Louisville Love: The Comfy Cow

Hello Friends! I wanted to start a new portion of my blog where I can talk about unique Louisville stops that I love, and that I hope you try. I think I've talked about today's location before, but oh well! Today, I want share with you the goodness that is The Comfy Cow.

The Comfy Cow is located in Westport Village off of Westport Road, and soon other locations will be opening on Frankfort Avenue and near U of L's campus. What makes Comfy Cow unique are its amazing flavor combination. Each week they feature a foodie flavor of the week (lavender and honey, gin and juice, orange fennel), and it is guaranteed to be something that you won't find in any other Louisville locale. Beyond the outrageous flavors, they have normal flavors too, but they doctor them in such a way that no other ice cream parlor can come close to matching. They just put love and creativity into each batch.


Here are some examples of the flavors they have rotating now: Freshly Roasted Coffee, Cookie Monster Dough, Strawberry Fields Forever, Dulche de Leche de Salte, Gin and Juice, Bourbon Ball, Red Velvet Cake with White Chocolate Icing, German Chocolate Cake, and the list goes on and on. I guarantee you will be able to find something to strike your fancy.


The Comfy Cow was also recently featured on Travel Channel's Man vs. Food Nation. Wednesday, the Comfy Cow had a viewing party to reveal if the challenger could complete the Comfy Cow challenge. Unfortunately, he did not succeed, but the evening was great fun.


Check out the Comfy Cow.... I guarantee you won't be disappointed!

Images from here, here and here.

Caramel Sauce

Oh what to say, what to say? Homemade caramel is absolutely the best, and I will never buy the store brands again. Last night, I made caramel for some cupcakes that I am making (I'll post those tomorrow), and it is absolutely the easiest and most fulfilling of recipes for the amount of time and effort it takes.

For the longest time, I was scared of caramel. I don't know why, but I always pictured it bubbling up (which it did) and ending in a burnt, sticky mess (it did not.) Actually, the end result was a thick, smooth topping that trumps any brand out there. Plus it only has 4 ingredients and one is water. My version is healthier (ha) and I know exactly what's in it. It would also make a lovely gift.Sass+Frass

Ingredients:
1 1/2 cups sugar
1/3 cup water
1 1/4 cup heavy cream
1/2 teaspoon vanilla

Directions:
1. Place the sugar in the center of a sauce pan, and add the water. DO NOT STIR. Why you ask? Sugar crystals will form up the side, and they don't dissolve easily once they harden. No stirring, no crystals in caramel.
2. Let the mixture boil; still do not stir, but keep a very close eye.
3. Wait until the mixture becomes a dark golden amber color (350 degrees on candy thermometer). Begin to slowly add your cream, but now you need to stir like crazy! The whole thing will bubble up and hiss, but fear not, it will calm down; just keep stirring and adding more cream.
4. Remove your caramel from the heat and stir in the vanilla. (A salted caramel alternative could be to add a dash of Himalayan sea salt... delish.)
5. Let the caramel cool to room temperature, jar it, and use when ready. It will continue to thicken as it cools, especially in the fridge.

Use as a topper on ice cream, cakes, toast (just kidding about the toast... or am I?)

Enjoy!

Blackberry Crisp Ice Cream

I love ice creams that have something extra to them. This ice cream was perfect for me! For my birthday, my husband bought me an ice cream maker, and he has greatly benefited from this purchase. I made this blackberry crisp ice cream from a combination of sources, and it turned out nicely. It also made the perfect amount for two people. (one quart) Take advantage while blackberries are in season!

Picture Source

Step One: Make the Crisp

Crisp Streusel
Jeni's Splendid Ice Creams at Home

2 sticks butter, cut into 1/2 cubes, chilled
1 1/2 cups all purpose flour
1/8 teaspoon cinnamon
3/4 cup packed light brown sugar
1/2 teaspoon salt
1 1/2 cups quick cooking oats

1. Preheat the oven to 350.
2. Put all the ingredients except oats in a bowl. Blend quickly so that the mixture looks like coarse sand. Add the oats; mix well. (Try not to melt the butter.)
3. Spread onto an ungreased baking sheet, and break up any large clumps.
4. Bake for 30-35 minutes until toasted and brown. Stir frequently, especially the corners. Let it cool completely, then freeze until ready to use. Can be frozen for one month.

*This makes a ton!*

Step Two: Make the Blackberry Sauce

Blackberry Sauce
Jeni's Splendid Ice Creams at Home
Makes 1 1/4 cup

2 cups blackberries (or any berry)
1 cup sugar

1. Combine berries and sugar in a small sauce pan; bring to a boil. Continue stirring 5-8 minutes.
2. Let it cool slightly, then force the sauce through a sieve to remove the seeds. (I left some in to show it's legit.) Refrigerate until cold and ready to use.

Step 3: Make the Ice Cream

Sweet Cream Ice Cream
Cuisine at Home
Issue No. 75

3 egg yolks
3/4 cup sugar, divided
1 1/2 cups whole milk
1 cup heavy cream

1. Whisk together egg yolks and 1/4 cup sugar; set aside.
2. Heat milk, heavy cream and sugar in a sauce pan until steam rises. Gradually add half of the hot mixture to the eggs, whisking constantly. Add yolk mixture to remaining hot milk. Reduce heat to medium-low for 5-8 minutes, stirring constantly.
3. Strain ice cream base into a bowl and cool in an ice bath. Cover bowl; chill 4-12 hours. Churn according to machine directions.

Step Four: Mix it all together!

1. Add a layer of ice cream into your freezer safe tupperware dish.
2. Add a layer of your crisp.
3. Drizzle the blackberry sauce.
4. Repeat - think lasagna.

Let it set for a few hours and voila - ice cream that anyone would be lucky to have. Perfect for the hot summer days we've been having.