Sweet Corn Ice Cream with Basil--Day 30: Ice Cream Marathon

Well folks, this is it!


The grand finale of 30 ice cream recipes.

With a bright sunny summer day I can't think of a better way to capture the season than sweet corn ice cream with basil.


I've learned a lot over the last 30 days:


1. How important this blog is to me.


2. How to make ice cream with my eyes closed.


3. How great my readers are.


4. That you should always expect the unexpected.


The unexpected comes in the form of salted caramel sauce that just won't come together or a flavor that was an afterthought (mimosa sorbet) will go viral overnight.  All of it has been a great experience.

These past 30 days have been an absolute blast and I want to thank each and every one of you for reading and "freezing" right along with me.  I hope you've learned a little bit about me and had as much fun as I did.

I've set this entry to post exactly at 5:00pm.

At that time I'll be welcoming friends and family over for a finale party and will be sipping sangria, a mojito, or maybe even mimosa sorbet over champagne.


Wherever you are, enjoy the day!

{Sweet Corn Ice Cream with Basil}
Makes 1 Quart
Base adapted from Jeni's Splendid Ice Creams


Ingredients

• 3 ears of corn, schucked
• 2 tbsp. butter
• 2 tbsp. brown sugar
• 2 c. half & half
• 1 tsp. cornstarch
• 1 1/2 c. cream
• 3/4 c. sugar
• 1 tbsp. corn syrup
• 1/2 tsp. vanilla
• 1 oz. cream cheese, softened
• 1. Grill the corn cobs in a grill pan for a few minutes on each side until you get some char marks.
  2. Cut the corn off the cobs.  Place the cobs in a large pot and the corn in saute pan with the butter and brown sugar.
  3. Cook the corn, butter, and brown sugar over medium heat until its bubbly and cooks down, 4-5 minutes.
  4. Combine 1/4 c. half & half with the cornstarch in a small bowl and set aside.  Place cream cheese in a small bowl and set aside.
  5. Add the remaining half & half, cream, sugar, corn syrup, and vanilla to the corn cobs.  Heat over medium heat until it simmers.
  6. Let simmer 4-5 minutes.  Stir in the cornstarch mixture and simmer for 2-3 minutes until thickened.  Remove the corn cobs and discard.
  7. Remove 1/2 c. of the warm liquid and whisk into the cream cheese.
  8. Add the cream cheese mixture back to the saucepan and cook for 2-3 minutes.
  9. Take a gallon size ziploc bag and line a bowl or food storage container with it.  This will help keep structure to the bag.  Pour the hot liquid into the bag and seal; trying to eliminate as much as from inside the bag as you can.
  10.  Remove the bag from the container and set in an ice bath for 20-30 minutes to chill the mixture.
  11. Once cooled, pour the ice cream base into your ice cream maker and process according to the manufacturer's instructions.
  12. Serve with snipped fresh basil on the scoops.

Berry Pear Sorbet--Day 29: Ice Cream Marathon

Can you believe that tomorrow is the last day of my ice cream marathon?

I can't.

Neither could they when I told them.

Today is another "last" though.

The last sorbet.

It's a bittersweet moment.

Actually way more sweet and not at all bitter.

I think if I made this again I would strain the puree before freezing to remove the seeds to make it smoother.

The texture un-strained reminded me more of a scoop of a frozen smoothie.

But it's still delicious!

See you all tomorrow for the final post!

{Berry Pear Sorbet}

Makes 1 Quart

Ingredients

• 1-12 oz. can pear nectar
• 1/2 c. sugar
• 24-28 oz. frozen berries depending on the consistency you like, I used raspberries and blueberries

1. Combine the pear nectar and sugar in a small saucepan and simmer over medium high heat until sugar dissolves, 4-5 minutes.
2. Meanwhile, place the berries in a blender.
3. Remove the pan from the heat and let the pear sugar syrup cool to room temperature.
4. Once the pear syrup is cool, add to the blender.  Blend until all the fruit is processed and the mixture is smooth.
5. Transfer to a container and freeze until set.

Peach Sweet Tea with Lemon Sorbet--Day 28: Ice Cream Marathon

Today it was super hot and humid.


Just like yesterday but worse.

I have a lot of thick hair that doesn't do well in this kind of weather.

I look like I licked my finger and stuck it in an electrical socket.


Even so, days like today make me wish we had a big wrap around porch with some white rocking chairs.

If we did, I'd be out there right now sipping on some sweet tea.


But I don't.  

So instead I'll settle for peach sweet tea with lemon sorbet.

On my couch.

In the air conditioning.

{Peach Sweet Tea with Lemon Sorbet}

Makes 1/2 Quart

Ingredients

• 4 tea bags
• 2 tbsp. lemon zest (about 2 large lemons or 3 small lemons)
• 3/4 c. sugar
• 16 oz bag frozen peaches

1. Brew the 4 tea bags in 3/4 c. hot water for 5 minutes
2. Pour the brewed tea, lemon zest, and sugar in a small sauce pan and bring to a simmer.  Cook for 3-4 minutes until all sugar is dissolved.
3. Remove the pan from the heat and let the tea cool to room temperature.
4. Put the peaches in a blender and add the tea syrup.  Blend until all the fruit is processed and the mixture is smooth.
5. Transfer to a container and freeze until set.

Grilled Pineapple & Rum Ice Cream--Day 27: Ice Cream Marathon

Day 2 of grilled fruit!


It's been a scorcher around here in Milwaukee so all this ice cream has been a welcome escape from the heat.

As mentioned yesterday, this ice cream is the "favorite child" to my husband.  He hadn't even tasted it yet but when I grabbed the bottle of rum, he was won over.

In all fairness, I have noticed I have a boozy ice cream trend going on... (here, here, and here)

Is that really such a bad thing?

In case you're wondering, I'm still searching my backyard for that cabana boy that should have appeared when I was making my margarita ice cream.  He's officially on the lam.

Maybe he'll show up for the party on Saturday...

{Grilled Pineapple & Rum Ice Cream}
Makes 1 Quart
Base adapted from Jeni's Splendid Ice Creams

Ingredients

• 2 c. half & half
• 2 tsp. cornstarch
• 1 1/2 c. cream
• 3/4 c. sugar
• 1 tbsp. corn syrup
• 1/2 tsp. vanilla
• 1 oz. cream cheese, softened
• Grilled pineapple & rum puree *see below*

1. Combine 1/2 c. half & half with the cornstarch in a small bowl and set aside.  Place cream cheese in a small bowl and set aside.
2. In a large saucepan combine the remaining half & half, cream, sugar, and corn syrup.  Heat over medium heat until it simmers.
3. Let simmer 4-5 minutes.  Stir in the cornstarch mixture and simmer for 2-3 minutes until thickened.
4. Remove 1/2 c. of the warm liquid and whisk into the cream cheese.
5. Add the cream cheese mixture back to the saucepan and cook for 2-3 minutes.
6. Take a gallon size ziploc bag and line a bowl or food storage container with it.  This will help keep structure to the bag.  Pour the hot liquid into the bag and seal; trying to eliminate as much as from inside the bag as you can.
7.  Remove the bag from the container and set in an ice bath for 20-30 minutes to chill the mixture.
8. Once cooled, pour the ice cream base into your ice cream maker and process according to the manufacturer's instructions.
9. Transfer the ice cream to a mixing bowl and fold in the fruit puree.  
10. Transfer to a container and freeze until firm. 

{Pineapple & Rum Puree}
Ingredients

• 1 ripe pineapple, cut into wedges (not too ripe or it won't hold up on the grill)
• 1/4 c. brown sugar
• 1/4 c. rum
• 1/2 c. water

1. Grill the pineapple wedges until charred and marked on each side, 2-3 minutes a side.
2. Transfer the pineapple to a casserole dish and cover in plastic wrap to trap heat and "sweat" the fruit.
3. Once cool enough to handle, transfer the pineapple to a pot and add the sugar, rum, and water.  Stir to combine and heat over medium heat.
4. Let the mixture simmer until the syrup reduces and the pineapple easily falls apart when pressed with a wooden spoon.
5. Transfer mixture to a mixing bowl (or blender) and process with hand blender until there are no chunks of fruit left.  Let the mixture cool and refrigerate.

Grilled Mango & Lime Ice Cream--Day 26: Ice Cream Marathon

The weather guy is forecasting upper 90's for the next few days here in Milwaukee.  I should win a trophy for being a genius for two reasons:

1. I grilled all the fruit for the next two ice cream recipes yesterday when it was 70°.


2. I now have two creamy, grilled fruit ice creams to cool off with in the next few days.


Convincing argument isn't it?

Today and tomorrow's recipes will feature grilled fruits blended into creamy, vanilla ice cream.


Choosing between the two would be like picking a favorite child.  I can't do it.

My husband can though.  He's already chosen tomorrow's based on the addition of rum.

There is no better way to "grill out" on a 90°+ day than with a scooped of grilled fruit ice cream.

Enjoy!

{Grilled Mango & Lime Ice Cream}
Makes 1 Quart
Base adapted from Jeni's Splendid Ice Creams

Ingredients

• 2 c. half & half
• 2 tsp. cornstarch
• 1 1/2 c. cream
• 3/4 c. sugar
• 1 tbsp. corn syrup
• 1/2 tsp. vanilla
• 1 oz. cream cheese, softened
• Grilled mango & lime puree *see below*

1. Combine 1/2 c. half & half with the cornstarch in a small bowl and set aside.  Place cream cheese in a small bowl and set aside.
2. In a large saucepan combine the remaining half & half, cream, sugar, and corn syrup.  Heat over medium heat until it simmers.
3. Let simmer 4-5 minutes.  Stir in the cornstarch mixture and simmer for 2-3 minutes until thickened.
4. Remove 1/2 c. of the warm liquid and whisk into the cream cheese.
5. Add the cream cheese mixture back to the saucepan and cook for 2-3 minutes.
6. Take a gallon size ziploc bag and line a bowl or food storage container with it.  This will help keep structure to the bag.  Pour the hot liquid into the bag and seal; trying to eliminate as much as from inside the bag as you can.
7.  Remove the bag from the container and set in an ice bath for 20-30 minutes to chill the mixture.
8. Once cooled, pour the ice cream base into your ice cream maker and process according to the manufacturer's instructions.
9. Transfer the ice cream to a mixing bowl and fold in the fruit puree.  
10. Transfer to a container and freeze until firm. 

{Mango & Lime Puree}

Ingredients

• 3 ripe mangoes (not too ripe or they won't hold up on the grill)
• 3 limes
• 1/4 c. + 2 tbsp. sugar
• 1/2 c. water

1. Wash and peel the mangoes.  Slice them into thick wedges, making 2-3 wedges out of each half depending on the size of the fruit.
2. Wash and slice the limes in half.
3. Grill the limes and mango wedges until charred and marked on each side, 2-3 minutes a side.
4. Transfer the fruit to a casserole dish and cover in plastic wrap to trap heat and "sweat" the fruit.
5. Once cool enough to handle, transfer the mangoes to a pot and squeeze the juice from the limes over the wedges.  Discard the lime halves.
6. Add the sugar and water.  Stir to combine and heat over medium heat.
7. Let the mixture simmer until the syrup reduces and the fruit easily falls apart when pressed with a wooden spoon.
8. Transfer mixture to a mixing bowl (or blender) and process with hand blender until there are no chunks of fruit left.  Let the mixture cool and refrigerate.

Peach Cobbler Ice Cream--Day 25: Ice Cream Marathon

Next to red velvet cake, there is one other dessert that screams going home to Texas.

Peach cobbler.

In the early days of dating, my husband made a lot of meals when I was over at his house and I specifically remember the day peach cobbler came out of the oven.

To be honest, until I met Mike, I'd never made a cobbler before.  I remember reading the recipe and thinking, "Oh, this must be a mistake...the dough should go on the top--not the bottom."

Shows what I know!

The recipe for peach cobbler is in the recipe binder my mother-in-law made, previously mentioned in my red velvet cake ice cream post.

I can't tell you how many times I've sat and flipped through this binder.  If you're like me and have a thing for cooking and tradition, copy down recipes for your family and pass them on.

I'm so glad my mother-in-law did!

It's amazing how a few ingredients can make us feel like we're miles away down south.

{Peach Cobbler Ice Cream}
Makes 1 Quart
Base adapted from Jeni's Splendid Ice Creams

Ingredients

• 2 c. half & half
• 2 tsp. cornstarch
• 1 1/2 c. cream
• 3/4 c. sugar
• 1 tbsp. corn syrup
• 1/2 tsp. vanilla
• 1 oz. cream cheese, softened
• 1 1/2 c. peach cobbler *see below*

1. Combine 1/2 c. half & half with the cornstarch in a small bowl and set aside.  Place cream cheese in a small bowl and set aside.
2. In a large saucepan combine the remaining half & half, cream, sugar, and corn syrup.  Heat over medium heat until it simmers.
3. Let simmer 4-5 minutes.  Stir in the cornstarch mixture and simmer for 2-3 minutes until thickened.
4. Remove 1/2 c. of the warm liquid and whisk into the cream cheese.
5. Add the cream cheese mixture back to the saucepan and cook for 2-3 minutes.
6. Take a gallon size ziploc bag and line a bowl or food storage container with it.  This will help keep structure to the bag.  Pour the hot liquid into the bag and seal; trying to eliminate as much as from inside the bag as you can.
7.  Remove the bag from the container and set in an ice bath for 20-30 minutes to chill the mixture.
8. Once cooled, pour the ice cream base into your ice cream maker and process according to the manufacturer's instructions.
9. Transfer the ice cream to a mixing bowl and fold in the cobbler.  
10. Transfer to a container and freeze until firm. 
11. Warm up the remaining cobbler and serve the ice cream over the top.

{Stephens Peach Cobbler}

Ingredients

• 1 1/2 c. sugar, divided
• 1 c. flour
• 2 tsp. baking soda
• 1 tbsp. butter
• 1/2 c. milk
• 2 c. peaches (if using frozen peaches, reduce water below to 3/4 c.)
• 1 c. water

1.  Mix 1/2 c. sugar, flour, baking soda, and butter.  Slowly mix in the milk.  Spread into a greased 8x8 pan.
2. In a separate bowl, mix together the remaining cup of sugar, fruit, and water.  Pour over the dough and bake at 350° for 40-50 minutes until the dough has risen to the top and the edges have browned.

Vanilla Ice Cream with White Chocolate Sauce, Pink Sea Salt, & Toasted Coconut--Day 24: Ice Cream Marathon

I have nothing witty to say about today’s flavor.  No cute or embarrassing stories.

I stumbled on this blog and this flavor combination sounded divine—along with looking so soft, heavenly, and girly.

I had to put it on ice cream.  It makes me want to be in a pink Parisian café at a tropical beach.  If that was even possible…

I wish I could say that no coconuts were harmed in the making of this ice cream but that wouldn't be true.

Today I'm thankful for my husband, the coconut cracker and dog distractor.


Quiz time.  Why are the dogs staring at Mike in the photo below?

A. He had cheese in his hand.
B. He had pepperoni in his other hand.
C. He was making pizza for dinner.
D. All of the above.


If you guessed 'D', you would be correct.

It's a lot easier to make ice cream when the dogs aren't interested in your every move.

So send your "boys" to make pizza while you sit down and enjoy a dish of this bliss all by yourself.

{Vanilla Ice Cream with White Chocolate Sauce, Pink Sea Salt, & Toasted Coconut}
Makes 1 quart
Base adapted from Jeni's Splendid Ice Creams 

Ingredients

• 2 c. half & half
• 2 tsp. cornstarch
• 2 1/4 c. cream, divided
• A vanilla bean, seeds scraped out, divided in half
• 3/4 c. sugar
• 1 tbsp. corn syrup
• 1/2 tsp. vanilla
• 1 oz. cream cheese, softened
• 3 oz. white chocolate chips
• Pink sea salt & toasted coconut for garnish

1. Combine 1/2 c. half & half with the cornstarch in a small bowl and set aside.  Place cream cheese in a small bowl and set aside.
2. In a large saucepan combine the remaining half & half, 1 1/2 c. cream, 1/2 of the vanilla seeds, sugar, and corn syrup.  Heat over medium heat until it simmers.
3. Let simmer 4-5 minutes.  Stir in the cornstarch mixture and simmer for 2-3 minutes until thickened.
4. Remove 1/2 c. of the warm liquid and whisk into the cream cheese.
5. Add the cream cheese mixture back to the saucepan and cook for 2-3 minutes.
6. Take a gallon size ziploc bag and line a bowl or food storage container with it.  This will help keep structure to the bag.  Pour the hot liquid into the bag and seal; trying to eliminate as much as from inside the bag as you can.
7.  Remove the bag from the container and set in an ice bath for 20-30 minutes to chill the mixture.
8. Once cooled, pour the ice cream base into your ice cream maker and process according to the manufacturer's instructions.  
9. Transfer to a container and freeze until firm.
10. While the ice cream is freezing, bring the remaining cream and vanilla seeds to a boil in a small saucepan.  Once it's bubbling, pour the hot cream over the white chocolate in a mixing bowl and whisk until chocolate is melted.
11. Transfer to a container and refrigerate.
12. Serve the ice cream topped with the white chocolate sauce, a sprinkle of pink sea salt, and toasted coconut.