Category Archives: Ice Cream

Caramel Sauce

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Seriously. S.e.r.i.o.u.s.l.y. I really don’t want to tell you that you HAVE to make this caramel sauce, because you DON’T have to. But maybe you should. Caramel sauce has been something  I have tried and tried and tried to make. I have kinda succeeded, sorta failed, totally flopped and mostly failed my way through making caramel for a few years now. Seriously, I had given up. BUT what made me try just one. more. time (……well, two more times, more on that in a minute…….) was that fact that Aldi did not have a jar of caramel sauce. They had about 10 bijillion hot fudge sauces in the same place were there was SUPPOSED to be hot fudge AND caramel. No caramel. So I was “forced” to buy some heavy whipping cream and try again, cause I  someone “needed” caramel.  Thanks Aldi.

So here I am. Me, tho one who thinks if the weather man says it will be 70º I dress for 70º……colder or hotter, I will not change. I wanna believe he is right. The one who thinks if you tell me to boil the sugar for 5-7 minutes that it will take 5-7 minutes and it will be done. Period. The one who is blistfully ignorant to the fact that things may not always go as planned.  I guess I am gullible? Is that the right word? I try and tell my self not to be, but self just does not listen.  Anyway. Precisely 15 minutes before we were to get the kids to bed, I started. making. caramel. The girl said that in “15 minutes” you will have caramel sauce. I thought it to be true. Well……..

I heated up the sugar. 15 minutes later I was still stirring this dark brown nearly burned sugar…..thinking “those hard chunks of sugar are sure to melt away any second now.” A few minutes later my son comes to me and says it smells like burned marshmallows in the house. To which I simply said “it is the caramel I am making.” The face he gave me said it all. He had his doubts. I thought, “butter will heal this.” Cause butter is butter and it is good. Well, the butter melted. The sugar did not. It was so so hard. No caramel in sight. My pan was ruined. The pan was about to go in the garbage. But then I thought better. I filled it with water and boiled it and boiled it till the hard chunks of sugar melted off. My husband, noting that crazy boiling pot on the stove, asked if it was going to boil over. I mumbled “No, maybe, thanks, just making caramel”……..under my breath. I didn’t look at his face. We got the kids to bed and back at it I went. Cause I had to…….you know?

Round 2. I opted to add a bit of water to the sugar. I was giddy. I was pumped. Pretty sure I jumped up and down and twiddled my fingers together a time or two. BECAUSE. Before my very eyes, caramel was happening!!!! That sugar/water mixture got to a lovely caramel color, I took it off the heat and added the butter. (PS. I was able to save the butter from the above said calamity. As soon as I saw the sugar NOT melting but instead turning into a ball of rock hard, teeth ruining candy, I poured the butter off. To precious to throw away and it was fine. Just fine. Just melted.) Stirred that butter around and added the heavy cream. Well, the caramel went crazy on me at that point. BOILING like mad ~ mind you, it was OFF the heat and on the counter. Oh no, I have ruined it again. I stirred and stirred and…..there it was. Caramel. It looked good. Did it taste good? I wonder.  The vanilla and salt went in next. I did not taste yet, surprising myself with my wise choice as to not burn my tongue clear off. Oh……the suspence…….

It cooled a bit. I tasted it. It was caramel. Legit caramel. I put it in my jar and left it there on the counter. To look at a bit. Husband came into kitchen. I happily said,  “Look!!!!! Caramel.” Well, he had been the recipient of my crunchy caramel or my rock hard caramel a few to many times and the house still smelled of burnt marshmallows. So I am sure he had his doubts. He said “good” or something simple like that. Then he noticed my lovely burning fall candle, commented on the flavor (Cinnamon Vanilla). I said “thanks, that was from you.” He said “that was nice of me.” (If you know him you can appreciate this whole conversation. He is a very to the point kinda guy.)

I thought about the caramel. I actually dreamed about. Food nerds have dreams about food sometimes.  First thing in the morning I opened it up. I looked good. But was it hard? Too hard?? The spoon went right in. It was just the right caramel consistency. It worked. It was yummy.

We had the caramel a day or so later on ice cream.  I think the kids expected it to turn to candy when it hit the ice cream. It HAS happened. But noppers. It did not. Success.

Some tips about this caramel making ~

~ Have the heavy whipping cream be room temp, don’t forget this.
~ Have the butter be melted, don’t forget this.
~ Don’t leave the sugar/water mixture, just hang out by it, stirring. Laundry can wait.
~ That is all I can think of.  Just learn from my mistakes. If you burn the sugar, no worries, just add water to the nearly ruined saucepan and boil it off.

Are you thinking ~ didn’t she already share a caramel recipe?” Well, yes, thanks for asking. I did.  Right here. I have made that one a good number of times, it works half the time.  Not sure why. So this is now my new favorite one. 🙂

PLEASE let me know if you try this or any thoughts you may have concerning caramel or any food. 

PS. It’s fall! High fives alllll around! WAHOO!!!!

Caramel Sauce 
1 1/2 c. sugar
1/4 c. water
1 stick of BUTTER, melted
3/4 c. heavy whipping cream, room temp
1/2 tsp. salt
1 tsp. vanilla
Mix together the sugar and water, bring to a boil.  Boil and stir till a caramel color. (Watch as it will go from caramel color to burned useless sugar in a few seconds flat! This is not a thing to time, as all stove tops cook differently, just watch carefully and use your best judgement. I have burned a batch or two. Sadly. Just stick by it, you will be fine.)
Take off heat, put the butter in the sugar mixture and stir till combined. Then add the heavy whipping cream, it will bubble up on you just be brave and keep stirring till all combined. Add the salt and vanilla. Do not eat right away or you will burn you tongue so very bad. When warm, serve over ice cream. Or store in fridge and heat in microwave till warm. Also very good by itself on a spoon.
ENJOY!!!
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Chunky Monkey “Ice Cream” that you really should try!

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Hello 🙂

Thanks to those who have said they missed posts 🙂 that really REALLY means a lot to me!!!  Well……..I missed it too! It was a fun hobby for me and I am ready to come back to it, tho I may not post very often and it may take me a few weeks to get a post out ~ a sentence here and a sentence there!!! 😉

My “about” page USED to say mom of 4 boys. That has changed now to a mom of 5 boys and I couldn’t be more giddy about that! Ever seen this video?? Good to know other brothers act like my boys sometimes! I really get a kick out of it, smiles and tears at the same time. Boys. Wild indians 94.6% of the time. Tho they are gentle  as lambs 99.8% 😉 of the time when they are around their new baby brother.

I feel real blessed to have these guys, good thing I enjoying baking! 🙂 They enjoy eating it, and “helping”. “Helping” means bowl licking, but hey!, that is why I do it too!!! 😉

On to a tasty treat!!

Anyone else really REALLY enjoy ice cream??? Double hand raising over here!!! This here is my favorite food right now. Chunky Monkey “Ice Cream”. You HAVE to enjoy the taste of banana or you will not enjoy this, cause it does have an underlying banana taste ~ not overpowering because of the peanut butter, chocolate and chocolate chips!! 🙂 Some of my boys like it, some really do not (the ones who don’t like bananas do not like it).

~ A blender will not work well for this, unless you have a CRAZY powerful one.
~ Serve it right away. Or freeze a few hours for “soft serve”. Or freeze overnight and it will be harder to scoop out but still very delicious.
~ Freeze your  ripe bananas in chunks, for easier processing. I usually do 3-4 (depending on the size) at a time, so I add bananas (as they over-ripen) to a Ziplock bag in freezer ~ then when I have 4ish ~”ice cream” time!!!!

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Chunky Monkey “Ice Cream”

2-3 frozen bananas (freeze in chunks)
peanut butter
chocolate sauce or hot fudge (I use this)
mini chocolate chips
(can also add some vanilla extract, just a touch~
peanuts, optional as well!)

Put the frozen banana pieces into your food processor. Pulse a few times to break up, then process till smooth. (Now, it is NOT that easy, you will need to stop a few times and shift those stubborn bananas around a bit and scrape down the bowl, they like to clump together ~ even forming a ball at times.) The processing usually takes 2-3 minutes till all of a sudden you see the smooth “ice cream” appear. About half way through I add a nice big ol’ scoop of peanut butter, process, then add a nice big scoop ol’ chocolate sauce/hot fudge, process again. Add a few of the chocolate chips, process a bit. Then stir in MORE mini chocolate chips (of course!).  Eat and enjoy or freeze!!

Enjoy!

I saw this recipe first on Kats’ Kitchen.

PLEASE remember that I like to hear from you guys!!! 🙂  It is fun!! Let me know about any fun foods you have made or want to make or will be making or dream about making! Food talk is up there with my favorite things. 

 

Snow Ice Cream II & Brownie Batter Dip

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So when you are on snow day #2!!!! 🙂 and your windows look like this…..

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WHAT ELSE CAN YOU DO but make Snow Ice Cream??!?!!? Well, perhaps you remember LAST years adventures in Snow Ice Cream Making……. This year we took a simpler route. My sister-in-law told me about this and it took EVERYTHING in me NOT to make it at 9:30 last night. I was tough. I waiting till after breakfast this morning. (Kids could help eat and make then!!) We all so very  much enjoyed it.

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The best part it is is that you probably have ALL the ingredients in your house!! Just wait for a fresh snow fall and WAALLLAAAA Snow Ice Cream!!! Enjoy!!!! (We sure did! Kids (& I) voted this batch EVEN better than last years!!!!)

Grab the recipe here!! (And let me know if you try it!!!)

I am a snacker.   My kids are snackers. Sometimes it is a challenge to come up with new and unique snacks ~ something fun, you know? I saw this recipe from Chef in Training and I knew I must try it! I mean, batter (and dough) is like my favorite thing. I tell myself NOT TO EAT it, there are eggs in it. Don’t do it. Don’t. But I ALWAYS do. I cannot help it. So, something that is called “Brownie Batter” seemed like a good choice for me  them to snack on.

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It was really good, tho not really brownie batterish, more like brownie puddingish. Anywho, we dipped graham crackers in and we all enjoyed it! It stays good in the fridge for 3-4 days too!!! Happy Snacking!!!

Brownie Batter Dip  

18. 4 oz. box of brownie mix, dry
2 c. PLAIN yogurt (low-fat or fat-free)
8 oz. low-fat cool whip, thawed
mini chocolate chips, for top, opt.

Mix brownie mix and yogurt, fold in thawed Cool Whip. Top with chocolate chips and use graham crackers as dippers! ENJOY!!!

Recipe adapted from Chef in Training.

“DQ” Ice Cream Cake & Chocolate Peanut Butter Ball Pretzels

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This said “DQ”  Ice Cream Cake has been in the works for a long while now. A number of Christmas’ back I made an ice cream cake with a cookie bottom. Well, we nearly broke our teeth out, that frozen cookie bottom was. so. very. hard. Then it turned into an Oreo bottom. WHICH was yummy….but was not quite the “cake” I was looking for. Inspiration from someone’s birthday request (a “DQ Ice Cream Cake”) and little cool whip and it worked out well…….

* Use any ice cream you like, AND any toppings you like!! Reese’s Peanut Butter Cups, cookie crumbles, Oreo cookies, have fun!!!

* If you use mint ice cream, skip the whole Nutterbutter deal and just use crumbled Oreos ~ as mint and Nutterbutters MIGHT not mesh so very well.

* Springform  pans come in all sorts of sizes, the one I used was a 9″ springform pan, its sides are fairly tall as well, so I was able to jam a whole lota ice cream in there. Tailor this recipe to your pan, using more or less ice cream, crumbles and hot fudge as needed.

* There will  be extra ice cream from each container.

“DQ” Ice Cream Cake
Serves 12-16 

2 c. crushed Nutter Butter Cookies
1 c. melted semi-sweet chocolate chips
56 (ish) oz. container of chocolate ice cream
56 (ish) oz.  container of fudge swirl ice cream
1 – 1 1/2 c. hot fudge (I use this)
8 oz. Cool Whip (the full fat one is best, tho low-fat will work)
toppings of choice (caramel drizzle, chocolate drizzle, cookie halves, crumbled cookies, Reese’s peanut butter cups, etc. and ON and ON!!)

Assembly. It will take time, as each layer has to freeze 1st.

Mix the Nutter Butter Cookies and melted chocolate, spread thinly on wax paper and let set till chocolate is hard. Break up into little pieces.

Line a springform pan (I used a 9″ one)  with plastic wrap, letting it hang over the sides.

Let the chocolate ice cream soften a bit. Then spread in bottom of springform pan, fill the pan just a bit under half full. Freeze till firm.

Spread with hot fudge sauce (not HOT, tho do have it at room temp for easy spreading). Top with prepared ↑ crumbles. Freeze till firm, again.

Let the fudge swirl ice cream soften a bit, fill the rest of the pan up with the fudge swirl ice cream. Freeze overnight.

Unclasp the sides of the pan and flip ice cream cake out onto a plate and carefully remove the plastic wrap. Frost with Cool Whip (all over top and sides). Top with all the toppings (or no toppings) that you want!! Freeze at least 4 hours.

Serve. Enjoy.

Chocolate crumble recipe from Taste of Home.

Chocolate Peanut Butter Ball Pretzels

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Need a salty/sweet snack for your family?? This might be right up your alley! Fun to eat and FUN to make, get your kids involved…..it does take some time to roll all those itty bitty balls!!

A while back I tried this recipe, though it was too crumbly and something about the brown sugar was not right for me……a little trial and error and ↓ this recipe came about.

* IF you run out of chocolate to dip the pretzels in,  then leave some plain  ~ no chocolate, they are good that way too!

* The shortening is optional, but it does make the chocolate really smooth and easy to dip the pretzels in.

Chocolate Peanut Butter Ball Pretzels     
Yields about 85.

1/2 c. soft butter
1 1/2 c. peanut butter
1 tsp. vanilla
3 c. powdered sugar
about 170 pretzels… (the waffle shapes or the knots)
12 oz. semi sweet chocolate chips (use more……if needed)
2 TB. shortening, opt.

Beat together the soft butter, peanut butter, vanilla and powdered sugar. (If it is too soft and does not hold a ball shape, you can add another 1/2 c. or so of powdered sugar.)  Form into balls (about 1 tsp. in size). Place a ball on a pretzel and top with another pretzel, pressing down a bit.

Melt the chocolate and the shortening, dip half a pretzel sandwich in chocolate. Lay on wax paper. Chill till set. Enjoy!!!

(In the hot weather we prefer to eat these out of the fridge, but really there is not reason they NEED to be in the fridge.)

Recipe idea from Two Tiny Kitchens.

Snow Ice Cream

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Snow Ice Cream???

I have been WAITING for snow!!! (Rather impatiently I might add….) Not only because I just like snow and seeing it  and hearing it (that wonderfully beautiful “silence” of snow) and shoveling it and playing in it…..BUT also because this little ol’ recipe has been burning a whole in my recipe files for. way. to. long. (Summer…is when I found it well flipping through old magazines, NO WONDER it looked so nummyyy I was probably hot!!!! PRETTY sure I went right in the house and came out with a freezie for all.)

So, today was the day!! We got just enough snow to be able to make this! I sent the kids out with STRICT snow collecting rules ~ you know, avoid dirt, dead grass, yellow snow ~ and they did not let me down!

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Now, you will not really be eating the snow, just using it as a little freezer or ice cream machine.

After lunch we begin, oh the dessert we will soon be enjoying!!!!

My son says, “can I see the recipe??”

“Sure.”

“Cool.”

More on THAT later.

OK. Snow Ice Cream??? WHAT was I thinking?!

Well, because I don’t think, apparently, I just assumed that it would work. It had to. Right?  I got us ALL pumped up! Oh, the anticipation of fresh “churned” ice cream ~ our mouths were watering, we WERE ready for the work of shaking. No doubt. We were ready.

THEN.

It failed. It feel like the biggest dud of a firework you could even imagine. We opened the bag (after 10 minutes) to find soup. We (well, a few of us brave ones) tasted it. Wrong. All wrong. So, because my ignorance is at an utter high, I say, “come on guys, 5. more. minutes.” We muscle through, and still have soup. I say, “alright, freezer for 30 minutes, then we will have ice cream.” Timer goes on, kids go play. Thirty minutes later ~ it. is. still. soup.

I am ready to walk away from ALL cooking and baking. Dramatic? Maybe. No.

I began to slice my strawberries for coffee cake. OK, so my dramatics didn’t last TOO long, I was back in the saddle baking just mere minutes later……

It comes to me…….SALT!!!!! Argyle socks!!! THE SALT!!

“Guys HURRY!!!!”

“I forgot the salt!!!! Sorry. Let’s go again.”

My oldest says, “I wondered were the salt was……” AND HE COULDN’T HAVE VOICED HIS QUESTION EARLIER.  He said “sorry mom” *oh, so sweet, like it was HIS fault, not HIS fault his mom is a dip* I said “sorry I messed it up.”

Back at the shake shake shaking, though at this point they OBVIOUSLY do not believe me (nor do I blame them for that) so I am cheering myself on well they wrestle.

Mere moments later we have it!!!! ICE CREAM. No joke.

Apparently the secret is the salt. (I hear you, saying “ah….yeah.”) I learned another good lesson to pass on to you. Ice + salt = something comparable to dry ice. PLEASE don’t stick your hand in the bag to test it, your fingers will nearly freeze off. It hurts….burns…..I know. Learn from me AGAIN, please!!

We made a batch with snow and heavy whipping cream. We also made a batch with crushed ice and 1/2 & 1/2. The general agreement was the heavy whipping cream was more “ice creamish” and the 1/2 & 1/2 was a bit more of a “slushy ice cream” ~ both good.  (Pictured is the 1/2 & 1/2 batch.)

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*This is a fun “craft” to do with your kids……it takes some time and smooshing and swooshing, but play “pass the bag” and EVERYONE gets a turn!!

*When it is all “ice creamed”, then add in what you want too! (Candy, sprinkles, crushed cookies, brownie bites, hot fudge, nuts and on and on!)  Being that this was my first time making it, we kept it simple with mini-chocolate chips.

* I used a vanilla bean in place of the vanilla in one of the batches, I happened to have a few left over from making Vanilla Extract.

* I used table salt, it was fine, but the recipe called for kosher salt with the bigger granules.

Ready for “Snow Ice Cream”?? Give it a go, if you want, and let me know what you think!!! Just PLEASE remember the salt!!!

Happy “snow” day!   (Oh, by the way, IF you live where there is no snow, just use crushed ice cubes in place of the snow.)

Snow Ice Cream 

1 c. heavy whipping cream (or 1/2 & 1/2)
3 TB. sugar
1 tsp. vanilla
1/3 c. salt (table salt is fine)
snow (or crushed ice)
pint size Ziplock bag
gallon size Ziplock bag
2 TB. mini chocolate chips

Mix cream, sugar and vanilla and pour into pint size bag, seal (well).

Fill the gallon size bag halfway full with clean snow and add the salt. Put the smaller bag inside the larger one and squeeze out all the air, seal (well).

Knead bags till cream mixture solidifies, this will take about 5-10 minutes.

Open bigger bag and CAREFULLY remove smaller bag. Rinse outside of smaller bag with cold water before opening. Squeeze ice cream into bowl and add chocolate chips (or whatever your topping of choice is or isn’t) and SERVE!!!

ENJOY!!!!

Recipe from a Women’s Day magazine and also from Arlo Kallemeyn from the Shopper.

This recipe linked to Six Sister’s Stuff.

 

Pumpkin Pie Spice & Caramel Sauce AND A Give Away!!

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(Note: Give-away closed.)

((If looking for a caramel sauce, try this one, I much prefer it to the one below.))

Some flavors of Fall, don’t have ’em? Make ’em!

I ran out of Pumpkin Pie Spice. I RAN OUT OF PUMPKIN PIE SPICE. Now, this might not be a big deal to you. I however LOVE the stuff. My favorite spice blend. Last year Aldi sold containers of it at a nice price, will they again? I do not know. Do I want to buy an expensive container of it? NO. I went back to my handy-dandy recipe file. Found a recipe I have used before from allrecipes. Tho this time I added cloves. It was great. I just filled my empty Pumpkin Pie Spice jar and now I have some!! Good to go.

* Try it out in Pumpkin Apple Streusel Muffins!

Pumpkin Pie Spice Blend 
4 TB. cinnamon
4 tsp. nutmeg
4 tsp. ginger
3 tsp. allspice
1 tsp. cloves

Mix together and put in a container, store in your spice cabinet. Use when Pumpkin Pie Spice in called for.  Enjoy. 

Recipe adapted from allrecipes

I made a bar a little while ago that called for Caramel Sauce. WELL. Did I have it you wonder? OF COURSE not. Thankful to have THIS wonderful Caramel Sauce that I usually use for ice cream……and guess what?!?!?! I had all the ingredients needed!!!  It worked great as a topping on the bars!

* This is great over ice cream, as an apple dip,  by the spoonful, or drizzled over apple crisp or cheesecake ~ it IS delish!!

Caramel Sauce 
6 TB. of BUTTER (not margarine!)
3/4 c. packed brown sugar
1/2 c. heavy whipping cream
pinch of salt
1/2 TB. vanilla extract

Bring the butter, brown sugar, heavy whipping cream and salt to a boil in a medium sauce pan. Boil 3 minutes. Till it is thickened and a nice caramel color. Remember to stir always as sugar burns QUICKLY!

Take off the heat and add the vanilla. Stir, DO NOT taste….yet. ouch. Let cool to warm and serve, or put in fridge for another day. May warm up just a touch for easy drizzling or dipping. Enjoy. 

How about a GIVE-AWAY!!!!???

SO…..mostly because I like you guys, I like that you are Favorite Family Food readers, I like to make things, I like to give ~ well, and cause I want to DRAG comments out of you all!!! (heeheee) ~ I wanted to have a give-away! I have seen my friends at Kat’s Kitchen and Cooking Up a Sale   do this, I never thought I would BUT this post seemed like a GREAT time to do it! 

I have always been thankful for those who “comment”…..some of you do not like to comment, I  understand  BUT the comment section is not only fun for me, it can be helpful to those who read and wonder “Should I make this? Lets see what others have said!”   Let’s turn this comment section in to a “chat” section…..IF only I can change the word to “Let’s Chat!”  umm…. 

Here IS how you play. I am going to throw some ways out there for you to play. NOW you may do one or ALL of them. This means you can enter up to seven times (OR MORE IF you comment on MORE then one old post)!!! Just tell me in the comment section of THIS post WHAT you did~ examples ~  “I commented on _______” or ” I liked on Facebook” or ” I became a follower” etc…..  I really AM excited to see who is reading!!!

1. Become a  NEW “follower” of Favorite Family Foods ——> , you will see that option to the right of the page and up a bit.  

2. NEWLY  “Like” Favorite Family Foods on Facebook so you can receive the updates that way!!! 

3. Tell a friend about Favorite Family Foods and GET them to “like” it Or “follow” it……tricky!!

4. Comment on some thing you tried. Something that looks good to you. Something you MAKE all the time. Something you made and DID not like.  * “Comment” DOES NOT mean you need to get mushy, “oh so good” or “looks great” IT CAN also mean you say something like “I have been making this for years….” or “Made this , did NOT like  it” or “made this and changed this” etc. and on and on…….*   (You MAY comment on more than one thing….just add a separate comment on THIS page for EACH COMMENT you made on another page, gives you more opportunity to win!!!) MUST BE NEW COMMENTS NOT ONE YOU MADE A DAY OR WEEK AGO (thanks for those too though!!!)

5. Share a recipe that you think others may enjoy. Send it to favoritefamilyfoods@hotmail.com. I will try to make it, snap pictures and post it ~ giving you the credit or YOUR source the credit OR leaving it as “a friend shared this with me.” Your choice. 

6. Is the Aldi ad day HELPFUL to you???? Any hints to make it better? Should I nix it??? Add to it???

7. Any suggestions to make Favorite Family Foods better?? 

THE PRIZE you ask??? Well, that is winners choice!!! Either the above caramel sauce OR the above pumpkin pie spice, I will make it and give it to you. Contest ends at noon on Monday Oct. 22, thus giving you PLENTY of time to enter and tell someone else to enter!!!! (hint hint)  I will somehow randomly draw a name from all the comments on THIS page sometime on and announce the winner!     IF I know you I will get it to you, if I do NOT know you (fun too cause that means the blog is SPREADING!!!) Just send me your address (to favoritefamilyfoods@hotmail.com) and I will mail it to you ASAP!!!

Thanks for playing!!! Seriously!!! 🙂 Have fun! I will!

If this is a hit……I might just do it again SOMETIME!!!!

Cherry Chocolate Chip Ice Cream

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School is starting soon, which in SOME ways means summer is over. We still may get the heat and we still may want to grill and need to eat ice cream to cool off ~  BUT ~ the “carefree late nights sleeping in mornings” of summer are coming to an end. I guess it is time to officially close my “ice cream series” ~ though I am pretty sure I have some more to share! MAYBE we shall continue the frozen concoction fun next summer?!?!?!???? Don’t be shocked though if you see an ice cream recipe in December….just sayin’.

That being said, how about another “series” one that can stretch through fall and winter? Any ideas? I was thinking “school lunch ideas” (recipes for  sandwichish things to eat or fruit/veggie ideas or sweet treats or snacks) or a “soup series” (to begin OF COURSE when the weather is more soup conducive!) OH! Or how about “breakfast foods”?  Let me know your thoughts AND opinions and I will take a pole and pick the most popular!

My FOR.EV.ER favorite ice cream in mint chocolate chip. Though cookie dough is a close second and (more recently) cherry chocolate chip ice cream has given mint chocolate chip a run for its money! I was really excited to see this recipe, I made it the first time and it was not quite right ~ probably because I do not have an ice cream machine ~ I tried it again, my way, and was VERY happy with the results.

* You NEED to use  cherry juice concentrate. It is found in the produce section of the grocery store. It IS expensive but just know that one bottle will get you A LOT of batches. I actually divide the juice into 1/4 c.’s and freeze it ~ that way it will go bad.
* It is a good idea to have your sweetened condensed milk be cold before you fold it into the whipped whipping cream, I usually throw the whole can in the fridge the morning I plan on making it.

Cherry Chocolate Chip Ice Cream   

2 c. heavy whipping cream
1 can sweetened condensed milk
1/2 c. milk
1/4 c.  cherry juice concentrate
2 tsp. almond extract
pinch of salt
1/2 c. of chopped maraschino cherries
1/2 c. mini chocolate chips
Beat the heavy whipping cream till stiff peaks form. Fold in the sweetened condensed milk, milk, cherry juice, almond extract and salt. Stir gently till combined. Put in freezer and stir every 1/2 hour till the mixture is nearly frozen (about 2 hours). Stir in the chopped cherries and mini chocolate chips. Put in freezer again and stir every 1/2 hour (about 1 hour). Transfer to a freezer safe container with a lid. IF you make early in the day at night you will have soft serve ice cream, the next day it will be harder and you MAY need to take it out about 10 minutes before you are ready to dish it. ENJOY!

Recipe idea from Allrecipes.

(AS a side note. If you can, PLEASE take advantage of any zucchini you can get your hands on! Shred it and freeze it for later baking! It is really  nice to have a couple of bags on hand. I hope to share some zucchini recipes with you over the course of fall/winter.)