Mint Oreo Ice Cream

Several years ago, Ben and Jerry’s had a mint ice cream with oreo-like cookies in it.  This is the equivalent of my favorite possible ice cream flavor ever.  They stopped making this ice cream several years ago, and have created other versions of mint ice cream that have been delightful in the years since, but none have quite matched my memory of the mint oreo that used to exist.  With that in mind, and having found some confidence in the ice cream base that I’ve used, I wanted to tweak and adjust the recipe to make a mint oreo ice cream.

Mint Oreo Ice Cream

Mint Oreo Ice Cream

2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1 ½ ounces cream cheese, softened
1/8 teaspoon fine sea salt
1 ¼ cups heavy cream
2/3 cup sugar
2 tablespoons light corn syrup
1 tsp vanilla
1-2 tsp peppermint extract
1/2-2/3 c chopped oreos (I used one row of a package)

To make the ice cream, 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. Fill a large bowl with ice and water.

Combine the remaining milk, the cream, sugar, corn syrup, vanilla and peppermint extract in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes precisely. 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 heat.

Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

Pour the ice cream base into the frozen canister and spin until thick and creamy, adding the oreos partway through the freezing process.

After churning, pack into a storage container. Press a sheet of parchment paper directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least four hours.

Caramel Rolls

I came home from a trip recently and was looking to throw something together for breakfast the next day.  As I was planning, I remembered a recipe I had copied from my Mom’s recipe binder for caramel rolls.  Even better than the recipe itself, it called for ice cream.  Having just made the brown sugar cinnamon ice cream, I thought it would be even better than vanilla ice cream in this recipe, and I was right!  The only problem (if you can call it that), is that the recipe makes so many rolls!  So, luckily some of the staff on-campus were able to benefit from these caramel rolls.  If you want a seemingly impressive, but fairly easy to throw together recipe for a breakfast or brunch, throw these together any evening.

Caramel Rolls

Caramel Rolls

3/4 c butter
1 1/2 c brown sugar
3/4 c white sugar
1 1/2 c vanilla ice cream

Bring these ingredients to a boil on the stove top.  Pour out in two 9×13 pans.  Top each pan with frozen cinnamon rolls and let rise overnight.

Bake for 30 minutes at 350 degrees.

Brown Sugar and Cinnamon Ice Cream

In May, one of my favorite people in the world married her partner in crime and it was delightful.  I would love to rave on and on about the wedding, but instead I’ll rave about this ice cream, which completely reminds me of her.  One of the very first conversations we had about food (and there have been many!) was about her love of cinnamon rolls and where to find them in our small town.  On the weekend of her wedding, her fiance brought her cinnamon rolls from our resident bread maker, The Local Crumb.  They also used Aaron’s bread for their communion bread at their wedding.  So…cinnamon was on my mind after the wedding.  I started to think about different ways to incorporate cinnamon into the Jeni’s base that I have come to use in all my ice cream bases and am absolutely delighted with how this turned out.

Brown Sugar and Cinnamon Ice Cream

Brown Sugar and Cinnamon Ice Cream

2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1 ½ ounces cream cheese, softened
1/8 teaspoon fine sea salt
1 ¼ cups heavy cream
2/3 cup brown sugar
2 tablespoons light corn syrup
1 tsp vanilla
1 tsp cinnamon
1/2-2/3 c chopped cinnamon chips

To make the ice cream, 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. Fill a large bowl with ice and water.

Combine the remaining milk, the cream, sugar, corn syrup, vanilla and cinnamon in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes precisely. 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 heat.

Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

Pour the ice cream base into the frozen canister and spin until thick and creamy, adding the cinnamon chips partway through the freezing process.

After churning, pack into a storage container. Press a sheet of parchment paper directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least four hours.

Red Bull Ice Cream

When I made and brought the bRAMbleberry ice cream to a meeting a few weeks ago, one of the attendees is a constant consumer of Red Bull, and so the folks at the meeting jokingly asked if I had a Red Bull flavored ice cream with me.  Of course, I didn’t, but it did get my mind wondering what that might be like.  And how to achieve it.  So, I set out on making a Red Bull-flavored ice cream.  My biggest question was what complimentary flavors might exist.  I decided to follow the base recipe for the brambleberry crisp ice cream and modify the sauces.

The results were, to put it lightly, a little less than I was hoping for.  The Red Bull ended up being more like slush throughout the ice cream than a discernable taste of red bull. So, I went back to the drawing board and stuck with the same original recipe and then removing the berry component and not trying to reduce the Red Bull into a syrup, but instead adding it into the base.  This turned up much better and had an actual discernable Red Bull flavor to it.

I’ve included both recipes below, but would choose the latter recipe if making this for a Red Bull-loving friend in the future.

Red Bull Ice Cream

 

Red Bull Ice Cream

Vanilla Bean Ice Cream:
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1 ½ ounces cream cheese, softened
1/8 teaspoon fine sea salt
1 ¼ cups heavy cream
2/3 cup sugar
2 tablespoons light corn syrup
1 vanilla bean, split, seeds scraped out, seeds and bean reserved

Red Bull Sauce:
3 cans Red Bull

Blackberry Sauce:
2 c blackberries
1 c sugar

Crisp Streusel:
½ pound unsalted butter, cut into ½-inch cubes and chilled
1 ½ cups all-purpose flour
1/8 teaspoon ground cinnamon
¾ cup packed light brown sugar
½ teaspoon salt
1 ½ cups old-fashioned oats

To make the sauce, heat and boil the Red Bull on the stovetop.  Reduce until a thickened syrup forms.  Refrigerate until cold before using.

To make the sauce, combine the berries and sugar in a 1-quart saucepan and bring to a boil over medium-high heat. Continue boiling, stirring occasionally, until it reaches 220 degrees F (5 to 8 minutes). Let cool slightly, then force through a sieve to remove seeds. (Or leave a few seeds in there just to prove you made it.) Refrigerate until cold before using.

To make the crisp streusel, preheat oven to 350 degrees F. Put all the ingredients except the oats in a bowl and blend by rubbing the dry ingredients into the butter with your fingertips. Work quickly so that the butter does not melt. When the mixture looks like coarse sand, add the oats and mix well. Spread out on an ungreased baking sheet. Break apart any large clumps into crumbs about ¼ to ½ inch in size. Bake for 30 to 35 minutes, until toasted and browned, stirring occasionally to prevent burning, especially in the corners, and to turn over the unbaked portions. Let cool completely, and then freeze until ready to use. The streusel can be frozen for up to 1 month.

To make the ice cream, 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. Fill a large bowl with ice and water.

Combine the remaining milk, the cream, sugar, corn syrup, and vanilla seeds and bean in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes precisely. 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 heat.

Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

Remove the vanilla bean. Pour the ice cream base into the frozen canister and spin until thick and creamy.

After churning, pack into a storage container alternating it with layers of Red Bull sauce, blackberry sauce, and crisp streusel. Press a sheet of parchment paper directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least four hours.

Red Bull Ice Cream II

Red Bull Ice Cream, Take 2

Vanilla Bean Ice Cream:
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1 ½ ounces cream cheese, softened
1/8 teaspoon fine sea salt
1 ¼ cups heavy cream
2/3 cup sugar
2 tablespoons light corn syrup
2 cans Red Bull

Crisp Streusel:
½ pound unsalted butter, cut into ½-inch cubes and chilled
1 ½ cups all-purpose flour
1/8 teaspoon ground cinnamon
¾ cup packed light brown sugar
½ teaspoon salt
1 ½ cups old-fashioned oats

To make the crisp streusel, preheat oven to 350 degrees F. Put all the ingredients except the oats in a bowl and blend by rubbing the dry ingredients into the butter with your fingertips. Work quickly so that the butter does not melt. When the mixture looks like coarse sand, add the oats and mix well. Spread out on an ungreased baking sheet. Break apart any large clumps into crumbs about ¼ to ½ inch in size. Bake for 30 to 35 minutes, until toasted and browned, stirring occasionally to prevent burning, especially in the corners, and to turn over the unbaked portions. Let cool completely, and then freeze until ready to use. The streusel can be frozen for up to 1 month.

To make the ice cream, 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. Fill a large bowl with ice and water.

Combine the remaining milk, the cream, sugar, corn syrup, and vanilla seeds and bean in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes precisely. 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 heat.

Gradually whisk the hot milk mixture into the cream cheese until smooth. After these are mixed, pour the Red Bull into the mixture.  Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

Remove the vanilla bean. Pour the ice cream base into the frozen canister and spin until thick and creamy.

After churning, pack into a storage container alternating it with layers of crisp streusel. Press a sheet of parchment paper directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least four hours.

Strawberry Basil Ice Cream

As I have been attempting different ice creams in this summer of ice creams, I came across this different base and thought it might be worthy of trying out.  I’d give it, and the ice cream a “meh” in terms of my interest in it.  I didn’t find it to be overly creamy in nature.  I definitely plan to stick with the base from Jeni’s, because it has yet to fail me, but nonetheless, this ice cream seemed worth the try.  I found the recipe on the Southern Living website.  My lack of enthusiasm for the ice cream should not be taken overly seriously if you are a strawberry ice cream enthusiast.  I cannot recall a time when I have ever sought out strawberry ice cream from the grocery store or elsewhere, but since they are in season, I thought it was worth trying.

Strawberry Basil Ice Cream

Strawberry Basil Ice Cream

1 14 oz can sweetened condensed milk
1 5 oz can evaporated milk
1 ½ c whole milk
2 Tbsp sugar
1/8 tsp table salt
16 oz fresh strawberries, coarsely chopped
2 Tbsp fresh basil
2 Tbsp fresh lemon juice

Whisk together first 6 ingredients; cover and chill 2 hours.  Meanwhile, pulse strawberries, basil, and lemon juice in a food processor 5 or 6 times until finely chopped.  Stir strawberry mixture into chilled milk mixture.

Pour milk mixture into freezer container of a 1-quart electric ice cream maker and freeze according to manufacturer’s instructions.  Remove container with ice cream from ice cream maker and freeze for 30 minutes.  Transfer to an airtight container or loaf pan covered tightly with aluminum foil; freeze 3-4 hours or until firm.

Rosemary and Olive Oil Ice Cream

I was looking for a slightly savory ice cream to try to integrate more herbs and to complement the cornmeal cookies I made and so I started looking for different olive oil ice creams — I thought that might make for an interesting combination.  As I sought them out, every recipe I came across had eggs as the base, which I was not excited to include, and so I decided to go out on my own and integrate aspects of the different ice cream flavors into a Rosemary and Olive Oil Ice Cream, continuing to use Jeni’s vanilla ice cream as a base.  When I shared some with my parents, they were a little hesitant, but I think they enjoyed it overall.  The rosemary flavor was definitely strong, yet not overpowering.  I wouldn’t have wanted to assume I was going to be eating a sweet ice cream and then had this flavor hit my palate, but knowing this was the flavor, I am pretty pleased with how it turned out.

Rosemary Olive Oil Ice Cream

Rosemary and Olive Oil Ice Cream

Vanilla Bean Ice Cream:
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1 ½ ounces cream cheese, softened
1/8 teaspoon fine sea salt
1 ¼ cups heavy cream
2/3 cup sugar
2 tablespoons light corn syrup
4 sprigs of rosemary
1/3 c olive oil

 

To make the ice cream, 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. Fill a large bowl with ice and water.

Combine the remaining milk, the cream, sugar, corn syrup, and rosemary in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes precisely. 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 heat.

Gradually whisk the hot milk mixture into the cream cheese until smooth. Fish out the rosemary sprigs and stir in the olive oil.  Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

After churning, pack into a storage container. Press a sheet of parchment paper directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least four hours.

 

Black Raspberry Chocolate Chip Ice Cream

I think Ohio must have been working on perfecting ice cream for the past several years.  Because every time I go to see my sister or friends in Ohio, I am eating it at Jeni’s or Graeter’s or one of the myriads of other delicious ice cream stores.  One of the favorites from Graeter’s is their black raspberry chocolate chip, so when I started to make ice cream this summer, I was searching for copycat recipes and found this one from the Last Ingredient website.  I also had not yet made a recipe using egg yolks and decided it was time to do that.  This one was okay, but not great.  The flavor tastes fine, but the consistency of it didn’t scoop as nicely as other recipes I had made.  I’m not convinced I want to stick with egg-based ice creams when the cream cheese base has worked so well for me.

Black Raspberry Chocolate Chip Ice Cream

Black Raspberry Chocolate Chip Ice Cream

Makes about 1-1/2 quarts

10 ounces raspberries, fresh or frozen (partially thawed)
10 ounces blackberries, fresh or frozen (partially thawed)
1 cup whole milk
6 egg yolks
2 cups heavy cream
3/4 cups granulated sugar
Pinch of salt
1 teaspoon vanilla extract
1 cup roughly chopped bittersweet chocolate

Puree the raspberries and blackberries in a blender.

Pour the milk into a large bowl and set aside.

Whisk the yolks in a small bowl.

In a large saucepan over medium heat, simmer the heavy cream, sugar, and salt until the sugar dissolves. Slowly whisk half the cream mixture into the egg yolks and then pour it back into the saucepan. Stir continuously until the mixture thickens enough to coat the back of a wooden spoon.

Pour the cream mixture followed by the berry puree through a fine mesh strainer into the bowl with the milk. Add the vanilla extract and stir to combine.

Cool the mixture over an ice bath and refrigerate until cooled completely.

Churn in an ice cream maker following the manufacturer’s instructions. Stir in the chopped chocolate. Freeze the ice cream in an airtight container and allow it to harden before serving.