This saffron ice cream with rose and pistachio is a must-try! It is super simple to make and the flavour combination is lovely!
Saffron, Rose and Pistachio Ice Cream
Search Results for: ice cream
No Churn Cookies and Cream Ice Cream + Video
I am thrilled that I discovered no churn ice cream last year. Creamy ice cream without having an ice cream maker? That’s one less appliance to buy, or in my case, one less appliance to borrow from my parents.
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peanut butter ice cream pie
When Q heard it was pie day tomorrow, he asked what kind of pie I was going to make. “I know you can’t resist making a pie for pie day”. Does he know me or what? It’s Pi(e) Day, so, naturally, we have to have pie!
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nutella ferrero no churn ice cream
It’s been a great few days, weatherwise. If you don’t look at the yellowing leaves, you may almost forget that Fall is on it’s way. We are taking full advantage of the heat and sunshine, and using it as a great excuse to eat some ice cream.
I think this is my new favourite. I’m totally loving the no churn aspect. No worrying about chilled bowls and being able to just make ice cream anytime. This dessert combines my favourite things – Nutella and Ferrero Rocher. The result is creamy, decadent, and so satisfying!
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no churn mint chocolate ice cream
The best part of summer is all the ice cream. Sure we eat ice cream all year round but it just seems more justified in the heat. When I saw that our chocolate mint that we planted in the garden had grown as much as it did, I knew that it was time to make some ice cream.
It seems that this is the season of no churn ice cream and I had to try it for myself. Basically you whip up 2 cups of heavy cream and fold it into 1 can of condensed milk and freeze. Easy peasy!
To make the ice cream minty, I simmered the cream with a big stem of chocolate mint until the flavour was infused. I let the cream cool in the fridge and then whipped it up in my mixer. Condensed milk is a favourite of mine and I can literally eat it like pudding. Needless to say, the whole can didn’t make it into the ice cream mixture. Once everything was combined, I chopped up ten mint chocolates and added it to the mix. The creamy mix was then poured into a pan and frozen for a few hours.
The resulting dessert was creamy and delicious and was a hit with everyone at our house. It’s a bit dangerous to know this easy method. I’m already planning my next batch!
No Churn Mint Chocolate Ice Cream
2 cups whipping cream
1 can condensed milk
1 stem of mint or chocolate mint
10 chocolate mints, chopped
Simmer the whipping cream with the mint until the flavour is infused into the cream, approximately 15 minutes. Let cool. Whip the cream. In a large bowl, add the condensed milk and gently fold the cream into the milk. Add the chopped chocolate and pour the mixture into a loaf pan or an 8″ x 8″ pan. Let freeze for a few hours or overnight.
chocolate mint ice cream….and a vanilla giveaway!
Did you know that July is Ice Cream Month in the United States? Not that I need an excuse to make or eat ice cream, but this is a good one! I managed to convince hubby to make a little garden for me this year as well as an herb planter box. As much as I love having fresh veggies and herbs, I am no green thumb, so having hubby do this was quite the treat. This year, we found a chocolate mint plant that we placed in our planter. The plant had a strong mint scent and flavour with a subtle hint of chocolate. It just seemed logical that this belonged in ice cream. I let the leaves steep in the cream for a good while to get the perfect minty flavour.
Nielsen-Massey had sent me a bottle of their pure vanilla extract to try and this ice cream was the perfect vehicle for it. The vanilla, which was from Madagascar, was lovely! When smelling the vanilla and tasting it, there was no question that this was unlike any other. The flavour was intense and provided the perfect addition to the ice cream. Nielsen-Massey uses a cold extraction process which “gently extracts vanilla’s essential oils, preserving the
more than 300 distinctive flavor compounds present in the beans. By
protecting our vanilla from heat, we ensure that even its subtlest
flavors survive extraction.”
The folks at Nielsen-Massey are generously giving one of Food Mamma’s readers a chance to win a bottle of vanilla. Leave a comment below telling me what you like to use vanilla in. Facebook likes and Twitter follows will give you extra entries. Contest closes on July 25th.
Chocolate Mint Ice Cream
4 cups heavy cream
1 large bunch of chocolate mint leaves
1 can condensed milk
1 TB vanilla
Place the heavy cream and the mint leaves in a pot and let it come to a boil. Turn down the heat and let the leaves steep in the cream for 30 – 45 minutes, until you get the flavour as strong as you would like. Place the mixture in the fridge until cooled. Once cooled, strain the leaves out and stir in the condensed milk and vanilla. Let the mixture cool again before placing in an ice cream machine. Follow the directions of your machine. For a firmer ice cream, place in the freezer until set. Sprinkle with chocolate shavings if you prefer and serve.
salted caramel ice cream & liquid nitrogen
When we went to Teatro earlier this year for their tasting menu, we had one of the best desserts I have ever tasted – caramel ice cream made with liquid nitrogen. The ice cream was so creamy because it didn’t have time to form ice crystals the way it does with a traditional method. It was amazing!
R and P were with us that night and they asked if we could attempt the ice cream for one of their wedding events last week. Getting to make and eat ice cream and getting to play with liquid nitrogen, how could we say no!
I searched for a recipe and found a great one from Charmian from The Messy Baker. I made a couple changes, omitting the milk and using only cream.
Making the ice cream on the spot with the liquid nitrogen provided some entertainment while people waited for dessert. Everyone seemed intrigued with the cloud of smoke coming from the standmixer as the cream and sugar liquid turned into a frozen delight. The resulting ice cream was delicious and creamy. Definitely a fun and entertaining way to make ice cream.
Congratulations R and P!! Wishing you both a lifetime of happiness!
Salted Caramel Ice Cream
1 1/4 cup granulated sugar, divided
3 1/2 cup whipping cream, divided
1/2 tsp fleur de sel, or any sea salt
In a large pot, heat 1 cup of sugar over medium heat. Stir gently until the sugar starts to melt. When it does, stop stirring but continue to cook the sugar, swirling the skillet occasionally to ensure the sugar melts evenly. The caramel is done when it turns dark amber.
Immediately remove the pan from heat and carefully stir in 1 1/4 cups cream. Continue cooking until all the caramel has dissolved. Pour the caramel into a bowl. Add sea salt and vanilla. Allow the caramel to cool to room temperature. This caramel is delicious, try to save some for the ice cream.
Meanwhile, bring the remaining cream, and remaining 1/4 cup sugar just to a boil. Allow to simmer 15 minutes then set aside to cool.
When both the cream mixture and caramel have cooled to room temperature, remove the skin from the cream mixture and stir it into the caramel. Refrigerate until ready for ice cream.
With your mixer running, add the liquid nitrogen in batches until you get it to ice cream consistency. Be extremely careful when using the liquid nitrogen.
ice cream cake…and hubby’s birthday!
We celebrated hubby’s birthday on Monday. It wasn’t a big celebration, just a small family dinner with his mom’s cooking and loved ones. Hubby loves ice cream cake from DQ so this year, I thought I would tackle it myself. The best part of the store bought cake is the middle layer with the fudge and the chocolate crunchies. Thanks to Pinterest, I found how to make them with only two ingredients! Although the original cake is all ice cream, I added a layer of chocolate cake, to make it even better.
The verdict? Hubby loved it! In fact, he made sure we took the leftovers home, always a good sign. The crunchy middle tasted just like the DQ version. The chocolate cake with the fudge, the crunchies, ice cream and whipping cream all together made the perfect bite.
Cookies and Cream Ice Cream Cake
(Adapted from Our Best Bites and Brown Eyed Baker)
1 layer chocolate cake (I used this recipe)
3 TB fudge sauce
2 cups Cookies and Cream ice cream, softened
Chocolate crunchies:
2/3 package oreo cookies
3/4 to 1 bottle Magic Shell
Whipping Cream:
1 cup whipping cream
1 TB icing sugar
Line a springform pan with saran wrap. Place a layer of your favourite chocolate cake at the bottom. Spread a layer of fudge sauce on the cake.
Place the oreo cookies in a food processor and pulse until crushed – small bits not powder. To the crushed cookies, add 3/4 to 1 whole bottle of Magic Shell. Spread this over the fudge layer of the cake. Place in the freezer for a couple of minutes. Take the softened ice cream and create a layer on top of the crunchies. Let freeze overnight.
The next day, whip together the cream and the sugar. Ice the cake with the whipping cream. Top with mini Oreos or shaved chocolate. Place back in the freezer until ready to eat.
village ice cream
Back in July, Julie mentioned the amazing salted caramel ice cream she had had at Village Ice Cream. Located in Victoria Park, Village Ice Cream offers hand-crafted all natural ice cream. Of course we had to go to and check it out for ourselves and she was right. The salted caramel ice cream was amazing!
This evening, we went back for more, and took our friends! We enjoyed some ice cream and took over their outside seating area.
I decided to try something different this time, the toasted coconut, and it was amazing. The shreds of coconut provided a great texture in the creamy ice cream. This time, I made sure to try the homemade waffle cones, which I regretted not trying the first time, and I’m so glad I did! The cones were crisp and fresh and so delicious! Hubby tried the cardamom ice cream which he throughly enjoyed, especially since it reminded him of chai.
Q decided to try the Guide’s Mint and he loved it. Of course I had to have a taste. The minty ice cream with chunks of chocolate cookies was amazing, no wonder he loved it. His taste is totally like his mamma’s!
It was a great evening with friends and some yummy ice cream. Looking forward to going back before summer ends.
father’s day and passion fruit ice cream
This year, we celebrated Father’s Day with a Mexican Fiesta! Fried fish, tortilla chips with fresh salsa and guacamole started out our meal alongside some margaritas. Our main was fajitas with shredded, barbecued chicken with grilled peppers and onions. It was a simple menu but packed a lot of flavour and our families were full and satisfied.
For dessert, we cooled our palates with homemade ice cream. I’m a bit addicted to my dad’s ice cream machine. It was supposed to be a weekend loan but I’m having too much fun, I haven’t given it back. This time, I experimented with passion fruit! Using only one passion fruit gave the ice cream a subtle flavour. It was a hit and this recipe is definitely a keeper. Hope all the fathers had a great day being spoiled by loved ones!
Passion Fruit Ice Cream
1 cup whipping cream
1 can evaporated milk
1 can condensed milk
1 – 2 passion fruit (pulp and seeds)
Mix the above ingredients together and follow the instructions of your ice cream machine.