tag:blogger.com,1999:blog-51185907733455275352024-03-12T18:15:24.277-07:00Two Chicks Ice CreamYellow Chickhttp://www.blogger.com/profile/13073215162084885089noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-5118590773345527535.post-63063569465278665112014-05-20T14:12:00.001-07:002014-05-20T14:14:44.007-07:00Fresh Banana & Cinnamon Ice Cream<br />
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<a href="http://2.bp.blogspot.com/-7OSr1VUIntA/U3vD7-BTqeI/AAAAAAAAAFo/A-dbwBuXZq0/s1600/BananaIceCream1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-7OSr1VUIntA/U3vD7-BTqeI/AAAAAAAAAFo/A-dbwBuXZq0/s1600/BananaIceCream1.jpg" height="428" width="640" /></a></div>
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I'm here for my obligatory yearly blog post. ;)<br />
<br />
I had a lot of ripe bananas, 11 to be exact. Hot weather is ice cream weather, although today we decided to take a hot weather break before we hit the triple digits again. I thought this would be a perfect way to use up some of those ripe bananas and I'm very pleased with the result.<br />
<br />
<b><i>Fresh Banana & Cinnamon Ice Cream</i></b><br />
<br />
6 large very ripe bananas<br />
1 cup heavy cream<br />
1/2 cup mild flavored honey<br />
2 teaspoons pure vanilla extract<br />
1 teaspoon cinnamon<br />
1 pinch sea salt<br />
<br />
1. With a mixer, mash bananas on low until almost smooth.<br />
2. Add in the other ingredients and mix on low until well combined.<br />
3. Pour into ice cream maker and process for 30 - 40 minutes or until thick.<br />
4. Transfer to a freezer safe container and freeze until firm.<br />
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<a href="http://4.bp.blogspot.com/-_Lt_bXcyhR8/U3vD7xe29XI/AAAAAAAAAFw/dK7ZR-pWZhU/s1600/BananaIceCream2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-_Lt_bXcyhR8/U3vD7xe29XI/AAAAAAAAAFw/dK7ZR-pWZhU/s1600/BananaIceCream2.jpg" height="428" width="640" /></a></div>
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It looks like baby food, but I promise it doesn't taste like baby food!</div>
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<a href="http://1.bp.blogspot.com/-giFF4JypwLI/U3vD79j95bI/AAAAAAAAAFs/QBtrO8BAfHU/s1600/BananaIceCream3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-giFF4JypwLI/U3vD79j95bI/AAAAAAAAAFs/QBtrO8BAfHU/s1600/BananaIceCream3.jpg" height="428" width="640" /></a></div>
Brown Chickhttp://www.blogger.com/profile/03672740884962447289noreply@blogger.com0tag:blogger.com,1999:blog-5118590773345527535.post-83930907792495015912013-05-27T18:21:00.002-07:002013-06-17T14:56:57.233-07:00Chocolate Coconut Milk Ice Cream<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-iEFTrlftiBY/UaQEdgIv_0I/AAAAAAAAAFM/I6WgBBPCuOs/s1600/IMG_1107.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-iEFTrlftiBY/UaQEdgIv_0I/AAAAAAAAAFM/I6WgBBPCuOs/s640/IMG_1107.JPG" width="640" /></a></div>
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<span style="color: #4e5665; font-family: Courier New, Courier, monospace;"><span style="line-height: 14px;">First post in over 1 1/2 years! I'm on a roll. </span></span><br />
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<span style="color: #4e5665; font-family: Courier New, Courier, monospace;"><span style="line-height: 14px;">So the other day my kids were complaining that we didn't have any ice cream. Most of the time we don't have ice cream in the house, but it's been really hot the last few weeks and they <i>want </i>(need?) ice cream. So I got out my ice cream maker for the first time in a <i>very</i> long time, and threw together some ice cream. I made this up as I went along and it turned out really yummy. More of a dark chocolate and was very creamy and smooth. Super simple and quick too.</span></span><br />
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<span style="color: #4e5665; font-family: Courier New, Courier, monospace;"><span style="line-height: 14px;">1 1/2 cups heavy cream (cold)</span></span><br />
<span style="color: #4e5665; font-family: Courier New, Courier, monospace;"><span style="line-height: 14px;">3/4 cup regular coconut milk (not lite - cold)</span></span><br />
<span style="color: #4e5665; font-family: Courier New, Courier, monospace;"><span style="line-height: 14px;">3/4 cup organic whole cane sugar (I use Rapadura brand)</span></span><br />
<span style="color: #4e5665; font-family: Courier New, Courier, monospace;"><span style="line-height: 14px;">1/2 cup cocoa powder</span></span><br />
<span style="color: #4e5665; font-family: Courier New, Courier, monospace;"><span style="line-height: 14px;">1 teaspoon pure vanilla extract</span></span><br />
<span style="color: #4e5665; font-family: Courier New, Courier, monospace;"><span style="line-height: 14px;">1/8 teaspoon salt</span></span><br />
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<span style="color: #4e5665; font-family: Courier New, Courier, monospace;"><span style="line-height: 14px;">Mix all ingredients together with an immersion blender or in a regular blender. You could use a food processor as well. Pour into your ice cream maker and process until it's a soft-serve consistency. Mine took 20 minutes. Put the ice cream into a freezer-proof container and chill in the freezer for two hours to firm up. </span></span><br />
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<span style="color: #4e5665; font-family: Courier New, Courier, monospace;"><span style="line-height: 14px;">Enjoy!</span></span><br />
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<span style="color: #4e5665; font-family: lucida grande, tahoma, verdana, arial, sans-serif;"><span style="line-height: 14px;"><br /></span></span>Brown Chickhttp://www.blogger.com/profile/03672740884962447289noreply@blogger.com1tag:blogger.com,1999:blog-5118590773345527535.post-3082772469123427552011-09-04T09:32:00.000-07:002011-09-04T09:34:11.397-07:00Vanilla Peach Frozen Yogurt<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-wmjInOXFG1A/TmOni6insrI/AAAAAAAAAE8/pwD-aouYatQ/s1600/Vanilla+Peach+Frozen+Yogurt+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428px" src="http://2.bp.blogspot.com/-wmjInOXFG1A/TmOni6insrI/AAAAAAAAAE8/pwD-aouYatQ/s1600/Vanilla+Peach+Frozen+Yogurt+1.jpg" width="640px" xaa="true" /></a></div><br />
Simple to make, light and refreshing.<br />
<br />
<br />
<strong>Vanilla Peach Frozen Yogurt</strong><br />
<br />
32 ounces (4 cups) plain whole milk yogurt (don't use non-fat or low-fat)<br />
3/4 cup granulated sugar<br />
2 teaspoons pure vanilla extract<br />
2 medium yellow peaches, diced<br />
<br />
1. Mix together the yogurt, sugar and vanilla extract.<br />
2. Pour into a 1 1/2 quart or larger ice cream machine.<br />
3. Churn for 30 - 35 minutes until the mixture is a soft serve consistency.<br />
4. Stir in the peaches.<br />
5. Pour into a freezer safe container and freeze for several hours until semi- firm. <br />
<br />
Brown Chickhttp://www.blogger.com/profile/03672740884962447289noreply@blogger.com1tag:blogger.com,1999:blog-5118590773345527535.post-45740107838860487042011-05-27T11:59:00.000-07:002011-05-28T08:50:56.872-07:00Mango Vanilla Bean Ice Cream<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-kIdy2OiPw88/Td_0IPbZO5I/AAAAAAAAAE4/63_dF6Y-JNw/s1600/Mango+Vanilla+Bean+Ice+Cream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456px" src="http://1.bp.blogspot.com/-kIdy2OiPw88/Td_0IPbZO5I/AAAAAAAAAE4/63_dF6Y-JNw/s1600/Mango+Vanilla+Bean+Ice+Cream.jpg" t8="true" width="640px" /></a></div><br />
<br />
<strong><em>Mango Vanilla Bean Ice Cream</em></strong><br />
<br />
<br />
4 large, ripe mangos<br />
2 cups heavy cream<br />
1/3 cup granulated sugar<br />
1 Tablespoons vanilla bean paste<br />
1 Tablespoon pure vanilla extract<br />
Pinch of fine grain sea salt<br />
<br />
1. In a food processor, puree the mango pulp until very smooth.<br />
<br />
2. Strain the pureed mango through a mesh strainer to remove any fibers.<br />
<br />
3. Pour the mango puree back into the food processor and add in the cream, sugar, vanilla bean paste, vanilla extract and salt. Puree until smooth.<br />
<br />
4. Pour into a container and chill in the refrigerator until cold, about an hour.<br />
<br />
5. Pour into a 1 ½ quart or larger ice cream maker and churn until a firm soft serve, 30-35 minutes.<br />
<br />
6. Pour into a freezer-safe container and freeze until firm.Brown Chickhttp://www.blogger.com/profile/03672740884962447289noreply@blogger.com1tag:blogger.com,1999:blog-5118590773345527535.post-58409522760471499922010-05-06T10:05:00.000-07:002011-05-27T12:14:52.586-07:00Lemon Blackberry Swirl Ice Cream<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_9y28HqCjO2w/S-L0UdbFMcI/AAAAAAAAAEk/X4CAGs9rXCk/s1600/Lemon+Blackberry+Swirl+Ice+Cream.jpg+(50)(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428px" src="http://2.bp.blogspot.com/_9y28HqCjO2w/S-L0UdbFMcI/AAAAAAAAAEk/X4CAGs9rXCk/s640/Lemon+Blackberry+Swirl+Ice+Cream.jpg+(50)(2).jpg" width="640px" wt="true" /></a></div><br />
This ice cream is lovely. Creamy, tart and refreshing. <br />
<br />
<strong><em>Lemon Blackberry Swirl Ice Cream</em></strong><br />
<br />
For the ice cream:<br />
<br />
Juice from 4 lemons (about 1 cup)<br />
zest from 1/2 a lemon<br />
2 cups heavy cream<br />
2/3 cup granulated sugar<br />
<br />
1. Combine all ingredients in a medium bowl and mix with a hand mixer or immersion blender until well <span class="goog-spellcheck-word">blende</span>d.<br />
2. Chill completely in the refrigerator.<br />
3. Churn until it's a soft serve consistency. (It took 25 minutes in my machine)<br />
<br />
While the ice cream processing, make the blackberry sauce:<br />
<br />
1/2 pint fresh blackberries (about 1 1/4 cups) <br />
2 tablespoons granulated sugar<br />
<br />
1. Puree the blackberries and sugar in a blender or use an immersion blender.<br />
2. P<span class="goog-spellcheck-word">ush</span> the blackberry mixture through a fine mesh sieve <span class="goog-spellcheck-word">usin</span>g the back of a spoon into a small bowl to remove all the seeds and pulp.<br />
3. Put the sauce into the freezer to chill while the ice cream is churning.<br />
<br />
Once the ice cream is done, drizzle 1/4th of the blackberry sauce into the bottom of a freezer safe container. Top with 1/3 of the ice cream. Drizzle another 1/4th blackberry sauce on top of the ice cream and swirl with a knife. Repeat two more times. Freeze the ice cream until firm.Brown Chickhttp://www.blogger.com/profile/03672740884962447289noreply@blogger.com1tag:blogger.com,1999:blog-5118590773345527535.post-44118543934594944782010-04-30T16:18:00.000-07:002011-05-27T12:15:41.766-07:00Sucanat Ice Cream<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_9y28HqCjO2w/S9tkr20CtoI/AAAAAAAAAEg/wEyLoHxITVk/s1600/Sucanat+Ice+Cream.jpg+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428px" src="http://1.bp.blogspot.com/_9y28HqCjO2w/S9tkr20CtoI/AAAAAAAAAEg/wEyLoHxITVk/s640/Sucanat+Ice+Cream.jpg+3.jpg" tt="true" width="640px" /></a></div><br />
Sucanat is a brown sugar from freshly squeezed sugar cane juice that is dehydrated. It retains it's minerals unlike refined white and brown sugars. It is light brown in color and has a light molasses flavor. You can buy it at health food stores as well as online. I thought it would be interesting to see what it would taste like as a white sugar substitute. The Sucanat gives this a light brown color and a slight molasses flavor that I really like. <br />
<br />
<strong><em>Sucanat Ice Cream</em></strong><br />
<br />
3 cups heavy cream<br />
1 cup half & half<br />
1 cup organic Sucanat <br />
1 tablespoon pure vanilla extract<br />
1 pinch fine grain sea salt<br />
<br />
1. Combine all ingredients in a medium bowl.<br />
2. Blend using an immersion blender (you can also do this in the blender).<br />
3. Pour into a container and put in the refrigerator to chill completely. This also gives the Sucanat time to completely dissolve into the mixture. <br />
4. Process in your ice cream maker until it's a firm soft-serve consistency. It took about 35 minutes in my machine.<br />
5. Put into a freezer safe container and freeze for several hours until firm.Brown Chickhttp://www.blogger.com/profile/03672740884962447289noreply@blogger.com2tag:blogger.com,1999:blog-5118590773345527535.post-81671189346324525342009-12-10T12:13:00.000-08:002011-05-27T12:15:58.810-07:00Pumpkin Ice Cream<div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_9y28HqCjO2w/SyFU1BgTy3I/AAAAAAAAAD0/Dz3vYuuS_I4/s1600-h/Pumpkin+Ice+Cream+Blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://3.bp.blogspot.com/_9y28HqCjO2w/SyFU1BgTy3I/AAAAAAAAAD0/Dz3vYuuS_I4/s640/Pumpkin+Ice+Cream+Blog.jpg" /></a></div><br />
<div style="text-align: center;">I'm back! Yellow Chick and I took a 2 month rest from the blog. We needed a break. But I'm back to making ice cream again, just in time for the holidays.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><strong>Pumpkin Ice Cream~</strong></div><br />
1 15-ounce can pumpkin<br />
<div></div>1 cup heavy cream<br />
1 cup half & half<br />
1 cup granulated sugar<br />
1 tablespoon pumpkin pie spice<br />
4 teaspoons vanilla<br />
1/8 teaspoon salt<br />
<br />
<div></div>1. Combine all ingredients in a medium bowl. Using an immersion blender or a mixer blend until smooth and all the ingredients are well mixed.<br />
2. Refridgerate until well chilled.<br />
3. Turn on your ice cream maker and pour in the pumpkin mixture.<br />
4. Churn until it's a stiff soft-serve consistency.<br />
5. Pour into a freezer safe container and freeze until firm.<br />
<br />
<div></div><br />
<div style="text-align: center;"><strong>My Conclusion~</strong></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Wow, this is really good. It tastes just like pumpkin pie without the crust. You could add pie crust to it and whipped cream or even graham crackers to make a pumpkin pie ice cream. The texture is really light, almost too light which is my only complaint. Next time I'd make it with all cream and not use half and half to give it a creamer, heavier texture. The taste is perfect though.</div><div style="text-align: center;"></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><strong>Reviews~</strong></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Mr. Brown Chick - Tastes just like pumpkin pie</div><div style="text-align: center;">Tween Chicks - Likes it (amazing!)</div><div style="text-align: center;">Little Chick - Loves it</div><div style="text-align: center;">Toddler Chick - Loves it</div>Brown Chickhttp://www.blogger.com/profile/03672740884962447289noreply@blogger.com3tag:blogger.com,1999:blog-5118590773345527535.post-1698377881680556642009-10-11T20:35:00.000-07:002011-05-27T12:16:38.088-07:00Caramelized Pineapple Ice Cream<div align="center">This was eaten before I could take a picture!</div><br />
<br />
<br />
1/2 cup light brown sugar<br />
1 can pineapple tidbits, juice drained and reserved<br />
1/3 cup agave nectar<br />
1 cup heavy cream<br />
1 cup half & half<br />
1/8 teaspoon salt<br />
<br />
1. In a saucepan, combine 1/4 cup brown sugar and drained pineapple tidbits. Cook over medium heat, stirring occasionally until all the brown sugar is absorbed and the pineapple is a dark golden brown color. Chill.<br />
2. Combine the other 1/4 cup brown sugar, reserved pineapple juice, agave nectar, cream, half & half and salt. Heat over medium heat stirring constantly until sugar is dissolved. Chill.<br />
3. Turn on your ice cream maker and pour the cream mixture into the maker. Churn until it's a firm soft-serve.<br />
4. When it's done churning pour the caramelized pineapple into the machine and let it mix.<br />
5. Put into a container and freeze until firm.<br />
<br />
<div align="center"><strong>My Conclusion~</strong></div><div align="center">Yum! This was really good. I loved the pineapple flavor in the ice cream from the juice and the pieces of pineapple. The only thing that I would do differently would be to use 2 cups of cream instead of the cream and half & half. I think it would be even better if it were a little more dense.</div><div align="center"><strong>Reviews~</strong></div><div align="center">Mr. Brown Chick - Really good!</div><div align="center">Tween Chick - Didn't like it.</div><div align="center">Little Chick - Likes it.</div><div align="center">Baby Chick - Like it.</div>Brown Chickhttp://www.blogger.com/profile/03672740884962447289noreply@blogger.com0tag:blogger.com,1999:blog-5118590773345527535.post-23232842028032645792009-10-02T10:53:00.000-07:002011-05-27T12:20:34.423-07:00Black Cherry Sorbet<div align="left"><a href="http://2.bp.blogspot.com/_9y28HqCjO2w/SskgqUzJMbI/AAAAAAAAADk/kG4P6ehbGOc/s1600-h/Black+Cherry+Sorbet+Blog+Picture+(1).jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5388874340635324850" src="http://2.bp.blogspot.com/_9y28HqCjO2w/SskgqUzJMbI/AAAAAAAAADk/kG4P6ehbGOc/s640/Black+Cherry+Sorbet+Blog+Picture+(1).jpg" style="display: block; margin: 0px auto 10px; text-align: center;" /></a><br />
I've been wanting to make sorbet for a while, but was afraid it would be too icy without something to help inhibit ice crystals from forming. Corn syrup won't crystallize and that is why it's used in almost all commercial ice creams, sherbets, sorbets, etc. It keeps the product soft after freezing and gives it a smooth texture. However, I do not want to use corn syrup, so I was searching for another product. Yellow Chick suggested that I try blue agave nectar in place of corn syrup. I found out through research that blue agave nectar will not crystallize, plus it's all natural and has a low glycemic index, so I decided to give it a try.<br />
<br />
<br />
<div align="center"><strong>Black Cherry Sorbet ~</strong></div><br />
<br />
<br />
<div align="left">2 1/2 cups black cherries (fresh or frozen), pitted</div><div align="left">2 cups 100% black cherry juice (I found this at Fresh & Easy)</div><div align="left">1/2 cup blue agave nectar</div><div align="left">1/8 cup lemon juice</div><br />
1. In a food processor or blender, blend together all the ingredients.<br />
2. Chill in the refrigerator until very cold.<br />
3. Turn on your ice cream maker and pour the mixture in.<br />
4. Churn until it's soft but holds it's shape.<br />
5. Freeze until firm.<br />
<br />
<br />
<div align="center"><strong>My Conclusion ~</strong></div><br />
<div align="center">It has a sweet taste, almost too sweet. It would be better if it were more tart. I'd also like a more intense cherry flavor, but I'm not sure how to accomplish that. Next time I'll add a lot more lemon juice, as black cherries tend to be very sweet. That would probably help with the overall taste. I over processed it as well, resulting in a fluffy texture (you can see that in the picture) which I don't really care for. I churned it for 30 minutes when I should have stopped at 20 minutes. The good news is that the agave nectar seems to have done the trick. It's soft enough to scoop right out of the container. It was okay, but nothing great.<br />
<br />
</div><br />
<br />
<div align="center"><strong>Reviews ~</strong></div><br />
<div align="center">Only Little Chick & Toddler Chick would taste it and they both liked it. </div></div>Brown Chickhttp://www.blogger.com/profile/03672740884962447289noreply@blogger.com2tag:blogger.com,1999:blog-5118590773345527535.post-75288131281778093652009-09-27T22:39:00.000-07:002011-05-27T12:20:48.082-07:00(canned) Peach SorbetUnfortunately, Mr. Yellow Chick borrowed my camera and hasn't returned it... he's asleep so I can't ask him where it is. I'll take a picture tomorrow. :)<br />
<br />
~Ingredients~<br />
<br />
2 - 15 ounce cans peaches in pear juice<br />
1/4 cup sugar<br />
Juice from 1/2 of a lemon<br />
Pinch of Salt<br />
<br />
~Directions~<br />
<br />
1. Puree peaches in a blender - don't overdo it, you don't want to whip a lot of air into it, and having some "peach bits" in the sorbet is just fine.<br />
2. Add other ingredients and pulse to combine.<br />
3. Process in ice cream machine until a soft-serve consistency is reached.<br />
4. Transfer to a container and freeze until firm.<br />
<br />
~Conclusion~<br />
<br />
I probably should have chilled the mixture - I completely forgot until it was already processing and I realized if it had been chilled it probably would have set up to a firmer soft serve.<br />
<br />
~Reviews~<br />
<br />
Yellow Chick: Simple, easy, tasty, and refreshing. :) This would be very nice on a hot summer day.<br />
Mr. Yellow Chick: He's asleep, so I'll have to ask him tomorrow...Yellow Chickhttp://www.blogger.com/profile/13073215162084885089noreply@blogger.com3tag:blogger.com,1999:blog-5118590773345527535.post-68226769241828495732009-09-20T18:43:00.000-07:002011-05-27T12:17:23.944-07:00Orange & Vanilla Ice Cream<a href="http://1.bp.blogspot.com/_svCrYe8H2_c/Sq2ik32SePI/AAAAAAAAACU/-CDUxvTEOSA/s1600-h/P1040398.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5381135884128254194" src="http://1.bp.blogspot.com/_svCrYe8H2_c/Sq2ik32SePI/AAAAAAAAACU/-CDUxvTEOSA/s640/P1040398.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" /></a><br />
<div></div><br />
<div><b>~Ingredients ~</b></div><br />
<div></div><div>1 Cup Orange Juice Concentrate</div><div>1 Cup Heavy Cream</div><div>1 Cup Half and Half</div><div>2 Teaspoons Vanilla Extract</div><div>1/2 Cup Sugar</div><div>Pinch of Salt</div><br />
<div></div><br />
<div><b>~ Directions~</b></div><br />
<div></div><div>1. Combine all ingredients until well combined.</div><div>2. Process in Ice Cream maker until it reaches a soft-serve consistency.</div><div>3. Transfer to a freezer container and freeze until firm.</div><br />
<div></div><br />
<div><b>~ Conclusion ~</b></div><br />
<div>It was too strong tasting... almost bitter. I should have used 2 cups of cream. And I think it could have used a bit more sugar as well.</div><div><br />
</div><br />
<div><b>~ Reviews ~</b></div><br />
<div>Mr. Yellow Chick: Doesn't like it - but he's sure someone else would. (Ha!)</div><div>Mrs. Yellow Chick: It's just too strong - it needs to be sweeter, and less powerful.</div>Yellow Chickhttp://www.blogger.com/profile/13073215162084885089noreply@blogger.com0tag:blogger.com,1999:blog-5118590773345527535.post-20380779468508926082009-09-13T17:40:00.001-07:002011-05-27T12:17:39.377-07:00Black Opal Basil & Vanilla<a href="http://3.bp.blogspot.com/_9y28HqCjO2w/Sq6GBP7qvzI/AAAAAAAAADc/lzNN12_ehqw/s1600-h/Black+Opal+Basil+%26+Vanilla+Ice+Cream+Blog.jpg+(2).jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5381385960769109810" src="http://3.bp.blogspot.com/_9y28HqCjO2w/Sq6GBP7qvzI/AAAAAAAAADc/lzNN12_ehqw/s640/Black+Opal+Basil+%26+Vanilla+Ice+Cream+Blog.jpg+(2).jpg" style="display: block; margin: 0px auto 10px; text-align: center;" /></a><br />
<div><a href="http://3.bp.blogspot.com/_9y28HqCjO2w/Sq2fKNVzmJI/AAAAAAAAADU/DUIlACvwWkc/s1600-h/Black+Opal+Basil+%26+Vanilla+Ice+Cream+Blog.jpg+(2).jpg"></a><br />
<br />
<div align="center"><strong>Black Opal Basil & Vanilla Ice Cream~</strong></div><br />
<br />
<br />
<div align="left">2 cups heavy whipping cream</div><div align="left">2 cups half & half</div><div align="left">1/2 cup granulated sugar</div><div align="left">1 1/2 cups fresh black opal basil leaves (not packed)</div><div align="left">1 1/2 teaspoons pure vanilla extract</div><div align="left">1 pinch salt</div><br />
<div align="left">1. In a medium bowl, combine all ingredients and blend with an immersion blender until the sugar is dissolved and the basil is in little flecks. You can also use a food processor or blender.</div><div align="left">2. Turn your ice cream maker on and pour the mixture into the machine.</div><div align="left">3. Process until the ice cream is a firm soft-serve.</div><div align="left">4. Pour into a container and freeze until firm.</div><br />
<br />
<div align="center"><strong>My Conclusion~</strong></div><br />
<br />
<div align="center"><strong>I have to admit that I was a little worried about making basil ice cream. It just sounds so strange. I have a black opal basil growing in my garden so I decided to use that instead of the green sweet basil. I really like the result! The basil isn't too strong and the vanilla really balances it out. Smooth and creamy. The more I taste it the more that I like it.</strong></div><br />
<br />
<div align="center"><strong></strong></div><br />
<div align="center"><strong>Reviews~</strong></div><br />
<div align="center"></div><div align="center">Mr. Brown Chick: "I don't know. It's got an earthy, grassy taste. It's not bad."</div><br />
<div align="center"></div><div align="center">Tween Chick: "It's creamy. It tastes like water."</div><br />
<div align="center"></div><div align="center">Little Chick: "I like it. It's creamy and I taste the vanilla, and just a little bit of the basil."</div><br />
<div align="center">Toddler Chick: It's ice cream, she loves it!</div></div>Brown Chickhttp://www.blogger.com/profile/03672740884962447289noreply@blogger.com2tag:blogger.com,1999:blog-5118590773345527535.post-76151551563166409132009-09-06T15:57:00.000-07:002011-05-27T12:18:01.219-07:00Fresh Bananas<a href="http://3.bp.blogspot.com/_9y28HqCjO2w/SphlXiQ2hxI/AAAAAAAAADM/OQdRDXrn4cU/s1600-h/Banana+Ice+Cream.jpg+(8).jpg"></a><br />
<br />
<div><a href="http://1.bp.blogspot.com/_9y28HqCjO2w/SphlXNum4uI/AAAAAAAAADE/FhZlAXlQHK8/s1600-h/Banana+Ice+Cream.jpg+(4).jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5375157604763230946" src="http://1.bp.blogspot.com/_9y28HqCjO2w/SphlXNum4uI/AAAAAAAAADE/FhZlAXlQHK8/s640/Banana+Ice+Cream.jpg+(4).jpg" style="display: block; margin: 0px auto 10px; text-align: center;" /></a><br />
<br />
<br />
<div align="center"><strong>Fresh Banana Ice Cream~</strong></div><br />
<br />
<div align="left">3 very ripe bananas</div><div align="left">1 tablespoon lemon juice<br />
1 cup heavy cream</div><div align="left">1 cup half & half</div><div align="left">1/2 cup sugar</div><div align="left">1 teaspoon banana flavoring</div><br />
<div align="left"></div><div align="left">1. In a medium bowl, use an immersion blender to puree the bananas.</div><div align="left">2. Add lemon juice and blend well.<br />
3. Add in the cream and half & half and blend well.</div><div align="left">4. Add sugar and banana flavoring and blend until sugar is dissolved.</div><div align="left">5. Put into the refrigerator until well chilled.</div><div align="left">6. Turn your ice cream maker on and pour the mixture into it.</div><div align="left">7. Churn until the mixture is a firm soft-serve.</div><div align="left">8. Put into a container and freezer several hours until firm.</div><br />
<br />
<div align="center"><strong>My Conclusion</strong>~</div><br />
<div align="center">Smooth and creamy. I think it needs more banana flavor and some vanilla to balance it out. I would probably add another teaspoon of the banana flavoring as well as a teaspoon of vanilla. Maybe a pinch of salt to bring out the flavors as well. </div><br />
<br />
<div align="center"><strong>Reviews~</strong></div><br />
<div align="center">Mr. Brown Chick: "Tastes like frozen bananas." </div><div align="center">Tween: "I don't want to try it, I don't like bananas that much."</div><div align="center">Little Chick: "I totally love it!"</div><div align="center">Baby Chick: Tasted it and wanted more. Enough said!</div></div>Brown Chickhttp://www.blogger.com/profile/03672740884962447289noreply@blogger.com1tag:blogger.com,1999:blog-5118590773345527535.post-19438378896914310742009-08-29T11:20:00.000-07:002011-05-27T12:18:16.489-07:00Peanut Butter & Chocolate<a href="http://4.bp.blogspot.com/_9y28HqCjO2w/SnS9ElIDVUI/AAAAAAAAAC8/9GiWEcH-yIQ/s1600-h/Peanut+Butter+Chocolate+Ice+Cream+(22).JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5365120942488114498" src="http://4.bp.blogspot.com/_9y28HqCjO2w/SnS9ElIDVUI/AAAAAAAAAC8/9GiWEcH-yIQ/s640/Peanut+Butter+Chocolate+Ice+Cream+(22).JPG" style="display: block; margin: 0px auto 10px; text-align: center;" /></a><br />
<div align="center"><strong>Peanut Butter Chocolate Ice Cream</strong></div>2 cups heavy cream<br />
1 cup half & half<br />
1 cup creamy peanut butter<br />
3/4 cup granulated sugar<br />
1 tsp. pure vanilla extract<br />
2/3 cup mini chocolate chips (cold)<br />
<br />
<br />
<br />
1. In a medium bowl combine all ingredients except the chocolate chips and blend with an <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">immersion</span> blender until smooth. (If you don't have an immersion blender you can use a regular blender or a food processor)<br />
2. Chill in the refrigerator until very cold.<br />
3. Process in an ice cream maker until the mixture is a firm soft-serve consistency.<br />
4. Mix in the chocolate chips.<br />
5. Transfer mixture to a container and freeze until firm.<br />
<br />
<br />
<br />
<br />
<div align="center"><strong>My Conclusion~</strong></div><div align="center">This is really, really good ice cream. The peanut butter flavor is spectacular and the chocolate just adds to it. The texture is creamy. I didn't want to stop eating it! I wouldn't change a thing.</div><div align="center"><br />
</div><div align="center"><strong>Reviews~</strong></div><div align="center">Mr. Brown Chick - Absolutely loved it!</div><div align="center">Tween Chick - Awesome!</div><div align="center">Little Chick - Yummy!</div><div align="center">Baby Chick - Too young to eat peanut butter.</div><div align="center"></div>Brown Chickhttp://www.blogger.com/profile/03672740884962447289noreply@blogger.com2tag:blogger.com,1999:blog-5118590773345527535.post-10197848644640502262009-08-24T18:34:00.000-07:002011-05-27T12:18:31.941-07:00Vanilla Custard Ice Cream<a href="http://1.bp.blogspot.com/_svCrYe8H2_c/SpM62igN6SI/AAAAAAAAACM/6oPvHU044GE/s1600-h/040.JPG" onblur="function onblur()
{
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<br />
My plan was to make chocolate chip cookie dough ice cream - and I will, someday. But after I made my cookie dough I realized my flour was stale and I just couldn't put stale tasting cookie dough into my delicious vanilla ice cream! This base is new for me though, because it's the first time I've made ice cream with eggs. And I know we've had Classic Vanilla ice cream on the blog before - but it was using a different recipe and completely different recipe type... so that's how I'm justifying posting vanilla ice cream.<br />
<br />
<span style="font-weight: bold;">~Ingredients~</span><br />
<br />
2 cups heavy cream<br />
2 cups 2% milk<br />
1 tsp vanilla<br />
5 egg yolks<br />
pinch of salt<br />
1/4 cup packed brown sugar<br />
1/2 cup white sugar<br />
<br />
~Directions~<br />
<br />
1. Measure cream, milk, and vanilla into a medium sized sauce pan.<br />
2. Whisk egg yolks, brown sugar, and white sugar together in a small bowl.<br />
3. Whisk sugar and egg mixture into the cream mixture.<br />
4. Heat over medium heat, stirring constantly until just before it begins to boil.<br />
5. Transfer to another container (which won't crack when hit by the nearly boiling liquid)<br />
6. Chill ice cream mixture approximately 3 hours.<br />
7. Process ice cream in your ice cream maker until it reaches a soft-serve consistency.<br />
8. Transfer to a freezer safe container and freeze until firm.<br />
<br />
<span style="font-weight: bold;">~Conclusion~</span><br />
<br />
Very tasty - this is going to be a great base for making more interesting flavors. I only had imitation vanilla on hand **gasp**, I know it would be better if made with REAL vanilla, or with a vanilla bean.<br />
<br />
<span style="font-weight: bold;">~Reviews~</span><br />
<br />
Yellow Chick: Yummy! I ate mine with chocolate syrup (which sadly, I did not make from scratch)<br />
Mr. Yellow Chick: Likes it - he prefers vanilla so he can add whatever topping he's in the mood for.Yellow Chickhttp://www.blogger.com/profile/13073215162084885089noreply@blogger.com3tag:blogger.com,1999:blog-5118590773345527535.post-72052334361844717142009-08-16T14:16:00.000-07:002011-05-27T12:18:49.929-07:00Blueberries!<div align="center"><a href="http://2.bp.blogspot.com/_9y28HqCjO2w/Slzu8J6jWvI/AAAAAAAAACs/WNzY9OrMT9Q/s1600-h/BlueberryIceCream.jpg+(7).JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5358420373885115122" src="http://2.bp.blogspot.com/_9y28HqCjO2w/Slzu8J6jWvI/AAAAAAAAACs/WNzY9OrMT9Q/s400/BlueberryIceCream.jpg+(7).JPG" style="cursor: hand; display: block; height: 268px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a> This ice cream picture looks nasty. I made this ice cream twice, and both times my freezer quit working, the ice cream melted and then re-froze. I don't think that my freezer likes blueberry ice cream! It was a beautiful, creamy purple color before it melted. I hope that this doesn't make you gag! I just couldn't post without a picture.</div><br />
<div align="center"><strong></strong></div><div align="center"><strong>Fresh Blueberry Ice Cream~</strong></div><br />
2 cups heavy cream<br />
1 cup half & half<br />
2 cups fresh or frozen blueberries (thawed)<br />
3/4 cup granulated sugar<br />
<br />
1. In a food processor, puree the blueberries.<br />
2. Pour blueberries into a fine mesh sieve over a medium bowl. Push the blueberry puree into the bowl to strain the seeds out.<br />
3. In the bowl, add the cream, half & half and sugar with the blueberry puree.<br />
4. Stir until sugar is dissolved.<br />
5. Pour into your ice cream maker.<br />
6. Churn for 30 minutes or until it's a firm soft-serve consistency.<br />
7. Put into a container and freeze until firm.<br />
<br />
<div align="center"><br />
<br />
<strong>My Conclusion ~</strong></div><br />
<div align="center"><br />
Creamy, refreshing flavor. Easy to scoop. Has a really great fresh blueberry taste.</div><br />
<div align="center"><br />
<strong>Reviews ~</strong></div><br />
<div align="center">Mr. Brown Chick: Loves it, it's very creamy.</div><div align="center">Tween Chick: Doesn't like blueberries, won't try it.</div><div align="center">Young Chick: Loves it's! Yummmmmm...</div><div align="center">Baby Chick: Gobbles it up. </div>Brown Chickhttp://www.blogger.com/profile/03672740884962447289noreply@blogger.com2tag:blogger.com,1999:blog-5118590773345527535.post-18476199283255841752009-08-08T13:19:00.000-07:002011-05-27T12:19:58.233-07:00Double Chocolate Ice Cream<img alt="" border="0" height="268px" id="BLOGGER_PHOTO_ID_5365120043311906866" src="http://2.bp.blogspot.com/_9y28HqCjO2w/SnS8QPbvQDI/AAAAAAAAAC0/MHWW0tNvUsc/s640/ChocolateIceCream.jpg+(2).JPG" style="display: block; height: 268px; margin: 0px auto 10px; text-align: center; width: 400px;" width="400px" /><br />
<div align="center"><strong>Double Chocolate Ice Cream ~</strong></div><br />
<br />
<div align="left">2 cups heavy whipping cream</div><div align="left">2 cups half & half</div><div align="left">1 teaspoon pure vanilla extract</div><div align="left">3/4 cup granulated sugar</div><div align="left">1/3 cup cocoa powder</div><div align="left">1/4 cup corn starch</div><div align="left">1 pinch salt</div><div align="left">1/2 cup milk or semi-sweet chocolate chips</div><div align="left"></div><div align="left"><br />
1. In a medium pan whisk together the sugar, cocoa powder, corn starch and salt until well blended.</div><div align="left">2. Slowly whisk the half & half into the dry mixture, then whisk in the cream and vanilla extract.</div><div align="left">3. Stir in the chocolate chips.</div><div align="left">4. Cook over medium heat, whisking constantly, until the mixture just starts to boil and thicken.</div><div align="left">5. Pour into a bowl and refrigerate until cold, several hours or overnight.</div><div align="left">6. Turn on your ice cream maker and pour the cold mixture into the machine.</div><div align="left">7. Churn until the mixture is a firm soft-serve consistency.</div><div align="left">8. Pour into a freezer-safe container and freeze until firm, several hours.</div><div align="left"></div><div align="center"><strong><br />
My Conclusion ~</strong></div><div align="center"><strong></strong></div><div align="center">Great chocolate flavor. Creamy texture. Scoops well. Delicious! I don't think that I would change a thing.</div><div align="center"></div><div align="center"><strong><br />
Reviews ~</strong></div><div align="center"><strong></strong></div><div align="center">Mr. Brown Chick: Very good!</div><div align="center">Tween Chick: It's the best thing that has ever gone in my mouth.</div><div align="center">Little Chick: Yummy!</div><div align="center">Baby Chick: Took one taste and wanted more.</div>Brown Chickhttp://www.blogger.com/profile/03672740884962447289noreply@blogger.com2tag:blogger.com,1999:blog-5118590773345527535.post-68484150118151998832009-08-02T18:15:00.001-07:002011-05-27T12:20:17.579-07:00Blackberry Sorbet<div align="left"><a href="http://2.bp.blogspot.com/_svCrYe8H2_c/SnZG6fmQy7I/AAAAAAAAACE/unQdzqSNegI/s1600-h/Blackberry+Sorbet.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5365553976786865074" src="http://2.bp.blogspot.com/_svCrYe8H2_c/SnZG6fmQy7I/AAAAAAAAACE/unQdzqSNegI/s400/Blackberry+Sorbet.jpg" style="cursor: hand; display: block; height: 270px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<div align="center"><strong></strong></div><br />
<div align="left"><strong>~ Ingredients ~</strong></div><div align="left"><strong></strong></div><br />
<div align="left">4 cups fresh blackberries</div><div align="left">Slightly less than 1 cup water</div><div align="left">2/3 cup sugar</div><div align="left">pinch of salt</div><div align="left">2 <span class="blsp-spelling-error" id="SPELLING_ERROR_0">tsps</span> fresh lemon juice</div><div align="center"></div><br />
<div align="center"><strong>~ Direction ~</strong><br />
<br />
</div><div align="left">1. Rinse the blackberries under cool water pour onto paper towels to dry.</div><div align="left">If you're picking fresh blackberries like I did, you might find you have a lot of "blackberry fuzz" with your berries. Place the blackberries in a 2 quart bowl. Fill with water and stir berries with your hand to allow the "fuzz" to float to the top. Carefully pour the water out of the bowl. a lot of the "fuzz" will stick the sides - wipe it off, and repeat the rinsing 2-3 more times.</div><div align="left">2. Puree blackberries, water, and sugar in a blender until smooth.</div><div align="left">3. Strain puree to remove seeds.</div><div align="left">4. Add lemon juice and pinch of salt to the puree and mix well.</div><div align="left">5. Chill mixture.<br />
6. Add to ice cream maker and process until it reaches a soft serve consistency.</div><div align="left">7. Transfer to container and freeze.</div><div align="center"><strong>~ Conclusion ~</strong></div><div align="center">My <strong>FAVORITE </strong>so far! The fresh blackberry taste is to die for! I will definitely make this again, and I wouldn't change a thing. This was ready for the freezer in just 10 minutes - and it didn't get too much air whipped into it like my other ice creams have, so I was very happy. It's nice and "solid", but still smooth. I hope it doesn't get too icy in the freezer. I saw several notes online which indicate a little alcohol in the sorbet will keep it from becoming icy, but I don't drink alcohol, so I guess I'll just have to suck it up if it develops ice crystals. </div><div align="center"><br />
</div><div align="center"></div><div align="center"><strong>~ Reviews ~</strong></div><div align="center">Yellow Chick: I LOVE it - wouldn't change a thing!</div><div align="center">Mr. Yellow Chick: He loves it too!</div></div>Yellow Chickhttp://www.blogger.com/profile/13073215162084885089noreply@blogger.com1tag:blogger.com,1999:blog-5118590773345527535.post-190202429346404122009-07-25T10:10:00.000-07:002011-05-27T12:21:06.738-07:00Fresh Peppermint Chocolate Chip Ice Cream<a href="http://3.bp.blogspot.com/_9y28HqCjO2w/SkLa5KJyomI/AAAAAAAAACc/eiywOJXDiVY/s1600-h/MintChocolateChip.jpg+(14).JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5351079982782390882" src="http://3.bp.blogspot.com/_9y28HqCjO2w/SkLa5KJyomI/AAAAAAAAACc/eiywOJXDiVY/s400/MintChocolateChip.jpg+(14).JPG" style="cursor: hand; display: block; height: 268px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<br />
<div align="center"><strong>Fresh Peppermint Chocolate Chip Ice Cream~</strong></div><br />
<br />
<div align="left">2 cups half & half</div><div align="left">1 cup fresh peppermint leaves, unpacked</div><div align="left">2 cups heavy whipping cream</div><div align="left">1 cup granulated sugar</div><div align="left">1 cup mini semi-sweet chocolate chips</div><br />
<div align="left"></div><div align="left">1. Finely chop the peppermint leaves.</div><div align="left">2. In a small saucepan, combine the half & half and the peppermint leaves.</div><div align="left">3. Scald mixture over low heat, stirring frequently. </div><div align="left">4. Strain the mixture through a mesh strainer into a medium bowl.</div><div align="left">5. Add the sugar and stir until dissolved.</div><div align="left">6. Add in the cream, stirring well.</div><div align="left">7. Put the mixture into the freezer to chill.</div><div align="left">8. Pour into a 1 1/2 quart or larger ice cream maker.</div><div align="left">9. Churn until a firm soft-serve consistency.</div><div align="left">10. Add in 1 cup of cold mini chocolate chips and mix well. </div><div align="left">11. Transfer to a container and freeze until firm.</div><br />
<br />
<br />
<div align="center"></div><div align="center"><strong>My Conclusion~</strong></div><br />
<div align="center">I'm not a fan of mint chocolate chip ice cream, so even if it's in the freezer I normally won't eat it. However, I do like the fresh peppermint taste of this ice cream. Using the fresh peppermint from my garden makes a big difference. It's not green and artificial, it's light and fresh. I would process it longer than the 40 minutes that I did this time. It wasn't frozen enough and when I took it out of the ice cream maker it immediately started melting when I was stirring in the chips. I would process it 10 minutes more or even longer. </div><br />
<br />
<div align="center"><strong>Reviews~</strong></div><br />
<div align="center">Mr. Brown Chick: Loves it!</div><div align="center">Tween Chick: Sort of likes it, wasn't the best.</div><div align="center">Young Chick: Loves it.</div><div align="center">Baby Chick: Likes it.</div>Brown Chickhttp://www.blogger.com/profile/03672740884962447289noreply@blogger.com0tag:blogger.com,1999:blog-5118590773345527535.post-44681737268175072652009-07-19T22:48:00.000-07:002011-05-27T12:21:22.999-07:00Nutella Ice Cream<a href="http://4.bp.blogspot.com/_svCrYe8H2_c/SmQFba8kgXI/AAAAAAAAAB8/n8ekmkZIbr8/s1600-h/008.JPG" onblur="function onblur()
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1 cup heavy cream<br />
1 cup milk<br />
1 1/2 cups nutella<br />
1/3 cup chopped hazelnuts<br />
<br />
1. Mix cream, milk, and nutella until completely blended.<br />
2. Add to ice cream maker and process for 15-25 minutes, until the ice cream reaches a soft serve consistency.<br />
3. Either add chopped hazelnuts to the ice cream maker, or mix in after transferring to a freezer safe container.<br />
4. Freeze until firm.<br />
<br />
<div style="text-align: center;"><span style="font-style: italic; font-weight: bold;">Conclusion</span><br />
<br />
The flavor was GREAT - afterall, how can you go wrong with NUTELLA! Unfortunately, once again my ice cream maker whipped too much air into the ice cream, making it less dense than I would like. I think if I made this again I would do 50/50 on cream and nutella, and use maybe 1/4 cup of chopped hazelnuts.<br />
<br />
<span style="font-style: italic; font-weight: bold;">Reviews</span><br />
<br />
Yellow Chick: Good flavor - but not quite dense enough.<br />
Mr. Yellow Chick: Doesn't like hazelnuts or nutella... so I didn't really ask. :)</div>Yellow Chickhttp://www.blogger.com/profile/13073215162084885089noreply@blogger.com1tag:blogger.com,1999:blog-5118590773345527535.post-38590632035922682442009-07-09T13:15:00.000-07:002011-05-27T12:21:36.331-07:00Coconut Ice Cream<a href="http://2.bp.blogspot.com/_9y28HqCjO2w/SlZSqmkDT7I/AAAAAAAAACk/bnxHAuuCy1Q/s1600-h/CoconutIceCream.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5356559698663526322" src="http://2.bp.blogspot.com/_9y28HqCjO2w/SlZSqmkDT7I/AAAAAAAAACk/bnxHAuuCy1Q/s400/CoconutIceCream.jpg" style="cursor: hand; display: block; height: 268px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<div align="center"><a href="http://3.bp.blogspot.com/_9y28HqCjO2w/SkLZoXnh4RI/AAAAAAAAACU/7uspNrYPp1k/s1600-h/CoconutIceCream.jpg+(30).JPG"></a><br />
<br />
<br />
<div align="left">1 14- ounce can regular (not light) coconut milk</div><div align="left">1 1/2 cups milk</div><div align="left">1/2 cup heavy whipping cream</div><div align="left">1/4 teaspoon salt</div><div align="left">1 cup shredded sweetened coconut</div><br />
<br />
<div align="left">1. Stir the coconut milk, milk, cream and salt in a medium bowl until the sugar dissolves.</div><div align="left">2. Pour into a 1 1/2 quart or larger ice cream maker.</div><div align="left">3. Churn for 40 minutes or until a firm soft-serve consistency.</div><div align="left">4. Pour into a freezer safe container and freeze several hours until firm.</div><br />
<br />
<br />
<div align="center"><strong>My Conclusion~</strong></div><br />
<br />
<div align="center">The ice cream itself is creamy. The shredded coconut takes away the creaminess of it. I would use less coconut. Maybe 3/4 cup. I would also chop it up in a food processor so that the pieces are much smaller. I might also use half and half in place of the milk, to make it a little heavier. The addition of some coconut flavoring would make it even better I think. Overall it's good, but it's not "great".</div><br />
<br />
<div align="center"><strong>Reviews~</strong></div><br />
Mr. Brown Chick: Loves it. Loves all the coconut pieces in it.<br />
Tween Chick: Doesn't like the coconut pieces in it.<br />
Young Chick: She "likes it".<br />
Baby Chick: Hasn't tried it. </div>Brown Chickhttp://www.blogger.com/profile/03672740884962447289noreply@blogger.com1tag:blogger.com,1999:blog-5118590773345527535.post-24267029336436776752009-07-04T20:01:00.001-07:002011-05-27T12:21:50.217-07:00Fresh Cherry Ice Cream<a href="http://4.bp.blogspot.com/_svCrYe8H2_c/SlAk9lZrbOI/AAAAAAAAAB0/nezUhXMsmBE/s1600-h/019.JPG" onblur="function onblur()
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<div align="center"><strong><br />
Fresh Cherry Ice Cream</strong></div><br />
<br />
<div>3 1/2 cups cherries, with the pits removed</div><div>1 cup granulated sugar</div><div>2 cups heavy whipping cream</div><br />
<br />
<div>1. Cut the cherries in half and removed the pits. </div><div>2. Combine cherries and sugar in a blender. Puree until smooth.</div><div>3. Add cream to ice cream maker. </div><div>4. Start the ice cream maker and pour the cherry puree into the cream.</div><div>5. Churn for 20-30 minutes or until a firm soft-serve consistency.</div><div>6. Put into a freezer safe container and freeze for several hours. </div><br />
<br />
<div align="center"><strong>My Conclusion</strong></div><br />
<div align="center">I started out by just copying Brown Chick's plum ice cream exactly, except for the cherries vs. plums of course. It turned out the cherries were much sweeter than the plums, so it was far too sweet. I added an additional 1 1/2 cups of cherries, and that balanced it fairly well, but I would probably use even less sugar if I did it again.</div><br />
<div align="center"><strong>Reviews</strong></div><br />
<div align="center">Yellow Chick: I think it's pretty tasty, but could be a little more tart and a little less fluffy.<br />
Mr. Yellow Chick: He liked the flavor a lot, but doesn't like how fluffy my ice cream always seems to turn out.</div>Yellow Chickhttp://www.blogger.com/profile/13073215162084885089noreply@blogger.com2tag:blogger.com,1999:blog-5118590773345527535.post-36833283542946129672009-06-24T19:07:00.000-07:002011-05-27T12:22:07.361-07:00Red Plum Ice Cream<a href="http://3.bp.blogspot.com/_9y28HqCjO2w/Si8dQv3zznI/AAAAAAAAACM/iRfDtacAyf4/s1600-h/PlumIceCream.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5345523456277728882" src="http://3.bp.blogspot.com/_9y28HqCjO2w/Si8dQv3zznI/AAAAAAAAACM/iRfDtacAyf4/s400/PlumIceCream.jpg" style="cursor: hand; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 398px;" /></a><br />
<div><div align="center">Six years ago we planted two plum trees in our backyard. We thought that they were ornamental plum trees and would never produce. A couple of years later we noticed very small plums growing. Every year they have gotten larger and now they are big enough to eat. We can't remember what kind of plum they are unfortunately. They are fairly small, about 1/4 of the size of a normal plum. The plums are very dark red on the outside and dark red on the inside. They have a nice, tart flavor but not too tart. I decided to make ice cream using them, and here is the result.</div><br />
<br />
<div align="center"><strong>Red Plum Ice Cream ~</strong></div><br />
<br />
<div>2 cups small red plums, halved with the pits removed</div><div>1 cup granulated sugar</div><div>2 cups heavy whipping cream</div><br />
<br />
<div>1. Cut the plums in half and removed the pits. </div><div>2. Combine plums and sugar in a food processor. Puree until smooth. There will be a little skin left, but not much.</div><div>3. Add cream to 1 1/2 quart or larger ice cream maker. </div><div>4. Start the ice cream maker and slowly pour the plum puree into the cream.</div><div>5. Churn for 35 minutes or until a firm soft-serve consistency.</div><div>6. Put into a freezer safe container and freeze for several hours. </div><br />
<br />
<div align="center"><strong>My Conclusion ~</strong></div><br />
<div align="center">This turned out better than I expected. The ice cream is a pretty pink color. It's very light and creamy, tart and refreshing. I think the level of sweetness is perfect. I want to eat the whole container! This is my favorite ice cream by a mile. It's that good! It also stayed soft enough to scoop after being frozen. It was good to the last bite.</div><br />
<div align="center"><strong>Reviews ~</strong></div><br />
<div align="center">Mr. Brown Chick: "The levels of tartness and sweetness are perfect. It's really good."</div><div align="center">Tween Chick: Doesn't like it because she doesn't like plums.</div><div align="center">Little Chick: "Mmm...this tastes so good."</div><div align="center">Baby Chick: Took a taste and wanted more. </div></div>Brown Chickhttp://www.blogger.com/profile/03672740884962447289noreply@blogger.com2tag:blogger.com,1999:blog-5118590773345527535.post-85466149641318104142009-06-24T18:35:00.000-07:002011-05-27T12:22:23.650-07:00My Review Of Caramel Apple Ice Cream<div align="center">Last week I made Yellow Chick's Caramel Apple Ice Cream. </div><div align="center"></div><div align="center"><strong><br />
My Conclusion~</strong></div><div align="center"><strong></strong></div><div align="center"><br />
When I put the ingredients together, it didn't taste sweet enough, so I added 1/4 a cup of granulated sugar. But the end result still wasn't sweet enough for me. I would probably add another 1/4 cup of sugar to it. I also added just a pinch of salt to bring out the flavors. I used a whole can of the caramel. I like a lot of caramel. I think it could use some more, maybe two whole cans. It didn't taste very apple-like to me. I used Langer's frozen apple juice concentrate. I wonder if there was a difference in sweetness/apple taste between that brand and the brand that Yellow Chick used. There was a definite buttery taste, which I like. The texture was good, a little icy (probably from the apple juice), but that wasn't a big deal. Even after it was frozen it was easy to scoop. If I make it again I'll try to find a way to infuse more apple flavor into it. Maybe some apple pieces? If you have any suggestions, let me know, I'm all ears!<br />
<br />
</div><div align="center">Mr. Brown Chick: Thought it could use even more caramel. Likes it.</div><div align="center">Tween Chick: Doesn't like caramel and apple together, so she only tasted it and didn't like it.</div><div align="center">Little Chick: "Yum!" Ate it every day until it was gone. Whined when it was gone.</div><div align="center">Baby Chick: Likes it.</div><div align="center"></div>Brown Chickhttp://www.blogger.com/profile/03672740884962447289noreply@blogger.com1tag:blogger.com,1999:blog-5118590773345527535.post-80735294940208402962009-06-20T15:29:00.000-07:002011-05-27T12:22:45.681-07:00Butterscotch Ice Cream<a href="http://3.bp.blogspot.com/_svCrYe8H2_c/Sj1h4w58XeI/AAAAAAAAABs/VXfxZvqORgI/s1600-h/pic+008.JPG" onblur="function onblur()
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2 cups heavy cream<br />
2 cups milk<br />
1 cup packed brown sugar<br />
2 tablespoons butter<br />
1/4 cup corn starch<br />
pinch of salt<br />
<br />
<br />
1. Melt butter in a medium saucepan over medium heat.<br />
2. Add brown sugar and milk to the pan, stir until sugar is completely dissolved.<br />
3. Whisk corn starch into mixture, then add salt and heavy cream.<br />
4. Stir constantly while cooking over medium high heat until it begins to boil and thicken.<br />
5. Remove from heat and chill.<br />
6. Start ice cream maker and add ice cream mixture, process for 20-30 minutes until it has reached a soft-serve consistency.<br />
7. Transfer ice cream into another container and freeze until firm.<br />
<br />
<span style="font-weight: bold;"><br />
Conclusion:</span> The flavor is pretty good - but it seems kind of "bready". I think it might be better without any corn starch, or maybe just a lot less.<br />
<span style="font-weight: bold;"><br />
Reviews:</span><br />
<br />
Yellow Chick: Eh, it's OK. I like the flavor, but as I eat it I don't like the texture when it starts to melt, it's just kind of strange.<br />
<br />
Mr. Yellow Chick: He liked the flavor, but went out of town and hasn't really had a serving of it yet.Yellow Chickhttp://www.blogger.com/profile/13073215162084885089noreply@blogger.com1