Category Archives: Ice Cream

Toffee Crunch Vanilla Ice Cream

toffee crunch vanilla ice cream | pale yellowOh. My. Word.  I’ve talked a lot about the Ample Hills Creamery Cookbook and how much I love the actual ice shop, but I wasn’t quite prepared by how tasty and creamy this recipe tastes.  It’s amazing that a little milk powder makes all the difference.

toffee crunch vanilla ice cream | pale yellowAnother little something that makes a tremendous difference is a candy thermometer.  I didn’t actually own one until after I made toffee, but let me tell you, having a candy thermometer would have made much better toffee.  Whenever I make something with cooked sugar, I just wing it and don’t pay attention to actual temperatures.  In this case, it was needed.

toffee crunch vanilla ice cream | pale yellowMy toffee was soft, like a caramel.  If I had cooked it to the proper temperature, the toffee would have been harder and more toffee like.  I have recently purchased a candy thermometer like a proper food blogger, so  I look forward to making more (hard) toffee in the future!

toffee crunch vanilla ice cream | pale yellowPlease, please, please, make this ice cream.  It’s going to change your life!  You don’t need toffee bits or anything special; the vanilla ice cream is the best I’ve ever had all on its own. The ice cream is sweet but not over powering, the vanilla flavor shines, and it is so creamy and smooth on the tongue.  Summer is here, it’s time for the best ice cream ever!

toffee crunch vanilla ice cream | pale yellowOne Year Ago – Brown Butter Biscoff Rice Crispy Treats
Two Years Ago – Chocolate Chip Cookie Dough Cheesecake Cake

Print the Recipe!

Toffee Crunch Vanilla Ice Cream
Adapted from Ample Hills Creamery, page 168
Yield – 1 quart

Toffee
1 cup (2 sticks) + 1 tablespoon unsalted butter
1 cup + 2 tablespoons organic cane sugar
1/4 cup packed dark brown sugar
2 tablespoons water
3/4 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon vanilla
5 ounces bittersweet chocolate

 

Vanilla Ice Cream
3/4 cup organic cane sugar
1/2 cup skim milk powder
1 2/3 cup whole milk
1 2/3 cup heavy cream
1 vanilla bean
30 coffee beans (or 1 Trader Joe K-cup)
3 egg yolks
splash of vanilla extract

  1. Toffee – Line a cookie sheet with parchment paper and liberally grease the pan and paper.
  2. In a medium saucepan combined the butter, both sugars, salt and water.  Cook and stir until the butter is melted and all the ingredients are combined.
  3. Stop stirring and heat until the mixture reaches 305 ˚F on a candy thermometer; be careful.
  4. Turn off the heat and stir in the baking soda and vanilla.  Pour into the prepared pan evenly.
  5. Let sit for a few minutes and then sprinkle the chocolate over the top.  Once the chocolate has melted, spread in an even layer.
  6. Allow the toffee to cool and then refrigerate until brittle.  Cut into small pieces.
  7. Ice Cream – Place the bowl of your ice cream maker in the freezer the night before.
  8. Prepare an ice bath in a large bowl.
  9. Combine the sugar, skim milk powder, and milk in a medium saucepan.  Whisk until well combined.  Whisk in the cream.
  10. Split the vanilla bean and add the seeds plus the bean pod to the saucepan with the coffee.
  11. Stir and cook until the mixture thickens.
  12. Whisk the egg yolks in a small bowl and whisk in a little of the hot cream mixture slowly to temper the eggs.  Once the eggs are tempered, return to the pan and cook until the mixture reaches 165 ˚F.
  13. Stir in the vanilla and strain the mixture with a fine mesh sieve into a clean bowl.  Place this bowl in the ice bath.
  14. Once the mixture cools completely, churn according to the directions of your ice cream maker.
  15. Fold in the toffee bits and place in a freezer safe container for several hours to firm up.DSC_059toffee crunch vanilla ice cream | pale yellow0
About these ads

1 Comment

Filed under Frozen, Ice Cream

Chocolate Ice Cream with Mint Bits (Dairy Free)

chocolate mint ice cream - dairy free | pale yellowWhen I was trying to go dairy-free, ice cream was what I missed the most.  The milk fat in butter was ignored and I as much as I love cheese, it was not as difficult as expected to ignore.  Except for pizza; pizza was a craving that kept popping up in my life.  In order to satisfy my mind, body, and soul, I purchased a pint of coconut ice cream; it was either pizza or ice cream and I went with the ice cream.

chocolate mint ice cream - dairy free | pale yellowStore bought coconut ice cream?  Not great.  The pint was $6 and was icy and seriously lacked in flavor.  When the store bought version lets you down, there is only one thing left to do, make your own!

chocolate mint ice cream - dairy free | pale yellowHomemade, chocolate coconut is phenomenal!  None of the chemical aftertaste of the store bought version and it is much creamier and less icy.  I couldn’t get over the rich and decadent chocolate flavor.  Not to mention how well this recipe replaced, typical, dairy-filled ice cream.

chocolate mint ice cream - dairy free | pale yellowIf you want to make a completely dairy free version, substitute the mint bits for dairy free chips or nuts or coconut or whatever your heart desires.  My heart desired minty chips.  There will most definitely be more coconut based ice cream coming your way, this was just too good to not make again!chocolate mint ice cream - dairy free | pale yellow

Print the Recipe!

Chocolate Ice Cream with Mint Bits (Dairy Free)
Adapted from Beantown Baker
Yield – 1 quart

2 cans full-fat coconut milk
3 egg yolks
1/2 cup sugar
1/2 cup cocoa powder
1/4 teaspoon salt
1 tablespoon vanilla
1 tablespoon whipped vodka
2/3 cup mint bits (or another diary-free mix-in)

  1. Place the bowl of your ice cream make in the freezer overnight.
  2. Heat the milk in a medium saucepan.
  3. Meanwhile whisk together the egg yolks and sugar until pale yellow.  Whisk in the cocoa powder and salt.  Add the hot coconut milk 1/4 cup at a time to temper the eggs.  When the mixture is smooth, add to the saucepan.
  4. Whisk and cook the mixture until it thickens, about five minutes.
  5. Strain the mixture with a fine sieve into a clean bowl.  Stir in the vanilla and vodka.  Cover and refrigerate for several hours until cool or overnight.
  6. Churn the ice cream according to the manufacturer’s directions, it took mine about 25 minutes.  Add the mint bits the last 5 minutes of churning.
  7. Place the ice cream in a freezer safe container to harden.chocolate mint ice cream - dairy free | pale yellow

Leave a comment

Filed under Frozen, Ice Cream

Cookies & Cream Ice Cream

cookies and cream ice cream | pale yellowSo I was sitting on my living room floor eating pudding and feeling bad for myself.  I had four bowls of pudding and no one to share with.  So I did what any regular almost-30-year-old would do and texted my former roommates lamenting my loneliness.  And I had no reason to feel lonely; I was finishing up tasks before Jackie picked up me up for drinks and dinner.

cookies and cream ice cream | pale yellowBut yet I still felt lonely; there is no way I could eat all the pudding myself.  Yes, the pudding was tasty, but one can only have so much pudding before one’s tummy would hurt.  Thanks Stacey!  That is strangest thing about living alone; there is no one to share anything with; literally or figuratively.  It’s strange to have to take the effort to invite people into your life.  I’m used to just writing, “eat me,” on a note and all my treats would be eaten up!

cookies and cream ice cream | pale yellowLiving alone isn’t all lonely; right now I have a sink full of dishes and it doesn’t matter!  My mess is in no one’s way except my own; a freeing thought.  I like being able to sit on the floor and eat pudding without anyone walking in on me.  I also feel more independent and adult-like.  I’ve had roommates since I was 18, college is over, it’s time for the next phase of my life.

cookies and cream ice cream | pale yellowI made this ice cream because I had egg yolks left over from the frosting of these cupcakes.  I wanted to make a classic ice cream flavor; but better and richer than the store-bough variety.  Luckily I was not stuck eating all the ice cream alone, I took some over to Jackie and Justin’s for dessert after a delicious dinner.  It’s great to share with friends.

cookies and cream ice cream | pale yellowCustard-based ice creams are simply the best!  They are creamy and sweet, without being overly so.  A bit of alcohol keeps the ice cream from freezing too hard.  Cookies and cream is delightful flavor.  I love all the pieces of Oreo throughout.  This is a flavor of ice cream you should definitely add to your freezer!

cookies and cream ice cream | pale yellowTwo Years Ago – Chocolate Cake with Salted Chocolate Buttercream – Wilton Class

Print the Recipe!

Cookies & Cream Ice Cream
Adapted from Table for Two
Yield – 1 quart

1 1/2 cups half and half
1 cup sugar
1 vanilla bean
5 egg yolks
pinch of salt
1 1/2 cups heavy cream
1 tablespoon whipped vanilla vodka
20 Oreo cookies, crushed

  1. In a medium saucepan add the half & half and sugar.  Split open the vanilla bean and add the seeds and bean pod to the saucepan.  Stir and heat and until warm.
  2. Whisk the egg yolks until pale yellow in a medium bowl.  Once the half and half is warm, whisk a little at a time into the egg yolks to temper them.  Now pour everything back into the saucepan.
  3. Add a pinch of salt; whisk and heat until the mixture thickens.  Strain with a fine sieve into a clean bowl and stir in the heavy cream and vodka.
  4. Cover the bowl and refrigerate overnight.  Also, place the bowl of your ice cream maker in the freezer.
  5. Add the ice cream to the ice maker and churn.  Crush the Oreos.  When the ice cream is almost done, add the Oreos.
  6. Freeze to harden completely.cookies and cream ice cream | pale yellow

6 Comments

Filed under Frozen, Ice Cream

Pumpkin Pie Ice Cream

pumpkin pie ice cream | pale yellowIn no particular order my favorite foods are brisket mac & cheese from Fatty ‘Cue at Barclay Center, pumpkin pie, my mom’s stuffed cabbage, pumpkin pie custard from Shake Shack, and bourbon.  Do you notice something in that list?  That there are TWO types of pumpkin pie products?  That is not a typo, that’s my real life.

Pumpkin Pie Ice Cream | Pale YellowI don’t make pumpkin recipes for the blog because pumpkin in the fall is trendy and that is what bloggers do; I make pumpkin things because I truly LOVE pumpkin.  And its not just about the vegetable, it’s about the warm spices like cinnamon, nutmeg, ginger, cloves, and allspice.

Pumpkin Pie Ice Cream | Pale YellowI purposefully never make pumpkin pie spice because I love the routine of pulling each spice out of the cupboard and measuring it individually.  That was I can adjust and add a little bit more, always a little bit more!

Pumpkin Pie Ice Cream | Pale YellowSo let’s talk about this ice cream; my first attempt at a pumpkin pie ice cream.  When something is so sacred in your heart, it can be scary to try and recreate that item at home.  Why remake something when you know where to get the perfect version?  But I wanted to try.  I’m glad tried!

Pumpkin Pie Ice Cream | Pale YellowDuring the first tiny bites I was hesitant to say how good the ice cream was.  But then as I ate more, I was more and more impressed with myself!  I’m not going to say this ice cream is better than the Shake Shack pumpkin pie custard, because it’s not; trust me, I did a side-by-side comparison!  However, for a homemade version, this is terrific and and I highly recommend that you whip up a batch.  Now I can satisfy my pumpkin pie ice cream whether or not Shake Shack is featuring the ice cream one day a week!

Pumpkin Pie Ice Cream | Pale YellowOne Year Ago – Pumpkin Cheesecake Brownies

Print the Recipe!

Pumpkin Pie Ice Cream
Adapted from We All Scream
Yield – 1 quart

1 1/2 tablespoons cornstarch
2 tablespoons milk
3 ounces cream cheese, 1/3 fat, room temperature
1/2 cup pumpkin puree
1/2 tablespoon maple syrup
pinch of salt
2 cups milk
1 1/2 cups heavy cream
2/3 cup sugar
2 tablespoons light corn syrup
1 teaspoon cinnamon
3/4 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
1 tablespoon pumpkin spice liqueur
crumbled Biscoff cookies, optional

  1. Place the bowl of the ice cream maker in the freezer.
  2. Whisk together the cornstarch and 2 tablespoons of milk in a little bowl, set aside.
  3. In the bowl a stand mixer with a paddle attachment, beat together the cream cheese, pumpkin puree, maple syrup, and salt until smooth and creamy.  Turn the mixer off and leave the mix alone.
  4. In a medium saucepan combine the milk, heavy cream, sugar, corn syrup, cinnamon, ginger, nutmeg, cloves, and allspice.  Heat and whisk until the mixture boils for 4-5 minutes.
  5. Remove from the heat and add the cornstarch slurry.  Return to the heat and allow to thicken for another minute or so.  Stir the entire time.
  6. Pour the mixture from the stovetop into the bowl on the stand mixer.  Mix on low until well combined.
  7. Strain the mixture with a fine sieve and stir in the liqueur.  Cover and refrigerate overnight.
  8. Churn the mixture according to the manufacturer’s directions and then freeze to harden before serving.
  9. If desired, sprinkle crumbled Biscoff cookies on top for textural contrast.Pumpkin Pie Ice Cream | Pale Yellow

Leave a comment

Filed under Frozen, Ice Cream

Lemon Cheesecake Ice Cream

lemon cheesecake ice cream | pale yellowIt’s getting a little cold outside, so cold I finally closed my window.  But then it gets warm outside, or I get warm from walking fast and open all the windows.  I love snuggling down into my covers at night.  It feels so lovely to be warm and cozy.  Getting up in the morning is tough when my whole room is cold but my bed is warm.  Oh #firstworldproblems!

lemon cheesecake ice cream | pale yellowWith that being said, it’s never too cold for ice cream, especially cream cheese cheesecake ice cream.  I’ve been thinking about making lemon cheesecake ice cream since I made these bars.  While cutting the bars into square-ish shapes, I had end pieces that I didn’t want to waste.  Sure, I ate a few, but what to do with the rest?  So I did what I usually do: chop the scrapes into pieces and toss into the freezer to be used later.  After some thinking, I decided on lemon cheesecake ice cream with lemon cheesecake pieces!  Too much?  Never!!

lemon cheesecake ice cream | pale yellowI’m a huge fan of custard-based ice cream and rarely deviate from that model and am very apprehensive about homemade ice made with sweetened condensed milk.  My choices are limited.  I have read plenty of ice cream recipes with cream cheese but still wondered about the final taste and texture.  After researching the best recipe and making a batch of cream cheese ice, I no longer wonder or question!

lemon cheesecake ice cream | pale yellowCheesecake ice cream is fantastic!  You can really taste the tangy-ness of the cream cheese and it balances so well with the sweetness of the ice cream.  The texture is lovely and creamy without being icy.  Although I brought you lemon flavor here, I’m sure you can add any flavoring to the delicious cream cheese base with wonderful results!  Plus, this recipe is super easy, you’re just whipping up ingredients and not cooking/cooling eggs.  Whether you have leftover lemon cheesecake bars or not, you should definitely make this ice cream at home.

lemon cheesecake ice cream | pale yellowOne Year Ago – Pumpkin Pie Jello Shots

Print the Recipe!

Lemon Cheesecake Ice Cream
Adapted from Epicurious
Yield – 1 quart

8 ounces cream cheese, 1/3 fat & softened
1 cup 2% milk
zest of 1 lemon
1 tablespoon lemon juice
3/4 cup sugar
1/8 teaspoon salt
1/2 cup heavy cream
1 tablespoon citron vodka
lemon cheesecake bar trimmings, optional

  1. Place the bowl of the ice cream maker in the freezer.
  2. Add the first eight ingredients into a blender.  Blend until smooth.
  3. Let the mixture marry overnight in the fridge.
  4. Add the mix to the ice cream maker and churn according to your manufacturer’s directions.  Fold in the lemon cheesecake bar trimmings.
  5. Freeze for a few hours to harden completely.lemon cheesecake ice cream | pale yellow

Don’t forget to comment for a chance to win the prize pack!

Leave a comment

Filed under Frozen, Ice Cream

Chocolate Malt Ice Cream with Pretzel M & M’s

chocolate malt ice cream with pretzel m and m's | pale yellowSometimes I feel whatever I’m eating is my favorite thing.  While I was enjoying this ice cream cone and to be perfectly honest; the spatula from making the ice cream, I kept thinking this is the best ice cream I’ve ever made!  But then I thought back to the mint ice cream with brownies and the banana ice cream.

chocolate malt ice cream with pretzel m and m's | pale yellowIs this batch of ice cream better than those? I can’t remember.  But what I can remember, is how good this ice cream tasted.  And I can safely say this is one of the best ice creams I’ve made!  I know I say everything I make is good, but trust me on this one, this is better.

chocolate malt ice cream with pretzel m and m's | pale yellowThe ice cream was thicker than normal, almost like a gelato.  The chocolate malt coats your tongue in a rich velvety layer and the pretzel M & M’s provide a salty crunch throughout.  I highly recommend using chocolate malt powder as opposed to plain malt powder to better define the deep chocolate flavor.  Truth be told, I couldn’t find regular malt powder, so I substituted, but I strongly believe the substitute is better than the original recipe!

chocolate malt ice cream with pretzel m and m's | pale yellowWhy pretzel M & M’s?  First, they are the best M & M: sweet, salty, crunchy, and lower in calories than other M & M’s.  Second, Ruth brought home a 40-oz bag of them, we couldn’t consume all those M & M’s by themselves.  I know I always tell you to make everything I post, but for real, make this ice cream.  It’s one last hooray for summer!

chocolate malt ice cream with pretzel m and m's | pale yellowOne Year Ago – Peach Sorbet

Print the Recipe!

Chocolate Malt Ice Cream with Pretzel M & M’s
Adapted from Tracey’s Culinary Adventures
Yield – approximately 1 quart

1 3/4 cups heavy cream
1 cup 1% milk
3/4 cup chocolate malt powder (I used Ovaltine)
1/2 teaspoon Kosher salt
6 egg yolks
6 ounces semisweet chocolate chips
2 tablespoons whipped vodka
1 1/2 cups pretzel M & M’s

  1. Place the bowl of the ice cream maker in the freezer the night before.
  2. Add the cream, milk, malt powder, and salt into a medium saucepan and bring to a simmer.
  3. Whisk the egg yolks until pale yellow.  Once the cream mixture is warmed, drizzle it into the egg yolks as you whisk.  Do this until the eggs are tempered.
  4. Pour everything back into the saucepan and heat until the mixture thickens.
  5. Turn off the heat and add the chocolate chips to the saucepan, stir until all the chocolate is melted.
  6. Run the ice cream base through a fine sieve into a clean bowl.  Stir in the vodka.
  7. Cover the bowl and refrigerate overnight until properly chilled.
  8. Churn the ice cream for about 20 minutes in your ice cream maker and add the M & M’s for the last minute of churning.
  9. Place in a freezer safe container and place in the freezer to firm up before enjoying.chocolate malt ice cream with pretzel m and m's | pale yellowI ate all the ice cream, for real!

2 Comments

Filed under Frozen, Ice Cream

Banana Ice Cream with Peanut Butter Fudge and Chocolate Swirl

Banana Ice Cream with Peanut Butter Fudge and Chocolate Swirl | Pale YellowDo you know what I did yesterday?  I did something very adult, very grown up.  I bought a car!  I went to several car dealerships, wheeled and dealed, and drove myself home.  Buses, trains, and borrowed rides are now a thing of the past.

Banana Ice Cream with Peanut Butter Fudge and Chocolate Swirl | Pale YellowAlthough I was sweating during the purchasing portion of the day, nothing made me more nervous than actually driving home.  Here’s a secret, I’ve never driven in Brooklyn before.  Scary, but true.  For the past six years I’ve managed to avoid driving in my own city.  It’s pretty easy to avoid driving when you don’t have a car!  Luckily I made it home safe sound.

Banana Ice Cream with Peanut Butter Fudge and Chocolate Swirl | Pale YellowAfter a stressful experience you need something comforting.  Ice cream is pure comfort for me.  It’s in the freezer just hanging out waiting to comfort you after a rough day.  Or waiting to celebrate with you after a fantastic day.  Or just there for a regular day.  Ice cream is a fantastic friend.

Banana Ice Cream with Peanut Butter Fudge and Chocolate Swirl | Pale YellowThis particular batch of ice cream is full of comforting and familiar flavors.  The ice cream starts with a roasted banana custard.  Custard-based ice creams are rich and velvety on their own, but when you add toasted, roasted pureed bananas you get some magic.  The textures are soothing on the tongue and there is no gross artificial banana flavor here, just pure banana goodness.

Banana Ice Cream with Peanut Butter Fudge and Chocolate Swirl | Pale YellowSince I can’t leave anything alone I began to think about accompaniments to banana and chocolate and peanut butter sounded like the right choices!  A sweet, chewy peanut butter fudge ribbon and a decadent chocolate swirl were the right decisions.  They added sweetness and dimension to a simple banana base.  Banana, chocolate, and peanut make a tasty threesome sure to improve any stressful day!

Banana Ice Cream with Peanut Butter Fudge and Chocolate Swirl | Pale YellowOne Year Ago – Shepherd Salad

Print the Recipe!

Banana Ice Cream with Peanut Butter Fudge and Chocolate Swirl
Ice Cream adapted from Zoe Bakes
Peanut Butter Fudge created in my Mind’s Eye
Chocolate Swirl adapted from Baking Illustrated, page 499
Yield – almost 2 quarts

Roasted Banana Ice Cream
2 1/2 cups heavy cream
1 1/2 cups whole milk
1 vanilla bean, split & seeded
1 cup sugar
10 egg yolks
2 tablespoons banana liqueur
4 bananas, as brown as possible

  1. Place the bowl of the ice cream maker in the freezer at least 24 hours before you want to make the ice cream.
  2. Heat the cream, milk, vanilla bean seeds, and split vanilla bean pod in a medium saucepan until it simmers.  Turn off the heat and let the mixture steep for 30 minutes.
  3. In a large bowl whisk together the sugar and egg yolks until pale yellow.  Meanwhile heat the milk mixture back to a simmer.
  4. Slowly whisk the hot milk into the eggs to temper the eggs.  Once the eggs are warm add them to the pot on the stove.
  5. Whisk and heat until the mixture thickens.
  6. Strain through a fine sieve into a clean bowl and stir in the banana liqueur.
  7. Set aside to cool.
  8. While this is going on you can roast your bananas: Place the bananas on a foil lined baking sheet, do NOT skip the foil.  Poke a few holes in each banana and bake at 350 F for 30-40 minutes.
  9. Let cool slightly and then squeeze the banana inside into a bowl.  Use a food processor or immersion blender to puree the bananas smooth.
  10. Stir the bananas into the ice cream base and refrigerate overnight to allow the flavors to marry and the custard to ripen.
  11. Churn the ice cream according to your manufacturer’s directions.
  12. Once churned layer the ice cream with dollops of peanut butter fudge and swirls of chocolate.  I made three such layers.
  13. Freeze overnight to harden.

Peanut Butter Fudge
2 cups mini marshmallows
1/2 cup creamy peanut butter
1/4 cup heavy cream
2 tablespoons light corn syrup

  1. In a medium saucepan heat the marshmallows until they melt.  Whisk in the peanut butter, cream, and corn syrup.
  2. Heat and whisk until everything is combined.
  3. Turn off the heat and set aside.

Chocolate Swirl
3/8 cup heavy cream
1 1/2 tablespoons corn syrup
pinch of salt
3 ounces bittersweet chocolate, chopped
1 1/2 tablespoons unsalted butter, cut into small pieces

  1. Heat the cream, corn syrup, and salt until the mixture simmers in a small saucepan.  Once simmering turn off the heat and add in the chocolate.  Let this sit for a few minutes before stirring to combine.
  2. Stir in the butter.  Set aside.

Banana Ice Cream with Peanut Butter Fudge and Chocolate Swirl | Pale Yellow

9 Comments

Filed under Frozen, Ice Cream