Category Archives: frozen

I Scream, You Scream, We All Scream, For Ice Cream!

Its National Ice Cream day and nothing tastes better than the homemade version. So pick your favorite ingredients and whip up a batch today:


A non-dairy option:


Technically not ice cream but cold and tasty just the same:


Orange Creamsicle Ice Cream

Orange creamsicle ice cream served with a brownie for extra decadence

Orange creamsicle ice cream served with a brownie for extra decadence

We’re on the verge of summer and that means it is ice cream season. Hard or soft, sorbet, frozen yogurt or full fat ice cream, I love all types of frozen desserts. I remember making ice cream as a child in one of those old fashioned wooden tubs packed with salt. Today I’m a bit more modern owning not one but two ice cream makers. I really started making my own ice cream when we lived in Albania since  ice cream quality was so poor and with electricity so temperamental even the better gelato shops were apt to sell their goods filled with unappealing ice crystals. Now, even though I can buy really good ice cream from local Belgian farms, I continue allocate some of my precious freezer space to always having an insert frozen and ready to churn away when my ice cream cravings strike.

But not all ice cream requires an ice cream maker. And for that matter, not all ice cream requires dairy milk. Case in point this orange coconut milk based ice cream from Full fat coconut milk ensures that the ice cream is creamy and provides a slightly tropical undertone to the ice cream. Add in the fresh oranges and you have a treat that is reminiscent of the orange creamsicles of your childhood. And like I already mentioned, no ice cream maker is required. A blender, food processor or even stick blender is all you need. So get a jump start on your summer and whip up a batch today.


1 3/4 cups coconut milk

3 medium oranges

4 tablespoons honey

1 teaspoon orange zest

2 teaspoons vanilla extract

1/2 teaspoon orange extract

  • Peel and section oranges.  Lay the sections flat on a parchment lined tray and freeze until hardened.
  • Place the coconut milk and half of the frozen orange sections in the bowl of a food processor fitted with a steel blade.
  • Pulse until smooth.
  • Add the remaining oranges to the mixture and continue blending.
  • Add the honey, orange zest and the vanilla and orange extracts to the mixture and puree until blended.
  • Pour the ice cream into a freezer safe container and freeze until solid.
  • Allow to sit at room temperature for a few minutes before serving.

Yields 2 pints


Pumpkin Ice Cream


Here’s an oldie but goodie because in my opinion, ice cream is good any time of the year and pumpkin…..well, its fall so pumpkin is the food of the season!

When I was looking for a dessert to bridge the season between summer and fall this ice cream adapted from Williams Sonoma was the perfect solution. It is still warm enough to eat ice cream without getting a chill but the calendar and the cool mornings say autumn is here. With an ice cream maker, this dessert is a breeze to make and can be made several days in advance. It truly tastes like a frozen pumpkin pie so how can you go wrong with that? The first time I served it to guests they were initially a bit skeptical but once they tried it, they loved it. Glenn even bemoaned the fact we were serving it to guests since he wanted to keep it all for himself. I guess it is a keeper and I’ll be making more.


1 cup pumpkin puree

1 teaspoon vanilla extract

2 cups heavy cream

3/4 cup packed dark brown sugar

6 egg yolks

1 teaspoon ground cinnamon

3/4 teaspoon ground ginger

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

  • In a bowl, whisk together the pumpkin puree and the vanilla. Cover and refrigerate for at least 3 hours or up to 8 hours.
  • In a heavy 2 quart saucepan over medium heat, combine 1 1/2 cups of the cream and 1/2 cup of the brown sugar. Cook until bubbles for around the edges of the pan, approximately 5 minutes.
  • Meanwhile, in a large bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, and remaining cream and remaining sugar. Whisk until smooth and the sugar begins to dissolve.
  • Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth.
  • Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil. Strain through a fine mesh sieve into a bowl.
  • Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Whisk the pumpkin mixture into the custard. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled or up to 24 hours.
  • Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions.
  • Cover and freeze until firm, at least 3 hours or up to 3 days before serving.

Yields: 1 quart

Peach-Mascarpone Ice Cream


I scream, you scream, we all scream for ice cream!  Nothing is better on a hot day than a dish of cold ice cream.  And when you make it yourself, it is even better.  Fresh seasonal fruits are a natural addition to ice cream and with peaches being in their prime at the moment, I decided this was the way to go.  Instead of using plain old vanilla as the base for this ice cream, I experimented and added in mascarpone cheese.  Since I only used milk, the addition of mascarpone added a richness and bit of tang to the custard.

You don’t necessarily have to peel the peaches before using them, but if you do the entire ice cream will have a smoother texture.  I’ve found that the easiest way to peel peaches is to scald them.  Simply submerge the peaches in a pot of boiling water for a few seconds (I do this individually), then dunk them in a bowl of ice water.  Voila!  The peels should easily slip off.


3 cups whole milk, or half milk and half cream

1/2 cup mascarpone cheese, at room temperature

8 egg yolks

1 cup sugar

Pinch salt

2 cups fresh peaches, peeled and chopped

2 teaspoons vanilla extract

  • In a large sauce pan heat the milk over medium heat until it steams.  Add the mascarpone cheese and stir until the mixture is smooth and the cheese is completely melted.
  • In a heat proof bowl, whisk together the egg yolks, sugar, and salt.
  • Gradually pour the hot milk into the egg mixture whisking constantly until all of the ingredients are incorporated.
  • Transfer the mixture back to the sauce pan and stirring constantly, cook over medium-low heat for 8-10 minutes or until the mixture has thickened.
  • Remove from the heat and stir in the vanilla extract.
  • Transfer the custard to a large bowl and set on top of an larger pan filled with ice.  Stirring ocassionally, allow the custard mixture to cool to room temperature.  After it has cooled, move the custard to the refrigerator and allow to chill completely.  You can also let the custard sit in the refrigerator overnight before proceeding with the next step.
  • Following your ice cream maker’s instructions churn the ice cream until it has almost reached your desired consistency.  Add in the peaches and continue to churn until done.

Yields 1 1/2 quarts

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