Matcha cheesecake

Active: 20 minutes; Total: 2 hour + 5 refrigeration time; Yield: 8 servings

Butter, melted	100g
Graham crackers, crushed	180g
Sugar, granulated	25g + 200g
Matcha powder	24g
Cream cheese, room temperature	675g
Cream, heavy	320g
Cornstarch	16g
Eggs, divided; lightly beaten	2 whole + 2 yolks

1. Preheat oven to 350°F. 
2. Grease a 9-inch springform pan with butter. 
3. Prepare boiling water for water bath. 
4. In a medium bowl, combine the crackers and 25g sugar, then the butter; dump into the prepared springform pan. 
5. Using a flat glass (I prefer my heavy-bottomed whiskey glass), press the crumbs into an even layer. 
6. Bake for 8 minutes; cool to room temperature. 
7. Reduce oven to 325°F. 
8. Gently whisk together 200g sugar and matcha powder to remove any lumps. 
9. In a separate bowl, beat the cream cheese until smooth, about 2 minutes. 
10. Add the matcha-sugar mixture, starting slowly, whisk until smooth. 
11. Add one-third of the cream, whisking until smooth, then whisk in the remaining cream until well combined. 
12. Add the cornstarch, whisking until the mixture looks smooth. 
13. Add the eggs, one at a time, whisking until incorporated. 
14. Using a rubber spatula, scrap the sides and bottom of the bowl to ensure the mixture is evenly incorporated. 
15. Pour over the prepared crust; tapping gently on the counter to level and dislodge any hidden air bubbles. 
16. Using an oven bag to protect the cheesecake, place the springform pan into a large waterbath pan, then place in the over. 
17. Carefully add the boiling water to the waterbath pan, about one-third to one-half the way up the side of the springform pan. 
18. Bake 70 minutes, until it wobbles and bounces when gently tapped on the side; turn off the oven, open the door about 1 inch, and let the cheesecake rest in the oven for about 30 minutes. 
19. Remove from the oven and cool to room temperature, then chill in the refrigerator for at least 5 hours before serving. 

Recipe by Aya Caliva on Pastry Living.

Watermelon-basil sorbet

Active: 15 minutes; Total: 4 hours 20 minutes; Yield: 1 quart

Watermelon, ripe, diced in 1-inch cubes	7 cups (3 to 4 pounds)
Sugar, granulated	¾ cup
Basil, fresh, torn + minced	1 cup packed + 2 tablespoons
Lime juice, freshly squeezed	3 tablespoons
Chambord	1 tablespoon
Vodka	1 tablespoon
Salt	Pinch

1. Puree the watermelon in a food processor or blender. 
2. Place a fine mesh sieve over a mixing bowl, and transfer the watermelon to the strain off the juice; discard the pulp. 
3. Reserve ¾-cup of the juice, and place in a small saucepan with the sugar; bring to a boil over medium-high heat. 
4. Add 1-cup of torn basil leaves, cover, and allow to steep for 15 minutes. 
5. Strain the simple syrup into the bowl with the rest of the watermelon juice; whisk to incorporate. 
6.  Whisk in the lime juice, Chambord, vodka, and salt. 
7. Cover, and chill for 4 to 24 hours in the refrigerator. 
8. Prior to churning, stir in 2-tablespoons minced basil. 
9. Churn in your ice cream maker for 15 to 20 minutes; it will look slushy but will get firmer in the freezer. 
10. Freeze for 24 to 48 hours to cure the sorbet before serving, if possible to wait that long. 

Recipe from Sense & Edibility by Marta Rivera.

Honeydew sorbet

Active: 15 minutes; Total: 4 hours and 45 minutes; Yield: 1 quart

Honeydew melon, diced	1 pound
Lemon juice	3 tablespoons
Vodka	1 tablespoon
Sugar, granulated	¾ cup

1. Puree the melon in a food processor or blender until smooth.
2. Strain the pulp over a bowl; transfer the juice to a saucepan, and reserve the pulp. 
3. Add the lemon juice and sugar to the pan, and heat over medium until the sugar dissolves.
4. Stir in the reserved pulp and vodka, then chill the mixture in the refrigerator for 1 hour. 
5. Churn in an ice cream maker until slushy. 
6. Transfer to an airtight container and freeze for 24 to 48 hours to cure.  

Recipe mildly modified from Alton Brown.

Peach ice cream

Active: 30 minutes; Total: 4 hours 30 minutes; Yield: 1 quart

Peaches, peeled, sliced	2 cups
Sugar, granulated	½ cup + ½ cup + ¼ cup
Lemon juice	½ teaspoon
Salt	¼ teaspoon
Egg yolks	5 large
Cream, heavy	1 ½ cups
Milk, whole	1 ½ cups
Vanilla extract	1 teaspoon

1. In a large bowl, toss the peaches with ½-cup sugar and lemon juice; let rest at room temperature for 30 minutes to an hour, until the peaches are soft and have released their juices. 
2. Mash the peaches with a fork or potato masher until very small chunks remain. 
3. Strain the juice into a separate bowl, reserving both the liquid and the pulp, refrigerating until ready to use. 
4. In a medium saucepan over medium-low heat, stir together the cream, milk, ½-cup sugar, and salt; heat until hot but not bubbling. 
5. In a large bowl, whisk together the egg yolks and ¼-cup sugar until light in color, about 2 minutes. 
6. While whisking, ladle in ½-cup of the hot cream mixture to temper the eggs, then add another ½-cup. 
7. Pour the egg yolk mixture into the saucepan with the rest of the custard base, stirring gently until the temperature is between 170-175°F, and the mixture is thicken enough to coat the back of a spoon. 
8. Remove from heat and stir in the vanilla. 
9. Strain the custard base through a fine mesh strainer into a clean bowl, then stir in the liquid from the mashed peaches; refrigerate for 4 hours, until thoroughly chilled. 
10. Pour the custard base into the ice cream maker, and churn until it looks like soft-serve ice cream, about 25 to 30 minutes. 
11. Add the reserved peach pulp during the last 30 seconds of the churning process; transfer to an airtight container, and freeze at least 24 to 48 hours to cure. 

Recipe from House of Nash Eats.

Banana split board with cherry limeade

If I could have one Oklahoman business open a branch in California, it would be the Braum's Ice Cream and Dairy Store. They set the standard for my tastebuds when it comes to ice cream sundaes and cherry limeades.

For an upcoming gathering, guests are tasked with providing a themed board. I, of course, am probably overdoing the assignment but I love a fun challenge. The following is what it takes to create a banana split board with cherry limeades. In some instances, I elevated the ingredient, such as roasted strawberry-buttermilk sherbet and double Dutch dark chocolate ice cream instead of their basic blends. Going for extra wow factor by making my own maraschino cherries, then using the juice as the "cherry" in the limeades.

Banana splits:

• Bananas
• Randy Mill Farms homemade ice cream
• Roasted strawberry-buttermilk sherbet
• Double Dutch dark chocolate ice cream
• Hot fudge sauce
• Strawberry sauce
• Pineapple sauce (bonus!)
• Marshmallow sauce
• Caramel sauce (another bonus!)
• Toasted almonds
• Whipped cream
• Maraschino cherries

Cherry limeades served with an assortment of vodkas.

Preparation order:

• Maraschino cherries: store up to 3 months
• Marshmallow sauce: store up to 2 months
• Caramel sauce: store up to 3 weeks
• Strawberry sauce: store up to 3 weeks
• Hot fudge sauce: store up to 2 weeks
• Pineapple sauce: store up to 2 weeks
• Randy Mill Farms homemade ice cream: store up to 3 days
• Roasted strawberry-buttermilk sherbet: store up to 3 days
• Double Dutch dark chocolate ice cream: store up to 3 days

Note: This is a progression of my previous Building a better banana split post.

Maraschino cherries

Active: 25 minutes; Total: 1 hour 20 minutes; Yield: 2 cups

Cherries, rinsed, pitted	¾ pound
Cherry liqueur, such as Luxardo maraschino liqueur	1 cup
Cherry juice, tart	3 tablespoons
Sugar, granulated	¼ cup

1. In a saucepan over medium-high heat, combine the cherry liqueur, sugar, and cherry juice. 
2. Stir to dissolve the sugar. 
3. When it just begins to simmer, remove from the heat. 
4. Add the cherries, and let cool to room temperature. 
5. Store the cherries and the juice in a lidded glass jar in the refrigerator for up to 3 months.  

Recipe from sidewalkshoes.com.

Marshmallow sauce

Active: 10 minutes; Total: 22 minutes; Yield: 2 cups

Water	½ cup + ½ cup
Gelatin, unflavored	1 teaspoon
Sugar, granulated	1 ½ cups
Corn syrup, light	1 cup
Salt	1/8 teaspoon
Vanilla	1 teaspoon

1. Place ½-cup water in the bowl of a stand mixer. 
2. Sprinkle over the gelatin; set aside. 
3. In a small saucepan over medium-low heat, combine the remaining water, sugar, corn syrup, and salt. 
4. Allow the sugar to dissolve, but do not stir as this can cause the syrup to crack. 
5. Simmer undisturbed over medium heat until the syrup reaches soft ball stage, or 240F when read on a candy thermometer. 
6. Pour the mixture into the bowl with the bloomed gelatin. 
7. Whip on low for 2 minutes to cool down the mixture. 
8. Add the vanilla, and whip on high for 10 to 12 minutes, until the mixture is thick, white, and fluffy. 
9. Store in an airtight container for up to 8 weeks. 

Recipe from biggerbolderbaking.com.

Pineapple sauce

Active: 10 minutes; Total: 20 minutes; Yield: 2 cups 

Pineapple, fresh, finely chopped	2 cups
Sugar, dark brown	1/3 cup
Salt, fine sea	¼ teaspoon
Cornstarch	1 tablespoon
Corn syrup	¼ cup
Lemon juice	1 teaspoon

1. In a large saucepan, combine the sugar, salt, and cornstarch. 
2. Stir in the corn syrup and pineapple; bring to a boil over medium heat, stirring constantly. 
3. Cook until the sauce starts to thicken, about 2 to 3 minutes. 
4. Remove from heat, and stir in the lemon juice. 
5. Cool completely before using; store in the refrigerator for up to 2 weeks.

Strawberry sauce

Active: 10 minutes; Total: 20 minutes; Yield: 1 cups 

Strawberries, rinsed, hulled, coarsely chopped	1 pound
Sugar, granulated	1/3 cup
Vanilla extract	1 teaspoon

1. Reserve one third of the chopped strawberries. 
2. In a large saucepan over medium-high heat, combine the remaining strawberries with the sugar. 
3. Bring to a boil and cook, stirring occasionally, for 5 to 10 minutes, until the sauce thickens. 
4. Remove from heat, and stir in the reserved strawberries and vanilla. 
5. Allow the sauce to cool to room temperature; store in a mason jar in the refrigerator for up to 3 weeks.

Caramel sauce

Active: 25 minutes; Total: 25 minutes; Yield: 1 ¼ cups 

Sugar, granulated	1 cup
Butter, unsalted, cut into pieces	6 tablespoons
Cream, heavy	½ cup

1. Add the sugar to a Dutch oven, nonstick, preferably cast iron; stir a little so it sits flat, even layer. 
2. In a small saucepan over low heat, melt the butter.
3. In another small saucepan over low heat, warm the cream.
4. Warm the pot over medium heat and cook, stirring constantly with a wooden spatula, until the sugar liquifies and is a dark caramel color. (It’s like making roux; there’s a lot of nonstop stirring for about 20 minutes.)
5. Remove from heat, and whisk in the butter until mostly incorporated. (The caramel will bubble up rapidly, so be careful and continue to whisk. The mixture will look stringy after combining.)
6. Slowly pour in the cream, whisking constantly until all the cream has been incorporated. 
7. Set aside to cool in the pan for 10 minutes, then strain into a lidded glass jar to cool completely.  

Hot fudge sauce

Active: 5 minutes; Total: 10 minutes; Yield: 3 cups 

Cream, heavy	2 cups
Butter, unsalted	4 tablespoons
Sugar, light brown	½ cup
Sugar, granulated	¾ cup
Salt, fine sea	¼ teaspoon
Chocolate, bittersweet, broken into small pieces	2 ounces
Dutch cocoa, sifted	1 ¼ cups
Vanilla extract	½ teaspoon

1. In a medium saucepan, combine the cream, butter, sugars, and salt. 
2. Bring to a simmer over medium-low heat; simmering for 45 seconds. 
3. Add the chocolate, and whisk to dissolve. 
4. Remove from heat, add the cocoa, and whisk until no lumps remain. 
5. Return the pan to low heat, and simmer the sauce until glossy, whisking constantly, about 20 seconds. 
6. Remove from heat, and stir in the vanilla. 
7. Serve warm. 

Recipe from NYCooking.com.

Double Dutch dark chocolate ice cream

Active: 20 minutes; Total: 8 hours 30 minutes; Yield: 1.5 quarts 

Cream, heavy	2 cups
Buttermilk	1 cup
Sugar, dark brown	¾ cup
Sugar, granulated	2 tablespoons
Double Dutch dark cocoa	6 tablespoons
Eggs	5 yolks
Espresso powder	1 tablespoon
Salt, kosher	¼ teaspoon
Vanilla extract	2 teaspoons
Chocolate, dark (around 60%), chopped	3 ounces
Bourbon	1 tablespoon

1. In a saucepan, whisk together the cream, milk, sugars, cocoa, yolks, espresso powder, and salt; the mixture will appear lumpy but it will smooth out as it cooks. 
2. Over medium heat, warm the custard while whisking constantly, just until it begins to steam and is barely bubbling around the edges; don’t let it come to a boil. 
3. Remove from the heat and whisk in the vanilla and chocolate until smooth. 
4. Pour the custard into a blender (or use an immersion blender) and blend for 30 seconds to ensure all the cocoa powder is broken down for a very smooth texture. 
5. Cover the bowl, with plastic wrap resting against the surface of the custard, and refrigerate until well chilled, preferably overnight. 
6. Pour the chilled custard into your ice cream maker, and churn according to the manufacturer’s instructions, until it has a soft-serve consistency. 
7. During the last minute of churning, add the bourbon. 
8. Scrape the ice cream into a lidded container, and freeze until firm, at least 8 to 10 hours. 

Recipe mildly adapted from curlygirlkitchen.com.