When I found out that my favorite commercial “artisan” coffee ice cream contained corn syrup I threw it out and set to work on creating my own homemade version. I have to say that my Muddy Boots Coffee Ice Cream surpasses any that I’ve taken home from the grocery freezer. So…get your caffeine fix, coffee fix, and ice cream fix all in one whether you take it in a bowl or a cone by making Muddy Boots Coffee Ice Cream!
Get those ice cream makers out the closet, dust them off and begin making ice cream in time for July 4th. This is such an easy vanilla ice cream recipe. Eat it plain or mix in your favorite whatever. You’ll be the hit of the neighborhood whether you like it or not!
Mascarpone adds a subtly thicker texture to this palate-cleansing ice cream. Flavored simply with lemon juice and zest, it’s at once creamy and refreshing. You will definitely need an ice cream maker for this recipe.
Toasted, chopped pistachios, fresh ricotta, and a ribbon of honey give this ice cream its unique flavor. You will, however, need an ice cream maker for this recipe.
Homemade ice cream is fairly easy to make and tastes so much better. All you need is a little time and some basic ingredients. Make this ice cream base into any flavor that you want. Add fruit, chocolate, or anything that sounds good to you actually. As I like to say: “Skater’s Choice!”
Peach Ice Cream Terrine
I love peaches and usually go picking at Bishop’s Orchards in Guilford, CT every summer. This weekend I had a new ice cream maker delivered to my house and decided to make a Peach Ice Cream Terrine. My experiment worked and came out really well. Turning homemade ice cream into a terrine is a nice way to present and store your hard earned dessert.
INGREDIENTS
2 Cups Fresh Ripe Peaches (Pitted & Diced)
4 Tablespoons Freshly Squeezed Lemon Juice
1 1/2 Cups Sugar Divided
1 1/2 Cups Whole Milk
2 3/4 Cups Heavy Cream
1 1/2 Teaspoons Vanilla Extract
In a small size bowl combine the diced peaches with the lemon juice and 1/2 cup of the sugar. Stir gently and allow the peaches to macerate in the juices for 2 hours. Strain the peaches, reserving the juices. Mash or puree half of the peaches. In a medium size bowl combine the milk and the remaining sugar. Use a hand mixer on a low speed for 2 minutes to combine the milk and sugar. Stir in the heavy cream, reserved peach juice, mashed peaches and vanilla. Turn the ice cream machine on. Pour the mixture into the ice cream freezer bowl and let mix for 20 to 25 minutes or until thickened. Make sure to follow your particular ice cream maker instructions. Five minutes before mixing is completed add the reserved diced peaches and let them mix in completely. The ice cream will have a soft and creamy texture. Remove the freezer bowl. To make the terrine simply line an 8 cup (9x5x3 inch) loaf pan with a large sheet of plastic wrap. Spoon the frozen ice cream into the prepared pan and cover completely with the plastic wrap. Place into the freezer and freeze for at least 2 hours. Remove from the freezer and place in the refrigerator for 20 to 30 minutes before serving. This facilitates better slicing. Slice with a sharp knife that has been dipped in hot water and then dried. Serve on dessert plates. Serves 6
Banana Split
August 10th is National Banana Split Day! I haven’t had a Banana Split in years so I think that I’m due for one. The traditional banana split is an ice cream dessert of a banana that has been split lengthwise (hence the name), served with three scoops of ice cream which could be different flavors or the same and topped with three different flavors. Many add whipped cream, chopped nuts and/or cherries. Legend has it that David Evans Strickler, a 23 year old apprentice pharmacist at Tassel Pharmacy in Latrobe, Pennsylvania, who enjoyed inventing sundaes at the store’s soda fountain, invented the banana based triple ice cream sundae in 1904. The drugstore chain Walgreen’s is often credited with promoting the early banana splits in its soda fountains.
INGREDIENTS
1 Banana Split Lengthwise
3 Scoops Ice Cream of Your Choice
Chocolate Syrup
Marshmallow Cream (Optional)
Strawberry Syrup (Optional)
Whipped Cream
Pineapple Bits (Optional)
Ground Nuts (Optional)
Pitted Red Cherries
In a long dessert dish place banana slices against the sides. Put the three scoops of ice cream in a row between the banana slices. Pour the chocolate syrup over the three scoops. If you are using strawberry syrup and marshmallow cream then just pour the chocolate syrup over one scoop, the strawberry syrup over the second scoop and the marshmallow cream over the third scoop. Sprinkle the tops with pineapple bits and nuts if you are using them. Garnish with whipped cream and pitted red cherries. Makes 1 Banana Split
Strawberry Milkshakes
It’s hot out and time for a good old fashioned Strawberry Milkshake!
INGREDIENTS
1/2 Pound Fresh Strawberries
3 Tablespoons Sugar
1 Teaspoon Vanilla Extract
1 Pint Good Quality Vanilla Ice Cream
1/2 Cup Milk
Hull and slice the strawberries. Place the sliced strawberries in a medium size mixing bowl. Add the sugar and vanilla extract. Stir to combine and let sit out for 1 hour. In a food processor or mixer place the strawberry mixture, ice cream and milk and blend until smooth. Pour into glasses and serve immediately. Serves 2
Root Beer Float
I remember many a Root Beer Float at the A&W Drive-In when I was young. I still love Root Beer Floats. They are so simple to make and are delicious!
INGREDIENTS
2 Quarts Chilled Good Quality Root Beer
8 Scoops French Vanilla Ice Cream
8 Ten Ounce Drinking Glasses or Float Glasses
Place 1 scoop of ice cream in each glass. Top with 8 ounces of Root Beer. Serve immediately with a straw and a long handled spoon. Serves 8
Victoriawich
Who doesn’t love a good old fashioned ice cream sandwich? Ice cream sandwiches are a year round favorite of young and old alike. Store bought is fine, but homemade is always much better. I like to use a small amount of corn syrup and olive oil in the dough as it prevents the cookies from becoming hard when the sandwiches go into the freezer. These cookies are tasty on their own as well.
INGREDIENTS
2 1/3 Cups Unbleached Flour
1 Tablespoon Baking Powder
½ Teaspoon Salt
1 Cup Room Temperature Butter
2/3 Cup Packed Brown Sugar
½ Cup Sugar
1 Tablespoon Olive Oil
1 Tablespoon Light Corn Syrup
1 Egg
3 Teaspoons Vanilla Extract
12 Ounces Chocolate Chips
5 Cups Vanilla Ice Cream
Preheat the oven to 350° F. In a large bowl stir together the flour, baking powder and salt. Set aside. In another bowl stir together the butter, sugars, olive oil and corn syrup until combined. Add the egg and vanilla until blended to the butter mixture. Next add the flour mixture to the wet mixture and combine. Stir in the chocolate chips. Using a ¼ cup measurer drop the dough onto baking sheets lined with parchment paper. If you want to smaller cookies use two tablespoons of the dough. Bake for 15 to 18 minutes or until the cookies are lightly browned. Remove the baking sheets from the oven to wire racks and cool for 5 minutes. Using a spatula transfer the cookies to racks to completely cool. Repeat until all of the dough is used. Now you are ready to assemble the sandwiches. Let the ice cream soften in the refrigerator for 30 minutes. Spread ½ cup of the ice cream on the bottom of one cookie and place a second cookie (bottom side down) on top of the ice cream. Repeat until all of the cookies are used. Wrap each sandwich individually in plastic wrap and freeze for 2 hours. If the sandwich cookies have become too hard then let them sit at room temperature before serving. Makes 8 large ice cream sandwiches
