Posts by tag: ice cream

  • Tahini Ice Cream with Chocolate Chip Cookies

Tahini Ice Cream with Chocolate Chip Cookies

Posted on June 20, 2016
Category:

Happy first official day of Summer!

This past weekend was absolutely gorgeous. I was basically poolside the entire time. Only stopping to mix beertails, grill kebabs and watch a few episodes of Orange Is the New Black (I’m trying really hard not to binge!). Life can be pretty good sometimes.

Now I’m easing back into Monday with a longer than life to-do list and a big pile of laundry. Thankfully there’s ice cream to make the transition a little bit sweeter.

So…tahini-flavored ice cream. Are you down? Or does that sound totally weird to you?

Admittedly, I wasn’t sure myself initially. I was worried it might be too savory. And that the texture might be a little bit off as well. But I only needed to take one bite of this cool, creamy concoction to be completely sold on the idea. And I’m hoping that my opinion carries a little bit of weight around here, and you’ll be willing to give it a try.

Tahini Ice Cream with Chocolate Chip Cookies | www.floatingkitchen.net

Like a peanut butter-flavored ice cream, this tahini-flavored ice cream does have a bit of a savory, nutty undertone. But it’s most definitely still dessert. Especially with a few chunks of chocolate chip cookies weaved into the ice cream base (I used store bought cookies, but you could certainly make your own). It’s a fun flavor if you’re looking for something unique, but not totally over-the-top weird (I spotted dill pickle ice cream the other day…um NO!)

I’m sharing this Tahini Ice Cream with Chocolate Chip Cookies as part of Ice Cream Week (hooray!), which is being organized by my talented friend Amanda from A Cookie Named Desire. Dozens of bloggers will be sharing ice cream recipes throughout the week, and you can check them all out here on Amanda’s site. I hope you made some extra space in your freezer…

Oh and there are prizes, too! One lucky winner will win a bunch of ice cream related goodies, including items from Rodelle, Cuisinart, Zeroll and Tovolo. You can get all the details of the giveaway AND enter to win on Amanda’s site. Go do it! And good luck!

Cheers,

Liz

Tahini Ice Cream with Chocolate Chip Cookies

Yield: Makes about 1 quart

Tahini Ice Cream with Chocolate Chip Cookies

Ingredients

  • 1 1/2 cups whole milk
  • 1 cup heavy cream
  • 4 ounces cream cheese, softened at room temperature
  • 4 ounces tahini
  • 3/4 cups sugar
  • 1 tsp. vanilla extract
  • 1 tablespoon vodka, optional
  • 1 1/2 cups chopped chocolate chip cookies

Instructions

  1. Before starting, make sure the canister of your ice cream maker is frozen. To freeze completely, the canister should be in the freezer for at least 6 hours.
  2. Make the ice cream base. In a heavy bottom saucepan over medium heat, whisk together the milk, heavy cream, cream cheese, tahini (make sure you stir it well before using it) and sugar until well combined and smooth. The mixture will appear lumpy at first, but it will come together after a few minutes of whisking and warming. Do not let the mixture come to a boil. Once smooth, remove from the heat and transfer the ice cream base to a clean bowl. Stir in the vanilla extract. Cover and refrigerate until completely chilled, at least 4 hours or up to 24 hours.
  3. Churn the ice cream. Pour the chilled ice cream base into the canister of your ice cream maker and churn until the mixture is nearly frozen and the consistency of soft serve, about 20 minutes. Add the vodka, if using, and churn for an additional minute. Then add the chopped cookies and churn until they are well distributed.
  4. Transfer the ice cream to a freezer safe container. Cover with plastic wrap, pushing the plastic all the way down to the surface of the ice cream. Freeze until firm, about 3 hours, before scooping and serving. The ice cream can be stored in your freezer for several days.
http://www.floatingkitchen.net/tahini-ice-cream-with-chocolate-chip-cookies/
  • Blueberry-Basil Swirled Ice Cream

Blueberry-Basil Swirled Ice Cream

Posted on June 6, 2016
Category:

It’s ice cream season, y’all!

Not that I’ve ever really had a dedicated season for eating ice cream. Cold weather certainly has never stopped me from indulging in a frozen treat or two. But now that the temperatures are rising and the days are long, I find myself craving a cold, creamy ice cream cone on the regular.

We’ve got some great local ice cream shops here in town, but I still love making my own whenever I have a little extra time. It’s not hard at all (especially when you use a egg-free base like I did here) and the results are pretty spectacular. You just need a little bit of patience. Which when it comes to desserts, is often easier said than done!

Blueberry-Basil Swirled Ice Cream | www.floatingkitchen.net

I toyed with the idea of making an entire batch of ice cream flavored with blueberries and basil, but then opted to make a sauce instead that could be incorporated into the ice cream base post-churning. I actually think this method makes the individual flavors stand out much more. And of course, it looks very pretty AND you get to play ice cream artist with all the swirling and swooping.

The blueberry-basil sauce is more tart than sweet, so it provides a great contrast to the ice cream itself.

I made this recipe for Blueberry-Basil Swirled Ice Cream to celebrate June, and I’m sharing it as part of our monthly seasonal eating round-up organized by Becky from Vintage Mixer. Check out Becky’s #eatseasonal guide for plenty of recipes that highlight June’s peak fruits and vegetables. And be sure to scroll down and check out the links below to see what some of my talented blogging friends made this month as well.

Cheers,

Liz

Blueberry-Basil Swirled Ice Cream

Yield: Makes 1 quart

Blueberry-Basil Swirled Ice Cream

Ingredients

  • For the Ice Cream Base
  • 8 ounces cream cheese, softened at room temperature
  • 1 1/2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cups sugar
  • 1 tsp. vanilla extract
  • 1 tablespoon vodka, optional

  • For the Blueberry-Basil Sauce
  • 1 1/2 cups fresh blueberries
  • 1/4 cup fresh basil leaves, chopped
  • 2 tablespoons honey
  • 2 tablespoons balsamic vinegar

Instructions

  1. Before starting, make sure the canister of your ice cream maker is frozen. To freeze completely, the canister should be in the freezer for at least 6 hours.
  2. Make the ice cream base. In your food processor with the blade attachment, process the cream cheese until smooth, about 30 seconds. Scrape down the sides of the bowl and set aside. In a medium saucepan over medium heat, combine the milk, heavy cream and sugar. Cook, stirring occasionally, for about 3-5 minutes, or until the sugar is completely dissolved and small bubbles have started to form around the edge of the pan. Remove the saucepan from the heat. Carefully add about 1/2 cup of the hot milk mixture to the cream cheese and process until smooth, about 30 seconds. Then add the remaining milk mixture and process for an additional 30 seconds. Transfer the ice cream base to a clean bowl and stir in the vanilla extract. Cover and refrigerate until completely chilled, at least 4 hours or up to 24 hours.
  3. Meanwhile, make the blueberry-basil sauce. In a small saucepan over medium heat, combine all of the ingredients for the sauce. Bring the mixture to a simmer and cook, stirring occasionally, until the blueberries have softened and started to release their juices, about 3-5 minutes. Remove from the heat and set aside to cool slightly. Then transfer the mixture to your blender and blend on high until smooth. Pour the sauce into a clean, airtight container and refrigerate until chilled. The sauce can be stored in your refrigerator for several days before using.
  4. Churn the ice cream. Pour the chilled ice cream base into the canister of your ice cream maker and churn until the mixture is nearly frozen and the consistency of soft serve, about 20 minutes. Add the vodka, if using, and churn for an additional minute. Transfer about half of the ice cream to a freezer safe container. Drizzle about 3-4 tablespoons of the blueberry-basil sauce over top of the ice cream. Then drag a knife through the mixture to swirl the layers together slightly. Top with the remaining ice cream and another 3-4 tablespoons of the sauce. Then swirl again with the knife.
  5. Cover with plastic wrap, pushing the plastic all the way down to the surface of the ice cream, and freeze until firm, about 3 hours, before scooping and serving. The ice cream can be stored in your freezer for several days.
http://www.floatingkitchen.net/blueberry-basil-swirled-ice-cream/

June Eat Seasonal Recipes

June-Seasonal-Recipes

Strawberry, Raspberry and Rhubarb Crisp by Completely Delicious

Hoisin Buffalo Burgers with Spicy Slaw by Cookin’ Canuck

Sweet and Spicy Cucumber Ginger Salad by Letty’s Kitchen

Strawberries and Cream Oat Bars by The Vintage Mixer

Cucumber Noodle Tzatziki Salad by Flavor the Moments

Rhubarb Almond Danishes by Food For My Family (not pictured)

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