Posts tagged ‘ice cream’

October 5, 2011

Food: Junior Mint and Chocolate Wafer Ice Cream.

What is your favorite candy?

It might now be obvious what mine is.

You know those mini sized boxes of Junior Mints? Besides being just plain cute, they give you the perfect portion of mint and chocolate…I try to eat one but that usually doesn’t happen. Kind of like feel fine about eating one because of the small portion but then realize that you have just consumed 5 while thinking about it!

Besides Junior Mints being my favorite candy. My favorite ice cream is mint. In front of coffee and chocolate.

You can’t tell this is mint ice cream can you? I know you are used to that artificial green color ‘they’ call mint. Me too, don’t worry. The mint extract really gives this ice cream a punch. Its powerful. So fresh and minty tasting – hows that for a description?!?!?!

Make this before the weather gets too chilly..or wait until the dead of the winter and dream about summer nights!

Junior Mint and Chocolate Wafer Ice Cream


  • 2 cups milk
  • 2 cups heavy cream
  • 10 egg yolks
  • 8 oz sugar
  • 2 teaspoons Peppermint Extract
  • 4 large chocolate wafers
  • 1 box junior mints


1. Heat milk, heavy cream, half of sugar and peppermint extract in a saucepot over medium high heat. Stirring occasionally. Combine egg yolks and remaining half of sugar in a bowl. When milk begins to form small bubbles on the edge of the pot, turn down to low. Add a ladle full of the hot milk mixture to the yolk bowl while whisking constantly. This is called tempering. Add about 3-4 more ladle full, while whisking constantly.

2. Combine the tempered yolk mixture into the remaining milk mixture pot. Turn heat up slightly, and stir constantly with a rubber spatula. Cook until nape consistency – until it coats the back of the spoon. Be careful not to over cook it.

3. Strain and cool. Once cool put into prepared ice cream maker. Process. When it is almost finished churning, add crumbled chocolate wafers and junior mints to the mix. Let the ice cream maker combine them.

4. Freeze until frozen, at least a few hours. Enjoy with more junior mints and wafers on top!


August 22, 2011

Food: Double Chocolate Butterscotch Swirl Ice Cream.

Nothing like a Monday morning post with this healthy treat as the star…

There isn’t much to say about this. I mean ice cream in general really doesn’t need an explanation or even an introduction.

I used the same chocolate that was in the Rich Chocolate Ice Cream with peanuts and coffee. Dagoba Organic Chocolate has little bits of chocolate within the cocoa powder already – so making this double chocolate was an easy step.

No more words to be said about this recipe. It’s a must in the finally days of summer.

Double Chocolate Butterscotch Swirl Ice Cream

1 Quart


  • 12 oz. Whole Milk
  • 12 oz. Heavy Cream
  • 4 egg yolks
  • 4 oz. Sugar
  • 2 tablespoons Cocoa powder
  • 6 oz. Semi- sweet chocolate, chopped
  • 1 pinch Salt
  • 2 teaspoons Vanilla extract
  • 1/3 cup melted butterscotch chips


1. In a saucepan combine the milk, 1 cup of the cream and half of the sugar. Scald.

2. Meanwhile, combine the egg yolks, cocoa, rest of the sugar and salt to a bowl. Whisk until the sugar is dissolved and the mixture is smooth.

3. Temper the hot milk into the egg mixture and back to the saucepan.

4. Cook over medium heat, stirring constantly with a spatula, until it is nappe (it should coat the back of the spoon without running off). Should take about 4-5 minutes. Don’t let it boil.

5. Pour the custard over the chopped chocolate and let it melt the chocolate before stirring the chocolate custard smooth.

6. Add the vanilla and remaining cream and stir to combine. Strain and chill thoroughly in an ice bath.

7. Add to ice cream machine and process. When it is finished churning, drizzle in melted butterscotch while machine is moving. Once it is combined turn machine off. Freeze ice cream for at least 4 hours or over night!


Taking pictures of ice cream is hard. My mouth doesn’t stop watering and I quickly forget that I need to take more pictures while the spoon keeps entering my mouth with large bites of this goodness…ah.

June 28, 2011

Food: Rich Chocolate Ice Cream with peanuts and coffee.

I’m obsessed! It’s official. I’m obsessed with our ice cream maker. We have had it for several years but this is the summer for its workout. You might see a few more ice cream posts in the near future. Don’t worry, this won’t turn into an ice cream blog…or will it?!?!?

Look, the husband can’t stay away either. He is the official taste tester after all so I had to give him a bite or two. Actually two bites turned into the entire bowl. It was gone in no time. Typical.

He said “this is your best ice cream yet, but maybe next time a little less chocolate.”

WHAT?? less chocolate. I never would have thought those words would come out of his mouth.

It is rich. Only a scoop did me.

The Dagoba Organic Chocolate is amazing. It is actually unsweetened drinking chocolate. Mr. A got this in his stocking this past Christmas from my parents. See how my husbands gifts turn into gifts for me? I like it. Thanks Mom! Anyway, this chocolate is out of this world. It is RICH. When I was measuring the 1 cup out for the recipe, I noticed the tiny bits of chocolate within all the gorgeous cocoa powder. For a second I thought I should take them out, because after all they won’t be melting but then in the next second I thought no no, keep those little bits of joy. They add a bittersweet bite and crunchy texture along with the crunch of the peanuts which go so well together.

Did I mention, that its rich?

If you forgot this is rich but so worth the treat.

Rich Chocolate Ice Cream with peanuts and coffee

makes a little over 2 quarts


  • 1 cup unsweetened cocoa powder (Dagoba Organic Chocolate with bits of chocolate)
  • 2/3 cup granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 1 1/2 cups whole milk
  • 3 1/4 cups heavy cream
  • 1 tablespoon pure vanilla extract
  • 1/2 cup chopped roasted and salted peanuts
  • 1 tablespoon instant coffee
1. Place the cocoa and sugars in a medium bowl; stir to combine. Add the whole milk and mix for 1-2 minutes or until combine and sugars are dissolved.
2. Stir in heavy cream and vanilla.
3. Turn machine on; pour mixture into freezer bowl, and let mix until thickened, about 25-35 minutes. Add chopped peanuts and instant coffee; mix for 10 seconds until incorporated. The ice cream will be soft and creamy and will need to go into the freezer for at least 4 hours or over night before serving!
Enjoy with more peanuts on top or with a few fresh strawberries or blackberries! Yum!

June 13, 2011

Food: Strawberry and Yogurt Covered Pretzel Ice Cream.

I can’t get my mind around making ice cream from eggs. Call me crazy, weird or whatever, but for real – whole milk and heavy cream work magic without eggs. So here is a recipe that I just made up last night. This is seriously good. The salty pretzels covered with yogurt add a great crunch to the smooth cream and fresh strawberries are always winners in my book. Strawberries surrounded by ice cream = heaven. Mr. A suggests adding chocolate syrup – you be the judge!

I made this with the Cuisinart Frozen Yogurt/Ice Cream & Sorbet Maker. I froze the ‘freezer bowl’ over night wrapped in a plastic bag – it pays to plan ahead in the ice cream making department!

Strawberry and Yogurt Covered Pretzel Ice Cream


  • 1 cup fresh strawberries, cleaned, stemmed and sliced
  • 2 tablespoons lemon juice – fresh is best
  • 1 1/2 cup sugar, divided
  • 1 1/4 cups whole milk
  • 2 3/4 cups heavy cream
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup yogurt covered pretzels, chopped


1. In a small saucepan over medium heat, combine strawberries, lemon juice and 1/2 cup sugar. Stir occasionally and heat until bubbles form. Remove from heat. Place in a bowl to cool – I put mine in the refrigerator to cool but it could be cooled on the countertop.

2. In a medium mixing bowl, combine milk and remaining sugar. Stir for 1 to 2 minutes until the sugar is dissolved. Stir in heavy cream, the liquid from the strawberry mixture and vanilla extract. Turn the machine on; pour the mixture into the freezer bowl and let mix until thickened, about 20-25 minutes.

3. A few minutes before the mixing is complete, add the reserved strawberries and the chopped pretzels. Let them mix in completely.

4. The ice cream will be very soft at this point – its best to put into a container and place into freezer for at least 2 hours or over night. Then dig in!

Check out the close up of that yogurt covered pretzel!

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