Blueberry Beer Milkshake

I needed a boozy milkshake on this sunny evening. We went down to the store and looked at all the flavors and came up with this combo!











2 cups Tillamook Oregon Blueberry Patch Ice Cream
2/3 cup Sam Adams Fresh As Helles Beer (Blue Moon Belgian White would be a good sub)*
3 oz bourbon whiskey*
1/3-1/2 cup frozen blueberries

* You can adjust your additions to more or less boozy-ness....be careful to not make it too thin though, if you add too much liquid it loses the the milkshake thickness....

Put Ice Cream, Beer and Whiskey in a blender and blend well

Add blueberries and pulse a few times, you want some chunks!



Pour into a glass and enjoy!


My husband and I split this one, but of course you can drink up the whole thing if you like!

Banana Ice Cream

I made this for my sons Banana Split Ice Cream Cake! I had not really planned to blog this one but when it came down to it I could not find a suitable banana ice cream so I gathered a few ideas and made my own. It turned out FANTASTIC so I thought I would put it up for others to enjoy.
I needed it smooth but you can add some walnuts and chocolate chunks for an awesome Ben and Jerry's Chunky Monkey copycat!







4 ripe bananas
1/2 cup brown sugar
1 TB butter, cut into little pieces
2 TB white sugar
1 1/2 cups heavy whipping cream
1 1/2 cups skim milk
1 tsp lemon juice
1 tsp vanilla extract




Preheat oven to 400

Slice bananas and place them on a lightly greased baking sheet, sprinkle with brown sugar and top with butter cubes.

Bake bananas 20 minutes, stir well, then bake 10-15 more until they are very very soft.

Add to a blender or food processor and add white sugar, cream, milk, lemon and vanilla.
Blend very well.

Chill 3-4 hours then proceed with your ice cream maker instructions!

Copycat Red Robin Blue Moon Beer Milkshake

It has been over a year since I was last at Red Robin....and when we went this last weekend they had a new beer milkshake! Of course not getting there too often I had to make my own copy!!!
My husbands comment....."John Steinbeck would be proud!" (Cannery Row if you have never read it)






Makes 2 shakes



1 1/2 cups quality vanilla ice cream
2 TB orange juice concentrate
6 oz Blue Moon White Belgian Ale
1 1/2 ounces Orange Liqueur
1 tsp xanthan gum*

Blend ice cream, OJ and Blue Moon to a smooth consistency, add the shot of liqueur and xanthan gum.
Pour into glasses, top with whipped cream and a sprinkle of orange zest








*xanthan gum is not 100% necessary, it just thickens it well....if you dont want to add it, just stick it in the freezer to thicken.

Root Beer Float Ice Cream

My middle sons birthday was last week. We had a Taekwon Do tournament to go to so we decided to save his cake for his sleepover night.

He asked for Root Beer Cake and Ice Cream so this is what we came up with! Some process time involved but WELL worth the wait!!

Sorry I dont have any "finished" pics, I was running late on my cake making so I only froze it to soft serve stage.




Root Beer Ice Cream:
6-12 oz bottles/cans root beer*
1 vanilla bean, split lengthwise
2 cups heavy cream
1/2 cup milk
1/2 sugar(add sugar per your taste, the RB concentrate is pretty sweet on its own!)
2 egg yolks


I used Hansen's Creamy Root Beer because its made with real sugar not high fructose corn syrup

* the ice cream only needs part of this, the rest will be for the cake, if you only want to do ice cream, simmer 3 bottles down to 3/4 cup with 1 vanilla bean(no bean? add 1-2 tsp quality vanilla extract to the recipe)


In a sauce pan over medium low heat simmer 5 of the bottles/cans of root beer and the vanilla bean until it reduces to just over 1 1/2 cups of liquid(We need about 1 TB extra for the frosting), this is a rather long process(took around 2 hours for me), have it at a gentle boil at the most . (Easiest way to do this if your pan is not marked is pre-measure 1 1/2 cups liquid pour it in and make a small mark with a permanent marker, this way you can visibly see when it reaches the mark)


Remove from heat and set aside. (you can allow the vanilla bean to remain in the liquid if you like and discard it after you use it all, or remove it and discard now)














In the sauce pan heat heavy cream, milk and sugar to a simmer then remove from heat.











In a bowl whisk egg yolks lightly.





Pour about 1/2 cup hot cream mix into the egg yolks, whisking well as you do.

Pour the egg mixture back into the remaining milk mixture. Simmer over medium heat stirring constantly until slightly thickened(coats a spoon thick)


Stir in 3/4 cup of the root beer concentrate

Strain through a mesh sieve to get out any chunks and mix in remaining can/bottle of root beer

Chill well(at least 4 hours, overnight is best)

Process your ice cream according to your manufacturers instructions.

Whiskey Maple Bacon Ice Cream

Yum...Yum....YUM!!! Omit the Whiskey for a still very delicious Maple Bacon Ice Cream











A few notes:
Whiskey is debatable on the gluten free issue, so feel free to sub dark Rum if you like!
Brown sugar can be substituted for the maple sugar, you may want to add in a small amount of maple extract if you do though



6 thick slices bacon
1/4 cup maple sugar

2 TB butter
3/4 cup maple sugar
2 cups half and half
1 cup heavy cream
4 egg yolks
1 TB 100% maple syrup
1-2  TB whiskey(per your whiskey flavor needs)
pinch of salt
pinch of cinnamon


Preheat oven to 400
On a foil lined baking sheet arrange the bacon in a single layer. Evenly sprinkle the sugar over the bacon. Spread gently.










Place in hot oven and bake 10 minutes, gently flip bacon and swirl it around in the syrup. Continue baking until the syrup is a dark reddish brown. Remove from the oven and cool on wire racks.












Once cool chop into little pieces.

Custard:

Melt Butter over medium heat, add sugar  and half and half stir until the sugar is melted.










Beat the egg yolks in a bowl. SLOWLY add about 1/2 cup of the hot sugar mixture to the eggs, whisking constantly.

Pour the egg mixture into the remaining sugar mixture.


Cook over low heat stirring constantly until it thickens
If you are uncomfortable having any un cooked alcohol, add it in with the egg mixture to burn off some of it, (Although cooking does not entirely burn it off, it will reduce the content.) If its not an issue you can add it in in the next step.

Strain through a mesh basket into a bowl.

Add the chilled heavy cream and remaining ingredients.
Mix well and chill completely

Add the bacon pieces and proceed with your ice cream makers instructions

Copycat Red Robin Irish Beer Milkshake

We tasted this at Red Robin the other day and YUUUUMY!!!! I had to make a copy of it of course. Next week I am doing a copy of their Tropical Sunburn Style Burger so stay tuned for that too!









Makes 2 nice milkshakes:


2 1/2 cups good quality Chocolate Ice Cream
3 oz Guinness Draught
1 1/2 oz Jameson Whiskey
1/4 tsp xanthan gum(not 100% necessary but it helps thicken it up well!)

Place all ingredients in a blender and blend well, pour into a frosty glass and serve with a shot of whipped cream! (If it is still a little runny and you dont have xanthan gum, you can freeze it until it thickens back up)


Enjoy!

Toasted Marshmallow Ice Cream

I made this for my son's S'mores Ice Cream Cake. DELICIOUS! I got the recipe here but just used the ice cream base, not the fudge swirl.









10 oz Marshmallows (homemade if you have the time!)
1 whole vanilla bean
2 cups whole milk
5 egg yolks(save 2 whites for the frosting if you are making the above cake!)
1/2 cup sugar
1 cup heavy cream
1 tsp vanilla extract
pinch of salt

On a parchment paper lined baking sheet spread marshmallows out in a single layer. I made my own marshmallows and trying to cut a corner I didnt bother slicing them, it was a bit messy, but it worked fine









Place them under a broiler for 30 seconds to 1 minute until well toasted(dont let them burn!)


Cool slightly and flip over, toast the other side.

Set them aside to cool




Split the vanilla bean lengthwise and scrape the seeds into a pan with the milk, then add the whole bean. Bring the milk to a simmer  over medium heat.











While it is coming to temperature whisk the egg yolks with the sugar and the salt.

SLOWLY in a thin stream whisk the milk into the egg mixture. (must be MILK into EGG, not the other way around, it cooks the egg if you do it backwards!)Whisking constantly. Pour the entire mixture back into the saucepan and reduce heat to medium low. Cook stirring constantly until the temperature reaches 170.


Strain mixture through a sieve into a bowl.

Let the mixture cool , stirring often to help it cool a bit faster, hot liquid in a blender can make for an unpleasant surprise!

Place toasted marshmallows in a blender, then pour the milk/egg mixture in as well.

Puree until rather smooth(I like to leave a few marshmallow chunks) then add the heavy cream and vanilla and blend for a few seconds more.

Pour into a bowl and refrigerate overnight (or a minimum of 8 hours)

The next day, whisk the mixture well until it is pour-able then pour into your ice cream maker and proceed with your manufacturers instructions.

Strawberry Breakfast Ice Cream

Ice Cream for Breakfast????? SURE!!!
I got the idea from the Sneaky Chef cookbooks so I decided to take it a step further. It is actually frozen yogurt but the kids don't have to know that LOL. Good for a low fat healthy anytime treat too








1 ripe avocado
2.5 cups strawberries
3.5 cups vanilla yogurt(I used Safeway's O Organic Vanilla Bean, you can use what ever kind you like, Greek yogurt would be great, or even plain, but you might want to add a little honey or sweetener)








Place all ingredients in a blender and process until very smooth.















Put it in your ice cream maker and process per your manufacturers instructions....










Freeze then scoop and enjoy!



Makes about 6 cups Nutrition per 1 cup LINK

Strawberry Lemon Sherbet

I used this in my sons Fresh Strawberry Lemonade Sherbet Cake, but it is a fantastic summer treat all on its own too!















1 cup fresh lemon juice(fresh is SO much better than bottled, dont skimp!)
1 1/2 cups sugar
1 1/2 cups half and half
1 1/2 cups skim milk
1/2 cup fresh strawberries, sliced

Mix juice and sugar in a small sauce pan, heat to a boil and reduce temp









Simmer until the sugar is dissolved, remove from heat and chill thoroughly.












Add half and half and milk.










Pour into your ice cream maker and process per manufacturers instructions.
Add strawberries as it the process is almost complete.

Cream Cheese Ice Cream

Like a big bite of frozen cheesecake, YUM!













1 pint heavy cream
1 cup milk
1 1/4 cup sugar
1 egg, beaten
12 oz cream cheese, cubed and brought to room temp
2 tsp lemon juice
1 tsp vanilla extract

Heat milk and heavy cream oven medium heat to 175. Add sugar and stir until dissolved.
Pour 1/2 the milk into the egg, whisk well and return the mixture to the pot. Whisk and heat until the mixture comes to 165 degrees.










Remove from heat and add in cream cheese. Whisk smooth.

Cool by placing the pan in ice water , whisk until the mixture cools to 110.

Add lemon and vanilla. Mix well and chill thoroughly.





Continue with your ice cream makers instructions.

Salted Caramel Ice Cream

Super Yummy Salted Caramel Ice Cream, silky smooth and delicious!




1 1/4 cups sugar
1 pint heavy whipping cream
1 cup whole milk
1 tsp sea salt(flaked if you have it)
1 tsp vanilla extract
1 TB butter
2 large eggs





In a dry skillet heat 1 cup sugar over medium heat, turning it with a fork occasionally until is starts to melt, then let it melt stirring only once in a while, you dont want it to burn but you dont want to clump too much.









When it is entirely melted and a deep amber color, SLOWLY add 1 1/4 cups of the whipping cream( It will spatter and the sugar with crystallize. )Continue heating and stirring until all the crystallized sugar is melted into the cream. Add in salt, vanilla and butter and mix.










(sorry, camera battery died so no more pics of these steps!)

Transfer to a bowl and allow to cool.

In a bowl whisk eggs until pale yellow. Set aside.

In a pan heat milk and remaining cream with remaining 1/4 cup sugar. Bring just to the point of boiling.

Pour 1/2 the milk mixture into the eggs while whisking. Pour the egg mixture back into the pan with remaining milk and mix well. Bring to 170 degrees and remove from heat(DONT BOIL!)

Pour milk mixture through a fine mesh sieve and into the caramel mixture. Mix well. Chill thoroughly.

Proceed with your Ice Cream maker's manufacturer instructions.