TWD & What's the Scoop?: Chocolate Ganache Ice Cream

Today we have a multi-purpose post. What's the Scoop? and TWD. This will be my final What's the Scoop? this summer. After 10 weeks of ice cream, we are ready for a break. Most of the ice cream recipes were scaled back to make a small pint, but still.... we need to stop for a bit!

This is a great ice cream to end with. It is chocolate ganache mixed in with a custard base. Definately one of the best chocolate ice creams I have ever had.

I have been on a chocolate and peanut butter kick lately and thought PB chips would be a great add in for this ice cream. Unfortunately, while it wasn't bad, it wasn't the perfect mix in. This is the PERFECT chocolate base for Rocky Road. The whole time I was eating it I was wishing I had mixed him marshmallows. Oh well... maybe next time!

Thanks to Katrina of Baking & Boys for hosting this week. The recipe can be found at her blog or you can buy Baking:From My Home to Yours because you will want all the recipes! :)

What's the Scoop? - Strawberry Sour Cream Ice Cream

Strawberry ice cream is definately one of my favorites and it is Anya's hands down favorite ice cream. Whenever we go out for ice cream, Anya always gets strawberry. A few days ago, my best friend and her girls were visiting and it was her daughter's fifth birthday. The birthday girl requested strawberry ice cream and I was more than happy to fill her request!

I have made strawberry ice cream before using Ben & Jerry's recipe and I loved it (as I have loved most of their recipes!). However, I was really wanting to try something new and this strawberry sour cream recipe from David Lebovitz (which I saw posted by Eliana from A Chica Bakes) was calling out to me. It is the creamiest ice cream EVER. I love the slight tang the sour cream gives it and the strawberries really stand out. The added bonus is that it is an egg free recipe, so no worries about raw eggs or having to make a custard base. Easy peasy and super delicious!

Enjoy!

Strawberry Sour Cream Ice Cream
David Lebovitz

1 pound (450 g) fresh strawberries, rinsed and hulled
3/4 cup (150 g) sugar
1 tablespoon vodka or kirsch (I omitted this)
1 cup (240 g) sour cream
1 cup (250 ml) heavy cream
1/2 teaspoon fresh squeezed lemon juice

Slice the strawberries and toss them in a bowl with the sugar and vodka or kirsch, stirring until the sugar begins to dissolve. Cover and let stand at room temperature for 1 hour, stirring every so often.

Pulse the strawberries and their liquid with the sour cream, heavy cream and lemon juice in a blender or food processor until almost smooth but still slightly chunky.
Refrigerate for 1 hour, then freeze in your ice cream maker according to the manufacturer's instructions.

What's the Scoop? - White Chocolate Raspberry Swirl Ice Cream

Sorry I missed "What's the Scoop?" last week. Between having company here in Texas and then visiting family in Arizona, ice cream and blogging was the last thing on my mind. But, I am a back and have a great flavor to share with you!

I LOVE raspberries and white chocolate together. In fact, these scones are one of my favorites. I thought the two flavors together would make a great ice cream, so I present to you white chocolate ice cream with a raspberry coulis swirl. So pretty and so delicious!

Enjoy!

White Chocolate Raspberry Swirl Ice Cream

Ice Cream recipe from Williams-Sonoma

Raspberry Coulis recipe from Dorie Greenspan

Ice Cream:

1 1/2 cups whole milk

1 cup heavy cream

4 oz white chocolate, chopped

4 large egg yolks

1/2 cup sugar

Pinch of salt

Combine milk and 1/2 cup cream in saucepan; heat until bubbles form around edges. Pour over chopped chocolate and let stand until melted then whisk until smooth.

In a seperate bowl, combine egg yolks, sugar, salt, and remaining cream. Whisk until smooth.

Gradually whisk in 1/2 cup of warmed milk mixture into egg mixture. Pour remaining egg mixture back into saucepan and stir in remaining milk mixture. Cook over medium heat, stirring constantly, until thick enough to coat back of wooden spoon. Strain through a fine mesh sieve. Cover with plastic wrap, pressing it onto the custard, and chill.

Once cold, freeze according to ice cream machine directions. Once frozen, swirl in raspberry coulis (recipe below).

Raspberry Coulis:

2 cups raspberries

3 TBSP sugar (more or less to taste)

Put berries and sugar in blender and process until pureed. Taste and mix in more sugar if needed. Press the coulis through a strainer to eliminate seeds.

What's the Scoop? - Peanut Butter Ice Cream

Chocolate and Peanut Butter. Seriously... need I say more? This peanut butter ice cream was so rich and delicious and was perfect with homemade hot fudge sauce. Mmmmm, mmmmm GOOD!

Enjoy!

Peanut Butter Ice Cream

Recipe from Kitchen Chick

1 cup peanut butter
3/4 cup granulated sugar
1 cup whole milk
1 - 1/3 cups heavy cream
2 tsp vanilla extract

Combine the peanut butter and sugar until smooth. Add the milk. Blend on low speed until smooth and the sugar is dissolved. Stir in the heavy cream and the vanilla.

Place in your ice cream maker and freeze according to manufacturer's directions.

What's the Scoop? - Chocolate Covered Pretzel Ice Cream

This ice cream gives the butter pecan a run for number one flavor in this house. I came up with this a few years back (although I'm sure someone else has created it, too!) and have been making it ever since. Can you go wrong with sweet cream ice cream, chocolate covered pretzel bits, and a delicious caramel swirl?



I will admit that one thing has changed recently, though, and that is the caramel sauce. Yes, I admit that I used to use storebought caramel for this. But, as you know, caramel used to be my kitchen nemesis. USED TO BE. Now I rock at caramel. I can say that since it took me so darn long to get it right.... I deserve to pat myself on the back a little. heehee

I don't give quantities for the amount of pretzels or caramel going in because you may want more or less.

I hope you give this flavor a try. We love it and I hope you will, too! Enjoy!

Chocolate Covered Pretzel Ice Cream
Sweet Cream Base: Ben & Jerry's
Caramel Sauce: Dorie Greenspan

Ice Cream Base:
2 eggs
3/4 cup sugar
2 cups heavy cream or whipping cream
1 cup milk

Caramel Sauce:
1 cup sugar
3 TBSP water
1 TBSP light corn syrup
3/4 cup heavy cream
1 TBSP unsalted butter

Pretzels:
Pretzel Rods
Chocolate for dipping

For the ice cream: Whisk eggs for 1 to 2 minutes, until fluffy and light. Gradually whisk in sugar, then continue until fully blended, about a minute more. Mix in cream and milk and whisk to blend. Refrigerate until ready to use.

For caramel sauce: Put sugar, water, and corn syrup in pan and stir just to combine. Put over medium heat and cook, without stirring, until caramel turns deep amber (5-10 min). Lower heat, stand back from pan (will spatter), and add cream and butter. When the spatters calm down, stir until smooth. Cool until ready to use.

For pretzels: Break pretzels into bite sized pieces. Melt chocolate with a bit of shortening and coat pretzel pieces. Place pretzels on waxed paper to allow chocolate to set.

Freeze according to ice cream maker directions. Mix in pretzels once almost complete. Layer ice cream and caramel sauce in bowl; swirl to combine.

What's the Scoop? - Cookies & Cream

You can't go wrong with a classic! There is something about crushed up Oreos in a sweet cream ice cream that makes kids and adults all go crazy. I use Ben & Jerry's sweet cream base and then once it is mostly frozen, I toss in Oreos until I feel it has enough. Some days you may want more cookies, some days you may want less. Just eyeball it until it feels right for you!

Enjoy!

Cookies & Cream Ice Cream

2 eggs
3/4 cup sugar
2 cups heavy cream or whipping cream
1 cup milk
Crushed Oreos

Whisk eggs for 1 to 2 minutes, until fluffy and light.

Gradually whisk in sugar, then continue until fully blended, about a minute more.

Mix in cream and milk and whisk to blend.

Freeze according to ice cream maker directions. Mix in Oreos at the end.

What's the Scoop? - Cake Batter Ice Cream

Cake Batter Ice Cream is one of my guilty pleasures. I absolutely love it! I know there are some people who find it a little too sweet for their tastes, but for me, I can't get enough. I'll take it plain, with sprinkles, or with gummy bears (my favorite!). Enjoy!

Cake Batter Ice Cream
RecipeZaar

1 cup whole milk, well chilled
3/4 cup granulated sugar
2 cups heavy cream, well chilled
1 teaspoon pure vanilla extract
2/3 cup cake mix

In a medium bowl, whisk the milk and granulated sugar until the sugar is dissolved.

Stir in the heavy cream and vanilla to taste.

Stir in cake mix, making sure there are no lumps. Gently heat mixture to dissolve cake mix. (Thanks for the tip, Ingrid!!!) Cool mixture and then freeze according to ice cream maker directions.

What's the Scoop? - Butter Pecan Ice Cream

Butter Pecan is Nathan's favorite ice cream flavor. Before I made this ice cream (I've been making this recipe for him for a few years), I never really cared for Butter Pecan. It's not that I didn't like it, but it is an ice cream that wouldn't tempt me and that I would never order or make for myself.

But this Butter Pecan changed my world forever. I want to hide this ice cream from Nathan and eat it myself. It is so incredibly delicious. I think the key is the butter. The pecans are cooked in butter with generous helping of salt (don't skip the salt... it is essential in the flavor!). Once the pecans are browned, they are removed from the butter and that butter is put to use again. The delicious pecan flavored/salted butter is mixed in with the cream and then churned. Holy moly... this ice cream is fantastic!

Enjoy!

Ben & Jerry's Butter Pecan Ice Cream


1/2 cup butter
1 cup pecan halves
1/2 tsp salt
2 large eggs
3/4 cup sugar
2 cups heavy cream
1 cup milk


Melt the butter in a heavy skillet over low heat. Add the pecans and salt and saute, stirring occasionally, until the pecans start to turn brown. Drain the butter into a small bowl and transfer the pecans to another bowl and let cool.


Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk the sugar, a little bit at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Add the melted butter and blend.


Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.


After the ice cream stiffens (about 2 minutes before it is done), add the pecans, then continue freezing until the ice cream is ready.


Makes generous 1 quart.

What's the Scoop? - No Machine Needed Vanilla Bean Ice Cream

As promised, here is proof that you can make ice cream without a machine! It is very much like soft serve, but I'm sure you could freeze it a little longer and it would firm up more. I just couldn't wait and I wanted to eat it! :)

Here are the progression pics and the recipe is below. Enjoy!

Vanilla Ice Cream

David Lebovitz

1 cup milk

A pinch of salt

3/4 cups sugar

1 vanilla bean

5 egg yolks

2 cup heavy cream

A few drops of vanilla extract

1. Heat the milk, salt, and sugar in a saucepan. Split the vanilla bean lengthwise and scrape the seeds into the milk with the tip of a paring knife. Add the bean pod to the milk.

2. Stir together the egg yolks in a bowl and gradually add some of the warmed milk, stirring constantly as you pour. Pour the warmed yolks back into the saucepan.

3. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula until the custard thickens enough to coat the spatula. Strain the custard into the heavy cream. Rinse the vanilla bean and put it back into the custard and cream to continue steeping. Chill thoroughly, then remove the vanilla bean and freeze in your ice cream maker according to the manufacturers instructions or follow the directions below to freeze without a maker.


Making Ice Cream Without A Machine


1. Prepare your ice cream mixture, then chill it over an ice bath.

2. Put a deep baking dish, or bowl made of plastic, stainless steel or something durable in the freezer, and pour your custard mixture into it.

3. After forty-five minutes, open the door and check it.

As it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or whisk. Really beat it up and break up any frozen sections. Return to freezer.

4. Continue to check the mixture every 30 minutes, stirring vigorously as it's freezing. If you have one, you can use a hand-held mixer for best results, or use a stick-blender or hand-held mixer.

But since we're going low-tech here, you can also use just a spatula or a sturdy whisk along with some modest physical effort.

5. Keep checking periodically and stirring while it freezes (by hand or with the electric mixer) until the ice cream is frozen. It will likely take 2-3 hours to be ready.

6. Transfer to a sealed container until ready to use.

What's the Scoop? - Blueberry Cheesecake Ice Cream

It's June and that means that it is time for me to start my summer feature called "What's the Scoop?"! I have decided to make and post one ice cream recipe a week for the entire summer (June, July, and August). With it already hitting the high 90's here in El Paso, homemade ice cream is a welcomed treat!

For those who might not have an ice cream maker, please don't leave just yet! HERE is a link that will give directions on how to make ice cream without a maker. I had planned on trying it out before now but time got away from me. I do plan on trying it soon and posting about it, but in the meantime I can give you the link and the promise that I will do it at some point this summer!

The first ice cream is one of my favorites... Blueberry Cheesecake Ice Cream. The base is a slightly tart cheesecake ice cream. For me, it is the perfect balance of tart and sweet. There is cream cheese and sour cream in it and it tastes so much like cheesecake. Add to that crumbled graham cracker crust and a thickened blueberry syrup and you have a fantastic blueberry cheesecake in a bowl!

Enjoy!

Blueberry Cheesecake Ice Cream

Bluberry Mixture:

1/2 cup sugar

1 TBSP cornstarch

1/2 cup water

1 1/4 cups blueberries

1 TBSP lemon juice

Graham Cracker Mixture:

2 1/4 cups graham cracker crumbs

2 TBSP sugar

1/2 cup butter, melted

Ice Cream:
2 cups heavy cream
2 cups sour cream
12 oz cream cheese
6 tablespoons fresh lemon juice
1 1/2 cups granulated sugar
1/2 teaspoon vanilla extract

Combine blueberry mixture in saucepan and bring to a boil. Reduce heat and simmer until slightly thickened. Refrigerate until chilled.

Combine graham cracker mixture and pat onto a cookie sheet. Bake at 350 for 10-15 minutes or until lightly browned; cool completely. Crumble and set aside.

For ice cream, beat cream cheese until smooth. Slowly add the sugar and then beat in the sour cream followed by the cream.

Add the vanilla extract and lemon juice and mix until thick and smooth. Cover and chill in the refrigerator for 2-3 hours.

Freeze in ice cream machine according to machine directions.

Layer ice cream, blueberry mixture, and graham cracker mixture 3 times then swirl with a knife.