Oh-No-She-Didn't Avocado Ice Cream

Way back in March, I asked around for suggestions on what to do with a bunch of avocados I had acquired from a coworker. I received some very strange suggestions, like avocado pudding, avocado cupcakes, and avocado milkshakes. But the most common suggestion was avocado ice cream. Really guys? Look what you've gone and made me do!


Mitchell's Ice Cream in San Francisco has a famous one. So it couldn't be that bad, right? I went online to research avocado ice cream recipes. I looked at forums, blogs, and recipe websites. A lot of online reviews complained of the ice cream tasting like rotten bananas. That scared me. It's one thing if one person makes that comment and has a strange taste experience, but when multiple people say the same negative thing, and about completely different avocado ice cream recipes? That's when the red flag appears. I got to thinking, yeesh, what if pureed avocados mixed with milk and sugar do taste like rotten bananas? It would be a bizarre discovery, but also a fascinating one!


I looked for tips on how to make the ice cream more pleasing to the tastebuds, and ultimately decided to modify Alton Brown's recipe to eliminate any chance of it tasting like rotten bananas. I added a pinch of salt to his recipe, as well as increased the quantity of sugar significantly.

The result is an amazingly creamy ice cream. The high fat content in avocados negates any need for eggs and requires much less heavy cream than most ice cream recipes. The color is a beautiful light, sort of milky, green. And let's talk about taste. No essence of rotten banana. Hooray! But weird? Yes! It definitely tastes like avocado, which is strange, but fortunately, I added enough sugar to mask any offensive or overwhelming taste. It's refreshing, and friends discussed with me how this recipe might be used alongside the meal, rather than as dessert. Think of it as frozen guacamole. You can't dip chips in it, but maybe a small scoop would be the perfect accompaniment for enchiladas, or served as an amuse bouche before the main course.

I admit, there's a lot left in my freezer, but that's because when given the option, my friends are going to go for my chocolate or vanilla ice cream over something so unconventional. Still, they all tried the avocado flavor and were pleasantly surprised! Maybe the trick is to add chocolate chips or a swirl of fudge ripple so I can finish off the batch once and for all! Any takers then?


Avocado Ice Cream
Adapted from Alton Brown's recipe in the Good Eats episode "Curious Yet Tasty Avocado Experiment"

12 ounces avocado meat, 3 to 4 small to medium
1 tablespoon freshly squeezed lemon juice
1 1/2 cups whole milk
3/4 cup - 1 cup sugar
Pinch of kosher salt
1 cup heavy cream

Peel and pit the avocados. Add the avocados, lemon juice, milk, salt, and sugar to a blender or food processor and puree until smooth. Pour the mixture through a strainer into a medium mixing bowl, then add the heavy cream and whisk to combine. Cover with plastic wrap and place the mixture into the refrigerator to chill overnight.

Process the mixture in an ice cream maker according to manufacturer's directions. For soft ice cream, serve immediately. If desired, place in freezer for 3 to 4 hours for firmer texture.


Step-by-Step in Pictures
Peel and pit the avocados. Place in the food processor...

Add lemon juice, milk, salt, and sugar..

Puree until smooth...

Pour the mixture through a strainer into a medium bowl...

Add the heavy cream...

Whisk to combine, then cover and chill overnight in the fridge...

Churn in the ice cream maker, then serve as is or place in the freezer to set more...

Be brave. Try it! :-)

Miniature Chile Frittatas

I've been on a creative salad kick. Practically every night lately, I've been making my own salads at home, where I keep experimenting with different fruits, vegetables, nuts, cheeses, and other toppings to mix in. My current obsession is thinly sliced apple, dried cranberries, feta cheese, carrots, celery, and my friend's homemade spicy challah croutons all on a bed of romaine lettuce and a dressing of olive oil, balsamic vinegar, Maldon sea salt and freshly cracked pepper. So far so good, right? Well, the only thing missing from this salad craze is the word "comfort." As delicious as these salads are, they aren't comfort food and I'm not sinking my teeth into something soft or chewy or substantial.


The perfect addition to a main course salad is a little slice of quiche or...this miniature chile frittata! The recipe comes from the Allied Arts Guild in Menlo Park, a place I remember fondly for its beautiful gardens. It's so easy to make these I'd wager just about anyone could do it. There's very little technique involved, aside from, perhaps, identifying when they're done baking.

This frittata is a dairy frittata, stuffed to the brim with Monterey Jack and Cheddar cheeses and cottage cheese. If you're making this for a dairy Shabbat (because yes, dairy meals are awesome!), it would go great with a salmon main course. You stir in diced green chiles, which, just to clarify, are NOT very spicy, and there are five eggs, but to cut down on the unhealthy factor, I used Egg Beaters for three of the five eggs. Worked like a charm! The result is an adorable, fits-in-your-hand mini frittata with flecks of green and red and a golden hue from the cheese on the surface. Best of all, it screams "comfort"!


Miniature Chile Frittatas
Recipe adapted from Tastes, Tales and Traditions, presented by the Palo Alto Auxiliary For Children
Makes about 40 mini muffin-sized frittatas or about 16 regular muffin-sized frittatas

1 cup small curd cottage cheese
5 eggs, beaten (I used 3 Egg Beaters eggs and 2 regular)
1/4 cup all-purpose flour
1/8 teaspoon cayenne pepper, or to taste (I substituted a few drops of Tapatio hot sauce instead)
1/4 teaspoon salt
1/4 cup (1/2 stick) butter, melted
2 (4-ounce) cans diced mild green chiles, drained
2 cups (8 ounces) shredded Monterey Jack cheese or a mixture of Monterey Jack cheese and Cheddar cheese or lite shredded cheese mixture
1/2 teaspoon baking powder

Blend the cottage cheese in a food processor or mixer until smooth (I actually left some lumps; it doesn't matter).

Add the eggs, flour, cayenne pepper (or hot sauce) and salt. Do NOT add the baking powder yet. Beat until well blended.

Stir in the butter, chiles and cheese.

Chill, covered, for 2 to 24 hours before baking. I waited about 3 hours and the mixture was perfectly thickened and set.

Line the muffin pan with paper liners or spray the muffin pan directly with Pam. Preheat oven to 350 degrees. Add the baking powder to the chilled mixture and mix well.

Spoon 1 tablespoonful of batter into each muffin cup if using a mini muffin pan; fill 3/4 full if using a regular size muffin pan. Bake for 15 to 20 minutes for miniature muffin pan, 20 to 24 minutes for regular size pan, or until frittatas are puffed and golden brown. Let stand until slightly cool; run a sharp knife around each frittata to loosen. Serve hot or at room temperature.

If you want, you can bake the frittatas ahead. Just cool completely before wrapping tightly. Chill in the refrigerator until ready to serve. Reheat in a preheated 350-degree oven for 5 to 8 minutes.


Step-by-Step in Pictures
Mix the cottage cheese until you get rid of most of the lumps...

Add the eggs, flour, cayenne, and salt...

Beat until well blended...

Add the butter, cheese, and chiles, then chill, covered, for 2 to 24 hours...

Take the mixture out of the fridge and stir in the baking powder...

Fill each muffin cup about 3/4 full...

Bake at 350 degrees for about 20 minutes...

Let cool, then enjoy!

Butterscotch Pecan Ice Cream

My Uncle Gary recently suggested I make a butter pecan ice cream with Kentucky bourbon. He has an incredible sweet tooth that is practically unmatched, though I think my mom (his sister!) could give him a run for his money. We have yet to put that to the test, but I will say, this obsession with baked goods and sweet things definitely runs in the family.

I saw this Butterscotch Pecan recipe in David Lebovitz's The Perfect Scoop, which called for scotch whisky, and I was on my way to sort-of fulfilling my uncle's request! The funny thing is, while looking to see if I had scotch whisky in stock, I also discovered I had Kentucky bourbon, and a whole lot of other liquor. I'm not really a drinker, but my liquor cabinet is pretty impressive. Mostly so I have every option under the sun to bake with! You never know when a recipe will call for a tablespoon of brandy or a splash of sherry, a little tequila or a capful of amaretto. I've got it all! Pastry chefs across America would be proud.

Uncle Gary, my inspiration for making this ice cream. I wish I could mail him some!
And by the way, he happens to be ordering ice cream in this photo!

This butterscotch pecan ice cream is fantastic. Don't expect it to taste like those suckable butterscotch candies. It's more of a brown sugar-butter flavor with nuts, or what most people call butter pecan. You prepare the pecans separately first and then toss them into the ice cream maker during the final moments of churning. I've served this to several friends now, and it is quite a crowd-pleaser! Try it!


Butterscotch Pecan Ice Cream
Recipe adapted from David Lebovitz in The Perfect Scoop
Makes about 1 1/4 quarts

5 tablespoons butter, salted or unsalted
3/4 cup packed dark brown sugar
1/2 teaspoon coarse salt
2 cups heavy cream
3/4 cup whole milk
6 large egg yolks
1/2 teaspoon vanilla extract
1 tablespoon scotch whisky
Buttered Pecans - see recipe below

In a medium saucepan, melt the butter with the brown sugar and salt. Whisk in 1 cup of the cream (you'll still have 1 cup remaining) and all of the milk.

Warm this brown sugar and cream mixture. Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top.

In a separate medium bowl, whisk together the egg yolks. Slowly pour a tiny bit of the warm brown sugar mixture into the egg yolks (maybe a few tablespoons, one tablespoon at a time, but do not add ALL of the mixture into the egg yolks), whisking constantly, then scrape all the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coast the spatula (you've just made custard!). Pour the custard through the strainer that's resting on top of the bowl with cream, then stir. Add the vanilla and scotch, and stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator (I recommend a full 24 hours), then churn it in your ice cream maker according to the manufacturer's instructions. During the last minute or so of churning, add the Buttered Pecans that you prepared ahead. I tend to prefer to chill my ice cream in the freezer and let it set more, but you can also serve this ice cream straight from the machine and it will be very soft serve.

Buttered Pecans
Makes 1 1/2 cups

1 1/2 tablespoons butter, salted or unsalted
1 1/2 cups pecan halves
1/4 teaspoon coarse salt

Preheat the oven to 350 degrees F.

Melt the butter in a skillet (the microwave works just fine!). Remove from the heat and toss the pecans with the melted butter until well coated, then sprinkle with the salt. Spread evenly on a baking sheet lined with foil and toast in the oven for 10 to 12 minutes, stirring once during baking. Watch to make sure you don't burn the nuts.

Remove from the oven and let cool completely.

To add the buttered pecans to the ice cream, chop them coarsely and add them to 1 quart of ice cream during the last minute of churning, or you can just sprinkle them over when serving the ice cream.

Note: Buttered Pecans can be stored for up to 2 days in an airtight container at room temperature.


Step-by-Step in Pictures
Melt the butter in a saucepan, then add the sugar and salt...

Whisk in 1 cup of the cream and the milk...

Add a little bit of this warmed cream-sugar mixture into the egg yolks, then pour all of the warmed egg yolks into the saucepan and cook until thick enough to coat the back of a spatula and make a custard...

Pour the cream-sugar-egg mixture through a strainer into a bowl containing the remaining cream over an ice bath, then add the vanilla and scotch whisky...

To make the Buttered Pecans, first melt the butter...

Toss the pecans in the butter to coat, then sprinkle with the salt...

Bake the nuts for 10 to 12 minutes at 350 degrees F...

Churn the ice cream in the ice cream maker, and toss in the buttered pecans during the last minute of churning, then freeze the ice cream in a container until set...

Enjoy!

I'm Profiled in The LA Examiner!

Partial screenshot of the lengthy LA Examiner article that profiles Happy Go Marni

Today, the LA Examiner's Fine Dining reporter profiled Happy Go Marni, and the girl behind it! It is a wonderful article, and I'm extremely flattered and humbled to be written in such a bright light. It has a thorough overview of my food-loving background, including the fact that I wrote my master's thesis on food blogging, and served as sous chef in a Bay Area bistro at age 14. If you are at all curious about the gal behind this blog, please, by all means, read this LA Examiner piece! We're friends, right? Get to know me better! :)

The Spicy Brownie from Brooklyn's Baked Bakery

Not to be confused with OMG-my-mouth-is-on-fire-this-is-so-frickin'-hot-I'm-going-to-need-a-fire-extinguisher spicy. The ancho chili pepper called for in this Spicy Brownie is the kind of spicy that warms the mouth and gives the brownie a full-bodied, sort of smoky flavor without burning a hole in your tastebuds. It reminds me of Oaxacan mole sauce, which, as you may know from trying mole, is often not hot at all. So don't panic because of the recipe name; just rejoice.

It's an amazingly fudgy brownie (as opposed to cakey), which is my textural preference in brownies. And because it's so dense, not to mention rich from the dark chocolate, you don't need more than a small square piece to do the job. That's why an 8"x8" pan is really plenty to serve a large dinner party. I'm so impressed by this recipe, which I found posted on Oprah.com, and which originally comes from a small, creative bakery in Brooklyn called Baked run by two guys, Renato Poliafito and Matt Lewis, that I am dying to buy their cookbook and try everything in it! I think it's next on my Gift to Self List.

The Details
359 Van Brunt Street
Brooklyn, NY 11231
(718) 222-0345


The Spicy Brownie
Recipe from Brooklyn Bakery Baked and posted on Oprah.com
Makes 16 brownies

3/4 cup all-purpose flour
1/4 teaspoon salt
1 tablespoon plus 1 tsp. Dutch cocoa powder
1 tablespoon ancho chili powder
1/2 teaspoon cinnamon
5 ounces coarsely chopped dark (60 percent) chocolate
1 stick unsalted butter , plus more for pan
3/4 cup granulated sugar
1/4 cup packed light brown sugar
3 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon freshly grated ginger

Preheat oven to 350°. Butter sides and bottom of a glass or light-colored metal 8" x 8" pan.

In a medium bowl, whisk together flour, salt, cocoa powder, chili powder, and cinnamon.

Configure a double boiler (fill a medium saucepan with 2 inches of water and fit a metal bowl on top without letting it touch water; bring water to a boil). Place chocolate and butter in bowl and stir occasionally until both are completely melted and combined, about 6 minutes. Turn off heat, but keep bowl over water and add both sugars. Whisk until completely combined and remove bowl from pan. Let stand until room temperature, about 20 minutes.

Add eggs to chocolate-butter mixture and whisk until just combined. Add vanilla and ginger; whisk to combine. Do not overbeat the batter at this stage or the brownies will be cakey.

Sprinkle flour-cocoa mixture over chocolate mixture. Using a spatula (do not use a whisk!), fold the dry ingredients into the wet until there is just a trace amount of the flour-cocoa mix visible.

Pour batter into the greased pan and smooth the top with the spatula. Bake brownies for 27 to 30 minutes; brownies are done when a toothpick inserted in the center comes out with a few moist crumbs. Cool brownies completely before cutting and serving.


Step-by-Step in Pictures
In a bowl, whisk together the dry ingredients: flour, salt, cocoa powder, chili powder, and cinnamon. Then set aside...

Melt the butter and chocolate together in a saucepan or double boiler...

Add the brown and white sugars, then let stand for about 20 minutes...

Add the eggs, vanilla, and ginger, and stir until combined, then add the dry ingredients...

But don't overmix! Just barely incorporate the dry ingredients...

Bake at 350 degree F for about 27 minutes...

Delicious and amazingly fudgy!!

Pure Genius: Using a Bundt Pan as a Vertical Roaster

Photo Credit: The Kitchn

Oh Kitchn, how I love thee! I read this idea on The Kitchn blog a few weeks ago and have been meaning to comment on it for awhile. It's pure genius! Instead of roasting a chicken on a vertical roaster, why not try using a bundt pan! You're probably more likely to have a bundt pan in your kitchen anyway, plus, the bundt pan lends itself perfectly to cooking a chicken because you can also cook a bunch of vegetables in the bottom and let the bird rest on them. So it's an all-in-one meal.

Photo Credit: The Kitchn

Vertical roasting, as a technique for cooking chicken, is one of my absolute favorite ways because the chicken comes out extremely juicy. The chicken stands upright on a pedestal and the juices fall straight down, naturally basting the chicken the whole time. Plus, it takes less time to cook and browns the chicken more evenly because it's getting heat from all sides. Trying the same technique using an item I typically use for cakes makes cooking a lot more exciting...not to mention resourceful! I can't wait to try this! Now all I need is a lesson on how to carve a whole chicken. Help? :-)

Go ahead, try the recipe The Kitchn posted for roasting a chicken on a bundt pan. Perhaps you'll start using your bundt pan more often now!

Chocolate-Peanut Butter Ice Cream with Peanut Butter Chunks

Chocolate-peanut butter is probably my favorite flavor combination and the only flavor at Baskin Robbins I ever order. This recipe by David Lebovitz is a little different in that the ice cream base has peanut butter stirred into the chocolate until smooth, plus the already familiar chunks of peanut butter folded in. So there's double the peanut butter presence in this! It's also very fast to put together because it doesn't have eggs in it and therefore doesn't need the more involved custard method. You just throw a bunch of ingredients into a saucepan, heat it all up while stirring, and then chill it in the fridge overnight before churning it.

The one extra step to this recipe is making the mix-ins. I love the way peanut butter tastes cold, especially big chunks in ice cream. David Lebovitz has a recipe for Peanut Butter Patties that you can make the night before you churn your ice cream, let freeze overnight, and then toss into the ice cream maker in the last couple seconds of churning. The patties are ridiculously easy to make, only requiring peanut butter and powdered sugar stirred together, and then dropped into little nuggets on a saran wrap-lined plate to freeze. I suppose if you're feeling really lazy, you can just chop up Reese's Peanut Butter Cups or skip the mix-ins all together. But all I can say to that is BOOOOOO! How many times do I have to tell you to trust David Lebovitz?


Chocolate-Peanut Butter Ice Cream
Recipe by David Lebovitz in The Perfect Scoop
Makes about 1 quart (1 liter)

2 cups half-and-half
1/4 cup unsweetened Dutch-process cocoa powder
1/2 cup sugar
Pinch of salt
1/2 cup smooth peanut butter
Peanut Butter Patties - See below for recipe

Whisk together the half-and-half, cocoa powder, sugar, and salt in a large saucepan. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up). Remove from the heat and whisk in the peanut butter, stirring until thoroughly blended.

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.


Peanut Butter Patties
6 tablespoons peanut butter (smooth or crunchy)
2 tablespoons confectioners' sugar

Mix together the peanut butter and sugar in a small bowl. Line a dinner plate with plastic wrap. Pinch off small pieces of the peanut butter mixture, about 1/2 teaspoon each, and drop them onto the dinner plate. Once you've used all of the mixture, freeze the patties.

Mixing them in: Fold the Peanut Butter Patties into 1 quart (1 liter) of ice cream as you remove it from the machine.

Storage: Peanut Butter Patties can be stored in the freezer, well wrapped, for up to 1 month.


Step-by-Step in Pictures
Whisk together the half-and-half, cocoa powder, sugar, and salt in a large saucepan, then heat the mixture to a rolling boil while whisking...

Remove from the heat and whisk in the peanut butter, then transfer to a bowl, cover, and chill overnight...

To make the Peanut Butter Patties, stir together the peanut butter and powdered sugar...
Stir until smooth...

Drop little nuggets of this peanut butter mixture onto a plastic wrap-lined dinner plate, then freeze overnight...

Churn the ice cream in an ice cream maker and add in the Peanut Butter Patties in the last few seconds of churning...

Scrape the churned ice cream into a freezer container and freeze until set, or eat the ice cream right away as soft serve!

Voila!