Hey chitlins! So we’re in the throes of packing which means that not only is my poor cat freaking out because of the chaos but I am extremely stressed that nothing is in its proper location. Not to mention my kitchen is currently in six different boxes so I can’t even stress bake. Just stress eating for me. And the cat, he takes after his mama.
So instead of leaving you high and dry for another week while we unpack and try to celebrate the holiday I thought I’d give you a quick round up post of great desserts to help you cool off this summer.
Happy Early Fourth!
Let’s enter the way-back machine to one of my first posts ever, cookies ‘n’ cream ice cream.
If you’re feelin’ a little wild you could always try the popular beer ice cream.
If you’re too classy for beer ice cream (and I’ll be the first to admit that I’m not) you could do the fancy pistachio ice cream. I should warn you though that this requires prep work to make pistachio paste, and it has more chew than your normal ice cream. It’s a great flavor though, and much better than what you can buy in the stores.
Maybe you’re a sweets freak like me and even though you want to cool off with ice cream you’re still craving some cake? How about cake batter ice cream? With some Oreo’s mixed in for good measure.
Of course there’s the sleeper hit lemon biscoff ice cream.
Or maybe you don’t even want to wait a day for your ice cream maker to freeze and then a night for you base to chill, and then another 3-6 hours for the ice cream to reach the proper consistency. You want immediate gratification. How about some boozy frozen pops? Have a big party, and didn’t finish all that mixed cocktail? Add some more of the non-alcoholic base and throw it in popsicle molds for a little boozy hit later in the week. Bonus: you can make these even after your party with that little buzz you got going. They’re a no brainer.
Don’t forget it’s easiest to plan two days to make your ice creams. Morning of day 1 put your ice cream canister/maker in the freezer and that evening make your base so it can chill over night. The next morning you can churn the ice cream and let it freeze all afternoon so it’s ready by that evening. All these ice creams listed are a classic French custard base style. As I’m experimenting more with ice cream I hope to have some recipe up for a Philadelphia style base that doesn’t require cooking.