Two Ingredient Strawberry Ice Cream

You know when you've spent too much time on Instagram or Pinterest when your tired brain thinks that Buzzfeed's Tasty videos are onto something with their "2 ingredient' ice cream recipes. Then you actually try them out and find that the ratio of dairy to everything else is too high. This strawberry ice cream tasted a lot like strawberry-infused cream than an actual strawberry ice cream, despite having mixed in 2 lbs of strawberries into the batch.

The Foodening Blog - Two Ingredient Strawberry Ice Cream

While this is a no-churn recipe, you do need a food processor or blender.

Tasty's recipe ratio:

1 pint heavy cream, beaten to soft peaks
One 14-oz can of sweetened condensed milk

And, strangely, that is it for their "two ingredients". I put in more than their suggested amount of mix-ins into this batch. Tasty only uses 1 cup of chopped strawberries. I can't imagine how bad their ice cream tastes.

To this, I added 1 lb frozen strawberries (coarsely chopped in the food processor) plus 1 lb fresh strawberries, an additional half cup of organic granulated sugar to balance out the tartness of some of the strawberries.

And even with that, it didn't really have that strong strawberry flavor.

The flipside to this is to make an actual churn-based recipe and make a vanilla custard base, like what Alton Brown would suggest.

This batch made 2 quarts. While just tasting like frozen strawberry-infused ice cream, it lasted less than a week. What can I say. I really like ice cream.

Ramen Noodles from Scratch

Most of the ramen noodle recipes I found on the web didn't call for egg as one of the dough ingredients. This is my second attempt at making ramen noodles. The recipe is pretty simple. While it is cheap to make, it probably doesn't compare to the convenience of the store-bought packages. The liquid potassium carbonate can be found in most Asian grocery stores and can be substituted with an equal amount baked baking soda.

Homemade Ramen Noodles w/ shitake mushrooms and egg

Serves: 6

Ingredients

2 c unbleached all purpose flour
2 tbsp vital wheat gluten
1/2 c warm water
1 tsp potassium carbonate (liquid)

Directions

In a large bowl, stir all ingredients together. Knead into a ball. Cut into quarters and place unused portions into a plastic bag or covered with a clean kitchen towel.

Flatten the ball out with your hand and lightly dust it with flour on both sides. Either roll it out thin with a rolling pin or use a pasta machine and crank the dough through each setting twice until you come to the second to last setting. My pasta machine goes numerically from 1-8, with 1 being the largest aperture. For ramen noodles, I use setting #7 (second to smallest thickness).

Use the noodle cutting attachment to cut the noodles from the long length of dough.

Bring a large stockpot of lightly salted (1-2 tsp kosher salt) water to a boil. Fresh ramen noodles will cook in about 3-4 minutes.

Do not cook the noodles directly in the broth it will be served in.

To serve: Remove cooked noodles from the pot with a spider strainer (also found at an Asian grocery store, it usually has a long metal or bamboo handle with a steel mesh strainer) to a soup bowl. Add 1 soup ladle of the noodle's cooking water plus 2 soup ladles of the broth you are serving the noodles with. Garnish with toasted nori, halved hard-boiled egg, fresh or fried bean sprouts, etc.