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Posts Tagged ‘chocolate’

Brown Butter Chocolate Chip Cookies

Posted in Cookies, Desserts, tagged , , , , on May 9, 2013 | Leave a Comment »

Brown Butter Chocolate Chip Cookies~ Kristine's Kitchen

The other day after lunch I had a serious cookie craving. So although I had a to-do list a mile long, I used some of the precious minutes of the kids’ afternoon naptime to bake these cookies. Like me, you were probably caught by the words “brown butter” in the title of these cookies. These are pretty much your basic chocolate chip cookie, but with a more complex flavor thanks to the brown butter. If you’re careful not to overbake them, the cookies will be soft and chewy with just a little crispness around the edges.

I was almost hesitant to post these, because I’ve already shared a number of favorite chocolate chip cookie recipes with you. But then I thought, can you ever have too many kinds of chocolate chip cookies? I think you’ll agree with me that no, you cannot, and I’m happy to add these to my growing list.

Brown Butter Chocolate Chip Cookies

Printable Recipe

Note: Be sure to plan ahead, because you’ll need to melt and brown the butter and then chill it just enough so that it will firm up again (but still be soft). This will take between 1-2 hours.

Makes about 3 dozen cookies

Ingredients:

  • 1 cup (236 grams) unsalted butter
  • 1 cup (215 grams) light brown sugar
  • ½ cup (100 grams) granulated sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 2 ½ cups (300 grams) all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 ½ cups (300 grams) semi-sweet chocolate chips

Directions:

  1. In a medium saucepan over low heat, melt the butter. Once melted, continue to cook, stirring frequently, until it turns golden brown. Watch it closely so that it doesn’t burn. When the butter is golden brown and small flecks speckle the butter, remove it from the heat and pour it into the bowl of a stand mixer. Place the butter in the fridge until it becomes solid, but is still somewhat soft.
  2. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
  3. Using a stand mixer fitted with the paddle attachment, beat the brown butter, brown sugar, and granulated sugar on medium high speed until light and creamy, about 4 minutes. Add the eggs, one at a time, mixing after each. Mix in the vanilla extract.
  4. In a medium bowl, combine the flour, baking soda, and salt. Add the flour mixture to the wet ingredients and mix until just combined. Mix in the chocolate chips.
  5. Spoon tablespoons of the dough onto the prepared baking sheet, leaving about 2 inches between each. Bake until just golden, 8 to 10 minutes. Let cool for 5 minutes on the baking sheet and then remove to a wire rack to cool completely.

Source: Slightly adapted from Completely Delicious.

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Chocolate Chip Cookies with Nutella, Browned Butter, and Sea Salt

Posted in Cookies, Desserts, tagged , , , , , , on February 19, 2013 | 2 Comments »

chocolate chip cookies with nutella, brown butter large_6646

How can you turn a good chocolate chip cookie into a great one? That’s what we’ve done right here, my friends. First, brown the butter to create that complex, nutty flavor that is browned butter. Then, hide a little Nutella surprise inside each cookie. Finally, sprinkle the cookies with some sea salt after baking to achieve that wonderful sweet-salty combination that makes baked treats extra delicious.

As you might imagine, these cookies are delicious. They are definitely rich, and I think they would have been great even without the Nutella in the center. Next time, I might try them without, since that would save a step and I don’t usually keep Nutella on hand. You can decide what you want to do, but either way, I think you’ll find these cookies irresistible.

chocolate chip cookies with nutella_6653

Chocolate Chip Cookies with Nutella, Browned Butter, and Sea Salt

Printable Recipe

Makes about 2 dozen cookies

Ingredients:

  • about ½ to ¾ cup Nutella (or other chocolate-hazelnut spread)
  • 1 cup (16 tbsp.) unsalted butter
  • 2 ¼ cups all-purpose flour
  • 1 ¼ tsp. baking soda
  • ½ tsp. fleur de sel (sea salt), plus more for sprinkling
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 1 large egg plus one egg yolk
  • 2 ½ tsp. vanilla extract
  • 1 tbsp. Greek yogurt or sour cream
  • 1 cup chocolate chips

Directions:

  1. Spoon the Nutella into a pastry bag or zip-top plastic bag, and squeeze it all into the corner/bottom. Snip off the end and pipe 1-2 tsp. dollops onto a parchment-lined baking sheet. Place the baking sheet in the freezer and freeze 1-2 hours, or until the Nutella is firm and frozen through.
  2. When you are ready to mix up the cookie dough, brown the butter. In a large skillet melt the butter over medium heat. Once it’s melted, it will foam and bubble a bit. Begin whisking it very often, watching it closely so it won’t burn. Continue to cook until the butter turns brown and smells nutty. Immediately remove from the heat and set aside to cool.
  3. In a medium bowl, whisk together the flour, baking soda, and sea salt.
  4. Combine the brown sugar, granulated sugar, and browned butter in the bowl of a stand mixer fitted with the paddle attachment. Beat at medium speed until well-combined. Add the egg, yolk, vanilla, and Greek yogurt and mix well. Reduce the speed to low and slowly add the flour mixture, mixing until just incorporated. Use a rubber spatula to fold in the chocolate chips. Transfer the bowl to the refrigerator and chill for about 30 minutes.
  5. When ready to shape and bake the cookies, preheat oven to 350 degrees F. Line baking sheets with parchment paper.
  6. Measure out about 2 tablespoons of dough, and roll into a ball. Use your fingers to flatten the dough ball and then place a dollop of frozen Nutella in the center. Fold the edges of the dough over the Nutella, enclosing it in the dough. Transfer to the prepared baking sheet, and repeat with the remaining dough, spacing the dough balls about 2-3 inches apart.
  7. Bake 13-15 minutes, or until the edges are golden-brown and the cookies are set, rotating the pans halfway through baking. Remove from the oven and sprinkle with sea salt. Allow to cool slightly before transferring to a wire rack to cool completely.

Source: adapted from Ambitious Kitchen, via Pink Parsley.

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Cocoa Oatmeal Chocolate Chip Cookies

Posted in Cookies, Desserts, tagged , , , , , on January 23, 2013 | 2 Comments »

Cocoa Oatmeal Chocolate Chip Cookies_6446

I’ve been on a bit of an oatmeal kick lately. We have oatmeal for breakfast most mornings, and I’ve made homemade granola, oatmeal muffins (recipe to come soon!), and oatmeal cookies. Then, I decided to make oatmeal chocolate chip cookies, but with some cocoa powder added in to make them Cocoa Oatmeal Chocolate Chip Cookies.

These cookies are the best of many worlds. The cocoa powder lends a subtle cocoa flavor to the cookies, which are deliciously soft and chewy. The oats contribute to the chewy texture, and the chocolate chips give an added dose of chocolate flavor. If you’re lucky enough to have a free couple of minutes in your afternoon, pour yourself a cup of coffee and enjoy one of these cookies. The chocolate-coffee combo is oh so good.

Oatmeal Cocoa Chocolate Chip Cookies

Printable Recipe

Makes about 2 dozen cookies

Ingredients:

  • 2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder, sifted
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup old-fashioned oats
  • 3/4 cup (12tbsp.) unsalted butter, at room temperature
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, at room temperature
  • 2 tsp. pure vanilla extract
  • 1 1/2 cups chocolate chips

Directions:

  1. In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and oats. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium-high speed until light and fluffy, about 3-4 minutes. Reduce the mixer speed to medium and beat in the eggs, one at a time, until thoroughly incorporated, scraping down the sides of the bowl as necessary. Mix in the vanilla extract.
  3. With the mixer on low speed, gradually beat in the flour mixture until just combined. Use a rubber spatula to stir in the chocolate chips.
  4. Refrigerate the dough until firm, at least 2 hours.
  5. When you are ready to bake the cookies, preheat the oven to 350 degrees F. Scoop about 2 tablespoons of dough at a time, and roll into a ball. Place the dough balls on a parchment paper-lined baking sheet, about 2 inches apart. Bake for about 10-12 minutes, until the cookies are just set but still soft in the center. Try not to over-bake them. Let cookies cool on baking sheet for 5 minutes and then transfer to a wire rack to cool completely.

Source: Kristine’s Kitchen original.

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Chocolate Chip Waffles

Posted in Breakfast, Pancakes, Waffles, & Cereals, tagged , , on January 18, 2013 | Leave a Comment »

chocolate chip waffles

It’s Friday! The weekend is almost here, and you should definitely start thinking about treating yourself to a special breakfast. Waffles for breakfast on a lazy weekend morning are a real treat, but chocolate chip waffles? Chocolate chip waffles will bring a little fun into your morning and make you feel like a kid again. And if you are making these for your kids? You’ll love to see the smiles that appear on their faces when you tell them what’s for breakfast.

The batter for these waffles is quick and easy to whip up, and you can have waffles on your breakfast table in no time. I used mini chocolate chips in my waffles, but you can use regular size too if you want even bigger bursts of chocolate in each bite. Pour yourself a cold glass of milk or hot cup of coffee and sit down to a plate of these chocolate chip waffles. Enjoy!

chocolate chip waffles

Chocolate Chip Waffles

Printable Recipe

Makes about 6 servings

Ingredients:

  • 2 cups all purpose flour
  • 1 1/2 tbsp. granulated sugar
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 cup mini chocolate chips
  • 2 eggs
  • 2 cups buttermilk
  • 1/2 tsp. vanilla
  • 4 tbsp. (1/2 stick) unsalted butter, melted and cooled slightly

Directions:

  1. Preheat waffle iron.
  2. In a large bowl, whisk together flour, sugar, baking soda, and salt. Add in chocolate chips and toss to coat with the flour mixture.
  3. In a medium bowl, whisk together eggs, buttermilk, vanilla, and melted butter. Pour wet ingredients over dry mixture and stir until just combined. Pour batter into waffle iron and cook according to manufacturer’s instructions.

Source: adapted from Add a Pinch.

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Coffee Cocoa Snack Cake

Posted in Cakes & Cupcakes, Desserts, tagged , , on September 17, 2012 | 1 Comment »

I’ve survived the first three weeks of school, and my return to work after my maternity leave. I’m enjoying getting to know my new group of third graders, and there is something to be said for quiet mornings of getting ready while my two kiddos are still sleeping (even though it means the alarm goes off at 4:45a.m. on workdays). The beginning of a new school year is always super busy, so I haven’t had much time for baking lately. Plus, those early morning wake-ups (in addition to a middle-of-the-night baby feeding most nights) have left me tired, so I’ve been using weekends to catch up on sleep, as much as the kids, household tasks, and schoolwork will allow, at least.

This weekend, I needed some baking therapy, so I made a batch of cookies and this cake. The cake is so easy to make, and clean up is a breeze too, as you mix it all up in one bowl. The ingredients are all pantry staples, so you probably won’t even need to visit the grocery store before you start baking.

This Coffee Cocoa Snack Cake is incredibly moist, and the flavors of chocolate and coffee both come through in the finished cake. As the name suggests, it’s great for snacking on, grabbing a little piece here and there. It’s also great for a non-fussy dessert to serve to company, either on it’s own or with a little vanilla ice cream on the side.

One year ago:  Orzo with Sausage, White Beans, and Spinach

Coffee Cocoa Snack Cake

Printable Recipe

Makes 1 9-inch square cake, 16 servings

Ingredients:

  • 10 tbsp. very soft unsalted butter, plus more for the pan
  • 1 2/3 cups granulated sugar
  • 2 large eggs, at room temperature
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. salt
  • 1 1/2 cups plus 2 tbsp. (7 1/4 ounces) all-purpose flour, plus more for the pan
  • 1/2 cup plus 1/3 cup (2 1/2 ounces) unsweetened natural cocoa powder (not Dutch-processed)
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 1/2 cups brewed coffee, cooled to warm

Directions:

  1. Preheat oven to 350 degrees F. Generously butter a 9-inch square pan. Line the bottom with parchment, butter the parchment, then flour the bottom and sides of the pan, tapping out any excess flour. (Please don’t skip the parchment or any of these steps, as this cake is incredibly moist.)
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until smooth, about 1 minute. Reduce speed to low and add the eggs one at a time, mixing well after each addition. Mix in the vanilla and salt.
  3. Sift the dry ingredients directly into the batter, than pour the coffee over. Gently whisk until the dry ingredients are incorporated and the batter is smooth and mostly free of lumps. Pour batter into the prepared pan and tap on the counter to smooth top. Bake until a toothpick inserted in the center comes out with only a few moist crumbs attached, 35-43 minutes. Place pan on a cooling rack to cool for 20 minutes. Run a knife along the edges of the pan and invert the cake to remove from pan. Turn right side up and cool until just warm.
  4. The cake can be stored, well wrapped in plastic, at room temperature for up to 5 days.

Source: Fine Cooking via Cook Like a Champion

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Salted Caramel Chocolate Chip Cookie Bars

Posted in Bar Desserts, Cookies, Desserts, tagged , , , on August 5, 2012 | 2 Comments »

Last week I shared this salted caramel sauce, and mentioned that we used it to make brownie sundaes. What I didn’t share is the real reason I made the salted caramel sauce to begin with, which was to make these cookie bars. Oh my goodness these are good. Chocolate chip cookie bars are pretty amazing on their own, but throw in a layer of salted caramel and you have a dessert that’s on a whole other level. Slightly gooey, sweet, and sprinkled with fleur de sel, it’s hard to stop at just one of these, but your waistline will thank you if you do. :)

I brought part of my batch to share when we visited our friends for dinner, and then put the rest in the freezer (after I cut them into bars). That way, we could take one out to defrost on the counter for a few minutes when we needed a treat, rather than feeling like we needed to eat them all right away. I highly recommend that you bake some of these, and also highly recommend sharing them. Your friends and family will thank you!

Salted Caramel Chocolate Chip Cookie Bars

Printable Recipe

Ingredients:

  • 2 cups plus 2 tbsp. (10.6 oz.) all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 12 tbsp. unsalted butter, melted and cooled slightly
  • 1 cup packed (7 oz.) brown sugar
  • 1/2 cup (3.5 oz.) granulated sugar
  • 1 large egg plus 1 egg yolk
  • 2 tsp. vanilla extract
  • 1 cup chocolate chips
  • 6 tbsp. salted caramel sauce
  • Fleur de sel, for sprinkling

Directions:

  1. Preheat oven to 325 degrees F with a rack in the lower third. Line an 8×8 baking dish with foil, leaving an overhang on opposite sides to allow you to remove the bars easily from the pan. Spray the foil with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a stand mixer fitted with the paddle attachment, combine the melted butter, brown sugar, and granulated sugar. Add the egg, yolk, and vanilla and mix until well combined. Stir in the dry ingredients until just combined. Stir in the chocolate chips.
  4. Transfer half of the batter to the prepared pan, pressing it into and even layer in the bottom. Pour the caramel sauce over the top, leaving a little space around the edges. Use a small cookie scoop to scoop the remaining dough over the caramel. Press down gently with your fingers to distribute. It’s ok if the caramel layer isn’t completely covered, as it will spread to cover as it bakes. Sprinkle the top with fleur de sel. Bake for 35-40 minutes, or until the bars are golden brown and slightly firm to the touch. The bars will begin to pull away from the sides of the pan when they’re done.
  5. Remove the pan to a wire rack. Let the bars cool completely before lifting them out of the pan and cutting into squares to serve.

Source: Tracey’s Culinary Adventures; cookie dough from Baking Illustrated.

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Banana Walnut Blondies

Posted in Bar Desserts, Desserts, tagged , , , on July 15, 2012 | 1 Comment »

I’m always looking for good uses for the over-ripe bananas that end up in my fruit basket. Lately I’ve been loving these banana muffins and this smoothie, but the other day I decided to try something new. The first thing you’ll notice as you bake these banana walnut blondies is that they smell amazing. When you take a bite, you’ll taste a wonderful combination of brown sugar, banana, and browned butter. Toasted walnuts provide a delicious crunch, and the chocolate chips a burst of sweetness.

One year ago:  Sun-Dried Tomato, Arugula, and Goat Cheese Pasta

Banana Walnut Blondies

Printable Recipe

Makes 16 blondies

Ingredients:

  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/8 tsp. salt
  • 5 tbsp. unsalted butter, melted and browned*
  • 1 cup packed light brown sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1 tsp. espresso powder
  • 2/3 cup mashed banana (about 2 medium)
  • 1/2 cup toasted walnuts, coarsely chopped
  • 1/2 cup chocolate chips

Directions:

  1. Preheat oven to 350 degrees F. Butter the bottom and sides of an 8×8-inch metal baking pan. Place a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.)
  2. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, and salt; set aside.
  3. In another medium bowl, whisk together the melted butter and brown sugar until combined. Add the egg, vanilla, espresso powder and mashed banana and mix well. Using a rubber spatula, fold the dry ingredients into the wet mixture until just combined; do not overmix. Fold in the chocolate chips and nuts and pour the batter into the prepared pan, smoothing the top with a rubber spatula.
  4. Bake until light golden brown, 22 to 25 minutes; do not overbake. Cool on a wire rack to room temperature and then remove from the pan by lifting the parchment overhang. Cut into 2-inch squares.

*I browned my butter, because I’ve been loving the flavor it gives to baked goods. Just keep stirring once it’s melted until it begins to turn brown. Be sure to watch it closely so it doesn’t burn.

Source: Slightly adapted from Sweet Pea’s Kitchen.

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Rich, Fudgy Brownies

Posted in Bar Desserts, Desserts, tagged , , on May 17, 2012 | 2 Comments »

As their name suggests, these brownies are deliciously rich and fudgy. They are quick and easy to mix up, and you probably have all of the ingredients on hand, making them an ideal treat to whip up when a sudden chocolate craving hits. I added in some dark chocolate chips because, well, why not? I like the extra bits of chocolate that the chips add, especially when the brownies are slightly warm so the chocolate chips are nice and melty.

There are many, many brownie recipes out there, and if you haven’t found your favorite yet (or even if you have), I encourage you to try these. I know I’ll make them again and again.

One year ago:  Vanilla Cupcakes with Chocolate Buttercream Frosting and Cappuccino Cookies

Rich, Fudgy Brownies

Printable Recipe

Makes one 9-inch square pan of brownies

Ingredients:

  • 8 oz. (1 cup) unsalted butter, plus more softened for the pan
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1/2 tsp. pure vanilla extract
  • 3 oz. (2/3 cup) unbleached all-purpose flour; plus more for the pan
  • 2 1/2 oz. (3/4 cup) unsweetened cocoa powder
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup dark chocolate chips

Directions:

  1. Position a rack in the center of the oven and heat the oven to 350 degrees F. Line a 9-inch-square metal baking pan with foil, and then butter and flour the foil, tapping out the excess flour.
  2. Melt the butter in a medium saucepan over medium heat. Remove the pan from the heat and transfer the butter to a large bowl. Whisk or stir in the sugar, followed by all four of the eggs and the vanilla. Stir in the flour, cocoa, baking powder, and salt, starting slowly to keep the ingredients from flying out of the pan and stirring more vigorously as you go. Stir until the batter is smooth and uniform, about 1 minute. Stir in the chocolate chips.
  3. Spread the batter into the prepared baking pan, smoothing it so it fills the pan evenly. Bake until a toothpick inserted into the center of the brownies comes out with just a few moist crumbs clinging to it, about 35-40 minutes. Let the brownies cool completely in the pan on a rack.
  4. Use the foil lining to remove the brownies from the pan. Cut into 16 squares. Keep brownies at room temperature, well wrapped.

Source: adapted from Fine Cooking.

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Peanut Butter Chocolate Chip Cookies

Posted in Cookies, Desserts, tagged , , , on February 14, 2012 | Leave a Comment »

Peanut Butter Chocolate Chip Cookies

Yes, I know I’ve already posted a number of different peanut butter chocolate chip cookie recipes on the blog, but here’s a new recipe that I just found and love. I can’t say that it’s better than my other recipes, but it’s certainly just as good. What can I say- I love peanut butter chocolate chip cookies, so I guess I can never have too many!

As I was typing up this recipe, I realized that it is basically the Baking Illustrated recipe for Thick and Chewy Chocolate Chip Cookies (which is my all-time favorite), with peanut butter substituting for part of the butter.  No wonder I liked these cookies.  :)

This recipe is nice because it only makes about 2 dozen cookies, so it’s perfect for those times when you want freshly baked cookies but not a ton of them. The cookies have plenty of peanut butter flavor and chocolate chips throughout. So go ahead, bake up a batch and try them for yourself!

 

Peanut Butter Chocolate Chip Cookies

Printable Recipe

Makes 2 dozen cookies

Ingredients:

  • 8 tbsp. unsalted butter
  • 1/3 heaping cup creamy peanut butter
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 egg plus 1 egg yolk, at room temperature
  • 2 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup chocolate chips

Directions:

  1. Preheat oven to 325 degrees F.
  2. Melt the butter and peanut butter in a microwave safe bowl at 50% power until mostly melted. Remove from microwave and stir until the butter is completely melted and smooth, then set aside to cool.
  3. In a mixing bowl fitted with the paddle attachment, mix the cooled peanut butter and butter mixture with the sugars until fully incorporated. Beat in the egg, yolk, and vanilla until combined. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the sugar/butter mixture until a dough forms. Fold in the chocolate chips.
  4. Roll just under golfball sized portions of dough and place on cookie sheets two inches apart. Bake for 10 to 12 minutes, or until the edges are golden, rotating halfway during baking. Do not over bake. Remove from oven and cool for 10 minutes on the cookie sheets, then transfer to wire racks to cool completely.

Recipe from Pennies on a Platter, who adapted it from How Sweet It Is

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Chocolate Raspberry Ice Cream

Posted in Desserts, Ice Creams, Sorbets, and Frozen Yogurts, tagged , , on June 9, 2011 | 3 Comments »

Chocolate Raspberry Ice Cream

As summer weather approaches, how about whipping up a batch of ice cream? I highly recommend this chocolate raspberry version. The chocolate raspberry combo is one of my favorites, and both flavors really come through in this ice cream. I used frozen raspberries, and they worked perfectly. I take advantage of frozen fruit in my cooking and baking whenever I can, because it’s both cost effective and available year round. Next time, I think I’ll try substituting frozen cherries for the raspberries to make chocolate cherry ice cream… I can hardly wait!

One year ago: Pizza with Pesto and Tomatoes

Chocolate Raspberry Ice Cream

Printable Recipe

Makes about 3 cups

Ingredients:

  • 1 1/2 cups heavy cream
  • 5 tablespoons unsweetened Dutch-process cocoa powder
  • 2/3 cup sugar
  • 2 cups raspberries, fresh or frozen

Directions:

  1. Whisk together the cream, cocoa powder, and sugar in a large saucepan. Heat the mixture, whisking frequently, until it comes to a full, roiling boil (it will start to foam up). Remove from the heat and add the raspberries. Cover and let stand for 10 minutes.
  2. Puree the mixture in a food processor or blender. Press the mixture through a mesh strainer to remove the seeds (if desired).
  3. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.

Recipe from The Perfect Scoop, by David Lebovitz

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