The Hungry Housewife » ice cream

Nutella Recipes

The Hungry Housewife — Sun, 05 Feb 2012 16:08:40 +0000

Man, I totally forgot it was World Nutella Day.
Pretty sure it should be a religious holiday.
Since I forgot, I obviously didn’t make anything.

I will share the Nutella Recipes on my site for you…

by far, this unassuming drink is the most popular thing on my blog,
NUTELLA HOT CHOCOLATE

Nutella Peanut Butter Potato Chip Panini

Nutella Peanut Butter Banana Ice Cream

Nutella Peanut Butter Brownies (horrible photo from 2008,one of the 1st things I ever posted)

And if you follow me on instagram or Facebook, you will know I even take photos of Nutella Jars.

“Nutella is located on the top shelf because it is closer to God.”

Coffee Ice Cream with chocolate and caramel

The Hungry Housewife — Wed, 28 Sep 2011 10:42:50 +0000

Just because it is fall doesn’t mean you can’t have ice cream. I mean, it’s not COLD yet.
Every time I make ice cream I swear it’s the best I have ever had. So, either I am building an arsenal of the worlds best ice cream or I am totally full of myself. hmmm?

This ice cream is soooo good if I do say so myself. (did you hear the tooting of ones own horn?)
The coffee flavor is perfect with delicious ribbons of caramel. The chopped chocolate, well just goes perfect with coffee, and the cacao nibs give it a wonderful crunch.

I made this 2 days ago and it is all gone. Not sure where it all went. But I can tell you that my cellulite seems to be growing cellulite on top of itself. ehhh, who cares.

Starbucks was kind enough to send me a bunch of VIA Ready Brew coffee packets. Not only are they convenient to make a nice cup of coffee with, but you can also do a billion things with them. I choose to create some ice cream..duh.

If you love Starbucks Caramel Macchiato, you will LOVE LOVE LOVE this ice cream!

Coffee Ice Cream with chocolate and caramel

5.0 from 2 reviews

Recipe type: Dessert

Author: Leslie Green – The Hungry Housewife

Prep time: 8 hours

Cook time: 15 mins

Total time: 8 hours 15 mins

Serves: 6

My version of Starbucks Caramel Macchiato in ice cream form!

Ingredients

1 cup whole milk
A pinch of salt
3/4 cup sugar
1 vanilla bean, split lengthwise
2 cups heavy cream,cold
2 packets Starbucks VIA Ready Brew Italian Roast
5 egg yolks
3/4 cup semi-sweet chocolate chips, chopped
3/4 cup Cacao Nibs, I use Scharffen Berger
1/2 cup caramel sauce

Instructions

Put a large sauce pan on the stove.
Split the vanilla bean pod in half and scrape the beans out and place the pod and the beans in the pot.
Add the whole milk, salt, and Starbucks VIA ready brew packets
Over medium heat, heat the mixture until little bubbles start to form around the edges of the pot, but it is not at a boil.
Remove from heat.
In a medium bowl, whisk the egg yolks until they start to lighten a bit(this takes a few minutes with vigorous whisking).
Gradually add the sugar while still whisking.
CAREFULLY start to add some of the hot milk into the egg mixture.
Do this by taking about 1/4 cup of the hot milk mixture at a time and slowly adding it to the egg mixture while whisking. Do it slowly or you will have scrambled eggs!
Continue to incorporate the milk into the eggs until about half of it is mixed in.
Pour the tempered egg mixture into the pot on the stove with the remaining milk.
Cook on low heat until the mixture is thickened and the temperature is 170(egg safety).
Pour the heavy cream into a large bowl.
Pour the cooked mixture through a fine mesh strainer into the bowl with the heavy cream, mix and allow to sit a room temperature until it is no longer steaming.
Cover tightly and place into the refrigerator overnight.
Remove from fridge and remove the split vanilla bean pod.
Pour into ice cream maker and follow manufactures directions.
A few minutes before the ice cream is done, add the chocolate chips, cacao nibs, and caramel sauce

Notes

If you can not find the Cacao Nibs, you can omit them. They just give a nice crunch.

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Nutella Banana Peanut Butter Ice-Cream

The Hungry Housewife — Wed, 20 Jul 2011 10:05:44 +0000

Oh boy,oh boy, oh boy. My husband has named this ice cream the best ice cream he has ever had. Big words huh? Them are some fighting’ words. I made this after all of my Key Lime Pie with Chocolate Ice Cream was devoured. Now I heard that that ice cream was the best too..so I am totally confused.
Nutella is a serious downfall of mine. It is a staple in the pantry. Have you seen the commercials stating it is nutritious for breakfast??? I almost spit water through my nose when I saw that. I mean have you looked at the fat content on the stuff? Not diet food folks. Does that stop me from slathering it ALLLLL over a banana??? No, surely it does not.
Don’t forget to buy yourself an ice-cream maker. This is the one I use. You will get many many many pounds of cellulite usage out of it!

Nutella-Banana-Peanut Butter Ice Cream

4.0 from 1 reviews

Recipe type: Dessert

Author: Leslie Green-The Hungry Housewife

Prep time: 20 mins

Cook time: 10 mins

Total time: 30 mins

Serves: 5

A heavenly creamy ice cream.

Ingredients

3 cups whole milk
1 cup heavy cream
1/2 vanilla bean pod
5 egg yolks
1 cup sugar
2 teaspoons vanilla extract
2 tablespoons vodka
1 ripe banana, chopped into small chucks
1/4 cup peanut butter
1/4 cup Nutella

Instructions

Put a large sauce pan on the stove.
Split the vanilla bean pod in half and scrape the beans out and place the pod and the beans in the pot.
Add the whole milk and heavy cream.
Over medium heat, heat the mixture until little bubbles start to form around the edges of the pot, but it is not at a boil.
Remove from heat.
In a medium bowl, whisk the egg yolks until they start to lighten a bit(this takes a few minutes with vigorous whisking).
Gradually add the sugar while still whisking.
CAREFULLY start to add some of the hot milk into the egg mixture.
Do this by taking about 1/4 cup of the hot milk mixture at a time and slowly adding it to the egg mixture while whisking. Do it slowly or you will have scrambled eggs!
Continue to incorporate the milk into the eggs until about half of it is mixed in.
Pour the tempered egg mixture into the pot on the stove with the remaining milk.
Cook on low heat until the mixture is thickened and the temperature is 170(egg safety).
Pour it into a bowl and allow to sit a room temperature until it is no longer steaming.
Stir in vanilla and vodka
Cover tightly and place into the refrigerator overnight.
Remove from fridge and remove the split vanilla bean pod.
Pour into ice cream maker and follow manufactures directions.
A few minutes before the ice cream is done, add the Nutella and peanut butter by the spoonful.
Add the banana. Continue in the ice cream maker for another minute or so.
Enjoy

Notes

The vodka imparts no flavor. This is just to keep the ice cream from totally freezing like a rock after you put it in the freezer. It also helps it soften up a little faster when you remove it from the freezer…just a little trick I learned.

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Key Lime Pie Ice Cream with Chocolate

The Hungry Housewife — Mon, 13 Jun 2011 10:01:06 +0000

Ok..what you are gazing upon is the most delicious Ice Cream I have ever tasted in my life.

Let me tell you where it all began. I was stalking one of my favorite food blogs, My Baking Addiction and she had this most amazing Key Lime Ice cream…I was instantly transported to circa 2007.

2007 was when I was UBER fit. Worked out 2 hours a day, ate tuna 24/7 and was rocking a rock hard perfect body.
I took my husband down to Key West for Fantasy Fest. Never heard of it? You can see what it is all about here. Let’s just say you leave you inhibitions at home( along with your clothes). One night, in one of our drunken stuppers , we got a FROZEN CHOCOLATE COVERED KEY LIME PIE ON A STICK! It might should weird, but let me tell you it is anything but.
That one chocolate covered key lime pie on a stick sent me into a downward spiral of eating whatever I wanted and banning working out. Yes, that one thing triggered my bad habits….it’s that good.

Back to 2011 we are (have a fun trip?) So here we are, no more perfect body…far from it indeed. I have come to the realization that I LOVE food too much to eat tuna for the rest of my life, but I look back at pictures and say, “Damn, I looked good.” Oh well. Now I just say, “I gotta feed this figure!”

So my ice cream was created from seeing Jamie at My baking addictions Key Lime Pie Ice Cream and adding my own twist to it.

I warn you this Ice Cream is over the top. Anyone who has tried it said it too is the best ice cream they ever had.
My sister in law said, “Oh, My God, You need to go sell this out of a truck on Clearwater Beach in a t-back.”
Ahhhhh, If it were only 2007 again……………..

If you don’t have an ice cream maker..no worries here is a good article( again, thank to Jamie for pointing it out)

And if you are in the market for a good ice cream maker..this is the one I use. It rocks my world and it is under $50.

Key Lime Pie Ice Cream with Chocolate

Recipe type: Dessert

Author: Leslie Green- The Hungry Housewife

Prep time: 5 mins

Total time: 5 mins

Serves: 6

The Most amazing Key Lime Pie Ice-Cream EVER

Ingredients

1 1/2 cups whole milk
3/4 cup key lime juice, fresh or bottled
1/2 cup heavy cream
1 14 oz can of Eagle Brand sweetened condensed milk
Pinch of salt
Zest of 2 limes
3 oz semi-sweet chocolate, finely chopped
3 sheet plain or honey graham crackers

Instructions

In a large bowl, stir together the milk, key lime juice, heavy cream, condensed milk and salt.
Cover and place in the fridge for 2 hours or until the mixture is cold.
Pour into your ice cream maker and make according to your ice cream makers directions.
minutes before the ice cream is done add the lime zest, chocolate and graham crackers.
Remove from your ice cream makers bowl and place in a freezer safe container.
Place in the freezer until firm(if you can wait that long)

Notes

This recipe completely fills a 1 1/2 quart ice cream maker while churning, especially when you add the chocolate chips and graham crackers.

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Strawberry-Yogurt Swirl Popsicles

The Hungry Housewife — Sat, 29 Aug 2009 22:50:00 +0000

Kids and popsicles pretty much go hand in hand. Truth be told here in Florida, the second you walk outside, you get instant meltage with the color staining dye. So my tip to solve the problem of staining the clothes….do the white trash thing and send your kids out on the front porch, in their undies, let the popsicle drip on them and then hose em down with the garden hose! Oh yeah!!! WHITE TRASH indeed!

Go ahead and take a gander at the ingredient list on the back of some popsilces in your freezer. EEEKKKK.

Now that summer is almost over for you lucky ducks up North, hurry up and make these. I assure you your kids will love them.

STRAWBERRY-YOGURT SWIRL POPS

Printable Recipe

1 lb strawberries, hulled

1⁄3 cup plus 1⁄4 cup sugar, preferably superfine

2 tsp lemon juice

2 cups vanilla yogurt

You’ll also need:

2 large plastic squeeze bottles,

10 pop molds (1⁄2-cup capacity)

PREPARATION

1. Place strawberries, 1⁄3 cup sugar and lemon juice in blender; purée 3 minutes. Pour into a large plastic squeeze bottle and screw on bottle top.

2. In a medium bowl, stir remaining 1⁄4 cup sugar into yogurt until sugar is dissolved. Pour into the second squeeze bottle and screw on bottle top.

3. Fill each pop mold with strawberry and yogurt mixtures, alternately squeezing or spooning the mixtures into each mold to create a swirled pattern. Place tops on molds; insert wooden sticks. Freeze at least 6 hours until solidly frozen.

4. Remove molds from freezer. Soften slightly at room temperature, about 5 minutes (or dip molds in warm water a few seconds). Remove pops from molds. Serve immediately, or wrap pops separately in plastic wrap, then store in freezer bag or container.

Tip: Large squeeze bottles (2-cup capacity) are available in crafts stores and baking supply stores, sometimes labeled for candy-making. To easily unmold the pops, use a pair of pliers to grip the sticks and gently pull out pops.

****I didnt have any squeeze bottles, so I used 2 heavy duty zip lock bags and snipped the corners.

Also, I can NEVER find superfine sugar, so you can just process it in the food processor for about 30 seconds, just be sure to let the sugar dust settle before you take the lid off your food processor.

Recipe from Womans Day(I think, or one of those other “family” magazines)

Daring Bakers- Flourless Chocolate Cake

The Hungry Housewife — Sat, 28 Feb 2009 05:01:00 +0000

Above: Will you just look at how moist this cake is!!!!

Is it possible to be in love with a chocolate cake? Is it possible to marry it? How about toasted coconut ice cream? Can I marry it too? Please tell me I can. Oh but wait, that means I would be married to 3 things, my husband, chocolate cake and toasted coconut ice cream. Welp, I guess its time to move to Utah!(I know, polygamy and polyandry is illegal, even in Utah.)

For real, what you gaze upon is quite possibly the most decedent, moist, over the top heavenly flourless chocolate cake. If I ever get put in the slammer and am on death row and need to advise of my last meal, this would be it. I will take this cake for my last meal, with a BIG ASS glass of cold milk.

Since this cake only consists of 3 ingredients, I made sure I didn’t use nasty Hershey Chocolate( yes I use it in a pinch, but there is WWWAAAAYYYY better chocolate out there to be had). I used Ghirardelli , half semi-sweet and half milk chocolate, because that is what I had on hand.

This cake was a cinch to make. As expected, it poofed WAY up during baking and then sank in the middle once it cooled. I halved the recipe because I knew there was no way I wouldn’t eat the whole damn cake. Halving the recipe gave me 3 nice sized ramekins of cake!

And the ice cream….ohhh the ice cream. Crazy good. The toasted coconut puts it way over the top! I got the recipe from The Ultimate Ice Cream Book. If you love ice-cream, I highly recommend this book!

I WILL be making this cake again, you can mark my words!!

Chocolate Valentino
Preparation Time: 20 minutes
16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
5 large eggs separated

Equipment -You may use any shape pan that gives you an area of 50” – 6×8 or 7×7. An 8” spring form pan works with great results as do smaller pans or ramekins.-An instant read thermometer highly recommended.

1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
3. Separate the egg yolks from the egg whites and put into two medium/large bowls.
4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).
5. With the same beater beat the egg yolks together.
6. Add the egg yolks to the cooled chocolate.
7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. {link of folding demonstration}
8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C
9. Bake for 25 minutes or until an instant read thermometer reads 140F/60C.
Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.
10. Cool cake on a rack for 10 minutes then unmold

And as always check out my fellow Daring Bakers challange results!
The February 2009 challenge is hosted by Wendy of WMPE’s blog and Dharm of Dad ~ Baker & Chef.We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

Toasted Coconut Ice Cream

Ingredients:

1/2 cup shredded sweetened coconut

1 cup sugar

3 large eggs

1 teaspoon cornstarch

1/4 teaspoon salt

1 cup half-and-half

1 1/2 cups unsweetened coconut milk

1 cup heavy cream

2 teaspoons vanilla extract

Preheat the oven to 400 degrees F. Spread the coconut on a baking sheet lined with aluminum foil. Place in the hot oven for 5 to 7 minutes, or until the coconut turns a light brown. Remove from the oven and allow to cool.

In a medium mixing bowl, beat the sugar into the eggs with a hand held mixer until thickened and pale yellow. Beat in the cornstarch and salt. Set aside.

Combine the half-and-half with the coconut milk in a heavy medium-sized saucepan. Bring to a boil over medium heat. Remove from the heat and slowly beat the hot liquid into the eggs and sugar. Briefly rinse your saucepan and rub dry with paper towel or cloth. Pour the eggs, sugar, etc mixture back into the saucepan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, about five minutes, then stir in the toasted coconut, heavy cream and vanilla. Cover and refrigerate until cold (about 5 hours) or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer’s instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze for at least 3 hours. (We froze ours overnight and had perfect, scoopable ice cream the next evening.)