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Category Archives: Ice Cream

Pecan Ginger Shortbread Pie Crust

pecan

Pecan Ginger Shortbread Pie Crust

Ingredients:  enough for a 10″-inch deep pie pan

  • 2 1/4 cups flour
  • 1/2 tsp salt
  • 1 cup pecans, finely chopped in a food processor
  • 4 tsp Instant Ginger Honey Crystals
  • 2 sticks unsalted butter (16 Tb), room temperature, sliced
  • 1/2 cup confectioner’s sugar

In a bowl whisk the flour, salt, pecan and ginger honey crystals together and set aside.

In a large bowl using an electric mixer on medium, beat the butter and confectioner’s sugar together until light and fluffy. About 5 minutes. Reduce the speed to low and slowly mix in the flour mixture until combined thoroughly. Butter your pie pan well and then using your hands and starting in the center working outward press dough into the buttered pie pan. I work with a golf ball size of dough  at a time. Flatten and piece the dough together with your fingers until the entire pan is covered, including the sides. Prick the dough all over with a fork, cover with plastic wrap and refrigerate for 20 minutes letting the dough rest.

Preheat your oven to 300. Remove the plastic wrap and bake for 30 minutes. Now the crust is ready for a filling. Place filling in the pie shell and continue to bake as directed on your recipe.

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Posted by on December 18, 2012 in Desserts, Ice Cream

 

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Dreamsicle Ice Cream

Dreamsicle Ice Cream

Mark’s favorite ice cream bar is a Dreamsicle. So why not create a homemade ice cream with those flavors? And that’s what I did. D-E-L-I-C-I-O-U-S!

Ingredients:

  • 1 1/2 cup milk
  • 1 1/2 cups heavy whipping cream, (divided use)
  • 2/3 cup sugar
  • pinch of salt
  • 6 eggs yolks at room temperature
  • 2 tsp vanilla extract
  • 2 cups orange juice, (divided use)

You need to prepare an ice bath to be used later in the process. In a large metal bowl add lots of ice and then cold water. Place a smaller metal bowl down into the ice water, but don’t let the water come over the edge into this bowl. Pour 3/4 cup of the heavy whipping cream into this smaller bowl to begin chilling and set both aside.

In a heavy bottom sauce pan combine the milk, the remaining 3/4 cup of the heavy whipping cream, sugar and salt. Heat over medium heat until it starts to steam. (But don’t let it come to a boil.)

In another medium bowl whisk the 6 eggs yolks together then very slowly pour the heated milk and cream mixture into the whisked egg yolks. During this process whisk constantly so that the eggs are tempered and not cooked. Return the mixture to the saucepan and cook over medium heat to thicken. Stir constantly, this will take between 8 to 10 minutes. It is done when the mixture coats the back of your wooden spoon.

Slowly pour the heated mixture into the iced cold cream to stop the cooking process. Whisk constantly during this process. Remove the bowl with the mixture in it from the ice bath, cover with plastic wrap and refrigerate for 2 hours. After refrigeration pour half of this mixture into your ice cream machine, add 1 cup of orange juice and process for 20 minutes until completely churned, or as per your ice cream machine directions indicate. It will be very soft at the end of the churning stage. I pour the soft ice cream into a large bowl, stir in 1 tsp of  the vanilla extract and mix thoroughly with a wooden spoon. Then pour this ice cream mixture an air tight plastic container and place in the freezer. (I just reuse an old container from store-bought ice cream) Repeat the process with the remaining ice cream mixture and the remaining orange juice. When finished churning add the vanilla and combine this to the other ice cream in the plastic container and return to the freezer. Let freeze for at least 4 hours before serving. We like our ice cream hard so we let it freeze overnight before serving.

 
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Posted by on August 7, 2012 in Desserts, Ice Cream

 

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Watermelon & Banana Ice Cream

Watermelon Banana Ice Cream

I saw a recipe for Honey Watermelon Sorbet, from “Romancing the Bee”, one of my favorite blogs sites here on WordPress. It looked and sounded so delicious that I just had to add it to my Memorial Day Menu. There was only one problem, though I enjoy an excellent sorbet I was really craving a creamy fruity ice cream. I really enjoy strawberries and cream but our strawberries aren’t quite flavorful yet. So how about watermelon? I looked and looked for a watermelon ice cream recipe and just couldn’t find any. So….why not make one on my own, and that’s what I did. Realizing watermelons are mostly water I knew I would need to add something to help thicken this puree….and that’s where the banana came into play.

This watermelon banana ice cream turned out so wonderful. Please give it a try, I promise you will not be disappointed.

Ingredients:   yields 1 quart

  • 2 cups pureed seedless watermelon, divided use (that’s about 1/4 of a large seedless watermelon)
  • 1 banana
  • 2 cups heavy cream or heavy whipping cream (divided use)
  • 2/3 cup sugar
  • a pinch of salt
  • 4 eggs yolks, at room temperature
  • 1 tsp vanilla

Prepare an ice bath by putting ice cubes and cold water in a large metal bowl, then put a medium metal bowl down into the large bowl. Pour 1 cup of the heavy cream into the medium bowl and set aside to chill.

Cut your watermelon away from the rind and into large cubes. Puree in a food processor until smooth, then add the banana and puree again until the banana is smooth also.

In a medium bowl whisk the eggs yolks and set aside.

In a medium saucepan over medium heat cook 1 cup of the heavy cream, sugar, salt and 1 cup of the watermelon banana puree mixture. Stirring occasionally cook until the sugar and salt is completely dissolved and the liquid starts to steam. Remove from heat and slowly whisk this heated mixture into the egg yolks. (Adding a little heated mixture at a time so as to temper the eggs rather than cooking them.) Once all the liquid mixture is combined with the egg yolks return the combined mixture to the saucepan and again cook over medium heat. Stirring constantly cook this mixture until it thickens, about 10 minutes. Remove from heat and slowly whisk this new heated mixture into the chilled cream over the ice bath. This will stop the cooking process. Whisk in the remaining watermelon banana puree, remove the bowl from the ice bath, cover and refrigerate for at least 2 hours but no more than 3.

Pour the chilled ice cream mixture into your ice cream maker and churn following the directions. (For me, my ice cream maker requires 20 minutes of churning.) Once completely churned, pour the soft ice cream into a soft sided plastic container. I reuse an old ice cream container from the market. Stir in the vanilla, then cover and freeze over night before serving.

 
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Posted by on May 29, 2012 in Desserts, Ice Cream

 

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Very Berry Organic Homemade Ice Cream

Very Berry Organic Homemade Ice Cream

Ingredients:

  • 3 1/4 to 4 cups whole fresh or frozen blackberries, rinsed
  • 1 cup Coconut Milk
  • 3/4 cup Organic Coconut Palm Sugar
  • 2 cups Coconut Milk Cream, divided use
  • 6 eggs yolks
  • 1 tsp vanilla
  • 1/2 cup raspberries, rinsed & diced
  • 1/2 cup blueberries, rinsed & halved
  • zest of 1 lemon

Place the blackberries in a food processor and pulse until they are all pureed. (If you have a juicer I bet it works wonderfully for this process, but sadly I don’t have one.) Remove the processing blade and whisk in the Coconut Milk. Place a sieve over a medium bowl and pour the blackberry juice, coconut milk mixture into the sieve and using a rubber spatula press the milky juice through it into the bowl. This will take a bit but at the end you will only have the seeds and a little amount of pulp left in the sieve. Discard the seed and pulp residue.

Prepare an ice bath for use later in this recipe. In a large metal bowl place ice and water, then place a smaller metal bowl into this mix, being careful not to get any ice or water into the smaller bowl. Pour 1 cup of the Coconut Milk Cream into the smaller bowl to chill until needed.

Using a medium saucepan combine the now strained blackberry juice coconut milk mixture, the coconut milk cream and the Organic Coconut Palm Sugar. Over medium heat with a wooden spoon stir until the sugar has completely dissolved and the mixture just starts to steam. Remove from heat.

In a bowl whisk the 6 egg yolks together. Whisking constantly slowly pour the heated cream mixture into the eggs yolks. Return this mixture to the saucepan and over medium heat cook while stirring until the mixture has thickened. (Because of the Coconut Milk and Cream this takes a bit longer, about 20 minutes. Note that this mixture will not reach the thickened state of cow’s milk product, but it does work well for ice cream.) Once the mixture has thickened a bit then pour it into the cold cream over the ice bath and whisk well to cool. Remove this bowl from the ice bath, wrap with plastic wrap or cover tightly and refrigerate for 2 to 3 hours.

Using your ice cream maker, pour the chilled blackberry ice cream batter into the machine and process as per your particular machines instructions. Ours takes 20 minutes to complete the churning process. In a large bowl add the diced raspberries, halved blueberries, vanilla and the lemon zest. Add the churned ice cream to these and fold everything together. Place the ice cream in a plastic air tight container and freeze overnight before serving. (I reuse old ice cream buckets from the store that I kept for just this reason.) The ice cream freezes hard, but softens quickly. Or if you enjoy the texture of soft serve then freeze for only 2 to 4 hours before serving.

Suggestions: I would not suggest adding any lemon or lime juice to this recipe. I’ve tried it and it doesn’t work well with the organic ingredients. You end up with an overwhelming lemon taste that is not sweet in any way. This recipe would work with any types of berries. Adding the diced and halved berries are not necessary, the blackberries have an amazing taste all on their own. I generally have a problem digesting ice cream due to the milk product used, but this ice cream gives me no problems at all. I completely loved how it turned out.

 
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Posted by on May 14, 2012 in Desserts, Ice Cream, Paleo recipes

 

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Homemade Mint Chocolate Chip Ice Cream Pie

When reading this recipe, at first it might seem very complicated, but I assure you it’s terribly easy, just a number of steps. If you are a lover of Mint Chocolate Chip Ice Cream I promise that after making this homemade ice cream you will wonder why you ever enjoyed the store-bought kind. I just could not get enough of it. You will need an ice cream maker for this recipe. Hand churning would take an awfully long time.

Oreo Cookie Pie Crust Ingredients:

  • 5 Tb butter, unsalted, melted
  • 1 package of Oreo cookies (minus any that might end up eaten)

Crush the Oreo cookies completely. A food processor or blender makes easy work of this. In a medium bowl combine the crushed cookies and the melted butter and mix thoroughly. Put the cookies mixture into a 10″ glass pie pan and using your fingers press the mixture evenly around the bottom and sides of the pie pan to form the crust. Place into the freezer until needed for the ice cream.

Mint Chocolate Chip Ice Cream Ingredients:  Makes 1 quart of ice cream

  • 1 1/2 cups fresh spearmint leaves, packed, stems removed, rinsed and patted dry with paper towels
  • 1 cup milk
  • 2 cups heavy whipping cream, (divided use)
  • 2/3 cup sugar
  • pinch of salt
  • 6 eggs yolks at room temperature
  • 1 tsp vanilla extract
  • 1 cup dark chocolate chips, crushed

In a heavy bottom sauce pan combine the spearmint, milk and 1 cup of the heavy whipping cream. Heat over medium heat until it starts to steam. (But don’t let it come to a boil.) Remove from heat, cover and let steep for 30 minutes. Return the pot to the stove and reheat again over medium heat until the mixture begins to steam once again. Remove from heat, cover again and let steep for another 15 minutes.

While then mint is steeping this second time you are going to prepare an ice bath to be used later in the process. In a large metal bowl add lots of ice and then cold water. Place a smaller metal bowl down into the ice water, but don’t let the water come over the edge into this bowl. Pour the remaining 1 cup of heavy whipping cream into this smaller bowl to begin chilling and set both aside.

When the mint cream mixture is finished with its final steep strain the mixture using a sieve over a medium bowl. Use a rubber spatula to press the liquid out of the mint leaves. Then I squeeze the leaves between my fingers to remove every last drop of this wonderfully flavored liquid. After this is done discard the mint leaves.

Return the strained mint cream mixture to the saucepan, add the sugar and salt and over medium heat stir until the sugar is fully dissolved and the mixture starts to steam again. Remove from heat.

In another medium bowl whisk the 6 eggs yolks together then slowly pour the heated mint cream mixture into the whisked egg yolks. During this process whisk constantly so that the eggs are tempered and not cooked. Return the mixture to the saucepan and cook over medium heat to thicken. Stir constantly, this will take between 8 to 10 minutes. It is done when the mixture coats the back of your wooden spoon.

Slowly pour the heated mixture into the iced cold cream to stop the cooking process. Whisk constantly during this process. Remove the bowl with the mixture in it from the ice bath, cover with plastic wrap and refrigerate for 2 hours. After refrigeration pour the ice cream mixture into your ice cream machine and process for 20 minutes until completely churned, or as per your ice cream machine directions indicate. It will be very soft at the end of the churning stage. I pour the soft ice cream into a large bowl, add the vanilla extract and crushed chocolate chips and mix thoroughly with a wooden spoon. Pour this ice cream mixture into the Oreo Cookie Pie Crust and freeze over night. Serve frozen.

Suggestions: If you’re not wanting to make a pie of this….just store your homemade ice cream in a plastic container in the freezer. If you’re not a fan of dark chocolate, use the chips of your choice, we just love dark chocolate. The whites from the eggs can be frozen for future use. Freezing egg whites doesn’t hurt or change them at all. I used a cake dome to cover my pie during the overnight freezing step.

 
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Posted by on April 17, 2012 in Desserts, Ice Cream

 

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