I recently had the awesome opportunity to work as an intern in the prep kitchen for a James Beard Award winning restaurant group. I know, pinch me, I’m a lucky woman. I will definitely write more about that experience, and share some of the many pastry items I made, but first since it’s summer, let’s start with ice cream. I made several ice creams during my 4 week residency. Two of my absolute favorites were Popcorn Ice Cream. Yes, you read that correctly. And Espresso Ice Cream. Both were made using a traditional cream base then whisking in egg yolks, cooking them to temperature, then using an ice cream machine. Velvety smooth result.

Since I don’t have one of those big hunky things in my home, I searched for easier ways to bring home the flavor, and make my hubby happy. He loves ice cream, and devoured both those flavors when I brought home samples.
In researching homemade methods, it seems that without using an ice cream machine, most recipes eliminate the yolks. Just as well. No yolks. No stress. Without the eggs, the whole process is much easier, since tempering the eggs, then cooking them slowly is a lengthy and delicate process. In a split second you can end up with scrambled eggs. (Although, then you would have a complete breakfast - espresso right inside your scrambled eggs.)
A no egg ice cream is just as yummy and 10 times easier. I think we can all agree that making our lives simpler is a good thing. Believe me when I say, I am always looking for more efficient ways to do anything. (As a matter of fact, during my time in the kitchen there, I came up with a different ways to punch donuts. And they were gracious enough to let me reorganized the menu books. Reorganized the utensil and gadget areas. And were open to a suggestion on assembling the coconut cakes. I am an efficiency junky.) So, let's get right to making this eye opening Espresso Ice Cream, shall we? Just in time for the 4th of July weekend.

Ingredients

2.5 c whole milk
4 c heavy cream
1 c sugar
1 t vanilla
4 T instant espresso , diluted
pinch salt

Instructions

Mix all the ingredients in a mixer. Whisk until combined. I diluted the espresso powder with a couple tablespoons of warm water.

Whisk it all together. Seems silly to show you but I have a thing for telling a story with images.

For the next step, there are a few different methods to get it to soft ice cream state. Some people eat the ice cream at that stage. It seemed a bit too soupy for me. Mine went into freezer so the mixture to get to a harder consistency. I split my batch into two so I could use two methods for comparison. (Experimentation is hard work but I'm willing to do it for you to bring the best results. Who I am kidding? The end result was ice cream!!)

Shake Until Your Arms Scream Method:
The first method I used was the plastic bag method. I poured the liquid in a quart plastic bag, and doubled the bag to prevent leakage. Then placed that bag into a gallon plastic bag with 4 T coarse salt and 4 cups of ice cubes. Sealed and vigorously shook it for 10 minutes. This was a work out for sure. I never knew how long 10 minutes lasted until my arms screamed out, "Is it ice cream, YET?" Once thickened, I poured the semi soft ice cream into a container and placed in the freezer to allow it to harden more.

That version seemed tiring, so I was thrilled that the other method was much less strenuous.

The Lazy, Just Freeze It Method:
I continued to whisk the mixture until it thickened. Then I place it in a glass loaf pan with plastic wrap covering the surface to prevent freezer burn. Then surrounded by ice and placed in the freezer. My arms thanked me. However, I forgot to continue to mix it every 1/2 hour or so as was suggested, but it seemed to freeze up just fine. So this is truly the lazy way, all benefits version.

Here are a few videos for you to watch.

Ice Cream in a Bag

Ice Cream without Machine

Freeze and Whisk Method

In the end, everyone seemed to love both versions. So you pick.

Work out with benefits.
Or straight up benefits.

Either way, this ice cream will get you raring to go. Other huge benefit ...bringing joy to your loved ones. I know it did mine.

JuanCarlos trying to eat with moderation.

My handsome husband enjoying a bowl of espresso ice cream with his other latest favorite, red wine from Châteauneuf-du-Pape.

Happy 4th, and summertime fun!

We love to travel, and try to do it as often as possible. We love exploring the sights, sounds and flavors of places that are full of life. We recently returned from a 12 day trek through the northern part of Spain. What a glorious part of the country. Mountainous and green. Fresh air and beauty abound. The views are more spectacular than any lens can capture, but I did my best. And in those 12 days, we saw, did and tasted a lot but there is still so much more to see, do and taste. We thoroughly enjoyed every inch of our tour through the north. However, the absolute, truly most special part of this trip was when we stayed with our dear friends, Marcos and Angelica in Marcos' hometown of Amieva, Asturias. What an enormous treat. An adventure like no other.

This tiny town of 200 people is tucked away high in the mountains and provides picturesque views from every angle. I promise I will be writing more about our entire trip and the special time at their home and all the unbelievably delicious food we were treated to. Today I want to focus on a simple little cookie that grabbed my husband's heart. And when something grabs hold of him that he enjoys, I do what I can to ensure he gets grabbed again. Knowing how much he loved eating these tiny bite sized treats with his espresso, I asked Marisa, a local to the town and chef of the house, to fork over the recipe. As with everything she did, she did so with "alegria”.

Sofia looking on as Maria sifts the flour and Marisa mixes the dough.

These cookies couldn't be easier to make. Much less work than any of the more labor intensive cookies I bake for Christmas. So, here it is. From Marisa in Amieva, Asturias to me in Hartsdale, NY to you, wherever you may be.

I snapped a few shots of the lovely María and Marisa making yet another batch since every time they made them, these not too sweet but really satisfying cookies disappeared.

(That's something I loved about the style of living there. It was no big deal to just whip up another batch of anything. No worries...we'll make more!)

A tiny side note; another thing I loved about the original house - the big kitchen. I loved how everyone was in it. Making stuff, prepping stuff, snacking, drinking and chatting. Oh, if only I had a kitchen this big and ample to gather all my loved ones. This tugged at my heart every time I stepped into it.

Maxi and Sofia making fresh orange juice while the sequillos are being made further down this long kitchen work space

A dream of a space where everyone could wander in, sit down or participate in the festivities. I can dream, can't I?

Back to Marisa's setup and making of the cookies.

And now the details of how to make them.

ingredients

600 gr sifted flour
2 eggs
250 gr sugar
250 gr butter, melted
1 tsp salt
1 tsp heaping baking powder
5 T Anís or Anisette
(I used Vermouth because it was all I had.)

Instructions

In a large mixing bowl, add all the dry ingredients and make a hole in the middle. Then add eggs, (cooled) melted butter and Anís in the middle. Begin to combine all ingredients together until it forms a dough. Taking small pieces, form a round shape (approximately 1.5" w x 1/2" thick) and place in tiny cupcake papers to make them the traditional way.

Marisa's cute little cookies in cupcake holders.

Since I like finding ways that are not only efficient, time saving but help make each one look consistent, I rolled the dough out and used a cookie cutter. However, I should have made them thicker like Marisa's. So, definitely make yours at least 1/2" thickness. (Not as thin as mine below.)

If you are using the cupcake papers, just place them on a baking sheet. If not, then line the baking sheet with parchment paper and place each cookie at least 1" apart. Bake at 350 degrees for approximately 25 minutes.

Mine, a bit flatter, wider but still tasty.

Once they cool down, place them on cute plate or stack up on cake stand. Well, the serving device might not matter because they may not last long before you need to make another batch.

Thanks to Marcos and Angelica for sharing the joys of their home, family, friends and traditions with us. So I could bring this little treasure back for you from the mountain tops of Spain. The simple but delicious, simply delicious Sequillos. Que disfruten! (Enjoy!)

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