries

To the bowl of the Instant Pot, add:

1 cup steel cut oats

1 cup pineapple juice

1 1/2 cups water

2 Tbsp raisins

1/4 tsp salt

Cover with pressure lid:

• adjust pressure release valve to "Sealing”

• select "Manual" (high pressure)

• adjust time to "10" minutes

Allow pressure cooker to complete cycle, then:

• 5 minutes Natural Pressure Release 

• Quick Pressure Release any remaining pressure

Remove pressure lid, stir in:

1 Tbsp chia seeds

1 Tbsp brown sugar

1/4 cup fresh or frozen raspberries

1/4 cup fresh or frozen blueberries

Cover with pressure lid and set to "Warm" until ready to serve.

Serve hot.

Recommended to serve with milk or half & half.

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 Brenda's tips:

• Serving size: 4

• Apple juice is a great substitute for the pineapple juice. Brenda generally uses frozen pineapple concentrate, allowing for one container to make many batches of oats.

• Amount listed above are recommendations and can be increased or omitted as desired for the following:

  • raisins

  • chia seeds

  • brown sugar

  • berries

Chicken Tikka Masala

Eastern Oregon, where Brenda grew up, isn’t a place known for it’s diverse cuisines from around the world. When Brenda moved to NYC she suddenly had access to new cuisines, and her love of food fueled her curiosity to try new dishes.

Indian food was one of the cuisines Brenda discovered for the first time in NYC. The blends of fragrant spices that were totally new to her . . . obviously, Naan was her first favorite and Brenda quickly developed a love for other Indian dishes.

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Chicken Tikka Masala

Marinade

In a small bowl, combine:

1/2 cup plain yogurt

1 1/2 Tbsp lemon juice

1 tsp cumin

1 tsp salt

1/4 tsp red pepper

3/4 tsp black pepper

3/4 tsp cinnamon

3/4 tsp ground ginger

Stir until combined, then add:

1 lb chicken, cut into 1" pieces 

Stir to completely coat with marinade. Refrigerate for 1 hour.

While marinading . . . 

In a medium saucepan, sauté:

2 Tbsp butter

2 tsp garlic cloves, minced

1/4 cup onion, finely diced

1 Tbsp jalapeno, minced

Add:

1 Tbsp ground coriander

2 tsp garam masala

1 tsp ground cumin

1 tsp paprika

1/2 tsp salt

Cook for ~1 minute, until fragrant, then add:

1 (14.5 oz) can crushed tomatoes

1 (8 oz) can tomato sauce

Simmer ~30 minutes.

Broil chicken . . .

1. Preheat oven to Broil setting (~450F)

2. Line quarter sheet pan with tinfoil

3. Evenly distribute marinated 1" chicken pieces, separated for even cooking

4. Place pan in oven, broiling for 5 minutes

5. Remove from oven and let rest 1 minute

While chicken rests . . . .

Combine in a small bowl:

1/2 cup heavy cream

1/2 cup whole milk

Stir together and temper by adding:

1 Tbsp of the simmering sauce

Stir smooth and repeat, adding & whisking 3 more tablespoons of sauce.

Add tempered cream back to simmering sauce.

Stir until smooth (or emulsify using an immersion blender) and add:

Broiled chicken

Continue simmering 5 minutes.

Garnish with:

1/4 cup fresh cilantro, chopped

Serve hot.

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 Brenda’s tips:

• Serving size: 4

• Amazing with Naan & rice

• Amazing as leftovers (I don't generally like leftovers)

• Garam Masala is a blend of toasted spices ground into powder and often used in the preparation of Indian food.

Naan (Indian Flatbread)

The traditional method for cooking naan is draping the dough over a gadhi (round cloth pillow) and pressing against the wall of a tandoor oven, cooking until the top puffs up and browns. A tandoor is a cylindrical clay or metal oven. Since the average home-cook doesn't have access to a tandoor, we've provided two alternate methods below.

This recipe can be prepared by hand, in a food processor or in a bread maker*.

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Naan (Indian Flatbread)

In a small bowl, mix together:

3/8 cup plain yogurt

1 egg yolk

2 T oil

3/8 cup water (adjust as needed)

*Ingredients should be equal to 1 cup when combined. Adjust water as needed.

Set aside.

Combine in a large mixing bowl:

2 cup (10 oz) flour

1 tsp yeast

1 tsp salt

2 tsp sugar

Sift together. Add:

Liquid mixture

Stir together until shaggy dough forms. Knead ~5 minutes until dough is smooth. If needed, while kneading add additional:

1/8 cup (1 oz) flour

Divide into 4, cover and let rest for 1-2 hours.

Cooking directions:

Method 1:

Only for those who prefer life at the edge of danger . . .

1. Place 10" cast iron skillet in oven and preheat to 450F for 10 minutes

2. Remove hot skillet from oven and pour in 1 tsp of oil, CAREFULLY use a paper towel to oil surface

3. Return skillet to oven

4. Select one ball of dough, press into a 9" circle using a rolling pin

5. Pierce the 9" circle all over with a fork

6. Mist top surface with water

7. CAREFULLY transfer to hot cast iron skillet in oven, close door and cook for 2 minutes

8. Open oven and turn flatbread over, close door and cook for additional 20 seconds

9. Remove naan from skillet, transferring to a covered dish and slather in butter

10. Repeat steps 4-9 with remaining balls of dough

11. Serve hot

Method 2:

Safe as any cooking venture ever is . . . 

1. Heat 1 tsp oil in 10" cast iron skillet over medium heat on stovetop

2. Wipe oil out of skillet with paper towels

3. Select one ball of dough, press into a 9" circle using a rolling pin

4. Pierce the 9" circle all over with a fork

5. Mist top surface with water

6. CAREFULLY transfer to hot cast iron skillet on stovetop, cover immediately with lid

7. Cook for 2 minutes until the bottom is browned

8. Flip naan, cover and cook for ~2 minutes longer

9. Remove naan from skillet, transferring to a covered dish and slather in butter

10. Repeat steps 3-9 with remaining balls of dough

11. Serve hot

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Brenda’s tips:

• Serving size: 4

• America's Test Kitchen recommends the covered skillet stovetop method.

• Makes a great side dish to Chicken Tikka Masala

• Covered dish: pot or skillet with fitted lid works best

*Bread maker instructions:

• Add dry ingredients first and then the liquid ingredients.

• Start the "dough" cycle and allow to run for 5-8 minutes, until dough is nicely kneaded.

• Remove from machine and divide into 4, cover, and set aside to rest for 1-2 hours. Resume directions above.

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Window to B’s kitchen…

HOW TO: Roasted Pumpkin Seeds

Brenda says this to John when she makes roasted pumpkin seeds: 

“I don’t even like pumpkin seeds! Why can’t I stop eating these?!!”

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HOW TO: Roasted Pumpkin Seeds

From a pumpkin, remove all of the:

Fresh pumpkin seeds

Clean the seeds: remove the stringy substance and rinse.

To a small saucepan add:

Cleaned seeds

2 cups water

1/2 tsp salt

Bring to rolling boil. Boil 10 minutes. Drain. Toss with:

1-2 tsp olive oil

1/2 tsp salt

Seasoning of choice

Spread on parchment lined sheet pan. Roast 20 minutes at 350F. Let cool.

Serve immediately or store in airtight container.

HOW TO: Not Waste Butter

HOW TO: Not Waste Butter

Not using the full cube? 

• Unwrap wax paper 

• Lightly score cube to identify the 8 tablespoons 

  • Mark half, then half of halves, then half of those halves = 8 tablespoons

• Cut off butter needed

• Rewrap remaining & store in refrigerator

Magically easy to select exactly the amount needed. 

Butter remains deliciously fresh.

WHY?

Pre-measured packaging is great . . . but if you cut off the wax paper at the mark then there is no wax paper to cover the end to protect the remaining butter from the dreaded refrigerator smell contamination. No one wants that.

No waste! Butter is one of the most delicious things ever created and it's used to make even more deliciousness . . . you don’t want to lose one bit of it.

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Window to B’s kitchen…

HOW TO: Pumpkin Puree

HOW TO: Pumpkin Puree

Preheat oven 350F. 

Place on cutting board:

1 pumpkin

Carefully cut in half (either direction).

Gut pumpkin, set aside seeds for roasting. [link roasting seeds]

Cover sheet pan with aluminum foil.

Place halves, cut side down, on lined sheet pan.

Sheet pan into 350F oven for 60 minutes.

Remove, let cool.

Remove pumpkin from shell using a spoon.

Purée in a food processor (recommended) or blender.

Store in airtight container in refrigerator.

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Brenda’s tips:

• Adjust oil and salt amounts to your pumpkin .... giant ones may require more and tiny ones less.

• Brenda often starts the pumpkin roasting and is able to add the seeds the final 20 minutes so as to better utilize the oven. 

• Fresh pumpkin isn’t as strong or thick as canned pumpkin. Brenda will often use an extra teaspoon or two of flour per cup of pumpkin in baking recipes. And if she has banana squash available, she'll substitute half.

• Recipes to use your pumpkin puree for:

  • Ma’s Pumpkin Pie

  • Pumpkin Brownies (or Bread)

Best Blueberry Muffins (Small Batch)

This recipe makes 12 standard muffins, or 6 jumbo muffins.

Looking to make 24 standard muffins, or 12 jumbo muffins?

• Use the Best Blueberry Muffins (Large Batch) recipe.

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Best Blueberry Muffins (Small Batch)

Set oven temperature to 425F.

In a small bowl, sift together dry ingredients:

2 1/2 cups (12 oz) flour

1/4 tsp salt

1 1/2 tsp baking powder

1/8 tsp baking soda

Set aside.

In a small bowl, stir together dairy:

1/2 cup buttermilk

1/4 cup sour cream

Set aside.

In the bowl of a stand mixer, combine:

1 1/8 cup sugar

1/4 cup oil

1/4 cup butter

Cream until lightened in color, about 2 minutes on medium speed.

Add, stirring after each addition:

2 eggs

1 tsp vanilla

1 tsp lemon extract

Stir until smooth, then fold in:

Dry ingredient mixture

Stir in:

Dairy mixture

Once smooth, fold in:

1 cup blueberries, semi-frozen

Line muffin tin with paper cups.

Evenly divide* batter.

Over each muffin, sprinkle:

1/8 tsp sugar

Bake:

• 12 standard muffins:

  • Bake 15 minutes at 425F

  • Reduce heat to 350F and bake 5-10 min (clean toothpick)

• 6 jumbo muffins:

  • Bake 15 minutes at 425F

  • Reduce heat to 350F and bake 15-20 min (clean toothpick)

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Brenda’s Tips:

• It is CRITICAL that you don't over-bake these muffins. They dry out quickly so be watchful and make sure to remove from oven as soon as they have set.

• Makes one dozen standard muffins. Brenda prefers using paper cupcake liners that are 2 1/4" x 1 7/8" (they're harder to find so naturally she often uses the more accessible 2" x 1 1/4" liners). Note: first number is diameter of base of cup, second is the height of the cup's side.

• Substitute any frozen berry for delicious results. Recommended to try raspberries or huckleberries. 

• *To portion, Brenda uses a 3T cookie scoop.

  • 12 standard = 1 scoop each, slightly rounded

  • 6 jumbo = 2 scoops each, slightly rounded

Best Blueberry Muffins (Large Batch)

This recipe makes 24 standard muffins, or 12 jumbo muffins.

Looking to make 12 standard muffins, or 6 jumbo muffins? 

• Use the Best Blueberry Muffins (Small Batch) recipe.

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Best Blueberry Muffins (Large Batch)

Set oven temperature to 425F.

In a small bowl, sift together dry ingredients:

5 cups (24 oz) flour

1/2 tsp salt

1 Tbsp baking powder

1/4 tsp baking soda

Set aside.

In a small bowl, stir together dairy:

1 cup buttermilk

1/2 cup sour cream

Set aside.

In the bowl of a stand mixer, combine:

2 1/4 cup sugar

1/2 cup oil

1/2 cup butter

Cream until lightened in color, about 2 minutes on medium speed.

Add, stirring after each addition:

4 eggs

2 tsp vanilla

2 tsp lemon extract

Stir until smooth, then fold in:

Dry ingredient mixture

Stir in:

Dairy mixture

Once smooth, fold in:

2 cup blueberries, semi-frozen

Line muffin tin with paper cups.

Evenly divide* batter.

Over each muffin, sprinkle:

1/8 tsp sugar

Bake:

• 24 standard muffins:

  • Bake 15 minutes at 425F

  • Reduce heat to 350F and bake 5-10 min (clean toothpick).

• 12 jumbo muffins:

  • Bake 15 minutes at 425F

  • Reduce heat to 350F and bake 15-20 min (clean toothpick).

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Brenda's tips:

• It is CRITICAL that you don't over-bake these muffins. They dry out quickly so be watchful and make sure to remove from oven as soon as they have set.

• Makes two dozen standard muffins. Brenda prefers using paper cupcake liners that are 2 1/4" x 1 7/8" (they're harder to find so naturally she often uses the more accessible 2" x 1 1/4" liners). Note: first number is diameter of base of cup, second is the height of the cup's side.

• Substitute any frozen berry for delicious results. Recommended to try raspberries or huckleberries. 

• *To portion, Brenda uses a 3T cookie scoop.

  • 24 standard = 1 scoop each, slightly rounded

  • 12 jumbo = 2 scoops each, slightly rounded

Shepherd's Pie

Shepherd’s Pie

Recommended to use leftover mashed potatoes or prepare:

2 lbs potatoes

Cook & mash smooth. Set aside.

While potatoes boil...….

To a large skillet add:

1/2 lb ground beef

Brown & cook through. Drain. Season with:

Seasoned salt

Garlic powder

Transfer to a bowl & set aside.

While browning beef.......

To a medium saucepan add:

1 cup water

Set to boil on stove and prepare:

1 cup carrots, peeled and diced (1/4")

Add to boiling water. 

Cook 5 minutes then stir in:

1 cup frozen petite corn

1/2 cup frozen petite peas

1/2 cup frozen green beans

Cover with lid and remove from heat.

While veggies cook.......

Re-using the skillet used to cook beef, heat to medium & sauté:

1 Tbsp oil

1/4 cup onions, finely diced

1 tsp garlic, minced (about 2 cloves)

Once sautéd, stir in:

2 tsp ketchup

1 tsp Worchestershire sauce

1/4 tsp dried rosemary, crushed

1/2 tsp dried thyme, crushed

1/2 tsp pepper

Sprinkle with:

2 Tbsp flour

Stir together (the mixture should clump slightly) and then whisk while pouring in:

1 cup chicken broth 

Continue to whisk until smooth. Simmer 2 minutes. Fold in:

Cooked ground beef

Cooked vegetables, including cooking water

Simmer 2 minutes.

Assemble.......

Pour filling into lightly greased casserole dish. Sprinkle with

1/2 cup shredded cheese (cheddar recommended)

Dollop with: 

Mashed potatoes

Bake at 350F uncovered for 35 minutes or covered for 60 minutes.

Serve hot.

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Brenda’s Tips:

• Serving Size: 4-6 servings

• Casserole dish: Brenda uses a 10"x6" which is equivalent in size to an 8"x8" baking dish.

• Great way to use leftover mashed potatoes or other leftover cooked veggies that can be incorporated into filling.

• Timesaver tip: Cook & drain 4x ground beef required by recipe. Divide extra into freezer bags and freeze for up to one month. Generally doesn't require defrosting when adding to recipes.

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Window to B’s kitchen…

Peach Ice Cream

Peach Ice Cream

Step 1: Prepare 3 to 5 peaches:

• wash

• peel (Optional. Brenda peels off the fruit's skin.)

• dice (3/8" cubes), to make:

1 1/2 cups diced peaches

Sprinkle with:

2 Tbsp sugar

Toss together. Refrigerate while fruit macerates, about 30-60 minutes.

Step 2: Strain fruit, retaining liquid in bowl.

• Return strained fruit (covered) to refrigerator until time to go into ice cream machine.

• Measure liquid. Take note for next step.

Step 3: Make ice cream mixture:

• Recommended to use custard ice cream base, but no-cook vanilla is great too.

• When making, replace milk with peach liquid from Step 2, substituting 1:1.

  • Ex: 1/8 cup peach juice, decrease milk by 1/8 cup.

• Remember to refrigerate! 

Step 4: Churn ice cream. Review Homemade Ice Cream: Methodology for how.

Once it is thickening nicely (~15 minutes into cycle), pour in the refrigerated fruit.

• Note: fruit will have likely continued to release juice while refrigerating. Adding up to 2 Tbsp of that liquid will not compromise the outcome of the ice cream.

Finish churning.

Step 5: Transfer frozen ice cream to . . .

• Bowls for immediate serving

• Slab of cookie to become ice cream sandwiches

• Freezer-safe container for later consumption

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Window to B’s kitchen…

How To: Ice Cream Sandwiches

How To: Ice Cream Sandwiches

Place ice cream machine’s removable bowl in freezer.

Prepare ice cream mix:

• No-Cook Basic Vanilla Ice Cream

• No-Cook Basic Chocolate Ice Cream

• Custard Ice Cream Base

Refrigerate.

Prepare sandwich dough:

• Chocolate - make a half batch OR

• Vanilla - make the full recipe, we've already halved it for you!

Prepare a half sheet pan (18"x13"):

• Line with parchment paper and 

• Lightly spritz with non-stick cooking spray

Create slab of cookie:

• Scoop dough, using a large spoon or cookie scoop, distributing evenly over prepared surface

• After transferring all of the dough to the sheet pan, use an offset spatula to gently spread the dough in an even layer to fill the sheet pan

• Bake at 350F for ~15 minutes

• Cut in half (two pieces = ~13"x9" each)

• Let cool completely

Churn ice cream mix:

• Time to churn! Review Homemade Ice Cream: Methodology for how.

Assemble sandwiches:

1. Prepare pan: Line a 13"x9" metal pan with plastic wrap, leaving an additional 10" off either end. 

   • Note: length of plastic wrap: ~33" = 10"+13"+10". 

2. Invert one half of slab cookie, placing in prepared 13"x9" pan. 

3. Spoon freshly churned ice cream over cookie, distributing entire batch evenly over surface.

   • Optional: add layers of caramel, nuts, sauce, etc. while spooning ice cream.

4. Immediately place remaining half-slab cookie over the top.

5. Lightly press top cookie to ensure full contact with ice cream.

6. Bring one end of plastic wrap over cookie, tightly wrapping the end and edges. 

7. Repeat with other end of plastic wrap. {Cookie + ice cream should be completely enclosed in plastic wrap.}

8. Immediately place pan containing cookie + ice cream in freezer.

9. Freeze until firm.

Cut sandwiches:

1. Transfer frozen unwrapped block to cutting board 

   • Optional: trim about 1/2" from all sides so that individual servings are all pretty. Eat the trimmed pieces immediately.

2. Using a large sharp knife (chef's knife recommended), cut large bar into individual servings

Serve immediately OR wrap each bar tightly in plastic wrap and freeze.

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Brenda’s tips:

• Recommended to make sandwiches approximately 1"x2" OR 2"x3"

  • 1x2=48 (excluding trimmed edges)

  • 2x3=16 (excluding trimmed edges)

  • And yes, Brenda uses a ruler

• Sandwich can remain in freezer as giant or individual servings for ~ a month, as long as it is tightly wrapped in plastic wrap

• Tasty tip: Make sure everything is prepared BEFORE ice cream maker finishes mixing 

  • While assembling the sandwiches, work in double-time to manage the ice cream without allowing it to melt

Timesaver tip:

Plan schedule from desired end time ("T"). . . 

• T minus 24 hrs: place removable bowl in freezer

• T minus 14 hrs: make ice cream mixture

• T minus 4 hrs: make & bake giant slab cookie

• T minus 3 hrs: start ice cream maker

• T minus 2 hrs 55 min: prepare 13"x9" with plastic wrap + invert half-slab

• T minus ~2 hrs 30 min: ***churn complete*** = assemble sandwiches

• T minus 2 hrs 20 min: place giant ice cream sandwich in freezer

• T minus 5 min: remove from freezer & cut into individual sandwiches

• T: serve

Vanilla Ice Cream Sandwich Cookie

This ice cream sandwich cookie might taste familiar…that’s because it’s a half batch of Brenda Cookie, without the chocolate chips.

Brenda affectionately calls this, “Giant Slab Vanilla Cookie.”

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Vanilla Ice Cream Sandwich Cookie

Cream together, mixing for approximately 5 minutes:

1/2 cup (4.5 oz) brown sugar

1/2 cup (4 oz) sugar

10 Tbsp (5 oz) butter, softened 

Then add, stirring until smooth: 

1 egg

1 tsp vanilla 

Sift dry ingredients together and fold into the above mixture:

1 3/4 cups (8.5 oz) flour

3/4 tsp baking powder

1/2 tsp baking soda

1/8 tsp salt

1/2 tsp coarse salt

Dough should be combined but still crumbly. Do not overmix! 

Prepare a half sheet pan (18"x13") 

• Line with parchment paper and 

• Lightly spritz with non-stick cooking spray

Scoop dough, using a large spoon or cookie scoop, distributing evenly over prepared surface. After transferring all of the dough to the sheet pan, use an offset spatula to gently spread the dough in an even layer to fill the sheet pan.

Bake at 350F for ~15 minutes. Cut in half (two pieces = ~13"x9" each).

Let cool completely.

HOW TO: Flash-Freeze Fresh Berries

HOW TO: Flash-Freeze Fresh Berries

Line sheet pan with silicone mat or parchment paper.

Wash and drain:

Fresh berries

Place berries in single layer on prepared sheet pan.

Freeze berries for 1-2 hours, or until firm.

Transfer berries to freezer ziplock or air tight container.

Store in freezer until use (up to 6 months).

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Brenda’s tips:

• Recipes to use your frozen berries for:

  • Raspberry Rolls

  • Crepe filling

Custard Ice Cream Base

In 2014, the NY Times posted an article titled The Master Ice Cream Recipe. In this article, the authors suggest that to have the ideal ice cream making experience you need to find a standard custard recipe you love and then add mix-ins to create your desired flavor combinations.

The benefit of this approach to ice cream making is that you'll gain practice making the recipe. Practice = confidence. Confidence = speed. It's a brilliant strategy to reach ice cream heaven.

Brenda has adapted the New York Times custard recipe to fit her preferences.

This recipe uses a 1.5 qt capacity ice cream machine (works in 2qt)

Before beginning this recipe, make sure the ice cream machine removable bowl is in the freezer, freezing.

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Custard Ice Cream Base (cooking required ~ contains eggs)

Separate: 

6 eggs

• Whites: place in airtight container and store in refrigerator (see Brenda’s Tips for usage suggestions)

• Yolks: place in a bowl, set aside for use in this recipe.

To a medium cooking pot, add:

2 cups heavy cream

1 cup milk

1/2 cup sugar

1/4 cup brown sugar

1/8 tsp salt

Bring to a low simmer over medium heat (setting 5/10), whisking continuously until sugar dissolves. Remove pot from heat.

Return attention to the separated eggs, to temper:

6 yolks

Whisk. Continue stirring briskly while pouring in:

~1 Tbsp hot cream (prepared above)

Whisk until smooth, then repeat stirring in “~1 Tbsp hot cream” until approximately 1/3 of the hot cream has been added to the yolks. Note: 1/3 is ~16 Tbsp or 1 cup of the hot liquid.

Finally, whisk this mixture back into the pot containing the remaining 2/3 of hot cream to create the custard.

Return pot of custard to heat, set to medium-low (setting 3/10). 

Keep whisking.

Continue gently heating until the mixture reaches ~170F (food safe for eggs) at which time it will coat the back of a spoon (if no thermometer available). Remove from heat.

Transfer custard to a resealable container. Place a length of plastic wrap directly on the top of the cooked custard to prevent a crust from forming. 

Refrigerate for 12-24 hours. Note: ice cream machine removable bowl needs to freeze for ~24 hours. After elapsed time:

1. Place frozen mixing bowl in ice cream machine

2. Turn machine on

3. Pour cold mixture into machine bowl

4. Allow machine to mix until desired texture is created

Serve immediately or store in freezer.

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Brenda’s tips:

• Serving size: 2 quarts

• Feel free to reduce the eggs. Remember that it isn't custard without eggs . . . less eggs can cause a loss of rich, creaminess. 

• Recipe suggestions for extra egg whites: 

  • Angel food cake

  • Egg-white omelets

  • Coconut Maccaroons

  • Extra egg-white for waffles or pancakes: will make them extra fluffy

No-Cook Basic Chocolate Ice Cream

For this recipe, a 1.5 qt capacity ice cream machine required (works in 2qt)

Before beginning this recipe:

• Review Brenda’s Homemade Ice Cream: Methodology post.

• Place the ice cream machine’s removable bowl in the freezer.

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No-Cook Basic Chocolate Ice Cream 

To a quart-size resealable container, add:

2/3 cup cocoa 

3/8 cup sugar

1/4 cup brown sugar

Stir together, then add:

1 cup milk

Mix well. Note: sugars should dissolve but cocoa powder probably will not. 

Add:

2 cups heavy cream

2 tsp vanilla

Mix well.

Cover and refrigerate for 12-24 hours. Note: bowl needs to freeze for ~24 hours. After elapsed time:

1. Place frozen mixing bowl in ice cream machine

2. Turn machine on

3. Pour cold mixture into machine

4. Allow machine to mix until desired texture is created

Serve immediately or store in freezer.

---

Brenda's tips:

• Serving size: ~8 (1/2 cup)

• Timesaver tip: Assemble ingredients (as directed above) in a quart jar. To mix, seal with lid and shake. Add additional ingredients, seal and shake.

No-Cook Basic Vanilla Ice Cream

For this recipe, a 1.5 qt capacity ice cream machine required (works in 2qt)

Before beginning this recipe:

• Review Brenda’s Homemade Ice Cream: Methodology post.

• Place the ice cream machine’s removable bowl in the freezer.

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No-Cook Basic Vanilla Ice Cream

To a quart-size resealable container, add:

3/4 cup sugar

2 cups milk

Mix well. Note: sugar should dissolve. 

Add:

1 cup heavy cream

1 Tbsp vanilla

Mix well.

Cover and refrigerate for 12-24 hours. Note: bowl needs to freeze for ~24 hours. After elapsed time:

1. Place frozen mixing bowl in ice cream machine

2. Turn machine on

3. Pour cold mixture into machine

4. Allow machine to mix until desired texture is created

Serve immediately or store in freezer.

---

Brenda's tips:

• Serving size: ~8 (1/2 cup)

• Timesaver tip: Assemble ingredients (as directed above) in a quart jar. To mix, seal with lid and shake. Add additional ingredients, seal and shake.