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Dark Chocolate Almond Ganache Ice Cream

228E10B3-6F39-4BAC-A45D-830C7C86C6FEI stumbled upon a Chocolate Ganache ice cream recipe at ashleemarie.com but made a few changes, the biggest being that I added a handful of chopped raw almonds towards the end of the churning time. I hope you enjoy it as much as I do, it’s obviously very rich and a special treat.

Dark Chocolate Almond Ganache Ice Cream

2 1/4 c heavy cream

10 oz dark chocolate chips

3/4 c sugar

3 eggs

1/3 c dark chocolate cocoa

1 1/2 c milk (I use whole milk)

1 1/2 t vanilla

Heat the cream in a saucepan until simmer. Place chocolate chips into a metal bowl and pour the warmed cream over the chocolate and allow to sit for five minutes. Stir till smooth and set aside. (This is classic chocolate ganache).

Mix the sugar, eggs and cocoa until incorporated and set aside.

Bring the milk to a simmer over medium heat and then add to the sugar, egg and cocoa mixture and mix until incorporated. Pour this back into the saucepan and heat through on low, for about five minutes as it thickens slightly. Pour this warmed mixture into the original ganache and stir till smooth and add the vanilla. Refrigerate for two hours to bring the temperature down.

Pour contents into ice cream maker, takes 20 minutes or so to become firm. Freeze for at least two hours before serving. Makes six 8oz servings.

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Nutella Crunch Ice Cream

Nutella Crunch Ice Cream

I’m not a big Nutella fan, but there are a couple of them in my house, so I decided to give this a try after seeing it at yourhomebasedmom.com. Keep in mind that this should be eaten in small amounts because it is rich, and it tastes better than Nutella ever did.

Nutella Crunch Ice Cream

1 1/2 c whole milk

2 c heavy whipping cream

1 1/2 c half & half

1 1/2 c sugar

1 1/2 T vanilla

1/4 t salt

2 c Rice Krispies cereal

1 cup Nutella

Mix all the ingredients except the last two in a stainless steel bowl and place in the refrigerator. Heat the Nutella over low heat and add the Rice Krispies, stir till incorporated. Please the mixture on a parchment paper lined cookie sheet and freeze for 15 minutes.

Pour the ice cream mixture into an ice cream maker as per manufacturers instructions. Toward the end of the cycle, add some of the Nutella Krispie pieces while it churns. When the ice cream is the right consistency, move into containers, layering the Nutella pieces into the ice cream. Freeze till firm.

*This recipe uses most of a small jar of Nutella, the rest of which can be poured into the layers of ice cream, forming a ribbon of yum throughout.

Makes 5 pints

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Roasted Strawberry Cheesecake Ice Cream

 

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We had friends coming into town who have a son with an egg allergy, so I researched breakfast and dessert options that could support the sensitivity and found this gem on http://www.bakedbyrachel.com. She also had several delicious breakfast recipes; egg-free pancakes and blueberry muffins were both hits at our house. This one takes several hours overall, but is well worth the time spent.

Roasted Strawberry Cheesecake Ice Cream

1 c whole milk

1 c heavy cream

8 oz cream cheese, softened

1/4 t salt

1/2 t vanilla

11/4 c sugar, divided

2 c strawberries

1/3 c crushed graham crackers

Blend milk, cream, cream cheese, salt, vanilla and 3/4 c sugar until smooth. Transfer into a clean container and refrigerate 8 hours.

Meanwhile, preheat oven to 425 degrees. Hull and slice strawberries, tossing them with the remaining 1/2 c sugar. Place on baking sheet with parchment paper and roast for 15 minutes. Transfer to a clean bowl and refrigerate.

Churn the dairy liquid in an ice cream maker according to manufacturers instructions. Add the strawberries and graham crackers during the last five minutes of churning, a little bit at a time. Alternate layers of ice cream and graham crackers in a freezer safe container and freeze till firm.

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Mocha Mud Pie

IMG_2328 (2)It was summer of 1990 and my parents and I went out to TGIFriday’s for dessert. This was kind of a big deal in my world, as a family we didn’t go out much, and we certainly didn’t have dessert! I chose the Mocha Mud Pie and was in love, so much so that I had to read all the ingredients and try to make it at home. Not difficult at all, given that it had about five ingredients, but this was my first experiment in deconstructing a recipe, and it’s still a favorite in the heat of the summer.

Mocha Mud Pie

1 package of Oreo cookies

1/2 stick butter

1 quart coffee ice cream (Breyer’s)

1 quart chocolate ice cream (Breyer’s)

1 jar Hot Fudge topping

Slivered almonds for garnish

Set the ice creams on the counter to thaw while making the base layer. Annihilate the cookies in a food processor until you have crumbs. In a bowl, combine the cookie crumbs with melted butter until wet. Set aside 1/3 c of the mixture for later. Spread the cookies in a 13×9 pan to make the base layer. Scoop out the coffee ice cream and spread it over the cookie layer, using the entire quart. Do the same with the chocolate ice cream, spreading it over the coffee layer. Freeze for 1 hour. Pour the remaining cookie crumbs over the top and freeze until ready to serve. Cut into 3×3 inch squares and top with hot fudge and almonds.

 

 

 

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