Hot Chocolate Ice Cream

Cayenne Pepper in chocolate ice cream?

What do you think?  Ever tried it before?

It's good.  Really good.

Now, if you ask the children, they will tell
you that their favourite chocolate ice cream is not this one.
But, I like it.  And, they eat it.  So, I'm not sure what to think.
Don't you think the proof is in the eating?  I do.  :)

This ice cream is of the no cook variety

and it churns up nicely.

If you serve it right away, it will be soft serve.

If you pop it into the deep freeze for a few hours,

it will harden up and be more scoop-able.  

Either way, it's yummy.

I used whole milk in this recipe.

When I made it, I didn't have almond extract in the house ~

So, I mixed it up without...it was very good.

Next time, I plan to have the extract on hand.

I also ventured slowly into the *hot* side of things and 

only used the smaller amount of cayenne ~

Next time, I will go with the full 1/2 tsp.

I think the cinnamon flavour came through a bit overpowering
since I used the smaller amount of the cayenne and none of the extract.
Next time, I will use the full amounts of everything.

Intrigued?  Ready to give it a try?  Click here!  

**Update ~ Since writing this post I made it again
with the extract and the larger amount of cayenne.
The verdict?  I think it's much better with the extract,
but, the cayenne was a bit overpowering.
I suppose this means I will have to make it one more time
with all the ingredients *corrected*, don't you think?
What a shame.  ;-)

Many Blessings,

Camille

Homemade Caramel Syrup

Oh. Dear. Me.
This stuff is crazy good!
Eaten by the spoonful, poured onto pancakes or waffles,
or drizzled over ice cream ~ it's scary to think of all the possibilities.
Never again will it be necessary to purchase caramel topping.

This will fit the bill ~ every time.

And, if you need to pay an actual bill, 
it might work as a substitute for money.
My Dad accepted some as payment for his lawnmower 
blade sharpening services ~ true story.  :)

Click here to find the original recipe ~
You won't be sorry you did.  
Well, maybe you will ~ perhaps I will post an exercise routine next.
No, not really ~ but, you could create your own.
Trust me ~ it may become necessary.  *Wink*

Many Blessings,
Camille

Homemade Fudgesicles

Homemade is always best, right?

I've always thought so.  

My sweet friend *C* gave me this recipe last summer,

but, alas...I didn't have the appropriate equipment.

Aka ~ a popsicle mould.

When I searched for them, they were sold out.

The other day at WalMart I spotted some popsicle moulds,

and even though it isn't summer yet,

I snapped them up.

You know what I did then, right?

You guessed it.  I made fudgesicles.

Yes, I did!  :)

They didn't last long.

Yummy.  Nummy.  

Chocolately wonderfulness.

So, grab your popsicle moulds and get going.

Everyone in your home will thank you.

That is, of course, if they like chocolate.

If they don't, I cannot help them.

However, that would mean there will be more for you.  

Yippee!  :)

~ The Recipe ~

2 tsp Corn Starch

1 1/2 cup Whole Milk

1 1/3 cup Whipping Cream,  not whipped

1/2 cup Sugar 

1/3 cup Cocoa Powder

1/4 tsp Sea Salt

2 tsp Vanilla Extract

Bring all ingredients, except the vanilla,

to a boil in a medium-sized, heavy-bottomed saucepan.

Boil 1 minute, remove from heat and stir in vanilla.

Cool completely and pour into 10 Popsicle moulds.

Transfer to freezer and wait until solid ~

approximately four hours.

Enjoy!

Many Blessings,

Camille

Dairy Free Mint Ice Cream!

You would never know this
ice cream has no sugar in it ~
Just honey.

And no CREAM either ~
Only coconut milk!

W.O.W.

It is yummy.

Oh...
and one *secret* ingredient
to make it green ~
S.P.I.N.A.C.H.

Can you believe it?
Shhh....don't tell my kids! :)

I found the original recipe here.
And then I tweaked it ~
Just a little.

If you are looking for
dairy-free, sugar-free, grain-free recipes,
The Unrefined Kitchen
is a great resource!

~ Mint Ice Cream ~

Three 400ml tins premium quality coconut milk ~
Or just two if you use the liquidy stuff...
Make sure these are full fat, not *lite*! :)

1/2 cup Liquid Honey

1 cup Baby Spinach Leaves ~
Lightly steamed and cooled

2-3 tsp Peppermint Extract

1 tsp Vanilla Extract

Chocolate Chips to taste ~
My photo does not show chocolate
chips since this was a chocolate-free batch.
It's super-duper yummy with chocolate
chips in it though!

Scoop off the top heavy cream from
your tins of coconut milk and
discard the watery stuff ~
Or, if you are using all the contents
of the tin, just use two.
(I have done it both ways,
and I prefer the taste when
the watery stuff is not included).

Place into blender or a deep bowl.

Add the remaining ingredients
and blend ~ I use a deep bowl and
mix it all up well with my immersion blender.

Taste and adjust flavourings.

Process in your ice cream maker according
to manufacturer's specifications.

If adding chocolate chips,
do so at the end of churning and
fold in until well distributed.

Transfer to a freezer container.
Store in the deep freeze until
ready to use.

Thaw a few minutes prior to scooping.

Enjoy!

Blessings,
Camille

Hot Fudge Sauce

Easy to make.  Yummy to eat.
Never ever need to buy
ready made again!

What are you waiting for?
This sauce will work well on any ice cream ~
I'm sure of it.  Actually...I know it.

First hand.

Here is the recipe ~

As found in the Tenth Edition of the

"Better Homes and Gardens New Cook Book"

For your convenience

(not to mention your eyes)

the ingredients are listed below.

3/4 cup semisweet chocolate chips

1/4 cup butter

2/3 cup sugar

2/3 cup evaporated milk (5 oz can)

In small heavy saucepan

melt chocolate pieces and butter

over low heat.

Add sugar and gradually stir

in the milk.

Boil gently over low heat for

about 8 minutes ~ stir often.

Remove from heat and serve

warm over ice cream.

Makes about 1 & 1/2 cups

of pure yumminess.

Store leftovers in the fridge.

And try not to eat it

by the spoonful!

Don't say I didn't warn you.

Enjoy!

Camille

Salty Caramel Anyone?

Are you a salty caramel person?
If so, this is the ice cream for you!

Come on over and I will
serve you some with a smile ~
That is, if there is any left! ;-)

Sweet.
Salty.
Yum.


It is time consuming.
And fussy.
And a bit tricky.

BUT...
worth it!
(In my opinion, of course).

After reading about this ice cream
on David Lebovitz' blog,
I knew I had to give it a try.

Do you have an ice cream maker yet?
Hurry...summer is waiting.
And so are your family and friends.

Quick!

This is the one I have.
Gifted to me from my family
for Mother's Day.

(A little tip ~ Amazon's prices fluctuate...
check back periodically for the best deal).

It's been a fun journey.
A person could get used to
having ice cream daily.

I know.


Salted Butter Caramel Ice Cream ~
Oh. Dear. Me!

ENJOY!
And...don't blame me
if you become addicted to
its creamy saltiness! ;-)

Many Blessings,
Camille

**Links are working....

Chocolatey Scrumptiousness

For a very long time I have had my eye
on an ice cream attachment for my
KitchenAid mixer.

There were a few promises that
had to be made before I could go
ahead and order it.

One of those promises
was that I would faithfully
use the juicer that
I had said would NOT
collect dust in the closet.
In reality,
it has tended to do just that.

Until recently.

Carrot Apple juice
is faithfully
being produced.

Twice per week.


For Mother's Day, the children
contributed towards the purchase of
the desired ice cream attachment with
Howie making up the difference.

It just arrived.

And I've made
ice cream twice.

Rich.
Creamy.
Chocolatey.
Delicious.


As a teenager I worked in a
Baskin Robbins ice cream store.
It spoiled me for life.
Only the *good* stuff will do.
*Regular* ice cream just does not
measure up.

If you know anything about
Baskin Robbins ice cream,
you will probably know about their
Chocolate Mousse Royale flavour.

This would rival that.
In actuality,
I think it surpasses it.

Oh. Dear. Me.!!!


We now have no
need of Baskin Robbins.
This recipe fits the bill ~

P.E.R.F.E.C.T.L.Y.

I pay attention when Jennifer Jo
recommends a recipe.
The ones I have tried have
not failed.
And this was no exception.

Click here to get to the
post where she shares the recipe.
Scroll to the bottom of her post
to get to the necessary information.

You will not be sorry you did.

Proceed with caution...
And be sure to share! :)

Many Blessings,
Camille

**What to do with the leftover Egg Whites?
Just substitute two per each egg called for
in any recipe you make in the next few days.
Freeze the egg whites if you won't be using
them for awhile. Or...just use them to
make scrambled eggs.
But, whatever you do...
don't throw them away! :)