Ingredients:
5 egg yolks
3/4 cup sugar
2 cups heavy cream
1 cup milk (I used 2% reduced fat)
1 T instant espresso (I used Medaglia d'Oro)
1 tsp pure vanilla extract
In a medium bowl, whisk together the egg yolks and sugar.
In a medium sauce pan over medium heat, whisk together the heavy cream and milk. Bring to a simmer, then whisk in the instant espresso until it is dissolved.
While whisking the egg yolks/sugar mixture, slowly pour in 1 cup of the hot cream mixture. This will temper the eggs. Pour the eggs into the sauce pan and reduce heat to low. Whisk constantly until thickened, about 5 minutes. Do not let the mixture boil.
Rinse out the bowl from earlier. Place in a larger bowl filled 1/4 of the way full with ice and water (ice bath). Pour the thickened custard through a fine mesh strainer into the cleaned bowl. Whisk until cooled to room temperature. Stir in the vanilla extract.
Place in the refrigerator until well chilled. When ready to make, pour into your frozen ice cream canister and freeze according to manufacturer's directions. It took about 25 minutes in my ice cream maker.
This would be really good served with chocolate covered espresso beans or shaved dark chocolate. Enjoy!
Showing posts with label Ice Cream. Show all posts
Showing posts with label Ice Cream. Show all posts
Reese's Peanut Butter Ice Cream
Ingredients:
1 cup creamy peanut butter
2/3 cup sugar
1 cup milk
2 cups heavy cream
2 tsp pure vanilla extract
25 mini Reese's peanut butter cups, quartered
In a large stand mixer bowl, cream together the peanut butter and sugar until smooth. Add the milk and beat on low until combined and the sugar is dissolved, scraping down the sides and bottom as needed. Remove bowl from mixer and add the heavy cream and vanilla. Whisk just until combined. Pour into ice cream maker and freeze according to manufacturer's instructions. During the last 5 minutes, add the quartered peanut butter cups. Transfer to an airtight container and freeze for 2 hours until firm. Enjoy!
1 cup creamy peanut butter
2/3 cup sugar
1 cup milk
2 cups heavy cream
2 tsp pure vanilla extract
25 mini Reese's peanut butter cups, quartered
In a large stand mixer bowl, cream together the peanut butter and sugar until smooth. Add the milk and beat on low until combined and the sugar is dissolved, scraping down the sides and bottom as needed. Remove bowl from mixer and add the heavy cream and vanilla. Whisk just until combined. Pour into ice cream maker and freeze according to manufacturer's instructions. During the last 5 minutes, add the quartered peanut butter cups. Transfer to an airtight container and freeze for 2 hours until firm. Enjoy!
Strawberry Popsicles~2 Ways
Strawberry/Pink Lemonade Popsicles:
1 cup strawberries, hulled
1/2 cup prepared pink lemonade
Splenda to sweeten, if needed
Strawberry/Vanilla Yogurt Popsicles:
1 cup strawberries, hulled
1/2 cup Dannon light 'n fit vanilla yogurt
1 tsp pure vanilla extract
Splenda to sweeten, if needed
In a blender, add all ingredients for desired popsicle. Blend until well combined. Pour into popsicle molds and freeze, about 4 hours. Run bottoms of popsicle molds under warm water to help release. Enjoy!
1 cup strawberries, hulled
1/2 cup prepared pink lemonade
Splenda to sweeten, if needed
Strawberry/Vanilla Yogurt Popsicles:
1 cup strawberries, hulled
1/2 cup Dannon light 'n fit vanilla yogurt
1 tsp pure vanilla extract
Splenda to sweeten, if needed
In a blender, add all ingredients for desired popsicle. Blend until well combined. Pour into popsicle molds and freeze, about 4 hours. Run bottoms of popsicle molds under warm water to help release. Enjoy!
Strawberry Ice Cream
Ingredients:
8 large egg yolks
1 cup sugar
1/4 tsp kosher salt
2 cups 2% milk
2 cups heavy cream
1 T pure vanilla extract
1 lb strawberries, diced small
1/4 cup sugar
In a medium sauce pan off the heat, whisk together egg yolks with 1 cup sugar, and salt until blended. Slowly whisk in the milk. Turn the heat on medium and cook, stirring frequently with a wooden spoon until thickened, about 12 minutes. The mixture should coat the back of wooden spoon when ready. Don't let mixture boil as it will curdle. If it begins to boil, turn heat down to low and stir constantly.
Prepare an ice bath using a large bowl. Place a smaller glass bowl in ice bath and pour thickened mixture through fine sieve into bowl. Stir mixture until chilled. Stir in heavy cream and vanilla extract.
Pour mixture into ice cream machine and freeze according to manufacturer's instructions. Meanwhile, place chopped strawberries and 1/4 cup sugar in bowl and mash using potato masher. Let sit for 10 minutes, then add to churning ice cream.
When ice cream is soft serve consistency, remove to an airtight container and freeze until firm, about 2 hours. Enjoy!
8 large egg yolks
1 cup sugar
1/4 tsp kosher salt
2 cups 2% milk
2 cups heavy cream
1 T pure vanilla extract
1 lb strawberries, diced small
1/4 cup sugar
In a medium sauce pan off the heat, whisk together egg yolks with 1 cup sugar, and salt until blended. Slowly whisk in the milk. Turn the heat on medium and cook, stirring frequently with a wooden spoon until thickened, about 12 minutes. The mixture should coat the back of wooden spoon when ready. Don't let mixture boil as it will curdle. If it begins to boil, turn heat down to low and stir constantly.
Prepare an ice bath using a large bowl. Place a smaller glass bowl in ice bath and pour thickened mixture through fine sieve into bowl. Stir mixture until chilled. Stir in heavy cream and vanilla extract.
Pour mixture into ice cream machine and freeze according to manufacturer's instructions. Meanwhile, place chopped strawberries and 1/4 cup sugar in bowl and mash using potato masher. Let sit for 10 minutes, then add to churning ice cream.
When ice cream is soft serve consistency, remove to an airtight container and freeze until firm, about 2 hours. Enjoy!
Vanilla White Chocolate Chip Strawberry Ice Cream
Ingredients:
1 cup milk
2/3 cup sugar
dash of salt
5 large egg yolks
2 cups heavy cream
2 tsp vanilla extract
1/4 cup white chocolate chips
1 lb strawberries, hulled and chopped
In a medium sauce pan, heat the milk, sugar, and salt over medium heat until sugar is dissolved. Place egg yolks in a glass bowl. Whisk, then slowly stream in 1/2 cup of the warm milk mixture while constantly whisking. This will temper your egg yolks. Pour mixture back into sauce pan and reduce heat to low. Stir until mixture thickens and can coat the back of your wooden spoon. Place a fine mesh strainer over glass bowl from earlier, and pour thickened custard mixture through to remove any thickened egg. Place bowl in the refrigerator until cooled, about 30 minutes.
Get your ice cream machine ready. Stir the heavy cream and vanilla extract into the cooled custard mixture. Pour into your ice cream machine and freeze according to manufacturer's instructions. During the last 10 minutes of freeze time, add the white chocolate chips and strawberries to ice cream. Store in an airtight container and place in freezer to set up completely. Enjoy!
1 cup milk
2/3 cup sugar
dash of salt
5 large egg yolks
2 cups heavy cream
2 tsp vanilla extract
1/4 cup white chocolate chips
1 lb strawberries, hulled and chopped
In a medium sauce pan, heat the milk, sugar, and salt over medium heat until sugar is dissolved. Place egg yolks in a glass bowl. Whisk, then slowly stream in 1/2 cup of the warm milk mixture while constantly whisking. This will temper your egg yolks. Pour mixture back into sauce pan and reduce heat to low. Stir until mixture thickens and can coat the back of your wooden spoon. Place a fine mesh strainer over glass bowl from earlier, and pour thickened custard mixture through to remove any thickened egg. Place bowl in the refrigerator until cooled, about 30 minutes.
Get your ice cream machine ready. Stir the heavy cream and vanilla extract into the cooled custard mixture. Pour into your ice cream machine and freeze according to manufacturer's instructions. During the last 10 minutes of freeze time, add the white chocolate chips and strawberries to ice cream. Store in an airtight container and place in freezer to set up completely. Enjoy!
Mint Chocolate Chip Ice Cream
Ingredients:
1 cup milk (I used 2%)
3/4 cup sugar
dash salt
3 egg yolks, lightly beaten
2 cups heavy cream
1 tsp vanilla extract
1 1/2 tsp peppermint extract
green food coloring
1/2 to 3/4 cup mini semi-sweet chocolate chips
In a medium sauce pan over medium low heat, whisk together the milk, sugar, and salt. Bring to a simmer, then reduce heat to low. In a glass bowl, lightly beat 3 egg yolks, then whisk in 1/4 cup of the warm milk mixture to tempur the eggs. Slowly whisk the eggs into the sauce pan and cook until custard is just thickened, whisking constantly. Be careful not to bring to a boil.
Pour thickened custard into a chilled glass bowl and refrigerate until cool, stirring occasionally, about 2 hours. Note: If there are any lumps in your custard, strain through a fine mesh sieve into the chilled glass bowl.
Prepare your ice cream machine. Add the heavy cream, vanilla extract, and peppermint extract to the cooled custard. Stir in some green food coloring until you get a pretty light green. Pour the mixture into your ice cream machine. After 10 minutes, pour the chocolate chips into the ice cream machine. Continue to freeze according to your ice cream manufacturer's instructions. Mine usually takes about 25 minutes total.
Pour the soft serve ice cream into an airtight container and freeze until ready to serve. Enjoy!
1 cup milk (I used 2%)
3/4 cup sugar
dash salt
3 egg yolks, lightly beaten
2 cups heavy cream
1 tsp vanilla extract
1 1/2 tsp peppermint extract
green food coloring
1/2 to 3/4 cup mini semi-sweet chocolate chips
In a medium sauce pan over medium low heat, whisk together the milk, sugar, and salt. Bring to a simmer, then reduce heat to low. In a glass bowl, lightly beat 3 egg yolks, then whisk in 1/4 cup of the warm milk mixture to tempur the eggs. Slowly whisk the eggs into the sauce pan and cook until custard is just thickened, whisking constantly. Be careful not to bring to a boil.
Pour thickened custard into a chilled glass bowl and refrigerate until cool, stirring occasionally, about 2 hours. Note: If there are any lumps in your custard, strain through a fine mesh sieve into the chilled glass bowl.
Prepare your ice cream machine. Add the heavy cream, vanilla extract, and peppermint extract to the cooled custard. Stir in some green food coloring until you get a pretty light green. Pour the mixture into your ice cream machine. After 10 minutes, pour the chocolate chips into the ice cream machine. Continue to freeze according to your ice cream manufacturer's instructions. Mine usually takes about 25 minutes total.
Pour the soft serve ice cream into an airtight container and freeze until ready to serve. Enjoy!
Frozen Strawberry Cheesecake
Strawberry Cheesecake:
1/2 gallon Blue Bell strawberry ice cream
1 1/2 cups finely ground graham cracker crumbs
6 T unsalted butter, melted
1/4 cup sugar
1 Sara Lee frozen cheesecake, partially thawed
Strawberry Sauce:
1 lb fresh strawberries, hulled and cut into pieces
1/2 lemon, juiced
2 T sugar
1 tsp vanilla
Set the ice cream and cheesecake out at room temperature for 30 minutes to soften. Meanwhile, use a fork to mix together the graham cracker crumbs, butter, and 1/4 cup sugar in a bowl. Press this mixture into a 9-inch springform pan along the bottom and halfway up the sides. Use a glass or metal measuring cup to press and pack the mixture tight.
When the ice cream has softened, place in a large stand mixer with a paddle attachment. Mix until soft and creamy, but not melted.
Remove the thawed cheesecake to a cutting board. Cut into 1/2 inch cubes and add to softened ice cream. Use a large spatula or spoon to gently fold cheesecake into the ice cream. Pour mixture into graham cracker crust. Cover with plastic wrap and place in freezer to set up.
Make the strawberry sauce by adding all ingredients to a small sauce pan. Cook over medium heat for 5 minutes. Pour into a bowl, cover with plastic wrap, and refrigerate until ready to serve.
To serve, remove the sides of the springform pan and put the frozen cheesecake on a plate. Cut into slices and top with strawberry sauce. Enjoy!
1/2 gallon Blue Bell strawberry ice cream
1 1/2 cups finely ground graham cracker crumbs
6 T unsalted butter, melted
1/4 cup sugar
1 Sara Lee frozen cheesecake, partially thawed
Strawberry Sauce:
1 lb fresh strawberries, hulled and cut into pieces
1/2 lemon, juiced
2 T sugar
1 tsp vanilla
Set the ice cream and cheesecake out at room temperature for 30 minutes to soften. Meanwhile, use a fork to mix together the graham cracker crumbs, butter, and 1/4 cup sugar in a bowl. Press this mixture into a 9-inch springform pan along the bottom and halfway up the sides. Use a glass or metal measuring cup to press and pack the mixture tight.
When the ice cream has softened, place in a large stand mixer with a paddle attachment. Mix until soft and creamy, but not melted.
Remove the thawed cheesecake to a cutting board. Cut into 1/2 inch cubes and add to softened ice cream. Use a large spatula or spoon to gently fold cheesecake into the ice cream. Pour mixture into graham cracker crust. Cover with plastic wrap and place in freezer to set up.
Make the strawberry sauce by adding all ingredients to a small sauce pan. Cook over medium heat for 5 minutes. Pour into a bowl, cover with plastic wrap, and refrigerate until ready to serve.
To serve, remove the sides of the springform pan and put the frozen cheesecake on a plate. Cut into slices and top with strawberry sauce. Enjoy!
Whopper Ice Cream Pie
Ingredients:
Keebler graham cracker crust
1 - Pint vanilla ice cream, softened (I used Blue Bell)
8 oz container Cool Whip
8 oz Whoppers malted milk balls
In a large bowl, stir together the softened ice cream and Cool Whip. Crush Whoppers, reserving some for garnish. Stir Whoppers into ice cream. Spoon mixture into graham cracker crust. Top pie with reserved crushed Whoppers and freeze for 4 hours. When ready to serve, top with more Cool Whip or whipped cream and whole Whoppers. Enjoy!
Keebler graham cracker crust
1 - Pint vanilla ice cream, softened (I used Blue Bell)
8 oz container Cool Whip
8 oz Whoppers malted milk balls
In a large bowl, stir together the softened ice cream and Cool Whip. Crush Whoppers, reserving some for garnish. Stir Whoppers into ice cream. Spoon mixture into graham cracker crust. Top pie with reserved crushed Whoppers and freeze for 4 hours. When ready to serve, top with more Cool Whip or whipped cream and whole Whoppers. Enjoy!
Very Chocolate Ice Cream
Ingredients:
3/4 cup white sugar
1 cup milk
1/4 tsp salt
3 T unsweetened cocoa powder
3 egg yolks, lightly beaten
3 oz. semi sweet chocolate bar, chopped
2 cups heavy cream
2 tsp vanilla extract
Combine sugar, milk, salt, and cocoa powder in a medium sauce pan over medium heat, stirring constantly. Bring to a simmer and lower heat. In a small glass bowl, add the egg yolks and lightly beat them. Add about 1/2 cup of the hot chocolate mixture to the egg yolks, whisking constantly. Add the egg yolk mixture into the sauce pan, whisking constantly. Heat until thickened, but do not boil. Remove from the heat and stir in the chopped semi sweet chocolate.
Pour the mixture into a chilled glass bowl. Refrigerate for 2 hours, stirring occasionally.
After the mixture is cool, whisk in the heavy cream and vanilla extract. Pour into ice cream maker and freeze according to manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve. Enjoy!
3/4 cup white sugar
1 cup milk
1/4 tsp salt
3 T unsweetened cocoa powder
3 egg yolks, lightly beaten
3 oz. semi sweet chocolate bar, chopped
2 cups heavy cream
2 tsp vanilla extract
Combine sugar, milk, salt, and cocoa powder in a medium sauce pan over medium heat, stirring constantly. Bring to a simmer and lower heat. In a small glass bowl, add the egg yolks and lightly beat them. Add about 1/2 cup of the hot chocolate mixture to the egg yolks, whisking constantly. Add the egg yolk mixture into the sauce pan, whisking constantly. Heat until thickened, but do not boil. Remove from the heat and stir in the chopped semi sweet chocolate.
Pour the mixture into a chilled glass bowl. Refrigerate for 2 hours, stirring occasionally.
After the mixture is cool, whisk in the heavy cream and vanilla extract. Pour into ice cream maker and freeze according to manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve. Enjoy!
Subscribe to:
Posts (Atom)