If you are new to ice cream making, these two recipes will help you learn some of the basics.  Varieties of ice cream generally fall into two main categories: Philadelphia-style or French-style.  Philadelphia style ice creams are quicker and simpler, with a heavy cream/milk mixture for the base.  French-style ice creams have a custard base, with cooked egg yolks to help achieve a creamy texture and rich flavor.  I recommend Philadelphia-style recipes for first-timers if you are unfamiliar with making custards.  It really isn’t complicated but I think it’s good to start out simple and build from there.  I’ll be completely honest and tell you that I don’t have a favorite between these two versions.  Every time I make one of them I think, “This one is definitely my favorite!” and then I make the other variety and, surprise, I think the same thing about that one too.  I usually decide which one to make based on whether or not I have leftover egg yolks in my fridge and whether or not I have any time constraints.

If you opt for the French-style version, the most important thing is to use an instant-read thermometer while you make the custard base.  It takes all the guesswork out of ice cream making.  Be sure to add the hot cream mixture to the eggs slowly, whisking constantly the whole time.  This is known as tempering the eggs and will prevent them from curdling when you stir in the hot liquid.  The other key point is that the eggs will scramble at about 180˚ F, so you want to aim for 170-175˚ F and then remove the mixture from the heat.  If you overshoot a bit and have a few bits of scrambled eggs, don’t worry – this is why you pour the mixture through a mesh strainer and ensure that it stays completely smooth.

I’m on vacation this week but stay tuned next week for an ice cream-related giveaway as part of our continuing celebration of National Ice Cream Month!

Vanilla Bean Ice Cream (Philadelphia-Style)
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Ingredients:
2 cups heavy cream, divided
1 cup whole milk
¾ cup sugar
Pinch of salt
1 vanilla bean, split lengthwise
1 tsp. vanilla extract

Directions:
Combine 1 cup of the cream with the sugar and salt in a medium saucepan.  Scrape the seeds from the vanilla bean into the pan and drop in the vanilla pod.  Heat over medium-high heat, stirring occasionally, until the sugar is dissolved.  Remove the mixture from the heat and stir in the remaining 1 cup of cream, the milk and the vanilla.

Cover and refrigerate until the mixture is well chilled.  Remove the vanilla bean before churning.  Freeze in an ice cream maker according to the manufacturer’s instructions.

Vanilla Bean Ice Cream (French-Style)
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Ingredients:
1 cup whole milk
¾ cup sugar
2 cups heavy cream, divided
Pinch of salt
1 vanilla bean, split lengthwise
6 large egg yolks
1 tsp. vanilla extract

Directions:
Combine the milk, sugar, 1 cup of the cream, and the salt in a medium saucepan.  Scrape the seeds from the vanilla bean into the pan and drop in the vanilla pod.  Heat over medium-high, stirring occasionally, until the mixture is warmed through.  Remove the pan from the heat, cover, and let the mixture steep for 30 minutes.

Pour the remaining cup of cream into a bowl and set a fine mesh sieve over the top.  In a separate medium bowl, whisk the egg yolks until smooth.  Slowly pour the warm milk mixture into the bowl with the egg yolks, whisking constantly.  Return the entire mixture to the saucepan and place over medium heat.  Cook, stirring constantly and scraping the bottom of the pan, until the mixture thickens slightly and coats the back of a spoon (about 170˚-175˚ F).  Pour the custard through the mesh strainer into the bowl with the cream.  Stir in the vanilla.  Let cool slightly, then cover and refrigerate until completely chilled.  Remove the vanilla bean before churning.  Freeze in an ice cream maker according to the manufacturer’s instructions.

A few more notes on homemade ice cream:
Storage - You can store your ice cream any way you like as long as it is an airtight method in your freezer.  I like to use tupperware-type containers but have also used loaf pans with plastic wrap over the top.

Fat content – Don’t be tempted to substitute a lower-fat component such as reduced fat or skim milk rather than what is called for.  The higher fat content of heavy cream, half-and-half, and whole milk provide a creamy texture and also prevent ice creams from freezing too hard.  A lower-fat substitute will result in a very icy texture because it has more water and less fat.

Hard freezing – Some homemade ice creams may freeze a bit harder than the store bought variety.  David Lebovitz has an excellent and informative post on this topic with good explanations and troubleshooting tips.

Vanilla beans - Buying vanilla beans in ones or twos at the grocery store is very expensive.  Buy vanilla beans in bulk.  It is much more economical, not to mention you’ll have them around for all sorts of other wonderful things like vanilla bean cupcakes, cookies, vanilla extract (recipe to come) and more.  I buy them on Amazon and they last me quite a long time, even with the amount of baking I do.

Ice cream makers – People frequently ask me for ice cream maker recommendations.  I’ve only tried one version so it is the only one I can speak to.  I have the KitchenAid Ice Cream Maker attachment and I absolutely love it.  I think if you already have a KitchenAid mixer base, this is the way to go.  If not, I know a lot of people really love the Cuisinart freestanding model.  To me the KitchenAid attachment makes the most sense if you already have a mixer base because it is not an additional piece of equipment taking up valuable real estate in your cabinets (my bowl lives in the freezer so it is ready to go any time the ice cream making mood strikes).

Egg whites – Went with the French-style ice cream and now you have left over egg whites?  Some of my favorite ways to use egg whites include French macarons, Swiss meringue buttercream, semifreddo, or marshmallow frosting.  You can also use them as egg wash for baking bread or as coating for chicken Parmesan.

Source: both recipes barely adapted from The Perfect Scoop (AKA the ice cream bible) by David Lebovitz

Thanks to everyone who entered the ice cream related giveaways last week.  You people are pretty excited about ice cream, and I love you for it!  Without further ado…
The Crate and Barrel ice cream bowls and spoons go to:
Jodi who said, “My family wants me to try mint chocolate chip next. This peach recipe sounds good to me. Just recently I made your strawberry ice cream and it was a big hit. I’d like to be eligible for all three prizes.”
Carol who said, “Coconut chip would be the first flavor I try! Eligible for all three.”

The Perfect Scoop goes to:
Katie who said, “I’m excited about peach season, so peach! I already have an ice cream maker and have plenty of bowls, but I would love a copy of “Perfect Scoop”.
Dana who said, “I LOVE Peanut Butter and Chocolate ANYTHING, so I might take a crack at that. Butter Pecan is my husbands first choice on ice cream, so I might put my wants aside and try the pecan first. I really don’t know! I’d really love to win any of the prizes! It’s really hard to choose! Thanks for all the great recipes Annie! It is the best part of my morning trying to guess what you might post and when i can fit it into my week to make it. I really enjoy the blog!”

And the grand prize, an ice cream maker, goes to:
Ann who said, “I LOVE ICE CREAM! But I have never made in at home because I don’t have an ice cream maker! (Hint, hint.) I think that the first flavor I would make if I had a maker would have to be vanilla. I know that sounds boring, but I’m a really basic girl- and you can’t beat the taste of pure vanilla! I would love to be in the drawing for all three gifts since I am an ice cream novice.”

Stay tuned next Friday for the last recipe in honor of National Ice Cream Month.  We’re going out with a bang!

Green Tea Ice Cream
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Ingredients:
1 cup whole milk
¾ cup sugar
Pinch of salt
2 cups heavy cream
4 tsp. matcha (green tea powder)
6 large egg yolks

Directions:
Combine the milk, sugar and salt in a medium saucepan.  Heat over medium heat until warmed through.  Meanwhile pour the heavy cream into a large bowl and whisk in the matcha.  Set a fine mesh sieve over the bowl.

In a separate medium bowl, whisk the egg yolks until smooth.  Whisking constantly, slowly pour the warmed milk mixture into the bowl with the egg yolks.  Return the entire mixture to the saucepan and continue to cook, stirring constantly and scraping the bottom of the pan, until the mixture thickens slightly (it will register 170-175˚ F on an instant read thermometer).   Immediately remove from the heat and pour the mixture through the mesh strainer into the bowl with the cream mixture.  Whisk the mixture vigorously to dissolve the green tea powder.  Cover and chill in the refrigerator.

Once the mixture is thoroughly chilled, transfer it to an ice cream maker and freeze according to the manufacturer’s instructions.

Source: slightly adapted from The Perfect Scoop by David Lebovitz

Peach Ice Cream
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Ingredients:
1 1/3 lbs. ripe peaches, peeled, pitted and coarsely chopped
½ cup water
¾ cup sugar
½ cup sour cream
1 cup heavy cream
¼ tsp. vanilla extract
A few drops of freshly squeezed lemon juice

Directions:
Combine the peaches and water in a medium nonreactive saucepan.   Cook over medium heat, covered, stirring once or twice, until the peaches are soft and cooked through, about 10 minutes.  Remove the pan from the heat, mix in the sugar, and set aside to cool to room temperature.

Add the peaches and their juices to a blender or food processor with the remaining ingredients.  Pulse briefly so that the mixture is well combined.  For a smooth ice cream with no chunks of fruit, continue processing until smooth.  Chill the mixture thoroughly in the refrigerator.  Once chilled, transfer to your ice cream maker and freeze according to the manufacturer’s instructions.

Source: barely adapted from The Perfect Scoop by David Lebovitz

Now, in honor of National Ice Cream Month (AKA the greatest themed month ever), I’m doing a series of giveaways.  Check it out!
First up, we have two sets of these adorable ice cream bowls and coordinating spoons from Crate and Barrel.  How cute are these?!  I have had my eye on them all summer and decided they needed to be shared with you all.   I have an obsession with ice cream bowls.  Ben likes to joke that even using my wide angle lens I couldn’t fit all the bowls I own in one picture :)

Second, we have two copies of The Perfect Scoop by David Lebovitz (AKA The Bible of Ice Cream).  If you make your own ice cream, this book is an absolute necessity.  Enough said.

And finally, one lucky reader will win an ice cream maker!  I’ve got to keep spreading the homemade ice cream love.  I’m offering the option of either the KitchenAid mixer ice cream attachment OR the Cuisinart stand alone model depending on whether or not you have a KitchenAid mixer base.

So – five opportunities to win!  Are you pumped?  To enter the giveaway, leave a comment on this post telling me a flavor of ice cream you’d like to try making at home.  Or, if you are new to ice cream making, what’s the first flavor you would like to try?   Also be sure to include in your comment which of these prizes you would like to be eligible for should your entry be chosen (one, two or all three – for example, if you already have an ice cream maker you only want one of the other two options, etc.)

The Rules: One entry per person, U.S. residents only.  Commenting will close on Sunday, July 17 at 10:00 pm, EST.  Entries that do not follow the entry requirements will not be considered.  Five winners will be chosen at random and announced next week.  Good luck!

All giveaways brought to you by yours truly :)
(Product photos from Crate and Barrel and Amazon)

Now, you can make this dessert as easy or as involved as you wish.  You all know me well enough now to know I prefer to do things the “hard” (homemade) way, so I used homemade strawberry ice cream, vanilla ice cream, hot fudge sauce (recipe to come), freshly whipped cream and fresh chopped pineapple.  Of course you can just buy these things pre-made from the store and save yourself some time.  Do whatever floats your boat.  It will be delicious either way.  I will point out that one advantage to using homemade ice cream is that if you use it straight out of the ice cream maker, it is the perfect consistency for spreading smoothly.  I made this in an 8-inch springform pan because I prefer a taller cake, but you can easily use a 9-inch pan…the layers will just be a bit thinner.  Whatever way you decide, definitely do make it.  And hey, if there is one upside to this smack-you-in-the-face heat we’ve been having, it’s that desserts like this just taste that much better.

Banana Split Ice Cream Cake
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Ingredients:
15 whole Oreo cookies
3 tbsp. melted butter
3-4 ripe bananas, sliced ½-inch thick
1 pint strawberry ice cream, softened slightly
1 cup hot fudge sauce, warmed
1 pint vanilla ice cream, softened slightly
10 oz. frozen sweetened strawberries, thawed and drained
Whipped cream, for garnish
Chopped walnuts, for garnish
Maraschino cherries, for garnish
Chopped or crushed pineapple, for serving

Directions:
Line the bottom of an 8-inch springform pan with wax or parchment paper.  Place the Oreos in the bowl of a food processor and pulse until very finely ground.  Add the melted butter to the bowl with the cookie crumbs and pulse until evenly moistened.  Pour the crumbs into the bottom of the springform pan and press down firmly in an even layer to cover the bottom (not the sides) of the pan.  Lay the slices of banana over the cookie crust, fitting as many as you can into a single layer.  Add the strawberry ice cream to the pan and smooth in an even layer over the banana slices.  Cover and transfer to the freezer to chill until the ice cream is very firm.

Spread the hot fudge sauce over the strawberry ice cream and smooth with a spatula.  Return to the freezer until the fudge layer is firm, about 30 minutes.  Once the fudge layer is firm, spread the vanilla ice cream in an even layer over the top.  Cover and return to the freezer until the ice cream is very firm.

When you are ready to serve the torte, soak a towel in very warm water and squeeze out all the excess water.  Wrap the towel around the sides of the springform pan for about 30 seconds to help loosen them from the torte.  Carefully remove the sides of the pan.  Top with the thawed strawberries.  Garnish as desired with whipped cream, chopped walnuts, and maraschino cherries.  Let stand at room temperature about 15 minutes before slicing.  Serve with crushed pineapple.

Source: adapted from Sweet Anna’s via the Tasty Kitchen Blog

I found these ice cream-themed cookie cutters a few months ago and grabbed them off the shelf faster than you can say, “OMG so cute!!!”  It seemed only fitting to decorate some cookies for the start of National Ice Cream Month.  These were such fun to make and I loved the way they turned out.  I have a major thing for sprinkles these days so I couldn’t resist using some on at least one of the cookies.  The pink ice cream cones were looking a little bit too plain to me, and I knew I needed to do something to jazz them up.  I ended up just piping on a few squiggles near the bottom of the ice cream scoop and sprinkling with pink sanding sugar.  This was my favorite detail of all.  I love the sparkle it provided, and how it is reminiscent of the ice crystals in real ice cream.  New to the site and want to decorate cookies?  See my favorite sugar cookie recipe and my tutorial on decorating with royal icing.

This month I’ll be sharing some new ice cream recipes as well as some ice cream toppings and other ice cream desserts.  There will also be a themed giveaway, so keep your eye out for that!

Bless his heart, Andrew sees countless cookies that I make for various events covering our countertops only to be told that they are not for us and that he cannot eat them.  After seeing these cookies progress, he was more than a little excited that he got to taste one!

This is the time of year that most of us are craving a breath of fresh air, a bit more sunlight and some warmth in our lives.  If you are like me and believe that ice cream knows no season, then this ice cream can help answer your winter blues.  One of my girlfriends and I have been doing movie nights lately.  Once the kids are in bed we get together for a chick flick, girl talk and some sort of sweet treat.  Last week we watched 50 First Dates because I thought the tropical setting would go perfectly with the ice cream.  (By the way, I love that movie!  I’ve seen it so many times but it never gets old.)

I have been wanting to try this particular flavor combination for a long time.  What I actually did was take toasted coconut ice cream and marble it with pineapple sorbet.  I mean, I like coconut but probably not enough to eat plain coconut ice cream, especially when I could be eating chocolate instead :)  The addition of the bright and fruity pineapple sorbet was a nice counterbalance to the creamy coconut and definitely reminiscent of one of my favorite frozen drinks.  I think this would actually work well both ways; either layered together as I did, or simply with both the ice cream and sorbet bases added to the ice cream maker at the same time to give a homogeneous mixture of the two.  It really just depends on whether you would prefer blended flavors, or whether you might enjoy a bite of pineapple and then a bite of coconut.  Whatever floats your boat – just go with it!

Piña Colada Ice Cream
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Yield: about 1 quart
Ingredients:
For the toasted coconut ice cream:
1 cup dried shredded coconut, preferably unsweetened
1 cup whole milk
2 cups heavy cream, divided
¾ cup sugar
Pinch of salt
1 vanilla bean, split in half lengthwise
5 large egg yolks
1 tbsp. light rum (optional) or ½ tsp. vanilla extract

For the pineapple sorbet:
2 cups fresh pineapple chunks
8-10 tbsp. sugar
½ cup water

Directions:
To make the toasted coconut ice cream batter, heat the coconut in a 10- or 12-inch skillet over medium heat, stirring occasionally, until fragrant and light golden brown.  In a medium saucepan, combine the milk, 1 cup of the heavy cream, sugar, and salt.  Mix in the toasted coconut.  Split the vanilla bean, scrape the seeds into the milk, and add the pot to the saucepan.  Heat until the mixture is warmed through.  Cover, remove from the heat and let steep at room temperature for 1 hour.

Rewarm the coconut-milk mixture.  Set a fine mesh sieve over a bowl and strain the coconut-infused liquid into the bowl, pressing down with a spatula to extract as much flavor as possible.  Return the strained milk mixture to the now empty saucepan.  Discard the coconut and vanilla bean pod.  Wipe out the now empty bowl and add the remaining 1 cup heavy cream to the bowl.  Replace the mesh strainer over the bowl.  In a separate medium bowl, whisk together the egg yolks.  Slowly pour the warm coconut-infused mixture into the bowl with the egg yolks, whisking constantly.  Return the mixture back to the saucepan.  Stir constantly over medium heat until the mixture thickens and coats the spatula, reading 170-175˚ F on an instant read thermometer (do not go above 180˚ F!)  Remove from the heat and pour the custard through the strainer into the bowl with the heavy cream.  Mix in the rum or vanilla.  Let cool, then chill the mixture thoroughly in the refrigerator.

To make the pineapple sorbet batter, combine the pineapple, sugar and water in a blender or food processor.  Puree until completely smooth.  Chill thoroughly in the refrigerator.

To finish the ice cream, freeze both the coconut ice cream batter and the pineapple sorbet batter in an ice cream maker according to the manufacturer’s instructions.  Alternatively, freeze the batters one at a time in an ice cream maker and spread in alternating layers in a freezer-safe storage container.

Source: adapted from The Perfect Scoop by David Lebovitz

When thinking about this party, I wanted it to be all about ice cream.  I thought for a while about serving some other foods to help balance the sweets, but I thought my friends would be able to handle the ice cream extravaganza so I just went with it.  I served each course one at a time so they could be savored individually, and also so we could pace ourselves – we’re talking seven courses of ice cream, after all!  I made sure to keep the serving sizes small so that everyone would have room for sampling all the treats.

Hosting an ice cream party with all homemade goodies definitely required planning and foresight, as the ice cream maker had to refreeze between each batch.  I basically made one batch of ice cream every day the week leading up to the party.  One of the best things about throwing an ice cream party was that because everything needed to be frozen, all the treats were finished well in advance of party time.  No real last minute prep was required here, which I loved.  My vision was to create a variety of homemade ice cream treats that are all variations on classic ice cream favorites.  I had so very many ideas that I could probably host four more ice cream social parties and not do the same thing twice.  Eventually, the menu was pared down to include:

Strawberry milkshakes
Tartufi (ice cream truffles)
Orange creamsicles
Brownie and coffee ice cream cupcakes
Blueberry pie a la mode cupcakes
Chocolate and vanilla ice cream sandwiches
Banana split sundae bar

Milkshakes are such a classic ice cream treat, I just had to include them in the menu.  These strawberry milkshakes greeted guests as they came in to the party.  I was a little disappointed because I really wanted to serve these in cute shot glasses, but apparently no store in my immediate area sold shot glasses – how weird!  Guess I’m just used to growing up in a college town.  Thankfully some fun straws and napkins helped with the presentation.

The next course was tartufi, or ice cream truffles.  Including chocolate ice cream as part of the menu was an absolute must, but I thought this was a fun and unique way to present it.  I used chocolate ganache ice cream as the center of these, since ganache is the traditional truffle filling.  Everyone at the party seemed to have different favorite treats, but I think I heard the most people say these claimed their top spot.

Most people remember the classic orange-vanilla ice cream pops as a childhood favorite.  These pops had a flavor reminiscent of the store bought variety, but these are much tastier.  The fresh orange zest and orange juice give these a really bright, refreshing flavor.  These were almost like a palate cleanser.

Oh, and they were a big hit with the kiddos, including my little cutie pie.

Next up were these brownie coffee ice cream cupcakes.  Cake and ice cream are always a winning combination, so ice cream cupcakes are a neat little package of deliciousness.  I’ve made ice cream cupcakes before, and it’s fun to play around with the flavor combinations.  Since coffee ice cream is my absolute favorite flavor and brownies are awesome (duh), these were a no brainer.  I topped each one with a chocolate covered espresso bean for a finishing touch.

Some of the kids weren’t excited about these because of the coffee, but Ethan sure seemed to enjoy his!

Certainly one of the most common ways to serve ice cream is alongside a slice of pie or a serving of crisp, cobbler, etc.  These blueberry pie a la mode cupcakes were my spin on the classic combo to make it mini and portable.  Blueberry is my favorite variety of fruit pie, so this was one of my favorite treats of the night.

I think Gavin liked it too.

Ice cream sandwiches are a quintessential ice cream treat, so I had to include them.  I was thrilled with how they turned out.  I’m sure any flavor combo would be great and I will definitely be playing around with many variations, but for this occasion I wanted to stick with the classic chocolate cookie-vanilla ice cream combo.

The sundae bar was the last treat of the night.  I used roasted banana ice cream as the base for the sundaes, as a fun twist on the usual banana splits.   I think this was actually my favorite of all the courses because make-your-own sundae bars are just so fun!  It makes me feel like a kid again to see how many toppings I can get on my sundae.

The sundae bar was a happenin’ place to be!

And of course, I had to send guests home with some additional sweetness.  I packaged up the leftover ice cream in these cute pint containers.  I was already planning on doing this, but now I’m really glad I did or I would have had ice cream in my freezer to last for a few months.  And we all know I need to be trying new flavors instead :)

Hope you enjoyed this peek into our party!  Recipes will be forthcoming for the strawberry milkshakes, tartufi, orange creamsicles, blueberry pie a la mode cupcakes and ice cream sandwiches.

Vendors and Resources:
Paper Source – ice cream cone stamp, pink and white polka dot paper
Garnish – pint containers
Bake It Pretty – gelato spoons, gray striped straws
Target – black and white damask napkins, green and white striped napkins
Ruffled – free printable alphabet bunting

I realize that this cake may seem involved because of the multiple components but I assure you, it is actually quite simple and you can streamline your work to be more efficient.  While the cake layers are baking you can make the blueberry and strawberry sauces.  Once the cake is assembled, pop it into the freezer so it sets completely.  As far as the timing of the frosting goes, you have options.  You can frost and garnish the cake just before serving, you can frost the cake, freeze and garnish just before serving, or you can frost, garnish, and freeze all at once and serve whenever you like.  Just keep in mind that if you garnish and then freeze, the berries on top will be frozen when served and have a kind of frosty sheen on them.  I think they look neat that way but for the look seen in these pictures, you’ll want to add the berries just before serving.  Whatever way you choose to serve it, I do hope you try it!  This is bound to be a hit with kids and adults alike.  Have a wonderful Independence Day (and long weekend!)

Berry Vanilla Ice Cream Cake
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Ingredients:
For the cake:
2 cups cake flour
2 tsp. baking powder
¼ tsp. salt
1 vanilla bean, split lengthwise
11 tbsp. unsalted butter, at room temperature
1 1/3 cups sugar
3 large eggs plus 1 large egg yolk, at room temperature
¾ cup plus 2 tbsp. buttermilk, at room temperature
2 tsp. vanilla extract

For the blueberry sauce:
1 cup blueberries
3 tbsp. sugar
1¼ tsp. cornstarch
2 tsp. cold water
2 tsp. freshly squeezed lemon juice

For the strawberry sauce:
4 oz. strawberries, hulled, rinsed and coarsely chopped
1½ tbsp. sugar
1 tsp. freshly squeezed lemon juice

2½ cups vanilla bean ice cream, slightly softened (homemade or store-bought)

For the whipped cream frosting:
2 cups heavy cream
½ cup confectioners’ sugar
1 tsp. vanilla extract

Fresh strawberries and blueberries, for garnish

Directions:
To make the cake, preheat the oven to 350˚ F.  Line the bottom of two 8-inch round cake pans with parchment paper.  Grease and flour the sides of the pan, shaking out the excess.

In a medium bowl, combine the cake flour, baking powder and salt.  Whisk together and set aside.  Add the butter to the bowl of an electric mixer fitted with the paddle attachment.  Scrape the vanilla bean seeds into the bowl of the mixer with the butter and discard the pod (or reserve for another use.)  Beat on medium-high speed for 3 minutes, until light and creamy in color.  Scrape down the sides of the bowl and beat for one more minute.

Add the sugar to the butter mixture, about ¼ cup at a time, beating 1 minute after each addition.  Mix in the eggs and egg yolk one at a time until incorporated.  Scrape down the sides of the bowl after each addition.  Combine the buttermilk and the vanilla extract in a liquid measuring cup.  With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated.  Scrape down the sides of the bowl and mix for 15 seconds longer.

Divide the batter between the prepared pans and bake, rotating the pans halfway through, until the tops are golden and a toothpick inserted in the center comes out clean, about 20-22 minutes.  Let cool in the pans about 10 minutes, then gently run a knife around the edge of the cake and turn the layers out onto a wire rack.  Remove the parchment paper and allow to cool completely.  Cover tightly with plastic wrap and chill the cake layers until you are ready to assemble the cake.

To make the blueberry sauce, combine the blueberries and sugar in a nonreactive saucepan over medium-high heat.  Cook, stirring occasionally, until the berries begin to release their juices.  In a small bowl combine the cornstarch with the water and lemon juice and whisk until smooth.  Stir the cornstarch mixture into the blueberry mixture.  Bring to a boil, then reduce the heat to a simmer and cook for 1 minute more.  Remove from the heat.  Cover and chill.

To make the strawberry sauce, combine the strawberries and sugar in a bowl.  Toss well to combine.  Mash the berries slightly with the tines of a fork.  Stir in the lemon juice, cover and chill.  Let the berries macerate at least one hour and if needed, mash once more to achieve your desired texture.

To assemble the cake, level the cake layers if necessary.  Place one of the chilled cake rounds in the bottom of an 8-inch springform pan.  Place a piece of parchment or wax paper around the circumference of the cake to act as a tight collar for the ice cream layer.*  Be sure the ice cream is soft enough to spread smoothly and easily before proceeding.  Spread the vanilla ice cream in an even layer over the bottom cake layer.

Spoon the blueberry and strawberry fillings on top of the ice cream in whatever pattern you prefer.  (You may have a bit of each type of filling left over.  I dare you to not eat it with a spoon!)  Place the remaining cake layer on top of the ice cream and fruit filling.  Ensure that the parchment collar is pulled tight around the cake and ice cream to keep the layers evenly in place.  Close the sides of the springform around the assembled cake and transfer to the freezer to set.  (Covering the cake at this point is not really necessary but if you plan to wait a long time before finishing the cake, I recommend covering it.)

When you are ready to frost the cake, place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment.  Whip on medium-high speed, gradually adding the confectioners’ sugar, until stiff peaks form.  (Be careful not to overbeat!)  Blend in the vanilla.  Remove the sides of the springform pan carefully and peel away the parchment collar.  Frost the top and side of the cake with an offset or straight spatula.  Place the remaining whipped cream in a pastry bag fitted with a decorative tip and add additional accents as desired. (I used an unlabeled large fine star tip, similar to an Ateco #864 tip.)  Garnish with fresh strawberries and blueberries.  (The cake can be served at this point if desired.)

Store the cake covered in the freezer until ready to serve.  Set the cake out and let stand at room temperature about 20 minutes before slicing.  Run a long, thin knife until hot water to warm the blade.  Wipe the blade completely dry and slice the cake, wiping the blade clean between slices and rewarming as needed.

*The parchment collar is not a necessity but I prefer it for cleaner edges of the ice cream layer.  It also helps in the situation that your cake rounds are not exactly the same size as your springform pan, and if your entire cake is taller than your springform (it likely will be).

Source: blueberry sauce adapted from The Perfect Scoop by David Lebovitz, vanilla bean cake adapted from Confections of a Foodie Bride

You must understand how dire the circumstances were – I literally have not bought ice cream from the store since getting my ice cream maker three years ago.  I gave him some flavor suggestions but figured he knows me well enough to know what I like.  He came back with cookie dough.  Now, I love homemade double cookie dough ice cream but store bought cookie dough is totally not worth the calories in my book.  I was frustrated.  I might have cried (though I’ll admit that several other upsetting things happened that day and this was the last straw, so to speak).  Thankfully he did pick up some good quality milk chocolate as well because I had mentioned that I wanted to make this ice cream again soon.  So as it turns out, I did get my super chocolatey ice cream and satisfy my craving – just a day late, but this ice cream more than made up for it.

Milk Chocolate Ice Cream with Brownie Bits
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Ingredients:
For the brownies:
8 tbsp. unsalted butter, cut into pieces
4 oz. unsweetened chocolate, chopped
1¼ cups sugar
2 large eggs
1 tsp. vanilla extract
½ cup all-purpose flour
Pinch of salt
½ cup semisweet or bittersweet chocolate chips

For the ice cream:
8 oz. milk chocolate (at least 30% cacao solids), finely chopped
1½ cups heavy cream
1½ cups whole milk
¾ cup sugar
Pinch of salt
4 large egg yolks

Directions:
To make the brownies, preheat the oven to 350˚ F.  Line an 8 x 8-inch baking pan with aluminum foil.  Lightly grease the foil with nonstick spray.

Add the butter to a small saucepan and melt.  Whisk in the chopped chocolate and stir just until melted.  Remove from the heat and whisk in the sugar, eggs and vanilla.  Stir in the flour and salt.  Fold in the chocolate chips with a spatula.  Smooth the batter into the prepared baking dish.  Bake for 30 minutes, until the center feels just set.  Remove from the oven and let cool completely.  Cut into small bits to be mixed into the ice cream.  (Only half of the brownies are needed for the ice cream.  The remainder can be eaten whole or frozen for later use.)

To make the ice cream, combine the milk chocolate and heavy cream in a heatproof bowl set over a pan of simmering water.  Heat, stirring occasionally, until the chocolate is completely melted and smooth.  Remove from the heat and set a mesh sieve over the top of the bowl.

In a medium saucepan, combine the milk, sugar and salt.  Heat until the sugar is dissolved.  In a medium bowl, whisk together the egg yolks.  When the milk mixture is warm, slowly add to the bowl with the beaten egg yolks, whisking constantly.  Return the mixture to the saucepan and continue to heat, stirring constantly, until the mixture thickens just slightly and coats the back of a spoon (170-175˚ F on an instant-read thermometer).  Remove from the heat and pour the custard through the strainer into the milk chocolate mixture.

Cover and chill the mixture thoroughly in the refrigerator.  Freeze the batter in an ice cream maker according to the manufacturer’s instructions.  Once frozen, fold in the brownie bits with a spatula.  Transfer to an airtight container and freeze until ready to serve.

Source: The Perfect Scoop by David Lebovitz

Every inch of this place was in line with the fun and kooky ice cream-loving philosophy of this company.  It puts an instant smile on your face.

As luck would have it, a tour of the factory was starting just a few minutes after we arrived so we bought tickets (very cheap, something like $5) and got ready to go.  While we were waiting, we took a peek at this fun display case with all the different Ben & Jerry’s flavors.

There were no photos allowed for most of the tour itself, but it was way cool.  It starts out with a brief and very funny video about how Ben & Jerry started the company, how it grew, and what they are working towards today.  Some things I already knew, like the fact that they first learned about ice cream making through a correspondence course on the topic.  Some information was new to me, like the fact that their traveling ice cream van caught on fire (!) in Ohio in what turned out to be a happy accident thanks to the publicity they received from it.  I also really enjoyed learning about their social mission and what they are doing to achieve those goals.  As if I didn’t already love them enough, this took it to another level.  After the video, we were escorted to a viewing area where we were able to watch the factory’s inner workings where the ice cream is made, packaged, and stored.  All of the equipment for the large scale production of ice cream was explained in a clear and interesting way.  It was fascinating to see it in action, and to see the amazing rate at which the pints are produced.  Finally we made our way into the flavor room where we were able to sample the day’s flavor, which was triple caramel.  I only took one taste because I was hoping to save room for what I was about to attempt…

So, as I mentioned, it has been a goal of mine to eat the Vermonster sundae.  I know this seems crazy to, well, almost everyone I talk to, but hey, it’s always been a dream of mine.  I didn’t want to attempt the full sized Vermonster on this trip, mainly because I psyched myself out of it, but also because I’m waiting to do it with my best friend Amanda since we share this goal.  (We can DO IT!)  Instead I decided to try the mini Vermonster but as you can see, it isn’t really mini at all.  Four scoops of ice cream, a brownie, a cookie, and two kinds of toppings.  For my ice cream scoops I chose half coffee (fine) and half double fudge brownie (really bad decision).  Here I am at the beginning, happy and confident.

Here I’m pretending I’m happy, but I’m starting to crack.  I had a lot of factors going against me here.  First of all, we were sitting outside and it was really cold.  We could have gone inside but I didn’t want other people watching this go down and that giant bowl attracts a lot of attention.  (Amanda, I will feel better when you’re with me and we can be fools together!)  Second, I ate way too much for breakfast that morning.  Third, and what I think was my undoing, was choosing the double fudge brownie ice cream.  It was so heavy, so rich, and I just couldn’t stomach it.  Also, because of the cold and to avoid people watching me, I tried to go way too fast.  I really should have paced myself.

We made a last ditch attempt to salvage my quest and moved to the car where it was a little bit warmer.  But, this is where I stopped.  So close!  I probably could have eaten even more but at that point I knew I wasn’t going to make it so I figured it made more sense to stop before I felt horribly sick.

Sadness.  (By the way, I was not crying or anything, but had a lovely raging red eyeball after catching pink eye from the kids a few weeks before.  I actually still have it.  Dislike.)

But, instead of leaving on that sad note, we decided to get out of the car and walk around some more because there was a bit more to see.  We walked up the hill and were able to see the factory from behind, with their cute tanks labeled “milk”, “cream” and “sugar”.

Up at the top of the hill was the Flavor Graveyard where, as they put it, they pay respects to some of their dearly departed flavors.

The headstones included the names of the flavors, sometimes a description, and usually the reason that the flavor failed (cost, ingredients, popularity).  It was so funny!

And that was it.  I am sad I wasn’t able to beat even the mini Vermonster, but I’m glad I had this practice run so I’ll be prepared for next time.  And there definitely will be a next time.

I didn’t mention it before, but their gift shop was killer.  So much fun stuff, I could have easily browsed for an hour.  I got some things for you!  You can win a copy of the Ben & Jerry’s Ice Cream Cookbook, this fun “pint cozy” (which could probably also serve as another type of cozy), and a container of chocolate fudge brownie lip balm!  (To be perfectly honest, I have no idea if this stuff is any good or not but I still haven’t gotten my stomach around to the idea of trying the one I bought for myself.)

To enter the giveaway, please leave a comment on this post telling me your favorite flavor of Ben & Jerry’s ice cream.  If you’ve never tried it (gasp!), take a peek at their offerings and tell me what you’d most like to try.  

The Rules: One entry per person, U.S. residents only.  Commenting will close on Saturday, November 19 at 10:00 am.  One winner will be selected at random and announced next week.

Full disclosure:  This giveaway is sponsored by yours truly.