Cooks Network: ICE CREAM

09:37 No comments

With so many old recipes i made 1000 time i needed something new, I was looking for recipe to be no-fuss, and nothing but feel-good coolness. Plus, it’s hot, it’s Summer and it’s almost my son birthday so it’s time for Ice-Ice Cream to supersize my baby!

That’s why this Red, White and Blueberry Cheesecake Ice Cream Pie is the perfect way to celebrate a special day while having yourself a good ol’ fashioned palate party. I know that’s exactly what I thought when I first saw Jen’s no-churn blueberry cheesecake ice cream on Pinterest. I couldn’t wait to make it!

Of course, I added my touch by adding maple syrup instead of white sugar, strawberries and turning it into this incredibly gorgeous ice cream pie with an Oreo crust (made with coconut oil instead of butter). And the best part about this ice cream recipe is it’s no-churn so you won’t need an ice cream machine. I’ve seen so many no-churn ice cream recipes out there and I wanted to try one out. I wanted to see if no-churn was as easy and as good without my Cuisinart.

This is my first ice cream pie friends and I found it was a lot easier than I thought. If you love ice cream, fresh berries and cheesecake then you will fall hard for this ice cream.

Add blueberries, sugar, salt and lemon juice to a medium saucepan and cook over medium heat. Bring to a boil, making sure berries pop and release juice. Continue to boil until berry juice thickens. Remove from heat and allow berry sauce to cool and chill completely in the refrigerator.

Red, White and Blueberry Cheesecake Ice Cream Pie

While berry sauce is chilling, cut a small circle from parchment paper and line the bottom of the pie or tart pan.

For the cookie crust, add the cookies to a food processor or fill a plastic zip lock bag and with a rolling pin smash up the cookies to a fine crumb texture. (The finer the texture the better the crust sticks.) Add cookie crumbs and melted coconut oil into a small bowl and stir with a fork. Once coconut oil is fully incorporated, press the cookie mix evenly into the pan and up the sides. Chill crust in refrigerator for at least 30 minutes before filling.

For the pie filling, in a large bowl or stand mixer, beat the room-temperature cream cheese until creamy and smooth. Add condensed milk and vanilla, whisking until smooth. Finally, add heavy cream and whisk on high speed until soft peaks form.

Spread half of whipped mixture onto crust. Spoon chilled blueberry sauce over the whipped mixture and add the sliced strawberries. Top with remaining cream mixture, spreading evenly.

Using a knife swirl the blueberry mixture into the cream mixture. Add the remaining strawberries to the top of the pie and garnish in a pretty circular pattern. Cover with foil and freeze for 6 hours or until firm.

Another thing I just love about this Red, White and Blueberry Cheesecake Ice Cream Pie is the combination of fresh fruit and cream. It’s so creamy and not overly sweet but fresh and the berries mingling in with the cream is just divine.

PREPARATION

While berry sauce is chilling, cut a small circle from parchment paper and line the bottom of the pie or tart pan.

Cookie Crust

Add the cookies to a food processor or fill a plastic zip lock bag and with a rolling pin smash up the cookies to a fine crumb texture. (The finer the texture the better the crust sticks.) Add cookie crumbs and melted coconut oil into a small bowl and stir with a fork. Once coconut oil is fully incorporated, press the cookie mix evenly into the pan and up the sides. Chill crust in refrigerator for at least 30 minutes before filling.

Pie Filling

In a large bowl or stand mixer, beat the room-temperature cream cheese until creamy and smooth. Add condensed milk and vanilla, whisking until smooth. Add in vanilla extract and heavy cream. Whisk on high speed until soft peaks form.

Spread half of this mixture into pie crust. Spoon chilled blueberry sauce over the whipped mixture. Add the sliced strawberries. Top with remaining cream mixture, spreading evenly.

Using a knife, drag or swirl the blueberry mixture into the cream mixture.

Add the remaining strawberries to the top of the pie and garnish in a pretty circular pattern.

Cover with foil and freeze for 6 hours or until firm.

NOTES

Servings tips: Let the pie stand 10-15 minutes before serving. Soak a knife or serving spatula in hot water before cutting and serving pie.

Presentation: dab a little maple syrup on the fruit on top of pie to make it look fresh and juicy not frozen

Make it vegan: use 2 cups of Coconut milk in stead of heavy whipping cream

INGREDIENTS

Pie Filling

2 cups of fresh blueberries

2 tbsp lemon juice

3 tbsp raw cane sugar or maple syrup

pinch of salt

1 can of coconut milk

1 cup of heavy cream

1 can condensed milk

8 oz Cream Cheese, room temperature

2 tsp vanilla

2 cups of strawberries, sliced

1 cup of sliced strawberries

Pie Crust

25 Oreo cookies

5 tbsp melted coconut oil

NUTRITION INFORMATION

Serving Size: 1 (148 g) Servings Per Recipe: 10

Calories 355.6 Calories from Fat 163 46% Total Fat 18.2 g 27% Saturated Fat 8.3 g 41% Cholesterol 72 mg 24% Sodium 215.8 mg 8% Total Carbohydrate 45.5 g 15% Dietary Fiber 1.1 g 4% Sugars 36.2 g 144% Protein 4.6 g 9%

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08:15 No comments

This dessert is one of my favorite i make it often in summer it is quick and easy and best of all all my friend are hooked on. Perfect for a backyard cookout with friends, just six ingredients make one easy beautiful dessert in less than 15 minutes.

Grilling will caramelizes the sugars in the fruit and give it a light treat that is delicious on its own or served with low-fat vanilla ice cream. The choices are endless with this recipe you can play with it every time you make it

I rarely buy fresh pineapple. Not really sure why because I love it. But I’ve recently created a couple great recipes with fresh pineapple, like Grilled Salmon with Pineapple Jalapeno Salsa, and this Grilled Pineapple with Ice Cream, Rum Sauce and Toasted Coconut dessert I’m sharing with you today.

Have you ever grilled fruit? It’s delicious! I like to grill peaches and plums and this was the first time I tried grilling pineapple. For this dessert, I first made a simple rum sauce with some rum, brown sugar, vanilla and butter. Then I let the pineapple stripes sit in it for a bit before grilling them. When you’re ready for dessert, put the slices of pineapple on the grill for a few minutes on each side to get some nice grill marks and heat it up a bit.

To serve, I put a scoop of vanilla ice cream on top, drizzled some more rum sauce and topped with toasted coconut.

I enjoyed this best when the pineapple was still a bit warm, but you can grill the pineapple earlier if you wish and serve it when you’re ready for dessert. My friend Tracy suggested on my FB fan page to make something with toasted coconut so here you go Tracy, this Grilled Pineapple with Ice Cream, Rum Sauce and Toasted Coconut is for you!

PREPARATION

Combine sugar and rum in a microwave-safe bowl. Microwave at HIGH 1 1/2 minutes or until sugar dissolves. Brush rum mixture evenly over pineapple wedges.

Melt butter in a grill pan over medium-high heat. Add pineapple to pan; grill 3 minutes on each side or until grill marks form and pineapple is thoroughly heated. Sprinkle with coconut. Serve with ice cream.

Note: To toast the coconut, place it in a saute pan over medium heat and stir until slightly browned. Cool before using.

INGREDIENTS

¼ cup packed brown sugar
¼ cup dark spiced rum, such as Captain Morgan'
1 pineapple, peeled, cored, halved lengthwise, and sliced lengthwise into 12 wedges, about 1½ pounds
1 tablespoon butter
2 tablespoons sweetened flaked coconut, toasted
3 cups low fat vanilla ice cream

NUTRITION INFORMATION

Serving Size: 1 (175 g) Servings Per Recipe: 6

Calories 96.6 Calories from Fat 22 23% Total Fat 2.5 g 3% Saturated Fat 1.7 g 8% Cholesterol 5.1 mg 1% Sodium 21.9 mg 0% Total Carbohydrate 19.6 g 6% Dietary Fiber 1.2 g 4% Sugars 16.8 g 67% Protein 0.5 g 1%

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08:08 No comments

It’s not difficult to make good caramel but the secret is to cook it far enough so it’s slightly burnt. Otherwise it just tastes like syrupy sugar and won’t have the same rich caramel flavor in the finished ice cream. If you’ve never caramelized sugar, there are complete guidelines for caramelizing sugar at my post

Making the Perfect Caramel which you may want to read before you get started. Once you’ve made a few and get the hang of it, it’s pretty easy.

Be sure to use good salt. I use fleur de sel, but if you don’t have it, a mild-tasting sea salt will do in a pinch, such as Maldon, fine gray salt, or kosher salt. Don’t use ordinary fine table salt; it’s far too harsh.In step 6, all of the caramel may not dissolve. Stirring it over very low heat should melt any stubborn bits. If not, don’t worry; they’ll be strained out later. Because of the caramel in this ice cream, once churned and frozen, it’ll remain nice & creamy.As noted, this is an update from a previous recipe which had 1 1/2 cups (300g) for sugar in the caramel custard, which some readers reported made the finished ice cream quite soft. I reduced it by 1/4 cup (50g). But if you like the caramel flavor stronger, you’re welcome to use 1 1/2 cups of sugar in step #5.

PREPARATION

1. To make the caramel praline, spread the ½ cup (100g) of sugar in an even layer in a medium-sized, unlined heavy duty saucepan: I use a 6 quart/liter pan. Line a baking sheet with a silicone baking mat or brush it sparingly with unflavored oil.

2. Heat the sugar over moderate heat until the edges begin to melt. Use a heatproof utensil to gently stir the liquefied sugar from the bottom and edges towards the center, stirring, until all the sugar is dissolved. (Or most of it—there may be some lumps, which will melt later.) Continue to cook stirring infrequently until the caramel starts smoking and begins to smell like it’s just about to burn. It won’t take long.

3. Without hesitation, sprinkle in the ¾ teaspoon salt without stirring, then pour the caramel onto the prepared baking sheet and lift up the baking sheet immediately, tilting and swirling it almost vertically to encourage the caramel to form as thin a layer as possible. Set aside to harden and cool.

4. To make the ice cream, make an ice bath by filling a large bowl about a third full with ice cubes and adding a cup or so of water so they’re floating. Nest a smaller metal bowl (at least 2 quarts/liters) over the ice, pour 1 cup (240ml) of the milk into the inner bowl, and rest a mesh strainer on top of it.Warm the cream in a small saucepan or microwave oven and set aside.

5. Spread 1 cup (200g) sugar in a large saucepan, with a capacity of at least 4qts/4l, in an even layer. Cook over moderate heat, until caramelized, using the same method described in Step #2.

6. Once caramelized, remove from heat and stir in the butter and salt, until butter is melted, then gradually whisk in the warm cream, about 1/4 cup at a time, stirring as you go. The caramel may harden and seize, but stirring it over low heat should encourage those bits to melt. (A few bits may be stubborn, which will dissolve or can be strained out later.) Stir in the remaining 1 cup (240ml) of the milk.

7. Whisk the yolks in a small bowl and gradually pour some of the warm caramel mixture over the yolks, stirring constantly. Scrape the warmed yolks back into the saucepan and cook the custard using a heatproof utensil, stirring constantly (scraping the bottom as you stir) until the mixture thickens. If using an instant-read thermometer, it should read 160-170ºF (71-77ºC).

8. Pour the custard through the strainer into the milk set over the ice bath, add the vanilla, then stir frequently until the mixture is cooled down. Refrigerate at least 8 hours or until thoroughly chilled.

9. Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.

10. While the ice cream is churning, crumble the hardened caramel praline into very little bits, about the size of very large confetti (about ½-inch, or 1 cm). You can use a mortar and pestle or place it the caramel shards in a sturdy freezer bag and crush them with a rolling pan. If you used a silicone baking mat, you fold the mat repeatedly to crumble the caramel into bits.

11. Once your caramel ice cream is churned, quickly stir in the crushed caramel, then chill in the freezer until firm.

Variations: Add some strong liquid espresso (or instant espresso powder) to the custard to taste, prior to churning the ice cream to make Coffee-Caramel Ice Cream.

Other options might be some of the mix-ins in The Perfect Scoop, like gooey Dark Chocolate Truffles, crackly chocolate Straciatella, or Oatmeal Praline folded in at the last minute.

This is also excellent served with warm Mocha Sauce (page 166), although it’s also excellent melting over sautéed apples or alongside a wedge of apple pie or tarte Tatin for a caramel double-whammy.

INGREDIENTS

For the caramel praline (mix-in)

1/2 cup (100g) sugar
3/4 teaspoon sea salt such as fleur de sel (see headnote)

For the ice cream custard

1 cup (240ml) heavy cream
2 cups (480ml) whole milk, divided
1 1/4 cup (250g) sugar
4 tablespoons (60g) salted butter, cubed
scant 1/2 teaspoon sea salt
5 large egg yolks
3/4 teaspoon vanilla extract

NUTRITION INFO

Serving Size: 1 (184 g) Servings Per Recipe: 8

Calories 541    Calories from Fat 342
63%
Total Fat 38.1 g
58%
Saturated Fat 23.4 g
116%
Cholesterol 183.2 mg
61%
Sodium 215.2 mg
8%
Total Carbohydrate 48 g
15%
Dietary Fiber 0 g
0%
Sugars 43.9 g
175%
Protein 4.5 g
9%

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08:04 No comments

This dessert is one of my favorite i make it often in summer it is quick and easy and best of all all my friend are hooked on. Perfect for a backyard cookout with friends, just six ingredients make one easy beautiful dessert in less than 15 minutes.

Grilling will caramelizes the sugars in the fruit and give it a light treat that is delicious on its own or served with low-fat vanilla ice cream. The choices are endless with this recipe you can play with it every time you make it

PREPARATION

Making the Perfect Caramel which you may want to read before you get started. Once you’ve made a few and get the hang of it, it’s pretty easy.

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