Malted S’mores Ice Cream

Happy National S’mores Day! In honor of the day I am sharing with you a Malted S’mores Ice Cream recipe that I came across in a recent issue of Everyday with Rachael Ray magazine. And best of all… you don’t need an ice cream maker to make it.

To begin, I softened a pint of vanilla ice cream by letting it sit uncovered on my kitchen counter for a few minutes. Meanwhile, I roasted (in actuality lightly toasted, but we gotta go with roasted since this is a s’mores ice  cream) 1/2 cup of mini marshmallows in a 425 F preheated oven by spreading them on parchment lined baking sheet and popping them in for a minute or two. Don’t worry if they stick together while roasting, once they cool just pull them apart.

Once the ice cream is softened, mix it along with a 1/4 cup of malted milk power. Once the two were well blended I folded in the cooled marshmallows and 3 crumbled graham crackers. I used cinnamon graham crackers, but, I am sure that honey graham crackers would be just as good. Once all of the ingredients are incorporated transfer the ice cream to a metal loaf pan (or any other freezer safe container) and freeze until firm, at least an hour.

And you may be wondering, “How is this s’mores ice cream without chocolate?” No need to worry, the chocolate comes in the form of chocolate syrup as a topping. Add as little or as much as you like!

IMG_0216

And there you have it… A quick, easy and delicious way to enjoy your own version of a s’more on this National S’mores Day or any other day!

 

Malted S'mores Ice Cream

Ingredients:

1 pint vanilla ice cream, softened

1/4 cup malted milk powder

1/2 cup mini marshmallows

3 graham crackers, crumbled

Chocolate syrup, for topping

Directions:

Pre-heat oven to 425 F. On a parchment lined baking sheet spread marshmallows and bake until golden, 1 to 2 minutes.  Let cool.

In a large bowl mix softened ice cream with the malted milk powder.

Using a rubber spatula gently fold in the graham cracker crumbles and marshmallows.

Transfer to a freezer-safe containers and freeze until firm, at least an hour.

Serve topped with chocolate syrup.

 

Recipe from Rachael Ray Magazine

Blueberry Vanilla Ice Cream

With berries in season there’s so many delicious treats you can make with them… Pies, Cakes, Muffins and probably something that doesn’t come as quickly to mind… ice cream! Ever since I got my ice cream maker a few years ago I am always trying to come up different flavors to make – Pumpkin, Lavender Vanilla, Mint Chocolate Chip – some common and some not so common. I’ve even made Hibiscus Sorbet. So, with a fridge full of blueberries I decided to make a vanilla ice cream base and then swirl in a blueberry compote, hence Blueberry Vanilla Ice Cream.

To make the vanilla ice cream base I combined milk, sugar and salt in a medium bowl and blended it with a hand mixer on low speed until the sugar was dissolved. I then stirred in heavy cream and vanilla bean paste (you could use vanilla extract.) I covered the bowl and refrigerated it for about 5 hours (you could do as little as 1 to 2 hours, you just want to make sure that the mixture is cold.)

Meanwhile, to make the blueberry compote, I combined blueberries, sugar and lemon juice in a small saucepan over medium-low heat and let the mixture simmer until some of the blueberries burst and the mixture began to thicken. I removed it from the heat to let it cool and then covered it and refrigerated it as well.

Once the ice cream and compote were properly chilled it was time to combine them to make the Blueberry Vanilla Ice Cream. Per the instructions of my ice cream maker, I turned it on and poured in the vanilla ice cream base and let it churn for about 15-20 minutes until it had a soft creamy mixture. With the machine still running, I then poured in the compote and let the machine run for about another 30 seconds until the compote had swirled through the ice cream and was lightly incorporated. I then transferred the ice cream to a freezer-safe container and placed it in the freezer so the ice cream could firm up – about an hour.

IMG_0219

And then it was time to enjoy… And one simple sentence sums up the flavor…. There’s nothing like homemade!

But, if you don’t have an ice cream maker here are two quick ideas on how to make your own Blueberry Vanilla Ice Cream. Use the compote as a topping on your favorite vanilla ice cream. Or take it one step further and soften a pint of your favorite vanilla ice cream and then add it to a large bowl and using a rubber spatula fold the compote into the ice cream. Place the ice cream in a freezer-proof container and place it back in the freezer so it can firm up, about 1-2 hours.

 

Blueberry Vanilla Ice Cream

Ingredients:

For the vanilla ice cream

1 cup whole milk

3/4 cup granulated sugar

Pinch of salt

2 cups heavy cream

1 tablespoon pure vanilla extract*

*can substitute vanilla bean paste

 

For the blueberry compote

1/2 cup fresh blueberries

2 tablespoons sugar

1 teaspoon lemon juice

 

Directions:

For the vanilla ice cream; In a medium bowl, use a hand mixer on low speed (or by hand use a whisk) to combine the milk, granulated sugar and salt until the sugar dissolves. Stir in the heavy cream and vanilla extract. Cover the bowl and refrigerate for 1 to 2 hours, or overnight.

For the blueberry compote; In a small saucepan combine the blueberries, sugar and lemon juice and simmer over medium-low heat until the blueberries begin to burst and the sauce thickens. Let cool, cover and refrigerate.

Follow the directions for your ice cream maker to churn the vanilla ice cream. Once the ice cream thickens slowly pour in the compote and continue to churn for about 30 seconds to lightly incorporate the compote into the vanilla ice cream.

Transfer the ice cream to a freezer-proof container and freeze for about 1 to 2 hours to firm.

Vanilla ice cream recipe from Cuisinart

 

Lavender Vanilla Ice Cream

It’s officially the first day of summer (YAY!) After the epic snow fall from the past winter the warmer days ahead are definitely being welcomed with open arms – although, I could do without the humidity that those days also bring. By far my favorite seasons are spring and fall. But, I digress. I think one treat that most of us can agree on that is a summer staple is ice cream – I particularly can eat it in the dead of winter with no problem though. Hence, me wasting no time in churning out a few batches of ice cream back in January soon after getting my Cuisinart Ice Cream Maker.

A week or so ago while I was doing something on my computer, maybe working on a blog post, I came up with the idea of Lavender Vanilla Ice Cream. I have plenty of dried lavender left over after making Lavender Cupcakes back in April, which is sitting in a container on my counter right in my field of vision while I am cooking so it’s no wonder that it has been on my mind. You always see lavender and vanilla combined in all sorts of home items so I figured that melding the two flavors together in ice cream should be a winner – and fortunately I was right!

To create the ice cream I followed a recipe for Simple Vanilla Ice Cream with one simple modification. I soaked three tablespoons of dried lavender in the one cup of milk the recipe called for for about six hours – this is exactly what I did to get the lavender flavor for the cupcakes. Following that I strained the milk using a fine mesh sieve and then continued with the recipe. Combining the milk with sugar, salt, heavy cream and vanilla paste (I substituted this for vanilla extract to get that authentic vanilla bean flavor along with the black specks of ground vanilla beans.) I refrigerated the mixture overnight and I poured the mixture into the ice cream maker and let it do all the work. And about 20 minutes later it was done!

IMG_4015

I wanted the ice cream to have a firmer consistency so I transferred it to this nifty ice cream container that I recently picked up at my local Home Goods and placed it in the freezer for about another hour or so. Of course I did a quick taste test before freezing it and was very happy with the results.

IMG_4017

After sitting in the freezer for a bit I was finally able to enjoy a nice bowl of my Lavender Vanilla Ice Cream!

IMG_4023

Below is the original recipe for Simple Vanilla Ice Cream and the modifications I made to create Lavender Vanilla Ice Cream.

 

Simple Vanilla Ice Cream

Makes about 1 quart

Ingredients:

1 cup whole milk

3/4 cup granulated sugar

A pinch of salt

2 cups heavy cream

1 tbsp. pure vanilla extract

Directions:

1. In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight.

2. Turn on the Cuisinart ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The ice cream will have a soft creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer for about 15 minutes before serving.

For Lavender Vanilla Ice Cream:

Soak 3 tablespoons of dried lavender in the milk for 6 to 8 hours in the refrigerator. Following that strain the milk through a fine mesh sieve and continue with the recipe substituting vanilla bean paste for the vanilla extract.

 

Homemade Ice Cream

Happy New Year! I figure it’s not too late to say that as we are barely halfway through the month. I hope you all had a wonderful holiday season and that the new year is treating you well thus far. For my first post of 2014 I’d like to share with you some cold and creamy treats I made with my newest kitchen “toy” – an ice cream maker. I absolutely love ice cream and have always wanted an ice cream maker but it never really seemed practical to own one – especially since there are so many delicious flavors on the market thanks to Haagen Dazs and Ben & Jerry’s. But, then I got a daily deal email from Williams-Sonoma featuring a Cuisinart Ice Cream Maker at an unbelievable price that had decent reviews so I figured why not… Merry Christmas to me!

IMG_2336

I decided to stick with something basic and simple the first time I used it – Vanilla Ice Cream. After refrigerating a mixture of whole milk, sugar, salt, heavy cream and vanilla extract overnight I poured it into the bowl of the machine and let it do all the work.

IMG_2338

Within minutes the ice cream was coming together.

IMG_2340

After about twenty minutes I had homemade Vanilla Ice Cream which went perfectly with a homemade Apple Pie a friend’s mom made.

IMG_2341

For my second batch of homemade ice cream I decided on Peanut Butter Cup Ice Cream – an ice cream with Reese’s Peanut Butter Cups, how could it not be good?

To begin I mixed together peanut butter, sugar, whole milk, heavy cream and vanilla extract and then poured it into a Tupperware container and refrigerated it overnight.

IMG_2397

The next day, before starting on the ice cream, I chopped up fifteen miniature Reese’s Peanut Butter Cups to add into it.

IMG_2414

Now I was ready to begin…

IMG_2416

I poured the peanut butter mixture into the machine and let it run for about fifteen minutes before adding in the chopped up peanut butter cups.

IMG_2418 IMG_2419

After running for an additional five minutes the ice cream was done and it was even more delicious than the vanilla one!

IMG_2422

Overall I’m loving my new toy… clean-up is a breeze and I always leave the two mixing bowls in the freezer so I never have to worry about them being ready to use. If you’re wondering where I found the recipes for these two ice creams, the machine actually came with a recipe book that I am definitely making good use of. Granted, the machine can be a tad bit noisy, as I did read in some reviews, but, it’s not loud enough to make you not want to use it!