“We elves try to stick to the four main food groups: candy, candy canes, candy corns and syrup.” (Who can name that movie?)

Today’s recipe is one that Buddy the Elf would go crazy over – maple gelato, made with a full cup of syrup. In this case, it was Virginia hickory syrup, which is made from roasting the bark of hickory trees. The particular variety I used was made with brandy and vanilla bean, and I scraped the seeds from the vanilla bean pod into the custard before freezing it. The result was a lightly speckled appearance and a hint of vanilla. This gelato is sweet, with the delicate flavor of the syrup running through it. So if you’ve ever thought “Man, this syrup is so good I could drink it,” this recipe is for you.

Since I can’t resist the combination of maple and bacon, I took this recipe a step further and topped the gelato with candied bacon before serving. Yes, I know bacon in dessert applications is a trend a lot of people aren’t fond of, but I happen to think it’s delicious. To make the candied bacon, I place the bacon on a baking sheet and sprinkle with brown sugar. Then I top it with parchment and another baking sheet and bake at 325º for 20-30 minutes. Baking it low and slow yields perfectly crisp bacon. The salty-sweetness of the candied bacon pairs perfectly with this sweet and creamy gelato.

The first recipe I had in mind before I even bought these cherries was ice cream, specifically something similar to Ben & Jerry’s Cherry Garcia. That is, hands down, one of my favorite ice cream flavors, and I knew I had to recreate it. This ice cream is another simple one, no eggs needed. The milk and cream are first infused with the cherries, then the whole mixture is blended, turning the ice cream a beautiful pink color. Additional cherries are added for texture and flavor, and the whole thing is finished with chocolate chips. The amaretto adds a delicate almond flavor and also prevents the ice cream from freezing too hard, which is especially useful when the ice cream is made without eggs. It’s been forever since I’ve had Cherry Garcia, but I think this recipe comes pretty close.

Homemade ice cream isn’t difficult, and this recipe is a great example of that. It has four ingredients, three of which I almost always have on hand. It’s been my experience in the past that ice creams as simple as this one don’t end up tasting as luxurious as their custard-based counterparts, but I’m happy to report I didn’t have that problem with this one. Eric loves the raspberry-chocolate combination the way I love strawberry and chocolate, so I knew this one would be a big hit with him. What I didn’t anticipate was how much I would like it. Don’t be deceived by the color of this ice cream. I know it looks one hundred percent chocolate, but the raspberry flavor really comes through. It’s reminiscent of a chocolate raspberry truffle – rich, creamy and decadent. Since I am one of those people that likes texture in my ice cream, I added some mini-chocolate chips. This is totally optional, but who’s going to complain over more chocolate? If you haven’t jumped on the homemade ice cream bandwagon, this is the perfect recipe to get you started.

I love strawberries, so it’s safe to say strawberry ice cream is one of my favorites (though I don’t think I could ever have one favorite ice cream – that’s preposterous!). This is by far the best strawberry ice cream I’ve ever had. It’s incredibly creamy and really lets the bright flavor of the berries shine through. Now I know it may seem a little odd to use sour cream in an ice cream recipe, but trust me when I tell you it’s what helps make this ice cream have such a wonderful texture without the need for a custard. Typically I find custard-based ice creams to be superior in texture, but that was not the case with this recipe. I didn’t think the flavor or texture suffered at all from my substitution of Greek yogurt, and I actually enjoyed the bit of tang it provided. Since there’s no custard to cook and cool, this ice cream is beyond easy to make. The strawberries are macerated, then everything is blended together and frozen. If you’re new to ice cream making, this is a great recipe to try.

If you want to really take this ice cream over the top, you can top it with homemade hard shell. Yes, that’s right. Homemade hard shell. It’s like turning this ice cream into a frozen chocolate covered strawberry. I read somewhere a few years ago that melting coconut oil with chocolate would turn it into a hard coating. I’ve been making chocolate hard shell ever since, using a 2:1 ratio of chocolate to coconut oil. Just microwave them together for 30 seconds or so, depending on the amount, and stir to combine. I used 2 teaspoons of chocolate chips for the ice cream pictured here and had a little leftover. I’ve enjoyed hard shell on several flavors of ice cream, but the strawberry-chocolate combination can’t be beat. (It’s obviously one of my favorites.)

I am so grateful for the friends I’ve made through blogging. They’ve been there for me in times of joy and times of stress. I feel incredibly close to them, which is something most people (outside of the blogging world) don’t truly understand. That’s why, when my friend Annie texted me Thanksgiving morning to tell me her dad had passed away, I was heartbroken. You see, Annie has been a source of comfort for me when I had a problem I felt I could talk to no one else about. She was supportive and encouraging, and at that point we hadn’t even met yet. On the flip side, she was second only to Eric to find out about my pregnancy. The excited response she emailed me still makes me laugh. So when I saw several bloggers making comfort food for her, I was inspired to make this popcorn ice cream.

Like me, Annie is a big fan of popcorn. She’s even joked before about having to hide homemade caramel corn from herself. When I visited her in September, we made these popcorn and caramel macarons. That’s why I knew this recipe would be perfect for her. I know popcorn ice cream may seem a little odd, but it’s really quite delicious. It has a flavor similar to kettle corn on its own, and the salted caramel – you guessed it – makes it taste more like caramel corn. This recipe only makes a small amount of ice cream, which is perfect for a novel flavor such as this one.

Annie, I’m still thinking about you and sending a big, virtual hug your way. If I could send along a bowl of this ice cream, I definitely would. Since I can’t, it will just have to go on the list of things to make next time we see each other.

Popcorn Ice Cream with Salted Butter Caramel Sauce
Makes about 1 pint

Ingredients:
For the ice cream:
1 1/4 cups whole milk
1 1/4 cups heavy cream
3/4 to 1 cup sugar
1/2 teaspoon vanilla bean paste
1 egg
60 grams prepared popcorn (1/3 cup unpopped kernels if you want to make your own)

For the caramel:
1 cup sugar
3/4 cup plus 4 teaspoons heavy cream
1 tablespoon salted butter
1/8 teaspoon fleur de sel or coarse sea salt

Directions:
Combine the milk, cream, sugar and popcorn in a large saucepan set over medium heat. Cook until edges begin to bubble. Cover, remove from heat, and allow to steep for 30 minutes at room temperature.

Strain the milk mixture through a fine mesh strainer, pressing on the popcorn to remove as much liquid as possible. Whisk together the egg and vanilla in a medium bowl. Slowly pour the warm liquid over the egg mixture, whisking constantly, then pour the mixture back into the saucepan. Continue cooking over medium heat, stirring constantly and scraping the bottom, until the mixture is thick enough to coat the back of a spoon. Strain and cool in an ice bath, then chill completely in the refrigerator. Freeze the mixture in an ice cream maker according to manufacturer’s directions.

While the ice cream is churning, make the caramel. In a large, deep saucepan, spread the sugar in an even layer and place over low to medium low heat. Watch it carefully. Once it starts to liquefy around the edges, use a rubber spatula to very gently stir it towards the center. Continue gently stirring until all of the sugar is melted, but take care not to over stir.

Once the caramel reaches a deep amber color, immediately remove it from the heat. Carefully whisk in half the cream, which will bubble and steam quite violently. Stir until the cream is thoroughly combined, then whisk in remaining cream. Stir in the butter and salt. If any sugar has hardened, place the saucepan back over low heat and whisk until smooth.

The caramel sauce can be stored, refrigerated, for one month. To rewarm, simply microwave or place in a saucepan over low heat.

Source: As seen on Almost Bourdain, caramel adapted from The Sweet Life In Paris by David Lebovitz

Sometime over the last week, the leaves have started to change here. It’s really feeling like fall, and I can’t get enough of it. Even with the cooler weather, I’ve had nearly insatiable cravings for ice cream, which makes sense because it’s my favorite dessert. Also, it might have something to do with this:

That’s right! Eric and I have a little girl on the way, and she should be here around March 11 of next year. I’m hoping things won’t change too much around here, but I can’t promise that there won’t be more dessert posts. This pumpkin ice cream is a great way to transition into the cooler fall weather. I love ice cream year round, but I reserve pumpkin ice cream solely for this time of year. It seems to make it more special that way. This one has all of the flavors of pumpkin pie, especially if you top it with freshly whipped cream and graham cracker crumbs. Though it won’t be replacing pumpkin pie on our Thanksgiving table, it’s nice to have an alternative for all the other days of fall.

Pumpkin Ice Cream
Makes 1 quart

Ingredients:
5 large egg yolks
1 1/2 cups whole milk
1 cup heavy cream
1/3 cup plus 2 tablespoons sugar
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 cinnamon stick
1/8 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/4 cup packed dark brown sugar
1/2 teaspoon vanilla extract
3/4 cup pumpkin puree

Directions:

Whisk the egg yolks together in a medium bowl and set aside. Combine the milk, cream, sugar, spices and salt in a medium saucepan set over medium heat. Cook until the edges begin to bubble.

Slowly pour the warm liquid over the egg yolks, whisking constantly, then pour the egg yolk mixture back into the saucepan. Continue cooking over medium heat, stirring constantly and scraping the bottom, until the mixture is thick enough to coat the back of a spoon (between 160º and 170ºF on an instant read thermometer).

Set a mesh strainer over a large bowl. Pour the mixture through the strainer and then whisk in brown sugar until dissolved. Place bowl in an ice bath and stir until cool, then chill completely in the refrigerator, preferably overnight. Once chilled, whisk in the vanilla and pumpkin. Press through the strainer once more and then freeze in an ice cream maker according to manufacturer’s instructions. Freeze for at least an hour before serving.

Source: As seen on Pennies on a Platter, originally from David Lebovitz and The Craft of Baking

Ice cream always has been, and always will be, my favorite dessert. With endless varieties to choose from, you might think that some exotic flavor would be my favorite. However, no matter how many ice cream flavors I try, I always come back to vanilla. I read once that vanilla is the most popular ice cream flavor in our country. In fact, Thomas Jefferson wrote the first American recipe for ice cream, and it can be seen in his papers at the Library of Congress (or here). While ice cream is widely available now, I’d like to think Jefferson would approve of making it from scratch. After all, everyone can benefit from a fabulous vanilla ice cream recipe. If you’re still looking for the one, look no further.

This recipe is everything vanilla ice cream should be – rich, creamy and speckled with flecks of vanilla bean. This ice cream can serve as the base for so many delicious toppings (homemade caramel sauce, perhaps?) and also tastes wonderful as an accompaniment to almost any dessert. My favorite way to eat this, though, is simply with sliced, fresh strawberries on top. There’s something so insanely satisfying and refreshing about it, and I honestly can’t get enough. If I had to pick one ice cream to keep in my freezer year round, this would be it.

Vanilla Bean Ice Cream
Makes about 1 quart

Ingredients:
1 cup whole milk
3/4 cup sugar
2 cups heavy cream
Pinch of salt
1 vanilla bean, split in half lengthwise
6 large egg yolks
3/4 teaspoon of vanilla extract

Directions:
Combine the milk, sugar, 1 cup of the cream and salt in a medium saucepan and place over medium heat. Once the mixture is warm, scrape the seeds from the vanilla bean into it and add the bean. Cover, remove from heat and allow to steep for 30 minutes at room temperature.

Pour the remaining cup of cream into a large bowl, preferably one with a pour spout, and set a mesh strainer on top. In a medium bowl, whisk together egg yolks. Slowly pour the warm liquid over the egg yolks, whisking constantly, then pour the egg yolk mixture back into the saucepan. Continue cooking over medium heat, stirring constantly and scraping the bottom, until the mixture is thick enough to coat the back of a spoon (or spatula). Pour the mixture through the strainer and stir into the cream until incorporated. Place in an ice bath until cool, then chill completely in the refrigerator. When ready to churn, remove the vanilla bean, rinsing and reserving it for another use, then freeze the mixture in an ice cream maker according to manufacturer’s directions.

Source: The Perfect Scoop by David Lebovitz

PS – I couldn’t help but share this snapshot my friend Jessica took of me and David together at BlogHer Food:

I first posted this recipe almost two years ago. I can’t tell you how many times Eric and I have made it since then. We’ve made other frozen yogurts, but this one is still our favorite and it gets made frequently. I see nothing wrong with always having homemade ice cream in the freezer, especially when it’s as delicious as this one. Plus, there’s just something about warm weather and ice cream that makes me feel nostalgic. My dad used to make ice cream with orange soda when I was younger, and I still remember how much I loved it (biting into large pieces of salt, not so much). With warm weather sure to stick around several more months, chances are you’ll be seeing plenty more ice cream posts from me in the near future.

Blackberries are one of my favorite fruits, and they work perfectly in this recipe. Though blackberries aren’t incredibly sweet, they play really well off the tanginess of the Greek yogurt. This frozen yogurt has just the right amount of sweetness, thanks to the added sugar, and isn’t as tart as plain frozen yogurt. I also love the purple hue the blackberries provide. The original recipe called for eight ounces of chocolate, but I found that to be far too much and halved it. I like chocolate as much as the next person, but I wasn’t a fan of having so many pieces in each bite. I felt like I was eating more chocolate than frozen yogurt, so the halved amount is perfect for me. You can certainly add more if you like. Once you try this, you’ll understand why Eric and I keep coming back to it. We once made a half batch and completely regretted not making a full one when we ran out a few days later.

Just as a note: I wouldn’t recommend using nonfat yogurt in this recipe because, in my experience, it makes the frozen yogurt too thin and icy.

Purple Cow Frozen Yogurt
Makes about 1 quart

Ingredients:
3 cups Greek yogurt
1 teaspoon vanilla extract
2/3 cup plus 1 tablespoon sugar, separated
2 cups blackberries
3 ounces semi sweet chocolate, chopped
1 ounce white chocolate, chopped

Directions:
Combine yogurt, 2/3 cup sugar and vanilla in a large bowl, preferably one with a pour spout. Refrigerate for 1 hour. Meanwhile, purée blackberries in the bowl of a food processor. Strain the blackberries using a fine mesh strainer, then stir in the remaining tablespoon of sugar. Refrigerate for 1 hour.

Add blackberry purée to the yogurt mixture and stir until combined. Freeze in an ice cream maker according to manufacturer’s directions. Place frozen yogurt in an airtight container and stir in chocolate and white chocolate pieces. Freeze until firm.

Adapted from Erin Cooks

Since Saint Patrick’s Day is near, there are a lot of recipes floating around for chocolate stout ice cream. I’m sure they’re all delicious, but I really only like Guinness when it’s in cake. I really wanted to try a chocolate stout ice cream, though, and was torn between making it with a beer I don’t like and hoping I’d like it or finding a good substitution for the Guinness. That’s when it hit me – I love coffee stouts, so why not replace the Guinness with a beer I enjoy more? I wanted the coffee flavor to really come through, so I decided to steep coffee beans in warm milk before making the custard. The result, a rich chocolate-coffee ice cream with a hint of stout, was exactly what I was hoping for.

Chocolate ice cream has never been my favorite, but the coffee in this one makes it perfect for me. I can’t resist coffee and chocolate together, and the stout just takes this ice cream over the top. Chocolate is the most prominent flavor, but the coffee and stout both come through very well. I steeped my coffee beans for an hour, but you can reduce that time (no less than half an hour) if you want less coffee flavor. My only complaint about this ice cream is that it melts quicker than others I’ve made, which (I think) has to do with the amount of alcohol in it. Even so, this hasn’t really been a problem (except when trying to photograph it) because this ice cream is so delicious that I have no problem eating it before it melts. :) If you like chocolate and coffee together, you will love this ice cream.

Chocolate Coffee Stout Ice Cream
Makes about 1 quart

Ingredients:
7 ounces milk chocolate, finely chopped
1 cup whole milk
1/2 cup sugar
Pinch of salt
1 cup coffee beans
4 egg yolks
1 cup heavy cream
3/4 cup coffee stout
1 teaspoon vanilla extract

Directions:
Place the chocolate pieces in a large bowl and set a strainer on top. Combine the milk, sugar, salt and coffee beans in a medium saucepan and place over medium heat. Once the mixture is warm, cover, remove from heat and allow to steep for 1 hour.

Uncover and rewarm the coffee mixture. Meanwhile, whisk together the egg yolks in a medium bowl. Slowly pour the warm milk mixture into the egg yolks, whisking constantly. Pour the entire mixture back into the saucepan and place over medium heat. Stir constantly with a heatproof spatula until the mixture is thick enough to coat the spatula. Pour the custard through the strainer over the chocolate and press on the beans to extract as much flavor as possible. Discard the beans and stir until the chocolate has melted. Once the mixture is smooth, whisk in the cream, stout and vanilla. Place over an ice bath and stir until cool, then refrigerate until completely chilled before freezing in an ice cream maker according to manufacturer’s instructions.

Adapted from The Perfect Scoop by David Lebovitz

Last year, Eric and I went to New York City for the first time. While we were there, we ate at Serendipity 3 and had the most amazing meal. I still think about the meatloaf and mashed potatoes we ate, but the frozen hot chocolate was the most memorable item we had that night. It was unlike any dessert I’ve ever tried. While it was definitely large enough for each of us to have a generous serving, I’m pretty sure I could have downed the entire thing on my own. Seriously.

Shortly after returning from our trip, I tried unsuccessfully to replicate this delicious dessert. Unfortunately, most of the recipes I found called for store-bought hot chocolate mix, which didn’t yield the drink I remembered. I was thrilled when I found a recipe that actually called for making a mix with real chocolate and cocoa powder before turning it into frozen hot chocolate. I used a blend of bittersweet and semisweet chocolate, but I think semisweet on its own would work just fine. The flavor of this will greatly depend on the quality of chocolate you use, and I recommend using the best chocolate you can find. I was afraid the ice would diminish the flavor of the chocolate, but this drink, despite being icy, is actually quite rich. Although I can’t remember exactly how the one I had tasted, I feel like this one is pretty close. And hey, since I can’t go to New York to have one whenever I want, this is a pretty good alternative. I think Serendipity has a couple varieties of this drink, and I can’t wait to try making it again with mint or peanut butter!

Since it’s Valentine’s Day, I want to spread a little love in the form of a $25 gift card to Bake it Pretty. They have adorable straws that would be perfect for drinking this frozen hot chocolate, and I especially love their sprinkles and cupcake liners. To enter the giveaway, leave a comment on this post telling me about the most memorable dessert you’ve ever had. The Rules: One entry per person, U.S. residents only. The giveaway will close on Tuesday, February 15 at 11:59 pm, EST. Please make sure to leave a valid email address so that I can contact you if you win. One winner will be randomly chosen and announced on Friday. I can’t wait to read your responses! Good luck and happy Valentine’s Day from me to you!

Frozen Hot Chocolate
Ingredients:
1 tablespoon unsalted butter
1 tablespoon Dutch-process cocoa powder
3 tablespoons sugar
4 1/2 ounces chocolate, coarsely chopped
1 1/2 cups milk
3 cups ice
freshly whipped cream and grated chocolate for serving, optional

Directions:
Combine butter, cocoa powder and sugar in a small bowl set over a small pot of simmering water. Whisk until a paste forms. Add chocolate and continue whisking until chocolate melted completely. Gradually whisk in 1/2 cup of milk. Remove from heat and set aside to cool.

Once chocolate mixture has cooled, combine it with ice and remaining 1 cup of milk in a blender. Blend until ice is crushed and mixture is thoroughly blended. Do not over blend, as the texture should be somewhat icy. Top with whipped cream and grated chocolate, if desired. Serve immediately.

Makes 2 generous servings

Heavily adapted from La Belle Cuisine

I know I’ve only posted chocolate recipes this week, so I thought it would be fun to change it up a bit. Don’t get me wrong, I’m all for a holiday that celebrates chocolate. This recipe looked too good to pass up, though. It’s definitely festive, and I think its bright red color makes it fitting for Valentine’s Day.

This dessert consists of tart raspberry granita layered between scoops of sweet lemon ice cream and topped with raspberry sauce. On their own, the ice cream and granita both taste fabulous. When combined, they come together to create a surprising treat. I never considered pairing the two together, but the icy granita and creamy ice cream actually go together quite well. Plus, I love the raspberry lemon combination (almost as much as I love the coffee chocolate one). Although the recipe called for store-bought ice cream, I decided to make the ice cream at home. It tastes so much better, and I think it makes the dessert that much more special. Another perk of making the ice cream at home is that you’ll have extra to enjoy even after the sundaes are gone. :) Either way you go, this dessert is excellent and would make a fantastic Valentine’s Day dessert.

Lemon Ice Cream
Ingredients:
Zest of 3 lemons
1/2 cup freshly squeezed lemon juice
3/4 cup sugar
4 egg yolks
pinch of salt
1 cup milk
2 cups heavy cream

Directions:
Whisk together the zest, lemon juice and sugar and salt in a medium, nonreactive bowl and refrigerate for at least 2 hours. Place egg yolks in a large bowl and set aside. Heat the milk in a large saucepan over medium heat until it just begins to boil. Remove from heat and gradually whisk into egg yolks. Pour egg/milk mixture back into the saucepan and place over medium-low heat. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon. Strain mixture and refrigerate for at least 2 hours, or until completely chilled.

Combine lemon mixture, custard and heavy cream and stir thoroughly. Freeze in an ice cream maker according to manufacturer’s directions. Allow to freeze overnight to harden.

Adapted from Use Real Butter and Tartlette, originally from Ultimate Ice Cream in Asheville, NC

Raspberry Granita
Ingredients:
16 ounces frozen unsweetened raspberries (about 3 cups), thawed
2 tablespoons plus 1/2 cup sugar
3/4 cup water

Directions:
Purée raspberries in a food processor until just smooth. Transfer to a fine mesh strainer set over a medium bowl. Strain raspberries, using a rubber spatula to extract as much liquid as possible. Transfer 1/3 cup of purée to a small bowl and add 2 tablespoons sugar. Stir to combine. Cover and chill.

In a small saucepan set over medium-high heat, boil water just until sugar dissolves. Set aside to cool. Stir sugar mixture into remaining purée and place into an 8- by 8-inch glass dish. Freeze until mixture begins to set, stirring every 45 minutes for 2 to 3 hours. Cover and freeze until firm, about 6 hours. Sauce and granita can be made 1 day in advance.

Using a fork, scrape surface of the granita to form crystals.

To assemble sundaes:
Place 1 scoop of ice cream into each of 2 dessert glasses. Top each with 1 scoop of granita and drizzle with raspberry sauce. Repeat for a total of 2 scoops ice cream and 2 scoops granita. Serve immediately.

Adapted from Bon Appétit, February 2011

I had a friend ask me recently what my all-time favorite thing is to cook.  Eric laughed and said, “You’ll have to break it down into categories for her because she won’t be able to choose one favorite.”  He was right, but it didn’t take me long to answer that my favorite dessert to make is ice cream.  When I first started this blog, I was nowhere near close to making ice cream at home.  That all changed, though, when I saw recipes for it popping up everywhere.  Soon after that, I was adding an ice cream maker to my Christmas list.  Now, I can’t imagine not making ice cream at home. It’s funny how things change like that.

This ice cream is definitely the most interesting one I’ve made so far.  Most mint ice creams call for extract, but this one uses fresh mint. It gives the ice cream a somewhat herbaceous flavor, but in the best way possible. It’s very refreshing and will even leave you with good breath. ;) There’s nothing subtle about this ice cream, but the chocolate provides some balance to the strong mint flavor. Adding the chocolate just before the ice cream is done churning gives it the most wonderful texture. Instead of large chunks, there are thin flakes of chocolate, giving you more chocolate in each bite. While it’s not the traditional mint chocolate chip ice cream most people are used to, it’s definitely delicious. My only regret with this ice cream is that I didn’t make it over the summer when my chocolate mint plant was thriving.

Fresh Mint Chocolate Chip Ice Cream
Ingredients:
1 cup whole milk
3/4 cup sugar
2 cups heavy cream
pinch of salt
2 lightly packed cups fresh mint
5 large egg yolks
5 ounces bittersweet chocolate, chopped

Directions:
In a small saucepan over medium heat, warm the milk, sugar, 1 cup of cream and salt until steaming. Add the mint leaves and stir until they are completely immersed in the liquid. Cover and steep for 1 hour. Strain the mint-infused mixture through a mesh strainer into a medium saucepan. Using a rubber spatula, press firmly on the mint leaves to extract all their flavor, then discard them. Pour the remaining cup of cream into a large bowl, preferably one with a pour spout, and set the strainer on top.

Rewarm the mint-infused liquid over medium heat until steaming. Meanwhile, in a medium bowl, whisk together egg yolks. Gradually pour the liquid over the egg yolks, whisking constantly. Pour the egg yolk mixture back into the saucepan. Continue cooking over medium heat, stirring constantly and scraping the bottom, until the mixture is thick enough to coat the back of a spoon (or spatula). Pour the mixture through the strainer to remove any bits of egg that may have formed. Stir into the cream until incorporated. Place in an ice bath until cool, then chill completely in the refrigerator. Freeze in an ice cream maker according to manufacturer’s directions.

To make the chocolate flakes, melt chocolate in a microwave-safe measuring cup with a pour spout. Drizzle a very thin stream of chocolate into the ice cream maker as it is nearing the final stages of churning. Alternately, remove the ice cream from the machine and drizzle chocolate over while layering ice cream in the storage container, stirring to break any large chunks.

Adapted from The Perfect Scoop by David Lebovitz

Butterbeer, for those who don’t know, is a favorite drink of young witches and wizards.  While there’s enough alcohol in it to make a house elf drunk, there’s not enough to do the same to humans.  The butterbeer at Wizarding World was not made with alcohol, for obvious reasons.  Also, it was taste-tested by J.K. Rowling herself.  Pretty cool, right?  This butterbeer tastes very much like a cream soda, with notes of butterscotch in the background.  Like the kind at Wizarding World, it has a slightly slushy texture.  However, the really fun part about it is the foamy topping.  The frozen butterbeer at Wizarding World comes from a tap, with a separate tap dispensing the foamy topping.  Having a butterbeer mustache is something to be proud of, so skip the straws when drinking this drink.  ;)

Looking for more Harry Potter recipes to celebrate the premiere of Deathly Hallows this week? Come back tomorrow for another magical treat!

Frozen Butterbeer
Ingredients:
For the butterbeer:
1 1/2 cups cream soda
6 tablespoons butterscotch schnapps
2 cups ice
For the foamy topping:
6 tablespoons heavy cream
1 tablespoon butterscotch schnapps

Directions:
Combine cream soda, schnapps and ice in a blender. Blend until slushy. Pour into a glass or mug. In a small bowl, combine heavy cream and schnapps. Using an electric mixer, whisk together until almost whipped. You want the cream mixture to be slightly loose, not as firm as whipped cream. Top the butterbeer with the foamy topping and serve immediately.

Serves 2

Cook Like a Champion original

It’s no secret that I love all things pumpkin, especially pumpkin spice lattes.  I was so happy a couple months ago when I discovered that I could make my own at home.  I’ve saved quite a bit of money (and I hope calories) by making them at home, and I’ve actually come to prefer my version to the coffee house one.  So when I saw this recipe was based on the same recipe I used to make my beloved pumpkin spice lattes, I knew I had to try it immediately.

This ice cream, without a doubt, is one of the best ice creams I’ve ever made.  It’s super creamy and full of all the flavors you’d expect to find in a pumpkin spice latte.  I love how the espresso and pumpkin both stand out and how the fall spices add subtle background flavors to the ice cream.  You might think that the ice cream would be slightly gritty because of the amount of espresso and spices, but I can assure you it’s not.  I did modify the amounts of nutmeg and cinnamon just a bit because I adore nutmeg and wanted to add more than the original recipe called for.  This ice cream was delicious straight from the freezer, but I’m already imagining how it would taste in milkshake form or affogato style with a shot of espresso poured over the top.  If you like pumpkin spice lattes, you will love this ice cream.

Pumpkin Spice Latte Ice Cream
Ingredients:
2 cups heavy cream
1 1/2 cups half and half or whole milk
2 tablespoons instant espresso powder
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
4 egg yolks
3/4 cup granulated sugar
1 cup pumpkin purée

Directions:
In a medium saucepan over medium heat, whisk together the heavy cream, half and half, espresso powder and spices and bring to a simmer. Meanwhile, using a hand mixer on medium speed, beat the egg yolks and granulated sugar together until the mixture becomes light in color and falls from the beaters in ribbons.

Remove one cup of liquid from the cream mixture and gradually pour into the egg yolk mixture, beating the entire time, to temper the eggs. Add tempered egg mixture back to the saucepan and whisk well. Add the pumpkin purée and continue to whisk until the mixture is smooth. Reduce heat to medium-low and continue cooking until the custard has thickened and coats the back of a wooden spoon.

Transfer the custard to a large mixing bowl, preferably one with a pour spout, and cover with plastic wrap, pressing the plastic wrap against the surface of the custard. Chill for at least two hours, or overnight. Freeze the custard in an ice cream maker according to manufacturer’s directions. Once the ice cream has reached soft serve consistency, transfer to an airtight container and freeze for 3-4 hours, or until ice cream has hardened. To make the ice cream easily scoopable, allow it to sit at room temperature a few minutes before serving.

Makes about 1 1/2 quarts

Adapted from My Kitchen Addiction

This is my first summer living in Virginia, and it’s much hotter than I ever expected.  After living in Florida for two years, I thought summers in Virginia would be easy.  I could not have been more wrong.  July was a record-breaking month for high temperatures here in Virginia.  What better way to cool down than with homemade ice cream?

This ice cream is pure coconut bliss.  It doesn’t require making a custard, so you can have it in the ice cream maker in next to no time.  It’s not quite as creamy as custard-based ice creams, but it’s still incredibly delicious (and you get to eat it sooner).  If you have some available, adding a splash of rum (or other alcohol) will help to prevent the ice cream from becoming too icy.  The original recipe called for a 14 ounce can of cream of coconut.  This was far too sweet for my tastes, so I’ve cut it down to 1 cup.  You can always taste the mixture and add more cream of coconut if you want it sweeter.

There are several ways you could change up this ice cream, too.  For this batch, I mixed in coconut M&Ms.  This ice cream also tastes fantastic with finely chopped dark chocolate mixed in, sort of like a Mounds bar.  If you wanted to go the route of Almond Joy, just add some sliced almonds along with your dark chocolate.  For a more tropical flavor, add crushed pineapple and toasted coconut.  This ice cream will be a cool, refreshing treat no matter what you decide to mix in.

Coconut Ice Cream
Ingredients:
1 cup unsweetened coconut milk
1 1/2 cups heavy cream
1 to 1 1/2 cups cream of coconut
splash of coconut rum or other alcohol
Optional mix-ins:
toasted coconut
crushed pineapple
finely chopped chocolate
sliced almonds

Directions:
-Thoroughly whisk together coconut milk, heavy cream, cream of coconut and coconut rum, if using.
-Cover mixture and place in refrigerator until well chilled.
-Freeze in an ice cream maker according to manufacturer’s instructions.
-Add mix-ins after removing ice cream from maker, while ice cream is still at soft-serve consistency.

Inspired by this recipe from All Recipes

Basically, this sorbet is a strawberry daiquiri in a bowl.  It’s so refreshing, and I am already imagining enjoying it in the backyard this weekend when the temperature hits 90º.  The original recipe called for lemons, but I decided to change it up a bit and use limes.  Eric described it as tasting just like a strawberry limeade.  I could taste the limes, but they didn’t overpower the strawberries.  Rather, I thought the two worked together very well – a little tart, a little sweet.  The thing I thought was really unique about this recipe is that it calls for using the whole lime, peel and all.  I think that’s what really made the lime flavor shine through.

I hope you’ll come back tomorrow to see what I made with the last of my strawberries!

Strawberry Lime Sorbet
Ingredients:
1 lime, roughly chopped
2 cups sugar
2 pounds strawberries, hulled
juice of 2-3 limes

Directions:
-Place the lime and sugar into the bowl of a food processor and pulse until combined.  Transfer to a bowl and set aside.
-Pulse the strawberries in the food processor and then add to the lime mixture.  Add the juice of two limes.  Taste and add more lime juice if needed.  You should be able to taste the limes, but you don’t want them to overpower the strawberries.
-Freeze in an ice cream maker according to manufacturer’s directions.

Source:  Adapted from The Way the Cookie Crumbles and Smitten Kitchen, originally from the London River Cafe Cook Book

I was saddened to learn that the reason those strawberries were so cheap was because many Florida strawberry farmers are having to destroy their crops due to prices being so low at the market.  Because of the freeze in Florida this year, different varieties of strawberries all became available at the same time.  This caused an influx in the supply of strawberries, which drove the cost down.  Many farmers are finding it cheaper to destroy strawberries than to ship them to the market.

Since I haver an abundance of strawberries, I will be featuring strawberry recipes every day through Friday. The first one is this phenomenal ice cream, which calls for roasting the strawberries until caramelized.  The strawberry flavor becomes very intense, and the balsamic vinegar mixed with the juices of the strawberries turns into a sweet, tasty syrup.  This ice cream was creamy, with a wonderful strawberry flavor.  Plus, I just love the beautiful pink color!  It tastes great on its own, or topped with roasted pistachios or chocolate chips.

Strawberry Balsamic Ice Cream
Ingredients:
2 cups strawberries, cleaned and hulled
2 tablespoons balsamic vinegar
2 tablespoons sugar
1 cup heavy cream
1 cup whole milk
1/2 cup sugar
3 egg yolks

Directions:
-Toss the strawberries in the balsamic vinegar and sugar and let sit for 20 minutes.
-Preheat oven to 425º.
-Pour the mixture on a baking pan covered in foil folded up on the sides to capture the juices.
-Roast the strawberries until they start to caramelize, about 15-20 minutes.
-Place the strawberries and the juices into a container and chill in the refrigerator.
-Meanwhile, heat the cream, milk and sugar in a sauce pan over medium-high heat until it almost boils, about 5 minutes.
-Reduce the heat to low and whisk one tablespoon of the cream mixture into the eggs to temper them.
-Add the egg mixture to the sauce pan.
-Cook on low heat until the custard has thickened enough to coat the back of a spoon.
-Using a fine mesh strainer, strain the custard to remove any to remove any pieces of cooked eggs that may have formed while cooking.
-Chill mixture in refrigerator until cold.
-Using the back of a fork, mash strawberries.  (This may not be necessary unless you have very large strawberries like I did.)
-Mix the cream and strawberry mixtures.
-Freeze according to the instructions for your ice cream machine.
-Enjoy!

Serves 4

Source:  Closet Cooking

This ice cream is incredibly easy to make because it doesn’t require first making a custard. You simply puree a few ingredients in the food processor, chill, freeze and voila. You’re left with pure, creamy peanut butter bliss. Add chocolate covered peanuts for crunch, and then try waiting for your ice cream to harden before digging in. I promise it won’t be easy, which is why I’m happy I like soft serve.

Peanut Butter Ice Cream
Ingredients:
3/4 cup smooth peanut butter
3/4 cup plus 2 tablespoons sugar
2 2/3 cup half and half
1/8 teaspoon vanilla extract
pinch of salt
Chocolate Covered Peanuts (recipe follows)

Directions:
-Puree the peanut butter, sugar, half and half, vanilla and salt in a food processor until smooth.
-Chill mixture thoroughly in the refrigerator. Meanwhile, make the chocolate covered peanuts.
-Freeze in an ice cream maker according to manufacturer’s instructions.
-Once churning is complete, stir in chocolate covered peanuts.

Chocolate Covered Peanuts
Ingredients:
4 ounces semisweet or bittersweet chocolate, chopped
1 cup roasted, unsalted peanuts

Directions:
-Line a plate with plastic wrap and set aside.
-Melt chocolate in a heatproof bowl over simmering water, stirring until smooth.
-Remove chocolate from heat and stir in peanuts, coating them completely.
-Spread the mixture on the plastic-lined plate and chill until hardened.

Source: Adapted from The Perfect Scoop by David Lebovitz, as seen on Dinner and Dessert

This is a very refreshing ice cream, which I think is due to its wonderful fruity flavor. It’s perfect for a hot summer day or night. It also tastes amazing with chocolate chips mixed in.

Pineapple Sorbet
Ingredients:
1 whole pineapple
1 cup sugar
1/2 cup water
2 tablespoons vodka or rum

Directions:
-Heat water and sugar in a small saucepan over medium-low heat, stirring occasionally until the sugar dissolves.
-Peel and core the pineapple, then cut into chunks.
-Puree the pineapple and sugar syrup in a food processor or blender until smooth.
-Pour into a bowl and stir in the vodka or rum.
-Cover and chill for at least four hours before freezing in an ice cream maker.

Makes about 4 cups

Source: Adapted from Proceed with Caution

In celebration of World Nutella Day, I have two wonderful chocolate and hazelnut recipes. This wonderful event is hosted by the ladies of Bleeding Espresso and Ms. Adventures in Italy. I’d also like to take this time to thank my friend Islara for introducing me to Nutella. She also introduced me to Eric, so I have a lot of reasons to be thankful for her. ;)

The first recipe is this absolutely divine chocolate hazelnut gelato. This gelato tastes like a cold Ferrero Rocher. It’s smooth and flavorful. I decided to add some instant espresso to the custard before churning, and I promise you the espresso just makes the chocolate and hazelnut flavors pop even more. I also took the advice of some of the reviewers and reduced the amount of sugar I used. I think the level of sweetness was perfect. After all, the Nutella adds quite a bit of sweetness on its own.

If you like Nutella, you will love this gelato.

Chocolate Hazelnut Gelato
Ingredients:
2 cups whole milk
1 cup heavy cream
1/3 cup, plus 1/4 cup sugar
4 egg yolks
1/2 teaspoon vanilla extract
1/2 cup Nutella
1/2 cup toasted hazelnuts, crushed, for garnish

Directions:
-In a saucepan combine the milk, cream, and 1/3 cup sugar over medium heat.
-Cook until the sugar dissolves, about 5 minutes.
-Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes.
-Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir.
-Add this mixture back into the saucepan.
-Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.
-Place a strainer over a medium bowl and pour the warm custard mixture through the strainer.
-Stir in the vanilla and hazelnut spread until it dissolves.
-Chill mixture completely before pouring into an ice cream maker and follow manufacturer’s instructions to freeze.
-To serve, scoop gelato into serving bowls and top with hazelnuts.

The second recipe is for Chocolate Hazelnut Gelato Coolers. These are just as good as the gelato, and the have Kahlua in them, which makes them even better! We added a splash of milk to ours to get it to the perfect consistency. We made these the night after making the gelato. I was worried about the gelato being too icy after freezing overnight, but it was fine. You might just want to add a little less ice.

Chocolate Hazelnut Gelato Coolers
Ingredients:
2 cups Chocolate-Hazelnut Gelato, recipe follows
1/2 cup coffee-flavored liqueur or coffee
4 cups crushed ice
1/4 cup chopped chocolate-covered coffee beans, plus more for garnish, optional

Directions:
-Combine all the ingredients in a blender and process until smooth.
-Pour into glasses, sprinkle with chocolate covered coffee beans, and serve with a straw.

Source: Giada De Laurentiis

I made this using my new Kitchen Aid ice cream maker attachment. I’m so happy with it, and I can’t wait to make this again!

Frozen Yogurt
Ingredients:
3 cups Greek yogurt
2/3 cup  sugar
1 teaspoon pure vanilla extract

Directions:
-Mix together the yogurt, sugar, and vanilla (if using).
-Stir until the sugar is completely dissolved.
-Refrigerate 1 hour.
-Freeze in your ice cream maker according to the manufacturer’s instructions.

Makes about 1 quart.

Source: Original recipe from The Perfect Scoop by David Lebovitz, as seen on 101 Cookbooks