Biscuits and Peach Jam Ice Cream (Jeni's CopyCat)

If you haven't heard of Jeni's Splendid Ice Creams it's worth a look into!  My friend introduced me to her ice creams last summer and I almost immediately bought her book, Jeni's Splendid Ice Creams At Home.  The ice cream flavors are so unique and so delicious, and her method gives you thick and creamy, yet scoopable ice cream.  Love it!

So, this flavor you see above is a only available for a limited time in Jeni's scoop shops and online because, obviously, fresh summer peaches are only available for a limited time as well.  The flavor profile: buttermilk ice cream swirled with peach jam and crumbled biscuits. I knew I could hack it.

The verdict: Well, I don't know exactly how Jeni's tastes but I think I nailed it pretty good.  It's seriously fabulous.  The ice cream base has just a hint of buttermilk, making it slightly sweet and tangy.  The peach jam is incredibly easy, infused with bourbon vanilla, and the biscuits add yet another dimension of flavor and texture.


Biscuits and Peach Jam Ice Cream
for the ice cream:
1 1/2 cups whole milk
2 Tbsp cornstarch
2 oz. (4 Tbsp) cream cheese, softened
1/8 Tbsp. fine sea salt
1 1/4 cup heavy cream
2/3 cup sugar
2 Tablespoon light corn syrup
1/4 cup buttermilk

1/2 cup Vanilla Bourbon Peach Jam
1 cup biscuits, cut into small chunks

Mix 2 tablespoons of the milk with the cornstarch in a small bowl and make a slurry.  In a separate bowl, whisk the cream cheese and salt until smooth; it may help to microwave the cream cheese for 5-10 seconds first so you don't get any lumps.

Combine remaining milk, cream, sugar and corn syrup in a medium saucepan and bring to a boil over medium-high heat.  Boil for 4 minutes.  Remove from heat and gradually whisk in the cornstarch slurry.  Return pan to heat and bring to a boil.  Cook, stirring constantly, until slightly thickened; about 1 minute.  Remove from heat.

Gradually (AKA: very slowly!!) whisk the hot milk mixture into the cream cheese until smooth.  Add the buttermilk and blend well.  Pour into an airtight container and chill overnight or until completely cooled.

Pour ice cream base into freezer canister and freeze according to manufacturer's instructions.  Pack the ice cream into a freezer-safe storage container.  Stir in biscuits, then drop jam by the spoonful and gently swirl, trying not to fully incorporate the jam into the ice cream.  Place in freezer until firm.


SOURCE: Ice cream base from Jeni's Splendid Ice Creams at Home

Banana Split Ice Cream

So, a few weeks ago, my husband and I took our three (young) daughters on a loooooong car ride to Seattle to visit my brother and his family.  It was our first time in that neck of the woods and we had an absolute blast.  My brother, being the wonderful host that he is, wanted to show us all the favorite "hot spots" around town; Pike Place Market, Etta's (oh my gosh best seafood ever!!), Seattle Science Center, Top Pot Doughnuts and Bainbridge Island to name a few.

One of my favorite eats was Mora Iced Creamery the day we took the ferry to Bainbridge.  According to my brother they are touted to have the best ice cream...ever?  Or in the U.S., something like that.  I have to say that, although I can't vouch for it being the best ice cream in the U.S., it's definitely the best ice cream I've ever eaten.  It was absolutely fabulous!  And the selection of flavors...they have 10 different kinds of chocolate!!  It's an ice cream lovers paradise.

I decided on the banana split and knew immediately I wanted to try to recreate it at home.  I loved every bite.  It was a sweet banana ice cream, speckled with dark chocolate and swirled with a thick dulce de leche.

Although it would be hard to duplicate exactly what I had at Mora in my own kitchen, I think this version is pretty darn good.  I had no idea I liked banana ice cream so much.  This is definitely a treat you are not going to want to pass up this summer.


Banana Split Ice Cream 
for the ice cream base:
6 large egg yolks
1 cup heavy cream
3 medium/large bananas (the riper the better)
1/8 tsp. sea salt
2 cups whole milk
1/2 cup granulated sugar
2 tsp. vanilla extract

for the chocolate stracciatella:
5 oz. dark or bittersweet chocolate, chopped
1 Tbsp. coconut oil

for the dulce de leche:
1 recipe Dulce de Leche 
 

Make dulce de leche ahead of time and refrigerate until ready to use.

Whisk together egg yolks in a small bowl and set aside.

In a food processor or blender, blend together bananas, salt and heavy cream until smooth.

In a medium saucepan, heat the milk and sugar over medium high heat until very warm, stirring frequently; do not boil.  Remove from heat.

Temper the eggs by VERY SLOWLY adding the milk mixture (about a tablespoon or two at a time) and whisking constantly.  Once you've added about half of the milk mixture, slowly whisk it all back into the saucepan.  Return saucepan to stove and heat over low heat.  With a rubber spatula, stir mixture, until it coats the back of a spoon. (If you heat it too fast, you will get scrambled eggs. BUT, you can still salvage it by running it through the blender.)

Slowly add the milk and egg mixture to the banana mixture in the blender.  Add vanilla and pulse or process until smooth.  Pour custard into an airtight container and refrigerate overnight or until completely cooled. 

Freeze in your ice cream maker according to manufacturer's instructions.  When ice cream is getting close to being done, prepare chocolate.

Place chocolate and coconut oil in a microwave-safe bowl and heat at 30 second increments at half power, stirring in between.  Once chocolate is thin and smooth, drizzle into ice cream at the last possible moment of churning.  Chocolate will harden immediately and shred into "chips."

Warm dulce de leche slightly, if necessary.  Layer ice cream and dulce de leche in a freezer-safe storage container, in as many layers as you wish.  I did only two layers of dulce but think it would be perfect with three.  Gently and briefly swirl with a knife, if desired.  Place in coldest part of your freezer and freeze until firm.

Coconut Lime Ice Cream

I came up with this recipe out of necessity, 'cause ice cream is a necessity, didn't you know? I LOVE anything coconut but coconut and lime are so delicious and refreshing. I had an abundance of each and they were just begging me to throw them together to make ice cream. You just can't have enough during the summer.

I came across a few recipes using a custard base and no coconut milk and I just thought that was ridiculous. Coconut ice cream NEEDS coconut milk and NO eggy aftertaste. Now, don't get me wrong, I appreciate a good custard base but they are not fit for every kind of ice cream.

This is a no-cook base, gotta love that, and it comes together super fast so you can get it freezing in no time at all. I hope you enjoy this cool and refreshing treat.


Coconut Lime Ice Cream
1 14-oz can coconut milk (full fat)
1 14-oz can sweetened condensed milk
1 cup whole milk
1 lime, zested
1/2 cup fresh squeezed lime juice (about 4 limes)
1/2 cup flaked coconut

Whisk everything together in a bowl and refrigerate it until chilled.

Pour ice cream base into ice cream maker and freeze according to manufacturer's directions. Scrape out into a freezer safe container with a tight-fitting lid. Freeze 4 hours or until firm before serving.

Backyard Mint Ice Cream

National Ice Cream Month is almost over and I've got a new flavor for you today. Mint ice cream literally from your own backyard! Does it get any better?

This recipe comes from Jeni's Splendid Ice Creams at Home and is amazing. Her method is unique in that she doesn't use eggs as a thickener, rather cornstarch and a little cream cheese. I think that worked perfectly here because it kept the ice cream nice and minty white in color and didn't give off an eggy flavor for the base. It also kept it nice and smooth, rather than icy, which often results when there's not enough fat. Another thing I love is that this ice cream is infused with fresh mint leaves, rather than an extract so there's no funky aftertaste from fake ingredients.

When my mom brought me a bunch of mint from her garden I was so excited I finally got to try this ice cream. I made a double batch and have probably eaten most of it myself!

So, whether you have to step out the back porch, run to the farmer's market, or just the regular marker, make sure you save some mint (and some room in your belly) for this delicious frozen treat!

Backyard Mint Ice Cream
1 Tbsp. plus 1 tsp cornstarch
1 1/2 ounces (3 Tbsp.) cream cheese, softened
1/8 tsp fine sea salt
2 cups whole milk
1 1/4 cups heavy cream
2/3 cups sugar
2 Tbsp. light corn syrup
large handful of fresh mint, leaves roughly torn into small pieces.

Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.

Whisk the cream cheese and salt in a medium bowl until smooth. If you have trouble whisking the cream cheese, microwave it for 5-10 seconds to soften it a bit more.

Combine the remaining milk, the cream, sugar and corn syrup in a 4-quart saucepan. Bring to a rolling boil over medium-high heat and boil for 4 minutes. Remove from the heat, and gradually whisk in the cornstarch slurry.

Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat.

Gradually whisk the hot milk mixture into the cream cheese until smooth. Make sure not to pour too fast, if you add it all at once, it will be lumpy and it will be very difficult to get them out. Add the mint. Pour the mixture into a large container with tight-fitting lid, or a gallon size ziploc bag.

Refrigerate to steep for 4 to 12 hours.

Strain out the mint. Pour the ice cream base into ice cream maker and freeze according to manufacturers instructions.

Pack the ice cream into a freezer-safe storage container, and seal with an airtight lid. Freeze in the coldest park of your freezer until firm, at least 4 hours. Enjoy!


SOURCE: Jenni's Splendid Ice Creams at Home

Cherry Chocolate Ice Cream

One of the things I love most about summer is keeping my freezer well stocked with homemade ice cream. At the end of a long, hot day, I love nothing more than to sit down to a delicious chocolaty refreshing treat and this totally hits the spot.

I love the base for this ice cream. It's one of the smoothest, most chocolaty I've ever made. I think using the bittersweet chocolate is amazing here, although if you prefer a lighter, sweeter chocolate flavor, I would go with a dark or semi-sweet chocolate.

Cherries are in season right now and are on sale everywhere. I couldn't resist pairing them with the chocolate ice cream. The rum extract adds a little dimension and nicely compliments the other flavors. If you have rum on hand, feel free to swap out the water when cooking the cherries and omit the rum extract.


Cherry Chocolate Ice Cream
1 1/3 cups halved pitted cherries (about 13 ounces whole cherries)
1/2 cup plus 2 Tbsp. sugar
1/2 cup water
1/4 tsp. rum extract (or to taste)
1 1/2 cups whole milk
4 large egg yolks
4 ounces bittersweet chocolate, chopped
1 Tbsp. unsalted butter
3/4 cup heavy cream
1 1/2 tsp. vanilla

Put the cherries, 2 tablespoons sugar and the water in a medium saucepan and cook over medium-high heat until syrupy, about 20 minutes. Remove from the heat, add rum extract and let cool, then refrigerate until cold, at least 2 hours.

Meanwhile, heat the milk and the remaining 1/2 cup sugar in a saucepan over medium-low heat, whisking to dissolve the sugar. Whisk the egg yolks in a small bowl. Gradually whisk about 1/2 of the warm milk mixture into the eggs, then whisk the egg mixture back into the saucepan. Cook, stirring constantly, until the mixture coats a spoon and registers 168 degrees F on a candy thermometer, about 15 minutes. Remove from the heat; add the bittersweet chocolate and the butter and set aside until the chocolate melts, about 5 minutes.

Transfer the chocolate mixture to a blender and puree until smooth. Pour into a large bowl and stir in the heavy cream and vanilla. Refrigerate until chilled, at least 2 hours or overnight.

Churn the chilled chocolate mixture in an ice cream maker. Strain the cherry mixture, reserving the syrup. When the ice cream is very thick, add the cherries and continue churning until incorporated. Transfer to a freezer-safe container. Drizzle in the reserved cherry syrup and swirl with a spoon. Cover and freeze until firm, at least 4 hours.


SOURCE: Food Network

Berry Balsamic Basil Sauce

So, if you remember last week I was talking about using up a whole bunch of fresh basil in like a day or two. I tell you, I love that stuff and I can't seem to get enough of it, especially when summer rolls around. I think I added it to every meal I ate one day last week. I was on the prowl for any way to use it.

As soon as I got it in my head to mix balsamic, basil and fruit for an ice cream topping, I couldn't not wait to make it. I have been loving this stuff ever since, and I daresay, more than chocolate! Now that's saying a lot.

This would be perfect to share at a family or friend gathering. It would make any plain old bowl of vanilla ice cream shine like a superstar! And, it's just in time for national ice cream month.

Berry Balsamic Basil Sauce
12 oz. berries (I used half blueberries and half strawberries; frozen is fine)
1/2 cup balsamic vinegar
1/2 tsp. fresh ground black pepper
2 Tbsp. sugar
2 Tbsp. fresh basil, chopped

Put everything, except basil, into a small saucepan and bring to a boil. Let boil for about 5 minutes. *Using an immersion blender, puree fruit in sauce and continue boiling until sauce has reduced and thickened a bit; about 5-10 minutes longer. Sauce will thicken upon cooling.

When sauce is done cooking, add fresh basil and allow to cool. Pour into container with a tight-fitting; mine fit perfectly into a half-pint mason jar. Store leftovers in the fridge.


*If you don't have an immersion blender, you may want to puree the fruit before you begin cooking.


SOURCE:Slightly adapted from Oh, She Dabbles

Pina Colada Ice Cream

Happy Tuesday everyone. I hope everyone had a safe and fun holiday. After sleeping on an air mattress in a tent for 4 days, it's really good to get back to civilization and my OWN BED! Today I have a delicious ice cream recipe to share with you that you're going to love.



Even though I don't drink alcohol, I still love the flavors of pina colada. Pineapple and coconut just go well together. Creamy coconut and tangy sweet pineapple-YUM! Now that the weather is warm, I've been keeping homemade ice cream in the freezer pretty much all the time. It's just too tempting not too.

This particular ice cream was a big hit in our house first of all because of the wonderful flavor, but also because it's dairy-free. Coconut milk in place of regular dairy milk and/or cream obviously works because of the pina colada flavor profile but it's also nice and creamy so you still get a good texture when you us it.

Pina Colada Ice Cream
1 1/2 cups sugar
1 1/2 cups water
1-15 1/4-oz can crushed pineapple, undrained
1 cup coconut milk (full-fat)

Combine sugar and water in a saucepan; bring to a boil until sugar dissolves. Set aside to cool.

Once sugar and water have cooled, pour into a mixing bowl and add pineapple and coconut milk. Whisk together until incorporated. I used a stick blender to more finely chop the pineapple and give it a little smoother texture, but it is not necessary.

Pour ice cream base into chilled ice cream maker and freeze according to manufacturer's instructions. Spoon ice cream in to freezer-safe containers and freeze until set.

SOURCE:Casual Cuisine

Linked to...
These Chicks Cooked @ This Chick Cooks
Recipe Swap Thursday @ Prairie Story
It's A Keeper Thursday @ It's A Keeper
Sweet Tooth Friday @ Alli-n-Son
Seasonal Sunday @ Real Sustenance

S'mores Ice Cream

I have a thing for s'mores. Especially during the summertime. I love roasting marshmallows over a camp fire then putting them atop a Hershey's bar to make it all melty, only to eat it sandwiched between a crumbly graham cracker. Yum!

I like to kind of slow roast my marshmallows so they get evenly toasty all around and get nice and poofy. I love that toasty flavor. That's why I decided, when making this ice cream, that I would try to simulate that same toasty marshmallow flavor in the ice cream base by putting the marshmallows under the broiler. The verdict: UH-mazing! The ice cream base really tastes like toasted marshmallows and the whole deal tastes like one big fat cold s'more! Now, what's not to love about that?

I don't know if it's a good thing or a bad thing that this only makes about a pint of ice cream, but heaven sakes go ahead a double it if you're worried about it or have more than yourself to feed!

S'mores Ice Cream
Makes about a pint

1/2 package mini marshmallows
1 cup whole or 2% milk
1 1/2 cups heavy cream
2-1.55 oz. bars Hershey’s Chocolate (they're usually the ones that come in a 6-pack)
3 graham crackers


Put milk and cream into a medium saucepan and warm over medium heat. Meanwhile spread marshmallows out on a cookie sheet and put under broiler for about 30-60 seconds. DO NOT take your eyes away or you'll have flaming marshmallows! Cool for a few seconds then immediately scrape into the saucepan with the milk and cream. Stir constantly until marshmallows are melted and incorporated.

Pour mixture (yes, the hot mixture) into ice cream maker that has been frozen according to manufacturer’s instructions, and churn for about 30-60 minutes. It may take longer than normal to get to the right consistency since the mixture is hot when you pour it in. Add ice and rock salt, if necessary to keep it cold enough.

While the ice cream is churning, break chocolate into chunks or pieces however you like. Break graham crackers into a little bit larger pieces.

After churning is completed, turn off ice cream maker and fold in chocolate and graham cracker pieces. Pour into freezer safe container and freeze until firm.

SOURCE: Adapted from Bonnie the Baker

Linked to...
Sweet Tooth Friday @ Alli n' Son
Sweets For A Saturday @ Sweet As Sugar Cookies
Sweet Indulgences Sunday @ A Well-Seasoned Life
Sweet Treats Thursday @ Something Swanky
Savory Sunday @ The Sweet Details
Potluck Sunday @ Mommy's Kitchen
Mangia Mondays @ Delightfully Dowling

Cinnamon-Honey Ice Cream

Remember how I told you that last year I made these cupcakes for my birthday/Cinco de Mayo celebration? Well, I also made this Cinnamon-Honey Ice Cream to go with them. My sister asked me to post the recipe ages ago and here I am a year later and I still haven't posted it!!!

I love making ice cream at home and I started doing it lots last summer. This ice cream is great. It's sweet and creamy with all the yuminess of cinnamon and vanilla all swirled together.

If you're planning on celebrating Cinco de Mayo with Mexican fare, this ice cream is the perfect accompaniment either by itself or along side some sopapillas, Mexican Wedding cookies or bunelos.

Cinnamon-Honey Ice Cream
1 1/2 cups half-and-half
1/4 cup sugar
2 egg yolks
20 cloves
2 sticks cinnamon
1 1/2 cups heavy cream
1/4 cup honey
1 tsp. vanilla extract
2 tsp. ground cinnamon

Warm the half-and-half and sugar in a medium saucepan. In a separate bowl, whisk together the egg yolks. Temper the eggs by slowly pouring the warm milk into the egg yolks, whisking constantly. Scrape the warmed egg yolks back into the saucepan.

Tie the cloves in a small piece of cheese cloth and add them, along with the 2 sticks of cinnamon, to the saucepan. Stir mixture constantly over medium heat until mixture thickens and coats the back of a spoon. Pour custard through a strainer, or cheesecloth, then stir in the cream, honey, vanilla extract and ground cinnamon. Add the cinnamon sticks and the cloves back to the custard mixture, cover and refrigerate until thoroughly chilled (up to overnight).

Take out the cloves and cinnamon sticks and pour custard into ice cream maker. Freeze according to manufacturer's directions.

Linked to...
Recipe Swap Thursday @ Prairie Story
It's A Keeper Thursday @ It's A Keeper
Sweets For A Saturday @ Sweet As Sugar Cookies
Sweet Indulgences Sunday @ A Well-Seasoned Life

Lemon Ice Cream

I almost forgot to post this ice cream. How could I? it's sweet and dreamy and oh, so creamy. I made this ice cream to go with the lemon sugar cookies I made a few weeks ago (made ice cream sandwiches). Then, I had some leftover lemon curd (love that stuff) that I swirled into the ice cream as well so it's just a whole bunch of lemon on top of lemon on top of lemon. But hey, I'm a lemon lover so it was right up my alley.

Lemon pairs great with most fruit and this ice cream would go perfect along side of some berry cobbler, a blueberry pound cake, strawberry shortcake or with some fresh berries. Or just eat it by itself and it is still a great treat.

Lemon Ice Cream
Finely grated zest of 3 lemons
1/2 cup fresh lemon juice
3/4 cup sugar
4 egg yolks
pinch of salt
1 cup milk
2 cups heavy cream

In a non-reactive bowl, mix the lemon zest, juice and sugar. Refrigerate one to two hours to blend flavors.

In a large bowl, slightly beat the egg yolks to break them up. Heat milk to barely boiling in a large heavy saucepan. Whisk 1/4 of the milk into the egg yolks to temper them and then whisk in the rest of the milk. Return the combined mixture to the saucepan and gently heat (do not boil) until the mixture coats the back of a spoon.

Refrigerate for at least 2 hours. Combine milk mixture with heavy cream and lemon mixture. Churn in your ice cream maker according to the manufacturer's directions.


SOURCE:Meet Me In The Kitchen, originally from Tartlette

Bittersweet Chocolate Pear Cake and Buttermilk Ice Cream

I have had the recipe for this cake for probably a year or so. I have been waiting for the right occasion to make it. Since pears are in season and I picked up about a bushel of them a few weeks ago I knew now was the time. I couldn't wait to try it.

I found the recipe from Smitten Kitchen when I was looking for a cake to make for my baby's first birthday. The recipe is from a popular little Italian restaurant in New York, Al Di la, is typically served with buttermilk ice cream.

The cake was yummy, browned butter kind of yummy. The process was different that I was used to, because you beat the eggs for so long, and it didn't seem like very much batter, but I guess all that beating makes it light and fluffy. The batter ended up really thick and browned buttery tasting; finger-licking good. I think bittersweet is the perfect chocolate for this cake, it compliments it well.

Al Di La’s Torta di Pere
Courtesy of Al Di La Restaurant in Park Slope, Brooklyn

1 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
3 eggs, at room-temperature
4 ounces (1 stick) unsalted butter
3/4 cup sugar
3 pears, peeled, in a small dice
3/4 cup bittersweet chocolate chunks

Preheat the oven to 350°F. Butter a 9-inch springform pan and dust with flour; set aside. (I only had a 10-inch so it was a little flatter, but worked just as well).

Sift the flour, baking powder and salt together, set aside.

Using a mixer fitted with the whisk attachment, whip the eggs on high speed until pale and very thick. (In a professional Kitchen Aid, it takes at least five minutes; on a home machine, it will take nine minutes to get sufficient volume)

While the eggs are whipping, brown the butter. Melt the butter in a medium saucepan (because it will foam a lot) and cook it until the butter browns and smells nutty (about 6 to 8 minutes). It helps to frequently scrape the solids off the bottom of the pan in the last couple minutes to ensure even browning. Remove from the flame but keep in a warm spot.

Add the sugar to the eggs and whip a few minutes more.

Just as the egg-sugar mixture is starting to loose volume, turn the mixture down to stir, and add the flour mixture and brown butter. Add one third of the flour mixture, then half of the butter, a third of the flour, the remaining butter, and the rest of flour. Whisk until just barely combined — no more than a minute from when the flour is first added — and then use a spatula to gently fold the batter until the ingredients are combined. It is very important not to over-whisk or fold the batter or it will lose volume.

Pour into prepared pan. Sprinkle the pear and chocolate chunks over the top, and bake until the cake is golden brown and springs back to the touch, about 40 to 50 minutes or a tester comes out clean.



As for the ice cream, dee-lish as well! I'm not a fan of vanilla ice cream. I never make it and I never buy it. It just doesn't do anything for me and I wouldn't want to waste my calories on it; but that's just me. This buttermilk ice cream was a little sweet with a little tang and lots of creamy. I'd be willing to eat this solo, but it goes great along side this torte or any other, for that matter.

Buttermilk Ice Cream

2 cups heavy cream
1 1/4 cup sugar
6 large egg yolks
2 cups buttermilk
2 teaspoons vanilla
Pinch of salt

In a large, heavy saucepan, combine the heavy cream, buttermilk and one cup of sugar and bring to a simmer over medium heat.

In a large bowl, whisk egg yolks and remaining 1/4 cup of sugar.

Remove the cream mixture from the heat and drizzle a small amount into the yolks, slowly, and whisking constantly to keep the eggs from curdling. Do this a few more times to warm up the yolks before pouring the yolk mixture back into the cream, whisking constantly.

Cook over low heat until the mixture is thick enough to coat the back of a spoon. Whisk in the vanilla, and salt. Cool completely and freeze according manufacturer’s directions.


SOURCE:Smitten Kitchen

Berry Cheesecake Ice Cream

Wow, this ice cream is amazing! This summer I have made ice cream more times than I ever have and it's been fun experimenting. Some have been good, others didn't really float my boat or anything. Until this ice cream, the chocolate coconut ice cream I made a while back totally blew my mind. While I still think that one will continue to be my favorite, mainly because it's chocolate, this one totally blows my mind as well. It tastes just like cheesecake and is so rich and creamy, not icy like some others I've made. I love that it has the cheesecake layers instead of just mixing it all in together. I made this for a family gathering so we all got just a taste. We'll for sure make this again, but I might have to share or I may end up eating the whole thing!

For the berry layer:
1/2 cup sugar
1 TBSP cornstarch
1/2 cup water
1 1/4 cups mixed berries (I used blueberries and raspberries)
1 Tbsp lemon juice

For the graham cracker layer:
2 1/4 cups graham cracker crumbs
2 TBSP sugar
1/2 cup butter, melted

For the ice cream base:
2 cups heavy cream
2 cups sour cream
12 oz cream cheese (1 1/2 bars)
1/3 fresh lemon juice (about 1-2 lemons, depending on the size)
1 1/2 cups granulated sugar
1/2 teaspoon almond extract

Combine berry mixture in saucepan and bring to a boil. Reduce heat and simmer until slightly thickened. Refrigerate until chilled. (I did this step the night before so everything would be chilled and ready to put into the ice cream maker.)

Combine graham cracker mixture and pat onto a cookie sheet. Bake at 350 for 10-15 minutes or until lightly browned; cool completely. Crumble and set aside.

For ice cream, beat cream cheese until smooth. Slowly add the sugar and then beat in the sour cream followed by the cream.

Add the vanilla extract and lemon juice and mix until thick and smooth. Cover and chill in the refrigerator for 2-3 hours.

Freeze in ice cream machine according to machine directions.
In a freezer safe container, layer ice cream, blueberry mixture, and graham cracker mixture 3 times then swirl with a knife. Cover and freeze until firm.

SOURCE:Adapted from Cooking with Christine

Linked to...
Sweets For A Saturday @ Sweet As Sugar Cookies
Sweet Indulgences Sunday @ A Well-Seasoned Life

Chocolate Coconut Ice Cream

This could possibly be the best homemade ice cream. EVER. And it has nothing to do with the fact that it's chocolate. And coconut. Ok, well maybe it has a little to do with the fact that it's chocolate. I got this recipe from my friend Carolyn and I could not wait to try it. I had some peach ice cream I was hurrying to try and finish so there would be room in my freezer for this.

Most, if not all, of the ice cream I have made in the past has used a custard base. I'm finding that I'm not such a fan. Maybe I'm doing it wrong. This does not use a custard base, no heating, no eggs, and there was a world of difference. It came out so incredibly creamy and so chocolaty! You should really make this. Even if you don't think you like coconut, using the coconut adds to the creaminess and it has a very subtle flavor.

Please, go make room in your freezer for this!

1 cup unsweetened cocoa powder
2/3 cup granulated sugar
1/2 cup brown sugar
1 cup whole milk
1 cup coconut milk
3 cups heavy cream
1/2-1 cup flaked coconut

Stir together the cocoa powder and sugars. Add the milk and whisk until the cocoa and sugars dissolve, about 1 to 2 minutes. Add the heavy cream, coconut milk and flaked coconut and whisk until incorporated. If not freezing immediately, cover and refrigerate until ready to use.

Pour into ice cream maker and mix until the ice cream has a soft creamy texture. Top with additional coconut flakes and chopped almonds, if desired.

SOURCE: Adapted from Many Phat Sisters