Black Ice Cream and Salty Sprinkles

I love ice cream and the thing that makes me REALLY love ice cream is the toppings.  I love toppings!  On a scoop of vanilla my favorite is sliced bananas, hot fudge, roasted almonds, and lots and lots of salty sprinkles.  (Peaches in the summer comes in at a close second, but chocolate will always win first place in my book). 

If I know I'm going Baskin Robins, I'll bring a baggie of salty roasted almonds to put on my ice cream (don't worry, I don't bring hot fudge).  And along these same lines, I also bring a baggie of granola when I'm planning on eating an acai bowl because you can never have enough granola.  I know...I'm a nerd.

I first came across salty sprinkles near my last birthday.  I made myself a banana split for lunch and covered it in salty sprinkles.  (I think it should be a rule that everyone should eat a banana split for lunch on their birthday.) 

Salty sprinkles are a mixture of raw sugar, toasted sesame seeds, and vanilla flaky salt and I promise you they are addicting, like really addicting.  They take a bowl of ice cream to a new level and make ice cream sundaes crazy good!  (I may just start carrying a small container of them with me (along with my baggie of almonds) just in case I stop for ice cream.)

Oh and this black ice cream is amazing!  So, so, so good!  I love it so much that I've made it four times already.  Melissa of the Faux Martha out did herself with this recipe!

Black Ice Cream

3/4 cup cane sugar

1/2 cup black cocoa powder
1 1/2 tablespoons cornstarch
3/4 teaspoon kosher salt
1/8 teaspoon instant espresso powder
1 3/4 cup unsweetened almond milk (Califia)
14-ounce coconut cream (not coconut milk)
1/4 cup Lyle’s golden syrup

In a medium saucepan, whisk together the sugar, black cocoa powder, cornstarch, salt, and espresso powder until combined.  Slowly pour in the almond milk while whisking to combine.  Add coconut cream and gold syrup to the sauce pan and whisk to combine.

Over medium heat, bring mixture to a simmer.  Allow mixture to simmer for about 3 minutes, whisking continually.  Remove from heat and pour mixture into a high-powered blender.  Blend on high for 30 seconds. 

Let mixture cool to room temp and then refrigerate to cool completely, preferably overnight.

Freeze in your ice cream machine according to your manufacturer’s instructions.  Once churned place ice cream in freezer to completely set up.

Recipe slightly adapted from thefauxmartha

Salty Sprinkles

4 teaspoons flaky vanilla salt (I use seeds from 1 vanilla bean for every 4 teaspoons of Maldon salt and blend together with the tips of my fingers, taking care not to completely crush the flaky salty.)

1/4 cup + 2 tablespoons toasted sesame seeds
1/4 cup + 2 tablespoons turbinado sugar

Combine everything in a small bowl and mix to combine.  Store in a jar.

Recipe from Food 52

Coffee Ice Cream

When I think back to my childhood I have a few ice cream memories that stand out in my mind. 

Every summer my family (including grandparents, aunts, uncles, and cousins) would spend a few weeks scattered throughout the summer at Bear Lake.  It was here that we would spend countless hours in our swimming suits, eat sugar cereal like Fruit Loops and Cap’n Crunch for breakfast, water ski, play UNO, dominos (someone was always trying to cheat), and king of the dock.  It was here that we would eat raspberries and cream from red plastic bowls, scones dusted with sugar and smeared with raspberry jam or honey, and of course the best ever ice cream.  I remember hearing the loud churning of the wooden base ice cream machine that sat outside the sliding glass door on the wood deck.  I remember feeling the excitement and anticipation of waiting for that cold, creamy treat.  It always seemed to take soooo long before the churning began to slow and the ice cream was finally finished, but it was always worth the wait.

The next memory is of the night my family moved into our then new house when I was 11 years old.  It was the middle of the summer and I remember my Dad taking me to Ripples, a little burger and shake dive that has been around for years and is considered a Provo landmark.  We didn't go for the burgers, but for their shakes.  It was the kind of shake that you have to eat with a spoon because it's so thick.  I don't remember what I had, but I remember that my Dad had a caramel and marshmallow shake.  He loves caramel in or on his ice cream and still does.

Lastly, I can't drive past a Baskin Robbins without thinking of my Dad and his love for their jamoca shakes.  He's passed this love on to most of his children.  I'll have to admit that those shakes are hard to beat.  Thick, but not so thick you can't drink it with a straw.  My sister Stephanie and her little family moved to California at the beginning of June and before they left we had a family dinner and then we all gathered at Baskin Robbins for one last ice cream hurrah.  Almost everyone ordered a jamoca shake.

This ice cream recipe from Tara O' Brady's Seven Spoons cookbook is a tribute to ice cream memories, a dad's love for caramel, and jamoca shakes for everyone. 

Coffee Ice Cream

1 (14-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 1/2 cups heavy cream
2 tablespoons instant espresso powder
Seeds scraped from 1 vanilla bean, or 2 teaspoons vanilla extract
Generous pinch of sea salt

Espresso caramel and candied cacao nibs (recipe follows)

Combine the evaporated milk, sweetened condensed milk, cream, espresso powder, vanilla, and salt in a saucepan set over medium heat.  Heat, whisking often, until the mixture begins to steam.  Remove from heat and let cool for 20 minutes.  Cover and chill for at least 3 hours, but preferably overnight.  Freeze according to your ice cream manufacturer’s instructions.  Once churned place the ice cream in the freezer to completely set up, at least 6 hours or overnight.  Serve with a drizzle of espresso caramel and candied cacao nibs

Candied Cacao Nibs

2 tablespoons granulated sugar
1/2 cup cacao nibs
1/2 teaspoon unsalted butter

Line a baking sheet with parchment paper.

In a wide, heavy skillet over medium heat, warm the sugar for a minute, without stirring.  Scatter the cacao nibs over the sugar and leave the pan undisturbed until the sugar begins to melt.  With a wooden spoon or silicone spatula, quickly stir the cacao nibs into the liquid sugar, incorporating any unmelted sugar as you go.  Once most of the sugar has coated the nibs, remove the pan from the heat and quickly stir in the butter.  Immediately spread the cacao nibs onto the prepared baking sheet.  Let cool.

Espresso Caramel
 
1/2 cup dark brown sugar
2 tablespoons butter
2 tablespoons corn syrup
1/4 teaspoon sea salt
1/4 cup heavy cream
1/4 teaspoon espresso powder
1/2 teaspoon vanilla extract

In a saucepan heat the brown sugar, butter, corn syrup, and salt over medium heat until the butter has melted.  Pour in the cream and espresso powder.  Bring to a boil, whisking until the mixture is smooth and sugar dissolves.  Lower heat and simmer, undisturbed for 1 minute longer.  Remove from the heat and stir in the vanilla.  Set aside to cool, stirring occasionally.  Cover and refrigerate until needed, then rewarm gently before using.

Recipe slightly adapted from Seven Spoons

Ice Cream Sundays

We sat around our outside table finishing dinner when I asked my kiddies if there was something that sticks out in their minds about this summer.  I wasn't surprised when the first two things that came to their minds were lemonade and homemade ice cream.

I decided at the beginning of the summer that I was going to try and make a new flavor of ice cream every week to eat on Sunday night.  We've had a couple times when we've had to eat our ice cream a day early or a day late because of a family vacation, but otherwise Sunday has become our designated ice cream day and one we all look forward to each week.

I love that food creates memories.  Homaro Cantu said, "Most of us have fond memories of food from our childhood. Whether it was our mom's homemade lasagna or a memorable chocolate birthday cake, food has a way of transporting us back to the past."

I hope that when my kiddies are grown and have families of their own they will remember that one summer when mom made homemade ice cream every week and my favorite flavor was...

Sour Cream Cherry Ice Cream                                                                                                           

1 pound pitted and quartered cherries
1 vanilla bean, seed scraped
6 ounces sugar (scant 1 cup)
Juice from 1 lemon
Pinch of salt
1 1/4 teaspoon almond extract (or 2 tablespoons Amaretto)
1 can sweetened condensed milk
1 16-ounce container sour cream
1 cup heavy cream

In a medium saucepan combine the cherries, vanilla seeds and pod, sugar, salt, and lemon juice.  Bring to a simmer over medium heat and let it gently boil for 10 minutes.

Remove the pan from the heat and stir in the almond extract (or Amaretto).  Remove the vanilla bean pod.  Let cool for to room temperature.

In a large bowl combine the sweetened condensed milk, sour cream, heavy cream, and cherry mixture.

Thoroughly chill the ice cream base before churning according the manufacturer’s instructions.  Once churned place the ice cream in the freezer for at least 4 hours or overnight.

Recipes adapted ever so slightly from Not Without Salt

Toasted Coconut Ice Cream

This ice cream is oh so creamy and delcious. When I make it, I hide it from my kids because it's just too good to share (Preston snuck a bite after I took the picture and said, "This is goooood!" Too bad I'm not sharing:)). It is great on it's own, but is also quite perfect scooped on top of a brownie or a brown butter chocolate chip cookie.

Toasted Coconut Ice Cream

1 cup dried unsweetened shredded coconut

1 cup whole milk
2 cups heavy cream
3/4 cup sugar
A big pinch of salt
5 large egg yolks
1 tablespoon pure vanilla extract

On a baking sheet, evenly spread shredded coconut and bake in a 350 degree oven for 5-8 minutes until it is golden brown. Stir the coconut frequently to allow for even toasting.

Heat the milk, one cup of heavy cream, sugar and salt in a medium saucepan until it is just steaming. Add the coconut to the milk mixture, cover and remove from heat. Let steep for one hour (I didn't a little longer).

Reheat the milk mixture and then strain through a mesh strainer making sure to squeeze our all the liquid from the coconut solids. Throw out the coconut. Whisk the egg yolks in a medium bowl and slowly pour the warmed milk mixture in while continuing to whisk.

Pour the contents back into the pan. Stir over medium heat with a spatula until the mixture thickens (coats a back of a spoon). Strain the custard through a mesh strainer and stir in the remaining cup of cream and the vanilla. Chill overnight. Freeze ice cream according to your ice cream machines instructions.

Recipe adapted slightly from Use Real Butter

Key Lime Pie Ice Cream Sandwiches

I made these key lime pie ice cream sandwiches for a family party.  When it was time to serve dessert, my cute little sister Savannah and I left some hidden in the freezer so that there would be more for us!

Lime Ice Cream

1 cup whole milk

1 cup granulated sugar

1 1/2 cup heavy cream

1 1/2 tablespoons lime zest

1/2 cup lime juice

Whisk together or blend (using a hand blender) milk and sugar until sugar nearly dissolves.

Add cream, lime zest and juice.

Add mixture to your ice cream maker and follow manufacturer's instructions.

Transfer ice cream to a freezer safe container and freeze for several hours or, ideally, overnight.

To assemble:  Generously scoop the ice cream onto a graham cracker.  Gently push down with another cracker to make a sandwich.  Wrap each sandwich with saran wrap and freeze for several hours before serving.

Recipe from One Hungry Mama

Buttermilk Ice Cream

Oh my, oh my, this is delicious ice cream, definitely one of my favorites.  This past week, my sister Stephanie was visiting from Hawaii.  I had her come for lunch and this bowl of cold, creamy, tangy deliciousness was our dessert, we were both in love. 

  

Buttermilk Ice Cream

2 cups heavy cream

1 1/4 cups sugar, divided

6-12 large egg yolks (I used 8)

2 cups buttermilk

1 tablespoon vanilla or half a vanilla bean, scraped and simmered with the cream

Pinch of salt

In a large, heavy saucepan, combine the heavy cream and one cup of sugar and bring to a simmer over medium heat.

In a large bowl, whisk egg yolks and remaining 1/4 cup of sugar.

Remove the cream mixture from heat and drizzle a small amount into the yolks, slowly, and whisking constantly to keep the eggs from curdling.  Do this a few more times to warm up the yolks before pouring the yolk mixture back into the cream, whisking constantly.

Cook over low heat until the mixture is thick enough to coat the back of a spoon.  Strain mixture and whisk in the buttermilk, vanilla, and salt.  Cool completely and freeze according to the manufacturer's directions.

I served this cold treat with strawberries and an oatmeal brown sugar crumble.

Adapted from smitten kitchen

Peanut Butter Cup Ice Cream

Reese’s Peanut Butter Cups have always been one of my favorites.  I remember being at the Courgareat at BYU with one of my best friends Susanna and filling our white styrofoam cups with vanilla soft serve ice cream and then piling on the Reese’s peanut butter cups.  Then a few years ago, my friend Christie told me about an ice cream concoction that she made in her kitchen aid.  It had all the makings of something delicious, vanilla ice cream, peanut butter, peanut butter cups, and pretzels all mixed together in a kitchen aid.  It was thick, creamy, salty, sweet, and crunchy.  I ate this treat many, many times and often used more ice cream then one should eat in one sitting.  I nearly burned out my kitchen aid motor making it so many times. YIKES!  This recipe for peanut butter cup ice cream won't disappoint those who have a love for peanut butter in their hearts like I do!

Peanut Butter Cup Ice Cream

1 1/4 cups smooth peanut butter

3/4 cup white sugar

1 1/4 cups whole milk

2 cups heavy whipping cream

1 1/2 teaspoons vanilla

1/2 teaspoon kosher salt

1 1/2 cups chopped chocolate peanut butter cups

In a medium sauce pan combine milk, sugar and salt.  Over medium heat stir the milk until the sugar is dissolved.  Remove from heat and add peanut butter.  Stir until smooth.

Pour cream and vanilla into a medium sized bowl.  Pour peanut butter mixture into the cream and mix until combined.  Place a piece of plastic wrap on the surface of the ice cream base so that a skin doesn't form on the top.  Refrigerate until cold. 

Freeze in ice cream maker according the manufacturer’s instructions.  Once the ice cream is a soft-serve consistency, stir in the chopped peanut butter cups.  You can eat it right away or freeze to eat later.  If you freeze it for later, it will be more ice cream-scoopable (I prefer it this way).

Adapted from Recipe girl