Sunday, July 6, 2008

Espresso Shortbread with Vanilla Ice Cream

Now, I know I will get some flack for this post, as it has no vegetables and no real nutritional value. But it is oh so good! I saw the recipe for the espresso shortbread on Peabody's blog. I thought to myself, that I don't normally like traditional shortbread, but put coffee and chocolate chips in, and I am willing to give it another try. And I am glad I did. And you will be glad too!



I paired this yummy treat with some homemade vanilla ice cream. We got an ice cream maker for our wedding and I had been wanting to give it a test run. Being diabetic, I have trouble eating ice cream - I think it is because it is a liquid sugar and therefore i absorb it much more quickly than say...a 2x2 inch square of espresso shortbread (yeah, yeah, I know I should not have even eaten the shortbread, but I am weak.) But, I knew that I could replace the sugar in regular ice cream with Splenda. I used the standard recipe for vanilla ice cream that came with the ice cream maker. Recipe to follow.

Chocolate Chip Espresso Shortbread
1 ½ sticks butter, at room temperature
1 cup sugar
½ teaspoon pure vanilla extract
1 ½ cups all-purpose flour
1 TBSP espresso powder
1 ½ TBSP dark unsweetened cocoa powder
½ cup semi sweet chocolate chips (I used 60% Ghiradelli chips, less sugar, ya know!)

Special Equipment: 9 by 9 inch baking pan
Preheat the oven to 350 degrees F.
Cream the butter and sugar together until light and fluffy.
Add the vanilla extract and mix for 30 seconds.
Next add the flour, espresso powder and cocoa powder and mix until the dough is smooth, about 1 minute.
Spray the shortbread pan with cooking spray and scatter the chocolate chips across the bottom of the pan. Gently press the dough evenly into the espresso covered pan. Place the pan into the top half of the oven and bake until the shortbread is set, about 18 to 20 minutes. Remove from the oven and let cool 15 minutes.

Using a sharp paring knife score the top of the still warm but cooling short bread. Cut in any size you prefer, we like 2 inch squares. Run a butter knife around the edge of the pan and invert onto a cutting board. Give 1 sharp rap and the shortbread will release from the pan. Let cool an additional 10 minutes.

Source: Adapted from the Food Network




Vanilla Ice Cream

Adapted from Cuisinart recipe booklet

1 cup whole milk, well chilled
3/4 cup granulated sugar (I substituted Splenda)
2 cups heavy cream, well chilled
1-2 tsp pure vanilla extract, to taste
In a medium bowl, use a hand mixer or a whisk (I was lazy and used my Kitchen aid mixer) to combine the milk and granulated sugar until the sugar is disolved, about 1-2 minutes on low speed. Stir in the heavy cream and vanilla to taste.

Turn the ice cream machine on, pour the mixture into the freezer bowl through the ingredient spout and let mix until thickened, about 25-30 minutes. Take out thickened mixture and transfer to a freezer proof vessel. Freeze for a few hours, until the ice cream has set up to desired consistency.

5 comments:

Peabody said...

Glad you liked the shortbread.

webbie said...

How did the ice cream with Splenda taste? I'm diabetic too and have been wanting to try my hand at ice cream.

Rachel said...

I thought it was very good. You can tell that it was spelnda, but it tasted just as good as the no sugar added brands you get at the grocery store.

Alyssa said...

my birthday is in a few weeks you know... what kind of delectable treat might you make for me and ship to me?

Rachel said...

Ooohhhh...I don't know....I will have to think about it. But it will be something delicious!!!!