Cook the Books 2013 - Ice cream sandwiches from Sweet Cream and Sugar Cones

Generally I don't go out of my way for ice cream. Maybe it goes back to the fact my first job was at Baskin-Robbins. Every time you took a break you were supposed to have a scoop of ice cream so you knew all the flavors. This doesn't sound like a terrible fate, I know, but I only worked there about 2 weeks, and even by then I was already sick of eating ice cream. Daiquiri Ice was my favorite, and to this day I like ices or simple flavors best. Or mint chip. Anyhow, even though I won't wait in that crazy line at Bi-Rite Creamery, and I don't really fancy all the artisan ice cream places in general (Mitchell's and La Copa Loca remain my faves), I did get excited by this month's cookbook.

It starts right off with basic ingredients and techniques for making your own ice cream, sorbets, granitas and ice pops. And all the fixings too. Plus step-by-step instructions for assembling ice cream cakes, pies or sandwiches.

Then the book tackles flavor categories one by one, starting off with vanilla. The crème fraîche ice cream is the standout for me—maybe in the entire book—but it's not the one I ultimately made. But now I've gone and gotten ahead of my scene setting approach...

The first recipe that I knew for sure I would make was Lemon Gingersnaps. I will eat anything gingerbread-like, and the addition of lemon oil and zest seemed extra interesting.

These cookies turned out to be the head-turners in the crowd. Once I paid heed to the recipe and spread them far enough apart on the sheets, they spread their cookie wings and took flight. Perfect, round, sparkly cookie delight.

Good thing I took them to the food swap, because this recipe does make a monster amount of cookies.

Then, after borrowing a behemoth ice cream maker from next door neighbors (meet the Lello 4070 Gelato Junior), I set my sights on making some filling for my stellar cookies. Two ripe bananas had been calling out for some rum and heavy cream, so I got easily roped into the carmelized banana ice cream recipe...

But, have I confessed my terrible recipe reading skills yet? Alas, it's true and they struck hard here. Despite reading the explicit chilling directions: "refrigerate the base for at least 2 hours or overnight", I put mine in the freezer! Freezing it before making ice cream? That's nonsense, but I still did it. So, the next morning I found myself waiting for my base to defrost so that I could mix in the flavorings and freeze it into ice cream. Ridiculousness.

Within just a few hours, I was back in action. And after just 25 short minutes in the humming gelato factory, I stood looking into the eye of some homemade ice cream. My first batch ever (though perhaps that's already abundantly clear from my confessed faux pas above?).

My ice cream was creamy, nicely textured, and though a bit too sweet for my own tastes, pretty darn delicious. I kept licking it off anything I encountered with ice cream on it, so that's gotta be a good indicator.

Then came the moment I had been waiting for. The making of the ice cream sandwich. If you've read the book, you'll immediate notice my ice cream sandwich looks nothing like the perfection they picture. I admit it, I did not use a measuring cup to shape my filling, nor was there an offset spatula involved in smoothing the sides. But there was some messy ice cream sandwich eating, and that my friends was the end game.

So, after all this I can absolutely recommend Sweet Cream and Sugar Cones for making some ice cream. Next time I'm going to experiment (syrup swirls and herbal kicks for sure), but whatever recipe you choose I can promise that with not a lot of effort, you'll be kicking back and enjoying the pure, sweet taste of summer!

Fig Jam Four Ways + Chipotle Fig Jam Recipe

Well really, if you count all the ones I ate fresh it would be figs five or six ways at least, but we'll stick to the preserving front which ranges from sweet to savory spice as well as boozy.

Once again, a friend's generosity fueled my creativity in the kitchen. Walnut Creek has got the heat, and my friend Michaela invited me over to pick from her two huge fig trees on a warm day indeed. After all that hard work, her button-cute daughter Stella was nice enough to hose down my feet. That felt nice!

While I ogled and munched figs back in my kitchen, I already had a few recipes and flavor combos in mind. First up, to make some balsamic fig jam. I have been addicted to LuLu's fig balsamic vinegar for years, and it's an indisputable swoon-worthy flavor combination. Second, I wanted to use the fennel pollen I had scored at the very first food swap. Fennel and figs go together like birthdays and cake, and that's a fact. Third, was to preserve some in brandy — these Sicilian Preserved Figs were a hit with friends.

As I cooked down all these dazzling concoctions, I knew just what to do with the remaining fruit: add some smoky, spicy, heat.

I always have a can or two of chipotle peppers in adobo sauce on the pantry shelves or in the fridge. I use them in eggs, chilequiles, soups and chili, and even put a bit of the sauce in salad dressing for roasted vegetable salads. I am happy to report the jam outcome was as expected: sensational. The earthy smoky spice of the chiles paired with the concentrated sweetness of the figs makes them soar.

Chipotle Fig Jam
Yields 4 half pints

2 lbs figs, chopped
2 cups sugar
1 cup water
4 tablespoons lemon juice, plus a few lemon slices if desired
1-1½ canned chipotle chiles in adobo sauce, chopped — to taste, depending on your desired spice level

Chop your figs according to how chunky you want your jam, and place in a large non-reactive pot. Cover with sugar and let macerate for 30 minutes to an hour.

Add water, lemon juice, and lemon slices if using, and bring to a boil over medium-high heat. Reduce to a simmer and stir regularly to prevent scorching.

After an hour, if needed, use a potato masher to break up the figs. Stir in the chopped chipotle chile in adobo sauce.

Cook another 15-20 minutes, or until the jam has reached a consistency you like.

Ladle into hot jars, and process in a water bath canner for 10 minutes.

Confession time: The harvest and output described here was actually from last year. In fact, I've already gone and picked the first round of this year's crop which has resulted in four new types of figgy goodness, including a different fennel flavor, plus herbal and citrus mixes. I promise to highlight some of them here before this time next year...

August Swap Recap (filled with lots of caramel)

It's always good to try something new. Which goes hand-in-hand with the old adage 'all good things must come to an end'. So it turns out that we are doubly thankful! First, for the friendship and collaboration with Patricia — which via the Algarden and her landscape architecture business BASE — included use of the space we held most of our swaps in for nearly a year! And second, for the new partnership with Sports Basement where we held the August swap.

In direct contrast to our former space being on the tight side, the Grotto Gallery seemed a bit vast for our group. We've already got some ideas on how to make it more intimate, and to take advantage of the extra space for next time though.

As it always seems to go, we had a great mix of new faces and familiar ones — plus we attracted the interest of a few folks who were just passing by in the store but got excited about swapping, including Jay who even snapped & shared the photos above/below this section from his phone (thanks Jay). Spreading the swap love, that's what we like!

So the master swap list this go around is filled with all kinds of goodness, and yes, indeed featured quite a bit of caramel: 

Chocolate Caramels, Vanilla Bean Salted Caramel Sauce, Bulleit Bourbon Caramel Sauce, Chocolate Dipped Mangoes, Vegan Biscotti, Organic Sprout Mix, Chunky Pluot Cardamom Jam, Herb Sauce, Eggplant, North Carolina Style Pulled Pork, Salsa, Bacon Jam, Organic Yogurt, Organic Banana Bread, Tayberry Jam, Pickled Zucchini, Lavender Chocolate Macarons, Black & Orange Preserves, Chicken Liver, Apple & Bourbon Pate, Plum & Pomegranate Jam with Tarragon, Heirloom Tomato Gazpacho, Chile Infused Vodka, Papaya Habanero Hot Sauce, Boozie Cherries, Spicy Pickled Carrots, Pickled Spiced Beets, Creme Fraiche, Wild Presidio Blackberry Jam, Rustic Chocolate Choffy Truffles, Mahummara, Olive Oil Granola with Cherries, Pineapple Jam, Nectarine Plum Ginger Jam,  Asian Plum Sauce, Peach Jam with Star Anise, Apricot BBQ Sauce, Firehouse BBQ Sauce, French Yogurt Cake and Blueberry Lemon Bread

I know I don't have the names for two types of Martine's jam and one of Katie's breads...did I miss anything else? Let me know in the comments below please, (I do nerdily like to keep a full list).

Want to see more pics? Find them all here.

Big thanks to the marketing folks at the Bryant Street Sports Basement store! They not only provided the space cost-free, but provided beer and wine, as well as tables. Hooray for their support of local businesses and organizations.

See you again in October!