Ice Cream Sodas Barefoot Contessa Ina Garten Food

IRISH SODA BREAD

Steps:

• Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
• Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
• With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.
• Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
• Cool on a baking rack. Serve warm or at room temperature.

ICE CREAM SODAS - BAREFOOT CONTESSA / INA GARTEN

Steps:

• Pour 3 tablespoons of Raspberry or Chocolate Syrup or 1 teaspoon vanilla plus 3 tablespoons heavy cream in a tall ice cream soda glass.
• Whisk with a fork, then slowly, while still whisking, add the club soda until the glass is three-quarters full.
• Add 2 scoops of ice cream, add soda to the top of the glass, and serve with a spoon and a straw.
• Chocolate Syrup:.
• Combine the cocoa, salt, sugar and 1 cup of water in a medium saucepan and bring to a boil. Add the coffee granules, and simmer for 5 minutes. Pour the syrup into a bowl and add the vanilla. Cover and refrigerate until ready to use.
• Raspberry Syrup:.
• Combine the raspberries, sugar, and lemon in a container. Cover and refrigerate for at least 2 hours, or overnight. Strain the syrup into a pitcher, pushing down on the berries to extract all the liquid.

VANILLA ICE CREAM

Steps:

• Heat the cream, sugar, vanilla, and vanilla seeds in a small saucepan only until the sugar is dissolved. Be sure the sugar is dissolved - you will no longer feel any grittiness from the sugar if you rub some cream between your fingers. Strain into a bowl, cover, and chill very well. Freeze the mixture in an ice cream freezer according to the manufacturer's directions. Spoon into a freezer container and allow to chill in the freezer for a few hours. Allow to soften before serving.

GUACAMOLE (BAREFOOT CONTESSA) INA GARTEN

Steps:

• Pit avocados and remove flesh out of shells into a bowl. Add lemon juice, hot sauce, onion, garlic, salt and pepper and toss well.
• Slice through mixture with a sharp knife until finely diced. Add tomatoes.
• Mix well and taste for seasoning.

ESPRESSO ICE CREAM - BAREFOOT CONTESSA INA GARTEN

Steps:

• Heat the half-and-half until it forms bubbles around the edge of the pan and steam starts to rise.
• Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks, sugar, and salt until mixed.
• Slowly add the hot half-and-half until combined.
• Wipe out the pan and pour the mixture back into the clean pan.
• Cook over medium-low heat, stirring constantly with a wooden spoon, for 5 to 10 minutes, until it's thickened and the cream coats the back of the spoon.
• Pour the cream through a fine-meshed sieve into a bowl.
• Add the ground espresso beans, coffee liqueur, and vanilla and refrigerate until completely chilled.
• Pour the espresso cream into an ice-cream freezer and freeze according to the manufacturer's directions.
• Mix in the chopped espresso beans, spoon into a container, and allow to freeze for a few hours.
• Soften slightly before serving.