So what did the book have in store for me this time?
I made coconut blondies. I love blondies and I made a couple of different kinds last summer. I chose these because I have been obsessed with coconut lately. These are a little different from standard blondies because they have a chocolate cookie crust under them.
The cookie crust was a bit of a pain. It didn't always want to adhere to the blondie when I removed them from the pan. It did add another flavor dimension to the whole thing. This was one of the better recipes from the book.
Email me for the recipe if they look good to you.
I made a second dessert for the party as well. I decided hot August nights need ice cream. I made an ice cream that is a copy of one of my favorite ice creams at the Bellvale Creamery: Great White Way. It's white chocolate ice cream with raspberry swirl and dark chocolate chunks. I had some raspberry sauce in my freezer left over from the time my mother brought over Ina Garten's lemon cake and raspberry sauce.
There are chocolate chunks in this ice cream, I swear! They just kind of fell to the bottom.
White Chocolate Ice Cream with Raspberry Swirl and Chocolate Chunks
1 cup milk
2 cups heavy cream
7 egg yolks
2 tbsp sugar
8 oz. white chocolate, chopped
1 cup Ina Garten's Raspberry Sauce
4 oz dark chocolate bar, chopped
Bring milk and 1 cup of the cream to a boil. In a bowl beat the egg yolks and sugar until thick and creamy (about 2 minutes). Slowly and carefully pour the hot milk into the yolks and stir in quickly. Return the mixture to the pan. Cook until it thickens slightly (coats a spoon). DO NOT BOIL.
Remove from pan and stir in the white chocolate and the remaining cup of cream. Strain into a bowl and refrigerate until completely cold (this will take a few hours).
Freez in ice cream maker according to manufacturer's directions. When it's close to ready, blend in the chocolate chips. Remove from ice cream maker and transfer to a container. Carefully blend in the raspberry sauce, using a knife to make swirls.