With summer officially here, I think it’s only fitting that we pivot to hot weather recipes. Ice cream isn’t one of those things that I eat often, but when I do, I love it homemade. And the cupcakes? Both fun and delicious. In case you missed June’s recipes, catch up below!
Nothing screams “Summer!” quite like ice cream. And, sure, you can go with the traditional–vanilla, strawberry, chocolate–once you’ve mastered those, it’s time to move onto something something more adventurous.
Actually, “mastered” might not even be the right word. Did you know ice cream actually isn’t all that difficult to make? It’s true! Outside of the basic ingredients, all you need is a lot of patience. That’s it. No special skills or magic required.
Trust me. Give this coffee caramel ice cream a go and you’ll see what I mean. You’ll be able to “master” ice cream in no time!
What You Need
- 3 cups heavy whipping cream
- 1 cup milk
- 1 teaspoon vanilla
- 1 cup sugar
- 6 egg yolks
- 4 ½ teaspoons ground coffee + ¼ to ½ cup water (depending on how strong you’d like the coffee taste)
- ½ – 1 cup caramel sauce (note: thicker sauce is better. Avoid anything that says “syrup” as it will dissolve into the ice cream and you won’t have thick, gooey ribbons of caramel throughout)
How You Do It
- The night before, freeze your ice cream maker according to manufacturer’s instructions. Having a freezing bowl is crucial; without it, your ice cream won’t properly firm up before it goes it the freezer, resulting in chunks of ice. At least 12-15 hours minimum is recommended.
- Brew coffee. I placed mine in empty tea bags. To prevent burning, use a medium temperature and let coffee brew as you make the rest of the ice cream.
- In a medium saucepan heated to low, whisk together the heavy whipping cream, milk, vanilla, and sugar. Stirring frequently, heat until small bubbles begin to form. Remove from heat and let cool at least 5 minutes.
- Separate the egg yolks from the egg whites and discard the egg whites. Using a fork, whisk together the egg yolks until they’re completely blended together.
- Whisking as you go, very slowly pour the egg yolks into the heavy whipping cream mixture. Turn stove up to medium, and heat for 7-10 minutes, stirring frequently to prevent burning. Once the mixture reaches 180 F, remove from stove.
- Stir in brewed coffee. If you used tea bags, plop them right into the mixture–this will strengthen the flavor. Let sit for at least 20 minutes, cover, and put mixture in the fridge (not freezer) anywhere from 1-3 hours.
- Mix in ice cream maker according to manufacturer. I mixed for 20 minutes, but if it don’t begin to firm up, it’s a good indication that the bowl wasn’t cold enough.
- When ice cream starts to firm up but is still soft, spoon into container. Layer in the caramel sauce, finishing with a drizzle on top. Cover and freeze, preferably overnight.
- When it’s all ready to go, spoon some out into a bowl, drizzle over more caramel sauce, and enjoy!
I absolutely love the pockets of caramel–look at that!
Who knew making ice cream could be so easy? Sure, it takes a bit of time, but, with results like this, why not?
Until next time,
Chocolate Caramel Cheesecake
Ever notice how versatile cheesecake it? You can have a plain cheesecake, cheesecake with fruit, cheesecake with chocolate, coffee-infused cheesecake…Basically, cheesecake is so forgiving that you can pair it with just about anything sweet and you’ll come out with something amazing.
Take the recipe below. There’s chocolate incorporated throughout–from the cookies in the crust to the chocolate in the filling to the chocolate on the top, this is truly the cheesecake for the person who never turns down chocolate. And don’t worry if you don’t have a spring form pan (see note below); you’ll still be able to make this with whatever pan you do have.
What You’ll Need
- 4 cinnamon graham crackers
- 8 sandwich cookies, filling removed
- 1 tablespoon sugar
- 2-3 tablespoons butter, melted
- 2 oz semi-sweet chocolate
- 4 packages cream cheese, softened
- 1 ½ cup sugar
- 1 ¼ tablespoon vanilla extract
- ¾ cup milk
- 4 eggs
- 1 cup sour cream
- ¼ cup flour
- ½ cup milk chocolate, crush (I used a chocolate Easter bunny!)
- ½ to 1 cup caramel sauce
A quick note about the pan
Ideally, cheesecake should be cooked in a spring form pan. But if yours is leaking, or you just want to try something different, there’s nothing stopping you from using a regular ol’ pie pan or a tart pan. The one I used has a glass bottom and removable silicon sides. This produced a thinner cheesecake (see pictures below) and cook time wasn’t as long, but this recipe is written as if you’ll have a spring form pan. If you use anything other than a spring form, don’t sweat it–you’ll just have leftover filling.
How You Do It
- Using a food processor, combine graham crackers, sandwich cookies, sugar, and 2 tablespoons of butter. Pulse until texture is crumb-like. Mixture will hold its shape when pressed. If not, add another tablespoon of butter.
- Press crust into pan.
- Preheat oven to 350 F.
- Cut up semi-sweet chocolate into desired chunks and sprinkle over crust. I left larger chunks, but the size is up to use. The smaller the chunks, the more likely they are to melt into the crust, creating a fudge texture, so it’s completely up to you.
- Mix together cream cheese, sugar, and vanilla. When combined, add in milk.
- Adding one at a time, beat in eggs until combined.
- Add sour cream and flour into the filling. When fully combined, spoon filling over prepared crust. If there are a few lumps in the batter, that’s okay. *Remember, if you’re using a pie pan instead of a spring form pan, you’re going to have some extra filling. If you’d like, save it and make another cheesecake!
- Bake for 65-75 minutes (about 45 if not using a spring form). Remove from oven and let cool for at least 1 hour at room temp. Refrigerate for at least 2 hours afterwards. Note: if there are cracks, don’t worry–that’ll be covered up later.
- After cheesecake has cooled, remove the rim of the pan.
- Begin to decorate. The pattern is up to you, but I created a cross-cross pattern using caramel sauce. Make sure the sauce is warm enough to easily spread/ drizzle over the cheesecake. If not, put it in the microwave for 10-20 seconds.
- Break the milk chocolate into desired chunks and sprinkle around the rim.
- When you’re done, cut into it, and enjoy!
Can we talk about the crust for a moment? Look how gorgeous!
So much chocolate; I’m getting hungry just thinking about it.
Truly a cheesecake you won’t want to share.
That’s all for today, but what do you think? Are you big on chocolate cheesecakes, or are you more of a strawberry cheesecake person? If you give this a try, let me know how it goes. Until next time,
Mix it Up: Prefer dark chocolate? I bet it would be amazing, especially it you use a sea salt caramel sauce.