Hot Cocoa Ice Cream

Have you been scouring pinterest for days on end now looking for the perfect Christmas dessert? Do you have the basic likes, milk, cream, eggs, sugar, and hot cocoa mix? Well the you my friend, are in luck. Because today I share with you how to take that classic  mug of hot cocoa topped with marshmallows, and make it into ice cream! Ice cream for me is all about texture. Slightly creamy, but still stiff enough to hold it's shape in a cone. This ice cream does not disappoint and will please children and adults alike. Maybe leave a little out for Santa, you'll be sure to make it on the nice list. 

Hot Cocoa Ice Cream

Ingredients:

• 1 cup whole milk
• 1/2 cup sugar, divided
• 1 1/2 cups heavy cream
• 1 tsp. vanilla extract
• 4 egg yolks
• 2 packages instant hot cocoa mix
• 1/2 cup mini marshmallows

In a medium sauce pan, heat the milk, 1/4 cup sugar, cream, and villa over medium high heat until simmering. 

Meanwhile, in a small bowl, whisk together the egg yolks and 1/4 cup of the sugar until light yellow and creamy, 1-2 minutes. Slowly add 1/4 cup of the simmering mixture to the eggs and whisk heavily to temper the eggs (this will keep them from scrambling when you add it back into the hot pot).

Add the tempered egg/sugar mixture back into the pot with the milk/cream and whisk heavily until incorporated. Simmer until the mixture thickens slightly, should coat the back of a spoon.

Pour through a fine mesh sieve and into an airtight container. Place into the fridge for 4 hours or overnight to chill. 

Once you are ready to churn the ice cream, add the chilled base to your ice cream maker and churn according to directions. Add marshmallows 5 minutes in.

Store ice cream in an airtight container in the freezer for 8 hours before serving. 

Brown Sugar Ice Cream with Pumpkin Gingersnaps

I always like a little texture with my ice cream. Growing up I always went for simple vanilla ice cream, but then topped it with an excessive amount of sprinkles and gummy bears. There really is nothing that beats that combo for me, but I still like to try! October is still going strong on the pumpkin front, and I just keep churning the recipes out {see what I did there?!}. This simple brown sugar ice cream base pairs perfectly with crumbled pumpkin gingersnaps, soaked in browned butter. If you're not huge into pumpkin, but still want to be basic, try this subtle pumpkin flavored treat. Serve up a bowl while you sit by the warm fire, or if you are like us and the temps are back towards the 100s {seriously AZ?} then cool down with this fall-inspired dessert! 

Brown Sugar Ice Cream with Pumpkin Gingersnaps

Ingredients:

• 1 cup heavy cream
• 2 cups milk
• 3 egg yolks
• 1/2 cup brown sugar
• 1 tbsp. pumpkin pie spice
• 2 tbsp. honey
• 6 pumpkin gingersnaps, crumbled
• 3 tbsp. butter

In a medium saucepan, heat together the cream, milk, 1/4 cup of the sugar, spice and honey over medium-high heat, stirring to melt the sugar and honey. Meanwhile, whisk together the egg yolk and the remaining 1/4 cup sugar in a medium bowl and set aside. 

Once the milk mixture begins to simmer, ladle 1/2 cup of the simmering milk into the egg/sugar mixture, slowly pouring as you whisk constantly. Do this one more time with another 1/2 cup of the simmering milk. This allows your eggs to temper, before adding them back into the ice cream base, keeping them from turning into scrambled eggs. 

Slowly add the tempered egg mixture back into the saucepan, whisking as you pour. Bring the mixture back up to a simmer and allow it to thicken slightly, until it coats the back of a spoon. Remove from the heat and pour through a fine mesh sieve into a large bowl. Cover with plastic wrap and place into the fridge to cool completely, 8 hours or overnight.

Once the ice cream base has chilled, remove from the fridge and process the base in your ice cream mixer according to its specific directions. While the ice cream begins to churn, heat the butter over medium heat until it begins to brown and has a nutty fragrance. Remove form the heat and add the crumbled cookies. Mix to combined. During the last 5 minutes of mixing, add in the buttered cookies.

Add the churned ice cream into an airtight container and place in the freezer until hardened, about 4 hours before serving.

Pumpkin Spice Macaron Ice Cream Sandwiches

Remember when I basically promised you a new pumpkin recipe every week until your can't stand me anymore? Well I'm keeping good on that promise, keeping you basic bitches happy, and slowly making the rest of you resent this post. Ahh, but I'll win you back. I promise. I was recently tagged in a photo on Instagram of a French macaron ice cream sandwich, so obviously I immediately got to work creating my own version from (almost) scratch. Unless you have time to make homemade pumpkin ice cream (which you definitely should do, and then bring me some), feel free to buy a pint to use for these sandwiches, and devour the rest on the couch watching Netflix reruns of Friends (my favorite past time). Okay, enough with the run on sentence about ice cream. Basically, these are the epitome of fall dessert, and if you have any leftovers, call me. I'll be right over!   

Pumpkin Spice Macaron Ice Cream Sandwiches

Ingredients:

• 1 cup almond flour
• 1 1/4 cup powdered sugar
• 1 tsp. pumpkin pie spice
• 3 egg whites, room temperature
• 1/2 tsp. cream of tartar
• pinch of fine salt
• 1/4 cup superfine sugar
• orange gel food coloring (optional)

Prepare 2 baking sheets with silpat, parchment paper, or macaron specific baking liners. Also, place a piping bag or gallon ziplock bag in a large cup with the top folded over the outsides. This will make it easier when you transfer the batter.

Whisk the almond flour, powdered sugar, and pumpkin pie spice together in a medium bowl. Run the mixture through a fine mesh sieve into a larger bowl. You may have a little bit of almond flour that is too large to fit through the sieve. Discard. This is a very important step if you want the macarons to be smooth.

In a stand mixer or bowl with a hand mixer, whisk the egg whites and the cream of tartar on medium speed until foamy. Increase speed to medium-high and add in the superfine sugar. Whisk until stiff peaks form and the mixture is glossy, about 5-8 minutes more. When you remove the whisk, the whipped mixture should stand up off of the whisk. Add in the orange food coloring and mix until combined.

Fold the egg white and sugar mixture into the almond flour mixture until well combined. The batter should be very fluid and when you lift the batter up with a spatula, it should fold back into itself within a matter of seconds. Lastly, add in the almond extract and mix until combined.

Place the batter into a piping bag or large ziplock bag that you prepared earlier. Cut the tip off, about 1/4-inch. Pipe 1-inch circles about an inch from each other. They should not spread too much, so you can pipe them fairly close together. Once all of the batter has been piped, tap each tray 2-3 times against the counter to release any air bubbles in the batter. Then let the macarons dry out at room temperature for 30 minutes to an hour until they are set and firm to the touch. The length of drying time will vary depending on how humid it is where you are.

Preheat oven to 325 degrees F. Place the 1st tray in the oven on the middle to bottom part of the oven (farthest from the heat source) and cook for 10 minutes, rotating halfway through. The cookies will be just beginning to turn golden. Remove and set on the counter to cool for 2-3 minutes until transferring onto a wire cooling rack. Repeat with the remaining trays of cookies.

Once the cookies are cooled, add a small scoop of pumpkin ice cream onto a cookie, and carefully top with another cookie. Keep in an airtight container in the freezer until serving. Best when served the same day.

Blood Orange Olive Oil Ice Cream

You know you are marrying into the best family ever when your future sister-in-law buys you an ice cream cookbook for your birthday. This recipe is better late than never, seeing as my birthday was in February, and I am just now getting around to making something out of it now. I was completely transfixed by the olive oil ice cream recipe from Sweet Cream and Sugar Cones, written by the geniuses behind Bi-Rite Creamery in San Francisco. I took their base recipe for olive oil ice cream and added my own fun little twist, complete with olive oil chocolate, mixed right in. The consistency is silky smooth because of the olive oil, and filled with summer vibes from the fresh orange zest. Of course I couldn't help but use my favorite local olive oil from Queen Creek Olive Mill. Enjoy these summer vibes while you still can!

 Blood Orange Olive Oil Ice Cream

Ingredients:

• 1 cup heavy whipping cream
• 2 cups whole milk
• 3 egg yolks
• 1/2 cup granulated sugar, divided
• 1 tsp. salt
• 1 orange, zested
• 1/4 cup Blood Orange Olive Oil

Olive Oil Chocolate 

• 1/2 cup bittersweet chocolate chips
• 1 tbsp. Blood Orange Olive Oil

In a medium saucepan, heat together the cream, milk, 1/4 cup of the sugar, salt, and orange zest over medium-high heat. Meanwhile, whisk together the egg yolk and the remaining 1/4 cup sugar in a medium bowl and set aside. 

Once the mixture begins to simmer, ladle 1/2 cup of the simmering milk into the egg/sugar mixture, slowly pouring as you whisk constantly. Do this one more time with another 1/2 cup of the simmering milk. This allows your eggs to temper, before adding them back into the ice cream base, keeping them from turning into scrambled eggs. 

Slowly add the tempered egg mixture back into the saucepan, whisking as you pour. Bring the mixture back up to a simmer and allow it to thicken slightly, until it coats the back of a spoon. Remove from the heat and pour through a fine mesh sieve into a large bowl. Cover with plastic wrap and place into the fridge to cool completely, about 8 hours or overnight.

While the ice cream base is chilling, make the olive oil chocolate. In a small saucepan, heat the chocolate chips and olive oil over medium heat, stirring until melted and smooth. Remove from heat and pour onto a baking sheet lined with parchment paper. Place into the freezer until hardened. 

Once the ice cream base has chilled, remove from the fridge and whisk in the 1/4 cup olive oil. Process the base in your ice cream mixer according to its specific directions. While the ice cream begins to churn, remove the hardened olive oil chocolate from the freezer and chop into tiny pieces. Add the chopped chocolate to the churning ice cream.

Add ice cream into an airtight container and place in the freezer until hardened, about 4 hours before serving.

*This recipe was not sponsored by Bi-Rite Creamery or Queen Creek Olive Mill. Post was only inspired by their delicious treats. 

Blueberry Mint Mojito Ice Cream

I'm kind of at a loss for words today. I know, my fiance is appalled right now. But I have started, deleted, and re-started today's post 3 times now. I just don't know what to say. Like I said, speechless. But what I do know is how absolutely crave-able this ice cream is. Creamy. Sweet. Minty. All the perfect descriptions of a delicious mojito on a warm summer day. But in ice cream form. Can we all just go to the beach together? But like, skip the bikinis and sunscreen and just sit under a tiki hut eating this all day? All aboard!

Blueberry Mint Mojito Ice Cream

Ingredients:

• 1 1/2 cups fresh blueberries
• 1 1/4 cups sugar
• pinch of salt
• 1/2 lime, juiced
• 2 cups heavy whipping cream, divided
• 1 cup whole milk
• 1 cup packed fresh mint leaves
• 3 egg yolks
• 1 tbsp. rum or vodka (optional)

In a medium saucepan, heat the blueberries, sugar, and salt over medium heat, mashing with a fork or potato masher once the blueberries begin to soften and burst. Bring to a low boil and cook for 5 minutes, stirring occasionally. Remove form the heat and allow the mixture to cool for at least 30 minutes. 

Once the blueberries have cooled, add them to a blender and puree until smooth. Pour the mixture through a fine mesh sieve into a large bowl, stirring to get all of the liquid through the mesh, and discarding the leftover skins and seeds (I used the skin and seeds on toast; makes an amazingly thick jam!). Stir in the lime juice and set the bowl aside.

While the strained blueberries continue to cool, heat 1 cup of the heavy cream, the milk, and the mint leaves over medium heat in a medium saucepan (I rinsed and used the same one that I previously used for my blueberries). Once the mixture begins to come to a simmer, stir the mixture, remove from the heat, cover, and allow the mint leaves to steep for 1 hour. 

While the mint cream is steeping, add the remaining 1 cup of cream to the cooling blueberries. Mix well to combine. Once the mint has steeped for 1 hour, pour the mixture through a fine mesh sieve (again I washed and used the same one from earlier) into a medium bowl, allowing the cream to pass through and catching the mint in the sieve. Press firmly down on the mint leaves to allow them to extract all of the mint flavor into the cream mixture. Discard the mint leaves. 

In a small bowl, whisk the egg yolks until smooth. 

Return the cream to the medium saucepan and heat over medium heat. Once the cream mixture has heated up again, slowly whisk 1/2 cup of the warm cream into the egg yolks, This allows the egg yolks to "temper", which prevents them from curdling or turning into scrambled eggs in your ice cream base. Return the tempered egg yolks into the saucepan with the rest of the cream. Stir constantly until the cream/egg mixture thickens and coats the back of your spoon or spatula. 

Place the fine mesh sieve (cleaned after discarding the mint leaves) over the blueberry mixture bowl, and pour the cream/egg mixture through the mesh and into the blueberry bowl. Clean the fine mesh sieve once more. Stir the cream and blueberries well until combined. Pour the mixture through the sieve once more into a clean bowl and discard any blueberry/milk solids. Now stir in the rum or vodka if using (this will make for a softer/creamier final ice cream product). 

Cover the bowl with non-stick cling wrap and place the bowl of the ice cream base into the fridge for 8 hours until cooled completely.

Recipe slightly adapted from Treats + Eats

Watermelon Mint Coconut Ice Cream

I have been perfecting my ice cream recipes time and time again, experimenting with base consistencies, different dairy mixtures, and the most fun part, the add-ins! Today I am going to show you a dairy-free version of ice cream that gets it's flavor from fresh watermelon syrup, coconut milk, and fresh mint. Simple, summery, and refreshing. I did find that the coconut flavor sort of overpowered the watermelon, so if you wanted, you could sub out 1 can of coconut milk for plain milk or cream, but I like the tropical flavor of the coconut shining through.

Watermelon Mint Coconut Ice Cream

Ingredients:

• 2 1/2 cups fresh watermelon juice (I juiced mine, but you could blend up fresh watermelon and strain out the pulp)
• 2 15-oz. cans full-fat coconut milk
• 1/2 cup fine granulated sugar
• 1/4 cup organic honey
• 1/2 lime, zested and juiced
• 15 fresh mint leaves

Add the watermelon juice to a medium saucepan and bring to a rolling boil. Allow the juice to reduce down to 3/4 cup, about 35 minutes.

Add the coconut milk, sugar, honey, lime zest and juice, and mint leaves. Stir until the sugar is completely dissolved and the mixture is warmed through. 

Pour the mixture into a bowl, and place into a larger bowl filled halfway with ice water. Place in the fridge until the ice cream base has cooled completely. Pour the ice cream base through a fine mesh sieve, and discard the mint leaves. 

Place the cooled and strained ice cream base into your ice cream maker and churn for 15 minutes until thickened. Place into an airtight container in the freezer for 2-3 hours until hardened.

Recipe slightly adapted from Yeah...Imma Eat That

S'mOREO Ice Cream

If you remember, a few weeks back I took my fiance on his first trip out to Los Angeles and attended a taping of The Jimmy Kimmel Show. Jimmy must have known what a foodie I am, and talked about the recent release of S'mores flavored Oreos, or as he liked to refer to them, S'moreos. And just like that, S'moreo Ice Cream was on the top of the must-make list, which is constantly running in my head. After a few ice cream trials, and 1 error (turns out goat cheese, lavender, and marshmallow ice cream: not so good), I have finally perfected the best vanilla base for ice cream adventures. Now take that perfect vanilla base and toss in some crushed S'moreos? You've got yourself the golden ticket to summer ice cream.

S'moreo Ice Cream

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 2 egg yolks
• 3/4 cup granulated sugar
• 1/2 tsp. vanilla extract
• 10-15 S'mores Oreos, crushed

 In a medium saucepan, add the cream, milk, and 1/2 cup of the sugar over medium-high heat. Bring to a boil, then lower to a simmer, stirring to dissolve the sugar completely. Meanwhile, whisk the egg yolks and remaining sugar together in a separate bowl. Once the cream and milk have been simmering for a bout 5 minutes, ladle about 1/2 cup of the warmed mixture into the bowl with the egg and sugar in a steady stream, whisking violently at the same time. The allows the warm milk to temper the eggs, preventing them from scrambling. Once the eggs have been whisked with the warm milk, pour all of the mixture back into the simmering saucepan, whisking the entire time. Allow the mixture to simmer for another 10 minutes, until the mixture thickens and coats the back of spoon.

Remove from the heat and pour the mixture through a fine mesh sieve into a clean bowl. Cover with plastic wrap and place into the fridge for at least 4 hours, or overnight.

Once you are ready to make the ice cream, follow the directions according to your ice cream machine, adding the crushed Oreos in during the last 1-2 minutes of churning.

Pour the ice cream into an airtight container and place into the freezer for at least 1 hour before serving.

Rhubarb Sorbet

 

Last week I happily you my simple rhubarb crisp for two, and I am following that up with this encore dessert, rhubarb sorbet. I've been a homemade ice cream fanatic since I bought my stand mixer attachment. But this was my first try and sorbet, and I gotta tell ya, I'm impressed. No cream, no eggs, actually a very simple list of ingredients, and maximum flavor to boot. It is so light and refreshing, perfect for a warm spring day on the patio. Maybe get a little adventurous and serve it with some prosecco or champagne for a little boozy "float", or keep it kid friendly as is or with a little whipped cream. The choice is yours! 

  
Rhubarb Sorbet

Ingredients:

• 5 cups chopped rhubarb
• 4 cups water
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 tbsp. lemon juice

In a medium sauce pot, add the rhubarb and water. Bring to a boil and cook for 10 minutes. Remove from the heat and add the sugars and lemon juice. Stir until the sugars have completely dissolved and pour the mixture into a blender. Cover and blend until smooth.

Pour the mixture through a fine mesh sieve into a separate bowl, pressing with the back of a spoon to get almost all of the mixture through. Place the bowl of rhubarb puree into the fridge for 4 hours or overnight.

When ready to make the sorbet, pour your mixture into your ice cream maker and churn according to the directions until thickened. Place in the freezer until ready to serve. The hardened sorbet may be hard to scoop, so remove form the freezer for 10-15 minutes before serving. 

Lucky Charms Ice Cream

Last weekend, my friends and I brunched at a local new restaurant called, The Upton (HDFB Review to follow). I am telling you this because they have Captain Crunch pancakes on the menu. Not only with Captain Crunch crumbled on top of the flapjacks, but also ground up in the batter. In the batter people! I wondered what other cereals could be made into batter. My first thought was Cinnamon Toast Crunch. And then I remembered the greatest cereal of all time. Lucky Charms. I ground up the cereal and mixed it up into the ice cream base, then folded in the marshmallows at the end to keep their fun shapes and texture. I also tinted the ice cream a light green for St. Patrick's Day. Because it's fun and because I can. If you're looking to snack on an overload of sugar then I've got you covered. There's no looking back now!

Lucky Charms Ice Cream

Ingredients:

• 2 cups whole milk
• 1 1/2 cups heavy whipping cream
• 1 1/2 cups Lucky Charms cereal (marshmallows removed)
• 5 egg yolks
• 1/2 cup granulated sugar
• 1 tsp. vanilla
• 1 tsp. green food coloring (optional)
• 1 cup Lucky Charms marshmallows

In a food processor, pulse the cereal until it becomes a loose sand-like texture. In a medium sauce pan pour in the milk, cream, and whisk in the processed cereal. Bring to a slight simmer, not a boil. Stir constantly so the bottom does not burn.

Meanwhile, whisk together the egg yolks and sugar. Once the milk mixture is heated through, add 1/2 cup of the milk mixture to the egg mixture in a slow but steady stream, whisking constantly to temper the eggs, careful not to add the milk too quickly or the eggs will scramble. This will make the eggs warm enough to add back into the saucepan without scrambling. 

Slowly pour the tempered egg mixture back into the saucepan, add the vanilla extract, whisking constantly. Keep over a low heat and cook the mixture until thickened, should coat the back of your spoon or spatula.

Remove from the heat and whisk in the food coloring, place into the fridge, covered, for at least a few hours, or overnight until chilled completely. 

To make the ice cream, add the chilled mixture to your ice cream maker and churn according to the directions. In the last minute of churning, add in the reserved marshmallows. Place into an airtight container and put into the fridge for 4 hours to chill before serving. 

Lemon Basil Ice Cream

So my future in-laws are in town from Connecticut for a week to visit Andrew and I's new house and help us throw a kick-ass engagement party this coming weekend. I'm pretty sure they're never going to want to leave this weather after the winter that they've had. And I'd be cool with it! I lucked out in the in-law department because they rock!! Andrew's dad has quite the sweet tooth (apple doesn't fall far from the tree), so I knew I had to have some sweets on hand for his arrival. This lemon-based ice cream is made form locally frown lemons from a good friend's tree and it is perfectly sweet with just a touch of zest. What better way to "beat the heat" than to cool down with some fresh homemade ice cream? No really. Tell me. Because I don't think you can.

Lemon Basil Ice Cream

Ingredients:

• 2 cups whole milk
• 1 cup whipping cream
• 1/2 cup fresh basil leaves, torn
• 1/4 cup fresh mint leaves, torn
• 2 tbsp. lemon zest
• 3 tbsp. lemon juice
• 3/4 cup sugar

Add milk, cream basil, mint, and lemon zest to a medium saucepan and bring to a medium boil. Allow to cook for 5 minutes, stirring, careful not to burn the milk. Remove form heat and allow the basil and mint to steep for 15 minutes. 

Pour the milk mixture through a fine mesh sieve into a large clean bowl. Save 1 tbsp. of the basil, mint.lemon zest and finely chop. Add to the milk mixture along with the lemon juice and sugar. Stir to mix well, until the sugar is dissolved. Cover and keep in the fridge for 4 hours.

Once the mixture has cooled, add to ice cream machine and churn according to your specific directions. Keep in an airtight container in the freezer for 4 hours before serving. 

Mint Chocolate Chip Ice Cream

While there may still be ridiculous amounts of snow still falling where you are (I see you -21 wind chill, New York), it is reaching mid-80s here in Phoenix. Perfect patio weather if you ask me. It's my birthday this weekend, and I plan on spending as much time outdoors as I can with the people that I love. So what's the perfect way to cool down after an afternoon in the sun, you ask? Why this mint chocolate chip ice cream, of course. But this isn't your average mint chip. It's less sweet and more minty than what you would find at say a local ice cream parlor or in a carton at the grocery store. I was actually nervous that it wasn't sweet enough for my taste-tester fiance, but when he admitted that this was the best mint chocolate chip ice cream he had ever had, I knew I had a winner on my hands. And I know you probably think he is just saying that to be nice, but if you could see how fast it disappeared from our freezer, you would be astonished. And if you needed one more reason to make this, today is National Eat Ice Cream for Breakfast Day, so you really can't go wrong.

Mint Chocolate Chip Ice Cream

Ingredients:

• 1 1/2 cups whole milk
• 1 1/2 cup heavy whipping cream
• 1/2 cup freshly packed mint, chopped
• 4 egg yolks
• 2/3 cup sugar
• 1/2 tsp. mint extract
• green food coloring (optional)
• 4 oz. chopped bittersweet chocolate, chopped

Heat milk, 1 cup heavy cream and chopped mint in a saucepan over a medium boil for 5 minutes.

Remove from heat and allow the mint to steep in the milk for about 15 minutes.

Meanwhile, whisk together the egg yolks, sugar, and remaining cream until pale yellow and fluffy, about 2 minutes.

Continue whisking the egg mixture as you slowly pour 1/2 cup of the steeped milk mixture into the eggs. Combine well and return all of the egg mixture to the milk mixture in the saucepan. Place back over medium heat and cook, stirring often until the mixture thickens and coats the back of a spoon.

Strain mixture through a fine mesh sieve over a large clean bowl. Whisk in the mint extract and food coloring. Cover the mixture with plastic wrap, pressing directly against the top of the mixture. This will prevent a film from forming on the top. Chill in the fridge for 4 hours.

When ready to churn the ice cream, turn ice cream maker to on position and slowly pour in the ice cream mixture. Churn according to ice cream maker directions. During the last 2 minutes of churning, add in the chopped chocolate. 

PS: how cute is my new ice cream container?

Red Velvet Ice Cream with Brownie Bits

The week of love is upon us, and you know what I love almost as much as my fiance? Ice cream. I don't consider myself a sweet tooth. Actually I am quite the opposite and would gladly skip dessert for another piece of homemade bread or a salty treat. But ice cream just gets me. A friend of Andrew's (and future groomsman in our wedding) loves to send me those amazing recipe lists from Buzzfeed, listing off his favorites from each one. A couple of weeks ago he sent me  one with a list of 32 Over the Top Desserts to Make this Valentine's Day. While they all looked delicious, the recipe for red velvet ice cream automatically caught my attention, causing me to frantically order an ice cream maker attachment for my Kitchen-Aid stand mixer on the spot. Talk about product placement! As the first batch of homemade ice cream, I have to say that it was a success and I can't wait to try out every ice cream flavor that I can think up. Andrew's 1st request is mint chocolate chip, and I can't say that I'm mad about it.

Red Velvet Ice Cream with Brownie Bits

Ingredients:

• 1 1/2 cups heavy cream
• 1 cup buttermilk
• 1/2 cup granulated sugar
• 1 1/2 tbsp. cocoa powder
• 3 tsp. red food coloring
• 1 tsp. vanilla extract
• pinch of salt
• 5 egg yolks
• 1 cup crumbled brownie bits

In a small bowl whisk the egg yolks and 1/4 cup sugar together. Set aside. In a medium saucepan, combine the cream, buttermilk, 1/4 cup sugar, cocoa powder, food coloring, vanilla, and salt. Heat the mixture to a simmer and whisking constantly, dissolving the sugar and making sure the cocoa powder gets combined into the liquid. 

Once the sugar is dissolved and the cocoa powder is combined, remove form the heat and add 1/2 cup of the warm mixture to the eggs, whisking constantly as you pour it in. This will temper the eggs, allowing you to add them back into the cream mixture without scrambling them. Add the egg yolk and cream mixture back into the saucepan and heat over medium heat for 2-3 minutes, constantly stirring. The mixture will become thick.

Pour the mixture into a clean bowl over a strainer and allow to cool to room temperature. Once cool, pour into your ice cream maker and churn according to the directions. Add in the brownie bits in the last 2 minutes of churning. Keep in a an airtight container in the freezer for 5 hours before serving.