Tag Archives: Ice Cream

Two Uses for Heavy Cream

28 Nov

I hope you all had a lovely Thanksgiving! I did. We were invited to eat with our downstairs neighbor, and she did the vast majority of the cooking. So I didn’t have to lift a finger. Glorious!

Now, don’t get me wrong, I love to cook. Just not when I have to, you know? I’m sad to say reverse psychology works very well on me. I’ll happily bake fun desserts all day long until someone needs me to make something for a birthday, or until I’m told I’ll have to cook for Thanksgiving. Then I shut down, and get all pouty, and refuse to do it. But if nobody is hungry, we’re running low on eggs, and there are already 3 different desserts made, I’ll be puttering around in the kitchen trying to put something together. Go figure. I’ve never liked Keanu Reeves or Sarah Jessica Parker or Kiera Knightley for the same reason: reverse psychology. Everyone else does (or did). Plus they’re irritating.

But that’s beside the point! The point IS Thanksgiving is for giving thanks. What am I thankful for? A lot of things, most that go without saying: family, friends, Penzey’s, Nielsen-Massey, my 14.6 pound (no joke!) cat. I am most especially thankful for TASTEBUDS! Think about it. Just where would we be today without tastebuds? The world would be bleak and depressing, that’s for sure.

My fondness for my tastebuds was ratcheted up to very high levels the day after Thanksgiving when I made Key Lime Pie Ice Cream. Fabulous, amazing, delectable ice cream. And it tastes exactly like key lime pie. Right down to the texture. Plus, it contains frozen sweetened condensed milk. Take it from me, that is a VERY good thing. I’ll have to do some more experimenting with sweetened condensed milk in my ice cream, because it does interesting things to the texture. And either the condensed milk or the copious amounts of lime juice I used is preventing the ice cream from freezing into a hard brick, another bonus in my book.

Anyway, here’s the recipe. It was taken from Cooking Light, but another blogger fattened it up a bit, and then I fattened it up even more. And you’re getting my version. I love me some calories. Life is too short to diet, am I right?

Key Lime Pie Ice Cream
Adapted from Sugar Cooking

* 2 cups heavy cream
* 1/2 cup bottled lime juice (can be key lime juice if you want to be technical, I just used regular lime juice)
* 1 14 oz can of sweetened condensed milk
* Graham crackers. As many as you like. I used about 4 cookies, coarsely crumbled
Combine the first three ingredients. Pour mixture into the freezer bowl, and freeze ice cream according to manufacturer’s instructions. After about 20 minutes of churning, add the graham crackers, a little bit at a time. Add as much as you like. You’ll be able to see the mixture-to-cookie ratio and make adjustments as you see fit. Finish churning the ice cream, transfer to your ice cream containers and freeze for 1 hour or until firm. Serve with additional graham crackers and key lime wedges, if you like. Or just eat it plain.
See? SUPER EASY. Not even very many ingredients. The only thing that may cause a problem is you need an ice cream maker. It looks just like vanilla ice cream with graham cracker bits, and since I neglected to get pictures of yesterday’s batch of ice cream, here’s pictures of my previously posted batch of vanilla ice cream.

Ice Cream!

I love my pint containers. They’re adorable!
I’m also making creme brulee today. I’ve adjusted the recipe to get a better custard, so I’m updating. Use this recipes to impress those around you.
Creme Brulee

2 cups heavy cream
1/2 cup whole milk
4 egg yolks
1 whole egg
1/2 cup sugar
1 1/2 tsp vanilla extract
1/2 tsp almond extract

1. Preheat oven to 300 degrees.

2. Whisk together sugar, egg yolks, and whole egg in a medium bowl.

3. Put cream, milk, and extracts in saucepan over medium heat. Heat until just below boiling. Tiny bubbles should come to the surface on the edges, and it will be very hot to the touch. Remove from heat.

4. Add a small amount of the hot cream mixture to the eggs to heat them up without scrambling them.

5. Add the rest of the cream mixture and stir thoroughly.

6. Put your ramekins in a baking pan. Divide the cream and egg mixture evenly between ramekins.

7. Add enough hot water to the baking pan to reach halfway up the sides of the ramekins.

8. Bake for about 1 hr or until set. This can take longer, depending on the depth of your ramekins, so you just have to check on them when time is up. If they are still liquidy, put them back in for a little longer.

9. Cool to room temperature, then chill in fridge.

10. When ready to serve, spread 1 tsp sugar on each custard. Broil or use a propane torch. When the sugar has turned brown and bubbly on top, they are ready.


Playing catch-up

21 Jul

I’ve been cooking and baking all the time, but I haven’t bothered to post pictures for you all. So this post is to fix that. Check out some of what I’ve been up to.

Here are some cookies I made when I made the sugar cookie stationary.

I FINALLY got the wet-on-wet technique down!

These got sent to my old co-workers in Texas

This was my favorite cookie of the bunch

When I go to the farmer’s market, I always get lots of zucchini, which makes a wonderful bread. And when I make it in the bread machine, I do approximately 5 minutes worth of work and end up with deliciousness. I’m ok with that input/output ratio. Also! I got new cupcake tips and they’re amazing.


So, between the zucchini I’ve got, and the new tips I bought, I had to make this:

Delicious zucchini cupcakes with cream cheese frosting! So moist. That was the first time EVER I piped frosting onto cupcakes, and I was cackling with glee the entire time.

And since they contain about 2 cups of zucchini, I like to think that they’re good for you.

In other news, I also have an ice cream maker attachment for my kitchen aid, and look at the containers I’ve got to hold my all my beautifully churned ice cream!


I’ve already made several kinds of ice cream, including avocado!

It was not the most appetizing looking of all ice creams. It was ok. Really creamy, and I used almond extract, so there was a good flavor. But there was kind of a grittiness from the avocado that you can’t get rid of, and a very pronounced after-taste. Plus the color and the fact that it was avocado were really hard to get over. But I tried it and so did my family, which I’m proud of us all for. In the end, though, we ditched most of it, and it will not ever be made again in this household. But this one will be:

Homemade vanilla bean ice cream. Yum!

I also made pancakes (and dyed them pink!) with homemade blueberry syrup and homemade whipped cream. I’m not the world’s biggest pancake fan, but they sure hit the spot!

Some fudge sandwiches for your viewing pleasure:

Can you see that filling? Made with sweetened condensed milk, so you KNOW it’s good! This was such a rich and sophisticated cookie. Very decadent.

The sheer amount of sugar and cream that went into this post is mind-boggling. I won’t share the details with you because I don’t want to scare people away. But it was a lot. That’s just how I roll. I bring treats into work, where everyone is on a diet, and I neglect to tell them that the cupcake they’re eating was made with 6 cups of sugar. Ha! Does that make me a bad person? I don’t believe in diets. I do believe in moderation, but not diets.

The end.