I admit, this is just a riff on my Key Lime Pie Tartlets, but I did say at the time that it was possible to add whipped cream to the original recipe to make it fluffier– this is just another application of the concept!
Basically, I whipped 2 cups of heavy cream and folded it into the original mixture, which I augmented with additional lime juice, corn syrup, and sugar to balance out the flavors and keep the texture creamy when frozen. Add some graham cracker crumble and presto– instant key lime pie ice cream!
I’ve had these in the back of my head for ages, and while they didn’t turn out precisely as planned, they did look adorable and taste fantastic, so I’m counting them as a win!
It all started when I saw the boxes of miniature ice cream cones at the grocery store… in Canada. I’d been unable to find the mini cones anywhere near me in the US, but when I saw them on the shelf I recklessly sacrificed suitcase space and picked up three boxes. Totally worth it.
Then they languished in my cabinets for a few months until I had the opportunity to use them. But the opportunity did arise, first at my annual ice cream social, and then when my daughter was invited to a birthday party this summer. Out came the boxes of cones, out came my bag-ful of frozen cake scraps, and I was all set!
It’s summer, which means that it’s time to make ice cream! I haven’t made ice cream in ages, but I had my annual Ice Cream Social coming up, which meant I needed to get going again!
The first recipe that really caught my eye this season was Alton Brown’s Serious Vanilla Ice Cream. What intrigued me was the addition of peach preserves to the mix, which supposedly don’t affect the vanilla flavor but instead add a unique texture to the ice cream. I was eager to give it a try myself, but was mindful of the fact that plain vanilla wouldn’t necessarily tempt my guests when compared with the more exotic flavors that were sure to be on hand. So I gave the matter some thought and settled on the addition of bourbon-soaked cherries. And then chocolate, because why not?
Yet another use for the candied lemon peel— lemon ice cream! I decided to make this a no-churn recipe, since it’s easier and I don’t have to stress over whether or not my ice cream canister has frozen enough. The result is creamy, delicious, with plenty of zing from the lemon juice and some nice grown-up undertones from the slightly bitter candied peel. Best of all, it takes about ten minutes to mix up and put into the freezer, so for ten minutes of work and a few hours of freeze time, you can enjoy this amazing ice cream!
Hey, everyone! I can hardly believe it, but this is my 200th post on this blog! It’s been just over a year and a half since I started, and you’ve all been a great audience. Thanks for all the support! So, without further ado, my 200th post! (hope it lives up to your expectations)
Mmmm, cannolis… there’s nothing quite like a fresh cannoli when you’re in the mood for something rich, creamy, and decadent. Unless, of course, it’s cannoli ice cream. What’s that, you say? Cannoli ice cream? Sounds amazing, doesn’t it? It totally is. Rich, creamy ricotta ice cream, flecked with orange zest and studded with chocolate chips and pistachios. It really is delicious, and when served in a sugar cone or with a pizzelle cookie, really does taste like a frozen cannoli. I will note, however, that it freezes pretty hard– harder than many homemade ice creams– so you may want to remove the container from the freezer about 10 minutes before serving to make it more scoopable. Totally worth the wait. (the scoop pictured above is a bit small because people ate it all before I got my camera out, not because it was hard to scoop!)
Ready to make some?
These started off as a whim while I was trying to figure out what to do with the pint of ginger ice cream in my freezer. I first considered sauteéing some apples to go over it, but I knew I’d need some sort of crumble topping for texture– and once I had the idea of a baked oatmeal topping it was just a short step to thinking of oatmeal cookies. After those got into my head the apples just sort of fell to the side as unnecessary, as I envisioned adorably tiny bite-sized ice cream sandwiches, made with homemade oatmeal cookies. Who could resist?
Unfortunately, the road to oatmeal-ginger perfection was fraught with hazards, or at least it was by the time I was done with it.
My husband is a huge fan of peanut butter and chocolate, and every year for his birthday I have to come up with a new variation on the combo for his birthday cake. This year is probably one of my favorites. There’s a thin layer of chocolate cake on the bottom, topped with a no-churn peanut butter ice cream studded with peanut butter cups and swirled with fudge. Then it’s topped with another thin layer of cake, which is covered in a layer of fudge-y peanut butter and chocolate ganache. Drooling yet? Keep looking at the pictures…
My favorite part about this recipe is that each component is so easy to make. The cake is a one-bowl recipe, no softening butter or separating eggs required. The ice cream is no-churn and has so few ingredients that you can whip it up (literally) in minutes. The ganache is made in the microwave, without any worries about chocolate seizing or burning or doing whatever else chocolate does when you try to melt it over the stovetop. Yet despite the simplicity of each component, the finished cake is a showstopper! The cake freezes just hard enough to stand up to the ice cream, the ice cream itself maintains much of its softness in the freezer (no rock-hard slices here!), and the ganache is just firm enough to give you a nice bite of fudginess when you put a forkful in your mouth.
Try this. You’ll thank me.