{Ice Cream Sundae} Peanut Butter Swirl

We, or rather B, eats a lot of ice cream. And although I LOVE Ice Cream I haven’t been eating it because of the sugar. I take small bites of everything I make/bake that contains sugar just to test/taste but that is it. So when I made this ice cream I used 1/3 of the sugar and finished the rest with Splenda. It’s a compromise, but I feel better about making it that way.

This is based on the Peanut Butter Swirl Ice Cream from Saveur

2 cups milk
1/4 cup sugar and 1/2 cup Splenda
1/2 cup light corn syrup
1 cup smooth natural peanut butter
2 cups heavy cream
2 tsp. vanilla extract (or 2 vanilla beans, scraped.)

1. Pour the cream and milk into a medium-sized stainless steal bowl and place over a steaming pan of boiling water.
2. While the mix is scalding, cut the vanilla beans in half lengthwise and scrape out the seeds with a spoon. Add the pods and seeds and sugar/Splenda mix to hot milk and seep for about 5 minutes stirring occasionally to mix in the sugar. Remove pods from mix.
2. Remove bowl from heat and slowly stir in 1/2 cup of Peanut Butter until mix is completely smooth. Add corn syrup.
3. Chill mixture in the fridge until cool (or overnight for a fuller flavor).
4. Pour mix into an ice cream maker and process according to the manufacturer’s instructions.
5. Transfer to a bowl and quickly swirl in remaining 1⁄2 cup peanut butter, cover, and freeze until hard.

By waiting until after the ice cream is churned and adding the PB you end up with large swirls of PB.

OH! MY!
Just Right!

 

{Ice Cream Sundae} Coconut from the Caribbean

When I was little I remember traveling with my parents and/or grandparents and stopping pretty regularly at Howard Johnson’s Cafeteria. Back then it wasn’t a motel and eatery, it was just a simple diner. I always got the same exact meal – fried clams, which HoJo’s back then was famous for, and a scoop of Coconut Ice Cream. It was rich, full of flavor and full of coconut. There were 28 flavors then. I didn’t care. I ALWAYS got coconut!!

I have been trying for a long time to replicate what I remember as that ice cream and I think I have finally done it thanks to Jeff Key’s Ice Cream Mix-ins.

Coconut Ice Cream

1 can (15 ounces) Coco Lopez cream of coconut
3/4 can whipping cream {9 liquid ounces}
1/2 can whole milk {6 liquid ounces}
2/3 cup lightly toasted sweetened coconut flakes

Pour Coco Lopez into a medium-size stainless steel mixing bowl. If the coconut cream
is really thick, put it over a steaming pan of water so it melts to an even
consistency, but don’t let it get too warm.
Using the empty Coco Lopez can, first measure % can of whipping cream and add to the coconut cream, then 1/2 can of milk and add into the coconut cream.
Stir to blend.
Pour the mix into an ice cream maker and process according to manufacturer’s instructions.
Just before the ice cream is finished processing, add the coconut flakes.
Scoop the ice cream into a container and place in freezer to cure and harden.

This is definitely one of my favorite ice creams. And so very easy to make using the cream of coconut which makes it rich and thick and very flavorful.

 

{Ice Cream Sundae} Cinnamon Graham Cracker Ice Cream

Because of my Friend Leslie I have discovered Penseys. If you aren’t familiar with Penzeys it is a Spice Outlet. It carries so many spices. Some I haven’t heard of. Some I am just now familiar with. Included in the catalog and on-line are some awesome recipes. Desserts, sides, poultry, beef. You name it there are recipes for it – four years worth.

And in the Summer 2012 catalog was this one.

Cinnamon Graham Cracker Ice Cream.

1 3/4 Cups heavy cream
12 oz. nonfat plain Greek yogurt
1 tsp. PURE VANILLA EXTRACT
4 TBL. honey {From my B-I-L’s hives!}
4 TBL. maple syrup
3/4 tsp. CINNAMON
2 large rectangular graham crackers, broken into pieces
2 l.4-oz. bars chocolate-covered toffee, broken into small bits {I used Heath toffee bits}

Beat the heavy cream in a large bowl until thick (2-3 minutes).
Fold in the yogurt, VANILLA, honey, maple syrup and CINNAMON.
Pour into your ice cream maker.
Add the remaining ingredients a couple of minutes before the ice cream is fully thickened.
Pour into a l 1/2-quart freezer-safe bowl with a lid and chill until hardened.
If you don’t have an ice cream maker, you can put the original mixture into the freezer-safe bowl and freeze for 2 hours. Then, stir the mixture and add the graham cracker and toffee bits. Continue to stir it every 2 hours, for up to 6 hours. Then, chill until hardened.
This was a good ‘solid’ ice cream. Full of pieces of graham cracker and the little toffee nuggets were just right {although I can understand how the chocolate covered ones would be even better!!}. The cinnamon was just lingering after each bite so I think I would increase it by about 1/2. But it is good just the way it is

Add this one to your Ice Cream Line-up! Good stuff!!