I’m declaring this Ice Cream Week

I’m starting to have fun with my ice cream maker and have used it a couple more times since I posted (yesterday) that I figured I would just continue the theme this week. I highly suggest getting one and trying out your own recipes!

I’m definitely open to suggestions for a flavor you want me to try this week…here are a few I was thinking of – feel free to add any:

Blackberry with dark chocolate chunks

Rocky Road

Cherry Cheesecake

Cafe Mocha w/Almonds

Chocolate Swirl Pecan

Cinnamon Apple Pie

I didn’t forget you my fellow weight-conscious readers. Yesterday I made a chocolate banana almond milk ice cream that has about 60-75 calories per serving. It actually turned out pretty good ….the texture is more frozen yogurt than creamy ice cream. Next time I will add almonds or pecans because I like a little crunch in my ice cream. It totally works when you are craving something chocolatey and sweet and won’t set you back for the day. Plus it is low fat, low calorie, vegan, and I believe gluten free – can’t get better than that.I found this recipe on Bay Area Bites website.

CHOCOLATE BANANA ALMOND MILK ICE CREAM

Ingredients

• 1 1/2 cups almond milk
• 2 ripe bananas
• 2 heaping tablespoons chocolate cocoa powder
• 2 Tbsp sugar

Instructions

1. In a microwaveable bowl or cup whisk 1/2 cup almond milk with the chocolate cocoa and sugar until fully incorporated. Microwave for 40 seconds and then stir.
2. Place bananas plus the remainder of the almond milk into a blender along with the cocoa mixture and puree for about 10 seconds.
3. Place mixture in the ice cream maker and process for 20 minutes or until thick.
4. Serve right away or store in the freezer for later use or to firm up a bit more if desired.

My first attempt at homemade ice cream

I saw this ice cream maker in the store and it instantly conjured up images of churning my own delicious, unique flavors of ice cream. I can never find the exact flavor of ice cream that I want in the store and I thought this would be the answer. So I bought it, brought it home, read the instructions, decided it was way too much work and it sat for at least a week unused. Its not that I’m afraid of a little hard work, but it just seemed so ridiculous when I could run up the street and buy some at the store for $3.oo. It would be even more ridiculous to not even give it a try so I searched for recipes and found a chocolate one. I of course didn’t read the whole recipe before starting and didn’t realize it needed to chill overnight before making so in total this ice cream took me a day to make.

In my opinion the recipe is fussy(which you know I hate!) and took way too long. The end result was pretty good, but I’m on the search for something that doesn’t have to be chilled overnight. When you want ice cream you want it now!!

I found this recipe on the whatscookingamerica website.

Chocolate Ice Cream Recipe

INGREDIENTS:

4 egg yolks
1/2 cup sugar
1/2 cup unsweetened cocoa powder
1 cup milk
1 cup heavy cream
2 teaspoons pure vanilla extract
Crushed Ice
Rock salt

METHOD:

In a medium-size bowl, add the egg yolks, sugar and cocoa powder; beat until thick and set aside.

In a small heavy saucepan over low to medium-low heat, add milk. Slowly bring milk just to a gentle simmer or until it begins to bubble around the edges. Remove from heat.

Gradually stir hot milk into beaten egg/sugar mixture with a wire whisk. Pour mixture back into the saucepan. Over low heat, stirring constantly, heat until the mixture (custard) thickens and will coat the back of a metal spoon with a thin film, approximately 7 to 10 minutes. On your instant-read cooking thermometer, the temperature should reach between 165 and 180 degrees F. This process is known as tempering.

Remove from heat and let custard cool. Cover and refrigerate until thoroughly chilled, at least 1 hour or until it reaches 65 degrees F. on your thermometer.This is the custard base. This custard base can be used in many other ice cream recipes where you want a rich, creamy ice cream. Place mixture back in the refrigerator for at least 4 hour, but ideally for 24 hours. This aging process will give the mixture better whipping qualities and produce ice cream with more body and a smoother texture.

When the custard base is cold, stir in the heavy cream and vanilla extract. Stir or whisk just until mixture is well combined. If you want to add any extra additions (fresh or dried fruit, candies or confections, nuts, or alcohol), now is the time (see below for directions). The ice cream is now ready for the freezing process.

Transfer the mixture into your ice cream maker and freeze according to the manufacturer’s instructions. Either churn your ice cream by hand or by motor. 

Cake & Ice Cream Together At Last!

I saw the idea for the ice cream cupcake on http://apumpkinandaprincess.com/2012/03/ice-cream-cupcakes.html and they looked so good I decided to give them a try. I had a bunch of batter left over so I made a cake in a loaf pan also.

It was a lot easier than I thought to make & it is soooo good! I used mint chocolate chip because that’s a favorite around here and chocolate cake on the bottom. I didn’t have frosting so I used some whipped cream on top and sprinkles. This is perfect for parties and you don’t have to serve ice cream separately. Plus its just more fun this way!

ICE CREAM CUPCAKES:  

1 cake mix – any flavor, prepared according to box

1 quart ice cream -

1 tub whipped cream or frosting

sprinkles or chocolate chips(optional)

Preheat oven to 350. Place paper cupcake liners in cupcake pan and place about 2 tbsp of batter in each. Bake for about 10 minutes. Once the cupcakes are completely cool, spread softened ice cream on each one. Place in freezer immediately. Wait about 45 minutes and then frost with desired topping.

For the cake I did the same thing, except I poured batter in a loaf pan and baked for about 40 minutes.

SUGGESTIONS: make sure you put these in the freezer until ready to eat – as you can see from the picture mine melting as I was trying to get a good pic.