Category: Icecream

Chocolate · Do-ahead · Icecream

Sweetcorn, bacon and chocolate chip ice cream

Belinda

This wonderful recipe comes from the food blog “Running to the Kitchen”
The sweet corn bacon ice cream with cacao nibs is sweet and creamy with salty bacon and crunchy chocolate bits throughout.

2 cups sweet corn kernels
1 cup heavy cream
2 cups whole milk
1/3 cup light brown sugar
1 teaspoon vanilla
1/2 teaspoon salt
5 egg yolks
1/2 lb. bacon, cooked and chopped
1/3 cup cacao nibs

Combine the corn, heavy cream, milk, brown sugar, vanilla and salt in a medium sauce pan. Bring to a simmer for 5 minutes, stirring often. Turn off heat and let sit for an hour.
After an hour, transfer the mixture to a blender and blend on high until smooth.
Pour the mixture through a fine mesh sieve back into the saucepan discarding the solids.
Turn the heat to medium and let the mixture heat back up.
Meanwhile, whisk together the egg yolks in a bowl.
Once the mixture is hot, slowly pour about 1 cup into the egg yolks, whisking constantly.
Pour the egg yolk mixture back into the sauce pan and stir over medium heat until the mixture thickens enough to coat the back of a spoon or spatula.
Transfer to a bowl, bring to room temperature then cover and refrigerate for at least 6 hours until fully chilled.
Pour the chilled mixture into your ice cream maker and churn according to manufacture’s directions.
Add the chopped bacon and cacao nibs during the last minute of churning.

Chocolate · Dessert · Do-ahead · Icecream

Girdlebuster pie

Belinda

Well, given the (Covid) year we’ve had and our waistlines are a little more “elastic” we can go out with a bang these Holidays with this easy and divine Girdlebuster pie from Nigella Lawson.

Serves 6-8

13 oz Digestive cookies or Graham crackers
3 oz soft butter, plus 3 more oz
2 oz dark chocolate pieces or chips
2 oz milk chocolate pieces or chips
4.5 cups (1 liter) coffee ice cream
10.5 oz Lyles golden syrup (Available on Amazon)
3.5 oz packed light muscovado sugar or brown sugar
1/4 tsp Maldon salt or a pinch table salt (optional)
2 tbsp Bourbon
1/2 cup heavy whipping cream

In a food processor, process the cookies with the 3 oz of soft butter and the chocolate pieces or chips until it forms a damp but still crumb-like clump.
Press into a 9″ round pie dish or flan dish. Form a lip of cookie dough a little higher than the dish if you can. This process takes patience as you ideally need to form a smooth, even layer.
Freeze the cookie dough-lined dish for about 1 hour so it gets really hard.

In the meantime, let your ice-cream soften in the refrigerator, just until it can be scooped.
Spread the ice-cream layer into the hard cookie lined dish to form a layer.
Cover with plastic wrap and return to the freezer

Put the golden syrup, sugar, remaining 3 oz butter and salt (if using) into a saucepan and let it melt over a low to medium heat, before turning it up and letting it boil for 5 minutes.
Turn off the heat and add the bourbon, letting it hiss in the pan. Add the cream and stir to mix into a sauce then remove from the heat and let cool.
Once the sauce is cool, but not set cold, pour it over the pie to cover the ice cream layer and then put it back into the freezer.
Once frozen, cover it again with plastic wrap.

When ready to serve, remove the pie from the freezer, take the whole pie out of it’s dish and cut into slices.

Chocolate · Do-ahead · Icecream

Banana chocolate chip ice cream

Belinda

Rich, creamy and studded with big chunks of dark chocolate. Simple, from-scratch recipe that anyone can make!
Recipe from food blog “Well Plated”

Makes 1 quart

2 cups heavy cream
5 large egg yolks save the whites for another use
1 cup whole milk yes, it must be WHOLE milk!
2/3 cup sugar
1/4 tsp kosher salt
3 large very ripe bananas (or 4 medium) the more brown, the better
1 tbsp pure vanilla extract
1 tbsp dark rum or vodka*
4 oz bittersweet chocolate roughly chopped (about 2/3 cup)

Prep your workstation: Create an ice bath by placing a moderate amount of ice and water in a large bowl. Set an empty, medium bowl in the larger one on top of the ice. Pour the heavy cream into the medium bowl and set a strainer on top. In a separate bowl, whisk the egg yolks until well combined.

In a medium saucepan over medium heat, stir together the milk, sugar, and salt until small bubbles form along the edges and the sugar has dissolved. Do not let boil.

Gradually pour some of the milk into the bowl with the egg yolks, whisking constantly as you pour (I like to use a ladle for this). Once you’ve poured in some of the milk, return the saucepan to the stove over low heat. Slowly pour the yolks into the saucepan, stirring constantly. This process is called tempering and will keep the eggs from scrambling.

Continue cooking the egg-milk mixture (also called custard) over low heat, stirring constantly and scraping the bottom of the saucepan with a rubber spatula or wooden spoon, until the custard thickens enough to coat the back of the spatula. Strain the custard into the bowl with the heavy cream.

Place half of the custard into a blender or food processor with the bananas. Puree until smooth then pour it back into the bowl with the rest of the custard. Stir in the vanilla extract and rum. Cover, pressing a piece of plastic wrap against the surface, then chill thoroughly in the refrigerator for at least 4 hours or, if time allows, overnight.

Freeze the ice cream in your ice cream maker according to the manufacturer’s instructions, adding the chocolate during the last 5 minutes of churning. Transfer the ice cream to an airtight container and freeze 3 hours or overnight. Let stand at room temperature 10 minutes before serving.

Notes
*The addition of hard alcohol helps keep the ice cream softer and creamier. If you like the flavor of rum, it’s delicious in this recipe. If not, vodka is a flavorless addition that will still keep the ice cream creamy. If you prefer not to use alcohol, it can be omitted completely, though the ice cream will freezer slightly harder.

Do-ahead · Icecream

California date shake

Belinda

Sweet dates and creamy ice cream blended together. Nothing could be easier and nothing could taste better as the weather gets warmer.

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4 pitted Medjool dates (about 3 ounces), coarsely chopped
¼ cup very cold milk
1 ¼ cups vanilla ice cream

In a blender, blend dates and milk until smooth and very frothy.
Add ice cream and pulse a few times, until just blended.

Chocolate · Dairy-free · Do-ahead · Gluten Free · Icecream

Dreamy vegan coconut, chocolate chip ice-cream

Belinda

You only need 5 ingredients to make this creamy and dreamy ice cream!
From food blog “Two peas and their pod”

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2 13.66 oz cans chilled full fat Thai coconut milk
1/2 cup granulated sugar
1 teaspoon real vanilla extract
1/2 cup chopped chocolate or chocolate chips
1/2 cup shredded coconut

Place the coconut milk, sugar, and vanilla in a blender. Blend until combined, about 30 seconds.

Freeze using an ice cream maker, according to manufacture’s instructions.
During the last few minutes of churning, add in the chopped chocolate and coconut.
You can serve immediately for a soft serve texture or you can place the ice cream in a container and freeze for a firmer texture.

Note-I place the cans of coconut milk in the fridge the night before or a few hours before I make the ice cream. If you don’t have chilled coconut milk, you can always place the ice cream mixture in the fridge for 30 minutes before churning up the ice cream. The mixture needs to be cold before churning.
I like Thai coconut milk brand, you can find it in the Asian aisle at most grocery stores.
Make sure you use vegan chocolate if you need the ice cream to be vegan.

Dessert · Do-ahead · Icecream

Frozen Margarita pie

Belinda

This recipe is from “Bon Appetite”. Your favorite cocktail in pie form—what’s not to love? Just keep in mind that you’ll need to freeze the pie at least 8 hours, preferably overnight, for the ideal texture, so be sure to plan ahead.

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Serves 8

6 Tbsp. unsalted butter
10 graham crackers
3 Tbsp. sugar
½ tsp. kosher salt. divided
¾ cup chilled heavy cream
5 limes, divided
1 14-oz. can sweetened condensed milk
3 Tbsp. tequila blanco

Melt 6 Tbsp. butter in a small saucepan over medium heat. Let cool slightly.
Crumble 10 graham crackers into the bowl of a food processor. Add 3 Tbsp. sugar, ¼ tsp. salt, and melted butter to bowl and process until mixture resembles wet sand.
Transfer the graham cracker mixture to a shallow 9″ pie pan. Using a measuring cup, press firmly into bottom and up sides of dish. Freeze 20 minutes.

Meanwhile, whisk ¾ cup heavy cream in a medium bowl until cream begins to thicken to the point you see ripples and stiff peaks begin to form, 3–5 minutes.
Cut 4 limes in half and juice into a fine-mesh sieve set over a glass measuring cup (you should have about ½ cup juice). Pour lime juice into another medium bowl and whisk in 14 oz. condensed milk, 3 tbsp tequila, and remaining ¼ tsp salt until smooth.
Fold half of whipped cream into lime juice mixture, carefully folding under and over while turning the bowl. Add remaining whipped cream and continue to fold until no streaks remain.

Remove the pie pan from the freezer and pour in the filling. Using the back of a spoon, gently spread filling to edge of crust.

Using a microplane, zest half of the remaining lime over pie.
Freeze the pie at least 8 hours, or preferably overnight.

Dessert · Do-ahead · Icecream

Spumoni ice cream cake

Belinda

Spumoni is a frozen Italian-American dessert made by layering pistachio, cherry and chocolate (or sometimes vanilla) gelati. This showstopper ice cream cake version looks difficult, but it’s made with store-bought ingredients, so it mostly involves shopping and assembly.
The layers can be stacked ahead, and you also don’t have to worry too much about its melting rapidly: The cake’s sheer volume and store-bought ice creams’ stabilizers help it stay cold. For a Neapolitan-style cake, you could swap strawberry ice cream for the cherry and vanilla for the pistachio. The only true challenge here is making sure there’s room in your freezer, since this cake is about 4 inches tall.
Recipe by Ali Slagle from the New York Times Cooking section

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Serves about 16 people

1 (1.5 quart) carton or 3 pints cherry ice cream
1 (1.5 quart) carton or 3 pints pistachio ice cream
1 (1.5 quart) carton or 3 pints chocolate ice cream, preferably with chocolate chips
50 amaretti cookies, meringues or chocolate wafers (about 10.5 oz)
1 cup maraschino cherries (from one 14-oz jar), drained and stemmed if needed
2 ½ cups heavy cream (see Tip)
5 tbsp confectioners’ sugar
Pinch of kosher salt
Multicolored sprinkles, for serving

Remove the lid from the cherry ice cream and let sit at room temperature until the ice cream softens to the consistency of thick cake batter, 5 to 10 minutes.
Remove the lids from the pistachio and chocolate ice creams and let soften in the refrigerator until the ice creams are softened to the consistency of thick cake batter, 20 to 30 minutes.

While the ice creams soften, cover the bottom of a 9-inch springform pan with one layer of whole amaretti cookies, flat sides down. Put the remaining amaretti in a resealable plastic bag and crush with a heavy pan.
Line another 9-inch round cake pan with plastic wrap, leaving a few inches of overhang. Add the crushed cookies and set aside.

On top of the whole cookies in the springform pan, spread the softened cherry ice cream in an even layer. Tap the pan gently on the counter to remove air pockets. Distribute the maraschino cherries over the cherry ice cream, saving a handful for the top of the cake.
Spread the softened pistachio ice cream in an even layer on top of the cherries. Tap the pan gently on the counter to remove air pockets.
Cover the pan with plastic wrap and freeze until firm, about 2 hours or up to 1 week.
(If at any point the ice cream is melting to liquid, pop the cake and ice creams in the freezer to firm to a spoonable consistency.)

Immediately after placing the cherry and pistachio layers in the freezer, prepare the chocolate layer:
Shake to distribute the cookie crumbs evenly in the other cake pan.
Spread the softened chocolate ice cream in an even layer over the cookies. Press down as you go to adhere the ice cream to the cookies, then tap the pan on the counter to remove air pockets.
Cover the pan with plastic wrap and freeze until firm, about 2 hours or up to 1 week.
Run a knife around the cake in the spring form pan, then unmold the spring form and transfer the cake to a serving plate. Use the plastic wrap overhang to remove the chocolate ice cream out of the cake pan. Invert the layer onto the pistachio ice cream so the crushed cookies are on top (do not remove the plastic wrap).
Freeze until set, about 4 hours or overnight.

When you’re ready to serve, whip the cream with the sugar and salt until stiff peaks form. Remove the cake from the freezer and remove the plastic wrap from the cake.
Working quickly, with a spoon or offset spatula, frost the sides and top of the cake with the whipped cream, then decorate with sprinkles and the reserved maraschino cherries.
Serve right away. (If you find the cake too solid to cut, run your knife under hot water before slicing and wipe it dry between cuts. Also remember that the first piece is always the trickiest to get out.)

Dairy-free · Dessert · Do-ahead · Gluten Free · Icecream

Gin and tonic ice lollies

Belinda

What could be more fun and refreshing to serve on these hot summer days?

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4oz superfine (caster) sugar
3 fl oz Gin
7 fl oz tonic water
Juice of 3-4 limes
6-12 slices of fresh lime
12-18 fresh mint leaves

Place the sugar and 3 fl oz water in a saucepan over a low/medium heat until the sugar has dissolved – be careful not to let it boil. Leave to cool completely.

When cool, pour the syrup into a pitcher and add the lime juice, gin and tonic water and stir well.

Take six 2.5 oz lolly moulds and add a slice or two of lime and 2-3 mint leaves to each, then top up with the lolly mixture.
Add the sticks and freeze until solid – overnight is best.

Dessert · Do-ahead · Holiday Food · Icecream

Pumpkin ice cream pie!

Belinda

YIELD: ONE 9-INCH PIE
8 TO 10 SERVINGS

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This is the easiest and most stress-free pumpkin pie you’ll ever make. It has a buttery, graham cracker crust that’s fast, easy, and the crunchy crumbs are the perfect contrast to the creamy filling. Best of all, no traditional pie crust to make, roll out, or fuss with. The filling is made with Breyers Gluten Free Extra Creamy Vanilla ice cream, pumpkin puree, and it’s nicely flavored with cinnamon and pumpkin pie spice. The pumpkin flavor really shines through. You can make the pie weeks in advance and keep it in the freezer since it’s ice cream, making it an easy make-ahead Thanksgiving pie recipe.

1/3 cup unsalted butter, melted (about 5 1/2 tablespoons)
1 1/3 cups graham cracker crumbs (use gluten-free graham cracker crumbs if necessary)
1/4 cup granulated sugar
3 cups Breyers Gluten Free Extra Creamy Vanilla (or similar vanilla ice cream), well-softened
1 cup pumpkin puree
1/3 cup light brown sugar, packed
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
whipped cream or whipped topping for serving, optional

Preheat the oven to 350F and spray a 9-inch pie dish with cooking spray; set aside.
In a large microwave-safe bowl, melt the butter, about 1 minute on high power.
Add the graham cracker crumbs, granulated sugar, and stir to combine.

Turn mixture out into prepared pie dish, hard packing it with a spatula or your fingers, making sure to extend the mixture up around the sides.
Bake for 10 minutes; set aside to cool. While pie cools, make the filling.

To a large mixing bowl (same one used for the crust is okay, wipe it down with a paper towel) add the ice cream, pumpkin, brown sugar, vanilla, cinnamon, pumpkin pie spice, and beat with an electric mixer until smooth and combined.

Pour filling into crust and place in the freezer to chill for at least 4+ hours (overnight is fine) or until set.

Prior to slicing, you may with to place pie on counter for about 15 minutes so it’s not as firm. Optionally, top with whipped cream before serving.
The pie will keep covered in the freezer for at least one month.

Dessert · Do-ahead · Gluten Free · Icecream

Easy marmalade ice cream

Belinda1 Comment

Before you say “ugh” to yourself (or out loud) think about this recipe. If you don’t like marmalade but like oranges then STOP and read this or better still make it!
I happen to make a killer marmalade as we have 7 Seville orange trees in our garden that bear tons of fruit. My marmalade, however, is not the clear orange type with fine-cut peel, it’s a dark amber color that I allow to boil down until almost at burning point with a very coarse peel. It is divine and I have many friends asking me for it.
Turning it into ice cream is absolutely wonderful and you will be hooked.

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1 1/4 cups marmalade (Store bought is also good if you don’t make your own)
1/2 tsp good vanilla extract
2 tbsp orange liqueur like Grand Marnier or Cointreau
1 cup half and half
1 cup heavy cream

In a large mixing bowl combine the marmalade, vanilla and liqueur.
Stir in the half and half and cream.
Freeze in your ice cream according to the manufacturer’s instructions.
When finished, the ice cream will be very soft but ready to eat. Although the ice cream will not freeze hard, you can transfer it to a freezer-safe container and freeze to firm up a little more.