Tag Archives: ice cream

Blackberry Cheesecake Swirl Ice Cream

Blackberry Cheesecake Ice Cream with Mini-Mallows - Inside NanaBread's Head

Know how I know it’s almost summer? The “101 Favorite Recipes” lists start flying around the internet. Last weekend it was Memorial Day Must-Haves. Soon it will be “Fourth of July Favorites”. Today, we’re getting a jump on summer with a celebration of ice cream. Jenni Fields, author of Pastry Chef Online has invited bloggers to join her for Ice Cream Tuesday – Marshmallow Edition. The marshmallow twist can take any form – a fluff topping, stacked on or stirred in, or incorporated right into an ice cream base. Anything goes!

Luckily, I have a secret weapon in my back pocket – Allison, my foodie friend who makes homemade marshmallows. We’re talking serious combinations like honey latte, pina colada, and the latest batch she sent – blackberry sage. For my ice cream, I started by cutting her full-size marshmallows into teeny tiny baby marshmallows. Man, I wish you could taste these blackberry beauties.

Photo from my Instagram feed @HeyNanaBread

Photo from my Instagram feed @HeyNanaBread

It was a no-brainer to pair these puppies with my homemade blackberry jam.
A cheesecake ice cream base, with its slightly tart bite, is a perfect match for Allison’s luscious marshmallows and the sweetness of blackberry jam.

I love it when a plan comes together. Granted, most people don’t have handmade blackberry marshmallows lying around, so fret not – this ice cream, even without pretty marshmallows, is still worthy of any summer party. And there’s no shame in a store-bought bag of mini-mallows. I buy them, too.

Blackberry Cheesecake Ice Cream - So Good - at Inside NanaBread's Head

If you love cream cheese like I love cream cheese, you’re going to love this ice cream. If you like a thick layer of cream cheese on a warm bagel, this one will make your heart sing. The combination of cream cheese, kefir and buttermilk will give you all the tang you crave, and then some.

If, however, you are more of a no-bake cheesecake person who prefers a higher fruit to cream cheese ratio, you can adapt this recipe to lessen the twang. I’ll post a note at the end of the recipe and tell you how to tone it down.

Blackberry Cheesecake Ice Cream - 8

NanaBread’s Blackberry Cheesecake Ice Cream:
1 package (8 ozs.) cream cheese, softened to room temperature
1/4 cup kefir OR plain thick Greek yogurt
1/4 cup sugar
a pinch of salt
1/2 teaspoon almond extract
1 box (3.4 ozs.) instant cheesecake pudding mix
2 cups heavy whipping cream
1 cup buttermilk (low-fat is fine)
1/3 cup + 3 tablespoons of your favorite blackberry jam
1/2 cup mini-marshmallows (optional)

In the bowl of an electric mixer, combine the cream cheese, kefir or yogurt, sugar, salt, almond extract and dry pudding mix. Beat on medium speed until thoroughly combined. Reduce speed to low and slowly add the whipping cream, buttermilk and 3 tablespoons of the blackberry jam (for color). Beat just until combined and smooth, then scrape the mixture into an electric ice cream maker. Process according to the manufacturer’s instructions, or until the ice cream thickens to a perfect frozen soft-serve consistency.

If you are adding mini-marshmallows, stir them in now.

Into a freezer-safe container with a tight-fitting lid, pour half of the ice cream base and spread to a smooth layer with a rubber spatula. Add the 1/3 cup of blackberry jam and spread into an even layer. Top with the remaining ice cream base and seal the container. Pop it into the freezer for at least 2 hours to set.

Substitutions for a lighter, less twangy cream cheese base:
1. Swap a light berry flavored yogurt for the kefir or plain Greek yogurt.
2. Use vanilla pudding mix in place of the cheesecake pudding.
3. Substitute 2% or whole milk for the buttermilk.

If you’re not into blackberries, this recipe would also rock with raspberry, blueberry or cherry jam. If you really want to go big, leave out the jam all together and add a layer of caramel, fudge sauce and nuts for a Turtle Cheesecake Ice Cream. Personally, I’m really digging the blackberry combo.

Blackberry Cheesecake Ice Cream - Ice Cream Tuesday - Inside NanaBread's Head

But wait… there s’more! Check out these Ice Cream Tuesday posts:
Posts go live throughout the day. If at first you don’t connect – try, try again!

Jenni @ Pastry Chef Online:
Strawberry Cheesecake Ice Cream with Key Lime Marshmallow Swirl

Karen @ Pint-Sized Baker:
Frozen Coconut S’Mores Bars

Dionne @ Try Anything Once Culinary:
Strawberry Ice Cream with Marshmallow Swirl and Toasted Walnuts

Liz @ That Skinny Chick Can Bake:
Fudge-Topped Marshmallow Ice Cream

Betsy @ Desserts Required:
Kahlua Marshmallows/Marshmallow Sauce

Stacy @ Food Lust People Love:
No-Churn Coffee Amaretto Ice Cream with Almond Marshmallows

Kirsten @ Comfortably Domestic:
Traverse City Cherry Cordial Frozen Yogurt

Donna @ Cookistry:
Strawberry Marshmallow Ice Cream

Allison @ Decadent Philistines Save the World:
Horchata Ice Cream with Mocha Mallow Swirl

Sophia @ NY Foodgasm:
Princess Badass Vanilla with Bourbon Cherries & Marshmallow Fluff

Jenni's Ice Cream Tuesday -Mallow Week logo

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TCP Cooks: Tiramisu Ice Cream Sundae

Coffee Ice Cream - Tiramisu Sundae - Inside NanaBread's Head

I know my husband, The Complete Package, loves me. How?

1. Because we’ve been married 30+ years.
2. Because he tells me all the time.
3. Because he makes me coffee ice cream.

Or in this case, coffee & mascarpone ice cream. It’s true… he really went there. Using his favorite recipe for Ben & Jerry’s Sweet Cream Base, he added espresso and mascarpone cheese to create the perfect tiramisu ice cream blend. And it was good. Really good. Like Ben & Jerry’s Coffee Coffee Buzz Buzz good. Have you ever tried that one? It’s only available in scoop shops, not grocery stores, which is a shame. But also probably a blessing, because if it could be bought on a routine basis by the half-pint, there’d be long lines at stores and hand-to-hand combat if they ever ran low. But that’s just me. {wink} Here is TCP’s version.

TCP’s Tiramisu Ice Cream:
2 large eggs
3/4 cup sugar
1 container (8 ozs.) mascarpone cheese
2 cups heavy whipping cream
1/2 cup milk
1/2 cup brewed coffee + 1 Tbsp. espresso powder, chilled
1 teaspoon pure vanilla extract
Lady Finger cookies, chocolate syrup & Kahlua (optional) for garnish

In a mixing bowl, whisk the eggs until light and fluffy, about 2 minutes. Whisk in the sugar a little at a time; continue to whisk until thoroughly combined. Add the mascarpone cheese & beat until smooth and creamy; add the cream, milk, coffee and vanilla extract; whisk until blended.

Pour the ice cream mixture into an electric ice cream maker and process according to the machine’s instructions. If you don’t have an electric ice cream maker, just put the ice cream into a bowl with a tight-fitting lid and place it in the freezer. Take it out and stir it every 15 minutes or so until it gets too firm to stir. Return to the freezer until it is firmly set.

When it’s ready, grab a bowl or plate and place 3-4 lady finger cookies in the center. If you’re bad like me, give them a light drizzle of Kahlua. Then top them with a big scoop of coffee ice cream and drizzle liberally with Hershey’s Special Dark chocolate syrup. Finally, crumble up another lady finger or two and sprinkle them over the top because “More is more!” is TCP’s favorite motto, followed closely by “We Can DO This!” But that’s a traumatic series of family travel stories for another post. Somewhere, My Baby just shivered.

Tiramisu Sundae - Inside NanaBread's Head

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It’s 80F so we made ice cream

Chocolate Amaretto Pecan Ice Cream - TitlePic

For the record, 80F in January is a crime against nature. My roses are blooming again. Our yard guy showed up this week to mow. We turned on the AC again. It’s JANUARY, people! This is why we can’t own sweaters. {sigh}

So what do you do when Mother Nature turns the tables on you? Make ice cream (of course). This time we decided to use the chocolate-covered amaretto pecans given to us by our friends Kaki & Donny. She said they were addictive like crack. She was right. These babies are good right outta the bag, but they’re even better swimming in a big vat of dark chocolate ice cream.

I’m going to daydream about that for a minute…

Dark Chocolate Ice Cream with Chocolate-Dipped Amaretto Pecans
2 large eggs
3/4 cup sugar
2 cups heavy whipping cream
1 cup milk (we use 2%)
1/8 teaspoon salt
1/2 teaspoon vanilla extract
3 tablespoons Hershey’s Special Dark chocolate syrup
3/4 cup chocolate-dipped amaretto pecans, chopped

Whisk the eggs until light and fluffy (about 2 minutes); slowly add sugar and whisk for one minute more. Add the cream, milk, salt, vanilla and chocolate syrup and whisk until thoroughly combined. Pour into an electric ice cream freezer and process until done. We use the Cuisinart machine, which takes about 30 minutes. Stir in the chopped pecans, spoon into a a freezer-safe container with a tight fitting lid & place in the deep freeze overnight. (Makes 1 quart)

Chocolate Amaretto Pecan Ice Cream - CloseUp

So while the rest of the nation basks in the glory of fluffy snow or cute sweater weather, we’ll be down here pulling weeds in our flip-flops. And eating ice cream.

PS – If that makes you jealous, call me. House-swap offers will be considered.

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Oops. He did it again.

Quite possibly TCP's greatest creation yet - Cherry Coconut Pecan Ice Cream

The Complete Package made ice cream again this weekend. I know! He’s totally on a roll this year and it’s not even summer yet. This time he outdid himself. He made cherry ice cream with toasted pecans and coconut. Earth shattering doesn’t begin to describe it. It was more like life affirming. Here’s how he did it:

TCP’s Cherry Coconut Pecan Ice Cream:
2 large eggs
3/4 cup sugar
2 cups half-and-half
1 cup milk
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 16-ounce jar of maraschino cherries (and the syrup)
2/3 cup pecan pieces, toasted
1 cup sweetened coconut, toasted

To start, place the freezer bowl of an electric ice cream maker in the freezer overnight so it’s ready to go when you mix this up. Once the freezer bowl is ready, gather all of your ice cream ingredients.

Pre-heat your oven to 400F and place your pecan pieces and coconut in a shallow baking pan, spreading them out so they toast evenly. Bake for 10 minutes, or until the pecans become fragrant and the coconut is starting to turn a pretty golden brown. Remove from the oven and allow to cool completely. Drain the cherries, saving the syrup in a bowl, and chop the cherries into large chunks. TCP quartered his.

While the pecans and coconut are toasting, break the eggs into a large mixing bowl and beat with a wire whisk or mixer until light and fluffy (approximately 2 minutes). Whisk in the sugar a little at a time and continue to whisk until completely blended. Add the half-and-half, milk and the syrup off the jar of cherries and whisk to incorporate. Then add the salt and vanilla extract and whisk for one minute more.

Once the ice cream base is thoroughly blended, stir in the cherries, pecans and coconut and pour into the freezer bowl of your electric ice cream maker. Following the manufacturer’s instructions, process until the ice cream thickens and/or the machine shuts off. This step usually takes about 30 minutes.

NOTE: If you have one of those old-fashioned crank ice cream makers, just pour the prepared ice cream into the canister and place in the tub. Work your magic with ice and rock salt and get your friends out on the porch to help you crank. Once you can’t crank it without thinking your arm is going to fall off, it’s done. Electric is easier, but cranking is all kinds of retro fun.

This is the torturous part. The Complete Package likes to scrape the finished ice cream into a freezer-safe air-tight container and pop it into the freezer to set up completely. Luckily, he let me sample it before it took a freezer nap. And then we rested. And it was good.

On a scale of 1 to 10, I’d give this a solid 10. Cherries mixed with pecans and coconut are one of my favorite flavor combinations of all time. Dropping all of that into homemade ice cream just makes it sing. Or maybe that was me.

Truth in Development: This recipe is based on a knock-off recipe for Ben & Jerry’s Sweet Cream Ice Cream Base my husband found on the internet back in 2003. Is it authentic? Who knows for sure. But it’s the cornerstone of every great ice cream he’s ever made, so we’re sticking with it. If it ain’t broke…

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My Guilty Pleasure Food: Bugles

Bugles - My crunchy, guilty pleasure

I know they’re just modified corn pulp pumped full of air, but I can’t help myself….I love Bugles. It’s a love affair I’ve had since I was a kid. In my defense, I only buy one bag every few years. The problem is, once I open them, they’re usually gone in 2 days. It’s disgusting. I used to put them on my fingertips like weird Geisha fingernails when I was younger. Now my fingertips are too big and the Bugles are too narrow. Another guilty pleasure food – a bag of Funions with an ice-cold V8. The Complete Package turned me on to that one. It may sound gross, but it’s actually a delicious combination. I haven’t had it for at least 10 years, but it’s a good one. You should try it if you’re not too grossed out.

I once worked with a woman who was reluctant to admit that her guilty pleasure food was pork rinds. In fact, it took a few drinks to get it out of her. She was so embarrassed, her face actually turned red when she told us. It’s funny how something like a fried snack food can make us feel exhilarated in private and humiliated in public. I guess that’s why they’re called “guilty pleasures.” What are your guilty pleasure snacks? Are you THAT girl who has a hidden box of Ding Dongs in her closet? Do you hide bags of chocolate behind the DVDs in your TV cabinet? Do you secretly buy El Charito frozen enchilada dinners when your spouse is out of town instead of cooking? Or are you more likely to eat ice cream topped with Captain Crunch or Count Chocula in bed late at night? Tell me…what is your guilty pleasure food? I know you have one…we all do.

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Just in time for Halloween: Eeeeeeeeek! Brownie Spiders!

If you’re looking for something clever but deceptively easy for Halloween this year, try brownie spiders. Yes, I know…it’s a little early for Halloween, but I want to give you plenty of time to think about making these. Brownie spiders are fun to make, even more fun to serve and eat, and they’re sure to be a hit with both adults and children. For parties, everyone can make and decorate their own fudgy friend. They’ll be the best spiders you’ve ever eaten!

Brownie Spiders - Creepy, Crawly Fun!

To make 10 spiders, you will need:
Two boxes of brownie mix (and all ingredients for the mix)
1 small package of regular M&M candies
1 tube of black Wilton Black Sparkle decorating gel
Ice cream & toppings, for serving

To Make the Spiders:
Mix up the brownies according to package directions. Pour into a lightly greased 13”x9” baking pan lined with waxed paper. Bake as directed, until the brownies are completely set. Remove from the oven and allow them to cool completely. Using the waxed paper liner, remove the brownies from the pan and move them to a large cutting board. Use a biscuit cutter or an empty metal can to cut out circular brownies for the spider bodies. Using a small ice cream scoop or a spoon, scoop and shape spider heads by rolling smaller brownies into balls using your hands. Press two M&Ms into each spider head to make the eyes. Using the sparkle gel, draw one quick dot onto each eye to make pupils. You can have some fun here – make some looking down, some looking up, some cross-eyed.

To Decorate the Plates:
Using the Wilton black sparkle gel, draw concentric circles on each plate, then go back and draw straight lines across the plate from side to side and diagonal lines across each corner (see photo). It works best to work slowly and hold the gel tube just above the plate so it doesn’t touch. Once the webs are complete, place a spider in the middle of the plate.

To Serve:
Using an ice cream scoop, place a rounded scoop of ice cream (any flavor you like) onto each spider’s back. If you’re feeling really creative, try the following for topping themes:

The Plain Garden Spider – ice cream with no toppings
The Brown Recluse – ice cream with hot fudge sauce on top
The Black Widow – ice cream with blackberry sauce on top
The Tarantula – ice cream with everything under the sun on top
The Itsy Bitsy Tipsy Spider – ice cream with a shot of Kahlua (for adults only!)

The best kind of spider - chocolate!

I know, I know….I have too much time on my hands. But they’re cute, don’t you think? And the sparkle gel really looks great when it catches the light. And they taste great. My personal favorite is the Black Widow with blackberry sauce. So good! Would you rather have homemade Booberry sauce? Hee, hee…sorry. Enjoy, everyone. And happy early Halloween!

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Hot Fun in the Summer Time

I think the extraordinary summer heat in South Texas has finally baked Ziggy’s brain. For the most part, he seems to be normal. He still snores when he naps. He still farts after he eats. He still tries to lick my feet as if they’re covered in melted cheese. He still snuggles up next to me on the sofa. Yup, he seems pretty normal except for one thing. He L-O-V-E-S to go outside during the hottest part of the day and lay on the concrete patio. What is he thinking?!?

Ziggy - Bake at 450F for 15-20 minutes

The Complete Package took our instant read thermometer out there to test how hot the concrete is in the late afternoon. It came back at 115F. I’m pretty sure you could smoke a brisket out there. Hmmm…brisket…oak chips in the pantry…weekend coming up…I think a plan is forming.

Why Is There A Camera In My Face, Mommy?

Sorry, Ziggy. Mommy got distracted. Don’t you want to come back inside where there’s air conditioning and your favorite rug under the ceiling fan? No? Are you sure? What if I got you some ice cream?

Did Someone Say Ice Cream?

Yeah, I thought that would get your attention.

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