Category: ice cream

Peanut butter affogato with dark chocolate covered espresso beans.

Peanut butter affogato- aka peanut butter ice cream drowned in coffee.

Even though it’s summer, it hasn’t been that warm, really. Not many days over 90° F, if any. Not that I’m complaining. Because it’s warm enough. And frankly, even being this cool it was too hot for ice cream, since every time I have it it starts to melt ASAP.

But it’s worth it. So I figured out the best way to have ice cream, and let it melt. As a matter of fact, it’s perfectly acceptable for it to melt: affogato.

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Birthday girl, party of one.

It'd my birthday!

Hey y’all- it’s my birthday! And holy crap... I’m 33 years old.

Last year at this time I was preparing to turn 32. I was newly engaged, looking at houses to buy, and my hair was short (& blonde). Now I’m 33, my hair is chin length & dark brown with bangs, I’m planning our wedding… and whattaya know? We’ve got a house.

Which is weird, ’cause I still paint my nails with glitter polish, wear bandaids with cartoon characters on them & feel like I’m 16. Anyway. In honor of my upcoming birthday, I thought I’d do a recap of The Life List.

So here are the original 32 things from last year’s life list, with one added for this year’s birthday. I haven’t really accomplished much on this list yet, but hey- gives me something to look forward to, right? And of course, cupcakes. (more on them later)

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Sweet cherry cream pie for the 4th of July.

Sweet cherry cream pie for the fourth of July.

There really isn’t anything prettier in the summer (in the U.S.) than seeing Old Glory flying proudly. Even better when accompanied by the sound of fireworks popping in the sky & the smell of burgers cooking on a charcoal grill. ‘Murica. F*$k yeah. Yet another thing that’s awesome about America: pie. Specifically, cherry pie on the 4th of July. Eff you, Arthur, you won’t spoil my fun!

This pie is a kind of cherry custard pie, being that custard is made from egg yolk & cream & that’s what you combine with cherries in this filling. A refreshing change from the ordinary cherry pies you see this time of year!

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Whiskey (or bourbon) caramel & a Guinness ice cream float.

Shamrocks on the windowsill.

God bless shamrocks that signal it’s spring. God bless Guinness. God bless whiskey. And… God bless the Irish.

I don’t believe in (a) God, per se. I’m more of an Agnostic myself. But if I did I’d ask him to bless the Irish- the people who make the best whiskey, make (some of) the best beer, have the best sense of humor, & who know how to have a good time. I mean… GUINNESS, PEOPLE. GUINNESS.

Oh what the hell. Hey, universe: bless the Irish.

And bless me, because I made this:

Guinness ice cream floats with vanilla ice cream & whiskey caramel.

Oh, what’s that, you ask? That’s just a Guinness ice cream float.

Just like it says. Yup. Oh and it’s topped with whiskey caramel. Mmm hmm. Yes. Ohhhh yes.

Guinness floats with whiskey caramel.

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Cherry ice cream.

1950's beach bunnies- my grandma, mom & great aunt.My grandma, mom & great-aunt at Point Lookout beach in the mid-1950′s

It’s summer! It’s hot, sticky & everyone is heading to the beach. Because ice cream is as much a fixture in the summer as sun & sand, I find myself making more & more ice creams once the mercury goes up. It’s really easy, it’s fun to come up with recipes & ideas, & because I keep the freezer bowl for my KitchenAid ice cream maker attachment in the freezer at all times, I can make it pretty much any time the mood strikes.

As you (probably) know, it’s also cherry season. Cherries are everywhere. Or rather, they were in June, when I couldn’t walk past a farmer’s market or fruit stand without seeing bags & bags of gorgeous cherries. But I figure it being only July 1st, it’s still early enough to say that cherries are still “in season.” And what do you do when you pass those bags of cherries? Do you buy them or walk on by? Because I buy them.

Tons of them.

They’re too pretty not to.

Fresh cherries (ice cream recipe).

But then I’m faced with the rapid decline of such beautiful little red orbs, and I have to then pit every single one (or most of them) and in turn freeze them, bake with them, preserve them, booze-ify them or booze-ify them and then bake with them. Which isn’t a bad problem to have, really, considering. I mean… there are far worse complaints.

I didn’t know this, but cherries are actually a pretty old fruit. Prehistoric in fact:

The native range of the sweet cherry extends through most of Europe, western Asia and parts of northern Africa, and the fruit has been consumed throughout its range since prehistoric times. A cultivated cherry is recorded as having been brought to Rome by Lucius Licinius Lucullus from northeastern Anatolia, modern day Turkey, also known as the Pontus region, in 72 BC.[2]

A form of cherry was introduced into England at Teynham, near Sittingbourne in Kent by order of Henry VIII, who had tasted them in Flanders.[3][4][5]

The English word cherry, French cerise and Spanish cereza all come from the classical Greek (κέρασος) through the Latin cerasum, thus the ancient Roman place name Cerasus, today a city in northern Turkey Giresun from which the cherry was first exported to Europe.[6]

- Wikipedia

Which means that people have been having this cherry problem for centuries! And by problem I clearly mean having far too many cherries & not knowing what to do with them all. But they probably didn’t end up making an ice cream as good as this one.

Vanilla cherry swirl ice cream made with fresh cherries.

Ice cream is a great vehicle for cherries, because they go perfectly with both vanilla & chocolate. This particular ice cream is actually a French vanilla with a cherry swirl, including some chunks of fresh cherry. It reminds me of an old fashioned ice cream parlor or a 1950′s soda shop. Or a day at the shore. It’s the kind of ice cream that you serve with a fancy spoon, in a parfait glass, or a sundae glass, instead of just a regular ol’ bowl.

Very summery.

Very yummy.

And also, very perfect for the 4th of July!

Delicious vanilla cherry swirl ice cream.

Super creamy & summery cherry swirl ice cream.

VANILLA CHERRY SWIRL ICE CREAM

Ingredients:

  • 2 1/2 cups half-and-half
  • 8 egg yolks
  • 1 cup granulated sugar plus 1/2 cup (divided)
  • 2 1/2 cups heavy whipping cream
  • 4 teaspoons pure vanilla extract
  • 1/8 teaspoon salt
  • 1/2 lb. fresh cherries, pitted & halved

Directions:

  1. In a medium saucepan over medium heat, heat the cherries & 1/2 cup of sugar. Cook, stirring, until the cherries have started to break down & release juice, & the mixture thickens. You want a thick, jam-like consistency. Once it reaches that point, place the mixture in a bowl. Once it comes to room temperature, refrigerate.
  2. In another medium saucepan, heat the half-and-half until very hot but not boiling, stirring often. Remove from heat, set aside.
  3. Place egg yolks and sugar in a mixer bowl. Attach bowl and wire whip to mixer. Turn to speed 2 and mix about 30 seconds, or until well blended and slightly thickened. Continuing on speed 2, very gradually add half-and-half and mix until blended. Return half-and-half mixture to the medium saucepan; cook over medium heat until small bubbles form around edge and mixture is steamy, stirring constantly. Do not boil.
  4. Transfer half-and-half mixture into large bowl; stir in whipping cream, vanilla and salt. Cover and chill thoroughly, at least 8 hours.
  5. Assemble and engage freeze bowl, dasher and drive assembly as directed*. Turn to STIR (speed 1). Using a container with a spout, pour mixture into freeze bowl. Continue on STIR for 15-20 minutes or until desired consistency is achieved. Slowly spoon in the cherry mixture until the vanilla is swirled with it. Turn off mixer & freeze in an airtight container until firm (8-10 hours).

*Directions given are for a KitchenAid ice cream maker attachment, follow directions on your ice cream maker.

Decadent & delicious vanilla cherry swirl ice cream.

Talk about delicious! And creamy.

It went pretty fast.

By that I don’t mean that it melted fast… but that it was eaten fast.

This vanilla cherry swirl ice cream is beyond delicious.

And it may seem as though there’s a lot of sugar, or that this ice cream would be too sweet. But you have to remember that the cold dulls the sweetness. Something that would be way too sweet when baked, wouldn’t be when frozen. If you’re using sour cherries, add 1/4 cup more sugar to the cherry mixture as you cook it.

You can also make the French vanilla ice cream alone, and omit the cherries. Or serve them on the side.

Or make some cherry bourbon chocolate sauce to serve with it.

Alternately, you can also make a vanilla frozen yogurt & use the same cherry technique to make it vanilla cherry frozen yogurt. Oh, the possibilities!

A recipe for an amazing vanilla cherry swirl ice cream. Perfect for summer.

Chocolate chocolate whiskey ice cream.

‎”Ice-cream is exquisite. What a pity it isn’t illegal.” —Voltaire‎

Kings County Distillery chocolate flavored whiskey.

One can only imagine what Voltaire would say about this ice cream in particular: a double whammy of both chocolate and chocolate-flavored whiskey from the Kings County Distillery, made for my favorite guy’s 32nd birthday. Yup, that’s right. Jay turns the big 3-2 today! Just so you know- he’s older than I am (by a whopping 2 months & 7 days, but let’s not get into that). See the thing is, usually I ask him what he wants me to bake for him for his birthday (as I do with everyone), then I bake it and give it to him on the actual day. But this year, Jay’s been on tour for over a week and he’s got a show tonight too. So tomorrow is his only day off and then Saturday it’s back to work. I decided to make something that would keep well and only get better with age (like Jay!).

What better than whiskey ice cream?

Chocolate whiskey ice cream. Made with two types of chocolate and chocolate "flavored" whiskey from Kings Co. Distillery.

I mean, the man’s been on tour for a week drinking probably nothing but bourbon & whiskey. Why not just keep the streak going?

Not to mention the fact that I believe it’s officially ice cream time. Memorial Day is next week, and the weather was a partly cloudy yet humid 75° F when I made this batch. To me, that means it’s the start of ice cream season. The whiskey I used for this is, like I said, from Kings County Distillery in Brooklyn, NY. It has actual bits of dark chocolate floating around in it. It’s pretty strong, in my opinion it’s not a terrific “sipping whiskey,” more so one that’s best suited for mixing or baking. However it also has a strong chocolate aftertaste that makes this ice cream super special. But a regular whiskey or bourbon works just fine, too. And I can just imagine using that cherry bourbon chocolate sauce on this… lawdamercy. But the topping I used was pretty spectacular (keep reading for that).

This should probably be called ‘triple chocolate whiskey’ ice cream since there’s two types of chocolate PLUS chocolate whiskey. Call it whatever you want. Either way, it’s amazing.

Chocolate chocolate whiskey ice cream made with two kinds of chocolate PLUS chocolate 'flavored' whiskey from Kings Co. Distillery.

Triple chocolate ice cream: the creamiest ice cream you'll ever make. Or eat. Made with Kings Co. Distillery's chocolate whiskey.I love the way the light reflected & made a halo around the bowls. Even Mother Nature loves this ice cream!

CHOCOLATE CHOCOLATE WHISKEY ICE CREAM

Recipe can be doubled

Ingredients:

  • 4 egg yolks
  • 1/4 cup Kings County Distillery chocolate flavored whiskey
  • 1/4 cup sugar, plus 1/4 cup
  • 1 1/2 cups heavy cream
  • 1 teaspoon pure vanilla extract
  • 2 ounces chopped semisweet chocolate
  • 2 ounces chopped dark chocolate

Directions:

  1. Whisk together egg yolks, whiskey and 1/4 cup sugar in a medium bowl. Set aside.
  2. In a large saucepan, whisk together cream, vanilla, chocolate and 1/4 cup of sugar. Simmer over low heat until the chocolate is melted. Temper egg yolk mixture by slowly adding hot cream mixture to the egg yolk mixture, with a ladle, a little at a time. Once egg yolk mixture is thoroughly warmed add to the saucepan with the warm cream mixture. Stir until thickened and remove from the heat.
  3. Strain mixture into a bowl over ice. Place the bowl into the refrigerator for at least 45 minutes. Spin in an ice cream maker for 25 minutes… it probably won’t get much firmer, but this helps “churn” it. Add to a freezer-safe container & freeze for 12-24 hours so it gets firm.

Peanut butter whipped cream!

For an extra special treat, for my peanut butter lover… I made some peanut butter whipped cream to top it with. I know. I know. Don’t even say anything. There’s nothing you CAN say, it’s ridiculous. If you use a creamy peanut butter, yours will look smoother. Mine was crunchy.

Oh. I almost forgot: there are chocolate sprinkles too. Can’t have a birthday without sprinkles.

PEANUT BUTTER WHIPPED CREAM (from Yes, I Want Cake)

Ingredients:

  • 1 cup heavy whipping cream
  • 1 tablespoon creamy peanut butter (chunky peanut butter works also, I used it)
  • 1 tablespoon confectioner’s sugar
  • 1/2 teaspoon vanilla extract (optional)

Directions:

  1. In the bowl of a stand mixer, whip the heavy cream until it’s almost but not quite “stiff.”
  2. Add the peanut butter, sugar and vanilla. Beat for another minute & serve.

Triple chocolate WHISKEY ice cream. Two types of chocolate and chocolate whiskey come together to make the creamiest, smoothest, most chocolatey ice cream ever. Oh, and there's peanut butter whipped cream to go with it.

Yeah. Not much to say about that. Well, other than WHOA. This is literally the softest, most creamy ice cream I ever made. It’s super decadent, fudgy & delicious. But it also has a little whiskey bite. Not much, mind you, just enough. However… it melts fast! So be careful. Only take it out right when you’re gonna serve it. It does NOT have to sit out & soften. In my experience, it’s ready to go right out of the freezer. Of course, if you freeze it for weeks, it might get a bit harder, but it still isn’t going to take long to “defrost” enough to serve. I also wouldn’t serve it in cones, it’s far too creamy.

Chocolate chocolate whiskey ice cream. Dark chocolate & semisweet chocolate combine with chocolate whiskey to make a smooth, creamy, rich ice cream that you'll LOVE. Add some peanut butter whipped cream & chocolate sprinkles to complete the experience.

On that note I’ll end this by saying…

Happy birthday Jay! And many more…

Chocolate chocolate whiskey ice cream with peanut butter whipped cream!

Psst.. .the tiki mug giveaway is still going strong. You’ve got until May 27th at 11:59 p.m. to enter. So go!

Sources & credits: Arcoroc French made smoky-clear glass bowls; vintage, Le Creuset mini coccottes in “Twilight” (white shown).

This is me NOT screwing up caramel apple jam.

;

If I do something, and I screw it up, it bothers me FOREVER. I’m one of those mildly-OCD perfectionist people. I can tell a drawing won’t go well if the first line doesn’t come out right, so I toss the entire sheet of paper (environmentalists avert thine eyes). If I throw on a random outfit & something about it isn’t working for me, I don’t care if all I’m doing is going to the fruit market… my entire day will be messed up. If I screw up a recipe- whether or not it still tastes good, I go over & over in my mind what I did wrong until I make it again & redeem myself.

I sound nuts, right?

Anyway. Moving on. Look- it’s ice cream.

;

Last fall I made caramel apple syrup. It was supposed to be caramel apple jam, but it was kind of a fail in that aspect. Not a massive fail, mind you, because what resulted was a beautifully delicious concoction my father nicknamed “apple pie in a jar.” He ate it right out of the jar, as a matter of fact. Devoured it. It was a much beloved creation, mistake or not. But it still sort of bothered me. It was so stupid to me that I screwed up such a simple jam, especially because it was something so dumb like forgetting to add the pectin… that I wanted to try it again this fall. Because not only was what I made not jam but it no longer existed anyway. The jars were long gone; eaten, emptied, washed out & re-filled with who-knows-what. All that remained were the memories, and questions like “When are you making that apple syrup stuff again?” And I was debating it, actually, since it was such a hit.

Then I found this recipe. ERMAHGERDS.

;

How was I supposed to turn away from that!? It’s apple season! There are apples everywhere I look. I’m bombarded with apples every day; on Pinterest, on blogs, in the supermarket, at the Farmer’s Market, at the fruit market… they’re just all over the place. I got momentarily distracted from my Halloween bacchanalia for apples, and when I went to the farm to pick pumpkins & get apple cider donuts, it just boosted my apple-ness even further. And so of course, I thought this jam sounded especially glorious. And the best part? No pectin! So I wouldn’t have to worry about forgetting to add it again.

The other jam I attempted was yummy, even if it ended up as syrup. But this one is different. The vanilla bean & rum elevate this to a whole ‘nother level. It’s not like your average jam. It’s like a dessert in and of itself.

CARAMEL APPLE JAM WITH VANILLA BEAN & RUM (halved & adapted very minimally from Hitchhiking to Heaven)

Makes about 2-3 half-pint (8 oz.) jars, maybe with some overflow

Ingredients:

  • 2 1/2 cups unsweetened homemade applesauce (store bought is okay, just get the highest quality organic one you can, making sure it’s unsweetened)
  • 1 3/4 cups sugar
  • 1/4 cup water
  • 2 teaspoons lemon juice
  • 1/2 vanilla bean, split lengthwise
  • 1/4 teaspoon sea salt (I used a little Himalayan pink)
  • 3 teaspoons dark rum (*optional)

Directions:

  1. If you don’t have applesauce on hand, make your sauce. Start by coring and slicing the apples; about 1 1/2 maybe 2 lbs of them- (don’t peel ‘em) and cooking them over low heat until they’re soft. I usually add about 1/2 cup of water to the pot so they don’t stick or burn. Cover the pot while the apples are cooking; they should be ready in about 20 minutes. Put the cooked apples through a food mill (use the medium screen if you have a choice) and, voilà, sauce!
  2. Prepare your jars and lids. Set them aside.
  3. In a clean, dry large saucepan, combine 1 cup of the sugar, the water, and the lemon juice. Pour the sugar into the pan evenly, rather than as a big lump to one side or something like that, because you don’t get to stir or shake the pan for the next step, which is caramelizing the sugar.
  4. Without disturbing the contents of the pan, bring the syrup to a boil and let it boil gently — adjusting the heat as needed — until it turns golden brown. Watch the mixture carefully and take it off the heat before it turns darker than you’d like. Mine was a nice light-brown color and smelled caramel-y.
  5. While the sugar is caramelizing, add the additional 3/4 cup sugar and the sea salt into a small bowl. Split your vanilla bean lengthwise and scrape the seeds from the bean into the sugar and salt. Combine well, then add the pod into the sugar, too. Set aside.
  6. When the caramel is ready, slowly add the applesauce and the rest of the sugar, vanilla bean and all, off the heat. Be careful- it WILL splatter! Turn the heat back up to medium-low and stir the mixture until the sugar and caramel completely dissolve. Then bring the jam to a boil and cook, stirring constantly, for 8-10 minutes. This is the part where you need to monitor the temperature — reducing it if necessary — and stir the jam steadily enough to keep it from attacking you. You will know the jam is done when it thickens up and your stirring spoon very briefly leaves a clear track at the bottom of the pan.
  7. Remove the jam from the heat, discard the vanilla bean, and stir in the rum. Ladle or pour the hot jam into your sterilized jars. Wipe the rims clean and add the lids. Process 10 minutes in a hot water-bath canner. Remove from canner, let cool and check seals after 12 hours. Any jars that aren’t sealed, pop in the fridge & use immediately.

;

And this time it actually came out like jam, not syrup! Wonder of wonders, glory of glories. Hallelujah & all that jazz. It came out absolutely perfect.

;

I know. Pancakes, ice cream, waffles, oat bran muffins, English muffins and yogurt will never be the same. Neither will oatmeal. I don’t even like oatmeal, but a little of this would upgrade that ish to something way more special. It even works with ham & pork chops (or so I’ve been told, I don’t eat pork chops); both as a glaze melted on top while cooking, or just on the side. It’s good on toast, too, but that seems so banal for a jam like this. This kind of a jam begs for something exciting; like fresh buttermilk pancakes. Or a golden vanilla pound cake. Or… over a homemade vanilla bean ice cream, like I did. Ohh, Rodelle vanilla beans, how I love thee.

HOMEMADE VANILLA BEAN ICE CREAM (courtesy of Epicurious)

Ingredients:

  • 2 vanilla beans
  • 3 cups heavy cream
  • 1 cup whole milk
  • 1 1/2 cups sugar
  • 3 large eggs

Directions:

  1. With a knife halve vanilla beans lengthwise. Scrape seeds into a large heavy saucepan and stir in pods, cream, milk, and sugar. Bring mixture just to a boil, stirring occasionally, and remove pan from heat.
  2. In a large bowl lightly beat eggs. Add hot cream mixture to eggs in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.) Pour custard through a sieve into a clean bowl and cool. Chill custard, its surface covered with wax paper, at least 3 hours, or until cold, and up to 1 day.
  3. Freeze custard in an ice-cream maker, in 2 batches if necessary. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.

If you don’t have an ice cream maker, try this recipe for the ice cream. It takes a bit longer, but I’ve always had good results! I love me my KitchenAid ice cream maker attachment, though.

And as far as the jam goes… you can also eat it right out of the jar. Which I’m not supporting of course… *ahem*