Cherry Mascarpone Ice Cream (Video)

***I am a Pampered Chef Consultant – please contact me by click any of the buttons above when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

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Rich, creamy and silky-smooth, this cherry mascarpone ice cream is bursting with sweet cherries, an indulgent treat you will love! Mascarpone is such a versatile ingredient.  Most people think of using it for tiramisu, but you can substitute it for cream cheese if you like, for recipes such as my Air Fryer Buffalo Chicken Egg Rolls. Strawberry Mascarpone Tart, and Air Fryer Peach Cobbler Egg Rolls.  This ice cream was out of this world, and I had planned on making it plain. However, I had some fresh cherries on hand, so I decided to throw them in, which brought this dessert to a whole other level! For this recipe, I used my Pampered Chef For this recipe, I used our Ice Cream Maker, Cup Slicer and Classic Batter Bowl: Ice Cream Maker Our compact Ice Cream Maker lets you create your favorite frozen treats any time you want. Use fresh, natural ingredients to mix up smooth, custom-flavored ice cream, custard, frozen yogurt, sorbet, sherbet, and even frozen drinks. You’ll taste the quality—homemade ice cream is smoother, richer, creamier, and less expensive than store-bought. Just push a button to set the timer, add your ingredients, and you’ll have a frozen treat in 45 minutes or less—you can even peek through the clear lid to see it come together! Cover the bowl with the stretchy silicone lid to store it for later. Details

  • Includes a bowl, electric lid with paddle, and stretch-fit lid.
  • Compact design takes up less space so it’s easy to use and store.
  • Set the timer for 5 to 40 minutes.
  • Makes up to 1 quart of ice cream—or eight ½-cup servings.
  • Includes a Basic Vanilla Ice Cream recipe.

Cup Slicer

Snacking Made Simple

Slice fresh fruits and veggies fast with the Cup Slicer. Just put your food on a cutting board and place the Cup Slicer, which features five stainless steel serrated blades, above the food. Then, push it down until all your food is sliced. Pour your freshly sliced food into your cereal, a fry pan, or a bowl. And when you’re done using it, run it through the dishwasher and place the blade cover on it for safe storage. With the Cup Slicer, you can slice up strawberries, bananas, grape tomatoes, mushrooms, or hard-boiled eggs for a quick snack. It’s a great tool for parents! Use it to make homemade salads, stir-fries, fruit salads, and healthy cereal add-ins without all the time-consuming prep work.

Guarantee

  • 3-year guarantee

Product Details

  • 5 stainless steel serrated blades cut ¼” (6-mm) slices
  • Plastic cup holds 1¼ cups (295 mL)
  • Blade cover for safe storage

Dishwasher-safe Classic Batter Bowl Our iconic Batter Bowls are essential for all your measuring, mixing, baking, microwaving, and storing needs. The angled sidewalls with measure markings and wide base make mixing ingredients easy. The open handles and wide spout are perfect for pouring and stacking batter bowls in your cabinet. And the included lid makes it easy to store leftover batter in your fridge. Product Details

  • 2-quarts
  • Measure markings in cups, ounces, liters, and milliliters.
  • Lids and bowls are dishwasher-, microwave-, and freezer-safe.
  • Bowls are oven-safe to 350°F.

How to Clean

  • Dishwasher-safe.

Click the links to get your Ice Cream Maker,  Cup Slicer, and Classic Batter Bowl today. You’ll be glad you did. Let’s jump right in! IngredientsFor the Cherries

  • 12-ounces cherries, pitted and stemmed (can substitute frozen)
  • 1 tablespoon fresh lemon juice
  • ¼ cup granulated sugar

For the Custard

  • 2/3 cup granulated sugar
  • 4 egg yolks
  • 1 cup heavy cream
  • 1 cup whole milk
  • 8-ounces Mascarpone cheese
  • ½ teaspoon Vanilla extract

Instructions

For the Cherries Remove stems and pit cherries.

Slice the cherries with the Cup Slicer, place in a mixing bowl.

Add the lemon juice and sugar, toss gently to combine. Cover and refrigerate to allow flavors to meld and juices to develop.

For the Custard

Separate egg yolks from egg whites (save egg whites for another use).  Whisk yolks with the sugar until pale yellow in color; set aside.

Pour heavy cream and milk into a saucepan, stirring to combine. Heat just until bubbles begin to form – do NOT bring to a boil. 

Add ¼ cup of hot mixture into the yolk/sugar mixture, whisking quickly to temper the yolks.  Continue adding ¼ cup of the hot mixture until completely incorporated into the yolks. 

Pour the combined mixture back into pan, heat over medium-low heat until thickened.  You will know it’s ready when custard leaves a line that is not dripping on the back of spoon.

Pour the custard mixture into Classic Batter Bowl, cover and place in an ice bath or refrigerator, until mixture reaches 45⁰F/7⁰C.

Once chilled, whisk in the mascarpone cheese and vanilla extract to the custard mixture until fully incorporated.

Remove the bowl of the ice cream maker from the freezer and attach the assembled clear lid to the bowl.  Set the timer for 30 minutes.  Once the paddle starts rotating, pour the mixture into the bowl. When the Ice Cream Maker stops turning, check the doneness. The mixture should be a soft serve consistency.  If needed, add more time until the desired consistency is reached.

Stir the cherries and developed juices into the ice cream. Serve immediately for soft serve, or cover and store in the freezer if you like hard ice cream.  

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!!

September 2023 – HOSTS Choose ANYTHING 60% off – Including NEW products! Hosts can choose one item or set at 60% off when guest sales are $200 or more!  – details below. Contact me to set up your VIRTUAL or IN-HOME party today.

GUESTS: GIFTS WITH PURCHASE- Spend $90 or more – get a FREE Microwave Grip Set. Spend $120 and get a FREE Microwave Grip set AND free Cut & Store Containers. FREE SHIPPING with any $150 purchase.

👉👉👉 SHOP HERE: https://bit.ly/SEPTimapampchef 👈👈👈

SEPTEMBER ONLY!  TASTEBUDS

During September, you can get 25% off NEW TasteBuds Subscriptions! This is the perfect time to try out all that TasteBuds has to offer. Make sure to use code SEP23TB at checkout!

👉👉👉  https://www.pamperedchef.com/pws/marianielsen/pws-special-offers 👈👈👈

Please drop a comment below, or send me a message directly to place an order, or to schedule your in-home, virtual or catalog party with me – I would be thrilled to help you get some FREE and discounted!!

Cherry Mascarpone Ice Cream (Video)

Rich,creamy and silky-smooth, this cherry mascarpone ice cream is bursting with sweet cherries, an indulgent treat you will love!
5 from 1 vote
Prep Time 15 minutes
Cook Time 8 minutes
Ice Cream Maker 30 minutes
Course Dessert, ice cream, Snack
Servings 8 servings
Calories 392 kcal

Ingredients
  

For the Cherries

  • 12 oz cherries pitted and stemmed (can substitute frozen)
  • 1 tbsp lemon juice freshly pressed or squeezed
  • ¼ cup granulated sugar

For the Custard

  • cup granulated sugar
  • 4 egg yolks
  • 1 cup heavy cream
  • 1 cup whole milk
  • 8 oz mascarpone cheese
  • ½ tap Vanilla Extract

Instructions
 

For the Cherries

  • Remove stems and pit cherries. Slice the cherries with the Cup Slicer, place in a mixing bowl. Add the lemon juice and sugar, toss gently to combine. Cover and refrigerate to allow flavors to meld and juices to develop.
    12 oz cherries, 1 tbsp lemon juice, 1/4 cup granulated sugar

For the Custard

  • Separate egg yolks from egg whites (save egg whites for another use).  Whisk yolks with the sugar until pale yellow in color; set aside.
    4 egg yolks, 2/3 cup granulated sugar
  • Pour heavy cream and milk into a saucepan, stirring to combine. Heat just until bubbles begin to form –do NOT bring to a boil.
    1 cup heavy cream, 1 cup whole milk
  • Add ¼ cup of hot mixture into the yolk/sugar mixture, whisking quickly to temper the yolks.  Continue adding ¼ cup of the hot mixture until completely incorporated into the yolks.
  • Pour the combined mixture back into pan, heat over medium-low heat until thickened.  You will know it’s ready when custard leaves a line that is not dripping on the back of spoon.
  • Pour the custard mixture into Classic Batter Bowl, cover and place in an ice bath or refrigerator, until mixture reaches 45⁰F/7⁰C.
  • Once chilled, whisk in the mascarpone cheese and vanilla extract to the custard mixture until fully incorporated.
    8 oz mascarpone cheese, 1/2 tap Vanilla Extract
  • Remove the bowl of the ice cream maker from the freezer and attach the assembled clear lid to the bowl.  Set the timer for 30 minutes.  Once the paddle starts rotating, pour the mixture into the bowl
  • When the Ice Cream Maker stops turning, check the doneness. The mixture should be a soft serve consistency.  If needed, add more time until the desired consistency is reached
  • Stir the cherries and developed juices into the ice cream.
  • Serve immediately for soft serve, or cover and store in the freezer if you like hard ice cream.

Notes

You can prepare the cherries up to four hours in advance if you desire. 

Nutrition Estimate

Calories: 392kcalCarbohydrates: 33gProtein: 6gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 163mgSodium: 40mgPotassium: 181mgFiber: 1gSugar: 31gVitamin A: 1041IUVitamin C: 4mgCalcium: 114mgIron: 0.4mg
Keyword cherry, dessert, ice cream, mascarpone, pampered chef
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Boozy Dole Whip Popsicles (Video)

***I am a Pampered Chef Consultant – please contact me by click any of the buttons above when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

Subscribe below to get emails whenever I share new recipes!


Icy cold and sweet, these Boozy Dole Whip Pops from @delish are incredibly refreshing on a hot summer’s day or night!  You can skip the booze, but either way – they are delicious!

I found this recipe on Delish. I’ve said it before, and I’ll say it again – Delish has a TON of amazing recipes, including the one I’m featuring today! I gave their unlimited membership beginning over a year or so ago, so I am speaking from my own (read: they are not paying me for this review) experiences. The membership cost me $20 for the year, and it includes a wonderful year-long subscription to their quarterly magazine filled with delicious (and easy!) recipes, unlimited access to Delish recipes, members-only access to a one-on-one hotline to ask for help from their food editors, and other wonderful bonuses. You can learn more about their membership here; this is a code I found online, as I believe the normal cost is $35/year, but this code looks like you can still get it for $20/year, which is great! I have found it to be extremely useful, although I have not yet taken advantage of their hotline – yet. You can make these with or without the rum, and they come out terrific either way. 

I blended the ingredients in the Deluxe Cooking Blender, then I used my Quicksicle Maker for the pops, and my Pineapple Wedger to core the pineapple:

Quicksicle Maker

Make Ice Pops in 8 Minutes Make your own custom frozen treats in as little as 8 minutes in our Quicksicle Maker®! The quick-freezing technology in the base lets you make up to three consecutive rounds. The high walls keep spills contained, and the removal key makes it easy to remove your finished quicksicles. It’s ideal for families with kids, because the crosshatch pattern on the sticks keeps quicksicles in place, and the handles are easy for kids to hold. The best part? You can use your own ingredients—like your favorite juices, smoothies, or flavored milks—for healthier, allergen-free frozen treats.

Product Details

  • Includes the Quicksicle Maker, six sticks, and removal key
  • Base is 4½” x 8¼” x 4¾” (12 cm x 21 cm x 12.5 cm)
  • The high walls help keep spills contained
  • Removal key makes it easy to remove finished quicksicles
  • The crosshatch pattern keeps quicksicles on the sticks
  • Stick handles are easy for kids to hold

Pineapple Wedger Our exclusive Pineapple Wedger cores, halves, and peels pineapple in one easy step! One blade cleanly cores, while another removes the skin. You can also use this handy tool on pears, cucumbers, zucchini, and tomatoes. Details

  • 9” overall length, fits most pineapples.
  • Ergonomic handle.
  • Includes storage cover.
  • Dishwasher-safe.

Deluxe Cooking Blender

 

Best Blender for Smoothies—and Soup!

Blenders aren’t just for smoothies anymore. Our innovative blender has settings that heat up to 220˚F (104˚C), which means it doesn’t just blend—it cooks. With a cooking blender, you can make everything from smoothies and milkshakes to soups, jams, alternative milks, and nut butters. With eight preprogrammed settings and two custom settings, there’s no guesswork. The pitcher has a 6-cup capacity for hot food and 7-cup capacity for cold food, and comes with a tamper, dual-sided cleaning brush, strainer bag, boil-over guard, and a cooking guide with more than 60 recipes.

Product Details

  • 6-cup capacity for hot food.
  • 7-cup capacity for cold food.
  • Includes: Tamper, Dual-Sided Cleaning Brush, Strainer Bag, Boil-Over Guard, and the Deluxe Cooking Blender Cooking Guide which includes more than 60 recipes.
  • 8 preprogrammed settings including: Smoothie, Alt Milk, Grind, Soup, Heated Puree, Sauce, Jam, and Custom Blend.
  • 17½” x 9½” x 9¾”.
  • 2 peak horsepower†

Click the links to get your Deluxe Cooking Blender, Quicksicle Maker  and Pineapple Wedger today. You’ll be glad you did.

Let’s jump right in!

Ingredients

  • 1 whole pineapple cut into chunks (about 4 cups)
  • ¾ cup coconut milk
  • ½ cup coconut rum
  • ¼ cup sweetened condensed milk
  • Toasted shredded sweetened coconut

Instructions

Freeze the Quicksicle Maker, placing the base LEVEL AND UPRIGHT in the freezer for 24 hours prior to using.*

Use the Pineapple Wedger to peel, core and halve the pineapple; cut into large chunks.

Add all ingredients (minus toasted coconut) to the Deluxe Cooking Blender in the order listed. Replace and lock the lid. Press the wheel to start blending on the CUSTOM BLEND setting and increase to speed 9 for 20 seconds, or until ingredients are combined.

Insert sticks into the molds, then pour Dole Whip mixture into each mold, stopping just before the fill line. Top with toasted coconut.

Freeze 8-15 minutes, until solid, then use the key to remove each Popsicle. Repeat to make additional batches.

*You can alternatively make these using 15 (3-oz) Dixie cups and Popsicle sticks. Freeze at least five hours until solid.  Use scissors to cut paper cup away from pop.

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!!

September 2023 – HOSTS Choose ANYTHING 60% off – Including NEW products! Hosts can choose one item or set at 60% off when guest sales are $200 or more!  – details below. Contact me to set up your VIRTUAL or IN-HOME party today.

GUESTS: GIFTS WITH PURCHASE- Spend $90 or more – get a FREE Microwave Grip Set. Spend $120 and get a FREE Microwave Grip set AND free Cut & Store Containers. FREE SHIPPING with any $150 purchase.

👉👉👉 SHOP HERE: https://bit.ly/SEPTimapampchef 👈👈👈

SEPTEMBER ONLY!  TASTEBUDS

During September, you can get 25% off NEW TasteBuds Subscriptions! This is the perfect time to try out all that TasteBuds has to offer. Make sure to use code SEP23TB at checkout!

👉👉👉  https://www.pamperedchef.com/pws/marianielsen/pws-special-offers 👈👈👈

Please drop a comment below, or send me a message directly to place an order, or to schedule your in-home, virtual or catalog party with me – I would be thrilled to help you get some FREE and discounted!!

Boozy Dole Whip Popsicles (Video)

Icy cold and sweet, these Boozy Dole Whip Pops are incredibly refreshing on a hot summer’s day or night!  You can skip the booze, but either way – they are delicious!
No ratings yet
Prep Time 5 minutes
Cook Time 0 minutes
Freeze Time per batch 10 minutes
Course frozen treat
Cuisine American
Servings 9 servings
Calories 95 kcal

Ingredients
  

  • 1 whole Fresh Pineapple Peeled, cored cut into chunks (4 cups)
  • ¾ cup coconut milk
  • ½ cup coconut rum
  • ¼ cup sweetened condensed milk
  • toasted sweetened coconut

Instructions
 

  • Freeze the Quicksicle Maker, placing the base LEVEL AND UPRIGHT in the freezer for 24 hours prior to using.*
  • Use the Pineapple Wedger to peel, core and halve the pineapple; cut into large chunks.
    1 whole Fresh Pineapple
  • Add all ingredients (minus toasted coconut) to the Deluxe Cooking Blender in the order listed. Replace and lock the lid. Press the wheel to start blending on the CUSTOM BLEND setting and increase to speed 9 for 20 seconds, or until ingredients are combined.
    1 whole Fresh Pineapple, 3/4 cup coconut milk, 1/2 cup coconut rum, 1/4 cup sweetened condensed milk
  • Insert sticks into the molds, then pour Dole Whip mixture into each mold, stopping just before the fill line. Top with toasted coconut.
    toasted sweetened coconut
  • Freeze 8-15 minutes, then use the key to remove each Popsicle. Repeat to make two additional batches

Notes

*You can alternatively make these using 15 (3-oz) Dixie cups and Popsicle sticks. Freeze at least five hours until solid.  Use scissors to cut paper cup away from pop.

Nutrition Estimate

Calories: 95kcalCarbohydrates: 5gProtein: 1gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gCholesterol: 3mgSodium: 13mgPotassium: 73mgFiber: 0.001gSugar: 5gVitamin A: 23IUVitamin C: 0.5mgCalcium: 28mgIron: 1mg
Keyword Adult Popsicle, coconut, Dole Whip, Frozen, Pineapple, Rum
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Peach Ice Cream – House of Nash Eats (Video)

***I am a Pampered Chef Consultant – please contact me by click any of the buttons above when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

Subscribe below to get emails whenever I share new recipes!

This creamy Peach Ice Cream recipe from Amy over at  House of Nash is the perfect treat for a hot day!  You can learn more about Amy here. I can’t wait to try more of her scrumptious recipes!!

For this recipe, I used our Ice Cream Maker, Stone-Fruit Wedger, and Classic Batter Bowl:

Ice Cream Maker

Our compact Ice Cream Maker lets you create your favorite frozen treats any time you want. Use fresh, natural ingredients to mix up smooth, custom-flavored ice cream, custard, frozen yogurt, sorbet, sherbet, and even frozen drinks. You’ll taste the quality—homemade ice cream is smoother, richer, creamier, and less expensive than store-bought. Just push a button to set the timer, add your ingredients, and you’ll have a frozen treat in 45 minutes or less—you can even peek through the clear lid to see it come together! Cover the bowl with the stretchy silicone lid to store it for later.

Details

  • Includes a bowl, electric lid with paddle, and stretch-fit lid.
  • Compact design takes up less space so it’s easy to use and store.
  • Set the timer for 5 to 40 minutes.
  • Makes up to 1 quart of ice cream—or eight ½-cup servings.
  • Includes a Basic Vanilla Ice Cream recipe.

Stone-Fruit Wedger

Pitting Peaches Just Got a Whole Lot Easier

With one easy motion, the Stone-Fruit Wedger turns pitted fruit into 12 uniform slices.

Place your fruit on the base and push the top down. That’s it! The stainless steel blades easily glide through the fruit while the serrated center blade separates the pit. The soft-grip handles let you cut large amounts comfortably, and the nonslip base keeps the wedger secure when slicing.

You’ll love how easily it slices through peaches, nectarines, plums, apricots, and pluots for meal prep, fruit salads, and after-school snacks.

Classic Batter Bowl

Our iconic Batter Bowls are essential for all your measuring, mixing, baking, microwaving, and storing needs. The angled sidewalls with measure markings and wide base make mixing ingredients easy. The open handles and wide spout are perfect for pouring and stacking batter bowls in your cabinet. And the included lid makes it easy to store leftover batter in your fridge.

Product Details

  • 2 qts.
  • Measure markings in cups, ounces, liters, and milliliters.
  • Lids and bowls are dishwasher-, microwave-, and freezer-safe.
  • Bowls are oven-safe to 350°F.

How to Clean

  • Dishwasher-safe.

Click the links to get your Ice Cream Maker, Stone-Fruit Wedger, and Classic Batter Bowltoday. You’ll be glad you did.

Let’s jump right in!

Ingredients

  • 3 medium peaches, peeled and wedged into 12 slices
  • 1 ¼ cup sugar divided
  • ½ teaspoon lemon juice
  • ¼ teaspoon salt
  • 5 egg yolks
  • 1 ½ cups heavy cream
  • 1 ½ cups whole milk
  • 1 teaspoon vanilla extract

Instructions

Peel peaches and use the Stone-Fruit Wedger to wedge into 12 slices. Combine with ½ cup of the sugar and the lemon juice, stirring gently to coat fruit. Set aside for 30 minutes, until juices have developed.

Separate egg yolks from egg whites (save egg whites for another use).  Whisk yolks with ¼ cup of the sugar until pale yellow in color. Set aside.

Slowly add in heavy cream, milk, ½ cup of the sugar and the salt to a saucepan, stirring to combine. Heat just until bubbles begin to form – do NOT bring to a boil. 

Add ¼ cup of hot mixture into the yolk/sugar mixture, whisking quickly to temper the yolks.  Continuing adding ¼ cup of the hot mixture until completely incorporated into the yolks. 

Pour combined mixture back into pan, heat over medium-low heat until thickened.  You will know it’s ready when custard leaves a line that is not dripping on the back of spoon. Add vanilla to the custard mixture.

Mash peaches very well, ensuring there are no larger pieces left, then strain the juice from the fruit.

Pour custard mixture into Classic Batter Bowl, along with the reserved peach juice, cover and place in an ice bath or refrigerator, until mixture reaches 45⁰F/7⁰C.

Remove the bowl of the ice cream maker from the freezer and attach the assembled clear lid to the bowl.  Set the timer for 30 minutes.  Once the paddle starts rotating, pour the mixture into the bowl. Add reserved mashed peaches to the ice cream when there is less than one minute left on the timer.

When the Ice Cream Maker stops turning, check the doneness. The mixture should be a soft serve consistency.  If needed, add more time until the desired consistency is reached. Cover, and store in the freezer if you like hard ice cream. 

 

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!!

September 2023 – HOSTS Choose ANYTHING 60% off – Including NEW products! Hosts can choose one item or set at 60% off when guest sales are $200 or more!  – details below. Contact me to set up your VIRTUAL or IN-HOME party today.

GUESTS: GIFTS WITH PURCHASE- Spend $90 or more – get a FREE Microwave Grip Set. Spend $120 and get a FREE Microwave Grip set AND free Cut & Store Containers. FREE SHIPPING with any $150 purchase.

👉👉👉 SHOP HERE: https://bit.ly/SEPTimapampchef 👈👈👈

SEPTEMBER ONLY!  TASTEBUDS

During September, you can get 25% off NEW TasteBuds Subscriptions! This is the perfect time to try out all that TasteBuds has to offer. Make sure to use code SEP23TB at checkout!

👉👉👉  https://www.pamperedchef.com/pws/marianielsen/pws-special-offers 👈👈👈

Please drop a comment below, or send me a message directly to place an order, or to schedule your in-home, virtual or catalog party with me – I would be thrilled to help you get some FREE and discounted!!

Peach Ice Cream – House of Nash Eats (Video)

This creamy Peach Ice Cream is the perfect treat for a hot day! 
5 from 1 vote
Prep Time 20 minutes
Cook Time 8 minutes
Course Dessert, ice cream
Cuisine American
Servings 6 servings
Calories 510 kcal

Ingredients
  

  • 3 medium peaches peeled and wedged into 12 slices
  • 1 ¼ cups sugar divided
  • ½ tsp lemon juice
  • ¼ tsp salt
  • 5 egg yolks
  • 1 ½ cups heavy cream
  • 1 ½ cups whole milk
  • 1 tsp Vanilla Extract

Instructions
 

  • Peel peaches and use the Stone-Fruit Wedger to wedge into 12 slices. Combine with ½ cup of the sugar and the lemon juice, stirring gently to coat fruit. Set aside for 30 minutes, until juices have developed.
    3 medium peaches, 1/2 tsp lemon juice, 1 1/4 cups sugar
  • Separate egg yolks from egg whites (save egg whites for another use). Whisk yolks with ¼ cup of the sugar until pale yellow in color. Set aside
    5 egg yolks, 1 1/4 cups sugar
  • Slowly add in heavy cream, milk, ½ cup of the sugar and the salt to a saucepan, stirring to combine. Heat just until bubbles begin to form – do NOT bring to a boil.
    1 1/4 cups sugar, 1 1/2 cups heavy cream, 1 1/2 cups whole milk, 1/4 tsp salt
  • Add ¼ cup of hot mixture into the yolk/sugar mixture, whisking quickly to temper the yolks.  Continuing adding ¼ cup of the hot mixture until completely incorporated into the yolks.
  • Pour combined mixture back into pan, heat over medium-low heat until thickened.  You will know it’s ready when custard leaves a line that is not dripping on the back of spoon. Add vanilla to the custard mixture.
    1 tsp Vanilla Extract
  • Mash peaches very well,ensuring there are no larger pieces left, then strain the juice from the fruit.
    3 medium peaches
  • Pour the custard mixture into Classic Batter Bowl, along with the reserved peach juice, cover and place in an ice bath or refrigerator, until mixture reaches 45⁰F/7⁰C.
  • Remove the bowl of the ice cream maker from the freezer and attach the assembled clear lid to the bowl.  Set the timer for 30 minutes.  Once the paddle starts rotating, pour the mixture into the bowl
  • When the Ice Cream Maker stops turning, check the doneness. The mixture should be a soft serve consistency.  If needed, add more time until the desired consistency is reached.
  • Serve immediately for soft serve, or cover and store in the freezer if you like hard ice cream

Nutrition Estimate

Calories: 510kcalCarbohydrates: 62gProtein: 7gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 237mgSodium: 154mgPotassium: 258mgFiber: 1gSugar: 60gVitamin A: 1434IUVitamin C: 4mgCalcium: 137mgIron: 1mg
Keyword peach, peach ice cream
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Coconut Ice Cream – Self Proclaimed Foodie (Video)

***I am a Pampered Chef Consultant – please contact me by click any of the buttons above when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

Subscribe below to get emails whenever I share new recipes!

This creamy coconut ice cream recipe from Krissy over at Self Proclaimed Foodie is the perfect treat for a hot day!  You can learn more about Krissy here.  I recently reviewed another of Krissy’s recipes for Colcannon, which was spectacular! 

For this recipe, I used our Ice Cream Maker and Classic Batter Bowl:

Ice Cream Maker

Our compact Ice Cream Maker lets you create your favorite frozen treats any time you want. Use fresh, natural ingredients to mix up smooth, custom-flavored ice cream, custard, frozen yogurt, sorbet, sherbet, and even frozen drinks. You’ll taste the quality—homemade ice cream is smoother, richer, creamier, and less expensive than store-bought. Just push a button to set the timer, add your ingredients, and you’ll have a frozen treat in 45 minutes or less—you can even peek through the clear lid to see it come together! Cover the bowl with the stretchy silicone lid to store it for later.

Details

  • Includes a bowl, electric lid with paddle, and stretch-fit lid.
  • Compact design takes up less space so it’s easy to use and store.
  • Set the timer for 5 to 40 minutes.
  • Makes up to 1 quart of ice cream—or eight ½-cup servings.
  • Includes a Basic Vanilla Ice Cream recipe.

Classic Batter Bowl

Our iconic Batter Bowls are essential for all your measuring, mixing, baking, microwaving, and storing needs. The angled sidewalls with measure markings and wide base make mixing ingredients easy. The open handles and wide spout are perfect for pouring and stacking batter bowls in your cabinet. And the included lid makes it easy to store leftover batter in your fridge.

Product Details

  • 2 qts.
  • Measure markings in cups, ounces, liters, and milliliters.
  • Lids and bowls are dishwasher-, microwave-, and freezer-safe.
  • Bowls are oven-safe to 350°F.

How to Clean

  • Dishwasher-safe.

Click the link to get your Ice Cream Maker and Classic Batter Bowl today. You’ll be glad you did.

Let’s jump right in!

Ingredients

  • 6 egg yolks
  • ¾ cup sugar
  • 1 cup sweetened shredded coconut
  • 1 cup half and half
  • 1 cup heavy cream
  • 1 cup coconut milk
  • 14-ounce can of coconut cream

Instructions

Separate egg yolks from egg whites (save egg whites for another use).  Whisk yolks with sugar until pale yellow in color. Set aside.

Toast shredded coconut in a heavy saucepan over medium heat until lightly browned.

Slowly add in half and half, heavy cream, coconut milk and coconut cream to pan, stirring to combine. Heat just until bubbles begin to form – do NOT bring to a boil. 

Add ¼ cup of hot mixture into the yolk/sugar mixture, whisking quickly to temper the yolks.  Continuing adding ¼ cup of the hot mixture until completely incorporated into the yolks. 

Pour combined mixture back into pan, heat over medium-low heat until thickened.  You will know it’s ready when custard leaves a line that is not dripping on back of spoon.

Pour combined mixture back into pan, heat over medium-low heat until thickened.  You will know it’s ready when custard leaves a line that is not dripping on back of spoon..

Remove the bowl of the ice cream maker from the freezer and attach the assembled clear lid to the bowl.  Set the timer for 30 minutes.  Once the paddle starts rotating, pour the mixture into the bowl.

When the Ice Cream Maker stops turning, check the doneness. The mixture should be a soft serve consistency.  If needed, add more time until the desired consistency is reached. Cover, and store in freezer if you like hard ice cream.   

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!!

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Coconut Ice Cream – Self Proclaimed Foodie (Video)

This creamy coconut ice cream recipe is the perfect treat for a hot day! 
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Ice Cream Maker 35 minutes
Course Dessert, ice cream
Cuisine American
Servings 6 servings
Calories 754 kcal

Ingredients
  

  • 6 egg yolks
  • ¾ cup sugar
  • 1 cup shredded sweetened coconut loosely packed
  • 1 cup half and half
  • 1 cup heavy cream
  • 1 cup coconut milk
  • 14 ounces coconut cream

Instructions
 

  • Separate egg yolks from egg whites (save egg whites for another use).  Whisk yolks with sugar until pale yellow in color. Set aside.
  • Toast shredded coconut in a heavy saucepan over medium heat until lightly browned.
  • Slowly add in half and half, heavy cream,coconut milk and coconut cream to pan, stirring to combine. Heat just until bubbles begin to form – do NOT bring to a boil. 
  • Add ¼ cup of hot mixture into the yolk/sugar mixture, whisking quickly to temper the yolks. Continuing adding ¼ cup of the hot mixture until completely incorporated into the yolks. 
  • Pour combined mixture back into pan, heat over medium-low heat until thickened.  You will know it’s ready when custard leaves a line that is not dripping on back of spoon.
  • Pour into Classic Batter Bowl, cover and place in an ice bath, until coconut custard mixture reaches 45⁰F.
  • Remove the bowl of the ice cream maker from the freezer and attach the assembled clear lid to the bowl.  Set the timer for 30minutes.  Once the paddle starts rotating, pour the mixture into the bowl.
  • When the Ice Cream Maker stops turning, check the doneness. The mixture should be a soft serve consistency.  If needed, add more time until the desired consistency is reached.
  • Cover, and store in freezer if you like hard ice cream.   

Notes

Can be served immediately, or freeze for hard ice cream.

Nutrition Estimate

Calories: 754kcalCarbohydrates: 42gProtein: 9gFat: 65gSaturated Fat: 50gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 253mgSodium: 58mgPotassium: 493mgFiber: 4gSugar: 34gVitamin A: 985IUVitamin C: 3mgCalcium: 111mgIron: 4mg
Keyword coconut, ice cream
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Mint Chocolate Chip Ice Cream – Chew Out Loud (Video)

Creamy and delicious, this easy six-ingredient mint chocolate chip ice cream is perfect for a hot summer’s day – or anytime!!

The first time I tried to make mint chocolate chip ice cream was a bit of a disaster, but also a good lesson for everyone who tries a new recipe.  Making sure that you have all of the ingredients is so important, but also making sure that you have the right ingredients can be helpful as well.  You see, the recipe I had at the time called for mint extract and some fresh mint.  I picked up spearmint extract and leaves, not thinking at ALL about the taste difference!  Mint is mint, right?  WRONG.  I do not like spearmint – at all – so I gave up and went back to the store and bought myself a HUGE container of Mint Chocolate Chip ice cream instead.

That was many years ago, but I never made any attempt at this again, until this week. I tried this wonderful recipe from Amy at Chew Out Loud, and it was so easy and incredibly delicious!  You can learn more about Amy here. I will absolutely be heading back there; all of her recipes look amazing!

For this recipe, I used our Ice Cream Maker, of course!  Here’s some info for you:

Our compact Ice Cream Maker lets you create your favorite frozen treats any time you want. Use fresh, natural ingredients to mix up smooth, custom-flavored ice cream, custard, frozen yogurt, sorbet, sherbet, and even frozen drinks. You’ll taste the quality—homemade ice cream is smoother, richer, creamier, and less expensive than store-bought. Just push a button to set the timer, add your ingredients, and you’ll have a frozen treat in 45 minutes or less—you can even peek through the clear lid to see it come together! Cover the bowl with the stretchy silicone lid to store it for later.

Details

  • Includes a bowl, electric lid with paddle, and stretch-fit lid.
  • Compact design takes up less space so it’s easy to use and store.
  • Set the timer for 5 to 40 minutes.
  • Makes up to 1 quart of ice cream—or eight ½-cup servings.
  • Includes a Basic Vanilla Ice Cream recipe.

Click here to get yours today!

This recipe uses 5-6 ingredients, one of which is green food coloring. While I used it this time, I personally prefer not to use food coloring in recipes.  You can definitely leave it out, if you prefer.  Let’s jump right in!!

Ingredients

  • 1 cup whole milk
  • 2 cups heavy cream
  • ¾ cup granulated sugar
  • 2 teaspoons pure peppermint extract, or to taste
  • 2-3 drops of green food coloring (optional)
  • 4-ounces semisweet chocolate, chopped

Instructions

Please be sure to freeze your ice cream maker base for at least 24 hours prior to using.

Pour milk, heavy cream and sugar into a bowl, mix well until sugar is dissolved. 

Add in peppermint extract and green food coloring, if using, and stir well until combined.  Cover and chill 30 minutes or until temperature reaches 45⁰ F/7⁰ C.

Meanwhile, chop the semisweet chocolate.

MAKE ICE CREAM

Remove the bowl of the Ice Cream Maker from the freezer and attach the assembled clear lid to the bowl.  Set the timer for 30 minutes. Once the paddle starts rotating, pour the mixture into the bowl. During the last minute of churning, pour the chopped chocolate through the shoot.

When the timer has ended, Remove the paddle from the bowl and serve immediately, or cover and let ice cream harden, if desired.

That’s it!  Please let me know if you give this a try, and be sure to go over to visit Amy at Chew Out Loud.  Let’s make great food together!

Heads up – these items are on sale this month only!! Click here to get yours today!

Mint Chocolate Chip Ice Cream

Creamy and delicious, this easy six-ingredient mint chocolate chip ice cream is perfect for a hot summer’s day – or anytime!!
4.67 from 3 votes
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Dessert
Cuisine American
Servings 10
Calories 302 kcal

Ingredients
  

  • 1 cup whole milk
  • 2 cups heavy cream
  • ¾ cup granulated sugar
  • 2 tsp pure peppermint extract
  • 2-3 drops green food coloring optional
  • 4 oz semisweet chocolate, chopped

Instructions
 

  • Please be sure to freeze your ice cream maker base for at least 24 hours prior to using.
  • Pour milk, heavy cream and sugar into a bowl, mix well until sugar is dissolved. 
  • Add in peppermint extract and green food coloring, if using, and stir well until combined.  Cover and chill 30 minutes or until temperature reaches 45⁰ F/7⁰ C.
  • Meanwhile, chop the semisweet chocolate.
  • Remove the bowl of the Ice Cream Maker from the freezer and attach the assembled clear lid to the bowl. Set the timer for 30 minutes. Once the paddle starts rotating, pour the mixture into the bowl. During the last minute of churning, pour the chopped chocolate through the shoot.
  • When the timer has ended, Remove the paddle from the bowl and serve immediately, or cover and let ice cream harden, if desired.

Nutrition Estimate

Calories: 302kcalCarbohydrates: 23gProtein: 3gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 57mgSodium: 23mgPotassium: 148mgFiber: 1gSugar: 22gVitamin A: 745IUVitamin C: 0.3mgCalcium: 69mgIron: 1mg
Keyword ice cream
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Honey Butter Pecan Shortbread Ice Cream (Video)

Sweet and salty honey-butter, swirled into homemade pecan ice cream, with chunks of shortbread cookies?  Yes, please!!  Easy to make, even easier to eat and enjoy! 

One thing that our entire family can agree on is our love for ice cream.  This is my take on several different ice cream recipes, after I tried, and sometimes failed, I think I’ve finally come up with something that is fun and tasty.  I loved the honey butter shortbread ice cream from Pampered Chef, but I really love pecans, plus we love our ice cream to have a custard base to it, and that is how this recipe came about. 

Adding alcohol to ice cream: I have learned that adding 1-3 tablespoons of alcohol (rum or vodka) to your ice cream base creates a creamier texture, since alcohol has a lower freezing point.  This means less ice crystals and a smoother taste, or “mouthfeel” (as my beer drinking friends might say!).

I used my Pampered Chef Ice Cream Maker for this recipe, along with my handy dandy Classic Batter Bowl. If you are not aware, this bowl is oven-safe, and yes, you can bake a cake in it!  Here’s the info on both of these featured products:

Ice Cream Maker

Our compact Ice Cream Maker lets you create your favorite frozen treats any time you want. Use fresh, natural ingredients to mix up smooth, custom-flavored ice cream, custard, frozen yogurt, sorbet, sherbet, and even frozen drinks. You’ll taste the quality—homemade ice cream is smoother, richer, creamier, and less expensive than store-bought. Just push a button to set the timer, add your ingredients, and you’ll have a frozen treat in 45 minutes or less—you can even peek through the clear lid to see it come together! Cover the bowl with the stretchy silicone lid to store it for later.

Details

  • Includes a bowl, electric lid with paddle, and stretch-fit lid.
  • Compact design takes up less space so it’s easy to use and store.
  • Set the timer for 5 to 40 minutes.
  • Makes up to 1 quart of ice cream—or eight ½-cup servings.
Ice Cream Maker

Classic Batter Bowl

Our iconic Batter Bowls are essential for all your measuring, mixing, baking, microwaving, and storing needs. The angled sidewalls with measure markings and wide base make mixing ingredients easy. The open handles and wide spout are perfect for pouring and stacking batter bowls in your cabinet. And the included lid makes it easy to store leftover batter in your fridge.

Product Details

  • 2 qts.
  • Measure markings in cups, ounces, liters, and milliliters.
  • Lids and bowls are dishwasher-, microwave-, and freezer-safe.
  • Bowls are oven-safe to 350°F.

How to Clean

  • Dishwasher-safe.
  • See Use & Care for full details.
Classic Batter Bowl

Click here to get your Ice Cream Maker

Click here to get your Classic Batter Bowl

Enough said, let’s jump right in!!

Ingredients

Ice Cream Custard Base

  • 6 egg yolks
  • 6 tablespoons butter
  • ¾ cup brown sugar
  • ¼ teaspoon salt
  • 2 cups heavy cream
  • 2 cups whole milk
  • 1 tablespoon Dark Rum or Vodka (optional)
  • 1 teaspoon vanilla extract or vanilla bean paste

Toasted Pecans

  • 1 cup pecans
  • 2 tablespoons melted butter
  • Pinch of salt

Honey-Butter Swirl

  • ¼ cup honey
  • 2 tablespoons unsalted butter, softened
  • ¼ teaspoon salt

Mix-Ins

  • ½ cup shortbread cookies, crumbled

Instructions

Separate 6 egg yolks, whisk well and set aside.  In a separate bowl, add the heavy cream and place in an ice bath. Place a strainer over the heavy cream.

Add butter to skillet over medium heat, melting the butter until it begins to brown slightly.  Add in brown sugar and salt, stirring to combine. Add in milk, stirring to incorporate all ingredients.  Heat mixture until sugar is completely dissolved, but not boiling.  Remove from heat. 

TEMPER EGGS – Use a ladle to slowly add some of the heated milk mixture to the egg yolks, whisking the eggs constantly so they do not curdle. Once you have added about half of the heated milk to the eggs, pour that mixture back into the pan with the rest of the milk over medium heat, stirring constantly until the mixture thickens enough to coat the back of your spoon or scraper, about 5 minutes.  Remove from heat. 

Pour the heated milk into the strainer over the heavy cream to combine. Add rum and vanilla, stir to combine.  Cover and chill until custard base reaches 45⁰ F/7⁰ C.

PECANS

Preheat oven to 350⁰ F/177⁰ C. Melt butter, add to pecans along with salt, stir to combine.  Place coated pecans on baking sheet and bake for 8-10 minutes, until nicely toasted.  Remove from oven and, once cooled, chop into large pieces. 

MAKE ICE CREAM

Remove the bowl of the Ice Cream Maker from the freezer and attach the assembled clear lid to the bowl.  Set the timer for 30 minutes. Once the paddle starts rotating, pour the mixture into the bowl. During the last minute of churning, pour the toasted pecans and the crumbled cookies through the shoot.

Meanwhile, combine the ingredients for the honey-butter swirl in a small bowl and whisk until smooth.

When the Ice Cream Maker stops turning, check for doneness. The mixture should be a soft-serve consistency. If needed, add more time until the desired consistency is reached.

Remove the paddle from the bowl and pour the honey butter swirl into the ice cream and gently stir to swirl.  Cover and let ice cream harden, if desired.

That’s it!  This is my first time trying to make an ice cream recipe, so I would love to hear from you if you try it.  Perhaps you can let me know what you think, if it needs more or less of any particular ingredient, and what you would do differently, if anything.  I would love to hear from you.  Let’s make great food together!

The Multi Cooker is on sale this month only!! Click here to get yours today!

Honey Butter Pecan Shortbread Ice Cream

Sweet and salty honey-butter, swirled into homemade pecan ice cream, with chunks of shortbread cookies? Yes, please!!  Easy to make, even easier to eat and enjoy! 
4.50 from 2 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American