Cereal Milk

Ever since watching the Chef’s Table episode of Christina Tosi I have been obsessed with her. I follow her on instagram and she has been baking up a storm during the lockdown. While I haven’t been organized enough to join one of her live baking classes, she did inspire me enough to make cereal milk ice cream. I used Frosted Flakes because that is what we had in the house (I also used 1 cup because that is the amount that we had #quarantinedlife). Feel free to use whatever you like, although I wouldn’t recommend anything healthy like Grape Nuts. I recommend pairing this weeks flavor with some waffles.  

Ingredients

Base
2 cups heavy cream
1 cup whole milk
0.5 cup sugar

The Rest
1 cup of your favorite cereal

Directions

In a container, mix all the base ingredients together until the sugar dissolved. Add in the cereal and let it sit for 20-30 minutes.

Strain the cereal and add the base to your ice cream maker.

Churn to the manufactures instructions.

Refrigerate for a few hours.

Serve and enjoy!

Rating:

Apple Sage

I’m just going to level with you on this one, I added too much sage and it came out tasting like a plant (hence the 1 cone rating). I’ve tweaked the recipe a bit below and recommend adding just a couple of sage leaves (I added several bunches like I did for the rosemary recipe-big mistake). I haven’t tasted the new version, but it has to taste better than mine. While I would recommend throwing mine out, I think with a few tweaks this could be good and would pair nicely with some homemade granola.

Ingredients
2 cups heavy cream
1 cup whole milk
0.5 cup sugar

The Rest
2-3 sage leaves
1 apple
2 tbsp sugar

Directions
Peel, core, and dice the apple. Heat a small sauce pan on the stove and add the apple and 2 tbsp of sugar. Heat until it turns to mush. Once cooled, place the apple mush in a heat proof container and store in the fridge overnight to cool.

Combine all of the base ingredients in a sauce pan along with the sage. Warm the mixture on low heat until the sugar has dissolved. Do not boil. Once dissolved, remove the sage and transfer the base into a heat proof container. Store in the fridge overnight to cool.

The next morning, add the base to your ice cream maker and churn to the manufactures instructions. Once the ice cream begins to form, slowly add in the apple mush.

Refrigerate for a few hours.

Enjoy!

Rating:

Double Chocolate Brownie

In light of the on-going pandemic, I have decided to feature some guest bloggers. This will not only minimize my grocery store runs, but also give people an outlet for creativity during this uncertain time.

This weeks guest blogger: Keli
My husband and I received an ice cream maker as a wedding gift. I took 2.5 years and coronavirus for us to finally open the box. After being in self-isolation for exactly  half a day, I went into a stress baking spiral. I made some gluten free brownies and topped them off with Manoa Chocolate cacao nibs. I work for Manoa Chocolate and can tell you a lot about chocolate, but I’ll save that for the factory tours 😉 

I recommend pairing this weeks flavor with a full bottle of quarantine wine and a face mask

Ingredients

Base
2 cups heavy cream
1 cup whole milk
0.75 cup sugar
1 tbsp vanilla extract

The Rest
1 cup day old refrigerated brownies (I used a box of GF brownie mix & added my own cacoa nibs)
1/4 cup extra cacao nibs 

Directions

Bake brownies according to instructions, option to top with extra cacoa niobs, and refrigerate overnight.

Using a mixer on low speed whisk to combine the milk and sugar until the sugar dissolves. Stir in the heavy cream and vanilla.

Crumble brownies into small chunks and mix for another minute.

Cover and refrigerate over night.

Add the base to your ice cream maker and churn to the manufactures instructions.

Place finished ice cream in an airtight container for at least 1 hour before you serve and enjoy. 

Rating:

Maple Walnut

This weeks ice cream was made on request by my boss. Unfortunately for her, we are currently social distancing at home, which means I am eating it. I have to say, it’s quite delicious (sorry).

In all fairness, I have been wanting to make a maple ice cream for a while as an ode to Canada (which at the moment, I am extremely thankful to be in). While the maple alone is delicious, the walnuts really bring it over the edge. If you are out of walnuts, I think pecans would be great as well. I recommend pairing it with some pancakes or crepes.

Ingredients

Base
2 cups heavy cream
1 cup whole milk
0.3 cup sugar
0.5 cup maple syrup

The Rest
0.5 cup walnuts (or two handfuls)

Directions

Put the walnuts in a food processor and grind until they are finely chopped. You still want some small chunks, don’t let them turn to dust!

In a bowl create the base by combining the heavy cream, milk, sugar, and maple syrup. Stir until the sugar has dissolved.

Add the base to your ice cream maker and churn to the manufactures instructions.

Once the ice cream has fully formed, slowly fold in the walnuts.

Refrigerate for a few hours.

Serve and enjoy!

Rating:

Sweet Potato

Next week for work we are having a potato themed potluck in honor of St. Patricks day. Obviously I wanted to kill two birds with one stone, so I tried to figure out a way to integrate potato into ice cream. Thankfully a coworker reminded me that sweet potatoes also count (I honestly don’t think I would be the most popular person in the office if I brought regular potato ice cream to the buffet). There was then a general consensus that I should add marshmallows to the ice cream as well (sure), so here we are this week. Personally I think it would be good with or without the marshmallows, so feel free to tailor it to your preferences. I would recommend pairing it with a turkey dinner.  

Ingredients

Base
2 cups heavy cream
1 cup whole milk
0.5 cup sugar
1 small sweet potato

The Rest
0.5 cup marshmallow fluff

Directions

Heat your oven to 400 degrees F and slice the sweet potato in half. Drizzle the potato in olive oil. Once the oven had heated, cook the potato on a baking sheet until fully cooked. Peel and add to the blender once cooled (ideally in the fridge overnight)

In a blender create the base by combining the milk, sugar, and sweet potato. Blend until the avocado is smooth.

Remove from blender and stir in the heavy cream.

Add the base to your ice cream maker and churn to the manufactures instructions.

Once the ice cream has fully formed, slowly fold in the marshmallow.

Refrigerate for a few hours.

Serve and enjoy!

Rating:

Avocado

I could write an entire blog about how I feel about Canadian avocados. Honestly, I am not even sure you can use the words “Canadian avocados” in a sentence because it feels like an oxymoron. Coming from California, I honestly thought that avocados couldn’t get much worse after I moved to the East Coast, but boy was I wrong. The one used in this recipe was three dollars. THREE! I coveted it all week, watching it ripen, swatting my husband away so that I could produce this flavor. It honestly made me question why I moved here. No avocado should be this much work.  I recommend serving it after a chicken pesto pasta dinner.  

Ingredients

Base
2 cups heavy cream
1 cup whole milk
0.5 cup sugar

The Rest
1 ripe avocado

Directions

In a blender create the base by combining the milk, avocado, and sugar. Blend until the avocado is smooth.

Remove from blender and stir int he heavy cream.

Add the base to your ice cream maker and churn to the manufactures instructions.

Refrigerate for a few hours.

Serve and enjoy!

Rating:

Carrot

I know, I know, I know – carrot?! At least that was my husbands reaction as he twisted his face in disgust. Well, I have to tell you, even I was pleasantly surprised by how good the carrot ice cream was. I think that we all forget that carrots can have a sweetness to them, particularly when they are juiced or roasted. I’ve been trying to find some new smoothie recipes this week, so I juiced a bag of carrots. However if you are feeling lazy – like I am most weeks- you could easily just buy some carrot juice for the recipe. I would recommend pairing this ice cream with a chicken dinner.

Ingredients

Base
2 cups heavy cream
1 cup whole milk
0.5 cup sugar

The Rest
0.5 cup carrot juice

Directions

In a sauce pan create the base by combining the heavy cream, milk, and sugar. Whisk until the sugar has dissolved.

Add in the carrot juice. Stir until combined

Add the base to your ice cream maker and churn to the manufactures instructions.

Refrigerate for a few hours.

Serve and enjoy!

Rating: