Flavor of the week: Creamy Raspberry

So this week's ice cream flavor - Raspberry.  It turned out VERY well. A perfect balance of the tartness of the raspberries, creams, and sugar. Very nice tang to it.

My modified version of the recipe:

Ingredients
   -24 ounces frozen raspberries
   -2 cups whipping cream
   -1 cup half-and-half cream
   -1 cup sugar
   -2 teaspoons vanilla extract

Directions: Place thawed raspberries in a food processor or blender; cover and process until puree consistency. pour puree into a fine strainer (wire mesh) over a bowl and stir until the puree strains through leaving the seeds behind. Next, combine all ingredients, and pour into the cylinder of an ice cream freezer. Freeze according to manufacturer's directions.

Banana Ice Cream

So Adam got me the Ice cream maker attachment for my kitchen-aid mixer as a birthday present. So for my birthday we made Food Network's Alton Brown vanilla ice cream recipe for the family get together.


This week, I researched various types and flavors of ice cream to make for our next test batch. I ended up settling on Banana. Adam had gotten a banana milkshake a few weeks ago so I knew he'd like it.


It made up in the ice cream maker quickly, however took its time setting up in the freezer. However, it tastes amazing and was a wonderfully delicious idea!  :o)


This is the recipe I used:


Banana Ice Cream

2 cups milk
2 cups heavy cream
2 eggs, beaten
1 1/4 cup sugar
1/4 teaspoon salt
1 cup purée bananas
1/2 teaspoon vanilla extract
1/8 teaspoon nutmeg

In a saucepan, combine the milk, cream, eggs, sugar and salt. Cook and stir over low heat until mixture thickens slightly and coats the back of a spoon. Refrigerate the mixture until cool. Combine the cooled custard with the bananas, vanilla and nutmeg. Pour into freezer container. Freeze according to manufacturer’s instructions

Chocolate Covered Peanut Butter Rice Krispy Balls

So I got creative.... took the regular Kellogg recipe, added about 1/2 a cup of Peanut Butter, and mixed them up. I then (w/gloved hands) rolled small amounts into bite sized balls, and put on wax paper on a cookie sheet. I then stuck that in the freezer for about an hour. (I took this time to clean up a little) I then melted milk chocolate chips and dipped each halfway into the melted chocolate then set on a cookie rack that is covered in wax paper. Let cool, and store in the fridge.