Tag: holiday

Christmas Cookie

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I will admit, I had full intention of baking my own cookies for this recipe, but life completely got in the way. Plus, frankly, most of us don’t need an additional batch of Christmas cookies around this time (particularly if you already have an ice cream blog). Unfortunately when I went to purchase cookies, the only ones they had at the supermarket had green sprinkles on them. While this could have resulted in a festive green after churning, it unfortunately mixed with the brown sugar and created more of a puke brown-green. So if you are going to buy cookies, I would suggest using plain if you can. I would recommend pairing this recipe with Christmas dinner.

Ingredients

Base
2 cups heavy cream
1 cup whole milk
0.5 cup brown sugar
Dash of vanilla extract

Cookie
3-4 sugar cookies
Red and green sprinkles


Directions

In a sauce pan create the base by combining the heavy cream, milk, brown sugar, and vanilla extract. Stir the mixture until the sugar has dissolved.

Add the base to your ice cream maker and churn to the manufactures instructions. While it is blending, smash the cookies into pieces. After the ice cream has taken form, slowly add the cookies to the base. Once the ice cream has fully formed, slowly fold in the sprinkles.

Refrigerate for a few hours.

Serve and enjoy!

Rating:

Irish Cream

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One of the best things about Christmas is Baileys. I limit myself to it just during the holiday season as a special treat. This year, thanks to the Smitten Kitchen, I’ve learned to make my own. This has been nothing short of life changing, particularly since most of the ingredients I already have in my fridge because I make so much ice cream. Rather than add in Baileys I already made (and thus wouldn’t be able to drink), I decide to adapt this recipe to the Irish cream. I recommend pairing this with a chocolate chip cookie

Ingredients

Base
2 cups heavy cream
1 cup whole milk
0.5 cup brown sugar
0.3 cup whiskey
2 tsp cocoa powder
Dash of vanilla

Directions

In a sauce pan create the base by combining the heavy cream, milk, brown sugar, and cocoa powder. Whisk until the sugar and cocoa have dissolved.

Stir in the whiskey and dash of vanilla. Feel free to add less whiskey. I would not add more because it won’t freeze

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

Refrigerate for a few hours.

Serve and enjoy!

Rating:

    Eggnog

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    I’ll admit it, I’m a grinch. Not so much because I hate holiday cheer, but because I hate that it creeps into November, overtaking my favorite holiday, Thanksgiving. Frankly, I’m a twelve days of Christmas kinda gal. I prefer to celebrate starting about two weeks before the holiday, the same amount honestly I give all the others (if not more). Putting off Christmas also prevents me for completely over indulging on cookies and holiday drinks. Once I get started, there is nothing stopping me from putting eggnog in my coffee each morning (or perhaps on the weekend a bit of Baileys). This recipe will hopefully put you in the holiday mood. I recommend pairing it with some sugar cookies.

    Ingredients

    Base
    2 cups heavy cream
    1 cup eggnog
    0.5 cup brown sugar

    Directions

    In a sauce pan create the base by combining the heavy cream, eggnog, and brown sugar. 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: