Burnt Sugar Ice Cream
For the recipe, head on over to Becky’s blog Project Domestication.
I freaked myself out over this one. Caramel AND ice cream? I don’t exactly have the best of luck with caramel. And I don’t exactly have an ice cream maker either. So needless to say, I was apprehensive. I decided to look up the David Lebovitz tutorial on how to successfully make ice cream the “old fashioned way.” And needless to say, it worked. Easy and delicious.
Quick Classic Berry Tart
For the recipe, head on over to Cristine’s blog Cooking with Cristine
A huge tart is a bit difficult to share when you need a dessert in several different places with no time to make multiples. The solution? Minis. I have (finally!) invested in a few mini tart pans and I can’t wait for them to arrive. But when I made this, the closest thing I had to a mini anything were 3 – 4 inch heart shaped springform pans. The heart shape was perfect as these were to be mother’s day goodies for my mom, the fiance’s mom and the fiance’s gma. To fancy it up a bit I added dark Jamaican rum to the pastry cream and added chocolate shavings on top.
The crust was thick (I didn’t know what to expect, it was late at night and I was in a rush) but I was told that they were delish. I only had a small bite so I can’t be entirely certain about how I rank this tart. I had a TON of pastry cream left over with no idea what to do with it so next time I’ll halve the recipe for the dough and cream. Maybe add some lemon zest to the cream. Or even make a tropical fruit tart with cooked pineapples and kiwi. Yum!
The Whimsical Cupcake 
The color of your ice cream is gorgeous. Your tart is beautiful, and what a fun photo of those egg yolks…perfect!
Your ice cream and tart look great! Thanks for baking with me!
Chocolate is the perfect topping for the burnt sugar ice cream. I love the shape of your tart. Beautiful.
Mimi
I swear I gained 3 pounds just looking at that ice cream and tart. It looks amazingly good!
Stupendous! All the fruit you piled on there makes me want to take a bite. Those are some amazing egg yolks!
My pot is gonna look like yours real soon if I keep whisking in it like a mad man!!!! Your pastry cream looks nice and smooth. I can’t say the same. Nice.
Did you use vanilla bean paste?
Both look incredible Jeannette – BRAVO!
dang the pictures of your ice cream make me want to make that recipe again!
the tart looks fantastic
That ice cream looks perfect – you achieved such a wonderful texture even without an ice cream machine!
Nice job on the tart, I’m glad it was a Mother’s Day hit 🙂 I loved using the fresh berries!
They both look really delicious! Mini heart-shaped tarts sound like the perfect Mother’s Day treat!
what a great use for mini springform pans – ingenius! Both look great – and they were delicious – as I’m sure your was as well! I also made handmade ice cream but broke down and bought a machine – now I’m hooked!