Homemade Peach Ice Cream

Joining Suzy for her annual Ice Cream Social.  Thanks Suzy for hosting this great event, what a fantastic way to get delicious recipes from other bloggers!  Check out Suzy's blog...

The Colorado peaches were begging me to try them in an ice cream, so I obliged them.  The recipe is from the Neely's at Food Network,which you can get HERE.  There is also a video.  I didn't make the praline sauce, but it sounds delicious!

The recipe is so easy and was very impressed with the creamy texture.  I took some to work for a taste test and it was received VERY favorably!  The only thing I would do differently is at the very end of the freezing process, I would add small chunks of peach for that extra little 'kick'.

I 'cheated' on the next recipe since I used store-bought ice cream for this yummy ice cream pie.  There really is no recipe I just used what I liked and put it together... so I guess it could be called 

 "Oreo crusted -Hot Fudge-Chocolate ice cream with Toffee bits Pie"

Take a pre-made Oreo pie crust, add a layer of hot fudge topping, spoon a quart of softened chocolate ice cream.  Freeze until set.  To serve, add more hot fudge topping drizzled on top, sprinkle with Heath toffee bits.  This is a very quick and easy summer dessert, and WHAT is there not to like!!

Thanks For Stopping By ...

Suzy's Ice Cream Social 2011

I scream, you scream, we all scream for ice cream!!  This is Bailey's way of screaming...

Joining Suzy at Kitchen Bouquet for her annual ICE CREAM SOCIAL.  Make sure you check her blog, which shows all the links to some incredible ice cream concoctions!

This year I didn’t get my ice cream maker out due to some time constraints, however I was able to make an ice cream pie for the chocolate lover at heart…..

S’MORES PIE !

So easy and so good, a fantastic ending to any meal. Or perhaps a slice watching TV at night, or what the heck, breakfast would be turned into a really special experience!

What you need:


A homemade or pre-made graham cracker piecrust

Quart of chocolate ice cream, softened until spreadable


16-17 oz jar of Hot Fudge Ice Cream topping


7 oz jar of Marshmallow crème or fluff (depending on area you live)


2 Cups of miniature marshmallows


Putting it together:


Spread half of softened ice cream evenly into the crust. Pour Hot Fudge evenly over the ice cream. Return to freezer to set, about 10 minutes. Spread remaining ice cream, covering the fudge layer completely. Freeze until firm, at least 4 hours.

Drop marshmallow crème by spoonfuls over top of pie. Using moistened fingertips, spread in an even layer, covering the top of pie completely. Sprinkle mini marshmallows over the top, pressing slightly to adhere. Cover and freeze until firm, about 4 hours.

Preheat broiler. ( I used my torch) Cover piecrust edges with foil. Broil pie just until marshmallows are lightly golden, watching closely to avoid burning, about 1 minute. Serve immediately.

Go ahead…just try to resist a piece! See that big chunk of hot fudge????  Click HERE to see the ice cream medley I made last year for Suzy's Ice Cream Social.

Thanks Suzy for hosting the Ice Cream Social, definitely will get the maker out for next year after seeing some of the recipes posted this year.

Thanks for Stopping By…..



Ice Cream Social....

It’s time again for Suzy’s Annual Ice Cream Social.  Last year I couldn’t believe all the creativity the participants put forth in making this a fun event. It also gave me the final nudge to break down and buy my own Cuisinart Ice Cream, Yogurt and Sorbet Maker…..

I spent an hour on the Internet going over all the recipes that are out there, making only a very small dent! Since I was a first-timer I wanted to find an extremely EASY one to start with… the KEY LIME FROZEN YOGURT with only three ingredients fit that bill to a tee! I used the Fage – 0% non-fat Greek strained yogurt, which I believe is the reason for such a creamy, silky texture. If you use regular yogurt you may want to strain it first before using. I also used two small drops of green food coloring for just a touch of color. The result… simply amazing! I actually strained my arm from patting myself on the back!! Seriously, the taste and texture was spot on. This is a tart yogurt so you may want to sprinkle graham cracker crumbs on top for a contrast, though personally I loved the tangy lime flavor.  The perfect end to a big meal when you just want something simple to cleanse your palate.

The second creation really caught my eye…. Cappuccino-Toffee Crunch Ice Cream, from the Williams-Sonoma Kitchen Library Series. Any type of mocha cappuccino, iced coffees are always a hit with me, which is why this recipe started singing my name. I used Scharffen Berger 70% Cacao bittersweet dark chocolate to get the intense chocolate flavor. The recipe does not specifically tell you how to make the nut crunch, so I just used a combination of chocolate toffee pieces with slivered almonds. One suggestion was to use crushed up Almond Rocca.  There is Kahlua and Rum in this recipe so kids may not like or should NOT like the taste!  Personally, I love Kahlua so this tasted heavenly to me... go figure!

                              

Add a few toffee bits....

                             

My last ice cream creation was made with store bought ice cream and convinced me never to purchase a DQ Ice Cream cake again at their high prices! This was very easy to make and the result was sinfully delicious. The only thing I would change would be to add another layer of Oreo cookie crumble in the middle. I made this last week when my nieces were visiting from Dallas. Resembling a Butterfinger Blizzard Cake, it is a recipe which could be adapted to any flavor you prefer. You can find the recipe HERE

                        

Thank you Suzy for a virtual fun time and I’m looking forward to checking out all the participants ice cream sensations. Make sure you all check out Suzy’s blog at Kitchen Bouquet to link up to some fantastic ice cream creations and presentations!

Thanks For Stopping By…

Ice Cream Social - Individual Baked Alaskas

It's finally here - the Ice Cream Social hosted by my good friend Suzy from Kitchen Bouquet! I unselfishly nominated myself the official taste tester for this event so if you all would kindly send your entries to me..packed in dry ice and shipped overnight, I will pick a winner as soon as humanly possible!!

Since I do not own an ice cream maker, it was necessary for me to take a different approach. Only once in my life I was served Baked Alaska, which was in New Orleans, and I was immediately smitten with this dessert. Convinced that to make this dazzling dessert you surely had to be an experienced pastry chef or at least an experienced baker of some sort! Thanks to Suzy and this event it allowed me to research this and was happily surprised to learn it isn't that difficult at all to make this unbelievable delicious and stunning concoction!

For the most part my boys have left the nest so I did not want to make the traditional large Baked Alaska. I opted for the individual servings instead...this way you can just serve as many as you need and save the rest for that late night indulgence when necessry. Rich chocolate brownie base, strawberry ice cream topped with fluffy meringue...yes, you are in Heaven!!






I found the recipe on the Epicurious website, which was reprinted from Bon Appétit. The official title is Strawberry and Chocolate Baked Alaska! Read the reviews for tips from those who have made it. Most Baked Alaskas use sponge cake as a base..this recipe captured my attention because it used a brownie type base! What can I say....



The Baked Alaska will definitely be in my "go to dessert file" for a long time to come... you will impress your family and guests and most of all you will impress yourself!!

DIG IN...