Friday, July 22, 2011

Easy Homemade Ice Cream WITHOUT a machine Part 2

ICE CREAM IN A BAG
This is a recipe I learned as a kid.  We've done this camping with all the kids and it is super fun to have fresh ice cream in the mountains.  It only takes 5 minutes to mix. There is a great video that shows you how to do it at Family Fun .
 

Here's the bags ready to go.
 
 My daughter was worried that her hands would get cold so she held the bag between a towel.  We shook the crazies out of the bag.(maybe a little to much because we did get a hole in one of the bags)
5 minutes later this is what we have. Yummy ice cream to enjoy. 
 

Easy Homemade Ice Cream WITHOUT a machine Part 1

This is a fun recipe that only requires some Time in the Freezer.  You are going to taste this Smooth & Creamy Goodness and wonder why you haven't known about this before.   Since July is national ice cream month you better go make some.  
I have always thought an ice cream maker would be fun but they take up space and I have enough gadgets already.   I got the recipe from Kevin and Amanda.

The base for this recipe is only 2 ingredients: Heavy Whipping Cream, and Sweetened Condensed Milk.  Then you can add anything you're sweet tooth is craving: Nutella, chocolate chips, magic shell, fresh berries, rice krispies, doughnuts, coconut, pineapple, candy, etc.



 




Homemade Ice cream



Cinnabon Flavor
2 cups heavy cream
1 (14 oz.) Eagle Brand® Sweetened Condensed Milk
3 tablespoons butter, melted
1/2 tsp ground cinnamon
1/2 teaspoon vanilla extract
Whip heavy cream to stiff peaks in large bowl. Whisk sweetened condensed milk, butter, cinnamon, and vanilla in large bowl. Mix well. Fold in whipped cream.
Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.



Andes Mint Flavor


2 cups heavy cream
1 (14 oz.) Eagle Brand® Sweetened Condensed Milk
1/2 tsp peppermint extract
1/2 teaspoon vanilla extract
1/2 cup Andes mints crushed up
1/2 a bottle of Magic Shell
Whip heavy cream to stiff peaks in large bowl. Whisk sweetened condensed milk,  peppermint, Andes candies, and vanilla in large bowl. Mix well. Fold in whipped cream.  Pour 1/3 of the mixture into a 2-quart container then pour magic shell on it.  Pour another 1/3 of the magic shell over the mixture, then pour remaining 1/3 into the container and drizzle some more magic shell on top of that, then cover. Freeze 6 hours or until firm. Store in freezer.


S'mores Ice Cream

 2 cups heavy cream
1 (14 oz.) sweetened condensed milk
3 tablespoons butter, melted
1/2 teaspoon vanilla extract
1/2 cup marshmallow fluff
1/2 cup mini chocolate chips

Whip heavy cream in large bowl with an electric or stand mixer until light and fluffy. In a separate bowl, whisk together sweetened condensed milk, butter, marshmallow fluff, and vanilla in large bowl. Mix well. Stir in chocolate chips, then gently fold in whipped cream. 

Pour into a 2-quart container and cover. Freeze at least 6 hours or until firm.  SERVE between 2 graham crackers.




Cookie Ice Cream

 2 cups heavy cream
1 (14 oz.) sweetened condensed milk
3 tablespoons butter, melted
1/2 teaspoon vanilla extract
1 to 2 cups crushed cookies ( I had homemade choc. chip in the cookie jar so we used those)

Whip heavy cream in large bowl with an electric or stand mixer until light and fluffy. In a separate bowl, whisk together sweetened condensed milk, butter, cookie crumbs, and vanilla in large bowl. Mix well. Then gently fold in whipped cream.

Pour into a 2-quart container and cover. Freeze at least 6 hours or until firm. 



Nutella Banana
 2 cups heavy cream
1 (14 oz.) sweetened condensed milk
3 tablespoons butter, melted
1/4 teaspoon banana flavoring
1/2 cup Nutella
1/2 cup chopped walnuts
1 banana cut up

Whip heavy cream in large bowl with an electric or stand mixer until light and fluffy. In a separate bowl, whisk together sweetened condensed milk, butter, Nutella, nuts, and banana flavoring in large bowl. Mix well. Stir in bananas, then gently fold in whipped cream.

Pour into a 2-quart container and cover. Freeze at least 6 hours or until firm.

Friday, July 15, 2011

Piano Keys

  

The Food Network has a show called The Best Thing I Ever Ate.  Giada talked about a restaurant in Jackson Hole that serves piano Keys.  It's just brownies and Ice Cream with ganache on top.  We decided to make our own. These are SUPER EASY.

1 Box of favorite brownie Mix
1 gallon of ice cream
1/2 cup Whip Cream
1 Cup Chocolate Chips

1.  Mix brownies according to package. You want the brownies to be soft.  Once frozen they are much easier to eat when they start out soft. 
2. When brownies are completely cool cover with ice cream.  Leave enough room at the top of the pan for the ganache.  Put back into freezer.
3.  Heat Whipping Cream in microwave for 60 to 90 seconds.  
4.  Add Chocolate Chips and put a lid on top of the bowl. (do not stir yet) Let them set for 3 to 5 minutes.
5.  Stir until melted chocolate is combined with the whipped topping.
6.  Pour over ice cream and put back into freezer until ready to serve. 

When you are ready to serve them cut them in little rectangles like piano keys.  We drizzled caramel syrup on top, but they do taste great without it.  


Wednesday, July 13, 2011

Pig Candy

Some friends were telling us about Pig Candy.  It sounded delicious so we found this recipe online by Paula Deen.  This is easy to make and yummy.




Pig Candy
By: Home Run Recipes

8 slices of Bacon or 1/2 a pound
1/2 cup brown sugar
1 tablespoon Dijon Mustard
1/4 to 1/2 tsp cayenne Pepper (I leave this out if my kids are going to be eating it)

1/2 tsp Pepper  (If you buy peppered bacon don't add any more, I also leave it out or use less for the kids)

Cover the bottom of a cookie sheet with foil.  Place a wire rack on top.  Place bacon on the rack. 

In a bowl mix the brown sugar, mustard, pepper, and cayenne pepper together, it will form a paste.  Spread the mixture on the top side of the bacon slices.  Only spread it on one side.  Put into oven and bake for 15 to 25 minutes.  Just until bacon turns crisp.  Not all ovens are created equal so keep an eye on it.  Remove from oven and let cool slightly before serving.   To serve I usually cut eat slice of bacon into 4 little pieces.  This makes it easier for the kids to handle. 

Friday, July 8, 2011

Coconut Cake

My husband brought this home from work and I tried it the very next day.  If you don't have buttermilk on hand you can always add one TBS lemon juice to one cup of milk allow to sit for 5 minutes and it will curdle like buttermilk.  Sometimes I have the powdered buttermilk in the fridge and that works just as well too.

I Forgot to take a picture of it after I dumped it out of the bundt pan. 


Jer's Coconut Cake

4 Eggs
2 Cups Sugar
1 Cup Oil
1/2 tsp. salt
1/2 tsp. baking Soda
1/2 tsp. baking powder
2 tsp. coconut flavoring
1 cup buttermilk
3 cups Flour
2 cups coconut
1 cup chopped walnuts

Blend eggs, sugar, oil.  Next add the baking soda, salt, baking powder, coconut flavoring, and mix well.  Then add buttermilk and mix well.  Mix in Flour.  After the flour is mixed in add the coconut and nuts.  Stir well.  Bake in a well greased and floured bundt pan.  Bake @ 325 for 1 hour and 15 minutes.  About 10 minutes before taking the cake out of the oven put 1 cup of Sugar, 1/2 cup of water, 2 TBS. Butter in saucepan and boil for 5 minutes.  Remove from heat and add 1 tsp. coconut flavoring.  When you remove the cake immediately pour the syrup over the hot cake while the cake is still in the pan.  Let cake stand in pan for 4 hours to allow the syrup to soak in.  After removing the cake from the pan wrap it in plastic wrap to keep it moist.