Almond Joy Ice Cream

Ahh! Sorry this is late! I hate to disappoint my overflowing population of followers. Lol. Well, anyway. Here is April's ice cream of the month. Almond Joy. But seriously, if you don't LOVE the candy bar you probably won't like this one but if you literally dream about crunching into that nutty center and savoring the Symphony of milk chocolate and sweet coconut...then we're good. This recipe is LOADED. I think there are actually more additives than ice cream.

Ingredients

1 quart whole milk
2 pints heavy cream
3  6oz bags of fresh frozen sweetened shredded coconut (the package said sweetened but I didn't notice it.

10 egg yolks
2 cups sugar

1 TBSP pure vanilla extract
2 TBSP imitation coconut extract

2 cups chopped almonds (I can never find them chopped so I buy them whole and chop them myself. ) (big pea sized chunks make it more like the candy bar.)
2 or 3 cans Hershey hot fudge ice cream topping (do not heat)

Instructions

Chill a large bowl in an ice water bath by filling a larger bowl halfway with ice and water; set aside.

Combine cream, milk and coconut in a large saucepan and bring to a simmer over medium heat. Remove from heat and set aside.

Whisk egg yolks in a large bowl until smooth. Gradually add 2 cups sugar and whisk until mixture is pale yellow and thickened, about 3 minutes.

Very gradually pour about a quarter of the cream mixture into the egg mixture, whisking constantly so the hot mixture doesn’t scramble the eggs. (Temper it carefully because due to the coconut we will not be straining it.)

Pour cream-egg mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the spoon, about 10 minutes. (When you draw your finger across the spoon, it should make a mark through the mixture, which should not run back in on itself.)

Pour mixture into the chilling bowl prepared. Stir in vanilla and coconut extract, alow it to cool to room temperature, about 15 to 20 minutes.

Remove cream mixturet base from the ice bath, cover, and place in the refrigerator until completely chilled, at least 3 hours.

Churn in an ice cream maker according to the manufacturer’s instructions. Stir in the chopped almonds.  Allow ice cream to fully set in the freezer over night in an air tight container. Don't use a deep freeze for the initial setting. It seems to mess with the texture.

Remove fully set ice cream from freezer and spread the chocolate topping over the ice cream. Freeze till topping hardened(a few hours). Remove again and fold it together until the chocolate is well marbled into the ice cream. Pack it down firmly and service or replace in freezer

The ice cream will keep in an airtight container in the freezer for up to 1 week.

Thanks for reading. Coming soon is fresh strawberry ice cream.

Rich Chocolate Ice Cream

When I asked my son what kind of ice cream I should make for his birthday, I was ecstatic to hear that he wanted chocolate. Back in January when I made ferrero rochet ice cream I found an amazing recipe for rich chocolate ice cream but with the added nutella it was just too sweet but without additives it has all the flavor and richness you could ever want. Go ahead, put it to the test. The original recipe (linked above) disappointingly only makes 1 quart. The way I see it is if I'm going to spend hours cooking and churning and waiting for it to set, 1 quart is just not going to cut it. So I calculated the ingredients around a quart of cream and a quart of milk  in order to utilized my ice cream maker to its fullest. Multiplied by 2.6 and rounded appropriately, I came up with this recipe.

Ingredients

4 cups whole milk
4 cups cream
1 1/3 cup unsweetened cocoa powder
10 oz semisweet chocolate finely chopped( I use mini morsels)

2 cups sugar
10 egg yolks

2 1/2 teaspoons pure vanilla extract

Directions

1 Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. Set a fine-mesh strainer over a large heatproof bowl and set aside.

2 Combine cream and milk in a large saucepan and bring to a simmer over medium heat. Remove from heat and whisk in cocoa powder until incorporated. Add chocolate and whisk until completely melted and smooth; set aside.

3 Whisk egg yolks in a large bowl until smooth. Gradually add sugar and whisk until mixture is pale yellow and thickened, about 3 minutes. Slowly pour about a quarter of the chocolate mixture into the egg mixture, whisking constantly so the hot mixture doesn’t scramble the eggs.

4 Pour chocolate-egg mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the spoon, about 5 minutes. (When you draw your finger across the spoon, it should make a mark through the mixture, which should not run back in on itself.)

5 Remove from heat and strain through the prepared fine-mesh strainer. Stir vanilla extract into the chocolate base, then set the bowl over the ice bath to cool to room temperature, about 15 to 20 minutes.

6 Remove the chocolate base from the ice bath, cover, and place in the refrigerator until completely chilled, at least 3 hours or overnight. Freeze in an ice cream maker according to the manufacturer’s instructions. The ice cream will keep in an airtight container in the freezer for up to 1 week.

It was great. The whole family loved it. Thanks for reading. I haven't actually decided what flavor to make in April. Feel free to leave a suggestion in the comments.

Strawberry Cream Cheese Ice Cream (my best yet)

No doubt about it.  This is my best recipe yet. In fact, I have decided that rather than finishing my year of ice cream making this August, I will repeat September through December's flavors using the same basic recipe that has made the last two so wonderful. Now, this one is a cream cheese ice cream that can be used with any additional flavor really. Chocolate, graham cracker, other fruit. Just wing it. That's what I do. Now, here it is. The best strawberry cream cheese ice cream I have ever taste.

Strawberry Cream Cheese Ice Cream

Ingredients

1 quart whole milk
2 pints heavy cream
8 oz cream cheese 

10 egg yolks
2 cups sugar

2 TBSP pure vanilla extract

2 lb fresh strawberries
1 1/2 cups sugar

Instructions

Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. Set a fine-mesh strainer over a large heatproof bowl and set aside.

Combine cream and milk in a large saucepan and bring to a simmer over medium heat. Cut in the cream cheese and wisk until smooth. Remove from heat and set aside.

Whisk egg yolks in a large bowl until smooth. Gradually add 2 cups sugar and whisk until mixture is pale yellow and thickened, about 3 minutes.

Slowly pour about a quarter of the cream mixture into the egg mixture, whisking constantly so the hot mixture doesn’t scramble the eggs.

Pour cream-egg mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the spoon, about 5 minutes. (When you draw your finger across the spoon, it should make a mark through the mixture, which should not run back in on itself.)

Remove from heat and strain through the prepared fine-mesh strainer. Stir in vanilla extract, then set the bowl over the ice bath to cool to room temperature, about 15 to 20 minutes.

Remove cream mixturet base from the ice bath, cover, and place in the refrigerator until completely chilled, at least 3 hours.

Freeze in an ice cream maker according to the manufacturer’s instructions. Alow ice cream to fully set in the freezer over night in an air tight container.

Mash strawberries to a soupy consistency, stir in 1 1/2 cups sugar and chill in refrigerator while the ice cream is setting.

Remove fully set ice cream from freezer and scoop loosely into a large bowl (be sure to give yourself plenty of room for mixing). Pour strawberry mixture over the ice cream and fold it together until the strawberry mixture is well marbled into the ice cream. Pack it down firmly and replace in freezer at least 3 hours.

The ice cream will keep in an airtight container in the freezer for up to 1 week.

If you try this or any other of my recipes, please leave comments. I want to here how it worked out for you. Thanks for reading.

Ferrero Rocher Ice Cream

Okay. I made Ferrer Rocher ice cream. It took me two trys to perfect it (otherwise I'd have actually posted this in January) but wow, it is amazing. I first found an incredibly delicious chocolate ice cream recipe online but when I added the hazelnuts and Nutella it was just to sweet. So, I proceeded to try it again with less sugar and semisweet chocolate,  this time doubling the recipe, when I realize I'm a half a cup short on cream. So, I just went along messuring the ratios to my best estament and toned it down appropriately. Now I can call it my own recipe. Yea! As for the first one I tryed, I shall not divulge that recipe until march because my son wants chocolate ice cream on his birthday. It's much more rich and fudgy than my adaptation. (pst, the Ferrero Rocher ice cream is still VERY rich. It has pieces of Nutella in it for cryin' out loud.)

Ingredients

2 1/2 cups heavy whipping cream ( do not whip)
2 1/2 cups whole milk
1 cup cocoa powder
1/3 cup semisweet chocolate chips

6 large egg yolks
1 cup granulated sugar

2 tsp pure vanilla extract

1/2 cup Nutella hazelnut spread
1/3 cup finely chopped hazelnuts

Directions

Prep
Place Nutella in a small ziplock bag, flatten and freeze. Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. Set a fine-mesh strainer over a large heatproof bowl and set aside.

1 Combine cream and milk in a large saucepan and bring to a simmer over medium heat. Remove from heat and whisk in cocoa powder until incorporated. Add chocolate chips and whisk until completely melted and smooth; set aside.

2 Whisk egg yolks in a large bowl until smooth. Gradually add sugar and whisk until mixture is pale yellow and thickened, about 3 minutes. Slowly pour about a quarter of the chocolate mixture into the egg mixture, whisking constantly so the hot mixture doesn’t scramble the eggs.

3 Pour chocolate-egg mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the spoon, about 5 minutes. (When you draw your finger across the spoon, it should make a mark through the mixture, which should not run back in on itself.)

4 Remove from heat and strain through the prepared fine-mesh strainer. Stir vanilla extract into the chocolate base, then set the bowl over the ice bath to cool to room temperature, about 15 to 20 minutes.

5 Remove the chocolate base from the ice bath, cover, and place in the refrigerator until completely chilled, at least 3 hours or overnight. Churn in an ice cream maker according to the manufacturer’s instructions. Freeze in an airtight container 3 hours.

6 This next part must be done quickly so the ice cream and nutella do not melt too much though it will melt a little. Remove Nutella from freezer, tare out of the bag and chop with a knife into blueberries sized pieces. Scoop ice cream into a generously sized bowl ( give yourself some mixing room) put hazlenuts and nutella pieces into the ice cream and stir to an even consistency. Replace in freezer till ice cream is fully set (probably over night) The ice cream will keep in an airtight container in the freezer for up to 1 week.

Thanks for reading. I know you'll enjoy this one. February is going to be Strawberry Ice Cream and as I said before, March will be Rich Chocolate. Please feel free to comment any suggestions for flavors or for any other reason. ♡

Mincemeat Ice Cream

Hello everyone. I realize I have not made an ice cream post for November or December. The holidays have been CRAZY, as holidays can often be. I did make the mincemeat ice cream that I had mentioned. As I said I've been wanting to try a custard recipe to make my ice cream more creamy so I found this one on pinterest. Below is the recipe and if you want to see my source, here is a link http://www.bonappetit.com/recipe/true-vanilla-ice-cream

INGREDIENTS

1 cup whole milk

1/4 cup sugar

Pinch of kosher salt

1/2 vanilla bean, split lengthwise, or 1 tsp. vanilla extract

5 large egg yolks

1/4 cup sugar

1 1/2 cups heavy cream

 1  jar Nonesuch mincemeat pie filling (that's the part I put in. Watch for it at the end)

 

INSTRUCTIONS

Combine cream, milk, sugar, and salt in a medium saucepan. Scrape in seeds from vanilla bean; add pod or add vanilla extract. Bring mixture just to a simmer, stirring to dissolve sugar. Remove from heat. If using vanilla bean, cover; let sit 30 minutes.

Whisk egg yolks and sugar in a medium bowl until pale, about 2 minutes. Gradually whisk in ½ cup warm cream mixture. Whisk yolk mixture into remaining cream mixture. Cook mixture over medium heat, stirring constantly, until thick enough to coat a wooden spoon, 2–3 minutes.

Strain custard into a medium bowl set over a bowl of ice water; let cool, stirring occasionally. Process custard in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container; cover. Freeze until firm, at least 4 hours and up to 1 week.

 

I followed this recipe and when the ice cream was firm I transferred it to another container scoop by scoop, poured the Nonesuch mincemeat pie filling over the loosely scooped ice cream then packed it down firmly. (Remember that any pie filling at room temperature is going to melt the ice cream a little bit so you might want to do this part quickly). Seal with an air tight lid and freeze again till firm

I liked the custard method. I think I'll do it again but I want to try a different recipe. Now you may have noticed the 5 large egg yokes in the ingredients and yes, I found this one to be a bit too eggy. Now don't get me wrong. The tast was great but you see, I like my ice cream in large quantities and that much egg in a cereal bowl full of ice cream is a bit too much

I also mentioned making a Ferrero Rocher ice cream in December. This did not happen but I'm still so excited to make it and I plan to this month. As for December. I may not have a recipe for you but I do have a really great idea. Find the richest thickest eggnog you can buy. My favorite is Southern Comforts brand. Now, if it's thick enough, all you have to do is pour it into your ice cream maker and churn as directed on your machine instructions and you have eggnog ice cream.

Thanks again for reading and stay tuned for Ferrero Rochet ice cream.