Bourbon Brown Sugar Ice Cream Pie + 5 Unique Frozen Sweets Links

 

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Choices.  Difficult for many, yet easy for him.  At least when it came to leaving the old mill town where he grew up.  A town where, once, a prosperous middle class and the diligent working class lived simultaneously, both believing life was simpler for the other.  [The two, now, converged forming a single body struggling to maintain middle ground.]

An American utopia of sorts, for some, where the local fishing hole was the most popular place to take a swim on a sweltering August night; a place where first loves made love behind the high school, pledging their loyalty to each other for the remainder of time. One doctor healed whatever ailed the locals, and the packie cured what medicine could not touch.  Boys went to war or college, returning to open arms, picking up the life they briefly left behind.  Others lost. Some by choice.  A place where whatever visible was all one needed.

And yet, not for him.

He needed more than what that small town could offer.  So, he headed west as soon as he could and found himself in California, gazing at a different ocean.  [Love, marriage and children under the sunshine and palm trees would follow.]

His choice: a different life than what he knew.

Decades later [and many miles here and there] he found himself in a rented car, crossing a covered bridge, his childhood home still visible in the rear view mirror, window rolled down, a joint resting in between his thumb and finger, now burning quickly in wind.  His father freshly buried in a colorless cemetery, his elderly mother inconsolable.  And his brother.  Drinking to numbness, left solely to manage their heart-sore mother.  He inhaled, blew an opaque stream of smoke into the oppressive humid air and wept.  Wept for his father, mother, brother.  Their small town.  Wept because he could leave.

Later, alone, at the airport bar, he would order a bourbon with 3 cubes of ice, no more, and smile when he heard “flight 11, now boarding.”

Bourbon Brown Sugar Ice Cream Pie

Ice Cream Base Recipe Adapted from NYT Cooking

Cookie Crust adapted from Bon Appetit

Serves 8

Ingredients for Bourbon Brown Sugar Ice Cream:

2 cups heavy cream

1 cup whole milk

2/3 cup dark brown sugar

1/8 teaspoon kosher salt

6 large egg yolks

1 tablespoon bourbon

1 teaspoon vanilla

chocolate sauce, homemade or store-bought, for drizzling optional, but yummy

Directions:

Pour cream, milk, brown sugar and salt into a small pot and simmer for about 5 minutes.  Remove from heat.  In a separate bowl, whisk egg yolks until combined.  Next, slowly whisk one-third of the hot cream mixture into the yolks and pour the yolk mixture back into the pot with the remaining cream.  Gently cook the mixture over medium-low heat until it is thick enough to coat the back of a spoon, about 170 degrees on an instant-read thermometer.  Remove from heat.  Strain using a fine-mesh sieve into a bowl.  Stir in bourbon and vanilla.  Cover and chill overnight.
Churn in your ice cream maker according to the manufacturer’s instructions.  Store in air-tight container until ready to use.  It will last for up to a week.  This recipe will yield about 1+1/2 pints.

Ingredients for triple chocolate cookie crust:

**Makes one 9 inch pie crust with plenty of dough leftover for about a dozen or so individual cookies, or another 9-inch cookie crust.**

8 ounces bittersweet or semi-sweet chocolate chips

4 ounces white chocolate chips

1 + 3/4 cups + 2 tablespoons unbleached, all-purpose flour

1/2 cup unsweetened cocoa powder

1 + 1/2 teaspoon baking powder

1 +1/2 teaspoon kosher salt

1 teaspoon baking soda

1 cups or 2 sticks unsalted butter, at room temperature

1/2 cup sugar

1/2 cup light brown sugar

2 large eggs, room temperature

1 teaspoon vanilla

1 cup semi-sweet chocolate chips

1/2 cup white chocolate chips

Directions:

Pre-heat your oven to 350F.

 Melt chocolate and white chocolate either in the microwave or on the stove.  Set aside and let cool for about 10 minutes.

In a medium bowl, whisk together flour, cocoa powder, salt and baking powder.  Using a stand mixer with a paddle attachment or an electric mixer, beat the butter and sugars on high-speed until pale in color and fluffy.  Add the eggs, one at a time, scraping down the bowl each time.  Beat until very light and fluffy.  Reduce speed to low and add melted chocolate mixture.  Next, add the dry ingredients.  Mix until just combined.  Stir in the chocolate chips using a rubber spatula.

Grab your metal pie pan and butter and flour it, tapping out an excess flour.  Spread about 1/3 of the cookie dough into the pie pan, spreading evenly along the bottom and up the sides.

Bake for about 20-25 minutes until the dough is just set.  Remove from oven and cool completely on a wire rack.  Press down the dough with a spatula if it has puffed up.

Store remaining dough in an air-tight container in the refrigerator for up to 1 day.  Bring dough to room temperature before baking.  If making cookies, use a two-inch scoop and bake for about 15 minutes.

Assembly Time!

Remove ice cream from freezer and allow to soften a bit.  Scoop out ice cream and spread evenly over the cookie crust using a spatula.  Wrap in plastic wrap and freeze until very firm, 24-48 hours.  When ready to serve, allow to soften a bit, as this will make cutting into the pie easier.  Drizzle with chocolate sauce if desired or serve with whip cream and a cherry.  The pie will last a couple of days, covered, in the freezer.  Enjoy!

5 Unique Frozen Treat Links

Looking for a vegan, gluten-free, naturally sweetened frozen treat? Head to the BoJon Gourmet for a raspberry brownie ice cream sandwich recipe that is sure to satisfy you!

Chocolate and pretzels are a well-loved, classic combo so why not make this pair into an ice cream cake?  Oh Lady Cakes has the recipe for  you.  My mouth is watering!

Vanilla caramel gelato– yes please!  Head to Diethood for the recipe.

A simple classic ice cream cake is sometimes all you need to make someone smile.  Check out my recipe!

Minimalist Baker’s boozy, root beer float with coconut ice cream is on my must make list this summer!

 

Peach Buttermilk Ice Cream Float + 5 Frozen Treat Links!

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A Good Summer Memory

One sip made me think of you.  Senses exaggerate, eyes dilate, and there I am with you, barely able to see over the wooden ice cream counter.  I request a vanilla ice cream float, knowing you will drink half of it.  I’ll share, but I don’t want to.  You pay the pimple covered, sweaty boy behind the register; your hands tanned and wrinkled smell of gasoline and fresh grass clippings stick to your khaki pants.  Pools of sweat form patterns on your white t-shirt.  The fans overhead move slowly, barely able to cut through the thick, humid, summer air.  We step outside.  The mid-day sun makes herself known and beads of sweat form on our foreheads.  I take a big sip.  You wait patiently.  Bubbles of soda water, now sweet with vanilla ice cream and vanilla syrup, dance on my tongue.  I hand it over and you take a long drink.  Refreshed and energized from a sugar hit, you are ready to head home and finish the yard work.  I grab the spoon sticking out of your pocket and finish the remaining sticky sweet vanilla ice cream.  We drive home with windows down, my fingers and mouth still sticky from our perfect summer treat.

This peach buttermilk ice cream float is far from the artificially sweet vanilla ice cream float I shared with my grandfather.  The fresh simple syrup hints at peach and the homemade buttermilk ice cream tastes like cheesecake.  They are natural companions.  The cold sparkling water dilutes the syrup just a bit.  As the creamy, tangy ice cream slowly melts, the sweet bubbles begin to dissipate, but still dance on my tongue.  I take long sips and think of him on that hot summer day.

Peach Buttermilk Ice Cream Float

recipe adapted from Martha Stewart

Buttermilk ice cream barely adapted from Epicurious

Peach Simple Syrup from Minimalist Baker

serves 4-6

Ingredients for Peach Simple Syrup

1 cup sugar

1 cup water

2 ripe peaches thinly sliced, more for serving if desired

Directions:

In a small saucepan, bring sugar, peaches and water to a boil. Lower the heat and crush the peaches with a wooden spoon to infuse flavor. Stir. After the sugar is completely dissolved, cover and remove from heat. Allow to sit for about 30 minutes. Pour the simple syrup into a bottle, over a fine mesh strainer. You can reserve the peaches for the float or eat them. I ate them immediately.  Refrigerate the simple syrup until ready to use.  It will last, refrigerated, for several days.

Ingredients for Buttermilk Ice Cream

6 large egg yolks

2 cups heavy whipping cream

2/3 cup raw sugar

pinch of Kosher salt

1 cup cold buttermilk

1 teaspoon vanilla extract

1/4 teaspoon cinnamon

Directions:

Place a metal bowl in the freezer and chill until cold, at least an hour.

Whisk egg yolks in a bowl. Using a large saucepan, mix together cream, sugar, cinnamon and salt. Bring to a simmer, stirring constantly until sugar dissolves.  Slowly whisk half of the hot cream into the egg yolks. Next add the egg mixture to the saucepan. Stir constantly until the custard thickens and can coat the back of a spoon, about 3 minutes. Do not boil! Remove from heat once thickened.

Pour cold buttermilk into cold bowl. Using a fine mesh strainer, pour the custard into the buttermilk and whisk. Add vanilla and whisk. Chill mixture, uncovered, for several hours, stirring occasionally. (I think it is best to chill this overnight so it is super cold for your ice cream maker.)

Process custard according to your ice cream maker’s instructions. Store ice cream in air-tight container overnight before serving. If you can’t wait that long the ice cream will be more like soft serve. Enjoy!

Peach Buttermilk Ice Cream Float

Ingredients:

1/3 cup of peach simple syrup

2 scoops or about 1/2 cup of buttermilk ice cream

Sparkling water

Fresh peach slices, optional

Directions:

Add 2 scoops of ice cream to a glass. Pour in peach simple syrup, followed by sparkling water. Serve immediately with a spoon and straw. Enjoy!

5 Frozen Treat Links!

For a frozen sweet treat with an adult kick, check out Heather Christo’s bourbon vanilla root beer float and Foodie Crush’s boozy blueberry float.

Looking for a vegan option?  Head to Edidble Perspective for a vanilla bean cashew cream milkshake.  Then check out What’s Cooking Good Looking rhubarb milkshake. Decisions, decisions…

I made a roasted strawberry and rhubarb frappe that was a huge hit last year.  If you missed it, you can find the recipe here.

 

Blueberry Chocolate Chip Ice Cream + 5 Must Try Ice Cream Recipes!

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My birthday was last month and Bubba gave me an ice cream maker. I usually give him a couple of gift ideas when my birthday rolls around. My first idea was a full day of peace and quiet. My second suggestion was this ice cream maker. I guess he knew a full day of peace and quiet wasn’t realistic with three kids, six and under. When I opened the ice cream maker I felt excited and anxious to try one of the million recipes for frozen sweets I see on Pinterest. Then my excitement turned into fear. Make ice cream? Why not just call it a day and buy some Breyer’s. Ice cream sounds complicated. My grandmother made ice cream. Standing in front of the kitchen window, the light highlighting her eyebrows, her wrinkles, her beautiful face, she poured this and that into an ice-cold container, surrounded the container with salt, lots of salt, and churned it. Several, long hours later we ate her delicious, creamy ice cream for dessert. Witchcraft!

Last week I said what the hell, and made ice cream: blueberry chocolate chip ice cream. We received extra farm fresh blueberries in our fruit share and they were incredibly sweet. I quickly googled blueberry ice cream and found an easy, egg-less recipe. I made the base in about 20 minutes, including cooling time and refrigerated it over-night. I churned it for about 30 minutes and popped it into the freezer. The next day, I taste tested my first batch. Creamy, sweet and a bit tart with chunks of chocolate throughout, this was a strong first attempt at homemade ice cream. Bubba and the kids loved it and I learned ice cream making is not witchcraft! Now, I just need to get my hands on my grandmother’s recipes.

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Blueberry Chocolate Chip Ice Cream

recipe slightly adapted from Driscoll’s

serves 6-8

Ingredients:

1 1/2 cups heavy cream

3 cups fresh blueberries

1 cup sugar

1/8 teaspoons kosher salt

1 cup whole milk

1 tbsp. fresh lemon juice

1 cup semi-sweet chocolate chips, chopped (I didn’t chop my chips enough, so give them a good chop!)

Directions:

Using a heavy saucepan , set over medium-high heat, combine blueberries, sugar, and salt. Stir occasionally until sugar completely dissolves. Bring to a boil and then reduce heat and simmer for about 10 minutes. Remove from the heat and allow the mixture to cool to room temperature.

Once cool, puree in a blender. Pour puree into a large bowl. Add heavy cream, milk and lemon juice and stir together. Transfer to air-tight container and refrigerate overnight.

Pour base into an ice cream maker and freeze according to manufacturer’s directions.  About 15 minutes before the ice cream is done, add 1 cup of chocolate chips. Continue to process ice cream according to the directions. (I processed mine for about 30 minutes.) Transfer to an air-tight container and freeze for several hours or overnight. (I froze my ice cream overnight and it was perfect the next day.) The ice cream will last frozen in an air-tight container, for up to a week. Enjoy!

5 Must Try Ice Cream Recipes

August is corn season, so why not use some of your sweet summer corn and make sweet corn and black raspberry ice cream! You can the find this creative recipe on Annie’s Eats. Yum!

If you love coconut be sure to check out Edible Perspective’s homemade coconut milk ice cream. It’s vegan, dairy-free and promises to change the way you look at vegan ice cream. I’m fascinated!

Looking for a sweet and savory ice cream? Check out The Tart Tart’s recipe for honey thyme ice cream. I can’t wait to try this!

Bubba loves chocolate chip cookies and ice cream. I might need to make this ice cream for him very soon!

Bon Appetempt is one of my favorite blogs. Amelia is so funny and I love recipes. I also love blackberries, so her blackberry ice cream recipe is on my must make list!

 

Classic Ice Cream Cake + 5 Ice Cream Cake Links

 

cic0028I turned 36 last week and suddenly it feels like I am on a fast train to 40. One of my best friends called to wish me a happy birthday and said “I can’t believe we are 36.” I hear ya, Bethie. Didn’t we just turn 30? Part of me would love to be 30 again; mainly because I looked a hell of a lot less tired. At this point, my exhaustion feels like a chronic illness. My 36-year-old self has dark circles under the eyes which, luckily, a good Laura Mercier concealer hides. Each baby has left their mark on my body. C-spider veins. G-bulging belly button. N- thinning hair, and I’m anticipating breasts that point due south once I stop nursing. My stomach and butt are less taut than they were six years ago despite running religiously several times a week and eating quinoa. (Thanks for nothing super grain! Somehow, I thought eating gobs of quinoa and kale would make my ass tighter. No such luck!) Despite my physical changes over the last six years, I’m much happier in my skin today. I get know myself a little more every year. I have things to work on, things that will never change and I ok with it.

On my 36th birthday we went to the beach; me, Bubba and the kids. We played in the water and we looked for treasures. I left them at the shore and took a swim in the ocean and it felt so good, 62 degrees good.  I swam to the sand bar that had formed and stood up. I took a big, deep breath of the salty, warm air and stared out at the horizon for a minute. I always think at moments like this, alone, staring out at the ocean, I’ll have sort of epiphany about life, but I never do. I turned back to see my sweet family waving from the shoreline, calling me back. I swam back feeling exhilarated from the freezing, take your breath away, cold water. We left the beach tired and happy. Bubba made fish tacos for dinner and they were awesome! He offered to make me a cake, but I insisted it wasn’t necessary. Cake not necessary? I know, it sounds crazy. I said that, because I wanted to make an ice cream cake to share with you. I can’t handle to much cake in the house. I just don’t have that kind of will power.

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Just like a Carvel ice cream cake, the center is a thick layer of crunchies.  My “crunchies” are a combination of dark chocolate and chocolate wafer cookie crumbs. This my favorite part of the entire cake. In fact, I could eat just this layer and be happy. The cream frosting tastes just like the frosting you find on store-bought ice cream cakes, except fresher.

This cake is so easy to make and the flavor combinations are endless! I used a combination of vanilla and strawberry ice cream. The only down side to this cake, as with many cakes, you need to plan ahead of time. So plan ahead, be creative and enjoy!

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Classic Ice Cream Cake

barely adapted from Kinfolk Magazine

Serves 10-12, makes a nine-inch cake

Ingredients:

1 quart vanilla ice cream

1 recipe Chocolate Crunches (see recipe below)

9 ounces  chocolate wafer cookies, crushed

1 quart  of a different flavor ice cream, whatever you like ( I used strawberry.)

1 recipe Cream Frosting (see recipe below)

*This cake takes time to freeze so plan ahead before serving!*

Directions:

Place a 9-inch cake ring on a baking sheet lined with parchment paper in the freezer for at least 2 hours. Remove the vanilla ice cream from the freezer and allow to sit at room temperature for about 5 minutes or until a bit soft. Remove the vanilla ice cream from the container and using a spatula spread it evenly across the bottom of the chilled ring.  Freeze ice cream in its ring until completely hard, about 2 hours.

Place 9 ounces of chocolate wafer cookies in a Ziploc bag and seal the bag. Using a rolling-pin crush the cookies. Place the wafer crumbs in a medium bowl and stir into the chocolate topping until the crumbs are completely damp.

Remove the cake ring from the freezer and spread the chocolate crunchies over the vanilla ice cream. *Remember to work quickly!* Freeze for another hour.

Remove second ice cream flavor from the freezer and allow to soften a bit. Remove the ice cream from the container and spread quickly over the chocolate crunches. Cover with plastic wrap and allow to freeze overnight or for a few days.

When ready to serve, remove the metal ring from the spring form pan.(If it is really hard to get off you could use a blow dryer for a few seconds to loosen the ring.) Freeze the cake for another 30 minutes. Decorate your cake with the cream frosting. You can place it back in the freezer until ready to use or serve it immediately. Run your knife under warm water and then cut into the cake. Enjoy!!

Recipe for Dark Chocolate Crunchies

chocolate sauce recipe adapted from This Homemade Life

Ingredients:

2/3 cup good quality dark chocolate chips

4 tablespoons unsalted butter

1, 9 ounce box of chocolate wafer cookies, crushed

Directions:

Place chocolate chips and butter in a microwave safe bowl. Heat the chocolate chips and butter in the microwave in 10 second intervals. Stir after every ten seconds until melted and smooth. Set aside and allow to cool to room temperature. When ready to use, stir in chocolate wafer crumbs. Spread evenly over vanilla ice cream layer. (**Do not place sauce in the refrigerator because it will harden!** Can be stored in an air tight container at room temperature for several days.)

Recipe for Cream Frosting

recipe from Kinfolk Magazine

makes about 3 cups

Ingredients:

1 1/2 cups heavy cream

1/2 tsp. vanilla extract

2 tbsp. sugar

1 tsp. powdered gelatin

2 tbsp. milk

food coloring – optional

chocolate jimmies or sprinkles optional

Directions:

Chill your mixing bowl. Once the bowl is chilled beat the cream, sugar and vanilla in the chilled bowl until firm peaks form.

Using a small saucepan, soak the gelatin in the milk. Once all the milk is absorbed, heat the gelatin over low heat until it melts. Gently but quickly fold the gelatin into the whipped cream. Use immediately or tint it with a food coloring. Spread over entire cake. If desired, sprinkle with chocolate jimmies. Enjoy!

5 Ice Cream Cake Links

If you love Chipwich ice cream sandwiches, you should make Bon Appetit’s ridiculously good chocolate chip cookie ice cream cake with butterscotch sauce. I made it last summer and it was a huge hit!

Want to make go all out and make an ice cream cake your loved one will remember for years? Check out Heather Cristo’s recipe for Neapolitan Ice Cream Cake! Chocolate brownies, strawberry cake and cookies and cream ice cream all covered in chocolate ganache frosting-wow!

I love Oreos and so does Bubba. For Bubba’s next birthday, I am making the Ktchn’s frozen chocolate oreo ice cream cake. Yum!

Brownies and ice cream are so good together. Zoe Bakes makes an ice cream cake that incorporates brownies and 3 different layer of ice cream. Her cake looks beautiful and I bet tastes even better!

So your best friend is a vegan and she prefers to eat only raw food. Making a birthday cake for her may sound impossible, but thanks to This Rawsome Vegan Life, it’s not. Emily created a beautiful banana chocolate caramel ice cream cake that will make your friend swoon! Check it out!

Mini Chocolate Chip Ice Cream Sandwiches with Sprinkles

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“Summer afternoon—summer afternoon; to me those have always been the two most beautiful words in the English language.”  – Henry James

I love summer in New England. I can’t imagining spending a summer anywhere else. Long days, cold ocean water,  dinner on the beach, lobster rolls and fried claims. Strawberry and peach picking, after dinner walks,  the Pops 4th of July celebration on the Esplanade,  eating outside in the North End, Red Sox games, cold beer and ice cream, of course. When I saw a recipe by Martha Stewart for mini chocolate chip ice cream sandwiches I had to try it. Bubba and the kids love ice cream. I tried to make them a bit healthier by adding white whole wheat flour, but come on, who am I kidding?

_KH10056I read Joanne Chang’s Flour cookbook a few months ago. I highly recommend it. The recipes are fantastic and she gives great baking tips. One of her baking tips is to beat the sugar and butter for about 6-8 minutes on medium speed. You will know you have creamed the butter and sugar long enough when the mixture goes from yellow and sandy to ivory and fluffy. If you are using brown sugar and butter, the mixture should go from muddy brown to a pale brown.

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I love raw cookie dough. I try not to eat it in front of the kids because I don’t want them to eat a raw egg but dam it is hard to control myself when this is staring at me.

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Mini Chocolate Chip Ice Cream Sandwiches with Sprinkles

slightly adapted from Martha Stewart

Makes about 12

Ingredients:

1 cup all-purpose flour

1/2 cup of white whole wheat flour

1/2 teaspoon baking soda

1 teaspoon salt

1/2 cup (1 stick) unsalted butter at room temperature

1/2 cup packed light-brown sugar

1/4 cup granulated sugar

1/4 cup greek yogurt (I used 2%. Full Fat greek yogurt or sour cream will work here as well.)

1 large egg

1 teaspoon pure vanilla extract

1 cup semi-sweet chocolate chips

1/2 cups sprinkles or mini chocolate chips or chocolate jimmies aka chocolate sprinkles. It’s a New England thing.

1 pint vanilla ice cream, softened

Directions:

Preheat oven to 350 degrees.  In a medium bowl whisk together flours, baking soda, and salt. Set aside.

Using an electric mixer, beat butter and sugars until light and fluffy, about 6-8 minutes, scraping down the sides half way through. Add greek yogurt, egg, and vanilla extract. Continue to beat until smooth about 2 minutes.

With the  mixer on the lowest speed,  gradually add flour mixture. Mix until just combined. Fold in 1 cup of chocolate chips.

Drop 1 rounded tablespoon full of dough on cookie sheet about 1 1/2 inches apart. You will end up with 25 to 30 cookies.

Bake 10 to 12 minutes or until golden brown and transfer to a wire rack to cool.

Pour sprinkles or chocolate chips on a plate. Scoop about 2 tablespoons of  ice cream between 2 cookies and press gently. Roll the sides of each sandwich in sprinkles or chocolate chips. If the ice cream is melting, place sandwiches in freezer until firm enough to roll in sprinkles or chocolate chips. Transfer sandwiches to baking sheets and freeze until firm; about 2-4 hours depending on your freezer. Wrap each sandwich in plastic wrap. They can be frozen for up to two weeks. Enjoy!