Mattiwi Ice Cream

It was another beautiful, sunny, and 75 degree day in Texas!  My genius boyfriend (Matt) came up with the idea of kiwi ice cream...so here we go!  Cool, refreshing and extra kiwiey.

 

6 ripe kiwifruit (I used 8!)

2 Tablespoons sugar

2 large eggs

1 cup sugar

2 cups heavy or whipping cream

Peel the kiwi and mash them in a bowl until pureed. Stir 2 tablespoons sugar into the fruit, cover, and refrigerate 1 hour.

Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in 1 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and whisk to blend. Stir in the kiwi.

Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions.

Cookie Dough Chunks in Cookie Dough Ice Cream

OMG!  What a brilliant idea!  Made this ice cream for a cookie dough ice cream enthusiast.  Unfortunately I was unable to try it, but I was told it was AMAZING!  I will definitely have to make it again.


For the cookie dough:

5 Tbs salted butter, melted (or unsalted butter + 1/4 tsp salt)
1/3 cup packed brown sugar
1/4 cup flour
1/2 tsp vanilla extract
3/4 cup chocolate chips (I should use mini chips next time so the dough sticks together better)

For the ice cream:

3 Tbs unsalted butter
2 cups heavy cream
2/3 cup packed brown sugar
4 large egg yolks
pinch of kosher salt
2 tsp vanilla extract
1 1/2 cups whole milk
1 cup chocolate chips (I added extra!)

To make the cookie dough, stir together the butter and sugar until smooth.  Mix in the flour and vanilla, then fold in the chocolate chips.  Wrap the mixture in plastic wrap, form into a disk, and refrigerate until firm.

To make the ice cream, melt the butter and sugar in a medium saucepan over medium-high heat.  Cook, stirring often, until the butter is a deep golden-brown color, being careful not to burn it.  Whisk in the heavy cream and heat until simmering.

Meanwhile, whisk egg yolks until light and fluffy in a medium bowl.  Add a small amount of the cream mixture to the eggs, whisking constantly.  Whisk in the rest of the cream slowly.  Return the mixture to the saucepan, and cook over medium heat, stirring often, until it has thickened slightly and reads 170-175 degrees on an instant-read thermometer.

Remove from heat and pour through a fine-mesh sieve into a medium bowl.  Mix in the vanilla, salt, and whole milk.  Cover with plastic wrap and chill until very cold.

Churn ice cream according to manufacturer's instructions.  As it churns, remove the cookie dough from the refrigerator and cut into small pieces.  Pour the ice cream into an airtight container and mix in the chocolate chips and the cookie dough.  Freeze until firm.

Fluffernutter Butter Ice Cream

Fluffernutter ice cream with Nutter Butter cookie pieces...how can this go wrong?!  A classic favorite sandwich I would eat at my friend's house growing up!

This was very heavy (too heavy), the texture turned very strange because the Fluff hardened and became grainy.  Not a favorite.

Ingredients

2 1/2 cups heavy cream
1 1/2 cups whole milk
1/2 cup granulated sugar
1/4 teaspoon salt
1 1/2 cups creamy peanut butter
2 teaspoons vanilla extract
1 1/2 cups marshmallow fluff or cream
2/3 cups white chocolate chips

Instructions

Add cream, milk, sugar, salt and 1 cup peanut butter to a saucepan over medium heat. Stir constantly until the sugar dissolves and the peanut butter melts, making sure not to let it stick to the bottom. Continue to heat until the mixture becomes warm and begins to bubble around the edges. Remove from heat, add in vanilla extract and add the mixture to a bowl and refrigerate until cold, at least 30 to 60 minutes.
Once it's cold, add the mixture to your ice cream maker and churn according to directions. A few minutes before it's finishing churning, add in 1 cup of marshmallow fluff in a few increments. Once it's finished churning, scoop the ice cream into a freezer-safe container. Stir in the remaining peanut butter, marshmallow and the chocolate chips, then freeze for at least 4 to 6 hours. Let sit for a few minutes before serving so the ice cream can soften.

Coconut Vegan Ice Cream

I have been searching for a great coconut ice cream.  I remember I once had homemade coconut ice cream in Maine at a small mom and pop ice cream shop.  It was one of the best ice creams I have ever tasted.  I have yet to find a coconut ice cream which even comes close :(

This ice cream is vegan...so a plus for my vegan sisters.  Unfortunately, it was icy and not very flavorful.

The search continues...

Ingredients

3 cans coconut milk (use the highest fat coconut milk you can find. The higher the fat the more creamy the ice cream. Remember that low fat coconut milk will result in an icy texture.)
1 cup raw cane sugar or brown sugar
2 tablespoons pure vanilla extract
½ vanilla bean, scraped

 

Instructions

1. Combine all ingredients in a medium sized pot and heat over medium low heat until sugar has completely dissolved.
2. Refrigerate until cool then process in your ice cream maker according to the manufacturers instructions.
3. Place in a container and cover with a piece of parchment paper directly on the ice cream to help prevent any ice crystals from forming.
4. Freeze for at least 2 hours in your fridge.