Posts Tagged ‘ice cream’

Tasteful Tuesday: Pumpkin Pie Milkshake

Tuesday, September 6th, 2016

Soft Decorative Pumpkin Rust

The unofficial end to summer has concluded with the end of Labor Day weekend, but you can still enjoy a summertime treat while transitioning to autumn. Behold, the Pumpkin Pie Milkshake!

What you’ll need:

  • 2 cups vanilla ice cream
  • 1 cup milk
  • 1/2 cup pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • 1 tablespoon caramel
  • Whipped cream
  • 1/2 cup crushed wafers or graham crackers

Directions:

  1. Combine ice cream, milk, pumpkin puree and pumpkin spice in a blender, blend until smooth.
  2. Drizzle caramel into the glasses and pour the milkshake inside.
  3. Top with whipped cream and sprinkle crushed graham crackers to garnish (or, mix in with milkshake). Enjoy!

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Tuesday Recipe: Strawberry Greek Frozen Yogurt

Tuesday, June 23rd, 2015

Our recipes have been a little sweet-tooth heavy, and although this week’s treat may be sweet, it has three [healthy] ingredients that will make you feel good about indulging. You do need an ice cream maker, but it doesn’t have to be state-of-the-art, and just think – you’ll be able to make frozen treats all summer long! We hope you enjoy this strawberry Greek frozen yogurt, and we’ll see you next week for a 4th of July recipe!

CC image courtesy of Flickr user thebittenword.comWhat you’ll need:

  • Food processor
  • Ice cream maker
  • Saran/plastic wrap
  • 1 pound fresh strawberries
  • 2 1/2 cups plain 2% Greek yogurt
  • 2/3 cup light agave nectar

Directions:

1. Puree strawberries in a food processor until no strawberry pieces remain after scraping down the sides after processing.

2. If you want to remove the seeds: Force pureed strawberries through a fine mesh strainer into a large mixing bowl.
3. In a mixing bowl, combine strawberry puree, Greek yogurt, and agave nectar and whisk until well blended.
4. Cover bowl with plastic wrap and freeze for 30-40 minutes, stirring once about 15-20 minutes into chilling.
5. Transfer mixture to an ice cream maker and process according to manufacturer’s directions.
6. Serve soft, or transfer to an airtight container and freeze until semi-firm and enjoy!

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Chocolate-Covered-Strawberry Gelato

Tuesday, June 25th, 2013

So, it was quite a warm day today here in Portland, and nothing goes better with a hot day like something cool. So with that in mind we will be making my personal favorite Italian dessert, gelato.

Yum

What You Will Need:

  • 14 egg yolks
  • 3 cups of milk (I used skim milk)
  • 2/3 cup of Cream
  • 2 bananas
  • 16oz of strawberries
  • 16oz of cocoa
  • Instructions:

    1. First combine the milk, cream, bananas, and half of the sugar into a pan. Bring it to a simmer, and make sure it does not boil. Stir ever few minutes, while making sure to scrape from the bottom.

    2. Chop the tops off of the strawberries, and puree the strawberries. You may strain off any chunks of strawberries that might be in there, or if you prefer you can keep them for some nice chunks in the finished gelato

    3. Separate the egg yolks from the egg whites, and put the whites off to the side for later. Take the yolks and beat them until thick. Once done add in the remaining sugar and 16oz of cocoa.

    4. Pour the main mix into the blender, and puree that in your blender. Once it’s ready, pour it into the container with the strawberry puree and the chocolate mix. Mix it at a medium heat for a few minutes, and again do not let it boil.

    5. Pour the mix into a freezable container, and place it in the freezer. Check on it every 45 minutes, and to make sure to allow the non-frozen parts to freeze.

    6. After a minimum of two hours (or longer for better effect), you can enjoy your home made gelato, and beat the heat.

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