Browsing Tag

ice cream

The Museum of Ice Cream!

Food

museum-of-ice-cream-24

Living my best life in the sprinkle pool

I had the most amazing weekend in San Francisco – packed with friends, food, and of course – fun! I can’t wait to share more about my way-too-short trip with you, but I just *had* to share some photos from my visit to The Museum of Ice Cream.  I mean – this is my kind of museum, amirite? Continue Reading

Ice Cream: Vanilla Bean

Cooking / Eating In

vanilla-bean-ice-cream-5

Happy  Wednesday, Noshers! Today I’m excited to share a recipe for an old reliable (and personal favorite) ice cream flavor – vanilla bean.  You may have read about my previous ice cream experiments with David Lebovitz’s recipes for roasted banana ice cream and basil ice cream – delish! While I absolutely loved these two flavors (especially the basil, YUM), vanilla bean is perfect standby ice cream to go with everything – whether it’s apple pie, hot fudge sundaes, or my personal favorite of just digging in with a spoon.

There were a few recipes for vanilla ice cream in my go-to book, The Perfect Scoop, but I chose the simplest one – “Philadelphia style” (no eggs). This makes for a less complicated recipe and also a lighter, “chewier” finished product.  But
don’t take my word for it; check out this super-simple, 5 ingredient recipe for yourself!

You will need: Continue Reading

Recipe: Basil Ice Cream

Cooking / Eating In

basil-ice-cream-2

Happy Tuesday, Noshers!  So you may remember a few months ago I declared this the “Summer of Ice Cream.”  You know, that my ice cream maker would be churning full force, and I’d try making a new flavor each week.  While I started strong with this recipe for roasted banana ice cream, I quickly learned that one batch makes A LOT.  You know, more than this girl should eat in a week (although I could eat that much ice cream a week. Sigh, moderation).  So it turns out that the Summer of Ice Cream turned out to be the Summer of Two Ice Creams, but hey – two ice creams are better than none, right?   My birthday present from my niece and nephew was David Lebovitz’s The Perfect Scoop, and I knew which recipe in that book I had to try next.

You may have seen this photo on my Instagram feed, where I asked for guesses on what this mint green concoction was: Continue Reading

Summer of Ice Cream: Roasted Banana

Cooking / Eating In

Banana-Ice-Cream-1

Happy Friday, Noshers!  Today I’m stopping by with a quick post about my attempt to make David Lebovitz’s Roasted Banana ice cream – and I’m happy to report it was amazing!  This first batch of home made ice cream kicks off my self-declared “Summer of Ice Cream.”

Unfortunately, I didn’t realize how much ice cream one recipe makes.  While my capacity for ice cream consumption is impressive, I sadly admit I probably shouldn’t be consuming a quart a week.  And while I love to share my culinary creations with coworkers and friends, ice cream is a little challenging to transport.  So unless you have any suggestions, my Summer of Ice Cream might be a bit abbreviated ;).

ANYHOO, below is the super-easy and delicious recipe for roasted banana ice cream – as you might have seen in a previous post, it was perfect for making Walkers mini ice cream sandwiches!  If you’re a banana fan, and even if you’re not, I’d suggest giving this recipe a whirl in your ice cream maker.  It’s like banana bread for summer weather 🙂

Roasted Banana Ice Cream

From David Lebovitz – The Perfect Scoop

  • 3 medium overripe bananas, peeled and cut into large pieces
  • 1/3 packed brown sugar
  • 2 tbsp butter, cut into small pieces
  • 1 1/2 cups half and half
  • 2 tbsp sugar
  • 1 tsp vanilla extract
  • 1 1/2 tsp fresh squeezed lemon juice
  • 1/4 tsp salt (sea salt is recommended)

  1. Preheat the oven to 400 degrees F.
  2. In a shallow baking dish toss together the banana, brown sugar and butter. Bake in the preheated oven for 40 minutes, stirring occasionally. Once caramelized and delicious, remove from the oven.
  3. In a blender combine the banana mixture, half and half, sugar, vanilla extract, lemon juice and sea salt. Blend until smooth. Chill until very cold, 8-36 hours.
  4. Once thoroughly chilled mix in your ice cream maker according to the directions.  Freeze over night or serve immediately as soft serve.

For my next ice cream attempt, I’m learning towards herbs – such as lemon basil sorbet or maybe mint! Thoughts?

What’s your favorite ice cream flavor?

Walkers Mini Ice Cream Sandwiches & 20% Off Walkers!

Cooking / Eating In, Events / Giveaways / Partnerships

mini-ice-cream-sandwich-1

These ice cream sandwiches are sooo mini! I could eat 20. Yum.

Happy Monday, Noshers!!  I know, I know – Mondays can be a bit of a drag.  However, I hope to turn that frown upside down with today’s post, featuring Walkers Shortbread Mini Ice Cream Sandwiches!

If you’ve been following the blog, you’ll know that I am a Walkers Shortbread Blogger Ambassador – and as an Ambassador, I receive classic as well as new Walkers products to sample.  And as an Ambassador, I am able to provide all of you (!) with promo codes each month that allow you free or discounted product!  Here are the details for this month’s code – and this is the last month of my ambassadorship, so make sure you stock up!

  • Code is BASUMMER2014 for 20% off your entire purchase :)
  • Valid through June 28 (this Saturday!!!)

This month, I received the following samples in the Walkers Shortbread line-up:

  • Mini Shortbread Fingers
  • Mini Shortbread Rounds
  • Mini Scottie Dogs

walkers-shortbread-minisThe whole mini collection, as featured on the Walkers Shortbread website – stock up!

The theme this month is “Recipes for Summer Entertaining.”  I was excited to combine my first ice cream recipe from my self-declared “Summer of Ice Cream” with these minis to make Walkers Shortbread Mini Ice Cream Sandwiches!  The end result was seriously cute – teeny tiny ice cream sandwiches (about 1″ across) that could be consumed in a bite – or in my case, 5 bites (for 5 sandwiches…mmmmm).  I used this recipe from David Liebowitz for roasted banana ice cream, which is amazing.  However, feel free to experiment with different ice cream flavors, or use store bought – go ahead, I won’t tell 😉

Walkers Shortbread Mini Ice Cream Sandwiches

(recipe makes 10 mini sandwiches)

  • 20 Walkers Shortbread Pure Butter Mini Shortbread Rounds
  • 1 cup your favorite ice cream

1. Line a baking sheet with wax paper.  Lay out 20 mini shortbread rounds in two rows of 10 each.  Place in the freezer for at least 30 minutes.

2. Using a melon baller and working quickly, scoop 10 mini scoops of ice cream onto one row of the chilled shortbread rounds.  Top with the second row of rounds to make mini sandwiches.

3. Chill the sandwiches for at least another 30 minutes. Serve immediately.

These tiny sandwiches are a hit with kids and kids-at-heart like myself! YUM!

My previous Walkers Shortbread posts:

 FTC Disclosure: As a Walkers Shortbread Blogger Ambassador, I do not receive monetary compensation.  However, I do receive Walkers Shortbread product to sample.  All opinions expressed in this and all blog posts are my own.

What ice cream flavor would you try for your Walkers Shortbread mini ice cream sandwiches?