After making some buttercream for my daughters birthday I found myself with 5 egg yolks. I decided to make some ice cream. I know it’s getting cold but we eat ice cream year round in this house! I thought how perfect would pumpkin ice cream be. Upon googling this was the first recipe that popped up, it called for exactly 5 yolks, and I had everything else on hand. It was meant to be.

This was simple to throw together, after refrigerating for about 24 hours it was very thick, probably thicker then any ice cream batter I have made before, but this yielded a very creamy delicious pumpkin ice cream. My daughter and husband have been fighting over the last bite.

Pumpkin Ice Cream (From: Williams-Sonoma)

• 1 cup fresh pumpkin puree or canned unsweetened pumpkin puree
• 1 tsp. vanilla extract
• 2 cups heavy cream
• 3/4 cup firmly packed dark brown sugar
• 5 egg yolks
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. salt
• Pinch of freshly grated nutmeg
• 1 Tbs. bourbon

I hope you are all loving these favorite posts as much as I am, are you expanding your reading? Is this something I should feature more often? Today I am happy to have Melissa from I Was Born To Cook. She reminds me a lot of myself as she is a SAHM of a girl. I am so happy she is sharing an ice cream recipe as I have been wanting to get my maker out. This gives me the perfect excuse. Thank you Melissa!

Make sure to go check out I Was Born To Cook, Thank you Melissa for sharing such wonderful recipes.

Hi there!  I’m Melissa from I Was Born To Cook, and I was honored when Carrie asked me to write a guest post for her blog (which I’m a big fan of!).  Right away, my mind started “churning”, and I knew that I needed to make another ice cream flavor.  Besides, we’re in the middle of a heat wave here on the East Coast, so it seemed like a no-brainer.

Yum, yum, yum.  Heaven in a bowl

Salted Caramel is all the rage right now. I haven’t decided if I love it. I like it but one of those do I like this or not flavors. But when I saw these on pinterest I knew I had to make them. Mostly because I LOVE pudding pops. The vanilla are actually my favorite but these worked.

I have never made homemade pudding and never realized how easy it was. After making it I will be making more. And more pudding pops playing with different and new flavors. These were DELICIOUS and such a fun summer treat!

Chocolate and Salted Caramel Pudding Pops (From: Endless Summer)

Chocolate Pudding

• 1/3 cup cornstarch
• ½ cup granulated sugar
• Pinch of salt
• 3 cups cold whole milk
• 3/4 cups dark chocolate, chopped
• 1 tablespoon vanilla extract

Instructions:

Combine cornstarch, sugar, salt and whole milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat-proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon.  Add chocolate and stir to combine. Add vanilla and stir to combine.

Salted Caramel Pudding

• 1/3 cup cornstarch
• ½ cup granulated sugar
• Pinch of salt
• 3 cups cold whole milk
• 1/2 cup salted caramel sauce (recipe follows)*
• 1 tablespoon vanilla extract

Instructions:

Combine cornstarch, sugar, salt  and whole milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat-proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon.  Add salted caramel and stir to combine. Add vanilla and stir to combine.

*Salted Caramel Sauce

• ½ cup granulated sugar
• 2 tablespoons water
• 2 tablespoons unsalted butter
• 6 tablespoons of heavy cream
• ½ teaspoons of kosher salt

Instructions:

Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a medium amber color, approximately 5-7 minutes, add the butter and cream to saucepan. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Add salt and stir to combine.

Assembly:

For easy layering place cooled pudding in a pastry bag or Ziploc bag and cut the corner. Pipe alternating layers of chocolate and salted caramel pudding into a small Dixie type of cup. Place cups in the freezer for one hour until the pudding becomes semi firm, then place a popsicle stick in the middle an continue to freeze for another 2 hours.

As I stated previously I wanted to make eggnog ice cream to go with the rum cake. I bought the eggnog without looking for a recipe. I actually had a hard time finding a recipe that called for eggnog itself. This one was the first one I ran across and loved how simple it was.

I love homemade ice cream and this one was no different. This was SO simple!

Eggnog Ice Cream (From: Allrecipes)

• 2 cups eggnog
• 2 cups heavy cream
• 1 (10 ounce) can sweetened condensed milk
• 1 teaspoon vanilla extract, or to taste

Mix eggnog, heavy cream, condensed milk, and vanilla in a large bowl. Pour the mixture into an ice cream maker and freeze according to manufacturer’s directions until it reaches “soft-serve” consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

I do not like coffee, I can barely stand the smell. But my mom is a SUCKER for coffee ice cream. So a few weeks ago when I asked via facebook what peoples favorite kind of ice cream was and I would pick a few and make them. She was one of the first to reply. So I finally made her ice cream.

As I wont even taste it She it is a very strong coffee flavor but she loves it.

Coffee Ice Cream with Dark Chocolate (From: Perfect Scoop)

• 1 1/2 cups whole milk
• 3/4 cup sugar
• 1 1/2 cups whole coffee beans (decaf)
• Pinch of salt
• 1 1/2 cups heavy cream
• 5 large egg yolks
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon finely ground coffee (press grinds through a fine mesh sieve)
• 1/4 cup dark chocolate chunks or chips

Heat the milk, sugar, whole coffee beans, salt, and 1/2 cup of the cream in a medium saucepan until it is quite warm and steamy, but not boiling. Once the mixture is warm, cover, remove from the heat, and let steep at room temperature for 1 hour.

Pour the remaining 1 cup of cream into a medium size metal bowl, set on ice over a larger bowl. Set a mesh strainer on top of the bowls. Set aside.

Reheat the milk and coffee mixture, on medium heat, until again hot and steamy (not boiling!). In a separate bowl, whisk the egg yolks together. Slowly pour the heated milk and coffee mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm milk, but not cooked by it. Scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof, flat-bottomed spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes.

Pour the custard through the strainer and stir it into the cream. Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible. Then discard the beans. Mix in the vanilla and finely ground coffee, and stir until cool.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.

Beginning of the summer Adam and I made a trip to Trader Joes, when we were checking out I saw a little thing of mini-peanut butter cups. I grabbed them planning to make ice cream. I made the mistake of opening the container and taking a handful to try… then another handful because they were good. Before I knew it there wasn’t enough to make ice cream so I might as well just finish it off.

We made another trip to Trader Joes a few weeks ago and I knew I need to buy them again but this time keep it closed until I was ready to make the ice cream. Today was the day!!! I wanted to make a simple vanilla ice cream without eggs as I didn’t want to deal with the egg whites.

Philadelphia-Style Vanilla Ice Cream (From: The Perfect Scoop)

• 3 cups heavy cream
• 3/4 cup sugar
• pinch of salt
• 1 vanilla bean, split in half length wise
• 3/4 t. vanilla extract
• mini peanut butter cups

Pour 1 cup of cream into a medium saucepan, and add the sugar and salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot. Warm over medium heat, stirring, until sugar is dissolved.

Removed from heat and add the 2 cups of cream and vanilla extract.

Chill the mixture throughly in the refrigerator. When ready to churn removed the vanilla bean pod and freeze the mixture in your ice cream maker.

Once it has reached soft serve consitancy add peanut butter cups and mix, freeze in freezer until set.

The Whats Cooking board on the Nest that I like to post on had a new challenge, it was an ingredient challenge, this weeks challenge was blueberries. I don’t like blueberries so I was not very excited about the challenge, but then realized that it would be a good experience to try something I don’t normally use. And Adam likes blueberries so I ran with it, and started browsing for ideas.

While getting a pedicure last week I was reading the newest issue of Gourmet, this recipe was on the cover, they looked to die for. So I decided that would be my blueberry recipe.

These sandwiches were pretty easy to make, Adam and I both felt the ice cream layer was a little too thick, I think otherwise they were very good. And simple treat to make.

Lemon Ice Cream Sandwiches with Blueberry Swirl (From: Gourmet)

For lemon ice cream

• 2 pints premium vanilla ice cream
• 1 tablespoon grated lemon zest
• 2 tablespoons fresh lemon juice

• Equipment:

  2 (8-inch) square baking pans (2 inches deep); a small offset spatula

There is a little tiny amish store by my uncles house in Wisconsin, ANYTIME we are in the area we HAVE to stop!! I always try to buy something different. This time I saw mini dark chocolate raspberry cups, I knew I had to get them and make something.

When I made the Orange Bundt Cake for my mom and had leftover egg yolks I figured it was meant to be.

I will be the first to admit… I do not really like chocolate ice cream. It tastes so fake and processed and not like real chocolate. This recipe was an exception. I licked the bowl completely clean, and then snuck in the freeze 3-4 times before the ice cream was completely hard! I will be making this again and again.

Chocolate Ice Cream with Mini-Dark Chocolate Raspberry Cups (From: The Perfect Scoop)

• 2 cups heavy cream
• 3 tablespoons unsweetened Dutch-process cocoa powder
• 5 ounces bittersweet or semisweet chocolate
• 1 cup whole milk
• ¾ cup granulated sugar
• Pinch of salt
• 5 large egg yolks
• ½ teaspoon vanilla extract

Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate , stirring until smooth. Then stir in the remaining 1 cup cream . Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.

Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolk. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over the medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (170°F on an instant-read thermometer). Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.)

One of my dads favorite desserts is Carmel Apple Pie with Cinnamon ice cream, although I have never tried it I want to make it for him to go along with our dinner of beer can chicken, green beans, and crashed potatoes for dinner.

This dessert was a HUGE hit, all inspired by my dad, the ice cream was nice and creamy and had the perfect hint of cinnamon. It paired perfectly with the carmel apple pie. I am submitting the cinnamon ice cream to Joelen’s Junes Tasty Tools which is featuring ice cream makers this month.

Cinnamon Ice Cream (From: The Perfect Scoop)

• 1 cup whole milk
• 3/4 c. sugar
• pinch of salt
• 10 cinnamon sticks broken up
• 2 cups heavy cream
• 5 large egg yolks

Warm the milk, sugar, salt, cinnamon sticks and 1 cup of the cream in a medium saucepan. Once warm, cover, remove from the heat, and let step at room temp for 1 hour.

Rewarm the cinnamon infused milk mixture. Remove the cinnamon sticks with slotted spoon and discard them. Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the ehh yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as your stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and into the cream. Stir until cool over an ice bath.

Chill the mixture throughly in the refrigerator, then freeze it in your ice cream maker according the manufacturer’s instructions.

This update has been brewing for a long time! I made this for Adam’s birthday at the end of April, it was pretty much his only birthday request.

Although I am not a mint chocolate chip fan I was told this taste just like mint chocolate chip! Mission accomplished!

Mint Chocolate Chip Ice Cream (From: All Recipes)

• 2 cups 2% milk
• 2 cups heavy cream
• 1 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 3 drops green food coloring (optional)
• 1 cup miniature semisweet chocolate chips

In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.

Pour the mixture into an ice cream maker, and freeze according to the manufacturer’s instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.