homemade ice cream Archives - 2 Sisters 2 Cities

Posted by Meaghan Barry on March 13, 2014

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

Author: 2 Sisters 2 Cities

Recipe type: ice cream

Serves: 6

Ingredients

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

Instructions

Place the milk chocolate chips into a large bowl and set a mesh strainer over the top.
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.
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.
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.
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

st_patricks_day_chocolate_chip_soda_bread

Corned Beef and Cabbage

Happy St. Patrick’s Day!

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Posted by Keelin Hollenbeck on September 8, 2013

Buttered Pecan Ice Cream

Where did the summer go already? We apologize for being MIA lately on 2 Sisters 2 Cities. Things have certainly been busy around here. I visited M last week for a few days to meet baby N and see most of my family. We had a really great time and had a lot of delicious food (which is always the case when my family comes together.) I got to catch a glimpse of M’s day-to-day life with two babies and was it ever exhausting! I give her a lot of credit for what she does all day! The weekends leading up to the visit, I worked on making a quilt for my new nephew that would match his nursery color theme. I found a blog on how to make a simple crib quilt and created it in about 2 weekends. The results were so cute and M really loved the quilt. I took pictures as I was creating it and I’m planning on sharing them with you after M reveals the nursery.

Cake Cone of Buttered Pecan Ice Cream

Before we go into pumpkin and soup recipes for fall, I wanted to share with you one more summer ice cream recipe I made with my ice cream maker. After making the pistachio ice cream and the s’more ice cream, I decided it was time to make another nut-based ice cream. Buttered pecan ice cream is one of my favorites and it was really easy to create in my ice cream maker. I bought cake cones at the grocery store for this batch of ice cream and enjoyed a cone for dessert every few nights. New to making ice cream? Try this one first, it’s so easy!

Bowl of Buttered Pecan Ice Cream

Buttered Pecan Ice Cream

Author: 2 Sisters 2 Cities

Ingredients

1 cup packed light brown sugar
½ cup water
⅛ tsp. salt
2 large eggs
2 tbsp. unsalted butter
1 cup whole milk
1 tsp. vanilla extract
1 cup heavy cream
1 cup chopped toasted pecans

Instructions

In a saucepan, mix together brown sugar, water, and salt and bring to a boil. Stir until sugar dissolves. Let syrup boil for 2 minutes.
Next, in a medium heatproof bowl beat eggs together. Slow beat the syrup mixture in to the egg mixture.
Add egg mixture to a double boiler or a heat proof bowl rested on a sauce pan with a few inches of water. Stir constantly until mixture reaches 175 degrees F and coats a spoon. Stir in unsalted butter and stir until melted.
Strain the mixture into a medium bowl, cover with plastic wrap, and let cool in the refrigerator.
Once cold, mix in milk and vanilla extract.
In the bowl of a mixer fitted with whisk attachment, whisk the heavy cream until it forms soft peaks. Fold the whipped cream into the egg mixture.
Pour the custard into an ice cream maker and follow the manufacturer’s instructions. Once the ice cream is done, fold in the chopped toasted pecans. Transfer to an ice cream container and place in the freezer to harden further. Enjoy!

Source- Adapted from Brown Eyed Baker

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Posted by Keelin Hollenbeck on July 1, 2013

Pistachio Ice Cream

I finally indulged in a KitchenAid ice cream maker attachment for my mixer the other weekend. I was planning to wait for my birthday that is in a few weeks, but I found a really great deal on one that I could not say no to. It was extremely difficult to decide on what flavor ice cream I wanted to create first. I read through lists and lists of flavors as my boyfriend and I drove to the grocery store. My favorite type of hard ice cream is chocolate with peanut butter swirl, which we happened to have a pint of in the freezer. We decided to go my boyfriend’s favorite flavor, pistachio nut.

I found an awesome recipe online and picked up the ingredients while we were grocery shopping. I was able to find shelled pistachios which only came in salted. I rinsed the salt off of the 1 and 1/3 cups of pistachios that were going to soak in the milk/cream mixture and then baked them for 5 minutes in the oven to dry them out. I kept the other pistachios that were added to the ice cream salted and it seemed to work out perfectly. I added a small amount of green dye to the ice cream to make it looks like the classic pistachio ice cream. This is optional of course.

The custard tasted like delicious pistachio ice cream right away so we anxiously waited for it to chill, churn into ice cream and then freeze all the way in the freezer. When we finally got to taste the end results, it was awesome! I was very impressed with my first ice cream making experience. I am not over-exaggerating when I say thi,s but it was the best pistachio ice cream I had ever tasted!

Homemade Ice Cream

Pistachio Ice Cream

Author: 2 Sisters 2 Cities

Ingredients

1⅓ cups shelled roasted pistachio nuts
¾ cup sugar
2 cups heavy cream
1 cup whole milk
pinch of salt
6 large egg yolks
1 tsp. vanilla extract
½ tsp. almond extract
Green food coloring
¾ cups pistachios, roughly chopped

Instructions

If your pistachios are salted- follow this first step. Rinse 1⅓ cup of pistachios with water in a colander. Dry nuts on a towel and spread out on a baking sheet lined with parchment papers. Place in oven heated to 350 degree and place in the over for five minutes to dry.
Add nuts to a food processor and grind into small pieces. Set aside.
In a medium sauce pan; add milk, sugar, 1 cup of cream, and salt. Heat on medium-low heat until warmed. Take off heat and stir in ground pistachios. Let soak for 30 minutes.
Strain the nut mixture liquid with a mesh strainer, apply pressure to the nuts to make sure all the liquid comes out. Dispose the nuts and add milk mixture back into sauce pan.
In a large heat proof bowl add the remaining 1 cup of cream to bowl and place cleaned mesh strainer on top.
In a medium sized bowl beat 6 egg yolks with a whisk. Slowly whisk egg yolks into sauce pan with milk mixture. Heat mixture over medium heat stirring the entire time with a heat proof rubber spatula. Stir until the custard thickens and easily coats the spatula.
Pour the custard through the strainer into the cream in the large bowl. Stir to combine.
Mix in the vanilla and almond extract into custard.
Add custard to an air-tight container and refrigerate until completely chilled.
Add chilled custard to your ice cream maker and follow the manufacturer’s instructions. Once ice cream is churned add in green food coloring, adding a few drops at first and working up to the green color you prefer (this is optional, it does not add to the flavor.)
Gently stir in roughly chopped pistachios and place back into an airtight container. Freeze for an addition 3-4 hours until complete frozen. Serve and enjoy!

Bowl of Pistachio Ice Cream

Source: slightly adapted from Brown Eyed Baker

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