Cake and Ice Cream...Yum!

(Originally posted on Tuesday, October 12, 2010)

There are an awful lot of cake recipes on our blog! Especially since our blog has only been up and running for 7 months!

But I promise you, each and every one of these cake recipes are worth it!

As for ice cream, isn't it the perfect compliment to cake?

I got this fantastic cake recipe from a co-worker. She would make it to celebrate everyone's birthday in the office. It was too hard to resist (I'm sure it added to my pregnancy weight gain!). It is honestly the best carrot cake I have ever had. My husband's favorite kind of cake is carrot cake, so this was a natural for his birthday celebration. Before I found this recipe, I tried a number of different carrot cakes (store-bought and homemade) to find just the right one. I just wasn't pleased. They were either too spice-cakey or too crumbly. This carrot cake is moist and hard to resist.

As for the ice cream, I dreamed up this recipe myself (one of my pregnant food craving dreams!). I had been craving the flavor of hazelnut. In order to satiate my craving, I got some hazelnut coffee creamer to flavor my glasses of milk and later, I got some chocolate hazelnut spread as well. I think the combination of milk, hazelnut coffee creamer, and chocolate hazelnut spread just sort of evolved into an ice cream recipe during my REM cycle!

While I would never pair these two recipes to serve together (the ice cream and cake are too rich to go together and the flavors don't match), I find that it is fitting to pair them together here since I craved the carrot cake during my first pregnancy and I dreamed up the ice cream during my second pregnancy!

Oh, and I must apologize for the pictures. Each time, we had already dug in and it only occurred to me afterward that I needed to take a picture. So, the pictures are definite afterthoughts and they don't do these recipes the justice they deserve. They really are awful pictures. Sorry! (Notice how the carrot cake is placed on one of my son's baby plates because I was pressed for time and besides paper plates, it was the only thing I had nearby!)

10/21/10 Amendment: In order to class up this blog post (because my pictures were so lousy and Laurie's are so fantastic), I am adding one of my sister's posts from her personal blog with two of her ice cream recipes. These fantastic recipes came straight from her own brain!


Heather's Carrot Pineapple Cake

Cake:

1 1/2 cup flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
2/3 cup salad oil
2 eggs
1 teaspoon vanilla
carrots, roughly sliced or chopped (enough to make 1 cup shredded)
1 cup crushed pineapple with juice (or half cup, if preferred)

Frosting:

1 package cream cheese
2 Tbsp. butter
4 cups confectioners sugar
1 tsp. vanilla

Sift together first six ingredients (flour through salt).

Blend together next 4 ingredients (salad oil through shredded carrots) in a blender.

Combine dry and wet ingredients. Then add crushed pineapple with juice.

Pour batter into 3 greased baking pans. Bake at 350 degrees for 25-30 minutes.

For the frosting, whip together the final four ingredients (cream cheese through vanilla) and frost on top of cooled cake.

Source: My wonderful former co-worker, Heather Bowen.

Notes: I like a lot of frosting, so I would suggest doubling the frosting recipe. Also, I highly suggest using three cake pans instead of two. It is necessary for the consistency of the cake. If you do try to use two cake pans, you might have to cook the cake a little longer. Check the cake using the toothpick method to ensure that it is cooked completely, otherwise it might be too crumbly.




Hazelnut Chocolate Ice Cream

Makes 4 quarts

Ingredients:

8 cups heavy cream (see note below)
1 1/2 cups sugar
Pinch of salt
4 cups hazelnut flavored coffee creamer
1 1/4-1 1/2 cups toasted, chopped hazelnuts
1 container chocolate hazelnut spread (such as Nutella)

Directions:

In a large bowl, whisk together cream, sugar, salt, and coffee creamer. Refrigerate until you are able to add the cooled nuts. Toast hazelnuts and allow to cool. Stir cooled hazelnuts into the cream mixture. Transfer mixture to an ice cream maker, and freeze according to manufacturer's instructions.

You will want to swirl the chocolate hazelnut spread into the ice cream mixture before you ripen it in your freezer. The best way to do this is to spoon a layer of the ice cream into a freezer safe container and swirl a layer of chocolate hazelnut spread on top. Top with another layer of ice cream followed by another layer of chocolate hazelnut spread. Repeat until all of the ice cream and chocolate hazelnut spread has been combined. Be careful not to leave large clumps of chocolate hazelnut spread. You will want the swirls to be fine. When the spread freezes, it freezes very hard and if you have large swirls or clumps within the ice cream, it makes scooping the ice cream very difficult.

Allow ice cream to fully ripen in the freezer before serving (at least 2 hours). Store in an airtight, freezer safe container.

Source: The crazy craving dreams of a pregnant woman...me!

Notes: If you want to lighten this recipe and make it a little less rich, you can use 4 cups of heavy cream and 4 cups of half and half. I've tried it both ways. It is still great with the half and half. It is just a little lighter, not quite as rich, and a little less creamy.

Also, I must repeat that it is so important not to create large or thick pieces/swirls of chocolate hazelnut spread. It is so much tastier and easier to serve if you have fine, string-like swirls. The first time I made this, the swirls were very fine and I thought I would try it again with twice as much chocolate hazelnut spread and in much thicker swirls. The problem with this is that the chocolate hazelnut spread hardens as soon as it makes contact with the cold ice cream (it's kind of like the chocolate shells you can get on your soft serve ice cream cone). The result was that I had thick and impenetrable layers of chocolate hazelnut spread and I practically had to use a knife to serve the ice cream! The dainty, fine layers of chocolate hazelnut spread are far preferable for this recipe. If you want more chocolate hazelnut spread, I would suggest drizzling some more on top of your ice cream just prior to serving.

Garden + Ice Cream Maker = True Love

My roommates gave me an ice cream maker for my wedding and ever since then I have been making ice cream non-stop. I lay in bed thinking of new ideas for flavor combinations and I get so excited! The first kind I made was using the fresh mint in our back yard and it was delicious! Mint is of course one of my favorite things. After the mint, I decided to be more creative and I was inspired by my favorite ice cream shop, Jeni's (They always have very creative, gourmet and absolutely delicious flavors). So I made Cucumber Coconut Sorbet and Butternut Squash Ice Cream with Caramel & Candied Pecans. And they were both a success! hooray!!!

Cucumber Coconut Sorbet

I love how cool and refreshing cucumber is. People don't give cucumber enough opportunities as a dessert flavor, but I'm telling you this one is delish! It's light and tasty, with a smooth texture. Yum!

Ingredients:

2 large cucumbers
1 tablespoon honey
1 can light coconut milk
Juice from 1 lime
3/4 cup simple syrup, (recipe below)

Directions:

Blend the cucumbers and honey together in a blender or food processor until the cucumber is almost pureed, but still has some chunks. Refrigerate for 6-24 hours. The honey will draw out the moisture in the cucumbers. Then blend again until smooth, and pour into a fine strainer, pushing out juices and discarding pulp & peel.

Combine the juices with a can of coconut milk, the lime juice, and the simple syrup

Freeze in Ice cream maker for 20-30 minutes or until thick and creamy. YUM!!!

Simple Syrup

Ingredients:

1/2 cup sugar
1/4 cup light corn syrup
1/4 cup water

Directions:

In a small saucepan, combine the sugar, corn syrup and water and bring to a boil. Cook over moderate heat until the sugar dissolves, about 2 minutes. Remove from the heat. Let stand until cool, 30 minutes.

Butternut Squash Ice Cream

The squash has a richer flavor and is more decadent with the caramel and pecans. We had friends over for dinner last night and they were shocked that the secret ingredient was squash. It tastes a little like pumpkin pie, only more mild.

Ingredients:

One medium-sized butternut squash
1 tsp. vanilla
One recipe of your favorite vanilla ice cream
1 tsp. cinnamon
1/4 tsp. nutmeg
2-4 tbsp. brown sugar
One recipe of your favorite candied pecans (or toast pecans in a pan on the stove top while adding enough brown sugar to evenly coat the nuts, remove from heat and cool completely)

Directions:

Start by peeling and cubing one medium sized butternut squash. Boil for 5-10 minutes with a little vanilla in the water.

Using your favorite basic vanilla ice cream recipe, add cinnamon, nutmeg, and brown sugar.

Add a cup of the cream mixture in a blender with the butternut squash and puree until smooth. Pour into fine strainer to remove pulp. I would probably strain this twice. I only did it once and the texture was a little too grainy. Mix with remaining ice cream mixture.

Then pour into ice cream machine! and freeze!

Yummy yummy yummy.

Next up, I'm thinking Basil Lime.... I love my garden!

I Scream, You Scream, We All Scream for Ice Cream!

(Originally posted on Monday, May 31, 2010)

Above: Vanilla Ice Milk, Burnt Almond Fudge Ice Cream, Pralines and Caramel Ice Cream, Blackberry Ice Cream, and finally, Toasted Coconut and Almond Ice Cream.

Nothing compares to homemade ice cream. Even the very best store bought ice creams can't hold a candle to what you can make at home. Sadly though, due to the expense (both money-wise and calorie-wise) homemade ice cream is only something you should make once in awhile. We decided to make some for Memorial Day.

In addition to the flavors pictured here, we also made Cake Batter Ice Cream and Blueberry Ice Cream.

I hope you like them...but pace yourself! You could gain 10 lbs in a day if you go overboard on this stuff!

Vanilla Ice Milk

Ingredients:

3 cups skim milk
1 3/4 cups sugar
1/4 teaspoon salt
9 cups whole milk
1 1/2 teaspoon vanilla

Directions:

Thoroughly combine all ingredients. Cover and refrigerate 30 minutes. Freeze as directed. Stir after freezing to blend any unfrozen skim milk into frozen mixture.

Makes: This recipe is designed for a 4 quart-size ice cream maker.

Source: Rival Ice Cream and Frozen Yogurt Maker user's manual.

Burnt Almond Fudge Ice Cream

Ingredients:

1 cup toasted, chopped almonds
3 cups sugar
3/4 cup cocoa
6 beaten eggs
2 cups canned milk
6 cups half 'n' half
4 cups whipping cream
3/4 teaspoon almond extract

Directions:

Toast chopped almonds in a 300 degree oven for 15 minutes, stirring occasionally. Blend sugar and cocoa together and add 6 beaten eggs, 2 cups canned milk, and 4 cups half 'n' half. Stir and heat until almost boiling. Cool; then add remaining 2 cups half 'n' half, 4 cups whipping cream, and 3/4 teaspoon almond extract. Add nuts just before freezing. Pour in 6-quart ice cream freezer container and freeze according to manufacturer's directions.

Each 1/2 cup serving contains: 195 calories, 14 g fat, 16 g carb, 40 mg sodium, 68 mg cholesterol.

Source: Deseret News, submitted by Diane C. Anderson, of Fruit Heights, Utah. May 21, 2002.

Note: I was actually able to fit this into my 4 quart ice cream maker. It took a little longer to freeze and I had to ripen it in my freezer (in a freezer safe container) a little longer before it was ready, but it still worked. It would definitely have frozen faster in a 6 quart ice cream maker, however.

Old Fashioned Vanilla Ice Cream

Makes 2 quarts

Ingredients:

4 cups heavy cream
1 1/2 cups sugar
Pinch of salt
2 tablespoons pure vanilla extract
2 cups milk, or half-and-half

Directions:

In a large bowl, whisk together all ingredients. Transfer to an ice cream maker, and freeze following manufacturer's instructions. Store in an airtight, freezer safe container.

Source: Martha Stewart website, Copyright 2010.

Pralines

Ingredients:

Butter
3/4 cup firmly packed light brown sugar
3/4 cup sugar
3/4 cup half-and-half
3 tablespoons butter or margarine
1 1/4 cups coarsely chopped pecans
1/2 teaspoon vanilla extract

Directions:

Butter bottom of a heavy 3 quart saucepan. Cook brown sugar and next 3 ingredients in saucepan over low heat, stirring constantly, until sugars dissolve; stir in pecans. Bring to a boil over medium heat; cook, stirring occasionally, 6-8 minutes or until a candy thermometer registers 238 degrees (soft ball stage). Remove from heat.

Stir in vanilla; let stand 3 minutes. Beat with a wooden spoon 3 minutes or until mixture begins to thicken. Working rapidly, drop by tablespoonfuls onto wax paper. Let stand until firm.

Source: Southern Living, November 1999.

Note: I used a full package of pecans--which measures 2 cups (instead of 1 1/4 cups). I didn't have a candy thermometer, so as soon as the mixture started boiling, I timed it at exactly eight minutes. I also let the mixture cool a little over 5 minutes. This made it so that when I started stirring it, it crumbled into individual caramel covered nuts. I spread the individual nuts onto a wax paper covered jelly roll pan and let them cool completely.

Pralines and Caramel Ice Cream

Ingredients:

2 recipes Old Fashioned Vanilla Ice Cream (see recipe above)
1 recipe Pralines
1 jar caramel ice cream topping

Directions:

Prepare Old Fashioned Vanilla Ice Cream and freeze in a 4 quart ice cream maker according to manufacturer's instructions. During the last five minutes of mixing time, add pralines.

When you are transferring your ice cream to a freezer safe container, do it in layers. Ice cream, caramel ice cream topping, ice cream, caramel ice cream topping, etc. Lightly swirl the caramel topping before putting ice cream on top of it.

Makes 4 quarts.

Source: Compilation recipe. Ice cream recipe from Martha Stewart, pralines from Southern Living. I just love pralines and caramel ice cream and shakes and I had never found a great recipe for it before, so I figured I would have to come up with it myself. This was to die for! Mission accomplished.

Blackberry, Blueberry, Raspberry, Strawberry, or Mixed Berry Ice Cream
(see notes below for more options)

Ingredients:

2 recipes Old Fashioned Vanilla Ice Cream (see recipe above)
3-4 cups berries of your choice (see note below)

Directions:

Depending on how you want the consistency of your ice cream, you can either keep the berries whole, blend all of your berries in a blender, crush them with a fork, or blend half of the berries and put the rest of the berries into the ice cream mixture whole.

Prepare Old Fashioned Vanilla Ice Cream and stir in berries. Freeze in a 4 quart ice cream maker according to manufacturer's instructions.

Source: Martha Stewart and your own creativity!

Notes: Be creative. If you don't like berries, use this vanilla ice cream recipe and mix in crushed Oreos, crumbled cookie dough, crumbled brownies, your favorite candies, etc. To make cake batter ice cream, simply mix in a box of dry cake mix into the vanilla ice cream recipe of your choice.

Cake Batter Ice Cream

Ingredients:

1 cup milk
1/2 cup white sugar
2 egg yolks, beaten
1 teaspoon vanilla extract
2 cups heavy whipping cream
3/4 cup white cake mix, sifted
Sprinkles, optional

Directions:

Whisk together milk, sugar, egg yolks, vanilla, cream, and cake mix in a saucepan until well blended. Cook over medium-low heat until mixture reaches 160 degrees F, stirring frequently. Remove from heat and place in the refrigerator or freezer until liquid is cold.

Pour the chilled mixture into a 2 quart ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one or two quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Note: If you would like sprinkles in your ice cream, you can add them to the ice cream mixture during the last 5 minutes of mixing, or you can fold them into the ice cream as you transfer it to a freezer safe container.

Source: Allrecipes.com, submitted by Ekho

Toasted Coconut and Almond Ice Cream

Ingredients:

1 1/2 teaspoons unflavored gelatin
1 tablespoon water
3 cups low-fat milk (divided)
3 large egg yolks
1 can (14 ounces) nonfat sweetened condensed milk
1 vanilla bean (or 1 tsp vanilla extract)
1/2 cup toasted coconut flakes
1/2 cup chopped toasted almonds

Directions:

Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.

Pour 1 1/2 cups milk into a large saucepan. Cut vanilla bean in half lengthwise; scrape the seeds into the milk and add the pod.

Heat the milk mixture over medium heat until steaming. Whisk egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3-5 minutes. Do not bring to a boil or the custard will curdle.

Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatin and whisk until melted. Whisk in the remaining 1 1/2 cups milk. Cover and refrigerate until chilled, at least 2 hours.

Whisk the ice cream mixture and pour into the canister of a 2 quart ice cream maker. Freeze according to manufacturer's directions. During the last 5 minutes of freezing, add coconut flakes and almonds to the ice cream maker. If necessary, place the ice cream in the freezer to firm up before serving.

Serves 8 (Yields 1 quart, 8 1/2 cup servings).

Tip: To toast chopped dry nuts, cook in a small, dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2-4 minutes. Cool toasted nuts completely before adding them to the ice cream maker.

Nutrition Information: 276 calories, 9 g fat, 91 mg cholesterol, 105 mg sodium, 38 g carbohydrate, 1 g fiber, 10 g protein.

Source: Delish.com

Vanilla Ice Cream

Ingredients:

2 1/2 cups milk
1/2 teaspoon salt
1 1/2 tablespoons vanilla extract
2 1/2 cups sugar
2 1/2 cups half and half
5 cups whipping cream

Directions:

Scald milk until bubbles form around edge of pan. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla extract and whipping cream. Cover and refrigerate 30 minutes. Freeze as directed.

Strawberry: Add 5 cups pureed strawberries to chilled mixture before freezing.

Banana: Add 3 1/2 cups mashed bananas to chilled mixture before freezing.

Peach: Add 5 cups pureed peaches to chilled mixture before freezing.

Mint Chip: Omit vanilla and substitute pure peppermint extract (to taste). Chop your favorite bittersweet or semi-sweet chocolate bar into tiny uneven pieces. Add the chopped chocolate during the last 5 minutes of mixing.

Source: Rival Ice Cream Maker user's guide.

Notes: I thought you might appreciate having another version of vanilla ice cream. The Martha Stewart recipe is amazing, but if you're looking for a less decadent version of vanilla ice cream, this one is for you.