Second Blogiversary! + The Buckeye State Ice Cream

It’s hard to believe, but today is my blog’s 2nd birthday.  Truth be told, I almost forgot about this milestone.  Things have been turned upside down a little bit (in a very good way, so don’t worry!) over the past couple of months around here, so this snuck up on me.  I’ll fill you in next week.  In the mean time, enjoy some ice cream with me and help celebrate this little blog’s 2nd birthday!

The Buckeye State Ice Cream | A Nerd Cooks

This recipe comes from the book Jeni’s Splendid Ice Creams at Home, which was a gift from my aunt.  It makes about 1 quart of ice cream.  I snuck a few spoonfuls before putting it in the freezer and wow… amazing.

You’ll need:

  • 2 cups whole milk
  • 1 tbs plus 1 tsp cornstarch
  • 1 1/2 oz (3 tbs) cream cheese, softened
  • 1/2 cup unsalted natural peanut butter
  • 1/2 tsp kosher or sea salt
  • 1 1/4 cups heavy cream
  • 2/3 cups sugar
  • 2 tbs light corn syrup
  • 2 tbs honey
  • 4 oz dark chocolate, chopped

Mix approximately 2 tbs of the milk with the cornstarch in a small bowl.  Mix to make a smooth slurry.  Set aside.

In another medium bowl, whisk the cream cheese, peanut butter, and salt until smooth.

In a 4-quart sauce pan, combine the rest of the milk, cream, sugar, corn syrup, and honey.  Bring to a rolling boil over medium-high heat.  Boil for 4 minutes.

Remove the milk mixture from the heat and gradually whisk in the cornstarch slurry.

Put the pot back on the heat and bring it back to a boil over medium-high heat.  Cook for about 1 minute, stirring with a heatproof spatula.  The mixture will thicken slightly over the course of about 1 minute.  Remove it from the heat.

Gradually whisk this hot milk mixture into the cream cheese/peanut butter mixture until it’s smooth.  Let it cool a bit on the counter.  Once it has cooled a bit, you can lay plastic wrap over the top (touching the surface of the mixture) to prevent skin from forming and place it in the fridge overnight.

Whenever you’re ready to make your ice cream, freeze the peanut buttery ice cream base in your ice cream maker according to manufacturer’s directions.

While the ice cream is freezing, melt the dark chocolate in a double boiler.  Remove it from the heat and allow it to cool until it is tepid, but still fluid.

Wen the ice cream is thick and creamy (almost finished), drizzle the melted chocolate slowly into the ice cream maker.  Allow the chocolate to solidify and break up in the ice cream (about 2 minutes).

Now, pack the ice cream up in whatever container you’d like.  Freeze for about 4 hours, or until firm.  Eat!


Guinness-Milk Chocolate Ice Cream

It’s been a while since I broke out the ice cream maker and made some homemade ice cream.  This has not gone unnoticed by Sean.  To make it up to him, I’m made him a dessert that marries two of his favorite things: chocolate ice cream and dark beer.

I’ve been enjoying some of this ice cream, too.  It’s chocolatey and creamy, and the Guinness flavor comes through subtly.

Guinness-Milk Chocolate Ice Cream | A Nerd Cooks

This recipe comes from David Liebovitz’s book The Perfect Scoop.  The recipe yields approximately 1 quart of ice cream.

You’ll need:

  • 7 oz. milk chocolate, finely chopped
  • 1 cup whole milk
  • 1/2 cup granulated sugar
  • pinch of salt
  • 4 large egg yolks
  • 1 cup heavy cream
  • 3/4 cup Guinness Stout
  • 1 tsp vanilla extract

Put the chopped chocolate in a large bowl and set a strainer over the top.  Set aside.

In a medium saucepan, warm the milk, sugar, and salt.  In a separate medium bowl, whisk the egg yolks.  Slowly pour the milk mixture into the yolks, whisking constantly.  Then scrape the warmed egg yolks back into the sauce pan on the stove.

Stir the mixture constantly over medium heat with a heatproof spatula.  Make sure to scrape the bottom as you go.  Stir until the mixture thickens and can coat the back of the spatula.  Pour this custard mixture through the strainer over the milk chocolate.  Stir until the chocolate is melted.

Once this mixture is smooth, whisk in the cream, then the Guinness, and the vanilla.  Stir the mixture until it cools.  You can do this over an ice bath.

Chill the mixture in the refrigerator, and then freeze it in your ice cream maker according to the manufacturer’s instructions.

Peach Ice Cream

My friend Emily gave me some peaches that she acquired on her most recent trip home to South Carolina.  Knowing that I’d never eat them all before they became overly ripe, so I searched for a way to use them up quickly.  

Fortunately, David Liebovitz has a recipe for peach ice cream in his book, The Perfect Scoop (which, by the way, is a great ice cream cook book).

You’ll need:

1 1/3 pounds ripe peaches (~4 large peaches)
1/2 cup water
3/4 cup sugar
1/2 cup sour cream
1 cup heavy cream
1/4 tsp vanilla extract
a few drops freshly squeezed lemon juice

Peel the peaches*, slice them in half, and remove the pits.  Cut the peaches up and put them in a saucepan.  Add the water and cook over medium heat, covered, until they are soft and cooked through.  This should take about 10 minutes.

Remove the pan from the heat, stir in the sugar, and then let it all cool to room temperature. Your kitchen should be smelling pretty amazing by now.  

Puree the cooked peaches and any associated liquid, along with the sour cream, heavy cream, vanilla, and lemon juice until everything is almost smooth.  You can do this in a blender or food processor.  Just watch out that you don’t fill your food processor over the “max fill line” like I did.  It was a mess.  Alternately, you can puree everything with an immersion blender (which is what I did).

Chill everything in the fridge for a few hours, then freeze it in your ice cream maker according to the manufacturer’s directions.  You can eat it as is, or if you’d prefer a firmer ice cream you can stash it in the freezer for a few hours before digging in.  Enjoy the peachy goodness!

*How to peel peaches:
David Liebovitz offers a tip on how to easily peel your peaches.  Start by cutting an X on the bottom of the peaches, then lower them into a pot of boiling water for about 20 seconds.  Use a slotted spoon or ladle to transfer the peaches from the boiling water to a colander in the sink, and run some cold water over them.  Once they cool a bit, you can slip their skins right off!

Woodchuck Draft Cider Sorbet

Okay, everybody stop what you’re doing. *insert record screech here*  I found a recipe for a Woodchuck Cider-based sorbet.  Yeah, ya heard.  Anyone who knows me fairly well can tell you that I love Woodchuck.  Love.  It.  

I originally stumbled across this recipe while perusing Pinterest.  The recipe comes from Elle’s New England Kitchen.

You’ll need:

2 bottles Woodchuck Cider, ice cold (Whatever variety you prefer. I used Amber.)
2 tbs sugar
1 tbs lemon juice

In a medium bowl, whisk the cider, sugar, and lemon juice together.  Keep whisking until the sugar is completely dissolved.  Give it a taste and adjust the sweetness if necessary.

Unless you have been putsying around in the kitchen, your mixture should still be very cold.  However, if you feel like it isn’t cold enough, stick it back in the fridge for an hour or two before putting it in your ice cream maker.

However, if you’ve kept your eyes on the prize, go ahead and freeze according to the manufacturer’s instructions for your ice cream maker.

Easy as that!

This was really refreshing, and though perfect any time of year, would be amazing on a hot summer night.  I can’t wait to try this out with some of the other Woodchuck varieties (Pear, Raspberry, etc.), because I’m sure they will all be really tasty.

Don’t forget that this sorbet contains alcohol!  Enjoy!

Vanilla Ice Cream

I scream, you scream, we all scream for… well, you get it.  I’m bringing you another ice cream recipe.  After Sean and I (it was mostly Sean!) polished off the remainder of our Chocolate Ice Cream, he requested vanilla.  

This is a hybrid of two recipes.  I used the method from this recipe, and the ingredients from this recipe.  
You’ll need:
1 cup milk (I used 2%)
2 cups heavy cream
a pinch of salt
3/4 cups granulated sugar
5 egg yolks
2 tsp vanilla extract
In a medium sauce pan, heat the milk, heavy cream, and salt over medium-low heat until you see that it is steaming.  Do not allow it to boil or scald.
While the milk and cream are heating, use an electric mixer to cream together the sugar and egg yolks until they are creamy and fluffy.  They should fall back on to themselves from the beaters in a ribbon.  
Now you’ll need to temper the egg/sugar mixture.  Add a little bit of the hot cream mixture to the eggs and sugar.  Using the electric mixer, mix until combined.  Do this a few more times until you’ve added about 1 cup of the milk and cream to the eggs.
Add the tempered egg and sugar mixture to the rest of the cream.  Continue cooking over medium-low heat until the mixture is thick enough to coat the back of a wooden spoon.
Once the custard mixture has thickened, transfer it to a clean bowl and allow it to cool on the counter for about 30 minutes.  Then cover it with plastic wrap (making sure that the plastic wrap is touching the surface of the custard) and place the bowl in the fridge for at least 3 hours, and preferably overnight.
Then freeze in an ice cream maker according to the manufacturer’s instructions.

Not that the chocolate ice cream I made wasn’t good (it was very good!), but the consistency of this batch of vanilla was just amazing.  It was so creamy and delicious.  I chalk that up to the mix of ingredients used here.  The ingredients were derived from a David Liebovitz recipe.

As a result… I just bought David Liebovitz’s book, The Perfect Scoop over the weekend!  Everything in it looks just amazing, and I can’t wait to share some more of the recipes with you!



Chocolate Ice Cream

One of my favorite gifts that I received this Christmas was my KitchenAid ice cream maker attachment.  I was all psyched up to use it as soon as we got back to Baltimore, and I tried.  I really tried.  I let the bowl freeze for 24 hours, made a delicious chocolate ice cream custard base, let it cool for 3 hours, and then proceeded to churn the ice cream in the attachment.  

… however …

I managed to attach one piece incorrectly, and it gummed up the works.  I tried to stop the process, attach it correctly, and start again.  However, once you start churning, and the ice cream base is in the attachment, there’s really no turning back.  It starts to freeze almost immediately, and you can’t stop the mixer because the frozen stuff keeps it from being able to turn once you start it up again.

So I was left with a mostly soupy chocolate mess with quite a bit frozen solid to the bottom of the attachment’s bowl.  

*womp womp*

Oh well, you live and learn!  So when Sean started asking if I was going to make a second attempt, I knew I had to try again.  So here’s my second attempt at making some homemade chocolate ice cream.

Thank you My Kitchen Addiction for this recipe.

You’ll need:

2 cups milk
1 1/2 cups heavy cream
1/4 cup cocoa powder
4 egg yolks
3/4 cups granulated sugar
1 cup semi-sweet chocolate chips (alternately, use milk or dark chocolate chips)

Combine the milk and heavy cream in a saucepan over medium-low heat.  Do not allow it to boil.  Sift in the cocoa powder and add the chocolate chips.  Stir to combine.

While the chocolate is melting, beat together the egg yolks and sugar in another bowl until the mixture is very light in color and falls back back from the beaters in ribbons into the bowl.  

Once the chocolate is melted, scoop out about 1 cup of the cream mixture and gradually beat it into the eggs and sugar.  This will temper the eggs and keep them from scrambling,

Pour the tempered egg mixture into the cream and chocolate and continue to cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon. 

Once the custard has thickened, transfer it to a clean mixing bowl and allow it to cool for about 30 minutes.  Cover with plastic wrap, making sure that the plastic touches the surface of the custard.  Refrigerate until well-chilled, or at least 2 hours.  

Then, freeze in your ice cream maker!  Please follow the manufacturer’s directions, unlikeI did the first time around.  When it comes out of the ice cream maker, it will be soft serve consistency.  You can eat it as is, or freeze it for a few more hours until it reaches a hard ice cream consistency.

Sean was my official taste tester for this recipe.  The verdict?  He approves!  I had a small bite (stupid diet…), and it is really good.  It’s creamy, decadent, and super chocolately.  I highly suggest that you try it out.  You can also make your ice cream a little more exciting, if you’re so inclined, by adding some toasted nuts, chopped chocolate, sprinkles, or whatever to the ice cream maker during the last few minutes of churn time.  Enjoy!!

Also!  Please take note of the fancy new buttons that my brother put on my blog above the “about me” section.  Now it’s easy for you to “like” this blog’s page on Facebook, follow on Twitter, and follow me on Pinterest.  Please “like” and follow this blog! =)