With St. Patrick’s Day right around the corner I’m going to share with you a few of my favorite Irish recipes this week. While reading the current issue of Everyday with Rachael Ray I saw she made Guinness Milkshakes, and that’s when a light bulb popped on! Why don’t I make Guinness Floats? Similar concept just in float form.
Yesterday, when I shared my Slow Cooker Corned Beef and Cabbage recipe I shared that my husband home-brews. This past Sunday he had his “brew crew” over to brew for the day. Which gave me a great excuse to try out these Guinness Floats on the guys. It also gave me a great excuse to cook like a mad woman. I made them breakfast, lunch, and a few snacks plus dessert.
This my friends was dessert (and an easy adult dessert at that)! Simply layer a few scoops of homemade french vanilla ice cream in tall sundae/float glasses.
Slowly pour the Guinness into the glass. I started off with about a half bottle of beer per glass; however, the guys add more beer as they drank it! I told you this was a simple adult beverage/dessert in a glass. If you are entertaining this Sunday you could serve these Guinness Floats in tiny shot glasses with a tiny scoop of ice cream and a shot of Guinness!
I even served the Guinness Floats with the striped straws thinking the guys would be annoyed by them, but they all used them… slurping up each and every sip of Guinness and vanilla ice cream concoction. I would imagine these would taste just as good with chocolate ice cream too!
Add three scoops of vanilla ice cream to a tall (ice cream float) glass. Then slowly pour Guinness beer over top. You will only use 1 bottle of beer during the official pouring of the two floats. As your guest begin to drink the floats continue to add more Guinness beer to the glass.
As we conclude my virtual ice cream social I look back over the past 6 days. I’ve had a blast sharing my google hangout video, ice cream recipes, toppings, and a cake! I’ve also enjoyed looking at all the tasty recipes that fellow bloggers shared! Here are a few of my favorite recipes that were shared this week. PLEASE DO NOT pinother peoples pictures from my blog. Be a responsible pinner and visit the recipe you like and pin from their blog!
Every now and then my husband will treat me to ice cream out. This is a huge treat since I always have homemade ice cream in the house, so we hardly ever have the urge to go out. Most of the time, we are on vacation or meeting friends out. If we visit Cold Stone or the Marble Slab I almost always get cake batter ice cream. It’s a treat since its not a flavor I’ve ever made at home… that is, until the other day!
I was excited to find the recipe–a copykat version of the Cold Stone classic. After making it I gave it a try… ok well, maybe I indulged in a bowl. The ice cream is buttery goodness if those can even be words to describe something. I’m just not sure though if its on spot with true cake batter ice cream. Maybe, its because its been so dang long since I’ve had cake batter ice cream?
Either way this ice cream is delicious. Think of a buttery vanilla… that’s what this ice cream is. If you make this recipe I’d love to hear your take on the recipe. Do you think it tastes like cake batter ice cream? Or more buttery vanilla?
In a large pot add 3/4 cup sugar, 1/4 teaspoon salt, and 1 cup of heavy cream. Mix well over medium heat until sugar dissolves. Do not allow your mixture to boil. Once sugar is dissolved remove from heat and add 4/3 cups sifted Duncan Hines Butter Recipe Cake Mix to the cream mixture. Whisk until the cake mixture has dissolved and their are no clumps of cake mix. Add 2 cups of heavy cream and 1 cup of whole milk, whisk until well incorporated. *My batter was luke warm so I did not refrigerate my batter prior to churning; however, if your batter is hot you will want to refrigerate for at least 2-4 hours.
Pour liquid cake batter into ice cream maker and churn according to manufacturers directions. *I use the KitchenAid Ice Cream Maker Attachment, and this batch churned for 25 minutes. The ice cream will be the consistency of soft serve. Store in an airtight container in the freezer. Store for up to one week.
Day 3 of the Virtual Ice Cream Social and today I bring to you a homemade ice cream topping. Key for any ice cream party! I bring you… homemade hot fudge sauce! Yep, I went there, again. Hot fudge has always been one of those indulgence that I don’t get often enough; maybe once or twice a year. That is until I started making my own.
I remember as a kid going out for ice cream once a month, and if I didn’t get a soft serve ice cream cone dipped in rainbow sprinkles or hard chocolate shell I got a decadent ice cream sunday. Vanilla ice cream, thick whipped cream, a maraschino cherry on top , oh and don’t forget the hot fudge sauce. That’s what I really wanted–forget all the other components to the sundae–I just wanted the hot fudge!
It is self satisfying once again to know that I can make my own ice cream toppings. I’ve mastered homemade whipped cream, and make a pretty mean caramel sauce, but now I think I’ve taken my obsession with ice cream to a whole new level with this homemade hot fudge sauce.
6 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
2 tbsp unsalted butter
1 tsp vanilla extract
Directions
In a large pot, add: heavy cream, corn syrup, brown sugar, cocoa powder, salt, and 3oz of the chocolate. Bring to a boil over medium heat, continuously stirring until chocolate is melted. Reduce heat to low and cook at a low boil, for about 5 minutes, stirring occasionally.
Remove the pot from the heat and add the butter, vanilla extract, and remaining 3 ounces of chocolate. Stir until smooth--cool sauce and serve.
Notes
*Store sauce in an airtight container for up to 1 week in the refrigerator.
Day 2 of the Virtual Ice Cream Social, and today I bring you sweetest treat of all. Peanut butter ice cream with chopped mini peanut butter cups. If you are a peanut butter lover I think you are going to love this ice cream recipe. Once again, this is an eggless recipe that you can make right away as long as your ice cream attachment is frozen!
As a kid I wasn’t a fan of fancy ice creams like this one. I loved me some plain old vanilla ice cream. As I began to grow older I started becoming adventurous with my ice cream flavors. And, well now… I make all sorts of concoctions in my kitchen. I got the idea for this recipe a few months back when I picked up a bogo of Ben & Jerry’s ice cream. They didn’t have my favorite chocolate chip cookie dough, so I opted for a peanut butter ice cream with peanut butter cups. It was amazing but oh-so-sweet. 1 scoop was a perfect serving size. My adapted version is just the same… a few scoops and it will put you over the top!
Using a KitchenAid Stand Mixer, cream peanut butter sugar together until smooth (about one minute on medium speed). Turn the mixer off then add the whole milk. Mix on low until most of the liquid has mixed with the peanut butter mixture--mix for a good 2-3 minutes until it's a thinned out peanut butter consistency. Add the heavy cream and mix for 30 seconds or until incorporated.
Pour ice cream mixture into ice cream machine and churn according to manufacturers directions. *I use the KitchenAid Ice Cream Maker Attachment and this batch churned for 25 minutes. The ice cream will be the consistency of soft serve. Carefully, fold in chopped peanut butter cups, store in an airtight container in the freezer for up to one week.
The day has finally arrived… it’s time for my first ever Virtual Ice Cream Social Party! A few months back I had this dream… a dream to host a virtual ice cream social link party where all bloggers could share sweet treats of all kind and a fabulous giveaway!
Not only am I hosting a link party, but I’m also giving away one KitchenAid Ice Cream Maker Attachment to one lucky reader. I’ve owned my ice cream maker for over 2 years now and have easily made over 3 dozen batches of ice cream. You must have a KitchenAid Stand Mixer to use this attachment. It is super easy to make and within about 25 minutes you’ll have yourself about 2 quarts of ice cream, gelato, sherbet, sorbet,etc… the sky is the limit as to what flavors you can create. As I mentioned during my Ice Cream Google Hangout yesterday, I always keep my bowl in my freezer, so I’m ready to churn at all times. I mean who doesn’t love homemade ice cream?
Don’t worry–even if you don’t have a blog you can still enter for chances to win!
To enter the giveaway please use the Rafflecopter widget below:
For additional chances to win or to just participate in the virtual ice cream social link party here is what you’ll need to do:
1. Submit as many frozen treats as your heart contents. I am not limiting entries to participate if you don’t have any ice cream recipes no sweat… submit a sorbet or a semi-homemade frozen treat!
2. Add the virtual ice cream social badge somewhere on your blog to show others you are participating. *The code for the button is on my sidebar!
3. Visit at least 2 posts–after all its a social! And while your at it you can share via social sites to get more involved!
*On Saturday, July 21st I’ll announce the winner and feature a few of my favorite recipes from the Virtual Ice Cream Social Party. Entering in this link party gives Katie’s Cucina the right to promote recipe via social sites, feature, and use 1 image with credits and link back on KatiesCucina.com
Disclaimer: I did not receive any compensation to write this post nor did I receive any product from KitchenAid. I received one KitchenAid Ice Cream Attachment to giveaway to one lucky reader! This post contains affiliate links which means if you make a purchase through my links I will make a percentage from your purchase. As always all opinions are my own. Giveaway is open until 7/21/2012.
The other day Christine from Cook the Story and I, talked ice cream with our special guest Samantha from Sweet Remedy. We shared childhood stories about ice cream, recipes, fun facts, and a few laughs!
I also announced about my first ever Virtual Ice Cream Social starts today and runs through the end of this week, Saturday, July 21, 2012. Not only will we have a fun link party but I’ll be giving away a KitchenAid Ice Cream Maker Attachment! So make sure you stop by each day for a fun new treat!
Our chat ran on the longer side I guess because we are all passionate about sweet treats! If you love ice cream I think you’ll love our most recent Google chat.
Here are a few of my ice cream recipes I mentioned during our chat:
Biscoff… what? Yes, I went there. I created an ice cream recipe that is going to rock your socks. If you are a lover of the sweet and buttery cookie then you are going to fall head over heals in love with this ice cream recipe. Ever since I whipped up my first batch of this I haven’t be able to put the spoon down. I even brought in a container to my office where I find myself sneaking the break room freezer to get a spoonful of this buttery cookie goodness.
Julie from The Little Kitchen and Naomi from Bakers Royale have declared this week as Biscoff week on their blogs. So if you’re a biscoff lover [like me] then you better get your bums over to their blogs and take a look at the sinful recipes they’ve developed! Both of their blog post on monday sent me over the edge and that’s when I knew it was finally time to break open the container of biscoff spread and make an ice cream.
Yes, that’s right. I purchased a jar of biscoff spread back at the beginning of May and managed to not open it and try it. I honestly wasn’t excpecting it to taste like the cookie–oh my, was I wrong! Forget peanut butter… this spread is 10 times better than peanut butter… Now that I’ve created this recipe I’ve now got the biscoff itch… the sky is the limit as to what you could create!
Ok, so let’s talk about this ice cream. First thing is first, there are a handful of recipes out in blog land for Biscoff ice cream; however, I wasn’t a fan of any of the recipes. You see… I wanted to make the ice cream that night… not cook down eggs and milk mixtures and wait 24 hours for it to cool so I can churn.
I wanted it now (as Veronica from Willy Wonka would say).
I got to work and developed my own biscoff recipe. My version contains not one egg which means that once you mix the batter together you can instantly churn! Then to step it up to the next notch… I added a few swirls of biscoff spread in the final pints; swirling through out the ice cream. I hope you’ll give this super simple recipe a try and once you do–try not to eat it all in one sitting.
Using a KitchenAid stand mixer begin to cream the biscoff spread and white sugar together (for about 1 minute). Turn the mixer off, add the whole milk and slowly mix. Once the milk has started to mix in with the Biscoff spread turn up the speed of the mixer and mix until well incorporated and soup like (around 5 minutes). Add the heavy whipping cream to the mixture until its combined (about 1 minute).
Pour the biscoff mixture into your ice cream machine and follow your manufacturers directions.*I use a KitchenAid Ice Cream Attachment and my ice cream churned for 20 minutes.
Once your ice cream is done it will resemble soft serve ice cream. Scoop ice cream into an air tight container then place 2 tablespoons of Biscoff spread in the container and swirl. Seal and store in the freezer for up to 1 week.
Happy first day of July! July is always a busy month for me. Not only do I celebrate 4 family birthdays in less than 2 weeks, we celebrate our Nation’s birthday, and its also National Blueberry Month and National Ice Cream Month! What better way to kick off July than to bring you a combination of two key ingredients that we celebrate in the month of July in one recipe!
I love making ice creams, frozen yogurts, sherbets, and sorbets in the summer months. Driscoll’s reached out to me last month and asked me to do a blog post on blueberries in honor of National Blueberry Month. The first thing that came to mind was a blueberry frozen treat. I was yearning for something sweet and didn’t want to chow down on something full of calories. I made this at 9:00 at night and my husband was not happy that I was back in the kitchen so late at night. After it was done I portioned myself a small scoop and asked my husband if he wanted any? Of course, his answer was no, that was until he saw mine and had a bite. I blinked and my small portion was gone! Without him telling me he liked it–he showed me instead.
I opted to make a frozen yogurt instead of a full-fat ice cream. This is super easy to make utilizing only 3 ingredients, and in my opinion taste better than any store bought frozen yogurt out on the market! Look at the gorgeous deep purple this blueberry frozen yogurt gives off. I like to add a hand-full of berries to my frozen yogurt to bring out the blubbery flavor.
In honor of National Ice Cream month I’ll be posting at least 1-2 ice cream recipes a week. I’ll also be giving away some cool ice cream swag and you’ll have a chance to share a frozen treat recipe during my 2 week long ice cream social link party! Make sure you stay tuned throughout the month of July so you can participate in all the fun festivities!
Did you know that Driscoll’s is giving away $100 in Berry Coupons (weekly), and a pair of Schwinn Bikes as a grand prize. Make sure you enter to win the Summer Powered by Berries Sweepstakes for a chance to win!
In a food processor puree 2 cups of fresh blueberries with 1 tablespoon white sugar.
In a large bowl mix the blueberry puree with the blueberry yogurt.
Churn in your ice cream maker according to your manufactures directions. *I use a KitchenAid Ice Cream attachment and I churn on speed 1 for 20 minutes.
Freeze in an airtight freezer friendly container for 2-4 hours. Enjoy.
Notes
*Freeze and store in an airtight container for up to 1 week.
This recipe is brought to you by Katie Jasiewicz of Katies Cucina
Disclaimer: I received coupons to purchase my berries; however, I was not compensated to write this post. I use Driscoll’s berries all the time in my kitchen and simply love the product. All opinions are always my own.
I’ve been dreaming up some pumpkin ice cream recipes in my head. I wasn’t quite confident, so I started browsing around on the internet, and happened to like this recipe the best; however, I still modified it after reading comments from the recipe. Many people did not feel like the pumpkin flavor was fully their. That’s why I doubled the pumpkin puree the recipe called for and combined the puree and spices into the warm milk mixture. That way the flavors could nicely marry and saturate in one-another.
I can honestly say… I like pumpkin. I like it way more this year than I have in past year. On Monday I posted about the Pumpkin Spice Bundt Cake I recently made and now this ice cream. Both will make you feel head over heals in love with pumpkin.
Combine half and half, and heavy whipping cream in a large sauce pan. Stir in white sugar, followed by granulated vanilla bean. *If you do not have granulated vanilla bean, split and scrap 2 vanilla beans into the dairy/sugar mixture. Do not bring the mixture to a boil--the mixture should reach around 170 degrees. Add 1 can of pumpkin puree and all of the spices. Mix until everything is incorporated and pumpkin has broken down. Add quarter cup of brown sugar, mix well, and then bring off of heat.
Pour warm spiced milk mixture into containers and seal tightly. Chill the batter in the refrigerator over night.
The next day, strain the batter so that you remove any clumps that may have formed and the whole cloves *and vanilla bean pods if used. Freeze the ice cream batter in ice cream maker according to the manufacturer's instructions.
Once the ice cream has churned let it harden in freezer for at least 2-4 hours prior to being served. Scoop portions of ice cream out and top with graham cracker crumbs and whipped cream if desired!
I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. I’ve always had a love for cooking, and more so in the past few years a love for eating!
Join me on a culinary adventure where life always tastes good. {more}
I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. I’ve always had a love for cooking, and more so in the past few years a love for eating!
Join me on a culinary adventure where life always tastes good. 
