Now that I'm settling back into the daily routine, I spent the day playing with my ice cream maker and using some new popscicle molds I purchased over the weekend. Just my luck though... the weather cooled off this week in Chicago, but at least I have some great frozen treats to enjoy!Mixed Berry Ice Cream
1 1/2 cup frozen mixed berries (raspberry, blueberry, blackberry mix)
1/4 cup granulated sugar
1 cup whole milk
2 cups heavy cream
3/4 cup granulated sugar
In a small bowl, combine the frozen mixed berries and 1/4 cup granulated sugar. Stir gently and allow the fruit to macerate in the juices for 2 hours at room temperature or overnight in the fridge.
In a medium mixing bowl (preferably with a spout), whisk the milk and remaining sugar until the sugar is dissolved. Stir in the heavy cream plus any accumulated juices from the berries.
Turn your ice cream machine on and pour the mixture into the freezer bowl. Process the mixture per your ice cream machine's directions. During the last 5 minutes of processing your ice cream, add the macerated berries.
Enjoy the ice cream when finished processing or transfer ice cream into a freezer safe container and freeze for 1-2 hours to "ripen."
I'm also submitting this recipe to the Key Ingredient Cook's Kitchen contest for their berry recipes!
1/4 cup granulated sugar
1 cup whole milk
2 cups heavy cream
3/4 cup granulated sugar
In a small bowl, combine the frozen mixed berries and 1/4 cup granulated sugar. Stir gently and allow the fruit to macerate in the juices for 2 hours at room temperature or overnight in the fridge.
In a medium mixing bowl (preferably with a spout), whisk the milk and remaining sugar until the sugar is dissolved. Stir in the heavy cream plus any accumulated juices from the berries.
Turn your ice cream machine on and pour the mixture into the freezer bowl. Process the mixture per your ice cream machine's directions. During the last 5 minutes of processing your ice cream, add the macerated berries.
Enjoy the ice cream when finished processing or transfer ice cream into a freezer safe container and freeze for 1-2 hours to "ripen."
I'm also submitting this recipe to the Key Ingredient Cook's Kitchen contest for their berry recipes!
Vanilla Mint Chocolate Chip Ice Cream
1 cup granulated sugar
1 cup whole milk
2 cups heavy cream
2 teaspoons vanilla paste (or extract)
1-2 tablespoons mint chocolate liquor
1 cup chocolate chips (or mini chips)
In a medium mixing bowl (preferably with a spout), whisk the milk and sugar until the sugar is dissolved. Stir in the heavy cream, vanilla paste and liquor. Turn your ice cream machine on and pour the mixture into the freezer bowl. Process the mixture per your ice cream machine's directions. During the last 5 minutes of processing your ice cream, add the chocolate chips.
Enjoy the ice cream when finished processing or transfer ice cream into a freezer safe container and freeze for 1-2 hours to "ripen."
1 cup whole milk
2 cups heavy cream
2 teaspoons vanilla paste (or extract)
1-2 tablespoons mint chocolate liquor
1 cup chocolate chips (or mini chips)
In a medium mixing bowl (preferably with a spout), whisk the milk and sugar until the sugar is dissolved. Stir in the heavy cream, vanilla paste and liquor. Turn your ice cream machine on and pour the mixture into the freezer bowl. Process the mixture per your ice cream machine's directions. During the last 5 minutes of processing your ice cream, add the chocolate chips.
Enjoy the ice cream when finished processing or transfer ice cream into a freezer safe container and freeze for 1-2 hours to "ripen."
Mango Strawberry Fruit Pops
1 cup frozen mango chunks
1/4 cup fresh sliced strawberries
1/2 cup peach nectar
In a blender, process the frozen mango chunks and peach nectar until you reach a smoothie consistency and mango is no processed through. Add strawberries and process on low, just enough to incorporate it into the mixture. Pour the mixture into popscicle molds and freeze until set, 1-3 hours.
1/4 cup fresh sliced strawberries
1/2 cup peach nectar
In a blender, process the frozen mango chunks and peach nectar until you reach a smoothie consistency and mango is no processed through. Add strawberries and process on low, just enough to incorporate it into the mixture. Pour the mixture into popscicle molds and freeze until set, 1-3 hours.
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