Coffee Heath Bar Crunch

Happy 4th of July!! I am very excited for a three day weekend, things have been super stressful lately. This weekends activities will consist of lots of grilling. Lots of hamburgers, hot dogs, and homemade pies...but for me it is also about the homemade ice cream. My parents have been making homemade ice cream for years. For the longest time, my dad used the old crank style ice cream machine...that is dedication!! I can remember the first summer we moved to New York I had one (of many) meltdowns, this one was over homemade ice cream. In Oklahoma, rock salt is a year-round item that you can find in any grocery store...in New York rock salt is a seasonal item that is only available during the winter months, specifically for snow. This is where the meltdown comes in. I called my mom in tears, I threatened my husband that I was packing up and moving back home, I hated this new place - I wanted the comfort of homemade ice cream. Fast forward to four years later, I made adjustments, I'm at peace with not having rock salt, and we have homemade ice cream once again! This is by far my favorite homemade ice cream flavor. The name describes everything about the ice cream: Coffee...heath bar...pure crunchy goodness! It is creamy and down right delicious!

I hope you each of a happy and safe 4th of July weekend!

Coffee Heath Bar Crunch

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1 package of individually wrapped mini Heath Bars (or 6 to 8 Heath Bars)

1 1/2 cups sugar

4 large eggs

4 cups heavy or whipping cream

2 cups milk

6 tablespoons instant espresso

Using a sharp knife, cut the candy bars into 1/2 to 1 inch chunks. You should have about 2 cups. Place in a bowl, cover and freeze.

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. Add the cream, milk, and 4 tablespoons of espresso powder and whisk just until blended.

Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.

After the ice cream stiffens (about 2 minutes before it is done), add the candy and the remaining 2 tablespoons espresso powder, then continue freezing until the ice cream is ready.

Yields a generous 2 quarts.

Source adapted from: Ben and Jerry’s Homemade Ice Cream and Dessert Book

Strawberry Shortcake Cheesecake Ice Cream

The title of this ice cream is quite long, but it does capture all the flavors included in this sweet treat. This was my first time using an egg base and I was really surprised at the difference in taste. Even though it does add extra prep time, the results are worth it! I also understand that not everyone has the time to make homemade shortcakes for this ice cream, so I have a few suggestions…find store bought shortcakes or use graham cracker crumbs. For those that might be looking for a homemade cheesecake ice cream, this was awesome. Substitute the strawberries for whatever you desire and you will be impressed with the results! I am looking forward trying many, many more flavors this summer. What is your favorite ice cream flavor?

Strawberry Shortcake Cheesecake Ice Cream

Makes about 6 quarts

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2 1/2 cups half-and-half, divided

2 1/2 cups heavy whipping cream, divided

4 large eggs, lightly beaten

2 (8oz) packages cream cheese, softened

2 pounds fresh strawberries, finely chopped

5 cream cheese shortcakes, crumbled

In a large saucepan, whisk together 1 1/2 cups half-and-half, 1 1/2 cups cream, 2 1/2 cups sugar, and eggs. Bring to a boil over medium heat, stirring frequently; remove from heat.

In a large bowl, beat cream cheese at medium speed with an electric mixer until creamy. Gradually beat in hot cream mixture. Cover, and chill completely.

In a medium bowl, combine strawberries and remaining 1/4 cup sugar, tossing gently to coat. Let stand for 15 minutes.

To cream mixture, stir in remaining 1 cup half-and-half, remaining 1 cup cream, strawberries, and crumbled shortcakes. Pour mixture into container of an electric ice cream freezer, and freeze according to manufacturer's instructions. Spoon ice cream into a freezer safe container and freeze for at least 4 hours for a firmer texture.

Source: Cooking with Paula Deen, July/August 2008

Fried Ice Cream

I scream….you scream….we all scream…for FRIED ICE CREAM!!

My dear Husband has been talking about fried ice cream for the past 3 months. I’m not sure what brought it on, but it has been in his head and on his mind for all 3 months. He never asked me to make it for him, but he did ask on several occasions to take me out for dessert, and by dessert, he meant fried ice cream! I turned him down each time thinking he just liked the idea of fried ice cream, having no clue if he really enjoyed it.



Last weekend I broke down and decided to try making it myself. I couldn’t find a good recipe online that incorporated what we had on hand, so I improvised and came up with my own version. I chose to use both vanilla and chocolate ice cream. The Hubby was super happy and enjoyed every bite. I was surprised myself by how good it was. While I still love a simple bowl of ice cream , this is a good way to switch things up.

Fried Ice Cream

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4 to 6 scoops ice cream, any flavor

1 cup cornflakes, crushed

2 eggs, lightly beaten

2 tablespoons sugar

Vegetable oil, for frying

Toppings: Whipped cream, chocolate syrup, caramel sauce

With an ice cream scooper, make 4 to 6 large balls of ice cream. Place on a piece of parchment paper and
freeze for 1 to 2 hours, until firm.

Place crushed cornflakes in a bowl. Place egg and sugar in a separate bowl and stir to combine. Take the ice cream balls and dip into the egg mixture and then cover with cornflakes. Return to freezer for another 1 to 2 hours, until firm.

Heat oil in a fryer pan or Dutch oven until it reaches 400 degrees. Place ice cream balls in the oil one at at time for about 30 seconds to 1 minute, or until golden brown.

Drizzle with desired toppings and serve immediately.