Tag Archives: ice cream

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:

 

Advertisements

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 superhealthykids.com. 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.

ORANGE CREAMSICLE ICE CREAM

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

 

Candied Bacon Chip Chocolate Ice Cream

IMG_1858

Chocolate? Check. Bacon? Check. Ice Cream? Check. A candied bacon chip chocolate ice cream? You bet so don’t knock it until you try it. I love the combination of sweet and salty and nothing brings these two flavor profiles together better than a rich chocolate ice cream flecked with candied bacon chips.

I’d love to take credit for this ice cream idea but I was once again inspired by the great Yankee Kitchen Ninja. She made her ice cream without an ice cream maker but since I already had a chocolate ice cream recipe adapted from Williams Sonoma that I love, I used my ice cream recipe and added the Ninja’s candied bacon. The ice cream is rich and chocolately but because I used a dark chocolate it isn’t too sweet. And when you add in the bacon good becomes over the top. And even my bacon and chocolate (but not eaten together) loving four year old agreed. So try it. You’ll love it.

 

For the candied bacon:

12 slices center cut bacon

6 tablespoons brown sugar

  • Preheat the oven to 400 degrees.
  • Line a rimmed baking sheet with aluminum foil and lightly coat with non-stick cooking spray.
  • Place the bacon slices on the prepared pan and sprinkle evenly with the brown sugar.
  • Bake for 7 minutes then turn the slices over, baking for an additional 7 minutes or until the bacon is crisp.
  • Remove the pan from the oven and transfer the bacon to a wire rack.
  • Allow to cool completely then crumble into small pieces.

For the ice cream:

2 cups heavy cream

1 cup half and half

7ounces dark chocolate, finely chopped (I like Cote d’Or Noir)

5 egg yolks

3/4 cup sugar

Pinch of salt

1 teaspoon vanilla extract

  • In a saucepan set over medium heat, warm the cream and half and half until bubbles form around the edges of the pan.
  • Remove from the heat and stir in the chocolate until it is smooth and blended.
  • In a large bowl, whisk together the egg yolks, sugar and salt until blended.
  • Slowly add in the chocolate cream, whisking constantly until fully incorporated.
  • Pour the mixture into the top pan of a double boiler.
  • Set the pan over but not touching simmering water in the bottom pan.
  • Cook, stirring constantly with a wooden spoon, until a finger drawn across the back of the spoon leaves a path, 10 to 12 minutes. Do not allow the custard to boil.
  • Pour the custard through a fine mesh sieve set over a clean bowl. Stir in the vanilla.
  • Nestle the bowl in a larger one filled half way with ice and water.
  • Cool the custard, stirring occasionally, for about 30 minutes.
  • Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions.
  • Stir in the candied bacon chips during the last 5 minutes of churning.
  • Transfer to a freezer safe container and freeze until firm, 3-4 hours.

Yields: 1 quart

Pumpkin Ice Cream

DSC_0019

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.

PUMPKIN ICE CREAM

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

Making Here Home

Expat life, travel...and books

One Real Peach.

reflections on the heartbreak and hilarity of mothering, writing, and living authentically

Wine and Cheese (Doodles)

Salty observations about life, love, and living abroad

Sprouted Kitchen

The food that accompanies my adventures!

Not Without Salt

Delicious Recipes and Food Photography by Ashley Rodriguez.

101 Cookbooks

The food that accompanies my adventures!

Local Milk Blog

The food that accompanies my adventures!

Spoon & Shutter

In and out of the kitchen with Susan and Ted Axelrod

Plating Up

The food that accompanies my adventures!

A Life of Spice

Food, Culture and Lifestyle with Monica Bhide

The Blueberry Files

The food that accompanies my adventures!

Zosia Cooks

The food that accompanies my adventures!

Yummy Supper

The food that accompanies my adventures!

What Julie Ate

It's a delicious life, but somebody has to live it.

United Noshes

The food that accompanies my adventures!

The Bitten Word

The food that accompanies my adventures!

Savory Simple

Be Fearless in the Kitchen!

Hip Foodie Mom

The food that accompanies my adventures!

From Away

Cooking and Eating in Maine

Always Order Dessert

The food that accompanies my adventures!

Yankee Kitchen Ninja

The food that accompanies my adventures!

%d bloggers like this: