Saturday, August 29, 2009

Peanut Butter & Chocolate


Peanut Butter Chocolate Ice Cream
2 cups heavy cream
1 cup half & half
1 cup creamy peanut butter
3/4 cup granulated sugar
1 tsp. pure vanilla extract
2/3 cup mini chocolate chips (cold)



1. In a medium bowl combine all ingredients except the chocolate chips and blend with an immersion blender until smooth. (If you don't have an immersion blender you can use a regular blender or a food processor)
2. Chill in the refrigerator until very cold.
3. Process in an ice cream maker until the mixture is a firm soft-serve consistency.
4. Mix in the chocolate chips.
5. Transfer mixture to a container and freeze until firm.




My Conclusion~
This is really, really good ice cream. The peanut butter flavor is spectacular and the chocolate just adds to it. The texture is creamy. I didn't want to stop eating it! I wouldn't change a thing.

Reviews~
Mr. Brown Chick - Absolutely loved it!
Tween Chick - Awesome!
Little Chick - Yummy!
Baby Chick - Too young to eat peanut butter.

Monday, August 24, 2009

Vanilla Custard Ice Cream



My plan was to make chocolate chip cookie dough ice cream - and I will, someday. But after I made my cookie dough I realized my flour was stale and I just couldn't put stale tasting cookie dough into my delicious vanilla ice cream! This base is new for me though, because it's the first time I've made ice cream with eggs. And I know we've had Classic Vanilla ice cream on the blog before - but it was using a different recipe and completely different recipe type... so that's how I'm justifying posting vanilla ice cream.

~Ingredients~

2 cups heavy cream
2 cups 2% milk
1 tsp vanilla
5 egg yolks
pinch of salt
1/4 cup packed brown sugar
1/2 cup white sugar

~Directions~

1. Measure cream, milk, and vanilla into a medium sized sauce pan.
2. Whisk egg yolks, brown sugar, and white sugar together in a small bowl.
3. Whisk sugar and egg mixture into the cream mixture.
4. Heat over medium heat, stirring constantly until just before it begins to boil.
5. Transfer to another container (which won't crack when hit by the nearly boiling liquid)
6. Chill ice cream mixture approximately 3 hours.
7. Process ice cream in your ice cream maker until it reaches a soft-serve consistency.
8. Transfer to a freezer safe container and freeze until firm.

~Conclusion~

Very tasty - this is going to be a great base for making more interesting flavors. I only had imitation vanilla on hand **gasp**, I know it would be better if made with REAL vanilla, or with a vanilla bean.

~Reviews~

Yellow Chick: Yummy! I ate mine with chocolate syrup (which sadly, I did not make from scratch)
Mr. Yellow Chick: Likes it - he prefers vanilla so he can add whatever topping he's in the mood for.

Sunday, August 16, 2009

Blueberries!

This ice cream picture looks nasty. I made this ice cream twice, and both times my freezer quit working, the ice cream melted and then re-froze. I don't think that my freezer likes blueberry ice cream! It was a beautiful, creamy purple color before it melted. I hope that this doesn't make you gag! I just couldn't post without a picture.

Fresh Blueberry Ice Cream~

2 cups heavy cream
1 cup half & half
2 cups fresh or frozen blueberries (thawed)
3/4 cup granulated sugar

1. In a food processor, puree the blueberries.
2. Pour blueberries into a fine mesh sieve over a medium bowl. Push the blueberry puree into the bowl to strain the seeds out.
3. In the bowl, add the cream, half & half and sugar with the blueberry puree.
4. Stir until sugar is dissolved.
5. Pour into your ice cream maker.
6. Churn for 30 minutes or until it's a firm soft-serve consistency.
7. Put into a container and freeze until firm.



My Conclusion ~


Creamy, refreshing flavor. Easy to scoop. Has a really great fresh blueberry taste.


Reviews ~

Mr. Brown Chick: Loves it, it's very creamy.
Tween Chick: Doesn't like blueberries, won't try it.
Young Chick: Loves it's! Yummmmmm...
Baby Chick: Gobbles it up.

Saturday, August 8, 2009

Double Chocolate Ice Cream


Double Chocolate Ice Cream ~


2 cups heavy whipping cream
2 cups half & half
1 teaspoon pure vanilla extract
3/4 cup granulated sugar
1/3 cup cocoa powder
1/4 cup corn starch
1 pinch salt
1/2 cup milk or semi-sweet chocolate chips

1. In a medium pan whisk together the sugar, cocoa powder, corn starch and salt until well blended.
2. Slowly whisk the half & half into the dry mixture, then whisk in the cream and vanilla extract.
3. Stir in the chocolate chips.
4. Cook over medium heat, whisking constantly, until the mixture just starts to boil and thicken.
5. Pour into a bowl and refrigerate until cold, several hours or overnight.
6. Turn on your ice cream maker and pour the cold mixture into the machine.
7. Churn until the mixture is a firm soft-serve consistency.
8. Pour into a freezer-safe container and freeze until firm, several hours.

My Conclusion ~
Great chocolate flavor. Creamy texture. Scoops well. Delicious! I don't think that I would change a thing.

Reviews ~
Mr. Brown Chick: Very good!
Tween Chick: It's the best thing that has ever gone in my mouth.
Little Chick: Yummy!
Baby Chick: Took one taste and wanted more.

Sunday, August 2, 2009

Blackberry Sorbet



~ Ingredients ~

4 cups fresh blackberries
Slightly less than 1 cup water
2/3 cup sugar
pinch of salt
2 tsps fresh lemon juice

~ Direction ~

1. Rinse the blackberries under cool water pour onto paper towels to dry.
If you're picking fresh blackberries like I did, you might find you have a lot of "blackberry fuzz" with your berries. Place the blackberries in a 2 quart bowl. Fill with water and stir berries with your hand to allow the "fuzz" to float to the top. Carefully pour the water out of the bowl. a lot of the "fuzz" will stick the sides - wipe it off, and repeat the rinsing 2-3 more times.
2. Puree blackberries, water, and sugar in a blender until smooth.
3. Strain puree to remove seeds.
4. Add lemon juice and pinch of salt to the puree and mix well.
5. Chill mixture.
6. Add to ice cream maker and process until it reaches a soft serve consistency.
7. Transfer to container and freeze.
~ Conclusion ~
My FAVORITE so far! The fresh blackberry taste is to die for! I will definitely make this again, and I wouldn't change a thing. This was ready for the freezer in just 10 minutes - and it didn't get too much air whipped into it like my other ice creams have, so I was very happy. It's nice and "solid", but still smooth. I hope it doesn't get too icy in the freezer. I saw several notes online which indicate a little alcohol in the sorbet will keep it from becoming icy, but I don't drink alcohol, so I guess I'll just have to suck it up if it develops ice crystals.

~ Reviews ~
Yellow Chick: I LOVE it - wouldn't change a thing!
Mr. Yellow Chick: He loves it too!