Nutella ice cream. Monday, August 30, 2010 If you love nutella…you should make this ice cream. It is sooo good. And so easy to put together before popping it into an ice cream maker. You can just take a look at how short the recipe is below to get an idea of how easy this is to put together. I really enjoyed the nutella chocolate chip cookies I made few weeks ago. I was doubtful about making nutella ice cream. But it turned out amazing. The recipe I used came from Handle the Heat. This ice cream recipe uses a slight bit of vodka. The ice cream pictured was taken out a little too early from the freezer, so it wasn't completely firmed up. Nutella ice cream (from Handle the Heat) Yields: about 2 cups Ingredients 1/3 cup nutella 1/3 cup sugar 1/2 cup heavy cream 1 cup milk 1 tbsp vodka Directions 1. 2.
Mango Ice cream. Friday, May 21, 2010 I recently bought an ice cream maker. To prove to myself that it was a good investment, I've been trying to use it as much as possible. So far, I've shied away from the custard based recipes because they require a bit more work. I'll get there eventually. Anyway, I made some mango ice cream the other day. I love mango ice cream. Mango Ice Cream Ingredients 2 cups frozen mangoes, cubed.1/2 cup sugar (or more to taste if your mangoes aren't that sweet)1 cup heavy cream Directions 1. 2. I sliced up some mango pieces to add to the ice cream. Dairy Free Chocolate Ice-Cream. Recipes» Dairy Free Chocolate Ice-Cream We all want to be a little healthier. Let's be honest, you can't live on Slutty Brownies (and the world is a sadder place for it). However, the idea of snuggling down infront of a movie with a big bowl of celery sticks is deeply depressing.
So, I give you, guilt free, fat free, dairy free ice cream! I like it soft, like Mr Whippy so I can eat it with a spoon, but you could easily freeze it a little longer and serve as scoops in crunchy waffle cones. You can make any flavour you like, I particularly like chocolate-maple, but I hear chocolate-peanut butter is fantastic! The magic ingredient is...... Pile them onto a plate and pop them in the freezer.
Leave them for about 5hours, or over night if possible. Turn it on, baby! Keep blending until you have a smooth mush, like the one bellow. Now add 2-3 heaped teaspoons of cocoa powder and a swirl of maple syrup (Or whatever flavourings you fancy, be inventive!) There you have it! Homemade Klondike-y Bars | Mind Over Batter. So… Has it been hot enough out there for you? Did you feel Mother Nature’s dragon breath singeing your leg stubble? You had leg stubble, don’t lie to me. You were totally in a hurry during the heat wave one morning and forgot to shave your legs.
Why else were you sporting a maxi dress in that oppressive heat? I’m sure you spent the day regretting your choice of wardrobe, cause it was hell-a hot out there. So you were hot and you were grumpy – Like a bear that got one of its paws caught in one of those inhuman snappy metal trap things. Like that. Grr… I feel you… It happened to me… I can relate. But wait – I can help! For three days straight I couldn’t stop singing the Klondike bar jingle.
Now if something were to attach itself to my brain with such fervor, wouldn’t it be worth exploring a little? So I made you Klondike bars…To cool you off…To do a lil’ somethin’ somethin’ nice for you. And to stop the song from playing in my head over and over again. Oh, mama… Look at this.. Love, Me. Dessert Tacos. Almost Perfect Low Fat Homemade Ice Cream. Easy Homemade Ice Cream without a Machine. July is National Ice Cream month, and I’m so excited to show you how making your own homemade ice cream is easier than you may think! No ice cream maker? No problem. Out of rock salt? Don’t need it! You can make this ice cream in just four easy steps. And let me just get one thing straight. This ice cream is so incredibly smooth and creamy you would never, ever know it’s not churned. Homemade Ice Cream without the machine couldn’t be easier!
Basically, you start with 2 cups of heavy cream and 1 can of Eagle Brand Sweetened Condensed Milk. Whip the heavy cream to stiff peaks… Add your flavors, toppings, and mix-ins to the sweetened condensed milk… Then fold in the whipped cream. That’s it! So what can you add to the cream & milk?? How about butter, cinnamon, and vanilla for… Cinnamon Bun Ice Cream! Cinnamon Bun Ice Cream Recipe Cinnamon Bun Ice Cream 2 cups heavy cream 1 (14 oz.) Whip heavy cream to stiff peaks in large bowl. Pour into a 2-quart container and cover. Print Recipe. Pudding Pops. It is hot hot hot here! We are craving anything cold! My kids would be satisfied with a regular popsicle but mom is missing those old Jello Pudding pops. What happened to those? I loved them! Pudding Popsicles 1 small box instant pudding 2 Cups milk (1 Cup Cool-whip thawed) ****see update Mix together and fill popsicle molds. We drink soy milk around here but it just didn’t work for us in the popsicles.
Now that we have popsicles, I want to show you the coolest invention, the Dripstick. This clever thing really works! Mecinna Price, mom inventor, wants one of you to try out Dripsticks. If you have a favorite popsicle recipe, I would love to hear about it (and since I just made my chemical pops I would especially like knowing some healthier recipes). The World’s Easiest Nutella Ice Cream. The World’s Easiest Nutella Ice Cream May 1, 2008 | By Adam Roberts | 20 Comments [Click to enlarge.] Clotilde’s Original Post. Tags: Clotilde, ice cream, Nutella Categories: Desserts, Frozen Desserts, Recipes Follow Me: Email Newsletter: RecipesBy Category: More Amateur Gourmet: Favorite Food Sites: Blog Archives: Advertise with us. Vanilla Bean Ice Cream. November 25, 2009 | Print | E-mail | Filed under ice cream, vanilla When I started thinking about Thanksgiving desserts, I knew that ice cream had to be on the list.
Instead of picking up a carton like I usually do though, I decided I wanted to make my own. Or to be more accurate, Dorie Greenspan’s. Her vanilla ice cream is out of this world – in fact, I didn’t change a thing in her recipe except that I used the 1% milk I had on hand instead of whole milk. Not only was it delicious freshly churned, but it’ll be even more delicious on Thanksgiving Day over a slice of hot apple or pumpkin pie. 2 cups milk2 cups heavy cream6 large egg yolks3/4 cup sugar1 plump, moist vanilla bean, split and scraped In a medium saucepan, bring the milk and cream to a boil.
In the meantime, whisk together the egg yolks in a small bowl. Add in the sugar, and then whisk until the mixture begins to thicken. Now, pour the combined mixture into the sauce pan and cook over medium heat until it begins to thicken. Strawberry Sorbet. July 11, 2009 | Print | E-mail | Filed under strawberry This past week, I was STILL looking for ways to use up the strawberries hubby and I got when we went strawberry picking.
I received several suggestions, but I think it was Susan who suggested that I make strawberry sorbet. Since it had been on the hot side all week, I decided to go for it, and I’m so glad I did! I was surprised by how just a few ingredients produced so much flavor. If you have an ice cream maker, try this over the weekend – you won’t regret it! Ingredients: 1 quart chopped strawberries1 cup water1 cup sugar2 Tbsp lime juice1/4 tsp salt2 tsp lime zest1/4 cup agave First, mix together the water and sugar in a saucepan, and boil over medium heat. Chop up the strawberries, just to make it a little easier on your food processor. Using your zester, get the 2 tsp zest from a lime.
Squeeze the lime to get the 2 Tbsp juice. Combine the sugar mix, strawberry mix, and agave. Place in a container in the freezer to firm up. Strawberry Frozen Yogurt. July 16, 2009 | Print | E-mail | Filed under strawberry Last week, I finally used up all of the strawberries hubby and I got when we went strawberry picking. Since the strawberry sorbet went over so well, I decided to stick with the frozen dessert theme, so I made this basic, no-frills strawberry frozen yogurt. On a hot and humid day, it really hits the spot! Plus, you don’t need much at all to make it: 2 cups yogurt2 cups puréed strawberries1/4 cup sugar1/2 cup whole milk That’s it!
For the yogurt, I used plain old vanilla, but you can use whatever you like. Throw everything in your ice-cream maker for about 30 minutes. But after it firms up in the freezer for a couple hours, it’s perfect. Leave a Reply. Pumpkin Ice Cream. August 24, 2010 | Print | E-mail | Filed under ice cream, pumpkin With the summer winding down and cooler weather beginning to arrive, I finally decided it was time to get out my ice cream maker and make some ice cream.
Why it took me this long I’m not really sure, although perhaps it had something to do with my newfound addiction to canning everything in sight. In any case, I thought it fitting to bring the two seasons together by making pumpkin ice cream, which I’ve had on my list of things to try ever since I saw it on David Lebovitz’s blog. And since apple picking season will be underway soon, I’ll be looking forward to trying out a scoop of this ice cream on top of a slice of warm apple pie. Recipe adapted from The Craft of Baking by Karen DeMasco & Mindy Fox and David Lebovitz. Make an ice bath by filling a large bowl with some ice and cold water. In a medium bowl, stir together the milk, cream, granulated sugar, spices, and salt. In a separate bowl, whisk together the egg yolks. Lemon Ice Cream. I have something that you absolutely must put on your summer to-do list. And if you don’t have an ice cream maker, add “beg, borrow, or buy an ice cream maker” to your list right before this: MAKE LEMON ICE CREAM.
So delicious. So refreshing. So summery. The lemon ice cream recipe that I use is one I found by way of Cafe Johnsonia, who found it by way of Martha Stewart. What I love about it is that it’s not a typical lemon sherbet or sorbet, which you would expect. (image used with permission from Cafe Johnsonia) If you’re an impatient cook like I am, instead of letting the mixture chill in the fridge for three hours, I put it in a large ziploc bag and then put it in an ice bath (ice and water) and it works to chill it super fast.
I like to pair this with giant ginger cookies from my better homes and gardens cookbook, since lemon and ginger go so well together. (image via bgh.com) Alma. Mint Chocolate Chip Ice Cream. Memorial Day weekend is the official start to summer (or is it unofficial since summer “officially” starts on June 21st? Hmph…), and nothing says summer quite like fresh homemade ice cream! I got the party started a couple of weeks ago by sharing some of my favorite ice cream recipes with you, and now I have a brand new one to add to the collection. Mint chocolate chip is one of those ice cream flavors that I sometimes forget exists, yet every time I eat it I absolutely adore it.
And now that I have a homemade version, I’ll be making it even more! This is very similar to a basic vanilla, except that you don’t use a vanilla bean, and you add mint extract (plus a few drops of green food coloring). The smooth, creamy ice cream has a crisp, bright flavor that makes me want to toss off my shoes and run through a sprinkler. You can use any type of chocolate chip that you’d like for this (or even chop up some chocolate), but I prefer the contrast that dark chocolate provides. Don’t forget! Fresh Strawberry Ice Cream.
I have become a strawberry ice cream convert in my adulthood. When I was a kid, I didn’t want to be anywhere near the stuff. I’ve always adored strawberries, but for some reason strawberry ice cream couldn’t have been more vile to me. The worst possible thing was when I would be at someone else’s house and a carton of Neapolitan ice cream appeared. Vanilla? I love this strawberry ice cream in a waffle or sugar cone. I used a whole quart of strawberries for this recipe, which really infuses the ice cream with amazing flavor. Love this recipe but don’t have an ice cream maker? One year ago: Vanilla & Brown Sugar Breakfast Polenta. Chocolate Peanut Butter Cup Ice Cream. Back when I talked about my Florida vacation and all of the wonderful things about it, I included all of the ice cream that I ate. We made a habit of polishing off a cone just about every evening, which I of course loved!
While on vacation, I fell in love with the Chocolate Peanut Butter Cup variety from Edy’s Fun Flavors line. It was my choice every night, piled into a waffle cone, thank you very much. Once we got back, I knew I wanted to try making a homemade version of that ice cream, and also knew that it wouldn’t be too difficult. It has a chocolate ice cream base, with a peanut butter swirl and lots of peanut butter cup chunks. Pretty much my dream ice cream. I took my all-time favorite chocolate ice cream recipe, added a peanut swirl to it, and mixed in chunks of Reese’s peanut butter cups. I may have also eaten a significant portion of the chopped-up peanut butter cups before they made it into the ice cream. Do you have a favorite vacation treat? Two-Ingredient Ice Cream: Reese’s Mini Peanut Butter Cup Ice Cream. Pumpkin Ice Cream. Homemade Ice Cream Cookie Sandwiches. Homemade Shamrock Shake Recipe. Chocolate Peanut Butter Ice Cream. Berry buttermilk sherbet... Mint Chocolate Shamrock Shake for St. Patrick’s Day.
KitchenAid Ice Cream Maker & Strawberry Sorbet Recipe. Two Ingredient Ice Cream {No Machine Required!} Homemade Pinkberry Frozen Yogurt. Kids Week: Hand-Tossed Ice Cream.