Archive | Custard RSS feed for this section

Vanilla Bean Ice Cream with Salted Caramel and Chocolate Covered Potato Chips

2 Feb

“The old believe everything; the middle aged suspect everything; the young know everything.” ~ Oscar Wilde

Signature Ice Cream - coming right up!

This ice cream is sinful. Not normal. Insanely good. So good, in fact, that it’s topping my leader board and becoming a 365scoops signature flavor.

As you all know, it’s birthday week at 365scoops and I’ve had the distinct pleasure of making ice creams for a few of my nearest and dearests!  I served this flavor on Sunday at Baby S’s first birthday party and all her cool family and friends loved it. So much so, in fact, that her grandfather told me “In my rolodex, 365scoops is listed as #1 under ice cream.” Hilarious! Not to sound like a moron but who uses a rolodex anymore? Too funny!

Needless to say, all the little yentas loved this flavor. In fact, they requested that this become a Signature Flavor for 365scoops. So, your wishes are my command!

Behold, the power of salty and sweet!

This flavor is perfect for anyone with a brain who loves the combination of salty and sweet. The rich vanilla bean ice cream is a great backdrop for the salty yet sweet caramel swirl (heavenly) and the chunks of chocolate covered potato chips. Coming from someone who usually prefers chocolate-based ice creams, this vanilla bean was so creamy and perfect that you should RUN don’t walk to make this flavor at home. Enjoy!

Signature Flavor: Vanilla Bean Ice Cream with Salted Caramel and Chocolate Covered Potato Chips

Flavor created by 365scoops; vanilla ice cream adapted from David Lebovitz’s The Perfect Scoop; Salted Caramel from Smitten Kitchen

Swirling in the vanilla bean paste

Ingredients: Ice Cream

3 cups half-and-half

3 egg yolks

3/4 cup sugar

1 tbs vanilla bean paste

1 tsp vanilla extract

Salted caramel (recipe below)

1 cup chopped (in big pieces!) Trader Joe’s chocolate covered potato chips

Sugar browning, ever so slowly

Ingredients: Salted Caramel

1/2 cup granulated sugar
3 tablespoons unsalted butter
A few grinds of sea salt
1/3 cup heavy cream

Method: Salted Caramel

Melt the sugar over medium to moderately high heat in a larger pot than you think you’ll need–at least two quarts, whisking or stirring the sugar as it melts to ensure it heats evenly. Cook the liquefied sugar to a nice copper color.

Starting to caramelize

Add the sea salt and butter and stir until the butter melts. Lower the heat and slowly drizzle in the heavy cream, whisking the whole time. The sauce will foam and hiss; just ignore it and whisk until the sauce is smooth. Taste it and if you think it needs more sea salt, grind in a bit more. Set aside until needed. This can be stored in the refrigerator for up to a week, but you’ll be using it all in this outstanding ice cream!

Adding in the butter and it foams up

Method: Ice Cream

In a saucepan heat the half-and-half until small bubbles form around the sides. Set aside. While the mixture is heating, whisk together three egg yolks and sugar in a large heat-proof bowl until the mixture thickens and turns a pale yellow. Temper the eggs by slowly pouring in the heated half-and-half and whisking together. Pour this mixture back into the saucepan, add in the vanilla bean paste and vanilla extract. Heat the mixture until it reaches 175 degrees or is thick enough to coat the back of a wooden spoon. Let cool completely before refrigerating for 1-2 hours.

Look at that beautiful salted caramel!

The Great Assembly

Once the ice cream is chilled, pour into the base of an ice cream maker and churn according to the manufacturer’s instructions. Approximately 5 minutes before the mixture is done churning pour in the chocolate covered potato chips (make sure they are pretty good sized chunks).  Once done churning you’ll need to assemble the ice cream with the salted caramel swirl. Scoop 2 tbs of caramel on the bottom of the freezer safe container. Layer with a hefty scoop of ice cream. Repeat, until you fill the container, each time digging the spoon to the base of the ice cream and swirly very gently so that the caramel swirls throughout the ice cream. Top with a few extra potato chips for good measure and return to the freezer to harden. When you’re ready to eat it, grab and spoon and dive in straight from the container. No need for a bowl on this one.

Dig in!

The Verdict: Considering my peeps said to make this a signature flavor, I think that speaks for itself! In the words of Rachel Ray, Yum-O! Happy Birthday Baby S. I hope you enjoyed it too!

Advertisements

White Chocolate Chip Cookie Dough Ice Cream

31 Jan

Plain old yum!

“Handmade presents are scary because they reveal that you have too much free time.” ~ Doug Coupland

Uh oh. That doesn’t bode well for me.

When I was a little girl I lived for crafting projects. In fact, I watched the infomercial station ad nauseum and learned more about cleaning products, pet de-licing and hair accessories than any other child of the ’80s. I’m not quite sure why it was so mesmerizing to watch this station but truth be told, I loved it. Come to think of it, I was probably the ideal customer for QVC: impressionable, gullible, and plan old naive! Every time the infomercial would end, a very convincing voice would announce “buy now and we’ll throw in two extra mops for the price of one” or my personal favorite “buy now for seven easy payments of $19.99”. Well something about that “buy now” voice really stressed me out. How could I miss out on the opportunity to get the world’s best mop plus two more, for free! And even better, payment was easy! Upon hearing these amazing deals I’d scream “Mom!!!!! Come quick!” and you know what she would do? She’d rush so fast into the family room you’d think someone was hurt. It worked like a charm every single time. Once I had her at my mercy I’d politely ask for her credit card so that I could order said product. I’d have the phone in hand, already having dialed the 1-800 number in hopes of beating some of the other suckers to this deal. Let  me tell you something – it never worked. My mother was too damn smart. I never got the magic bullet, or the knives that cut pennies, or even the goo-gone. Poor. Deprived. Child.

Sifting cocoa powder is a must!

And then, one day, an iron-on transfer art project appeared on QVC. Hmmm, crafty, affordable, and educational. Mom might actually fall for this one. Bless her little soul, because after screaming the obligatory “Mom!!! Come quick!” she actually took out her credit card and purchased that amazing item for me. Well, I waited with bated breath for two, long, dreadful weeks until the iron-on transfer art project came in the mail. And when it did, you know what I did? I made every friend I knew her own set of sheets and pillow cases as a birthday gift. That’s right. I cut out fruits from the colorful iron-on transfers and made cornucopias on each and every pillow case. Boy was I cool. That was the ’90s for you…Truth is, I still have those sheets, and not to toot my own horn, but they’re pretty damn awesome.

And thus began my love affair with hand-made gifts.

Flour and cocoa next to the butter right before added together

Now that 365scoops is in the mix, it follows that for a friend’s birthday, rather than making iron-on transfer presents (you know you want one!) I make ice cream instead. Well, this week is no different. It’s birthday week and in honor of two special friends (one turned 29, the other turned 1) I am making loads of ice cream.  For my “big girl friend”, a college roommate and all-time rockstar of a friend, I made this very special white chocolate chip cookie dough ice cream. It was sinful. Thank heavens not all of it fit in the container and I was able to save some for myself.

These cookies happen to be a personal favorite. Something about the chewy chocolate cookies with white chocolate chips is just perfect. Now think about swirling that into chocolate ice cream. Have you died and gone to calorie heaven? I have!

Creaming the butter, eggs, and two kinds of sugar

White Chocolate Chip Cookie Dough Ice Cream

Ice cream created by 365scoops; cookies from Nestle Toll House Recipe

Cookie Ingredients

A Nestle Toll House Recipe

2 1/4 cups all-purpose flour

2/3 cup NESTLE® TOLL HOUSE® Baking Cocoa

1 teaspoon baking soda

1/4 teaspoon salt

1 cup butter or margarine, softened

3/4 cup granulated sugar

2/3 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

1 (12 oz) package White Chocolate Morsels

Adding in the delicious white chocolate chips

Cookie Method

Preheat oven to 350 degrees F.

Combine flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in morsels.

To make full size cookies (i.e. normal size) take approximate 1-2tbs of mixture, roll into a ball and place on an ungreased baking sheet. Do not flatten.

Bake for 8-9 minutes (I like them slightly under cooked and gooey). Remove from oven, tap the cookie sheet so that the cookies flatten slightly and then cool.

Mini cookie balls right before baking

To make mini cookies (which I did for the cookie dough) roll small little balls (approximately 20), place on an ungreased cookie sheet, and bake for 3-4 minutes. Let cool completely. Use the mini cookies for the ice cream, and the full-size cookies for garnish or ice cream sandwich making.

Ice Cream Ingredients

3 cups half-and-half

3 egg yolks

3/4 cup sugar

1/4 cup semi sweet chocolate chips

1 oz unsweetened chocolate, chopped into small pieces

1/4 cup Dutch processed cocoa powder, sifted

Two trays of mini cookies...some of those may have disappeared!

Ice Cream Method

Sift the cocoa into a bowl. Pour in the chocolate chips and the chopped unsweetened chocolate.  Set aside.

Pour the half-and-half into a medium saucepan and heat until steam begins rising (but it’s not boiling). Once heated, pour in the triple chocolate mixture whisking vigorously until the chocolate is well-mixed and entirely melted. Continue heating the chocolate milk mixture until small bubbles begin to form around the edges. Set aside.

Three types of chocolates mixed together

Whisk together the three egg yolks in a large heat-proof bowl, slowly adding in the sugar until the mixture thickens and turns pale yellow. To temper the eggs slowly pour in the chocolate mixture and whisk into the egg mixture. Pour back into a medium saucepan and heat until the mixture reaches 175 degrees or is thick enough to coat the back of a spatula. Remove from heat, cool thoroughly and then refrigerate for 1-2 hours.

Triple chocolate swirled into the half-and-half

When you are ready to churn pour into the base of an ice cream maker and churn according to manufacturer’s instructions. Approximately 5 minutes before the ice cream is done, pour in the mini cookies (approximately 20 pieces, each one broken in half) and let it finish churning. Transfer to a freezer safe container and let freeze for 2 hours before serving.  Enjoy!

Hot off the press!

The Verdict: According to the birthday girl aka the college roomie, aka the all around great gal, it was damn good. In fact, I brought this flavor to her birthday party and the party animals loved it too. Lucky for me I had some extra that didn’t fit into the container so I’m noshing on it right now! Go ahead, try this one yourself. I promise you’ll love it. Happy Birthday!

Happy Birthday Ice Cream Treat!

Caramelized Banana Ice Cream

17 Jan

“I want to sit down, and I want to laugh. Nothing works better for me than watching somebody slip on a banana peel. “~ Diane Lane

Caramelized Banana Ice Cream

To say that I hate bananas is a gross understatement. For those of you who know me, you know that I loathe bananas. I despise bananas. I am utterly repulsed by bananas. They smell. The consistency is disgusting. And the sound they make when people eat them? Uch. Fuggedaboutit. And what’s worse? A rotten banana.

Each year for The Husband’s birthday I make him chocolate chip banana bread. It’s a labor of love. I pinch my nose the entire time while baking it, and each time, he calls me a baby. I swear that I am allergic to bananas. In fact, sometimes I tell people that I have a very serious banana allergy just so that I don’t have to explain that I actually dislike bananas.

This year, The Husband turned the big 3o. I’ve been prepping myself for this day for years and as his “much younger wife” it’s my duty to remind him, day in and day out, just how old he has become (and just how young I remain!) As a special treat for his birthday I decided to make an outrageous triple-layer chocolate peanut butter cake (it was breathtaking!) with none other than…drumroll please…banana ice cream.

Now that’s love!

Two rotten bananas + two fresh bananas = gross!

To make this banana ice cream I used two uber-rotten bananas, and two fresh ones. The combination was perfect, and really mimicked the taste of banana bread. (Or so I’ve been told — this is actually the first ice cream that I have not tasted, so technically I cannot vouch for it’s quality). To further enhance the banana flavor I caramelized the bananas first – and again, I’ve been told by the royal taste-testers that this was well worth it. While I’d love to add my own personal opinion of this ice cream, I will never, ever taste it. Mark my word. You’ll just have to trust The Husband and our friends who ate this ice cream. They seemed to like it, a lot, and I think you will too.

Caramelized Banana Ice Cream

Adapted from Brown Eyed Baker and David Lebovitz

Bananas smothered in brown sugar and butter

Ingredients

2 yellow bananas

2 brown bananas

1/4 cup brown sugar

1 tbs butter

1 1/2 cups cream

1 1/2 cups whole milk

1/2 cup sugar

3 egg yolks

1 tsp vanilla

Method

Caramelized bananas

Cut the four bananas into small discs. The very ripe bananas will not cut as cleanly, that’s fine, just break into small pieces. Line a baking sheet with parchment paper and place the bananas in it. Sprinkle with brown sugar and chopped butter. Toss well with hands and bake for 35-40 minutes until the bananas get very soft and begin to roast and caramelize.

While the bananas are cooking combine the cream, whole milk, and vanilla in a medium saucepan. Whisk until small bubbles begin to form around the edges. Remove from heat and set aside.

Whisk together the three egg yolks, slowly adding in the white sugar until the egg yolks thicken and become pale yellow. Slowly temper the eggs by pouring the hot milk mixture into the egg mixture, stirring in between each pour.

At this point, the bananas should be done roasting. Remove them from the oven and set aside.

Tempering the eggs

Pour the egg/milk mixture back into the medium saucepan and heat until it reaches 170 degrees and the eggs are fully cooked. If you don’t have a candy thermometer the mixture is cooked when it is thick enough to coat the back of a spatula or wooden spoon.

Next, add the bananas into the milk mixture. Stir thoroughly to break up the small banana pieces. Transfer to a blender and puree until the mixture is smooth. Let the banana ice cream base chill completely before refrigerating for at least two hours.

Mixing in the bananas before pureeing in the blender

Transfer the fully chilled mixture into the base of an ice cream maker, and churn according to the manufacturer’s instructions, approximately 20 minutes. When it’s done, freeze for at least 2 hours to firm up, or enjoy “soft serve” straight out of the machine.

The Verdict:  I asked The Husband what to write here – after all, I never tasted this flavor, so how could I know. In his words, “this $hit is bananas, B-A-N-A-N-A-S”. Enjoy!

They say it's delicious...

Jelly Doughnut Ice Cream

15 Dec

“Put on your yalmulka, here comes Hanukkah 
Its so much fun-akkah to celebrate Hanukkah, 

Hanukkah is the festival of lights, 
Instead of one day of presents, we have eight crazy nights. ” ~ Adam Sandler

Jelly Doughnut Ice Cream

Let me be clear about one thing before I go any further. I almost feel like this is confessional: I have never fried anything, and so I had absolutely no idea what to expect. This is coming from a girl who, though she loves herself a good dessert, was never, ever allowed to eat anything fried. In fact, the only way we were ever able to convince my mom to let us eat a doughnut was to tell her that it was a cinnamon bun (nevermind that it was deep fried and glazed!). Talk about pulling a fast one on her. Scarfing down those “cinnamon buns” was a blast. It felt so good. So rebellious. So child-like.

Enter the sufganiya. Many of my ice cream recipes pay homage to my childhood days, but this one, ah this golden, cinnamon sugar coated bundle of goodness, reminds me so much of Chanukkah that I get giddy like a little school girl just thinking about it. Maybe if I tap my heels together three times some presents will show up at my door! Wishful thinking.

Back to these sufganiyot. The Hebrew word for sufganiya derived from the word for sponge (sfog), is supposed to describe the texture of a sufganiya which is somewhat similar to a sponge. I like to tell myself that because the texture is like a sponge (which I think is airy, not fried and fatty!) a sufganiya is completely healthy. And when injected with raspberry preserves, even healthier!

Look what I made -- the jelly doughnut itself!

During Chanukkah in Israel, one famous bakery alone purportedly makes 250,000 sufganiyot. I made 20 and it took me a half day. To make 250,000 I’d have to make 12,500 batches, which would take me 6,250 days or 17 years. No thanks!

This time of year, when all I do is eat sweets, I try to refrain from thinking about how unhealthy it is and instead think about the significance of these doughnuts. On Chanukkah we eat these golden delicious sufganiyot because they are fried in oil, which helps to remind us of one of the miracles of Chanukkah. When the Maccabees were fighting the Greeks, they only found enough oil to light the Temple Menorah for one night. But, in a twist of fate, the oil lasted for eight nights, the exact length of Chanukkah.  In fact, the name “Chanukkah” derives from the Hebrew verb meaning “to dedicate”. On Chanukkah, the Jews regained control of Jerusalem and rededicated the Temple.

So, to toast that small miracle, let’s chow down on some delicious Sufganiyot Ice Cream. Enjoy!

Sufganiyot Ice Cream

Idea created by 365scoops

Doughnuts adapted from Martha Stewart and Vanilla Ice Cream adapted from David Lebovitz

Ingredients

 

Make a well in the flour and add in the wet ingredients

For the Sufganiyot

2 tablespoons active dry yeast
1/2 cup warm water (100 degrees to 110 degrees)
1/4 cup plus 1 teaspoon sugar, plus more for rolling
2 1/2 cups all-purpose flour, plus more for dusting
2 large eggs
2 tablespoons unsalted butter, room temperature
2 teaspoons salt
3 cups vegetable oil, plus more for bowl
1 cup seedless raspberry jam

Additional cinnamon and sugar for dusting

 

 

Rolling out the doughnut dough

For the Vanilla Bean Ice Cream

1 cup whole milk

2 cups half-and-half

3/4 cup sugar

3 egg yolks

1 tbs vanilla bean paste

3/4 tsp vanilla extract

 

Cutting the doughnut rounds

For the Raspberry Sauce

1- 12oz bag of frozen raspberries

1 tbs raspberry vodka

3 tbs sugar

Method

For this recipe, patience is a must! This is a multi-step process but trust me, it’s worth it. (Note: this recipe can be made over 2 days if you don’t have an entire Sunday afternoon as I did!)

First, make the vanilla ice cream base. In a small saucepan heat together the milk, 1 cup half-and-half, sugar and the vanilla bean paste until small bubbles form around the edges.

Frying up the first batch (before flipping)

While the mixture is warming, whisk together three egg yolks. Pour the milk mixture into the egg yolks very slowly, stirring between each pour. Scrape the bottom of the bowl to make sure you get all the vanilla bean paste, and pour back into the saucepan. Heat until the mixture reaches 170 degrees F. If you don’t have a thermometer heat until the mixture is thick enough to coat the back of a spatula or a wooden spoon.

Golden brown doughnuts, immediately before removing from the hot oil

Once ready, pour over a fine mesh strainer into a clean bowl (it’s important to strain this ice cream because inevitably small little curdles will form from heating the egg and milk, and trust me, you don’t want those in your ice cream!). Once strained, slowly stir in the remaining cup of half-and-half and the vanilla extract.

Let the mixture cool completely before refrigerating for at least 2 hours or overnight.

Just after being rolled in cinnamon sugar and filled with raspberry jam, these doughnuts are ready to be chopped and swirled into ice cream

Next, it’s time to make the sufganiyot! This, my friends, is a labor of love. In a small bowl, combine yeast, warm water, and 1 teaspoon sugar. Set aside until foamy, about 10 minutes.

Place flour in a large bowl. Make a well in the center; add eggs, yeast mixture, 1/4 cup sugar, butter, and salt. Using a wooden spoon, stir until a sticky dough forms. On a well-floured work surface, knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour if necessary). Place in an oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours.

While the ice cream mixture is cooling, and the sufganiyot are rising, make the raspberry sauce. Pour the bag of frozen raspberries into a small saucepan, and mix until heated.

Making the raspberry sauce

The raspberries will turn to mush (which is what you want). Stir in the sugar and vodka and let the mixture heat for 2-4 minutes. Remove from the heat, and strain through a fine mesh strainer. Discard the seeds, and keep the smooth raspberry sauce. Set aside.

Next, it’s time to form and fry the donuts. On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 2 1/2-inch-round cutter or drinking glass , cut 20 rounds. Cover with plastic wrap; let rise 15 minutes.

Adding vanilla to the ice cream base

In medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370 degrees. Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 10-20 seconds on each side. Turn doughnuts over; fry until golden on other side, another 10-20 seconds. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in cinnamon sugar while warm. Fry all dough, and roll in the cinnamon sugar mixture.

Chopped up doughnuts right before they go into the ice cream maker!

This part of the process takes a little getting used to. Inevitably your first few doughnuts will burn. Don’t stress, you will have plenty more. I noticed that by the time I put 3-4 doughnuts into the hot oil, it was time to flip them, and once they were flipped, it was time to remove them! Hard to keep up with it! If the doughnuts look burnt, chances are, they’re totally fine, just slightly darker than you may have wanted. Don’t worry, they still taste delicious! Also, it’s very important to douse the doughnuts in the cinnamon sugar immediately after frying, otherwise it won’t stick.

The layered ice cream, right out of the ice cream maker

Once you’re done frying all the doughnuts you’ll want to fill them with jam. Since I didn’t have a pastry bag or a #4 tip I used a ziploc bag with a tiny whole cut out. I wouldn’t recommend this, so if you can, head over to Michael’s Craft Shop or a baking store and buy a pastry bag and a #4 tip. It’s much easier!

Fill a pastry bag fitted with a #4 tip with jam. Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts.

Almost done…

Take a bite of that!

Now it’s time for the great assembly! Pour the ice cream mixture into the base of your ice cream maker and churn according to the manufacturer’s instructions. While churning, chop up 6 doughnuts into small pieces. Approximately 5 minutes before the mixture is done churning add the sufganiyot pieces and let it mix thoroughly.

Drizzle a few tablespoons of raspberry sauce on the bottom of a freezer safe container. Add a few scoops of ice cream. Cover with more raspberry sauce and repeat process until you’ve layered the ice cream and raspberry sauce. Drizzle a bit more raspberry sauce on top and cover. Transfer to the freezer for at least 2 hours before serving. You will have leftover raspberry sauce, which I advise saving for garnish!

Jelly doughnut ice cream, with a side of jelly doughnut. Yum.

When you’re ready to eat, scoop 1-2 heaps of ice cream into a bowl (you’ll notice there is a beautiful raspberry marble!) and drizzle with raspberry sauce on top. Enjoy!

The Verdict: Taim me’od! (very tasty!) This is a perfect treat for the holiday season. In fact, so tasty that I recommend sharing it with friends (like I did) or else you may gobble the whole thing up! Enjoy this fun take on an old classic and Happy Chanukkah!

 


Gluten Free Coffee Oreo Ice Cream

12 Dec

“All the coffee in Columbia wouldn’t make me a morning person.” ~ Unknown

Coffee Oreo. Totally delicious.

Amen to that. I used to think that I was a morning person. Who the hell am I kidding? I am delusional, irritable and flat out cranky in the morning. Don’t even try talking to me if I haven’t slept the night before. You will regret it. I always thought that when I “grew up” I wouldn’t need sleep as much. Au contraire, mon frère! When left to my own devices on the weekend I can sleep until 1pm. And I do. Regularly. Recently someone asked me to go to the gym at 11am on Sunday. Nope, I’ll still be sleeping. The person looked at me like I had 2 heads. Why is that so hard to comprehend?

This ice cream flavor pays homage to my favorite flavor ever: coffee oreo at JP Licks. In fact, coffee oreo yogurt was the first flavor I ever made at 365scoops. This time, however, it’s gluten free!

Look at those cute little Oreos!

Usually I’m not a fan of imitation anything. Fake sugar, no thanks. Fake cheese, eh. Fake milk, hell no. Up until recently I may have even turned my nose up at “fake” oreos as well. Not this time! I was on a mission to make coffee oreo ice cream as a special treat for my gluten-free best friend. In fact, it’s been one year since she started the G-Free diet and it’s going swimmingly! Coffee Oreo used to be her favorite flavor, but those dang oreos are loaded with so much gluten that she can no longer eat them.

Milk, coffee and sugar. Nothing wrong with that!

Lucky for me, an awesome store recently opened in my ‘hood called G-Free NYC and as a result, I was able to make this fabulous ice cream treat just for her!

So, take a spoonful of this sinful G-free coffee oreo ice cream. Trust me, it’s the perfect way to start your Monday morning (some people drink coffee, I eat coffee ice cream!)

Gluten Free Coffee Oreo Ice Cream

Ingredients

3 cups half-and-half

3 egg yolks

3/4 cup sugar

3 1/2 tbs good quality instant coffee (funny enough, I used Maxwell House)

1 1/4 cups chopped Gluten Free Oreos

1/4 tsp ground coffee (I used Cafe Du Monde Coffee and Chicory)

1 tbs Kahlua

Adding the kahlua and instant ground coffee

Method

In a medium saucepan heat 2 cups of half-and-half, the sugar and the instant coffee until bubbles begin to form around the edges. Remove from heat.

Whisk together the three egg yolks, and slowly pour the coffee+milk mixture over the eggs. Stir well.

Pour the mixture back into the medium saucepan, add the kahlua, and heat until it reaches 170 degrees F. If you don’t have a thermometer, it should be thick enough to coat the back of a spatula or wooden spoon. Remove from heat immediately and pour into a heat-proof mixing bowl. Add the last cup of half-and-half and the 1/4 tsp of ground coffee and stir well. Cool completely before refrigerating for at least 2 hours.

Chopped up and ready to go!

Once ready to churn, pour into the base of an ice cream maker and freeze according to the manufacturer’s instructions. While the ice cream is churning chop 1 1/4 cup Oreos and set aside. Approximately 5 minutes before the mixture is done churning  pour in the Oreos and let mix thoroughly. Transfer to a freezer safe container and freeze for 2 hours before enjoying.

Up close and personal. Look at those nice oreo chunks!

The Verdict: Unbelievable! I don’t want to sound like I’m speaking in hyperboles here, but honestly this stuff is good. Real good. Something about those G-Free Oreos enables them to retain their crunch — and the combination of cookie and oreo is, simply put, delectable! I highly recommend making this flavor, even if you aren’t G-free.

Cappuccino Truffle Ice Cream

6 Dec

“There are four basic food groups: milk chocolate, dark chocolate, white chocolate and chocolate truffles.” ~ Unknown

The final scoop, delicious!

I think the fifth basic food group is ice cream, but who’s counting?

I love coffee. I love chocolate. These truffles are the perfect marriage of both. They are silky smooth, just sweet enough to satiate your sweet tooth, but not too sweet that you feel disgusting after eating one. Or two. Or three. Ok who’s counting? (No judging please). Each truffle is meticulously dusted in coffee so that when you open the bag you get a really nice whiff of good quality coffee, and then boom. Chocolate. They’re just delicious.

These truffles were burning a hole in my cabinet. I bought them a few weeks back at the amazing Chocolate Show and have been planning their ice cream debut ever since! Every day I’d walk into my kitchen and these little bundles of joy would stare me in the face saying “eat me” or “make me into ice cream.” I couldn’t resist. I have no self control. And then this flavor came to me.

Let me be very clear right here: If you get easily addicted, please do not try making this ice cream. Everything will spiral out of control. You will stand in the kitchen with your head perched in the freezer, spoon in hand, mouth full of ice cream, wondering how the hell you got there. It’s not a pretty picture.

Truffles galore!

But, if you’re willing to take that risk (and everyone should live on the edge once in a while!) go ahead and make this ice cream. You’ll thank me later.

Cappuccino Truffle Ice Cream

Adapted very loosely from the Chocolate Gourmand

Ingredients

1 cup heavy cream

1 cup half-and-half

1 cup whole milk

3 egg yolks

3/4 cup sugar

2 1/2 tbs cocoa powder (sifted)

3 tbs instant coffee

1/4-1/2 tsp ground cinnamon

1 cinnamon stick

2 tbs Kahlua

15 Cappuccino Truffettes de France , chopped

Cocoa and milk, before the coffee and cinnamon are added

Method

In a saucepan mix the cream, half-and-half, milk, cocoa powder, coffee, ground cinnamon and cinnamon stick. Warm until small bubbles begin to form around the edges and remove from heat.

Meanwhile, whisk together the three egg yolks, adding sugar slowly until the mixture thickens and turns a pale yellow.

Temper the eggs by pouring the hot milk, cocoa, chocolate mixture slowly into the egg yolk and sugar mixture. Whisk until thoroughly blended. Pour back into the saucepan and warm until it reaches 170-175 degrees, or until it is thick enough to coat the back of a spatula. Remove from heat, and add in the Kahlua. Cool completely before refrigerating for at least 2 hours.

Once fully chilled, remove the cinnamon stick and pour into the bowl of an ice cream maker. Churn according to the manufacturer’s instructions.

The cinnamon stick and ground cinnamon are the secret ingredients in this cappuccino ice cream

While the mixture is churning, pop 15 truffles into the freezer for 10 minutes. Remove and chop into small pieces. Five minutes before the mixture is done churning add in the truffle pieces. One finished churning transfer to a freezer-safe container and freeze for at least 2 hours before serving.

Note: Because this ice cream is made with alcohol, it will be much softer than others even after fully churned. Don’t worry, once it freezes for a few hours it will harden – though it will never be as firm as alcohol-free ice cream. Personally, I prefer the consistency of alcohol-infused ice cream – it’s truly so creamy!

The Verdict: In my humblest opinion, this cappuccino ice cream is incredible. Adding the alcohol to this ice cream was a great move, as it created an incredibly creamy consistency. I’m a texture and flavor girl and this passes both tests with flying colors! Bold cappuccino flavor, with a subtle cinnamon and coffee taste coupled with chocolate truffle chunks. What more could a girl ask for? Enjoy!

Up close and personal: Cappuccino Truffle Ice Cream

Spiced Pumpkin Ice Cream with Bourbon-Candied Pecans

21 Nov

The finished product!

In honor of Thanksgiving I was invited to write a piece on JCarrot’s blog, entitled “For Turkey Day, Try Pumpkin Ice Cream“. Below is an excerpt from that piece:

With Thanksgiving around the corner I have a one-track mind: pumpkin. Pumpkin lattes, pumpkin spice cake, pumpkin soup, pumpkin muffins and pumpkin ice cream. I’ve eaten all that in the past week. Do I have an addiction? Probably, but I’m okay with that.

For me, Thanksgiving is all about self-reflection and food. Originally intended to celebrate our freedom and to give thanks for a good harvest, Thanksgiving has morphed into a time when we gorge ourselves on foods, and spend time curled up on the sofa afterwards paying for it! Luckily, during this holiday pumpkin takes center stage.

Read more here to see the scrumptious recipe!