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Entries in Dessert (35)

Wednesday
Sep152010

Oatmeal Ice Cream with Maple Rum Raisin Sauce

I don’t remember what first made me think, “I bet Oatmeal Ice Cream would be good,” because rational thought ceased to exist the minute I put this lusciousness into my mouth.

It’s creamy oatmeal with a hint of cinnamon & nutmeg—only it’s the cool and decadent city cousin not the old-fashioned, warm-hearted country cousin. That’s why it’s topped with Maple Rum Raisin Sauce instead of warm milk and brown sugar.

Still, it’s like a big bowl of the warm stuff—sweet, creamy and lightly spiced—only cold and refreshing. And, creamy. Oh yeah…I already said creamy. Twice. But it is and that’s so very nice.

You’re probably going to want to share it with the kids—minus the boozy sauce. OK, OK. They’re going to beg you to share it with them and you’ll give in because there will finally be a little quiet in the house since their mouths will be working on this ice cream and not on their rendition of Screaming Broccoli. Just don’t tell them it’s got some redeeming nourishment or you’ll blow your chance to eat yours in peace.

♫ I scream. You scream. We all scream for ice cream. ♫

I’m a big fan of  Mojito Mint Chip, Lemon Basil, and my all time favorite—Very Chocolate Gelato.

More gluten-free, dairy-free ice creams to scream about—or just eat:

Maple Roasted Banana Ice Cream - Gluten Free Goddess

Almond and Hemp Milk Strawberry Frozen Yogurt - Lexie’s Kitchen

White Nectarine Ice Cream - The Whole Life Nutrition Kitchen

Mint Chip Ice Cream - Diet, Desserts and Dogs

 

Oatmeal Ice Cream with Maple Rum Raisin Sauce

Oatmeal Ice Cream

Inspired by Oatmeal Ice Cream by Bruce Weinstein

 

Combine in a medium saucepan and bring just to a boil:

1 ¼ cups unsweetened hemp milk

 

Carefully add to the milk:

1/3 cup GF rolled oats

¼ teaspoon salt

¼ teaspoon cinnamon

Pinch of nutmeg

½ teaspoon vanilla

 

Reduce to a simmer and cook, stirring constantly, until the oatmeal is thick and creamy—about 10 minutes.

 

Meanwhile combine in a mixing bowl:

1/3 cup sugar

1 tablespoon brown sugar

1 teaspoon arrowroot or corn flour

 

Slowly add the dry ingredients to the hot oatmeal mixing until the sugar is dissolved.

 

Allow the mixture to cool a few minutes and stir in:

1 ¼ cups coconut milk, full fat

 

Chill in the refrigerator in a covered glass or ceramic bowl overnight or long enough (maybe 4-6 hours) for it to become very cold.

 

Stir the chilled mixture, and if desired add about ¼ cup golden raisins. Process in your ice cream maker according to the manufacturer’s instructions.

This recipe makes about a pint and half of ice cream.

Rum Raisin Sauce

Place equal parts maple syrup and dark rum—4 ounces each—in a small saucepan. (Makes enough for about four servings.)

Add about 1/3 cup golden raisins.

Bring to a simmer over medium heat stirring constantly until the sauce reduces by half.

Cool until just warm and pour over the cold ice cream.

If the sauce has reduced too much (meaning it’s too thick) you can stir in additional rum, a teaspoon at a time, until the desired consistency in reached. Of course this is not a sauce for the kidlets!

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Thursday
Sep022010

Peach Berry Crisp

One of the big topics in food blogging today is attribution—recognizing the creator of the original recipe in your post. We honor each other by linking back to the inspirational recipe that spoke to us and said, “Me. Make me. I’m delicious!”

I do have some attributions for this recipe but first let’s just acknowledge that a Google search for Peach Berry Crisp yields 80,000 returns. That’s specifically “peach berry crisp”. Needless to say, crisps are pretty popular.

So, who would I say inspired this recipe?

My number one attribution: Mother Nature. She tempted me with luscious juicy New Jersey peaches, plump blackberries, and firm blond raspberries. She provided the oats, sugar, and flour. She did everything but mix them all together and put them in the oven.

My number two attribution: Isabel Ely Lord. Very little is written about her but apparently she wrote the cookbook, Every Body’s Cookbook: A Comprehensive Manual of Home Cookery in 1921. That’s where, according to Wikipedia, apple crisp is first mentioned. Thank you, Isabel.

My number three attribution: Twitter and About.com and Foodgawker and Tastespotting and Google. That’s where I talk about food, see pictures of food, and read about food. All. The. Time. It makes me hungry. It’s where my friends inspire me with their chatter and keep my foodie synapses popping.

Before we get to the recipe I’d like to share my thoughts on crisps. I really don’t think you need a recipe—just a general road map. Some fruit, sugar, flour, and “butter”. Maybe a little of this (lemon juice?), a little of that (spices?). Pop it in a moderate oven until the fruit is bubbly and the top is beautifully browned. That’s pretty much it. Easy.

I am always inspired by my gluten-free friends because of their creativity and joie de vivre. A few of them have crisp and crumble recipes you might enjoy:

Karina of Gluten-free Goddess: Gluten-free Peach Cobbler

Iris of The Daily Dietribe: Blueberry Cobbler (sugar free)

Shirley of Gluten-Free Easily: Strawberry Cobbler

Elana of Elana’s Pantry: Peach Crisp

Please post a link to your fruit crisp, cobbler, slump, or buckle in the comments below!

 

Peach Berry Crisp 

Preheat the oven to 350 degrees.

Place into a medium bowl:

3 large peaches, peeled, sliced and each slice cut in half again

1 1/2 cups mixed blackberries, raspberries, and/or blueberries (more or less to your liking)

 

Sprinkle the fruit with and mix together:

1 tablespoon tapioca starch

1 tablespoon brown sugar

1 teaspoon lemon

Spoon the fruit mixture into the bottom of a deep dish pie plate.

 

In a separate bowl stir together:

1 cup GF rolled oats

3/4 cup almond flour

1/4 cup brown sugar

1/2 teaspoon cinnamon

a pinch each of nutmeg and salt

 

Add to the oat mixture and combine with a fork until crumbly:

3 tablespoons Earth Balance

 

Place the crumble mixture on top of the fruit. Pop in the oven for 30-35 minutes.

The crisp is done when the fruit can be pierced with a fork and the topping is nicely browned.

 

Serve warm for dessert or breakfast!

Note: The topping is very crispy…almost granola like. It’s definitely got a bit of a chew to it because of the oats.

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