Caramel Corn Ice Cream

My idea for this recipe came from a malt we had at Tudor House in Miami two weeks ago. (Tudor House is Iron Chef Zakarian's restaurant in Miami which sadly is closing this month. The lease was up and he plans to open a few new restaurants in the near future. I am a huge Food Network fan, so we had to go to a celebrity chef's restaurant on our vacation.)

After an amazing dinner. We shared a popcorn malt with caramel corn on the side and brown butter foam on top for dessert. The sweet and salty combo was so delicious, I had to create my own version. I used a basic creamy custard ice cream base from MarthaStewart.com. I made a few changes and infused it with caramel corn. Straining the custard is key to getting super silky ice cream full of flavor. I hope you find the effort worth it. It is so yummy. Enjoy!

Caramel Corn Ice Cream with Brown Butter Sauce and Caramel Corn on top.
Sorry for the terrible photo. I quick snapped it with my phone and the lighting was really bad.

Caramel Corn Ice Cream

By Rachel Sims Serves 4

• 8 large egg yolks
• 1 cup sugar
• 1/4 teaspoon Kosher salt
• 2 cups whole milk
• 1 teaspoons pure vanilla extract
• 2 cups caramel corn plus more for serving
• 2 cups heavy cream
• 3 tablespoons butter (optional)

Directions
1. In a medium saucepan, off heat, whisk egg yolks, sugar, and salt until blended. Gradually whisk in milk.

2. Cook over medium heat, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon about 10 to 12 minutes.

3. Remove from heat. Stir in vanilla extract and caramel corn into custard. Cover and let stand 30 minutes.

4. Pour custard through a fine-mesh strainer into a bowl set over ice. Stir in heavy cream. Let stand, stirring occasionally, until chilled. Churn in an ice cream maker until it sets. (It will be soft but not runny. Be careful to not over churn.) Transfer ice cream to a plastic container and freeze until firm, about 2 hours.

5. To serve. Melt 3 tablespoons of butter over medium just until browned (optional). Remove from pan and allow to cool. Pour over ice cream and top with caramel corn.

Grilled Jalapeno Poppers

I like to recreate delicious food I've had in restaurants. About a year ago, I had ordered Jalapeno Poppers from Rockwoods Grill in Otsego. Ever since, I've been craving these spicy smokey creamy bites of goodness. I've made them at least a half dozen times since July.

Last week, I was shopping at Aldi and they had a one pound tray of jalapenos for $1.59. I had to get them. I made these Grilled Jalapeno Poppers again on Saturday for the Sims' family as an appetizer before our Shrimp Boil. They are spicy hot and creamy with smoky, salty bacon bits stuffed inside and grilled to perfection. A must try for your next get together or tailgate party.

Grilled Jalapeno Poppers

8-10 jalapenos (or mini sweet peppers)

8 oz package of cream cheese

4 strips of bacon

1/2 cup shredded parmesan cheese

Slice jalapenos in half lengthwise. Remove ribs and seeds. (You may want to wear a glove. My hands have been burning for a week.) Arrange on a piece of aluminum foil and set aside.

Chop into bits and fry bacon until crispy. Mix with softened cream cheese, parmesan. Mix well. Spoon about one tablespoon of the cream cheese mixture into the jalapeno halves. Use a cookie sheet under the foil to carry the poppers to the grill. Carefully slide the foil with the poppers onto the grill. (Don't place your cookie sheet on the grill, it will warp. I've tried this.)

Grill, covered on medium heat until the peppers have softened and the cream cheese is hot and bubbly, about 10-15 minutes. Or bake in a 400 degree oven for 35-45 minutes. Enjoy! 

Homemade Fruit Rollups

About 3 years ago we discovered that Jack is very sensitive to food coloring and corn syrup. One summer evening, Josh and I decided to pack up our little munchkins and get some Red Lobster (one of our favorites!) for dinner. I think Natalie was with Gramma and Papa, so we just had Jack, 2 1/2 , and Levi, 1 year, that day. It was getting late and Jack was hungry already. He sucked down a yogurt squeeze  before we left the house.

By the time we arrived to the restaurant he was bouncing off the walls. We had to wait for a seat and I remember Jack being extra wild. People always say, "boys will be boys". But I'm telling you, this kid was on something. At dinner he was throwing things, yelling loudly, crawling under the table, jumping on the booth seats, looking over the divider at the couple next to us, and when we'd have him sit down, he'd be up again within seconds. Josh and I were both on edge. Our sweet toddler had never behaved this badly before. It was a nightmare. We were the parents with the crazy toddler at a sit down restaurant that I never wanted to be like. It wasn't funny. It was embarrassing.

I shared this with my mom and she asked, if he ate anything with food coloring. He sure did. That was the first and last time I bought those yogurt squeezes. Now I'm not saying we never have food coloring or corn syrup in our house. We do have these items and you can find them in almost all processed foods.  But I do try to avoid giving my kids, especially Jack, food with these ingredients when we are going in public or before he has school.

My goal as a parent is to raise my children to be a blessing to others. I want other people to enjoy being around my children. If I cannot control him when he's "on" food coloring or corn syrup, why would I subject others this unruly behavior. If a doctor evaluated him "on" that, he would probably suggest he be medicated. I'm not talking about being a boy or being active; it's that excessive disobedient crazy kid kind of behavior. I am very thankful to know what it is that causes him to behave this way. I haven't dove full on into the organic everything kind of lifestyle. For now I just limit the food coloring and corn syrup. This may not be the answer for everyone with a wild child. But it may be worth a try.

Today I'm trying a new recipe- Homemade Fruit Rollups. A little extra effort and time to keep chaos away, seems worth it to me. Enjoy!

Homemade Fruit Rollups
Adapted from Our Best Bites

2 1/2 cups frozen strawberries or other fruit
1/4 cup sugar
1/4 cup water
1 tablespoon lemon juice

Preheat oven to lowest temperature 140 to 170. Defrost fruit and place in blender. Melt sugar in water over low heat just until dissolved. Add to blender with fruit and lemon juice. Puree until smooth. Place a silicone baking mat on a baking sheet and spread fruit on mat to 1/8 inch thickness. Bake 6-8+ hours until center is no longer tacky. Allow to cool. Remove from mat and place onto parchment paper. Cut into strips and roll. Store in an air tight container or freeze. Enjoy!!