Ice Cream Cake

My sister loves ice cream cakes. She loves them. Since we celebrated her birthday this weekend, I wanted to post a recipe for her. Yes, I made this dessert for her. Yes, she loved it. The kids loved it. How can one go wrong with ice cream and brownie? She loves Oreos and peanut butter cups so I included them in the dessert for her too. The best thing about making a homemade dessert for someone is that you can make it exactly to the persons liking like this dessert for my sister. I love my sister.

Ice Cream Cake
1 box of brownie mix (plus ingredients for the brownies)
1 container (14.3 oz) of Oreo cookies, fine crumbles
1 quart of peanut butter cup ice cream, softened slightly
20 miniature peanut butter cups, chopped
1 quart of cookies and cream ice cream, softened slightly
2 cups whip cream
Garnish: sprinkles

Directions

1. In a 11x7 baking dish, bake the brownies according to directions. 
2. Allow the brownies to cool completely.
3. Sprinkle half of the Oreo crumbles over the cooled brownies. Set aside.
4. In a large bowl, add the peanut butter cup ice cream. 
5. Fold in the chopped miniature peanut butter cups.
6. Evenly spread the ice cream over the Oreo crumbles and brownies.
7. Sprinkle the remaining half of the Oreo crumbles over the peanut butter cup ice cream layer.
8. Evenly spread the cookies and cream ice cream over the Oreo crumble and peanut butter cup ice cream layer.
9. Evenly spread the whip cream over the top of the ice cream cake.
10. Garnish the top with sprinkles.
11. Cover tightly and place in freezer for several hours and the cake is frozen before serving.
12. (Run a sharp knife under hot water before slicing to make it easier.)

Recipe adapted from Cookies and Cups. 

One year ago...........I made Ladybug cupcakes.
Two years ago.........I made Stracciatella Cookie Dough Ice Cream.

Did you already know..........
-President George Washington enjoyed ice cream at Mt. Vernon.
-The Library of Congress a recipe written by Thomas Jefferson for ice cream.
-First Lady Dolly Madison served oyster ice cream.

Spumoni

Have you ever had spumoni ice cream? It is three ice creams to make one great dessert. My friend told me how to make this dessert. It is like Neapolitan ice cream but with cherry, pistachio, and chocolate ice cream. The ice cream has candied cherries with nuts throughout it. It is easier to make this dessert with ice cream slightly softened or freshly homemade. This is the perfect dessert to serve on a hot day.

Spumoni 
1 pint of chocolate ice cream
1/2 cup hazelnuts, roasted
1 pint of cherry ice cream
1/2 cup candied cherries
1 pint of pistachio ice cream
1/2 cup pistachio, roasted

Directions:

1. In a large bowl, combine the chocolate ice cream with the hazelnuts.
2. Evenly spread the ice cream into a 13x10 baking dish.
3. In a large bowl, mix the pistachio ice cream with the roasted pistachio.
4. Evenly spread on top of the chocolate ice cream layer.
5. In a large bowl, combine the cherry ice cream with the candied cherries.
6. Evenly spread the cherry ice cram over the pistachio ice cream layer.
7. Place plastic wrap on top of the ice cream and wrap well.
8. Wrap a second time with aluminum foil.
9. Place in the freezer.
10. Serve once the ice cream has refrozen overnight.
11. Serve in slices. 

One year ago...................................................Sunflower frosting.
Two years ago................................................Peach and Pluot Cobbler.

Did you already know....................................
-Spumoni originates from Italy.
-Vanilla ice cream can be substituted for the chocolate layer.
-Sometimes whip cream is folded into the ice cream.

White Chocolate Ice Cream

My husband loves ice cream. He could eat it with every meal. If he could, he would top his ice cream with some cereal and call it breakfast. He picked this ice cream. It is exceptional and creamy. My son said he doesn't like white chocolate but loves this ice cream. If you are making homemade ice cream this summer, this is the ice cream to make. Yes, we will be having ice cream this weekend.

Memo to self: do not photograph ice cream on a hot day unless you can eat it fast!

White Chocolate ice Cream
8 oz. white chocolate, finely chopped
1 cup milk
2/3 cup sugar
pinch of salt
5 egg yolks
1 cup heavy cream
1 cup half & half cream
2 oz. white chocolate, chips 


Directions:

1. Place the white chocolate in a large bowl and place a strainer over the top. Set aside.
2. In a medium saucepan, warm the milk, sugar, and salt. 
3. In a medium bowl, whisk the egg yolks. 
4. While whisking, add one spoonful of the heated milk into the egg yolks.
5. Slowly, add additional heated milk to the egg yolks while whisking.
6. Combine the egg yolks to the heated milk and add back to the saucepan. 
7. Continuing to stir the mixture until the temperature reaches 170 degrees F.
8. Pour the mixture over the white chocolate.
9. Stir the white chocolate until melted and the mixture is smooth.
10. Add the heavy cream and the half & half cream. Mix well.
11. Refrigerate the mixture and allow to chill over at least 1 hour.
12. Once chilled, freeze the mixture according an ice cream maker's manufacturer's instructions. 
13. Stir in the white chocolate chips.

Recipe adapted from The Perfect Scoop. 

One year ago...................................I made Cheese Crackers.
Two years ago.................................I made Macaroni Grill Bread.

Did you already know...........................
-White chocolate does originates from the cocoa plant and contains cocoa butter.
-White chocolate does not contain any chocolate liquor or chocolate solids.
- White chocolate contains very little caffeine.

I hope everyone has a Happy Father's Day!

Roasted Hazelnut Ice Cream

This past weekend we went to Vermont to visit family. Since our children were well behaved, we decided to take them to tour an ice cream factory. I know the children thought it was neat but I know my husband loved it. Since my husband believes there is never enough ice cream in the house, I made some homemade ice cream of our own. I can tell you the factory didn't offer this flavor. It is so good.

Roasted Hazelnut Ice Cream
4 egg yolk
3/4 cup sugar
3 cups heavy cream
1/2 tsp vanilla extract
3/4 cup semi sweet chocolate chips
1/2 cup hazelnuts, roasted

Directions:
In a medium saucepan, mix the egg yolks, sugar, 2 cups heavy cream over medium low heat.
Stir the mixture constantly until the mixture reaches 160 degrees F.
Remove the mixture from heat and add the remaining 1 cup heavy cream with the vanilla extract. Stir until well incorporated.
Pour the mixture through a strainer. 
Refrigerate the mixture for 1 hour to chill. 
Once chilled, add the mixture into an ice cream maker according to the manufacturer's directions.
When the mixture is soft serve consistency, add the chocolate chips and hazelnuts.
Fold the mixture into a container. Place plastic wrap touching the ice cream before sealing with a tight cover. 
Place in the freezer for several hours until hardened.

Recipe by Jen of Sweet Morris.

One year ago................................I made Stove Top Chili Mac.

I love this picture!

Did you already know..................
-Ben & Jerry became friends during their 7th grade gym class in NY.
-The first Ben & Jerry's ice cream shop opened on May 5th, 1978.
-The first ice cream shop was a renovated gas station in Burlington, Vermont.

Stracciatella Double Cookie Dough Ice Cream

The other night I went to bed with my hair wet which wouldn't be a big deal but the air condition was on. I dreamt it was snowing outside. I woke up in the middle night and I had to go look outside. To my relief, it was still summer. I know I live in Maine but the earliest I remember it snowing is at the end of October. We have months to go.

I figured I would post an ice cream recipe since it is perfect for summer. When I saw this recipe, I knew I had to try it. Cookie Dough ice cream is the best but to be able to try double cookie dough ice cream seemed like heaven. When I was flipping through The Perfect Scoop cookbook, there is a technique with adding chocolate. I figured I would try making the recipe over the top. This is my new favorite ice cream. I don't mind becoming cold by enjoying this recipe. Don't worry it is still summer here (for now).

The only change I made to this recipe was to add more chocolate in the form of the Stracciatella technique. 

Stracciatella Double Cookie Dough Ice Cream
Cookie Dough:
4 Tbsp salted butter, melted
1/3 cup packed brown sugar
1/4 cup flour
1/4 tsp vanilla extract
1/8 tsp salt
3/4 cup mini semisweet chocolate chips

Ice Cream:
3 Tbsp unsalted butter
2 cups heavy cream 
2/3 cup dark brown sugar
4 large egg yolks
1/8 tsp salt
1 tsp vanilla extract
1 1/2 cups milk
1 cup mini semisweet chocolate chips

Stracciatella:
3/4 cups semisweet chocolate, finely chopped (do not use chocolate chips)

Directions:
Cookie Dough:

1. In a mixing bowl, stir together the butter and the sugar until smooth.
2. Add the flour and mix.
3. Mix in the vanilla and chocolate chips.
4. Form the dough into a disk and wrap in plastic wrap. Refrigerate the dough until firm.  

Ice Cream:

1. In a medium saucepan, melt the butter over medium-high heat. Stir the butter until it is a deep golden brown color but be careful not to burn it.
2. Whisk in the heavy cream. Heat until the mixture simmers. Remove from the heat and set aside.
3. In a medium bowl, whisk together the brown sugar and the egg yolks until pale and fluffy.  
4. To the medium bowl, add a small amount of the heavy cream mixture to the egg yolks. STIR CONSTANTLY TO TEMPER THE MIXTURE.
5. Slowly, whisk the remaining cream into the yolk mixture while stirring constantly.
6. Return the egg-cream mixture to the saucepan and heat until slightly thickened. The mixture's temperature should read between 170-175 degrees F.
7. Immediately, remove the mixture from the heat and pour through a fine mesh sieve into a bowl.
8. Stir in the vanilla extract and the milk into the mixture.
9. Cover the cream mixture into the refrigerator until chilled thoroughly.
10. In an ice cream maker according to the manufacturer's directions, churn the cream mixture.
11. In a heat resistant, dry bowl placed over a saucepan of simmering water, melt the chocolate while stirring until completely smooth.
12. Drizzle a very thin stream of the warm chocolate into the 1 quart of ice cream during the last possible moment of churning.
13. Stir in small chunks of the cookie dough and chocolate chips into the ice cream mixture. 
14. Transfer the ice cream into an airtight container and store in the freezer until firm.

Recipe ice cream and cookie dough combination adapted from Annie's Eats. The Stracciatella recipe and the Cookie Dough recipe adapted from The Perfect Scoop cookbook by David Lebovitz.

Did you already know...
-Stracciatella gelato is Italian similar to vanilla ice cream with chocolate shavings.
-When the thin stream of warm chocolate heats the cold ice cream, the chocolate immediately hardens into streaks which shreds with the ice cream churning.
-If the warm chocolate is not a thin stream, the chocolate will harden into large chunks in the ice cream which will not break into chips. 

St. Patrick's Day Green

Do you wear green on St. Patrick's Day? Not only do we wear green on St. Patrick's Day, we even wear green the night before. Who really wants to be woken up by being pinched? Don't worry no one has been pinched to this date. It is like a game and no one gets caught without green in this household. Plus I wouldn't pinch anyone hard but I couldn't guarantee the kids play by the same rules. I sure don't want to find out.

Last year, I purchased The Perfect Scoop cookbook by David Lebovitz and my ice cream machine gets used often. If my husband had his way, it would be used daily. He has been disappointed lately since I haven't used it once this year. I wanted to continue with an Irish theme that was kid friendly. Since I didn't find one I liked, I decided to create one using the Chocolate Ice Cream, Philadelphia-Style as my template. The end result was delicious!

Irish Mint Chocolate Ice Cream
3/4 cups of Baileys Irish Cream Coffee Creamer
1 1/2 cups heavy cream
3/4 cup sugar
6 Tbsp unsweetened dark cocoa powder
1/8 tsp salt
3 oz. bittersweet chocolate, chopped
1 package of Andes Mint Chocolates, 18 pieces chopped
1 cup low fat milk
1/4 tsp mint extract

Directions:

1. In a large saucepan, mix the creamer, heavy cream, sugar, cocoa powder, and salt.
2. Over medium heat, mix the mixture until a rolling boil.
3. Remove the pan from the heat and mix in the chopped bittersweet chocolate and half of the chopped mint chocolates.
4. Stir until the chocolate has melted.
5. Add the milk and the mint extract until well combined.
6. Chill the mixture in the refrigerator for about 1 hour.
7. Add the mixture to an ice cream machine. 
8. Follow the ice cream machine's instructions for the amount of time to mix the mixture.
9. At the end of the mixing cycle time, add the remaining chopped mint chocolates.

Created by Jen of Sweet Morris.

Did you already know..........
-The first St. Patrick's Day parade occurred in New York City in 1762.
-Besides New York, Boston, Savannah, Philadelphia, and Chicago have a St. Patrick's Day parade.
-Every year, Chicago dyes the Chicago River green to celebrate St. Patrick's Day. The city has been doing this tradition since 1962.