Lemon Pie Ice Cream

Lemon Pie Ice Cream ~ Annie's Eats

During a particularly hot and humid week earlier this summer so I decided to experiment with a lemon pie ice cream. Initially it was going to be lemon meringue pie ice cream, but I decided it was just too hot to have the oven on long enough to bake meringue cookies, so I scrapped the meringue and decided to just do a graham cracker crust which requires a much shorter baking time. I was so happy with how this ice cream turned out, the lemon flavor is very refreshing on a hot summer day and I love the crunch from the graham cracker crust crumble.

The lemon flavor comes from two sources, the first is some lemon zest that is combined in a food processor with sugar. The food processor breaks down the zest to ensure that the sugar is fully immersed in bright lemony flavor. I also made a batch of my favorite lemon curd and swirled that with the ice cream after it churned. Lemon curd doesn’t freeze solid so it’s just the right consistency for ice cream. When I’m adding a swirl to ice cream I like to use a pastry bag fit with a petal tip. A plastic bag with the corner cut out, or a spoon will also work. Doesn’t really matter how you do it, just make sure you get some yummy lemon curd in your ice cream!

Lemon Pie Ice Cream

Ingredients

  • 3/4 cup sugar
  • zest from 2 lemons
  • 1 cup whole milk
  • 2 cups heavy cream, separated
  • pinch salt
  • 6 egg yolks
  • 1 cup graham cracker crumbs
  • 2 tbl. sugar
  • pinch salt
  • 1/4 cup butter, melted
Directions
  1. Combine the sugar and lemon zest in a food processor and pulse until well combined.
  2. Combine the sugar-lemon zest mixture, milk, 1 cup of cream and salt in a saucepan over medium heat. Place the egg yolks in a separate bowl. When the milk mixture is warm, pour it slowly into the egg yolks, whisking constantly. Pour the mixture back into the saucepan and heat, stirring constantly, until the mixture reaches 170 degrees.
  3. Pour the hot egg and cream mixture through a mesh strainer into a large bowl. Add the remaining cup of cream and vanilla. Refrigerate for several hours, or overnight, until thoroughly chilled.
  4. Pre-heat the oven to 350 degrees. Combine the graham cracker crumbs, sugar and salt in a small bowl. Pour the melted butter over the mixture and stir until combined. Press into the bottom of a 9 x 9 pan or a pie pan and bake for 5-8 minutes until golden brown around the edges. Set aside to cool completely then gently break into chunks.
  5. When the ice cream mixture is chilled, freeze in your ice cream maker according to the manufacturer’s instructions. After churning, scoop a thin layer of ice cream into a glass or plastic container. Drizzle some lemon curd over the ice cream and sprinkle some chunks of graham cracker crust. Top with another thin layer of ice cream and continue layering the lemon curd, graham cracker crust and ice cream until all the ice cream has been used. Cover the container with a lid and freeze until firm. Enjoy!

Vanilla Bean Ice Cream

Vanilla Bean Ice Cream ~ Annie's Cooking Lab

 

National Ice Cream Month is coming to an end. Since I started the month off with a delicious, simple chocolate ice cream, it seemed fitting to end with an equally amazing vanilla bean ice cream. This ice cream is a staple item in my freezer and is the starting point for many of the other ice cream recipes I’ve created. It’s rich, creamy and full of vanilla bean flavor. I also love the pretty black flecks of vanilla bean!

Eat it on its own or enjoy a scoop on a slice of pie or cobbler.

Vanilla Bean Ice Cream

Ingredients

  • 1 cup whole milk
  • 3/4 cup sugar
  • pinch salt
  • 1 vanilla bean, split lengthwise
  • 2 cups heavy cream
  • 5 egg yolks
  • 1 tsp. vanilla extract
Directions
  1. Heat the milk, sugar and salt in a saucepan until warm. Scrape the seeds from the vanilla bean into the milk and add the bean pod to the milk. Cover and remove from heat and let the vanilla bean flavor infuse for 30 minutes to an hour.
  2. In a separate bowl, stir together the egg yolks. Re-heat the milk, then slowly pour the warm milk mixture into the egg yolks, whisking constantly. Pour the egg yolk mixture back into the saucepan and cook over medium heat, stirring constantly until the mixture reaches 170 degrees on an instant-read thermometer.
  3. Pour the custard through a fine mesh sieve into another bowl. Stir in the cream, then add the vanilla and stir until smooth and well combined. Add the vanilla bean pod back to the mixture then chill in the refrigerator for several hours or overnight. Once chilled, remove the vanilla bean pod and freeze in your ice cream maker according to the manufacturer’s instructions.
Makes: 1 quart
Source: The Perfect Scoop by David Lebovitz

Cherry Amaretto Ice Cream

Cherry Amaretto Ice Cream ~ Annie's Cooking Lab

Ben and Jerry’s Cherry Garcia ice cream has always been a favorite of mine, and I’ve been dying to try making it at home. As soon as I saw a bag of fresh cherries in the grocery this spring I grabbed them up and immediately started on a batch of this ice cream. Pitting all the cherries takes some time, but it’s worth it! The amaretto flavor comes through really well in the ice cream and pairs wonderfully with the fresh, sweet cherries.

Cherry Amaretto Ice Cream 

Ingredients

  • 1 cup whole milk
  • 3/4 cup sugar
  • 2 cups heavy cream, separated
  • pinch salt
  • 6 egg yolks
  • 3 cups pitted and chopped fresh cherries, separated.
  • 2 tbl. amaretto liqueur
  • 3/4 cup chopped dark chocolate
Directions
  1. Combine the milk, sugar, 1 cup of cream and salt in a saucepan over medium heat. Place the egg yolks in a separate bowl. When the milk mixture is warm, pour it slowly into the egg yolks, whisking constantly. Pour the mixture back into the saucepan and heat, stirring constantly, until the mixture reaches 170 degrees.
  2. Pour the hot egg and cream mixture through a mesh strainer into large bowl (if you have an immersion blender) or a blender. Add the remaining cup of cream and 2 cups of chopped cherries. Pulse the blender until smooth. Stir in the amaretto and refrigerate for several hours, or overnight.
  3. After the mixture is chilled, freeze in your ice cream maker according to the manufacturer’s instructions. After churning, stir in the remaining cup of chopped cherries and the dark chocolate. Pour into a glass or plastic container and freeze until firm.

Chocolate Peanut Butter Cup Ice Cream

Chocolate Peanut Butter Cup Ice Cream ~ Annie's Cooking Lab

I love pretty much every dessert that includes peanut butter and based on the number of ice cream recipes on this blog it’s pretty clear that I’m a big fan of ice cream too. Combining those two loves resulted in this incredibly awesome ice cream. Maybe one of my favorites so far? The base is my favorite chocolate ice cream- rich, creamy and full of chocolate flavor then there is a peanut butter swirl and of course there are some chopped peanut butter cups mixed in there.

Chocolate Peanut Butter Cup Ice Cream

Ingredients

  • 2 cups heavy cream, separated
  • 3 tbl. unsweetened Dutch-process cocoa powder
  • 5 oz. bittersweet or semisweet chocolate (or a combination of the two), finely chopped
  • 1 cup whole milk
  • 3/4 cup sugar
  • pinch salt
  • 5 egg yolks
  • 1/2 tsp. vanilla extract
  • 1/2 cup peanut butter
  • 1/2 cup heavy cream
  • 1/4 brown sugar
  • 2 tbl. light corn syrup
  • 2 cups coarsely chopped peanut butter cups, frozen (it helps to chill the candies before cutting them)
Directions
  1. Heat 1 cup of cream and cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer for about 30 seconds, whisking constantly. Remove from heat and add the chopped chocolate. Let sit for a minute to allow the chocolate to melt, then whisk until smooth. Add the remaining cup of cream and whisk to combine. Put a fine mesh strainer on top of the bowl then set aside.
  2. Using the same saucepan, heat the milk, sugar and salt. Place the egg yolks in a separate bowl. Slowly pour the warm milk mixture into the egg yolks, whisking constantly then pour the egg yolk mixture back into the saucepan. Cook over medium heat, stirring constantly until the mixture reaches 170 degrees on an instant-read thermometer. Pour the custard through a fine mesh sieve into the chocolate mixture. Add the vanilla and stir until smooth and well combined. Chill the mixture in the refrigerator for several hours.
  3. Make the peanut butter swirl by combining the peanut butter, heavy cream, brown sugar and corn syrup in a small saucepan. Cook over medium-low heat, stirring frequently, until the sugar is dissolved. Remove from heat and transfer to the fridge to cool.
  4. Once the ice cream mixture and peanut butter swirl have chilled, freeze the ice cream according to the directions on your ice cream maker. When the ice cream is finished, stir in the chopped, frozen peanut butter cups. Alternate layers of ice cream and the peanut butter mixture then freeze the mixture until firm.
Makes: 1 quart
Adapted from: Brown Eyed Baker

Strawberry Swirl Cheesecake Ice Cream

Strawberry Swirl Cheesecake Ice Cream ~ Annie's Cooking Lab

I have been looking forward to fresh strawberries for months and am so excited that we’re finally getting some good ones at the store. I loaded up last time I was there and have been eating them with breakfast all week. Cheesecake ice cream has been on my list of ice creams to make (and yes, I do have an actual list). Initially I planned to do a blueberry swirl, but with all the strawberries in my fridge making a pretty pink swirl for this ice cream seemed like the thing to do. The graham cracker crust is probably my favorite part of a cheesecake, so it was only natural that I included a crust component in this ice cream too.

This is one of the few ice creams I’ve made and liked that didn’t have a custard base. I usually find that most Philadelphia style ice creams are too icy and hard, but that isn’t the case at all with this recipe, likely due to the cream cheese and sour cream. While I did use the oven to make the graham cracker crust crumble, you could always ‘cheat’ and crumble up a pre-made crust if you’re adverse to turning on the oven and heating up your kitchen.

Strawberry Swirl Cheesecake Ice Cream

Ingredients

  • 16 oz. cream cheese
  • 1 1/3 cup sugar
  • zest from 1 lemon
  • 1 3/4  cup sour cream
  • 1 1/4 cup half and half
  • 2 tbl. vanilla extract
  • pinch salt
  • 2 cups strawberries, fresh or frozen
  • 1/4 cup sugar
  • 1 1/2 tsp. cornstarch
  • 1 tbl. cold water
  • 1 tbl. lemon juice
  • 1 tbl. vodka (optional, will keep the strawberry swirl softer)
  • 1 cup graham cracker crumbs
  • 2 tbl. sugar
  • pinch salt
  • 1/4 cup butter, melted
Directions
  1. Combine the cream cheese, sugar, and lemon zest in a mixer and beat on medium-high until smooth and well combined. Add half the sour cream and mix until combined then add the remaining sour cream. Stir in the half and half, vanilla extract and salt. Mix until smooth then chill in the refrigerator for several hours. While it is chilling, prepare the strawberry swirl and graham cracker crumble.
  2. To make the strawberry swirl, heat the strawberries and sugar in a medium, nonreactive saucepan until the strawberries release their juices and begin to break down. Mix the cornstarch with the cold water until smooth, then stir into the strawberries. Bring to a boil then reduce the heat and simmer for 1 minute. Remove from heat and stir in the lemon juice and vodka then chill thoroughly.
  3. Pre-heat the oven to 350 degrees. Combine the graham cracker crumbs, sugar and salt in a small bowl. Pour the melted butter over the mixture and stir until combined. Press into the bottom of a 9 x 9 pan and bake for about 8 minutes until golden brown around the edges. Set aside to cool completely then gently break into chunks.
  4. Once everything is chilled, freeze your ice cream according to the manufacture’s instructions. Once finished, place a thin layer of ice cream in the bottom of a plastic container. Top with a portion of the strawberries and graham cracker crumble. Add another layer of ice cream and repeat the layers until you run out of ice cream. Freeze for several hours until firm. Enjoy!
Adapted from David Lebovitz via Smells Like Home

Chocolate Ice Cream

Chocolate Ice Cream ~ Annie's Cooking Lab

July is National Ice Cream Month, and I thought it would be appropriate to celebrate with a month full of ice cream recipes! Not that I really need an excuse to make (and eat) more ice cream but I’ll certainly never turn down the opportunity. I wanted to start off with a classic flavor. It’s fun to experiment with more unique flavors like the Cake Batter Ice Cream, or Biscoff Crunch Ice Cream, or S’Mores Ice Cream, but it’s good to have a solid basic recipe on hand. Not only is this chocolate ice cream incredibly good as is, but it’s a great launching point to make more involved flavors that use a chocolate base.

I’ve admitted here before that I’m not a huge chocolate lover. I enjoy it with other flavors, but in general, if I were at an ice cream shop chocolate wouldn’t be my first choice. However, this chocolate ice cream has completely changed that. I sort of expected that this ice cream might last a little longer than normal in my freezer, but that was certainly not the case. This homemade ice cream was so much better than a store-bought variety that it’s hard to even compare the two. I loved the chocolate ice cream on it’s own, but it’s also delicious with some fresh strawberries.

Chocolate Ice Cream

Ingredients

  • 2 cups heavy cream, separated
  • 3 tbl. unsweetened Dutch-process cocoa powder
  • 5 oz. bittersweet or semisweet chocolate (or a combination of the two), finely chopped
  • 1 cup whole milk
  • 3/4 cup sugar
  • pinch salt
  • 5 egg yolks
  • 1/2 tsp. vanilla extract
Directions
  1. Heat 1 cup of cream and cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer for about 30 seconds, whisking constantly. Remove from heat and add the chopped chocolate. Let sit for a minute to allow the chocolate to melt, then whisk until smooth. Add the remaining cup of cream and whisk to combine. Put a fine mesh strainer on top of the bowl then set aside.
  2. Using the same saucepan, heat the milk, sugar and salt. Place the egg yolks in a separate bowl. Slowly pour the warm milk mixture into the egg yolks, whisking constantly then pour the egg yolk mixture back into the saucepan. Cook over medium heat, stirring constantly until the mixture reaches 170 degrees on an instant-read thermometer. Pour the custard through a fine mesh sieve into the chocolate mixture. Add the vanilla and stir until smooth and well combined. Chill the mixture in the refrigerator for several hours then freeze according to the directions on your ice cream maker. Once it has churned, transfer the mixture to a different containers and freeze until firm.
Makes: 1 quart
Source: The Perfect Scoop by David Lebovitz

Cake Batter Ice Cream with Chocolate Frosting Swirl

Cake Batter Ice Cream ~ Annie's Cooking Lab

Last weekend I spent some time debating whether to make a cake or some ice cream to celebrate my birthday this week. It’s entirely possible I’ll decide to make a cake this weekend (since my birthday was on Wednesday this year, I think it’s entirely acceptable to make desserts on both the weekend before and after, that’s okay right?) but I decided to start off with some cake batter ice cream. Yellow cake with chocolate frosting is a classic combination so I had to incorporate a chocolate frosting swirl into this ice cream too. This recipe took a few tries to figure out but it was more than worth the experimentation! The cake batter flavor comes through well in the ice cream and the frosting swirl has the perfect texture and flavor.

Cake Batter Ice Cream with Chocolate Frosting Swirl

Ingredients

  • 1 1/2 cup whole milk
  • 2 cups heavy cream
  • 1/2 cup sugar
  • 3/4 cup yellow cake mix, sifted
  • pinch salt
  • 3 egg yolks
  • 1 tbl. vanilla bean paste
  • 1 tsp. vanilla extract
  • 1/2 cup chocolate chips
  • 2.5 oz. cream cheese, cold
  • 2.5 tbl. butter, room temperature
  • 3/4 cup + 2 tbl. powdered sugar, sifted
  • 1/4 cup sour cream
Directions
  1. Combine the milk, 1 cup heavy cream, sugar, cake mix, and salt in a saucepan over medium heat. Place the egg yolks in a separate bowl. When the milk mixture is hot, pour it slowly into the egg yolks, whisking constantly. Pour the mixture back into the saucepan. Cook, stirring constantly, until the mixture reaches 170 degrees.
  2. Pour the mixture through a mesh strainer into a bowl. Add the remaining cup of cream, vanilla  bean paste and vanilla extract. Place in the refrigerator to chill for several hours or overnight.
  3. Prior to churning the ice cream, using the mixer to prepare the chocolate frosting swirl. Melt the chocolate chips in a double boiler then set aside to cool for about 10-15 minutes. Cream the butter and cream cheese in the mixer until creamy. Add the powdered sugar and mix until smooth. Stir in the sour cream and melted chocolate. Transfer to a pastry bag or a plastic bag with the corner cut out. Set aside until the ice cream has churned.
  4. When the ice cream is chilled, freeze the mixture in your ice cream maker according to the manufacturer’s instructions. When finished, layer the ice cream and chocolate frosting in a plastic container. Don’t swirl the layers together. Place in the freezer for several hours until firm.

Red Velvet Ice Cream

Red Velvet Ice Cream ~ Annie's Cooking Lab

For the last few weeks I’ve been thinking about a Valentine’s Day themed dessert to make. Normally I would use this as an excuse to make something fancy and elaborate, but I was in the mood for something a little simpler. I had almost decided to just skip making something red or chocolaty for Valentine’s Day; but when I saw this recipe posted last week I instantly decided that I had to give this a try.

Rich chocolate desserts are sometimes a little too intense for me, which is probably why I love red velvet. It still has a hint of wonderful chocolate flavor, but the richness is cut with the tangy buttermilk. Plus, you really can’t go wrong with anything that involves cream cheese frosting!

Red Velvet Ice Cream

Ingredients

  • 1 1/2 cups heavy cream
  • 3/4 cup plus 3 tbl. sugar, divided
  • 1 1/2 tbl. unsweetened cocoa powder
  • 6 large egg yolks
  • 1 1/4 cups buttermilk, I used low-fat
  • 1 tbl. liquid red food coloring
  • 1 tsp. vanilla extract
  • 4 oz. cream cheese, cold
  • 2 1/2 tbl. unsalted butter, room temperature
  • 1 1/4 cup confectioners’ sugar, sifted
  • 1 tbl. vanilla extract
  • 2 tbl. heavy cream

Directions

  1. Combine the heavy cream, 3/4 cup of sugar and the cocoa powder in a medium saucepan over medium-high heat. Whisk occasionally until the mixture is warm and the sugar and cocoa have dissolved. While the cream is warming up, combine the egg yolks and remaining 3 tbl. of sugar in a medium bowl. Slowly pour the warm cream mixture into the egg yolks, whisking constantly  Pour the mixture to the saucepan and cook, stirring constantly, until the mixture reaches 170 degrees.
  2. Place a strainer over a large bowl and pour the hot egg and cream mixture through the strainer. Stir in the buttermilk, red food coloring and vanilla. Cover and chill until the mixture is completely cool.
  3. Before you are ready to churn the ice cream, prepare the cream cheese frosting. Beat the cream cheese and butter on medium-high speed for about 2 minutes until the mixture is light and fluffy. Stir in the confectioners’ sugar and mix on low until combined. Add the vanilla and heavy cream, beat for 2-3 minutes on high until fluffy. Set aside.
  4. Freeze the ice cream in an ice cream maker according to the manufacturer’s instructors. Alternate layers of ice cream and cream cheese frosting in a storage container. I found it easiest to put the frosting in a pastry bag and pipe it in layers on the ice cream; it doesn’t really matter what shape of pastry tip you use. Freeze the ice cream until firm then serve and enjoy!
Makes: About 1 quart
Source: Annie’s Eats

Gingersnap Ice Cream

Gingersnap Ice Cream ~ Annie's Cooking Lab

It is definitely possible that I have found a new favorite ice cream. It even trumps the S’mores Ice Cream from last summer. A few weekends ago I was experimenting with the recipe for Gingersnap Cookies because I wanted to see what would happen if I used butter rather than shortening in the cookies. The result was a very crisp gingersnap, the flavor was still great, but the texture was too crisp for my preference. I didn’t want to throw the batch away, so I decided to mix them into some ice cream!

One of the many things I love about ice cream is how easy it is to create a new recipe. I used the basic ratio of egg yolks, milk and cream that I’ve used in the past and then tossed in some molasses and spices to copy the flavor of a gingersnap. I can’t even begin to describe the awesomeness of this ice cream. It is so creamy and has all the same flavors that can be found in a gingersnap cookie.

Gingersnap Ice Cream

Ingredients

  • 1 cup whole milk
  • 2 cups heavy cream
  • 2/3 cup brown sugar
  • dash salt
  • 6 egg yolks
  • 1 tsp. vanilla
  • 1 tsp. ground ginger
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 cup molasses
  • 2 1/2 cups coarsely chopped gingersnap cookies (homemade or store-bought)
Directions
  1. Combine the milk, sugar, 1 cup of cream and the salt in a medium saucepan over medium heat. Place the egg yolks in a separate bowl. When the milk mixture is warm, pour it slowly into the egg yolks, whisking constantly. Pour the mixture back into the saucepan. Cook, stirring constantly, until the mixture reaches 170 degrees.
  2. Pour the remaining cup of cream in a large bowl and set a mesh strainer on the top. Pour the hot egg and cream mixture through the strainer and mix it into the cream. Stir in the vanilla extract, ginger, cinnamon, nutmeg and molasses then cover and place in the refrigerator until completely cool (for at least 6 hours).
  3. After the ice cream base has chilled, freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
  4. Once the ice cream maker has finished, stir in the Gingersnap cookie pieces. Pour into a container and freeze for several hours until firm. Enjoy!

Eggnog Ice Cream

I hope you all are recovering from your Thanksgiving food coma. I had a great vacation visiting family on the Oregon Coast. We had a lot of family that gathered for the holiday and we churned out a bunch of amazing food. I contributed a few quiches, an appetizer (I accidentally grabbed a can of jalapenos instead of green chilies for the onion dip- whoa it was intense, luckily my family is tough and they still cleaned the pan!), some desserts and of course a big pan of sweet potato casserole.

Boomer had to stay home over Thanksgiving, but I got to see Jazz who’s one of my favorites

Now that Thanksgiving is over I’m excited to start moving towards some Christmas baking projects. I have my eye on a few new cookie recipes that I’m looking forward to experimenting with. First though, is eggnog ice cream. When I got my ice cream maker this summer eggnog ice cream is one of the first flavors I wanted to try out. Surprisingly, there aren’t many eggnog ice cream recipes out there that actually include eggnog, most of them just use the same spice profile. I’m sure they’re good too, but I wanted to use the real stuff. This ice cream is incredibly creamy and the eggnog flavor really shines through.

In my experience, eggnog can vary pretty significantly from brand to brand. I used Organic Valley Eggnog for this recipe and was thrilled with how it turned out. If you can’t find the Organic Valley brand then I would recommend using another high quality brand.

Eggnog Ice Cream

Ingredients

  • 2 cups eggnog, I recommend Organic Valley
  • 2/3 cup granulated sugar
  • Pinch of salt
  • 1/2 tsp. nutmeg
  • 5 egg yolks
  • 1 cups heavy cream
  • 1 tsp. vanilla extract
Directions
  1. Combine the eggnog, sugar, salt and nutmeg in a medium saucepan over medium heat. While that mixture is warming up, separate the eggs and place your egg yolks in a separate bowl. When the eggnog mixture is warm, slowly pour it into the egg yolks, whisking constantly  Return that mixture to the pan and cook, stirring constantly  until it reaches 170 degrees.
  2. Pour the cream into a large bowl and place a mesh strainer on top. Pour the eggnog mixture through the strainer and mix into the cream. Stir in the vanilla then cover and place in the refrigerator until completely cool, at least 6 hours.
  3. Pour into your ice cream maker and churn according to the manufacturer’s instructions. Freeze until firm, then serve with an extra sprinkle of nutmeg. Enjoy!