Frozen Treats | Grin and Bake It!

Written on August 19, 2010 by Kate

My son is off to Yosemite for a boys’ camping trip with his dad. The boy has never camped before, and he’s not a typical boy that enjoys getting dirty. His exact words were, “I don’t like camping. It’s not my thing.” I told him that he won’t know until he tries it (but the truth is, he and I both know it’s not likely going to be his “thing”). He asked me, “How am I going to sleep in a tent with four boys?”. (Hmmmm…Is it better to lie or tell the truth?) I opted for the truth and responded with, “You’re not… at least not well” I refrained from saying the following… It’s called camping. You get dirty. You spend your day hiking in the dirt. You eat every meal in the dirt. You go to bed dirty, and wake up way too early in the morning and start it all over again, only dirtier. I did tell him that Yosemite is worth a few nights without sleep. Before my boy was born, I camped with his dad. Guess what, it’s not my thing either, but I absolutely love it there. I’m sending him with a batch of homemade chocolate chip cookies because I believe you can get through just about anything life throws at you, with a batch of chocolate chip cookies.

While the boy is sitting around a campfire toasting marshmallows, I’ll be home in my air-conditioned house, freshly showered, making a batch of this s’mores ice cream. I made this last weekend, and it didn’t last very long. Back in July, when I had the ice cream maker give-away, someone suggested I create a recipe for s’mores ice cream, and I’ve been thinking about it ever since.

This has everything you expect from s’mores, and a little bit more. The ice cream base is made with marshmallows and cream, giving it a nice texture. Ripples of fudge are layered into the container, with bits of graham crackers sprinkled in. As an added bonus, Reese’s Peanut Butter Cup pieces are mixed in. A while back, I created this s’mores pie with Reese’s and discovered that they’re perfect with s’mores.

The next time around, I will add more vanilla to the base. This was a thick, creamy ice cream. If you decide to make your own, I’d love to hear any changes you make. I know we all have preferences for homemade ice cream, some like it thicker, some more like soft-serve, some like the icy ones. What I’ve learned is that ice cream is pretty forgiving. You can change the ratios slightly, and still come up with a great dessert.

A few people have asked if there’s a way to enjoy homemade ice cream without an ice cream maker? Here are a few great resources that walk you through the process.

David Lebovitz’s tutorial

Serious Eats Food Lab Experiment

S’mores Ice Cream

1.5 cups whole milk

1.5 cups whipping cream

20 large marshmallows

2 tsp. vanilla*

hot fudge sauce

3/4 cup chopped Reese’s Peanut Butter Cups

*the first time around I used 1 tsp. vanilla. I will add 2 tsp. next time.

Heat the milk and marshmallows in a saucepan on medium heat until smooth. Place in an ice bath to cool it down quickly. Stir in the cream and vanilla. Refrigerate for at least four hours. Remove from the refrigerator and stir well. Prepare in ice cream maker according to the manufacturer’s directions. Stir in graham cracker bits and Reese’s the last minute of churning (or after). Scoop ice cream into container, layering in between with fudge sauce. (It might be hard to spread and will look like this below. That’s fine, it’ll look great when you scoop it.) Freeze for several hours until ready to serve. Garnish with a graham cracker and mini marshmallows toasted on a skewer.

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Written on August 9, 2010 by Kate

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Yes, this dessert can’t decide whether it wants to be a cake, ice cream, or a sandwich. That’s pretty much the story of my life… completely indecisive. I struggle with little decisions like… Should I go to the gym or just eat dessert? Should I buy the purse or pay the phone bill this month? Big decisions are even worse. Divorce? Employment? Place of dwelling? It doesn’t matter, big or small, I will think way too deeply about it.

Looking back, my entire existence has been spent analyzing my life, and for the record, I hate multiple choice tests. Here’s what I think is smart, the student who can come up with a justification for more than one multiple choice option, and have it make total sense. Some of you know that my job is the gifted and talented coordinator of a large school district (that’s what pays the mortgage, blogging and baking are for fun). When I’ve come across kids who do this and demonstrate reasoning skills way above the norm, the bells go off indicating… I think we have a gifted kiddo here.

This cake batter ice cream was a bit over-analyzed to begin with, and the first batch did not turn out well. I caught myself googling “cake batter ice cream”, comparing all of the different ingredients and proportions, and finally had to put an end to my madness. I got out a bowl, added the key ingredients in the proportions that sounded about right, and skipped the heating on the stove process altogether. I know that the heating process helps infuse the flavors, but having spent too much energy over-analyzing it, I just wanted a little cake batter ice cream. To my pleasant surprise, I loved it! I loved it so much, I decided it deserved to become an ice cream sugar cookie sandwich, which made it even better.

My sister and her husband are cake batter ice cream connoisseurs, and I miss the days b.c. (before children) that I would stop by Cold Stone Creamery and pick up cake batter ice cream for us. I’ve asked the experts to make this, and they are going to let me know if the recipe needs tweaking. Let me know if you make it and create your own version because the over-analyzer in me will continue to wonder if it gets better than this.

Printable Recipe

Cake Batter Ice Cream

3/4 cup white cake mix

1/2 cup sugar

1 1/2 cups whole milk

1 cup cream

2 egg yolks

1/2 tsp. vanilla

Combine the cake mix and sugar in a bowl and mix. Add the remaining ingredients and stir it well until the cake mix has dissolved. Place in a container and put in the refrigerator to chill (at least 4 hours is recommended). Once chilled, pour the ice cream mixture into your ice cream maker, and follow the directions according to the manufacturer.

To make the ice cream sandwiches, I bought the Pillsbury tube of sugar cookie dough. Feel free to use your own recipe, but I thought the texture and the sweetness of these would be perfect (and they were). Before baking, I sprinkled the dough with rainbow nonpareils. Once the cookies cooled and the ice cream had firmed up, I put the sandwiches together, and finished them off by sprinkling rainbow jimmies on the ice cream. Then I refroze them, until I was ready to devour them. And if anyone’s wondering, I didn’t go to the gym… I ate these instead!

*This recipe made 5 ice cream sandwiches. You may want to double the ice cream and cookies if you need more.

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Written on June 8, 2010 by Kate

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You didn’t think I was done with ice cream, did you? All of this ice cream has made me a bit nostalgic. It’s funny how certain things bring you right back to your childhood. My son and I were talking about the first ice cream maker I had as a kid (you know, back in the olden days). Regarding the timeframe I was referring to, the boy added, “Oh yeah, that was when there was only black and white t.v.”. My response to the boy, “Oh and don’t forget the 8 miles I walked to school in the snow… Oh wait, that was your grandparents!”. I’m a child of the 80’s, not only did we have color t.v., we had huge ghetto blasters, and an Apple 2E.

When I think homeade ice cream, I think peach. Why was it so popular? It was my dad’s favorite back then, so I decided to surprise him with an updated version. Halfway into it, I had a funny feeling this wasn’t going to be a hit. The reason…

Most things are better in their original form.

Example #1 Darcy on the big screen ~ Even if the hottest man in Hollywood is cast for the part, it will never be like reading Pride and Prejudice for the first, second, third, or fourth time.

Example #2 The Smurfs movie scheduled to release in 2011 ~ Maybe I can deal with Neil Patrick Harris playing a human character, and Katie Perry’s voiceover for Smurfette, but the actor formerly known as Pee Wee Herman in it? I’m not feelin’ it. But here’s the real kicker, Gargamel is going to be in human form, played by Hank Azaria. Papa Smurf is probably turning over in his grave. You cannot turn Gargamel into a human live action character. Note to movie directors, anything from the 80’s needs to stay back in the 80’s.

The moral of my story is that peach ice cream redone with a bunch of variations is never going to be as great as the original, at least for some of you. If you have a strong attachment to the original, this can’t live up to the expectation. To the rest of you wondering what the heck is so fantastic about peach ice cream, this is a good recipe to try. In addition to fresh peaches, the milk mixture is infused with cinnamon and nutmeg. To give it a crust-like texture, I baked an oatmeal pie crust, broke it into little pieces, and mixed it into the ice cream. Next time, I might just use it as a topping.

Hmmm… what else is never going to be good as its original? Oh boy, do I have a few other good answers to this one. This could be a fun topic over a glass of wine, or two!

(printable recipe)

Peach Cobbler Ice Cream (Inspired by, Spice Dreams)

Makes about one quart

Ice Cream:

1 cup whole milk

¼ cup plus ¼ cup sugar

½ tsp.lemon zest

Pinch of salt

¼ tsp. cinnamon

Pinch of nutmeg

2 large egg yolks

1 cup whipping cream

¾ tsp. vanilla.

2-3 Fresh peaches, skin removed and chopped into small pieces

To make the ice cream combine the milk, ¼ cup sugar, lemon zest, salt, cinnamon, and nutmeg in a medium saucepan. Scald the milk mixture over medium-high heat, stirring often, about 5 minutes.

While milk is scalding, whisk egg yolks in a medium mixing bowl. Add the remaining ¼ cup sugar and whisk until light and fluffy. Whisking constantly, add a small amount of the hot milk into the egg mixture. Gradually whisk in the remaining hot milk.

Return the custard mixture into the saucepan and cook over medium heat, stirring often. The custard needs to get thick enough to cover the back of a spoon (approx. 5 minutes). Remove pan from heat and place into a glass bowl of ice. Let the custard cool, stirring often for five minutes

While the custard is cooling, combine the cream and vanilla in a separate bowl. Stir into the custard mixture. Cover with plastic wrap, pressing the wrap directly onto the surface of the custard. Refrigerate until completely chilled (minimum 4 hours, overnight works too). The custard can be stored in the refrigerator for up to 3 days.

Freeze the chilled custard in your ice cream maker, according to the manufacturer’s directions. Add the chopped peaches during the last minute of churning, until just mixed. Stir in oatmeal crunch, or reserve for topping. Transfer ice cream to an airtight container and freeze for a few hours to firm it up before you serve it.

Oatmeal Crust Ice Cream Topping

1 cup quick-cooking oats
1/4 cup powdered sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 tbsp. unsalted butter, melted
1 tbsp. vegetable shortening, melted

Preheat oven to 350°F. Combine oats, powdered sugar, cinnamon, and salt in mixing bowl; stir in butter and shortening. Grease a 8X8 inch Pyrex pan. Press oatmeal mixture into bottom of the pan. Bake for approximately 15 minutes; cool at least 10 minutes. Once cool, break crust into pieces. Store in a Ziploc until ready to use.

*Note – This recipe is not enough to make an 8 inch pie crust.

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Written on June 4, 2010 by Kate

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My ice cream maker is running over-time this week, and after indulging in all of this ice cream, I’m the one who should be running over-time at 24 Hour Fitness Center (I won’t lie, I never made it to the gym this week!).This recipe rivals the apple pie ice cream from earlier this week. After reading all of the ice cream favorites you’ve posted on the ice cream essentials give-away, I can now guarantee my ice cream maker will be running all summer long.

Here are just a few of the not your ordinary favorite flavors you shared…

Another favorite… “Muddy Sneakers”. The only kind of muddy sneakers allowed in my house… Muddy Sneakers ice cream is a mix of snickers, caramel, and vanilla. You can get it from a small dairy farm in Pennsylvania or whip up your own version. That’s what I plan on doing!

I also can’t wait to create homemade versions of the Cinnabon, Oatmeal Raisin, and Kahlua Malt Crunch. I think the Kahlua with the Malt Crunch could be a great pairing! I’ll let you know how they turn out.

Have a great weekend everyone! Take time to enjoy all of the beautiful things in your life. Don’t forget to leave your comment on Monday’s post to win the Cusinart Ice Cream Give-away. Deadline to comment is Sunday night 8PM standard pacific Time.

Blueberry Cream Pie Ice Cream (Inspired by, Spice Dreams & Baker’s Banter)

Ice Cream:

1 cup whole milk

¼ cup plus ¼ cup sugar

½ tsp.lemon zest

Pinch of salt

2 large egg yolks

1 cup whipping cream

¾ tsp. vanilla.

Dash of cinnamon

Graham crackers, chopped into small pieces (about ¾ cup)

Blueberry Filling:

2 – 2 ½ cups blueberries, cleaned

¼ cup powdered sugar

¼ water

To make the ice cream combine the milk, ¼ cup sugar, lemon zest and salt in a medium saucepan. Scald the milk mixture over medium-high heat, stirring often, about 5 minutes*.

While milk is scalding, whisk egg yolks in a medium mixing bowl. Add the remaining ¼ cup sugar and whisk until light and fluffy. Whisking constantly, add a small amount of the hot milk into the egg mixture. Gradually whisk in the remaining hot milk.

Return the custard mixture into the saucepan and cook over medium heat, stirring often. The custard needs to get thick enough to cover the back of a spoon (approx. 5 minutes). Remove pan from heat and place into a glass bowl of ice. Let the custard cool, stirring often for five minutes

While the custard is cooling, combine the cream and vanilla in a separate bowl. Stir into the custard mixture. Cover with plastic wrap, pressing the wrap directly onto the surface of the custard. Refrigerate until completely chilled (minimum 4 hours, overnight works too). The custard can be stored in the refrigerator for up to 3 days.

To make the blueberry sauce, combine blueberries, powdered sugar and water in a saucepan over medium heat. Stir and bring to a boil. Reduce heat, stirring occasionally. mixture should begin to thicken between 7-10 minutes. Remove from heat and let cool. Ues right away or refrigerate.

Freeze the chilled custard in your ice cream maker, according to the manufacturer’s directions. Add the graham cracker pieces during the last minute of churning, until just mixed. Transfer to an airtight container by layering, the vanilla ice cream and the blueberry sauce. Scoop a layer of ice cream into the bottom of the container. Use a spatula to spread out evenly. Add a scoop of blueberry sauce on top and spread evenly. Add spoonfuls of vanilla on top and spread. It’s a little tricky to spread the vanilla on top of the sauce mixture. Clean fingers worked best for me. Freeze for a few hours to firm it up before you serve it. (if you have the willpower!)

Food for Thought…

Use a small cookie cutter to make graham cracker stars for garnish. There will be a little breakage, but use those as part of your graham cracker mix-in.
Need a shortcut? Use blueberry pie filling instead.
Not a blueberry fan? Try raspberries, strawberries.
Can’t decide? Try mixed berries.
Want a little more cinnamon flavor? Add Cinnamon graham crackers
Instead of achieving the vanilla-blueberry swirl look, you can mix the blueberry sauce into the ice cream mixture doing the last minute of churning. This will make the ice cream a beautiful purple hue.
*IMPORTANT: I checked in with the authors of Spice Dreams to clarify. When you’re scalding the milk, if the milk is too hot, when it combines with the egg yolk mixture, you may see it separate a little. If it looks a tiny bit curdled, don’t panic. (Stick to the five minute recommendation when you heat the milk.) If you do see this slight change in texture, you should be okay. The churning process does a good job of smoothing it out. Thanks Sarah & Katie!
Mary Jane at Baker’s Banter version of blueberry pie ice cream (which is what really got me obsessed with making this!) finishes the dessert off by putting scoops of the ice cream into profiteroles. They look and sounds amazing!
You’ll probably end up with extra blueberry sauce, don’t throw it away, make oat bars or cheesecake bites.

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Written on June 2, 2010 by Kate

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As promised, I’m sharing the best homemade ice cream I’ve made to date. And it came at just the perfect time. This past week I came upon one of life’s unexpected speed bumps. You know when things are moving along smoothly, and you’re truly loving life. I often wonder during those cruising through life moments, what’s up ahead. When things are going according to plan and everyone is happy, it can’t last forever because part of who we become depends on how we navigate the bumps in the road. I’ve gotten through a few big roadblocks over the past few years, so I know that a speedbump, though not a pleasant experience, is survivable.

It is during these speed bump moments in life that I crave comfort. It’s how I hang on and push through. I’m really not an emotional eater, so this weekend I’m not sure if it had to do more with my situation, or with this amazing dessert that I indulged… a whole batch of this apple pie ice cream. I have no guilt and no regrets! In fact, the only mistake I made with this recipe was that I didn’t make a double batch.

If you haven’t entered the ice cream give-away from yesterday, make sure you post a comment on the previous post. I can’t wait to see who wins the Cuisinart ice cream maker and ice cream essentials package. I was able to get a copy of a brand new cookbook that was just released yesterday called Spice Dreams. I even got an extra one to add to the give-away. It’s written by Sara Engram & Katie Luber. I have dubbed them the “Real Spice Girls” because they are experts in selecting spices and herbs to enhance whatever you’re dishing up. I’m now dreaming of their raspberry cheesecake with cinnamon ice cream, and the brown sugar spice banana ice cream they’ve created. Their ice cream recipes use all kinds of herbs and spices including cinnamon, ginger, turmeric, cardamom, basil, cumin, fennel, and the list goes on.

The first recipe to catch my eye was their “Apple Spice Ice Cream”. I adapted their recipe slightly, and am toying with the name… Ice Cream a la Pie or Apple Pie Ice Cream. Let me know if you come up with a better name. The recipe is a little involved (which means it uses more than one bowl). Trust me, it is worth every minute you invest in preparing it. In addition to making the ice cream base, you bake spiced apples to put in at the end of churning process. The ice cream is literally a dream all by itself, but I took it a step further because I wanted that apple pie crust-like crunch. That’s where the oatmeal cookies from Lottie and Doof came in. Yes, I ate those too!

These ice cream sandwiches are heavenly. I got lucky and I found the perfect oatmeal cookie for an ice cream sandwich. I’ve discovered through trial and error that the type of cookie matters when making ice cream sandwiches. It needs to be sturdy to hold the ice cream, but not hard, or when you freeze it, you risk breaking your teeth. These cookies were buttery, with not too much oatmeal. They were crispy, yet chewy in the middle, a perfect ice cream sandwich cookie!

In my kitchen this weekend, the smell of the cinnamon apples, the taste of the ice cream, and those amazing oatmeal cookies brought me home. Dorothy got it right. There really is no place on earth like home. For me, home is with my mom, dad, and sister, my boy, and his naughty pup. Home is what holds all of the family memories we’ve made over the years. I couldn’t help but reflect on how blessed my life has been. In the end, I enjoyed an out of this world dessert, and realized that there’s no speed bump too big to get through, especially when those I love are along for the ride.

Recipes after the jump…

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Written on January 20, 2010 by Kate

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Oh Mr. Darcy, I’ve made chocolate hearts as a symbol of my love…

I know, it’s a fantasy. But who doesn’t want to be part of the greatest love story of all time? What can I say, I’m a hopeless romantic who loves Valentine’s Day. It doesn’t matter that Mr. Darcy does not really exist, or that my two valentines happen to be a nine-year-old boy and his four-legged side-kick. I love the idea of finding that one person you were destined to be with – kismet!

That leads me to my latest kitchen escapade which started with left-over cream cheese frosting that I couldn’t bear to waste. After eating several spoonfuls, the guilt set in – no, not because of the calories, but it didn’t seem right to enjoy it by myself. That’s when it came to me… light, fluffy cream cheese icing sandwiched between two chocolate cookies. I ran with that idea and found a great brownie-like chocolate cookie recipe at Smitten Kitchen. The texture was just what I’d hoped, sturdy, but tender inside. The dough rolled out beautifully. However, they tasted different than I thought they would, flavorful, but not overly sweet like a brownie.

During my official taste-test, I had another epiphany, these hearts were perfect for ice cream sandwiches. They were destined to join together. In the end, it was a Pride and Prejudice love story - Chocolate heart gets set-up with cream cheese frosting, likes it, but doesn’t LOVE it. Over time chocolate heart discovers its real true love…vanilla ice cream.

Chocolate Heart Cookies (Recipe by, Smitten Kitchen)

3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup lightly salted butter, softened (Deb note: I don’t really see “lightly salted” much these days, so I used one stick salted, one stick unsalted)
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup unsweetened cocoa (I used the “good” stuff–Droste or Galler–but I can assure you that my mother only used Hershey’s growing up, so your choice)

Preheat oven at 350 degrees. Whisk dry flour, salt and baking powder in bowl and set aside. Mix butter, sugar, eggs, vanilla and cocoa in mixer. Gradually add flour mixture, and mix until smooth. Wrap in plastic and chill for at least one hour.

Roll out cookie dough on floured counter. Cut into desired shapes, brushing extra deposits of flour off the top. (It does disappear once baked, though, so don’t overly fret if they go into the oven looking white.) Bake on a parchment-lined baking sheet for 8 to 11 minutes (the former for 1/8-inch thick cookies, the latter for 1/4-inch cookies) until the edges are firm and the centers are slightly soft and puffed.Transfer to a wire rack to cool.

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Written on November 29, 2009 by Kate

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I hope everyone had a wonderful Thanksgiving week. I spent the week catching up with friends and family, sleeping in, staying up way too late, and almost every second in between constructing our gingerbread house for the Discovery Science Center’s annual competition. Aside from my computer coming down with a serious illness (which interfered with blogging!), we were all healthy and happy and feel so blessed for all of the special people in our lives.

I can’t wait to share pictures of our gingerbread creation. I’m happy with how it turned out, and even more happy that it was delivered without any breakage. I also discovered the world’s best gingerbread recipe, which I’ll post this week. This Wednesday, we’re going to the reception at the science center to see the other entries and hear the judges’ verdict. I’ll keep you posted and share pictures later this week. Stay tuned!

I love coming up with cocktails for the holidays. I haven’t been this excited about a cocktail in a long time. This is more of a dessert than a cocktail, so skip the after dinner drinks and serve this. Your guests will love you!Gingerbread liqueur is seasonal, but not too hard to find. You can also substitute a gingerbread syrup, such as Monin, which you can find at many coffee shops.*

Cheers to the beginning of an amazing holiday season!

Gingerbread Martini

½ ounce vodka

½ ounce Baileys Irish Cream liqueur

½ ounce Kahlúa liqueur

1/2 ounce Gingerbread liqueur (I use Hiram Walker’s)

1/2 scoop vanilla ice cream — semi-melted

Whipped cream

Pinch of ground cinnamon

Gingerbread cookie (optional garnish)

Put a scoop of vanilla ice cream in a martini glass. Mix the first four ingredients in a martini shaker over ice. Shake well. Pour over vanilla ice cream and top with whipped cream. Sprinkle a pinch of ground cinnamon on top. Garnish with a gingerbread cookie.

*Last Christmas I made a similar gingerbread martini and made the gingerbread syrup from scratch. That was also delicious!

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Written on November 5, 2009 by Kate

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When it comes to left-overs there are three types of people, the “Don’t You Dare Throw That Away” type, the “Count Me Out” group, and my favorite type, the “Don’t You Dare Throw That Away…I Will Keep it in My Fridge For a Week and Then Throw it Out!” people. I think we’ve all had the experience of looking into the refrigerator of someone who fits into the latter category.

I’ve never been a left-over girl, but candy is a definite exception. One of the best ways to get rid of left-over Halloween candy is by baking with it. Cookies, brownies, cakes, pies… think outside of the recipe card! Last year my boy and I decided to make a candy bar coffee cake after Halloween. It turned out great – coffee cake and chocolate, what’s not to love? I have already pilfered my son’s candy bag. Is that morally wrong? I do feel a little guilty. I’ve eaten the Snicker’s bars (my greatest weakness), but have hidden the Butterfinger’s for a recipe I’ll share next week.

Here are some of my favorites sweets I’ve baked with candy (pictured above)

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Baking my way through the trials and triumphs of life!

Category Archives: Frozen Treats