Sweets

what’s red and white and covered in blue?

answer: homemade strawberry sorbet, sweet cream custard ice cream, covered in sugar sprinkles (!!!)

Nothing says summer quite like vibrant, sweet strawberries from the farmer’s market. So why not take this delicious and healthy fruit and turn it into a super sweet dessert?

strawberries

For food blog and pretty picture purposes, the scoops are separate here. However, to get the most out of this concoction, it’s best to lightly mix together both flavors in order to get the perfect strawberries and cream flavor combination.

ice cream

The “master ice cream recipe,” is an amazing base to a zillion potential flavors, but is absolutely tasty enough to stand on its own. (Protip: smush in some oreos in the custard base, and you’ll have the best darn cookies n cream ice cream)

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Sweets

guinness ice cream {erin go bragh}

{guinness ice cream}

St. Patrick’s Day means you can start your day with a pint, guilt free, and continue on with your libatious festivities through the wee hours of the morning. And if your sugar addition is anything like mine, getting your booze in the form of decadent ice cream is the BEST.

Since this recipe has alcohol in it, it takes longer than your typical ice cream to freeze properly. But that’s not to say you can’t just take the slushy mixture and drink it with a straw.

Recipe via thehungrymouse.com

Guinness Ice Cream
3/4 cup sugar
1/4 teaspoon salt
6 egg yolks
2 cups heavy cream
1 1/2 cups Guinness Extra Stout or regular Guinness (one 11–12-oz. bottle)
1 teaspoon vanilla extract
Makes about 1 quart

Make the custard base
Put the sugar and salt in a medium-sized, heavy bottomed pot.
Toss in the egg yolks.
Whisk them together until uniform.
Add the heavy cream and whisk again until uniform.
Set the pot on the stove over medium heat. Cook, whisking constantly.
(Seriously, don’t walk away from the pot. You have to keep the mixture moving as it heats up, or else you’ll wind up with a pot of scrambled eggs.)
Your mixture is ready when it thickly coats the back of spoon and reaches 170 degrees on a candy thermometer. (To measure, tip the pot so that the egg mixture is deep, so you get a good reading on your thermometer.) This should take 3 or 4 minutes, depending on your stove.

Strain the mixture
Strain the mixture into a large bowl to catch any bits of stray egg that managed to cook.

strainingcustard

Finish the ice cream mixture
Add the stout.
Toss in the vanilla extract.
Whisk gently until uniform.
Give the mixture a taste. This is your finished flavor. If you want to add more vanilla, etc., do it now.

pouringguinness

Chill the mixture
Chill the mixture until completely cold, about 4-6 hours.

If you need to, you can fudge this a little by putting it in a shallow pan (like a lasagna pan) and sticking it in the freezer. Just keep a good eye on it, and don’t let it remotely freeze solid.

Process the ice cream
Once it’s chilled, process the mixture in your ice cream maker according to the manufacturer’s instructions. (Every machine is a little different.)

Freeze overnight
When it’s done, pour it into a freezer-safe container.

Sweets

Basil Ice Cream {frozen goodness}

Basil? In ice cream form? Why not?

Saveur.com once again delivers a stunning recipe.

 

{basil ice cream}

MAKES 1 QUART

INGREDIENTS

2 cups basil leaves
2 cups milk
1 cup heavy cream
¾ cup sugar
1 tbsp. lemon zest
¼ tsp. salt
6 egg yolks

INSTRUCTIONS

Combine basil, milk, cream, sugar, zest, salt, and yolks in a blender and puree until smooth. Pour into a 2-qt. saucepan and heat gently until sugar dissolves. Remove from heat and pour through a fine strainer; chill in the refrigerator. Pour into an ice cream maker and freeze according to manufacturer’s instructions. Serve garnished with fresh basil leaves.

{ready to be blended}
Sweets

Sprinkles Now Makes Ice Cream {Frozen Treats}

{salty caramel ice cream in a red velvet cone with red velvet toppings}

I’m being quite kind by starting out with a mouth-watering shot of my ice cream cone I endured a 35+ minute wait for, because every subsequent photo in this post might make you rethink idly standing in a 100-person-deep queue for not-so-spectacular ice cream.

Sprinkles Ice Cream
www.sprinklesicecream.com
9631 South Santa Monica Boulevard
Beverly Hills, CA 90210
310-274-7890

Harsh? I’ll let you take a look at the photographic evidence:

{am i in a gas station? nope, this is inside sprinkles ice cream. yum.}
{gross.}
{ridiculous line}

OK, I get it. It was opening weekend so I anticipated a line. The wait isn’t terrible and there’s enough people watching to keep even the shortest attention span entertained. But cmon, Sprinkles. Your customers are already putting up with a stupidly long wait, and you RUN OUT of red velvet ice cream? It’s not like it’s arguably your signature cupcake that made you inexplicably famous. What’s that? It’s so popular you make a home mix? Fail. It’s not like it’s featured prominently on your site. OH WAIT IT IS.

{sprinkles ice cream homepage}

I think the word I’m looking for here is UGH. Severely ill-prepared, disgustingly dirty and the world’s slowest moving line do not make for a pleasant ice cream experience.

I tried what I thought would be a close substitute for their horrific lack of red velvet ice cream: salty caramel ice cream in a red velvet waffle cone with red velvet cupcakes mushed up as a topping. It wasn’t bad ice cream by any means, but it wasn’t worth the wait and quite frankly, I can get a whole pint of better ice cream (this is my favorite) for the same price and eat it in the comfort of my own home in pjs watching reruns of any given Housewives on Bravo. (I’d also like to note that the floors in my home are certainly cleaner than the grubby floors pictured above).

The red velvet waffle cone helped soften the pain of not having any actual red velvet ice cream. But it is kinda depressing to walk outside after eating mediocre salty caramel ice cream to find THIS TRAGEDY on the sidewalk. Don’t they know there are red velvet ice cream craving Shannons out there?! Such a shame.

{fail.}

Will I be back? Maaaaaaaaybe. I don’t know if I can endure that wait for another so-so experience. And that’s huge, considering 90% of my diet consists of sugar.