Gingerbread Biscotti

Gingerbread Biscotti

Happy holidays!  I hope everyone is having a relaxing holiday and getting some quality cooking and baking time in.  K and I had a strategic blog meeting earlier this month and we opted not to do our annual 12 Days of Christmas Cookies this year.  December is always such a busy month and we decided we would be able to enjoy our Christmas prep without all the self-imposed deadlines.  If you are still looking for some holiday baking inspiration, we have our archive of cookie recipes saved under the Christmas Cookies tag.

Gingerbread Latte

While we were together this year for Christmas at my parent’s home, K and I decided to make some Gingerbread Biscotti.  We knew it would be perfect holiday treat to go with our morning coffee.  We even used International Delight Gingerbread Latte creamer with our coffee to help meet our official holiday gingerbread quota! (Be sure to check out the the International Delight Member Delights’ program for coupons and giveaways.)

Our mom had found us this recipe for Gingerbread Biscotti and we had a lot of fun one afternoon baking together during T & N’s nap time one day.  We don’t often get an opportunity to make stuff together since we live on opposite sides of the country.  It’s also always a fun time writing up a blog post together- I do most of the writing and K focuses on the food styling and photography.

gingerbread biscotti 1

Gingerbread Biscotti
Cook time: 
Total time: 
Serves: 20-30 pieces
  • 2 cups, plus 2 tablespoons all-purpose flour, plus extra for flouring hands
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • ⅛ teaspoon ground cloves
  • A few grates of nutmeg (or a pinch of ground nutmeg)
  • A pinch of black pepper
  • ½ teaspoon coarse sea salt
  • ½ cup dark brown sugar
  • ½ cup granulated sugar
  • 7 tablespoons unsalted butter, melted and cooled
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 large egg white
  • ⅓ cup granulated sugar
  • 1 tablespoon ground cinnamon
  1. Preheat oven to 350°F. Line one large baking sheet with parchment paper or a silicone baking mat. In a large bowl, whisk together the flour, baking powder, spices, pepper and salt. In a separate medium bowl, whisk together the dark brown sugar, the granulated sugar, butter, eggs, and vanilla. Add the sugar and butter ingredients to the flour and spice mixture and stir to combine.
  2. Separate dough into two balls. Transfer first ball to the prepared baking sheet and form it into a slightly flattened log (approximately 11 inches by 2½ inches.) Repeat with second half of dough on the other side of the baking sheet. Meanwhile, whisk egg white in a small bowl until foamy. Brush the egg white over each log.
  3. Bake biscotti for 25 minutes or until it turns golden brown. Remove from oven and let cool on the baking sheet. Once the biscotti has cooled down, move each log to a cutting board. Use a serrated knife to cut the log on the diagonal into approximately ½" slices.
  4. Arrange slices (keeping a cut side down) on baking sheet. Bake for another 10 to 12 minutes. Turn each biscotti over and bake for another 6 to 8 minutes, until lightly golden all over. Transfer biscotti to a cooling rack.

 Source: Slightly adapted from Smitten Kitchen

Enjoy your last few days of 2014 and happy new year 2015!

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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

Holiday Coffee Bar and Thanksgiving Recipes

Holiday Coffee Bar 1

Now that we’ve officially wrapped up T’s birthday extravaganza, I’ve finally started thinking about Thanksgiving…which is probably a good idea considering it is next week!  I have a whole section in one of my recipe binders reserved just for Thanksgiving recipes.  I’m also always adding to my Thanksgiving Pinterest board for hosting inspiration.

Thanksgiving Coffee Bar

Over the past few years, I have hosted Thanksgiving at our home and I am always looking for fun new ideas and recipes for the big day.  This year I have decided to do a full coffee bar set-up so that my guests can have coffee and their favorite International Delight Creamers before, during, or after their Thanksgiving dinner.  I was able to find four of the I.D. holiday flavors at Target today.  It’s going to be a very hard decision to pick which one to try first- Gingerbread Latte, Sugar Cookie, Peppermint Chocolate Truffle, or Pumpkin Pie Spice?!  To set up your holiday coffee bar, just add freshly brewed coffee, coffee cups, your favorite International Delight Creamers, a couple of spoons to stir things up, and a few decorative Thanksgiving pieces.

Coffee Bar ID

A few coffee bar tips- You may want to throw your International Delight on ice if you plan to have it out for a few hours so it’s stays cold and fresh!  If you are stocking up on International Delight for your Thanksgiving guests, be sure to sign up for their Member Delights program to get a free instant coupon towards I.D.  Also, you can create an easy and cheap table decor piece by searching Pinterest for free Thanksgiving printables.  There is a lot of great stuff out there…just print and frame once you find something that catches your eye!  If you have a single-serve coffee maker (such as a Keurig,) you could also set that up on your coffee bar with your favorite K-cup selection so that your guests can make their own cups of hot coffee as needed.  

International Delight Coffee Bar

I’ve also started picking some of my favorite Thanksgiving recipes from the 2S2C archives to make for next week.  Here’s my current list so far:

rosemary parmesan popcorn

Chorizo Cornbread Stuffing




Make-Ahead Turkey Gravy {from 2 Sisters 2 Cities}

Do you host Thanksgiving each year or do you usually travel to family or friends?  What’s your favorite go-to Thanksgiving entertainment idea and/or recipe?

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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

Soft Sugar Pumpkin Cookies

Soft Sugar Pumpkin Cookies 1

Wow- it is utterly amazing to me that it’s already the last week of October!  I can’t believe Halloween is this Friday!  Halloween is the beginning of a very busy few months in our home- T’s birthday comes up next, followed by Thanksgiving, Christmas, New Year’s, etc.  It all seems to come in such rapid succession each year.  I always struggle with enjoying the moment when things get busy, but I try to set aside a little time each day to enjoy a relaxing activity.

Today I made one of my favorite cookie recipes of all time and changed it up just a bit for Halloween.  I took K’s recipe for Soft Sugar Cookies with Buttercream Frosting and altered them just slightly to make Soft Sugar Pumpkin Cookies!  You don’t even need a cookie cutter to make this super soft, buttery cookies.  I love how each cookie turned out to be a slightly different shape and size- just like pumpkins!

soft sugar pumpkin cookies

This month I have been trying International Delight’s French Vanilla flavored cream with my coffee.  It was just perfect with my afternoon pumpkin cookie treat!  I’m feeling pretty confident the kids and my husband will enjoy these soft sugar pumpkin cookies for their treat tonight as well.

Soft Sugar Pumpkin Cookie with ID

Soft Sugar Pumpkin Cookies
  • 4½ cups AP flour
  • 4½ tsp. baking powder
  • ¾ tsp. salt
  • 3 sticks unsalted butter, at room temperature (1½ cup)
  • 1½ cups sugar
  • 3 large eggs
  • 5 tsp. vanilla extract
  • 5 cups confectioners’ sugar
  • ⅓ cup (5⅓ tbsp.) unsalted butter, melted
  • 1 tbsp. vanilla extract
  • 7-8 tbsp. milk (plus more, as needed)
  • Food coloring
  • Sprinkles
  1. Line baking sheets with silicone non-stick mats or parchment paper. In a medium sized bowl, mix together flour, baking powder and salt. Next in a large bowl or the bowl of your electric mixer combine butter and sugar, Mix on medium–high until light and fluffy. Beat in eggs one at a time until combined. Next mix in vanilla extract being sure to scrape down the sides to combine everything. Gradually add in dry ingredients on low speed until combined, then cover and refrigerate for 1 hour.
  2. Preheat oven to 350 degrees. Using the large cupcake scoop or a ¼ measuring cup scoop out portions of dough and roll into balls (reserve a small amount of dough to make the pumpkin stems._ Flatten each dough ball with hand and place cookies 2-3 inches apart from one another on baking sheet. Take reserved dough and roll out tiny dough balls and attach to top of large, flattened dough balls. Pinch each "stem" to resemble a pumpkin stem. Bake for 10-12 minutes until set. Let cool on baking sheet for 2-3 minutes then move over to a cooling rack.
  3. In the bowl of the mixer with a whisk attachment add in 5 cups of confectioners’ sugar. Add in melted butter, vanilla and milk and whisk at low speed until smooth. Continue to whisk for 1 minute. Reserve a small amount of frosting in a small bowl and add a couple drops of green frosting for the stems. Add in orange food coloring to the large mixing bowl at this time and mix to combine. When cookies are completely cool, frost the round part of the cookies orange and the stems green. Leave cookies out at room temperature until the frosting hardens on top. Place the cookies in an airtight container and place wax paper between the layers.

Source- adapted from Annie’s Eats

International Delight is currently offering everyone who signs up for their Member Delights program gets a free instant coupon towards I.D.  This month, they are also giving away a DSLR camera to a lucky Member Delights participant!

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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

Cinnamon Sugar Apple Cake

Cinnamon Sugar Apple Cake  {from 2 Sisters 2 Cities} Apples by the bushel have finally started showing up in my local grocery store and farmers markets.  I will be the first to admit it- I’m a complete apple snob.  I grew up in upstate NY, home of some of the best tasting apples around.  We used to go apple picking several times each fall at our local apple orchard and I probably ate at least half a dozen apples  straight off the tree each time.  I have spent most of my adult life in Massachusetts and it can be a bit difficult to find really good apples around here…I find most taste like mush compared to the apples of my youth.*  However, I have found a few varietals at various vendors at farmers markets that can come close to my beloved Beak & Skiff apples.  And when it comes to baking with apples, my apple palate is not quite as particular. Cinnamon Sugar Apple Cake  {from 2 Sisters 2 Cities} As we approach the end of September, our family is finally falling into the routine of our new school year.  T is attending his second year of nursery school in the afternoon four days a week.  We spend our mornings taking a walk, going to various activities, or running errands.  After I drop T off at school, N usually naps for a couple hours which allows me to catch up around the house and sometimes even start dinner.  This week, I was even able to find the time to make this Cinnamon Sugar Apple Cake.  I’ve been buying up apples right and left around here in the search of delicious apples and now I have an entire fridge drawer devoted to them.  It’s also “Apple Week” at T’s nursery school so I knew he would love to try some apple cake for his after-school snack. Cinnamon Sugar Apple Cake  {from 2 Sisters 2 Cities} Last year, T went to morning preschool and since N was a bit younger, he took both a morning and afternoon nap.  I used to spend those school mornings doing my catch-up work which has been shifted to the afternoon.  I tend to hit a wall during that post-lunch and have started using my Keurig again for an afternoon cup of coffee to keep my energy level up.  Nothing pairs better with coffee than a warm, delicious slice of cake!  I paired my Cinnamon Sugar Apple Cake with a cup of coffee flavored with International Delight’s Sweet Cream coffee creamer.  A perfect afternoon treat! Cinnamon Sugar Apple Cake  {from 2 Sisters 2 Cities}

Cinnamon Sugar Apple Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
A delightful autumn treat that can be enjoyed anytime of day. Greek yogurt is a great substitute for oil in baking and keeps the cake moist without the extra calories and fat.
  • 1 and ½ cups brown sugar
  • ¼ cup plain Greek yogurt
  • 1 egg
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 2 and ½ cups all-purpose flour
  • 2 cups peeled and chopped apples (approximately 5 medium apples)
  • ½ cup sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon butter, softened
  1. Preheat oven to 325 degrees Fahrenheit and grease a 9x13 pan. In a large mixing bowl, add in all ingredients through the chopped apples. Mix thoroughly and pour cake batter into the greased pan. Smooth into pan with the back of a spoon or spatula.
  2. Meanwhile, mix together sugar, cinnamon, and butter in a small bowl with a fork. Sprinkle cinnamon sugar mixture over batter.
  3. Bake cake for 40 minutes or until set.

Source: Adapted from Pinch of Yum Here are some more 2S2C apple-inspired recipes from the archive:


Crockpot Cider with Mulling Spices

apple, walnut, and blue cheese salad *If I ever start a band, I am totally calling it Apples of My Youth.  Don’t even try taking it. sister m signature

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

Hello Pumpkin Season!

While I am always a bit sad to see the summer come to an end, I am getting more excited by the day for one of my favorite seasons to arrive- pumpkin season! While it’s more  universally known as “fall” or “autumn,” I consider it the kickoff of a great season of pumpkin-flavored recipes and pumpkin pie spice coffee!

pumpkin pie spice

{Photo Courtesy of David from Spiced Blog}

International Delight is rolling out their Pumpkin Pie Spice creamer to your local grocery store over the next few weeks.  Be sure to grab a bottle to add a little spice to your morning coffee this September!  Pumpkin Pie Spice creamer is great with hot or iced coffee. Check out the ID website for more information on where you can find it.  You can also follow the International Delight Pumpkin Delight board on Pinterest for plenty of pumpkin pin-spiration.

Here are a few pumpkin-themed recipes from the 2S2C archives that I am looking forward to making this fall:

pumpkin bread


Mini Pumpkin Muffins with Cream Cheese Frosting

Pumpkin Granola

Turkey White Bean and Pumpkin Chili

Have a great Labor Day weekend!

sister m signature

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

Make Your Own Milkshake Party!

Make Your Own Milkshake Party

Summer is flying by (as always!) and we are trying to get everything on our summer bucket list checked off.  From time to time, we add new items to the list as we think of them.  We are enjoying our annual stay-cation this week and decided to start a new tradition- a make your own milkshake party!  While baby N was taking a nap one day, the rest of us concocted our own milkshakes to enjoy.

To get started, I bought several types of ice cream flavors and International Delight flavored creamers.  I opted to pick out two of the Cold Stone creamery flavors since we wanted a great ice cream flavor.  The two flavors I selected were the Cold Stone Creamery Sweet Cream and the Cold Stone Cream Founder’s Favorite (it tastes like a brownie sundae!)  We also added in a small amount of milk, blended it up, and enjoyed our own personalized milkshake recipe.

My three year old son went first and he (predictably!) picked chocolate ice cream and the Sweet Cream creamer:

chocolate and sweet cream

Since I love my coffee and cream so much, I picked coffee ice cream and the Sweet Cream creamer:

coffee and sweet cream

And finally, my husband -a huge Brownie Sundae fan, picked vanilla ice cream and Founder’s Favorite Brownie Sunday creamer flavored.

vanilla and founders favorite

Prep time: 
Total time: 
Serves: 1
  • 1 cup ice cream (I used vanilla, chocolate, and coffee for our 3 types of milkshakes)
  • 3 tablespoons International Delight flavored creamers (I used Cold Stone Creamery Sweet Cream and Founder's Favorite for our 3 types of milkshakes)
  • ½ cup milk
  • Whipped cream (optional)
  • Chocolate syrup (optional)
  1. Have each milkshake party participant pick out their ice cream and International Delight flavored creamer combination.
  2. For each milkshake, add the ice cream, International Delight flavored creamer, and milk to a blender. Blend for 30 seconds (or until fully blended.) Pour into a glass cup and top with whipped cream and chocolate syrup if desired. Serve with a fun colored paper straw! Rinse out the blender and repeat for any additional milkshakes.

We were all very happy with our milkshake combinations!  Speaking of milkshakes, what do you call these?  I know in New England, most people refer to ice cream and milk blended together as frappes.  I grew up calling them milkshakes and the word frappe doesn’t come to mind as easily for me.  What’s your favorite milkshake/frappe flavor?

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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

Mama’s Pickles

Mama's Pickles

T is the kind of 3-year old who loves pickles.  He’s the kid who requests them for breakfast, lunch, snack, or dinner.  He’s the kid at the summer cookout who will be holding a pickle in one hand and a chocolate chip cookie in the other.  When I made my own pickles for the first time last summer, T was elated and started to refer to them as “Mama’s Pickles.”  The name stuck in our house and homemade dill pickles henceforth were known simply as Mama’s Pickles.


One of the vegetables that I have planted in my garden this summer are pickling cucumbers (in addition to Marketmore cucumbers.)  The cucumbers have really taken off and are climbing all over my garden fence and the other plants.  I’ve already harvested quite a few of them so I knew it was time to make my first batch of Mama’s Pickles for the season, this time with my own homegrown pickling cucumbers!


This recipe is very flexible and you can cut the cucumbers whichever way you see fit (spears, slices, whole, etc.)  T prefers “stick pickles”…his terms for pickle spears, so that is how I cut them for this first batch.  Feel free to halve this recipe or double as you see fit.

pickle ingredientsprepping pickles

Mama's Pickles
Prep time: 
Total time: 
  • 1 bunch fresh dill
  • 6 cloves garlic, peeled and pressed
  • 6-8 pickling cucumbers, washed and ends cuts off
  • 6 cups water
  • ¾ cup distilled white vinegar
  • 6 tablespoons kosher salt
  1. Gather three to four clean mason jars and put a couple sprigs of the dill and some of the pressed garlic on the bottom of each jar. Next, slice the cucumbers up into spears, slices, or keep them whole depending upon your pickling preference. Place the cucumbers into the mason jars.
  2. In a large bowl with a spout or measuring cup, mix together the water, vinegar, and salt. Stir until the salt is fully dissolved. Pour the vinegar mixture into each mason jar until it fully covers the cucumbers. Place a few more sprigs of dill and more of the pressed garlic on top (if desired.) Screw on mason jar covers.
  3. Refrigerate for at least 2 days. Then, enjoy for breakfast, lunch, or dinner if you have the same love of pickles as my little guy!

Source: Slightly adapted from Annie’s Eats

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Greek Quinoa Salad

Greek Quinoa Salad

I have to admit that I have had a hard time getting on the quinoa bandwagon.  I think the issue was that I was eating it plain and only seasoned with salt and pepper…boring, bland, blah!  I’ve recently come to the realization that quinoa is much better when you incorporate it with lots of fresh, flavorful ingredients.

With all the recent reports about the high amounts of arsenic in rice, I’ve been attempting to keep our family’s rice intake to a minimum.  Quinoa is certainly a great substitute because it is a great source of protein, iron, and fiber.  Quinoa is also a great sub for pasta as well.

I was originally planning on making a greek orzo salad to go along with Giada’s Tzatziki Salmon recipe last night.  I realized that I had no orzo in the pantry and thought it would the perfect opportunity to sub in some quinoa.  I found a Bobby Flay recipe for Greek Quinoa Salad and adjusted it a bit to my preferences.  I was so pleased with the results!  I think this greek quinoa salad will definitely be making it’s way into our side dish rotation.  I’m so psyched to finally say bring on the quinoa!

Greek Quinoa Salad

Greek Quinoa Salad
Recipe type: salad
Cuisine: Greek
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Skip the rice or pasta and try quinoa for a healthy, but delicious substitute!
  • 3 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • ¼ teaspoon dried oregano
  • 1 clove garlic, pressed
  • Kosher salt and freshly ground black pepper (to taste)
  • ¼ cup extra-virgin olive oil
  • 1 cup quinoa, rinsed and cooked according to the package
  • ½ hothouse cucumber, peeled and diced
  • 1 cup cherry tomatoes, cut in half
  • 1 cup kalamata olives, cut in half or kept whole (whatever is your preference)
  • ½ cup crumbled feta (or use more or less based on your preference)
  • 2 green onions (green parts only), sliced
  • 2 tablespoons chopped parsley
  1. Cook the quinoa according to the package's directions. Once cooked, place quinoa in a medium-sized serving bowl and allow to cool.
  2. Meanwhile, start to make the Greek dressing. In a small bowl, whisk together the lemon juice, red wine vinegar, dried oregano, garlic, salt, and pepper. Slowly add in the olive oil and whisk together at the same time so that it emulsifies.
  3. Add the dressing to the cooled quinoa and mix until incorporated. Add in the cucumber, tomatoes, olives, feta, green onions, and parsley and continue to stir until all the ingredients are evenly distributed. Cover with plastic wrap and store in the refrigerator for at least one hour before serving


Source: Adapated from Bobby Flay

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Mason Jar Iced Coffee

Mason Jar Iced Coffee

M and I actually got to spend over three whole days together this week while visiting our parents’ in Syracuse.  The stars aligned for our schedules to match up because I was able to find a plane ticket that I didn’t need to take out a small loan for and M had a free week because it was school vacation week for T.

Mason Jar Iced Coffee

Mason Jar Cold-Brewed Iced Coffee

Mason Jar Iced Coffee

Mason Jar Iced Coffee

As always, my mom had special meals and treats planned for us, but one of our favorite afternoon pick-me-ups (which I am learning is very necessary with two active babies running around) were the mason jar-brewed iced coffee.  She had made two different types made with regular coffee and a caramel flavored coffee.  The mixture of the strong smooth coffee with the rich caramel flavor, the creamy half and half, and sweetness of the condensed milk was the perfect combination.

Mason Jar Iced Coffee

Mason Jar Iced Coffee
Recipe type: drink
Prep time: 
Total time: 
Serves: 3-4
The perfect afternoon pick-me-up!
  • ⅔ cup ground coffee, flavored if you prefer
  • Cold water
  • Half-and-half or milk
  • Sweet condensed milk
  1. In a 1-quart pitcher or mason jar add in ⅔ cup of ground coffee. (We used caramel-flavored coffee). Fill with cold water and set on the counter for 12-24 hours.
  2. After the coffee brews, line a mesh sieve with cheese cloth and a coffee filter. Place over a 1-quart measuring cup. Start off spooning the grounds at the top of the jar into the filter. Slowly pour the coffee through the filter until all the liquid passes through the filter, cheese cloth, and sieve.
  3. While the remaining coffee is filtering, rinse out the pitcher or mason jar.
  4. Squeeze the remaining coffee out of the filter. Pour the filtered coffee back into mason jar. Store in the refrigerator until ready to serve.
  5. To serve:
  6. Fill glass with ice. Pour in the coffee, followed by a few tablespoons of half and half or milk and then 1-2 spoonfuls of sweetened condensed milk. Stir together and serve with a spoon. Add sugar or sweetener if your prefer your drink sweeter. Enjoy!

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Double Chocolate Guinness Ice Cream

Double Chocolate Guinness Ice Cream

Even though it’s snowing today (ugh ugh ugh), I still wanted to make a batch of this Double Chocolate Guinness Ice Cream in anticipation of St. Patrick’s Day.  I found this recipe in David Lebovitz’s The Perfect Scoop ice cream cookbook and knew I had to make it for this weekend.  My husband and I both love Guinness, chocolate, and ice cream and this recipes incorporates all three!

Double Chocolate Guinness Ice Cream

This ice cream recipe incorporates milk chocolate and Guinness in its base flavor.  The milk chocolate balances well with the Guinness and neither one overpowers the other in terms of flavor.  I kicked the chocolate flavor up a notch by adding in mini chocolate chips towards the end of the mixing process to add a bit more chocolate goodness.  Plus, as K has mentioned before, the best part about cooking with Guinness is that there is always a bit left over to have a little sip for yourself!  If you are looking for a slightly different St. Patrick’s Day recipe this year, I highly recommend this Double Chocolate Guinness Ice Cream.

I’ve been so focused on organizing and working on a few house projects since the new year that I haven’t prioritized making new recipes and blogging about them.  I’m hoping  to share a few more of my favorite recipes that I’ve made recently soon.  It was a lot of fun to finally get back into it!  Now that baby N is almost 9(!) months old, I feel like things are finally starting to get a little easier around here…until he starts walking anyway!

Double Chocolate Guinness Ice Cream

Double Chocolate Guinness Ice Cream
Recipe type: ice cream
Serves: 6
  • 8 ounces milk chocolate chips
  • 1 cup whole or 2% milk
  • ½ cup sugar
  • pinch of salt
  • 4 large egg yolks
  • 1 cup heavy cream
  • ¾ cup Guinness (the rest is for you to sip!)
  • 1 teaspoon vanilla extract
  • ½ cup mini chocolate chips
  1. Place the milk chocolate chips into a large bowl and set a mesh strainer over the top.
  2. Mix together the milk, sugar, and salt in a medium saucepan and warm over low heat. Whisk together the egg yolks in a medium-sized bowl. Pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the entire mixture back into the saucepan.
  3. Stir the mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spoon. I recommend using a thermometer and removing the mixture from the heat when it reaches between 170-175 degrees Fahrenheit.
  4. Pour the custard through the strainer over the milk chocolate chips, then stir until the chocolate is melted. Once the mixture is smooth, whisk in the cream, Guinness, and vanilla. Stir until cool over an ice bath.
  5. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. Add the mini chocolate chips in the last few minutes of the mixing process.

Source: Slightly adapted from The Perfect Scoop* by David Lebovitz (*Disclosure: This link is an affiliate link.)

Looking for more St. Patrick’s day recipes?  Try these below!

DIY Shamrock Shake


Guinness Chocolate Cupcakes Filled Chocolate Ganache and Topped With Cream Cheese Frosting


Chocolate Chip Soda Bread


Corned Beef and Cabbage


Happy St. Patrick’s Day!

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