Posts Tagged ‘ice cream’

by Caitlin Saniga

Peach white Zinfandel ice cream

Behold: the only ice cream cone I’ve ever been carded for. When I asked the girl working the counter which flavor of wine ice cream she’d recommend, she replied, “I couldn’t tell you. You have to be 21 to try it.”


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by Sarah Steimer

Mexican vanilla ice cream with gingersnaps and strawberries

I have no idea what the difference is between Mexican vanilla and any other vanilla ice cream. But I can tell you that it did not play second-string to the toppings, and that — to me — is the sign of a great ice cream.


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by guest blogger Anne Colvin

Gianduja ice cream

How do you pronounce Gianduja? “John-doo-ya,” according to the Van Leeuwen ice cream website. What’s in it? Dark chocolate and hazelnut paste. Mmmm.


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by Caitlin Saniga

Blood orange float

The French vanilla ice cream gives this drink a sweet old-timey feel. But raspberry, pineapple or lemon sorbet would be fun to try. And honey adds sweetness to the naturally tart blood orange juice. If you wanted, you could switch the club soda for ginger ale or lemon-lime soda, too.

  • 3 medium blood oranges
  • 1/4 cup honey
  • 2 cups club soda
  • French vanilla ice cream
It seems to me that the darker the pulp of the blood orange is, the sweeter it is too. Mine were a nice balance of sweet and tart with lots of citrusy flavor.

It seems to me that the darker the pulp of the blood orange is, the sweeter it is too. Mine were a nice balance of sweet and tart with lots of citrusy flavor.

Scrub the peels of the blood oranges, and then slice 4 garnishing wedges from one orange. Set aside.

Juice the rest of the oranges with a fork, press or juicer, then pass the juice through a fine mesh sieve to remove the pulp.

In a glass container, combine the orange juice and honey and microwave for about 1 minute (or long enough to soften the honey).

Even after running my blood orange juice through the sieve several times, a few flecks of pulp remained. No harm, though!

Even after running my blood orange juice through the sieve several times, a few flecks of pulp remained. No harm, though!

Use a whisk to blend the juice and honey together. Chill the juice for 30 minutes.

Divide the juice among four tall glasses. Then divide the club soda between the glasses. Add a scoop of ice cream to each glass, then garnish with orange wedges. Serve with straws and spoons.

Makes 4.

*We’re taking advantage of the winter citrus season (and healthy New Year’s resolutions) during the month of January. Look for six drink recipes focused on lemons, limes, grapefruits, oranges and more. Find all the Fresh-squeezed recipes here.

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by Sarah Steimer

Feb. 1 is Baked Alaska Day! I learned from an America's Test Kitchen infographic* that the cake originated in New York's famed Delmonic's restaurant to celebrate the purchase of Alaska.

I made this cake over a period of two days – packing and freezing the ice cream, along with baking the cake base. I also only made a small version of the original recipe. The bowl I used holds three cups.

For the ice cream dome

  • 1 carton of neapolitan ice cream
  • cooking spray

Spray the inside of the bowl and place plastic wrap on the inside. Allow the ice cream to soften a little. Start with one flavor, making sure not to scoop out any of the others.

Coat the inside of the bowl with one flavor, being sure to work up the sides and maintaining the same thickness. Let freeze for at least an hour. Layer the next ice cream flavor inside the first. Freeze again for at least an hour. Fill the remaining space with the last ice cream flavor and freeze for a few more hours or overnight.

For the cake

  • 6 tablespoons sugar
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 3 ounces bittersweet chocolate, melted and cooled (use the double boiler method)
  • 3 large egg whites, room temperature
  • pinch of salt

Combine 3 tablespoons sugar and egg yolks in a bowl with an electric mixer until pale yellow and thick for about 15 minutes – if you’re using a hand mixer and not a standing mixer, this absolutely will not happen so just go for as long as you can or until the texture is right.


Add the vanilla and fold in chocolate, mixing just enough to combine. Set aside.

In another bowl, combine the egg whites and salt and whip with an electric mixer until frothy. Add the remaining 3 tablespoons of sugar and whip until stiff. Add the chocolate and egg yolk mixture to this egg white mixture.

Carefully pour this mixture into a prepared 8-inch cake round – which was either sprayed with cooking oil or coated with butter and flour. Bake at 350 degrees for 20 minutes, or until cake is set and top is dull. Let cool completely on a wire rack.

Place a sheet of parchment paper on a baking sheet and set the cooled cake on the sheet. Flip the ice cream half-sphere on top of the cake – you may need to borrow an extra set of hands or loosen the ice cream by running a warm cloth over the bowl. Cut the excess cake away from the ice cream sphere and remove the plastic wrap. Place back in the freezer for about an hour.

For the meringue

  • 4 egg whites, at room temperature
  • 1 cup sugar
  • 1 pinch cream of tartar
  • 1/2 teaspoon vanilla extract

Combine the egg whites, sugar and tartar in a heatproof bowl. Place this bowl over a small pot of simmering water on the stove (double-boiler system). Whisk constantly until sugar is dissolved and whites are warm to the touch – about 3 to 3 1/2 minutes. Test by rubbing the mixture between your fingers.

Remove from the heat and continue whipping with an electric mixer, starting on a low speed and gradually increasing to high until stiff, glossy peaks form, about 10 minutes. Add vanilla and mix until combined.

Remove the cake from the freezer. Either pipe the meringue onto the cake with a star-shaped tip, working from the bottom-up, or spoon over the cake and swirl with a spatula. If the cake begins to melt, pop the cake in the freezer. Either way, put the cake back in the freezer while you preheat the oven to 500 degrees.

Once the oven is ready, bake the cake for 1 to 2 minutes, or until the tips are lightly brown. If you have a mini kitchen torch, use that to brown the edges instead.

I wish I could have played around with shooting this longer! But when you're working with ice cream on a randomly warm (55 degree) day in Chicago, you do what you can.

Serves about 6 – depending on slice sizes.

Recipe adapted from: Martha Stewart

*Cakes Throughout U.S. History – America’s Test Kitchen infographic

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by Sarah Steimer

Totally OK for these to be messy and not that attractive because they are delicious.

Amount is totally dependent on how many you make, the original recipe was for 20. which is absurd.

  • graham crackers
  • peanut butter ice cream (I had vanilla and chocolate in my freezer, I let them soften a little and mixed in some peanut butter instead of buying more ice cream).
  • strawberry jelly
  • strawberries, sliced thin
  • peanuts, chopped

Break graham crackers into squares. Spread jelly on each cracker and place strawberry slices on top. Freeze for about a half hour or so. This way when you add the ice cream the jelly won’t slide off the cracker.

Add the ice cream once the jelly has frozen, enough so it’s about an inch thick. Top with another jelly cracker – you want jelly on the top and bottom of the ice cream, otherwise all you will taste is peanut butter.

I've been getting really good strawberries at the farmer's market.

Roll the sides of the ice cream in the crushed peanuts, pressing it gently into the ice cream with your hands. Pop back in the freezer so the ice cream and nuts can set. Serve with napkins and milk.

Recipe adapted from: Martha Stewart

Photos: Sarah Steimer

*Throughout June, “Freeze These” will feature our favorite frozen dessert recipes — all of which can be found here.

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by Caitlin Saniga

This took about 15 minutes to prepare. I waited the minimum hour freeze time, so the whipped cream was just barely frozen and still kind of soft. It got icier the longer it stayed in the freezer.

Does anyone remember Vienetta ice cream cakes? This recipe reminds me of a much less intricate-looking version with the added bonus of including already-delicious ice cream sandwiches. And it still looks impressive.

  • 1 cup heavy cream
  • 2 tablespoons confectioners’ sugar
  • 6 ice cream sandwiches (3.5 ounces each)
  • 1/2 cup chocolate chips, chopped (I accidentally bought mini chocolate chips {so cute!}, so I didn’t chop mine)

Line a large baking dish (I used a 7-by-11-inch glass dish) with a piece of wax paper or parchment, allow the paper to hang over both long sides.

In a large bowl, beat the cream and sugar until stiff peaks form.

In the bottom of the pan, arrange 3 of the sandwiches in a single layer. Spread 1/4 of the whipped cream over. Repeat with the remaining sandwiches and whipped cream. Spread the remaining whipped cream along the sides of the stacked sandwiches.

Sprinkle the top of the cake with the chopped chocolate chips. Cover with plastic wrap and freeze until firm, at least 1 hour and up to a week.

Holding both sides of the paper overhang, lift the cake out of the pan and transfer to a plate. Discard the paper and serve.

Makes 6 to 8 servings.

Recipe adapted from: Real Simple’s Easy, Delicious Meals

Photo: Caitlin Saniga

*Throughout June, “Freeze These” will feature our favorite frozen dessert recipes — all of which can be found here.

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