Posts for 'Ice Creams' Category

Active Work Time: 40 minutes * Total Preparation Time: 1 hour, 45 minutes A buckle is an old-fashioned American dessert, so named, supposedly, because of the way the center collapses when it is removed from the oven. This recipe is a twist on a boysenberry and peach buckle from the newest revision of "Joy of Cooking." Replacing some of the flour with cornmeal provides a bittersweet complement to the tart-sweet plums.

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Surely I'm not the only person who has spent the past 20 years trying to recreate that one perfect ice cream moment from my youth. Long before cake batter ice cream became commonplace, I found a tiny ice cream shop serving scoops of cake ice cream. As in, chunks of cake — fully baked and frosted — had been mixed into vanilla ice cream.

It was rich and sweet and creamy and cakey in ways cake batter ice cream can only dream of. And I never found it again. So this summer I created my own version, which is easily made by mixing softened vanilla ice cream with purchased cakes. To keep the portions manageable, I used cupcakes, but larger sheet cakes would be fine if you're making ice cream for a crowd.

To highlight the frosted goodness of this treat, be sure to select cupcakes or cakes with brightly colored frosting. While I was shopping for cupcakes, I noticed mini lemon meringue pies. So if you're shopping for cupcakes to chop up and mix into ice cream, it isn't much of a leap to consider doing the same with a lemon meringue pie.

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In honor of one of my most favorite days of the year, here's my favorite ice cream recipe. Brown butter ice cream has a very rich and creamy mouth  feel, and a warm toasty, nutty flavor. 

It would be great with some toasted Marcona almonds, or a brittle of some kind, maybe a little caramel sauce. But, don't do too much, you really want the ice cream to be the star of this dish.

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Total time: 15 minutes, plus 2 hours resting time for the salad Servings: 6 Note: Adapted from "Ten: All the Foods We Love . . . and Ten Recipes for Each" by Sheila Lukins. Assemble the blueberry fool no more than 2 hours prior to serving.

Berry fruit salad

1 pint fresh blueberries, lightly rinsed and patted dry

1 pint fresh blackberries, lightly rinsed and patted dry

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Another great way to enjoy fall’s favorite vegetable! Try a drizzle of pure maple syrup and a sprinkle of toasted pecans on top.

Ingredients Serves 1quart
1 cup canned, solid-pack unsweetened pumpkin 
3 teaspoons vanilla 
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg 
1/2 teaspoon ground allspice 
1/8 teaspoon ground cloves 
1/8 teaspoon salt
1 14-ounce can  sweeten condensed milk 
2 1/4  cups whole milk 
3   egg yolks 
Directions

1. Combine pumpkin, vanilla, cinnamon, nutmeg, allspice, cloves, and salt in a large bowl, mix well, and set aside. 2. Combine the sweetened condensed and whole milk in a heavy-bottomed saucepan.  3. Set the saucepan on a medium heat and cook, stirring frequently, until hot but not boiling.

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Now that we have those great Valentine’s Day ice cream heart spoons taken care of, we need something to eat!  And I have found just the thing!

To be honest, I have never made homemade ice cream & it’s something I plan to tackle this summer. But I found this fabulous Peanut Butter Ice Cream recipe that looks delicious.  Try & let me know how you do.  Also, do you have any fun stories about making homemade ice cream?  I’d love to hear them!

Ingredients:

1 cup creamy peanut butter
2/3 cup granulated sugar
1 cup whole milk
2 cups heavy cream
1 1/2 teaspoons vanilla extract
Kitchen Equipment Needed

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Bizarre as it may sound, but an ice cream called the beef tongue turned out to be the most popular flavours at an exposition in Japan. The Yokohama Ice Cream Expo celebrated the 130th anniversary of the arrival of ice cream in Japan, and the flavours on show were exotic regional varieties, including eel, raw horse, curry, crab, and potato.

Manabu Matsumoto, the organiser of the festival that attracted thousands of fans before it closed on Sunday, identified beef tongue ice cream from Miyagi Prefecture as the most popular variety.

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Reed, 23, ate her silky treat, including almonds and berries atop a waffle, at the month-old Oko on First Avenue, near St. Marks Place. Oko joins a slew of other frozen yogurt spots that have recently opened in a two-block radius here — and some ice cream parlors are seeing customers melt away.

Unlike the first wave of frozen yogurt of the 1980s, which tried to match the pleasure of ice cream by using artificial sweeteners that kept the calorie count down, this new craze is all about the tartness of yogurt and being natural.

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On a sunny afternoon in south Bismarck, some lucky park-goers may hear the sweet chime of an ice cream bell.

Around the corner comes Vince Barnes, wearing a bright yellow shirt, huffing and pushing and getting his workout in on his bright blue, four-wheel bike with its blue and white striped canopy, pulling a large ice cream cooler full of treats and balloons waiting to be twisted into animals.

Talk about pedaling your wares.

Barnes, who works as a psychologist for the state, said he'd been looking for a way to get motivated about working out. And he'd been wanting to do a part-time, fun family business for years. He started Happy Face Ice Cream, an ice-cream bike business.

"It came down to, 'Boy I wish I could exercise more,'" he said.

A trip to Disney World inspired him, where they have four-wheeled bicycles with benches. His bike - a close cousin to the Disney World bikes - can hold about three people, has two spots for pedaling and a front basket that his youngest, Parker, fits into perfectly.

Barnes found both the bike and the ice cream cart on eBay. He had the two welded together and he was in business - just add ice cream.

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INGREDIENTS
1 (18.25 ounce) package yellow cake mix
1 (16 ounce) package vanilla frosting
1 ounce colored candy sprinkles

DIRECTIONS
Prepare cake mix batter according to directions, or make any standard cake recipe batter (i.e. white, chocolate, etc.).
Place flat-bottomed ice cream cones in the cups of a regular muffin pan. Pour enough batter into each cone to fill from 1/2 to 2/3 full.
Bake at time and temperature as recommended for cupcakes. After they have cooled, frost with your favorite canned or home-prepared frosting recipe. Decorate with sprinkles or other decorations of your choice.