Tag Archives: Ice cream

Ultimate Hot Fudge Marshmallow Sundae

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Ultimate Hot Fudge Marshmallow SundaeThe Ultimate Hot Fudge Marshmallow Sundae is the result of last week’s blog on the Double Chocolate No Machine Ice Cream.  Several readers questioned what to do with the leftover condensed milk.  A 14 ounce can of condensed milk is measured by weight and contains 1 1/4 cups of milk.   Using 1/2 cup in the ice cream leaves 3/4 cup left over.  What to do with it?

So here is the post from my original blog, The Ardent Cook.  It has the ice cream from last week as well as hot fudge sauce and homemade marshmallow creme making it the Ultimate Hot Fudge Marshmallow Sundae.

Updating this blog is the use of the last 3/4 cup of condensed milk in the hot fudge sauce.  I am leaving both hot fudge sauces in the blog because truthfully, I prefer my original because I think it has a deeper flavor.  However, this recipe, from Eagle Brand Condensed Milk was scaled down to use the leftover condensed milk. Continue reading →

Double Chocolate No Machine Ice Cream

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Double Chocolate No Machine Ice CreamDouble Chocolate No Machine Ice Cream is just the finish for a summer meal.  It is a quick to make, beyond simple recipe that yields a very creamy, chocolate ice cream that requires no ice cream machine to make and soooooooo delicious.

Condensed milk is the base for this ice cream and truth to tell, I could it it all by itself.  Add melted chocolate and whipped cream, freeze a bit and there you have it, chocolate ice cream. No custard mix to cook, no machine to churn.   One of my father’s favorite desserts was chocolate ice cream with Kahlua poured over it.  This Double Chocolate Ice Cream would have pleased him.  It would be great with a bit of rum, orange liqueur, chambord poured over it – you get the idea.  For the little ones, finish with marshmallow creme thinned out with a bit of water and chocolate or hot fudge sauce. Continue reading →

Bananas Foster Ice Cream

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Bananas Foster Ice CreamThis Bananas Foster Ice Cream is a variation of that marvelous no machine ice cream featuring condensed milk and whipped cream. It also features very little work!

An added ingredient, rum, keeps the ice cream from freezing rock hard and insures it stays nice and creamy for up to a couple of weeks (if it lasts that log) in the freezer.

Bananas Foster is made with brown sugar which is simply white sugar coated with molasses. Less for light, more for dark. Since this recipe does not use sugar, I added a bit of molasses to emulate the flavor of the brown sugar. Rum is used, not only to keep the ice cream from freezing, but as one of the flavors of Bananas Foster. Continue reading →

Roasted Peaches with Amaretti Crisp

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Roasted Peaches with Amaretti CrispThe original recipe for the Roasted Peaches with Amaretti Crisp came from “Bon Appetit” and, of course, I had to dink with it a bit. This topping is so versatile it can be used over other fruit, ice cream or anywhere you want a bit of sweet crunch.

The cookies are readily available in Italian stores (think The Hill in St. Louis) and are great on there own. Low in calories too!  If you are a purist, see my recipe for Amaretti Cookies.

Peeling the peaches for the Roasted Peaches with Amaretti Crisp can be a chore, but if the peaches are ripe, as they should be, the simple trick of popping them into boiling water for a couple of minutes, makes removing the skins a snap. Cut an X in the bottom of the peach skin before dunking it.  Leave it in until you can feel the skins loose. Run it under cold water as soon as it is done and just slip the skin off. Continue reading →

Vanilla Bean Cheesecake Ice Cream

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Vanilla Bean Cheesecake Ice CreamWhen I was a little girl a favorite treat was a dixie cup of ice cream.  There definitely weren’t 31 ice cream flavors or names like Cherry Garcia, Chubby Hubby or Chunky Monkey.  In fact all I remember is vanilla, chocolate and strawberry.  You got a little wooden spoon with which to eat the ice cream.  It was one of the special things I remember from my childhood.

While many ice cream aficionados dictate a creme anglaise base made with cream and eggs, I feel the eggs mask the flavor of many ice creams.  So most of mine are eggless as is this one.

This ice cream is not too sweet and has a twang thanks to the cream cheese and sour cream.  The little specs of vanilla bean add the perfect balance .  It is great eaten on its own or really good teamed with fruit pies, cobblers or crisps. Continue reading →