May 31, 2011

Homemade Vanilla Ice Cream With Hot Fudge Sauce

Homemade Vanilla Ice Cream With Hot Fudge Sauce

Yesterday we had some friends over to help celebrate Memorial Day. We decided to do the standard picnic fare, only our picnic ended up being inside due to heat and air quality, but that's ok too. We had fun, so that's all that matters.

I did most of the cooking on Sunday afternoon, except for cooking the hot dogs and hamburgers and setting the ice cream. On Monday morning all I had to do was organize and few last minute details and put everything together.

I decided I wanted to put a tablecloth on the table, but the problem is that I don't actually have a tablecloth that fits our very long table, so I decided to make one! I took a piece of material that I've had for forever and could never decide what to do with the piece and used part of that. I was very happy with the results!

My handy, dandy tablecloth!

I thought it turned out really well! Martha has nothing on me! That's my little sous chef in the background dancing away.

I had an assortment of drinks as well:

Ready to go

I had Virgil's Orange Cream Soda, Izze Grapefruit soda, Old Dominion Root Beer (It's made with honey! And it's ironically listed on their beer list even though it's non-alcoholic.), Sprite (Jamison's drink of choice as of late), lemonade, unsweet green ice tea and of course water. We had some Corona, hard lemonade and hard limeade in the fridge, but we ended up not diving in to that.

We had a buffet style set up with fruit, veggies, hamburgers and toppings, hotdogs, potato salad, baked beans and chips:

Waiting on the hamburgers and hot dogs

And for dessert we had homemade ice cream and hot fudge sauce! Which are both just perfect on a hot, hazy day like yesterday! We had a very pleasant day. I hope your afternoon was as fabulous as ours!

Now let's talk a little vanilla ice cream and hot fudge sauce!

What You'll Need for the Ice Cream:
1 quart of heavy cream
1 quart of half and half
1 half gallon of whole milk
1 can of sweetened condensed milk
1 1/2 cups of organic cane sugar
1 tablespoon of vanilla powder
1 tablespoon of vanilla extract
6 egg yolks

In a large stock pot stir together cream, half and half, whole milk, sweetened condensed milk, sugar, vanilla powder and vanilla extract. Cook over medium heat stirring often and let the mixture become hot. Be careful, you don't want this to boil or scald.

When the milk is hot, ladle out some of the hot mixture into a bowl with your egg yolks whisking quickly to temper the eggs. Add this mixture back to the pot and whisk constantly until the mixture becomes slightly thick.

Remove mixture from heat and run through a sieve several times to make sure there are no lumpy egg bits. Cool mixture completely. Overnight is best.

Once mixture is completely chilled add to a large ice cream maker and set according to your ice cream makers instructions.

Notes: I had a bit of the custard mixture left over when I made the ice cream. I'm going to use my small Cuisinart ice cream maker to freeze the rest.

Homemade Vanilla Ice Cream With Hot Fudge Sauce

What You'll Need for the Hot Fudge Sauce:
4 squares of unsweetened chocolate
4 tablespoons of butter
1 cup of evaporated milk
1 1/3 cup of organic cane sugar
2 teaspoons of vanilla extract

In a medium sized pot melt chocolate and butter together until completely melted. Slowly add milk and sugar and stir until mixed.

Bring to a slow boil and cook stirring constantly for 3-5 minutes until mixture starts to thicken. Remove from heat and stir in vanilla.

Use to top ice cream or any other way you would use chocolate syrup.

Notes: This is the hot fudge sauce that my mom used to make. It brings back so many memories of my childhood all with one little taste!

Posted by Dianne at 5:16 PM | Comments (2) | TrackBack

July 11, 2010

Lemon Granita

Lemon Granita

I love granita. It's so easy to make and it's a really great dessert, that isn't that bad for you and is just perfect for summer!

You can make granita with pretty much any fruit and this time of year when fruits are so readily available and fresh it's a really great time to make granita if you've never tried it! It's simple, just a little scraping here and there and you have a really great dessert in just a few hours. What's not to like about that?

What You'll Need:
The juice of 10 lemons
1/2 cup of water
4 tablespoons of organic cane sugar (Notes: I like the tartness of lemons. If you want it a bit sweeter then you could add up to 1/2 cup of sugar.)

Mix lemon juice, water and sugar together with a whisk until sugar is dissolved. Pour mixture in to a shallow dish like a pie plate and place in the freezer.

You'll want to check this mixture every 30 minutes and as it freezes you will scrape the mixture with a fork to ensure that as it freezes it doesn't freeze into a solid block, but makes a fluffy frozen mixture instead. The sides will freeze first so scrape them toward the center. Keep scraping the granita until the mixture is completely frozen (2-4 hours depending on your freezer) and you have a fluffy frozen mix.

Store in an airtight container.

Makes roughly 4 servings.

Notes: For an adult treat stir in 1/4 to 1/2 cup of light or coconut rum or even lemon vodka would be nice in place of the water.

Posted by Dianne at 1:47 PM | Comments (0) | TrackBack

June 19, 2010

Grilled Peaches And Pound Cake With Peach Ice Cream

Grilled Peaches and Pound Cake with Peach Ice Cream

When my parents came to visit this past week they brought me their old grill. We used to use it when we camped out at the lake in the summers and it was just sitting in Mom's garage collecting dust. I had hoped to bring it back with me when I was in Tennessee a few weeks ago, but both trips there just wasn't room in the car. We killed two birds with one stone; Mom got the grill out of her garage and I finally have a grill again! My mom's only request? "If you decide later you don't want it you have to find somewhere else for the grill to live!" Deal!

I have to admit that charcoal freaks me out a bit, especially the kind that is drenched in chemicals to ignite. You know me, I'm not much of a chemical person and avoid them at all costs. I was thrilled when we found a natural charcoal that was made from hardwood charcoal and put together with a vegetable binder!

Charcoal

I was further thrilled when I realized by purchasing a charcoal chimney you didn't need lighter fluid!

My New Charcoal Chimney

There's a bit of a learning curve with this apparently and this go around wasn't perfect, but I got it smoking!

My New Charcoal Chimney

And then we really got it going!

My New Charcoal Chimney

Next time I'll put more charcoal in the chimney and put the paper underneath it instead of the in the chimney itself! You live, you learn! But no lighter fluid! Woot!

Overall this really is a simple, yet delicious summer time treat that gives you a bit of wow factor, yet doesn't take a ton of time or a lot of effort. I love fresh, simple desserts like that!

What You'll Need:
Peach ice cream
Peaches, cut in half and pitted
Pound cake, sliced (Note: You can buy one at the store like I did this go around, or you can make one. This is my favorite.)

Obviously you'll want to make your ice cream ahead of time and have it ready to go.

Next up grill your peaches:

Peaches and Corn Grilling

I actually grilled the peaches with our dinner and then let them cool off before we ate them. They were fabulous! It's simple to do, just cut the peach in half, remove the pit and place it face down on the grill. Grill for about 5 minutes or until tender.

How easy is that?

Next grill the pound cake!

Slice your pound cake and place the slices on the grill:

Pound Cake Grilling

This process basically just toasts the pound cake and deepens its flavor! Toast each side about 1-2 minutes until golden:

Pound Cake Grilling

Now you're ready to put your dessert together. A slice of pound cake, a grilled peach and a scoop of peach ice cream and voila...Dessert is served!

See easy peasy!

Notes: You can grill many fruits. Apples, bananas, pineapple, plums, nectarines, etc.

Posted by Dianne at 11:16 AM | Comments (2) | TrackBack

June 5, 2009

Ice Cream Week: Strawberry Buttermilk Ice Cream

Strawberry Buttermilk Ice Cream

First up let me say that I had hoped to have 6 or 7 ice cream recipes for this week, but a few of the versions I'm working on are still in the working on stage and I wanted to go ahead and share the ones that I had finished that worked since the weather is starting to warm up (despite being in the 50's and rainy here in Maryland today!) and people are starting to think about ice cream. You'll most likely see those other versions later in the summer, including one that uses Snicker's Bars, a plum/ginger creation, another that utilizes tomatoes and even an avocado version!

Now let's talk some strawberries!

We already had Strawberry Frozen yogurt this week and if you were around Dianne's Dishes last year you got a Strawberry Chocolate Mint version. One of my all time favorite versions of ice cream involves strawberry so I'm always experimenting with different versions! Besides since they are in season this is the perfect time to play around with strawberries!

A few years ago someone told me about buttermilk ice cream and how wonderful it was. I've played around with straight up buttermilk versions and honestly have never really liked it that much. I finally decided it would be fun to try and mix fruit with the buttermilk to let the sweetness of the fruit and the tanginess of the buttermilk play off of one another and it really worked! Another thing that was great about this ice cream is that I utilized a lot of fresh, local ingredients and that is always good!

This ice cream is the perfect blend of tangy/sweet. The strawberries and buttermilk blend well with one another! If you like a fruity bite, coupled with a zest of tang then look no further...This is the ice cream for you!

icwdd2009

Note: This recipe is designed to fit this ice cream maker. You could easily double or triple it or whatever to fit in a larger machine.

What You'll Need:
1 pint of strawberries (Note: From our CSA)
1 cup of organic cane sugar
1 - 14 ounce can of sweetened condensed milk
1 cup of heavy cream (Note: From South Mountain Creamery)
2 cups of buttermilk (Note: Also from SMC)

Chop your strawberries and place in a glass container:

Strawberry Buttermilk Ice Cream: Strawberries

I like to use my blender. This comes in handy especially if you want to blend them smooth later.

Add sugar:

Strawberry Buttermilk Ice Cream: Strawberries and Sugar

Cover and place in the fridge for at least 4 hours to overnight to let juices form. Once the juices are there you can use them as is, or if you prefer smoother ice cream you can blend or process until smooth. I like bits of frozen strawberry, so I would just go from here. Go with what you prefer

In a large glass bowl mix together strawberry/sugar mixture with sweetened condensed milk, buttermilk and heavy cream. Pour into the bowl of your ice cream mixer and freeze according to your model's instructions.

Once the mixture hits the soft serve stage place in an airtight container and store in the freezer.

Strawberry Buttermilk Ice Cream: Soft Serve Stage

Notes: You could try this with any sort of fruit. Peaches and blueberries immediately come to mind as good options to try.

Posted by Dianne at 9:43 AM | Comments (7) | TrackBack

June 4, 2009

Ice Cream Week: Tropical Vegan Ice Cream

Tropical Vegan Ice Cream

The idea of a non-dairy ice cream has always intrigued me. Most of us these days know someone that has dairy allergies, or perhaps someone who has a vegan diet. This ice cream gives you a non-dairy, fruity alternative to share with those that might not be able to eat dairy, or as a fruity alternative to the norm. Either way you've got a fabulous little dessert that really hits the spot on those warm summer days!

icwdd2009

Note: This recipe is designed to fit this ice cream maker. You could easily double or triple it or whatever to fit in a larger machine.

What You'll Need:
1 - 32 ounce carton of Sweetened MimicCreme (Note: I discovered this at My Organic Market a while back. It's a non-dairy cream substitute that has no soy, is gluten free and vegan.)
1 cup of toasted coconut
1 - 12 ounce container of frozen pineapple juice, thawed but still chilled (Note: Look for a version with no high fructose corn syrup.)
2 bananas, mashed

In a large glass bowl mix together MimicCreme, coconut, pineapple juice and bananas. (Note: if you want to chill the mixture before freezing don't add the bananas until just before you plan to make the ice cream.) Pour the mixture into your ice cream freezer and freeze according to you machine's instructions.

Once the mixture meets the soft serve stage you can serve immediately, or you can place in an airtight container in the freezer.

Tropical Vegan Ice Cream: Soft Serve

Notes: You could add pieces/mashed fruits of any variety. Mango would be good, or perhaps some strawberries. It's completely up to you.

Posted by Dianne at 8:52 AM | Comments (2) | TrackBack

June 3, 2009

Ice Cream Week: Apple Pie à la Mode (Or Where Apple Pie Meets Ice Cream)

Apple Pie à la Mode (Or Where Apple Pie Meets Ice Cream)

Apple pie and ice cream go hand in hand, so why not combine the flavors into one? For a while now I've wanted to try something like this and since it is Ice Cream Week after all what better time than now? Some might think apples in ice cream are a little weird, but this really turned out great! So if you're a fan of a little ice cream with your apple pie, then this is the ice cream for you!

icwdd2009

Note: This recipe is designed to fit this ice cream maker. You could easily double or triple it or whatever to fit in a larger machine.

What You'll Need:
1 pint of heavy cream
1 - 14 ounce can of sweetened condensed milk
2 cups of cooked apples (Note: You want to cook them until they are completely soft and thick.)
1/2 cup of maple syrup

First cook you apples and let cool completely. I did this the night before and let it cool in the fridge over night.

Apple Pie à la Mode (Or Where Apple Pie Meets Ice Cream): Apples

In a large glass bowl mix together all the ingredients and add to the bowl of your ice cream freezer. Freeze according to your manufacturers instructions.

Apple Pie à la Mode (Or Where Apple Pie Meets Ice Cream): Soft Serve Stage

Once the ice cream hits soft serve stage you can serve or place in an airtight container in the fridge until it hardens further.

Notes: No notes on this one!

Posted by Dianne at 9:48 AM | Comments (4) | TrackBack

June 2, 2009

Ice Cream Week: Almost Rocky Road

Almost Rocky Road

I have to admit, I'm not a huge fan of Rocky Road. I like the components, and I even like the components together in another form, but in ice cream it just isn't my thing. So I set out to make a Rocky Road type ice cream, all while switching things up a bit and I was very pleased with the result!

The main change to this is cashews in place of almonds. I also deviated from your standard marshmallow, to something a little more adventurous. The end result is a chocolately, marshmallowy, cashewy bite of goodness! Sometimes it's fun to switch things up!

icwdd2009

Note: This recipe is designed to fit this ice cream maker. You could easily double or triple it or whatever to fit in a larger machine.

What You'll Need:
1 - 14 ounce can of sweetened condensed milk
1 pint of heavy cream
1 cup of cocoa
1/2 cup of organic cane sugar
1 cup of cashews, chopped fine (Note: You can use raw, dry roasted, etc. What ever you have on hand works. I used some that were roasted with sea salt.)
1 - 10 ounce container of Suzanne's Ricemellow Creme (Note: This stuff is AMAZING! If you can't find this you can use regular marshmallow cream. I was looking for something without high fructose corn syrup when I came across this alternative.)

In a large bowl whisk together sweetened condensed milk, heavy cream, cocoa and sugar until smooth. Once mixed stir in cashews. Add mixture to the bowl of your ice cream freezer and freeze according to manufacturer's instructions.

When the ice cream reaches the soft serve stage drop 1/4th of the container of Ricemellow Creme into the freezer as it turns. It should mix fully into the ice cream.

Once the Creme is fully mixed in remove ice cream to a plastic container and place dollops of Ricemellow Creme on the top of the mixture:

Almost Rocky Road: Ready to Swirl

Swirl the dollops into the ice cream with a spoon until nice little trails of Ricemellow Creme are throughout the entire mixture:

Almost Rocky Road: Marshmallow Swirled

Serve immediately or store in the freezer until ready to serve.

Notes: This didn't really harden up to be a really firm ice cream. The consistency was sort of that of a giant marshmallow. It was fabulous though!

Posted by Dianne at 1:03 PM | Comments (2) | TrackBack

June 1, 2009

Ice Cream Week Meets Better Bites: Strawberry Frozen Yogurt

Ice Cream Week Meets Better Bites: Frozen Strawberry Yogurt

I've always wanted to make some frozen yogurt, but I never had. I don't know why...The process couldn't be simpler, yet something always kept me from actually making a batch. When I decided to have another ice cream week since last year was so much fun, I decided I would finally try to make some frozen yogurt. Then I just had to decide what kind I wanted to make.

Some of the versions that flitted through my head included peach, blueberry and just your basic vanilla, but I finally decided that strawberry was the way I wanted to go. Frozen yogurt is a bit healthier than your standard ice cream, but it's enjoyable none the less. You can utilize fresh, local fruit and make a healthier, cool treat that really hits the spot!

bbdd2

Note: This recipe is designed to fit this ice cream maker. You could easily double or triple it or whatever to fit in a larger machine.

icwdd2009

What You'll Need:
2 - 16 ounce containers of plain fat free Greek Yogurt (Note: I like Oikos.)
2 cups of strawberries, chopped (Note: I like chunks of frozen fruit in my ice cream/frozen yogurt. If you prefer you can mash the berries for a smoother consistency.)
2/3 cup of organic cane sugar

Ice Cream Week Meets Better Bites: Frozen Strawberry Yogurt: Strawberries

The day before you plan to make your frozen yogurt chop (or mash) your strawberries and pour sugar over them. Place in an airtight container (I like to use a canning jar) and place in the fridge overnight to let juice form:

Ice Cream Week Meets Better Bites: Frozen Strawberry Yogurt: Strawberries and Sugar

Once juice has formed combine strawberry sugar mixture with yogurt in a large bowl and stir until mostly mixed:

Ice Cream Week Meets Better Bites: Frozen Strawberry Yogurt: Ready to Freeze

Don't worry about getting it completely mixed unless you just want to. The ice cream freezer will do part of the mixing for you as it turns.

Place mixture in the bowl of ice cream maker and freeze according to your machine's directions. Once the mixture hits the soft serve stage you can serve immediately or place in the freezer in an airtight container to harden fully.

Ice Cream Week Meets Better Bites: Frozen Strawberry Yogurt: Soft Serve

Once you put this mixture in the freezer it gets quite hard, so you'll have to let it sit on the counter for a bit to be soft enough to serve.

Notes: You could use a Greek yogurt with a higher fat content if you wanted. You could also do this with any fruit that you liked.

Posted by Dianne at 8:33 AM | Comments (5) | TrackBack

July 13, 2008

Mint Chocolate "Chip" Ice Cream

Mint Chocolate "Chip" Ice Cream

Here we are...A week later at the end of Ice Cream week and to round out the end of ice cream I give you Jamison's all time favorite...Mint Chocolate "Chip"! And why is the "chip" in quotes you ask? Because I actually used shredded or shaved chocolate instead of chips to give them a bit more of a melty quality than a frozen quality. Don't you love how I just make words up like that? Melty...Well it should be a word! ;oP

For several years Jamison had to forgo ice cream. He was diagnosed with IBS a few years ago, but we recently discovered that it was more aptly Celiacs instead of IBS and it turns out that is a common misdiagnoses. Anyway, when he was still eating gluten he had a definite lactose intolerance. We never really found a soy or rice ice cream that he really cared for. He could eat the lactose free vanilla milk version, but I was never able to find a mint chocolate chip lactose free version for him to enjoy. Once we figured out the gluten thing and he has started to heal now he can have some dairy and that meant I got to try my hand at his favorite type of ice cream!

Mint Chocolate "Chip" Ice Cream: Ready For The Freezer

Verdict? Jamison really liked this version! His only beef? "It wasn't green!" (You see what I'm working with here people! ;oP) In my opinion it was really good as well and this is coming from someone who isn't a fan of mint chocolate chip ice cream to begin with! We'll most definitely be making this again and no it won't be green! ;oP

Ice Cream Week 2008

This wraps up Ice Cream week and it has worked out so well I think we may have more themed weeks in the future! ;o)

What You'll Need:
1 pint of heavy cream
1 pint of half and half
1 - 14 ounce can of sweetened condensed milk
1/2 cup of organic cane sugar (Note: Jamison likes thing SUPER sweet. You could easily get away with 1/4 cup of sugar instead.)
1 teaspoon of peppermint extract
2 - 4 ounce bars of Ghirardelli Milk Chocolate baking bars, shaved or grated (Note: I used my box grater.)

Note: This recipe is designed to fit this ice cream maker. You could easily double or triple it or whatever to fit in a larger machine.

Mint Chocolate "Chip" Ice Cream: Soft Serve Stage

Mix together heavy cream, half and half, sweetened condensed milk, sugar, peppermint extract and shaved/grated chocolate. Place mixture in the bowl of ice cream maker and freeze according to your machine's directions. Once the mixture hits the soft serve stage you can serve immediately or place in the freezer in an airtight container to harden fully.

How easy is that? In no time you've got Mint Chocolate "Chip" Ice Cream!

Mint Chocolate "Chip" Ice Cream: A Bite

Notes: You could use any type of chocolate that you like. Jamison's favorite is milk chocolate so that is what I used. Dark chocolate would be heavenly in this as well. You could also add some chopped peppermint to the ice cream if you liked, but that would have weirded Jamison out even if it was green! ;oP

Posted by Dianne at 8:23 AM | Comments (9) | TrackBack

July 12, 2008

Peach Ice Cream

Peach Ice Cream

As a child when we spent summers at the lake it was rustic. We're talking no electricity, outhouse, everything you needed you had to take with you...That rustic! And to be honest there were times that I dreaded having to go out there and camp. It was isolated, it was lonely and if you didn't take a friend along it could get down right boring! But at other times lovely memories were formed that will last a lifetime.

One of the things we used to do that I remember fondly was make old fashioned ice cream. And as you'll note above I mentioned no electricity so I'm talking the hand cranked kind. My father did most of the cranking, but my sister and I chipped in here and there. I'm not sure what was worse...The cranking or the waiting? Or maybe it was a little bit of both!

As far as ice cream went there were two basic flavors that we mostly stuck to and that was vanilla and peach. Normally the peach version would be made with canned peaches and I remember thinking as a child "I wonder what that would be like with fresh peaches?" You see I'm a bit of a fruit snob. I like fresh fruit, or dried fruit. Pretty much the only fruit I'll eat willing out of a can are pineapple and mandarin oranges, but truth be told I prefer those both fresh too, though I can tolerate them in canned form. So the first time I made peach ice cream myself I broke out the fresh peaches!

This ice cream is just perfect for when those peaches are juicy right off the tree! I also like big chunks of frozen peaches in my ice cream, but you can dice them smaller if you want. The peach gives the ice cream a fruity sweet kick, all while being smooth and mellow. When Alexis was smaller this was her favorite all time ice cream. Now it's chocolate, but hey there's nothing wrong with chocolate either! ;oP

Ice Cream Week 2008

Note: This recipe is designed to fit this ice cream maker. You could easily double or triple it or whatever to fit in a larger machine.

What You'll Need:
2 large peaches, diced
1/2 cup of organic cane sugar
1 pint of heavy cream
1 pint of half and half
1 - 14 ounce can of sweetened condensed milk

Peach Ice Cream: Peaches and Sugar

Chop peaches and place in a bowl with sugar. Let sit until syrup forms. (Note: This usually takes about an hour or so at room temperature, but you can do it in the fridge overnight if you like.)

Add remaining ingredients to the bowl of peaches and stir to mix.

Peach Ice Cream: Soft Serve Stage

Place mixture in the bowl of ice cream maker and freeze according to your machine's directions. Once the mixture hits the soft serve stage you can serve immediately or place in the freezer in an airtight container to harden fully.

Notes: You can substitute any fruit for the peaches if you like.

Posted by Dianne at 8:13 AM | Comments (6) | TrackBack

July 11, 2008

Key Lime Ice Cream

Key Lime Ice Cream

I love Key Lime! Take a look around the blog and you'll find No Bake Key Lime Cheesecake, Key Lime Milk Chocolate Chip Bars, my choice for Tuesdays with Dorie the Florida Pie, Key Lime Parfaits and Key Lime Cheesecake. Stick around for a while longer and inevitably you'll see Key Lime again!

I've always wanted to make a Key Lime ice cream. My sister and I have talked about it for years, but we never got around to making it. Finally I took the plunge and I have to say it's every bit a delicious as I thought it would be. It's cool, sweet, yet tangy and oh so lovely. If you like Key Lime then this is the ice cream for you!

Oh and don't forget to stop by this weekend...Ice Cream Week isn't over yet! I've got two more recipes to share and I'll be posting one on Saturday and one on Sunday! ;o)

Ice Cream Week 2008

Note: This recipe is designed to fit this ice cream maker. You could easily double or triple it or whatever to fit in a larger machine.

What You'll Need:
1 pint of heavy cream
1 pint half and half
1 - 14 ounce can of sweetened condensed milk
2/3 cup of double strength key lime juice
1/4 cup organic cane sugar
Zest of two lemons or limes (Notes: I used lemon zest since it was what I had on hand, but either will do.)

In a large bowl add all the ingredients and stir to mix. Since this mixture isn't heated no need to chill.

Place mixture in the bowl of ice cream maker and freeze according to your machine's directions. Once the mixture hits the soft serve stage you can serve immediately or place in the freezer in an airtight container to harden fully.

Key Lime Ice Cream: A Bite

Notes: You could do this with lemon juice if you liked for a lemon version. Or you could use orange juice/zest for an orange twist.

Posted by Dianne at 7:09 AM | Comments (11) | TrackBack

July 10, 2008

Dulce de Leche Ice Cream

Dulce de Leche Ice Cream

Until recently I didn't even know what Dulce de Leche was! I know, I know...How could I not? I mean caramel...What's not to like? When I made the first batch of Dulce de Leche I immediately thought "That would be great to make ice cream with!" And I finally got around to trying just that!

Some argue that making Dulce de Leche with sweetened condensed milk is "cheating", but I say don't knock it until you've tried it! This is the version I make and it's to die for! It's simple too! So what are you waiting for? Try it already! ;o) Oh and make some ice cream when you do! ;oP

Ice Cream Week 2008

Note: This recipe is designed to fit this ice cream maker. You could easily double or triple it or whatever to fit in a larger machine.

What You'll Need:
1 - 14 ounce can of dulce de leche, cooled completely (Note: This is basically sweetened condensed milk that has been put through this process.)
1 pint of heavy cream
1 pint of half and half
2 vanilla beans, split an scraped
1/3 cup of organic cane sugar

Make 1 can of dulce de leche and let cool overnight.

In a large bowl mix dulce de leche, heavy cream, half and half, scraped vanilla seeds and sugar and stir until mixed.

Place mixture in the bowl of ice cream maker and freeze according to your machine's directions. Once the mixture hits the soft serve stage you can serve immediately or place in the freezer in an airtight container to harden fully.

Dulce de Leche Ice Cream: A Bite

Notes: You could use a tablespoon of vanilla flavoring instead of vanilla beans. This would be heavenly topped with hot fudge sauce!

Posted by Dianne at 7:09 AM | Comments (6) | TrackBack

July 9, 2008

Coconut Chocolate Chip Ice Cream

Coconut Chocolate Chip Ice Cream

Coconut and chocolate? What's not to like? Why not take that classic combo and make an ice cream out of it? I did just that! This ice cream is creamy, chunky and oh so nice! If you're a coconut and/or chocolate lover then this ice cream is the one for you!

Ice Cream Week 2008

Note: This recipe is designed to fit this ice cream maker. You could easily double or triple it or whatever to fit in a larger machine.

What You'll Need:
1 pint of heavy cream
1 pint of half and half
1 cup of coconut
1 - 14 ounce can of sweetened condensed milk
1 cup of mini chocolate chips

In a medium sized pot add heavy cream, half and half and coconut and bring to a quick boil. Boil for 3 minutes, stirring constantly to prevent scorching and remove from heat. Stir in sweetened condensed milk and place in the fridge until the mixture is cooled completely. (Note: This will most likely take 4-5 hours, but you can leave it overnight if you want.)

Coconut Chocolate Chip Ice Cream: Soft Serve Stage

Once the mixture is chilled stir in mini-chocolate chips and add it to your ice cream maker and freeze according to your machine's instructions. Once the mixture hits the soft serve stage you can serve immediately or place in the freezer in an airtight container to harden fully.

Coconut Chocolate Chip Ice Cream: A Bite

Notes: You could add in a couple of tablespoons of coconut extract if you wanted to make it extra coconutty.

Posted by Dianne at 7:27 AM | Comments (15) | TrackBack

July 8, 2008

Ice Cream Week Meets Tuesdays with Dorie: White Chocolate Vanilla Bean Ice Cream and Double Crusted Blueberry Pie

Tuesdays with Dorie: Double Crusted Blueberry Pie and White Chocolate Vanilla Bean Ice Cream

It's Tuesday! So you know what that means...Tuesdays with Dorie! This week's recipe was Double Crusted Blueberry Pie and was chosen by Amy of South in Your Mouth! When I saw the recipe for this week I was very excited! I love blueberries as many of you well know and this is one of the recipes that was on my short list the week I hosted. I also loved it because it was perfect to pair with ice cream so Ice Cream week could go on! ;oP

Tuesdays with Dorie: Double Crusted Blueberry Pie: Baked

Pie and ice cream? Who isn't on board with that? I decided to make mini-pies instead of one big pie, using my mini-tart pans and it worked perfectly! I ended up using most of the dough, though I had quite a bit of blueberry mixture left over, which I froze for later.

Tuesdays with Dorie: Double Crusted Blueberry Pie: Pie Crust Ready For Fridge

The dough was beautiful! I omitted the sugar though. I wanted to be able to use any left over dough for a quiche or something and sugar and quiche isn't exactly a great mix. This didn't affect the overall quality of the dough though. It was fabulous! I did have to add a lot more than 1/2 cup of water though. It took well over a cup of ice water to bring it all together.

Tuesdays with Dorie: Double Crusted Blueberry Pie: Ready to be Topped

I had never seen a blueberry pie filling made in this manner before. With my Blueberry Pie I usually cook and thicken the blueberries BEFORE baking! I must say I was a bit dubious that this version would work, but work it did! I ended up adding the zest of two whole lemons, along with the juice of both of them as well. And I have to admit I thought the bread crumb thing was just weird so I skipped that all together! The filling turned out great and I didn't miss the breadcrumbs at all! ;oP

Tuesdays with Dorie: Double Crusted Blueberry Pie: Ready for the Oven

On the egg wash front I ended up just using 1 egg and not adding any water to it. I guess the water is supposed to make the wash go further, but I had more than enough with just the 1 egg and even had a bit left over.

Tuesdays with Dorie: Double Crusted Blueberry Pie

I decided to cut a shape out of the top of the dough. I tried a little moose cutter I had, because he's just too cute, but when you put him on top of the pie he stretched all out of shape and you couldn't tell what he was supposed to be. I ended up going with the star you see above and it worked perfectly!

Tuesdays with Dorie: Double Crusted Blueberry Pie: A Bite with Ice Cream

Verdict? This one is definitely a keeper! It also melded so well with the White Chocolate Vanilla Bean Ice Cream! Thanks to Amy for such a great pick this week!

Stop on over at the Tuesday with Dorie blog and take the links to see what everyone else baked up! And take a look below to see the recipe for the White Chocolate Vanilla Bean Ice Cream for Dianne's Dishes Ice Cream Week!

Tuesdays with Dorie: Double Crusted Blueberry Pie: White Chocolate Vanilla Bean Ice Cream

Note: This recipe is designed to fit this ice cream maker. You could easily double or triple it or whatever to fit in a larger machine.

What You'll Need:
1 pint of heavy cream
1 pint of light cream
1 - 14 ounce can of sweetened condensed milk
3/4 cup of organic cane sugar
1 tablespoon of vanilla extract
3-4 vanilla beans, split and scraped
1 3/4ths of 2 Green and Black's Vanilla Creamy White Chocolate 3.5 ounce candy bars, melted (Note: Why 1 3/4ths of 2 bars instead of 2 whole bars? Alexis ate 1/4 of the second bar! ;oP)

Ice Cream Week 2008

In a medium sized pot add heavy cream, light cream, sweetened condensed milk, organic cane sugar, vanilla and split vanilla beans and seeds and cook on low until sugar melts and flavors meld (about 20 minutes). Do NOT bring to a boil! Remove from heat and strain through a sieve into a bowl or pitcher.

Using a double boiler or in your microwave (I use the microwave) melt the white chocolate carefully until smooth. Don't let it go to far or it will go grainy.

Once it is melted (and it will be a thick melt) add a ladle or two of the vanilla/cream mixture into the melted white chocolate and stir until smooth. Add white chocolate mixture to the remaining vanilla/cream mixture and stir to incorporate.

Cover mixture and place in the fridge for at least four hours to overnight. (Note: The first time I tried freezing the mixture I didn't let it cool down enough and it didn't set up. I put it back in the pitcher and put it in the fridge overnight and it worked perfectly the next day. The mixture has to be cool.)

Once the mixture is cooled pour into the bowl of your ice cream maker and freeze according to your machine's directions. Once it hits the soft serve stage you can serve immediately or put it in an airtight container in the freezer until it firms up completely.

Notes: If you leave out the white chocolate you have a basic vanilla bean ice cream.

Posted by Dianne at 9:43 AM | Comments (50) | TrackBack

July 7, 2008

Dark Chocolate Ice Cream

Chocolate Ice Cream

It's Ice Cream week! What better way to celebrate summer than with a little frozen goodness? If you've been a visitor to Dianne's Dishes for a while you know that Alexis and I love ice cream! And I love making it ourselves so I know exactly what goes into each and every bite! In honor of the occasion we have a new Ice Cream category on the blog and a new Flickr Ice Cream set!

Ice Cream Week 2008

Let's get this party started! Shall we?

In the past we've had Blueberry Ice Cream (one of my all time favorites), Peanut Butter Ice Cream (to die for!), Vanilla Bean Ice Cream (a definite classic), Strawberry Chocolate Mint Ice Cream (mint and strawberries are fabulous together...don't believe me then try it and see!), Coconut Creamsicle Ice Cream with Dark Chocolate Covered Goji Berries (yum!) to accompany my pick for Tuesdays with Dorie and in honor of the 7th Harry Potter book we even had Pumpkin Ice Cream (I know it sounds weird, but if you're a fan of pumpkin then it's a must try)! Starting today you are about to get seven more fabulous ice cream recipes!

Don't let ice cream scare you...It doesn't have to be hard and it doesn't have to have eggs in it either! Some of the recipes this week are classics, while others are a bit different, but all of them are divine! If you've been looking for some quick, simple, yet delicious ice cream recipes to help celebrate summer, then journey no further! You're about to have more choices than you hoped for! ;o)

Chocolate is one of the quintessential flavors that most people love. It's one of Alexis' all time favorites and she loved this version. In fact when she saw me looking at the pictures I have in the back log for Ice Cream week she said "Let's make that again!" We may have to do just that! ;oP

Note: This recipe is designed to fit this ice cream maker. You could easily double or triple it or whatever to fit in a larger machine.

What You'll Need:
1 - 5.3 ounce bar of Green & Black's 72% Baking Chocolate
1 pint of heavy cream
1 - 14 ounce can of sweetened condensed milk
1/2 of 1 pint of half and half
1/4 cup of organic cane sugar

Chocolate Ice Cream: The Chocolate

In a sauce pan over medium heat, or in the microwave on low, melt chocolate with 1/2 of the heavy cream until completely smooth. Be careful and don't let it go too far or the chocolate will become grainy. Let cool completely.

Chocolate Ice Cream: Unfrozen

Stir in sweetened condensed milk, half and half, the rest of the cream and sugar until smooth. Place mixture into your ice cream freezer and freeze according to your machine's directions. Once the ice cream has hit the soft serve stage you can serve immediately or you can place in an airtight container to harden further and make it more scoopable.

Notes: It is extremely important to let your mixture cool completely BEFORE you begin the freezing process or it most likely will not set up.

Posted by Dianne at 10:58 AM | Comments (7) | TrackBack

May 13, 2008

Tuesdays with Dorie My Pick: Florida Pie! Plus Coconut Creamsicle Ice Cream with Dark Chocolate Covered Goji Berries Just for Fun!

Tuesdays with Dorie: Florida Pie

It's Tuesday! So you know what that means...Tuesdays with Dorie! This week's recipe was Florida Pie and was chosen by me! I decided to pair it with some Coconut Creamsicle Ice Cream with Dark Chocolate Covered Goji Berries and they really complimented each other, so today you get a bonus recipe too! ;o)

Tuesdays with Dorie: Florida Pie with Coconut Creamsicle Ice Cream with Dark Chocolate Covered Goji Berries

If you're a frequent guest to Dianne's Dishes you've heard me talk about my love for Key Lime before and if you come back you'll most likely hear about it again. When I looked through the book I looked at several recipes as a possibility for this week, but I kept coming back to the Florida Pie. I know some people are not fan of Key Lime, so it will be interesting to see how everyone did with this recipe and I know several people that didn't like the idea of coconut in with the Key Lime, but I had always been curious as to how the two would blend so I thought this was the perfect opportunity to test some boundaries and after all that's what makes being in the kitchen fun.

Tuesdays with Dorie: Florida Pie: A Slice

I actually made a few tweaks to this recipe. I decided to make the pie in an 8 inch springform pan, instead of a pie dish to make it have a bit more height. I also added some whole, raw cashews on top of the crust and I did not bake the crust either.

Tuesdays with Dorie: Florida Pie: Crust with Cashews

For the lime juice I strayed a bit too. I added in 3/4 a cup of Nellie and Joe's Double Strength Key Lime Juice instead of using fresh juice and I used 3/4 a cup instead of 1/2 a cup and I really liked the depth of flavor it brought to the pie overall. It was most definitely a nice addition.

In terms of the meringue I did not follow the recipe. I didn't heat the egg whites, I simply just made meringue by beating the egg whites with organic cane sugar. I also forgot to add the coconut to the meringue, though I had intended to make that addition. In the end though the pie overall turned out fine without it so maybe it was a providence. ;o)

Usually on Tuesdays I send whatever I make if it's possible to work with Jamison, but this one was a bit on the messy side for that, so I made some Key Lime Milk Chocolate Chip Bars to send along with him instead in the spirit of the whole Key Lime theme. I'll post the recipe for those tomorrow so be sure to check back then!

Tuesdays with Dorie: Florida Pie: A Bite

Anyway, this is my choice for this week. Overall I was very pleased with how it turned out. The cashews were a nice surprise and I really liked the coconut overall too. The pairing with the Coconut Creamsicle Ice Cream with Dark Chocolate Covered Goji Berries was fabulous as well! I would definitely make this again.

Be sure to stop over at the Tuesdays with Dorie blog to see how everyone else's pie turned out.

Tuesdays with Dorie: Florida Pie with Coconut Creamsicle Ice Cream with Dark Chocolate Covered Goji Berries

What You'll Need:
1 9-inch graham cracker crust (page 235), fully baked and cooled, or a store-bought crust
1 1/3 cups heavy cream
1 1/2 cups shredded sweetened coconut
4 large eggs, separated
1 14-ounce can sweetened condensed milk
1/2 cup fresh Key (or regular) lime juice (from about 5 regular limes)
1/4 cup of sugar

Tuesdays with Dorie:  Coconut Creamsicle Ice Cream with Dark Chocolate Covered Goji Berries to go with the Florida Pie

What You'll Need for the Coconut Creamsicle Ice Cream with Dark Chocolate Covered Goji Berries:
2 - 12 ounce bottles of Izze Clementine sparkling juice
1 - 14 ounce can of sweetened condensed milk
1/2 cup of organic cane sugar
1 cup of dark chocolate covered goji berries
1 cup of coconut

Note: The above ingredients are set up to work in this ice cream maker, but you can double it or triple it or whatever to fit into a large sized machine.

Tuesdays with Dorie: Florida Pie: Crust

Getting Ready to Make the Pie:

(Note: First make and freeze the ice cream. See instructions below.)

Center a rack in the oven and preheat the oven to 350 degrees F. Put the pie plate on a baking sheet lined with parchment of a silicone mat.

Put the cream and 1 cup of the coconut in a small saucepan and bring it to a boil over medium-low heat, stirring almost constantly. Continue to cook and stir until the cream is reduced by half and the mixture is slightly thickened. Scrape the coconut cream into a bowl and set it aside while you prepare the lime filling.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl beat the egg yolks at high speed until thick and pale. Reduce the mixer speed to low and beat in the condensed milk. Still on low, add half of the lime juice. When it is incorporated, add the reaming juice, again mixing until it is blended. Spread the coconut cream in the bottom of the graham cracker crust, and pour over the lime filling.

Tuesdays with Dorie: Florida Pie: Ready for the Oven

Bake the pie for 12 minutes. Transfer the pie to a cooling rack and cool for 15 minutes, then freeze the pie for at least 1 hour.

To Finish the Pie with Meringue:

Put the 4 egg whites and the sugar in a medium heavy-bottomed saucepan and heat over medium-low heat, whisking all the while, until the whites are hot to the touch. Transfer the whites to a stand mixer, fitted with the whisk attachment, or use a hand mixer in a large bowl, and beat the whites at high speed until they reach room temperature and hold firm peaks. Using a rubber spatula, fold the remaining 1/2 cup coconut into the meringue.

Tuesdays with Dorie: Florida Pie: After the Broiler

Spread the meringue over the top of the pie, and run the pie under the broiler until the top of the meringue is golden brown. (Or, if you've got a blowtorch, you can use it to brown the meringue.) Return the pie to the freezer for another 30 minutes or for up to 3 hours before serving.

Tuesdays with Dorie: Florida Pie: The Insides

To Make the Ice Cream:

In a large bowl stir together ingredients. Dump mixture into the tub of your ice cream maker and freeze according to your model's directions. Remove from ice cream machine when it's done and place in the freezer until firm. Serve alone or along with the Florida Pie.

Posted by Dianne at 6:04 AM | Comments (59) | TrackBack

May 5, 2008

Strawberry Chocolate Mint Ice Cream

Strawberry Chocolate Mint Ice Cream: Scooped

So you buy those heavenly smelling, ripe, juicy strawberries and just for fun you pick up two packs, because well they smell so heavenly and you just know that the taste will more than compare, because after all a good smelling strawberry is a good tasting strawberry! You eat some fresh, you might throw some into some yogurt, cereal or a smoothie, you can use them to make various salads or there is always cobbler or shortcake and of course strawberry ice cream, but what if you want to take the ice cream and switch it up a bit? What if you want to make it a little different? Why not throw in a little chocolate mint?

I have been looking for chocolate mint for years and when we went to South Mountain Creamery's festival a week ago the grower that had a booth there actually had it! Some say it's doesn't taste or smell like chocolate, but I disagree. It does have a hint of chocolate there. Others say it was named that because of the sensation it brings to your tongue when you bite into much like an Andes Mint. Regardless the chocolate mint gives the ice cream a cool, fresh burst and it really compliments the strawberries. The mint doesn't over power the overall taste, it simply adds to flavor with a hint of freshness and mint.

Note: This recipe is designed to fit in this ice cream maker. You can double or triple the recipe or whatever you need to do to fit in a larger model.

Strawberry Chocolate Mint Ice Cream: The Strawberries!

What You'll Need:
2-4 cups of ripe strawberries, capped and chopped into pieces (Note: I like little bits of frozen strawberries throughout the my ice cream, but if you prefer it to be smooth then process in a food processor until smooth. I also like a lot of strawberry taste so use more strawberries or less depending on what you like.)
1/4 cup of organic cane sugar
1-2 tablespoon of fresh chocolate mint, chopped fine
1 - 14 ounce can of sweetened condensed milk
1 - quart of heavy cream

Strawberry Chocolate Mint Ice Cream: Strawberries with Sugar and Chocolate Mint

In a large bowl add strawberries, mint and sugar and toss to coat. Let sit for at least 1 hour to let the strawberries and mint form a syrup with the sugar. You can leave it to sit overnight in the fridge if you like.

Stir in sweetened condensed milk and heavy cream and pour the mixture into your ice cream freezer.

Strawberry Chocolate Mint Ice Cream: Ready to Freeze

Freeze ice cream according to your machine's directions until it is thick. It will be the consistency of soft serve ice cream:

Strawberry Chocolate Mint Ice Cream: Freezing

For a hard set place in a container in the freezer until completely set. You can serve it in the soft serve state or frozen completely depending on your tastes. Either way you're left with a lovely ice cream with tiny bits of mint and lovely chunks of strawberry throughout.

Strawberry Chocolate Mint Ice Cream: A Bite

And that my friends is a very, very good thing.

Notes: If you can't find chocolate mint then spearmint or peppermint will work fine as long as it's fresh and not dried. Also if you don't like mint you can leave it out for a basic strawberry ice cream.

Posted by Dianne at 10:17 AM | Comments (13) | TrackBack

February 6, 2008

Peanut Butter Ice Cream

Peanut Butter Ice Cream

Jamison and Alexis are both avid peanut butter people.  I mean seriously, if peanut butter ceased to exist the world might just cease to exist for the two of them, as far as they are concerned.  I too enjoy peanut butter, but truth be told almond butter, or more importantly cashew butter, are more up my alley.  Overall though, if you’re not allergic to peanuts, which we aren’t, then what’s not to like?

 

The other day my little sous chef asked me if anyone made peanut butter ice cream.  I told her that I’m sure someone out there did, but right off the top of my head I couldn’t think of anyone.  We got busy with other things and I forgot to do a little research to see what I could find.  The next day she asked me if we could make some peanut butter ice cream and since we hadn’t made any ice cream in a while we gave it a whirl.

 

Now let me tell you, if you like peanut butter, even the tiniest little bit, you will LOVE this ice cream!  It’s rich and creamy and there are little bits of peanut butter throughout the whole peanut buttery flavored ice cream itself that just burst in your mouth.  The ice cream itself would be superb topped with some hot fudge sauce, but even alone this is the very epitome of the peanut butter lovers dream!

 

P.S. Speaking of chocolate...If you haven't gone over to Culinate yet to vote in their Death By Chocolate contest then you should!  You could win a trip for two to Napa's Chocolate Festival!  My entry was Hot Fudge Cake. 

  

 

What You’ll Need for the Peanut Butter Ice Cream:
1 - 18 ounce jar of peanut butter
1 pint heavy whipping cream
1 pint half and half
1 - 14 ounce can sweetened condensed milk
1 cup of sugar
1 tablespoon of vanilla

 

In a large stock pot add all ingredients and cook until sugar and peanut butter are melted.  Remove from heat and let sit until the mixture cools to room temperature.  (Note: As the mixture cools the peanut butter may separate from the milk a bit, but you can easily stir it back into the mixture.  I stirred it several times as it was cooling and once before putting it in the ice cream maker.  Once in the ice cream maker the machine does the stirring for you!)  Once the mixture is cooled add to your ice cream maker and freeze according to your models operating instructions.  When it is finished you will have your basic soft serve ice cream and can serve it immediately.  Place the mixture into the freezer in a covered container to let harden fully if you prefer a more firm ice cream.  Thaw for a few minutes before serving. 

Peanut Butter Ice Cream

Notes: Alexis wanted to add chocolate chips to the ice cream itself, but we couldn’t find mini-chocolate chips, as they work best in ice cream mixtures due to their small size.  (Do they make those anymore?  I haven’t looked for them in years!)  This ice cream is not low-fat or anything of that nature.  While I normally try to look at making things healthier, in this case this is an indulgence and as such should be enjoyed once in a while in moderation, but you know that drill! ;o)  That being said if you wanted to lighten it up a bit you could use light cream, fat-free half and half and light peanut butter and it should all work fine, though it might freeze harder once you put it in the deep freeze.   Also this recipe is designed to be made in this ice cream freezer, but you could double it to go in a larger model.  In reality I ended up with a bit more (about a cup or so) than what my freezer would hold, but you could freeze that and use it later if you needed.

Posted by Dianne at 8:54 AM | Comments (12) | TrackBack

August 18, 2007

Blueberry Ice Cream

Blueberry Ice Cream

My Mom and Daddy were visting this week from Tennessee and my father is a big snacker. He's also a big ice cream eater, so I thought it would be nice to whip up a batch. I had a bunch of blueberries in the freezer that I had frozen over the past few months and thought it would be fun to put them to use in Blueberry Ice Cream! I had never had this before, but what I came up with was really wonderful! Alexis really loved it and my Mom and Daddy seemed to like it too. I certainly loved it! It has a wonderful blueberry flavor that is a refreshing change from standard ice cream. Sometimes it's nice to mix things up!

What You'll Need:
4 cups of blueberries (Note: I had frozen the blueberries, but fresh blueberries will work just as well. You're looking for big, normal sized blueberries, not those tiny frozen ones that you find in the freezer section.)
1 tablespoon of sugar
2 tablespoons of water
1 pint of half and half
1 quart of heaving cream
1 can of sweetened condensed milk
1 can of evaporated milk
1 cup of organic cane sugar

In a medium sized pan cook blueberries, 1 tablespoon of sugar and 2 tablespoons of water until sauce forms. (Note: You can cook it further until the blueberries break down or let them retain their shape. I chose to let them retain their shape so that there were lovely bits of frozen blueberries that popped in your mouth when you ate the ice cream. It's a matter of personal choice.) Remove from heat and let cool completely before using in ice cream mixture. The easiest way to accomplish this is to put them in the fridge.

Mix cooled blueberry mixture, half and half, heavy cream, condensed milk, evaporated milk and sugar and stir to mix. Pour into your ice cream maker and freeze according to your machine's directions. Serve immediately for soft serve ice cream or place in the freezer to let it set up to a harder state.

Blueberry Ice Cream

Note: I really loved the color this ice cream turned out to be! I used a large ice cream maker for this recipe. You can substitute any fruit you like for the blueberries. Strawberries are a personal favorite and peaches as well. You could even do a mix and make things really interesting!

Posted by Dianne at 9:07 AM | Comments (4) | TrackBack

July 21, 2007

In Honor of Harry Potter...Pumpkin Ice Cream!

In Honor of Harry Potter...Pumpkin Ice Cream

OK...I'll admit it...I'm a HUGE Harry Potter fan! Before Alexis arrived I would go stand in line at the store at midnight to get my book! Now I do overnight delivery, but I still devour them the first day! I've already read it in fact and I won't ruin it for those of you who haven't finished yet, but I will say for the most part I was pleased.

So in honor of Harry I thought I'd make something pumpkin themed, even though it's not really pumpkin season! I thought about a pumpkin smoothie or pumpkin muffins, but decided since it was the middle of summer and has been hot as Hades lately (though today and the next few days are looking heavenly!), I decided creamy ice cream was the way to go! It tastes a lot like pumpkin pie and Alexis and I both loved it!

So grab a spoon, have some Pumpkin Ice Cream while you're reading Harry Potter and the Deathly Hallows and here's to you Harry!

What You'll Need:
1 - 15 ounce can of pumpkin (not pumpkin pie mix)
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/2 cup of organic cane sugar
1 pint of half and half
1 pint of heavy cream
1 - 12 ounce can of evaporated milk
1 - 14 ounce can of sweetened condensed milk

In the bowl of a mixer cream pumpkin, cinnamon, nutmeg and sugar. With the mixer on low add half and half, heavy cream, evaporated milk and sweetened condensed milk until well mixed. Cover mixer with a towel to prevent splattering and mix on medium for 5-8 minutes until airy. Pour mixture into a large bowl, cover and place in the freezer. Remove every 45 minutes to an hour and stir with a whisk until ice cream is set.

Notes: You could also do this in an ice cream maker and just pour the mix right in. I however wanted to try this non-ice-cream maker/whisk method I had read about and I was very pleased with the outcome.

Posted by Dianne at 9:13 AM | Comments (0) | TrackBack

February 3, 2007

Hot Fudge Cake

Hot Fudge Cake

Most people will agree that an ooey, gooey chocolate dessert is exactly where the money is! Growing up my mom was somewhat famous amongst friends and family for her Hot Fudge Cake, which is an ooey, gooey, warm chocolate sensation. Several of my friends would specially request that she make her Hot Fudge Cake whenever they came over! My mom, being the wonderful person that she is, usually obliged.

My mom always used a chocolate cake mix, though sometimes the ice cream was homemade and sometimes it wasn't. The hot fudge sauce was always made from scratch to bubbling perfection! But regardless of the make up it was delicious!

The olive oil, yogurt and chocolate make this chocolate cake moist, spongy and oh so chocolatey, while the hot fudge sauce gives it an even bigger chocolate punch. These two chocolate elements, paired with the vanilla ice cream, meld together to make the perfect chocolate delight and any chocolate lovers dream!

As I've gotten older I've moved away from box mixes, but that doesn't mean you have to stop making something all together. This is my take on my Mom's classic. It's oh so good and oh so sinful! After all isn't that exactly what you're looking for in a dessert? ;o)

What You'll Need For The Ice Cream:
1/2 a quart of half and half
1 small carton of light cream
1 can of sweetened condensed milk
1/2 cup of sugar
2-4 teaspoons of vanilla (Note: More if you like it really vanilla, less if you don't)

Note: This recipe is designed to fill this ice cream maker, but you could easily double or triple it to fill a larger model.

Mix together and pour into ice cream freezer and freeze according to your model's directions. For harder ice cream after making it put in an air tight container and store in the freezer until completely firm.

What You'll Need For The Chocolate Cake:
3 cups of unbleached all purpose flour
1 cup of unsweetened cocoa (Note: I recommend Ghirardelli or Green and Black's)
1 teaspoon of sea salt
1 teaspoon baking soda
2 teaspoons of baking powder
1 cup of sugar
1 1/2 cups of plain yogurt
2 eggs
1/2 cup of light olive oil

Preheat oven to 350 F.

Sift together flour through baking powder in a large bowl. Add sugar, yogurt eggs and olive oil and stir until mixed and pour into a 13 X 9 inch baking pan that has been sprayed with non-stick spray. Bake for 30-35 minutes until cake sticks done.

What You'll Need For The Hot Fudge Sauce:
2 tablespoons of butter
2 squares of baker's chocolate (Note: Again I recommend Ghirardelli or Green and Black's)
2/3 cup of sugar
1/2 cup of half and half or heavy cream
1 teaspoon of vanilla

Over medium heat melt butter and chocolate with sugar and half and half. Bring to a boil and boil for 2 minutes stirring to keep from sticking. Remove from heat and stir in vanilla. Serve immediately or store in the fridge for up to 2 weeks.

To Assemble Hot Fudge Cake:

Cut cake into squares. For each person take a piece of cake and top with a scoop of ice cream. Top ice cream with a ladle of hot chocolate sauce and serve.

Note: If you're a chocolate lover than you could easily make this Hot Fudge Cake with chocolate ice cream for a triple chocolate punch! You could even use chocolate yogurt in place of the plain in the cake if you were just really feeling chocolatey! ;o) This cake doesn't really need it, but you could add whipped cream and some strawberries or cherries if you wanted. You could even go crazy and add a little chocolate whipped cream! ;o)

Posted by Dianne at 3:26 PM | Comments (2) | TrackBack