I did warn you that I wouldn’t be here much in July. See, I am nothing if I am not honest.
It hasn’t been that I haven’t been cooking; I have. So now I have a backlog of things I want to post. Knowing y’all the way I do I figured you would want me to start with the ice cream, especially since it has booze in it. Yeah, I see that smile…..
No, it isn’t this melty – it was 105 in my kitchen when I did this pictures. Also, if you let the ice cream freeze overnight it will not melt as quickly.
We are keeping it Southern with this ice cream. Continue reading
Homemade chocolate chocolate chip ice cream is easy, creamy, and super-chocolatey… and you don’t need Oompa Loompas to make it.
Homemade ice cream is rich, creamy, and without the random mammalian anal gland that could be present in commercial brands. Best of all it is uber easy to make and really doesn’t take much time. It’s not like ya hafta hand crank it anymore… altho, I think there was a benefit to that because by the time your ice cream was frozen you had worked off the calories. Continue reading
I obviously have been on an ice cream kick lately. In fact, one day last week Erin and I fired ice cream flavor ideas back and forth. There were flavors like:
- chocolate chip mocha Irish cream
- caramel apple with chopped peanuts
- white chocolate blueberry pecan
- vanilla apple pie
Eventually you will probably see all the flavors end up here. One of the cool things about Erin and my relationship is that we can bounce those flavor ideas off each other..Lots of fun, and if you add the rest of the kids..well we can sit around and toss flavors back and forth the way some families talk about sports scores.
The peach, tea, and ginger just appealed to me. I thought it would be refreshing like sweet tea but also creamy, rich, and satisfying.
There are a few things I will do differently next time. I will make the tea infusion stronger…MUCH stronger next time. I will chop the candied ginger more finely. I will add about a fourth of a cup of peach schnapps for more peach flavor. On the up side this was a fantastic and unusual flavor combination. Just need to kick it up a bit.
I love ice cream. Nope, that isn’t the secret at all…that is coming up..but…I love ice cream. Vanilla did not used to be a big hit with me. It seemed to me that vanilla ice cream was an empty canvas, or a plate to hold the good stuff like hot fudge sauce. When I started making homemade ice cream, though, I decided that vanilla…real vanilla …was a flavor to be reckoned with..and not one to ignore.
I found a french vanilla flavoring at the store the other day, and I was writing an article for a local magazine on..ice cream. I had all ready done the vanilla, but wondered…with some adjustments? What would triple french vanilla taste like?
Triple French Vanilla. Sensual, seductive, intense…almost chocolate in character…think of expensive ivory silk (peace silk, of course) and the way that it feels on a hot day when you slide on that luxurious silk robe after a fragrant bath.
And you can add things to it. Jimmies, sauce, fruit, or…my personal favorite, (dirty-little-secret ) pretzels.
This ice cream is my base for most other ice creams I make. It is intensely rich and if you have trouble with fats you can switch the half and half for whole milk but don’t unless you absolutely have to. This is so creamy, and silky, and amazing that you have to experience it once in awhile. If you want to add chopped fruit or a fudge swirl do it just at the end of the freezing time. It is important that you let it ripen in the freezer over night. I know, but really the texture gets better and it doesn’t melt so quickly. Trust me. Lick the dasher and stop whining.
Triple French Vanilla Ice Cream
- 3 cups half and half
- 3 cups heavy cream
- 1 ¼ cups granulated sugar
- 2 3-inch vanilla beans, split
- 1 1/2 teaspoons pure Vanilla extract
- 1 teaspoon French Vanilla flavoring
- 1 tablespoon bourbon (optional)
- 1/8 tsp salt
- Heat the sugar, salt, vanilla beans, bourbon, and half and half in a heavy saucepan until it is very hot and bubbles form around the edge. Do not let it boil. Remove from heat, cover, and allow to cool completely. Longer is better. Overnight will yield the most vanilla flavor.
- Remove beans. Scrape the seeds and pulp back into the cream mixture, discard the shell.
- Beat the heavy cream until soft peaks form. Add vanilla extracts.
- Fold into half and half mixture carefully.
- Freeze according to manufacturer’s directions.
Makes ½ gallon
This is my favorite ice cream. I made it for the first time a couple of years ago and really have not changed it much since. It is rich, deep-dark-chocolate…..creamy…and just when you think you can’t take anymore chocolate flavor you bite into a mint oreo.
Intense. Attention Getting. And Blue Bell doesn’t make it.
By now, I hope that you have figured out that my food philosophy is that I would rather have a teaspoonful of really good food than a dump truck full of mediocre food. That means that I don’t do low fat. There are other blogs that do it so much better than I do…and frankly, we don’t eat low fat. I have trouble keeping weight ON my family. They are just that active. So, don’t try to substitute anything in this and think that you will get the same product with lower fat “healthier” ingredients. You won’t.
No substitutions here folks….
Dark Chocolate Mint Oreo Chunk Ice Cream
Makes about 1 gallon or so?
- 4 oz bittersweet chocolate. chopped
- 3/4 cup hershey’s dark cocoa
- 1 1/2 cups sugar
- 3 egg yolks
- 1 tsp. vanilla
- 4 cups half and half (or raw goat milk, which is what I used)
- 3 cups heavy cream, slightly whipped just until thick
- 1 cup heavy cream
- 1/2 package of mint oreos, chopped
- 1/2 tsp salt
- ice and salt for the ice cream maker
Heat 1 cup heavy cream until bubbles form around the edge. Stir in chopped chocolate and cocoa. Stir until smooth. Set aside to cool.
Beat egg yolks until light. Add sugar gradually beating all the while. Add vanilla and salt.
Slowly add the chocolate and continue to beat. Add in the half and half.
Whip the cream until it is thickened and soft peaks form. Fold into the chocolate mixture.
Pour into ice cream maker and freeze according to manufacturer’s directions. When ice cream hs begun to freeze but is not totally frozen fold in the oreos and turn the ice cream maker back on to finish churning the ice cream.
When done, remove dasher and pack tightly. Freeze for at least 4 hours or overnight. Soften slightly before serving.