bishop&holland

Dallas Fashion Blog

peppermint stick ice cream

peppermint stick ice cream, what to serve for dessert during the holidays, holiday entertaining, homemade ice cream

Happy Monday! We hope everyone enjoyed a wonderful Christmas with family and friends. We sure did! While we were in Santa Barbara for Katherine’s Birthday Bash, we did some exploring downtown and came across McConnell’s Fine Ice Cream. Of course, we had to go in and try a scoop. Jean saw they had peppermint stick ice cream, a childhood favorite, and had to have a scoop. Since we don’t have McConnell’s Ice Cream near us, we decided to try making our own homemade peppermint stick ice cream for Christmas dessert. The recipe is from an article in the Wall Street Journal last week, but we’ve included the instructions below!

For making ice cream at home, we like the Cuisinart Ice Cream, Frozen Yogurt and Sorbet Maker. It freezes the ice cream very quickly, and makes a smooth and creamy product. Also, we didn’t freeze the ice cream in the freezer for 3-4 hours before enjoying it and it was great! The recipe seemed a little complicated when we first considered making it, but it’s really not, and the end result is so worth the effort. Make it. We promise you will love it!

Peppermint Stick Ice Cream:

  • 2 1/2 cups heavy cream
  • 3/4 cup whole milk
  • 1 cup granulated sugar (divided use)
  • 1/8 teaspoon kosher salt
  • 5 large egg yolks
  • 2 teaspoons natural peppermint extract (we found this at Whole Foods- don’t use spearmint)
  • 1/2 teaspoon vanilla extract
  • red or pink food coloring, preferably natural variety
  • 3/4 cup crushed candy canes, plus more for garnish

 

  1. Make ice cream base: Bring cream, milk, 1/2 cup sugar and salt to a simmer in a medium saucepan over medium-high heat. Just before boiling, remove from heat.
  2. In a large heatproof bowl, whisk egg yolks and remaining 1/2 cup of sugar until pale yellow and fully combined. While whisking, slowly pour half of hot milk-cream mixture into egg-sugar mixture.
  3. While whisking, pour egg-cream mixture into saucepan containing other half of milk-cream mixture. Place pan over medium-low heat and cook, stirring constantly, until thick enough to coat the back of a spoon, 5-10 minutes. Do not let liquid boil. Remove from heat and strain mixture through a fine mash sieve into a medium bowl.
  4. Whisk in peppermint extract and vanilla. Whisk in food coloring until you get the color you prefer (we like light pink). Continue to whisk vigorously to release excess heat, 2 minutes more. Cover and refrigerate at least 4 hours or overnight (ours took less than three hours to chill). It is essential for the custard to be completely chilled before adding to the ice cream maker.
  5. When custard is chilled, pour into ice cream maker and process according to manufacturer’s instructions. Two to three minutes before the ice cream is finished, stir in 3/4 cup of crushed candy canes. Move ice cream to an airtight container and freeze until completely frozen, 3-4 hours.

Based on a recipe found in Baked Occasions by Matt Lewis and Renato Poliafito.

peppermint stick ice cream, homemade peppermint ice cream, holiday desserts, festive desserts

Cheers,

golden bloody mary

golden bloody mary, football food, what to drink for football brunch

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Happy Monday!  Hope you all had a great weekend.  We enjoyed ours, but we are not so patiently waiting for fall to arrive in Dallas.  It seems like we are having an endless summer, with more humidity lately than we had all summer long!

Now that football season is back, we spend our Sundays cheering on the San Diego Chargers and the Dallas Cowboys.  With the Chargers being the early game this past weekend, Justin and Katherine were making brunch so we decided to try our hand at making a homemade Bloody Mary using a recipe we found on Epicurious.com.  Instead of your traditional Bloody Mary, this is a Golden Bloody Mary made with yellow tomatoes.  We love the little heirloom grape tomatoes that we find at Whole Foods, so we used those.  Jean and Katherine thought these tasted great, but the guys thought they were a little too “pickly”, so adjust accordingly!

Golden Bloody Mary

For the tomato juice:

  • 4 pounds yellow cherry tomatoes, quartered, halved if small
  • 1 tablespoon plus 1 teaspoon kosher salt
  • 1 cup dill pickle juice
  • 1/4 cup fresh lemon juice
  • 1 tablespoon finely grated fresh horseradish or prepared horseradish
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon freshly ground black pepper
  • 6-8 generous dashes Tabasco sauce

For the cocktails:

  • 8 ounces vodka
  • 1 pint yellow cherry tomatoes
  • 8 small celery stalks with leaves
  • Tabasco sauce (for serving alongside)

Directions

Make the tomato juice:

Purée yellow tomatoes and salt in a food processor, in batches if needed, until smooth. Transfer to a large pitcher, cover, and chill at least 1 hour or up to 4 hours.

Strain mixture through a food mill or medium-mesh sieve into a large bowl, pressing on solids to extract as much liquid as possible (you’ll have about 5 cups juice); discard solids. Skim off and discard foam. Add pickle juice, lemon juice, horseradish, Worcestershire, pepper, and Tabasco; stir to combine. Chill until ready to serve.

Assemble the cocktails:

Stir tomato juice just to combine. Fill each glass with ice and 1 oz. vodka, then top off with about 2/3 cup juice. Garnish each with Sun Gold tomatoes and 1 celery stalk and serve with Tabasco alongside.

Cheers,

afternoon tea in london

afternoon tea in London, teatime tradition, traditional afternoon tea, London traditionToday is our last day in New York and we are bummed to be leaving this city already.  We originally didn’t plan on going to Fashion Week this year, but decided on a whim to book a quick weekend trip.  And we are so glad we did!  As usual, there is never enough time in New York and we are hoping to make a trip back when there are no fashion week festivities and truly enjoy the city!

Let’s rewind a few weeks to our trip to London.  While we were there, we had the opportunity to enjoy afternoon tea at Four Seasons London.  Afternoon tea is a big “to do” in London.  It’s a time to dress up, meet with friends and catch up over tea, finger sandwiches, scones and bubbly.  Afternoon tea typically starts at 3:00 pm and goes however long you like.  Being that this was our first full day in London, we stopped by New Bond Street (a little retail therapy really helps with jet lag), and then made our way to Four Season London Park Lane.  It was a cold and rainy day, so we did our best to look put together for afternoon tea.  A floral dress with a leather jacket over it was perfect, and thankfully we had Hunter Boots to change into for the rainy commute home.

We tried four different teas, two herbal, one darjelinng and one oolong.  Each tea was incredible.  The food was what you would expect from Four Seasons… absolutely delicious with incredible attention to detail.  The miniature scones were the best we’ve ever had!  Each finger sandwich had a great combination of flavors and our favorite was the cranberry and chicken salad.  As far as desserts go, the presentation (as you can see) was hard to beat, and somehow each dessert was tastier than the previous one.  And yes, we tried one of each!

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Cheers,

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