Butter Pecan Ice Cream

Once upon a time, you'd never find me at home.  I woke up, went to work, went out, stayed out, came home very late.  Repeat.  For YEARS.

Last night, Bella stayed at my inlaws' house.  I went to work.  Then I came home.  And stayed home.  With this.

My, how times have changed.  And I'm okay with that.

Butter Pecan Ice Cream
from Delightful Repast

1/3 cup sugar
1/3 cup brown sugar (I used light)
2 teaspoons pure vanilla extract
pinch of salt
1 cup milk (I used 1%)
2 cups heavy cream
2 tablespoons butter
1 cup pecans, finely chopped

Whisk sugars, vanilla, salt and milk together in a bowl.  Stir in heavy cream and refrigerate for at least 2 hours.

While mixture is chilling, melt butter in a small skillet over medium-low heat.  Add pecans (and a pinch of salt, if using unsalted butter).  Cook until pecans are toasted, stirring frequently, for about 5-6 minutes.  Set aside to cool completely.

Pour chilled mixture into ice cream maker.  Freeze according to manufacturer's instructions.  With about 5 minutes of churning time left, add pecans.

Transfer ice cream to freezer-safe container and place in freezer for at least 2 hours before serving.

Makes about 5 cups.

Linked to:  Sweet Tooth Friday

Caramel Macchiato Ice Cream

Yes, yes, yes.  You heard that right...

I don't even know what else can be said about it, except...make it NOW.

Seriously...NOW!!

Caramel Macchiato Ice Cream
slightly adapted from Allrecipes

1 cup milk (I used 1%)
2 tablespoons instant espresso granules
1 cup sugar
pinch of salt
2 cups heavy cream
3/4 cup caramel dessert sauce (I used Trader Joe's)

Whisk together milk, coffee granules, sugar and salt in a large bowl until sugar is dissolved.  Add cream, stir, then cover and refrigerate for at least 2 hours (I left it overnight).

Pour chilled mixture into ice cream maker and freeze according to manufacturer's instructions.  Transfer half of the ice cream to a freezer-safe container, then add half of the caramel sauce.  Top with remaining ice cream, then remaining sauce.  Swirl through ice cream with a knife.  Cover and freeze for at least 2 hours before eating.

Linked to:  Tastetastic Thursday
                  Sweets for a Saturday

Creamy Dark Chocolate Sorbet (Secret Recipe Club)

My assignment for this month's Secret Recipe Club was a blog called Tea and Scones, written by Margaret.  Clearly, Margaret loves sweets...most of her recipes and posts are of the dessert variety.  Delicious looking ones, too!

Although I chose not to bake, I definitely did choose something sweet.

Sorbet during National Ice Cream Month?  Pure coincidence.

But really...is there a better choice for the month of July?

I don't think so.

Simply irresistible!!  Thanks for a great recipe, Margaret :)

Creamy Dark Chocolate Sorbet
from Tea and Scones

1 cup milk (I used 1%)
1 cup water
3/4 cup sugar
7 ounces bittersweet chocolate, coarsely chopped

Stir all ingredients together in a 3-4 quart heavy bottomed saucepan.  Bring to boil over medium heat, stirring frequently.  Lower temperature and boil for 5 minutes, stirring occasionally.  


Pour into a bowl and refrigerate for a few hours, until chilled.  Freeze according to ice cream maker manufacturer's instructions.  Scoop into freezer safe container and freeze for at least 2 hours before serving.  Will keep for up to 2 weeks.


Makes about 1 1/2 pints.

Baileys Ice Cream

The good news is - this ice cream tastes AMAZING.

The bad news is - it's mushy!  It really didn't freeze well at all.  Which doesn't make for a nice picture.  But don't let that stop you from making it.  

I'm guessing the consistency isn't thicker because this is kind of a "short cut" recipe.  And I'm totally oaky with that.  Sooooo good.

Baileys Ice Cream
from Instructables

2 cups heavy cream
1 cup whole milk
3/4 cup sugar
2 shots Baileys Irish Cream

Combine all ingredients together.  Chill in the fridge for about half an hour.  Freeze according to ice cream maker instructions.  Serve with a little Baileys drizzled on top.

Linked to:  Tastetastic Thursday

Pineapple Coconut Ice Cream

"The Descendants" takes place in Hawaii, so as part of my 24x24 party last weekend I knew the dish I'd choose to represent it would be something tropical.  Since the movie ends with the family sitting on the couch eating ice cream, I thought merging both ideas would be pretty cool.

And so was the outcome.

All we needed was some palm trees and we would have been all set ;)

Pineapple Coconut Ice Cream
from A Sweet Pea Chef

1 can (15 ounces) cream of coconut
1 cup coconut milk
1/2 cup whole milk
2 tablespoons pineapple juice
1 cup coconut flakes, plus 1/4 cup for garnish
3/4 cup finely chopped fresh pineapple (or canned crushed pineapple)

Combine first 4 ingredients in a large mixing bowl.  Add coconut flakes and stir.  Pour into ice cream maker and churn according to manufacturer's instructions.  When there is about 5 minutes left, add pineapple.

Freeze in airtight container for at least 5 hours (preferably overnight).  Top with coconut flakes (toast them if you like by baking in a 325 degree oven for about 15 minutes, moving them around every 5 minutes, on a parchment lined baking sheet).

Linked to: Sweets for a Saturday

Foodbuzz 24x24: A Tribute to the Best Picture Oscar Nominees of 2012!

I was so excited when I received the email from Foodbuzz that my 24x24 proposal had been accepted this month!  Planning a menu and party around a theme is always fun, and I had a blast with this concept.

For those of you not familiar with 24x24, it's a virtual party sponsored by Foodbuzz each month, where 24 bloggers' proposals are chosen to be executed in the same day.  Since the assigned party date was the day before the Academy Awards, I thought it would be fun to come up with an event based on it.  Then I thought, why not devote one dish to each movie nominated for Best Picture?  Awesome.  Except, I hadn't seen any of the movies...

Frank and I have never been big movie goers...and now our trips to the theater are to see whatever Disney film is playing.  But, we love watching movies at home, and I LOVE watching the Oscars...especially the Red Carpet portion :)  So, I did a little research on each film and came up with rough ideas for each of them, finalized the menu, went shopping, and got to work.

My family got together and enjoyed the feast (like we do most weekends anyway!) while listening to tunes from our favorite movie soundtracks.  The dishes were mostly of the picky/finger food variety, which was what I wanted, since there were 9 of them.  I wanted everyone to enjoy a little portion of each.

All of the recipes will be featured in the next few weeks, but the dishes were as follows (alphabetized by movie title):

For "The Artist" - Crostini with Goat Cheese and Olive Tapenade.  I went with something black and white since, well, that's what the movie is :)

For "The Descendants" - Pineapple Coconut Ice Cream.  It brought us right back to Hawaii.

For "Extremely Loud & Incredibly Close" - Juice Box Wings, based on the juice boxes that Thomas Horn's character is seen drinking throughout the movie.

For "The Help" - Chocolate Pie.  If you read the book or saw the movie, you definitely know why this dish was a no-brainer.

For "Hugo" - Herb Mushroom Quiche with Puff Pastry, shaped as hearts to match the key ring that is significant in the film.

For "Midnight in Paris" - Mini Croques Monsieur.  When in Paris...

For "Moneyball" - Salty Sweet Candied Peanuts.  A fun spin on ballpark food!

For "The Tree of Life" - Death By Chili.  I thought a comfort food dish was fitting based on the movie, and made an extra batch of my chili that won FOUR awards at a competition I was in the week before the party!  Much more to come on this...

And finally, for "War Horse" - Raw Kale Salad with Walnuts, Pecorino & Lemon, a farm to table dish which is appropriate for this movie's theme.

We had a great time - it really was a lot of fun!  I can't wait to share all of the recipes with you.  Enjoy the Oscars!

Dusting it off

...and by "it", I mean my ice cream machine.  Haven't used it since late summer, and thought it was high time I changed that.  With a winter-ish flavor, of course.  I was torn between a few different ones, then remembered, there's always tomorrow :)

I don't know about you, but eggnog pretty much screams winter to me.

Words can't begin to describe this creamy deliciousness.  Grate a little fresh nutmeg on top, and you've got yourself a bowl of awesome.  Heavenly!

Eggnog Ice Cream
from Epicurious

1 cup whole milk
1/4 teaspoon salt
7 egg yolks
3/4 cup sugar
2 cups chilled heavy cream
3 tablespoons dark rum
1 teaspoon vanilla
1/4 teaspoon freshly grated nutmeg

Bring milk and salt to a boil in a medium size pot over medium-high heat.  Remove from heat.

In a bowl, whisk egg yolks and sugar together.  Gradually add about 1/4 of milk mixture while constantly whisking.  Add yolk mixture to egg mixture in pot slowly, whisking the whole time, while over low heat.  Stir constantly with wooden spoon until mixture is thickened and coats back of spoon, about 3-5 minutes.

Immediately pour through fine mesh sieve into a clean bowl.  Add cream, rum, vanilla and nutmeg.  Chill, covered, until cold, at least 2 hours.

Freeze in ice cream maker according to manufacturer's instructions.  Transfer to airtight container and freeze at least 2 hours.  Add freshly grated nutmeg on top before eating, if desired.

Makes about 1 1/2 quarts.

Linked to: Tastetastic Thursday

Sweet & salty goodness

Another ice cream post, you ask?

Yes.  Oh, yes.  (and there will be more, don't worry!)

This has been one of the most requested flavors from family members.  So, in preparation for several batches, Frank went to Costco and bought a huge bag of pistachios.

I love the sweet and salty flavor combo...yum.  Don't be afraid to use salted pistachios, I promise, you'll love it too!

Pistachio Ice Cream
adapted from Epicurious

1 cup salted shelled pistachios
3/4 cup sugar
2 cups whole milk
1/2 teaspoon almond extract
4 egg yolks
1 cup heavy cream
3/4 cup salted shelled pistachios, chopped

Finely grind 1 cup pistachios and 1/4 cup sugar in food processor. Bring milk and ground pistachio mixture to boil in large saucepan. Remove from heat. Mix in almond extract.

Whisk egg yolks and remaining 1/2 cup sugar in medium bowl. Gradually whisk in hot milk mixture. Return custard to saucepan. Cook over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about 10 minutes (do not boil). Strain into large bowl. Chill for about 2 hours in the refrigerator.

Stir 1 cup heavy cream and chopped pistachios into custard. Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container and freeze.

Linked to:  Sweets For A Saturday

Playing favorites

Here on my blog, I think what I favor is pretty obvious.  I try to keep a variety of recipes, using different ingredients and flavors, borrowing from different cultures, etc.  But sometimes you just can't fight what you love.

My key lime pie is a long time favorite among family and friends.  My key lime cupcakes are the most popular item on this blog, so I guess they're a huge favorite among all of you :)  So, what would be better than incorporating this deliciousness into a summer favorite?  Not much.

LOVING this.

Key Lime Pie Ice Cream
adapted from My Baking Addiction

1 cup whole milk
1 cup heavy cream
1 (14 oz) can sweetened condensed milk
1/2 cup key lime juice (I use Nellie & Joe's)
pinch of salt
10 graham crackers, crushed

Combine first 5 ingredients, stirring with a whisk.  Pour into ice cream maker and freeze according to manufacturers' instructions.  Transfer to a freezer container, stir in graham crackers crumbs and freeze for at least an hour.

Top with graham crackers (and/or crumbs) before serving.

Linked to:  Sweet Tooth Friday
                 Sweets for a Saturday

Summer in your freezer

Peaches are another reason why I love summer.  It's one of several fruits I look forward to all year long.  So juicy, sweet, tasty...yum.

I bought a bunch of them recently and tossed around the idea of making a cobbler...a galette...a crisp...but something was pulling me toward the ice cream maker again.

A compelling force that's been keeping my freezer stocked with delicious flavors since I got my gadget just weeks ago.

A power no one can deny.

Make this before peaches go away for the year!

Peach Ice Cream
from Allrecipes


3 eggs, beaten
1 3/4 cups white sugar
5 fresh peaches, pitted and chopped
2 cups heavy cream
1 cup half and half cream
1 teaspoon vanilla extract
1/4 teaspoon salt

In a large bowl, mix together eggs and sugar until smooth.  Puree peaches in food processor and stir puree into egg mixture. Stir in cream, half and half, vanilla and salt.  Mix well.

Pour mixture into freezer canister of ice cream maker and freeze according to manufacturer's instructions.


Linked to:  Sweet Tooth Friday

For the lovers of all things chocolate...

When I asked my nieces what flavor ice cream they wanted me to make for them, their eyes lit up and got HUGE.  It's amazing how kids react to those two words.

They had a very brief exchange of words, covering their mouths and whispering like many tweens do, then Nina ran right over to me with a big grin.  She said, "Anything with candy in it.  We trust you, Aunt Miss."

Hmmm.  Well, if you leave it up to me, you KNOW that the candy is going to include chocolate.  And you know what?  The ice cream will, too  :)

Why did I pick Kit Kats?  I'm not sure.  I was checking out some recipes and came across the one below, and it just made me smile.  When faced with an aisle full of candy, they're probably not even coming in on my top 10 list, but I just felt like it was the right move to make for Nina and Maddie's request.

And I was right.  This was dreamy.

Kit Kat Chocolate Ice Cream
adapted from Cooking With Christen

8 ounces mini chocolate chips (semi-sweet)
1 1/2 cups heavy cream
1 1/2 cups whole milk
3/4 cup sugar
pinch of salt
4 large egg yolks
Kit Kat candy bars, roughly chopped

Combine chocolate chips and heavy cream in a microwave safe bowl.  Heat until melted, making sure not to burn (stop and stir midway - length of time depends on your microwave).  Stir and set aside, and place a mesh strainer over it.

Warm milk, sugar and salt in a pot over medium heat.  Whisk egg yolks in a medium sized bowl.  Slowly mix the milk mixture into the egg yolks, whisking as you go, then scrape back into the pot.

Stir over medium heat until mixture becomes thick and covers the back of a spoon.  Pour into chocolate mixture through the strainer and stir until cool.  Refrigerate for approximately 1 hour.

Place mixture in freezer bowl and churn according to manufacturer's directions.  Once finished, place in freezer-safe container and mix in Kit Kat bars.  Freeze for another 1-2 hours, if desired, before eating.

Linked to: Sweet Tooth Friday
                Sweets for a Saturday

Come see what I've got cooking at...

Carrie's Sweet Life!  I'm guest posting on her blog today.  And if you haven't seen her site yet, become a follower now - she's got some great stuff in there :)

Here's a hint...

Happy Friday, everyone! :)

Linked to:  Sweet Tooth Friday
                 Sweets For A Saturday

Is it possible...

...for an ice cream maker to blow up due to overuse?  Because if it is, I better watch it.  I'm on a tear, people.

Cinnamon Bun Ice Cream
2 cups heavy cream
1 cup whole milk
1 1/4 teaspoons pure vanilla extract
1/2 cup sugar
1 1/2 teaspoons cinnamon
2 large cinnamon buns, cut into small pieces

Whisk the first 4 ingredients together in a bowl, then stir in cinnamon.  Pour into prepared freezer bowl and churn according to manufacturer's directions.

When finished, transfer ice cream to freezer container and add cinnamon bun pieces.  Stir to combine.  Eat immediately or freeze for 1-2 hours first.

Freezing your fix

Coffee fans - where are you?  I know you're out there.  And chocolate fans, you too...

Here's heaven in frozen form for you.  Make it this weekend - you'll be thanking me afterwards.

Is it obvious that I've been loving my ice cream maker?

Mocha Chip Ice Cream
from Cuisinart

1 cup whole milk, chilled
3/4 cup sugar
2 tablespoons instant espresso
2 tablespoons unsweetened cocoa powder
2 cups heavy cream, chilled
2 teaspoons pure vanilla extract
1/2 cup mini chocolate chips

In a bowl, whisk together milk, sugar, espresso and cocoa until dissolved.  Stir in heavy cream and vanilla.

Pour mixture into ice cream maker bowl and mix until thick, about 25-30 minutes.  About 5 minutes before mixing is complete, add chocolate chips.

Serve immediately or store in an airtight container in the freezer until firm (about 2 hours).

Linked to:  Sweet Tooth Friday

Yeah, I went there.

All things cake batter make me happy.  

This ice cream made us SUPER happy.  

Consider yourself warned.

Cake Batter Ice Cream
slightly adapted from food. com 

1 cup whole milk, chilled 
3/4 cup sugar
2 cups heavy cream, chilled
1 1/2 teaspoons pure vanilla extract 
1 cup yellow cake mix 
sprinkles 

In a medium bowl, whisk the milk and sugar until sugar is dissolved. Stir in heavy cream and vanilla. 



Stir in cake mix, making sure there are no lumps. Pour mixture into the freezer bowl and mix until it has thickened, about 25-30 minutes. Remove ice cream from freezer bowl and place into a separate container. Fold in sprinkles.  Enjoy immediately or freeze for later.


Linked to: What's On Your Plate?
                 These Chicks Cooked
                Sweets For A Saturday

I scream, you scream

Those of you who "like" my Facebook page know that a few days ago, Santa came early and gave me a present.  That present was an ice cream maker.

Until now, I've never made ice cream.  Crazy, right?  Yeah, I think so too...especially after having the two flavors I've made in the past two days.  Deeeee-lish.

My Dad (who, by the way, is Santa in this scenario) has been making it for a long time, so I never felt the need to make my own.  Man, this thing is gonna be dangerous in my house.  Not to mention, the requests have been pouring in...get in line, people!

Being the good wifey that I am, Frank's favorite came first.  This isn't my normal go-to flavor (I wouldn't even say it's in my top ten) but WOW.  Just wow.

There are going to be many, many ice cream, frozen yogurt and gelato recipes coming up on this blog...I can tell you that right now.  So, do yourself a favor - buy this and get in the game.  It's fun :)

Cookies-n-Cream Ice Cream
adapted from Cuisinart

2 cups whole milk
2 cups heavy cream
1 cup sugar, divided
pinch of salt
1 1/2 teaspoons pure vanilla extract
5 egg yolks
1 cup crushed chocolate sandwich cookies (about 8 cookies)

In a medium saucepan set over medium-low heat, whisk together the milk, cream, half of the sugar, salt, and vanilla. Bring the mixture just to a boil. 

While the milk/cream mixture is heating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or a whisk, beat until mixture is pale and thick.

Once the milk/cream mixture has come to a slight boil, whisk about 1/3 of the hot mixture into the yolk/sugar mixture. Add another third of the mixture, then return the combined mixture to the saucepan.

Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon (this mixture must NOT boil or the yolks will overcook – the process should only take a few minutes).

Pour the mixture through a fine mesh strainer. Bring the ice cream base to room temperature. Cover and refrigerate 1 to 2 hours, or overnight.

Turn on the ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 20 minutes. When the ice cream is almost fully churned, gradually add the crushed cookies through the top of the ice cream maker; let mix until fully combined. The ice cream will have a soft, creamy texture.

If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Linked to: It's A Keeper
                Tasty Tuesdays
                Sweet Tooth Friday
                Sensational Sunday