TWD: Chocolate Ganache Ice Cream

I always wonder why I never make ice cream after I make some. It's fairly simple straightforward and easy to do every single time. Maybe its because there is patience involved and you know how I feel 'bout that....waiting is not my strong suite.

It came out a little grainy, probably because of the chocolate that I used but otherwise it was pretty delicious. I mixed in some mini dehydrated marshmallows because I'm stuck with a gigantic bag of them. Never underestimate the power of dehydration because a pound of mini dehydrated marshmallows is shockingly bigger than one would imagine. At least to me it was...... A fresh baked sugar cookie cup and a little squeezy chocolate out of the fridge finished it up quite nicely.

Great choice this week from Katrina at Baking and Boys! you can find the full recipe on her blog here.

TWD: Burnt Sugar Ice Cream

You know when your out camping and you make your first roasted marshmallow of the trip? The kind that you rush through (and maybe light on fire a few times to many) and its way to charcoalie because the fire is to high? So you set your mind to making the perfect one and you take your time to really crisp up the outside to the perfect dark brown and its been on the stick so long its just practically oozing off because its molten marshmallow all the way to the center...you pop that marshmallow in your mouth and its so very perfectly perfect? This is what this ice cream taste like.... but cold.... cold perfection.


Go visit Becky over at Project Domestication for the super easy recipe.

TWD: Vanilla Ice Cream

This weeks Tuesdays with Dorie recipe was chosen by Lynne from Cafe Lynnylu. The recipe may have been for Vanilla Ice Cream but the theme was more like "What can YOU add to YOUR Vanilla Ice Cream?"

There was a plethora of mix-ins and other concoctions from bakers all over the blog roll, but my favorite, most creative was Caitlin at the Engineer Baker that put Riesling in her ice cream! Wine and Ice cream... how can you beat that! However creative they all were my culinary point of view was best expressed by Megan over at My Baking Adventures when she said "for me-vanilla is merely the vehicle in which to get the hot fudge sauce into my mouth." Couldn't have said it better myself Megan.

Surprisingly and much to my honey's dismay I didn't add any chocolate to mine. Instead I made the Vanilla bean Cinnamon version and mixed in a swirl (ok not so swirly heck you can barely see it!) of Pink Lady Apples sauteed in brown sugar and Calvados. It was strangely dry... dry ice cream weird I know but even at its melty state in the bowl it tasted dry and not creamy at all :(

TWD:Ain't got no Peaches Honey

But I do have plums! They weren't on the list of suggested alternatives for this recipe but it's what was in the fridge. Were not peachy people anyway so I subbed in 4 regular size plums added in a bit of cinnamon a little cardamom and a vanilla bean. I used Trader Joe's fat free half & half (also no cream in the fridge) and followed the recipe accordingly.

For once my laziness and lack of planning paid off in something super tasty that I hope I can replicate in the future. I made a little chocolate cookie cakey thing and a little cardamom & honey spiced strawberries on the side. The tart strawberries and chocolate complimented the smooth plum honey ice cream deliciously.

Thanks to Tommi for picking something out of the ordinary for this weeks recipe. You can head over to Tommi's site Brown Interior for the recipe and over to Tuesdays with Dorie to see what the other bakers were freezing up this week.

Mexican Chocolate Ice Cream

When I saw this recipe for Mexican Chocolate Ice Cream in an early October edition of Gourmet I took it as my chance to use up a box of Ibarra Mexican Chocolate in my cupboard for quite awhile now. I love the interesting flavor but its a pain in the arse to be honest. The chopping of the chocolate and digging out a sauce pan to warm the milk.... it's all a messy process, especially when you grew up making watery instant hot cocoa with the dehydrated little marshmallows inside. However much hot chocolate is not worth my time, home made ice cream is always worth the effort, so I got to work early this morning to make sure we had it all frozen for dessert.

Of course I had to tweek the recipe a little to accommodate what I had in the house. I used only 3 disks of chocolate when it asked for 3 1/2 and instead of half & half I used 2 cups whole milk plus 1 3/4 cup cream. Not a rebellious change of course and it came out fantastic. It's got a bit of a gritty texture and a mellow chocolate taste.