Tag Archives: Ice Cream

Chocolate Raspberry Ice Cream

Chocolate Raspberry Ice Cream

I keep yapping about how berry season held us over until stone fruit arrived, and I would be very remiss to exclude raspberries from this little venture. If we’re talking about just outright snacking, I have to admit that raspberries are my least favorite of the four main berries, but I absolutely adore cooking and baking with them. No clue why…

raspberries

So, this ice cream. It was incredibly interesting, and not quite what I was expecting when I read the recipe title. Making chocolate ice cream from scratch generally involves, well, actual chocolate (PSA courteous of Captain Obvious). So I read the recipe title and assumed it contained actual chocolate plus raspberries, and I worried that the assertive chocolate flavor would overwhelm or outshine the more delicate raspberry flavor.

raspberries

Not so. This recipe doesn’t actually call for any chocolate, just good cocoa powder. Which actually relegates the chocolate flavor to a more accompanying background note that complements the raspberries, thus allowing them to be front and center on the taste buds. With each bite there is no mistaking it: the raspberry gets top billing here.

chocolate raspberry ice cream

I would advise churning this ice cream for less time than your ice cream maker suggests. It’s a VERY thick custard, and in my experience, thicker-than-usual custards like to over-churn, and over-churned ice cream is all kinds of inedible nastiness. So watch it carefully, and stop it around 5 or so minutes before you usually do. The major upside of super thick custard is that it yields an incredibly creamy finished product. I hope y’all will enjoy it!

Chocolate Raspberry Ice Cream

Source: The Perfect Scoop by David Lebovitz

Ingredients:
1 ½ cups heavy cream
5 tbs unsweetened Dutch-process cocoa powder
2/3 cup granulated sugar
2 cups fresh raspberries
Pinch of kosher salt

Directions:
Whisk together the cream, cocoa powder, and sugar in a large stockpot. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it may start to foam up). Remove from the heat and add the raspberries and salt. Cover and let stand for 10 minutes.
Puree the mixture in a blender or food processor. If you wish, press the mixture through a fine-mesh strainer to remove the seeds.
Chill the mixture thoroughly, then freeze it in your ice cream maker according to manufacturer’s instructions, but subtract 5 to 10 minutes from the recommended churning time to prevent over-churning. Transfer the ice cream to a freezer safe container and freeze about 2 hours or longer before serving.

Rosemary Honey Walnut Ice Cream

rosemary honey walnut ice cream

Sometimes a brand new internet connection with a brand new company can feel like the absolute most exciting thing in the entire world. When you’ve been without it for eight days, it is sorely missed! No more though. Now we just need to work on having a place to sit other than the floor or a bed.

All joking aside, the new place is coming along nicely, and by the end of this week we should actually have real furniture in the living room! Today our bar stools are supposed to arrive, and I’m quite thrilled to have a place to sit down while eating meals! Oh the things I’ve taken for granted in the past…

rosemary and walnuts for ice cream

In the meantime, I will share this possibly odd-sounding yet superlative ice cream, something I made a couple months ago, which quickly became a hot item on the use-this-up-and-don’t-dare-waste-a-drop-before-we-move fridge and freezer list before we left our old apartment in Queens. I kind of wish I had some right now.

Rosemary Honey Walnut Ice Cream

I was a little weirded out by the addition of rosemary in ice cream too. I mean, mint – sure; basil – okay; but rosemary is really not an herb we associate with desserts, and the only times I’ve seen it included in sweets recipes it’s a scant amount buried in a crumble topping or a sprig used to lightly flavor something. Here you have real, fresh rosemary leaves minced up and mixed into ice cream base as it is churning. I thought that would taste way too strong or whatnot, but it’s actually one of the best ice creams I’ve ever tasted. Seriously, ice cream has no right to taste this good!

Rosemary Honey Walnut Ice Cream

I highly recommend. Enjoy!

Source: adapted from Scoop Adventures by Lindsay Clendaniel

Ingredients:
1 ½ cups whole milk
1 ¾ cups heavy cream, divided
¼ tsp kosher salt
4 egg yolks
1/3 cup granulated sugar
1/3 cup honey
1 tsp minced fresh rosemary
¾ cup walnuts, toasted, cooled, and chopped

Directions:
In a medium saucepot, combine the milk, ¾ cup of cream, and salt. Heat until the dairy is scalded, meaning bubbles are just starting to form at the edges. Do not boil. Shut off the heat as soon as it scalds.
Meanwhile, in a medium mixing bowl, whisk together the egg yolks, sugar, and honey. Once the dairy mixture is warmed, slowly pour about ½ a cup of it into the egg yolk mixture, whisking constantly. This will temper the eggs so they do not scramble on you. Once the eggs are tempered, slowly pour the egg yolk mixture into the dairy mixture in the saucepot, whisking constantly. Turn the heat onto medium-low and stir with a rubber spatula until the mixture thickens to a custard-like consistency and coats the back of a spoon. This will take anywhere from 5 to 10 minutes.
Meanwhile, pour the remaining heavy cream into a large mixing bowl and set a strainer on top. Once the custard is done, pour it through the strainer and mix it with the cream. Let it come up to room temperature. You can do this by setting the bowl in an ice bath to speed the process. Be sure you stir every few minutes or the dreaded “skin” will form on top. Once the mixture reaches room temperature, set it in the refrigerator to chill for at least 4 hours.
Once thoroughly chilled, churn the mixture in your ice cream maker according to manufacturer’s instructions. In the last 5 minutes of churning, add in the rosemary and walnut pieces. Transfer the mixture to a freezer-safe container and let it set up in the freezer for at least 2 hours before serving.

Fresh Ginger Ice Cream

Fresh Ginger Ice Cream

Happy Thursday, all! I know my posting has been a bit sporadic lately, and well, it’s not going to get much better in the very near future. Basically today, I’m popping in to tell you I’m popping right back out for a week and a half. It’s vacation time for Matt and me, and we’ve decided to really go off the grid, old-school style.

Fresh Ginger Ice Cream

This is partly our deliberate choice, but the choice was partly made for us because we’re staying on a fairly remote Caribbean island that is, according to TripAdvisor reviewers, predictable for having spotty and quite unpredictable Wi-Fi access. It seems that these days, most people who take a trip or vacation ending up taking social media and blogs with them – I’ve certainly done it. But not this trip, we (and the little island) decided. So, the blog will be very quiet for the next week and a half, but I will still see and read (and very much appreciate!) any comments you make.

ginger for ice cream

In the meantime, I will leave you with this delicious, creamy, spicy ice cream. Ginger can be an acquired taste, I know it was for me, and I still struggle a bit with crystallized ginger – it’s not my favorite. I also usually pass on the pickled ginger that comes with your sushi. I do use both fresh and ground ginger in my cooking, but there it’s usually one flavor of many and doesn’t stick out. It sticks out here. I was a tad apprehensive about using the ginger so prominently, but yeah. It really works. It’s so balanced – just the right amount of pungency and bite. Oh, and it’s *spectacular* with a glass of chilled, white dessert wine, if you so desire.

fresh ginger ice cream

I hope y’all will enjoy it. And have a wonderful week, I’ll see you again in May!

Fresh Ginger Ice Cream

{Two Years Ago: Jalapeno Popper Grilled Cheese Sandwiches}

Source: The Perfect Scoop by David Lebovitz

Ingredients:
3 oz. unpeeled fresh ginger
1 cup whole milk
2 cups heavy cream
¾ cup granulated sugar
Pinch of kosher salt
5 large egg yolks

Directions:
Cut the ginger in half lengthwise, then cut into thin slices across. Place the ginger in a medium, nonreactive saucepan. Add enough water to cover the ginger by about ½ an inch and bring to a boil. Boil for 2 minutes, then drain, discarding the liquid.
Return the blanched ginger slices to the saucepan. Add the milk, 1 cup cream, sugar, and salt. Warm the mixture, but do not bring to a boil – you just want to see bubbles forming on the edges, then shut off the heat. Cover the pan and let steep at room temperature for 1 hour.
Rewarm the mixture – again, just until scalding, where you see bubbles just beginning to form at the edges. Remove the ginger slices with a slotted spoon and discard. Pour the remaining 1 cup cream into a large bowl with a fine-mesh strainer set on top.
In a separate medium bowl, whisk the egg yolks. Slowly pour about ½ cup of the warm milk mixture into the egg yolks, whisking constantly to temper the eggs. Now slowly pour the tempered egg yolks into the remaining warm milk mixture in the saucepan. Stir the mixture constantly over medium-low heat with a heatproof spatula, scraping the bottom of the pot as you stir, until the mixture thickens and coats the spatula. This takes anywhere from 5 to 10 minutes. Pour the custard through the strainer into the large bowl with the heavy cream. Stir to combine, then cool to room temperature. You can speed this process with an ice bath. Make sure you stir at somewhat frequent intervals as it’s cooling, otherwise it will develop a skin on top.
Once cooled to room temperature, chill the custard thoroughly in the refrigerator, at least 4 hours. Then churn it in your ice cream maker according to manufacturer’s instructions. Transfer it to a freezer-safe container and let it firm up in the freezer about 2 hours before serving.

Browned Butter Bacon Ice Cream

Browned Butter Bacon Ice Cream

Alright, enough healthy greens for one week – how about some very decadent ice cream? I almost feel I should apologize for this one because 1) it’s so rich and well, decadent; and 2) because I too grow tired of the browned butter craze. I mean, it’s good and all, but sometimes it really is okay to bake with regular butter, you know? However, in the end I can’t really regret making and sharing this wonderful concoction, because here the browned butter really shines.

Browned Butter Bacon Ice Cream

It’s not hidden in a baked good, it’s one of the main components of an ice cream, and you really get to experience browned butter the way it was meant to be tasted. Which is a beautiful thing.

browned butter bacon ice cream

This ice cream seriously lacks restraint. I hesitated to even make it because of that, because I’m usually NOT a fan of over-the-top dishes. You add in too many flavors and they can start to compete with each other, or a flavor that is supposed to and should stand out gets lost. But something about this recipe drew me in, and I have to say it works, despite its lack of simplicity.

browned butter bacon ice cream

The candied bacon was lovely, and added this wonderful salty note to the sweet creaminess. So it’s the sweet-salty yin-yang we all love. Plus it added the crunch factor, and I’m such a sucker for crunchy bits in my ice cream (or sorbet, or frozen yogurt…) The bacon and browned butter served as complements, not tense opponents as you might worry they would. In the end, I’m quite happy to feature it here and share it with you, even if it was somewhat out of my wheelhouse. I hope you enjoy it!

browned butter bacon ice cream

{One Year Ago: Guest Post – Grilled Asparagus Panzanella}
{Two Years Ago: Pickled Jalapenos}

Source: adapted from New York a la Cart by Alexandra Penfold and Siobhan Wallace

Ingredients:

CANDIED BACON:
½ lb. thick-cut bacon, sliced
½ cup brown sugar

ICE CREAM:
4 tbs unsalted butter
2 cups heavy cream
1 cup whole milk
6 egg yolks
1/8 tsp kosher salt
½ cup granulated sugar
¼ cup brown sugar
2 tbs maple syrup
2 tbs bacon fat (from the candied bacon)
½ tsp vanilla extract

Directions:
First make the CANDIED BACON: place a large skillet over medium heat. Add the bacon and begin browning. Once the bacon is about three-quarters of the way to crispy, strain off the bacon fat and reserve. Return the pan to the heat and add the brown sugar. Stir to coat the bacon and melt the sugar. Continue cooking the bacon until fully crisped and candied. Remove the bacon and any little crispy brown sugar bits to a plate with a slotted spoon. The bacon will clump together – this is fine, don’t worry about it. Let cool at least 15 minutes.
Once cool, transfer the bacon clumps to a cutting board and finely chop. Set aside.
Now make the ICE CREAM, starting with the browned butter. Place a small, stainless steel pot or skillet over medium-low heat. Add the butter and let it melt, swirling the pan as needed. After the butter melts, it will begin to foam and sputter. This is the water evaporating from the butter solids. The butter will change in color from yellow to golden brown flecked with browned bits. When the sputtering and foaming has slowed and the butter is the right color, turn off the heat. Set this aside to cool a bit. This can happen pretty quickly so don’t walk away. If nothing is happening on medium-low, cautiously raise the heat to medium. But again, don’t walk away!
Now move on to the base of the ice cream. Whisk together the egg yolks, salt, sugar and brown sugar in a small mixing bowl. Combine the cream and milk in a medium saucepan over medium heat. Scald the liquid (it’s scalded when you see bubbled appearing around the edges of the pot. Do not boil. Remove from the heat.
Add about ½ cup of the scalded cream mixture to the egg yolk mixture, drizzling it in very slowly and whisking constantly; this will temper your eggs and prevent them from scrambling. Now slowly pour the egg mixture into the remaining cream mixture in the stockpot, whisking continuously. Set the pot over medium-low heat and stir with a rubber spatula for 5-8 minutes, until the mixture thickens and will coat the back of the spatula or a wooden spoon. Pour the custard through a sieve into a clean, medium mixing bowl. Stir in the reserved browned butter, maple syrup, reserved bacon fat, and vanilla. Place this mixing bowl in an ice bath and stir about 5 minutes, or more if necessary, to let it come down to room temperature. Place a piece of plastic wrap directly over the surface of the custard (to prevent getting the dreaded skin) and refrigerate until very chilled, at least 4 hours.
Once chilled, churn in your ice cream maker according to manufacturer’s instructions. In the last 5 minutes of churning, add in the reserved candied bacon bits. When done churning, transfer the ice cream to a freezer-safe container and chill until set up, about 2 hours.

Cinnamon Crunch Ice Cream

Cinnamon Crunch Ice Cream

I noted on Facebook yesterday that this week had become something of a de facto Cocktails and Ice Cream week here on the blog, so why not embrace it and blog one more ice cream recipe to nicely round things out? Who cares if it’s unnecessarily and offensively cold outside – ice cream always sounds good to me!

Cinnamon Crunch Ice Cream

Here we have a warming, comforting cinnamon ice cream base, and our add-in is this delicious cinnamon-oat crunch thing that you bake up and then break up, then add into the ice cream once it’s churned. It’s so homey and flavorful.

Cinnamon Crunch Ice Cream

I hope y’all enjoy this one! And please, stay warm!!

Cinnamon Crunch Ice Cream

{One Year Ago: Make Your Own Ranch Seasoning Packet}
{Two Years Ago: Basil and Blood Orange Salad}

Source: ever so slightly adapted from The Bar Americain Cookbook by Bobby Flay

Ingredients:
¼ cup all-purpose flour
¼ cup quick-cooking (not instant) rolled oats
¼ cup plus 2 tbs packed brown sugar
2 ¼ tsp ground cinnamon
4 tbs unsalted butter, cut into pieces, chilled
2 cups whole milk
2 cups heavy cream
2 cinnamon sticks
1 vanilla bean, split and seeds scraped
6 large egg yolks
1 cup granulated sugar
Pinch of kosher salt

Directions:
Preheat your oven to 350 F. Line a baking sheet with parchment paper or a silpat.
Combine the flour, oats, brown sugar, and ground cinnamon in a food processor and pulse a few times to combine. Add the butter and pulse until just combined. Transfer the mixture to your prepared baking sheet and pat it into a 4-inch square. Bake until golden brown and crispy, about 15 minutes. Make sure you center this on your baking sheet. There is no leavening agent, so it spreads out, not up.
Remove from the oven and let cool completely. Then use your hands or a butter knife to break the cinnamon crunch into bite-size pieces. Set aside.
Combine the milk, heavy cream, cinnamon sticks, and vanilla bean and seeds in a medium saucepan and bring just to a simmer over medium heat. Once it simmers, shut off the heat and let it steep for 30 minutes. Return to the heat and warm it just so that bubbles begin to form at the edges of the pot. Shut off the heat.
Meanwhile, in a small bowl, whisk together the yolks, granulated sugar, and salt until pale yellow. Slowly pour in about ½ cup of the warm milk mixture, whisking constantly. This will temper your eggs so they do not scramble on you. Now slowly pour the entire egg mixture into the warm milk mixture on the stovetop, again whisking continuously. Remove the cinnamon sticks and vanilla bean. Turn the heat on medium-low and stir with a rubber spatula or wooden spoon continuously for 5-8 minutes, until the mixture has thickened and the custard can coat the back of the spoon. Strain the custard through a fine-mesh sieve into a clean, medium bowl. Leave it out and let it cool to room temperature, stirring occasionally to prevent a skin from forming on the top. Alternately, you can place this bowl in an ice bath to speed the process.
Once at room temperature, place plastic wrap directly on the custard and chill in the refrigerator for about 4 hours.
Once thoroughly chilled, churn the mixture in your ice cream maker according to manufacturer’s directions, adding the reserved cinnamon crunch in the last 5 minutes of churning. Transfer to a freezer safe container and chill for about 2 hours before serving.

Sweet Corn Ice Cream

Sweet Corn Ice Cream 047

It’s only been in the last few years that I’ve discovered that sweet corn can be a legitimate dessert ingredient, and now I’m completely fascinated and obsessed. Sweet corn ice cream immediately went onto my bucket list, and I’m happy to say I can now cross one more item off.

sweet corn for ice cream 002

A few weeks back I was out with Matt and some friends on the North Fork of Long Island, and we stopped at this lovely not-so-little farmer’s market where they happened to be featuring perfect, gorgeous sweet corn. I snapped up several ears, which were brought home and promptly turned into sweet, creamy, corny ice cream that we are still enjoying.

Sweet corn for sweet corn ice cream 027

This ice cream is really delicious, and possibly unusual, depending on your palette, and the fact that I still have some weeks later should not be taken as a bad sign or an indictment on the ice cream. I think it’s mostly because I put the ice cream into a food storage container that likely wasn’t meant to sit in the freezer – and thus, it’s very difficult to open and actually get to the ice cream!

Sweet Corn ice cream 064

I hope y’all will enjoy this one – perfect for hot summer days and perfect for using up the sweet corn while we still have it!

sweet corn ice cream 055

{One Year Ago: Brown Butter Chocolate Chunk Cookies}
{Two Years Ago: Cheeseburger Egg Rolls with Russian Dressing Dipper, Jamaican Jerk Chicken with Ginger Barbecue Sauce}

Source: adapted from Scoop Adventures by Lindsay Clendaniel

Ingredients:
1 cup fresh sweet corn kernels (about 2 ears)
1 cup whole milk
2 large egg yolks
¾ cup granulated sugar
2 cups heavy cream, divided
1 ½ tbs unsalted butter
Generous pinch of kosher salt

Directions:
Add the corn kernels and the milk to your blender. Puree until very smooth. Pour the mixture into a medium saucepan and add the sugar, 1 cup heavy cream, butter and salt. Heat over medium-low to medium heat, stirring occasionally, until the butter is melted. Do not let this boil.
Meanwhile, whisk the yolks in a small bowl. When the corn and milk mixture is hot but not boiling, slowly pour about 1 cup into the egg yolks, whisking constantly. This will temper your egg yolks and make sure they don’t scramble. Now slowly pour the egg mixture back into the saucepan, whisking constantly. Put the heat on medium-low, and slowly stir with a spatula until the custard is thick and coats the back of the spoon, about 7-10 minutes.
Set a strainer over a large mixing bowl and pour the whole mixture through the strainer. Add the remaining 1 cup heavy cream to the mixture and bring to room temperature, stirring occasionally. You can hasten this process by sitting the mixing bowl in an ice bath. Once this custard base is at room temperature, chill it thoroughly in the refrigerator. Once chilled, churn it in your ice cream maker according to manufacturer’s instructions. Transfer to a freezer-safe container and let sit for a few more hours to firm up.

Cake Batter Ice Cream

Cake Batter Ice Cream 056

Did y’all know that July is National Ice Cream month? Yep, it has been ever since Joint Resolution 298 passed both houses of Congress and then-President Ronald Reagan signed it into law on July 9, 1984. Our tax dollars, hard at work…

cake batter ice cream 032

I made this ice cream several months ago and wasn’t sure when to share it on this web space. But since today is my dear husband’s birthday, I figured this was as good a time as any. Cake and ice cream are traditional birthday treats, and with this creamy concoction, you get both worlds in one bowl!

Cake batter ice cream 041

This ice cream is super delicious, super creamy, and made from scratch – no boxed cake mixes here, which I loved. This ice cream is also pretty soft, even after hours in the freezer, which didn’t bother me at all, but I wanted to give my readers an FYI.

So, happy birthday to my sweet husband! And happy National Ice Cream Month to us all! Enjoy!

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{One Year Ago: Huevos Rancheros Divorciados}
{Two Years Ago: Grilled Salmon with Strawberry Salsa}

Source: ever so slightly adapted from Phemomenon

Ingredients:
3 cups cold heavy whipping cream
4 tbs unsalted butter, softened
2 large egg yolks
1/8 tsp sea salt
4 tbs cake flour
2 tbs dry milk powder
1 cup granulated sugar
1 tbs pure vanilla extract
1/3 cup assorted colored sprinkles

Directions:
In a large saucepan, heat the cream and butter until hot and almost simmering and the butter is completely melted, over medium-low heat.
While the cream is heating, beat together the egg yolks, salt, cake flour, dry milk and sugar in a heatproof, medium sized mixing bowl. Whisk until smooth.
Slowly pour about 1 cup of the heated cream and butter mixture into the egg mixture, whisking constantly. Whisk until very smooth. Pour the tempered egg mixture into the saucepan with the remaining hot cream and return it to medium low heat, whisking gently, but constantly until it starts to thicken and coats the back of a spoon, about 5-8 minutes. Once it has thickened enough to coat a spoon, strain it into a heatproof bowl through a fine mesh sieve. Add the vanilla and whisk to combine. Let cool to room temperature, stirring occasionally to avoid getting that annoying skin on top.
Cover the mixture with plastic wrap. Place the custard in the refrigerator to chill completely before churning, preferably overnight or at least 6 hours so that the flour and mixture can mingle and rest.
Churn the base according to your ice cream machine’s instructions. In the last 5 minutes of churning, add your sprinkles and let them mix into the batter. Scrape the mixed ice cream into a freezer safe container. Freeze the churned ice cream until ready to scoop – at least 3 hours is best.

Rocky Road Ice Cream, Plus an ICE CREAM Recipe Round-Up

rocky road ice cream 006

There simply are no words for how amazing this ice cream tastes. It’s so simple; I mean, rocky road ice cream can be found in the freezer section of *any* grocery or convenience store in America, and I’ve never been blown away by any commercially made version. But this homemade version here really knocked my socks off. Like I said, there are no words….

And, since there are no words, and I’m on vacation, which means I’m too relaxed and lazy to try and find any, I’m just going to give you the recipe. But not before I give you a massive ICE CREAM RECIPE ROUND-UP!!! I’ve collected 75, yep – seventy-five – ice cream recipes from around the food blogosphere for your perusal. I think you’ll all find something in here that you like. Enjoy!!

Rocky Road Ice Cream 001

1. Absinthe Ice Cream – David Lebovitz
2. Apple Cider Ice Cream – Chocolate Moosey
3. Apple Pie Ice Cream – The Texan New Yorker
4. Avocado Coconut Ice Cream – The Homesick Texan
5. Banana Pancake Ice Cream with Maple Brittle – Foxes Love Lemons
6. Banana Pudding Ice Cream – The Texan New Yorker
7. Biscoff Ice Cream – Magnolia Days
8. Black Garlic Chocolate Chunk Ice Cream – girlichef
9. Blackberry Chip Ice Cream – What Megan’s Making
10. Blood Orange Ice Cream – The View from Great Island
11. Blueberry, Lemon and Thyme Ice Cream – Hip Foodie Mom
12. Blueberry Muffin Ice Cream – How Sweet Eats
13. Bourbon Apple Crisp Ice Cream – the Bojon Gourmet
14. Brown Bread Ice Cream – David Lebovitz
15. Brown Sugar Bourbon Ice Cream – The Girl in the Little Red Kitchen
16. Butter Pecan Ice Cream – The Texan New Yorker
17. Buttermilk Ice Cream – Webicurean
18. Candied Cherry and Bacon Chocolate Chip Ice Cream – Chocolate Moosey
19. Cantaloupe Ice Cream – The Homesick Texan
20. Caramelized White Chocolate Ice Cream – David Lebovitz
21. Cardamom Ice Cream with Spiced Candied Pistachios – Savory Simple
22. Chocolate and Salty Peanut Butter Chunk Ice Cream – The Texan New Yorker
23. Chocolate Chip Coffee Ice Cream – Simply Scratch
24. Chocolate Chip Cookie Dough Ice Cream – The Texan New Yorker
25. Chocolate Chip Cookies and Cream Pumpkin Marshmallow Ice Cream – How Sweet Eats

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26. Dark Chocolate Ice Cream – Baked Bree
27. Date, Rum and Pecan Ice Cream – Brown Eyed Baker
28. Dulce de Leche Ice Cream – Smitten Kitchen
29. Fennel Ice Cream – Smitten Kitchen
30. Fluffernutter Chip Ice Cream – How Sweet Eats
31. Fried Ice Cream – Brown Eyed Baker
32. Ginger Ice Cream with Honey-Sesame Brittle – Food 52
33. Grapefruit Curd Ice Cream – Savory Simple
34. Honey Lavender Ice Cream – The Homesick Texan
35. Kabocha Vanilla Chai Ice Cream – Food 52
36. Key Lime Pie Ice Cream – Good Life Eats
37. KitKat Ice Cream – Baked Bree
38. Lemon Speculoos Ice Cream – Chocolate Moosey
39. Lime Zest Ice Cream – girlichef
40. Malted Chocolate Ice Cream – The Texan New Yorker
41. Mango Ice Cream – What Megan’s Making
42. Maple Gingerbread Cookie Dough Ice Cream – Tracey’s Culinary Adventures
43. Mexican “Hot” Chocolate Ice Cream – The Texan New Yorker
44. Milk Chocolate Black Pepper Ice Cream – David Lebovitz
45. Mint Chocolate Cookies and Cream Ice Cream – The Texan New Yorker
46. Mint Julep Ice Cream – Simply Recipes
47. Nutella Brownie Cheesecake No-Churn Ice Cream – Cupcakes and Kale Chips
48. Nutella Swirl Ice Cream – What Megan’s Making
49. Oatmeal Raisin Ice Cream – Brown Eyed Baker
50. Peach Pecan Ice Cream – The Homesick Texan

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51. Peanut Butter Ice Cream  – The Texan New Yorker
52. Pistachio Nut Ice Cream – Brown Eyed Baker
53. Pumpkin Cheesecake Ice Cream – Melanie Makes
54. Pumpkin Ice Cream – The Texan New Yorker
55. Red Velvet Ice Cream – Pale Yellow
56. Reisling Ice Cream – The Texan New Yorker
57. Rhubarb Crumble Ice Cream – Take a Megabite
58. Roquefort-Honey Ice Cream – David Lebovitz
59. Salty Nuts Ice Cream – Spoon Fork Bacon
60. Shiner Bock Ice Cream – The Homesick Texan
61. S’Mores Ice Cream – The Texan New Yorker
62. Sorghum Syrup and Toasted Walnut Ice Cream – The Texan New Yorker
63. Strawberry Fennel Ice Cream – Food 52
64. Strawberry Ice Cream with Guajillo and Lime – The Homesick Texan
65. Strawberry Lemonade Ice Cream – Chocolate Moosey
66. Strawberry Pop Tart Ice Cream – Foxes Love Lemons
67. Strawberry Short Cake Ice Cream – Heather Christo
68. Strawberry Sour Cream Ice Cream – Confections of a Foodie Bride
69. Toasted Almond Fudge Ripple Ice Cream – Brown Eyed Baker
70. Thin Mint Cookie Ice Cream – Hip Foodie Mom
71. Tin Roof Ice Cream – The Texan New Yorker
72. True Mint Ice Cream – Foxes Love Lemons
73. Vanilla Ice Cream with Chocolate Peanut Butter Brittle – The Texan New Yorker
74. White Chocolate Buttermint Ice Cream – How Sweet Eats
75. White Chocolate Habanero Ice Cream – Confections of a Foodie Bride

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{One Year Ago: Mango Liquado, Cream Cheese Kolaches, Better Than Taco Bell Mexican Pizza}

Source: The Perfect Scoop by David Lebovitz

Ingredients:
2 cups heavy cream
3 tbs unsweetened cocoa powder
5 oz. semi-sweet or bittersweet chocolate, or a combination of the two, chopped
1 cup whole milk
¾ cup granulated sugar
Pinch of kosher salt
5 large egg yolks
½ tsp vanilla extract
1 ½ cups mini marshmallows
1 cup roasted peanuts, coarsely chopped

Directions:
Place 1 cup cream and the cocoa powder in a medium saucepan. Whisk to combine, then warm over medium-low heat for a few minutes. Once it is warm, 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 cup of cream. Pour the mixture into a large mixing bowl, scraping the saucepan as thoroughly as possible. Set a mesh strainer on top of the bowl.
Add the milk, sugar, and salt to the same saucepan and heat until warm. Do not boil. In a separate medium bowl, whisk together the egg yolks. Shut off the heat, then slowly pour about ½ a cup of the warm milk mixture into the egg yolks, whisking constantly. Then, also whisking constantly, pour the egg yolk mixture back into the saucepan with the remaining milk mixture.
Set the saucepan over medium-low heat and stir constantly until the mixture is thick enough to coat the back of a spoon. This will take around 5 minutes. Pour the custard through the strainer and into the bowl with the chocolate mixture. Stir until smooth, then add the vanilla. Let this cool to room temperature, stirring occasionally to avoid getting the skin on top. You can expedite this process with an ice bath.
Once it is cooled to room temperature, chill thoroughly in the refrigerator. Once chilled, churn in your ice cream maker according to manufacturer’s instructions. In the last 5 minutes of churning, add the marshmallows and peanuts. Let the ice cream maker incorporate them into the ice cream.
Transfer to a container and let it set up in the freezer for about 2 hours before serving.

Reisling Ice Cream

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After much research and careful consideration, I have decided that the North Fork of Long Island is my happy place. And, fortunately it’s only a 2 hour drive away from where I live!

For those unfamiliar, the North Fork is opposite the Hamptons, straight north. The North Fork is along the Long Island Sound, and on the other side of that water is Connecticut. Unlike the Hamptons, it’s a tranquil, quiet place with no movie stars or other celebrities, it’s much less hip, and it’s light-years cheaper. There are cute little mom-and-pop stores and eateries, quaint old houses, and a long and winding wine trail. Matt and I go there throughout the spring and summer mostly to visit the wineries.

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We’ve established some favorites by now, and there’s one winery, Pindar, that makes the most amazing Reisling ever. We fell in love with it 8 years ago, and no Reisling I’ve tasted since has lived up to it. It’s insanely popular, too; one year we didn’t get there early enough in the season and they were sold out. For the whole entire year. It was utterly tragic, and we’ve made sure it won’t happen ever again. Every May, when they release it, we go out there and buy at least half a case (at least!). Then we drink it slowly throughout the year because we know that if we run out before May, we can’t get more until then.

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The result of all this? We’ve become Reisling hoarders. I just glanced at my wine rack and found three bottles of it, all of which were purchased almost a year ago. It’s a little sad. So when I found a Reisling ice cream on Food & Wine’s website, I knew that would be a fantastic excuse to use up some of our getting-to-be-a-bit-ridiculous stash of Pindar Reisling wine.

Um, fantastic is correct. I’d never used wine in an ice cream before, but holy cow, was this delicious! So creamy and smooth, and with the unmistakable wine flavor front and center. That being said, please use a very good Reisling for this. It doesn’t have to be pricey, you can find excellent wine in the $10-25 a bottle range. But just know that you’re going to taste the wine, so make sure you like it first. Enjoy!

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{One Year Ago: Green Gumbo}

Source: Food and Wine

Ingredients:
2 cups heavy cream
8 large egg yolks
3/4 cup plus 2 tablespoons sugar
1/2 cup milk
1/4 cup Riesling wine, not dry Reisling

Directions:
In a medium saucepan, heat the heavy cream until bubbles appear around the edge. Beat the egg yolks with the sugar until smooth. Gradually beat the hot heavy cream into the egg yolks. Return the mixture to the saucepan and cook over moderate heat, stirring constantly, until the custard is thick enough to coat a spoon, about 5 minutes; do not let the custard boil or it will curdle. Strain the custard into a bowl set in a larger bowl of ice water. Stir the milk into the custard and let cool completely, stirring occasionally.
Freeze the custard in an ice cream maker according to the manufacturer’s instructions. When the custard is frozen but still soft, add the wine and continue churning until the ice cream is firm. Transfer to a chilled container; freeze for 1 to 2 hours.

Peanut Butter Ice Cream

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Do y’all watch “Chopped” on Food Network? I must admit, I love that show. While it doesn’t rise to the level of addiction (ahem, “The Blacklist”, cough, ahem), I’ll definitely tune in if it happens to be on.

And if you’ve seen it more than, oh, twice, then you know that the contestants looooove to attempt ice cream during the dessert round. Although, by this point, I’m not sure why any contestant on “Chopped” would even think of making ice cream anymore, because more often than not, that ice cream gets overchurned. Happens almost every time, right?

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And those chefs know it. You saw it too – it was like scraping butter out of the machine, and then the shot goes to the interview room, and they’re smacking their forehead in frustration and shame, offering up various excuses as to why they let it happen (“Time got away from me!” “I’m not familiar with this ice cream maker!” “I did everything right, I don’t know why it overchurned!”)

I’ll admit, I’ve usually watched those particular shows with a little bit of smugness, thinking to myself, churning ice cream is so easy, how could these professional, experienced chefs mess that part of it up?

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Well. Never again can I be so sassy and cocky. Because now, my friends, I’ve joined those chefs in a particular ranking: I too have overchurned ice cream. In my home. With my ice cream maker I’ve used hundreds of times. I had to remake this peanut butter ice cream because the first attempt turned out to be a butter-like, disgusting mess that had the most off-putting texture. And, strange but true – it wouldn’t melt! Very weird.

I remade it, watched it like a hawk in the ice cream maker thank you very much, and then Matt and I got to enjoy this luscious, creamy ice cream for the next week or so. If you’re even a fraction of a peanut butter fiend, then you probably need this in your life. Really, really amazing.

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{One Year Ago: Cinco de Mayo Recipe Round-Up}

Source: The Perfect Scoop by David Lebovitz

Ingredients:
¾ cup creamy peanut butter, preferably homemade or all-natural
¾ cup plus 2 tbs granulated sugar
2 2/3 cups half and half
Pinch of kosher salt
1/8 tsp vanilla extract

Directions:
Add the peanut butter, sugar, half and half, salt and vanilla to your blender. Puree until smooth.
Chill the mixture thoroughly in the refrigerator. Once chilled, churn in your ice cream maker according to manufacturer’s instructions.
Either serve right away if you are happy with the texture, or transfer it to a container and freeze for another couple of hours to let it firm up.