It was time to break out the ice cream maker and cool things off. I’d been focusing on gelatos the last couple of summers, but yesterday I wasn’t interested in standing over the stove and stirring an egg mixture. I dug out the instruction manual for my Cuisinart machine and sure enough, there were some simple cream-only recipes. I decided to start with vanilla.
I have two favorite ice creams, one was Ben and Jerry’s Wavy Gravy, RIP (their new hazelnut is inedible IMHO) and Blue Bell’s Moo-llenium Crunch (fingers crossed they can come back from the shut down). I’ve mastered Chocolate-Hazelnut Gelato and it’s a fine substitute for Wavy Gravy, so this time I thought I’d tackle the crunchy vanilla ice cream from Blue Bell.
From their description:
Classic vanilla ice cream with a combination of dark chocolate chunks, creamy caramel chunks, roasted pecan halves, chopped almonds and walnut pieces.
Vanilla ice cream recipe? Check. Dark chocolate? Check. Caramel chunks? Nope, but we’ll get to that. Roasted pecans? Nope, will have to live without because I was not going to drop everything and run to the store. Almonds and walnuts? Check and check. On to the recipe:
Vanilla Nut Crunch
- 1-1/2 cups whole milk
- 1 cup sugar
- 1/8 tsp salt
- 3 cups heavy cream
- 2 tsp really good vanilla extract
- 1/4 cup chopped dark chocolate
- 1/4 cup chopped almonds (raw or roasted, unsalted)
- 1/4 cup chopped walnuts (raw)
- 1/4 cup chopped pecans (optional 😉 )
mixing bowl, ice cream maker
In the mixing bowl, combine milk, sugar and salt, use a hand mixer on low speed to combine until sugar is dissolved (about 2 minutes). Stir in cream and vanilla by hand.
Freeze according to manufacturer’s direction for your ice cream maker (for mine, I place the frozen bowl on the machine, add the paddle and the top, turn it on and then pour the ice cream mixture in while it’s turning. 30 minutes later I have ice cream).
After it has completed its freezing cycle, fold in nuts and chocolate. Freeze until hard. Makes about 1-1/2 quarts.
Remember the caramel bits? I had a bottle of caramel syrup which made a nice topping and when I was done, it was pretty darn close to Moo-llenium Crunch. I’m sure pecans will make all the difference next time.
And here is a bonus kitteh because he had to “help” me take the photos today.
For tomorrow – Dutch Chocolate Ice Cream. Until then – TaMara
I’m busy baking for my annual gift boxes. These won’t be in them, because I”m working on two new cookie recipes I’ve never tried my hand at before. More on that later…
These are pretty and very tasty. They’re easy and just a touch above regular chocolate chip cookies.
Chocolate-Chocolate Chip Cookies
- 1 cup + 2 tbsp butter
- 1 cup dark brown sugar
- 1/2 cup sugar
- 2 eggs
- 2 tsp vanilla
- dash of salt
- 1 tsp baking soda
- 2 cups flour
- 1/3 cup unsweetened cocoa
- 2 cups semi-sweet chocolate chips
- 1 cup nuts (walnuts, hazelnuts, almonds or peanuts), chopped
mixing bowl and cookie sheet
Preheat oven to 350 degrees
Cream together butter and sugars. Add eggs and vanilla, mixing well. Sift together salt, soda, flour and cocoa, then add to butter mixture, blending well. Add nuts and chocolate chips. Spoon onto cookie sheet and bake at 350 degrees for 10-12 minutes. Cool on cooling rack.
Originally posted Nov 2011
After friends let me test drive their Cuisinart Ice Cream maker, I bought my own, so I thought it would be a good time to revisit a whole week of frozen treats, which will conclude with the Friday Recipe Exchange. I thought it would be good to start with the basics. The first recipe is for a cream only ice cream and I’ll link to a JeffreyW post that has an egg custard ice cream. Then I’ll add strawberries to it. These recipes all make 1 to 1-1/2 quarts.
Vanilla Ice Cream
- 2 cups half-and-half
- 1 cup whipping cream
- 1 cup sugar
- 1 vanilla bean, split and scraped (or 3 tsp high quality vanilla extract)
Combine all ingredients (including the bean and its pulp – if you’re using extract, DO NOT add yet) in a large saucepan and place over medium heat. Stirring occasionally, bring the mixture to barely simmering, about 170 degrees F. Remove from heat and allow to cool slightly – remove the hull of the vanilla bean or add extract at this point, stirring in completely. Pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and texture. Freeze mixture in ice cream freezer according to unit’s instructions. The mixture will not freeze hard in the machine. It will reach a soft serve consistency. Then spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.
Strawberry Ice Cream (or really Any Berry Ice Cream)
- Make the vanilla base (above), cooled overnight
- 2 cups of chopped frozen strawberries (or any quality frozen berry of your choice)
- 1 tbsp vodka
ice cream maker Toss strawberries with vodka, stir into the cold vanilla cream mixture. Add to your ice cream maker and freeze according to unit’s instructions. Again it will be a soft serve consistency when done, remove to an airtight container and freeze for 1 hour before serving.
As promised: For an egg custard ice cream, go to JeffreyW’s post here.
JeffreyW makes strawberry ice cream, too
Originally posted May 2013
I have a boatload of cousins. If I counted, I would bet I’m easily up to near 40. I love them all, they are all great people. Really, can’t even come up with one that I don’t adore. As happens, they grew up, married (equally wonderful people) and started having really cute kids. I swear to you the only reason I even have a Facebook account is so I can see all the pictures of all these cute kids. Because as is life, we all see too little of each other.
So a week or so ago, I was very happy to see my cousin Eric’s post about helping his daughter bake some treats for a class project, it sounded very tasty, so of course I was happy to share.
Harper and I made Hawaiian Aloha Bread for her first letter in her name potluck tomorrow
Hawaiian Aloha Bread
- 1/2 cup butter or margarine
- 1 cup sugar
- 2 eggs
- 2 medium mashed bananas
- 1/4 cup milk
- 1 tsp orange zest
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup flaked coconut
- 1/2 cup chopped nuts(i used pecans)
- 1/2 crushed pineapple
Preheat oven to 350. Cook time 1 hr
Mix sugar, butter and eggs in a bowl. Using the mixer on low, add in the banana, milk, orange zest, and extracts. In another bowl combine flour, baking soda and salt. Add this to the creamy mix and stir until moist. Fold in the coconut, nuts and pineapple. Pour into a greased loaf pan. Bake at 350 for.an hour. 🙂
Each year Eric’s Fraternal Order of Police Lodge participates in the Shop with a Cop program, taking kids who might not otherwise have Christmas, shopping. There’s a raffle to raise money and they use that money for the shopping trips. I love when the photos start to pop up on Facebook of the event. It really is a wonderful thing the department does. For more information on the program and the raffle, click here.
I told you my cousins were awesome.