B's Pistachio Ice Cream

For the birth of my wonderful friend, B or Briony, I made her favorite, Pistachio!  Unfortunately I do not have any pictures because she brought it home and ate it all before I could get any.  Take my word for it, and hers, that it was aaaaaammmmazing!  Creamy and very nutty!

Ingredients

1 cup unsalted shelled pistachios
3/4 cup sugar
2 cups whole milk
1/2 teaspoon almond extract
4 large egg yolks
1 cup whipping cream
3/4 cup unsalted shelled pistachios, toasted, coarsely chopped

Directions

Finely chop 1 cup pistachios.  Mix pistachios with a 1/4 cup sugar. 

Bring milk and ground pistachio mixture to boil in heavy large saucepan. Remove from heat. Mix in almond extract. 

Whisk egg yolks and remaining 1/2 cup sugar in medium bowl. Gradually whisk in hot milk mixture. 

Return custard to saucepan. Cook over low heat until custard thickens.  Stir constantly, about 10 minutes (do not boil). Strain into large bowl. Chill until cold, about 2 hours. 

 

Stir 1 cup whipping cream and chopped pistachios into custard. Freeze in ice cream maker. Transfer to container and freeze. (Ice cream can be prepared 3 days ahead.)

Love you B!

Extra Peanut Buttery Ice Cream Brownie Sandwiches

I love getting new ideas and suggestions for new ice cream flavors (P.S. saying strawberry ice cream every week with enthusiasm does not make it a new idea, Josh!).  So, Tyler the bf, came up with the idea of peanut butter, chocolate, banana ice cream.  But, since my ice cream sandwiches were so good, I decided to create another sandwich.

First, I started with making brownies.  I love the brownie mix, No Pudge, because they are easy, healthier, and have ingredients that I understand.


Next, I made the peanut butter ice cream.

1 cup full fat milk
1/2 cup heavy cream
2 egg yolks
3/4 cup sugar
1 1/4 cups peanut butter
*if I had had chopped peanuts I would have added them to the ice cream

Pour the milk and cream into a large saucepan and heat gently, stirring occasionally, until the mixture begins to steam, but not boil.

Meanwhile, whisk the egg yolks in a heatproof bowl until smooth. Add the sugar and whisk until pale and slightly fluffy. Gradually and slowly, pour the hot milk into the egg mixture whilst whisking continuously.

To prevent the egg from scrambling. Return the mixture to the saucepan and place over low heat, stirring frequently until the custard thinly coats the back of a wooden spoon. Do not allow to boil.
Pour back into the bowl and set aside for about 30 minutes, stirring occasionally, until cooled to room temperature.

Once cooled, cover the mixture and refrigerate, ideally overnight, but  at least for 6 hours, until thoroughly chilled (at least 4 degrees C).

Blend in 3/4 cup of the peanut butter using a stick blender, then pour the mixture into an ice cream machine and churn according to manufacturer’s instructions.

When the churning is complete, put the remaining peanut butter into a heatproof dish and microwave for 20 seconds until warm but not hot. Fold into the ice cream. Use a spoon or spatula to scrape the ice cream into a freezer proof container with a lid. Freeze for at least 2 hours.

The ice cream was super creamy!  The swirls and chunks of peanut butter was amazing.  This recipe does not make very much.  Next time I will double the recipe.  Enjoy!!

Homemade Chocolate Chip Cookie Ice Cream Sandwiches

Summer is fast approaching and that means ice cream sandwich time!  I decided to make a large batch of chocolate chip cookies and vanilla ice cream for sandwiches.  I thought this would be great because they would last through the summer.  As I write this post, there is exactly one sandwich left in the freezer!  Guess I will have to make a couple more batches this summer!

So here we go....

Make a batch of chocolate chip cookies.  I used dark chocolate chips and the recipe on the bag.

Then make a batch of vanilla ice cream.
I was exhausted from making the cookies so I slacked on the ice cream.  I made an egg-less, non-cook recipe.  The ice cream got a little grainy, so I would advise making a more time consuming batch of ice cream.

Make sure everything is nice and chilled.  Lay out pieces of plastic wrap.  Pair cookies with similar size cookies.  Put a nice glob of ice cream in the middle.  Squish cookie on top, wrap and put directly into the freezer.

I also put the wrapped cookies into large freezer bags.

And enjoy while you can because they will not last long!

St. Patties Day Pub Crawl Bailey's Ice Cream With Mint Chocolate Sprinkles

Happy belated St. Patrick's Day!  In honor of this booze-filled holiday, I created a Bailey's ice cream.

 

 Unfortunately, this was not a favorite of mine, nor my friends (I can tell this because there is still some left in the freezer a month later!).  The ice cream was amazing fresh out of the machine but after it spent some time in the freezer it lost flavor.

Let me know if you come up with a better recipe for next year!

Ingredients

• 20 oz (ounces) milk (whole)
• 16 oz (ounces) cream (double)
• 4 fl oz (fluid ounces) Baileys
• 3 large egg(s)
• 4 large egg yolk(s)
• 8 oz (ounces) superfine sugar
• 2 teaspoons Pure vanilla extract
• plus mint chocolates to sprinkle on top

 

1. Bring the milk and cream mixture to a slow boil over medium heat, reduce the heat to low, and simmer for 10 minutes, stirring occasionally.
2. Combine eggs, egg yolks, and sugar in a medium bowl. Use a hand mixer on medium speed to beat until the mixture is thick, smooth, and pale yellow in color (similar to mayonnaise), about 2 minutes. Remove the vanilla bean pod from the milk/cream mixture and discard.
3. Measure out 1 cup of the hot liquid. With the mixer on low speed, add the cup of hot milk/cream to the egg mixture in a slow, steady stream. When thoroughly combined, pour the egg mixture back into the saucepan with the rest of the milk/cream mixture and stir to combine.
4. Cook, stirring constantly, over medium-low heat until the mixture is thick enough to coat the back of a spoon. Transfer to a bowl through a sieve, stir in Bailey's, cover with a sheet of plastic wrap placed directly on the custard, and chill completely. Process custard according to the ice cream machine manufacturer's directions.
5. The ice cream will have a soft, creamy texture. Transfer the ice cream to an airtight container, cover ice cream directly with plastic wrap to prevent a skin from forming and place in freezer. Because of the alcohol it will take about 10 hours to freeze.
6. Remove from freezer about 15 minutes before serving.

 

 

Valentine's Day Red Velvet Ice Cream

Because it's Valentine's Day

First, I made red velvet cupcakes a day ahead of time.  I put about four unfrosted cakes in the freezer for the ice cream and frosted the rest to just eat.

Red Velvet Cupcakes

2 1/2 cups all-purpose flour 

1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

 

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes, they should spring back. Remove from oven and cool completely before frosting.

Icing

Package cream cheese, cold
About a cup and a half of powdered sugar

1 teaspoon vanilla

I beat all the ingredients together and added just enough sugar to make the frosting sweet but not too sweet.

Ice Cream
1½ cups heavy cream
¾ cup plus 3 tbsp. sugar, divided
1½ tbsp. unsweetened cocoa powder
6 large egg yolks
1¼ cups buttermilk
1 tbsp. liquid red food coloring*
1 tsp. vanilla extract


In a medium saucepan, combine the heavy cream with ¾ cup of the sugar and the cocoa powder. Heat over medium-high heat, whisking occasionally, until warmed through and the sugar and cocoa have dissolved into the cream.  Meanwhile, in a medium bowl or a large liquid measuring cup, combine the egg yolks and the remaining 3 tablespoons sugar.  Whisk until smooth.  Once the cream mixture is warm, slowly pour the mixture into the bowl with the egg yolks, whisking constantly to temper the eggs.  Return the egg-cream mixture to the saucepan over medium high heat.

Cook the mixture, stirring constantly and scraping the bottom, until the mixture thickens and coats the spatula or spoon (about 170-175° F.)  Pour the custard through the strainer into a bowl or storage container.  Stir in the buttermilk, red food coloring, and vanilla.  Cover and chill thoroughly in the refrigerator.

Freeze the ice cream base in an ice cream maker according to the manufacturer’s instructions. Mix in frozen crumbled cupcakes by hand. Transfer to a storage container, alternating layers of ice cream with layers of frosting.  Transfer to the freezer and freeze until firm.

Peppermint Ice Cream with Candy Cane Cookie Dough

Christmas is all about peppermint (as you can tell when it is impossible to purchase peppermint extract or candies during the whole month of December)!  One of my childhood favorites are Candy Cane Cookies.  They are a simple braided cookie with an almond flavor and dusted with crushed candy canes.  This inspired me (along with much harassment from my friend to make a cookie dough IC) to create my latest ice cream flavor!

First, I made the cookie dough.  I braided the colored with the plain dough, cut them into pieces, rolled them in crushed candy cane, and froze them.

Then, I made the ice cream.  I put crushed candy cane in the ice cream, as well.  The candy cane melted into the ice cream and their were no chunks at all.  The candy cane on the cookie dough also melted into the dough.  So, this was a useless step.  Next time I will crush the peppermint larger for the ice cream and not bother rolling the dough in it.

Candy Cane Cookies

INGREDIENTS

• 2 1/2 cups all-purpose flour, plus more for dusting the work surface
• 1 teaspoon fine salt
• 2 sticks (8 ounces) unsalted butter, at room temperature
• 1 cup sifted powdered sugar
• 1 large egg
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1/2 teaspoon red food coloring
• Granulated sugar, for dusting the cookies

INSTRUCTIONS

1. Heat the oven to 375°F and arrange a rack in the middle.
2. Combine the measured flour and salt in a medium bowl; set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and powdered sugar on low speed until combined. Increase the speed to high and beat until light in color and fluffy, about 1 minute. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the egg, almond extract, and vanilla extract and beat on medium speed to combine (the mixture may look curdled). Turn the mixer off, add the reserved flour mixture, and mix on low speed until the dough just clumps around the paddle.
4. Divide the dough in half. Leave half in the mixing bowl and transfer the other half to a small bowl. Add the food coloring to one half of the dough and knead with a rubber spatula until the coloring is evenly incorporated.
5. Lightly flour a work surface. Pull 12 teaspoon-sized pieces from the red dough, then repeat with the uncolored dough. Using the palms of your hands, roll one piece of red dough into a thin rope, dusting the work surface with flour as needed. Repeat with a piece of uncolored dough. Place the two ropes side by side and twist them together.  Cut into small pieces.
6. Put dough in a freezer container.  Freeze until solid.  Stir pieces occasionally so they do not stick together.

 
I rolled the cut pieces in crushed peppermints (will not do this next time)

Peppermint Ice Cream

INGREDIENTS

• 3 cups Half-and-Half
• 2 cups Sugar
• 1 teaspoon Peppermint Extract
• 8 whole Large Egg Yolks
• 3 cups Heavy Cream
• 1/2 cup Coarsely Chopped Peppermint Candies (chop coarsely, do not crush)

INSTRUCTIONS

Pour the half-and-half into a heavy saucepan. Add the sugar and stir to combine. Bring the mixture to a simmer over low heat, stirring occasionally.

In a separate bowl, beat the egg yolks until they're light yellow in color. Temper the egg yolks by slowly drizzling in about 2 cups of the hot half-and-half mixture while whisking quickly. Pour the tempered egg yolk mixture into the saucepan, whisking gently as you add it. Simmer over low heat until it gets very thick, 5 to 7 more minutes.

Pour the mixture through a fine mesh strainer into a medium bowl, pressing with a spoon or spatula to gently force it through. Pour in the heavy cream, then stir to combine. Stir in vanilla. Cover and refrigerate this mixture until it's totally cool.

Freeze the mixture in an ice cream maker according to its directions. After the cycle is completed, stir in the chopped peppermints and immediately transfer to a freezer container.  Stir in the cookie dough and place in the freezer. A couple of hours later, open the container and stir again to make sure the candy and dough is distributed.

Freeze for another 24 hours or until frozen hard and solid.

 Enjoy the ice cream with your friends and a holiday shot class full of your favorite liquor!