Mint Chocolate Chip Ice Cream

Over the winter, I made mint chip ice cream using peppermint schnapps. I had another craving for mint chocolate chip ice cream today but thought of the pretty color and flavor of creme de menthe, so that’s what I used as my base. I also used the rest of the bag of Andes Creme de Menthe baking chips I had lying around.


Here is the recipe:

Mint Chocolate Chip Ice Cream

1-3/4 cups whole milk
3/4 cup sugar
Pinch salt
3 eggs, lightly beaten
1-3/4 cups heavy whipping cream
1 teaspoon Creme de Menthe
1/2 teaspoon peppermint extract
2 drops green food coloring, optional
1 cup Andes Creme de Menthe Baking Chips, divided

In a small saucepan, heat the milk to a near boil; stir in the sugar and salt until dissolved. Temper the eggs by whisking a small amount of the hot mixture to the eggs. Pour the eggs into the pan, whisking constantly. Cook and stir over low heat until mixture reaches coats the back of a spoon. Remove from the heat.

Cool quickly by placing pan in a bowl of ice water. Stir in whipping cream, Creme de Menthe, extract and food coloring if desired. Cover with plastic wrap, making sure to lay the wrap onto surface of custard. Refrigerate for several hours or overnight.

Fill ice cream freezer cylinder two-thirds full and stir in half of the baking chips. Freeze according to the manufacturer’s directions. Refrigerate remaining mixture until ready to freeze, remembering to add in the rest of the baking chips when ready to put in the ice cream maker. Transfer ice cream to a freezer container; freeze for 2-4 hours before serving.

A True Cornucopia!

Michelle has a freezer full of sweet corn that was put in there fresh out of the field. We cut the kernels off a number of the ears and got to work in the kitchen.

We started with making the base for sweet corn ice cream so it could sit in the refrigerator overnight and get good and cold before putting it in the ice cream maker. We also made corn fritters to go with our pulled pork sandwiches.

Sweet Corn Ice Cream

3 ears of fresh corn or 2 cups of corn kernels
2 1/2 cups milk
1 1/2 cup heavy cream
3/4 cup granulated sugar
6 egg yolks
Pinch salt
1/2 teaspoon vanilla

Remove the kernels off the corn and place in a saucepan with the milk, heavy cream, 1/2 cup of the sugar and place over moderate heat, stirring until it comes to a boil. Turn off the heat and allow the ingredients to steep for one hour, covered.

Remove about one cup of corn but don’t throw it out. Puree the mixture in the pot with a blender before returning to the pot. Bring this to a simmer. Meanwhile, whisk the egg yolks with the remaining 1/4 cup sugar. When the liquid comes to a boil whisk in about half of it to the yolks and stir rapidly to temper the eggs. Return to the pot and cook over low heat until the mixture covers the back of a spoon. Add the vanilla. Return the reserved corn to the ice cream base and pour into a container. Let it cool overnight in the refrigerator. Freeze according to the manufacturers directions of your ice cream maker.


Corn Fritters

This recipe is slightly modified from the one Chef John Folse did on his show a few years ago. I believe his had both jalapeños and cayenne pepper in them.

4 ears fresh corn, divided
3 tablespoons cornmeal
1 large egg, lightly beaten
3 tablespoons all purpose flour
2 tablespoons heavy whipping cream
1 tablespoon minced onion
½ teaspoon salt
½ cup vegetable oil, or more as needed

Using a sharp knife, cut the kernels from two ears of corn. Transfer kernels to a small bowl. Grate kernels from remaining ears of corn on a grater into the same bowl. Using the back of a knife, scrape any pulp and corn milk from cobs into the bowl. Stir in cornmeal, egg, flour, cream, onion and salt, mixing well. In a large, heavy-bottomed skillet, heat oil over medium-high heat until shimmering. Drop spoonfuls of batter into hot oil. Fry until golden brown before flipping over to cook the other side. Using a slotted spoon, transfer fritters to a plate lined with paper towels. If necessary, add more oil to skillet and heat until shimmering then fry remaining batter. Serve fritters immediately.



Peach Ice Cream with Slow Cooker Peach Puree

I had some peaches in the freezer that were a little under ripe when picked. They were also hard, so I needed to soften them up and intensify their flavor. I turned to my brand new CrockPot for the job.

crock with peaches

After the peaches had been cooked low and slow, they were soft and succulent. I put them in a blender to make a delicious puree, perfect for ice cream (or cocktails but that will be another post).

Slow Cooker Peach Puree

8 peaches, sliced (this works best with slightly under ripe or hard peaches)
1 cup sugar
1 teaspoon ground cinnamon
1/4 cup butter, cut into pieces
1/4 cup peach schnapps (optional)

In a slow cooker, combine the peaches, sugar, cinnamon, butter and schnapps. Toss lightly to combine. Cover and cook on low for 2 hours. When good and soft, dish out enough to put over a bowl of vanilla ice cream and put the rest in a blender and puree until smooth. Store in pint bags in the freezer until ready to use.

ice cream

Peach Ice Cream

2 cups of peach puree, thawed
1 cup whole milk
1 cup heavy cream
1/3 cup sugar
1 teaspoon pure vanilla extract

Place all ingredients in the blender and blend until smooth. Process in ice cream maker according to manufacturer’s instructions. Transfer to a container, and freeze until firm.

Blackberry Ice Cream

I’m celebrating the return of warm weather (it has been in the 70’s for more than three days) and the beautiful blackberries I picked up at the market with ice cream. The blackberries almost looked too good to puree!


But, I girded my loins and pushed the button! It was so worth it – this is one of the most addictive ice creams you’ll ever eat.

1 cup blackberries
1/2 cup milk
1 1/2 cup whipping cream
2/3 cup sugar
1 teaspoon vanilla
1 tablespoon limoncello or 2 teaspoons lemon juice
Puree the blackberries in a blender. Add the remaining ingredients to the blackberry puree and blend until smooth.

Pour the mixture into your ice cream maker and follow the instructions provided in your owner’s manual.

finished icecream

Peach Buttermilk Ice Cream

Still with a lot of buttermilk to use (even after making buttermilk pancakes for breakfast), I went into my files for this ice cream recipe. I also had to dig deep in my freezer for some Mississippi peaches that had been sliced and frozen during their peak of ripeness over the summer. This recipe makes two batches in my ice cream maker, perfect for an easy, slightly tangy, peachy dessert during Mardi Gras or any other time of year.


2 pounds peaches (about 6 ripe medium sized peaches), peeled and sliced
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 tablespoon fresh lemon juice
1 tablespoon vanilla extract (or, my preference, 1 tablespoon DeKuyper® Peachtree Schnapps)
2 cups buttermilk

Place the peeled and sliced peaches in a blender or a food processor. Add the sugar, brown sugar, lemon juice, vanilla (or schnapps) and purée. Transfer to a large bowl. Stir in the buttermilk.

Transfer to the container of an ice machine and process according to the manufacturer’s directions. Pack the ice cream into an airtight container, cover and freeze for at least 2 hours to allow the ice cream to ripen and harden before serving.

Mint Chip Ice Cream

I’m still on a Peppermint Schnapps kick and I decided it was ice cream time. Lucky me also had a bag of Andes Creme de Menthe baking chips, so I went for mint chip ice cream.

ingredients mint chip icecream

This calls for a cooked ice cream base (because of the egg yolks), so figure in time for the custard to cool into your planning.

ice cream useMint Chip Ice Cream

1 1/2 cups whole milk
1 1/2 cups heavy cream
1 teaspoon vanilla extract
1/2 cup granulated sugar
4 egg yolks
1 drop red food coloring (optional)
2 tablespoons peppermint schnapps
1/2 cup Ande’s Creme de Menthe baking chips

Place milk and cream into a heavy saucepan over medium low heat. Bring to a simmer, stirring regularly. Stir in vanilla extract.

In a mixing bowl, whisk together the sugar and egg yolks until the mixture is smooth and pale yellow. Add the drop of red food coloring to make the mixture a light pink.

Add some of the simmered milk mixture to the the sugar mixture and whisk together. Once tempered, add the sugar and egg yolk mixture to the milk and cream. Stirring constantly, cook the mixture until it thickens, about 15 minutes.

Pour the custard into a bowl and allow to cool slightly before putting it in the refrigerator for at least 4 hours and as long as overnight.

When ready to process in your ice cream maker, whisk in the peppermint schnapps and baking chips. Process the ice cream for 20 minutes or so, according to your ice cream makers directions. It will be at the soft serve stage. Place in a container in the freezer until ready to serve.

ice cream 1

Schnapps in December

Ah, December! The time of the year when I can pull out that bottle of Peppermint Schnapps that has been gathering dust and put it to use.

I could fall back on the classics like the Stinger (1 part Peppermint Schnapps to 2 parts Brandy and pour over ice) or the Girl Scout Cookie (1/2 oz each Bailey’s Irish Cream, Kahula and Peppermint Schnapps shaken over ice and strained into a glass). I once started a party with Mint Shooters (2 oz of Creme de Menthe and 1 oz of Peppermint Schnapps shaken over ice and served in a shot glass). Bracing!

After Eight Shooter

Mint Shooter

Two of my favorites things to make with Peppermint Schnapps are the Polar Bear Shake and Hot Schnocolate.

IMG_20141213_205609918Polar Bear Shake

1 1/2 oz Peppermint Schnapps
1/2 oz Cream de Cacao
3 scoops vanilla ice cream

Mix in a blender and serve in a tall glass with a candy cane or (my preference) a drizzle of chocolate sauce


hot schnocolateHot Schnocolate

2 cups milk
8 tablespoons of Ghirardelli’s Sweet Ground Chocolate (or 1/2 cup of your preferred hot chocolate mix)
1/4 cup Peppermint Schnapps
whipped cream or marshmallows

Add milk and ground chocolate to a saucepan. Heat while stirring until steaming. Add in Peppermint Schnapps. Serve in mugs topped with either whipped cream or marshmallows.

Strawberry Ice Cream

We had gone into Mayders and Taters in Seminary, Mississippi for some strawberries and they gave us their last three pints. The plan had been to make Watermelon-Strawberry sorbet (see recipe here) but, with the extra pints, we decided to do Strawberry Ice Cream, too.

It is an easy recipe that is very, very strawberry as you use one full pound.

strawberry ice creamStrawberry Ice Cream

1 pound strawberries
1 cup whole milk
1 cup heavy cream
3/4 cup sugar
2 tablespoons vanilla or an orange liqueur, such as Cointreau


Hull and wash strawberries. Place all ingredients in the blender, and puree until smooth. Refrigerate until cold, and then process in ice cream maker according to manufacturer_s instructions. Transfer to plastic container(s), and freeze until firm.


Bacon Ice Cream

If sin had a taste, if would be this ice cream. The rich, custardy ice cream base gets a little lift from praline liqueur and the addition of pig candy pieces add a sweet, salty, smokey taste that is absolutely delicious.

Pig Candy

5 strips bacon
2 tablespoons light brown sugar

Preheat the oven to 350F

Cover a baking sheet with aluminum foil as this stuff makes a sticky mess that you really don’t want to have to scrub off. Lay the strips of bacon on a rack on the baking sheet. Sprinkle brown sugar evenly over each strip of bacon.

brown sugar coated bacon

Bake for 30 minutes or so. You want to cook it until it as dark as mahogany but not burnt. Remove from oven and cool the strips on a wire rack.

pig candy

Chop the candied bacon into small bits. You can use the bacon bits immediately or store in the freezer until ready to use.

Ice Cream Base

3 tablespoons butter
¾ cup packed brown sugar
2 cups heavy cream
¾ cup whole milk
5 large egg yolks
2 teaspoons praline pecan liqueur or, if unavailable, light rum
¼ teaspoon vanilla extract
¼ teaspoon ground cinnamon

In a heavy, medium sized saucepan, melt the butter. Stir in the brown sugar, half of the cream and all of the whole milk.

Pour the remaining cream into a bowl and whisk in the egg yolks. Once the brown sugar milk and cream mixture is just below a boil, gradually pour some of the warm brown sugar mixture to the cream and yolks to temper, whisking the yolks constantly as you pour. Pour that mixture back into the saucepan and return to the heat.

Cook over low heat, constantly stirring and scraping the bottom with a heatproof spatula, until the custard thickens enough to coat the spatula.

ice cream base

Place saucepan in an ice bath. Whisk in liquor, vanilla and cinnamon.

Refrigerate the mixture. Once thoroughly chilled, freeze in your ice cream maker according to the manufacturer’s instructions. Add the bacon bits after about ten minutes of churning.

Try not to be like me and eat it right out of the ice cream maker! Seriously, I dare you!

bacon ice cream

Strawberry-Watermelon Sorbet

On my drive back to New Orleans from Lafayette, I stopped at a roadside stand and picked up a flat of strawberries. Louisiana’s strawberries are wonderful and I’m always sad to see the end of fresh, local berries.

strawberry flat

I decided to start using them up by making Strawberry-Watermelon Sorbet. I watched John Besh’s New Orleans the other day and saw him making this for dessert. It is a super easy recipe and is like eating summer!


blender straw

1 pint strawberries, hulled

1 cup diced, seeded watermelon

1 teaspoon lemon juice

About 1/2 cup granulated sugar

1. In a blender, purée strawberries, watermelon, lemon juice and sugar until smooth. Taste to make sure the purée has the correct amount of sugar. Add more sugar or fruit if necessary.

2. Transfer to the canister of an ice cream maker and process according to the manufacturer’s instructions. Keep the sorbet in the freezer until ready to use.


Such beautiful color!