Homemade Blueberry-Lemon Zest Ice Cream

Chocolate Sandwich Cookie Ice Cream

  • 1 (14-oz.) can sweetened condensed milk
  • 1 (5-oz.) can evaporated milk
  • 2 cups whole milk
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon table salt
  • 1 cup crushed cream-filled chocolate sandwich cookies
  • 3 tablespoons coffee-flavored liqueur
  • Hands-on: 10 Minutes
    Total: 6 Hours
  • 1. Whisk together first 6 ingredients; cover and chill 2 hours.
  • 2. Pour milk mixture into freezer container of a 1-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times will vary.)3. Remove container with ice cream from ice-cream maker, and freeze 30 minutes.

    4. Stir crushed cookies and liqueur into ice-cream mixture. Transfer mixture to an airtight container or a loaf pan covered tightly with aluminum foil; freeze 3 to 4 hours or until firm.

    Blueberry-Lemon Zest Ice Cream: Omit cookies and liqueur. Bring 2 cups coarsely chopped blueberries, 2 Tbsp. sugar, and 2 Tbsp. water to a boil in a small saucepan over medium heat; reduce heat to low, and simmer 10 minutes, stirring often. Cool 30 minutes; cover and chill 2 to 3 hours. Meanwhile, prepare recipe as directed through Step 3. Stir 2 tsp. lemon zest into prepared ice-cream mixture, and swirl in chilled blueberry mixture. Proceed as directed in Step 4. Hands-on 25 min.; Total 6 hours, 45 min.

    Bourbon-Butter-Salted Pecan Ice Cream: Omit cookies and liqueur; increase vanilla to 2 tsp. Prepare recipe as directed through Step 3. Meanwhile, cook 1 cup coarsely chopped pecans and 1/2 Tbsp. butter in a small skillet over medium heat, stirring constantly, 7 to 8 minutes or until toasted and fragrant. Spread pecans on wax paper, and sprinkle with 1/4 tsp. kosher salt; cool completely. Stir pecans and 2 Tbsp. bourbon into prepared ice-cream mixture, and proceed as directed in Step 4. Hands-on 10 min., Total 6 hours

    Strawberry-Basil Ice Cream: Omit vanilla, cookies, and liqueur; reduce whole milk to 1 1/2 cups. Prepare recipe as directed through Step 1. Meanwhile, pulse 1 (16-oz.) container fresh strawberries, coarsely chopped; 2 Tbsp. chopped fresh basil; and 2 Tbsp. fresh lemon juice in a food processor 5 or 6 times or until finely chopped. Stir strawberry mixture into chilled milk mixture. Proceed as directed in Steps 2 through 4. Hands-on 10 min., Total 6 hours

  • Credit Copyright © 2016 Time Inc. Lifestyle Group. All Rights Reserved.

Recipe: Chocolate Pots De Creme With Sea Salt

Christmas chocolate gnosh
Chocolate Pots De Crème With Sea Salt

5 egg yolks
1/4 cup sugar
3/4 cup heavy cream
1 1/4 cup whole milk
1/4 teaspoon salt
8 ounces bittersweet chocolate
Chop chocolate into small pieces
1/2 teaspoon vanilla
Coarse sea salt

1) In a small bowl, whisk together yolks and sugar.
In a medium sauce pan over medium low heat, combine cream, milk, and salt mixture.
Stir constantly until the temperature registers that it will coat the back of a wooden spoon.
Don’t overcook or you will scramble the eggs.

2) Immediately pour hot mixture over chocolate in a bowl.
Cover with plastic wrap and let stand 3 minutes. Uncover, add vanilla, then stir to completely combine.

3) Pour into 8 four ounce ramekins and let cool.
When room temperature, cover each with plastic wrap, and refrigerate for at least 6 hours or overnight.

4) Before serving sprinkle with a pinch of sea salt.

Caloric information:
Calories 277 per serving
25 grams fat
12 grams salt
21 carbs

Recipe: Almond Brittle


Almond Brittle

1 cup sugar
1/2 cup light colored corn syrup
3/4 cup toasted coarsely chopped almonds
* You can substitute the almonds with pecans, walnuts, peanuts, or pine nuts if you prefer.
1 Tablespoon butter
1/2 teaspoon vanilla
1/8 teaspoon salt
1 teaspoon baking soda

Line a jelly roll pan with parchment paper
Combine sugar and syrup in a 2 quart bowl. Microwave 3 minutes on high.
Stir in almonds
Microwave 3 minutes stirring every minute, until the mixture is a light caramel color.
Stir in vanilla, butter, and salt. Microwave on high for 1 1/2 minutes.
Add baking soda and stir until the mixture is foamy.
Quickly pour mixture into prepared pan. Spread to 1/4 inch thickness. Let stand 30 minutes.
Break brittle into pieces, store in an air tight container for up to a week.

Recipe: Chocolate Pecan Pie & Apple Pie Baking Tip


Chocolate Pecan Pie
1 (9-inch) unbaked pie shell
2 cups pecan halves
3 large eggs, beaten
3 tablespoons butter, melted
1/2 cup dark corn syrup
1 cup sugar
2 tablespoons good-quality bourbon
3 ounces semisweet chocolate, chopped

Preheat the oven to 375 degrees F.
Cover bottom of pie crust with pecans.
In a medium bowl, whisk together the eggs and melted butter. Add the corn syrup, sugar, bourbon and the chopped chocolate. Stir until all ingredients are combined. Pour mixture into the pie shell over the pecans and place on a heavy-duty cookie sheet.
Bake for 10 minutes. Lower the oven temperature to 350 degrees F and continue to bake for an additional 25 minutes or until pie is set.
Remove from oven and cool on a wire rack.

Apple Pie baking tip:
Your apple pie crust to puffy? I can tell you how to fix that right now.
If your apple pie has a gap between crust and filling each piece you cut is not uniform.
I don’t know about you but I want a thick, apple filled piece of pie every time.
First slice your apples as close to exact pieces as you can.
Layer the apple slices staggered but snugly on top of each other in the pie shell.
Placing the apple slices tightly will minimize air pockets that produce uneven pies.
Use 3 pounds of apple per pie. Cut three large slits across the top of the pie crust.
Let the pie cool completely before cutting the pieces.
Lastly ENJOY your thick piece of apple pie!

Recipe: Mini Almond Cupcakes

Mini Almond cupcakes
Mini Almond Cupcakes
2 1/2 ounces almond paste
1/3 cup granulated sugar
1 large egg white
1/4 cup 2% milk
2 tablespoons canola oil
3 ounces all purpose flour about 2/3 cup
1 teaspoon baking powder
1/4 teaspoon salt
Baking spray with flout such as Baker’s Joy
2 ounces softened cream cheese
1 tablespoon butter, softened
1 cup powdered sugar
1/4 teaspoon vanilla extract
Pinch of salt

Preheat oven to 350 degrees
To prepare cupcakes
Place almond paste and granulated sugar in a bowl. Beat with mixer at medium speed until mistrue si sandy.
About 2 minutes.
Add egg white, and beat for 1 minute or until well combined.
Add milk and oil; beat 1 minute or until well combined.
Lightly spoon flour into a measuring cup and level with a knife.
Combine the flour, baking powder, and 1/4 teaspoon salt, stirring with a whisk.
Add flour mixture to almond mixture, beat at low speed 1 minute or until well combined.
Divide batter evenly among 24 miniature muffin cups coated with baking spray.
Bake at 350 degrees for 8 minutes or until a tooth pick comes out clean.
Cool in pan 5 minutes on a wire rack.
Removed from pan; cool completely on a rack.
Place cream cheese and butter in a bowl; beat with a mixer at medium speed until smooth.
Add remaining ingredients, beat for 2 minutes or until well combined and smooth.
Top each cupcake with 1 1/2 teaspoon icing.
Tip: Use what ever topping you prefer on your cupcakes, such as sprinkles, almonds, or coconut.