Brown Sugar Vanilla Bean Ice Cream

Brown Sugar Vanilla Bean Ice Cream

I know I said that the Mint Oreo Ice Cream was my most bestest, favoritest flavor yet, but I think I’ve changed my mind or at least this brown sugar Vanilla Bean Ice Cream may be a close second.

Vanilla Bean Ice Cream

While I was making regular vanilla bean ice cream using my old-standby recipe, I thought, “hmmm, I wonder how this would taste with brown sugar instead of white sugar…”, and it was a great decision! I don’t think I can go back to the old standby anymore; it was THAT good!

Vanilla Bean Ice Cream

I’ve made it this way two times already – once for a Friendsgiving party and the last time was for Thanksgiving at my stepmother’s house. On both occasions this Vanilla Bean Ice Cream remained with other people so I could only dream about having another bite. I can’t make it at home because I’ll just eat the whole thing in one or two days haha.

Vanilla Bean Ice Cream

When you start making this Vanilla Bean Ice Cream, initially the amount will seem like a paltry amount because you add the cream later. Also, the ice cream maker creates more air into the custard, so there will be enough for everyone (or just yourself!).

Vanilla Bean Ice Cream

Please try out this amazingly, rich Vanilla Bean Ice Cream! If you don’t have vanilla beans, you can use vanilla bean paste or add more extract when you add the heavy cream. It is so rich that you’ll need only a scoop or two at a time.

Vanilla Bean Ice Cream
After taking one bite of this ice cream, my friend/colleague said that it reminded her of cookie dough ice cream without the bits of cookie dough. Because of the brown sugar, I would agree that it does seem a bit like the cold base of a chocolate chip cookie dough. You could add in chocolate chips, nuts, or whatever add-ins you like; however, try this recipe out without add-ins the first time around! You won’t regret it!
Don’t forget to check cout a plethora of other ice cream flavors such as traditional vanilla bean (twice), espresso, milk chocolate, Mexican chocolate, gelato al limone, chocolate chip cookie dough, coffee, double chocolate, mint chocolate chip (w/extract), and Mint Oreo Ice Cream!

Brown Sugar Vanilla Bean Ice Cream

adapted from Ice Cream!; it is my go-to recipe for vanilla-based ice cream

1 1/4 (300ml) whole milk
1 vanilla bean (if none, add 1 more tsp of vanilla extract to below amount when you add the cream)
4 large egg yolks (save egg whites for macarons, meringues, or omelettes!)
1/2 cup (100g) BROWN sugar (I used light brown sugar)
1 1/4 (300ml) heavy cream
1-2 tsp vanilla extract or vanilla bean

Put the milk, vanilla seeds, and vanilla bean (if using) in a medium saucepan, and heat gently to near-boiling point. Remove the saucepan from the heat, and allow the vanilla to infuse for 15 minutes.

In a separate, heatproof bowl, beat the egg yolks and sugar, using a whisk or electric beater, until thick and pale. Gradually beat the milk into the egg mixture.

Slower method: Place the bowl over a saucepan of simmering water, and continue stirring until the mixture is thick enough to coat the back of a wooden spoon. (book’s instructions)
OR
Quicker method: Pour the milk/egg mixture back into the saucepan over medium to medium-high heat, and stir the mixture until it coats the back of a wooden spoon. (this is what I did). This took about 5-10 minutes. Remove the bowl from the heat.

Transfer the hot mixture into a bowl (you can put the bowl over a bowl of ice to cool it down quickly); stir in the cream and vanilla extract or paste.

Cover the surface directly with plastic wrap or waxed paper to prevent a skin from forming. Allow the custard to cool completely by refrigerating mixture for 4 hours to overnight.

After the custard has chilled, churn it in an ice cream maker, according to the manufacturer’s instructions. Serve immediately as a soft serve, or transfer to a freezer container; cover the surface directly with waxed paper or foil, and put in the freezer.

Copyright – Memoria James – http://www.mangioeviaggiodasola.com

Mint Oreo Ice Cream

Mint Oreo Ice Cream

Homemade Fresh Mint Oreo Ice Cream

I was going to blog about some yummy pancakes I had made the other day but once I sampled this Mint Oreo ice cream, I pushed that thought aside. I’ve made other GREAT ice creams such as traditional Vanilla Bean (also paired with Blackberry Cobbler), Vanilla Bean made with brown sugar, Milk Chocolate, Chocolate Chip Dough, Espresso and more; but this one is definitely my favorite flavor. Also, now that cold weather has taken over many parts of the Northern Hemisphere, I felt it best to share this recipe before it gets even colder.

Mint Oreo Ice Cream

With that said, I can eat ice cream in any type of weather. In fact, I remember craving a gelato al cocco (coconut) on a cold October day, and my boyfriend was shocked. However, I was comforted by the fact that there were other people in the gelateria eating gelato, and they weren’t tourists.Mint Oreo Ice Cream

I was inspired to make this ice cream after having tried the Mint Chocolate Cookie Ice Cream from Ben and Jerry. After taking one bite, I thought, “OMG, this is so good! I need to try making this at home!” LOL! Who else does that? Hello? Just me?

Mint Oreo Ice Cream

It starts with infusing fresh mint leaves with whole milk in a pot. Then you temper the eggs and add the cream. Chill the mixture before pouring it in the ice cream maker. Add in the Oreos. Enjoy as a soft serve fresh from the machine or freeze it for a few more hours like I did.

Mint Oreo Ice Cream

Don’t forget to check cout a plethora of other ice cream flavors such as vanilla bean (twice), espresso, milk chocolate, Mexican chocolate, gelato al limone, chocolate chip cookie dough, coffee, double chocolate, mint chocolate chip (w/extract), and this Mint Oreo Ice Cream!

So, if you’re in one of the cold regions of the world, bundle up, and make this ice cream today! If you’re in a hotter region, invite me over, and we’ll make it together! Hah!

MINT OREO ICE CREAM
mint base recipe adapted from the Vanilla Bean recipe

1 1/4 (300ml) whole milk
2.3 oz of mint leaves
4 large egg yolks, room temperature (save egg yolks in the freezer!)
1/2 cup (100g) granulated or caster sugar
1 1/4 (300ml) heavy cream
1 tsp vanilla extract (optional)
30 Oreos, chopped (up to you how many you’d like in your ice cream!)

Put the milk and fresh mint in a medium saucepan, and heat gently to near-boiling point. Remove the saucepan from the heat, and allow the mint to infuse for 15 minutes.

In a separate, heatproof bowl, beat the egg yolks and sugar, using a whisk or electric beater, until thick and pale. Gradually beat the milk into the egg mixture.

Place the bowl over a saucepan of simmering water, and continue stirring until the mixture is thick enough to coat the back of a wooden spoon. (book’s instructions)
OR
Pour the milk/egg mixture back into the saucepan, and stir the mixture until it coats the back of a wooden spoon. (this is what I did). This took about 5-10 minutes.

Remove the bowl from the heat; stir in the cold heavy cream and vanilla extract. Cover the surface of the mixture directly with plastic wrap or waxed paper to prevent a skin from forming. Allow the ice cream custard to cool completely by refrigerating mixture for 4 hours to overnight.

Once cold, churn mixture in an ice cream maker, according to the manufacturer’s instructions. Transfer soft-serve ice cream to a freezer container and stir in chopped Oreos (as many as you’d like! I used 2-2 1/2 rows). Cover the ice cream directly with waxed paper or foil, then the container top, and put in the freezer.

Copyright – Memoria James – http://www.mangioeviaggiodasola.com

How to Make Milk Chocolate Ice Cream

Milk Chocolate Ice Cream

Chocolate Ice Cream

I apologize for giving you all another ice cream post right after the CCC dough ice cream, but I made a Chocolate Ice Cream a while ago and have been debating on whether I should blog about it since I didn’t like it and didn’t like the photos of the ice cream due to the low light.
Anyway, I thought that this chocolate ice cream was going to be so good. It was full of Callebaut milk and semi-sweet chocolate, cream, egg yolks, vanilla, and milk. What could be wrong? For some reason, the taste of this chocolate ice cream was flat. I wouldn’t normally blog about a recipe that I didn’t like, but I did for two reasons:

  1. To show off the new knife I got for my birthday!!! Woot! Thanks, mom!!
  2. To ask you all what I could do to this chocolate ice cream recipe to make it taste better.

Chopped ChocolateIt yielded only a little, which I’m now happy about. Once I perfect this recipe, I will double it to get a normal amount of chocolate ice cream. So, I’m opening the floor to you all for ideas. Help! I want to love this recipe haha. It’s full of good chocolate!

Milk Chocolate Ice Cream melting

In the meantime, try my favorite ice cream recipes! Vanilla bean, vanilla bean with brown sugar, espresso, Mexican chocolate, gelato al limone, chocolate chip cookie dough, coffee, double chocolate toffee, mint chocolate chip (w/extract), and Mint Oreo Ice Cream!

*UPDATE* Here are the adaptations I’ll make: I think I’ll use espresso powder b/c I try to use it in all of my chocolate recipes. I’ll also added vanilla extract.

Milk Chocolate Ice Cream
adapted from Ice Cream!

1 cup (250ml) whole milk
2 large egg yolks (I accidentally used 3)
1/4 cup (50g) extra-fine sugar (just grind sugar in a food processor; I reduced the amount of sugar b/c of the semi-sweet chocolate, then I added more sugar (total 1/4) b/c it wasn’t sweet enough for me)
3 1/2 oz (100g) good-quality milk chocolate, chopped (I used Callebaut)
1 3/4 oz (50g) bittersweet chocolate (I used semi-sweet b/c I don’t like bittersweet)
1-2 Tbsp espresso powder
2/3 cup (150ml) heavy cream
1 tsp vanilla extract

Place the milk in a medium saucepan, and heat gently to near-boiling point. Beat the egg yolks and sugar in a heatproof bowl, using a regular or electric whisk, until thick and pale. Gradually beat the milk into the egg mixture.

Place the bowl over a saucepan of simmering water, and continue stirring until the mixture is thick enough to coat the back of a wooden spoon. Remove the bowl from the heat, and stir in the chocolate pieces, stirring until smooth. Allow the custard to cool completely. Cover the surface directly with plastic wrap or waxed paper to prevent a skin from forming, and refrigerate for 4 hours or overnight (I did the latter).

Once cool, stir in the cream, and churn in an ice cream maker, according to the manufacturer’s instructions. Serve immediately, or transfer to a freezer container. Cover the surface directly with waxed paper or foil, and put the chocolate ice cream mixture in the freezer.

Copyright – Memoria James – http://www.mangioeviaggiodasola.com

Chocolate Chip Cookie Dough Ice Cream

Chocolate Chip Cookie Dough Ice Cream
Thank you for the little bowls, Lydia!!

Chocolate Chip Cookie Dough Ice Cream

If you love Cookie Dough, chocolate chips and ice cream, try this Chocolate Chip Cookie Dough Ice Cream!

Reduce, Reuse, and Recycle. That is my motto for this ice cream flavor. I’m not a fan of cookie dough and cookie dough ice cream, but for some reason, I decided to set aside a block of the Triple Chocolate “Chunp” Cookie dough for this Chocolate Chip Cookie Dough Ice Cream.
Chocolate Chip Cookie Dough Ice CreamI started with a base vanilla ice cream recipe from Dorie Greenspan. I rolled up the reserved cookie dough into a small thin log and refrigerated the log along with the vanilla ice cream custard base. After churning the custard the next day, I cut up the log of dough into small pieces (you could cut them in bigger pieces, if that is what you prefer), and then added them to the churned ice cream.
Chocolate Chip Cookie Dough Ice CreamI was surprised at how good this ice cream was since I’m not crazy about Chocolate Chip Cookie Dough Ice Cream nor the regular dough. It was beyond FANTASTIC. The vanilla flavor was very pronounced and meshed well with the chewy pieces of dough and chunky pieces of rich chocolate.
Chocolate Chip Cookie Dough Ice CreamSo, reduce your trips to the store for store-bought cookies and ice cream. Reuse your cookie dough in this ice cream. Recycle the container you used for the ice cream for another batch haha. Enjoy!!

Don’t forget to check cout a plethora of other ice cream flavors such as vanilla bean (twice), espresso, milk chocolate, Mexican chocolate, gelato al limone, coffee, double chocolate, mint chocolate chip (w/extract), and Mint Oreo Ice Cream!

Chocolate Chip Cookie Dough Ice CreamChocolate Chip Cookie Dough Ice Cream

2 cups whole milk
2 cups heavy cream
1 moist, plump vanilla bean, split and scraped (or 1 Tbsp pure vanilla extract)
6 large egg yolks
3/4 cup sugar
Chocolate Chip Cookie dough (I used about 80-100 grams of dough; go based on your preferences, but don’t use too much, or it will interfere with the base flavor)

Bring milk and cream to a boil in a large heavy-bottomed saucepan. If you are using a vanilla bean, put the seeds and pod into the pan, cover and set aside for 30 minutes. After 30 minutes, bring the milk and cream back to a boil before continuing (I turn off the heat right before it’s about to boil). If you are using vanilla extract, wait until later to add it.

Meanwhile, in a medium bowl, whisk the yolks and sugar together until very well blended and just slightly thickened (until it looks pale). Still whisking, drizzle in about one third of the hot liquid-this will temper, or warm the eggs so they won’t curdle. Whisking all the while, slowly pour in the remaining liquid (I usually just pour in half the hot liquid, whisk, and pour egg mixture into the pot). Pour the custard back into the pan, and cook over medium heat, stirring without stopping, until the custard thickens slightly and coats the back of a spoon. If you run your finger down the bowl of the spoon, the custard should not run into the track (about 5 minutes). The custard should reach at least 170°F, but no more than 180°F, on an instant-read thermometer. Immediately remove the pan from the heat and strain the custard into a 2-quart measuring cup or clean heatproof bowl. Discard the vanilla pod (I left the pod in while it refrigerated to intensify the vanilla flavor); or if you are using vanilla extract, stir it in now.

Refrigerate the custard for 4 hours or overnight before churning it into the ice cream (I always leave my custard in overnight.).

Remove the pod. Scrape the chilled custard in the bowl of an ice cream maker, and churn according to the manufacturer’s instructions. Meanwhile, cut up the log of cookie dough into small pieces. Pack the ice cream into a container, and drop pieces of cookie dough into the custard. Stir the mixture well to evenly distribute the dough. Freeze the ice cream for at least 2 hours, until it is firm enough to scoop.
Chocolate Chip Cookie Dough Ice Cream

Copyright – Memoria James – http://www.mangioeviaggiodasola.com

Vanilla Bean Ice Cream Revisited

vanilla bean ice cream

Vanilla Bean Ice Cream

Revisiting this Vanilla Bean Ice Cream recipe made me realize one of the benefits of having a blog is seeing how much you’ve changed over time. For instance, the first time I ever made ice cream, I ranted on and on about how much I had to do just to produce a decent vat of ice cream custard. I chuckle at my complaints now.

My first ice cream attempt was vanilla bean from David Lebovitz. Since then, I have made many other flavors of ice cream, and I now consider the process very easy to do.
vanilla bean ice creamNow, I’m going to back to one of my favorite flavors – vanilla bean. This time I’m using a different recipe that I feel is richer and tastier than the first one I made. I made it one other time before, and my colleagues devoured it gleefully. One of them did not even want to share the rest of it with the others, so she found a way to hoard it for herself haha.

In order to make this ice cream even better, I added a teaspoon of vanilla extract to the custard even after infusing a vanilla bean and its seeds. It’s creamy with a yellowish hue. Please make this cold, smooth, “vanilla-ful” concoction muy pronto.

vanilla bean ice cream

Vanilla Bean Ice Cream

adapted from Ice Cream! (thanks, mom!)

1 1/4 (300ml) whole milk
1 vanilla bean (if none, add 1 more tsp of vanilla extract to below amount when you add the cream)
4 large egg yolks
1/2 cup (100g) vanilla sugar (or plain sugar)
1 1/4 (300ml) heavy cream
1 tsp vanilla extract (optional)

Put the milk, vanilla seeds, and vanilla bean in a medium saucepan, and heat gently to near-boiling point. Remove the saucepan from the heat, and allow the vanilla to infuse for 15 minutes.

In a separate, heatproof bowl, beat the egg yolks and sugar, using a whisk or electric beater, until thick and pale. Gradually beat the milk into the egg mixture.

Place the bowl over a saucepan of simmering water, and continue stirring until the mixture is thick enough to coat the back of a wooden spoon. (book’s instructions)
OR
Pour the milk/egg mixture back into the saucepan, and stir the mixture until it coats the back of a wooden spoon. (this is what I did). This took about 5-10 minutes.

Remove the bowl from the heat, and cover the surface directly with plastic wrap or waxed paper to prevent a skin from forming. Allow the custard to cool completely by refrigerating mixture for 4 hours to overnight.

Once cool, stir in the cream and vanilla extract (if using), and churn in an ice cream maker, according to the manufacturer’s instructions. Serve immediately, or transfer to a freezer container; cover the surface directly with waxed paper or foil, and put in the freezer.

Top ice cream with hot fudge (new recipe coming up for hot fudge without corn syrup!) or dulce de leche!

Copyright – Memoria James – http://www.mangioeviaggiodasola.com

Crockpot Dulce de Leche *UPDATED* with extra tips

dulce de leche

Dulce de Leche (Crockpot)

I’m sure you’ve seen many people in the blogosphere making dulce de leche (pronounced [DUEL-say deh LEH-chay] based on U.S. English pronunciation) by boiling or baking condensed milk. I’m sure you’ve also heard the warnings they’ve made about the chance of the can exploding when boiling condensed milk. In order to simplify things, I decided to try making dulce de leche via a crock pot or slow cooker. I searched online to see if this was feasible, and it was.

So, the night before I needed the dulce de leche, I placed the can in the crockpot (place a can on top of a saucer to avoid getting a ring at the bottom), filled it with water until it covered the can, turned the crockpot on low (high if you have an older crockpot, or if it tends to run a true low), set the timer for 8 hours, and went to sleep. I woke up, turned off the crockpot, and allowed the water and can to cool. Then, I poured out the water and opened the can. After getting over my amazement, I started taking photos of my newly-acquired dulce de leche to share with you all.

dulce de lecheSo, if you don’t feel like paying a few extra cents for already-made dulce de leche, try making it in a crockpot. The process is a lot less dangerous and worry-free. I didn’t get any decent photos of the apple pie I made with this dulce de leche, but you can see beautiful photos of it here. *UPDATE* Also, you can see additional photos of the dulce de leche apple pie and the source of my new go-to pie crust here and here.

dulce de lecheHere is a small snapshot of my pie at night. This was my first attempt at making a classic, lattice top apple pie!

Check out a plethora of ice cream flavors to go with this dulce de leche such as vanilla bean, vanilla bean with brown sugar, espresso, milk chocolate, Mexican chocolatechocolate chip cookie dough, coffee, double chocolate toffee, mint chocolate chip (w/extract), and Mint Oreo Ice Cream!

 

Copyright – Memoria James – http://www.mangioeviaggiodasola.com

Espresso Ice Cream

espresso ice creamEspresso Ice Cream

If you’re craving coffee and chocolate in ice-cream form, try this yummy espresso ice cream!

When I was staying with my mother over the holidays, she asked me when I was going to make ice cream for her. I asked her to tell me what kind of ice cream she wanted, and she said she wanted one with coffee in it. Well, even though I had placed the ice cream bowl in the freezer and made my own chocolate-covered espresso beans because we couldn’t find any in Small Town, Arkansas, I never got around to making the ice cream for her. Sorry, mom!

espresso ice creamShe wanted to try out this espresso ice cream, and I finally made it…here…at home…far away from my mom. For the espresso beans, I just dipped them in melted chocolate. I didn’t temper the chocolate since looks were not an issue because the beans were just add-ins. I then flashed froze the beans and transferred them to a Ziploc bag for later use. In my opinion, the beans distract you from the delectable ice cream base. However, if you still want to include them, I suggest grinding them finer than I did. Even other commenters who tried this recipe said the same thing. I thought I had ground them fine enough, but I guess I didn’t. Alternatively, you could grind up some chocolate chips or chocolate bars.

espresso ice creamI will be making this again with different add-ins. It is fantastic and has a smooth mouthfeel. Enjoy! For you non-drinkers out there (like me), mix espresso with hot water to substitute for the coffee liqueur.

espresso ice cream

Don’t forget to check cout a plethora of other ice cream flavors such as vanilla bean (twice), espresso, milk chocolate, Mexican chocolate, gelato al limone, chocolate chip cookie dough, coffee, double chocolate, mint chocolate chip (w/extract), and this Mint Oreo Ice Cream!

Espresso Ice Cream

3 cups half-and-half
6 extra-large egg yolks
2/3 cup sugar
Pinch salt
2 1/2 tablespoons ground espresso coffee beans, decaffeinated or regular
1 tablespoon coffee liqueur (recommended: Kahlua) (I used 1 tsp espresso with 2 tsp hot water)
1 teaspoon pure vanilla extract
4 ounces (1/2 cup) chocolate-covered espresso beans, chopped

Heat the half-and-half until it forms bubbles around the edge of the pan and steam starts to rise. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks, sugar, and salt until mixed. Slowly add the hot half-and-half until combined. Wipe out the pan and pour the mixture back into the clean pan. Cook over medium-low heat, stirring constantly with a wooden spoon, for 5 to 10 minutes (if your mixture is already thick from the beginning like it was for me, only cook the mixture for about 2 minutes), until it’s thickened and the cream coats the back of the spoon.

Pour the cream through a fine-meshed sieve into a bowl. Add the ground espresso beans, coffee liqueur (or espresso/coffee mixture), and vanilla and refrigerate until completely chilled.

Pour the espresso cream into an ice-cream freezer and freeze according to the manufacturer’s directions. Mix in the chopped espresso beans, spoon into a container, and allow to freeze for a few hours. Soften slightly before serving.

Copyright – Memoria James – http://www.mangioeviaggiodasola.com

Double Chocolate Toffee Ice Cream

Chocolate Toffee Ice Cream

Double Chocolate Toffee Ice Cream

I had five leftover egg yolks so I decided to make Double Chocolate Toffee Ice Cream with them because I couldn’t think of any other egg-yolk recipes I like. The recipe calls for four egg yolks, but I put in all five. I’m tired of ice cream, but I figured I could give it away to my neighbors. *UPDATE* I tried this ice cream again the next day, and it was much better! I guess I was just not in the mood for ice cream that day. Needless to say, this ice cream won’t be making it to my neighbors as originally planned. hehe

Closeup of chocolate toffee ice creamI have made this chocolate ice cream before, but this time I added toffee bits for some crunch. This Double Chocolate Toffee Ice Cream is very rich.

Chocolate Toffee Ice CreamAnyway, if you’re in the mood for a rich chocolate ice cream, make this Double Chocolate Toffee Ice Cream soon, no matter if it’s cold or hot outside.

Chocolate Toffee Ice Cream

Don’t forget to check cout a plethora of other ice cream flavors such as vanilla bean, vanilla bean with brown sugar, espresso, milk chocolate, Mexican chocolate, gelato al limone, chocolate chip cookie dough, coffee, mint chocolate chip (w/extract), and Mint Oreo Ice Cream!

Double Chocolate Toffee Ice Cream

adapted from Williams Sonoma Collection: Ice Cream and My Baking Addiction

Ingredients:

1 1/2 cups whole milk (I didn’t have whole milk, so I used a combo of skim and half-n-half)
1 1/2 cups heavy cream
4 large egg yolks
1/2 cup sugar
2 tablespoons unsweetened cocoa powder (I used Hershey’s)
pinch of salt
6 ounces bittersweet or semi-sweet chocolate, coarsely chopped (I used semi-sweet chocolate chips)
2 teaspoons vanilla extract

Add-in:

1/2 cup toffee bits

Method:

1. In a heavy 2 quart saucepan, combine the milk and 1 cup of the cream. Cook over medium heat until bubbles form around the edges of the pan, about 5-7 minutes (I waited until there was a film on top of the milk).

2. Meanwhile, combine the egg yolks, sugar, cocoa, salt and remaining 1/2 cup of cream in a bowl. Whisk until the mixture is smooth and the sugar begins to dissolve (It never reached the smooth stage for me. Just wait until it is well-mixed).

3. Remove the milk mixture from the heat. Gradually whisk about 1/2 cup of the hot milk mixture into the egg mixture, whisking constantly, until smooth. Pour the egg mixture into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4-6 minutes (My custard seemed to be the right consistency as soon as I put everything in the pot! I still continued to heat it for 4-5 minutes). Do not let the custard boil. Put the 6 ounces of chopped chocolate (or chocolate chips) in a heat proof bowl and pour the hot custard over it (I suggest putting only half of the mixture over the chips, wait a minute or two, then stir the chocolate. After the chocolate has melted, add the rest of the custard). Stir until the chocolate melts and the custard is smooth. Strain the custard through a fine-mesh sieve into a bowl (if you like little chunks of chocolate in your ice cream, I would skip this step, unless you think there are a few curdled egg bits in your custard). Add vanilla and stir to combine.

4. Place the bowl into a larger bowl partially filled with ice cubes and water. Stir occasionally until cool. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.

5. Pour the custard into an ice cream maker and freeze according to the manufacturer’s instructions. Stir in toffee bits. Transfer the Double Chocolate Toffee Ice Cream mixture to freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days before serving.

Copyright – Memoria James – http://www.mangioeviaggiodasola.com

Coffee Ice Cream

Coffee Ice Cream

Coffee Ice Cream

Craving Coffee Ice Cream? Then you’ve come to the right place! Recipe below!

Last April, I was on a diet and decided to stop drinking soda and coffee. More than one year later, I am no longer on that diet, but I still do not drink soda. At times, I miss drinking it, especially when I see others opening a new, cold can or bottle of Coke. *shudders* 🙂

What about the coffee, you ask? Well, I decided last month to start drinking coffee again because I was having trouble staying awake and focusing on my school work.

In the past, when I would study, I would order various, sugar-laden, cold, mixed, froo-froo, coffee drinks, like a frappuccino with whipped cream on top. When I was an undergrad, in fact, I would drink 1 to 2 venti-sized portions of that stuff a day! So, even though I’ve allowed coffee to come back into my life, I have decided to continue staying away from those cold, sweet, coffee drinks and focus on drinking the hot, plain, simple variety at home.

Coffee Ice CreamIn the past, any hot drink with coffee would cause me to fall asleep, just like hot milk or chocolate. In fact, I would drink coffee at night just to help me sleep. Anyway, now that I’ve started drinking regular, hot coffee again, I’ve noticed that it causes me to be more alert in the mornings, but it wears off later. I guess I will have to drink more during the day, or just eat this yummy, coffee ice cream!
Coffee Ice CreamI know this Coffee Ice Cream dessert goes against what I stated before about the frappuccino-type drinks, but I’ve always wanted to try out this recipe, and I won’t be making it often. Also, I’m still not spending 4-10 dollars a day at various coffee houses.

I found this Coffee Ice Cream recipe in an ice cream recipe book my mother bought for me at a Half Price Bookstore for approximately 4 dollars. Please make this Coffee ice cream ASAP! It is amazingly good and refreshing. Make sure you eat it within 2-3 days of making it because the texture changes quickly. I guess you could add honey or if you drink alcohol, you could add a few teaspoons of that to make the ice cream stay soft for a longer period of time.

Coffee Ice CreamI added some Ibarra chocolate that was leftover from my Mexican Chocolate Ice Cream and some more instant coffee bean crystals. The crunchiness that comes from those add-ins are perfect. YUM!

Coffee Ice Cream

Coffee Ice Cream
adapted from Ice Cream!

2/3 cup (150ml) espresso coffee OR 2 tsp instant coffee dissolved in 2/3 cup (150ml) boiling water
2/3 cup (150ml) whole milk
1/2 cup (100g) light brown sugar
5 large egg yolks
1 1/4 cups (300ml) heavy cream
1 tsp vanilla extract (I added this)

Optional add-ins:
1/4 cup (50g) coarsely ground coffee beans into ice cream just before freezing
1/4 cup (50g) chopped chocolate or Mexican chocolate (I put in the latter)

Combine the coffee and milk, and allow it to cool slightly

In a heatproof bowl, beat the sugar and egg yolks, using an electric (or wire whisk), until thick and pale.

Stir in the milk mixture and place the bowl over a saucepan of simmering water.

Continue stirring until the mixture is thick enough to coat the back of a wooden spoon (my spoon was coated from the beginning, so I just cooked the liquid for about 5 minutes).

Remove from the heat; cover, and allow to cool.

Stir in the heavy cream (and vanilla extract) and churn in an ice cream maker, according to the instructions. (I chilled my mixture overnight to ensure that everything would be cold. You could also refrigerate the custard for 4 hours. I don’t suggest putting it in the maker at the point indicated in the book because the mixture will still be warm.)

Serve immediately, or transfer to a freezer container; cover the surface directly with waxed paper or foil, and put in the freezer. (I place the churned mixture into two or three covered, Tupperware containers so that the texture of the ice cream won’t be affected as much when I take it in and out of the freezer.)

Copyright – Memoria James – http://www.mangioeviaggiodasola.com

Hot Fudge!

Hot Fudge

Hot Fudge

Hot fudge: *UPDATE* [15.01.2018] I’ll be posting another hot fudge recipe with better photos and a video shortly!

Yes. More chocolate. Obviously, my desire for chocolate did not desert (pun not intended!) me, as I had previously thought. I was craving vanilla ice cream. Since I am limiting the amount of sweets due to my diet, I convinced myself not to make my own ice cream. Instead, I purchased a pint of vanilla ice cream to eat over a few days.

Hot FudgeIn addition to ice cream, I wanted to make hot fudge. I looked over many recipes online, and some called for heavy cream. I didn’t want the fudge to be too heavy in fat, and I was out of heavy cream, so I looked for a recipe that didn’t ask for said ingredient. Consequently, I found a recipe on AllRecipes that looked promising. I made a third of the recipe, and it yielded more than enough fudge for one person. Per the comments and suggestions made on the site, I reduced the amount of evaporated milk to make it thicker. It was perfect. The photos do not do it justice as all. It was thick, smooth, chocolaty, and delicious. After sitting out for awhile, it becomes even thicker. So thick that it doesn’t pour out without stirring it first. I stuck my finger in the chocolate goo, and tasted it again. Ahhhh, it’s sooo freaking good!

Hot FudgeI have posted the adapted and halved version of the fudge recipe below. Half the below recipe for a smaller version; it makes more than enough for one or two people.

Don’t forget to check out a plethora of other ice cream flavors to accompany this hot chocolate such as vanilla bean, vanilla bean with brown sugar, espresso, milk chocolate, Mexican chocolate, gelato al limone, chocolate chip cookie dough, coffee, double chocolate toffee, mint chocolate chip (w/extract), and Mint Oreo Ice Cream!

Hot Fudge Sauce
adapted from AllRecipes

1 cup semisweet chocolate chips
1/2 cup butter (1 stick or 8 oz)
2 cups confectioners’ sugar
2/3 cups evaporated milk
1/2 teaspoon vanilla extract
1/8 teaspoon salt

  1. In a large saucepan, combine the chocolate chips and butter. Cook and stir over low heat until melted.
  2. Gradually mix in the powdered sugar and evaporated milk. Increase heat to a boil. Cook, stirring constantly, for 8 minutes. Remove from heat, and then stir in vanilla and salt. Serve warm. Store in refrigerator.

Enjoy!

Copyright – Memoria James – http://www.mangiodasola.com