Category Archives: Ice Cream

May 1, 2013 · 5:00 am

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

Print the Recipe!

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

About these ads

Leave a Comment

Filed under Ice Cream

Tagged as , ,

March 25, 2013 · 5:00 am

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

Print the Recipe!

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

3 Comments

Filed under Ice Cream

Tagged as , ,

February 13, 2013 · 5:00 am

Strawberry Beer Sorbet

Strawberry Beer Sorbet // Pale Yellow

My plan was to make this vegan treat for Super Bowl Sunday, however, I forgot to throw the ice cream maker bowl in the freezer.  Whoops.  This treat was enjoyed on Monday and it is still being enjoyed as it lingers in the freezer.  When you only sneak “bites” or “spoonfuls,” desserts seem to last awhile.

Strawberry Beer Sorbet // Pale Yellow

Since Valentine’s Day is tomorrow, this would also make a lovely dessert for any vegan friends or lovers you have.  The pink color is delightful and the frozen strawberries provide a way to enjoy their fresh, berry flavor in the depth of mid-winter blues.

Strawberry Beer Sorbet // Pale Yellow

You would never guess this sorbet is dairy-free.  I know sorbet explicitly implies dairy-free, but the overall texture is so nice and creamy, it really melts in your mouth.  The little chunks of strawberry are so pretty scattered throughout the sorbet.

Strawberry Beer Sorbet // Pale Yellow

Strawberry beer sorbet couldn’t be easier to make: three ingredients, one pot, churn, and done.  You could use any flavor beer you desire, but the beer flavor comes through, so as always, choose something you would enjoy drinking on its own.  I thought the apple would be lovely with strawberry, and I was right.  The extra beer was dutifully consumed during the actually Super Bowl, no waste here!

Strawberry Beer Sorbet // Pale Yellow

One Year Ago: Valentine’s Day Decorated Sugar Cookies

Print the Recipe!

Strawberry Beer Sorbet
Adapted from Beantown Baker
Yield ~ 1 quart

3 cups frozen strawberries, thawed for about an hour
3/4 cups sugar
12 ounces beer (Shock Top – Honeycrisp Apple Wheat)

Shock Top Honeycrisp Apple Wheat

  1. Place the bowl of your ice cream maker in the freezer the night before.
  2. In a medium saucepan bring the strawberries and sugar to a boil.  Once the strawberries are soft mash with a potato masher.
  3. Allow the mixture to cool and then stir in the beer.  Place this mixture in the fridge for at least 2 hours (or overnight) until cooled completely.
  4. Churn in the ice cream maker until whipped and set, it only took me about 15 minutes.
  5. Freeze until desired hardness.Strawberry Beer Sorbet // Pale Yellow

1 Comment

Filed under Ice Cream

Tagged as , ,

February 8, 2013 · 5:00 am

Chocolate Coffee Ice Cream Sandwiches

Chocolate Coffee Ice Cream Sandwiches // Pale Yellow

Apparently there is a blizzard coming to NYC this weekend, whatever, I’m posting about ice cream sandwiches.  AND there is still one (or at least half of one) sandwich left in the freezer.  Maybe you can come over and have it!

Chocolate Coffee Ice Cream Sandwiches // Pale Yellow

Now you may be asking yourself why I would leave a fantastic ice cream sandwich in the freezer for weeks.  Simple answer – for the month of February I have given up all meat, diary, eggs, and have gone vegan.  Drastic, yes, but not nearly as hard as I thought, at least after seven days.

Chocolate Coffee Ice Cream Sandwiches // Pale Yellow

I feel like I should be filling this blog with vegan recipes this month, but so far I have only 2 that I will eventually post.  Both are no-bake, so it’s kind of a cop-out.  Perhaps this weekend I will delve into the world of vegan baking, especially if I’m snowed in.

Chocolate Coffee Ice Cream Sandwiches // Pale Yellow

Also, if I’m snowed in, I need to get some wine, lots of wine.  I already have plenty of movies, beans, a beautiful orange sled, kale, and coconut milk.  Once I have wine and maybe some more clementines I’ll be ready to rock this snow-pocalypse like a boss.

Chocolate Coffee Ice Cream Sandwiches // Pale Yellow

As for the ice cream sandwiches, wonderful.  The chocolate base holds up well to the flavorful coffee ice cream.  I liked how the cookies retained their crunchiness and did not turn into a soggy mess.  The coffee ice cream has already been raved about and the chocolate cookies are probably the easiest recipe I’ve ever used in terms of rolling out dough.  Do yourself a favor and make some sandwich cookies while you’re snowed in.

Chocolate Coffee Ice Cream Sandwiches // Pale Yellow

One Year Ago: Pulled Pork Sliders & Cole Slaw

Print the Recipe!

Chocolate Coffee Ice Cream Sandwiches
Adapted from Bake! by Nick Malgieri, page 217
Yield ~ 21-24 cookies
~ 4-10 ice cream sandwiches

8 ounces (2 sticks) unsalted butter, room temperature
1/2 cup sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
2 cups flour
1/3 cup Dutch processed cocoa
1/2 cup coffee ice cream per sandwich

  1. Preheat the oven to 350 F and line cookie sheets with parchment paper.
  2. Beat together the butter, sugar, salt, and vanilla in the bowl of a stand mixer with a paddle attachment until pale yellow for about 5 minutes.  Scrape the bowl as needed.
  3. Sift the flour and cocoa together and add to the wet in 3 additions, mixing in completely before the next addition.
  4. Squeeze the dough together and break into 4 pieces.  Roll out each piece to 1/4-inch thick on a floured surface.  Cut with a round cookie cutter.  Mine was about 2 inches in diameter.  Place the rounds on a cookie sheet.
  5. Repeat with the remaining chunks of dough and roll out the scraps.  Repeat but only use the scraps once more.
  6. Bake the cookies for 12-15 minutes or until they are dry looking.  Let cool completely on a wire rack.
  7. Use a standard size ice cream scoop to place a serving of coffee ice cream on the backside of half the cookies.  Cover with another cookie.Chocolate Coffee Ice Cream Sandwiches // Pale Yellow
  8. Wrap in parchment paper and store in the freezer.Chocolate Coffee Ice Cream Sandwiches // Pale Yellow

2 Comments

Filed under Cookies, Ice Cream

Tagged as , ,

February 1, 2013 · 5:00 am

Coffee Ice Cream

coffee ice cream // pale yellow

Let me start by saying coffee ice cream is not my preferred flavor.  When I first purchased my ice cream maker I asked Ruth and Stacey what kind of ice cream they wanted me to make and they both said coffee.  It only took me 6 months to finally make coffee ice cream.

coffee ice cream // pale yellow

As far as coffee ice cream goes, this is a good one.  The secret, just like my mint brownie fudge ice cream, is infusing the milk/sugar/cream mixture with your flavoring agent for a long period of time.  A very long period of time.  When the flavors have adequate time to marry, every bite is deeply flavorful and intense.

coffee ice cream // pale yellow

Because I am a bit high maintenance, I don’t make coffee at home, and yes, I buy coffee everyday.  Monday-Friday I usually stop at 7-11 for my fix, but on Saturdays and Sundays I like to visit my favorite Park Slope coffee shop, Venticinque.  They have the only cafe au lait, my drink of choice, I will drink without sugar.  It’s that delicious and flavorful without any of the bitterness that can so often accompany coffee.

coffee ice cream // pale yellow

By no means am I a coffee connissquer, but I like what I like.  I stopped by Venticinque to pick up some Counter Culture beans to make the ice cream with, I believe good beans matter.  You can use your favorite bean, even decaf.  All-in-all, coffee ice cream is a fantastic recipe to have in your arsenal for all the coffee lovers in your life.

coffee ice cream // pale yellow

One Year Ago: Boston Cream Pie Cupcakes

Print the Recipe!

Coffee Ice Cream
Yield – 1 quart
Adapted from Simply Recipes via David Lebovitz

1 1/2 cups whole coffee beans, I used Counter Culture
1 1/2 cups whole milk
3/4 cup sugar
1/2 + 1 cup heavy cream
pinch of salt
85 grams (about 5) egg yolks
1/4 teaspoon vanilla extract
1/4 teaspoon espresso powder
1/8 cup whipped vodka

  1. Place the bowl of your ice cream maker in the freezer the night before.
  2. In a medium sauce pan with a lid, bring the coffee beans, milk, sugar, and 1/2 cup of heavy cream to a simmer.  Once the mixture has reached a simmer (not boil), turn off the heat and place the lid on top for one hour for the mixture to seep.
  3. After an hour bring the mixture to a simmer again.  Meanwhile whisk the egg yolks with a pinch of salt.
  4. Add the coffee/milk mixture to the eggs one ladle-full at a time while whisking to temper the eggs.  Once the eggs have reached a warm temperature, add them to the pot on the stove.
  5. Heat the coffee/milk/egg mixture until it thickens, stirring often.  The mixture should coat the back of a spoon and when you draw a line through it with your finger the line stays.
  6. Push the mixture through a fine sieve and make sure to squeeze all of the liquid from the coffee bean.  Add the remaining 1 cup of heavy cream, vanilla, espresso powder, and vodka.  Stir to combine.
  7. Refrigerate until the mixture is cold.
  8. Churn according to your ice cream machine’s directions.  Place a in a freezer-safe container and freeze until firm.coffee ice cream // pale yellow

9 Comments

Filed under Ice Cream

Tagged as , ,

October 12, 2012 · 5:00 am

Mint Brownie Sundaes

How do you take the best you thing you ever made and make it better?

Easy, you add a brownie on the bottom and more fudge sauce on top!

After taking a few bites of the mint-fudge ice cream with brownie pieces, I knew how to make it better.  The ice cream is essentially a brownie sundae already, so why not make it into a full on brownie sundae.  A total sundae in a sundae sort of thing.  Sometimes I have really good ideas!

Making the sundae is easy if you have all of the components on hand.  The fudge sauce was  in the fridge left over from the banana cream pie with chocolate and peanut butter and obviously the ice cream was in the freezer.  I heated the fudge sauce on about an inch of water on a small pan to get it back to liquid consistency.  Once I remade the Baked brownies, it was sundae time.

Recipe (If you can call it that!) – small brownie, 1 scoop ice cream, drizzle with fudge sauce, eat and enjoy!

4 Comments

Filed under Brownies/Bars, Desserts, Ice Cream

Tagged as ,

October 10, 2012 · 5:00 am

Pumpkin Frozen Yogurt

My brother and his girlfriend are visiting this weekend from Michigan and they are a couple of years younger than me.  I expected they would want to go out late into the night, living it up, and I was worried I’m too old to hang with kids.  Ha!  I’ve been going to bed later than them and I’ve been getting up earlier.  I still have it!

This frozen yogurt is sort of a metaphor for that experience.  I want to eat this kind of ice cream all the time, but I can’t because the calories instantly go to my butt.  When I was younger, I could get away with eating delicious, rich, and fatty treats within reason.  Now a taste is too much.  So I eat frozen yogurt.

It’s good, but not rich, not decadent.  It’s practical.  That sweet treat for when you need something frozen and ice cream like, but you know you shouldn’t eat the fattening stuff.  By the time Zach and Danielle had woken up I had jogged, gotten coffee, baked scones, and showered.  Win for the older sister!

I love the spice in this frozen yogurt but it needed more sweetness to balance out the tartness from the Greek yogurt.  I recommend an extra drizzle of maple syrup!  This recipe is super easy and it’s great to have in the freezer for a little treat at the end of a weekday.

Print the Recipe!

Pumpkin Frozen Yogurt
Adapted from Brit & Co.
Yield – 1 pint (2 cups)

1 cup non-fat Greek yogurt
1 cup pumpkin puree
3 tablespoons maple syrup
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon cloves
pinch of salt

  1. Place the bowl of  your ice cream maker in the freezer the night before.
  2. Whisk together all the ingredients in a medium bowl.
  3. Set up your ice cream maker and pour in the mix.  Mix for about 20 minutes.
  4. This freezes firm enough to enjoy immediately after churning.  If you store in the freezer, leave the frozen yogurt on the counter to thaw before serving.

3 Comments

Filed under Ice Cream

Tagged as , , ,

October 8, 2012 · 5:00 am

Mint-Fudge Ice Cream with Brownie Pieces

The. Best. Thing. I. Have. Ever. Possibly. Made. Period!  That’s all I should write, but I have about 5 more pictures I would like to show you!

After my failed brownies, I was a little upset because I hate waste and throwing away food.  As I cut around the edges trying to salvage some of the brownies, a thought hit me – why don’t I fold the pieces into ice cream!  Awesome idea!!!

Then, as I continued my thinking, I thought about how much better the brownies would be in mint ice cream.  You see, one of my very favorite foods in the entire world is from a little dessert restaurant called The Chocolate Room in Park Slope.  They have a brownie sundae and you choose the flavor of ice cream.  I choose the mint, always.  The mint ice cream is not fake minty, it tastes like mint leaves.  Add this on top of a rich brownie with some decadent fudge sauce and you have yourself a major dose of awesomeness!

Have you ever played the game where you discuss the last food you would eat before you were executed?  You play that game, right?  Anyway, the brownie sundae is always on my list!

So I did it.  I recreated one of my favorite foods at home.  The secret is seeping the mint for a long time.  I started by seeping for about 15 minutes, but then I sort of forgot and let the cream/mint mixture seep for about 30 minutes.  Use a lot of mint, it is strained out at the end, so the more mint, the more seeping, the great intensity of deliciousness.  The mint ice cream stands on its own, but adding the brownie pieces and fudge sauce is a game changer.  It’s an entire dessert in one scoop.  I can’t wait to make this again!

Print the Recipe!

Mint-Fudge Ice Cream with Brownie Pieces
Yield – 1 1/2 quarts

2 cups (1 pint) heavy whipping cream
1 cup whole milk
1 bunch of mint
6 egg yolks
3/4 cup sugar
1/4 teaspoon salt
2 tablespoons rum
1/2 recipe of Baked brownies, cut into small pieces
Fudge Sauce

  1. Bake the brownies, cut into small pieces and place in the freezer.  Make sure the bowl of your ice maker is in the fridge the night before.
  2. Add the milk and cream to a small sauce pan with the bunch of mint.  Heat on low and let simmer and steep for 30-40 minutes.  You want to impart the flavor here.
  3. Whisk together the yolks, sugar, and salt until pale yellow.
  4. Add the heated cream to the yolk mixture a ladleful at a time while whisking continuously.  Once the eggs are warmed add the mix to the pot and and heat until it thickens.  Stir continuously.
  5. Pour the mixture through a fine sieve, stir in the rum, and cool to room temperature before churning.
  6. Churn the ice cream according to your manufacturer’s directions.
  7. After churning, fold in brownie pieces.
  8. Spread about a third of the ice cream into a container, drizzle with the fudge sauce.  Repeat with the second and final thirds.  Freeze until firm.

Hot Fudge Sauce
Adapted from Annie’s Eats

4 ounces unsweetened chocolate
3 tablespoons butter
2/3 cup water
1/3 cup sugar
6 tablespoons corn syrup
pinch of salt
1 tablespoon vanilla

  1. Make a double boiler with a small bowl over a small saucepan with a thin layer of water.  Add the chocolate and the butter to the bowl and melt slowly.
  2. Remove the bowl from the double boiler remove all the water from the small saucepan.  Add the 2/3 cup of water and bring to a boil.
  3. Add the melted chocolate to the boiling water and stir to combine.  Stir in the sugar, corn syrup, and salt.  Boil the mixture for 9 minutes with continual stirring.  Be careful, this gets hot.
  4. Remove from the heat and stir in the vanilla.
  5. Strain the mixture with a fine sieve and store until ready to use.  Any extra can be stored in the fridge and heated as needed.

7 Comments

Filed under Ice Cream

Tagged as ,

September 28, 2012 · 5:00 am

Chocolate Bourbon Ice Cream

All the cool kids drink bourbon.  At least in my mind this is true.  I want to be a cool kid, so I’ve been drinking bourbon lately, a lot of bourbon!  Not only have I been drinking a lot of bourbon, but I’ve been baking with it.  The second bourbon recipe in less than a week, I’m doing well!  I’m obviously drinking bourbon as I write this post.

I wanted to make this ice cream months ago after I bought my ice cream maker because I knew new roommate Andrea was a bourbon and chocolate fan.  Well life got busy and now it’s mid-September.  The original recipe called for a cup of liquor, but I suspected that would be too much after my first attempt at Kahlua ice cream not freezing, so I reduced the amount of Bourbon to 1/2 cup.

Right decision!  The ice cream was perfectly rich and creamy and had a super intense chocolate flavor.  You could definitely taste the bourbon but not so much so that it would punch you in the face.  I adore the deep, dark chocolate color and flavor from the almost black cocoa powder!  Chocolate bourbon ice cream is an excellent thing to keep in your freezer.

Print the Recipe!

Chocolate Bourbon Ice Cream
Adapted from Calamity Jennie
Yield – 1 quart

3 cups whole milk
8 egg yolks
1 cup powdered sugar
1/2 cup dark cocoa powder
2 teaspoons vanilla
1/2 cup bourbon

  1. Make sure the bowl of your ice cream maker is in the freezer the night before.
  2. Add the milk to a medium saucepan and heat until warm.
  3. While the milk is heating, whisk the egg yolks and powdered sugar together.
  4. Add the hot milk into the eggs by laddlefills, whisking the egg yolks the entire time.  Once most of the milk is incorporated into the eggs and they are warm, add the mixture into the pot on the stove.
  5. Add the cocoa powder and whisk to combine.  Heat and stir the ice cream base until it thickens.  Remove from the heat and whisk in the bourbon and the vanilla.
  6. Pour the mixture through a fine sieve and refrigerate until cold, I refrigerated overnight.
  7. Churn the ice cream base according to the manufacturer’s directions.
  8. Spoon into a container and freeze until firm.

5 Comments

Filed under Ice Cream

Tagged as , ,

September 7, 2012 · 5:00 am

Strawberry Ice Cream + A Boozy Milkshake

This is best ice cream I have made since purchasing an ice cream maker!  Seriously, the very best.  Rich, creamy, perfectly sweet, delectable!  The secret – a little bit of tequila, just a bit.  You can’t taste the tequila, this is not a recipe to get you drunk, the tequila simply allows the the ice cream to be smoother and creamier.

I made this recipe to make a boozy milkshake called a Pink Elephant.  The Pink Elephant is made with this strawberry ice cream, a little milk, and tequila.  You can taste the tequila in the milk shake!  Adult milkshakes are the best and delightful after a long, hot day in the classroom.  The milkshake is rich and sweet and has just the right kick from the tequila.  Adulthood has its moments!

This is my third recipe for back-to-school.  The week started with a Kahlua infused muffin and  peach sorbet Bellinis.  What’s next you ask?  One last tribute to summer fruit – Blueberry Mojitos!  Look for the recipe Monday!  But I implore you, with the last strawberries of summer, make some ice cream and save it in the freezer for those days you need one more touch of summer!  Because, really, what is more summery than strawberry ice cream???

Print the Recipe!

Strawberry Ice Cream
Adapted from The Boozy Baker by Lucy Baker, page 130
Yield – 1 1/2-2 quarts

1 pound strawberries
3 tablespoons tequila
1/3 + 3/4 cup sugar
6 egg yolks
1/8 teaspoon salt
2 1/4 heavy cream
1 cup whole milk

  1. Freeze the bowl for the ice cream maker the night before.
  2. Wash and trim the strawberries.  Slice and place a food processor.  Process until they are pureed into a chunky liquid.
  3. Add the strawberries to a bowl with a 1/3 cup of sugar and the tequila.  Mix and allow the mixture to macerate in the fridge while you prepare the rest of the ingredients.
  4. In a medium bowl whisk together 3/4 cup of sugar, egg yolks, and salt.  Whisk until the mixture become pale yellow and ribbony.
  5. Heat the cream and milk on the stove in a medium sized pot until the mixture begins to simmer.  Add about 1/2 cup of the hot liquid into the egg yolks and whisk to combine and temper the eggs.  Add another 1/2 cup and repeat.
  6. Add the eggs/milk into the rest of the cream mixture to the pot on the stove and cook for about 5 minutes or until the mixture begins to thicken.
  7. Strain the egg/cream mixture using a fine mesh strainer.  Whisk in the strawberries.
  8. Allow this mixture to completely cool and become cold.  I place the bowl in the freezer for about 2-2 1/2 hours.
  9. If you use the KitchenAid attachment ice cream maker, set it up and turn the mixer on the lowest speed.  Pour in the ice cream base and allow the mixture to churn for 20-25 minutes.
  10. Use a rubber scraper to move the ice cream to a freezer safe bowl.  Let the ice cream harden overnight.

Pink Elephant Milkshakes
Yield – 3 milkshakes

8 scoops of strawberry ice cream
1/4-1/2 cup milk
1/4 cup tequila
strawberries & tequila for garnish

  1. Add the ice cream, milk, and tequila to a blender.  Blend until smooth.  Add enough milk to reach the desired consistency.
  2. Garnish with a strawberry and a tequila floater.

3 Comments

Filed under Beverages, Ice Cream

Tagged as , ,