Posts filed under ‘Frozen Desserts’

Chocolate-Mint Ice Cream Cake

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Where to begin the story of this chocolate-mint ice cream cake? Sure, it technically begins with a cool carton of cream and a stack of cracked egg shells. But I think it really starts two years ago, when my mother decided she wanted to remodel our backyard.

Our yard is L shaped, wrapping around our house. One of the strips is nice, just cool green grass and evergreen trees. But the other strip of yard, the one visible from the kitchen window and the dining room, was once utterly unimpressive. It was brimming with uneven grass, moss that squished under each footstep, and unappealing patches of yellow. My mother began sketching out designs, writing down ideas, until she’d come up with an ambitious blueprint.

She wanted to remove all the grass in that section and fertilize it. Then she wanted to transform it into something stunning, a rainbow of growing, breathing plants. Lime-green creeping bugleweed, black stemmed rhododendrons, pink-throated lilies, pure white bleeding hearts in the shade… And a natural stone path weaving through it all. Maybe a birdbath in the corner.

I thought it was wishful thinking, but my dad told her, “Let’s do it.”

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We did it all ourselves that summer, and it was more work than any of us expected it to be. I imagined the process of removing grass to be a very simple, straightforward one. I didn’t realize that we’d have to lift up the sod, like heavy strips of carpet. We sifted through all of the rocks and roots by hand, which is every bit as laborious as it sounds, and turned the soil with fertilizer.

Forming the stone path felt like the bane of my existence. It needed to be nine inches deep, three feet wide, curving like a snake from one end of the yard to the other. After that, we had to smooth it out, fill it with gravel (wheelbarrowful by wheelbarrowful) and then with dirt (shovelful by shovelful.) By the time we began to fit in the rocks, I had complained enough for the whole summer.

We went to the nursery every week and drove home with a lush jungle spilling out of the car trunk; I’d sit in the back seat with silvery leaves and purple flowers brushing my cheek. We planted hummingbird-friendly flowers near the kitchen window and spindly ferns in the shade. We carried in an old stone bird bath. We even dug out a fire pit at the end of the path and built it with leftover slabs of stone.

We’d turned our backyard into something so much more than an offhand glance out the window.

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The next spring, despite an unusually freezing winter, my mother’s garden grew back like some kind of miracle. It’s even fuller, even greener, and there’s a palpable buzz, a pulse. It’s bursting with life. I remember the thrill of our first hummingbird, hovering in the air like a jewel. The first time we saw a blue jay sipping cautiously from the birdbath. The first baby green leaf in a vine we though had been choked by the cold.

We have already gotten so much from our yard, it’s easy to forget how much work went into it. We cuddle up in lawn chairs around the fire pit, setting pumpkin spice marshmallows on fire and running out for hot dogs. We look up between sips of coffee at breakfast to see the flowers shaking off dew and waking up with us. Oh, and the herb garden…

It might be my favorite spot in the whole yard now. I squat down and just rub my fingers over everything: pebbly sage leaves, then the gold-edged leaves of lemon thyme, then the thick, soft stalks of rosemary. The fragrance of fresh herbs is so comforting. It smells like handwritten recipes and golden midafternoon sunlight and “Let’s eat on the patio tonight.”

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And ever since the chocolate-mint plant has taken root, it has clung to life vivaciously. It’s spread faster than any of our other herbs, growing rounder and rounder, so that we’re forced to pick leaves and pull roots to keep it in check. It’s no surprise that ever since last summer, I’ve wanted to make mint ice cream.

I finally got the chance a couple weeks ago. One of my best friends, M-, has a thing for chocolate mint ice cream cake. What kind of friend would I be if I didn’t make one for his 18th birthday, using the freshest, sun-kissed mint I could find?

I brought it to school and we devoured it in the cafeteria. I stole a slice and a plate from the teacher’s lounge and took these photos in the courtyard. When I came back, only half of the cake was left, and by the end of the day the only evidence that it had ever existed was my camera full of photos and the lingering grin on M-’s face.

RelaxingMom and Dad two years ago, taking a break from an afternoon of yard work

Mom in the garden Mom last year, drinking tea into the twilight on the patio. Someday, you won’t even be able to see the ground – all of those green plants will spread out to the stone path winding through them.

[PS: My camera is finally fixed! I got it in the mail today and went a little crazy. It's been three weeks and I've missed it like a picked peach misses the sunshine. And I finally hit 1,000 fans on Facebook, thank you all!

PPS: Dad, I know I didn't get your permission to publish a photo with you in it, but mom said it was okay.]

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May 6, 2010 at 7:58 pm 43 comments

Chocolate Raspberry Vanilla Ice Cream Sandwiches

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Despite the chilly breeze and overcast skies, I can’t help but see the promise of summer everywhere.

At Seastar Restaurant, I’ve been watching the glow of the sunset linger just a little longer each night, reflecting lilac and copper and gold across the downtown skyscrapers. Daffodils have sprung up beside every mailbox and lamppost. Cherry blossoms have burgeoned forth all across our neighborhoods, veiling the trees in the faintest blush-pink lace. Sometimes light breaks through the midafternoon clouds, diffusing through the classroom windows between spurts of rain, and I lean my head on my hand and dream of sunshine.

My urgency for summer began sometime in late January. Frost no longer edged the tips of our front lawn in the mornings the way it had all winter. One day I saw that the grass had grown thick and lush, the kind of grass that makes you think of summer camp and daisy chains and tie dyed tank tops. It was the kind of grass that makes you want to do cartwheels, just for that brief moment when your fingertips pass through that soft fringe of green.

It made me want to make ice cream.

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It was still too cold to legitimately make a frozen dessert, so I waited all through January and February. And although earlier this week the sky dropped a few forlorn flakes of snow, I couldn’t hold back any longer. I wanted ice cream, real ice cream that didn’t skimp on the cream and positively melted on your spoon between leaving the freezer and reaching your tongue.

Besides the freedom and the yellow plastic sunglasses and the short-sleeved walks into the evening, what I am looking forward to most about summer is the fruit. Peaches bursting out of their soft skins, handfuls and handfuls of glossy cherries, the hollow sound when you make the first cut through a watermelon. But with nothing but citrus really in season, I tried to think of another flavor that would satisfy.

I’ll be honest and tell you that I have never been a vanilla fan. A steadfast chocoholic, I don’t think I ever bought vanilla ice cream or asked for white cake. It’s only been recently that I’ve begun to see vanilla as something special. I have a stash of Nielsen-Massey vanilla, beans and extracts that I only save for the most classic and important desserts where it will “really count,” and I thought vanilla ice cream was the perfect way to make the beans shine.

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After two months of waiting, I couldn’t do it any longer. At 10 PM on a school night I turned on all the lights down the hallway to the kitchen and started to make the ice cream base. I picked a David Lebovitz recipe – there is nobody I trust more with ice cream – which was straightforward and simple enough. As I scraped the vanilla bean with my knife, the tiny seeds collecting like glittery black jewels, the smell of vanilla drifted into my clothes.

I didn’t waste a single seed, and the custard came together beautifully. Before putting it in the refrigerator to chill overnight, I tried a spoonful. Although the ice cream hadn’t been churned and was essentially soup, I was immediately floored. I had never had vanilla so intense, creamy and floral, somehow exotic. How could I have ever thought vanilla plain?

The next morning I was in the kitchen to pour myself a bowl of cereal when I decided I couldn’t wait until after school to finish. I poured the chilled ice cream custard into the ice cream maker to churn while I showered and got dressed. The custard had been good enough to drink, but after it was churned? It had the consistency of soft-serve, not yet firmed up, but it was so incredible. I even beckoned my friend C-, who I carpool with, into my house so that he could try a spoonful for himself before we rushed to first period.

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Even though my favorite ice cream flavor has been basil since I first made it two summers ago, I need to tell you all that this is without a doubt the best ice cream I’ve ever made. It might even be the best ice cream I’ve ever tried at all.

It’s unbelievably thick and creamy, smooth as marble and speckled with constellations of vanilla bean seeds. It has the texture of frozen custard – somehow “ice cream” doesn’t convey how soft and rich and gorgeous this ice cream is. If that weren’t enough, the vanilla itself seems to fill the inside of your mouth like a perfume, not just in the ice cream but in the very air around it. This ice cream will convert a chocoholic into a person who dreams in vanilla.

Wanting to give you more than just ice cream, I also baked some raspberry cocoa cookies that I’ve made a few times now. They’re little, gone in two bites, chewy in the center and crisp-edged. Made with a half cup of jam, they taste like thin brownie-cookies topped with raspberries. Ever since the first time I made them, I knew they would make a good ice cream sandwich.

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The sandwiches are delicious, but I have to admit, I prefer the ice cream purely as is. I can’t help it… I’m a vanilla person. :)

[On non-food related note, I feel the need to mention the new "(c) 17 and baking" text appearing on this week’s photos. I hate having to put watermarks on my photos. I think it’s ugly and distracting. I think food photography should be about food and the way food makes you feel, and the text seems so awkward. But my photos have been stolen and used without my permission twice in the last month, and I have reluctantly concluded that a watermark might reduce theft.

Photo stealers, this is disappointing for me. Boo on you.]

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March 12, 2010 at 9:10 pm 77 comments

Orange-Espresso Tiramisu

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All around my house, tucked into the bottom drawers of my nightstand and slipped between cushions in the couch are friendship bracelets. I know it’s dorky. I know it’s third grade. But I can’t help it; I’m drawn to the beautiful, brilliant colors of the thread, and there’s something homey and sweet about a friendship bracelet that I can’t help but find appealing. Knot by knot, keeping the fraying ends wrapped around my fingers, I always start the bracelet with anticipation.

Then it inevitably happens. I keep the bracelet taped to my knee and work while I listen to the radio or watch TV, and I tie a few knots when I can’t fall asleep. But soon I forget, or my fingers begin to stiffen from pulling and untangling the long ends of string. Finally the bracelet is left unfinished somewhere in the house, depending on where I was when I last worked on it.

Weeks later, I’ll stumble across the two-inch-long strip of intricate pattern, the loose strings twisted together into a rainbow knot. I’ll recall my enthusiasm and the care with which I chose the colors, and suddenly the desire to make the bracelet returns again. But instead of picking up where I left off, I start again, choosing new colors and a new design. And the cycle simply repeats.

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I remember when I was little, I did the same thing with writing. Even as a kid in elementary school, I knew I wanted to write books when I grew up. Whenever I saw something beautiful, like an incredible rosy sunset or a weathered stone, I’d try to think of the perfect words to capture it in writing. I was always writing novels in my mind, but only rarely would I ever put them down in pen.

In the middle of the night I’d frequently wake up from a dream so tangible, I’d be scared of losing it. Before the memory could escape me, I had to scribble it down on a scrap of paper, planning to turn it into a story. As I slowly slipped back into sleep, I’d begin to write the first sentences in my head, but come morning, I wouldn’t follow through. Who knows why!

To this day, I am more passionate about the written word than anything else, but it still takes a lot of effort. I’m taking a fiction writing class right now and I’ve never been so excited about a subject before, and the homework is keeping me writing creatively. And 17 and Baking thankfully forces me to reflect on my week and write a bit of nonfiction every week, too! It turns out, all I need is a little responsibility and I’ll rise to the occasion.

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But there’s one thing I do that I rarely ever have to force myself to complete. From sketching ideas in my planner to photographing the final product, I don’t experience any hesitation or reluctance while baking. It isn’t just my obligation to blog. Somehow baking seems effortless, even when it takes a lot of work, and I couldn’t imagine stopping halfway.

I’ve had crash-and-burn disasters which, were they not kitchen related, would ruin my whole day. But when it’s baking, I manage to wash all the dishes in the sink, take a deep breath, and start over. Rather than dampen my spirits, it only fuels my motivation and my determination to see success. Even if I’m starting over for the third time, a dozen eggs cracked, and my hair covered in flour, I manage to find happiness in measuring sugar and melting butter.

I also frequently take on massive tasks or complex assignments. I can easily spend five hours working from start to finish, an accomplishment that might have worn me out in the past. Take this month’s Daring Bakers challenge, which included ladyfingers and a four-component filling. In total, including baking the ladyfingers and assembling, the whole process took a week… Despite a little grumbling, it didn’t ever cross my mind not to finish.

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And the final result? Completely and utterly gorgeous. The tiramisu is creamy and just moist enough, decadent without being heavy. I wouldn’t have expected any less!

The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.

I know I’m a little late this month… whoops. Life got in the way this weekend, but here I am now :) See you all in March!

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February 28, 2010 at 12:30 pm 50 comments

My Favorite Ice Cream

Everyone knows the phrase “random acts of kindness” – and yet, I hardly ever see people do anything without reason or credit for someone else. It’s not that people are unkind or hypocritical, it’s just not something you see every day. And yet, two people in my life went out of their way to make my world even better.

The first is E-, a boy who I went to middle school with. We only had a few classes together and we haven’t kept in touch. However, I post food photos on facebook, so most of my friends know about 17 and Baking. The other day, I received a random email from him. When I saw his name in my inbox I wondered if he’d sent it to me by mistake.

But the email, only a few sentences long, was clearly for me: he’d seen my blog and bought me my own domain. You might notice that I’m 17andbaking.com now instead of 17andbaking.wordpress.com (no worries, the wordpress link will still work.) An hour later I’d made business card with my new address.

D-, is one of my mother’s co-workers. I had never met her before this summer, and I’d never spoken to her except maybe once or twice. Everyone at my mother’s office knows about my baking because a lot of leftovers and excess batches are sent straight to their kitchen.

Imagine my surprise when D- approached me and showed me some emails she’d printed. D- had emailed my blog to a prominent food writer, who had written back that I was a “darling” girl. She couldn’t believe I’m only 17, and that she was very impressed. What a compliment to see it written right in front of me! D- didn’t know this writer at all, but she just felt compelled to pass my blog along. D-, that email made my week, and I can’t tell you how sweet it was.

It’s hard to describe how I’m feeling this summer, but if I had to pick a word, I’d say nostalgic. I’m not sure why, but all this alone time is making me think a lot about old memories. The entire time I made this ice cream – and I’m not going to further the suspense any longer, it’s basil – I thought about the first time I made it last summer.

One of my closest friends came to my house on a whim, and we made this ice cream together. We took a long walk around the neighborhood while we waited for it to freeze, and that twilit walk is one of my favorite memories with him. When we got home, we ate it in cheap sugar cones and stayed up the rest of the night talking, drinking tea, and giggling.

Basil is my favorite herb in savory dishes too. I get funny looks when I say it’s my favorite ice cream flavor, but you’re missing out if you’ve never had it… Mellow, warm, sweet, and utterly summerly. People still look skeptical even after I rave about its beautiful pale green color, its creamy texture, and the surprising way the flavor rounds out in your mouth.

I just shrug and say, “Hey, mint is an herb too, but nobody raises an eyebrow at that.” And even if they can’t wrap their minds around an ice cream flavor you can’t buy at Baskin Robbin’s, I’m sure a foodie like you can!

(PS I shot these ice cream photos in 100 degree weather! :) I’m proud!)

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August 2, 2009 at 6:03 pm 37 comments

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Elissa Bernstein



I'm Elissa: a 17 (now 21) year old baker in Seattle Boston juggling creative nonfiction workshops, subway maps, and my passions for writing, baking, and photography. Photo above © Michelle Moore

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