Cupcake Ice Cream Cups

Who doesn't love an adorable dessert?  These cupcakes are so cute I couldn't resist making them.  I pinned an image ages ago on pinterest and bought these cute little ice cream cups at Hobby Lobby right away and tucked them in my baking basket for just the right moment.  When we were invited to a BBQ a couple weeks ago I knew just what I wanted to take to the party...these cute cupcakes!  There is no recipe for these...just a doctored up cake mix baked in paper cups and frosting piped on top.  I already had sprinkles and cherries so this came together in a snap.  

I'll be on the lookout for more of these little cups the next time I am in a craft store.  Having them on hand saved me from having to run out and search for them at the last minute.  

Berries on Deck - Frozen Yogurt

I have an urge to grow things. I think it stemmed from growing up on a farm and watching my own parents grow and create things where nothing stood before. I have good (hmm, and some bad, come to think of it!) memories of helping out around the farm. Picking berries and eating cucumbers straight off the vine are a couple of my fondest. So it only seems natural to grow things around my house, wherever I can find a plot of soil that isn't already taken, in goes something. Last year I buried a few raspberry and blackberry roots around the deck in hopes of a few tasty berries. Well, as you can see, the picking has begun!
If you can get your hands on a few cups of tasty berries try this ice cream out. Maybe I will have enough of my own berries to try this out next year. Until then I'll have to use the store bought variety.

Strawberry Frozen Yogurt
this is a simpler/faster version of this frozen yogurt from David Lebovitz

1 pound strawberries, rinsed and hulled
2/3 cup sugar
1 Tablespoon vodka (optional)
1 cup plain whole milk yogurt
2 teaspoons fresh lemon juice

Throw everything in a blender and let it go for a few minutes. Chill in the fridge for an hour or two if you have time or just throw it in the ice cream maker like I do. Place in the freezer overnight to harder.

Vanilla Bean Ice Cream

The other day I was grabbing something from the basement when I noticed something on a shelf nearby. I turned and saw that it was the ice cream attachment for my KitchenAid that had caught my eye. I popped it into the freezer without a second thought and returned to whatever it was I had been doing.
Today I happened to remember placing it in the freezer while I was grocery shopping. So, I dropped by the dairy case and picked up a few ingredients before leaving.
Later I found a quick and easy recipe, made a few adjustments, and started making the custard. Today I took my time and followed the directions perfectly, evening allowing the mixture to completely cool before trying to churn it. (This is an important step that I happened to have learned the hard way!) So, after dinner and a little freezer time, we broke out the banana split bar. Yum Yum. The ice cream turned out creamy, smooth, and very tasty. It was good alone and even better with accompaniments.

Vanilla Bean Ice Cream
adapted from riceandnoodles

1 1/2 cup milk
1 1/2 cup half & half
1/2 cup sugar
1 vanilla bean
6 egg yolks

Place the milk and half & half in a heavy saucepan. Split the vanilla pod and scrape out the seeds. Place the vanilla bean and seeds into the milk mixture and stir together. Simmer mixture on low for about 15 minutes, stirring constantly.
In a heat proof mixing bowl stir together the egg yolks and sugar. Gradually add the hot milk mixture and whisk together. Once everything is incorporated return it to the saucepan. Simmer an additional 10 minutes (stirring constantly) on low or until the back of a wooden spoon is coated. Mixture should be slightly thickened.
Bring to room temperature and then place in a clean bowl. Cool in the refrigerator for one hour.
Once cooled place mixture in ice cream maker. Churn until thick, about 30 minutes. Serve as is or freeze an additional 3 hours for firmer texture.