Wow. In the not-so-great words of Staind, “It’s been awhile.” I haven’t written/made ice cream since February?! Holy smokes what have I been doing? Have I been stuck on a piece of gum this whole time? Trapped in an elevator? Participating in an epic arm wrestling match? Doubtful. I digress…
I got recharged for ice cream when I saw that Pop Tarts were on sale so I gently cocked my head to the side and said to myself “yes, you should make some of that right now.”
I have pretty fond memories of frosted strawberry Pop Tarts. My milk consumption skyrocketed every time one of these sleek pastry envelopes exited the toaster. Between the boiling lava “strawberry” injection inside and the dry as dessert pastry outside, my taste buds wanted nothing but cold and refreshing milk to diffuse the situation. It was like Back Draft for my mouth. I figured a vanilla bean base would a good counterpart to the 2 for $5 pastry and I still stand by my love for strawberry Pop Tarts. Fa life.
It seems like Pop Tarts took on the same brand experimentation that its other 90’s counterpart Lunchables took on. Meaning, ANY FLAVOR GOES. Lunchables went from compact, neatly sliced “meat” and “cheese” and crackers to full on Thanksgiving feasts. I noticed the other day that Lunchables have no boundaries, they just keep expanding their packaging to fit a turkey leg, 7 layer dip, all you can eat buffet, you name it, Lunchables will put in a box. As for Pop Tarts, they have expanded to actually having ice cream flavors but I wanted to keep it old school and felt loyal to my two favorite flavors, strawberry and brown sugar.
This is my last batch for awhile (again), but I have big plans to eat ice cream in 6 different countries over the course of the next month. Customs can’t stop me for having deliciousness in my stomach can they? NOT.
I don’t like chocolate. I’m human I swear. There are a handful of food items that my taste buds missed the boat on and chocolate is one of them. I don’t get it. People would sell their right big toe for decadent chocolate but my sweet tooth snoozes over the sight of it. I’m providing context because I never make chocolate ice cream. I made it twice, once in the form of Mexican Chocolate which had some kick, and then a Nutella/Chocolate “fusion” (I think that descriptor is funny because isn’t everything a fusion?) I digress…
So if I was going to make chocolate, I figured do it for the “holiday” that seems to interest me as much as chocolate. Valentine’s Day. When your holiday staple candy is “Conversation Hearts” you know the holiday lacks depth. No this won’t be a single girl’s rant about my feelings about Valentine’s day, I just think cupid has other intentions than delivering them on chalk flavored edible love fragments. [queue Tori Amos]
I ended up with a blend of chocolate: melted down some Ghiradelli 60% chocolate chips, Hersey’s chocolate powder and some Nutella. Let those guys speed date together and then introduced them to their blind dates: cream, sugar, and milk. Everyone seemed to hit it off and there was some chemistry going on.
I was a little selfish. I wanted to somewhat like this ice cream so I made Rice Krispie treats and threw them in the love boat. I always feel chocolate needs some crunch so Rice Krispies filled in the blank I was missing.
Overall I’m satisfied with how it turned out, but then again I’m not the best Judge Judy on this one. I’ll let the people’s court decide for me…
We all have guts of something (beer, cheese, pizza, fries) and I guess chocolate is Cupid’s…
You betcha! I needed a swell reason to make an ice cream cake and there was no better setting than my dear friend’s surprise birthday party. Oh and this surprise party didn’t have just humans attending…there were 20 bunnies in her living room. YEAH WE DID! The bunnies didn’t eat the ice cream cake but everyone else did. I opted for a fan favorite, “Drunken Girl Scout” which is Bailey’s Irish Cream and thin mints. Here’s how it went down…
I am a huge fan of Carvel ice cream cakes and did some sleuthing and discovered that the iconic “cookie crumbles” are oreo cookie/chocolate wafers with Magic Shell coating to bring the group together. I ended up going old school and striped out each cookie individually, it was like separating the two characters from The Notebook, these two did not want to be split from their love from one another.
Next I threw in the plain Oreos into the food processor to get a chocolate dust storm which then needed some precipitation and bonding. The Magic Shell. This is like syrup but acts kind of like a glue, hardens very quickly which made for a terrific base. No ice cream was going to leak out of this edible vault foundation.
Next came the layers of Bailey’s Ice cream and thin mints…
The MVP of this team by far was the springform pan which provided the flexibility to remove the bottom from the sides. I added some wax paper to ensure independence and it worked like a dream.
I ended up putting an additional layer of ice cream but didn’t get a shot of it until the party…
I am looking forward to making more cakes and variations on crust and layers so quick someone have a birthday or let’s just make one up to eat it.
There’s cool, and then there’s Fonzie. This is the Fonzie of ice cream. Slick flavor and works a room like a 50’s stud. That’s this guy.
‘Tis the season to wear questionable, yet entertaining holiday sweaters, indulge in the fact that you are drinking eggs (eggnog) and justify it with “oh only this time of year!” and last but certainly not last…POPCORN TINS. I love these sectional snack tins and would love to know how this tradition got started but I didn’t make popcorn tin ice cream so I’m going to digress.
I used these guys, Trader Joe’s seasonal “Candy Cane Joe Joe’s”, the December cousin to the Oreo Cookie.
In lieu of the traditional vanilla cream filling, these little edible ornaments are filled with a candy cane cream that’s just a dream to taste.
What’s the holidays without some booze?! Sure I did! Threw in some Peppermint Shnapps for an extra splash of satisfaction and to also ensure this guy was smooth and creamy just like the man Fonzie himself.
This is the last flavor I’m doing to do for 2011 and I’m comfortable letting Fonzie lead the way into 2012. Happy Holidays!
This month brings us November’s poster child…the pumpkin. The orange bundle of strings and seeds that so many look forward to every fall. In October we participate in the manslaughter of pumpkins, however this month we ditch the creativity and have our eyes on the prize…PUMPKIN FACE.
FACT: When you eat pumpkin flavored goods, you are actually eating the outside…not the stringy guts that make your sink drain look like a walk in the park.
I can’t really speak to this flavor as my taste buds missed the memo to like pumpkin flavored things so I’m a mere backseat driver on this one. What I can say from the backseat is that this flavor is slightly spiced and cradles that fall urge to feel comforted. There’s a crew of cloves, cinnamon, ginger and a sweet high five from vanilla bean all telling jokes by the fireplace. Ginger snaps crashed the party and brought their sturdy and effective sassy self so all together you get a snippet of what fall tastes like.
Trick or ice cream! I wish more homes gave out ice cream in lieu of candy but the whole razor thing…I digress. This month’s flavor is about the multi-colored sugary fangs we all love this time of year…CANDY CORN!
I tried a new method for this batch, the rock and salt process. This is the traditional way of making ice cream where you layer ice and rock salt to produce a below than freezing brine that ends up making the base turn to creamy and blankety ice cream! It’s a bit more time consuming but I am very pleased with the texture and creaminess so I tip my hat to you again science. K, back to the visuals…
I found edible googly eyes that I’m throwing in for club members so they can dress up their ice cream too.