Strawberry-Chocolate Ice Cream

Ingredients

1 1/2 teaspoon(s) unflavored gelatin
1 tablespoon(s) water
3 cup(s) low-fat milk, divided
3 large egg yolks
1 can(s) (14-ounce) nonfat sweetened condensed milk
1 vanilla bean
3/4 cup(s) fresh or frozen chopped strawberries
1/4 cup(s) cocoa nibs (see Note) or mini chocolate chips


Directions

1.Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.

2.Pour 1 1/2 cups milk into a large saucepan. Cut vanilla bean in half lengthwise; scrape the seeds into the milk and add the pod.

3.Heat the milk mixture over medium heat until steaming. Whisk egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not bring to a boil or the custard will curdle.

4.Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatin and whisk until melted. Whisk in the remaining 1 1/2 cups milk. Cover and refrigerate until chilled, at least 2 hours.

5.Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer's directions. During the last 5 minutes of freezing, add strawberries and cocoa nibs (or chocolate chips) to the ice cream maker. If necessary, place the ice cream in the freezer to firm up before serving.

http://www.delish.com/recipefinder/strawberry-chocolate-ice-cream-recipe-ew0510

Blueberry Cupcakes

Ingredients

Cupcakes

1 large Yukon Gold potato, peeled and cut into small chunks
3/4 cup(s) whole-wheat pastry flour (see Note)
3/4 cup(s) cake flour
1 1/2 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
3/4 cup(s) granulated sugar
1/4 cup(s) canola oil
1 large egg
1/2 teaspoon(s) coconut extract or vanilla extract
1/2 cup(s) nonfat buttermilk (see Tip)
1 cup(s) blueberries, fresh or frozen (thawed and drained), plus fresh blueberries for garnish

Frosting

3/4 cup(s) granulated sugar
3 tablespoon(s) water
4 teaspoon(s) dried egg whites (see Note), reconstituted according to package directions (equivalent to 2 egg whites)
1/4 teaspoon(s) cream of tartar
1 pinch(s) salt
2 tablespoon(s) blueberry preserves or jam
1/4 teaspoon(s) coconut extract or vanilla extract


Directions

1.To prepare cupcakes: Preheat oven to 350 degrees F. Line 12 (1/2-cup) muffin cups with paper liners.

2.Place potato in a saucepan, add water to cover, and bring to a boil. Cook until tender, 8 to 10 minutes. Drain and mash until very smooth. Measure out 3/4 cup and let cool slightly. (You may have some potato left over.)

3.Whisk whole-wheat flour, cake flour, baking powder, baking soda, and 1/2 teaspoon salt in a medium bowl.

4.Beat granulated sugar and oil in a large mixing bowl with an electric mixer on medium speed until combined. Beat in egg, 1/2 teaspoon extract, and the 3/4 cup mashed potatoes until combined. With the mixer on low, alternately mix in the dry ingredients and buttermilk, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Fold in 1 cup blueberries. Divide the batter among the prepared cups (they will be full).

5.Bake the cupcakes until a toothpick inserted into the center comes out clean, 22 to 24 minutes. Transfer to a wire rack and let cool completely.

6.To prepare frosting: Once the cupcakes are cool, bring 2 inches of water to a simmer in the bottom of a double boiler (see Tip). Combine 3/4 cup granulated sugar and 3 tablespoons water in the top of the double boiler. Place over the simmering water and heat, stirring, until the sugar is melted, 2 to 3 minutes. Start beating the mixture with an electric mixer on high speed; add reconstituted egg whites, cream of tartar, and a pinch of salt. Continue beating until the mixture looks like a glossy, thick frosting, 5 to 7 minutes. Off the heat, beat for 1 minute more to cool. Add 2 tablespoons (or more, depending on desired color) blueberry preserves (or jam) and 1/4 teaspoon extract and beat on low just to combine. Spread or pipe the frosting on the cooled cupcakes and decorate with fresh blueberries on top, if desired.

http://www.delish.com/recipefinder/blueberry-cupcakes-recipe-ew0510