Ice Cream Month 2012 - Day 5

Homemade chocolate chip ice cream sandwich.

Ice Cream Month 2012 - Day 3

Haagen Dazs - Vanilla Milk Chocolate Almond Bar

A solid choice if your looking for a good ice cream bar. The ice cream is nice and rich with great vanilla flavor. The chocolate coating is thick an scattered with almonds.

Ice Cream Month 2012 - Day 2

Double Rainbow Mint Chip Ice Cream

I liked this ice cream a lot. Very Minty and creamy and the chocolate was dark and rich.

Chocolate Covered Pistachio Ice Cream

Chocolate Covered Pistachios in Rich Chocolate Ice Cream - OXO LockTop Container Giveaway

Thanks to our great friends at OXO for letting me test out these great  LockTop containers. I've been using them on a daily basis for a over a month now and they are great. The lids snap on and are airtight. You can put your leftover avocado or guacamole in them and it will not turn that unappetizing grayish brown. I've also used the little ones to transport milk to go along with my instant oatmeal breakfast. These containers are also freezer and microwave safe too.

But the true test is how well do they hold up for storing ice cream. The key to storing ice cream is that the container has to be airtight so that the ice cream doesn't absorb any weird flavors you have going on in your freezer. Plus the container must be able to eliminate any moisture from getting in and creating frost on top of your ice cream.


My normal way of storing homemade ice cream was in empty plastic quart-sized yogurt containers. They worked but the drawback was that I had to place a film of plastic wrap over the top to create a good seal. Plus since the yogurt containers are not see-through, I would have to label them because I couldn't tell what ice cream I had inside of them. 


With the medium OXO LockTop container, it has more than enough room to hold a quart of homemade ice cream. The seal is airtight so that excess moisture and any funky freezer flavor could not seep into and ruin the ice cream.  The OXO LockTop container is clear so it makes it easy to see how much ice cream you have left and what flavor it is. 

Since these OXO LockTop containers have a colorful green ring around the lid, it inspired me to create this chocolate-covered pistachio ice cream recipe.

You can win a set of these great OXO LockTop containers by leaving a comment below.  When leaving a comment please use the Name and URL option or leave your email in the comment. The contest deadline is midnight (PST) on July 16, 2012. I will randomly choose a winner and post the winner's name here. You will receive a set of 4 Mini and 1 Medium LockTop containers. Please note this giveaway is only for readers in the United States. 

The giveaway is now over. Congrat to Beth! I'll be sending out these OXO containers to you shortly.

Follow OXO on Twitter and Facebook

Ingredients for Chocolate-Covered Pistachios
1/2 cup of whole shelled unsalted roasted pistachios
8 oz of dark chocolate

To make the chocolate-covered pistachios, you need to temper your dark chocolate. You can use the double boiler method or the microwave. I tempered my chocolate in the microwave using a medium-sized microwave-safe bowl. If you're using dark chocolate from a bar, it will temper faster if you chop it into little pieces and then microwave them. When tempering chocolate in the microwave you want to do it in 10-second intervals and, in between intervals, stir the chocolate around so it melts evenly. 


Once your chocolate is nice and melted, add in your pistachios and mix them together until all the pistachios are covered with chocolate. Line a baking tray with parchment paper. Using two spoons I laid out the chocolate covered pistachios on the baking tray and placed them in the refrigerator for 30 minutes to harden.

Ingredients for Rich Dark Chocolate Ice Cream
2/3 cups of sugar
2 cups of heavy cream
1 cup of milk
6 tsp of dutch processed cocoa powder
6 oz of dark chocolate
3 large egg yolks
1 tsp of vanilla extract
pinch of salt
pinch of cinnamon

In a medium-sized saucepan combine the sugar, milk, cocoa powder, dark chocolate and heavy cream. Bring it to a simmer then temper the 3 egg yolks with the warm milk and cream. Pour the tempered egg yolks into the saucepan . Slowly bring the custard base up to 165 degrees and then transfer to a heat proof bowl and place in an ice bath for 1 hour. Stir in the vanilla extract, salt and cinnamon. Refrigerate the base for at least 4 hours or overnight and then churn in your ice cream machine. When the ice cream is almost done, stir in your chocolate-covered pistachios. You can also save a few to decorate your sundae. Place your ice cream in a freezer proof container, such as the OXO LockTop containers, and let the ice cream set for at least 4 hours in your freezer before eating.

Let me know if you have any questions and what did you think of the Chocolate-Covered Pistachios in Rich Dark Chocolate Ice Cream.

Disclosure: I received a complimentary set of LockTop containers to facilitate my honest review.  All opinions are my own. Thanks to OXO for sponsoring the giveaway!

Orange Vanilla Cream

Orange Vanilla Cream

Here is another childhood favorite of mine. It an Orange Vanilla Cream. Just simple frozen orange juice and then I combine with some vanilla ice cream. It is simple, tart, sweet and creamy.

Hot Fudge

Hot Fudge

Here is a very simple recipe for hot fudge.

Ingredients

4 ounces of dark chocolate chips
4 ounces of  unsalted butter sliced  so they are easy to melt
1/2 cup of heavy cream
1 1/4 cup of sugar
1 teaspoon of vanilla extract

Melt the chocolate chips and butter in a double boiler. Stir in heavy cream and then sprinkle in 1/2 cup sugar. Continue stirring until the sugar has dissolved. Sprinkle in remaining sugar until dissolved. Add the vanilla extract and continue to cook the fudge for another 20 minutes until it reduces a bit and get a shine.

Enjoy over your favorite ice cream. The fudge should keep refrigerated for 1 week. To reheat you can microwave for in 30 second intervals and stir in between intervals so that the fudge is heated evenly.

Vanilla Cherry Ice Cream Bowls

Vanilla Cherry Ice Cream Bowls

Simplicity is best. Like the words of all the best chefs when you have good ingredients you don't have to do much to make them shine.

These little vanilla cherry waffle bowls are simple and perfect for a nice warm summers night. Just dice up ripe sweet cherries top off with the best vanilla ice cream you can make or buy and serve in a nice fresh and warm waffle bowl.

Keep it simple and delicious.

Mint Klondike Bar

Mint Klondike Bar

I saw these Mint Klondike Bars while strolling through the ice cream freezer section at the local supermarket and I had to give them a try. I'm always a sucker for mint and chocolate, it one of  my favorite flavor combinations.

They tasted pretty good for a store bought Ice Cream bar. The chocolate that coated the ice was thick and dark chocolate tasting. The ice cream inside had a hint of mint and a touch of green not too fake green but just enough to make you believe you are eating a mint ice cream.

Maybe in a future post I can  show you a artisanal way to make mint ice cream bars.

Cupcakes and Ice Cream

Cupcakes and Ice Cream

It was my twin nephews 1st birthday party today and my wife's cousin made these great cupcakes and sugar cookies. 

If you want to learn how to make these sweet treats visit her great blog at Treats-SF.blogspot.com

It wouldn't be complete without cake and ice cream.

Old Town Grinder and Ice Cream Parlor

Old Town Grinder and Ice Cream Parlor

The Yelp Link


It was a beautiful  Friday here in Southern California so I decided to take a quick break and walk down to the Old Town Grinder for a scoop of Ice Cream.

I wasn't sure what to expect but when I walked up to the ice cream counter and saw that they served Thrifty's Ice Cream I knew I wouldn't be disappointed because I grew up with these flavors since I was old enough to hold my own ice cream cone.

Their was a pretty good selection but I wanted something fruity so I decided to get a scoop of the Black Cherry Ice Cream. It was just like I remembered it sweet and creamy with lots of cherry chunks!

What a great way to head into the weekend on a sweet cherry note.

(All photos where taken on the Iphone with Camera Pro 3.0 app)

Banana Coconut Sundae

Banana Coconut Sundae

A tropical sundae made with banana ice cream, drizzled with chocolate sauce and topped off with toasted coconut shreds and crushed cashews.

Vanilla Ice Cream Pops

Vanilla Ice Cream Pops

A simple way to eat ice cream with out a spoon or a cone is to fill them into molds.

I added caramel drizzle to jazz them up a little but they are great all by themselves.

Chocolate Sauce

Chocolate Sauce 

I want to show you a simple chocolate sauce you can make that will go great with any ice cream. You can make this sauce in 10 minutes and turn you ordinary ice cream from good to spectacular!

Ingredients

1/4 cup of strong coffee  ( I used a french roast)
1/4 cup of cocoa powder
1/4 cup of sugar
2 ounces of dark chocolate chips
1 tablespoon of corn syrup
2 tablespoon of heavy cream
1/4 teaspoon of vanilla extract


Combine the coffee, cocoa powder, corn syrup and sugar in a saucepan. Bring it to a simmer. In a separate heat proof bowl combine the chocolate chips, heavy cream and vanilla extract. Pour the hot liquids into the bowl of chocolate chips and whisk until everything is melted. Let cool at room temperature and top off ice cream. If you are in a hurry you can refrigerate the sauce for 5 minutes and then enjoy with your ice cream.

Let me know if you have any questions. Thanks for stopping by!

Bao

Banana Ice Cream Crepe

Banana Ice Cream Crepe

Yesterday Nutella Crepe was good but today I decided to make a Banana Ice Cream filled crepe.

The Banana ice cream was a simple full flavor ice cream and wrapped around a warm Nutella Crepe. I don't know if there is a better ice cream crepe out there.  I would put this Ice Cream filled crepe up with the best of them. I liked how the Nutella froze up like little chocolate hazelnut chip and the ice cream contrasted the warm and crispy crepe.

The Banana Ice Cream was made using Jeni Britton Bauer technique.

Ingredients:

2 ripe whole bananas
2 cups whole milk
1 tablespoon plus 1 teaspoon of cornstarch
1 1/2 ounces of cream cheese
1 1/4 cup of heavy cream
1/2 cup of sugar
1/8 teaspoon of kosher salt

I baked the bananas in the skin at 400 degrees for 25 minutes. Then I peeled and discarded the banana skin. Place the baked bananas in a blender with 1 cup of milk and pureed it until it was smooth. From then on I followed the rest of Jeni's instruction.

Strawberry Creamsicle

Strawberry Creamsicle

I was craving a creamsicle but I only had made strawberry popsicles. I had some vanilla ice cream so I just topped off the popsicle with a scoop.

I had to eat the with a fork but it had the flavor profile of a delicious creamsicle. Next time I make popsicles I add some ice cream before the fruit puree freezes to have a true creamsicle

Directions for the Strawberry Popsicles:

Hulled 1 lb of fresh strawberries and puree with 2 tablespoons of sugar and a 1/4 cup of water. Freeze for at least 3 hours.

Caramel Swirl and Caramel filled Chocolate Turtles

Caramel Swirl and Caramel filled Chocolate Turtles Ice Cream

I found these little caramel filled chocolate turtles while grocery shopping at the store and I new they would go great in an ice cream.

I've been practicing Jeni Britton Bauer recipes. So I made a simple vanilla ice cream swirled in  some fresh caramel and placed a couple handful of turtles.

Zesty Lemon Sugar Cookie Ice Cream Sandwich

Zesty Lemon Sugar Cookie Ice Cream Sandwich


I made these Lemon Sugar Cookies and then I made a simple vanilla ice cream. A simple and easy treat.

Pecan Praline

Pecan Praline Ice Cream

Happy Ice Cream Month! Wow can you believe July is already here and summer is in full swing.



If you haven't already broken out the ice cream maker this is the perfect weekend to do so. This month you'll want to check my blog regularly as I am going to try and post something everyday. I'm truly an ice cream fanatic. I look at other people desserts creations and wonder how I can make that into an ice cream flavor. I've got a notebook full of ideas I just need sometime in the kitchen to experiment.



I've been making a lot of ice cream by request lately and Pecan Praline was one of them. I have kept to the basics with this creation by making a simple and full flavor vanilla ice cream  as the base and then add  freshly made swirls of caramel  and finally I gently fold in homemade praline pecans.



The end result was an addictive combination of sweet caramel and nutty pecans and warm vanilla ice. Perfect for  all seasons.

Strawberry Lemonade Ice Cream

Strawberry Lemonade Ice Cream

The first batches of  California strawberry are hitting our market now . Just looking at them reminds me of the warmer season to come and all the fun that will arrive with Spring and Summer. I know the rest of the nation is still pretty cold with rain and snow but even if you can find frozen strawberries give this recipe a try.

Ingredients:

1 cup of strawberry puree
1/4 cup of lemon juice (maybe more to taste and liking)
Zest of 1 lemon
2/3 cup of sugar
2 cups of heavy cream
1 cup of whole milk
pinch of salt
4 egg yolks

In a medium sauce pan combine 1 cup of heavy cream with milk, sugar, salt, lemon juice and strawberry puree. Bring the mixture to a simmer over medium high heat. Temper the egg yolks with the warm milk and cream. Pour the tempered egg yolks back into the sauce pan and heat up to 170 degrees. Pour the ice cream base into a freezer heat safe container and place into an ice bath. Combine the rest of the cream, salt and lemon zest.  Let the ice cream base cool in the ice bath for 1 hour and then refrigerate for at least 4 hours. Follow your ice cream make directions and then store you ice cream in the freezer for at least 4 hours for it harden and let the flavors mature.

Scoop and enjoy!

Bao