Category: ice cream

Easy DIY gift: walnuts in syrup!

It’s officially Christmastime. Dudes. I have been hearing Christmas music for WEEKS now, and it’s finally acceptable to me to begin listening to it myself. I always have to wait until after Thanksgiving- that holiday deserves it’s due respect. But now it’s also time to think about what the hell I’m doing for people’s holiday gifts. But here’s an idea.

Anyway, over the summer, Jay & I took my mother out thrifting/antiquing and for her birthday lunch to a little old fashioned ice cream parlor called Itgen’s. That I know of, there are two such places near us; one is Hildebrandt’s (famous for being featured on the Food Network by Guy Fieri) and Itgen’s (which has been featured in Saveur). Both make their own ice cream, both have traditional old school fare. Both date back to a time we know refer to as “back in the day.”

And there’s another common thread. Both places serve an ice cream topping called walnuts in syrup.

Walnuts in syrup, aka wet walnuts.

These are also known as “wet walnuts” but I’m sorry, I giggle every time I say that. Perhaps I’m just juvenile. But I prefer to call them “walnuts in syrup.” It’s a traditional ice cream topping, sometimes referred to as “wet nuts.” Heh. See? Sorry. I can’t help it. Let’s just go with walnuts in syrup, k?

Anyway, walnuts in syrup are a great thing to make at home, without having to leave to go to an ice cream parlor- no matter how cute and fun that parlor may be. Also they make a great DIY gift… because even though they’re processed in a water bath, they’re INSANELY simple to make! Besides, because it isn’t a jam or jelly, you don’t have to worry about pectins or anything. You just cook it, ladle it into jars, pop the lids and bands on, and then process it. And you don’t even need any extra equipment! Take a peek at this post for a quick run-through of water bath canning (I swear it’s easy!).

Walnuts in syrup aka wet walnuts! A delicious sundae topping and DIY gift idea!

Continue reading

Flourless chocolate… messiness.

Flourless chocolate cake.

I have made this cake countless times. Countless. It’s one of my mother’s favorites, so I usually end up making it for her birthday (in July) or Mother’s Day. It’s an easy cake for warm weather because it requires very little prep, and it bakes at 275° F, so it doesn’t make your kitchen boiling hot. I could make this cake in my sleep.

Flourless chocolate cake.

Maybe this time I should have!

I made this for my mom for Mother’s Day, and I kind of messed it up. Listen. It tasted perfect. The problem? The pesky sides came off when I removed the springform pan, but whatever. Who cares what it looks like, really. At the end of the day, you’re just shoving it in your mouth, amirite?

Flourless chocolate cake.

Continue reading

Peanut butter affogato with dark chocolate covered espresso beans.

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.

Peanut butter affogato with dark chocolate covered espresso beans.

Continue reading

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)

Continue reading

Sweet cherry cream pie for the 4th 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!

Sweet cherry cream pie with coconut milk vanilla bean ice cream!

My pie pan was a bit smaller so I halved the filling recipe & it worked out just fine, a bit flat on top but otherwise fine. If you’re using a pie pan larger than 9″, then you’re good to go with the whole filling amount. Out of all the pans I have, I wanted to use a teeny tiny metal one. Go figure.

Continue reading

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.

Continue reading

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.



  • 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


  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.