Chef Time!

Chef Time!

Saturday, May 7, 2016

It's Time For Ice Cream!!

Homemade Ice Cream...in a Bag!

½ c. half-and-half
1 tbsp. sugar
¼ tsp. vanilla
1 sandwich ziploc bag
1 gallon ziploc bag
3 c. crushed ice
1/3 c. rock salt

Put first 3 ingredients in the smaller Ziplock bag and seal bag (Make sure it is tightly closed!). Put ice and rock salt in the larger bag and then add the filled small bag. Seal the large bag.
Squeeze bag until ice cream is thickened, about 10-15 minutes.
Remove small bag, unseal, and eat with spoon.

No need to even dirty a bowl!

Lemon Pie Ice Cream

When it comes to desserts, my Nonna’s favorite was always “anything lemon.” Cakes, pies, muffins, you name it. She loved sweet stuff so much that ice cream was considered a grocery staple. The weekend forecast calls for luscious lemon ice cream that’s made with whipped cream and sweetened condensed milk. Mix, chill, and partake of the good life. No ice cream maker needed.
Turmeric gives the ice cream a subtle yellow hue. Not that looks matter, but a visual hint of the flavor is always nice. If you want to make a showoff type dessert, swirl a little lemon curd into ice cream. As for the cookie crumbs, they’re purely optional. But crumbs do lend a more authentic pie feeling to the ice cream.
I remember my Nonna making dinner one day and letting me snack on ice cream with her. Uh oh, I wasn’t supposed to tell.
Carry on and eat dessert first.

1/3 c. lemon juice
1 (14 oz.) can sweetened condensed milk
2 tsp. vanilla
¼ tsp. turmeric, optional
Zest of 1 lemon, finely grated
2 c. (1 pint) heavy cream, whipped
½ c. cookie or graham cracker crumbs, optional

In a medium bowl, combine lemon juice, sweetened condensed milk, vanilla, turmeric, and zest. Blend this mixture into prepared whipped cream. Fold in cookie crumbs if you feel like it. Pour ice cream into a loaf pan or other storage container. Freeze for 3-4 hours before serving. Let frozen ice cream sit at room temperature for 10 minutes before scooping. Or grab a hair dryer and use a little hot air to get the party started early.

No Churn Chocolate Peanut Butter Ice Cream

If The Better Half had to choose a favorite dessert, it would be chocolate peanut butter ice cream.  Our freezer would have a pint of chocolate peanut butter Haagen-Daz in it at all times. But up until recently, I had never been able to make her, her favorite treat because I don’t have an ice cream maker! I just don’t have room to store it, so it is one appliance I’ve decided I don’t need. But then I discovered no churn ice cream, and what a dangerous discovery it was.

No Churn ice cream is so ridiculously easy to make! And you really only need two base ingredients,,,heavy whipping cream and sweetened condensed milk. So I played around with this perfect no churn base and came up with No Churn Chocolate Peanut Butter Ice Cream.

1 pint heavy cream
14 oz. sweetened condensed milk
4 oz. chocolate (finely chopped then melted, I use Ghirardelli Bittersweet)
½ c. Reese's Peanut Butter Cups (mini, chopped)
½ c. peanut butter (I used JIF extra crunchy)

In the bowl of a stand mixer fitted with the whisk attachment, whip cream to stiff peaks, about 3 minutes.
In a separate bowl, stir together the melted chocolate and the sweetened condensed milk until well combined. Fold the whipped cream into the chocolate mixture, and keep folding until fully incorporated. Fold in the Reese's. Pour half of the ice cream mixture into a loaf pan. Heat the peanut butter in the microwave for about 30 seconds, until very soft and almost liquid. Spoon half of the peanut butter over the first half of the ice cream, then gently swirl it into the ice cream with the tip of a butter knife. Pour the rest of the ice cream on top. Spoon the rest of the peanut butter on top and gently swirl it into the ice cream.
Cover the loaf pan tightly with plastic wrap and freeze until firm, about 4- 6 hours.

No Churn Coffee Ice Cream

I'm almost embarrassed at how easy this is but, as you will find out, simple though it is to make, its flavor is deep, complex and utterly compelling.
So, here's how it goes: you don't make custard and you don't need an ice-cream maker. You could (and I often do) serve it with a chocolate sauce.

2 c. Heavy cream
14 oz. Sweetened condensed milk
2 tbsp. instant coffee granules

Whisk all the ingredients together until soft peaks form, and you have a gorgeous, cafe latte colored airy mixture, and then fill a loaf pan cover with foil or in plastic airtight containers, and freeze for 6 hours or overnight. Serve straight from the freezer.

No Churn Cookie Monster Ice Cream

This super simple kid friendly No Churn Cookie Monster Ice cream is loaded with Oreo cookies and chocolate chip cookies. Super simple recipe with NO Ice Cream Maker needed. The bright blue color is a HUGE hit with the kiddos. Parents, the blue color might be a bit bright for you but this ice cream is super delish and fun to make together.
Cold treats during the summer are always so fun. The kids get so excited when you whip up something special for them to enjoy on the hot summer days. This ice cream is going to be popular this summer.
This Cookie Monster Ice Cream is so simple. I mention that you will need NO Ice Cream maker. In just a few minutes time, you can have this fun cookie loaded ice cream in your freezer. Plus the recipe only needs cookies, sweetened condensed milk and heavy cream. Super simple.

2 c. Heavy Cream
1 (14 oz.) Sweetened Condensed Milk
1 tbsp. Vanilla
½ tsp. Blue Food Coloring
20 Chocolate Sandwich Cookies (like Oreos)
15 Chocolate Chip Cookies

Break up 15 sandwich cookies and 10 chocolate chip cookies and set aside. Whip heavy cream, food coloring and vanilla until stiff peaks form. Beat in condensed milk until color is uniform. Add additional food coloring if needed. Fold in broken cookies and transfer to loaf pan. Break up all remaining cookies and use to decorate top of pan.
Place in freezer for at least 5 hours.

No Churn Oreo Ice Cream

2 c. heavy whipping cream
14 oz. sweetened condensed milk
12 oz. Oreo Cookies
1 tsp vanilla


Crush 2/3 of cookies in food processor. Crumble remainder by hand to get variety of size pieces. In a large bowl, whisk, heavy cream and vanilla on high speed until soft peaks form. Fold in condensed milk until blended. Fold in crushed cookies. Spread this mixture into a loaf pan. Cover with foil and freeze for 6 hours or until firm.

ONE (OR TWO) INGREDIENT BANANA PEANUT BUTTER ICE CREAM

Did you know that bananas has magic powers?
Did you know that when you blend a frozen banana for a few minutes that it turns into ice cream?
ICE CREAM!!! Did you hear what I said?  Blending a frozen banana TURNS INTO ICE CREAM!!! 
And when you add a spoonful of peanut butter to the blended frozen banana…
You get banana peanut butter ice cream.  Truly, it’s a miracle if you ask me.
Literally, it couldn’t be simpler.
I know. It’s blows my mind too.
So the next time your kids want ice cream for breakfast, say “okay”.

2 ripe bananas, sliced and frozen
1 tablespoon of peanut butter

In a strong blender or mini food processor, add the sliced, frozen banana. Pulse the mixture, scraping down the sides occasionally until smooth and creamy. Add the peanut butter and pulse until combined. You can serve immediately (ice cream will be soft), or put in a freezer safe container and freeze for later.

Notes
Recipe can easily be doubled, or tripled! Just use a bigger food processor!
The banana will go through different stages. First, it will become somewhat chalky and grainy. Scrape down sides and keep blending. Next it will be become gooey. Keep scraping and blending. Finally after a few minutes the gooey mixture will turn into a creamy frozen treat! It's delicious on its own, but I love the addition of peanut butter!
Also try any of these additions...
Chocolate chips
Honey
Almond butter
Cocoa powder
Peanuts
Cashews

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