Category Archives: 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

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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
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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

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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

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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

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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

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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

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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!

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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

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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

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Strawberry Coconut Blueberry Popsicles

Festive red, white, & blue popsicles | Pale Yellow {layers of strawberry, coconut, and lime}Happy 4th of July!  At least it’s almost the Fourth of July.  You have just enough time to go buy a popsicle mold and all the ingredients to make these festive and delicious popsicles before the fireworks begin!  I haven’t excelled at making treats for specific holidays lately, but when looking for a popsicle recipe, I couldn’t resist.

Festive red, white, & blue popsicles | Pale Yellow {layers of strawberry, coconut, and lime}I have wanted a popsicle mold for a long time now and finally bit the bullet and bought one.  I bought the Norpro because it had good reviews on Amazon without the kitschy shape.  No stars here!  The popsicle mold was super easy to use and I love the square shape of the popsicles.

Festive red, white, & blue popsicles | Pale Yellow {layers of strawberry, coconut, and lime}My Fourth of July plans are pretty low key this year – hopefully the weather will cooperate and I can have a lovely beach day.  It’s already July and I’ve yet to go to the beach, time to change that!  Next week I’m off to the DR for a little vacation, so I need to get my (safe) tan on so I don’t fry down there.

Festive red, white, & blue popsicles | Pale Yellow {layers of strawberry, coconut, and lime}I have great memories of watching the fireworks in Northern Michigan with my cousins growing and that’s what I always think of around this time of year.  Unfortunately I can’t remember what I did last year for the fourth.  Seriously, I’m too young to be this forgetful!

Festive red, white, & blue popsicles | Pale Yellow {layers of strawberry, coconut, and lime}I have not forgotten how good these popsicles taste.  They are light and refreshing.  The lime juice allows the popsicles to taste as bright as they look.  All of the fruit is fresh and it’s awesome knowing all the ingredients in my treat.  I’m definitely going to be making more popsicles this summer and this batch was a great start!

Festive red, white, & blue popsicles | Pale Yellow {layers of strawberry, coconut, and lime}One Year Ago – Vanilla Cupcakes with Chocolate Raspberry Frosting

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Strawberry, Coconut, Blueberry Popsicles
Adapted from HGTV Blog
Yield – 10 popsicles

3/4 cup sugar
3/4 cup water
3 limes
1 cup strawberries
1 cup coconut milk, low-fat
1 cup blueberries
popsicle sticks

  1. Make a simple syrup by heating the water and sugar until it boils and all the sugar dissolves.  Stir as needed.  Set aside to cool.
  2. Hull and roughly chop strawberries to equal one cup.  Add to a blender along with the juice of one lime and 1/4 cup of the simple syrup, blend until smooth.
  3. Pour into the popsicle molds about 1/3 of the way.  Freeze for an hour.
  4. Blend together the coconut milk, 1/4 cup simple syrup, and the juice of one lime.  Fill each popsicle another third, add in the popsicle sticks, and freeze for one hour.
  5. Blend the blueberries, 1/4 cup simple sugar, and juice from the last lime to the blender and blend until smooth.  Fill the molds to the top and freeze until firm.
  6. Remove the popsicles from the mold by running the mold under warm water.  Wrap in parchment paper and store in a ziploc bag in the freezer

Festive red, white, & blue popsicles | Pale Yellow {layers of strawberry, coconut, and lime}

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Vanilla Ice Cream with Mix-ins

Vanilla Ice Cream with Mix-ins | Pale Yellow {Vanilla Bean Ice Cream with Man Whore Bars mixed in!}Tracy of Shutterbean has a little phrase she often throws around on her blog – “Can’t stop, won’t stop.” and that is exactly how I feel about ice cream.  I literally ate all the rocky road ice cream single handedly and as soon as it was finished I whipped up a batch of this ice cream.

Vanilla Ice Cream with Mix-ins | Pale Yellow {Vanilla Bean Ice Cream with Man Whore Bars mixed in!}Even though I’ve had an ice cream maker for over a year, this is my first attempt at vanilla ice cream.  I’m kind of vanilla in many areas of my life but NOT when it comes to ice cream.  For example, my wardrobe is quite vanilla.  I favor solids and simple prints, cotton dresses and flip-flops.  Accessories are somehow really difficult for me.

Vanilla Ice Cream with Mix-ins | Pale Yellow {Vanilla Bean Ice Cream with Man Whore Bars mixed in!}Yet when it comes to ice cream and baked goods I’m all about accessories.  Plain vanilla ice cream – BORING!!  Luckily I had a quart of man whore bar trimmings in the freezer begging to be put into something wonderful.  You know when you’re trimming bars for a pretty presentation and you’re usually tempted to eat all the edges?  Well gather some self-control and freeze those bad boys for later use.

Vanilla Ice Cream with Mix-ins | Pale Yellow {Vanilla Bean Ice Cream with Man Whore Bars mixed in!}Trimmed edges make the BEST mix-ins for ice cream.  You’re eating a smooth, creamy, decadent ice cream and then BOOM, a delicious bite of an amazing baked good.  Waste not, want not – word.

Vanilla Ice Cream with Mix-ins | Pale Yellow {Vanilla Bean Ice Cream with Man Whore Bars mixed in!}Anyway, vanilla ice cream maybe a little boring, but throw in a little something special inside and you have yourself a marvelous, cold treat for the hottest days of summer.  You won’t regret your decision to mix all your leftover treats in your ice cream, trust me!

Vanilla Ice Cream with Mix-ins | Pale Yellow {Vanilla Bean Ice Cream with Man Whore Bars mixed in!}One Year Ago – Watermelon Martinis

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Vanilla Ice Cream with Mix-ins
Adapted from Brown Eyed Baker
Yield – 1 1/2 quarts

1 cup whole milk
2 cups heavy cream
3/4 cup sugar
pinch of salt
1 vanilla bean
6 egg yolks
3/4 teaspoon vanilla extract
2 tablespoons whipped vodka
1 quart man whore bars, cut into small chunks

  1. Place the bowl of the ice cream maker in the freezer the night before.
  2. Heat the milk, 1 cup heavy cream, sugar, and salt in a medium saucepan until simmering.  Cut the vanilla bean in half and scrape out the seeds.  Add the seeds and the bean pod to the simmering cream.
  3. Simmer for one minute and then cover with a lid.  Remove from the heat and let steep for 30-40 minutes.
  4. Whisk in the remaining 1 cup of heavy cream and place the mixture back on the heat.
  5. In a medium bowl whisk the egg yolks.  Add the heated cream mixture to the eggs little by little to temper the eggs.  Once the eggs are warm, add them to the mixture on the stove.
  6. Heat and whisk until the mixture thickens enough to coat the back of a spoon.
  7. Pour the mixture through a fine sieve.
  8. Stir in the vanilla and the vodka.  Cool the ice cream base completely.  I usually cool in the fridge overnight.
  9. Churn the ice cream according the directions on your ice cream maker.  Once churned pour into a freezer safe bowl and then mix in the chopped man whore bars.
  10. Freeze until firm.

Vanilla Ice Cream with Mix-ins | Pale Yellow {Vanilla Bean Ice Cream with Man Whore Bars mixed in!}

 

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Rocky Road Ice Cream

rocky road ice cream | pale yellowThere were almost always two flavors of ice cream in my parent’s freezer growing up – butter pecan and rocky road.  Neither one of these are in my top 10 and butter pecan was reserved for those times of desperation when I needed a sweet treat and that was the only thing available.  The butter pecan was for my dad and the rocky road was for my mom.  Since my mom came to visit last weekend, I thought it would be appropriate to make her one of her favorite treats.

rocky road ice cream | pale yellowIce cream was perfect because it was HOT here in New York.  The spring has been so cold, rainy, and generally just a crappy experience, it was some high time for hot spell.  But like all good things, too much can be a bad a thing.  It’s hot and humid, summer has roared in with a bang!

rocky road ice cream | pale yellowEven though I made the ice cream for my mom, we really didn’t eat much together.  Between all the filling meals and the trip to Carlo’s Bakery in Hoboken, we were not really hungry for ice cream.  A glass of wine, yes, ice cream – not so much.  By the way,  whether or not you’re a fan of the Cake Boss, the bakery is awesome and we highly recommend the crumb cake, fudge brownies, and cannolis!

rocky road ice cream | pale yellowShe did have a few bites and enjoyed the flavor tremendously; as she should, this ice cream is pretty spectacular!  Like almost all homemade versions of store bought favorites, the homemade version is significantly tastier.  Fresh ingredients and a lack of preservatives/chemicals really do make things taste a whole lot better.

rocky road ice cream | pale yellowThe ice cream is super creamy and the chocolate base has the right amount of chocolate flavor without taking over the palate.  I can’t stress enough how much a little bit of alcohol allows the ice cream to be so much smoother and creamier, it really is a secret weapon.  I’m sure you could add plain vodka, but the extra marshmallow flavor adds fantastically to the taste of the ice cream.  No worries, you don’t taste the alcohol at all.  The bits of nuts and marshmallows provide great crunch and contrast to the silky smooth chocolate ice cream.  I wouldn’t pass up this ice cream if it were in my freezer!

rocky road ice cream | pale yellowOne Year Ago – Tiramisu Cupcakes

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Rocky Road Ice Cream
Adapted from Annie’s Eats
Yield ~ 1 1/2 quarts

2 cups heavy cream
3 tablespoons cocoa powder
5 ounces bittersweet chocolate chips
1 cup whole milk
3/4 cup sugar
pinch of salt
5 egg yolks
1/2 teaspoon vanilla extract
2 tablespoon fluffed marshmallow vodka
1 1/2 cups mini marshmallows
2 handfuls raw almonds, coarsely chopped

  1. The night before make sure the bowl of your ice cream maker is in the freezer.
  2. In a medium saucepan whisk together the cocoa powder with 1 cup of heavy cream.  Heat until simmering.  Remove from the heat and stir in the chocolate chips until melted.
  3. Whisk in the rest of the heavy cream, milk, sugar, and salt.  Return to the heat and bring this mixture to a simmer.
  4. In a medium bowl whisk the egg yolks together until pale yellow.
  5. Temper the eggs by adding a small amount of the hot liquid to the egg yolks while whisking.  Repeat until the egg yolks are warmed through and then pour the egg yolks into the hot mixture on the stove.
  6. Whisk and heat until the entire mixture thickens.  It will begin bubble and that’s ok.
  7. Remove from the heat and stir in the vodka and vanilla.
  8. Strain the mixture through a fine mesh strainer into a medium bowl.  Place the bowl in a larger bowl filled with ice and water.
  9. Stir and cool for about an hour before adding to the ice cream maker.
  10. Pour the mixture into your ice cream maker and churn according the directions, it took mine about 30 minutes.  The ice cream will become light brown and fluffy.
  11. During the last minute of mixing add the almonds and marshmallows to the ice cream.
  12. Pour the ice cream into a container and freeze until hard.rocky road ice cream | pale yellow

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Strawberry Coconut Ice Cream

strawberry coconut ice cream // pale yellow

Strawberry ice cream is one of my bottom choices at an ice cream shop, yet this is my third recipe for some version of strawberry ice cream.  I first made a traditional strawberry ice cream and then a strawberry-beer sorbet.  Like the sorbet, this version is also dairy-free and could be vegan if you replaced the honey with agave nectar, simple syrup, or maple syrup.  Perhaps I never enjoyed strawberry ice cream previously because it didn’t taste good or didn’t have enough fresh, berry flavor.

strawberry coconut ice cream // pale yellow

Or, let’s be real, if you knew me growing up you know I was an extremely picky eater; I probably never ordered strawberry ice cream because I didn’t eat berries until I was in my 20′s.  True story.  Instead of strawberry shortcake, I would have banana.  When presented with fruit salad I would pick out the grapes, but only the red grapes of course.  I don’t know what my problem was, I also didn’t eat melon or stone fruit.  Basically I was an apple, canned pear (no skins), banana, and red grape eater for most of my life.

strawberry coconut ice cream // pale yellow

There are still a few fruits I’ll pick around in a fruit salad like pineapple, raspberries, blackberries, and cherries.  Besides the cherries, I’ll eat the others in smoothies or baked goods, I’m getting better, really!  Maybe there are so many strawberry ice cream recipes because I’m trying to make up for lost time and lost strawberry eating opportunities.  It may have taken me a long time to realize this, but there really is nothing better than a fresh, juicy, summer strawberry.

strawberry coconut ice cream // pale yellow

As far as healthy ice creams go, this one is a keeper.  But let’s get rid of the word healthy and replaces it with a better, more inviting word.  How about raw?  Natural?  Simple?  Guilt-free?  Whatever word you use to describe this ice cream should entice your friends to try some.  This is some tasty ice cream with fresh strawberry flavor and a hint of coconut in the background.  I really enjoyed mixing in the toasted coconut, it provided a lovely crunch.  And besides, it finally feels warm enough here to start eating ice cream all the time!  Happy May.

strawberry coconut ice cream // pale yellow

One Year Ago – Chocolate Peanut Butter Cup Cookies

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Strawberry Coconut Ice Cream
Adapted from Immer WachsenYield – 1 quart
1 quart strawberries, hulled and roughly chopped, about 2 cups
1/3 cup honey
2 cups (about 2 cans) coconut milk (separate the white part from the clear liquid, only use the white part)
2 capfuls whipped cream vodka
toasted, shredded coconut to garnish

  1. Place the bowl of your ice cream maker in the freezer the night before.
  2. Add the strawberries, honey, and coconut milk to a blender.  Blend until smooth.
  3. Add the mixture to the ice cream maker and blend for 20 or so minutes or until firm.
  4. Place in a freezer container and freeze until firm.
  5. Garnish with coconut and strawberries as desired.

strawberry coconut ice cream // pale yellow

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Red Velvet Ice Cream

red velvet ice cream // pale yellow

After making the milano cookies I had six left over egg yolks laying around.  Egg yolks can be hard to use up.  I have no problem using leftover egg whites in omelets, but an egg yolk omelet just doesn’t sound right, or healthy.

red velvet ice cream // pale yellow

You know what does sound right?  Ice cream.  It may still be snowing here in New York, but it’s time for some good ice cream, especially ice cream that uses up all those egg yolks.

red velvet ice cream // pale yellow

I’ve had red velvet ice cream at Shake Shack and although this is hard to admit due to my ardent love for Shake Shack, their red velvet ice cream was disappointing.  It tasted more like cream cheese ice cream with some red velvet cake crumbs thrown in.  Not cool Shake Shack, not cool.

red velvet ice cream // pale yellow

This IS red velvet ice cream.  The tangy-ness from the buttermilk shines through and the color is spectacular.  This tastes like red velvet cake.  And I hope you have noticed the cream cheese frosting swirl, because that my friends, takes the cake, literally.  The ice cream is fantastic on its own, but when rich, creamy, stick-to-your-teeth cream cheese is swirled throughout the red velvet ice cream, there is no competition.

red velvet ice cream // pale yellow

Ruth, Andrea, and I have all been eating the ice cream spoonful by spoonful from the freezer.  We are completely savoring every bite and we want to make it last for as long as possible.  Besides the mint ice cream with brownies and chocolate, this is the best ice cream I’ve made.  The mint ice cream only wins because of my partiality to mint & chocolate.  If you have an ice cream maker, do yourself a favor and whip up a batch of this ice cream!

red velvet ice cream // pale yellow

One Year Ago - Bellini Cupcakes

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Red Velvet Ice Cream

Adapted from Annie’s Eats

Yield – 1 quart

1 1/2 cups heavy cream

3/4 cup + 3 tablespoons sugar

1 1/2 tablespoons dark cocoa powder

6 large egg yolks

1 1/4 cup buttermilk (I used 2% milk with the juice of 1/2 a lemon to equal 1 1/4 cups with no problem)

generous squirt of red gel food coloring

1 teaspoon vanilla

2 tablespoons cake batter vodka

4 ounces cold cream cheese

2 1/2 tablespoons unsalted butter, room temperature

1 1/4 cups powdered sugar

1 tablespoon vanilla

2 tablespoons heavy cream

  1. Place the bowl of your ice cream maker in the freezer the night before.

  2. Stir together 1 1/2 cups heavy cream, 3/4 cup sugar, and cocoa powder in a medium saucepan and heat until the sugar is completely dissolved.

  3. Meanwhile whisk together the egg yolks and 3 tablespoons of sugar until pale yellow in a separate bowl.

  4. While whisking the eggs, drizzle in the hot cream.  Pour the whole mixture back into the saucepan and heat until everything thickens.

  5. Pour the mixture through a fine sieve into a clean bowl and whisk in the buttermilk, food coloring, vanilla, and vodka.

  6. Refrigerate until cool or overnight.

  7. Pour the mixture into your ice cream maker and churn according to your manufacturer’s directions.  While the ice cream is churning, make the cream cheese swirl.

  8. In a small food processor cream together the cream cheese and butter until smooth and well combined.

  9. Add in the powdered sugar, vanilla, and cream and mix until smooth.

  10. Place the cream cheese into a piping bag for easier swirling.

  11. Once the ice cream is churned, place half of it in your container.  Pipe zigzags of cream cheese and swirl slightly with a knife.  Repeat with the rest of the ice cream.

  12. Let freeze for several hours to reach desired hardness.red velvet ice cream // pale yellow

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