Milk Chocolate Ice Cream with Peanut Butter Swirl

This is the finale for my ice cream week on here.

Don’t forget to check out: Monday’s post on vanilla ice cream and Wednesday’s post on Mango Sorbet.

My all-time favorite ice cream is Turkey Hill’s Chocolate Peanut Butter Cup. Now, I am not talking chocolate ice cream with some peanut butter flavoring, or using peanut butter cups. I am talking nice milk chocolate ice cream with swirls of peanut butter going through. I have never seen a recipe for it, but you better believe that I have tried faking my way with it before! You see, occasionally stores would stop carrying it, or I do silly things like move away from the mid-Atlantic region where it is regularly available. In college, before I knew that Wawa also made a variety that was just as good (thanks to my close friend/old roommate Sarah!), I would take chocolate ice cream, melt it slightly, then scoop peanut butter into it and swirl it around. It worked okay, but it just wasn’t the same.

Messy, yummy, and chocolaty!

I used The Perfect Scoop by David Lebovitz to come up with my own version that I like quite a bit. If you are a peanut butter and chocolate fan, you should definitely give it a go, even if you’ve never been lucky enough to have the Turkey Hill version.

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Mango Sorbet

Picking up from Monday’s post on vanilla ice cream, I have a mango sorbet for part 2 of ice cream week. This is a super easy recipe, and it makes you realize that buying the Haagen Dazs mango sorbet can be a task for the past. This recipe is cheaper, and I think it tastes better, too (especially after reading the ingredients for theirs which includes pumpkin juice and carrot juice??).

It certainly tastes good on its own, but also as part of a trio of Strawberry Lemonade Sorbet and Sparkling Wine Blackberry Sorbet.

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Vanilla Ice Cream (with brownie chunks)

Since last week I had veggie week, I decided to make this week ice cream/sorbet week in honor of my husband’s birthday on Thursday. My ice cream maker has been getting so much use this summer, especially with all of the ice cream books I keep picking up. All of the recipes this week come from The Perfect Scoop by David Lebovitz. This first one is his basic vanilla ice cream. He has two versions, one is egg-less, and then there is this one, which is custard-style. I like having the eggs for certain basic flavors because I think it helps create a nice strong base. Besides, my husband loves eggs.

His method is a little different than what I’m used to with ice cream because instead of the basic bowl in an ice bath, he puts some of the cream in the bowl. I decided to try it and see how it worked. It did not seem to be any different in taste or ease, and it does not use any extra bowls, so I am calling it a draw. For his recipes I may just keep doing it because it worked fine, but for other ice cream recipes I might stick to my old method, like I did here.

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Cheesecake Ice Cream with Lemon and Rosewater

You hear me talking about my friend Lisa a lot, and it is for good reason. She is super sweet and shares my love of cooking. Sometimes she goes overboard and buys me random things I never even thought to get. Like vanilla powder. Or dried strawberries. The oddest one has actually been rosewater, because it’s not something I had ever thought to use before. I have seen it in different recipes, but it seemed kind of like oyster sauce in Chinese cooking: my husband can put it on almost anything because he grew up with it, but I can only do a small amount cooked into the dish. Rosewater is great if you’ve grown up with it, but otherwise it’s kind of a hard taste to acquire.

How to make rosewater taste awesome, even for a non-believer like me!

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