Tag Archives: Ice Cream

Blueberry Sour Cream Ice Cream

25 Aug

So, um, I have a small confession to make…

It’s almost September and this past weekend was the first time I used my ice cream maker this summer.

I know, I know, feel free to berate and talk smack about me all you want. I mean, what kind of food blogger am I that I haven’t even so much as made homemade ice cream ONCE this summer.

Don’t worry though, it was clearly worth the wait. You see, I had a whole bushel (maybe bushel is not the word, what do you call a group of blueberries?) of ripe blueberries from our CSA that were just BEGGING to be turned into ice cream. But not just any boring kind of ice cream.

Blueberry sour cream ice cream. I’ve never actually made an ice cream with sour cream in it. I’m not even sure I’ve eaten ice cream that was made with sour cream. But I am a sour cream convert. Now, I like a good old-fashioned custard based ice cream, with the golden egg yolks and the like. But it takes a lot of work. And when it’s 8PM on a Friday night and you are trying to watch the season finale of Master Chef (***SPOILER ALERT*** Really, they picked Jennifer?!? I was totally gunning for Adrian. Actually, I was pissed when Christian lost because I wanted him to win because he was repping the whole Masshole image HARD. He clearly made us all proud. But seriously, Jennifer?!?!?! Dislike. Also, end rant) you just want to be able to throw everything in a blender, then throw it into your ice cream maker, and let it do its thing. Which is exactly what happens with this ice cream.

Now the original recipe calls for heavy cream and full fat sour cream but I subbed half and half and light sour cream and it still tasted plenty creamy. I also wanted a more lemon taste, so I added a lot more lemon juice and zest, so if you really want the blueberries to pop, then scale back on the lemon. Oh, and blueberry ice cream with chocolate sauce? Best.Idea.Ever.

Blueberry Sour Cream Ice Cream
Recipe adapted from Blissfully Delicious


  • 2.5 cups blueberries (I used fresh)
  • 2/3 cup sugar
  • pinch of salt
  • grated zest of 1 lemon, plus the juice (use more or less depending on how much you want the lemon flavor to come out)
  • 1.5 cups half and half
  • 1.5 cups light sour cream
  • 1 tbsp dark rum
In a medium saucepan, bring the blueberries, sugar, salt, lemon zest and juice to a boil. Stir until all the sugar has been dissolved and the berries start to burst, about 3 minutes or so.
Let the mixture cool a bit and then transfer to your blender. Blend on high until the mixture is mostly smooth, then add the half and half. Blend to combine, then add the sour cream and blend again. Taste mixture and adjust the sugar and/or lemon as necessary.
Let the mixture cool completely in the fridge. I left my mixture in the blender because who wants to do extra dishes?
Once the mixture is cool add the rum and mix. Pour into your ice cream maker and churn per your ice cream makers instructions. Freeze the ice cream for at least 2 hours before serving.

Peach Frozen Yogurt

2 Sep

If someone gave me a container of Edy’s Slow Churned Peach Frozen Yogurt it wouldn’t be out of the realm of possibility for me to consume the entire container. In one sitting. This is how much I love it. So I was tickled peach ::insert rim shot here:: when I saw a recipe for Peach Frozen Yogurt in The Perfect Scoop. If you have an ice cream maker but don’t have this book, GET IT RIGHT NOW. It’s OK, I’ll wait right here.

All set? Awesome.

I pretty much kept to the recipe but substituted Greek Yogurt for regular yogurt. It definitely gave the yogurt a more tart flavor, so next time I’ll try the regular yogurt and see how it turns out. It was still delicious, flavorful and creamy. Perfect for consuming especially during a heat wave.

Peach Frozen Yogurt

From the Perfect Scoop

  • 1.5lbs ripe peaches
  • .5 cup water
  • .75 cup plain whole milk yogurt (I used Greek yogurt)
  • freshly squeezed lemon juice
  • 3/4 cup of sugar

Peel peaches, slice them in half, and remove the pits. Cut the peaches into chunks and cook them with the water in a medium saucepan over medium heat, covered, stirring occasionally, until soft and cooked through, about 10 minutes. Remove from heat, stir in the sugar, then chill in the refridgerator.

When the peach mixture is cool, puree in a food processor with the yogurt until almost smooth but slightly chunky. Mix in a few drops of lemon juice.

Freeze in ice cream maker according to manufacture’s instruction. Eat immediately or chill for a few hours if you want it to be harder.

Enjoy! Mr. Kitchen Misfit and I are heading out to Portland, ME for Labor Day weekend and I’m hoping to take LOTS of pictures and share them with you when I get back. Hopefully Hurricane Earl won’t spoil our plans! Have a great weekend!

First(!) Daring Baker’s Challenge: Baked Alaska

27 Aug

The first and last time I had Baked Alaska was when Mr. Kitchen Misfit and I (still only just dating at the time) went to Sardi’s in NYC. It was INSANELY expensive ($22) but it was huge and it was delicious. Plus they lit it on fire right in front of you. And we were on vacation. So spending $22 on dessert was deemed to be acceptable.

This was my first daring baker’s challenge and so I was really excited to get into it. (If you don’t know what the Daring Baker’s Challenge is, check it out here). I have to tell you, this was definitely a dish that took ALL.DAY. but in the end, I was very impressed with myself.

Anywho, onto the fun stuff…..

The August 2010 Daring Bakers’ challenge was hosted by Elissa of 17 and Baking. For the first time, The Daring Bakers partnered with Sugar High Fridays for a co-event and Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alaska or in Ice Cream Petit Fours. The sources for Elissa’s challenge were Gourmet magazine and David Lebovitz’s “The Perfect Scoop”.

First off was the brown butter pound cake. You can find the recipe for it here, I followed it pretty much exactly.

I was nervous about a couple things. One, this is H-E-A-V-Y on the butter. Lots of butter. Mounds of it.

Now THAT'S what I call a lot of butter

See? I wasn’t kidding. And I was very very afraid of burning it. I kept checking to make sure it was the right color and continually asking the hubby if it looked right.

But thankfully it came out perfect.

Then, instead of making a whole cake, I decided to divide the mix into 4 large ramekins. I didn’t want to overload on the Baked Alaska, since I was only making it for my husband and myself, so dividing it up made sense.

Next came the ice cream. I brought out my handy dandy Perfect Scoop book and settled on making a raspberry cheesecake ice cream. Recipe is as follows:

Raspberry Swirl Cheesecake Ice Cream

Recipe from David Lebovitz’s The Perfect Scoop

For the cream cheese ice cream

  • 8 oz cream cheese (I used light)
  • 1 lemon rind
  • 1 cup sour cream (I used light)
  • .5 cup half and half
  • 2/3 cup sugar
  • pinch of salt

Cut cream cheese into small pieces and place into blender. Add rest of ingredients and puree until smooth. Chill thoroughly and freeze according to your ice cream maker’s instruction.

For the raspberry swirl

  • 2 cups raspberries, fresh or frozen`
  • 1/4 cup sugar
  • 1 tsp freshly squeeze lemon juice

Puree raspberries in a food processor with the sugar and water until smooth. If you prefer, press the mixture through a mesh strainer to remove any seeds. Or, if you are lazy like me, skip that step.

Afterwards, I took out 2 of my mini brown butter cakes and filled the ramekins with the cheesecake ice cream and raspberry sauce, alternating until I reached the top. Then I stuck them in the freezer to freeze thoroughly. I don’t have a torch, so I had to stick my Baked Alaska’s in the oven in order to get the brown crunch and I wanted to make sure that my ice cream was frozen solid.

Next up, the meringue. This proved to be the hardest part of all, and resulted in me having to throw away the first batch because I couldn’t get the eggs stiff enough. The second batch was more successful, although I still would have liked them to be stiffer.

Lemon Meringue

  • 3 egg whites
  • 1/2 tsp cream of tartar
  • 1/4 tsp lemon extract
  • 1/2 tsp salt
  • 6-8 tbsp sugar

This recipe is on the small side because I only made enough meringue to cover 2 of the Baked Alaskas. Beat the egg whites, cream of tartar, and salt on high using an electric mixer until soft peaks form. Mix in the sugar 1 tbsp at a time until fully dissolved, then mix until stiff peaks form.

At this point, I took my ice cream disks out of the freezer, cut off the tops of my mini brown butter cakes, and stuck the ice cream on top. I smothed it out a little and slathered on the meringue. In hindsight, I should have put more meringue, but I didn’t. Oh well. Then I put them back in the freezer for another hour or so before placing them in a 500 degree oven for about 5 minutes, or when there was enough browning for my liking.

Now, before I reveal the beautiful end product (ignore the fact that you’ve already seen it up top there) I wanted to show you what my kitchen looked like after this entire process.

Pretty, no?

Don’t worry, I cleaned it up. In the end, it was all worth it. I enjoyed it, the husband enjoyed it. It was a success all around. But don’t count on me making it again anytime soon!


I have to say, not bad for my first Daring Baker’s Challenge. Looking forward to the next one!

Oreo Cake Batter Ice Cream

28 Jul

Since I had been raving to my friends how much I love my new ice cream maker I offered to make some ice cream for a group of my closest friends one weekend. I wanted to make something that would really impress them.

What was my answer? Oreo Cake Batter Ice Cream. Why Oreo Cake Batter Ice Cream? Well, there is a local ice cream chain called JP Licks. They make some of the best ice cream ever. They have one particular flavor that one of my good friends absolutely loves. Can you guess what it is? If you guessed Oreo Cake Batter than congratulations! You’re right! So I decided to try to see if I could replicate it. I searched and searched and found a couple of recipes for Cake Batter ice cream. Mr. Kitchen Misfit helped me pick out the recipe and I was good to go!

Oreo Cake Batter Ice Cream

Adapted from Annie’s Eats Cake Batter Ice Cream

  • 2 cups heavy cream
  • 1/2 cup yellow cake mix
  • 1/2 cup sugar
  • 3 egg yolks
  • 2 tsp vanilla extract
  • 1.5 cups 2% milk
  • 1 cup crushed oreos

In a medium saucepan, combine 1 cup of the heavy cream with the yellow cake mix, sugar, and salt.  Heat over medium heat until warmed through.

Meanwhile, place the egg yolks in a medium bowl and whisk until smooth.  Combine the remaining cream, vanilla, and milk in a large mixing bowl with a fine mesh sieve set over the top.

When the mixture in the saucepan is warm, slowly pour a small amount into the bowl with the egg yolks to temper them, whisking constantly.  Continue pouring the cream mixture in a steady stream, whisking continuously until completely combined.

Return the mixture to the saucepan over medium heat.  Continue heating, stirring and scraping the bottom of the pan, until the mixture thickens slightly and reads 170-175˚F on an instant-read thermometer.

Immediately pour the custard mixture through the mesh sieve into the bowl with the remaining cream and milk and mix to blend.  Cover and chill the mixture thoroughly in the refrigerator.  Once the mixture is chilled through, freeze in an ice cream maker according to the manufacturer’s instructions.  When you have about 5 minutes left, add the crushed oreos. Store in an airtight container in the freezer.

So what was the verdict? My friend who loves the Oreo Cake Batter ice cream at JP Licks told me it tasted just like the original. And needless to say, I came home with an empty container. Just a small side note, I found myself wanting more of a cake batter flavor, so next time I think I’ll add a little more of the cake mix. It’s all about your preference and taste!

Mango Ice Cream Yumminess

12 Jul

Boston has been going through a tremendous heat wave over the past week (luckily it has finally settled down) and I must have been clairvoyant because about a week before I FINALLY ordered my precious KitchenAid Ice Cream Maker that I have been DYING to buy! I was giddy when it came in the mail and I couldn’t wait to use it.

Well I figured this past weekend would be the day to start. I had some leftover mangoes that I desperately needed to make, and I happened to have a Mango Ice Cream recipe bookmarked that was really simple and I had all the ingredients! That and the fact it was 90 degrees outside gave me plenty of motivation to make it.

Mango Ice Cream

Adapted from ecurry

  • 500ml of half and half
  • 2 cups mango pulp
  • 1tbsp lime juice
  • 3/4 cup sugar (add more if you want your ice cream sweeter)
  • 1 tbsp rum

Combine all ingredients except for the rum and then chill in the freezer for 30 minutes to an hour

Prep your ice cream maker and make according to directions. Should take about 20-30 minutes to reach soft serve consistency. When you have about 2 or 3 minutes left add the rum – This prevents crystals forming when you transfer to the freezer.

Transfer to a freezer safe container and freeze for 2 to 3 hours – Or eat now, whatever you want! Serve alone or with some delicious leftover chocolate cake.

I was VERY happy with the way the ice cream came out and I’m determined to make my own ice cream from now on. It’s so incredibly EASY and tastes so much better than store bought ice cream! Enjoy!

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