Pumpkin Chocolate Chip Bread

I made this recipe (rom here) this weekend and it was delicious.  And super easy.  What could be better?

(photo from Two Peas and Their Pod)

Ingredients
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 (15 ounce) can 100% pure pumpkin
1 cup canola oil (This is a lot of oil, so I'd substitute some apple sauce for the oil)
2/3 cup water
1 teaspoon vanilla extract
4 large eggs
1 cup semisweet chocolate chips

Directions:
1. Preheat oven to 350 degrees F. Spray three 9x5 inch loaf pans with cooking spray and set aside.
2. In a medium bowl whisk together the flour, cinnamon, nutmeg, baking soda, and salt. Set aside.
3. In a large bowl, combine sugar, pumpkin, canola oil, water, vanilla, and eggs. Mix until smooth.
4. Slowly blend in flour mixture. Fold in chocolate chips. Evenly divide batter between the three loaf pans.
5. Bake for 60 minutes, or until browned and a toothpick comes out clean. Remove loaves from oven and cool in pans on a wire rack for 15 minutes. With a knife, go around the bread and loosen the loaves. Remove from pan and cool completely before slicing.

*  Note:  this recipe makes a lot of bread, so be prepared to share or put a loaf in the freezer for later.

Weekend Cooking

This weekend I'll be 33 weeks pregnant (whaaaaa???), so it's time to start cooking some make-ahead meals to freeze for when we're too tired or busy to cook after the baby comes.  My criteria?  The recipe must be mostly hands-off, as we're going to be spending some time removing tile off the bathroom walls and grouting the floors this weekend.  The recipe also must use mainly ingredients I either already have or can easily get--I'm not looking to spend half my weekend running around buying groceries.  In addition to some old stand-by's like camp stew, Pinterest has been a great source for crock pot meals that can easily be frozen.  Here are a few I might try this weekend:

Lasagna Soup, found here.

Buffalo Chicken found here.

Lasagna cups here.

Not something I'm making to freeze, but instead serve on Thanksgiving, Mushroom Bread Pudding.  I made this last year and it's insane.  I HIGHLY recommend this recipe if you've been asked to bring a side dish to Thanksgiving this year.

Recipe found here.

Hope everyone has a great weekend!

Weekend Recap + a Recipe

How great are three-day weekends?  I love them (and could certainly use more)!  This weekend was the perfect amount of productivity and relaxation.  Ahhhhh...

On Saturday night Chris made homemade pizza with chicken andouille sausage and spinach:

On Saturday we also picked out and ordered our crib!  Thank goodness we did too, because it's going to take 10-12 weeks for delivery--that'll put me at 32-34 weeks!  Yikes!

On Sunday we assembled the Ikea dresser that I bought last week.  Griz helped, naturally:

Seriously, this cat will not leave us alone:

On Monday night we had a few friends over and I made a tomato pie.  Have you ever had tomato pie?  It's only like the best. thing. ever.

Carmelized onions:

Health food (cheese and mayo):

Almost done:

Seriously, this stuff is SO GOOD.  And because I'm nice, here's the recipe from SimplyRecipes.com


Ingredients

• 1 9-inch pie shell
• 1/2 yellow or red onion, chopped
• 3-4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups chopped tomatoes
• 1/4 cup sliced basil (about 8 leaves)
• 2 cups grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere or Mozarella)
• 3/4 cup mayonnaise
• 1 teaspoon (or more to taste) of Frank's Hot Sauce (or Tabasco)
• Salt and freshly ground black pepper

Directions

1.  Preheat oven to 350°F. Place pie shell in oven and cook for 8-10 minutes or longer until lightly golden. If you are starting with a frozen crust, you'll need to cook it a little longer. If you are using a homemade crust, freeze the crust first, then line the crust with aluminum foil and pre-bake it for 20 minutes, then remove the foil and bake an additional 10 minutes.

2.  Squeeze as much moisture as you can out of the chopped tomatoes, using either paper towels, a clean dish towel, or a potato ricer.

3.  Sprinkle the bottom of the pre-cooked pie shell with chopped onion. Spread the chopped tomatoes over the onions. Sprinkle the sliced basil over the tomatoes.

4.  In a medium bowl, mix together the grated cheese, mayonnaise, Tabasco, a sprinkling of salt and freshly ground black pepper. The mixture should be the consistency of a gooey snow ball. Spread the cheese mixture over the tomatoes.

5.  Place in oven and bake until browned and bubbly, anywhere from 25 to 45 minutes.

Serves 6.





Seriously, make this while tomatoes are still in season.  You'll love it.

TGIF!

Happy weekend folks! 

Life is getting a bit back to normal now and our house now only contains 4 people instead of last week's 10 and at some point next week we'll be down to 3.  All told, this whole kidney transplant process has been remarkably smooth.  The whole family really pulled together and pitched in to help cook dinners, take care of the house, and transport patients back and forth.  All in all, I feel like I did very little in this whole process! 

Anyway, I'm hoping at some point to make it to the farmers' market this weekend to pick up more peaches.  The peaches this summer have been INCREDIBLE and I want to take advantage of them as best I can before the season ends. 

Not my photo.  From pinterest.

Maybe I'll make this drink recipe?

Photo from Real Simple

Ingredients

3 cups ginger ale
1/2 cup peach nectar
2 ripe peaches, thinly sliced
1 tablespoon grated fresh ginger

Directions

1.  In a pitcher, combine the ginger ale, nectar, peaches, and ginger.
2.  Serve over ice.

Anyway, hope everyone has a great weekend!

Roasted Banana Cupcakes

Both brothers-in-law were released from the hospital on Friday and to welcome them back home, my two helpers (nieces Elise and Cecilia) and I thought we'd make cupcakes.  With his kidney issues and dialysis, my brother-in-law B wasn't allowed to have bananas (due to their high levels of potassium), and now that that's been resolved, we decided to make Martha Stewart's Roasted Banana Cupcakes.  These turned out SO good and the whole family loved them.  They're sweet, but not too sweet and the honey-cinnamon frosting was really an integral part of the whole thing.

Sorry the frosting's kinda messed up in this picture: they went so fast that before I knew it we only had one left and I put Saran Wrap over it to stick it in the fridge and it got smooshed.  They looked cute when I originally served them.

Roasted Banana Cupcakes

Ingredients
3 ripe bananas, plus 1 to 2 more for garnish
2 cups cake flour (not self-rising), sifted
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
3 large eggs, separated
1/2 cup sour cream
1 teaspoon vanilla extract
Honey-Cinnamon Frosting (below)

Directions

1. Preheat oven to 400.  Line standard muffin tins with paper liners.  Place 3 whole unpeeled bananas on a baking sheet and roast for 15 minutes.  Meanwhile, sift together cake flour, baking soda, baking powder, and salt.  Remove banans from the oven and let cool before peeling.  Reduce oven temperature to 350.
2. With an electric mixer on medium-high speed, cream together butter and sugar until pale and fluffy.  Add egg yolks, one at a time, beating until each is incorporated, scraping down the sides of the bowl as needed.  Add roasted bananas and beat to combine.  Add flour mixture in three batches, alternating with two additions of sour cream, and beating until just combined after each.  Beat in vanilla.
3. In another mixing bowl, with the electric mixer on medium speed, whisk egg whites to soft peaks; fold one-third of the whites into the batter to lighten. Gently fold in remaining whites in two batches.
4. Divide batter evenly among lined cups, filling each three-quarters full.  Bake, rotating tins halfway through, until a cake tester inserted in the center of a cupcake comes out clean.  Transfer to wire racks to cool.
5. To finish, fill a pastry bag with a star tip with frosting.  Pipe seven scallops around the perimeter of each cupcake, and pipe a large starburst in the center of each.  Just before serving, thinly slice remaining bananas and place 2 pieces on top of each cupcake.

Honey-Cinnamon Frosting

Ingredients
2 and 1/2 cups powdered sugar, sifted
1 cup (2 sticks) unsalted butter at room temperature
2 tablespoons honey
1/4 teaspoon ground cinnamon

Directions

With an electric mixer on medium speed, beat all ingredients until smooth.  Use immediately or refrigerate up to 5 dats in an airtight container.

Delicious!

White Chicken Chili

Hope everyone had a great weekend!  My weekend was good--busy but good!  A bit of relaxation, some work-work, and some cooking.  We have a bunch of family coming to stay with us at the end of the month, so I'm trying to get ahead by cooking a few things in advance.  This weekend I made chicken pie (I'll post that recipe later) and white chicken chili.

Unfortunately, I have no photos of it to share with you (it's in the freezer currently), but it was pretty tasty and really easy.  It's also pretty kid-friendly--it has great flavor, but it's not too spicy.

White Chicken Chili

3 (16oz) cans of great northern white beans
2 (4oz) cans of chopped mild green chilies
4 cups chopped cooked chicken breast (or you can cheat like I did and shred a store-bought rotisserie chicken)
3 cups shredded Monterey Jack cheese
1 1/2 teaspoons dried oregano
1 tablespoon olive oil
2 medium onions, finely diced
4 minced garlic clothes (or you can put your big girl panties on and use about 8 cloves)
1/4 teaspoon cayenne pepper
6 cups chicken broth

Heat the oil in a large pot and saute the garlic and onions until cooked through.
Add chilies, oregano and cayenne and saute 2 minutes.
Add undrained beans and chicken broth, then bring to a boil.
Reduce heat and add chicken and cheese.
Season with salt and pepper.

Serve with sour cream and mild green salsa if you want a little more heat.

Enjoy!

Vietnamese Shrimp Sandwiches

On the fourth, we were stuck trying to figure out what to have for dinner, so we did what we do best: I pick something out in a cookbook and then Chris cooks it.  I never intend for Chris to do all the work, but I'd say this is what happens more often than not.  Eh, neither one of us seem to mind and it always turns out delicious, so we'll just stick with that plan.

Anyway, I was in the mood for something kinda spicy, something healthy, and something interesting.  I turned to the Gwyneth Paltrow cookbook (which I'm turning out to LOVE), and there was a recipe for Vietnamese Prawn Sandwiches.  We had frozen shrimp and scallops, so we chose that instead of prawns and that seemed to work out just fine.

Chris made bread from scratch, but a few baguettes would be perfect too if you don't have a husband to make you lovely bread.  Then he marinaded the shrimp and scallops in soy sauce, garlic, ginger, sriracha and sesame oil.  He threw those on the grill until they were cooked, then we served them up on the bread with shaved carrots, canned bean sprouts, cilantro, and spicy mayo (a mix of mayo, sambal, and lemon juice--sambal is chilli pepper paste easily found in the asian section of a grocery store).

Super easy, and super delicious.  It doesn't follow Gwyneth's recipe to a T, but close enough.

Neither of these are the best food photos, but that's what you get when the only thing between me and a delicious meal is taking photos.  Oh well!

Okra!

It's one of my favorite times of year: okra season!  Most people find it odd that as a southern Californian, I have a love for okra that most native southerners don't even have.  There's something about the texture that I love and it's so versatile: it's delicious fried, as an ingredient in soups, and roasted. 

It's the roasted version that seems to throw people the most.  Okra has a bad reputation for being...I'm just going to go ahead and say it...snotty.  When you cut through it raw, there is a certain sliminess and it's hard to believe that that's not an issue when you cook it, but it does go away and you're left with delicious, crispy, almost french fry-like okra.



I don't know where my mom picked up on roasted okra, but she introduced it to our whole family a few years ago and now I'm hooked. 

Here's what you do:

Get a big bag of okra wherever you can find it.  Choose the medium-sized pods as much as possible: the big pods can be a little woody and the small pods can be tiny.

Give them a rinse, then slice them lengthwise down the middle.

Toss with salt and pepper and olive oil, then put them on a cookie sheet in a single layer (in our case we put them on a grill sheet), then roast in the oven on 400 for about 20-30 minutes (until they're golden brown and starting to get kind of shrivelled up looking).

Take them out of the oven, top with fresh parmesan cheese and serve.

Try this, and then come back later and tell me how much you love it.

Easiest dinner ever

Over the weekend we ate terribly:  pizza, chinese food, and fast food, followed by a buffet of delicious (but not terribly healthy) treats at a neighborhood cookout.  By the time Sunday afternoon rolled around, we were both feeling in the mood for something relatively light and healthy.  I didn't really feel like going to the grocery store, so I looked around the kitchen and pantry and voila! dinner.

Ingredients:  Two mini sourdough loaves (or one big one), roasted red peppers, some tomatoes, two sliced hard boiled eggs, thinly sliced red onion, olive oil, red wine vinegar, oregano, salt and pepper.  If you have any marinated artichokes, I'd recommend adding those.  Same goes for olives.

Stack the ingredients in layers on the bread.  Mix the olive oil, vinegar, oregano, and a little salt and pepper to make a dressing, and pour it all over the stacked ingredients.  Put the tops back on the sandwiches and wrap them tightly with Saran wrap and stick them in the fridge for a few hours, preferably with something heavy placed on top to press the sandwiches a little.  Take the sandwiches out of the fridge a few minutes prior to serving to let the temperature come up just a little (15 minutes ought to do the trick).  Enjoy!

Gwyneth's Blueberry Muffins

Hope everyone had a great weekend!  Mine was pretty relaxing--it was a bit too hot to do any house projects, so we mostly stayed in the airconditioning and I got some baking done.  I made Gwyneth's brownies again as well as her healthy blueberry muffins.  She has two blueberry muffin recipes in her cookbook: her mother's recipe (which is DELICIOUS) and the "healthy" version of her mother's recipe, which has spelt flour, and maple syrup and agave nectar instead of refined white sugar.  Whether or not this makes them "healthier" seems debatable to me, but both recipes are good, albeit a little different.  The regular version makes muffins that are light and fluffy and decadent and the "healthy" version have that bran muffin nuttiness that I quite love.

Enjoy!

The "Healthy" Version

INGREDIENTS

1/2 cup vegetable oil
1/2 cup soymilk
1/2 cup pure maple syrup
1/4 cup light agave nectar
1 cup white spelt flour
1 cup whole spelt flour
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 cups fresh blueberries

PREPARATION

Heat oven to 375°. Line a 12-cup muffin pan with paper liners. Whisk oil, soymilk, syrup and nectar in a bowl. Combine flours, baking powder and salt in another bowl. Stir wet ingredients into dry ingredients; fold in blueberries. Divide batter evenly among muffin cups. Bake until muffins are golden brown and a knife comes out clean, 25 to 30 minutes. Serve warm.

The Regular Version

(wish I had taken photos of these because they look dramatically different)

 

INGREDIENTS

 

1 stick unsalted butter, melted and cooled

2 organic large eggs

1/2 cup milk

2 cups unbleached all purpose flour

3/4 cup plus 1 teaspoon granulated sugar

2 teaspoons baking powdeer

1/2 teaspoon fine salt

2 1/2 cups fresh blueberries

 

PREPARATION

 

Preheat oven to 375.  Line a 12-cup muffin tin with papers.  Whisk the butter, eggs, and milk together in a bowl.  In another bowl, whisk together the flour, the 3/4 cup of sugar, baking powder, and salt.  Stir the wet ingredients into the dry ingredients and fold in the blueberries.  Divide among the muffin cups and sprinkle the muffins with the remaining teaspoon of sugar.  Bake until a toothpick tests clean and the muffins are golden brown, 25-30 minutes. 

Hope everyone had a great weekend--I definitely did.  We got a ton of stuff done around the house and spent plenty of time relaxing.  I even got to bake a little bit!  The recipe for these Fudgy Chocolate Brownies comes courtesy of Gwyneth Paltrow's cookbook, "My Father's Daughter."  We took these to a cookout at a friend's house and they were a big hit.  I recommend you make them.  Now.

INGREDIENTS


2 cups white spelt flour (preferably King Arthur)
1 cup cocoa powder
1 1/2 tablespoons baking powder
1 cup maple syrup
1/2 cup vegetable oil
1/2 cup brown rice syrup (or light agave nectar)
1/2 cup strong brewed coffee
1/2 cup soy milk
1 tablespoon vanilla extract
2 tablespoons oil
1 cup semisweet chocolate chips, divided

 
PREPARATION


Heat oven to 350°. Sift flour, cocoa powder, baking powder and a pinch of salt into a bowl. Whisk maple syrup, oil, brown rice syrup, coffee, soymilk and vanilla in another bowl. Fold wet ingredients into dry ingredients. Pour half the batter into a greased 9" x 11" baking dish; top with half the chips. Pour remaining batter into dish and top with remaining chips. Bake until knife comes out with crumbs adhering to it, 30 minutes. Let cool.

Weekend recap!

This weekend was just what I needed--a perfect mix of relaxation and productivity!  Chris replaced the toilet upstairs, I refinished a dresser, practiced the piano, we got a bed frame for the upstairs bedroom, and we went for a 5 mile walk along the greenway.  We also finally watched Black Swan and OMG that was creepy!  Really good, but really creepy.

Capping off the weekend, I had a great idea to make the chicken and chorizo paella that's in the current issue of Martha Stewart Living.  As is often (but not ALWAYS) the case in our house, I had the idea and then Chris ended up being the one left to cook.  Oops!  In my defense, I told him I was happy to cook, but he was enjoying himself, so it was his choice.

Anyway, the recipe was delicious and I highly recommend it.

Ingredients:
4 cups chicken stock
1/2 teaspoon ground saffron
Coarse salt and freshly ground pepper
8 bone-in, skin-on chicken thighs
1 teaspoon smoked paprika
2 teaspoons extra-virgin olive oil
12 ounces dried chorizo, sliced 1/8 thick in the bias (we couldn't find dried chorizo, so we used andoille instead)
1 white onion, coarsely chopped
2 1/2 cups arborio rice
1 cup fresh shelled English peas (we used frozen)

Directions:
1.  Preheat oven to 400.  Warm stock, saffron, and 1/2 teaspoon salt in a saucepan over medium heat.  Season chicken with 2 teaspoons salt, 1/2 teaspoon pepper and the paprika.  Heat oil in a 14-inch paella pan or a high-sided ovenproof skillet over high heat.  Brown chicken for 6 to 8 minutes; transfer to a plate.
2.  Pour out all but 1 teaspoon oil.  Cook chorizo over medium-high heat until lightly browned, about 2 minutes.  Add onion and garlic.  Cook until soft, about 5 minutes.  Add tomatoes.  Cook, stirring, until thick, about 5 minutes.  Stir in rice, then add broth mixture.  Bring to a boil.  Cook for 2 minutes, stirring often.  Add peas, then chicken.  Bake for 20 minutes.  Let stand for 10 minutes, then serve.

And the recipe in pictures:

Browned and crispy chicken

 Chorizo, onion, and garlic cook

Fresh tomatoes get stirred in

Cute husband

Peas, arborio rice, and saffron-infused chicken stock get added in

Chicken goes back in the pan and into the oven it all goes

20 minutes later and ta-da!!!  Soooo good.

Strawberry season is here!

Over the weekend Chris and I went to the farmers' market and we bought a huge container of strawberries.  What could be better???  Nothing beats fresh, local, in-season strawberries that are red all the way through.  The giant supermarket strawberries just do not compare.

So, naturally I did what any sane person would do after coming home from work on Monday: I made shortcakes from scratch.  I used my friend Lauren's recipe (here) and they were delicious.  So delicious that I forgot to take photos, so you're just going to have to take my word for it.  I also made homemade whipped cream and drizzled just a little Pimm's into it.  Heaven.

Now, if I can just find some rhubarb, we'll truly be in business. 

Want another slow cooker recipe?

(Correct answer: Yes)

From this cookbook, The Easiest Beef Short Ribs

1 tablespoon unsalted butter or olive oil

1 medium onion, finely chopped

3/4 cup ketchup

1/4 cup soy sauce

3 tablespoons cider vinegar

3 tablespoons brown sugar

3 to 4 pounds beef short ribs

1.  In a small skillet, heat the butter over medium heat until melted, then cook the onion, stirring until softened and golden, about 5 minutes.  Add the ketchup, soy sauce, vinegar, and brown sugar, stir until smooth, and heat for 5 minutes.

2.  While making the sauce, place the short ribs on a broiler pan and broil until well browned.  Arrange the ribs in the slow cooker.  Pour over the sauce, distributing the onions over all the ribs.  Cover and cook on low until dender and the meat starts to separate from the bone, 7 to 8 hours.

3.  Transfer the ribs to a platter.  Let the sauce cool a bit, then spoon the liquid fat off the surface and discard.  Pour the sauce over the ribs and serve immediately.

I made this recipe on Sunday, froze most of it and had some of it for dinner last night and it was delicious.  Based on the ingredients, I thought the sauce would be more barbeque-y, but it's actually more pot-roast-y.  Totally, totally delicious and super simple. 

Also, we have a pile o' cat parts:



That's all I got today.

Simple Supper

I've been trying to use my weekends to get ahead on week night meals and so far, so good!  Generally this means throwing something in the slow cooker on Saturday morning, giving it all day to get tender and delicious.  This weekend's slow cooker meal was no exception:  Slow-Cooler Chipotle Beef Tacos with Cabbage and Radish Slaw.

The recipe is from this month's Real Simple magazine and it is incredibly simple.  I totally recommend it; I'll be making it again.

Slow-Cooker Chipotle Beef Tacos With Cabbage and Radish Slaw

Ingredients

3 pounds beef chuck, trimmed and cut into 2-inch pieces
1 large onion, thinly sliced
4 cloves garlic, chopped
1 to 3 tablespoons chopped canned chipotles in adobo sauce
1 teaspoon dried oregano
2 bay leaves
kosher salt
4 cups thinly sliced cabbage (about 1⁄3 medium cabbage)
4 radishes, halved and thinly sliced
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice, plus lime wedges for serving
12 6-inch corn tortillas
sour cream, pickled jalapeño peppers, and hot sauce, for serving

Directions
1. In a 4- to 6-quart slow cooker, toss together the beef, onion, garlic, chipotles, oregano, bay leaves, and 1 teaspoon salt.
2. Cover and cook until the beef is very tender, on low for 7 to 8 hours or on high for 3 ½ to 4 hours (this will shorten total cooking time).
3. Twenty minutes before serving, heat oven to 350° F. In a large bowl, toss together the cabbage, radishes, cilantro, lime juice, and ¼ teaspoon salt. Wrap the tortillas in foil and bake until warm, 5 to 10 minutes.

4. Transfer the beef to a medium bowl (reserve the cooking liquid) and shred, using 2 forks. Strain the cooking liquid through a fine-mesh sieve into the bowl with the beef and toss to combine.
5. Fill the tortillas with the beef and slaw. Serve with the sour cream, jalapeños, hot sauce, and lime wedges.

Banana Ice Cream

Continuing my love affair with my ice cream maker, I made banana ice cream this weekend.  Why can you not find this in grocery stores?  I honestly have no idea; it's ridiculously good.  I stuck with plain banana ice cream, but you could add in some rum flavoring, toasted walnuts or peanuts, or dark chocolate and I think it'd be just as good.

I always use the same standard vanilla ice cream recipe for all of my ice creams, only with this one I omitted the vanilla and instead cooked the mixture with three pureed over-ripe bananas in it.  If I were going to add toasted nuts, I'd add them at the last step as I was pouring the mixture into the ice cream maker.  If I were to add rum flavoring (I'm afraid the alcohol in straight rum would keep it from freezing properly, although I'm not 100% about this), I'd add it as I was cooking the base, probably just a little at a time until it tasted right.
The Best Recipe's vanilla ice cream recipe:

1.5 cups heavy cream
1.5 cups milk
4 egg yolks
3/4 cups sugar

First, combine the cream, milk, and 1/2 cup of the sugar (and 3 mashed over-ripe bananas) in a pan and heat on the stove until it reaches 175 degrees.

In a separate bowl, combine egg yolks and the remaining 1/4 cup sugar and whisk together.

Once the milk/cream mixture has reached 175, ladle a bit of it into the egg/sugar mixture and whisk quickly. Add more milk/cream little by little until it's a soupy consistency, then slowly add the egg/sugar/milk/cream mixture back into the remaining milk/cream on the stove. Continue heating it (while stirring) until it reaches 185 degrees, at which point the eggs are cooked and you can stop.

Remove the pan from the heat and put the mixture into an ice bath to cool. After it's cooled to room temperature or so, cover the bowl and stick it in the fridge for a few hours or overnight until it's sufficiently cold. Once it's thoroughly chilled, you can then make the ice cream in the ice cream maker.