mini magic shell ice cream cones

I have taken a break from blogging to spend the summer with my family.  It has been great enjoying the sun and surf in Newport Beach.  I have still been in the kitchen but, it is nice to cook and bake without the worry of photographing and writing.  I have been pondering if blogging is something I really have the time and desire to continue.  As much as I want to throw in the towel I have used my blog so much this summer looking up past dishes and baked goods.  The reason I started this blog was to capture recipes our family enjoyed and those I wanted to make again. Along the journey I lost myself down some trail of sugar, butter and chocolate.  I stopped making what we loved and started pumping my family with an excessive amount of treats.  I have regained balance and inspiration in the kitchen.  There is no better time then Secret Recipe Club time to dive back in.  This month I was assigned Growing Up Gabel. The author Camille (I love that name!) is a mother extraordinaire.  She manages time to blog, craft, home school, and raise a family.  I had so much fun reading each section of her blog.  This summer I have been focusing on the family so, when I saw Camille's recipe for homemade magic shell I knew this was a kitchen adventure I could include the kids in.  I can not believe how easy and fun this was.  The kids had so much fun dipping, covering the cones in sprinkles and eating them.  Enjoy!

mini magic shell ice cream cones
adapted: growing up gabel

ingredients

1 1/4 cups chocolate chips
1/2 cup coconut oil
1 pint of homemade vanilla ice cream
mini cones

Prepare ice cream.  Fill mini cones to top edge of cone with ice cream.  Pack ice cream in cone and return to freezer for 30 minutes.  Place one scoop of ice cream on top of each cone and return to freezer for 30 minutes. 

While mini cones are getting firm in the freezer prepare the magic shell.
Combine chips and oil in a small pot.  Melt over low heat.  Allow to cool to room temperature before using on ice cream (or it will melt the ice cream).

Remove mini cones from freezer and dip into the magic shell.  Quickly cover in sprinkles and return to the freezer until ready to enjoy cones.

Store leftovers in a jar. You may need to re-heat it if your kitchen is below 76 degrees.

banana pudding pops

The kids are still asking for popsicles every day.  You may be thinking popsicles in February what is wrong with this girl.  The weather here is unseasonably warm this winter.  The past two weekends we have spent at the beach.  My kids are wearing SPF 50 and I actually have a little sunburn on my back.  Crazy but, incredibly amazing.  The kids loved the orange pudding pops but, in my effort to reduce the processed food I looked for another way to achieve a pudding pop with out pudding mix and cool whip.  They may have actually liked these even more which is a win for all of us.  Perfect southern California winter treat for an afternoon snack or dessert.

banana pudding pop
adapted: eating well

ingredients
1/3 cup light brown sugar
2 tablespoons cornstarch
pinch of salt
2 cups milk
2 teaspoons vanilla extract
2 cups diced bananas, (~ 2 large)
6 ounces greek honey yogurt
10 animal cookies or nilla wafers crushed into small pieces

Whisk sugar, cornstarch and salt in a large saucepan. Add milk and whisk until combined. Bring to a boil over medium heat, whisking occasionally. Boil, whisking constantly, for 1 minute. Remove from the heat and stir in vanilla.  Allow mixture to cool slightly.

Put about the pudding in a blender and add bananas and yogurt. Process until smooth.  Stir the crushed cookies into the pudding mixture.  Divide the mixture among freezer-pop molds. Freeze until firm ~6 hours.

orange dream pudding pops

When 3 pounds of oranges arrived in my CSA box this week I knew I would have to motivate myself with 2012 blog goal #3 (use CSA box ingredients more creatively).  I am the only person in this house that eats oranges and while I really do like them 3 pounds is a lot for even this girl.  The crazy warm winter days that we have been enjoying has been prompting Carter to constantly request popsicles.  I started googling orange sherbet but, then I had an 80s flashback of pudding pops.  I loved pudding pops and can vividly remember that thin layer of ice that encased the pop.  Once you cracked the ice layer the most creamy center was right beneath.  They were delicious.  I had all of the ingredients to whip together orange dream pudding pops.  Carter and I squeezed the oranges and got mixing.  The results were fantastic.  There is no thin icy layer but, the pop is just as creamy as I remember.  These pops must really evoke dreams because Carter woke up the next day and said "mommy I had a dream last night that you let me eat two pudding pops".  True sweet dreams.

orange dream pudding pops
adapted: glutenfreefive

1 large box instant vanilla pudding
8 ounces vanilla yogurt
1 1/2 cup milk
1 1/2 cup fresh squeezed orange juice
8 ounces cool whip, thawed

In a blender combine pudding, yogurt, juice and milk and blend until combined. Fold in cool whip and pour into popsicle molds and freeze for 5 hours or until firm.

peanut butter cup ice cream cake

Five.  I had no idea what new changes five was going to bring to my sweet boy.  He has an opinion now.  No longer does he want to let mom decide what is best for him.  He wants to assert his own opinion.  He will listen to mom and then choose pretty much the exact opposite of what mom was suggesting.  This new opinion first popped up while we were discussing Halloween costumes.  We flipped through one of the 50 Halloween catalogs we got in the mail.  I was suggesting all sorts of cool costumes but, he kept coming back to wolf.  OK wolf I can work with that.  I earmarked the wolf in a catalog and my mind was spinning.   I had sister in a little red riding hood outfit and brother in a cute furry wolf.  This was going to be so cute.  I showed Carter this wolf before placing the order and he shrieked "no mom not that wolf I want to be the blood wolf".  Ummm I am sorry a what?  He quickly flips past the cute wolf to this ugly disgusting werewolf with blood dripping off the fangs.  I explain that he can not wear this to school for the parade.  Does not phase him.  He wants the blood wolf.  We now have a blood wolf costume.  What happened to my cute spider, my friendly bat or the lovable alligator?  How did we go from cute spider to blood wolf in a year?  It breaks my heart.  As I was still trying to put the pieces of my heart back together and bake his traditional snickerdoodle cake he tells me that he no longer wants a snickerdoodle cake he wants an ice cream cake.  We do snickerdoodle for his birthday not ice cream.  I go into trying to sway mode and I get no where.  He wants a chocolate ice cream cake with peanut butter cup ice cream.  Ice cream cake I can deal with.  I don't like change but, ice cream cake (this good) I can deal with.  Blood wolf I can not deal with.  I have a feeling I am going to lose a lot of blood wolf battles this year.

peanut butter cup ice cream cake

adapted/inspired: betty crocker

cake:

1 1/2  cups  all-purpose flour
1 cup sugar
1/4 cup unsweetened baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 teaspoon white vinegar
1 teaspoon vanilla 

Heat oven to 350ºF. 

Grease bottom and side of 9" springform pan.  In large bowl, mix flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Stir vigorously about 1 minute or until well blended. Immediately pour into pan.

Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.

 

marshmallow creme hot fudge sauce

source: bon appetit

6 ounces semisweet chocolate, chopped
1/2 teaspoon unsweetened cocoa powder
1/4 teaspoon instant espresso or coffee
1/2 cup plus 1 tablespoons heavy cream
2 tablespoons marshmallow creme

Combine chocolate, cocoa powder, and espresso in a large metal bowl. Bring cream just to a simmer in a small saucepan over medium heat; pour over chocolate mixture. Let sit for 30 seconds, then whisk until smooth and glossy. Fold marshmallow creme into chocolate. Let cool, cover, and chill. 

Spread 1 cup fudge topping over cake; freeze about 1 hour or until topping is firm. 

* Save a small portion  (~1/4 cup)

peanut butter cup ice cream

source: sweet flours

3/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
1 cup heavy whipping cream
1 egg yolk
1 1/2 teaspoons vanilla bean paste
2 cups chopped peanut butter cups

Whisk together first sugar - salt in a large heavy saucepan. Gradually whisk in milk and whipping cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.

Beat egg yolk  until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk mixture. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla bean paste. Cool 1 hour stirring occasionally.
Place plastic wrap directly on cream mixture, and chill 8 to 24 hours.

Pour chilled cream mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. While ice cream is churning cut peanut butter cups into bite size pieces.  Before transferring ice cream to an airtight container for further freezing, fold in peanut butter pieces.

Spread soft ice cream over cake. Freeze about 4 hours or until ice cream is firm.

marshmallow whipped cream

source: sweet flours

1 cup cool whip; thawed

1/2 cup marshmallow fluff

Combine cool whip and marshmallow fluff.  Spread on top of ice cream.

Drizzle with extra fudge sauce and garnish with mini peanut butter cups.

fresh fig ice cream

There is a fact in my house that I continue to fight.  I simply can't accept this truth.  I can't get my head around it.  There are four people living in this house and one of them loves fresh fruit and the other three won't touch it.  They won't touch it raw, cooked, baked, blended, juiced  or pureed.  I have tried it all.  I have tried to be sneaky and they continue to revolt.  I feel as if the mom police are going to arrest me because I am not getting enough fruits into my children.  We went to celebrate Great Grandma's birthday and she has the most amazing fig tree on her property.  This tree is filled with huge ripe gorgeous black mission figs.  The kids had fun picking a tray for me to bring home.  The ice cream maker has been churning almost every other day here so, I thought fig ice cream would be the perfect way to get the family to enjoy figs.  I made the ice cream at night so, no one would see the beautiful figs be cooked down to jam.  I even strained the jam to get the little crunchy fig bits out.  I pulled out all the stops.  In the morning I put the ice cream into the maker and it produced this divine dark purple ice cream.  I gave Carter the spatula as I was scraping out the bowl.  His eyes were wide with excitement.  He took a bite of "purple ice cream" and he said yum as the spatula was in his mouth and before a smile could spread on my face he exclaimed "yuck, yuck yuck!" while spiting and convulsing.  After this display obviously little sister wasn't trying it and hubby responded I hate figs.  There I was left with one and a half pints of decadent fig ice cream all for me.  If you like figs this is excellent and I think it would make a very nice addition to a fancy cheese course dessert drizzled with honey.  Since I can't get my family to eat fruit I know a cheese plate for dessert will not fly either ... a mom can dream.

fresh fig ice cream

source: the perfect scoop

2 lbs fresh black mission figs (~20)
1/2 cup of water
1 lemon
3/4 cup of sugar
1 cup of heavy cream
1/2 teaspoon of freshly squeezed, lemon juice, or more to taste

Remove the hard stem ends from the figs, then cut each fig into 8 pieces. Put the figs in a medium, non-reactive saucepan with the water, and zest the lemon directly into the saucepan. Cover and cook over medium heat, stirring occasionally, for about 8-10 minutes until the figs are tender. Remove the lid, add the sugar and continue to cook until it reaches a jam-like consistency. Remove from the heat and let cool to room temperature. Blend together with cream and lemon juice, chill in the fridge overnight and then put in your ice cream maker per the manufacturer's instructions.

cookie dough ice cream

It is hot here.  The end of the days have been screaming ice cream, sticky hands and smiles like I have never heard before.  It is a happy sound and sight.  Making ice scream is still magic to me.  It is not getting old.  I know you can get fancy but, who has time to be fancy when you are spending all of your free time in the pool splashing and diving for the rocket with the kids?  I am sticking to my cornstarch base vanilla ice cream which is easy but, honestly really creamy and delicious.  To that base I cut up some of the naked cookie dough truffles I had stashed in the freezer.  It was a smart idea.  I knew I was smart.  Hope you enjoy this ice cream and summer as much as we are.  The ice cream is gone and soon so, will be summer.  Is this making anyone else sad?

cookie dough ice cream

source: sweetflours

3/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
1 cup heavy whipping cream
1 egg yolk
1 1/2 teaspoons vanilla bean paste
6 naked and frozen cookie dough truffles

Whisk together first sugar - salt in a large heavy saucepan. Gradually whisk in milk and whipping cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.

Beat egg yolk  until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk mixture. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla bean paste. Cool 1 hour stirring occasionally.
Place plastic wrap directly on cream mixture, and chill 8 to 24 hours.

Pour chilled cream mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. While ice cream is churning cut cookie dough into bite size pieces.  Before transferring ice cream to an airtight container for further freezing, fold in cookie dough pieces.

red velvet ice cream

What do you do when your little baby girl turns two and you bake way too many elmo themed desserts for a group of 13?  You get creative with the left overs.  I really did not need to bake a cake or cupcakes but, I could not get passed Campbell not having a little smash cake with a candle and having something red velvet in honor of my last meal before I went into labor with her. I baked the same red velvet cupcakes I made last year.  I debated cutting the recipe in half but, I am one of those people who fears not having enough food when I invite guests over.  I knew this frosting loving family would be able to mange consuming any sugar left behind.  I stashed 4 cupcakes in the freezer with the intent to add them to a vanilla based ice cream.   I decided on a corn starch base to thicken the ice cream because I was using left overs up, I was lazy and I did not want to be left with 8 egg whites needing a home.  The cream cheese from the base and the frosted cupcakes adds a nice tang to counter the sweet ice cream.  I wish the cake chunks stayed a bit larger but, I think I crumbled them a little too much.  This ice cream helped continue the elmo red theme for a few more days.  My carpet and the kids clothes will be happy not to have any more red colored food for another year.

red velvet ice cream

source: sweetflours

 3/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
1 cup heavy whipping cream
1 egg yolk
4 ounces cream cheese; room temperature
1 1/2 teaspoons vanilla bean paste
4 frosted red velvet cupcakes; frozen

Whisk together first sugar - salt in a large heavy saucepan. Gradually whisk in milk and whipping cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.

Beat egg yolk and cream cheese until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk mixture. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla bean paste. Cool 1 hour stirring occasionally.
Place plastic wrap directly on cream mixture, and chill 8 to 24 hours.

Pour chilled cream mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. While ice cream is churning crumble the 4 frozen cupcakes into big chunks.  Before transferring ice cream to an airtight container for further freezing, fold in crumbled cupcakes.

strawberry cheesecake with graham cracker crust swirl ice cream

I had a HUGE flop in the kitchen this week.  The big disaster ate my beautiful basket of organic strawberries.  There were so many signs that this cake was going to be a disaster but, I refused to listen.  The online reviews were horrid, the new buttermilk had clumps when I poured it, my lemon was gone.  The signs were there but, I pressed on and produced the grossest, pastiest, dense cake. The strawberry flavor was nonexistent or possibly overwhelmed by a gummy flour taste.  It was so bad even the frosting which was very good could not save it.  It went into the trash can.  I could not be defeated.  I got back in the kitchen that night to make something with the rest of my berries.  I was not feeling overly ambitious or excited about doing a ton of dishes.  This ice cream is a lazy version with no egg yolks and no heating involved.  I did add and mix in the graham cracker crust chunks but, only because that is my favorite part of a cheesecake.  This ice cream is easy and best of all it put me back on the board.  I did not let the strawberry layer cake take me down. 

strawberry cheesecake with graham cracker crust swirl ice cream

adapted: gourmet

3/4 pound (1 quart) strawberries
8 ounces softened cream cheese
3/4 cup sugar
1 cup milk
a pinch of salt
1/2 cup heavy cream 

1 cup graham cracker crumbs
1 tablespoon sugar
¼ cup butter, melted

In a bowl, combine the graham cracker crumbs and sugar. Stir in butter. Pat into an small 8x8 ungreased baking pan. Bake at 350° F for 10-15 minutes or until lightly browned. Cool completely on a wire rack. Remove from pan and break into 1 inch pieces.  Save all the crumbs and small bits.

 
To make the ice cream, purée the strawberries with the cream cheese, sugar, milk, and salt. Stir in the heavy cream, chill completely, then freeze in an ice-cream maker. 

In a large freezer proof container, layer the ice cream and graham cracker crust; swirl. Freeze. 

skillet baked chocolate chip cookie

Last week was not a good week for me.  I was hit with a major sinus infection and felt like I had been punched in the face and drained of all energy.  This is not good when you have two family birthdays to celebrate, plans every night of the week and a husband traveling.  Brad was in New Orleans for his birthday but, we could not let his birthday pass without a family dinner.  In my state I needed something that showed LOVE and appeared more time intensive then it actually was. Carter saw a picture of this giant skillet chocolate chip cookie and decided this is what daddy had to have.  It was our big secret all week.  Carter would give hints but, never actually gave it away.  I have to say Carter ... nailed it.  This giant cookie is slightly crisp on the top and sides and the soft center is filled with pockets of warm chocolate.  This must be served warm from the oven with a huge scoop of vanilla ice cream. 

skillet baked chocolate chip cookie

adapted: martha stewart

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1/2 cup sugar
3/4 cup packed light-brown sugar
1 large egg
2 teaspoons pure vanilla extract
1 1/2 cups (~ 9 ounces) semisweet chocolate chunks
vanilla ice cream (recipe below)

Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until mixture is light and fluffy, about 2 minutes. Add egg and vanilla; mix until they are fully incorporated. Add flour mixture, and beat until just combined.

Stir in chocolate chips.

Transfer dough to a 10-inch ovenproof skillet, and press to flatten, covering bottom of pan. Bake until edges are brown and top is golden, 40 to 45 minutes. Don't over bake; it will continue to cook a few minutes out of the oven. Transfer to a wire rack to cool, 15 to 20 minutes. Cut into 8 wedges. Serve warm; top each wedge with a scoop of ice cream and some caramel sauce.

vanilla bean ice cream 

source: the perfect scoop

1 cup whole milk
pinch of salt
3/4 cup sugar
1 vanilla bean, split lengthwise
2 cups heavy cream
5 large egg yolks
1 teaspoon pure vanilla extract


Prepare Ice Cream:


Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour.

To make the ice cream, set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.

In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.

Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.

Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer's instructions.

frozen honey cream

I love going to the farmers market on the weekends but, my family does not seem to enjoy this quite as much.  Boo.  I have found that I can entice or possibly bribe my 4 year old with a visit to the honey stand.  He can taste honey, get a honey stick and get a cute little bear filled with the honey flavor of his choice.  He is a true honey fan.  He recently picked out orange blossom honey in which I used in this beyond easy frozen honey cream.   My kids absolutely LOVED this and it is a great use of extra egg yolks which I always seem to have on hand.   It was gone in a few days.  It has an extremely intense honey flavor which was too much for the hubby but, not either kid.  I like these kind of frozen desserts because a very small portion goes a long way and it is hard to over indulge when it is so sweet and creamy.

frozen honey cream

source: everyday food

• 1 3/4 cups cold heavy cream
• 2/3 cup wildflower or orange blossom honey
• 4 large egg yolks

Directions

1. In a medium bowl, using an electric mixer, beat heavy cream to stiff peaks, then refrigerate. In a small pot, bring honey to a boil over medium-high and cook 2 minutes. In another medium bowl, using mixer, beat egg yolks until pale yellow. With mixer running, add hot honey in a slow, steady stream. Beat on high until mixture has cooled to room temperature, about 5 minutes. With a rubber spatula, fold in whipped cream. Transfer mixture to a 5-by-10-inch loaf pan. Cover with plastic wrap. Freeze until set, 2 hours (or up to 1 week).

grapefruit buttermilk sherbet

My in-laws have a home in palm dessert.  We are super lucky and get to go out and enjoy the sun and pool often.  This time of year the citrus trees in their community are bulging with fruit.  I asked my mother in law if it was ok to pick some fruit.  She said yes, they actually encourage people to pick the food for the local food bank.  That is awesome I said.  I wrangled up the kids, got bags and we took off in the golf cart.  We stopped at the first tangerine tree and started to load up bags.  At the same time a man in a red security golf cart approached and told us it was prohibited to pick the fruit.  What?!?  My four year old Carter thought this security guard was the police and got scared he was going to take me away.  Ever since this day Carter continually asks me if the man in the red cart is going to tell me I am naughty.  LOL.  I could not believe we did not get to the grapefruit trees.  I ate my weight in grapefruits when pregnant with Campbell so, I have not had many in the past 18 months.  I did not want the kids to see me a s a rule breaker but, as soon as dusk hit I sent Brad out to get me some grapefruits.  I think he flashed back to how many I ate while I was pregnant and came back with two enormous bags of red grapefruits.  Wow!  I immediately began to juice and made two pitchers of greyhounds for cocktail hour.  They were divine.  The remainder of the hot grapefruits came home with us.  I have to have dessert every night but, I am trying to have some lighter desserts peppered in to offset things like snickerdoodle cupcakes.  This sherbet is light, tangy and tart.  If you like tart frozen yogurt this would be up your alley.  If you are not a fan of tart pass.  This has less then 150 calories a serving and a small scoop does satisfy.  After I had this churning I got curious what the difference between sherbet and sorbet was.  I would have classified this as a sorbet but, I discovered with a quick google that sherbet has dairy whereas sorbet does not.  The vodak helps to not allow the sherbet to freeze solid.  It does not add taste but, provides a creamy scoopable texture.

grapefruit buttermilk sherbet

source: cooking light

• 1  cup  water
• 2  tablespoons  finely chopped red grapefruit rind
• 1  cup  sugar
• 1  cup  fresh red grapefruit juice
• 2  cups  whole buttermilk
• 2  tablespoons  vodka

1. Bring 1 cup water to a boil in a small saucepan. Add rind to pan; reduce heat, and simmer for 2 minutes. Drain, reserving rind. Combine rind, sugar, and juice in pan; bring to a boil, stirring constantly until sugar dissolves. Reduce heat, and simmer 20 minutes. Remove from heat; pour into a bowl. Chill for 1 hour. Strain juice mixture, and discard solids. Combine the juice mixture, buttermilk, and vodka in the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.

peanut butter cup and pretzel terrine

I must have desert every night.  Both of the kids are very into ice cream right now so, I thought this would be a fun way to use up some of the left over peanut butter cups and pretzels.  Going back to my goal of remembering my palate in this journey I tried to mimic the chubby hubby ingredients which is a favorite of mine.  It only takes minutes to assemble(score!) and actually looks very nice when sliced up.  I would have loved to use homemade ice cream but, not enough time.  The flavor combinations are endless and it is a great way to get a fun kid friendly dessert on the table with little effort and allows you to use up miscellaneous items you have hanging around.  I became a hero when I put this on the dinner table tonight.

peanut butter cup and pretzel terrine

adapted: real simple

 30 Peanut butter cups, chopped
half gallon of vanilla ice cream, softened
30 pretzel snaps, broken

1. Line a loaf pan with parchment, leaving an overhang. Press 1/2 of the softened vanilla ice cream into the pan, top with 20 chopped peanut butter cups and 20 broken pretzels.  Top with the remaining vanilla ice cream.  Smooth out top with spatula and sprinkle remaining peanut butter cups and pretzels.  Fold parchment over top, press down, cover with plastic wrap and freeze until firm (~2 hours).  To serve, remove from pan and slice.

s'mores ice cream

With the homemade marshmallows we made oven s'mores, dipped them  in chocolate fondue and floated them  in hot chocolate.  Every variation was enjoyed.  I am excited to make them again for the holidays with a bit of peppermint and use in my snugglers!  We still had some left and I was debating between s'mores cookie bars and s'mores ice cream.  The combination of the 90 degree weather in November and my odd fascination with my ice cream maker pushed the scale toward ice cream.  I used a vanilla ice cream base from the perfect scoop.  It is a little more involved then the other ice creams I have made but, it is SO much better.  This ice cream is worth the process.  I am so glad that I have a go to vanilla bean ice cream. Everyone needs one of those in their cooking arsenal.   After the base was made I hand folded in the marshmallows, chocolate and graham crackers.  This ice cream is good.  Brad said a few times I can't believe you made this.  It is that good but, I think I can make it even better by toasting the marshmallows slightly and melting the milk chocolate into a swirl.  Can't wait to try this again with the potential improvements.  YUM!

I am going to participate in my first blog event!  “Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Beanilla.”

s'mores ice cream
vanilla ice cream base: the perfect scoop

1 cup whole milk
pinch of salt
3/4 cup sugar
1 vanilla bean, split lengthwise
2 cups heavy cream
5 large egg yolks
1 teaspoon pure vanilla extract
1 1/2 cups graham crackers chopped into 1/2 inch pieces (~ 8 full sheets)
1 cup homemade marshmallows cut into 1/4 inch squares
1 cup finely chopped hershey's milk chocolate bars (~2.5 king size bars)


Prepare Ice Cream:


Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour.

To make the ice cream, set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.

In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.

Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.

Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer's instructions.

Transfer ice cream to a large bowl and slowly stir in the graham crackers, marshmallows, and chocolate. Transfer to freezer save container and freeze until hardened.

cookies and cream ice cream cake

The birthday festivities seem to continue on for Carter.  Each set of grandparents wanted to have a more intimate birthday celebration so, they could watch him open presents and enjoy the event without 25 kids jumping and screaming in a bounce house.  He is very loved.  We had Brad's family over to finish off the celebration and as I mentioned the day was 80+ degrees so, I hit up my trusty celebration cookbook sky high irresistible triple layer cakes and found a recipe for ice cream cake.  I have wanted to use my ice cream maker more, there were sleeves of oreos left and a quart of heavy cream.  All signs were pointing to a cookies and cream ice cream cake with left over sprinkles.  I was never a fan of cookies and cream ice cream growing up.  It is not that I did not like it but, I just could never pass up ice cream with peanut butter in it.  It was just one of those flavors that got quickly over looked so, I really don't have a favorite store bought to compare this to.  I was concerned about the yellow tint I saw in the base due to the yolks but, one it got moving in the machine it turned that creamy color that I suppose cookies and cream should be.  It was creamy, sweet, rich and full of chunky oreo bites.  We all really liked the ice cream and I actually think next time I could use one and a half to two batches of the homemade ice cream in between the chocolate layers to really make the ice cream shine in this cake.  The one batch of ice cream made the cake almost feel like an ice cream sandwich which wasn't bad at all but, I would have liked a little more ice cream.

cookies and cream ice cream cake

1. Bake layers.
2. Line 8" square cake pan with plastic wrap.  Allow enough plastic wrap to hang over sides.  Dump softened (right out of machine) ice cream into lined pan and pack down evenly.
3. While ice cream is still soft, set one of the cake layers on top.  Press down gently to remove gaps.  Cover with plastic wrap and place in freezer for ~ 2 hours.  Wrap remaining layer in plastic wrap for later use. 
4. Make glaze.  1/4 cup cream and 1 tbsp corn syrup heated to a simmer in a small saucepan.  In a heat proof bowl chop 4oz semi sweet chocolate.  Pour cream mixture over and let stand for 5 minutes.  Whisk until smooth and then let stand an additional 2 minutes to cool.  
5. Remove cake from freezer and unmold by pulling excess plastic wrap and invert cake untop cake plate cake side down.  Top with remaining layer.
5. Pour glaze in center of cake and spread it around allowing it to drip over the sides.  Decorate top with sprinkles and or candies and return to freezer for 2 hours.
6. May need to allow cake to sit at room temperature for 10 minutes to get knife through it.


one bowl chocolate cake

adapted: sky high: irresistible triple layer cakes
1 1/2 cups all-purpose flour
1 1/4 cups sugar
1.4 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp baking powder
1/2 tsp. salt
1/3 cup canola oil
1 cup water
1 tsp. vanilla


Preheat oven to 350.  Butter 2 8" square pans.
Sift flour - salt into large mixing bowl.  Use a wire whisk and blend ingredients.
Add oil and 1/2 cup of water to dry ingredients and whisk until smooth.  Add another 1/2 cup water and vanilla and again whisk until smooth.  Divide batter between the two pans.
Bake for 18-20 minutes.  Let coll in pans for 10 minutes and then remove to wire racks to completely cool ~ 1hour.

glaze

1/4 cup cream
1 tbsp light corn syrup
4 oz. semi sweet chocolate; chopped

Cookies and Cream Ice Cream

source: annie eats
1 cup whole milk
2 cups heavy whipping cream
6 egg yolks
1/2 cup sugar
1 tbsp. vanilla extract
15-20 Oreo cookies, quartered

 

Directions:
Combine the milk and cream in a saucepan over medium heat.  Heat until bubbles form around the edges.  In a medium bowl, whisk together the egg yolks and sugar until smooth and well combined.  Slowly add the warm milk mixture to the egg yolk mixture, whisking constantly to prevent curdling.

Pour the mixture back into the saucepan.   Cook over medium heat, stirring constantly, about 5-8 minutes, until the mixture is thickened and coats the back of a spoon (about 175 degrees F on an instant read thermometer).  Pour the liquid through a fine mesh sieve into a bowl.  Stir in the vanilla extract.  Cover with plastic wrap and chill in the refrigerator until completely chilled.

Once the mixture is well chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions.  Once the mixture is softly frozen, transfer to a storage container and add Oreo pieces then fold in gently with a rubber spatula.  Freeze until completely hardened.

peach ice cream

Life is crazy today.  Lindsay Lohan is out of rehab after only 23 days which does not seem like enough time to fix that train wreck and I am making another desert with fruit!  I had peaches left over from my trip to the farmers market for the tart so, I decided to break out the ice cream maker I got over a year ago and had yet to use.  I was scared by the ice cream maker because it just seemed hard.  Boy was I wrong.  I told Brad I was making ice cream and he smiled and said what flavor.  When I said peach his response was "why"!  I wasn't sure why other then the fact I hate wasting food and I could not possibly eat all of the peaches myself before they went bad.  I peeled, chopped, cooked, pureed, and cooled all while doubting myself.  I pureed probably more then others would but, I wanted a smooth scoop that did not contain chunks.  Brad and I continued to peer into the ice cream maker in amazement as the ice cream formed.  We scooped out bowls for the whole family and we all LOVED it.  It was creamy, rich, sweet from the fresh peaches yet the sweetness was tamed by the tang of the sour cream.  This was not vanilla ice cream with peach chunks this was peachy delight.  I have a feeling the ice cream maker will not sit on the shelf another year before it makes an appearance in the kitchen.

peach ice cream
Source: the perfect scoop

1 1/3 pounds (600 g) ripe peaches (about 4 large peaches)

1/2 cup water
3/4 cup sugar
1/2 cup sour cream
1 cup heavy cream
1/4 tsp vanilla extract
A few drops of freshly squeezed lemon juice


Peel the peaches, slice them in half, and remove the pits. Cut the peaches into chunks and cook them with the water in a medium, nonreactive saucepan over medium heat, covered, stirring once or twice, until soft and cooked through, about 10 minutes.
Remove from the heat, stir in the sugar, then cool to room temperature.
Puree the cooked peaches and any liquid in a blender or food processor with the sour cream, heavy cream, vanilla, and lemon juice until almost smooth but slightly chunky.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.