Posts Tagged ‘ice cream’

July is National Ice Cream Month

Wednesday, July 1st, 2009

And really, I can’t think of a better food/month match up than July and Ice Cream. What’s better in the hot July sun than a cold ice cream cone?

ice-cream-cones

Of course, we make our own ice cream around here, as I may have mentioned. You know. Once or twice. You can click through the links below to see all of the frozen treats that I’ve made since Dave’s mom bought me the Ice Cream maker attachment for my Kitchenaid Mixer last Christmas. Just recently, I got around to making Cookie Dough Ice Cream again. Up until then, I kept trying new flavors, but never got back around to the old ones. The following links will take you to ice cream treats I’ve made over the past 6 months:

But don’t just listen to my list—What’s your favorite kind of ice cream? Tell me in the comments!

Cool Oreo Mint Ice Cream

Thursday, June 18th, 2009

David’s favorite treat at Dairy Queen is the Mint Oreo Blizzard. And who doesn’t like those Thin Mint Girl Scout Cookies? It’s really kind of surprising that it took us this long to make this Mint Oreo Ice Cream from the Ben & Jerry’s Ice Cream & Dessert Book. As expected, it was delicious.

You know, from time to time, I toy with the idea of picking up another book of ice cream recipes, but I’ve just been so happy with this one, I don’t ever really see the need. The Ben & Jerry’s ones have been great every time.

mint oreo ice cream

Cool Oreo Mint Ice Cream
Adapted from Ben & Jerry’s Homemade Ice Cream & Dessert Book

  • 12-15 coursely chopped Oreo cookies
  • 2 large or extra large eggs
  • 3/4 cup sugar
  • 2 cups of heavy whipping cream
  • 1 cup of milk
  • 2 teaspoons peppermint extract

1. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Add the peppermint extract and blend again.

2. Transfer the mixture to an ice cream maker. Add while the mixer is on the low setting, then turn it up to high.

3. Once the ice cream has stiffened (about 2-3 minutes before it is done) add the chopped cookies and continue freezing until the ice cream is ready.

When it’s done in the ice cream machine, the ice cream will be the consistency of soft-serve. Freeze for at least two hours for a solid, scoopable ice cream.

Note: The recipe above makes a white, vanilla-looking ice cream. I added a few drops of green food coloring to make it look more minty. :)

Strawberry Ice Cream

Tuesday, May 26th, 2009

It’s been awhile since we talked about ice cream, hasn’t it?

This recipe starts with margaritas. Strawberry margaritas. A few weeks ago, Sarah and Kat came over for a weekend to celebrate Leah’s birthday and to have girly time. We spent the weekend playing with Kat’s dog Brody, playing cards, and hanging out. Oh, and drinking Strawberry Margaritas. David brought home a delicious bottled strawberry mix for daquiris and margaritas, and I can honestly say it was the most delicious bottled mixer I’ve ever had. The strawberry flavor was great; it wasn’t too sweet, or too sour. And you could tell there were actual strawberries in it, in part because the mix still had some seeds in it. I made excellent margaritas.

It also inspired me to make strawberry ice cream. I followed the general recipe from the Ben & Jerry’s Orange Dream Ice Cream that I’ve made before, substituting this strawberry blend for the orange concentrate. The result was the tastiest Strawberry Ice Cream I’ve ever had.

straw

Strawberry Ice Cream
Adapted from Ben & Jerry’s Homemade Ice Cream & Dessert Book

  • 2 large or extra large eggs
  • 3/4 cup sugar
  • 2 cups of heavy whipping cream
  • 1 cup of milk
  • 2 teaspoons pure vanilla extract
  • 1/3 cup strawberry margarita mix
  • 1 cup of fresh strawberries, finely chopped (I used the chopping capabilities of our stick blender)

1. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Add the vanilla extract and strawberry mix and blend again.

2. Transfer the mixture to an ice cream maker. Add while the mixer is on the low setting, then turn it up to high. When the mixture is almost finished (about 1-2 minutes before it’s completely frozen) add the chopped strawberries to the mix.

When it’s done in the ice cream machine, the ice cream will be the consistency of soft-serve. Freeze for at least two hours for a solid, scoopable ice cream.

Ben & Jerry’s Orange Cream Dream Ice Cream

Saturday, March 21st, 2009

Ice cream time again! I warmed up the ol’ ice cream maker again (cooled down?) and this time, made a tasty orange-vanilla concoction. Orange isn’t my favorite flavor of anything, but Leah and David were both hoping I’d make this one, and I gave in. I actually kind of liked it. It wasn’t my ultimate favorite, but it had a nice flavor.

orange-dream-ice-cream

Orange Cream Dream Ice Cream
Adapted from Ben & Jerry’s Homemade Ice Cream & Dessert Book

  • 2 large or extra large eggs
  • 3/4 cup sugar
  • 2 cups of heavy whipping cream
  • 1 cup of milk
  • 2 teaspoons pure vanilla extract
  • 1/3 cup frozen orange juice concentrate, thawed

1. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Add the vanilla extract and orange juice concentrate and blend again.

2. Transfer the mixture to an ice cream maker. Add while the mixer is on the low setting, then turn it up to high.

When it’s done in the ice cream machine, the ice cream will be the consistency of soft-serve. Freeze for at least two hours for a solid, scoopable ice cream.

Note: To punch up the orange juice flavor (and tone down the vanilla) I added about 3-4 tablespoons of extra orange juce concentrate. Next time, I might halve the vanilla, too. I’m sure it’s perfect as written for all you dreamcicle lovers out there, but for me, I prefer the orange to the cream half of the equation.

Ben & Jerry’s Uncanny Cashew Ice Cream

Friday, February 20th, 2009

It’s ice cream time again!

One of my favorite flavors of Ben & Jerry’s is something called Uncanny Cashew. It’s vanilla ice cream with a caramel swirl and caramel coated cashews. The last pint David and I shared was on our honeymoon at Treebones Resort in Big Sur. (The food was so good that we couldn’t seem to save room for dessert at the table, so we retreated to our cabin with the ice cream to eat later on).

Of course, since I got the ice cream maker, we haven’t bought a lot of ice cream, which might be why we didn’t notice that the flavor had been cancelled. A trip to the Flavor Graveyard at Ben & Jerry’s website confirms it–Uncanny Cashew is no more.

Of course, that just made me crave it even more. So what to do? Make my own, obviously! I took the Sweet Cream Base recipe from the Ben & Jerry’s cookbook, spiked it with a little bit of vanilla, and made another batch of the caramel from the Peanut Butter Cookies with Salted Peanut Caramel for the swirl and to coat the cashews.

Ben & Jerry’s Uncanny Cashew Ice Cream
Adapted from the Ben & Jerry’s Ice Cream & Dessert Cookbook

  • 1 cup of cashews
  • 1 batch of salted caramel sauce, cooled (recipe follows)
  • 2 large or extra large eggs
  • 3/4 cup sugar
  • 2 cups of heavy whipping cream
  • 1 cup of milk
  • 2 teaspoons pure vanilla extract

1. Dip single cashews into caramel sauce and place one at a time onto a baking sheet covered in parchment paper. Freeze until caramel hardens, about an hour.

2. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Add the vanilla extract and blend again.

3. Transfer the mixture to an ice cream maker. Add while the mixer is on the low setting, then turn it up to high.

4. Once the ice cream is almost finished (about 1 minutes before it is done) add the chilled cashews. Once the cashews are mixed in, drizzle in about a half a cup of the caramel sauce, for the caramel swirl. You will have extra sauce, and you should save it. It’s delicious on top of the ice cream.

When it’s done in the ice cream machine, the ice cream will be the consistency of soft-serve. Freeze for at least two hours for a solid, scoopable ice cream.

Salted Caramel:

  • 1 cup (250ml) heavy cream
  • 1/2 cup (125ml) water
  • 1 cup (200g) granulated sugar
  • 1 tablespoon light corn syrup
  • 1/8 teaspoon kosher salt
  • 3/4 cup (100g) finely chopped roasted salted peanuts

1. Start by warming the cream in a saucepan or in the microwave. You want it to be hot, but not to the point that it boils.

2. Cook the water, 1 cup sugar, corn syrup, and salt in a saucepan over medium-high heat until it turns a nice, golden brown color.

3. Remove from heat and immediately whisk in the hot cream in a slow, steady stream.

4. As it cools, the caramel will set up. When it has thickened to a caramel sauce, but is still pourable, dip your cashews. Allow to cool completely before adding to the ice cream base.

Note: Delicious! And very, very close to the original, if not the same. It’s hard to say, without a sample to compare. The only thing that didn’t work is the caramel swirl–it ended up just kind of blending into the ice cream. I’ve got some ideas on how to prevent that next time, but I’m not entire sure it’s possible to get a good, frozen swirl at home. I don’t mind testing out my theories though–I know I’ll be making this ice cream again. It’s nice to know that I don’t have to give up on Uncanny Cashew just because Ben & Jerry’s did!

Butter Pecan Ice Cream

Thursday, February 12th, 2009

I’ve really enjoyed having my ice cream freezer, as you might be able to tell. After the Chocolate Chip Cookie Dough ice cream, I took a poll to see what flavor I should make next. Right up until the poll, everyone had been all excited about Butter Pecan. It was all anyone wanted. Then, out of nowhere, after one silly little poll, Butter Pecan came in second. It took a backseat to sexier, flashier Vanilla Heath Bar Crunch ice cream. Until now.

This recipe also comes from the Ben & Jerry’s cookbook, and while I’m not sure I’m ready to blame the cookbook, I have to say: this was the first Ben & Jerry’s recipe that I was slightly disappointed with.

I’m not sure what went wrong here. Maybe it was technique, or maybe it was the fault of the recipe. Maybe the pecans were cooked too much. Maybe not enough. Maybe the bowl wasn’t chilled enough. Maybe the mixing didn’t happen fast enough. Maybe the pecans were too warm.

What I do know is that we lost the perfect texture that I’d worked out during the previous trials. This ice cream had crystals that you could taste, and wasn’t the velvety smooth base that I’ve come to crave.

David thought that he might have over-toasted the pecans, and while I did taste that once or twice, I don’t think that was really the problem. For me, the real problem was another texture issue–ultimately, the finish on this ice cream smacked of butter. There were even little tiny chunks of butter in the mixture. As Alton Brown would say, that’s not good eats.

On the plus side: the flavor was amazing. My issues here were all textural, and those can be fixed, I think. Of course, maybe I’ll just look for a different recipe next time. I’ve had butter pecan ice cream many times, and I’ve even made butter pecan ice cream before. But I’ve never actually eaten BUTTER in my pecan ice cream.

Butter Pecan Ice Cream
Adapted from the Ben & Jerry’s Ice Cream & Dessert Cookbook

  • 1/2 cup (1 stick) butter
  • 1 cup pecan halves
  • 2 large or extra large eggs
  • 3/4 cup sugar
  • 2 cups of heavy whipping cream
  • 1 cup of milk
  • 1/2 teaspoon salt

1.  Melt the butter in a heavy skillet over a low heat. Add the pecans and salt and saute, stirring constantly, until the pecans start to turn brown. Drain the butter into a small bowl and transfer the pecans to another bowl and let cool.

2. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Add the melted butter and blend again.

3. Transfer the mixture to an ice cream maker. Add while the mixer is on the low setting, then turn it up to high.

4. Once the ice cream is almost finished (about2 minutes before it is done) add the pecans and continue freezing the mixture until the ice cream is ready.

When it’s done in the ice cream machine, the ice cream will be the consistency of soft-serve. Freeze for at least two hours for a solid, scoopable ice cream.

Note: I don’t want to point fingers, but I can honestly say that the reason I’m not entirely sure what went wrong with this batch of ice cream is in large part because I had David make it while I worked on the rest of dinner. I’m not saying he did it wrong, I’m just saying I don’t know what was different. I do know that he forgot to add the salt. I don’t think that was the source of the troubles though. As I said, I might try this again, and make sure we’re a little more cautious, but maybe it’s just time to look for another recipe.

Vanilla Heath Bar Crunch Ice Cream

Monday, January 26th, 2009

Mom and Liz came over to hang out Friday night, and finally got the chance to try the homemade ice cream. As you guys probably remember, I took a poll last time to see what flavor I should make, and this was the winner. I’ve really got this ice cream thing down to a science, if I do say so myself. I got the same rich, creamy results this time around. Remember, chilled ingredients whisked into a chilled bowl and put into the ice cream machine right away makes all the difference.

I think this batch lasted a whole day. I think.

Vanilla Heath Bar Crunch Ice Cream
Adapted from the Ben & Jerry’s Ice Cream & Dessert Cookbook

  • 4 Heath Bar candy bars
  • 2 large or extra large eggs
  • 3/4 cup sugar
  • 2 cups of heavy whipping cream
  • 1 cup of milk
  • 2 teaspoons pure vanilla extract
  • 1/2 cup chocolate chips or mini chocolate chips

1. Break candy bars into nickel size pieces or smaller and chill in the refrigerator until ready to add to the ice cream mixture.

2. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Add the vanilla extract and blend again.

3. Transfer the mixture to an ice cream maker. Add while the mixer is on the low setting, then turn it up to high.

4. Once the ice cream is almost finished (about 1 minutes before it is done) add the chilled candy pieces and chocolate chips and continue freezing the mixture until the ice cream is ready.

When it’s done in the ice cream machine, the ice cream will be the consistency of soft-serve. Freeze for at least two hours for a solid, scoopable ice cream.

I really will make butter pecan next time.

Chocolate Chip Cookie Dough Ice Cream

Monday, January 12th, 2009

It’s ice cream time again! I’ve been putting that ice cream maker to good use. This week’s batch: Chocolate Chip Cookie Dough.

The lessons learned before served me well again. Ice cream freezer frozen solid (24+ hours), chilled mixing bowl, ice-cold ingredients. All of it yielded a rich sweet cream base with a velvety texture. Yum.

For the chocolate chip cookie dough part I took a bit of a shortcut, and used store-bought cookie dough. The ice cream is still amazing.

img_14111

Chocolate Chip Cookie Dough Ice Cream
Adapted from the Ben & Jerry’s Ice Cream & Dessert Cookbook

  • 1 tube of Nestle Tollhouse Chocolate Chip Cookie Dough
  • 2 large or extra large eggs
  • 3/4 cup sugar
  • 2 cups of heavy whipping cream
  • 1 cup of milk
  • 2 teaspoons pure vanilla extract
  • 1/2 cup chocolate chips or mini chocolate chips

1. Break chocolate chip cookie dough into teaspoon-sized pieces and roll in your hands to make round uniform cookie dough balls. Place cookie dough balls flat on a sheet pan and store in the freezer for 1-2 hours, until hard.

2. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Add the vanilla extract and blend again.

3. Transfer the mixture to an ice cream maker. Add while the mixer is on the low setting, then turn it up to high.

4. Once the ice cream is almost finished (about 1 minutes before it is done) add the frozen cookie dough pieces and chocolate chips and continue freezing the mixture until the ice cream is ready.

When it’s done in the ice cream machine, the ice cream will be the consistency of soft-serve. Freeze for at least two hours for a solid, scoopable ice cream.

Note: Turned out just as good as the Cookies & Cream–maybe better. I’ll definitely be making this again.

In the meantime, what flavor ice cream should I try next? This batch will only last a few more days, so at this rate I’ll probably have to make  a new batch next weekeend!

What kind of ice cream should I make next?

  • Vanilla Heath Bar Crunch (75%, 3 Votes)
  • Butter Pecan (25%, 1 Votes)
  • Strawberry (0%, 0 Votes)
  • Make that Oreo stuff again! (0%, 0 Votes)
  • I'll tell you in the comments... (0%, 0 Votes)

Total Voters: 4

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Cookies & Cream Ice Cream

Tuesday, January 6th, 2009

One of my absolute favorite Christmas gifts was the ice cream maker attachment for my Kitchenaid mixer. I am not a person that needs (or can afford) a super-fancy restaurant machine, and my parents have a basic Cuisinart model that works the same way, but I figured why keep a whole separate machine around when my mixer is totally capable of being an ice cream maker?

Basically, the attachment is a bowl that you freeze for 15-24 hours. The materials inside the lining of the bowl freeze the ice cream base as the mixer stirs it around. It works on any model of Kitchenaid mixer–you just need a plastic piece that holds the ice cream paddle, and depending on your Kitchenaid, a plastic cap that allows you to screw the bowl into the base of the mixer.

Another of my fantastic Christmas gifts was the Ben & Jerry Ice Cream & Dessert Cookbook. It appears to have been published in 1987 or something, but it’s still awesome. It has 3 different ice cream bases, recommended for different applications, plus a number of fun flavors. I’ve worked with the Mint Oreo Ice Cream recipe twice now.

First, being out of Oreos, but having plenty of Andes mints, I made a mint chocolate chip ice cream. It was tasty, but not perfect. You could taste the ice crystals, like a cheaper or lower-fat ice cream than my ingredients would suggest. Still, it wasn’t bad at all.

Then David went to the grocery store and bought Oreos. *hint, hint*

With one batch’s worth of practice under my belt, I tweaked my technique this time around, and ended up with an amazing Cookies & Cream ice cream.

My testers couldn’t wait for the ice cream to harden, and set about licking bowl and the paddle as soon as I was out of the way!

Oreos & Cream Ice Cream
Adapted from Ben & Jerry’s Homemade Ice Cream & Dessert Book

  • 12-15 coursely chopped Oreo cookies
  • 2 large or extra large eggs
  • 3/4 cup sugar
  • 2 cups of heavy whipping cream
  • 1 cup of milk
  • 2 teaspoons pure vanilla extract

1. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Add the vanilla extract and blend again.

2. Transfer the mixture to an ice cream maker. Add while the mixer is on the low setting, then turn it up to high.

3. Once the ice cream has stiffened (about 2-3 minutes before it is done) add the chopped cookies and continue freezing until the ice cream is ready.

When it’s done in the ice cream machine, the ice cream will be the consistency of soft-serve. Freeze for at least two hours for a solid, scoopable ice cream.

Note: One thing that really worked well with the second batch was that I whipped the eggs in a Pyrex bowl that I froze for several hours beforehand–this kept the base nice and cold while I got everything together. I think it may have added to the creaminess.

P.S. If Oreo Mint is more your thing, just substitute peppermint extract for the vanilla. Ta-da! just don’t expect that odd green color unless you add your own food coloring; this ice cream comes out white.