Tag Archives: ice cream

Kitchemprovise: Alcoholic Butterbeer Ice Cream (Round One)

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13346336_10102440433962899_3116114454674751185_oAll shall be revealed in time…

1 cup heavy cream
1/2 cup buttermilk
1/2 cup butterscotch schnapps
1/3 cup sugar (or honey powder)
1/2 butterscotch (I use whichever butterscotch recipe I have recently made)
dash of salt

Mix all of the above well… Pour into an ice cream machine and let it churn! The consistency is a bit more liquidy than normal. Wait approximately a half hour to and hour (depending on how churned you want your ice cream to be). Pour into an airtight container and store in a freezer overnight. Ready to eat!

Recipe: Double Chocolate Chip Raspberry Merlot Ice Cream

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Yes, a mouthful and a mouthful of yum if my friends are to be believed… so how did I come up with this concoction?

Well…

3 cups heavy cream
1 cup of your favorite merlot
1 cup of sugar (or honey powder)
1 cup of fresh raspberries
1/2 bag of chocolate chips (I used semi-sweet)

Fairly simple ingredients… and the instructions not that difficult either:
1. Soak the raspberries in the merlot overnight in the fridge
2. puree the merlot / raspberries
3. strain the puree mix to remove the seeds
4. add heavy cream and sugar and mix
5. pour the mix into the ice cream churner / machine for a half hour or until preferred consistency
6. when ice cream is churned then either pack into container and place in freezer or start eating!
7. enjoy!

Recipe: Butterscotch Schnapps Ice Cream

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Earlier in the summer, I decided to clear out my alcohol stores… since I was already running low on the Butterscotch Schnapps, I figured it was time to clear that out. Which I did, and the below recipe was just a quick idea I put together and it turns out that people enjoyed it…

So here you go!

Butterscotch Schnapps Ice Cream
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Recipe: Any Starbucks Ice Cream

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A friend of mine came to visit one weekend and on the way had stopped by to get some coffee at a Starbucks, he called me to ask if I was interested in anything. Promptly I replied that I wanted the following order:

Tall inside a Grande White Chocolate Mocha Frappucino with extra Whipped Cream and Javachips

Yes, I know I am terribly picky. I blame the “yuppie” in me.

Anyway, he brought the drink, and by the end of the evening I found that I never touched it and it was starting to melt quite a bit.

Since I was too lazy to drink I figured I would turn it into ice cream… and how did I achieve such an endeavor?

Well… In addition to the “Tall” drink… which I am going to approximate as about a cup and half… I also added:
– 3 cups of heavy cream
– 1-1/2 cup of honey powder (or sugar if you’d like)
– a dash of vanilla extract

Mix together, toss into an ice cream churner machine and go to town.

Time to make Starbucks coffee ice cream. Fairly simple mix and I ended up with quite a bit of ice cream that I ended up giving away and the response to said ice cream was overwhelming positive.

Seriously… sometimes I feel like I could just toss anything together and chances are it would come out good in the end…

Recipe: Dole Whip!

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So for a surprise anniversary party for a friend, the friend’s husband asked me to recreate Dole Whip as found at Disneyland, WDW, the Disney Resorts… etc.

A quick search online provided a lot of recipes of Dole Whip as others have attempted to recreate the feat, not a simple task. Searching some more revealed that the Disney companies actually use a pre-made mix for their Dole Whip that worked reasonably well.

The original recipe:
– 1-1/3 cup of Dole Whip Pre-Made Mix
– 2-2/3 cup of cold water
Mix well then pour the mixture into the ice cream machine and let it churn.
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Recipe: Alcoholic Butterbeer Ice Cream

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I know what you are thinking, this must be another boozy ice cream recipe from the “Ice Cream Happy Hour” book. Well I hate to bust your bubbles but it is not. In fact, what I have in my stores is actually some butterscotch schnapps that I used for cupcakes that I purchased regularly after wanting to try my hand at baking.

In fact I loved the schnapps so much that I continue to purchase it whenever I run out at home. So one day I was trying to figure out what I had in my pantry that I could use to make ice cream and the idea of trying my luck with a butterbeer ice cream using what I already have on hand seemed to be the perfect idea!

So off to the internets I went, searching and researching, reading and comparing all sorts of recipes that would first tell me how to make butterbeer… and then ice cream related recipes of other people’s trials and what worked.

However, there were pros and cons and all the recipe were non-alcoholic. Well poo.

Finally I found a recipe that was
1) eggless
2) appeared easy to change around

So as thus came the long sequence of trials and errors.
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Recipe: Various Rum-Soaked Berry Ice Creams

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Drooling yet?

Anyway before I go on the method used for these types of ice creams has stayed relatively the same:
1) let fruit soak in alcohol for at least an hour or more
2) puree fruit in food processor
3) strain the puree mix through a strainer and into a pot
4) cook the strained puree mix over medium heat until puree mix turns into a jam-like consistency
5) pour the jam-like mix into a container and refrigerate until ready to be mixed with an ice cream base

So what do I use for an ice cream base? Well… something relatively simply like…
– 1 and 1/2 cups of milk
– 1/2 cup honey powder
– 2 to 3 cups of heavy cream

Essentially any vanilla ice cream base just without the vanilla extract.

So how did I get started?

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Recipe: Disney Inspired Alcoholic Ice Cream

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Yup. You read that right… ice cream flavors inspired by anything and everything Disney. Not just any ice cream mind you but alcoholic ice cream.

**evil cackle**

Drooling yet? Well my friends were, especially after the most recent Oscar Party, I decided to task myself with a dessert inspired by the latest Disney animated film: Frozen. And boy did it ever deliver.

But before I move on, I will admit that a lot of my inspiration is derived from the Facebook Page: Cocktails by Cody. Most (if not all) of the recipes below and any future ones are most than likely derived from one of his concoctions only made as an ice cream flavor.

Got that? Good. Let’s start with the first one that started it all:

“COLDFRONT”
– Coconut Ice Cream base
– White Chocolate Liqueur
– Peppermint (Schnapps or Extract, I used extract this time around)
– Coconut Flakes (Optional)

Why am I not putting in measurements? Because I’m lazy first off… and secondly because I rarely do, I just kind of add in what I think looked about right and hope for the best. 🙂 However, I will say that adding just enough peppermint to the mix would give that “freshness” that fallen snow would give. And as thus, a perfect addition. One thing I will say is that for the Coconut Ice Cream base, I used Cream of Coconut in addition to your usual heavy cream + whole milk. What I find happens is that by using Cream of Coconut as opposed to Coconut Milk, it provides a far better balance for the White Chocolate Liqueur and turning the ice cream mix into an ice cream consistency as opposed to harder / cheesier(?) consistency. Portions do change though.

So what’s next?

“MOUSE SLIDE”
– Crushed Oreo Cookies
– Cheesecake Ice Cream base
– Caramel drizzle

Actually this is similar to a dessert dish I created sometime in 2013 inspired by the telephone invention and as thus… not much thought went into this one when adapting it. However, one could never go wrong with Oreos and Cheesecake… so why not? And cheese = mice… so yeeeeaaaah.

ANYWAY…
I have made other ice creams, but nothing else Disney inspired… yet. Eventually I will though, I already have breakdowns written out and ideas floating around, but I probably need to expand my library of drinks first before going further… but that might take a while considering I don’t drink to begin with.

Ah well.

Recipe: Pineapple and Coconut Ice Cream

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After visiting my parents for dinner one day I was given a container of fresh pineapple… and instead of eating it, I decided to create some ice cream with it.

Say what?

Let’s just say this was my attempt in creating pina colada ice cream, with alcohol of course.

So what did I do?

Well I cheated, I used a container of coconut ice cream I made a few months earlier that used the following recipe from Girl Cooks World

INGREDIENTS:
* Two 15-ounce cans full-fat coconut milk, divided
* 3/4 cup sugar
* pinch salt
* 2-1/2 Tablespoons cornstarch
* dried, unsweetened shredded coconut, toasted (optional)

DIRECTIONS:
Combine all but 1/4 cup of the coconut milk, sugar and salt in a heavy-bottomed saucepan. Bring to a simmer over medium heat. In a small bowl, whisk together the cornstarch and the remaining 1/4 cup of coconut milk until smooth. Add to the saucepan and cook, stirring constantly, until the mixture thickens and can coat the back of a wooden spoon.

Remove from heat and let cool to room temperature. Cover and chill at least 3-4 hours, or up to 24 hours.

Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. Serve with a sprinkle of toasted coconut, if desired

Then I added:
– 1 cup of heavy cream
– 1/4 cup of rum
– 1/4 cup of powder honey
– crushed pineapple

Needless to say, amongst the few friends that were given the chance to try it… it was a hit. And unfortunately as always I tend to forget to take pictures…

Hopefully that will change in 2014. 😉

Recipe: Butterbeer Ice Cream (but really Sorbet)

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Since I have yet to go to the Magical Wizarding World of Harry Potter down in Orlando, Florida I have to make do by playing with recipes I get off of MuggleNet.com. Last year I posted a recipe about Butterbeer Cupcakes that turned out to be a bit of a hit from various parties and I decided that whenever I get the chance I’ll make actual Butterbeer.

In comes the Bake-a-Thon and a fellow Harry Potter fan… and voila! Butterbeer ended up on the menu. So from the Mugglenet.com Recipe page, which one of the many recipes did we end up using? Well… we settled on the Butterbeer by Nicole as the most proper choice:

Now if only I had actually followed the recipe… >.< Guess what I did wrong? Continue reading →

Recipe: Vanilla Ice Cream with Chocolate Chunks and Candy Canes

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Just in time for the holidays too. After borrowing my friend’s ice cream machine I decided that the first batch of ice cream I would make would include a classic “Chocolate Chip Ice Cream” kind of feel but with the added twist of ground up candy canes for the season.

Needless to say it was full of the awesome.

Now the ice cream maker came with its own book of recipes to use… so for starters I figured good old fashioned vanilla would work…
vanillaicecream
Sweet and simple.

Right “good old fashioned vanilla”… I added a few mix-ins in the form of ground up candy canes and broken down chocolate truffles…
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Recipe: Marshmallow Ice Cream

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My family (or rather my sister and I) were on one heck of an ice cream kick for the holiday season. She made chocolate chip ice cream and coffee ice cream that some how required the use of a total of fourteen egg yolks and no egg whites. Well rather than getting rid of the egg whites (as I did because I was too lazy to keep them) they saved them up.

Mom originally was going to make meringue with the egg whites, but I decided to search online and found that I could make marshmallows with the egg whites. But even better, when looking for a marshmallow ice cream recipe, it was discovered that there was one available that required using marshmallow creme as opposed to ready made marshmallows.

Well that totally makes life easy, make the homemade marshmallows, and before laying the paste onto a tray to make the actual marshmallows, instead just mix it as an ingredient for the marshmallow ice cream, and voila! Nom Nom Nom Nom-ness.

So this particular recipe post will feature TWO recipes that I used and adapted for the Marshmallow Ice Cream treat… But then again I already made two different batches of the Marshmallow Ice Cream… good ole fashioned vanilla and good ole fashioned chocolate. =)

But first thing’s first: here is the recipe to the marshmallow:
marshmallowcreme
So what did I change up? Well the usual of course:
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Recipe: Cheesecake Ice Cream

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Over the Thanksgiving holiday my sister made some cheesecake that at the end of it she had leftover cream cheese. So I decided to make cheesecake ice cream with the leftovers. Fortunately I found a recipe online that calls for the exact amount of cream cheese that was left over, so I decided to use that.
cheesecakeingredients
However, because this is me we are talking about here… since the recipe calls for 3/4 cup of milk and 1-1/2 cup of heavy cream, I decided to substitute milk for soy milk so that all that needed to be purchased was the heavy cream… everything else is already available at home. Oh, and my usual honey instead of sugar.

We made do without the lemon zest and the graham crackers and that was about it.
cheesecakedirections
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Recipe: Vanilla Ice Cream with White Wine

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Earlier I posted a bit of my first impressions of a book called: Ice Cream Happy Hour 50 Boozy Treats You Spike, Freeze and Serve, it is through this recipe book that I decided to try my hand at using the alcohol at my place to make ice cream.

The first recipe in the book seemed fairly simple enough: “Vanilla with Brandy”, except I didn’t have brandy at my place. So I did what I always did best, I adapted, changed, and worked with what I had on hand.

First thing’s first… here is the original recipe:

So what did I change?
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Review: Ice Cream Happy Hour

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Earlier this month I was talking to a friend of mine about my desire to make ice cream and she offered to loan me her ice cream machine indefinitely since she and her husband were not using it… ever. So naturally I decided “why not?” and borrowed the ice cream machine.

To test out the machine I tried a batch of a simple vanilla ice cream with chunks of chocolate and candy canes mixed in and had great success. So I decided that since I had so much alcohol at my place I needed to find ways to “get rid of” them without having to resort to either drinking, throwing a party, or giving them away. What was I left with was the idea of using them to cook with.

The idea came out like a bolt out of the blue… why not make boozy ice cream? It can’t be all that difficult and I am sure others have tried to figure out ways to make it work. So after some research online a young adult duo of Valerie Lum and Jenise Addison eventually authored a small recipe book called “Ice Cream Happy Hour: 50 Boozy Treats You Spike, Freeze and Serve”. BINGO!

I stumbled upon this duo via a post / article about them on Gizmodo which also featured a movie that gives a quick idea of what they did to create their boozy concoctions and also immediately I was sold. So I bought the book via Amazon.com and waited patiently for the book to arrive to create to give a recipe a try.

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