Ice cream has to be my most favorite dessert! I love that it is so cool, rich and satisfying. I desire to eat it everyday, but my waistline wouldn't like it that much. Anyway, I saw this recipe on a blog that is new to me. I loved many of the dishes that I saw, especially this one! I made several changes to the recipe so I will call it my recipe, but the idea was from the other blog. The biggest change that I made was to omit the use of eggs. I don't normally make ice cream with eggs because it is very rich and I feel like I can't have as much, but if you like your ice cream to have more of a custard base, check out the blog listed as my source. This ice cream is delicious! Don't omit the cayenne or the coffee because in my opinion, that is what really enhances the chocolate flavor.
Source: Loosely adapted from http://mangiodasola.blogspot.com/
Ingredients:
1 disk of mexican chocolate, such as Abuelita or Ibarra
1/3 c. cocoa powder
1/2 c. sugar
pinch of salt
pinch of cayenne pepper
pinch instant coffee
1 tsp vanilla extract
1 quart half and half
Directions:
In a large sauce pan, combine the ingredients and gently stir with a wooden spoon until the ingredients are well combined and the chocolate disk has melted.
Place the mixture in a large bowl, cover and freeze for about 2 hours.
When mixture is cold, pour into an ice cream maker and follow the manufacturers' instructions.
Showing posts with label Ice Cream. Show all posts
Showing posts with label Ice Cream. Show all posts
Saturday, September 12, 2009
Monday, July 13, 2009
Peanut Butter Ice Cream
I think that this is one of my favorite recipes for ice cream. I love the fact that it is so easy and doesn't contain any eggs. I added chopped Reese's Peanut Butter cups to this and it made this already delicious recipe even greater!
Source: David Lebovitz
Ingredients:
3/4 c plus 2 tbsp sugar
3/4 c creamy peanut butter
2 2/3 c half-and-half
Pinch of salt
1/8 tsp vanilla ( I used vanilla extract)
Directions:
1. Blend the peanut butter, sugar, half-and-half, salt and vanilla in a blender or food processor until smooth.
2. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. Place the mixture in a freezer container and mix in the Reese's. Freeze several hours before serving.
Source: David Lebovitz
Ingredients:
3/4 c plus 2 tbsp sugar
3/4 c creamy peanut butter
2 2/3 c half-and-half
Pinch of salt
1/8 tsp vanilla ( I used vanilla extract)
Directions:
1. Blend the peanut butter, sugar, half-and-half, salt and vanilla in a blender or food processor until smooth.
2. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. Place the mixture in a freezer container and mix in the Reese's. Freeze several hours before serving.
Monday, June 1, 2009
Cake Batter Ice Cream
I'm sure that you can tell from my recipes that I love desserts. Well I pink puffy heart ice cream, especially homemade. I love the standard flavors that are out there, but I really love different flavors that are not easy to find at the store. I love cake and ice cream together so I knew that this recipe would be perfect and it was. The ice cream was so creamy even though I lightened it up. This has become one of my favorites so far.
Source: http://deliciousmelicious.blogspot.com
Ingredients:
1 c. whole milk, well chilled
3/4 c. granulated sugar
2 c heavy cream ( I used 1 c heavy cream and 1 c fa free half-and-half)
1 tsp vanilla extract
2/3 c yellow cake mix
Directions:
In a medium bowl, whisk the milk and sugar until the sugar is dissolved.
Stir in the cream and vanilla.
Stir in the cake mix.
Pour mixture into the bowl of your ice cream maker and mix until thick (about 30 minutes).
Remove ice cream from bowl and place into a separate container and freeze 4-5 hours.
Source: http://deliciousmelicious.blogspot.com
Ingredients:
1 c. whole milk, well chilled
3/4 c. granulated sugar
2 c heavy cream ( I used 1 c heavy cream and 1 c fa free half-and-half)
1 tsp vanilla extract
2/3 c yellow cake mix
Directions:
In a medium bowl, whisk the milk and sugar until the sugar is dissolved.
Stir in the cream and vanilla.
Stir in the cake mix.
Pour mixture into the bowl of your ice cream maker and mix until thick (about 30 minutes).
Remove ice cream from bowl and place into a separate container and freeze 4-5 hours.
Thursday, May 7, 2009
Old Fashioned Strawberry Ice Cream
I have been craving strawberry ice cream lately and here in Phoenix, I can eat it year round. This recipe is really good. My only complaint is that I didn't mash up the strawberries enough so the large chunks were a bit icy, but other than that it was delicious.
Source: Everyday with Rachael Ray
Makes 1 quart
2 c hulled and halved strawberries ( about 12 oz)
3/4 c sugar
Ice water
1 pint half-and-half ( 2 cups)
2 large egg yolks
Directions:
1. In a medium glass or stainless steel bowl, combine the strawberries and 1/4 c sugar; mash with a fork. Set the bowl in a larger bowl filled with ice water.
2. In a medium saucepan, bring the half-and-half and the remaining 1/2 c sugar to a simmer, stirring occasionally, over medium heat. In a heatproof bowl, whisk the egg in about 1/2 c of the hot cream mixture. Pour the mixture back into the saucepan and cook, whisking constantly over medium heat until steaming hot and frothy, about 3 minutes.
3. Strain the custard into the bowl with the strawberries. Let stand, whisking occasionally until cool.
4. Using an ice cream maker, process the cooled mixture according to the manufacturer's instructions. Transfer to an airtight container and freeze.
Source: Everyday with Rachael Ray
Makes 1 quart
2 c hulled and halved strawberries ( about 12 oz)
3/4 c sugar
Ice water
1 pint half-and-half ( 2 cups)
2 large egg yolks
Directions:
1. In a medium glass or stainless steel bowl, combine the strawberries and 1/4 c sugar; mash with a fork. Set the bowl in a larger bowl filled with ice water.
2. In a medium saucepan, bring the half-and-half and the remaining 1/2 c sugar to a simmer, stirring occasionally, over medium heat. In a heatproof bowl, whisk the egg in about 1/2 c of the hot cream mixture. Pour the mixture back into the saucepan and cook, whisking constantly over medium heat until steaming hot and frothy, about 3 minutes.
3. Strain the custard into the bowl with the strawberries. Let stand, whisking occasionally until cool.
4. Using an ice cream maker, process the cooled mixture according to the manufacturer's instructions. Transfer to an airtight container and freeze.
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