Ice Cream

Peanut Butter Cup Ice Cream

by Shawnda on May 7, 2012

in Chocolate,Ice Cream

Chocolate Peanut Butter Cup Ice Cream

This is the second recipe for peanut butter cup ice cream that you’ll find here on our blog. The first one is my favorite of the two – it’s absolutely divine. It’s a rich, chocolatey base studded with chunks of homemade peanut butter cup filling and chopped peanut butter cups.

Chocolate Peanut Butter Cup Ice Cream

How can you go wrong with that?!

My husband, however, is partial to this version: our favorite homemade vanilla ice cream swirled with peanut butter, fudge ripple, and chopped peanut butter cups.

And yet, our marriage endures :P

Chocolate Peanut Butter Cup Ice Cream

I’ll give him this – it’s my second favorite peanut butter ice cream :) But you can’t really go wrong with the chocolate & peanut butter combo!

Peanut Butter Cup Ice Cream

Vanilla bean ice cream swirled with peanut butter, fudge ripple, and chopped peanut butter cups.

Ingredients

  • For the ice cream:
  • 1 cup whole milk
  • 2/3 cup sugar
  • 2 cups heavy cream, divided
  • Pinch of salt
  • 6 large egg yolks
  • 1 tsp vanilla bean paste (or 1 scrapings from 1 vanilla bean)
  • 2 tsp vanilla extract
  • 1/2 12 oz bag mini peanut butter cups, unwrapped and coarsely chopped
  • For the fudge ripple:
  • 1/2 cup sugar
  • 1/3 cup light corn syrup
  • 1/2 cup water
  • 6 Tbsp Dutch-process cocoa powder
  • 1/2 tsp vanilla
  • For the peanut butter swirl:
  • 1/3 cup smooth peanut butter
  • 2-3 TBSP milk

Instructions

  1. Warm the milk, sugar, 1 cup of cream, and salt in a medium sauce pan.
  2. Pour the remaining cream into a large bowl and set a fine strainer on top.
  3. In a separate bowl, whisk the egg yolks while slowly adding a couple ladles of the heated milk.
  4. When the side of the bowl is warm to the touch, pour the yolk mixture into the sauce pan.
  5. Stir the mixture constantly over medium heat, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
  6. Pour the custard through the strainer and stir it into the cream.
  7. Add the vanilla extract and vanilla bean paste.
  8. Stir occasionally until cool, and then transfer to the fridge for another 2-4 hours. (Setting the bowl in a sink with ice and cold water substantially speeds up the process.)
  9. To make the fudge ripple, stir together the water, sugar, corn syrup and cocoa over medium heat until bubbles begin to form around the edges.
  10. Let boil for 1 minute, stirring constantly, and then remove from heat.
  11. Stir in vanilla.
  12. Let cool and then store in a jar in the fridge (will keep for several weeks). The fudge ripple must be completely chilled to use.
  13. Pour the chilled custard into your ice cream maker and freeze according to directions.
  14. Whisk together the milk and peanut butter (the mixture might look a little separated but the final product freezes smoothly).
  15. Add the chopped peanut butter cups and then let the mixer run another 1-2 minutes more (or fold them in manually).
  16. Transfer 1/3 of the ice cream into a storage container.
  17. Drizzle 2-3 Tbsp each of fudge ripple and peanut butter swirl over the top.
  18. Repeat, with the next 1/3 of the ice cream and more fudge ripple and peanut butter swirl.
  19. Transfer the last of the ice cream to the bowl, top with more fudge ripple and the remaining peanut butter, cover with a lid, and put in the freezer until completely firm.

Notes

Yields: 1+ quart

Adapted from The Perfect Scoop

Estimated time: 6 hours

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Tin Roof Ice Cream

by Shawnda on April 11, 2012

in Chocolate,Ice Cream

Tin Roof Ice Cream

What is your favorite ice cream? Tin Roof ranks up there as one of my very, very favorite flavors. My favorite store brand (Blue Bell) has it in seasonal rotation, meaning I can’t just wake up on any Saturday morning and run to the store to grab some for breakfast. (That has never happened. I swear.)

What I can do is make an amazing version at home after breakfast and then have my favorite ice cream as an afternoon snack. (That has happened once. Or twice.)

Tin Roof Ice Cream

This Tin Roof is our favorite homemade vanilla ice cream studded with chunks of chocolate-covered peanuts and swirled with a fudge ripple.

It settles the “chocolate or vanilla” argument… at least until it’s time to make another batch of ice cream.

Tin Roof Ice Cream

Rich, homemade vanilla bean ice cream with fudge ripple and chocolate-covered peanuts.

Ingredients

  • For the ice cream:
  • 1 cup whole milk
  • 3/4 cup sugar
  • 2 cups heavy cream, divided
  • Pinch of salt
  • 2 tsp vanilla
  • 1 tsp vanilla bean paste (or scrapings of 1 vanilla bean)
  • 6 large egg yolks
  • For the fudge ripple:
  • 1/2 cup sugar
  • 1/3 cup light corn syrup
  • 1/2 cup water
  • 6 Tbsp Dutch-process cocoa powder
  • 1/2 tsp vanilla
  • For the chocolate covered peanuts:
  • 1 cup whole roasted, unsalted peanuts
  • 4 oz dark chocolate, chopped

Instructions

  1. Warm the milk, sugar, 1 cup of cream, and salt in a medium sauce pan.
  2. Pour the remaining cream into a large bowl and set a fine strainer on top.
  3. In a separate bowl, whisk the egg yolks while slowly adding a couple ladles of the heated milk.
  4. When the side of the bowl is warm to the touch, pour the yolk mixture into the sauce pan.
  5. Stir the mixture constantly over medium heat, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
  6. Pour the custard through the strainer and stir it into the cream.
  7. Add the vanilla extract and vanilla bean paste.
  8. Stir occasionally until cool, and then transfer to the fridge for another 2-4 hours. (Setting the bowl in a sink with ice and cold water substantially speeds up the process.)
  9. To make the fudge ripple, stir together the water, sugar, corn syrup and cocoa over medium heat until bubbles begin to form around the edges.
  10. Let boil for 1 minute, stirring constantly, and then remove from heat.
  11. Stir in vanilla.
  12. Let cool and then store in a jar in the fridge (will keep for several weeks). The fudge ripple must be completely chilled to use.
  13. To make the chocolate covered peanuts, wrap a plate with plastic wrap.
  14. Microwave the chocolate in a small bowl in 30-60 second increments, until completely melted.
  15. Stir in the peanuts until well-coated and then pour onto the plastic-covered plate, pressing the peanuts into a single layer.
  16. Refrigerate until cold, chop into small pieces, and transfer to a ziptop bag (will keep in the fridge for several weeks).
  17. Pour the chilled custard into your ice cream maker and freeze according to directions.
  18. Add the chopped chocolate-peanut pieces, and then let the mixer run another 1-2 minutes more (or fold them in manually).
  19. Transfer 1/3 of the ice cream into a storage container.
  20. Drizzle 2-3 Tbsp of fudge ripple over top.
  21. Repeat, with the next 1/3 of the ice cream and more fudge ripple.
  22. Transfer the last of the ice cream to the bowl, top with more fudge ripple, cover with a lid, and put in the freezer until completely firm.

Notes

Yields: 1+ quart

Adapted from The Perfect Scoop

Estimated time: 4 hours

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White Sangria Popsicles

by Shawnda on July 26, 2011

in Beverages,Fruit,Ice Cream,Wine

White Sangria Popsicles The only thing better than a frosty beverage is… okay, there’s nothing better than a frosty beverage. But a grown-up popsicle is darn close :)

Sangria popsicles. Sangria on a stick. We had such fun with the margarita popsicles that instead of drinking the pitcher of White Sangria, we poured it into small cups and froze it.

They’re cold and refreshing. And like any other popsicle, they melt quickly in 103 degree weather. So maybe sit in the shade when you eat them. Or enjoy the view of summer from an air-conditioned room instead?

If popsicles aren’t you’re thing, grab a glass. This is my favorite white sangria recipe. I add 2 cups of sparkling water just before serving.

And instead of pouring it over ice, I use frozen peach slices as ice cubes. It keeps the sangria from getting watered down. And they’re delicious after they thaw :)

White Sangria Popsicles

Fresh fruit-studded White Sangria popsicles are the perfect summer treat.

Ingredients

  • 1 bottle dry white wine
  • 1/2 cup simple syrup
  • 1/2 cup orange liqueur
  • 2 lemons
  • 2 cups chopped fruit (I used strawberries, green apples, peaches, and blackberries)

Instructions

  1. Combine wine, simple syrup, and orange liqueur in a large pitcher.
  2. Juice 1 lemon into the pitcher.
  3. Slice the other lemon thinly and then halve the slices. Add to the pitcher with the remaining fruit.
  4. Pour into 3-ounce paper cups and freeze for ~2 hours until it starts to ice over.
  5. Insert popsicle sticks and freeze for another 2-3 hours until solid.
  6. To serve, carefully peel the paper cut away from the sangria pop starting with the seam.
  7. Eat immediately.

Notes

Yields: ~24 popsicles

Inspired by On a Stick! by Matt Armendariz

Estimated time: 5 hours

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Red Velvet Ice Cream Sandwiches

If you are what you eat, we are currently part margarita (although I think we’re permanently part Margarita :) ), part zucchini, part peach, and part ice cream sandwich.

We’ve been making ice cream sandwiches as a fun way to cool down at the end of the 100+ degree days. The possibilities for homemade ice cream sandwiches are nearly endless: any ice cream, sandwiched between any two cookies. It can be as quick and easy as you need, or as fussy as you want.

For the last batch that I made, we chose fussy over quick. Festive over classic. I converted a standard chocolate ice cream sandwich cookie recipe into a red velvet cookie. A soft, very red cookie with barely a hint of cocoa. Very pretty. And since red velvet is often paired with cream cheese, we filled the sandwiches with a tangy frozen yogurt.

You can cut any shape you like with that drawer full of cookie cutters or simply opt for the classic rectangle cookie. Either way, it will be a little messy. And a lot of fun.

Red Velvet Ice Cream Sandwiches

A festive twist on the classic ice cream sandwich.

Ingredients

  • 1 1/2 cup all-purpose flour, plus more for dusting work area
  • 2 Tbsp cocoa powder
  • 1 1/4 tsp baking powder
  • pinch salt
  • 6 Tbsp unsalted butter, room temperature
  • 1 tsp vanilla
  • 3/4 cup sugar
  • 1 egg
  • 1/2 tsp red gel coloring
  • 1 1/2 pints softened ice cream or frozen yogurt

Instructions

  1. Whisk together dry ingredients in a bowl and set aside.
  2. Cream butter and sugar together until light and fluffy, 3-4 minutes.
  3. Add vanilla and egg, mixing until combined.
  4. Add red food coloring to the bowl and then slowly add the dry ingredients to the mixer and mix on low.
  5. Turn the dough out onto plastic wrap, press into a disk, wrap well, and refrigerate for 30 minutes.
  6. Roll dough out to 1/8-inch thick on a well floured surface.
  7. Cut 12 4-inch circles out of the dough and transfer to 2 parchment-lined baking sheets. Re-roll any dough scraps to cut more cookies.
  8. Poke holes in the cookies with a fork and refrigerate for 30 minutes.
  9. Preheat oven to 350.
  10. Bake cookies for 7-8 minutes for soft cookies, 8-10 for crunchier cookies (the crunchier cookies hold up better to all the handling/smooshing/filling).
  11. Let cool before sandwiching cookies with ~1/2 cup softened ice cream.
  12. Place into the freezer for at least 15 minutes to refreeze the ice cream.
  13. Store in the freezer.

Notes

Yields: 6-8 ice cream sandwiches

Cookie recipe adapted from Martha Stewart

Estimated time: 1 hour 45 minutes

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