The post Superman Ice Cream appeared first on Florida Girl Cooks.
]]>I can still remember it, my first trip to Sarasota at the age of 14 and my first time to Kilwin’s and ordering a Superman Ice Cream. My parents let me go on a family trip with my friend Vanessa to the required Cuban summer trip to Sarasota to bunk up at either Island House or Casa Blanca next door. You kicked back, relaxed in the pool, or played pool after connecting with all of your friends from West Palm Beach. It was essentially a West Palm Beach, Cuban-Reuben reunion but on the powdery Florida gulf coast sand. Vanessa’s parents took us to Kilwin’s, which was my first time visiting there as well. With so many delicious homemade ice creams to choose from it was hard but I eventually narrowed it down to the Superman Ice Cream because it’s colors alone made it intriguing and Superman is super cool, of course.
Superman Ice Cream
Ingredients
14 oz sweetened condensed milk
3 egg yolks
2 cup heavy cream
2 teaspoon strawberry banana jello
1 teaspoon lemon pudding
1/4 teaspoon almond extract
Red, yellow, and blue food coloring
Prepare
1. Mix together the sweetened condensed milk and egg yolks.
2. Cook on medium heat for about 10 minutes, or until hot.
3. Chill the mix for 1 hour.
4. Whip the heavy cream to stiff peaks.
5. Fold in the chilled sweetened condensed milk mixture.
6. In another bowl, dissolve the jello and pudding with boiling water. Microwave in 20 second intervals if the powders don’t dissolve all the way. Let cool.
7. Fold a third of the ice cream base into the jello mix. Color it blue to make Blue Moon ice cream.
8. In a separate bowl, fold another third with almond extract and red food coloring for the cherry flavor.
9. Fold yellow into the last third and leave it plain.
10. Alternately blop each color ice cream into a 9×5 loaf pan.
11. Freeze for 8 hours. Scoop and enjoy, but leave out the kryptonite sprinkles. Haha!
- 14 oz sweetened condensed milk
- 3 egg yolks
- 2 cup heavy cream
- 2 teaspoon strawberry banana jello
- 1 teaspoon lemon pudding
- 1/4 teaspoon almond extract
- Red, yellow, and blue food coloring
- Mix together the sweetened condensed milk and egg yolks.
- Cook on medium heat for about 10 minutes, or until hot.
- Chill the mix for 1 hour.
- Whip the heavy cream to stiff peaks.
- Fold in the chilled sweetened condensed milk mixture.
- In another bowl, dissolve the jello and pudding with boiling water. Microwave in 20 second intervals if the powders don’t dissolve all the way. Let cool.
- Fold a third of the ice cream base into the jello mix. Color it blue to make Blue Moon ice cream.
- In a separate bowl, fold another third with almond extract and red food coloring for the cherry flavor.
- Fold yellow into the last third and leave it plain.
- Alternately blop each color ice cream into a 9×5 loaf pan.
- Freeze for 8 hours. Scoop and enjoy, but leave out the kryptonite sprinkles. Haha!
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]]>The post Chocolate Chip Cookies & Sweet Milk Ice Cream Sandwiches appeared first on Florida Girl Cooks.
]]>Chocolate Chip Cookies & Sweet Milk Ice Cream Sandwiches are just about the only dessert I need to instantly take me back to my childhood. As a kid I always looked forward to a Rich’s chocolate chip cookie and vanilla ice cream sandwich, the kind you had to push out of a container by poking a hole through the bottom. It was heavenly with each bite. If you’ve never had the splendor of trying these as a kid I strongly urge you make these as soon as possible to awaken your inner child. Enjoy!
Chocolate Chip Cookies & Sweet Milk Ice Cream Sandwiches
Chocolate Chip Cookies
Ingredients
2/3 cup light brown sugar, firmly packed
2/3 cup granulated sugar
1/2 cup unsalted butter, right from the fridge, or at room temperature
1/2 cup vegetable shortening
3/4 teaspoon salt (use 1/2 teaspoon salt if you use salted butter)
2 teaspoons vanilla extract
1/4 teaspoon almond extract, optional
1 teaspoon vinegar, cider or white
1 teaspoon baking soda
1 large egg
2 cups King Arthur Unbleached All-Purpose Flour
2 cups semisweet chocolate chips
Prepare
1. Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
2. In a large bowl, combine the sugars, butter, shortening, salt, vanilla and almond extracts, vinegar, and baking soda, beating until smooth and creamy.
3. Beat in the egg, again beating till smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.
Mix in the flour, then the chips.
4. Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/4″ balls of dough onto the prepared baking sheets, leaving 2″ between them on all sides; they’ll spread.
5. Bake the cookies for 11 to 12 minutes, till their edges are chestnut brown and their tops are light golden brown, almost blonde.
6. Remove them from the oven, and cool on the pan till they’ve set enough to move without breaking. Repeat with the remaining dough.
Sweet Milk Ice Cream
Ingredients
1/2 cup dried whole milk or whole milk powder
1 cup sugar
2 tablespoons tapioca starch
1 cup heavy cream
3 cups whole milk
2 tablespoons light corn syrup
1 tablespoon Pure Vanilla Plus
Prepare
1. In a large (2 1/2- to 3-quart) saucepan, whisk together the dried milk, sugar, and tapioca starch.
Add the remaining ingredients and whisk until smooth.
2. Set the saucepan over medium-high heat, and cook the ice cream base, stirring constantly, until it becomes just slightly thicker than heavy cream; it will thinly coat the spoon or spatula you’re using.
3. Remove the pan from the heat, and pour the base into a heatproof mixing bowl, stirring occasionally as it cools to prevent a skin from forming.
4. Once the base has cooled to just slightly warmer than room temperature, lay a piece of plastic wrap on the surface, again to prevent a skin from forming.
5. Transfer the bowl to the refrigerator for at least 4 hours, to chill completely.
6. Freeze the base in an ice cream maker according to the manufacturer’s directions.
7. Transfer the ice cream to a covered container, and freeze until ready to serve. The ice cream may firm up a bit as it freezes, so leave it at room temperature for 10 to 15 minutes to soften before serving, if necessary.
- Chocolate Chip Cookies
- 2/3 cup light brown sugar, firmly packed
- 2/3 cup granulated sugar
- 1/2 cup unsalted butter, right from the fridge, or at room temperature
- 1/2 cup vegetable shortening
- 3/4 teaspoon salt (use 1/2 teaspoon salt if you use salted butter)
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract, optional
- 1 teaspoon vinegar, cider or white
- 1 teaspoon baking soda
- 1 large egg
- 2 cups King Arthur Unbleached All-Purpose Flour
- 2 cups semisweet chocolate chips
- Sweet Milk Ice Cream
- 1/2 cup dried whole milk or whole milk powder
- 1 cup sugar
- 2 tablespoons tapioca starch
- 1 cup heavy cream
- 3 cups whole milk
- 2 tablespoons light corn syrup
- 1 tablespoon Pure Vanilla Plus
- Chocolate Chip Cookies
- Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
- In a large bowl, combine the sugars, butter, shortening, salt, vanilla and almond extracts, vinegar, and baking soda, beating until smooth and creamy.
- Beat in the egg, again beating till smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.
- Mix in the flour, then the chips.
- Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/4" balls of dough onto the prepared baking sheets, leaving 2" between them on all sides; they'll spread.
- Bake the cookies for 11 to 12 minutes, till their edges are chestnut brown and their tops are light golden brown, almost blonde.
- Remove them from the oven, and cool on the pan till they've set enough to move without breaking. Repeat with the remaining dough.
- Sweet Milk Ice Cream
- In a large (2 1/2- to 3-quart) saucepan, whisk together the dried milk, sugar, and tapioca starch.
- Add the remaining ingredients and whisk until smooth.
- Set the saucepan over medium-high heat, and cook the ice cream base, stirring constantly, until it becomes just slightly thicker than heavy cream; it will thinly coat the spoon or spatula you're using.
- Remove the pan from the heat, and pour the base into a heatproof mixing bowl, stirring occasionally as it cools to prevent a skin from forming.
- Once the base has cooled to just slightly warmer than room temperature, lay a piece of plastic wrap on the surface, again to prevent a skin from forming.
- Transfer the bowl to the refrigerator for at least 4 hours, to chill completely.
- Freeze the base in an ice cream maker according to the manufacturer's directions.
- Transfer the ice cream to a covered container, and freeze until ready to serve. The ice cream may firm up a bit as it freezes, so leave it at room temperature for 10 to 15 minutes to soften before serving, if necessary.
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]]>The post Sweet Corn Ice Cream appeared first on Florida Girl Cooks.
]]>I know that the sound of sweet corn ice cream might bring on some doubts and even some funny faces. If there’s anything I have learned about super bizarre sounding food on really great restaurant menus is that it’s going to taste insanely amazing. I tried this at a once restaurant here in downtown West Palm Beach, called Le Jardin. It was an eclectic restaurant meant for adventurous palates. Since they closed down I was left sad that I may never be able to indulge in this treat again. But lo and behold, not all is lost. In my adventures in the kitchen I have sought to replicate this tantalizing ice cream for some time now and I figured fall is the best season within which to enjoy it. It’ll make a great addition to any Thanksgiving menu. Enjoy!
Sweet Corn Ice Cream
Ingredients
2 cups frozen corn kernels
1 cup milk
2 heavy cream
2/3 cup sugar
1/2 teaspoon sea salt
3 large egg yolks
Prepare
1. Allow frozen corn kernels to thaw, then pour corn and half-and-half into a food processor and process until smooth.
2. Strain pureed mixture through a sieve over a large bowl to separate out the solids. Discard solids.
3. Stir milk, sugar, sea salt, and egg yolks into the corn mixture, and pour into a large saucepan.
4. Stirring constantly, cook mixture over medium heat until thickened (about 20 minutes). Don’t let it boil! (Once the mixture is cooked, give it a taste and add more salt, if necessary, to enhance the corn flavor.)
5. Remove from heat and let cool about 30 minutes, stirring occasionally. Transfer to the refrigerator until cold.
6. Once the corn mixture has cooled completely, pour into ice cream maker and freeze according to manufacturer’s instructions (took about 25 minutes in mine).
7. Transfer to freezer-safe containers for storage, and put in freezer until ready to serve. Makes 1 quart.
- 2 cups frozen corn kernels
- 1 cup milk
- 2 heavy cream
- 2/3 cup sugar
- 1/2 teaspoon sea salt
- 3 large egg yolks
- Allow frozen corn kernels to thaw, then pour corn and half-and-half into a food processor and process until smooth.
- Strain pureed mixture through a sieve over a large bowl to separate out the solids. Discard solids.
- Stir milk, sugar, sea salt, and egg yolks into the corn mixture, and pour into a large saucepan.
- Stirring constantly, cook mixture over medium heat until thickened (about 20 minutes). Don't let it boil! (Once the mixture is cooked, give it a taste and add more salt, if necessary, to enhance the corn flavor.)
- Remove from heat and let cool about 30 minutes, stirring occasionally. Transfer to the refrigerator until cold.
- Once the corn mixture has cooled completely, pour into ice cream maker and freeze according to manufacturer's instructions.
- Transfer to freezer-safe containers for storage, and put in freezer until ready to serve. Makes 1 quart.
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]]>The post Rich Chocolate Ice Cream appeared first on Florida Girl Cooks.
]]>Silky, smooth, rich chocolate ice cream. Do I have your attention yet? It’s national chocolate ice cream day! yay! That can simply only mean one thing, chocolate ice cream is on the menu! If making fresh ice cream is your thing then here’s your recipe! This recipe came to be via the Breville Smart Scoop Ice Cream Machine Manual. Enjoy!
Rich Chocolate Ice Cream
Makes approximately 1 quart
Ingredients
2 cups heavy cream
½ cup whole milk
6oz good quality dark semisweet chocolate (like
Ghirardelli), chopped
5 egg yolks
½ cup sugar
Prepare
1. Place cream, milk and chocolate into a medium heavy-based saucepan. Heat, stirring, until the chocolate is melted and the mixture just starts to simmer.
2. Meanwhile beat egg yolks and sugar in a bowl until pale and thick. Once cream mixture is hot, slowly whisk half of the cream mixture into the egg mixture then pour back into the saucepan.
3. Return mixture back to a low heat. Stir constantly with a wooden spoon until mixture has thickened and coats the back of the spoon.
4. Pour mixture into a heatproof bowl, cover and refrigerate until well chilled. Once chilled pour into ice cream bowl.
5. Set ice cream maker to ICE CREAM setting and churn.
- 2 cups heavy cream
- ½ cup whole milk
- 6oz good quality dark semisweet chocolate (like
- Ghirardelli), chopped
- 5 egg yolks
- ½ cup sugar
- Place cream, milk and chocolate into a medium heavy-based saucepan. Heat, stirring, until the chocolate is melted and the mixture just starts to simmer.
- Meanwhile beat egg yolks and sugar in a bowl until pale and thick. Once cream mixture is hot, slowly whisk half of the cream mixture into the egg mixture then pour back into the saucepan.
- Return mixture back to a low heat. Stir constantly with a wooden spoon until mixture has thickened and coats the back of the spoon.
- Pour mixture into a heatproof bowl, cover and refrigerate until well chilled. Once chilled pour into ice cream bowl.
- Set ice cream maker to ICE CREAM setting and churn.
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]]>The post Strawberry Ice Cream Sandwiches appeared first on Florida Girl Cooks.
]]>
Strawberry Ice Cream Sandwiches
Summer is finally here and ice cream recipes, like this one for Strawberry Ice Cream Sandwiches, will overfloweth from this food blog. If you’re just now jumping onto Florida Girl Cooks you’ll need to be properly warned about my obsession with ice cream. It’s a problem, I may need an intervention of sorts, but I will refuse. Haha! My love of ice cream came from my dad. Daily dessert tradition for us after dinner every evening involved my dad taking a tub of Breyer’s Vanilla Bean Ice Cream out of the fridge. From here I would add Chocolate Quik Powder. I know this sounds bizzare, but my saying to that is, don’t knock it until you try it. I have turned my sons onto this combination and they LOVE it. My dad passed away this past October and undoubtedly, everytime I sit down to enjoy ice cream with my sons he comes to mind instantly. This blog post is dedicated to my dad, whom I miss dearly.
The Scoop
Here’s the scoop on on what Florida Girl Cooks has churned in the ice cream world in past posts.
Bourbon Fig Butter and Vanilla Ice Cream
Did this list leave you curious for more? Are the strawberry ice cream sandwiches just whetting your palate? What recipes or flavors would you like to see featured? Comment below and I’ll see to it that I incorporate your suggestions! Thanks for reading!
Strawberry Ice Cream
Ingredients
2 cups strawberries
1 1/4 cups sugar, divided
2 tbsp Cointreau, optional
2 cups half & half
1/4 cup light corn syrup
salt, to taste
fresh lemon juice
Prepare
1. Wash, hull, and quarter 1 cup of strawberries. Slice the quarters very thinly. Place in a mixing bowl and pour 1/2 cup of the sugar and the liquor over the berries. Mix, cover, and refrigerate for at least 2 hours, and as long as 2 days.
2. Wash, hull, and slice the remaining berries, and purée in a blender until very smooth. Strain through a fine-mesh strainer to remove the seeds, then measure out 1 1/2 cups of the strained purée. Reserve any extra for another use.
3. Whisk in the 1 1/2 cups of purée, half & half, and corn syrup, whisking until fully combined. Add salt to taste and, if the mixture is too sweet, a few drops of fresh lemon juice.
4. Chill the base until very cold, then freeze in an ice cream maker according to the manufacturer’s instructions. In the last minute of churning, retrieve the sliced strawberries from the refrigerator, drain the liquid, and add to the ice cream for the final few turns.
5. Transfer the ice cream to a covered container and freeze for 2 to 3 hours before serving.
Peanut Butter Cookies
Ingredients
1/3 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup supermarket-style smooth peanut butter
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon baking soda
1/2 teaspoon salt
Prepare
1. Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
2. Beat together the shortening, sugars, egg, vanilla, and peanut butter until smooth.
3. Add the flour, baking soda, and salt to the peanut-butter mixture, beating gently until everything is well combined. It may take awhile for this rather dry dough to come together; and when it does, it’ll be quite stiff. Only if necessary, drizzle in enough water to make the dough cohesive.
4. Drop the cookie dough by tablespoonfuls onto the prepared baking sheets (a tablespoon cookie scoop works well here), leaving 2″ between them.
5. Use a fork to flatten each cookie to about 1/2″ thick, making a cross-hatch design.
6. Bake the cookies for 12 to 16 minutes, until they’re barely beginning to brown around the edges; the tops won’t have browned. Remove them from the oven, and cool on a rack.
Yield: about 2 dozen cookies.
- Strawberry Ice Cream
- 2 cups strawberries
- 1 1/4 cups sugar, divided
- 1/4 cup 80-proof liquor, such as vodka or Cointreau
- 1/4 teaspoon xanthan gum
- 2 cups half & half
- 1/4 cup light corn syrup
- salt, to taste
- fresh lemon juice
- Almond Butter Cookies
- 1/3 cup vegetable shortening
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup supermarket-style smooth peanut butter
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Strawberry Ice Cream
- Wash, hull, and quarter 1 cup of strawberries. Slice the quarters very thinly. Place in a mixing bowl and pour 1/2 cup of the sugar and the liquor over the berries. Mix, cover, and refrigerate for at least 2 hours, and as long as 2 days.
- Wash, hull, and slice the remaining berries, and purée in a blender until very smooth. Strain through a fine-mesh strainer to remove the seeds, then measure out 1 1/2 cups of the strained purée. Reserve any extra for another use.
- Whisk in the 1 1/2 cups of purée, half & half, and corn syrup, whisking until fully combined. Add salt to taste and, if the mixture is too sweet, a few drops of fresh lemon juice.
- Chill the base until very cold, then freeze in an ice cream maker according to the manufacturer's instructions. In the last minute of churning, retrieve the sliced strawberries from the refrigerator, drain the liquid, and add to the ice cream for the final few turns.
- Transfer the ice cream to a covered container and freeze for 2 to 3 hours before serving.
- Almond Butter Cookies
- Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
- Beat together the shortening, sugars, egg, vanilla, and peanut butter until smooth.
- Add the flour, baking soda, and salt to the peanut-butter mixture, beating gently until everything is well combined. It may take awhile for this rather dry dough to come together; and when it does, it'll be quite stiff. Only if necessary, drizzle in enough water to make the dough cohesive.
- Drop the cookie dough by tablespoonfuls onto the prepared baking sheets (a tablespoon cookie scoop works well here), leaving 2" between them.
- Use a fork to flatten each cookie to about 1/2" thick, making a cross-hatch design.
- Bake the cookies for 12 to 16 minutes, until they're barely beginning to brown around the edges; the tops won't have browned. Remove them from the oven, and cool on a rack.
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]]>The post BOURBON FIG BUTTER AND VANILLA ICE CREAM appeared first on Florida Girl Cooks.
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Bourbon Fig Butter
Makes about 1 cup
1 1/2 cups (225 g) packed chopped fresh figs
1/4 cup (50 g) organic granulated sugar
6 tablespoons (90 ml) bourbon whiskey
pinch fine sea salt
In a medium, heavy-bottomed saucepan, combine the chopped figs, sugar, whiskey, and salt. Bring to a simmer over medium heat, then reduce the heat to low and simmer until the mixture is thick and jammy, about 10 minutes, stirring frequently. Let cool slightly, then run the fig mixture through a food mill to remove the skins. Chill airtight until needed, up to 1 week.
Bourbon Fig Butter and Vanilla Ice Cream
Makes about 1 quart
Ingredients
1/4 vanilla bean, split lengthwise and scraped
1/8 teaspoon fine sea salt
1 1/4 cups (300 ml) whole milk
1 1/4 cups (300 ml) heavy cream
4 large egg yolks
1 recipe Bourbon Fig Butter (above)
Prepare
In a medium, heavy-bottomed saucepan, combine the sugar, vanilla pod and scrapings, salt and milk. Heat over a medium flame, stirring frequently, until the milk is steamy-hot. Meanwhile, pour the cream into a large, heat-proof bowl and place a strainer over the top. Place the egg yolks in a medium bowl and place the bowl on a damp towel.
When the milk is hot, whisk it slowly into the egg yolks, whisking constantly so as not to curdle the eggs. Return the mixture to the pot and cook over a low flame, stirring constantly with a flexible heat-proof spatula, until the custard begins to “stick” (form a film on) the bottom of the pot and/or registers 170ºF on an instant-read thermometer. Immediately pour the custard through the sieve and into the cold cream to stop the cooking. Transfer to the refrigerator and chill until very cold, at least 4 hours and up to 1 day. (Alternatively, chill the mixture over an ice bath for quicker cooling.)
When the base is cold, churn it in your ice cream maker according to the manufacturer’s instructions. Place a large loaf pan in the freezer to chill. When the ice cream has churned, scrape 1/3 of the ice cream into the pan. Dot with 1/3 of the fig puree. Repeat with the remaining ice cream and fig butter, working quickly so the ice cream doesn’t melt, then use a chopstick or knife to swirl the top layer. Freeze until hard, 2 hours and up to several weeks. For longer storage, press a piece of parchment paper to the surface of the ice cream to discourage ice crystals from forming and wrap tightly.
- 1/4 vanilla bean, split lengthwise and scraped
- 1/8 teaspoon fine sea salt
- 1 1/4 cups (300 ml) whole milk
- 1 1/4 cups (300 ml) heavy cream
- 4 large egg yolks
- 1 recipe Bourbon Fig Butter (above)
- In a medium, heavy-bottomed saucepan, combine the sugar, vanilla pod and scrapings, salt and milk. Heat over a medium flame, stirring frequently, until the milk is steamy-hot. Meanwhile, pour the cream into a large, heat-proof bowl and place a strainer over the top. Place the egg yolks in a medium bowl and place the bowl on a damp towel.
- When the milk is hot, whisk it slowly into the egg yolks, whisking constantly so as not to curdle the eggs. Return the mixture to the pot and cook over a low flame, stirring constantly with a flexible heat-proof spatula, until the custard begins to “stick” (form a film on) the bottom of the pot and/or registers 170ºF on an instant-read thermometer. Immediately pour the custard through the sieve and into the cold cream to stop the cooking. Transfer to the refrigerator and chill until very cold, at least 4 hours and up to 1 day. (Alternatively, chill the mixture over an ice bath for quicker cooling.)
- When the base is cold, churn it in your ice cream maker according to the manufacturer’s instructions. Place a large loaf pan in the freezer to chill. When the ice cream has churned, scrape 1/3 of the ice cream into the pan. Dot with 1/3 of the fig puree. Repeat with the remaining ice cream and fig butter, working quickly so the ice cream doesn’t melt, then use a chopstick or knife to swirl the top layer. Freeze until hard, 2 hours and up to several weeks. For longer storage, press a piece of parchment paper to the surface of the ice cream to discourage ice crystals from forming and wrap tightly.
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]]>The post ICE CREAM DINNER PARTY appeared first on Florida Girl Cooks.
]]>When she presented this idea of an ice cream dinner party I knew it was something that had to be done before the close of this summer. This, the menu for the ice cream party, is something to make children…and adults drool, incessantly. We all ate to our heart’s content…well more accurately I should say, the adults out-ate the children. It coincided perfectly with our children going back to school and was a nice culmination of our summer and celebration and well-wishes for their going back to school. We pray many blessings for our children, that they may have a successful school year and may the homework load be tolerable for us, the parents. Ha! Ha!
Ice Cream Dinner Party Menu and Recipes:
Photo by: Michelle Lara, Cupcakes, Cocktails, & Kids
Dulce de Leche with Banana Nut Sauce
Photo by: Michelle Lara, Cupcakes, Cocktails, & Kids
Photo by: Michelle Lara, Cupcakes, Cocktails, & Kids
Magic Chocolate Shell
Here are some more pictures from the ice cream dinner party, and our little taste-testers.
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]]>The post PIÑA COLADA ICE CREAM appeared first on Florida Girl Cooks.
]]>Piña Colada Ice Cream
Ingredients
4 cups heavy cream
1 3/4 cup granulated sugar
3 cups Mr. & Mrs. T’s Piña Colada Mix
3/4 cup pineapple chunks, plus additional for topping
1/3 tsp coconut shreds for topping
1 tbsp Malibu Coconut Rum (optional)
Prepare
1. Heat heavy cream and sugar in a small sauce pan until all sugar has dissolved.
2. Place cream mixture in fridge and allow to cool for an hour.
3. Once cream has cooled place in blender along with Piña Colada mix, pineapple chunks, and Malibu Coconut Rum if using. Blend to desired consistency. I blended mine for a few second to leave behind some smaller, bite sized pineapple chunks.
4. Place mix into ice cream machine and set to make according to manufacturer’s instructions.
5. Serve with coconut shreds, additional pineapple chunks, and a sunny little drink umbrella, if desired. Enjoy!
- 4 cups heavy cream
- 1 3/4 cup granulated sugar
- 3 cups Mr. & Mrs. T's Piña Colada Mix
- 3/4 cup pineapple chunks, plus additional for topping
- 1/3 tsp coconut shreds for topping
- 1 tbsp Malibu Coconut Rum (optional)
- Heat heavy cream and sugar in a small sauce pan until all sugar has dissolved.
- Place cream mixture in fridge and allow to cool for an hour.
- Once cream has cooled place in blender along with Piña Colada mix, pineapple chunks, and Malibu Coconut Rum if using. Blend to desired consistency. I blended mine for a few second to leave behind some smaller, bite sized pineapple chunks.
- Place mix into ice cream machine and set to make according to manufacturer's instructions.
- Serve with coconut shreds, additional pineapple chunks, and a sunny little drink umbrella, if desired. Enjoy!
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]]>The post PEACHES AND CREAM ICE CREAM appeared first on Florida Girl Cooks.
]]>Now you’ll note in the ingredients section that I specify to leave the skin on one of the peaches. I wanted the ice cream to have a strong peach flavor and a few specs of the darker flesh color for color sake and for a slight texture variance and it definitely worked. I also pan seared some slices of a 6th peach in honey so it would soak up all that gooey goodness and then sit atop this already unreal ice cream. Enjoy from my kitchen to yours as we put Georgia and it’s wonderful peaches on our minds and in our mouths.
Peaches and Cream Ice Cream
Ingredients
6 large ripe peaches, all pits removed, 4 peeled and 2 with flesh on
1 cup buttermilk
2 cups heavy cream
3/4 cup sugar
4 egg yolks
Prepare
1. Set one flesh-on peach to the side and run the rest of the peaches through a blender or food processor. The fruit has enough liquid to be pureed.
2. Slice one flesh-on peach into 8 slices and drizzle with honey. Pan sear the slices in a small pan, remove, and set aside.
3. Place pureed peaches in a small sauce pan and heat up until just beginning to fizz and bubble.
4. Whisk egg yolks in a small bowl and set aside.
5. Stir in sugar, heavy cream, and buttermilk into the small saucepan with the peaches until warm.
6. Remove from heat and slowly mix in a few tablespoons of the peach/cream mixture into bowl with eggs. Whisk vigorously. Continue to add the cream until completely incorporated.
7. Stir mixture back into saucepan and heat for 4-5 more minutes then remove from heat and place into fridge for 2 hours to cool.
8. Remove from fridge and process the mix into ice cream according to your ice cream machine’s manufacturer instructions.
9. Top ice cream with honey-peach slices and drizzle with additional honey if desired.
Go ahead…lean in a little closer…yes closer. You know you cannot resist!
- 5 large ripe peaches, all pits removed, 4 peeled and 1 with flesh on
- 1 cup buttermilk
- 2 cups heavy cream
- 3/4 cup sugar
- 4 egg yolks
- Set one flesh-on peach to the side and run the rest of the peaches through a blender or food processor. The fruit has enough liquid to be pureed.
- Slice one flesh-on peach into 8 slices and drizzle with honey. Pan sear the slices in a small pan, remove, and set aside.
- Place pureed peaches in a small sauce pan and heat up until just beginning to fizz and bubble.
- Whisk egg yolks in a small bowl and set aside.
- Stir in sugar, heavy cream, and buttermilk into the small saucepan with the peaches until warm.
- Remove from heat and slowly mix in a few tablespoons of the peach/cream mixture into bowl with eggs. Whisk vigorously. Continue to add the cream until completely incorporated.
- Stir mixture back into saucepan and heat for 4-5 more minutes then remove from heat and place into fridge for 2 hours to cool.
- Remove from fridge and process the mix into ice cream according to your ice cream machine's manufacturer instructions.
- Top ice cream with honey-peach slices and drizzle with additional honey if desired.
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]]>The post BLUEBERRY ICE CREAM appeared first on Florida Girl Cooks.
]]>INGREDIENTS
4 cups fresh blueberries
2 cups granulated sugar
1 tbsp vanilla extract
1/4 tsp salt
2 cups whole milk
2 cups heavy cream
PREPARE
1. Puree the blueberries in a blender. They don’t need any added liquid as the blueberries hold enough juice to puree on their own.
2. Place the pureed blueberries and sugar into a medium sauce pan and stir, warming just until sugar dissolves.
3. While still warm, stir vanilla, salt, milk, and heavy cream until well combined.
4. Chill in refrigerator for two hours.
5. Pour into ice cream maker and set to hard ice cream.
6. Enjoy in a cup or cone!
- 4 cups fresh blueberries
- 2 cups granulated sugar
- 1 tbsp vanilla extract
- 1/4 tsp salt
- 2 cups whole milk
- 2 cups heavy cream
- Puree the blueberries in a blender. They don't need any added liquid as the blueberries hold enough juice to puree on their own.
- Place the pureed blueberries and sugar into a medium sauce pan and stir, warming just until sugar dissolves.
- While still warm, stir vanilla, salt, milk, and heavy cream until well combined.
- Chill in refrigerator for two hours.
- Pour into ice cream maker and set to hard ice cream.
- Enjoy in a cup or cone!
- Special tools needed: ice cream machine
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