Roasted Strawberry Cheesecake Ice Cream

Roasted Strawberry Cheesecake Ice Cream- Baker BettieThe second the weather starts warming up my mind is on a one way track towards summer. I’m ready for sundresses, strappy sandals, days that never end, and permission to eat lots of ice cream. Not that you really need permission for that. But it just feels less guilty in the summer. It’s like, “Hey! It’s 120 degrees so I’m going to eat some damn ice cream!” I’m already trying to push that summer mode. I haven’t broken out the sundresses yet, it is only in the 50s and 60s, but I’m pretty darn close to just doing it.

Roasted Strawberry Cheesecake Ice Cream- Baker BettieThis is my first homemade ice cream batch of the season. It definitely won’t be my last. Having an ice cream maker is awesomely dangerous. If you don’t have one, I’m sorry. But you can totally get the one I have for just $50! No pressure or anything. But seriously, you should get one. They even come in different colors, so… there’s that.

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Dark Chocolate Chunk Ice Cream (Only 3 Ingredients, No Ice Cream Maker!)

Dark Chocolate Chunk Ice Cream (no ice cream maker, 3 ingredients!)I may be behind the times a little bit with this one. I think the two ingredient, no ice cream maker, ice cream method has been around for quite a while. So long that I’m not even sure who originated it. I think maybe this is the original post. But I do know where I first heard of it. My foodie bestie, Kayle from The Cooking Actress, has used this method to make all kinds of ice cream in various combinations. All you need to make the base is heavy whipping cream and a can of sweetened condensed milk. That’s it. I do have an ice cream maker, but sometimes I just don’t want to get it out and dirty. With this method you mix together the ingredients and throw it in the freezer and forget about it. (Well not really forget about it. I mean, there is ice cream in your freezer.) It really couldn’t get any easier.

Dark Chocolate Chunk Ice Cream (no ice cream maker, 3 ingredients!)You start out with a can of sweetened condensed milk in a large bowl. If you want to add flavors or mix-ins to the ice cream this is where you add them. Just mix them in with the condensed milk. Sometimes I’m in the mood for something over the top or a little fancy, but this time I stuck with simple. Dark chocolate chunks. You just really can’t go wrong with dark chocolate. And if you disagree with this statement, I don’t get you. I guess we can still be friends, but we’re probably going to have a difficult time connecting about the important things.

No Ice Cream Maker Chocolate Chunk Ice CreamAfter getting you mix-ins and flavors all situated you need to whip the cream to stiff peaks in a separate bowl and then fold it into the condensed milk. Transfer to an airtight container and store in the freezer. It will take about 6 hours to freeze. This is probably a dangerous recipe to know. A dangerously awesome recipe to know. And you should definitely make an ice cream float. Because the only thing better than ice cream is an ice cream float. They make me think of my grandpa Joe. He always made them for us. I can still remember sitting in his big fluffy recliner eating ice cream floats on hot summer days. Makes me smile. Use cherry soda if you know what’s good for you.

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No Ice Cream Maker Chocolate Chunk Ice Cream

Dark Chocolate Chunk Ice Cream (3 Ingredients, No Ice Cream Maker!)

Dark Chocolate Chunk Ice Cream (3 Ingredients, No Ice Cream Maker!)

Ingredients

  • 12 oz can sweetened condensed milk
  • 3.5 oz dark chocolate bar, chopped
  • 2 cups heavy whipping cream

Instructions

  1. In a large bowl mix together the sweetened condensed milk and the chopped chocolate.
  2. In another medium sized bowl, whip the whipping cream to stiff peaks.
  3. Fold the whipping cream into the sweetened condensed milk until combined.
  4. Pour into an airtight container and store in the freezer.
  5. It will take about 6 hours to freeze.
http://bakerbettie.com/dark-chocolate-chunk-ice-cream-only-3-ingredients-no-ice-cream-maker/

 

Peppermint Ice Cream

Peppermint Ice Cream (vegan)

I am in the grocery store the other day and I get approached by a very confident random guy with this proposition:

“If you give me your number I’ll buy you a pop.”

Instantly a few things run through my head….

#1: “I know we are from the midwest, but ‘pop’ just sounds trashy. Say ‘soda’ or even ‘drink’ when trying to pickup a lady.”

#2: “This guy is really confident with this proposition, has it worked for him before?”

#3: “If I wasn’t married and this guy was much more attractive, would I go for this?”

#4: “No.”

Peppermint Ice Cream (vegan)

I told the guy I was married and awkwardly rushed away to finish my shopping.

I couldn’t help but keep giggling about this interaction throughout the day. It was just so random and I couldn’t get over how serious and confident he seemed.

Then I started thinking about the day I first gave my husband my number when we first started getting to know each other.

We were working at the KU Bookstore and it was the start of the semester so we were all working really long hours. Chris and I only barely knew each other and at some point during the day he brought me a Coke Zero. He had observed previously that this was my beverage of choice, so he just bought me one and nonchalantly gave it to me. I hadn’t really previously been interested in him, but this got my attention and we talked a lot during that shift while shelving books. As we were leaving for the day, I gave him my number.

Peppermint Ice Cream (vegan)

The moral of this story (random guy at the grocery store pay attention!): You’ve got to SHOW the girl that you are going to ‘buy her a pop’ BEFORE you expect to get her number. No respectable girl is going to give you her number just to get a ‘pop’. Seriously.

On a totally unrelated note, this ice cream is seriously amazing! Peppermint ice cream has always been a favorite of mine and also kind of signals the start of the colder months when I start seeing it at grocery stores or in ice cream shops. I actually want ice cream more in the Fall and Winter. I make no sense. But that kind of describes me in general anyway.

Peppermint Ice Cream (vegan)

Peppermint Ice Cream (vegan)

Ingredients

  • 1 can full fat coconut milk
  • 1 cup almond milk (or other milk of choice, can also use more coconut milk)
  • 1 tbsp arrowroot powder (or cornstarch)
  • ¼ cup agave (or other liquid sweetener or choice)
  • 1/2 tsp peppermint extract
  • seeds from 1 vanilla bean (optional)
  • 10 round peppermint candies, crushed

Instructions

  1. Place the coconut milk, almond milk, arrowroot, agave, peppermint extract and vanilla bean seeds (if using) in a blender and blend until combined.
  2. Fold in the peppermint candy pieces.
  3. Freeze in an ice cream maker according to manufactures instructions.
  4. If you do not have an ice cream maker, place in the freezer and stir vigorously about every hour for 6 hours.
http://bakerbettie.com/peppermint-icecream/

Guinness Syrup and Vanilla Bean Ice Cream

Guinness Ice Cream Syrup

I came home in the middle of the day today to grab some lunch on the go and there was a package in front of my door.

I knew exactly what it was and I was beyond excited!

You see, last month I entered Rodelle’s Great American Ice Cream Challenge with my Drunken Cherry Coconut Ice Cream. To my absolute surprise, I got 3rd place!

So I knew that this package contained a bunch of goodies that I couldn’t wait to play with. Squeel!

Wyatt was really excited too! Can’t you tell…

The rest of the day at work was basically equivalent to a torture chamber. Like letting a little kid open their Christmas present containing the hottest new toy and telling them they have to go the church before actually playing with it. Pure. Torture.

Guinness Ice Cream Syrup

When I got home, I played with some of the ingredients. I’m not quite sure if it is healthy how freaking excited I get about this kind of thing or how much of my time is consumed with thinking up my creations. I even dream about them. Seriously.

I had a dream a few weeks ago about a vanilla bean ice cream served with a syrup that was made from cooking down Guinness. And today, I made it reality. I literally made a dream come true. It’s a gift, people.

Guinness Ice Cream Syrup

Vanilla Bean Ice Cream with Guinness Syrup

Ingredients

    For the Ice Cream
  • 1 can full fat coconut milk
  • 1 cup almond milk (or other milk of choice, can also use more coconut milk)
  • 1 tbsp arrowroot powder (or cornstarch)
  • 1/4 cup sugar (I used Rodelle's Vanilla Sugar)
  • 1 vanilla bean (I used Rodelle's Bourbon Vanilla Bean)
  • For the Syrup
  • 2 bottles Guinness
  • 1/4 cup sugar (I used Rodelle's Vanilla Sugar)

Instructions

    For the Ice Cream
  1. Combine milks, sugar, seeds of vanilla bean, and vanilla bean pod in a medium sauce pan over medium heat.
  2. When slightly warm, whisk in arrowroot powder.
  3. Heat for a few minutes until the sugar is dissolved. Do not boil.
  4. Remove from heat, discard the vanilla pod, and chill in the refrigerator for at least an hour and up to overnight.
  5. Freeze according the manufacturers instructions in an ice cream maker.
  6. If you do not have an ice cream maker, place in the freezer and stir vigorously about every hour for 6 hours.
  7. For the Guinness Syrup
  8. Combine beer and sugar in a saucepan over medium high heat.
  9. Cook, stirring occasionally until reduced to a thick syrup. (it should be about 1/2 cup)
  10. Store in the refrigerator until ready to use.
  11. Vanilla Bean Ice Cream + Root Beer + Guinness Syrup= Best Float Ever!
http://bakerbettie.com/guinness-syrup-and-vanilla-bean-ice-cream/

Ice Cream Science and Drunken Cherry Coconut Ice Cream

Drunken Cherry Coconut Ice Cream

July is national ice cream month, which really just makes me feel like I have an excuse to make and eat a lot of ice cream.

Have you ever wondered what makes traditional ice cream different from frozen custard or soft serve or sorbet? Am I the only one that thinks about these things? Well I do think about these things, a lot. I always want to know how things work and why things are the way that they are. I guess that’s why I love science so much.  I love food equally as much, so here we go with some food science!

Drunken Cherry Coconut Ice Cream

Traditional Ice Cream: is made with milk, cream and sugar. It is churned at a fairly fast speed infusing it with air and making it lighter and creamier than frozen custard or gelato.  Ice cream that is made with a small amount of egg yolks is often referred to as French Ice Cream. Every wonder what makes French vanilla different than regular vanilla? Egg yolks!

Soft Serve Ice Cream: Really the main difference between soft serve and traditional ice cream is that it is churned and stored at a higher temperature.  It often has a lower butterfat content, but the difference in consistency is really dependent on not allowing it to freeze as hard.

Sorbet: is a frozen fruity dessert that contains no dairy.  It is also known as italian ice. This is a vegan friendly dessert.

Sherbet: is also a fruity frozen dessert, however unlike sorbet, it also contains milk or cream. It may also contain eggs or gelatin.

Frozen Yogurt: is made with yogurt instead of cream as well as milk.  The yogurt gives it a more tart taste and it contains less fat than ice cream due to not using cream. It is also traditionally frozen at higher temperature so that it is more of a soft serve than a hard frozen product.

Gelato: is the word Italians use for ice cream.  The main difference between Italian gelato and American ice cream is that gelato contains much less butterfat (usually meaning less cream) than American ice cream. Gelato also traditionally contains more sugar than ice cream.  If you have ever tasted gelato you will know that it is much creamier and denser than American ice cream. The reasoning for this is that it is churned slower than ice cream so therefore less air is whipped into it making a more dense product. (source)

Frozen Custard: Custard, by definition, is referred to a cooked mixture involving milk or cream and egg yolks.  Traditional ice cream also involves egg yolks sometimes, but frozen custard has a higher ratio of egg yolks than ice cream. Frozen custard also has a texture similar to gelato and therefore is also churned in a machine similar to gelato preventing as much air into the product and making it more dense.

So what is your favorite kind of ice cream? 

Drunken Cherry Coconut Ice Cream

Today I made a sort of sub-category of traditional ice cream.  A vegan ice cream made with coconut milk.  One of the things I love so much about coconut milk ice cream is that it mimics traditional ice cream so well.  I honestly would be surprised if people would know that it didn’t have dairy in it if you didn’t tell them.  The only downside is that it does have a fairly strong coconut flavor, which I love, but I know some people do not.  My next ice cream feat is to create a vegan ice cream without coconut milk.  But until then, this is maybe one of my favorite creations yet!

Drunken Cherry Coconut Ice Cream

I soaked the cherries in spiced rum before putting the mixture together.  The bit of alcohol in the mixture not only brings an incredible depth of flavor, but also allows this ice cream to stay somewhat of a soft serve after frozen, which I appreciate.  You could also soak the cherries in bourbon or another flavored liquor if you want, or you could skip this step all together if it isn’t your thing.  You could also smash the ice cream in between a couple of gluten free brownies if you have eaten really healthy all week and are ready to be a bit naughty…

Drunken Cherry Coconut Ice Cream

Check out the recipe for those brownies here!

Drunken Cherry Coconut Ice Cream (dairy free, vegan)

Ingredients

  • 2 cups cherries, pitted (if you don't have a cherry pitter, hammer a clean nail into a piece of wood and push the cherry over the top of the nail pushing the pit out)
  • spiced rum
  • 1 can full fat coconut milk
  • 1 cup almond milk (or other milk of choice, can also use more coconut milk)
  • 1 tbsp arrowroot powder (or cornstarch)
  • 1/4 cup agave (or other sweetener or choice)
  • 3.5 ounces of dark chocolate, roughly chopped
  • 1/2 cup chopped pecans, toasted

Instructions

  1. Place one cup of the cherries in a small bowl and pour in enough spiced rum to cover the cherries. Soak for at least 4 hours and up to overnight.
  2. Drain the cherries through a strainer. (I reserved the rum for a cherry infused cocktail!)
  3. Roughly chop the remaining 1 cup of cherries.
  4. Place the soaked cherries, coconut milk, almond milk, arrowroot, and agave in a blender and blend until combined.
  5. Mix in the chopped cherries, dark chocolate and pecans.
  6. Freeze in an ice cream maker according to manufactures instructions.
  7. If you do not have an ice cream maker, place in the freezer and stir vigorously about every hour for 6 hours.
http://bakerbettie.com/ice-cream-science-and-drunken-cherry-coconut-ice-cream/

How to Cut Fresh Pineapple & The Easiest Pineapple Sorbet

One Ingredient Pineapple Sorbet

I don’t know about where you live, but we have been boiling here in Kansas.  It. Is. Gross.  My job involves me being out in the community, in and out of my car, all day long.  By the time I get home I feel so sticky and hot that the last thing I want to do is turn on the stove or heat up the oven.

One Ingredient Pineapple Sorbet

I have to admit, I am not the biggest fan of Summer at this point.  But then I have to remind myself of the wonderful things that summer does bring.  Like fresh pineapple.  There are very few foods (ahem, bacon) that I love more than fresh pineapple.  It is so amazingly sweet and juicy.  Way better than candy, I think. And today I discovered how amazingly simple it is to make pineapple sorbet, that is if you are comfortable cutting up a pineapple.  If you aren’t, it is easy.  Here is how you do it…

How to Cut a Pineapple

  • Start with a fresh pineapple
  • Cut the top off the pineapple
  • Give the top to your cat to gnaw on to distract them from jumping in your pictures (optional)
How to Cut a Pineapple
  • Cut the bottom off
  • Cut the pineapple in half
  • With a sharp knife, carefully carve the skin off the flesh

How to Cut a Pineapple

  • After the skin is removed, clean up any spines that are left on the flesh
  • If you want pineapple rings, cut the flesh into then slices
  • Carefully cut out the core from the center of each ring and remove

How to Cut a Pineapple

  • If you want chunks and not rings, cut the flesh into 4 large chunks around the core (think how you would cut a mango)
  • Cut the pineapple meat into desired size chunks, discard the square core
  • If desired, lay flat on a baking sheet and put in the freezer
  • Once frozen, place in an airtight container in the freezer

One Ingredient Pineapple Sorbet

This is what I like to call a “non-recipe.”  Really all you need to make this is 1 ingredient… pineapple.  But I did add just a bit of honey and cinnamon.  Not enough to overpower the fresh pineapple taste, but just to give it a hint of something.  Cinnamon and pineapple is an amazing combination if you have never had it.  I don’t know why I don’t put these two things together more often!

Here’s to escaping the heat as much as possible!

Fresh Pineapple Sorbet 

  • 1 large pineapple
  • 2 tbsp honey
  • 1/4 tsp cinnamon
  1. Cut pineapple into large chunks
  2. Put all ingredients into a blender or food processor and blend until smooth

3. If you have an ice cream freezer…

  • Freeze according to the manufacturer’s instructions
  • Serve as soft serve, or place in your freezer to harden farther

3. If you do not have an ice cream freezer…

  • Put the mixture in a bowl in the freezer for 3 hours to partially freeze
  • Take out of the freezer and stir thoroughly (breaking up the ice crystals) about every 1-2 hours until too difficult to stir
  • Store in an airtight container in the freezer.
One Ingredient Pineapple Sorbet
Two Ingredient Fresh Pineapple Sorbet

Ingredients

  • 1 large pineapple
  • 2 tbsp honey
  • 1/4 tsp cinnamon (optional)

Instructions

  1. Cut pineapple into large chunks
  2. Put all ingredients into a blender or food processor and blend until smooth
  3. If you have an ice cream freezer…
  4. Freeze according to the manufacturer’s instructions
  5. Serve as soft serve, or place in your freezer to harden further
  6. If you do not have an ice cream freezer…
  7. Put the mixture in a bowl in the freezer for 3 hours to partially freeze
  8. Take out of the freezer and stir thoroughly (breaking up the ice crystals) about every 1-2 hours until too difficult to stir
  9. Store in an airtight container in the freezer.
http://bakerbettie.com/how-to-cut-fresh-pineapple-the-easiest-pineapple-sorbet/