Another One...

You know we like ice cream, right?
  No?  Well...just click here for proof.  It's a problem.

The last time I posted a no-cook chocolate ice cream,

 I had no idea that it could be improved upon.  

But, it has.  In my opinion, at least.
 So, here's another one for you.  From my heart.

Unfortunately, I now have this recipe memorised.

It's extra convenient.  Within 15 minutes we can go from

idea to table with this stuff.  It truly is a frightening proposition.

But, a good one.  No one argues when this is in their bowl.

What you need:

2 1/2 cups heavy cream (whipping cream, unwhipped)

1 cup unsweetened vanilla almond milk      

1/2 cup granulated sugar (I use evaporated cane juice)

1/4 cup dutch processed cocoa

1 Tbsp pure vanilla extract

1/8 tsp ground pink Himalayan rock salt (or sea salt)

What you do:

Whisk together until sugar and cocoa are dissolved.

Pour into ice cream maker and churn until thickened.

In my ice cream maker, this takes 15 to 20 minutes.

  
Serve immediately for soft-serve ice cream.

Or, freeze for several hours for firmer ice cream. 
Either way, it's a hit.  Easy and delicious.  What could be better?

Happy Summering!

      With Love, Camille       

No Cook Chocolate Ice Cream

This stuff is a little dangerous.

Why?  Because you can go from idea to 

bowl in less than 30 minutes.  Scary, right?

Oh well.  Throw caution to the wind.  Exercise tomorrow.

My sister shared this recipe with me.

I tweaked it just a little.

1/2 cup unsweetened cocoa powder

1/3 cup granulated sugar

1/4 cup firmly packed golden brown sugar

3/4 cup whole milk

1 3/4 cups heavy cream

2 tsp pure vanilla extract

Whisk together all the ingredients in a bowl until dissolved.

Churn in your ice cream maker for approximately 20 minutes.

Serve immediately to four or five very happy people.

Happy Tuesday Y'all!

With love, Camille 

Well Worth the Effort

My sister and I share food ideas and like to sample

each other's wares.  This past visit was no exception to the rule.

This ice cream was one food idea I brought home with me.

Along with the recipe book it was found in ~ thank you, Janine!  :)

~ Toasted Coconut Ice Cream ~

Altered slightly from the recipe as found in

"Sweet Cream and Sugar Cones" 

by Kris Hoogerhyde, Anne Walker and Dabney Gough

This is a cooked ice cream.  The base must be set in the fridge
to cool for at least a couple of hours prior to churning.
It is a little fussy, but, well worth the effort.

~ What you need ~

1 cup unsweetened shredded dried coconut
1/2 cup sweetened dried shredded coconut
2 cups whipping cream (unwhipped)
1 1/4 cups whole milk
3/4 cup sugar, divided (I use evaporated cane juice)
1/4 tsp sea salt
5 large egg yolks

~ What you do ~

Toast both types of coconut separately in a skillet and set aside.
I found that 250 degrees F was the right temperature to toast it at.
Be sure to stir constantly and remove from the pan as soon as it's done.
Toasting the coconut will only take a few minutes ~ be careful...it burns easily.

Infuse the milk and cream with the 1 cup of unsweetened 
toasted coconut by using the following method.
Bring the cream, milk, salt, and half the sugar (6 Tbsp) to a simmer in a heavy pan.
Stir in the unsweetened coconut.  Return to a bare simmer and remove from heat.
Cover the pan and set aside to infuse for approximately 30 minutes.

Once the 30 minutes is up, strain the milk mixture 
through a fine mesh sieve into a clean bowl.
The goal is to remove all the liquid from the coconut meat.
Press the coconut with the back of a spoon to accomplish this.
Discard the coconut meat ~ yes, really!  It's tasteless.  :)
Clean the pan and pour the infused cream mixture back into it.

In a medium heat proof bowl, whisk the egg yolks 

with the remaining 6 Tbsp of sugar (the other half of the 3/4 cup).

Bring the infused cream (in your pan) to a simmer over medium-high heat.

Reduce heat to medium and carefully add half a cup of the hot cream

mixture to the yolks and sugar in the bowl.  Whisk briskly while you do this step.

Keep adding the hot cream half a cup at a time to temper the yolks.

Repeat this step for a total of three times.

Keep the cream mixture on medium heat and whisk it in the pan

as you add in the tempered egg yolks in a slow and steady stream.

Keep whisking until all the yolks are incorporated into the pan of cream.  

Whisk constantly while you heat the custard to 180 degrees F.

I use a thermometer to be sure the correct temperature has been reached.

As soon as the custard reaches 180 degrees, pour through a clean mesh sieve

which has been set over a clean glass bowl.  Whisk as it cools.  

Cover with plastic wrap and set in the fridge to cool completely.

Cool a few hours or overnight.  The custard will thicken.

Churn in your ice cream maker according to manufacturer's directions.

Stir in the sweetened, toasted, shredded coconut in the last

couple minutes of churning.  Serve immediately for soft serve.

Or, transfer to a freezer container and freeze a few hours for firmer ice cream.

It's nearly impossible to make this last any longer than one day.

Go ahead...try to prove me wrong!  ;-)

Enjoy!  Love, Camille

Simple Perfection

I wasn't looking for another vanilla ice cream recipe.
This one just found me.  It really did.  :)

It's creamy and smooth.  Not too sweet.  Just a little bit tangy.
This ice cream is simple perfection.  It requires no egg yolks, 
no making of a custard and setting in the fridge to cure ~ no fuss.
No wait.  (Except for the initial mixing and the churning.)

Served up straight from the mixer, it's perfect.

~ Sour Cream Vanilla Ice Cream ~
Originally found here and adapted slightly by moi.

2 cups full fat sour cream
1 cup half and half cream
1/2 cup whipping cream (heavy cream, unwhipped)
1/2 cup + 2 Tbsp sugar (I use evaporated cane juice)
2 tsp freshly squeezed lemon juice (up to 1 Tbsp if you like it more lemony)
1 tsp vanilla extract (I use pure ~ you could use a little more)
Pinch of sea salt or Himalayan rock salt (ground)

Measure all ingredients into a mixing bowl.
Whisk together until smooth.
Churn in your ice cream maker until thickened.
Serve immediately with berries and cake or just by itself.
This ice cream is best used right away.  It shines as soft serve.
If you want to make it ahead, just pop it into the 
deep freeze for an hour or two to firm it up a bit.  Ideally, no longer.

Whichever way you serve it, you'll enjoy it.
I am sure of that.  :)

Welcome Summer!
Love, Camille 

Hot Chocolate Ice Cream

Cayenne Pepper in chocolate ice cream?

What do you think?  Ever tried it before?

It's good.  Really good.

Now, if you ask the children, they will tell
you that their favourite chocolate ice cream is not this one.
But, I like it.  And, they eat it.  So, I'm not sure what to think.
Don't you think the proof is in the eating?  I do.  :)

This ice cream is of the no cook variety

and it churns up nicely.

If you serve it right away, it will be soft serve.

If you pop it into the deep freeze for a few hours,

it will harden up and be more scoop-able.  

Either way, it's yummy.

I used whole milk in this recipe.

When I made it, I didn't have almond extract in the house ~

So, I mixed it up without...it was very good.

Next time, I plan to have the extract on hand.

I also ventured slowly into the *hot* side of things and 

only used the smaller amount of cayenne ~

Next time, I will go with the full 1/2 tsp.

I think the cinnamon flavour came through a bit overpowering
since I used the smaller amount of the cayenne and none of the extract.
Next time, I will use the full amounts of everything.

Intrigued?  Ready to give it a try?  Click here!  

**Update ~ Since writing this post I made it again
with the extract and the larger amount of cayenne.
The verdict?  I think it's much better with the extract,
but, the cayenne was a bit overpowering.
I suppose this means I will have to make it one more time
with all the ingredients *corrected*, don't you think?
What a shame.  ;-)

Many Blessings,

Camille

Homemade Caramel Syrup

Oh. Dear. Me.
This stuff is crazy good!
Eaten by the spoonful, poured onto pancakes or waffles,
or drizzled over ice cream ~ it's scary to think of all the possibilities.
Never again will it be necessary to purchase caramel topping.

This will fit the bill ~ every time.

And, if you need to pay an actual bill, 
it might work as a substitute for money.
My Dad accepted some as payment for his lawnmower 
blade sharpening services ~ true story.  :)

Click here to find the original recipe ~
You won't be sorry you did.  
Well, maybe you will ~ perhaps I will post an exercise routine next.
No, not really ~ but, you could create your own.
Trust me ~ it may become necessary.  *Wink*

Many Blessings,
Camille

Homemade Fudgesicles

Homemade is always best, right?

I've always thought so.

My sweet friend *C* gave me this recipe last summer, 

but, I did have the appropriate equipment.

Namely...popsicle moulds.  When I searched for them,

they were all sold out.  So, popsicle making had to wait.

The other day at WalMart I spotted some popsicle moulds,

and, even though it isn't summer yet, I snapped them up.

You know what happened then, right?  You guessed it.

I whipped up a batch of these yummy chocolate treats.

Now it's your turn.  Grab your popsicle moulds and get going.

Everyone in your home will thank you.  Guaranteed.

          

That is, of course, if they like chocolate.

If they don't, I cannot help them.

However, that would mean there will be more for you.  

That actually might be a good thing.  Yippee!  :)

~ The Recipe ~

2 tsp Corn Starch

1 1/2 cup Whole Milk

1 1/3 cup Whipping Cream,  not whipped

1/2 cup Sugar 

1/3 cup Cocoa Powder

1/4 tsp Sea Salt

2 tsp Vanilla Extract

Bring all ingredients, except the vanilla,

to a boil in a medium-sized, heavy-bottomed saucepan.

Boil 1 minute, remove from heat and stir in vanilla.

Cool completely and pour into 10 Popsicle moulds.

Transfer to freezer and wait until solid ~

approximately four hours.

Enjoy!

Many Blessings,

Camille

Dairy Free Mint Ice Cream!

You would never know this
ice cream has no sugar in it ~
Just honey.

And no CREAM either ~
Only coconut milk!

W.O.W.

It is yummy.

Oh...
and one *secret* ingredient
to make it green ~
S.P.I.N.A.C.H.

Can you believe it?
Shhh....don't tell my kids! :)

I found the original recipe here.
And then I tweaked it ~
Just a little.

If you are looking for
dairy-free, sugar-free, grain-free recipes,
The Unrefined Kitchen
is a great resource!

~ Mint Ice Cream ~

Three 400ml tins premium quality coconut milk ~
Or just two if you use the liquidy stuff...
Make sure these are full fat, not *lite*! :)

1/2 cup Liquid Honey

1 cup Baby Spinach Leaves ~
Lightly steamed and cooled

2-3 tsp Peppermint Extract

1 tsp Vanilla Extract

Chocolate Chips to taste ~
My photo does not show chocolate
chips since this was a chocolate-free batch.
It's super-duper yummy with chocolate
chips in it though!

Scoop off the top heavy cream from
your tins of coconut milk and
discard the watery stuff ~
Or, if you are using all the contents
of the tin, just use two.
(I have done it both ways,
and I prefer the taste when
the watery stuff is not included).

Place into blender or a deep bowl.

Add the remaining ingredients
and blend ~ I use a deep bowl and
mix it all up well with my immersion blender.

Taste and adjust flavourings.

Process in your ice cream maker according
to manufacturer's specifications.

If adding chocolate chips,
do so at the end of churning and
fold in until well distributed.

Transfer to a freezer container.
Store in the deep freeze until
ready to use.

Thaw a few minutes prior to scooping.

Enjoy!

Blessings,
Camille

Hot Fudge Sauce

Easy to make.  Yummy to eat.
Never ever need to buy
ready made again!

What are you waiting for?
This sauce will work well on any ice cream ~
I'm sure of it.  Actually...I know it.

First hand.

Here is the recipe ~

As found in the Tenth Edition of the

"Better Homes and Gardens New Cook Book"

For your convenience

(not to mention your eyes)

the ingredients are listed below.

3/4 cup semisweet chocolate chips

1/4 cup butter

2/3 cup sugar

2/3 cup evaporated milk (5 oz can)

In small heavy saucepan

melt chocolate pieces and butter

over low heat.

Add sugar and gradually stir

in the milk.

Boil gently over low heat for

about 8 minutes ~ stir often.

Remove from heat and serve

warm over ice cream.

Makes about 1 & 1/2 cups

of pure yumminess.

Store leftovers in the fridge.

And try not to eat it

by the spoonful!

Don't say I didn't warn you.

Enjoy!

Camille

Salty Caramel Anyone?

Are you a salty caramel person?
If so, this is the ice cream for you!

Come on over and I will
serve you some with a smile ~
That is, if there is any left! ;-)

Sweet.
Salty.
Yum.


It is time consuming.
And fussy.
And a bit tricky.

BUT...
worth it!
(In my opinion, of course).

After reading about this ice cream
on David Lebovitz' blog,
I knew I had to give it a try.

Do you have an ice cream maker yet?
Hurry...summer is waiting.
And so are your family and friends.

Quick!

This is the one I have.
Gifted to me from my family
for Mother's Day.

(A little tip ~ Amazon's prices fluctuate...
check back periodically for the best deal).

It's been a fun journey.
A person could get used to
having ice cream daily.

I know.


Salted Butter Caramel Ice Cream ~
Oh. Dear. Me!

ENJOY!
And...don't blame me
if you become addicted to
its creamy saltiness! ;-)

Many Blessings,
Camille

**Links are working....

Chocolatey Scrumptiousness

For a very long time I have had my eye
on an ice cream attachment for my
KitchenAid mixer.

There were a few promises that
had to be made before I could go
ahead and order it.

One of those promises
was that I would faithfully
use the juicer that
I had said would NOT
collect dust in the closet.
In reality,
it has tended to do just that.

Until recently.

Carrot Apple juice
is faithfully
being produced.

Twice per week.


For Mother's Day, the children
contributed towards the purchase of
the desired ice cream attachment with
Howie making up the difference.

It just arrived.

And I've made
ice cream twice.

Rich.
Creamy.
Chocolatey.
Delicious.


As a teenager I worked in a
Baskin Robbins ice cream store.
It spoiled me for life.
Only the *good* stuff will do.
*Regular* ice cream just does not
measure up.

If you know anything about
Baskin Robbins ice cream,
you will probably know about their
Chocolate Mousse Royale flavour.

This would rival that.
In actuality,
I think it surpasses it.

Oh. Dear. Me.!!!


We now have no
need of Baskin Robbins.
This recipe fits the bill ~

P.E.R.F.E.C.T.L.Y.

I pay attention when Jennifer Jo
recommends a recipe.
The ones I have tried have
not failed.
And this was no exception.

Click here to get to the
post where she shares the recipe.
Scroll to the bottom of her post
to get to the necessary information.

You will not be sorry you did.

Proceed with caution...
And be sure to share! :)

Many Blessings,
Camille

**What to do with the leftover Egg Whites?
Just substitute two per each egg called for
in any recipe you make in the next few days.
Freeze the egg whites if you won't be using
them for awhile. Or...just use them to
make scrambled eggs.
But, whatever you do...
don't throw them away! :)