Fresh Strawberry Frozen Yogurt ~ #SundaySupper

April 28, 2013 By 59 Comments

I’m finally participating in #SundaySupper again. I usually participate every week, but recently I’ve been posting sporadically because life has been busy. Finding balance has been tough. I’m getting ready to graduate (May 14th is my last day!), I’m currently training for a 5k, and I’ve been developing several new recipes for various companies I’m working with. It’s all very exciting, but also very time consuming. I’m just happy to be back in action with my virtual family this week!

This week we’re being challenged to make something outside of our comfort zone. Maybe try a new cooking method, saute instead of whisk, bake instead of fry, tackle a new cuisine, or cross something off of your bucket list. No matter how we do it, we’re pushing fear aside and trying something new.

Since a majority of my baking is decadent, full-fat recipes, I decided to challenge myself with a skinny recipe. I have several ice cream recipes on my site, but no frozen yogurt. As Barney Stenson would say, “Challenge accepted!”

Frozen yogurt is a bit tricky. You wouldn’t think it would be, but there are certain rules that need to be followed for frozen yogurt success. Of course I didn’t do my research before I dove in full force–typical! The first time I made the yogurt, I used fat-free greek yogurt. The yogurt base tasted amazing. I took it out of the freezer the next day to taste it, and it was rock solid–hard as a brick! I let it sit at room-temperature for half an hour and tried again with no luck; it was still frozen solid.

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“What’s a girl gotta do to get a taste of frozen yogurt,” I yelled. Was it lady like? No. But who can be lady like in a time of yogurt desperation? Back to the drawing board I went.

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After some extensive research, I learned that fat-free yogurt freezes into a massive solid brick. Duh! That’s like the weather man telling me it’s raining outside when I’m clearly staring out my window at the monsoon that’s happening on the other side.

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When making frozen yogurt, you’ll want to use whole-milk, total-fat Greek yogurt. In this instance, fat is a good thing. The fat prevents the yogurt from over freezing, getting icy, and turning into a blunt instrument. Seriously, I could have inflicted some significant pain with my first batch of yogurt. The fat keeps the yogurt soft enough to scoop.

You want to be able to scoop the frozen yogurt, not use it as a murder weapon. The fat keeps the yogurt at a scoop-able consistency.

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I gifted this frozen yogurt to my grandfather, and he loved it…as did everyone else in my family. The Greek yogurt gives this frozen treat a lovely tanginess. The lemon pairs perfectly with the strawberries and brightens it up a bit.

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Enjoy!

Check out the other #SundaySupper recipes:

New Expeditions (Sides, Starters & Staples)

Homemade Corn Tortillas from Pescetarian Journal

Easy Oven Polenta from Shockingly Delicious

Homemade Spiced Flour Tortillas from Chocolate Moosey

Naan from Hezzi-D’s Books and Cooks

Homemade Tofu from Kimchi MOM

Savory Mushroom & Herb Steel-Cut Oat Risotto from Foxes Love Lemons

Indian Moong Beans from Magnolia Days

Baked Lemon Coconut Risotto from Soni’s Food

Homemade Peanut Butter from Home Cooking Memories

Homemade Ricotta Cheese from Webicurean

Portuguese Chorizo Bread from Family Foodie

Grand Quests (Main Dishes)

Traditional Pork Tamales from Gourmet Drizzles

Braised Lamb Brisket with Lemon Oregano Yogurt Sauce from The Girl In The Little Red Kitchen

Rice Burger from The Urban Mrs.

Pan-fried Scallops with Garlic Chili Linguine from Food Lust People Love

Miso-Glazed Salmon from The Foodie Patootie

Penne with Mustard and Chives from My Other City By The Bay

Arepas Rellenas (Stuffed Arepas) from The Wimpy Vegetarian

Spanish Baked Scallops from Momma’s Meals

Black Beans and Cheese Empanadas from Basic N Delicious

Pork Dim Sum from Small Wallet, Big Appetite

Venison Steak Gyros from Curious Cuisiniere

Baked Tilapia with Parmesan Basil Sauce from Growing Up Gabel

Vegetarian Hortobagyi Pancakes from Happy Baking Days

Caribou & Andouille Chili from The Foodie Army Wife

Escapades (Sweet Treats & Spirited Companions)

Vegan Chocolate Mousse from The Not So Cheesy Kitchen

Zebra Cake from That Skinny Chick Can Bake

Multilayer Bars from What Smells So Good?

Meatball Grinders & How to Grind Meat from Cravings of a Lunatic

Rut-Busting Wines For New Cooking Adventures from ENOFYLZ Wine Blog

Homemade Vanilla Marshmallows from Vintage Kitchen

Strawberry Raspberry Fruit Leather from Juanita’s Cocina

Making Macarons – FAIL! from girlichef

Macaroons from Noshing With The Nolands

Fresh Strawberry Frozen Yogurt from The Messy Baker

Bircher Muesli from Peanut Butter and Peppers

Hello Kitty Rice Krispies from The Ninja Baker

Homemade Cinnamon Rolls from In The Kitchen With KP

Dorie Greenspan’s Orange Almond Tart from Hip Foodie Mom

Ombre Mini Cakes from Daily Dish Recipes

Chocolate Dipped Madeleines  from Big Bear’s Wife

5.0 from 3 reviews

Print
Fresh Strawberry Frozen Yogurt
Author: 
Recipe type: Frozen Yogurt, Ice Cream
 

Ingredients
  • 32 oz. plain whole-milk Greek yogurt
  • ¾ cup sugar
  • 1 tsp. vanilla paste
  • 2 cups strawberries, chopped
  • ½ tsp. sugar
  • zest of 1 lemon

Instructions
  1. In a large bowl, whisk together Greek yogurt, sugar, and vanilla paste. Cover and place in the refrigerator for at least 1 hour.
  2. In a small bowl, mix strawberries, sugar, and lemon zest. Allow the mixture to macerate for 10 minutes. Using a fork, slightly mash the strawberries.
  3. Freeze the yogurt mixture in your ice cream maker according to the manufacturers’ instructions. During the last few minutes of churning, add the strawberries.
  4. Transfer the yogurt to a freezer-safe container and freeze for at least 4 hours before serving.
  5. Notes- You may need to allow the frozen yogurt to set at room-temperature for 15-20 minutes before scooping.

 

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Brown Butter Butterscotch Pecan Ice Cream

April 11, 2013 By 28 Comments

Um, hello, Mother Nature! Are you out there? Did you leave us to our own devices?

Maybe you decided to retire. If so, it sure would have been nice to warn a sista! Hold on, are you on vacation? That must be it. You’re tanning on a pristine white beach sipping on a frozen cocktail with one of those cute umbrellas and fancy twirly straws, aren’t you?

Either way, it would have been nice to get someone to fill in while you’re gone. You know, a replacement!

It’s April 10th, and it’s hot. Not mild. Not warm. Hot! And, guess what? Friday it’s supposed to cool down again. Oh, and it just snowed two weeks ago. What’s up with that? The world is confused.

Could you hurry back? Thanks!

Since it’s smoldering hot outside, I have a frozen treat for you. Grab your ice cream maker, a scoop, and a few cones, because we’re making brown butter butterscotch pecan ice cream. Can get I get holla!

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I’ve had my share of ice cream. I’ve made pineapple coconut ice cream. I’ve made chocolate banana cake batter shakes. Heck, I’ve even made a strawberry-pink champagne sorbet. Out of all the ice cream I’ve made and ate, this is my favorite.

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This ice cream is the total package. It’s velvety smooth and extra creamy. It’s made with brown butter and scotch. Hello, that’s double the delicious. And, as if that weren’t enough, it’s loaded with buttery toasted pecans and topped with wet pecans. Drool!

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Trust me, this won’t last long in your freezer. Enjoy!

4.7 from 3 reviews

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Brown Butter Butterscotch Pecan Ice Cream
Author: 
Recipe type: Ice Cream
Prep time: 
Total time: 

 

Adapted from The Perfect Scoop
Ingredients
Ice Cream
  • 5½ tbs. salted butter
  • ¾ cup brown sugar
  • ½ tsp. kosher salt
  • 2 cups heavy cream, divided
  • ¾ cup whole milk
  • 6 egg yolks
  • ½ tsp. vanilla extract
  • 1 tbs. scotch
  • 1 cup buttered pecans, coarsely chopped
Buttered Pecans
  • 1 cup pecan halves
  • 1½ tbs. salted butter
  • ¼ tsp. kosher salt
Wet Pecans
  • 1 cup toasted pecans
  • ⅓ cup maple syrup

Instructions
Ice Cream
  1. In a medium-sized saucepan over medium-low heat, add the salted butter. Simmer until brown and nutty, about 5 minutes. Stir in the brown sugar and salt. Whisk in 1 cup of heavy cream and the milk. Pour the remaining 1 cup of heavy cream into a large bowl and set a strainer on top.
  2. Allow the brown sugar and cream mixture to come to a simmer.
  3. In a separate bowl, add the egg yolks; whisk to combine. Slowly pour the warm milk mixture into the egg yolks, whisking constantly. Pour the warmed egg mixture back into the saucepan.
  4. Stir the mixture constantly over medium heat with a whisk until the mixture thickens and coats the back of a wooden spoon. Pour the custard through the strainer and whisk it into the cream. Add the vanilla and scotch.
  5. Place the mixture in an airtight container, then place a piece of plastic wrap directly on top of the custard. Place the lid on the container and refrigerate until completely cool.
  6. Freeze in your ice cream maker according to the manufacture’s instructions. When the ice cream is almost finished churning, add the buttered pecans. Mix with a rubber spatula before storing in the freezer.
  7. Top with wet pecans and dig in!
Buttered Pecans
  1. Preheat oven to 350 degrees F.
  2. Melt the butter over medium-low heat in a skillet. Stir in the pecans until well coated, then sprinkle with salt.
  3. Spread the pecans evenly onto a baking sheet and toast in the oven for 10 minutes.
  4. Remove and let cool completely.
Wet Pecans
  1. Add the toasted pecans to a small bowl. Stir in maple syrup. Allow to sit for 1 hour at room-temperature. Store in an airtight container in the refrigerator for up to 1 month.

 

 

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Chocolate Peanut Butter Cup Ice Cream ~ #SundaySupper

January 13, 2013 By 51 Comments

We have a birthday in the house. Sunday Supper turns one today! I have my party hat and party horn ready. Let’s get this party started.

Happy birthday, #SundaySupper! *Blows party horn*

A year ago today, Isabel of Family Foodie started a mission to bring back Sunday supper around the family table. Isabel’s vision quickly swept the internet, gaining recognition and making an impact amongst the blogging community. Each week, like-minded foodies began gathering around her virtual family table to support her mission and join her on her journey to bring families together.

Today we’re celebrating 52 weeks of recipes that have inspired families to gather around the table and make memories. We’re representing the gathering of family, friends, and food by making a dish from one of our fellow #SundaySupper members.

A birthday isn’t complete without ice cream, right? Exactly! I knew you’d have my back on this one.

Back in October, Kim from Cravings of a Lunatic made this very decadent chocolate fudge brownie ice cream that had me drooling all over my keyboard. I knew I had to make it as soon as I saw that scoop of ice cream loaded with chunks of brownies and fudge. Kim is amazing…for a lunatic. Wink! The girl crafts up some delicious grub. Her lasagna soup… Amazeballs! I know because I made it and ate it all. Yup, consumed the entire pot. It was so good. Strings-of-cheese-curling-over-my-lower-lip good.

While I kept the base of the ice cream the same, I decided to change up the add-ins. Since I have a ton of candy left over from Christmas, I decided replace the brownie and fudge chunks with a peanut butter sauce swirl and chopped peanut butter cups. Holy mother of all things chilly, is this ice cream insanely delicious. It’s everything ice cream should be- creamy, decadent, smooth, and rich.

 

This ice cream is ridiculously easy to make. The recipe doesn’t call for eggs, which eliminates cooking, tempering, and overnight cooling. This method is as close to instant ice cream gratification as you’re going to get, which means less wait time before stuffing ice cream into your face pronto!

Welp, gotta go, because this ice cream is calling my name from the freezer. Enjoy!

Check out what the other #SundaySupper participants are making:

Sunday Supper Appetizers:

Sunday Supper Soups and Breads:

Sunday Supper Main Dishes:

Sunday Supper Veggies:

Sunday Supper Desserts and Snacks:

Sunday Supper Breakfast Faves:

Sunday Supper Wine Pairings by ENOFYLZ Wine Blog

5.0 from 3 reviews

Print
Chocolate Peanut Butter Cup Ice Cream
Author: 
Recipe type: Ice Cream
Cuisine: Adapted from Cravings of a Lunatic
 

Ingredients
  • Custard:
  • 1 cup cocoa powder
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • Pinch of kosher salt
  • 1 cup whole milk
  • 2 cups heavy cream
  • 1 tsp. vanilla extract
  • 1 cup peanut butter cups, chopped
  • Peanut Butter Sauce:
  • ½ cup creamy peanut butter
  • 2 tbs. powdered sugar
  • ¼ tsp. vanilla
  • ¼ cup half and half
  • 2 tbs. milk

Instructions
  1. In the bowl of a stand mixer, add cocoa powder, granulated sugar, brown sugar, and milk. Whisk until sugars dissolve. Add heavy cream and vanilla and whisk until thick and fluffy, about 3 minutes. You’ll know it’s done when the mixture is the consistency of pudding.
  2. Cover with plastic wrap and place in the refrigerator for an hour.
  3. Remove from the refrigerator and transfer the mixture to the bowl of your ice cream maker. Churn for 15 minutes.
  4. Add half of the mixture to a bowl. Top with half of the peanut butter sauce and peanut butter cups. Swirl with a knife. Top with remaining ice cream. Swirl in the remaining peanut butter sauce and peanut butter cups. Cover and place in the freezer until completely frozen, about 4 hours.
  5. Peanut Butter Sauce: In a small bowl, add peanut butter and powdered sugar. Whisk to combine. Whisk in half & half, milk, and vanilla until smooth.

 

 

 

 

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#SundaySupper Strawberry-Pink Champagne Sorbet

August 19, 2012 By 43 Comments

Happy #SundaySupper!

The #SundaySupper group is cookin’ with wine this week. Exciting, right? I was beyond excited when I first found out about this week’s theme. What? I get to cook with my favorite alcoholic beverage? Yippeeeee!

We teamed up with Schlossadler Wines this week for our wine themed #SundaySupper. They have every type of wine you can imagine, from sparkling to deep crimson red to crisp white. There’s a bottle of wine for every type of wino. I could spend hours on their website, perusing the different types of wine and the region of the grapes.

My favorite wine is the bubbly kind, also known as champagne or sparkling wine. I love the stuff! The bubbles create that classic fizziness that goes straight to my head.

Because I have an affinity for champagne, I decided to put a twist on the classic champagne and strawberry combination. I made a strawberry-pink champagne sorbet.

I took a chance with this recipe and wasn’t sure it was even going to turn out, but it did, and it’s delicious. I literally hovered over the ice cream maker, watching intently (brows furrowed intent) as the syrupy mixture spun around in the bowl, coaxing it in a pleading voice, “Please work. Oh pretty, pretty please!” When I saw that it was, indeed, churning up properly, I let out the breath that I’d been holding the entire time.

I never leave room for error, and that has to change.

This sorbet is for adults only. Let me repeat that… Adults Only! The champagne doesn’t actually get cooked long enough to cook out the alcohol, which is what I love about this sorbet. My mom ate a bowl of this last night and had a little buzz going.

Having a cocktail party, adults-only party, girls movie night? Make this sorbet. I promise, your guests will love it.

Enjoy your #SundaySupper around the family table with your loved ones.

Check out what the other #SundaySupper bloggers are cookin’ up this week with wine:

 

Strawberry-Pink Champagne Sorbet

2 cups rose champagne or sparkling wine
1 cup sugar
16 oz. frozen or fresh strawberries

In a large saucepan, add champagne, sugar, and strawberries. Cook on medium-low heat until sugar is dissolved. Remove from heat and let cool to room temperature. Pour cooled mixture into an airtight container and chill thoroughly in the refrigerator, about 4-8 hours.

Pour the chilled mixture into a blender and pulse to combine, then freeze in your ice cream maker according to the manufacturer’s instructions. Store in the freezer for up to 14 days.

 

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Chocolate Covered Strawberry Fudgesicles

July 21, 2012 By 20 Comments

 
It’s officially the last day of #icecreamweek, and I can’t tell you how sad I am that it’s over. Okay, I’ll try. I’m REAL sad. Extremely sad. Heartbroken. I’m going to miss all of the frozen treats and the bright smiles on the faces of my friends when they’re testing my ice cream.

To celebrate the last day of #icecreamweek, I made y’all creamy, fudgy, strawberry-filled, chocolate chip studded fudgesicles. They. Are. Divine! I may have eaten the leftover chocolate base that didn’t fit in the molds by the spoonfuls. Maybe.

I got these cute little popsicle molds at Ikea for $1.99. They work great, and they’re pink. My fav color.

These popsicles taste like a chocolate covered strawberry. They’re creamy and have a deep cocoa flavor.

I’d like to thank my wonderful #icecreamweek partners in ice cream making crime, Jen from Juanita’s Cocina and Carla from Chocolate Moosey, for making this week very special and very sweet.

Please join us in the celebration of #icecreamweek by linking up one of your own ice cream recipes.

Chocolate Covered Strawberry Fudgesicles

1/2 cup sugar
2 tbs. cornstarch
3 tbs. unsweetened cocoa powder
Pinch of salt
2 cups milk
1/2 cup heavy cream
1 tsp. vanilla extract
1 tbs. unsalted butter
1 cup strawberries, chopped
1/2 cup mini chocolate chips

In a small bowl, whisk together sugar, cornstarch, cocoa, and salt.

In a medium-sized saucepan over medium low heat, heat milk over medium heat. Whisk in the sugar mixture as the milk heats. Cook until the mixture thickens into a loose pudding. Once it boils, it’s finished. Remove from heat and add cream, vanilla extract, and butter. Stir until melted and smooth.

Place plastic wrap directly over the custard and store in the refrigerator until completely cooled. If you’re impatient like me, place the bowl in an ice bath and whisk until room temperature. Once cooled, stir in strawberries and mini chocolate chips. Divide the mixture between the molds and freeze until solid.

To remove the pops from the molds, run the molds under warm water and pull gently on the sticks until they come loose.

Adapted from Joy the Baker



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Peanut Butter Hot Fudge Sundae & A PB Crave #Giveaway!

July 20, 2012 By 101 Comments

 
Welcome to day six of #icecreamweek! Can you believe there is only one more day of frozen treats left? The week flew by in a flash.

I have a very special frozen treat to celebrate the end of #icecreamweek. It’s a no cook peanut butter ice cream turned hot fudge sundae. And, I’m giving away a set of four PB Crave peanut butter flavors. How’s that for exciting?

PB Crave is an innovative peanut butter company started by Curt Riess, a fellow peanut butter lover and the creative genius behind PB Crave. Curt believes that everybody loves peanut butter, so he set out to make a unique blend of peanut butters with only the finest, all-natural ingredients.

Not only does PB Crave promote healthy snacking, they have set out to make a difference with Project Peanut Butter, a non-profit organization focused on treating malnourished children. The company’s goal is to help save the lives of 2 million children. In order to achieve their goal, 2 percent of the profits from every jar of PB Crave peanut butter is donated to Project Peanut butter.

PB Crave comes in four different unique flavors:  Choco Choco, Cookie Nookie, Razzle Dazzle, and Coco Bananas.

As you can imagine, I was extremely excited when I found the PB Crave package waiting on my front porch when I arrived home from work. I ran in the house, hastily opened the box, and proceeded to try all four flavors. Me and a spoon and four different flavors of peanut butter equals a very happy Jennie.

They’re not your traditional, plain old peanut butter. They have added flavors like raspberry, banana, cookie dough, and chocolate chips swirled in. They’re smooth, creamy, and slightly sweet. All of the flavors are amazing, but I fell head over heels in love with the Coco Bananas, which happens to be the flavor I used in this peanut butter ice cream recipe. It has a lovely depth of banana flavor with a hint of chocolate. It’s slightly sweet and extremely smooth. I ate the entire jar. All gone. No more Coco Bananas *sad face.* There’s a huge void in my life now that it’s gone.

I made a no cook Coco Bananas peanut butter ice cream. It doesn’t get any easier than this ice cream.

You literally throw all of the ingredients in a blender, give it a whir, and churn it in your ice cream maker. It’s that closest thing to instant gratification you’re going to get with an ice cream recipe.

To take this ice cream from great to amazing, I made a homemade hot fudge sauce. It’s thick and chocolatey and only takes 5 minutes to make.

I assure you that you’ll never go back to the store bought version.

Mmmm, look at that chocolatey goodness dripping from the spoon. And, yes, I licked the spoon clean. No shame here.

Don’t forget to check out what Jen from Juanita’s Cocina and Carla from Chocolate Moosey made for day six of #icecreamweek.

This giveaway is for one Choco Choco variety pack, which includes free shipping directly to your door. The Choco Choco variety pack includes:  1 jar of each Choco Choco, Cookie Nookie, and Razzle Dazzle. A value of $20.97!

This giveaway is open to U.S. residents only and will run from Friday, July 20th to Thursday, July 26th at 6 p.m. EST. The winner will be chosen by random draw. I will notify the winner by email.

Required entry:  Leave a comment telling me which PB Crave peanut butter your most excited to try.

Additional entries:

Like The Messy Baker on Facebook
Follow The Messy Baker on Twitter
Follow The Messy Baker on Pinterest
Subscribe to The Messy Baker’s RSS feed
Pin this post on Pinterest
Like PB Crave on Facebook
Follow PB Crave on Twitter

Remember to leave separate comments for each entry you complete. That’s 8 chances to win!

Coco Bananas Peanut Butter Ice Cream

1 cup coco bananas peanut butter (or traditional peanut butter)
1 cup sugar
2 2/3 cup half-and-half
1/4 tsp. vanilla extract

Place all ingredients in a blender or food processor and puree until smooth. Chill the mixture thoroughly in the refrigerator, then freeze in your ice cream maker following the manufacturer’s instructions.

Hot Fudge Sauce

2/3 cup heavy cream
1/2 cup light corn syrup
1/3 cup dark brown sugar
1/4 cup dark cocoa powder (I used Hershey’s)
1/4 teaspoon sea salt
6 ounces milk chocolate chips, divided in half
2 tablespoons unsalted butter
1 teaspoon vanilla extract

In a medium-sized saucepan over medium-high heat, bring the cream, corn syrup, brown sugar, cocoa powder, salt and half of the chocolate chips to a boil. Reduce the heat to low and cook for 5 minutes, stirring occasionally.

Remove from the heat and stir in the remaining chocolate, butter, and the vanilla extract, stirring until smooth. Let cool for 30 minutes before using (it will thicken as it cools). Store in a jar or airtight container in the refrigerator for up to 2 weeks. To reheat, microwave for 30 seconds to 1 minute until it’s pourable but still thick.

Add a few scoops of peanut butter ice cream to a bowl with a banana, drizzle with fudge and top with mini chocolate chips.

Hot Fudge adapted from Brown Eyed Baker
Peanut Butter Ice Cream adapted from The Perfect Scoop

 

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Double #IceCreamWeek Trouble!

July 19, 2012 By 19 Comments

 
Oh no, we’re nearing the end of #icecreamweek! I’m going to be sad to see it go, but there’s always next year.

Because I love ya, and because I’m sad that this very sweet, very chilly week is nearing its end, I’m going to share two chilly treats with you. That’s right, two!

You may remember that I did a guest post for Noelle from Homemaker Chic back in June. I made pineapple coconut ice cream for that post, and today I’m going to share the recipe with you here on my site.

My mom happens to be obsessed with this ice cream and has been begging me to make some more and deliver it to her. What do I look like? The ice cream truck?

I can see why she’s obsessed with this ice cream. It is Deeelish!

The second frozen treat is a s’mores milkshake. It’s a milkshake that tastes just like a s’more! I think I may even like it better than a s’more because I get to slurp it. And, no sticky fingers.

What makes this milkshake so special is the toasted marshmallows and toasted marshmallow syrup that get added to the ice cream. It’s so stinkn’ good.

Don’t forget to visit my #icecreamweek counterparts, Jen from Juanita’s Cocina and Carla from Chocolate Moosey, to see what chilly treats they have for you today.

 

Pineapple Coconut Ice Cream

3/4 cup whole milk

3/4 cup coconut milk

1/4 cup sugar

Pinch of salt

5 egg yolks

1 (14 ounce) can sweetened condensed milk

1/2 cup pineapple juice

1 tsp. coconut extract

1 (8 ounce ) can crushed pineapple, drained of all juice

1/3 cup shredded coconut

Instructions:

In a medium sauce pan on medium low heat, add whole milk, coconut milk, and sugar. Whisk to combine. Let the mixture simmer until hot but not boiling, whisking occasionally.

In a medium bowl, add egg yolks and whisk. Once the milk mixture is hot, temper the yolks by adding a small amount of the milk mixture at a time, whisking constantly. Return the mixture to the sauce pan and cook until thickened, about 5-7 minutes, whisking occasionally.

In a large bowl, add sweetened condensed milk, pineapple juice, and coconut extract. Whisk to combine. When the milk mixture has thickened, strain and add to the condensed milk mixture, whisking to combine. Store the mixture in the refrigerator overnight until completely chilled.

Once the mixture has chilled completely, add it to an ice cream maker and follow manufacturer’s instructions. Right before the ice cream is finished churning, add the shredded coconut and crushed pineapple. Store in an airtight container and place in the freezer until firm, about 4 hours. Top with toasted coconut flakes and enjoy.

 

S’mores Milkshake

2 cups rocky road ice cream, about 4 generous scoops

1 graham cracker, broken up into quarters

2 tbs. chocolate chips

1 tbs. toasted marshmallow syrup (optional, but totally yummy)

3 marshmallows, toasted

1/4 cup milk

Turn on the oven to broil. Line a baking sheet with aluminum foil. Place marshmallows on the baking sheet and place the sheet under the broiler. Cook for about 30 seconds to 1 minute on each side. Warning, do not take your eye off of the marshmallows! They can and will catch on fire if you leave them under the broiler for too long. If you have a gas stove, feel free to toast your marshmallows over the gas flame.

In the bowl of a blender, add chocolate chips, graham cracker, toasted marshmallows, syrup, ice cream, and milk. Blend until smooth. Add more milk or ice cream depending on how thick you like your shake. Enjoy!

 

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Chocolate Banana Cake Batter Shakes

July 18, 2012 By 35 Comments

 
Yay for day 4 of #icecreamweek! Did you get a glimpse of that title? It says cake batter!

Everybody loves cake batter. I know I do. I love to lick it off the whisk, the wooden spoon, the spatula, straight out of the bowl. Have you ever stuck your face directly in the bowl and licked the sides of the bowl to get every last bit of batter. No. That’s just me. How embarrassing! Let’s pretend I didn’t divulge that little tidbit of information.

This milkshake is AMAZING! It’s thick and creamy and tastes just like you’re eating devil’s food cake batter right off the beaters, minus the raw eggs of course. And, it has a banana in it, which means it’s semi healthy. Don’t crush my dreams, now. It’s semi healthy, and I’m stickin’ to it. I can’t bear to buy a bigger pair of expandable pants.

Here’s a little bit about me and bananas. I don’t like bananas when they get all spotty and brown. I will not eat them when they look like bananas in the photo above. Blehk! They’re too mushy for me, and I can no longer tolerate the texture when they become over ripe. I’m making my “I hate brown bananas” face as I type this- lips puckered, forehead scrunched, brows narrowed. It’s not a good look. Instead of wasting them, I use them in things like cookies, bread, pudding, and these milkshakes.

I used a 1/2 cup of devil’s food cake batter in these shakes. The chocolate cake batter enhances the chocolate flavor, taking it to a new level of chocolatey goodness. It all creates a nice, thick shake. The kind where you’re cheeks pucker in because you’re sucking on the straw so hard to get a taste of the goodness within.

Chocolate + banana + cake batter= The best shake EVER!

What have we learned from this post? Don’t waste bananas… Make milkshakes!

Don’t forget to visit my #icecreamweek pals, Jen from Juanita’s Cocina and Carla from Chocolate Moosey to see what they have churning.

Chocolate Banana Cake Batter Shakes

5 large scoops of chocolate ice cream
1 banana, peeled
1/3 cup devil’s food cake batter (dry mix)
1/4-1/2 cup milk
chocolate jimmies for garnish

Add all of the ingredients to a blender and pulse until smooth. Add more milk if you prefer a thinner shake. Garnish with chocolate jimmies.

 

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Lemon Buttermilk Sherbet

July 17, 2012 By 18 Comments

Welcome to day 3 of #icecreamweek!

Can we all agree that this is the best week ever? All ice cream, all week. What’s not to love?

I’ve been so busy churning up ice cream that I’ve be slacking in the housework department just a tad. There may be piles of laundry waiting to be washed, floors that need to be vacuumed, tables that need dusting, and dishes that need scrubbing. There may even be a lingering Skittle or two on the floor that my cat keeps swatting around.

Okay, so I’m a big fat slacker! It was either make ice cream or clean. Psht, ice cream totally won that battle. Seriously, who wants to clean when you can make and eat ice cream?

I made a very exciting, very different ice cream flavor for day 3 of #icecreamweek. It’s a lemon buttermilk sherbet. Now, I know it sounds different, but I promise you it’s delicious. Delicious with a capital D.

Buttermilk and lemon complement each other extremely well in this ice cream. The buttermilk is creamy and tangy, while the lemon is tart and refreshing. The combination is perfect.

I’m not kidding you when I tell you that this is the easiest ice cream I’ve made this week. It only requires three steps. Three steps! How easy is that?

Add some fresh berries and you have yourself a perfect frozen treat. Enjoy!

Don’t forget to check out what my #icecreamweek counterparts, Jen from Juanita’s Cocina and Carla from Chocolate Moosey, are churning up.

Lemon Buttermilk Sherbet

1/3 cup water
2/3 cup sugar
1 lemon, zested
2 cups buttermilk
1/3 cup freshly squeezed lemon juice

In a medium saucepan, add water, sugar, and lemon zest. Heat until sugar is just dissolved, stirring occasionally. Remove from eat and let cool to room temperature (I placed the mixture in the fridge to cool quicker).

Whisk the buttermilk and lemon juice into the cooled syrup. Freeze in your ice cream maker according to the manufacturer’s instructions. Place in an airtight container and store in your freezer until ready to serve. Serve with fresh berries.

Adapted from The Perfect Scoop

 

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Taste the Rainbow Ice Cream for #icecreamweek

July 16, 2012 By 20 Comments

I scream, you scream, we all scream for Skittles ice cream. Did you just do a double take there? You read correct. I made Skittles ice cream for day two of #icecreamweek. You know who else made Skittles ice cream? Jen from Juanita’s Cocina and Carla from Chocolate Moosey.

The idea derived from Jen’s love (verging on obsession) of the rainbow colored treat. The girl has a skittles addiction. Does anyone know of a Skittles Anonymous group? Just kidding. I don’t think it’s that bad… yet. I thought, why not turn this glorious fruit flavored treat into something everyone loves. So, here it is in all of its frozen glory.

In order to get the Skittles flavor imparted into the ice cream, I melted the candies into a simple syrup and added it to the ice cream custard base. It was all very easy.

This ice cream tastes just like you’re eating a bag of Skittles, except it’s frozen and creamy. I even crushed up some Skittles and folded them into the ice cream for an extra boost of fruity flavor. It looks like rainbow confetti running through the pale pink ice cream. Super cute, right?

Kids are going to love this ice cream! If I were a kid, and this ice cream were an option at a creamery, I would totally pick it. It just screams fun.

Don’t forget to come back tomorrow. I’ll be here all week serving up scoops of the frozen stuff.

 

Skittles Ice Cream

1 cup whole milk
1 1/2 cups heavy cream
6 egg yolks
1/2 tsp. vanilla extract
1 cup Skittles
1/4 cup water

1/4 cup crushed Skittles- Add Skittles to a plastic bag. Using a rolling pin or meat mallet, crush Skittles until they become a fine crumble.

Skittles Syrup:

Add Skittles and water to a sauce pan. Heat over medium heat until Skittles melt and mixture becomes thick and bubbly, about 4 minutes. Strain skittles syrup and set aside.

Custard:

In a large bowl, add 1 cup of heavy cream and place a mesh strainer on top.

In a medium bowl, add the egg yolks and whisk to combine.

Heat the milk and 1/2 cup of heavy cream in a medium saucepan, just until the mixture is hot to the touch (do not boil).

Slowly pour the heated milk mixture into the egg yolks, whisking constantly. Add the egg mixture back to the saucepan and cook over medium heat, whisking constantly until the mixture thickens, about 3 minutes. Pour the mixture through the strainer and stir into the cream. Add the vanilla extract and Skittles syrup, stir to combine.

Place the mixture in an airtight container and chill completely before churning, at least 8 hours.

When the mixture is completely chilled, place it in your ice cream maker and churn according to the manufacturer’s instructions. When the ice cream is finished churning, stir in your crushed Skittles with a rubber spatula. Place ice cream in an airtight container and freeze. Enjoy!

 

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