Chocolate Ice Cream w/ Cookie Dough Chunks

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Chocolate Ice Cream w/ Cookie Dough Chunks

INGREDIENTS:

For the chocolate ice cream:

  • 2/3 cup white sugar
  • 1/2 cup unsweetened cocoa powder
  • 3 egg yolks, beaten
  • 2 2/3 cups heavy cream
  • 1/3 cup semisweet chocolate chips

For the cookie dough chunks:

  • ½ cup unsalted butter, at room temperature
  • ½ cup light brown sugar
  • ¼ cup granulated sugar
  • 2 tablespoons heavy cream
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¾ cup all-purpose flour
  • ½ cup miniature semisweet chocolate chips

DIRECTIONS:

  1. For the cookie dough chunks: Combine the butter and both sugars in a mixing bowl and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the cream, vanilla and salt, and mix for another minute or so, until combined. Scrape the sides of the bowl, then reduce the mixer speed to low and gradually add the flour, mixing just until incorporated. Using a rubber spatula, stir in the chocolate chips. Refrigerate for at least 30 minutes, or up to 2 days.
  2. For the chocolate ice cream: In large bowl, stir together sugar and cocoa. Add egg yolks and blend with electric mixer. Add cream a little at a time, beating well after each addition. Chill mixture in refrigerator.
  3. While cream mixture is chilling, grate chocolate chips in blender or food processor or using a rotary grater, until fine. Stir into cream mixture. Add in chunks of cookie dough into the ice cream and gently fold it in. Freeze in canister of ice cream maker according to manufacturer’s instructions.

Adapted and slightly modified from All Recipes

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Pumpkin Toffee S’mores Ice Cream

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Geez, is it just me or does anybody else get a serious craving for ice cream during the winter? Hahaha I know it’s strange but I occasionally do now and then. I wouldn’t mind eating ice cream near the fireplace, however, if you are talking about eating ice cream outdoors . . . well . . . let’s just say that I won’t be there when you do. This pumpkin ice cream recipe has been kicked up a notch by the addition of flavors to make it even more delectable and flavorful! Pumpkin, toffee, and S’mores? Yes please! If you do not own an ice cream machine, you just simply have to roll up your sleeves and follow these additional steps to making ice cream. After you have gone throught the process of mixing all of the ingredients, go ahead and pour your ice cream mixture in your container and freezer for about 1-2 hours. Take the container out and whip the dickens out of it with a whisk. Put it back into the freezer and repeat this process 3-4 times or until your ice cream starts to nicely thicken up and becomes firm. Why are you doing this? Well, you definetely do not want to be eating those annoying ice crystal chunks every time you take a bit now do you?? If you are the kind of person who likes that stuff then . . . Happy Eating~ 🙂

Pumpkin Toffee S'mores Ice Cream

Ingredients:

  • 1 1/2 cups heavy cream
  • 1 1/2 cups wholle milk
  • 3/4 cup granulated sugar, divided
  • 4 large egg yolks
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 tablespoon bourbon (optional)
  • 1/2 cup Heath toffee bits
  • 1/4 cup mini chocolate chips
  • 1/2 cup mini marshmallows

Directions:

  1. Set a fine mesh strainer over a medium sized bowl and set the bowl over a large container of ice water.
  2. In a medium saucepan over medium heat, heat the milk, cream, and 1/2 cup sugar, stirring occasionally until steam appears and the liquid is hot (175 degrees) about 5 minutes.
  3. When the milk mixture is cooking, in a separate bowl, whisk the yolks and 1/4 cup of sugar together until smooth. Slowly whisk about 1 cup of the hot milk mixture into the yolks to temper them. Then slowly whisk the tempered yolk mixture back into the remaining hot milk mixture. Continue to cook the custard mixture over medium heat until it is very hot but not simmering (180-185 degrees).
  4. Pour the custard mixture into the strainer bowl set in the ice bath and let cool, stirring occasionally, for about 10 minutes. Remove the custard mixture from the ice bath and whisk in the cinnamon, salt, pumpkin puree and vanilla. Cover tightly with plastic wrap and refrigerate until very cold (40 degrees), about 3 hours.
  5. Pour the custard into the ice cream machine canister and churn, following the manufacturer’s instructions, until the mixture resembles soft-serve ice cream, about 20 minutes. Add the bourbon, toffee bits, mini chocolate chips, and marshmallows during the last minute of churning. Transfer the ice cream to an airtight container, press plastic wrap flush against the surface, cover the container, and freeze the ice cream until firm, at least 2 hours.

Reece’s Peanut Butter Cup Ice Cream

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Yumm homemade ice cream? Yes please. Although it is a long process to prepare, however, it is cheaper, tastier, and you are more able to add in whatever additives that you prefer such as mini marshmallows, chocolate chips, Heath bits, chocolate fudge . . . you name it! If you do not own an ice cream machine, you are just going to have to take another extra step or two to make this recipe. First, after you have mixed all of your ingredients, pour into your ice cream container and freeze it for about one hour or two. Then, take the mixture out of the freezer and being to vigorously whip the mixture. Pop it back into the freezer and repeat the process again for about 5 times or until the mixture starts to thicken up. Once thickened, let it settle and firm up in the freezer for about 6 hours. Finally, you are ready to serve. Happy Eating~ 🙂

Reece's Peanut Butter Ice Cream

  • Servings: about 7 cups
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  • 1 cup smooth peanut butter 
  • 3/4 cup granulated white sugar
  • 1 1/4 cups whole milk
  • 2 1/3 cups heavy whipping cream
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups chopped chocolate peanut butter cups (8 to 10 regular-sized PB cups)

1. Make the base: In a medium mixing bowl, use an electric mixer to combine peanut butter and sugar until smooth. Add milk and mix on low until sugar is dissolved (a full two minutes). You don’t want to be tasting crunches of sugar in your ice cream, so give it a chance to dissolve. Mix in heavy cream and vanilla and beat until well combined and smooth.

2. Process the ice cream: Turn on your ice cream machine, pour the base in the freezer bowl, and let mix until thickened, about 25 to 30 minutes. A couple of minutes before you’re ready stop the mixing, add in the chopped peanut butter cups. The ice cream will be a soft-serve consistency. You can eat it right away, or freeze to eat later. If you freeze it for later, it will be more ice-cream-scoopable. Let it sit out for a few minutes before you try to scoop it.

Tips:

*This recipe is GLUTEN FREE adaptable. If you’re preparing this recipe as Gluten Free, make sure you use Reese’s snack size or miniatures (those are known to be GF), and use a brand of peanut butter that is recognized as GF.
*Here’s an easy way to measure sticky peanut butter: Just spray the measuring cups with nonstick spray before you spoon the peanut butter into them. It’ll slide right out!
*Make sure you freeze your ice cream processor’s freezer bowl for a full 24 hours before processing your ice cream.

 

Adapted from Recipe Girl

Charlotte Gâteau w/ Framboise Mousse and Bavarian Cream

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One of my clever inventions. A special French charlotte cake! This elegant cake contains a bottom and outer covering of ladyfingers and the charlotte is filled with raspberry mousse, along with vanilla bavarian cream. I wanted to save time by just buying store-bought lady fingers, however, I noticed how rock hard they were and the texture was almost stale. Ew. Nothing is worse than a stale-like cookie. Instead, I wanted to make this charlotte cake perfect by making my own lady fingers from scratch. So worth it though. I had about 15 cute little lady fingers left — but i didnt mind. I just either ate them as a snack with milk or made them into little cookie sandwiches filled with buttercream. YUM. IMG_0267

So this week is my sisters 20th birthday along with my lovely mother’s birthday as well. I wanted to whip up something extra special for the two very important ladies whom are significant to my life. I wanted to create something that represented elegance that reminds me of my sister. And a unity and formation of two things that represents of moms ability to hold/collect things together. So on that note, I chose this fancy charlotte cake that represents my sisters elegance, and the raspberry mousse/bavarian cream that represents my mom’s unifying ability towards the family.IMG_0272

Now what is a Charlotte? A charlotte is a trifle dessert that is also known as an ice-box cake. It is surrounded with biscuits, lady fingers, cookies, bread, or sponge cake in a lined mold such as a springform cheesecake pan. The mold can be filled with mousse, custards, or fruit puree.

The texture of the mousse and bavarian cream was similar to a pudding or a flan, but more sturdy, stiff, and collected. The raspberry flavor was not too sour and not too sweet (which was perfect) and the bavarian cream had a rich vanilla flavor to it. Next time, I will use the leftover lady fingers and add them on top of the bavarian cream before I start to fill in the raspberry mousse — so that the middle can also have a cake layer as well. Anyways. I hope you guys liked today’s post~ Happy Eating! 🙂IMG_0275

Charlotte Gâteau w/ Framboise Mousse and Bavarian Cream

  • Servings: one 8 inch springform pan
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For the Lady Fingers:

  • 4 eggs, separated
  • 2/3 cup granulated sugar
  • 14 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  1. Preheat oven to 400 degrees and line three 17 x 12 inch baking sheets with baking parchment. Fit a large pastry bag with a plain round 1/2 inch tube. On one of the baking parchment paper, draw out and trace the bottom of an 8 inch cheesecake pan with a pencil. Flip the paper around and place on a baking sheet. Set aside.
  2. Place egg whites in a bowl of an electric mixer with a fitted attachment and beat on high until soft peaks start to form. Slowly add 2 tablespoons of sugar and continue beating until a stiff peak forms. In another bowl, beat the egg yolks and the remaining white sugar. Whip for about 5 minutes or until thick and very pale in color.
  3. SIFT flour and baking powder together in a small bowl. Fold half the egg mixture to the egg yolk mixture. Fold in the flour, then the remaining egg white mixture.
  4. Transfer the mixture to the pastry bag and begin to pipe the bottom biscuit of your charlotte cake. First, pipe out the bottom of the cheesecake pan on top of your drawn parchment paper like the picture here. Bake for 10 minutes or until nicely golden brown at the top. Let it cool completely before peeling off the parchment paper. Once cooled, place on the bottom of  your cheesecake pan.
  5. For the lady fingers, pipe out 1 inch thick and 3 inch long lines onto prepared baking sheets. Sift powder sugar on top of the piped batter (optional) and bake for 8 minutes, or until the top is golden-yellow. Let it cool completely. Start to surround the inside walls of the cheesecake pan with the lady fingers (I used only 23 lady fingers to cover the inside of my cheesecake wall). Set aside and begin to prepare your filling.

For the Bavarian Cream:

  • 1 vanilla bean (I used 2 teaspoons vanilla extract)
  • 1 1/4 cups heavy cream
  • 1 tablespoon powdered gelatin
  • 3 tablespoons milk
  • 1/4 cup sugar
  • 5 egg yolks
  • 1 1/4 cups whipped cream
  1. Put the split vanilla bean in cream and slowly bring to a boil. Turn off heat and let sit for 1 hour.
  2. Remove bean and scrape out seeds, add them to the cream and discard the pod. Sprinkle the gelatin into the milk and set aside.
  3. Whisk the sugar and egg yolks together. Warm the cream mixture back up and slowly whisk into eggs. Place mixture over simmering water and stir until it is thick enough to coat the back of a wooded spoon. Remove from heat and add milk and gelatin mixture.
  4. Place bowl in ice bath and stir until at room temperature.
  5. Fold in whipped cream and pour mixture into the prepared cheesecake pan. Set aside.

For the Raspberry Mousse:

  • 1 cup fresh raspberries
  • 1/4 cup sugar
  • 1 1/2 tsp fresh lemon juice
  • 1 teaspoon unflavored gelatin
  • 2 tablespoons cold water
  • 1/2 cup heavy whipping cream
  1. Place the raspberries in a food processor; cover and puree. Strain and discard seeds. Transfer puree to a large bowl. Stir in sugar and lemon juice; set aside.
  2. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Stir into raspberry mixture. Refrigerate until slightly thickened, about 1 hour.
  3. Transfer gelatin mixture to a large bowl. Beat on high speed until foamy. Gradually add cream; beat until thickened, about 2 minutes. Evenly spoon over the bavarian cream. Cover and refrigerate for 1-2 hours or until set. 

Bavarian Cream Recipe from Michael Symon