Dessert-extravaganza... part 2 - Maple Walnut Ice Cream

So here is the part 2. Dinner Tuesday will have a dessert of Blondies (basically bar chocolate chip cookies) served with Maple Walnut Ice Cream (a batch was made without nuts for the kids in attendance):

(Adapted from The Keeper's House)

Yield: Makes about 1 1/2 quarts

1 cup Grade B maple syrup*

2 cups heavy cream
1 cup whole milk
1/4 teaspoon salt
2 large eggs
1/3 cup walnuts, toasted and chopped

Special equipment: an ice-cream maker

Boil syrup in a 2-quart heavy saucepan over moderately high heat until reduced to 3/4 cup, 5 to 10 minutes. Stir in cream, milk, and salt and bring to a boil over moderate heat.

Whisk eggs in a large bowl, then add hot cream in a slow stream, whisking. Transfer to saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170°F, 1 to 2 minutes (do not let boil).

Pour custard through a fine sieve into a clean metal bowl, then cool, stirring occasionally. Chill, covered, until cold, at least 3 hours.

Freeze custard in ice-cream maker until soft-frozen, then, with motor running, add nuts. Continue churning ice cream until frozen, then transfer to an airtight container and put in freezer to harden.

Cooks' notes:
·To cool custard quickly after straining, set bowl in a larger bowl of ice and cold water and stir until chilled.
·Custard can be chilled up to 24 hours.

Dessert-extravaganza... part 1 - Pumpkin Cake

So this week (Sunday and Tuesday) we are having dinners with old friends we haven't seen in quite some time. For Sunday we are heading to a friends but I offered to make dessert and made something that really turned out well and seemed quite seasonal:

Pumpkin Spice Layer Cake with Caramel and Cream Cheese Frosting

Bon Appétit | November 2008

by Sarah Patterson Scott

Yield: Makes 12 servings Cake: 3 cups all purpose flour 2 teaspoons baking soda 2 teaspoons baking powder 1 teaspoon cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon ground allspice 1/4 teaspoon ground cardamom 1 15-ounce can pure pumpkin 1 1/2 cups sugar 1 1/4 cups vegetable oil 4 large eggs 2 teaspoons finely grated orange peel For cake: Preheat oven to 350°F. Butter and flour two 9-inch cake pans with 1 1/2-inch-high sides, tapping out any excess flour. Whisk first 9 ingredients in large bowl. Using electric mixer, beat pumpkin, sugar, and oil in another large bowl. Add eggs 1 at a time, beating to incorporate between additions. Mix in orange peel. Add flour mixture; beat on low speed just to blend. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 33 minutes. Cool in pans 10 minutes. Invert onto rack, then turn top side up and cool completely. For frosting: 8 ounces cream cheese , softened but still cool 5 tablespoons unsalted butter softened, but still cool 1 tablespoon sour cream 1/2 teaspoon vanilla extract 1 1/4 cups confectioners' sugar (4 1/2 ounces) Process cream cheese, butter, sour cream, and vanilla in clean food processor workbowl until combined, about 5 seconds, scraping down bowl with rubber spatula as needed. Add confectioners' sugar and process until smooth, about 10 seconds. Assembly: Using long serrated knife, trim rounded tops from cakes. Place 1 cake layer on cake plate, cut side up. Spread 3/4 cup frosting over. Place second cake layer, cut side down, atop frosting. Cover top and sides of cake with remaining frosting, creating smooth surface. DO AHEAD: Can be made 2 days ahead. Cover with cake dome or large bowl and chill. Let stand at room temperature 2 hours before serving. Sprinkle candied orange peel over top of cake. Cut into wedges and serve. * Available seasonally at most supermarkets and year-round at specialty foods stores and from chefshop.com. NOTES: I made this as a 4 layer by cutting each of the cakes in half and doubling the frosting recipe. I also found a candied orange peel recipe online and made em myself...