Showing posts with label ice cream. Show all posts
Showing posts with label ice cream. Show all posts

Friday, August 29, 2014

Strawberry Cheesecake Ice Cream


Summer might be almost over,
but there's always time for ICE CREAM!!!


I had this hankerin' for some cheesecake ice cream...
and I had some strawberries calling out to me from the freezer.
I couldn't find a decent recipe so I gleaned the basics
from a couple and decided to experiment.


Now, in my best mad scientist voice I will tell you...
THEEES EES ZA YUMMIEST ICE CREAM EVVVVVVER...BWA-HA-HA-HA!

Okay, back down off the roof, Frankenfurter.


It was too good not to share.
I scooped up a pint and took it to the neighbors along with some cookie bars.
They have been awesome and I couldn't think of a tastier way to say "thank you."

Strawberry Cheesecake Ice Cream

  • 2 cups heavy cream
  • 1 cup milk
  • 1 cup sugar
  • 2 large eggs
  • 2 tsp pure vanilla
  • 8 oz cream cheese, softened
  • 1 pint strawberries {fresh or frozen}
  • 1/2 cup sugar
  • 1 tbsp lemon juice
  • 1/2 cup coarsely crushed graham crackers
  1. In a heavy saucepan, whisk the eggs until well blended.  Whisk in the cream, milk, and 1 cup sugar.
  2. Slowly heat to a simmer, stirring frequently...let cook at a bubble about a minute. Stir in the vanilla. Remove from heat.
  3. Cut the cream cheese into chunks and stir into the hot cream mixture until mostly smooth. Cool mixture completely in the fridge.
  4. Using a hand blender, chop strawberries with remaining 1/2 cup sugar and lemon juice. Leave them a little chunky. Crumble the graham crackers...but don't make them too fine.  I just beat them on the counter with my hand. :)
  5. When the cream mixture is completely cool...add to your ice cream maker. Mine takes about 15-20 minutes...after about 10 minutes, I added 1/4 cup or so of the strawberry mix and half of the graham crackers.
  6. Add the remaining graham crackers close to the end.  Swirl in the remaining strawberry mix with a spoon when you transfer it to a freezer container. 
  7. Eat it right away as a soft serve or stick it in the freezer for later!
I know, it seems like a lot of instructions, but it's really simple and totally worth it!

How about you, would you share?
Labor Day is just begging for ice cream!

Have a fabulous holiday weekend!

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Monday, July 22, 2013

Vanilla Brown Sugar Chocolate Chip Ice Cream

Wow...is that a long name for an ice cream or what?

I know, I know...
two ice cream recipes in 3 weeks.
Well, it IS National Ice Cream Month.

Sorry.
The truth is, the project I was hoping to share with
you this week is NOT going according to plan.
I've had to undo parts of it and start over.
{this project}

Let's just say that sometimes what I picture in my head
doesn't always look as good as I think it will.
*Insert sad, pouty face here*

So, we're gonna go with ice cream for now.


 Vanilla Brown Sugar Chocolate Chip Ice Cream
  • 2 tbsp. melted butter
  • 1 tbsp. pure vanilla extract
  • 1/4 cup white sugar
  • 1/2 cup brown sugar
  • pinch salt
  • 1 cup milk
  • 2 cups heavy cream
  • 2 tbsp. {or more} grated semi-sweet chocolate
Combine melted butter, vanilla, sugars, and salt.
Add in milk and cream and stir until sugar is dissolved.
Chill for an hour or so and freeze according
to your ice cream maker's instructions.
Add in grated chocolate about half-way through the freezing process.

Eat it right away as soft serve, or store in an airtight
freezer container until frozen like you like it. :)


While I've been drowning my DIY woes in ice cream,
what have you been up to?

Enjoying National Ice Cream Month?
Messing up makeovers...or is that just me? :)

What have you had to start over because
it didn't turn out the way you wanted?

 Here's hoping your week is fabulous and filled with ice-creamy goodness.


In line for seconds here:

The Plaid and Paisley Kitchen
Dimples and Pig Tales
My Uncommon Slice of Suburbia
Cedar Hill Ranch
The Dedicated House
Home Stories A to Z
Anyonita Nibbles
Love Grows Wild
The 36th Avenue
Crafts a la Mode
Serenity You
Cheerios and Lattes
I Heart Naptime
I Should Be Mopping The Floor
Saving 4 Six
A Peek Into My Paradise
Carole's Chatter
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Monday, July 8, 2013

Butter Black Walnut Homemade Ice Cream

Well, I'm sure you noticed I didn't post last week.
We were on vacation...
and once again, I wasn't prepared.

There's a shocker.


To make up for it, I made you
some homemade ice cream.
I hope you like black walnuts.

No?
Sorry, my mom will eat your scoop. :)


I found these at Sprouts.
(I just noticed what the package says...hee hee.)
The little buggers are not that easy to come by.
Unless you happen to have a 
 black walnut tree in your yard...
Like my uncle...but he lives in Ohio...far, far away.


Sometimes he sends some to my mom in the mail.
She happily sits on the porch and cracks
them open with a hammer and a brick.
I remember doing that as a kid on my uncle's porch, too.


Anyway, this ice cream is smooth and creamy.
Kinda like Butter Pecan, but NOT! :)
It did not get rock hard when completely frozen either.
So you don't have to worry about breaking your spoon when you
go to sneak a few bites sometime in the middle of the night.

Not that I would know anything about that.



Butter Black Walnut Ice Cream

  • 4 tbsp. butter
  • 1 cup chopped black walnuts
  • pinch of salt 
  • 1 cup milk (I used 2%)
  • 1/4 cup brown sugar
  • 1/2 cup white sugar
  • pinch salt
  • 2 cups heavy cream
  • 1 tbsp. pure vanilla extract
 1. Melt the butter in a medium skillet.  Add the walnuts and a pinch or so of salt.  Cook over medium-low heat, stirring frequently until the walnuts are golden.  The butter will probably brown, that's okay...it's good. :)
2. Strain the nuts from the butter, allow the nuts to cool.
3. In a mixing bowl, combine the milk, brown and white sugars, and a pinch of salt.  Mix until the sugar is dissolved. Add in the heavy cream and vanilla.  Chill in the fridge for an hour or so.
4. Get  your ice cream maker ready, prepare according to your maker's directions.  Add the nuts and drizzle in a little of the browned butter about 5-10 minutes before you're ready to turn it off.
5. Store in the freezer in an airtight container...if there's any left. :)


This was SoOoOoOo tasty...I really do
wish I could have shared it with you.
But it probably would have melted on the way.

Hope your week has started off great!
I'm looking for my motivation to get goin'
 on my extremely long list of projects.
So, if you see it anywhere, would you please send it my way?
Thanks.


 Handing out spoons here:

My Uncommon Slice of Suburbia
Love Grows Wild
Cedar Hill Ranch
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