Day 15 - Chocolate and Toffee Crunch Ice Cream

Wanted this week to put on other blogs ice cream recipes, but haven't heard back from anyone yet, as to them letting link up with their sites. So will put this recipe on for today!!

Chocolate and Toffee Crunch Ice Cream

1 cup sugar

1/4 cup unsweetened cocoa powder

2 cups whipping cream

1 cup milk

1 teaspoon vanilla

3/4 cup toffee bits (Hersery sells them)

Step 1 - In a large bowl, combine sugar and cocoa powder. Add whipping cream, milk, and vanilla; stir until sugar is dissolved.

Step 2 - Pour cream mixture into freezer canister of 1 or 1 1/2 quart ice cream freezer. Freeze according to manufacturer's directions. Stir in toffee bits.

Day 14 - Two Frozen Yogurts Recipes

Frozen Peach Yogurt

4 cups peeled, sliced fresh peaches (about 6 peaches)

¾ cup sugar, or ½ cup honey, or ½ cup Agave nectar

2 tablespoons fresh squeezed lemon juice

2 cups home-made yogurt or could use a pint of vanilla yogurt

½ teaspoon vanilla extract

In a food processor fitted with the metal blade, combine the peahces, sugar and lemon juice and process until pureed.

Transfer the mixture to a medium bowl and stir in the yogurt and vanilla.

Pour into an ice cream maker and freeze according to manufacturer’s directions.

Note:Could you nectarines if you want.

Makes about 1 quart.

Frozen Berry Yogurt

1 quart fresh strawberries, stems removed

1/3 cup honey

2 cups home-made yogurt or 1 pint low-fat yogurt, plain

½ teaspoon vanilla extract

In a food processor fitted with the metal blade, combine the strawberries and honey and process until pureed.

Transfer the mixture to a medium bowl and stir in the yogurt and vanilla.

Pour into an ice cream maker and freeze according to manufacturer’s directions.

Note: Could use in kind of berry you want.

Makes about 1 quart.

Day 13 A Nice Cooling Sundae on Saturday

Used the Honey Ice Cream from Day 12.

Maple-Caramel Sundaes
1 1/2 cups packed brown sugar
2/3 cup pure maple syrup or maple-flavor syrup
1/2 cup butter
1 cup whipping cream
1 1/2 pints home-made of your favorite flavor of ice cream
Pecan pieces (optional)

First step - making the sauce
In medium saucepan, combine brown sugar, maple syrup and butter. Bring to boiling over medium heat, stirring occasionally. Boil gently uncovered, about 12 minutes or until mixture is slightly thickened, stirring occasionally. Cool about 10 minutes.

Without the cream.

Second step - Slowly stir in whipping cream. Return mixture to boiling. Boil gently, uncovered, for 10 minutes more.

With the cream.

Third step - Scoop ice cream into dessert dishes. Spoon about 2 tablespoons of the sauce over each serving. If desired, sprinkle with pecans. Store remaining sauce, covered, in refrigerator for up to one week.

Delicious!!!! Enjoy!

Day 12- Ice Cream with Honey

For a more natural ice cream without the sugar, try this recipe made with honey! I like it, but next time no orange flavor, I want to taste the nuts and honey, yummy!

I did add almonds to the ice cream, but added pecans on top. Recipe for the caramel sauce Day 13.

Honey Ice Cream

adapted from the book- Honey by Gene Opton

Yield: about 2 quarts

2/3 cup chopped, blanched almonds (about one 4-ounce package of slivered almonds)

3 ½ cups heavy whipping cream

2/3 cup honey

2 oranges, zested

1 teaspoon almond extract

¼ teaspoon salt

In a large mixing bowl, beat the cream until slightly thickened. Add the honey gradually, beating until the mixture is well blended. Stir in the orange rind, almond extract, and salt. Freeze in an ice cream maker, adding the nuts as the mixture begins to harden. Freeze until quite firm, then transfer to a covered container, and let mellow in the freezer compartment for a few hours before serving.

Ms. Opton notes that this recipe is a lighter recipe, as there are no eggs. And that you can omit the orange rind and almond to emphasize the honey character. Try different types of honey for distinctive flavors.