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.

After making the vanilla frozen yogurt this week and Adam not really like it claiming it was too “bitter” I decided I should make him some ice cream.

I handed him the Perfect Scoop and told him to pick one out with the stuff we already have on hand. He ended up on the Roasted Banana Ice Cream.

When baking the bananas and brown sugar it made the whole house smell awesome, and the end result was basically banana bread in ice cream form. Adam has really enjoyed “his” ice cream.

Roasted Banana Ice Cream (From: The Perfect Scoop by David Lebovitz)

• 3 medium ripe bananas, peeled
• 1/3 c. packed light brown sugar
• 1 T. butter, cut into small pieces
• 1 1/2 c. whole milk
• 2 T. sugar
• 1/2 t. vanilla extract
• 1 1/2 t. freshly squeezed lemon juice
• 1/4 t. salt

Preheat oven to 400 degrees.

Slice the bananas into 1/2-inch pieces and toss them with the brown sugar and butter in a 2 qt. baking dish. Bake for 40 minutes stirring once during baking, until the bananas are browned and cooked through.

Scrape the bananas and the thick syrup in the baking dish into the food processor. Add the milk, sugar, vanilla, lemon juice, and salt. Puree until smooth.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker. If the chilled mixture is too thick to pour into your machine, whisking will thin it out.

Since getting my ice cream mixer I have wanted to get David Lebovitz Perfect Scoop, but Adam wasn’t a 100% sold on that I would get use out of it. I decided to barrow it from the library and prove to him that I would get good use out of it. I have tons of recipes I want to try.

I chose to make this one first because I had yogurt that was about to go bad and wanted to use it before it went bad.

This is AWESOME flavor. It is a little better for you then most ice cream recipes that I have made and it has excellent flavor. I want to try more with different flavors of yogurt!

Vanilla Frozen Yogurt (From: Perfect Scoop by David Lebovitz)

• 3 cups plain whole-milk yogurt
• 1 cup sugar
• 1 teaspoon vanilla extract

Mix together the yogurt, sugar and vanilla. Stir until the sugar is completely dissolved. Refrigerate for 1 hour.

Freeze in your ice cream maker according to manufacturer’s instructions.

I hate coffee, I hate the smell of coffee, I pretty much hate everything about coffee. BUT my mom loves coffee ice cream and she asked if I would make coffee ice cream… Since I am in love with my ice cream maker I dealt with the coffee in order to make my mom happy.

Although I did not taste the ice cream my mom, brother and Adam said it was good. I guess I achieved the goal.

Coffee Ice Cream (From: Ice Cream Recipes)

• 6 egg yolks
• 4 tablespoons fresh coffee (finely ground)
• 1 cup soft brown sugar (light)
• 2 cups milk
• 6 fl.oz  very hot water

Take the finely ground coffee and pour the water onto it then let it stand for about 10 mins.

You then need to remove the coffee grounds so strain the mixture. In a heatproof bowl mix together the sugar and egg yolks, then whisk until thick and pale. Whisk in the milk and the coffee, then put the bowl over a saucepan of simmering (though not boiling) water. Cook until the mixture is thick (ie. until it forms a layer on the back of a wooden spoon) being sure to stir it all the time. Take the saucepan off the heat and place the bowl to one side to cool.  If you want to prevent a skin forming on the mixture you can try covering the surface with a piece of damp, greaseproof paper.

When cool, transfer the complete mixture into an ice cream maker and follow the manufacturer’s instructions.

It’s World Nutella day today, thanks to the wonderful hosts this year Ms Adventures in Italy, Bleeding Espresso.

Last year I created the wonderful Butternut Squash with Nutella sauce, this year I decided to get good use out of my ice cream maker so I whipped up some yummy nutella ice cream. This ice cream is the perfect chocolatey hazelnutty ice cream, I think next time I would add some mix-ins as I like some crunch in my ice cream.

Nutella Ice Cream (Inspired From: Kitchen Chick)

• 1 cup nutella
• 3/4 cup granulated sugar
• 1 cup whole milk
• 1 – 1/3 cups heavy cream
• 2 tsp vanilla extract

Combine the Nutella and sugar until smooth. Add the milk. Blend on low speed until smooth and the sugar is dissolved. Stir in the heavy cream and the vanilla.

Place in your ice cream maker and let it run for 20-25 minutes. Let it sit in a freezer overnight.