Lemon, Ginger and Honey Buttermilk Ice Cream

Lemon, Ginger and Honey Buttermilk Ice Cream
Originally uploaded by kel h

My dad and sister come and visit me in Boston a couple times a year, and I am always looking for something fun to do with them. One year we went to Northampton, and I had a Honey Ginger Lemonade in a little coffee shop that was just fantastic. I wanted to try to recreate that flavor, and came across a recipe for creamy lemon popsicles from Whipped, and decided to modify it.

1/3 cup sugar
1/3 cup honey
5 tablespoons fresh lemon juice
2 tablespoons grated lemon peel 1 tablespoon fresh grated ginger
1 pinch salt
1 2/3 cup buttermilk

whisk everything together except the buttermilk. Once the sugar dissolves, add the buttermilk and whisk. Refrigerate for an hour before putting in the ice cream maker. Follow your ice cream maker's instructions.

The texture is kind of like ice milk. I think next time I might try to use yogurt or cream along with the buttermilk to make it smoother. The flavor is good, but you might like it a bit sweeter. It's pretty lemony.

These also make good popsicles

Jasmine Raspberry Cupcakes with Honey Frosting

Jasmine Raspberry Cupcakes with Honey Frosting
Originally uploaded by kel h

I made these cupcakes for my friend Julia's Birthday party last night: (I got the idea from The Cupcake Project)

Jasmine Rasberry Cupcakes with Honey Frosting

Cupcakes
2 cups sugar
1 cup butter, softened
3 large eggs
1 tsp vanilla extract
3 cups cake flour
1 1/2 tsp baking powder
1/4 tsp salt
1 cup milk
5 jasmine teabags
2 tbsp raspberry vinegar

Preheat oven to 350.

Beat sugar and butter at medium speed with a heavy-duty electric stand mixer until creamy and fluffy, about 5 minutes.

Add eggs, 1 at a time, beating until yellow disappears after each addition. Beat in vanilla.

In a saucepan scald milk and steep teabags in milk. The longer you steep the better. I did 15 minutes, but it could have been longer

Whisk together flour, baking powder and salt in a small bowl; add to sugar mixture alternately with milk and vinegar, beginning and ending with flour mixture. Beat a medium-low speed just until blended after each addition. (batter will be thick)

Honey Frosting
cream 2 sticks butter at 2/3 c honey. Add 4-5 cups powdered sugar. Add 1-2 tbsp milk depending on consistency you desire.

Persimmon Cupcakes with Honey Cinnamon Frosting

Persimmon Cupcakes with Honey Cinnamon Frosting
Originally uploaded by kel h

Persimmon Cupcakes with Honey Cinnamon Frosting
(inspired by a trip to the new H Mart in Burlington)

Persimmon Puree
peel and finely dice 1 persimmon. In a saucepan add 1/3c sugar and 1tbsp water and cook persimmon for 10 min until soft. Force through sieve. It should create a jelly like substance

1 c flour
2/3 c sugar
2/3c unsalted butter (softened at room temp)
1 tsp baking powder
2 eggs (lightly beaten)
¾ cup persimmon puree from above
1 finely diced persimmon (skin on – the skin lets the fruit hold its shape and adds colour and texture)

Preheat oven to 350. Place flour, sugar and baking powder in mixing bowl. Beat on low speed for a few seconds to mix (I used an electric hand beater). Add butter and half the egg and beat on low speed until well combined. Increase speed to high and beat for about 30 seconds (I wanted the texture to be a little dense, so I didn’t beat it for too long). Add the rest of the egg and beat until incorporated (about 10-20 seconds). Gently fold in the puree, then the chopped persimmon. Don’t worry if the puree is not mixed in completely.

Spoon into cupcake cases and bake for about 12 minutes or until golden.

Cool, then ice

Makes 12 small cupcakes.

Honey-Cinnamon Frosting

1 1/4 cup confectioners sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 1/2 tablespoons honey
1/4 teaspoon ground cinnamon
1 tablespoon milk (plus more if needed)

1. In a medium bowl, using an electric mixer, beat the confectioners' sugar, unsalted butter, honey, ground cinnamon, and milk until completely smooth. Taste and adjust amount of cinnamon and honey if needed, and add in more milk a teaspoon or two at a time if needed to thin it. If you plan to pipe the frosting onto the cupcakes, I highly recommend doubling the recipe.