The Broke Baker

Tag: ice cream

Mango Ice Cream (Egg-Free)
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Mango Season is on FIRE, and the season just getting started. My usual mango suppliers have been extra generous with me this season, and I make sure that their mangoes do not go to waste. Some of the fruits get eaten as-is. Other mangoes get sliced or chopped and used in cakes and fillings. I puree and strain those that are too far gone to slice, but not far enough to go in the trash. Then, I use that mango puree in all sorts of ways. This is where mango ice cream comes in.

When I first started Mango Madness, I always made mango ice cream using a custard-base. This guaranteed the smooth and creamy consistency that I love in my ice creams. Recently, I read somewhere that you can achieve that same creamy texture by making ice cream with condensed milk. Something about the condensed milk mimics the properties of a custard base, which ensures a smooth and creamy product without ever turning on your stove. The ice cream base comes together in a matter of minutes, and mangoes that would have otherwise gone ignored are reborn as a delicious mango ice cream!

Smooth, creamy, refreshing mango ice cream. And, with very little effort! As the Barefoot Contessa would say, “How bad can that be?”

And so, there you have it. Be advised, though, that homemade ice cream doesn’t last as long as store-bought. So, eat it fast. Otherwise, it can get freezer burn.

Mango Ice Cream (Egg Free)

Ingredients
- 1 1/2 cups heavy cream
- 1 1/2 cups strained mango puree
- 1 can sweetened condensed milk
- 1/2 tsp vanilla extract
Directions

In a medium bowl, gently stir all of the ingredients together. Cover and refrigerate until very cold.

When cold, freeze in your ice cream maker according to the manufacturer’s directions. Store the mango ice cream in a freezer-safe container.

Makes about 1 1/2 quarts
June 5, 2018
Peanut Butter Ice Cream (Egg-Free)
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I have a weird relationship with peanut butter. I don’t go nutso over peanut butter things the way that some people do. In fact, when people would ask me, I used to say that I don’t like peanut butter all that much. But, lately, I have been gaining a greater appreciation for it. I don’t think that I necessarily dislike peanut butter, but maybe that some applications of it are just a bit too much for me. Peanut butter cups, for instance, aren’t my first choice of candy. Peanut butter ice cream, on the other hand, has won me over.

I normally make a custard base when making ice cream, but there are times when I just don’t feel like being bothered with all of that. For those times, I have an alternate method of making peanut butter ice cream. It is slightly less creamy than the custard-based kind, but it’s also slightly less work. Plus, it still tastes fantastic with a warm brownie or as an ice cream sandwich.

The first thing you want to do is melt your peanut butter with the milk and sugar. Once it’s all melted, but before the mixture can actually come to a boil, remove it from the heat and pour it into a bowl filled with your heavy cream. Refrigerate this until it’s nice and cold (you can put it in an ice bath to speed up the process), and then freeze in your ice cream maker. After that, store it in an airtight container in the freezer for at least a couple of hours to let it set into ice cream.

Whether you like it plain, drizzled with hot fudge, or smothered in toppings, this peanut butter ice cream is sure to please any peanut butter lover in your life. You can mix in chocolate chips or chopped peanut butter chips into the ice cream if you like it chunky, too.

Peanut Butter Ice Cream

Ingredients
- 3/4 cup creamy peanut butter
- 1 1/2 cups milk
- 1 1/2 cups heavy cream
- 1/2 cup sugar
- 1/2 tsp vanilla extract
Directions

Pour heavy cream into a medium bowl. Set aside.

In a medium saucepan, combine the peanut butter, milk, and sugar. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the peanut butter has melted.

Remove from heat and pour into the bowl with the heavy cream. Stir in the vanilla extract. Cover and refrigerate until cold, then freeze in your ice cream maker according to manufacturer’s directions. Pour into freezer-safe container and freeze for 4 hours or until firm.

Makes about 1 1/2 quarts.
October 9, 2017
Dulce de Leche Ice Cream
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When it comes to frozen treats, I always lean more towards frozen custard instead of ice cream, because I prefer the creamier consistency. And, since learning how to make ice cream at home, I have always sought out recipes that incorporate egg yolks into the ice cream base, because I know that this will net me a creamy texture that I adore.

The problem with using egg yolks, of course, means you end up with egg whites that you then have to find a use for. Sometimes, I just don’t want to deal with that. And, over time, I have found a few instances where making the ice cream egg-free still yields a creamy and luscious end product. This dulce de leche ice cream is one of those.

I make this dulce de leche ice cream often, because it comes together fairly easily and contains ingredients that I almost always have on-hand. If I have milk or cream that is rapidly approaching its expiration date, ice cream is one of my go-to solutions to this predicament.

The first thing you need to do is heat your dulce de leche on the stove with the milk. You want to dissolve the dulce de leche so that it fully incorporates into the ice cream mixture.

Once all of the dulce de leche has melted, you’re left with a thick, caramel colored mixture.

Pour this mixture, along with your heavy cream, into a heat-proof bowl. Add the vanilla extract, and stir to combine. Cover and refrigerate until the mixture is cold. You can speed this up by setting your bowl into a larger bowl full of ice, but I usually just let the mixture refrigerate overnight.

When the mixture is ready, you can freeze it according to the manufacturer’s directions for your ice cream maker, then store it in the freezer until ready to serve.

A few hours of patience while you wait for it to set will reward you with some smooth, creamy ice cream that is just bursting with dulce de leche flavor in every bite.

You can buy premade canned dulce de leche, or make your own out of a can of condensed milk. I haven’t yet tried this with dulce de leche that is made from scratch, but I imagine that it would also work.

Dulce de Leche Ice Cream

Ingredients
- 1 14oz can dulce de leche (about 1 1/3 cups)
- 1 1/2 cups milk
- 1 1/2 cups heavy cream
- 1/4 tsp vanilla extract
Directions

In a small saucepan, combine the dulce de leche and the milk. Cook over medium to medium-low heat, stirring frequently, until the dulce de leche has melted and mixture is uniform and free of clumps.

Pour mixture into a heat-proof bowl, and gently stir in the cream and vanilla extract. Cover and refrigerate until very cold, then freeze in your ice cream maker according to manufacturer’s directions. Transfer ice cream to a freezer-safe container, then freeze until set.

Makes about 1.5 quarts
August 21, 2017
Snickers Brownie Peanut Butter Ice Cream Cake
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One day, about a year or two ago, a recipe for a Snickers Brownie Peanut Butter Ice Cream Cake showed up on my news feed. After I picked my jaw up off the floor, I made a mental note to try making it someday. Then, I forgot about it until I happened to get my hands on a bunch of Halloween candy (you remember that, don’t you?) and was looking for things to make with it. Snickers, brownie, and ice cream…what could possibly be wrong with that!? After making this Snickers ice cream cake once, it quickly became one of my most requested desserts. I’ve made it several times since then, and finally decided to share the recipe.

Now, we all know that I can never leave a recipe well enough alone. It’s not that this Snickers ice cream cake recipe isn’t probably great on its own, but there’s always a way to tweak it to suit my style. For one, while the layers look nice, I just don’t have the patience to go through all of that. Since I only have one springform pan, that would make the process take longer. Secondly, the “ice cream” used in the recipe isn’t true ice cream. I decided that this recipe deserved some peanut butter ice cream made from scratch.

The first thing you should do is make the custard for the ice cream. Heat the cream, milk, sugar, and peanut butter until the peanut butter is melted and the mixture starts to simmer. Whisk some egg yolks, and then temper the egg yolks by gradually adding hot liquid to the egg yolks. Once you’ve added about 1/3 of it into the yolks, pour the yolk mixture into the rest of the liquid in the pot and return to the heat. Continue cooking, whisking constantly, until the mixture thickens and coats the back of a spoon. Strain the mixture into a bowl, and then pour the strained mixture into a bowl with the rest of the cream. Add vanilla extract, then cover and refrigerate. It’s going to need time to chill, so make sure you give yourself enough time. You can also let it refrigerate overnight.

To expedite the chilling time, I usually place the bowl of custard in an ice bath. With this method, the custard is usually sufficiently chilled in about 2 hours.

A half batch of brownie batter makes the proper thickness of brownie for a 9″ round springform pan. Let the brownie layer cool completely, then put it in the freezer until it’s ready to use.

Get your Snickers chopped and ready to go while you wait. Try not to eat all of it before you can assemble your cake.

Pour the chilled peanut butter custard into an ice cream maker and churn. Mine is usually done in 15-20 minutes.

When the ice cream is done, sprinkle some Snickers pieces over the brownie layer, then spread the ice cream over the it. Sometimes, I also drizzle some caramel sauce over this layer. Top with the remaining Snickers pieces, and gently press them down into the ice cream. Freeze for about an hour, and then cover with plastic wrap and freeze for at least 4 hours or overnight.

Depending on how well your freezer works, you might need to run a hot knife around the edge of the cake to get it out of the pan.

Drizzle each piece with caramel sauce sauce and hot fudge sauce, then let the compliments roll in.

You can also make the cake in a 13 x 9 pan using 3/4 batch of brownie batter. The ice cream layer will be slightly thinner, but still adequate.

Honestly, can you really say no to this?

Since this is a frozen cake, it’s a great make-ahead dessert for a group.

Snickers Brownie Peanut Butter Ice Cream Cake

(Adapted from this recipe)

Ingredients

For the Ice Cream (adapted from recipe from Brown Eyed Baker)
- 1 cup whole milk
- ¾ cup granulated sugar
- ½ cup creamy peanut butter
- 2 cups heavy cream, divided
- Pinch of salt
- 6 egg yolks
- 1 teaspoon vanilla extract
For the Brownie (adapted from recipe from Allrecipes.com)
- 1 cup white sugar
- 1/2 cup butter, melted
- 1/4 cup cocoa powder
- 1/2 teaspoon vanilla extract
- 2 eggs
- 3/4 cups all-purpose flour, with about 1 tbsp of flour removed
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Additional ingredients
- 1 11.5 ounce package Snickers miniatures, unwrapped and chopped
- caramel sauce
- hot fudge sauce
Directions

Make the ice cream custard

Warm the milk, sugar, peanut butter, 1 cup of the heavy cream and the salt in a medium saucepan over medium-low heat, stirring until the sugar is dissolved and the peanut butter has melted. Continue cooking until the mixture comes to a slight simmer, bubbling around the edges of the pan. Remove from heat.

Whisk the egg yolks in a medium bowl. Slowly pour the warmed milk mixture into the egg yolks, 1/4 cup at a time, whisking constantly. Once you have incorporated about 1/3 of the milk mixture, pour it back into the saucepan with the remaining milk mixture.

Place the saucepan back over medium heat and whisk constantly until the mixture thickens and coats the back of a spoon, a few minutes.

Pour the custard through a fine-mesh strainer into a clean bowl, and then stir it into the cream. Stir in the vanilla extract, cover, and transfer the custard to the refrigerator until completely chilled, at least 8 hours or overnight.

Make the brownie

Preheat oven to 350°. Spray a 9″ springform pan with nonstick cooking spray.

Combine the butter and sugar until combined. Add the cocoa powder and mix well. Add the eggs, one at a time, beating well with each addition. Stir in the dry ingredients and stir until just combined (do not overmix). Stir in the vanilla.

Pour into prepared springform pan and bake for 20-30 minutes, or until toothpick inserted in the center only has a few fudgy crumbs. Allow to cool completely on a wire rack, then freeze in the pan until ready to use.

Assembly

Freeze the chilled peanut butter custard in an ice cream maker according to the manufacturer’s directions.

Sprinkle about 1/3 of the Snickers pieces over the brownie. You can also pour some caramel sauce over them, but this is optional.

When the ice cream is ready, spoon it over the brownie and Snickers, spreading it evenly. Spinkle with the remaining Snickers pieces, gently pressing them down into the ice cream. Refrigerate for about an hour, then cover with plastic wrap and refrigerate for at least 4 hours, but preferably overnight.

To serve, remove Snickers ice cream cake from the springform pan and cut into slices with a knife run through hot water. Drizzle each slice with caramel and hot fudge sauce.
March 1, 2016
Red Velvet Ice Cream Sandwiches

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Okay, I lied. I am totally posting a “red” recipe in February for Valentine’s Day. But, I got inspired and decided that this recipe deserved a posting. I mean, they’re HEART-SHAPED! What other month of the year could I get away with this!? Exactly. Besides, it’s kind of cheating because it’s simply combining two existing recipes.

These ice cream sandwiches are made with brownie, but you can also use blondie or cookie dough for the outside, if you prefer. The star of the show is the red velvet ice cream sandwiched in the middle. Out of so many things red velvet that exist in the world, this ice cream is a personal favorite.

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February 15, 2016