Chocolate-It's What's for Dinner

I could not wait to eat this ice cream. It sounded so good and guess what it turned out so good too. Salted Honey Ice Cream (Adapted from A Cozy Kitchen ) 1/2 c honey (I used wildflower) 1t salt 1 c milk 2 T sugar 4 egg yolks 1 c heavy cream Heat honey over medium-low heat in a small saucepan. Stir in salt until dissolved. Set aside. In a saucepan heat milk and sugar until it reaches a simmer. Remove from heat. While milk is heating whisk yolks in a small bowl. Add 1/4 c of hot milk into yolks whisking constantly. Pour yolk/milk mixture back into saucepan and heat constantly stirring until mixture reaches 170-175 degrees. Sieve mixture into a bowl and place bowl in ice bath. Stir in honey mixture and then add heavy cream. Stir until cooled. Place in container and chill for several hours - ideally overnight. Give a quick whisk before churning in your ice cream maker according to directions. If you want to see how to make absolutely the BEST chocolate sauce - check back so...

OK - I guess since we've been eating salad all week we can do another ice cream recipe. This time cinnamon. As I've previously revealed, I am a cinnamon nut. This might be a little too much cinnamon for others so feel free to adjust. Just remember that the ice cream base needs to be a little stronger in flavor than you think it should be because once it is frozen the flavors will be muted. Cinnamon Ice Cream (Adapted again from the Cuisinart Ice Cream instruction booklet - I'm just going to stop saying that OK) 2 c heavy cream 3/4 c sugar 1 vanilla bean, split pinch of kosher salt 2 eggs 1 egg yolk 1 c half and half 2 t cinnamon In a medium saucepan combine heavy cream, sugar, and split vanilla bean. Heat over medium low flame until about 160. Pour the half and half into a heat resistant bowl. Place a strainer over the bowl and then the bowl into a larger bowl of ice water. Set aside. Whisk eggs and yolk in a small bowl. Slowly whisk some of the warme...

I bought a whole bunch of blueberries and I so happened to have some heavy cream and half and half in the refrigerator - what to do? what to do? Ice Cream - of course! Blueberry Ice Cream 2 c fresh blueberries 1/4 c sugar 2 T water pinch of cinnamon 2 c heavy cream 1 c half and half (or milk) 1/2 c sugar 3 egg yolks 2 t vanilla In a saucepan heat blueberries, water, sugar, and cinnamon until blueberries are softened. (I mashed them up a bit with a potato masher) Set aside. Meanwhile heat cream, half and half, and sugar until bubbles just start to form around the edges. Remove from heat.  Temper the egg yolks by whisking a small amount of the hot cream into the egg yolks. Add the egg yolks back to the cream mixture and heat to 160. Stir in vanilla and blueberries. Taste and add additional sugar or vanilla as needed (Remember you want it more flavorful than you think it should be). Patience - waiting 24 hours Cool saucepan in and ice bath and refrigerate for 24 ...

Well it's getting to be ice cream season (at least the weekend was). It's hard to believe after all that cold weather this winter that I would ever be interested in eating anything cold ever again. But then....I made the burnt cinnamon simple syrup and it got me to thinking... Burnt Cinnamon Ice Cream 2 c heavy cream 2 c milk 1 vanilla bean 3 egg yolks 1/4 c sugar 1/4 c brown sugar 1/4 c burnt cinnamon simple syrup * Split vanilla bean down the middle with a sharp knife. Heat heavy cream, milk, and vanilla bean in a saucepan until boiling - not a rolling boil - just bubbles at the edge.  Remove from heat. Mix 3 egg yolks with sugars in a small bowl or measuring cup.  Whisk in about 1/2 cup of the heated cream into the yolk mixture to temper the yolks. Add egg yolks mixture to the cream and heat to 160. Remove from heat. Place saucepan in ice bath to cool mixture quickly. Scrape seeds from vanilla bean and mix into ice cream mixture.  Pour mixture into cont...