It was a rainy day yesterday, but that didn't stop me from preparing a very patriotic dessert I had seen on the King Arthur Flour recipe website. The only difference is that my "Red" section was strawberries and raspberries (instead of Strawberries and Rhubarb). I made a Vanilla Bean Ice Cream and this dessert was spectacular. My mother would have been impressed.
2 3/4 cups King Arthur All-purpose Flour
1 tsp. salt
4 tsp. sugar
1/2 tsp. baking powder
3/4 cup cold unsalted butter, cut into 1/2-inch pieces
1/2 cup cold butter-flavored shortening, cut in 1/2-inch pieces
6-8 T ice cold water
In a food processor, pulse the dry ingredients together. Then, add half of the butter and shortening pieces and pulse until the mixture resembles coarse sand. Add the remaining butter and shortening and pulse again. Pour mixture into a large bowl and add 4-6 T ice cold water and using your hands start to bring the mixture together, adding more water as needed. Turn dough out onto a board and divide in half. Wrap each half in plastic wrap and chill about an hour.
When dough is thoroughly chilled, roll out and place in a 9-inch pie plate. Return to the refrigerator to chill while you prepare the fruit.
Strawberries 4 cups
Raspberries 1 cup
Blueberries 2 cups
Wash, dry and slice the strawberries. Wash and dry the raspberries and blueberries. Place the Strawberries and Raspberries in one bowl and add:
2/3 cup granulated sugar
2-3 T Cornstarch (or Instant Clear Jel)
juice of 1/2 lemon
Blueberries in another bowl and add:
1/2 cup granulated sugar
2 T Cornstarch (or Instant Clear Jel)
juice of 1/2 lemon
Preheat oven to 425F-degrees. Use a piece of aluminum foil to create a barrier for the red and blue.
Vanilla Bean Ice Cream
2 cups heavy cream
1 cup whole milk
3/4 granulated sugar
2 large eggs
3 vanilla beans
In a medium saucepan, heat the cream, milk, and sugar. Scrape the 3 vanilla beans and add to this mixture. Bring to a boil. In a separate bowl, whisk the eggs. Add hot milk mixture to the eggs, a small amount at a time to temper the eggs, whisking well after each addition. Add the egg mixture to remaining milk and cream mixture and heat until the temperature is 170F-degrees. Remove from the heat and pour into a bowl, using a strainer to catch any pieces of cooked egg. Chill mixture about 3 hours, then pour into an ice cream freezer for about 20 minutes or until thickened. Place mixture into a container to chill thoroughly in the freezer until ready to use. Enjoy!
Now, for Winner of June's Apron...Optimistic Existentialist! Please email me your address and I will send this apron off to you ASAP. July's apron will be up by tomorrow and you will have a chance to win it by posting a comment on any of the posts. Good Luck~