Chocolate Hazelnut Ice Cream

I really am going to try to blog more. Life gets in the way and takes priority. But I’m trying!

This month We Should Cocoa and Bloggers Scream for Ice Cream joined forces and told me that I had to make chocolate ice cream. I conceded.

Though this ice cream was not what I had planned on making flavor wise, it evolved into something perfect. I am a lover of all things chocolate. I also am a lover of all things Nutella. I could eat Nutella on everything . . . So I try to avoid buying it. And get this? I made chocolate hazelnut ice cream without Nutella. Instead it was a chocolate ice cream with roasted hazelnuts in it.

The ice cream is divine! So creamy, delicious, and rich!

Chocolate Hazelnut Ice Cream

Ingredients
3 cups heavy cream, divided
1/4 cup unsweetened cocoa powder
5 oz semisweet chocolate chips
1 tsp vanilla extract
pinch of salt
1/3 cup brown sugar
5 large egg yolks
1 cup roasted hazelnuts, crushed

Directions

1. In a medium saucepan, combine 1 1/2 cups of heavy cream with cocoa powder. Bring to a boil. Remove from heat. Add the chocolate and stir until it melts in. Stir in the vanilla extract.

2. In a smaller mixing bowl whisk together the sugar, egg yolks, and salt.

3. In another saucepan bring the remaining heavy cream to a simmer. Once hot, remove from heat and add 1 cup of the hot heavy cream to the egg mixture, making sure to whisk continuously so the eggs don’t cook. Add the egg mixture to the heavy cream mixture over low heat. Make sure to mix continuously. Once a custard forms and the mixture sticks to the back of a wooden spoon, remove from heat.

4. Pour the custard through a fine mesh strainer into another bowl.

5. Add the chocolate mixture to the custard. Mix together. Add the hazelnuts to the mixture.

6. Cover with plastic wrap and put in the freezer for at least an hour, until chilled.

7. Prepare the ice cream in your ice cream maker according to the instructions for your maker.

8. Put in a separate container and put in the freezer until solid.

* serves 1 quart
* I also shared this ice cream with Mix It Up Monday

Peanut Butter Ice Cream

I ordered Wild Friends Chocolate Coconut Peanut Butter recently and have been using it on many things – especially toast at breakfast. And it looks like now they have a Pumpkin Spice variety that I have to try. I’m a sucker for seasonal treats, so obviously I need to get myself that flavor.. On payday it looks like I’m placing an order. Anyway – the chocolate coconut peanut butter snuck its way into my ice cream!

This month Random Recipe did something a little different than usual. Rather than pick a random cookbook from our collections, Dom challenged us to search the internet to search for a recipe with the theme “something sweet.” I’ll never get over this ice cream phase it seems, so I googled “ice cream recipe” and found this gem from the Brown Eyed Baker. My ice cream turned out a little different than the original. For one, I used the flavored peanut butter (that you need in your life, I promise.) And secondly, that flavored peanut butter didn’t quite melt the same as traditional peanut butter, so I didn’t get a peanut butter swirl throughout – but rather.. these chunks of peanut butter that are delicious. I’m guessing it’s because the coconut oil doesn’t melt down the same way as the peanut oil used in the other flavors – but I don’t know. It didn’t melt very well.

But this ice cream is divine. In other news, Bloggers Scream For Ice Cream is having a free for all submission this month. So I’ll be sharing this ice cream there too.

Peanut Butter Ice Cream
(source)

Ingredients
1 cup milk
3/4 cup sugar
1 cup your favorite peanut butter, divided
2 cups heavy cream, divided
pinch of salt
6 egg yolks
2 tsp vanilla extract

Directions

1. Warm the milk, sugar, 1/2 cup of peanut butter, 1 cup of heavy cream, and the salt in a saucepan over medium heat, stirring until the sugar is dissolved and peanut butter has melted. Continue cooking the mixture until it comes to a slight simmer.

2. Pour the remaining 1 cup of heavy cream into a bowl and place a strainer on top.

3. In another bowl whisk together the egg yolks. Slowly pour the warmed milk mixture into the eggs, making sure you stir constantly so the eggs do not cook. Pour the mixture back into the saucepan.

4. Place the saucepan over medium heat and stir constantly with a rubber spatula, making sure to scrape the pan as you stir. Do this until the mixture thickens and coats the back of the spatula. This will take several minutes.

5. Pour the mixture through the strainer into the cold cream. Stir in the vanilla extract and place the bowl over an ice bath. Allow to cool. Then cover and place in the refrigerator until the mixture has completely cooled.

6. Freeze your ice cream per the instructions for your ice cream maker.

7. Melt the 1/2 cup of remaining peanut butter. Pour it over your newly frozen ice cream. Using a butter knife, gently whirl it into the mixture.

8. Place in the freezer and freeze overnight.

* makes 1 quart
* this recipe is also shared with Mix It Up Monday

Strawberry Ice Cream

Since I moved to the land of no ice cream parlors, I’ve been making an ice cream a week. Starting from the White Chocolate Lemon, I’ve also made Salted Caramel as well as Grape Nut ice creams. It’s fun trying so many different types and techniques for making ice creams.

It couldn’t have come at a better time that the Random Recipes challenge this month involved ice cream. Dom has introduced me to a new challenge as well, one I’ll need to participate in, Bloggers Scream For Ice Cream. So not only was Random Recipes on point with ice cream, I now also have a dedicated ice cream round up I can participate in! SCORE!

I pulled out all my cookbooks that I knew had ice cream or other frozen desserts in them. Random.org chose Ben & Jerry’s Ice Cream & Dessert Book for me. I couldn’t have asked for a better selection.

This cookbook has never done me wrong with ice cream. There’s three ice cream bases at the beginning of the book. The rest of the recipes basically just alter the base, adding whatever ingredients to make a delicious ice cream (with recipes such as Vanilla Fudge Chunk, Banana Peanut Butter, and both Ben’s Chocolate and Jerry’s Chocolate.) The first of the bases is my favorite and the one I used in the ice cream I randomly selected. It does use raw eggs though, so it’s not something everyone would be into.

When I randomly opened the book I happened upon page 54, Strawberry. While not the most exciting of the ice cream flavors in this book, it did create a creamy, fruity, and delicious ice cream!

Strawberry Ice Cream

Ingredients

BASE
2 large eggs
3/4 cup sugar
2 cups heavy cream
1 cup milk

FLAVORING
1 pint fresh strawberries, hulled and sliced
1/3 cup sugar
juice from 1/2 a lemon

Directions

1. Combine the strawberries, sugar for the filling, and lemon juice together in a mixing bowl. Cover and place in the refrigerator for an hour.

2. Whisk the eggs together in a mixing bowl for 2 minutes or until light and fluffy. Whisk in the sugar until blended. Pour in the cream and milk and whisk to blend.

3. Mash the strawberries into a puree and fold into the cream base.

4. Transfer the mixture to an ice cream maker and freeze per manufacturer’s instructions.

* makes about a quart of ice cream
* I’m also sharing this ice cream with Full Plate Thursday

White Chocolate Lemon Ice Cream

I’ve moved! I’m no longer a Northern California girl, though at heart I always will be. I now live in the desert of San Bernardino, CA, east of Los Angeles. I’ve moved into a wonderful house that’s probably double the size of the house I left. Moving was a disaster, but when isn’t it? It’s always stressful, it always could go smoother, but it always ends. And this time it ended 8 1/2 hours away in a beautiful house in the middle of the desert.

I was worried I’d hate it here. But I really don’t. It’s beautiful. It isn’t the ocean. And it isn’t the forests. But it’s the desert. I’m surrounded by cactus, by Joshua trees, and I have quail and roadrunner running through my backyard. It’s beautiful in it’s own deserted way. I start my job a week from today, so until then, I’m just getting my house in order and playing around with my nice kitchen.

Funny enough though, the heat here isn’t as bad as Sacramento, which I just left. The day we moved it hit 108 in Sacramento. It’s been mid-90’s here. That’s a lot more bearable. Today even I didn’t have my AC on until about 1PM and my house was only 75 degrees.

But we still think of heat when we think of the desert, so to celebrate my arrival I decided to join in with We Should Cocoa’s (conceived by Choclette and Chele) challenge this month – chocolate ice creams and toppings hosted at Elizabeth’s Kitchen Diary.

My favorite ice cream of all time is Orange Chocolate. I decided to take a twist on that and use white chocolate and lemon. It is SO satisfying! And because this town is so small and doesn’t have an ice cream parlor, I guess I’ll have to be my own! There will hopefully be more ice cream recipes to come in the future.

White Chocolate Lemon Ice Cream

Ingredients
2 cups heavy whipping cream, divided
3/4 cup milk
zest from 2 lemons
9 oz Ghiradelli white chocolate chips
6 egg yolks
1/3 cup sugar
few grains of salt
2 tsp vanilla extract
2 tsp orange extract

Directions

1. In a heavy pot, combine 1 cup of cream, milk, and lemon zest. Stir over medium heat until the mixture begins to simmer. Remove from heat and cover the pot with a lid. Set aside for 20 minutes.

2. In another bowl, pour the chocolate chips. In a small saucepan over medium heat, heat 2/3 cups heavy cream. Stir often until it gets very hot. Pour the hot cream over the chocolate. Whisk the cream with the chocolate until it melts and reaches a smooth consistency.

3. In another bowl whisk together the egg yolks, sugar, salt, and the remaining 1/3 cup of heavy cream.

4. After the zest mixture has sat for 20 minutes, reheat and bring to a simmer. Remove from heat. Slowly add the hot zest mixture to the eggs, making sure to beat the eggs constantly so they don’t cook. Return to the pot and cook the custard until the temperature reaches 174 degrees on a candy thermometer. Remove from heat.

5. Gradually stir half the custard into the melted white chocolate, then return to pot and stir well. Stir in vanilla. Strain the custard through a very fine strainer over a large bowl.

6. Allow to cool. Once cool, cover with a paper towel covered by plastic wrap. Let sit in the fridge for 6 hours to overnight.

7. Once the mixture has chilled, remove from the fridge and stir. Pour into ice cream maker and churn according to the ice cream maker instructions. When there’s 5 minutes left before the ice cream is done, add the orange extract. Place in the freezer to completely freeze until ready to eat.

* Besides We Should Cocoa, this recipe is being shared with Mix It Up Monday

Mocha Chip Ice Cream

This month has been a blur, but I have found some time for things I enjoy. One of those things is chocolate. Every month We Should Cocoa, hosted by Choclette and Chele. This month’s challenge asked me to get my ice cream maker out of hiding.  With how hot it was out, this request was not opposed. In fact, this month’s theme has led me to make several different ice cream recipes (including roast peach and a strawberry batch as well.) But I’m a chocolate girl, so this mocha chip ice cream has been my favorite thus far.

The recipe comes from the first (and only) ice cream cookbook I have. It’s an ice cream book by Ben and Jerry who I believe to be the kings of ice cream. The ice cream was so creamy and delicious. I’m so glad I took that ice cream maker out.

Mocha Chip Ice Cream

Ingredients
2 cups heavy cream
1 cup milk
3/4 cup sugar
4 tsp unsweetened cocoa powder
1 packet Starbucks VIA coffee
2 large eggs
3/4 cup chocolate chips

Directions

1. Mix the cream, milk, sugar, cocoa, and coffee in a mixing bowl until well blended. Whisk the eggs together in another bowl until light yellow. Pour the eggs into the cream and stir until well blended.

2. Transfer the mixture to an ice cream maker and freeze to the manufacturer’s instructions.

3. Add the chocolate chips after the ice cream stiffs (about 2 minutes before it’s done.) Then continue freezing until the ice cream is ready.

4. Place in a container and freeze over night.

* makes 1 quart
* Besides We Should Cocoa, this recipe is being shared with Tasteful Tuesdays

Coconut Milk Toasted Marshmallow Ice Cream

This month at Food ‘n Flix we watched It’s Complicated. The announcement post can be found over at Beyond the Peel. I saw It’s Complicated in theaters when it first came out. I liked it then and I liked watching it the second time.

It’s Complicated is the story of a man and a woman, years divorced. He’s remarried to this young hottie with an annoying kid. She’s not, but she does have her kids. In this movie the divorcees begin to have an affair . . . with each other. Then she gets involved with her architect and it’s a rom-com for sure!

Jane Adler, played by Meryl Streep, owns a bakery. She makes wonderful dinners for her family and is just generally great with food. And by the way, I am so jealous of the kitchen in her house. I would give just about anything.

My favorite line from the movie?

“I always make ice cream when I can’t sleep, so I’m glad someone was here to eat it.”

This was after she made some beautiful Honey Lavender Ice Cream.

I was inspired by this to stay up late and make ice cream. I didn’t follow Jane’s steps entirely with her ice cream though and decided instead to make another flavor combination.

I can’t take credit for this recipe though. That is all thanks to How Sweet It Is. There was no way I could compete with the recipe, but I wanted to make it so bad. And trust me, it was worth staying up late for.

Coconut Milk Toasted Marshmallow Ice Cream
(source)

Ingredients
3 1/4 cups coconut milk
1 1/2 tbsp cornstarch
2/3 cups sugar
2 tbsp light corn syrup
1 tbsp vanilla extract
1/2 cup marshmallow fluff
8 marshmallows

Directions

1. In a small bowl mix together 2 tbsp of the coconut milk and the cornstarch until smooth. Set aside.

2. In a large saucepan, add the coconut milk, sugar, and corn syrup, whisking together. Bring to a rolling boil, but don’t allow to boil over. Boil for 4 minutes, stirring occasionally. Remove from heat and slowly whisk in the cornstarch mixture. Put back on heat and again bring to a rolling boil, stirring which the mixture thickens for about 2 minutes.

3. Fill a large bowl with cold water and ice. Place a ziplock bag in the bowl and pour the coconut mixture into the ziplock. Let the coconut sit in the ice bath for at least 30 minutes. Add more ice if needed.

4. Pour the ice cream into your ice cream maker and churn according to the directions. As the ice cream is churning char your marshmallows over an open flame or place them in the broiler for a minute.

5. Once the ice cream has churned for 15 minutes, add in the vanilla and the marshmallow fluff. After 5 more minutes, add the toasted marshmallows. Add only one at a time and make sure they get mixed in.

6. Once your ice cream is a desired consistency, place in a freezer-safe container, cover with a lid, and freeze for at least 2 hours (but the longer, the better.)

Funfetti Cake Batter Milkshake

This month the movie choice at Food ‘n Flix was called Because I Said So hosted by girlichef. This movie is about an over-bearing mother (played by Diane Keaton) who tries to hook her daughter (Mandy Moore) up with the ‘right’ man. Of course, this leads to a ton of ridiculous drama only best found in chick flicks. Don’t get me wrong – I love this type of drama and humor.

Milly, the daughter played by Mandy Moore, and her mother, Daphne run a catering company where they make amazing cakes. I mean, they make everything, but they make some extraordinary cakes.

I told you they made some crazy cakes.

And I could have made a crazy cake too, but I don’t really have any occasion. Instead, I made a milkshake. The milkshake was inspired by the cakes and was also inspired by something one of Milly’s suitors said to her (and this one wasn’t chosen by her mom): I love that when I breathe you in you smell like cake batter. And I love that you have this insane way of talking in circles that makes perfect sense. 

This milkshake was easy to make (and would have been easier if I didn’t have to use my food processor to do it because I broke my blender.)

Any cake mix and ice cream flavors could be substituted. I’m sure any combination would be great. The Funfetti was a great choice and the sprinkles on the rim just added all the more fun to the drink. And it tasted just like cake batter!

Funfetti Cake Batter Milkshake

Ingredients
1/2 box Funfetti cake mix
about 3 cups vanilla ice cream
about 3 cups of milk
1 tbsp light corn syrup
1/4 cup rainbow sprinkles

Directions

1. In a blender combine the cake mix, ice cream, and milk. Add ice cream or milk to reach the milkshake consistency you prefer.

2. Take a pastry brush and lightly brush the corn syrup on the rim of your cups.

3. Pour the sprinkles in a shallow dish. Put the rims of your cups into the sprinkles.

4. Pour the milkshake into your prepared glasses.

* makes 3 milkshakes
* shared with Food ‘n Flix , Crazy Sweet Tuesday, Mealtime Monday, Makin You Crave Monday, & Mix It Up Mondays