Category Archives: Ice Cream

Cinnamon Gingerbread Ice Cream

My husband & I decided to host Christmas dinner. We had a pretty successful Thanksgiving at our house, so we decided to take on Christmas dinner as well.

I actually like the whole hosting thing. We made a roast, some veggies, & dessert. Our family & friends made & brought way more food than we did. We just had to do the clean up, but even then we had some help. It was a lot of fun!

For dessert I made pudding.

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Just kidding! I made cinnamon gingerbread ice cream.

My friend Beth had gotten me some gingerbread cookies from Ikea when she was gathering supplies for our Ikea cookie contest baking & that’s what inspired this whole recipe.

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I almost called this Pepparkaka ice cream, but I didn’t think the joke would go over too well.

It had been a while since I made a custard-style ice cream, so I knew I wanted to do the whole egg yolk cooking shebang for this one. It also worked out well because I saved the egg whites for my chocolate mousse a few days later. I basically followed the custard-style ice cream recipe – the first recipe I ever posted – only I swapped out vanilla for cinnamon & whole cloves.

The cinnamon & cloves are the base flavors of this ice cream. The gingerbread comes from crumbled up Ikea cookies,  but I’m sure any ginger snap type cookie would be good. I also added cinnamon chips. I saw them at Publix one day & was so curios! I’m glad I found a use for them.

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I waited until the ice cream was almost done churning before adding the mix-ins, then I transferred the ice cream to a container & put it in the freezer.

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Everyone loved my ice cream!

Cinnamon Gingerbread Ice Cream

Ingredients

  • 2 cups milk
  • 2 cups heavy cream
  • 1 cup sugar, divided
  • 1 pinch of salt
  • 5 large egg yolks
  • 2 cinnamon sticks
  • 4 whole cloves
  • 1/2 cup cinnamon chips
  • gingerbread cookies, crumbled
  1. In a medium saucepan set over medium-low heat, whisk together milk, cream, half the sugar, cinnamon sticks, cloves, and salt. Bring the mixture just to a boil.
  2. While the milk/cream mixture is heating, combine the yolks & remaining sugar in a mixer bowl. Beat on low until the mixture is pale and thick.
  3. Once the milk/cream mixture has come to a slight boil, beat about 1/3 of the hot mixture into the yolk/sugar mixture. Add another 1/3 of the mixture, stir, then return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly & coats the back of the spoon. Do NOT boil the mixture – egg yolks will over cook.
  4. Strain the mixture & bring to room temperature. Chill in fridge for 1-2 hours.
  5. Turn on the ice cream maker, pour in the mixture, & let mix for about 20 minutes. During the last minute, add cookie crumbles & cinnamon chips.
  6. The ice cream will be soft. Transfer the ice cream to an airtight container & freeze for 2 hours.
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Ricotta Honey Sesame Ice Cream

Last year my husband (then fiance) & I went to Italy with his dad. It was an amazing trip! I had never been to Europe before. We stayed with family in Genoa for most of the trip. They were so warm & welcoming! I’m so glad God worked it out for me to have this new multicultural family on my husband’s side. Towards the end of our trip, we took sidetrip to Venice just the two of us.

Every day, whether in Genoa or Venice, we drank cappuccinos & ate gelato. Every day! It was glorious.

It was in Venice that I had the best gelato ever.

It’s a given that I have a major sweet tooth, but I’m also a chocoholic. I usually gravitate towards treats that have some chocolatey element. This gelato was a different story.

This gelato was ricotta honey sesame.

I think what drew me to this particular flavor was the fact that a couple of days earlier in Genoa, my husband’s aunt served us the most delicious ricotta I’ve ever had. It was so amazingly fresh and creamy. My mouth is watering just typing this. I need to go back to Italy.

So this gelato, ricotta honey sesame, caught my eye.

I am so glad it did! It was my favorite gelato of the entire trip, by far!

I have been dreaming of this flavor ever since.

As soon as we got our ice cream maker, which we bought with a gift card from an Italian friend of the family, I knew I had to attempt an American recreation of the sorely missed gelato.

I googled ricotta honey sesame ice cream to see what I could find, & I wasn’t disappointed by what I found! This Pure Wow recipe for ricotta honey ice cream looked promising. I adapted it for the ice cream maker & added the sesame element.

Ricotta Honey Sesame Ice Cream - Mrs. Dessert Monster

I mixed honey, ricotta, vanilla, cinnamon, & half of the heavy cream with my KitchenAid mixer until it was smooth.

Ricotta Honey Sesame Ice Cream - Mrs. Dessert Monster

While that was all mixing, I crushed up some sesame seed candies (tada!). I grew up eating these; my family calls them ajonjoli (which is the Spanish word for sesame). It seems to be an ‘ethnic’ thing – you can find these in the ethnic food aisle. My husband had never had these before, but my Jamaican coworker had. Island people are all very similar. These candies are really simple – honey & sesame. Perfect for this ice cream!

Once the ricotta honey mixture was smooth, I put it in the ice cream maker with the remaining heavy cream & let it church for about 20 minutes. I was expecting the ice cream to be kind of soft & need to set in the freezer, but I was wrong! I think the ricotta gave it that firm but creamy texture. With the ice cream maker still on, I poured in the crushed up sesame candies to mix them all in.

Ricotta Honey Sesame Ice Cream - Mrs. Dessert Monster

The results were spectacular.

Ricotta Honey Sesame Ice Cream - Mrs. Dessert Monster

Ricotta Honey Sesame Ice Cream - Mrs. Dessert Monster

It’s not quite the exquisite gelato I had in Venice, but it will do until I can go back to Italy for more!

Ricotta Honey Sesame Ice Cream

  • 2 cups heavy cream, divided
  • 1 cup ricotta cheese
  • ½ cup honey
  • 1 tsp vanilla
  • Pinch of cinnamon
  • 6-8 sesame seed candies, crushed.
  1. Using an electric mixer, mix the ricotta, honey, vanilla, cinnamon, & 1 cup of heavy cream until smooth, about 5 minutes.
  2. Pour mixture into ice cream maker & add remaining heavy cream. Churn for 20-25 minutes. Add crushed sesame seed candies before turning off ice cream maker.
  3. Serve & enjoy! If ice cream is too soft, place in freezer to set before serving.
In The New House Designs

Super Bowl Treats

wpid-1422762451472.jpgToday is Super Bowl Sunday! I’m not a huge NFL fan or anything, but I do enjoy getting together with family & friends to watch the game (& commercials & half time of course).

This year I asked my dad what we could bring & he said dessert. Which so happens to be my specialty. So I ended up making these Pinterest-inspired football themed cupcakes. It was very simple. I had a box of yellow cake mix – I always buy some boxed mixes when they’re BOGO! Just add a little creative frosting and voila!

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I also made some ice cream. Getting an ice cream maker was my husband’s best idea to date! I made some simple vanilla ice cream – no egg this time, not like the custard-style vanilla ice cream. But wait, there’s more! I remembered we had some strawberry jam that was homemade by our friend Bobbin & Co., so I swirled it into the vanilla ice cream. I didn’t stir too much, so there are nice big veins of delicious jam running throughout the whole thing. My husband & I sampled some of the ice cream last night. Oh boy, it’s good! I’m sure my family will love it tonight!

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We all scream for homemade ice cream!

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A friend of the family sent us a gift certificate to Crate & Barrel all the way from Italy! It was such a nice gesture. My husband & I ordered the most practical thing we could think of: an ice cream maker! We anxiously awaited its arrival. In the mean time I had made some chocolate mousse (a recipe for another post this post!) & had some left over egg yolks. Thus the idea for custard-style ice cream was born. While we waited for the machine to arrive I looked up some recipes, but I ended up using the one from the Cuisinart recipe booklet with some minor changes. Instead of whole milk I used 2%, and I couldn’t find vanilla bean at the store, so I just omitted it. There are plenty of simpler ice cream recipes out there, but since this one has egg yolks it requires some cooking (for food safety reasons).

We invited our friends from church, Bobbin & Co. & her husband, over for burgers & the inaugural ice cream. Before they arrived, I gathered my ingredients: milk, heavy cream, sugar, salt, egg yolks, & vanilla extract. The milk, heavy cream, salt, & half of the sugar got whisked together in a medium sauce pan over medium-low heat. Once combined, I brought the milky mixture to a slight boil. While that was heating up, I beat the remaining sugar & egg yolks together on low until pale & thick.

wpid-photogrid_1420344971650.jpgThis recipe was a lot of fun for me because I also got to use my new favorite toy: the Kitchenaid mixer. I told my husband that I was looking forward to getting married long before he came in the picture because I knew the first thing on my registry would be a red Kitchenaid mixer. And it was!

Once the milky mix was boiling, I added 1/3 of it to the yolky mix & beat until combined. Then I added another 1/3 & used the stir setting on the mixer, before returning this new combination to the saucepan with with remaining 1/3 of the milky mix.

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Stirring with a wooden spoon, I cooked the mixture on low heat until it thicken slightly. I had to confer with my husband on what exactly ‘coating the back of the wooden spoon’ was, and I think we did a good job deciding. The next step in the recipe said to strain the mixture. I almost skipped this step since I had omitted the vanilla bean earlier, but I’m glad I didn’t. The strainer got out all of the bits of egg yolk & what not, and I ended up with a nice & creamy ice cream in the end. At this point, I tasted the warm liquid & it reminded me a lot of the sweet cream flavor from Cold Stones, so I’ll definitely have to experiment with that in the future.

Finally, I added the vanilla extract. I was tempted to add more than the recipe called for (again, no vanilla bean this time around), but after adding the 1.5 tsp the recipe called for the mixture tasted wonderful to me. To bring the liquid down to room temperature before putting it in the fridge, I used my nesting bowls & put some ice water in the larger one. I can’t take credit for the idea, I saw it online recently somewhere. Genius, really. Then off to the fridge it went for 2 hours, which was just enough time to make some bacon cheeseburgers & enjoy them with our friends 🙂

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Once we were done with dinner, I poured the mix into the ice cream maker. After a 20 minute spin cycle, the first ever batch of ice cream was ready, but it was too soft to serve right out of the machine. So I poured it into an airtight container and put it in the freezer. Cuisinart suggests putting it in for 2 hours, but we couldn’t wait that long. Once our burgers were sufficiently digested, about an hour later, we served up some ice cream. It was delicious! I think the taste can be compared to Blue Bell’s vanilla ice cream. There was no ice cream left at the end of the night! Batch #1 was a huge success.

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Custard-Style Vanilla Ice Cream

Makes about 6 cups

Ingredients

2 cups milk

2 cups heavy cream

1 cup sugar, divided

1 pinch of salt

5 large egg yolks

1.5 tsp pure vanilla extract

  1. In a medium saucepan set over medium-low heat, whisk together milk, cream, half the sugar, and salt. Bring the mixture just to a boil.
  2. While the milk/cream mixture is heating, combine the yolks & remaining sugar in a mixer bowl. Beat on low until the mixture is pale and thick.
  3. Once the milk/cream mixture has come to a slight boil, beat about 1/3 of the hot mixture into the yolk/sugar mixture. Add another 1/3 of the mixture, stir, then return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly & coats the back of the spoon. Do NOT boil the mixture – egg yolks will over cook.
  4. Strain the mixture. Add the vanilla extract & bring to room temperature. Cover & refrigerate for 2 hours.
  5. Turn on the ice cream maker, pour in the mixture, & let mix for about 20 minutes. The ice cream will be soft. If a firmer consistency is desired, transfer the ice cream to an airtight container & freeze for 2 hours.
  6. Enjoy!