Coconut Seven Layer Bar Ice Cream

My favorite Christmas cookie that my mom makes every year is the coconut seven layer bar.  So it's no surprise that is also my favorite ice cream flavor at Ben & Jerry's.  They only serve it in the scoop shops, so I decided to try to re-create it on my own.  I was pretty pleased with how it turned out, and you can be sure that you will find me with a bowl of it tonight in front of the Olympics opening ceremony.  Hope you have a great weekend! 

Coconut Seven Layer Bar Ice Cream

2 eggs

3/4 cup sugar

2 cups heavy cream

1 cup milk

1 can (15 oz) coconut cream, such as Coco Lopez

Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.  Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.  Pour in the cream and milk and whisk to blend. Add the coconut cream (be sure to discard the waxy disk) and blend well together.  Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.

After the ice cream begins to stiffen, but before it is actually done, add 1/3 to 1/2 cup of each of the following:
semisweet chocolate chips
butterscotch chips
sweetened coconut flakes
graham cracker crumbs
chopped pecans

Continue freezing until the ice cream is ready.  Transfer to containers and place in the freezer until ready to serve.

source: coconut ice cream recipe from Ben & Jerry's Ice Cream & Dessert Book

Fresh Strawberry Ice Cream

I have this problem where I avoid tackling big, overwhelming tasks by busying myself with other non-essential, though time-consuming, tasks.  Like one week before we moved, I had zero boxes packed!  And instead of spending time packing, we went strawberry picking all Saturday morning.  Then I decided to make four batches of strawberry jam and this strawberry ice cream.  I prefer to operate in full-blown denial - as long as I can end my day with a bowl of ice cream.

Fresh Strawberry Ice Cream
1 pint fresh strawberries, hulled and sliced
1/3 cup sugar
juice of 1/2 lemon
2 eggs
3/4 cup sugar
2 cups heavy cream
1 cup milk (I used whole)

Combine the strawberries, 1/3 c sugar, and lemon juice in a mixing bowl.  Cover and refrigerate at least 1 hour.

Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes.  Whisk in the 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.  Pour in the cream and milk and whisk to blend.

Remove the strawberries from the fridge and mash to a puree.  Drain the juice from the strawberries and whisk it into the cream base just before transferring it to the ice cream maker.  Freeze following the manufacturer's instructions. After the ice cream stiffens (about 2 minutes before it is done), add the mashed strawberries, then continue freezing until the ice cream is ready.  Makes 1 generous quart.

source:  recipe from Ben & Jerry's Homemade Ice Cream & Dessert Book

Vanilla Ice Cream

My in-laws gave me an ice cream maker for Christmas, and I made ice cream for the first time a couple of weeks ago!  I was surprised at how easy it was, and this ice cream is some of the best vanilla ice cream I've had.  We made brownie sundaes with hot fudge sauce one weekend, and this past weekend we had deep dish chocolate chip cookies with ice cream on top. 

Vanilla Ice Cream

1 cup whole milk

a pinch of salt

3/4 cup sugar

1 vanilla bean, split lengthwise

2 cups heavy cream

5 large egg yolks

1 tsp pure vanilla extract

Heat the milk, salt, and sugar in a saucepan.  Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk.  Cover, remove from heat, and infuse for one hour.

To make the ice cream, set up an ice bath by placing a 2-quart bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the heavy cream into the bowl.

In a separate bowl, stir together the egg yolks.  Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour.  Scrape the warmed yolks and milk back into the saucepan.  Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.

Strain the custard into the heavy cream.  Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly.  Preferably overnight.

Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer's instructions.

source:  recipe from david lebovitz, adapted from The Perfect Scoop

*ETA:  I have had several questions about what type of ice cream maker I use.  I have the Kitchen Aid ice cream maker attachment for my Kitchen aid stand mixer.  You can purchase it here.  I have been very happy with it and would recommend it!

One Ingredient Ice Cream

It's still summer.  And there has been a crazy heat wave across this country.  If you are in need a cold treat, say no to that pint of Ben & Jerry's Half Baked.  Try this much healthier-for-you treat instead!

Yes, it looks like ice cream.  It is creamy ice cream.  But it's made with a banana!  That's it!  This is seriously the most ridiculous thing ever.  Here's what you do:

1. Slice a banana and place slices on a plate.

2. Freeze for 1-2 hours.

3. Place frozen banana slices in a food processor.

4. Blend on high.  Watch as a miraculous transformation takes place.

5. It starts as crumbs of frozen banana.  You'll probably have to scrape down the sides as you go.

6. Suddenly, the texture will become creamy.  Make sure you cream out all those banana crumbs. 

7. If you like, add in some mix-ins.  I used a spoonful of all-natural peanut butter.  I also think chopped nuts or flaked coconut would be good.

A banana into ice cream.  Who knew?!  Happy Monday!

source:  instructions from the kitchn

Ice Cream Fail Redeemed

Tonight when we were out running errands, Caleb decided he needed some ice cream.  It is so rare that Caleb wants dessert (other than muffins), so for him to want ice cream is a big deal.  So we decided to stop and get a blizzard at Dairy Queen on our way home.  We pulled into the parking lot and saw all the chairs were on the tables and most of the lights were out.  Fail.  We continued heading home and decided to stop at the next ice cream place we came upon:  Maggie Moo's.  I was actually glad DQ had been closed at this point because Maggie Moo's is so much better.  We drove by and people were inside!    I opened the door and started to walk in, and the girl working goes, "sorry we're closed."  Um excuse me then why are there like five people in line?!  I got irritated at this point, because I just really wanted some Maggie Moo's and it's not fair that those other customers got to satisfy their craving but mine had to go unsatisfied.  Fail again.  So we resorted to the ice cream section at Kroger.  But this is what I found:

Since before last Christmas when I saw advertisements for the Starbucks Peppermint Mocha ice cream, I have had my eyes peeled wanting to buy it.  I don't know how many different grocery stores I have dragged Caleb to in search of this very ice cream.  And then months after I had given up searching, there it is before my eyes!  Of course I bought it.  And oh my goodness it is the best ice cream ever!  So if you need a pick-me-up or are craving a peppermint mocha, buy this ice cream.  It is so delicious!

U.S. Welcomes Magnum Bars

Have you ever tasted the delicious ice cream on a stick known as the Magnum Bar?  If you have lived in the United States your whole life, then you probably haven't.  Well let me fill you in on my worldwide love affair with Magnum bars.  

Growing up in China we loved eating Magnum bars, because an ice cream bar was the only halfway decent ice cream we could find.  My brother David and I would ride our bikes to the little store in our neighborhood, fill our baskets with Magnum bars, and bring them home for everyone.  When I returned to China in high school for a summer trip, I was excited to have my fill of Magnum bars (and you can't beat less than $1 a piece!).  I think one day I actually ate six.  In my defense, I was teaching English at a summer camp for kids.  Imagine American camp food.... now imagine Chinese camp food.  Yes, that is why I had no choice but to eat ice cream for every meal.  When I was flying to Romania before college, I saw a Magnum bar in the Munich airport.  I think I paid about $6 for it, but I was so excited to find one that I just had to have it!  When I went to Venezuela for a trip during college, I introduced everyone to the deliciousness that is Magnum bars.   

The Venezuelan Magnum bar man!

When I was in China for the summer with the State Department, I again had my fill of Magnum bars.  

Here I am eating my first one of the summer:

Compared to Ben & Jerry's or Häagen Dazs, I will admit the Magnum Bar is not your top quality ice cream.  But something about seeing that package takes me back to life in China and the comfort food that the Magnum bar was there.  Plus it also now reminds me of a lot of my other trips to various countries.  I never thought the day would come that I would see a Magnum bar in an American grocery store.  But, just a couple of weeks ago, Magnum bars came to the U.S.  You can now buy them at least at Wal-Mart and Food Lion.  When I was visiting my parents last week, I bought us a box to reminisce.

It is weird to not see any Chinese on the package.

So go buy a box of Magnum bars (I recommend the classic) and try them.  If you don't think they taste that great, close your eyes, imagine you've just walked around a smoggy city in 110 degree weather and haven't had American food in weeks.  I promise that then you will think it is the best thing you've ever tasted.