Tag Archives: Ice Cream

Banana Pudding Ice Cream

Banana Pudding Ice Cream 049

In light of yesterday’s Avocado Milkshakes, and because I have some ice cream photos/recipes lying around to share with you, and because I’m leaving for a much-needed vacation later this week and don’t have time to cook much of anything, I’m doing ICE CREAM WEEK on the blog this week!! Everyone scream…

So, banana pudding ice cream! Yeah, it’s a thing. Apparently Blue Bell, the greatest commercially made ice cream in existence anywhere, ever, makes a banana pudding ice cream they release in limited edition every summer. I haven’t tried it. I can’t get Blue Bell in New York. I’m not bitter. But thanks to Lisa, we can all make it now. And that eases the resentment slightly.

Banana Pudding Ice Cream 039

I simply adore a good banana pudding (and bad banana pudding is pretty good too, actually), and I have very fond memories of it gracing many picnic tables every summer growing up in Texas. Given the triple-digit temperatures of Dallas summers, desserts during that time period tend to be chilled. And preferably no-bake. So, banana pudding is a no-brainer.

And now we turn it into ice cream. Delicious, summery, beautiful ice cream that literally tastes like someone just magically went pouf!! and turned a bowl of banana pudding into ice cream, just like Jesus turning the water into wine. Really amazing. Everyone at your next summer gathering will go nuts, I promise.

Banana pudding ice cream 046

{One Year Ago: S’Mores Ice Cream, S’Mores Whoopie Pies}

Source: The Homesick Texan

1 1/2 cup of cream
1 1/2 cups of half and half
1/2 tsp kosher salt
3 egg yolks (save the whites for something else as we won’t be making a meringue)
3/4 cups of sugar
1 teaspoon vanilla extract
1 large banana, cut into slices
1 teaspoon of lemon juice
pinch of nutmeg
2 cups of Nilla Wafers roughly crushed (make sure they’re not crumbs but nice chunks)

Add the cream, half and half, and salt to a medium sauce pot. Scald the dairy, meaning bring it up almost to a boil. Do not let it boil though.
Meanwhile, beat the egg yolks with the sugar and vanilla in a small mixing bowl. Slowly add 1/2 a cup of the warm cream mixture to the egg yolk mixture, whisking constantly, and then stir the egg mixture back into the remaining cream and half and half in the pot.
Heat this on medium low for 10 minutes or until it gets slightly thick. Stir constantly. Do not let it come to a boil. You’ll know it’s ready when it coats the back of your spoon.
Stir in the nutmeg and lemon juice, turn off the heat, and strain the mixture into a large mixing bowl. Add in the banana slices. Let the mixture rest until it cools to room temperature.
Remove the banana slices, chill overnight or for at least four hours and then freeze according to your ice-cream maker’s instructions. About five minutes before the ice cream is finished being whipped around, add the Nilla Wafers.

Pumpkin Ice Cream

Pumpkin Ice Cream

I hope you will forgive me another pumpkin post, as well as ice cream two days in a row. Then again, who would get mad about more ice cream? I can’t think of anyone. But I do hope you have the stomach for one more pumpkin recipe.

pumpkin puree

I brought this ice cream to Thanksgiving. I’d intended to bring a pumpkin pie, but all the ones I tested flopped on me, so I just threw up my hands and made this chocolate meringue pie. No one complained. But I figured it’s Thanksgiving Day, isn’t it sacrilege to not have some kind of pumpkin dessert? So I whipped up this ice cream and it was quite the hit.

Pumpkin Ice Cream

pumpkin ice cream

And now I think we should just get to the recipe notes and then the recipe, since I’m sure no one wants to read more pumpkin season blathering at this point. But you should make and eat this ice cream, it’s divine. The only recipe note I have is to implore you to not skip the extra straining step right before churning it. I’d never given it much thought, but canned pumpkin does tend to be a tad grainy, and pushing it through a sieve makes it incredibly smooth and luscious. It doesn’t take much, and is so, so worth it. And I think that’s it! Enjoy!

Pumpkin ice cream

Source: slightly adapted from David Lebovitz

1 1/2 cups (375 ml) whole milk
1 cup (250 ml) heavy cream
1/3 cup plus 2 tablespoons (95 g) granulated sugar
1 teaspoon freshly-grated ginger
1/2 teaspoon ground cinnamon
1 cinnamon stick
1/2 teaspoon freshly-ground nutmeg
1/4 teaspoon kosher salt
5 large egg yolks
1/4 cup packed (60 g) dark brown sugar
3/4 cup pumpkin puree
1/2 teaspoon vanilla extract

In a medium saucepan combine the milk, cream, granulated sugar, ginger, ground cinnamon, cinnamon stick, nutmeg, and salt. Warm the mixture until hot and the edges begin to bubble and foam. Immediately shut off the heat.
Whisk the egg yolks in a separate bowl and gradually whisk in about 1/2 cup of the warm spiced milk mixture, stirring constantly. Scrape the warmed yolks back in to the saucepan slowly, and cook over medium-low heat, stirring constantly and scraping the bottom with a heatproof spatula, until the mixture thickens and coats the spatula, about 10 to 15 minutes. Immediately pour the mixture through a strainer into a bowl. Mix in the brown sugar, then stir until cool. Chill thoroughly in the refrigerator.
Once chilled, whisk in the pumpkin and vanilla. Press the mixture through a fine-mesh strainer, then churn in your ice cream maker according to the manufacturer’s instructions. Place in the freezer for a few hours to let it set up.

Mint Chocolate Cookies and Cream Ice Cream

mint chocolate cookies and cream ice cream

Since I blogged a childhood favorite yesterday, the elementary school cafeteria favorite kind of cookie, I thought why not keep going on that theme for today? This childhood favorite was not sold in our school cafeteria, I don’t recall them having any real ice cream, actually. Just the packaged ice pops and nutty buddy things. I think.

chopped oreos for ice cream

Anywho, my family occasionally liked to treat ourselves to Braum’s, which if you’re not familiar is a regional ice cream store that doesn’t seem to exist in New York. But they are your typical ice cream store with the big buckets of all the various flavors behind the counter. One scoop or two, cone or cup. My favorite flavors were the typical kid ones: mint chocolate chip, and cookies and cream. I seemed to alternate between the two each time we went.

Mint Chocolate Cookies and Cream Ice Cream

Apparently I wasn’t alone; Lisa Fain confessed to favoring those two flavors as well while she was growing up, so she mish-mashed them together and created this one delicious ice cream flavor. As soon as I saw it on her site I knew I would eventually make it. And finally, I did. It’s so friggin’ tasty.

Mint Chocolate Cookies and Cream Ice Cream

And if your childhood self preferred different flavors from these, I would still highly advise trying this one. No matter what, I think your adult self will absolutely love it.

Mint chocolate cookies and cream ice cream

Source: slightly adapted from The Homesick Texan

1 cup heavy cream
2 cups half-and-half
1/2 cup granulated sugar
1/4 tsp kosher salt
4 egg yolks
1 scant tsp peppermint extract (this stuff is strong!)
1 1/2 cups rough chopped chocolate sandwich cookies, such as Oreos

In a medium saucepan, stir together the cream, half-and-half, sugar and salt. Place over medium heat and stir occasionally until bubbles just start to appear at the surface, about 3-5 minutes. Shut off the heat. Ladle out 1/2 cup of the scalded cream mixture and pour it slowly into the beaten egg yolks, whisking constantly. Slowly pour the cream and egg yolks back into the pot, whisking or stirring constantly. Turn the heat to medium-low and cook, stirring slowly and continuously, until the custard has thickened to the point that it will coat the back of a spatula or wooden spoon. I’ve found the creamiest ice creams are the result of a good 10 to 15 minutes of stirring.
Remove the cream mixture from heat, and let cool to room temperature, stirring occasionally to avoid the dreaded “skin” on top. Once cooled, store covered in the refrigerator for about 2 hours, or until well chilled.
After cooling, stir in the peppermint extract and then churn in your ice-cream machine according to the manufacturer’s instructions. In the last 5 minutes of churning, add in the chopped cookies and let your ice cream maker incorporate them. Chill in the freezer for about 4 hours or until firm.

Chocolate and Salty Peanut Butter Chunk Ice Cream

Chocolate Salty Peanut Butter Chunk Ice Cream

Well, you know that my household goes bonkers over anything chocolate-and-peanut-butter, so this was bound to be a huge winner. I made it the same day I made the coconut poke cake, which called for only egg whites, of course leaving some unused yolks. And ice cream is the most obvious means I can think of to use up yolks, especially seeing as an egg yolk omelet just sounds so … wrong.

chocolate peanut butter chunk ice cream

chocolate peanut butter chunk ice cream

This ice cream is love, especially if you’re bonkers for chocolate and peanut butter together. The peanut butter bits are chunked all through the chocolate ice cream – delicious…

Chocolate and Salty Peanut Butter Chunk Ice Cream

Recipe notes: the original recipe says to complete the churning of the chocolate ice cream, then stir spoonsfuls of the peanut butter mixture into it in the container that’s going into the freezer. That way you end up with big chunks of the peanut butter mixture. I hate doing that. I think it’s because my freezer is rather tiny, so my ice cream containers have a small footprint, which makes it nearly impossible to stir the ice cream in said container. So I let the ice cream maker do the work instead. In the last five or so minutes of churning, I dropped spoonsfuls of the peanut butter into the ice cream maker. It works, though your peanut butter chunks will be smaller. But still unmistakably there and oh so tasty. The choice is yours!

UPDATE: I made this ice cream again, and had something a tad bit funky happen. When I mixed the chocolate chips with the custard base, either the cream or the chocolate chips were too cold, and the chocolate seized up a little bit. The end result wasn’t perfectly smooth, there were teeny, tiny little chocolate flecks through the ice cream. It certainly wasn’t a big enough deal to bother us, but if you want it perfectly smooth, I would definitely recommend either making sure your chocolate and heavy cream are close to room temperature, or drop the chocolate chips in while the custard is still cooking; let them melt completely before straining the custard.

Chocolate and Salty Peanut Butter Chunk Ice Cream

chocolate peanut butter ice cream

Source: adapted from Joy the Baker Cookbook by Joy Wilson


2 ½ cups whole milk
1 cup sugar, divided
¼ cup unsweetened cocoa powder
¼ tsp salt
4 egg yolks
¾ cup heavy cream
¾ cup semisweet chocolate chips

½ cup smooth/creamy all natural peanut butter
1 tbs heavy cream
Healthy pinch of sea salt, like fleur de sel

Make the ice cream: in a medium saucepan, combine milk, ½ cup sugar, cocoa powder, and salt. Set over medium heat and heat until the edges just begin to bubble. While the milk mixture is heating up, combine the egg yolks and remaining ½ cup sugar in a medium bowl. Whisk vigorously until the yolks are pale yellow in color. Set aside.
Temper the egg yolks by pouring in about half a cup of the milk mixture in a slow stream, whisking constantly. Now pour the entire egg yolk mixture into the milk mixture in the saucepan, slowly, whisking constantly. Set it over medium-low heat. Stir until it’s the consistency of runny pudding and it coats the back of a wooden spoon, about 5-8 minutes. Pour through a strainer into a large bowl. Add the cream and chocolate chips and stir until they are melted and the mixture is smooth. Let it come to room temperature, stirring every so often.
When it’s cooled to room temperature, place the bowl in the refrigerator and chill thoroughly, at least 2 hours.
While the custard base is chilling, make the peanut butter chunks. In a medium bowl, whisk together the peanut butter, heavy cream, and sea salt. Cover with plastic wrap and set aside at room temperature.
When the ice cream base is thoroughly chilled, churn according to your ice cream maker’s instructions. In the last 5 minutes of churning, add in the peanut butter in small chunks with a spoon. When done churning, place the ice cream in a container and let it set up in the freezer for a couple of hours.

Sorghum Syrup and Toasted Walnut Ice Cream

Sorghum Syrup and Toasted Walnut Ice Cream

I have a theory that food is a lot like fashion, or politics, in that most of the so-called “new” concepts/ideas or “trendy” ingredients really aren’t new or trendy at all. Instead, they are simply recycled from days gone by, and just given a proverbial facelift, or repackaged in more modern, prettier wrapping paper.

chopped toasted walnuts

Polenta comes to mind. It came into vogue in the foodie world a few years ago, and many Americans marveled at it. And yet, there was nothing new or remarkable about it; northern Italians have feasted on it for centuries. Yet it was suddenly trendy in our grocery stores.

toasted walnuts to go in ice cream

Same with sorghum syrup. Sorghum originated many, many years ago in the American south, and it was quite inexpensive. It wasn’t cool or trendy; rather, it was a staple in lower-income households due to its low price tag. And yet, sorghum is enjoying a recent resurgence and is gaining a chic reputation, especially in the general American northeast. I suppose it is rather novel up here.

Sorghum Walnut Ice Cream

Sorghum syrup, sometimes called sorghum molasses, has become quite hip in NYC, and believe me, it’s got a trendy, hip price tag to match. An ethnic grocery store offered me a jar for $19.99! Yikes! I declined and ordered some on Amazon instead.

sorghum syrup and toasted walnut ice cream

This ice cream was my first use of it. The taste is somewhere between maple syrup and traditional molasses. It took a few samples for my palate to acclimate to the familiar-yet-not-quite-familiar taste and truly accept it, but it really is delicious. We definitely enjoyed this ice cream, and I’m very excited to find more uses for my jar of sorghum. Stay tuned!!

Sorghum Syrup and Toasted Walnut Ice Cream

Source: adapted from Simple Fresh Southern, by the Lee Bros

1 cup whole milk
1/2 cup sorghum syrup
2 large egg yolks
2 cups heavy cream, cold
1/4 tsp pure almond extract
1/4 tsp kosher salt
1/2 cup chopped, toasted walnuts

Pour the milk into a medium saucepan set over medium heat and whisk in the sorghum syrup. Beat the egg yolks in a small bowl. When the milk mixture is scalded (when bubbles just start to appear at the edges), slowly ladle about half a cup into the egg yolks, whisking constantly. Now slowly pour the egg mixture into the rest of the milk mixture in the saucepan, again whisking constantly. This will temper the yolks so they do not scramble.
Turn the heat to medium-low, and stir with a rubber spatula until the custard thickens, about 5 minutes. It should coat the back of a spoon.
Remove the pan from the heat and strain the mixture into a large bowl. Add the heavy cream, almond extract, and salt. Let it cool to room temperature, stirring occasionally to avoid the custard forming a skin on top. Once it’s cooled, transfer the bowl to the refrigerator and chill thoroughly, about 4 hours or up to overnight.
Pour the custard into your ice cream maker and churn according to manufacturer’s directions, about 20 minutes. During the last 5 minutes of churning, add the walnuts and let them get mixed into the ice cream.
Transfer the ice cream to a container and place in the freezer for a couple hours to firm up.

S’Mores Ice Cream


As promised, today I’m showing you how to use up the leftover goodness from the two fillings (chocolate and marshmallow) from the S’Mores Whoopie Pies. You make ice cream!!


This ice cream was pretty darn easy to pull off, though it didn’t turn out exactly as I’d envisioned. But still addictively delicious and it did taste like its advertising: s’mores in the form of ice cream! So I’d say that’s winning.


First I made ice cream base, and once that was chilled, I loosely mixed in the marshmallow filling, intentionally leaving it chunky and not thoroughly mixed at all. Then I poured that mixture into the ice cream maker and let it churn about 15 minutes. I warmed the chocolate up just a tad so it could be drizzled off a spoon (it had been in the fridge), then drizzled about half of it into the churning ice cream base. My intention was that it would streak itself throughout, sort of like straciatella, but it was either too warm or just not the right consistency for that, so it blended into the base and the end result looked like light chocolate ice cream.


After pouting for a split second and then shrugging it off, I chopped up some graham crackers and added them in during the last 5 minutes of churning. When that part was done, I took a page from the Tin Roof Ice Cream playbook and alternated layers of ice cream and the remaining chocolate filling into my serving carton, so it would get a fudge ripple effect. Then freeze it to let it set up and you have a version of S’Mores Ice Cream!


And may I just say, it’s really, really good. Matt and I loved it. After an initial two-hour freeze, the graham crackers are still very crunchy; after it sits in the freezer overnight, they get much softer, but still taste distinctly like graham crackers and still offer a contrast from the ice cream itself, so we still approved. It was rich and creamy, as all ice cream should be, and I would make it again in a heartbeat.


So, please do your taste buds a huge favor and go make Megan’s S’Mores Whoopie Pies, and then take the leftover fillings and make this ice cream. Your family and friends will love you for a long, long time, I promise.

2 cups milk
4 egg yolks
¼ cup plus 2 tbs sugar
1 tsp vanilla extract
Pinch of salt
1 cup heavy cream
½ recipe Marshmallow Filling
1/2 recipe Chocolate Filling
5-6 graham crackers, chopped

Heat the milk in a medium saucepan to scald it. Heat it until it is almost up to a boil; when you see the first hint of bubbles on the edges, it’s done. Shut off the heat.
Meanwhile, in a medium bowl, whisk the egg yolks, sugar, vanilla, and salt. When the milk has heated properly, slowly whisk in about half a cup to the egg mixture. Whisk constantly. This will temper the yolks so they do not scramble on you.
When the yolks have been tempered, slowly pour the egg mixture into the milk in the saucepan, whisking constantly. Turn the heat to medium low and stir with a rubber spatula for about 10 minutes, until it is thick enough to coat the back of the spatula. This may take a few minutes less time.
When the custard is done, pour it through a strainer into a large mixing bowl. Add the heavy cream and combine. Let it cool to room temperature, stirring occasionally so it doesn’t develop a skin. When it has cooled to room temperature, place it in the refrigerator until thoroughly chilled.
Once it is thoroughly chilled, remove from the fridge and loosely whisk in the marshmallow filling. You want it dispersed throughout but still quite a bit chunky. Pour this mixture into your ice cream maker and let it run about 15 minutes.
Meanwhile, warm the chocolate filling up to room temperature. After the ice cream has churned 15 minutes, use a spoon to drizzle in about half the chocolate filling. Once that is done, throw in the chopped graham cracker pieces and let them get mixed into the ice cream.
Shut off the ice cream maker. Ladle a healthy drizzle of chocolate filling in your storage container, then top with a few dollops of ice cream. Alternate chocolate filling and ice cream until done. Freeze for about 2 hours to let it set up. If desired, serve with crushed graham cracker crumbs on top.

Mexican “Hot” Chocolate Ice Cream


Happy Easter weekend, everyone! My apologies, I fully intended to post this yesterday but my internet wasn’t working properly. Better late than never…

After some debate within my own head, I decided I would share this ice cream; I was on the fence about posting it because my pictures leave quite a bit to be desired. I made this for our dinner party last weekend, and thus was too busy enjoying it with friends to get any real focused pictures of it. But it is so interesting and delicious that I do want to share.


There is chile powder in there, thus fulfilling the “hot” and the Mexican parts of its name. However, you have much control over the heat level. I used two teaspoons of ancho chile powder, which is mild, and one teaspoon of chipotle chile powder, which is pretty hot. Overall, it made the ice cream a bit spicy! We served it with whipped cream, which was appreciated by all. But you can certainly omit the chipotle, or back off on the total amount of chile powder you use. Oh, and one other thing – be sure to use a pure chile powder, not the spice labeled “chili powder” at the grocery store. That is a mixture of ancho chile powder and many other spices. It certainly has its place, just not in ice cream. 🙂


It’s sort of a strange sensation to eat this ice cream – it’s ice cream, so of course it’s very cold and creamy, but simultaneously spicy and leaves your tongue sizzling a little. And since I always think of eating ice cream to cool off after a hot and spicy meal, it felt very paradoxical to eat this one. But I would definitely eat it again. It’s delicious!


Source: slightly adapted from The Perfect Scoop by David Lebovitz

2 ¼ cups heavy cream
6 tbs unsweetened Dutch processed cocoa powder
¾ cup sugar
3 oz. semi-sweet chocolate, chopped
1 ¼ cups whole milk
1 tsp vanilla extract
Pinch of salt
1 ¼ tsp ground cinnamon, preferably Mexican
2 tsp ancho chile powder
1 tsp chipotle chile powder
2 tbs brandy

Whisk together the cream, cocoa powder, and sugar in a medium saucepan. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up). Once it boils, shut off the heat. Then add the chocolate, and whisk until it is completely melted. Stir in the milk, vanilla, salt, cinnamon, chile powder(s), and brandy. Pour the mixture into a blender and blend for 30 seconds, until very smooth. Be sure you place a kitchen towel over the lid when you blend, because the mixture is still a bit hot at this point. You don’t want the heat to blow the lid off your blender.
Chill the mixture thoroughly in the refrigerator. Once chilled, churn in your ice cream maker according to manufacturer’s instructions. Place in the freezer to firm up, if desired.

Tin Roof Ice Cream


Tin roof ice cream is a play on the old classic, the tin roof sundae. Vanilla ice cream is drizzled with chocolate fudge sauce and topped with red-skinned peanuts; it’s a delicious tried-and-true fave. This ice cream is one of David Lebovitz’s creations; he basically turns the old fashioned sundae into one yummy ice cream. Instead of red-skinned peanuts, chocolate covered peanuts are mixed into vanilla ice cream; then the ice cream is layered with fudge sauce and frozen together.


Those chocolate covered peanuts were such a nice touch. Oh man. I’m such a fiend for chocolate covered nuts or pretzels. They sat in my fridge for two whole days before I was able to make the ice cream, and I actually did NOT sneak any before using them for the ice cream. Now, will my medal be delivered via mail, or in person?


David states in the recipe’s intro that no one really knows how the tin roof sundae got its name. Instead of just taking his word for it, I did my own research and found that, yes, he is correct, and no one has much of a clue where the tin roof sundae comes from or how it got its name.


But we do know it’s very tasty, and this sundae-turned-ice-cream is unbelievably delicious. The ice cream is sooooo creamy, and when you scoop out the frozen goodness, the ice cream blends harmoniously with the luscious fudge sauce you layered in, and then there’s the satisfying, salty crunch of the peanuts in every bite.


The recipe as written makes a disproportionate amount of fudge sauce to ice cream. You will definitely have leftover sauce. This doesn’t have to be a bad thing. It’s amazing sauce, so smooth and chocolate-y. Quite lovely to dip bananas in it. And it’s really good drizzled on a spoonful of peanut butter.

So the way I see it, you have three choices:
1)      Make the recipe as written and find uses for that leftover sauce;
2)      Make the ice cream part as written and halve the chocolate sauce recipe; or
3)      Make the chocolate sauce as written and double the ice cream recipe.
But I can assure you, any which way you choose, you and your taste buds will be quite happy with the outcome!


Source: The Perfect Scoop by David Lebovitz

¾ cup whole milk
¾ cup granulated sugar
Pinch of salt
1 ½ cups heavy cream
½ vanilla bean, split lengthwise
4 large egg yolks
½ tsp vanilla extract
¾ cup chocolate covered peanuts

½ cup granulated sugar
1/3 cup light corn syrup
½ cup water
6 tbs unsweetened Dutch-processed cocoa powder
½ tsp vanilla extract

Warm the milk, sugar, salt and ½ cup cream in  medium saucepan. Do not let it boil. With a sharp paring knife, scrape the vanilla bean seeds and add them, along with the pod, to the milk mixture. Cover, remove from the heat, and let steep at room temperature for 30 minutes.
Rewarm the milk mixture. Pour the remaining 1 cup of cream into a large mixing bowl and set a mesh strainer over top. In a separate medium bowl, whisk together the egg yolks. Slowly pour about ½ cup of the warm milk mixture into the eggs, whisking constantly. This will temper them so they do not scramble. Pour the tempered egg yolks into the saucepan with the rest of the milk mixture.
Turn the heat on medium-low and cook, stirring constantly, for about 10 minutes, until it thickens enough to coat the back of a spoon. Pour the custard through the mesh strainer and mix with the heavy cream in the large bowl. Wipe the vanilla bean pod clean then add it to the custard. Stir in the vanilla extract. Let cool at room temperature. Once cooled, chill thoroughly in the refrigerator, about 2 hours. Make the chocolate fudge sauce while the custard is chilling.
When ready to churn the ice cream, remove the vanilla bean. Freeze the ice cream in your ice cream maker according to manufacturer’s instructions. In the last 5 minutes of churning, add the peanuts.

Whisk together the sugar, corn syrup, water, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges.
Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla, and let cool. Chill in the refrigerator before using. It pours best when cold.

To assemble: pour a generous spoonful of fudge sauce into the bottom of your container. Top with a layer of ice cream, then layer on more fudge sauce, then keep alternating until the container is filled. Set in the freezer to completely freeze up.

Malted Chocolate Ice Cream

Malted Chocolate Ice Cream

Today I have the yawns for having lost some sleep last night. No matter, it’s for a good cause: my sister gave birth to a baby girl late last night! My niece made her entrance into this world in very dramatic fashion, keeping everyone on pins and needles. Today we will have this wonderful ice cream in celebration and honor of baby Claire.

Chocolate in Double Boiler

This ice cream is delicious, rich, decadent, and fit for a queen. Despite its richness, it goes down easy – perhaps too easy! It’s one of those where you can eat half the carton in mere moments without realizing what you’ve done.

Malted milk powder is a genius thing.

Malted Chocolate Ice Cream

So while Claire cannot eat ice cream quite yet, someday she will partake, and hopefully she will love this one. Hopefully I’ll get to make it for her one day. I’m anxiously awaiting when I get to meet her and I can’t wait to watch her grow up!

Malted Chocolate Ice Cream

Miss Claire – I, like you, for whatever reason decided to make a rather dramatic entrance into this world. Take it from me, you’ll never live it down. But someday when you’re older, we can bond over how we both traumatized all our family members. Okay? 🙂

Malted Chocolate Ice Cream

Source: adapted from The Bon Appetit Cookbook, by Barbara Fairchild

8 oz. semi-sweet chocolate, chopped
2 cups heavy cream
2 cups half and half
4 large egg yolks
3/4 cup sugar
3/4 cup plain malted milk powder
1 tbs vanilla extract

Fill a small saucepan with water about half-way up. Place over medium heat and bring to a simmer. Place chocolate in a glass bowl and set the bowl over the simmering saucepan, but make certain that the bottom of the bowl is not touching the water. Let it sit until the chocolate is melted and smooth. Remove from the saucepan and set aside.
Bring the cream and half and half just to a simmer in a heavy medium saucepan, then shut off the heat. In a medium bowl, whisk together the egg yolks and sugar. If they don’t cooperate, a small splash of water or milk will do the trick. Whisk until the yolks are pale yellow and thick.
Now you want to temper the eggs so they do not scramble on you. To do this, add about half a cup of the cream mixture into the egg yolk mixture, whisking constantly. Now gradually pour the egg yolk mixture into the saucepan with the cream mixture, whisking constantly. Return the heat to medium-low and stir continuously until the custard becomes thick and coats the back of a spoon, about 10 to 15 minutes. Do not boil.
Gradually whisk the custard into the melted chocolate. Use a bigger bowl if necessary. Whisk in the malted milk powder and vanilla. The custard may appear grainy; that’s okay.
Press plastic wrap directly onto the surface of the custard and refrigerate until well-chilled, at least 2 hours.
Churn the custard in your ice cream maker according to manufacturer’s instructions. Transfer the ice cream to a container and freeze until firm. Note: this takes a LONG time to completely firm up. If you want it really firm, I would recommend letting it sit overnight. But, it’s still good with a more soft-serve texture!

Butter Pecan Ice Cream


Sometime last year, I set about to make caramel ice cream. I followed a recipe and everything. Well, what I should tell you at this point is that I used to buy organic unrefined sugar. Unrefined sugar is not smooth; the crystals are larger than its refined sibling and the edges are jagged. Now this stuff works fine in baking. I never had a single problem. However…. It does not caramelize. It’s not smooth enough. It will get really hot and dark, but it won’t properly turn into caramel sauce.


Upon realizing this, I forged ahead with the ice cream anyway, combining the sad attempt at caramel with the milk, cream and egg yolks, and then chilled and churned the whole thing. It never looked as dark as caramel ice cream should and I had grave doubts, as well I should have.


When it was done churning (and still didn’t look right), I tasted it and exclaimed to Matt, “This tastes like butter pecan ice cream without the pecans!” Fortunately we had some pecans on hand, so I added them and lo and behold, we had butter pecan ice cream.


So I quickly wrote down what I did, then tweaked it and tried it again. And y’all, it’s the real deal – totally by accident! I recently (intentionally) made my recipe for butter pecan ice cream again, and it was just as good as I remembered, so I definitely want to share it now. I really wish all my kitchen mishaps turned out this well. Alas, they most certainly do not. Someday I will properly make a caramel ice cream, with refined sugar that will caramelize as it is supposed to. In the meantime, this is pretty darn good.



4 tbs unsalted butter
¾ cup brown sugar
1 tsp salt
2 cups whole milk
1 1/2 cups heavy cream
1 tsp vanilla extract
5 egg yolks
1/2 cup white sugar
Roughly 1 cup toasted pecan halves

In a medium saucepan over medium heat, add the butter and brown sugar. Stir together until it’s all melted together, about 4 minutes. Add the salt and shut off the heat. Add in the milk, 1 cup cream, and vanilla; stir to combine, turn the heat back on to medium-low, and scald the dairy (bring it almost to a boil, but don’t let it boil).
Meanwhile, in a bowl, whisk together the egg yolks and white sugar; beat well. Add 1/2 cup of the milk mixture to the egg mixture and whisk constantly. This will temper the yolks so they do not scramble. Now slowly, while whisking, pour the eggs into the saucepan with the cream mixture. Turn the heat to medium and cook, stirring constantly, for about 15 minutes, until the mixture turns to a custard consistency. It should coat the back of a wooden spoon. This is your ice cream base. Pour the base through a strainer into a clean bowl and refrigerate until chilled, about 2 hours. You can speed along this process with an ice bath. Give it a stir occasionally to avoid getting a film on top.
When it’s chilled, stir in the remaining 1/2 cup heavy cream, then pour it into your ice cream maker and churn according to manufacturer’s instructions. Mine calls for 25 minutes. In the last five minutes of churning, add the pecans. When it’s done, put the ice cream into the freezer for at least 2 hours to firm up. This makes about a quart.