Posts Tagged ‘Ice Cream’

Peanut Butter Cup Ice Cream

Sep 19th, 09 / 2 Comments

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)

Mini-Peanut Butter Cup Ice Cream

  • 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.

Lemon Ice Cream Sandwiches with Blueberry Swirl

Aug 4th, 09 / 3 Comments

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)

Lemon Ice Cream Sandwiches with Blueberry Swirl

For lemon ice cream

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

For blueberry compote

  • 2 cups blueberries (10 ounces)
  • 1/4 cup sugar
  • 2 (3- by 21/2-inch) strips lemon zest
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons cornstarch

For sandwich layers

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 stick unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract

  • Equipment:

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

Make lemon ice cream:

  • Transfer ice cream to a microwave-safe bowl and microwave at 30 percent power in 10-second intervals, stirring, until softened, about 50 seconds total (see cooks’ note, below).
  • Stir in lemon zest and juice. Spread ice cream thinly in a 13- by 9-inch baking dish and freeze while making compote and sandwich layers.

Make blueberry compote:

  • Cook blueberries, sugar, and zest in a 12-inch heavy skillet over medium-high heat, thoroughly crushing blueberries with a potato masher, until juices are released and sugar has dissolved, about 2 minutes.
  • Stir together lemon juice and cornstarch, then stir into blueberry mixture. Boil, stirring, 1 minute (mixture will thicken).
  • Transfer blueberry compote to a bowl and chill until cold, about 1 hour. Discard lemon zest.

Make sandwich layers While compote chills:

  • Preheat oven to 375°F with rack in middle. Butter baking pans and line with foil, leaving a 1-inch overhang on each side, then butter foil.
  • Whisk together flour, baking powder, baking soda, and salt in a small bowl. Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Beat in egg and vanilla. At low speed, add flour mixture in 2 batches, mixing until just combined.
  • Divide batter between baking pans and spread into thin, even layers with offset spatula. Bake until golden-brown but still tender, 10 to 12 minutes. Cool completely in pans, about 30 minutes.

Assemble sandwiches:

  • Dollop tablespoons of blueberry compote all over ice cream, then swirl it gently through ice cream with a spoon. Spoon all of ice cream over 1 sandwich layer (in pan) and spread evenly using clean offset spatula. Invert second sandwich layer over ice cream, pressing gently to form an even sandwich. Wrap baking pan in plastic wrap and freeze until firm, at least 2 hours.
  • Transfer sandwich to a cutting board using overhang. Trim edges if desired, then cut into 8 pieces.
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Chocolate Ice Cream with Dark Chocolate Raspberry Cups

Jul 29th, 09 / 5 Comments

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)

Chocolate Ice Cream with Dark Raspberry Cups

  • 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.)

Cinnamon Ice Cream

Jun 23rd, 09 / 8 Comments

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.

Mint Chocolate Chip Ice Cream for the Birthday Boy

May 13th, 09 / 5 Comments

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.

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