danasbakery
Dana’s Bakery
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Your favorite online bakery (we’re also gluten free) 🙌🏻 We ship Nationwide!
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When you have an abundance of Basil in your garden, you make Basil Ice cream (like any normal person does, right?!) This ice cream is rich and creamy and delicious just like I knew it would be. You can add mint to the base, top with some lemon zest, serve with a drizzle of olive oil or serve with a homemade blueberry syrup (which I made and will post tomorrow. It’s insane!)
This recipe requires 24 hours to make correctly, but I promise it is worth the wait. Don’t forget to freeze your ice cream maker basin when you cool your custard overnight - it’s the secret to making good ice cream!
1 cup basil leaves washed and dried (you can throw some kind leaves in there too if you are feeling fancy).
⅔ cup sugar
2 cups heavy cream
1 cup whole milk
⅛ teaspoon fine sea salt
6 large egg yolks
-In a food processor, pulse together basil leaves and sugar until fully combined and bright green.
-In a small pot, simmer heavy cream, milk, herb sugar and salt until sugar completely dissolved. (Around 4-5 min). Remove from heat and set aside.
-separate eggs, keep yolks in large mixing bowl and set aside. Save egg whites for a future meringue or egg frittata 😉
-Slowly whisk 1/3rd of the mixture into the egg yolks. from heat. Once combined whisk the yolk mixture back into the pot with the cream. Cook over low / medium until the mixture is thick enough to coat the back of a wooden spoon.
If you have a thermometer it should read about 170 degrees. At this point you have a custard, let it sit and steep for 30 minutes.
-Into a clean bowl, strain custard to remove any chunks of basil through a fine-mesh sieve. Let the mixture cool to room temp then cover and chill in fridge overnight. At this point you also want to put your ice cream maker basin in the freezer so it can freeze overnight as well!
-The next day or when ready, churn in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine for soft serve, or transfer ice cream to air sealed container and store in freeze for a few hours to solidly like solid / scooped ice cream. #icecream #recipe #basil
This recipe requires 24 hours to make correctly, but I promise it is worth the wait. Don’t forget to freeze your ice cream maker basin when you cool your custard overnight - it’s the secret to making good ice cream!
1 cup basil leaves washed and dried (you can throw some kind leaves in there too if you are feeling fancy).
⅔ cup sugar
2 cups heavy cream
1 cup whole milk
⅛ teaspoon fine sea salt
6 large egg yolks
-In a food processor, pulse together basil leaves and sugar until fully combined and bright green.
-In a small pot, simmer heavy cream, milk, herb sugar and salt until sugar completely dissolved. (Around 4-5 min). Remove from heat and set aside.
-separate eggs, keep yolks in large mixing bowl and set aside. Save egg whites for a future meringue or egg frittata 😉
-Slowly whisk 1/3rd of the mixture into the egg yolks. from heat. Once combined whisk the yolk mixture back into the pot with the cream. Cook over low / medium until the mixture is thick enough to coat the back of a wooden spoon.
If you have a thermometer it should read about 170 degrees. At this point you have a custard, let it sit and steep for 30 minutes.
-Into a clean bowl, strain custard to remove any chunks of basil through a fine-mesh sieve. Let the mixture cool to room temp then cover and chill in fridge overnight. At this point you also want to put your ice cream maker basin in the freezer so it can freeze overnight as well!
-The next day or when ready, churn in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine for soft serve, or transfer ice cream to air sealed container and store in freeze for a few hours to solidly like solid / scooped ice cream. #icecream #recipe #basil
If you like large cakey fluffy cookies like me, then you will LOVE this trick. Scoop and freeze your cookie dough balls for at least 4 hours up to 24 hours.
Once fully frozen, place on baking sheet directly from freezer and bake as directed. Chilling your cookie dough will solidify the fat in the cookies, preventing them from spreading too much during baking. It also allows the flavors to meld together, resulting in a more flavorful cookie.
#protip you can wrap your frozen cookie balls and leave them in the freezer for several months. Bake them as you need them, aka fresh cookies on demand! 🍪
#dessert #baketok #bakingtiktok #tricks #tips #glutenfree #cookies #danasbakery #themoreyouknow #cooking
Once fully frozen, place on baking sheet directly from freezer and bake as directed. Chilling your cookie dough will solidify the fat in the cookies, preventing them from spreading too much during baking. It also allows the flavors to meld together, resulting in a more flavorful cookie.
#protip you can wrap your frozen cookie balls and leave them in the freezer for several months. Bake them as you need them, aka fresh cookies on demand! 🍪
#dessert #baketok #bakingtiktok #tricks #tips #glutenfree #cookies #danasbakery #themoreyouknow #cooking
Making the perfect rice crispy treat involves a few key tricks and techniques. Here are some tips to help you achieve the best results:
1. Use fresh marshmallows: Fresh marshmallows are essential for achieving a soft and gooey texture in your rice crispy treats. Avoid using stale or old marshmallows, as they can turn hard and affect the overall texture.
2. Melt the marshmallows slowly: When melting the marshmallows, do it over low heat and stir constantly to prevent scorching. This slow and gentle melting process ensures that the marshmallows melt evenly and smoothly.
3. Add a pinch of salt: A small pinch of salt can help balance the sweetness of the marshmallows and enhance the overall flavor of the rice crispy treats. Add it to the melted marshmallow mixture before combining with the cereal.
4. Use fresh crispy rice cereal: Ensure that your crispy rice cereal is fresh and crispy. Stale or old cereal can result in a less enjoyable texture.
5. Stir gently: When combining the melted marshmallows and crispy rice cereal, stir gently to prevent crushing the cereal too much. This will help maintain a nice balance of crispy and chewy textures in the final treat.
6. Use butter or cooking spray to prevent sticking: Grease the pan, spatula, or your hands with butter or cooking spray to prevent the mixture from sticking. This will make it easier to press the rice crispy mixture into the pan without it sticking to everything.
7. Press firmly: Once you've transferred the mixture into a greased pan, use a greased spatula or your hands to press it down firmly and evenly. This will help the treats hold their shape and prevent them from crumbling.
8. Let them cool completely: Allow the rice crispy treats to cool completely at room temperature before cutting them into squares or shapes. This will ensure that they set properly and hold their shape when cut.
#dessert #marshmallow #ricekrispy #baketok #bakingtiktok #tricks #tips
1. Use fresh marshmallows: Fresh marshmallows are essential for achieving a soft and gooey texture in your rice crispy treats. Avoid using stale or old marshmallows, as they can turn hard and affect the overall texture.
2. Melt the marshmallows slowly: When melting the marshmallows, do it over low heat and stir constantly to prevent scorching. This slow and gentle melting process ensures that the marshmallows melt evenly and smoothly.
3. Add a pinch of salt: A small pinch of salt can help balance the sweetness of the marshmallows and enhance the overall flavor of the rice crispy treats. Add it to the melted marshmallow mixture before combining with the cereal.
4. Use fresh crispy rice cereal: Ensure that your crispy rice cereal is fresh and crispy. Stale or old cereal can result in a less enjoyable texture.
5. Stir gently: When combining the melted marshmallows and crispy rice cereal, stir gently to prevent crushing the cereal too much. This will help maintain a nice balance of crispy and chewy textures in the final treat.
6. Use butter or cooking spray to prevent sticking: Grease the pan, spatula, or your hands with butter or cooking spray to prevent the mixture from sticking. This will make it easier to press the rice crispy mixture into the pan without it sticking to everything.
7. Press firmly: Once you've transferred the mixture into a greased pan, use a greased spatula or your hands to press it down firmly and evenly. This will help the treats hold their shape and prevent them from crumbling.
8. Let them cool completely: Allow the rice crispy treats to cool completely at room temperature before cutting them into squares or shapes. This will ensure that they set properly and hold their shape when cut.
#dessert #marshmallow #ricekrispy #baketok #bakingtiktok #tricks #tips
