frozen – Well Dined

26
Feb
2014

Eggnog Ice Cream Affogato

categories: Recipes

Eggnog ice cream – why have I never thought of that before?! With the eggs, cream, and sugar – it’s the perfect base! Creamy, spicy, and delicious – this is the perfect winter ice cream. And it’s even better topped with fresh espresso as an affogato!

Eggnog, cream, orange extract, nutmeg, cinnamon, and rum come together to form the base; which freezes up soft and creamy.

To take it to the next level, pour a espresso over the ice cream to make an affogato.

Two scoops and a lungo or double-shot is the perfect amount for breakfast or a snack. It look’s like we might be getting another snow storm out here in the NE, and I know what will be keeping me warm!

Eggnog Ice Cream
from Scoop Adventures
Buy the fattiest, full-of-sugar eggnog that you can find because it will make the best ice cream.

2 cups eggnog (no rum added)
1/2 cup heavy cream
1/4 tsp orange extract
1/4 tsp ground cinnamon
1/4 tsp nutmeg
1 1/2 tbsp dark rum

Combine all of the ingredients in a medium bowl and whisk to combine. If eggnog and cream were refrigerated, you may pour the mixture directly into an ice cream maker. If eggnog and cream were not fully chilled, place in a refrigerator until mixture is chilled (1 to 2 hours).

Once mixture is chilled and in the ice cream maker, freeze according to the manufacturer’s instructions. Scoop into a freezer safe container and place plastic or parchment over ice cream (to prevent ice crystals) and freeze until firm, at least 4 hours.

One Year Ago – Spiced Carrot Soup w/ Crispy Chickpeas & Tahini
Two Years Ago – Slow Cooker Creamy Chicken Pot Pie
Three Years Ago – Aji de Gallina; Kheer

18
Nov
2013

Chocolate Banana Pops

categories: Recipes

My friend Melissa (you know her by now as Smells Like Brownies) threw a Curious George themed birthday party for her 1 year old. She wanted to have some kind of banana snack at the party (cuz duh – monkeys) but really hates bananas, even the smell of them. So I volunteered to make something for her. These banana pops could not be easier, and they ended up being a huge success!

Start by cutting bananas (however many you want to use) in half and carefully insert popsicle sticks. Pop them into the freezer for 15 minutes.

Meanwhile, make your chocolate dip. Place chocolate chips into a microwaveable bowl – you can use either milk or dark, I prefer dark. 8 oz of chocolate will cover 2 bananas (4 halves). Next, mix in some oil or butter – this makes sure the chocolate melts evenly and that it is shiny. I used coconut oil for the health factor and because it tastes great with chocolate. The ratio is 1 tbsp oil to 8 oz chocolate. Stir to coat the chips evenly with oil, then microwave 30 seconds at a time, stirring in between, until the chocolate is just melted. Do not overcook it – once you burn chocolate, you can’t take it back.

While the chocolate is still warm, take the partially frozen bananas and dip them into the chocolate to coat. You may need to use a rubber spatula to ensure that the entire banana is coated. Allow any excess to drip off. Working quickly (the chocolate will harden quickly on the frozen banana), sprinkle with or roll in whatever toppings you want to use. I used sprinkles, walnuts, and toasted coconut. Return the bananas to the fridge for at least 30 minutes. Allow to soften for about 5 minutes at room temp, or longer in the fridge, before you serve them so that they won’t be rock hard. The banana inside should be the consistency of ice cream.

I used a 32 oz bag of chocolate chips to make 16 banana pops (from 8 bananas). These are super fun to make – I bet kids would love to get involved. And there is not a lot of sugar, depending on what kind kind of chocolate and toppings you use, making it a healthy snack/dessert. So go bananas! (more…)

25
Sep
2013

Melon Pops

categories: Recipes

Here’s another quick, end of Summer post for you – melon pops! Half cantaloupe, half honeydew, all yummy.

They are made with just melon pureed with a little agave (optional). The layering looks really cute, and is easy to do, but you could do whole pops of one or the other melon. Quick, easy, healthy treats – yay!

Melon Pops
Makes 10 pops

1/4 cantaloupe, cubed
1/4 honeydew, cubed
agave, to taste (optional)

Place the honeydew cubes in a blender and puree. Add agave, if using, keeping in mind that the pops will be less sweet when frozen.

Pour the honeydew mixture into an ice pop mold, being careful not to fill more than halfway. Freeze until slushy, about an hour. (Don’t be like me and let it freeze solid, preventing the layers from sticking together – doh!)

Repeat the process with the cantaloupe, being careful when adding it to the mold not to mix the layers. Insert wooden sticks and freeze until solid.

07
Sep
2013

Raspberry Yogurt Ice Pops

categories: Recipes

After much Pinterest envy, I finally bought a popsicle mold (at the end of the summer, good job). Did you know that “popsicle” is actually a brand name that we in the US have adopted to describe all ice pops? I didn’t. It’s one of those weird things like calling all facial tissue “Kleenex”. Anyway the very first thing I wanted to try was a blackberry and yogurt recipe. But I was worried about the seeds, and then the store ended up not having any blackberries. So I bought raspberries instead. Plain Greek yogurt, sweetened with a little agave, and layered with muddled raspberries (clearly my layering skills need improvement) – simple, fresh, delicious. As far as sweets go, this is pretty good for you and I bet kids would love it!

Raspberry Yogurt Ice Pops
adapted from Real Simple
makes 10-12, depending on mold

1 3/4 cups plain full-fat Greek yogurt
6-8 tbsp agave nectar
3/4 pound raspberries (about 3 cups)

Whisk together the yogurt and 3 tbsp agave in a medium bowl. In a separate bowl, combine the blackberries and the remaining 3 tbsp agave and mash with a fork or potato masher until coarsely crushed. Taste the mixtures and add more agave as needed, keeping in mind that it will taste less sweet when frozen.

Layer the yogurt and blackberry mixtures (starting with the yogurt mixture, but don’t make as big a layer as I did), dividing evenly among 4oz paper cups or ice-pop molds. Drag a toothpick or skewer through the mixtures to create a swirl effect. Insert ice-pop sticks and freeze until firm, at least 3 hours and up to 4 days. Remove from the freezer 10 minutes before serving to soften slightly. Or dip into warm (not hot) water to release. You can unmold all of the popsicles and store them in a plastic bag in the freezer.

02
Aug
2013

Goat Cheese Ice Cream with Roasted Cherries

categories: Recipes

Goat. Cheese. Ice cream. You heard me. When I saw this recipe, I just HAD to try it. And cherries were all over the place at the farmers market, so the timing was perfect.

I used one pint of cherries, but I would have liked a higher ratio in the final product so I would recommend using 2 pints. Either way, pit, combine with sugar and cornstarch, and roast until the juices form a syrup.

The ice cream base is made with goat cheese, cream cheese, cornstarch, milk, cream, sugar, and corn syrup. Once you have processed it with your ice cream maker – layer the ice cream and the cherries into a container, do not mix! Allow to set up in the freezer and enjoy this sophisticated ice cream. (more…)

17
May
2013

Juicing

categories: Recipes

About a month ago I got really excited about juicing after watching a documentary called “Fat, Sick, and Nearly Dead.” The man in the film goes on a 2 month long juice fast, which I was definitely not prepared to do. I wasn’t even prepared to do the more standard 7-10 day juice fast. But I did like the idea of using juices to consume large quantities of raw vegetables in a more palatable manner. So I bought a ton of veggies and went to work.

I started with a recipe from the doc’s website and added a little to it, using carrots, bell pepper, apple, ginger, golden beet, fennel, and mango.

Gorgeous color! I used too much ginger, though, it had quite a kick. (more…)

22
Aug
2012

Blackberry Frozen Yogurt

categories: Recipes

I always crave ice cream during the summer – who doesn’t? But now that I am trying to be more healthy, I am looking for alternatives. I found this recipe for Creamy Blackberry Frozen Yogurt that only used 3 ingredients and had to try it! Super creamy, sweet, and delicious – this was more than I was hoping for. Plus this recipe will probably work with any fresh fruit.

Does anyone have any recommendations on what I can replace the sweetened condensed milk with to make it even more healthy? Honey, maybe?

From Kitchen Corners:

3 cups fresh blackberries
3 cups Greek yogurt
1 14 oz can sweetened condensed milk

In a blender, puree the blackberries with the sweetened condensed milk. Strain the mixture through a fine mesh sieve to remove most of the seeds (optional).

In a medium bowl mix the puree with the Greek yogurt. Pour the mixture in to your ice-cream maker and follow the manufacturer’s directions.

09
Jul
2012

Strawberry Balsamic Sorbet and Jam

categories: Recipes

The end of strawberry season was drawing near and I wanted to relish those last moments. So I decided to make a juicy and complex sorbet with strawberries, balsamic vinegar, and basil.

(more…)

Tag: frozen