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Tag Archives: Ice Cream

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: 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.

I Scream. You Scream. We All Scream For Milk Chocolate-Stout-Pretzel-Bacon Ice Cream.

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It’s almost June, and after completely skipping Spring, Chicago is refusing to accept the oncoming Summer.


So while it is storming like crazy outside, I am defying the gods and making ice cream anyway. An ice cream that is actually pretty perfect for a day such as this. We got the ice cream maker attachment for our stand mixer as a wedding gift, and it has probably gotten more mileage than any other gift. If making ice cream is new to you, but you are interested in getting started, I highly recommend starting with David Lebovits’  “The Perfect Scoop” and from there you can tinker and experiment as you wish. Go crazy. With that in mind, I present to you:

Milk Chocolate, Stout, Pretzel & Bacon Ice Cream

What you need:

*Ice cream maker

*Candied bacon chunks. “Hey, how do I candy bacon?” you ask. Sigh, must I do everything for you? 

*Pretzel bits

*4 ounces quality milk chocolate, chopped

*4 egg yolks

*1 1/2 cups heavy cream

*1 cup whole milk

*1/2 cup sugar

*8 ounces stout of your choosing. When in doubt, go Guinness.

*2 teaspoons vanilla extract

*Pinch of salt

What you do:

Heat milk, sugar, and salt until warm

Add egg yolks and heat on medium until it thickens slightly. You do NOT want scrambled eggs here.

Pour mixture in a large bowl over your chopped up chocolate and stir until chocolate is fully melted

Add cream, stout & vanilla.

Chill your mixture for at least a few hours. From here, it depends on your ice cream maker. The stand mixer attachment is about as easy as it gets, you just need to make sure your batter is thoroughly chilled and the bowl is completely frozen. If you have something else, do whatever those instructions say to do.

Make your ice cream, but wait until it is done before you fold in your bacon and pretzels. You don’t want to end up with a bunch of pretzel crumbs gritty-ing up your ‘scream.

Now, I know some of you may be skeptical about this ice cream flavor combination but you are just going to have to trust me. Think about it, do you like bacon? beer? pretzels? chocolate? Okay, then what’s the problem? If you have any further doubts, the following image should erase all your concerns.

How could anything possibly be wrong with this?


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