Aug 17 2013

#IceCreamWeek: Brownie Fudge Ripple Ice Cream

Welcome to #IceCreamWeek! Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina have teamed up with more than 20 of their blog friends to bring you a week full of ice cream treats, including a special ice cream giveaway, and our party week ends TODAY! Prepare to have your taste buds tempted with some of the best ice cream treats around!

Brownie Fudge Ripple Ice Cream

On this last day of #IceCreamWeek, I offer you Brownie Fudge Ripple Ice Cream: a decadent treat that’s a pleasure to eat! You can certainly make homemade brownies to mix in–I have a few options for you if you’d like to go that route. This time, however, for simplicity-sake I used a box mix. I know, sacrilege! What can I say? I’ve had a hard time giving up Trader Joe’s box brownies–there’s just something about them I haven’t been able to replicate. So yeah, I’m giving you permission to take a shortcut this time. It’s okay because you’re still going to prepare the custard and ganache.

Brownie Fudge Ripple Ice Cream

If you stash your brownies in the freezer for a few hours before cutting, your life will be a lot easier. No brownie gunk sticking to the knife! (Not that there’s anything wrong with that…) It may seem like there are a lot of steps in this recipe, but you can make the ice cream in an evening and have it ready to eat the next day. Trust me, I know from experience. Not that I would ever leave anything to the last minute. No, not me!

Brownie Fudge Ripple Ice Cream

Today we are celebrating Jen of Juanita’s Cocina‘s Birthday with an Ice Cream Party! We love Jen oodles and bunches! We invite you all to head over to her website today to wish her the happiest of birthdays. You can also stop by her Facebook wall to wish her a Happy Birthday there, as well! Let’s spread the love!

Brownie Fudge Ripple Ice Cream

Brownie Fudge Ripple Ice Cream
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 6
Ingredients
  • 3 cups organic half-and-half
  • ½ cup organic sugar
  • pinch Himalayan pink salt
  • 6 large cage free egg yolks
  • ½ teaspoon vanilla bean paste
  • ½ cup organic heavy cream
  • 1 cup milk chocolate chips
  • 1 cup cubed prepared brownies
Instructions
  1. In a medium, heavy-bottomed sauce pan, whisk together the half-and-half, sugar, and salt. Heat over medium flame until bubbles form around the perimeter of the pan.
  2. Whisk together the egg yolks and vanilla bean paste.
  3. Add about ⅓ of the heated milk mixture to the egg yolks in a slow, steady stream, whisking the whole time.
  4. Add the egg mixture to the remaining milk mixture in a slow, steady stream, whisking the whole time.
  5. Continue heating until it has thickened into a custard coating the back of a spoon.
  6. Fill a large bowl with ice cubes.
  7. Place a strainer over a medium/large bowl and pour the custard through it, then place that bowl inside the ice bath, stirring every few minutes until it cools to room temperature.
  8. Cover and store in the refrigerator for at least 4 hours before churning.
  9. Process in your ice cream machine according to manufacturer's directions, adding the cubed brownies in the last 2 minutes of churning.
  10. While that's churning, heat the heavy cream in a small sauce pan until bubbles form around the perimeter of the pan.
  11. Dump the chocolate chips into a heat-proof bowl and pour the cream over them.
  12. Let sit for 1-2 minutes, then stir until smooth and shiny.
  13. Set aside to cool a bit.
  14. Once the ice cream is done churning, layer it with the ganache: a layer of ice cream, a layer of ganache, until your container is full.
  15. Store in the freezer for at least 4 hours before serving.

 
Brownie Fudge Ripple Ice CreamIf you’d like to check out today’s #IceCreamWeek recipes, drool over the blogs below:

Mint Chocolate Chip Brownie Ice Cream Cake by Cravings of a Lunatic

Ice Cream Crunch Cake by Juanita’s Cocina

Birthday Ice Cream Bombe by girlichef

Japanese Yuzu Citrus Ice Cream by Ninja Baker

Coconut-Key Lime Pie Ice Cream Cups by The Kitchen is My Playground

Salted Caramel Ice Cream by Cookistry

Chocolate Malt Ice Cream Cake by Food Babbles

Funfetti Ice Cream Krispie Cupcakes by The Spiffy Cookie

Wild Blueberry Ice Cream Smoothie by Foodness Gracious

Please join us today, Saturday, August 17th at 2 p.m. (Eastern Daylight Time) for our PinChatLive Event happening simultaneously on Pinterest and G+. We’ll be announcing the winners of our giveaway and talking ice cream! Please join us for our Ice Cream Social at 2 p.m.! We have ice cream cookbooks up for grabs. We also have 10 Ben & Jerry’s Swag Prizes up for grabs. So check out our Pinterest Board, #IceCreamWeek, during the event at 2 p.m. today to win one of these amazing prizes!

Aug 15 2013

#IceCreamWeek: Roasted Pineapple Coconut Ice Cream

Welcome to #IceCreamWeek! Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina have teamed up with more than 20 of their blog friends to bring you a week full of ice cream treats, including a special ice cream giveaway! Prepare to have your taste buds tempted with some of the best ice cream treats around! Make sure you enter the giveaway for a Cuisinart Ice Cream Maker and two fabulous ice cream cookbooks so that you can join in on the ice cream fun!

roasted pineapple coconut ice creamIf at first you don’t succeed, try, try again…

While the concept for this recipe was sound, my initial execution was horrible. Five years ago when I first purchased my ice cream maker, I used to make coconut ice cream using coconut milk and no eggs. It was simple yet tasty and I didn’t have to worry about tempering eggs. But I haven’t made it that way in probably 4 years and I couldn’t remember what my magic ratio was to make it work. Did I add any sugar? What about vanilla? 1 can or 2? It didn’t matter how much I tried, the recipe was no longer there.

roasted pineapple coconut ice cream

I searched the internet for inspiration and found a variety of options on how to proceed. A couple sites even suggested using coconut cream/cream of coconut for better mouth feel. So I tried that. Plus a can of coconut milk. Plus sugar, because it didn’t taste all that sweet when first combined. And found that, once it was churned and frozen, it was pretty awful. Way too sweet with a funky aftertaste (and a not at all appealing odor), there was no way I could share that in good conscience for #IceCreamWeek. With only 1 day left to prepare, I would have to start over.

roasted pineapple coconut ice cream

At 6 PM on Wednesday, that’s exactly what I did. I roasted another pineapple. I altered course and went with a more traditional custard-based coconut ice cream. And I found that sometimes–often–your best successes come from sticking with what works. Take 2 far exceeded my expectations, even if I had to stay up half the night to get it done. It was totally worth it, though. All for you!

roasted pineapple coconut ice cream

Roasted Pineapple Coconut Ice Cream
 
Prep time
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Total time
 
Author:
Serves: 6
Ingredients
Roasted Pineapple
  • 3 Tablespoons unsalted butter, melted
  • ⅓ cup organic light brown sugar
  • 1 large pineapple
Ice Cream
  • 1 can (13.66 fluid ounces) full fat coconut milk
  • 1 cup heavy cream
  • ¼ cup organic sugar
  • pinch Himalayan pink salt
  • 6 large cage free egg yolks
  • ½ cup roasted coconut chips (they're thicker cuts of coconut that come already roasted)
Instructions
Roasted Pineapple
  1. Preheat oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and set it aside.
  2. Cut off the top, bottom, and tough skin from the pineapple and cut slices lengthwise, coring the pineapple it the process.
  3. Place pineapple slices on the prepared baking sheet, brush with half the melted butter, and sprinkle with half the brown sugar.
  4. Bake for 15 minutes.
  5. Flip pineapple slices, brush with the remaining butter and sprinkle the remaining brown sugar over them.
  6. Bake for about 15 minutes.
  7. Leave on baking sheet to cool before cutting into chunks.
  8. Store in the refrigerator until ready to churn the ice cream.
  9. Note: You will end up with about 2½ cups of roasted pineapple; you will only need 1 cup of it for this recipe. The rest can be used how you please. Personally, I couldn't stop myself from stuffing my face with it.
Ice Cream
  1. While the pineapple is roasting, in a medium, heavy-bottomed sauce pan, whisk together the coconut milk, cream, sugar, and salt until the sugar is dissolved.
  2. Heat over medium-low heat until bubbles start to form around the perimeter of the pan.
  3. In a medium bowl, whisk together the egg yolks.
  4. Slowly pour about ⅓ of the heated milk mixture in a steady stream into the yolks, whisking the whole time. Whisk to combine completely.
  5. Slowly pour the egg mixture into the remaining milk mixture in a steady stream, whisking the whole time.
  6. Switch to a silicone spatula and continue heating over medium-low heat, stirring the whole time, scraping the bottom to ensure it doesn't burn.
  7. Once the mixture has thickened to a custard that coats the back of of your spatula and if you run your finger down it, a line remains, remove from heat.
  8. Fill a large bowl with ice.
  9. Get a bowl that will fit inside the large bowl but will also hold the custard and place a strainer over the top of it. Pour the custard through the strainer into the bowl.
  10. Place the custard bowl in the ice bowl and stir periodically until it reaches room temperature, about 15 minutes.
  11. Cover and refrigerate for 4 hours.
  12. Process in your ice cream machine according to manufacturer's directions.
  13. Add 1 cup of the roasted pineapple and the coconut chips in the last 2 minutes of churning.
  14. Transfer to an airtight container and freeze for at least 4 hours before serving.

 
If you’d like to check out today’s #IceCreamWeek recipes, drool over the blogs below:

Make sure you stop by our Pinterest board #IceCreamWeek 2013 to answer today’s question which enters you in our bonus prize draw. Just click the highlighted link and it will take you right there so you can comment on the pin!

And most important of all, don’t forget to get yourself entered for the big prize in my first #IceCreamWeek post: Bacon Maple Ale Ice Cream. (I know, I know, but hear me out on this one!)

Aug 12 2013

#IceCreamWeek: Bacon Maple Ale Ice Cream

Welcome to #IceCreamWeek! Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina have teamed up with more than 20 of their blog friends to bring you a week full of ice cream treats, including a special ice cream giveaway! Prepare to have your taste buds tempted with some of the best ice cream treats around! Make sure you enter the giveaway for a Cuisinart Ice Cream Maker and two fabulous ice cream cookbooks so that you can join in on the ice cream fun!

Bacon Maple Ale Ice Cream

I decided to bring something a little different to the Ice Cream Social: an ice cream made from Rogue Ales’ Voodoo Doughnut Bacon Maple Ale. This is an unusual brew, evoking a sense of Sunday morning breakfast with every sip. While it wasn’t bad as a drink, it’s not something you could sit down and drink all afternoon. It’s just not that kind of beer; it’s too sweet, too deep, too much for that. These qualities, however, make it a great way to flavor ice cream.

Bacon Maple Ale Ice Cream

I turned to America’s Test Kitchen Feed for instruction on how exactly I could make ice cream from beer. While I found their suggestion to reduce the beer before adding it to the custard to be indispensable, I have an issue with their advice to skip tempering eggs and just whisk everything together. I had a gut feeling this was a bad idea, but I followed along, sure that these people knew what they were talking about. This is America’s Test Kitchen, after all! Instead, I scrambled eggs in my custard for the first time in my life. Grrr! I urge you: it really does not take any extra time or dirty any extra dishes. Temper your eggs. It will save you a lot of frustration!

Bacon Maple Ale Ice Cream

This ice cream is not super sweet, and that was intentional. I wanted you to fully enjoy the complex flavors working together: subtle sweetness, smokiness, meaty bacon, bitter hops. If you’d like to adjust it, remember that the custard will taste sweeter than the final frozen product and that maple syrup packs more of a punch than granulated sugar; I wouldn’t suggest bumping it up past 1/2 cup, at the most. Homemade ice cream is best eaten quickly; plan on consuming it within 3 days of freezing.

Voodoo Doughnut Bacon Maple Ale Ice Cream
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 8
Ingredients
  • 12 ounces Rogue Ales Voodoo Doughnut Bacon Maple Ale
  • ½ teaspoon vanilla bean paste (or vanilla extract or the scrapings of ½ a vanilla bean)
  • 6 organic free range egg yolks
  • ¼ cup pure maple syrup
  • ¼ teaspoon Himalayan pink salt
  • 2 cups organic half-and-half (important that it's organic because there are no additives; it's just cream and milk)
  • 5-6 strips candied bacon, chopped
Instructions
  1. In a small saucepan over medium heat, reduce the beer down to half (about ¾ cup), stirring frequently. (This could take 10-12 minutes.)
  2. Stir in the vanilla bean paste and then store reduced beer in refrigerator while making the custard.
  3. In a small bowl, whisk the egg yolks, maple syrup, and salt until smooth. Set aside.
  4. Heat the half-and-half in a medium saucepan over medium heat until bubbles start forming around the perimeter, stirring constantly, scraping the bottom often to keep from burning.
  5. Remove from heat and add half the hot half-and-half to the eggs in a slow, steady stream, whisking the entire time.
  6. Whisk until well incorporated, then pour the tempered eggs into the remaining half-and-half in a steady stream, whisking the whole time.
  7. Return to the heat and cook until thickened to the point that it coats the back of a wooden spoon and a finger dragged through the custard leaves a clear path.
  8. Remove from the heat, place a strainer over the top of a large bowl and pour the custard over that into the clean bowl.
  9. Get another bowl that's slightly larger and fill with ice to create an ice bath for the custard. Place the custard bowl in that and stir periodically until it gets down to room temperature, maybe 15 minutes.
  10. Cover and refrigerate for at least 4 hours.
  11. Process in your ice cream machine according to manufacturer's directions, adding the chopped candied bacon in the last 2 minutes of churning.
  12. Transfer to an airtight container and freeze for at least 4 hours before serving to firm it up.
Notes
I may actually consider using straight heavy cream instead of half-and-half next time. Because the beer's water content, even with it reduced, it cuts down on the richness of the cream. I'd be curious to know your thoughts if anyone does try making it this way...

 
Make sure you check out each of these blogs, today and all week long, for their #IceCreamWeek recipes ~ and for chances to enter to win our #IceCreamWeek giveaway!

Follow our #IceCreamWeek Pinterest Board all week for chances to win bonus prizes!

Ice Cream Social Week

Kim of Cravings of a Lunatic and Jen from Juanita’s Cocina have also teamed up for a fabulous giveaway! ***This giveaway is for one Cusinart Ice Cream Maker (in white), one copy of “The Ultimate Ice Cream Book” by Bruce Weinstein, and one copy of “Thoroughly Modern Milkshakes” by Adam Ried (three different winners)! This giveaway is open to US and Canadian residents only. When the contest concludes, the winner will be chosen by random draw. The winner will then be notified through e-mail and they will have 3 days to respond or another winner will be chosen.***

Alongside all our deliciously, cold ice cream treats, a new week-long PinChatLive event has been created just in time for #IceCreamWeek! For full details on how to participate in this event click here.

Participate in the PinChatLive and Rafflecopter below daily to increase your chances of winning!

Then cap off #IceCreamWeek with a celebratory 30-minute PinChatLive on Saturday, August 17th, at 2 p.m. EDT where:

The week’s big #IceCreamWeek winners will be announced LIVE! AND 3 bonus questions will be pinned for your chance to win a second copy of “Thoroughly Modern Milkshakes” by Adam Ried and a copy of “Jeni’s Splendid Ice Creams at Home” by Jeni Britton Bauer.

a Rafflecopter giveaway

 

***Disclaimer: This giveaway is sponsored by Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina. No brand sponsors have taken a part in this giveaway.***

Aug 09 2013

Spreading the Love with Biscoff Danish #client #BiscoffSpreadsLove

This may sound weird, but up until recently, I had never tried Biscoff before. I heard all the hub bub. I had seen it in the stores. But I just wasn’t sure. A spread made from cookies? Hmm…

Biscoff Danish

Then, one morning, I stopped at the grocery store on my way to work for some office snacks and somehow, as I walked through the peanut butter aisle of the store, a jar of Crunchy Biscoff Spread ended up in my basket. Making the most of it, we sliced a baguette and turned it into a tasting party.

jar of Biscoff spread

When I opened the jar, the most enticing aroma escaped, clearly a genie in that bottle ready to enchant us all. The smell alone could chase away a bad mood! But we were here to eat, not sniff, so I returned the jar to the counter and slathered some on a piece of crusty bread. I raised it to my lips, held my breath–and after that Biscoff landed on my tongue, my resistance immediately crumbled. It totally lives up to the hype! I can’t imagine my life without it now.

Biscoff Spread is a European sensation from Belgium and contains all-natural, non-GMO ingredients. This makes me feel much better about sharing it with my family–if they can pry the jar out of my hands, that is. It’s also nut-free and vegan, which makes Biscoff Spread suitable for a variety of lifestyles.

Biscoff Danish

While I’m perfectly content dunking apples in Biscoff Spread and devouring them, or inhaling an obscene amount of freshly-baked bread dripping with it, there are times when I’d like a treat that’s a little more elevated. Something with a bit more pizzazz; that I could take somewhere outside of my kitchen and share with others. Mainly because if I don’t share it, I’ll eat that whole jar myself.

That’s where this danish comes in. The components are easy to put together, but the end result is so fancy no one will guess how little work it required. If you’re feeling like you need to do more, you can always make your own puff pastry. Me? I leave that to the professionals.

Biscoff Danish

Not sure where you can get your hands on some Biscoff Spread? All the grocery stores in my area and Target carry it. You can use the store locator tool to find some, but if you’re having difficulty, you can also order directly from Biscoff’s website. You’ll probably want to grab a case anyway; you’ll eat your way through it in short order.

Biscoff Danish
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast/Brunch
Serves: 10
Ingredients
Danish
  • 1 sheet Puff Pastry
  • flour for dusting
  • ⅓ cup + 2 Tablespoons Biscoff Spread (creamy)
  • 4 ounces cream cheese, softened
  • 1 teaspoon heavy cream, plus extra for brushing the pastry
  • 2 Tablespoons raw turbinado sugar
Drizzle
  • 3 Tablespoons confectioners' sugar
  • 1 Tablespoon Biscoff Spread (creamy)
  • 1-2 Tablespoons whole milk
Instructions
  1. Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
  2. Lightly sprinkle flour on work surface and unfold the sheet of puff pastry over it. Sprinkle more flour over the surface of the puff pastry and roll it out into a rectangle, roughly 16"x10".
  3. Mentally divide the dough into thirds, using a knife to slice the outer thirds into angled strips, leaving the middle intact.
  4. In a medium bowl, stir together the Biscoff Spread, cream cheese, and 1 teaspoon heavy cream until well-blended.
  5. Spread the mixture evenly over the center of the puff pastry and fold the strips over the middle, criss-crossing them as you go.
  6. Fold over the ends toward the middle to keep the filling from gushing out.
  7. Transfer to the prepared pan and brush the danish with heavy cream.
  8. Sprinkle raw turbinado sugar over the surface.
  9. Bake for 25-27 minutes or until lightly browned, rotating halfway through the baking time.
  10. Remove to a wire rack to cool.
  11. Once cooled, whisk together the confectioners' sugar, Biscoff Spread, and milk for the drizzle, adjusting components until you reach the desired consistency.
  12. Drizzle over the danish and let sit for at least a half hour before serving.

Biscoff Danish - poetinthepantry.com

Have you heard about Biscoff’s Spread The Love contest? One lucky winner will get to go to Belgium, home of Biscoff, just for sharing a photo of how they like to enjoy this distinctive spread. Facebook fans will be able to vote for the grand prize winners between August 5 (12 a.m. EST) and August 25 (11:59 p.m. EST). The top three winners will be announced on Facebook on August 30, so stay tuned for that! Someone will have a great trip coming to him or her!

Biscoff Spread is a sweet, creamy spread made with Biscoff Cookies. Try this delicious European alternative to peanut butter or chocolate spread. Vote for the best photo in Biscoff’s “Spread the Love” contest and you could win a year’s supply of Biscoff products!

This is a sponsored conversation written by me on behalf of Biscoff. The opinions and text are all mine.

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