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Category Archives: Ice Cream Sunday

Ice Cream Sunday: Nutella & Peanut Butter Cup

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Mmmm, Nutella. Thank you, Ferrero, for making chocolate in spreadable form an acceptable condiment for breakfast, or anytime.  This ice cream is based off of my favorite college poor man’s desserts. Take a spoonful of peanut butter, spoonful of peanut butter, let them mate onto one spoon and you have a treat fit for a king. That’s your recipe right there, goodnight. But wait, it is ice cream Sunday so we will alter this up a bit and cram some cream in there.

Get some:

*half a jar of nutella

*2 cups whole milk

*1 1/2 cups heavy cream

*handful or two of miniature peanut butter cups from Trader Joes. If you don’t have a Trader Joes, you are on your own

*a couple Reeses cups

*3 egg yolks

*1/2 cup sugar

*pinch of salt

Do work:

In a large bowl, put your nutella and couple Reeses cups.

Heat milk with sugar and salt until warm.

Add egg yolks and cook on medium until thickened just slightly.

Poor mixture over nutella and whisk well until nutella and cups are melted.

Add heavy cream and stir.

From here, follow your ice cream maker instructions. Add miniature cups about 3/4 of the way through.

It’s a pretty simple ice cream, but super rich and indulgent, so that means try to limit yourself to a small bowl…and then go get more, so it doesn’t look like you have too much in front of you at one time.

Bonus pic of how I conquer every new Nutella jar I acquire.

Ice Cream Sunday: Lemon Blueberry Sorbet

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This week’s edition of Ice Cream Sunday isn’t ice cream at all, but sorbet. Why? Well maybe we still have seven pounds of frozen blueberries to get creative with, maybe somebody forgot to buy ice cream making ingredients this week, or maybe a certain somebody’s pants popping a snap put some things into perspective. Either way, this recipe counts. Plus, it is easy and delicious.

All It Takes:

*1 1/2 cups frozen blueberries (bloobs)

*3 lemons

*1 1/2 cups filtered water

*3/4 cup white sugar

*2 tablespoons brandy

What to do:

Heat your frozen bloobs on medium until they all pop and are very juicy, but don’t reduce at all.

Strain blueberries through a mesh strainer, getting all the juice you can out of them.

While you are at it, juice the lemons over the strainer so it catches all the seeds.

Zest one lemon. Add the zest, sugar, and water to a pot and heat until boiling, then remove from heat and add to your juice.

Add one or two tablespoons of brandy. The brandy adds a unique depth of flavor, plus alcohol improves the texture of your sorbet.

Garnish with a candied lemon peel.

Chill the mixture really well, and then follow your ice cream maker’s instructions.  You could actually probably make this, or any sorbet, without an ice cream maker. Just put in a shallow dish, freeze, and pull it out to stir up every half hour or so. It may not turn out as gorgeous as the below picture, but it will probably pass.  Maybe next week we will be back to ice cream, maybe we will make frozen Weight Watchers shake pops, we’ll see.

Ice Cream Sunday: Salted Caramel & Pistachio

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The pistachio is by far my favorite nut, but I feel it is often unappreciated, especially as an ice cream flavor. Perhaps it’s that unnatural green color they always seem to make it. Caramel is by far my favorite thing, overall. So combining the two seems perfect. I ran into this fleur de sel caramel sauce at TJ’s and knew what needed to be done. So I did it. Now here’s some instructions so you can do it.

Your needs:

*1 cup whole milk

*2 cups heavy cream

*3 egg yolks

*1 vanilla bean

*3/4 cup sugar

*2 cups shelled pistachios

*1 jar caramel sauce

Do it:

Shell and peel the skin off 2 cups of pistachios, or have your spouse do it with threats of withholding delicious ice cream if they do not comply.

Split vanilla bean, scrape out innards.

Warm milk, sugar and vanilla bean, then stir in 3 tablespoons of the caramel sauce. Take off heat and cover for one hour.

Add egg yolks to milk mixture and heat on medium, stirring constantly until it thickens slightly.

Add milk mixture to cream, in a bowl over an ice bath and mix well.

Cover and refrigerate until well chilled.

Follow instructions of your ice cream maker, and when nearly done, mix in pistachios and some more caramel sauce.

For extra awesomeness, heat any remaining caramel sauce and drizzle over ice cream when served.

Ice Cream Sunday: Michigan Blueberry, Vanilla Bean & Waffle Cone

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We were at the farmer’s market yesterday and got a recommendation to “check out the blueberry guy.” We did check out the “Blueberry Guy” and learned a lot about blueberries. He was selling frozen blueberries, but not just any frozen blueberries.  These blueberries (or bloobs, as we call them in this household,) are from Michigan and are from the first pick, where as most other frozen blueberries are generally the last pick of the season, after all the best ones have been sold off fresh. Flash frozen, these bloobs are top-of-the-line frozen Plantae Vaccinium. So we bought ten pounds.

And on the perfect 85 degree day, what better way to utilize these bloobs than with an Ice Cream, which for the season, will be a weekly feature on this blog, so I present you with the second installment of Ice Cream Sunday:

Get the goods:

*2 cups heavy cream

*1 cup whole milk

*1 vanilla bean pod

*4 egg yolks

*2 1/2 cups frozen blueberries

*2/3 cup sugar

*1 pinch of salt

*A couple of waffle cones

Let’s get creamy:

Split your vanilla bean and scrape out the innards. Add to milk and salt, and warm on stove. When warm, add the bean itself and cover the pot. Let infuse for at least an hour.

Whisk your egg yolks, then add to the milk mixture, after removing vanilla bean. Heat until the mixture thickens just slightly.

Pour your cream into a large bowl, then strain the milk mixture into the cream and mix well.

Cool in the refrigerator for several hours, or overnight, whatever works for you.

Take your bodacious bloobs and put in a small pot. Heat until they have mostly all popped and it is simmering, then remove from heat and refrigerate.

Get your waffle cones and smash ‘em up as big as you like ‘em.

When you are ready, mix blueberries with your ice cream batter, then pour into your ice cream maker and follow the instructions from there. Again, if you are reading this and don’t have an ice cream maker, but have a KitchenAid stand mixer, the ice cream maker attachment does as good a job as any dedicated maker out there.

You can fold in your waffle bits when the ice cream is done, or just keep on hand and sprinkle over each serving. This turned out to be surprisingly simple, and the Wife and I both agree, the best ice cream we have made so far.

Perfect for the season, a dash of nostalgia for Michigan, and you can convince yourself that the antioxidant quality of the berries counters the heavy cream and egg yolks. Life is all about small pleasures and deluding yourself from time to time.

This should be in a museum somewhere.

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