Brown Sugar Bourbon

Despite finally breaking down and going to the grocery store after seven (!) weeks, I somehow did not plan ahead to buy ingredients for this weeks flavor. Thus, I had to make do with what was in my fridge. To be honest, I’ve been wanting to do some type of bourbon ice cream for a while, so this was not too much of a reach. I recommend pairing it with a steak and potato dinner.

Ingredients

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

The Rest
1 shot of your favorite bourbon

Directions

In a sauce pan create the base by combining the all the ingredients. Whisk until the sugar has dissolved.

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

Refrigerate for a few hours.

Serve and enjoy!

Rating:

Strawberry Rhubarb Pie

One of the first things I did in quarantine was sign up for a local CSA, however I quickly realized that it is fairly early in the season and one can really only eat so much rhubarb. This is particularly true if you are avoiding the grocery store and don’t have access to strawberries. However I finally bit the bullet and made a (large) trip to Costco about two weeks ago where low and behold, were some beautiful strawberries. I will admit, strawberry rhubarb pie is my favorite type of pie, so I was pretty excited for this one. Unfortunately my husband had gotten into the graham crackers, so instead of using 4 in the recipe (as I recommend), I only had two measly stale ones to add. Regardless, this recipe was awesome and I recommend pairing it with a roasted chicken and spring vegetable dinner.

Ingredients

Base
2 cups heavy cream
1 cup whole milk
0.3 cup sugar
3-4 stalks of rhubarb

Pie Filling
2 cups strawberries
0.5 cup sugar

Crust
4 graham crackers, smashed into fine pieces


Directions

Cut the rhubarb into small pieces and roast 350 degrees until soft. This was my first time roasting rhubarb so I looked it up. The internet told me it would take 45 minutes – mine took about 15. So watch it. Cool overnight in the fridge

Heat up the strawberries in a small sauce pan with the 0.5 cup of sugar. Bring the mixture to a boil and then simmer. Stirring occasionally, the strawberries should cook down to a jam after approximately one hour. Once the jam is done, transfer it into a heat proof container to let it cool. I prefer to let it fully cool in the fridge overnight.

The next day combine the rhubarb, sugar, and whole milk in a blender. Blend until smooth. Smash the graham crackers into small pieces and add them, along with the whipping cream, to the rhubarb base. Stir (do not blend) until combined.

Add the base to your ice cream maker and churn to the manufactures instructions. After the ice cream has taken form, slowly add the jam to the base. It should not fully mix, but rather create a marbled effect.

Refrigerate for a few hours.

Serve and enjoy!

Rating:

Ricotta Chocolate Chip

This flavor was a suggestion from a crowd source that I did on instagram. I was pleased to see it because I actually had ricotta in my fridge. I had planned to make a lasagna that week only to realize I forgot to buy noodles. Thankfully I was able to repurpose the ricotta for a better life. All in all, I think I would increase the amount of ricotta in this recipe. It was very faint. It mostly tasted like chocolate chip ice cream. I am not sure if it is because of the other dairy or if I simply needed more. Perhaps in the future I will experiment more. I recommend pairing this flavor with a lasagna dinner.

Ingredients

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

The Rest
0.5 cup ricotta
0.25 cup mini chocolate chips

Directions

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

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

Once the ice cream has formed, slowly fold in the ricotta and chocolate chips

Refrigerate for a few hours.

Serve and enjoy!

Rating:

Oatmeal Chocolate Chip

Like many of you, I have fallen down the quarantine baking hole. To be honest, I have never really been much of a baker, but going to the grocery store brings me so much anxiety these days that I have switched out my fresh veggies for flour and chocolate chips. Oatmeal chocolate chip cookies are my favorite and I made a huge batch last week. Although we inhaled most of them in about 2 days, I stored away two of them for this weeks flavor. You could easily switch this one out for your favorite cookie. I recommend pairing it with a good red.

Ingredients

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

The Rest
2 medium cookies

Directions

In a saucepan create the base by combining the milk, cream, and sugar. Whisk until the smooth.

Smash the cookies until they are completely crumbled. I recommend putting them in a ziplock and hitting them with a rolling pin

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

Once the ice cream has formed, slowly fold in the cookie bits

Refrigerate for a few hours.

Serve and enjoy!

Rating:

PB and J

This flavor is so good. I’m slightly mad at myself for waiting so long to make it. I eat a lot of PB&J overnight oats for breakfast, so I have been wanting to do the same version in ice cream. I typically use PB2 because it is less calories and mixes better, but if you melted the peanut butter before, you could easily do this with real peanut butter. I recommend pairing it with chocolate cake.

Ingredients

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

The Rest
3 tbsp PB2
0.3 cup jelly

Directions

In a sauce pan create the base by combining the heavy cream, milk, PB2, and sugar. Whisk 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 jelly

Refrigerate for a few hours.

Serve and enjoy!

Rating:

Mexican Hot Chocolate

This was a recipe that was suggested to me and I’m glad it was. I think this might be in my top 5 favorite flavors. Depending on how much you like spice, you can adjust as needed. I started out with just 0.25 tsp of cayenne pepper, but felt like I could barely taste it. This flavor is really the perfect balance of spice and coolness. I recommend pairing it with some tacos.

Ingredients

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

The Rest
1 packet hot cocoa
0.5 tsp cayenne pepper
1 tsp cinnamon

Directions

In a sauce pan create the base by combining the heavy cream, milk, hot cocoa, cayenne pepper, and cinnamon, and sugar. Whisk until the sugar and cocoa powder has dissolved has dissolved.

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

Refrigerate for a few hours.

Serve and enjoy!

Rating:

Pistachio

I’ve been wanting to make pistachio forever but haven’t wanted to fork over the $18 for a small bag os pistachios. However stuck inside all day, I decided to treat myself. I’m glad I waited. This might be one of my top three flavors I’ve made so far. It was so good that I didn’t even wait for it to fully freeze before digging in. I recommend pairing with some chocolate chip cookies.

Ingredients

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

The Rest
0.75 cup shelled pistachios

Directions

Add the pistachios to a food processor and pulse until they are finely ground.

In bowl combine the heavy cream, milk, pistachios, and sugar. Whisk until the sugar has dissolved.

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

Refrigerate for a few hours.

Serve and enjoy!

Rating:

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: