Category Archives: Ice Cream

Peach Ice Cream

One of the ice cream recipes I’ve been wanting to try from my “ice cream bible” The Perfect Scoop is peach ice cream.  We’ve got a couple of peach trees that actually have peaches on them this year so I’ve been eagerly anticipating their ripening.  Well I lucked up because my mom called and asked me to bring my ice cream maker to their house when I visited because they had a ton of peaches and wanted to make ice cream.  Score!

Peach ice cream is just classic, there’s not much else to say about it.  This is a great and easy recipe that everyone enjoyed!

Peach Ice Cream
Recipe from:  The Perfect Scoop by David Lebovitz

Ingredients
1.5 lbs ripe peaches
1/2 cup water
3/4 cup sugar
1/2 cup sour cream
1 cup heavy cream
1/4 tsp vanilla extract
a few drops of fresh squeezed lemon juice

Method:

Peel your peaches.  Mine were very ripe so they were easy to peel, otherwise you could make an X in the bottom of them and put them in boiling water for twenty seconds.  Discard the pits.  Cook the peaches with the water in a small nonreactive saucepan about ten minutes, stirring once in a while.

Remove from heat, mix in the sugar and let it cool off to room temperature. 

Add the heavy cream, vanilla, sour cream and lemon juice and puree with a blender or immersion mixer until it’s somewhat smooth, some small chunks are ok.  Cover and refrigerate until well-chilled.

Once chilled, freeze per your ice cream maker’s instructions.

Peach Ice Cream

Fresh Mint Ice Cream with Andes Chips

Yay, it’s that time of year again where homemade ice cream is the thing to do!  I know I have already said that I’m not a huge ice cream person, but I do love to make it.  It’s just fun to make something homemade from scratch.  But I do enjoy ice cream in small amounts and my favorite flavor has always been mint chocolate chip.  It’s just so refreshing, how can you not love it?

I had some mint leftover from when my parents visited (my dad made mint juleps) so I wanted to use it before it went bad.  I made this ice cream and it is my favorite type – French-style, which means an egg/custard base.  It did dirty some dishes but really, it wasn’t hard.  It just takes time.  And really, it’s worth it to spend the time because you’re using fresh REAL ingredients.  I looked at a packet of mint chocolate chip ice cream mix at the supermarket and the ingredient list was full of things you couldn’t pronounce.  Why do it?  And I bet mine tasted better – my daughter even said “this ice cream yummy, Mommy!!”

I just thought this was a fun picture of my ice cream maker in action!

Fresh Mint Ice Cream with Andes Chips
Recipe from:  The Perfect Scoop by David Lebovitz

Ingredients:
1 cup whole milk (I used 2% and it worked fine)
1/4 cup sugar
2 cups heavy cream
pinch of salt
2 cups lightly packed fresh mint leaves (washed really well)
5 large egg yolks
Andes mint baking chips (or chocolate chips would work also)

Method:
Warm the milk, sugar, 1 cup of cream and salt in a small saucepan.  Once it’s warm, stir in the mint leaves then cover and remove from heat.  Allow to steep for an hour.

Strain the mint mixture through a mesh strainer into another saucepan.  Get all of the cream out of those mint leaves, then discard them.  Pour the rest of the heavy cream (1 cup) into a large bowl and put the strainer on top.

Heat the mint flavored mixture back up and lightly beat the egg yolks in a separate bowl.  Add some of the warmed milk mixture a little at a time to the egg yolks, beating (do it slowly so the egg yolks don’t cook) to incorporate.  Once all is mixed together, add it back to the saucepan and cook over medium heat, stirring constantly with a spatula/scraper until the mixture is thickened on the back of the spatula.  Pour this custard through the strainer and stir into the cream in the bowl.  Set in an ice bath and stir until it’s cooled off.  Refrigerate until completely cold.

Once it’s cold, freeze per your ice cream maker’s instructions.  Once it’s starting to resemble ice cream, add however much of the chocolate chips and let it mix in.  Freeze until ready to serve.

Fresh Mint Ice Cream with Andes Chips

Chocolate-Peanut Butter Cup Ice Cream

It’s getting to be that time of year again.  The weather is warming up, flowers are blooming and the daylight lasts just a little longer!  I couldn’t wait to start making some homemade ice cream again so I decided to give my brother and his girlfriend a special treat while they were visiting. 

Of course I turned to my “ice cream bible” for the perfect recipe and as usual, it did not fail me.  This ice cream is so creamy and rich, it’s heavenly!  My husband ate a lot of it the first night we had it!  I recently saw these mini Reese’s Peanut Butter cups so next time I might try to use those, whole. 

Chocolate-Peanut Butter Cup Ice Cream
Recipe from:  The Perfect Scoop, by David Lebovitz

Ingredients:
2 cups half and half
1/4 cup cocoa powder
1/2 cup white granulated sugar
pinch of salt
1/2 cup smooth peanut butter (I used the Reese’s brand)
chopped peanut butter cups, amount to your desires

Method:
Whisk the half and half, cocoa, sugar and salt in a large saucepan.  Heat over medium heat while whisking until it comes to a rolling boil.  Remove from heat and add the peanut butter, stirring until fully incorporated. 

Refrigerate the mixture until it’s well-chilled, then freeze per your ice cream maker instructions. When it’s about half-frozen, add in the chopped peanut butter cups.  Once frozen, remove to a freezer-safe container and store in the freezer.

Chocolate-Peanut Butter Cup Ice Cream

Tin Roof Ice Cream

I don’t think I ever got around to mentioning two awesome gifts I got for Christmas.  My husband got me the ice cream attachment for my stand mixer and his parents got me The Perfect Scoop by David Lebovitz, which is an ice cream cookbook.  I’ve referenced it several times before, I was constantly checking it out at the library, so this was the perfect gift for me.

I let the hubs pick what the first ice cream flavor to be made in the new machine would be and he picked Tin Roof.  The picture looked fabulous, I couldn’t wait.  As I made it, I realized that it was a pretty involved recipe…it called for making the chocolate covered peanuts and the fudge ripple before starting on the actual ice cream base.  I grumbled through it but learned quick enough, all the work was definitely worth it (though next time I’ll just buy the chocolate covered peanuts, as mine were all stuck together)!  This ice cream was delicious and I’m so excited to share it with you.  I hope you enjoy it as much as we did!

Tin Roof Ice Cream
Recipe slightly adapted from:  The Perfect Scoop by David Lebovitz

Ingredients:
3/4 cup whole milk (I used 2%)
3/4 cup white granulated sugar
pinch of salt
1.5 cups heavy cream
4 large egg yolks
1 tsp vanilla extract
3/4 cup chocolate covered peanuts (just go buy some)
Fudge Ripple (see recipe below)

Method:
Heat the milk, sugar, salt and 1/2 cup cream in a small saucepan until just warm.  Pour the remaining 1 cup of cream in a bowl and set a mesh strainer on top.  In a separate bowl, whisk together the egg yolks.  Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan. 

Stir this mixture over medium heat, scraping the bottom as you stir, until it thickens and coats the spatula.  Once thickened, pour it through the strainer into the bowl with the reserved cream, add the vanilla and mix well.  Place in the sink in an ice bath and stir until cooled then cover and put it in the refrigerator until chilled. 

Once chilled, freeze per your ice cream maker instructions.  About 15 minutes into the process, add the peanuts and continue churning.  When done, spread a little of the fudge ripple into the bottom of the freezer-safe container, then put a layer of ice cream and continue until done.  Don’t stir them or you’ll have muddy looking ice cream.

For the fudge ripple:
Ingredients:
1/2 cup white granulated sugar
1/3 cup light corn syrup
1/2 cup water
6 tbsp cocoa powder
1/2 tsp vanilla extract

Whisk together the sugar, corn syrup, water and cocoa powder in a medium saucepan and heat over medium heat, whisking until the mixture begins to bubble at the edges.  Continue to whisk until it comes to a low boil, cook for a minute then remove from the heat, stir in the vanilla and let it cool.  Chill in the refrigerator before using.

Tin Roof Ice Cream

Basil Ice Cream

I know, I know, you think I cook some strange stuff.  But seriously?  What do you think people said when the first crawfish was boiled?  Or the first chicken thigh fried?  And those things are fabulous.  And so is basil ice cream.  I must say, it’s HIGH up there on the best flavors I’ve tried.  It is so incredibly fresh tasting, you almost forget that it’s ice cream and hey… probably shouldn’t eat two bowls in one sitting. 

Unless you’re my husband.  He ate I believe THREE bowls in one sitting, with strawberry syrup on it, at that.  Needless to say, he enjoyed it.  And how can you go wrong since the recipe is from my ice cream bible, The Perfect Scoop?

Basil Ice Cream
Recipe from:  The Perfect Scoop

Ingredients:
1 cup packed basil leaves, washed
3/4 cup granulated sugar
2 cups heavy cream
1 cup milk
pinch salt
5 large egg yolks
1 lemon

Method:

Grind the basil leaves, the sugar and 1 cup of the heavy cream in a food processor until leaves are as fine chopped as possible (be careful not to make it thicken too much though!).  Pour half of this mixture into a large bowl and add the rest of the cream.  Place a strainer over the bowl and place the bowl in an ice bath. 

Warm the rest of the mixture in a saucepan with the milk and salt.  In another bowl, whisk the yolks.  Slowly pour the warmed basil mixture into the egg yolks a little at a time, whisking constantly.  Pour the egg yolks back into the saucepan.

Constantly stir over medium heat.  Scrape the bottom until thickened and coats the back of the spatula.  Pour thoroughly into the strainer and stir into cream.  Zest the lemon directly into the mixture and stir until cool.  Refrigerate until  cold (overnight, preferably) and freeze per your ice cream maker instructions.

Fresh Basil Ice Cream

Fig Ice Cream

Are you starting to see a trend in my posts lately?  Yeah, it’s fig season and they are plentiful!!  It’s funny because I absolutely love making sweet desserts like ice cream but I don’t really like sweets.  My hubby and daughter do though, so they eat most of it!  I had been eyeing this recipe from The Perfect Scoop (best ice cream book EVER!) for a while, mostly because the ice cream was  gorgeous purple color. 

Well mine is not a gorgeous purple color because I did not use the Black Mission Figs, I used Celeste figs, which are the main variety you will find in these parts.  Color aside, the ice cream was really good.  It definitely had a fig taste, but not overpowering if you’re not sure if you like them or not.  I didn’t follow the recipe David Lebovitz has exactly because it seemed that you are basically making preserves before the ice cream….and I have about 10 jars of preserves sitting in my laundry room!  Still with me?  Here’s how I did it…

Fig Ice Cream
Inspired by:  The Perfect Scoop by David Lebovitz

Ingredients:
15-20 figs from preserves, stems removed
1 tbsp sugar
1 cup heavy cream, plus more if needed
1/2 tsp fresh squeezed lemon juice

Method:
Combine all ingredients in a food processor and pulse until smooth.  If it’s too thick, add some more cream and mix in well.  Empty into ice cream maker and follow instructions for freezing.  Store in the freezer for more firm ice cream.

Fig Ice Cream

Roasted Banana Ice Cream

I have the coolest kid in the world, did you know that?  Well, it’s a fact, I do.  She’s also pretty sweet (when she’s not trying to bite you or throwing tantrums) and she’s so gosh darn cute you just want to snuggle her all day!  Except she’s a busybody and won’t let you.

I love indulging her in things she likes.  Which isn’t easy because she is the world’s pickiest eater EVER!  Her favorite foods are so random:  bananas, fries, veggie “chicken” nuggets, waffles, black eye peas and Italian sausage.  See, random!  So to give her a cool summer treat, I made a batch of roasted banana ice cream.  It was very easy to make and as an added bonus, it made my house smell awesome while those bananas were roasting!  She just loves her “nanas.”

Roasted Banana Ice Cream
Source:  The Perfect Scoop, by David Lebovitz (I love this book!!!)

Ingredients:
3 medium-sized ripe bananas, peeled and cut into 1/2 inch pieces.
1/3 cup light brown sugar
1 tbsp butter, cut into small pieces
1.5 cups whole milk
2 tbsp granulated sugar
1/2 tsp vanilla
1.5 tsp fresh squeezed lemon juice
1/4 tsp coarse salt

Method:

Preheat oven to 400. 

Spray a baking dish with nonstick spray and add the bananas, butter pieces and the brown sugar, toss well to coat.  Bake for 40 minutes or until bananas are browned and cooked through.  Stir once.

Scrape the bananas and the syrup that formed in the baking dish into a food processor.  Add the milk, granulated sugar, vanilla, lemon juice and salt.  Puree’ until smooth. 

Chill thoroughly in the fridge then freeze in the ice cream maker per the manufacturer instructions.

Roasted Banana Ice Cream

Avocado Ice Cream

That’s right, avocados aren’t just for guacamole anymore!!  These delicious little green guys are steadily making their way onto the dessert parts of menus these days.  While flipping through David Lebovitz’ The Perfect Scoop, I spotted this recipe and was intrigued.  I looooove avocado.  I like to just eat slices of it!  Delish.

I have to say, this was one of the easiest ice cream recipes ever.  The results were a super creamy fresh treat.  It reminds me of SOMETHING from my childhood, but I can’t put my finger on it.  I have a feeling it’s going to be gone though this evening when my husband gets home!

Avocado Ice Cream
Source:  The Perfect Scoop

Ingredients:

3 medium-sized ripe Hass avocados, scooped out and pits removed
3/4 cup sugar
1 cup sour cream
1/2 cup heavy cream
1 tbsp fresh-squeezed lime juice
big pinch of salt

Method:

Mix all of the ingredients in a food processor until smooth and no clumps.  Pour immediately into the ice cream machine and operate per their instructions.  Store in the freezer.

Chocolate-Coconut Sorbet

As you can tell, we’re really enjoying making our own homemade ice cream.  The only thing I hate (and I do HATE it) is messing with the rock salt and ice.  I dream of the day when we can get the attachment for our mixer that doesn’t require using those two items.  Such a pain!

Anyway, I digress.  This sorbet was really easy to make, since it didn’t call for the custard base like my favorite French-style ice creams do.  The only thing I did differently is that I used regular milk chocolate instead of bittersweet.  It was fantastic!  I also toasted coconut as a topping to give it some crunch.  mmmm……

Chocolate-Coconut Sorbet
Adapted from The Perfect Scoop by David Lebovitz

Ingredients:
1 cup water
1 cup sugar
pinch of salt
8 oz milk chocolate (I used Symphony bar), finely chopped
1 can Thai coconut milk
1/2 tsp vanilla extract

Method:

Warm the water, sugar and salt in a medium saucepan until the sugar has dissolved.  Add the chocolate and whisk until well-combined.  Whisk in the coconut milk and vanilla and chill thorougly before freezing in ice cream machine.

Extra:  If you want toasted coconut as a topper, simply toast 1 cup coconut flakes (sweetened) at 350 until golden and crisp.

Chocolate-Coconut Sorbet with Toasted Coconut Topping

Kit Kat Milk Chocolate Ice Cream

French style ice cream is really the only kind I like.  The kind that has the custard base.  Yum, yum!  I asked my husband what kind he wanted next and he requested Kit Kat ice cream.  I decided to use David Lebovitz’s recipe for milk chocolate ice cream from The Perfect Scoop.  In his recipe, he put brownie bits in it but I decided to put the candy my love requested. 

Outcome was perfectly creamy, rich chocolate ice cream with the added crunch of chopped Kit Kat bars.  De-Freaking-LICIOUS!  I did make several adaptations, so those are reflected below in the recipe. 

Kit Kat Milk Chocolate Ice Cream

Ingredients:
8 oz. milk chocolate, finely chopped
1.5 cups heavy cream
1.5 cups whole milk
3/4 cup sugar
pinch salt
4 large egg yolks
Kit Kat candy bars, chopped into chunks.

Method:

Combine chocolate and heavy cream in a glass or metal bowl and heat over double boiler.  Once chocolate has melted and it’s evenly mixed, set aside and place a mesh strainer on top.

Warm milk, sugar and salt in a saucepan.  Whisk egg yolks in a medium-sized bowl.  Slowly whisk in the warmed milk, sugar and salt; then scrape back into the pot.

Stir over medium heat until thick and coats silicone spatula.  Pour into the strainer over the chocolate mixture and stir until cool in an ice bath.

Refrigerate until thoroughly chilled, then freeze in ice cream machine.  Once ice cream consistency, fold in the Kit Kat pieces.

Keep frozen.

Kit Kat Milk Chocolate Ice Cream