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Recipes & Entertaining Ideas

Filtering by Tag: Ice Cream

Farm Stand Peach Ice Cream

Marc J. Sievers

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Regardless of the season, ice cream is always a treat that satisfies like no other. My Farm Stand Peach Ice Cream celebrates fresh peaches in all their glory and it is so easy to make! Peaches are my husband Ryan’s favorite stone fruit and he calls this the perfect combination of ice cream and peach pie. He loves all of my ice cream recipes, but this one is definitely at the top of his list! I believe that simplicity always wins and this recipe is a stellar example of how a handful of familiar grocery store ingredients can be transformed into the most luscious ice cream!

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Ingredients (makes 1 ½ quarts)

Ice Cream Base

  • Heavy Cream – 3 cups

    Sugar – ⅔ cups, granulated

  •  Honey – 2 teaspoons

  • Vanilla – 1½ teaspoons, pure extract

  • Fleur de Sel – ½ teaspoon

Peach Compote

  • Butter – 2 tablespoons, unsalted

  • Peaches – 1 pound, pitted, ¼-inch diced, skins still on

  • Dark Brown Sugar -  ¼ cup, lightly packed

  • Cinnamon – ¼ teaspoon

Directions

Ice Cream Base

  1. In a medium saucepan set over medium heat, add the heavy cream, sugar, honey, vanilla, and salt. Stir until the sugar is just dissolved, about 5 minutes. You can tell the sugar is dissolved by rubbing a bit of the cream between your fingertips. If there are no granules, it is done.

  2.  Transfer to a bowl and cover with plastic wrap pressing it directly onto the surface of the mixture. Chill until very cold, or overnight.

Peach Compote

  1. In a medium saucepan set over medium heat, add the butter.  Once melted, add the peached, dark brown sugar and cinnamon.

  2. Cook for 5-7 minutes, stirring occasionally, until the fruit is very tender and their natural juices start to release.

  3. Transfer the mixture to a heatproof bowl, cover with plastic wrap and refrigerate until cold, preferably overnight.

Assembly

  1. Once the mixture is very cold, add it to an ice cream maker and follow manufacturer’s directions.  About 2 minutes before the ice cream base is finished churning, add in the chilled peach mixture and allow it to be fully incorporated into the ice cream. 

  2.  Scoop out the ice cream into a freezer-proof container and freeze for 2 hours.

Tip: I love the ease and simplicity of the Cuisinart Ice Cream Maker: https://www.cuisinart.com/shopping/appliances/ice_cream/ice-21

 

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Salted Caramel Ice Cream

Marc J. Sievers

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I scream, you scream, we all scream for anything with salted caramel! Few desserts are as decadent as my homemade Salted Caramel Ice Cream. Making your own ice cream is much easier (and quicker) than you think and you don’t need to bother with trying to make the caramel from scratch, as your favorite store-bought brand of Fleur de Sel caramel sauce works perfectly! I love this straight from the ice cream maker - it has such an elegant texture but also maintains a soft, velvety consistency while in the freezer.  You can serve this (with confidence!) completely solo for dessert, or it can also be paired with a fabulously rich Store-Bought Cake Made Fabulous!

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Salted Caramel Ice Cream

Ingredients (makes 1 ½ quarts)

  • Heavy Cream – 3 cups

  • Dark Brown Sugar – ⅓cup, lightly packed

  • Vanilla – 2 teaspoons, pure extract

  • Fleur de Sel Caramel – 10 ounces, favorite store-bought brand

  • Fleur de Sel – ½ teaspoon

 Directions

  1. In a medium saucepan set over medium heat, add all of the ingredients. Stir until the sugar is dissolved.

  2. Transfer to a bowl and cover with plastic wrap, pressing it directly onto the surface of the mixture. Chill the mixture in the refrigerator for at least 2 hours, or until very cold.

  3. Once the mixture is chilled, add it to an ice cream maker and follow manufacturer’s directions.

  4.  Scoop out the ice cream into a freezer-proof container and freeze for 2 hours.

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Vanilla Bean Ice Cream

Marc J. Sievers

The old saying, "I scream, you scream, we all scream for ice cream!" is exactly what you will be shouting from rooftops once you make my incredibly luxurious (yet so easy) Vanilla Bean Ice Cream!  There are some recipes that use a handful of really good, flavorful, and fresh ingredients, that result in what I call "heritage recipes." These recipes embody the essence of home cooking and will make an appearance at your table for decades to come.  My ice cream recipe certainly falls into that category!  It uses just four ingredients, takes only minutes to assemble, and is the epitome of what vanilla bean ice cream should taste like, with fresh cream flavored with vanilla and a hint of briny sea salt.

Whether you plan to serve this vanilla bean ice cream on top of a slice of pie, a French apple tart, galette, or by just itself (drizzled with salted caramel sauce, my favorite!), you will be moved to scream for ice cream from rooftops from now on!

Watch: Another #MJSmoments on YouTube.  Subscribe to my YouTube channel by clicking here!


Vanilla Bean Ice Cream

Ingredients (makes 1 ½ quarts)

  • Heavy Cream – 3 cups

  • Sugar –⅔ cup, granulated

  • Vanilla Bean Paste – 2 teaspoons

  • Fleur de Sel – ½ teaspoon

Directions

  1. In a medium sauce pan set over medium heat, add the heavy cream, sugar, vanilla bean paste, and fleur de sel. Stir until the sugar is dissolved.

  2. Transfer to a bowl and cover with plastic wrap pressing it directly onto the surface of the mixture. Chill the mixture in the refrigerator for at least 2 hours, or until very cold.

  3. Once the mixture is chilled, add it to an ice cream maker and follow manufactures directions.

  4. Scoop out the ice cream into a freezer-proof container and freeze for 2 hours.

Tip: I love the ease and simplicity of the Cuisinart Ice Cream Maker.

Try my other favorite ice cream recipes here:

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S'mores Ice Cream

Marc J. Sievers

One of my favorite memoires as a child was making s’mores!  Whether it was a beach bonfire in Maine or by a campfire in New Hampshire, they still are one of my favorite indulgences.  I can remember also making them with my nan over the stovetop, using a fork as a “stick” to toast the marshmallow over the open flame – yikes!  Grandmas will do anything for their grandchildren to make them happy.

Now that I am well into my adult years (I call it “adulting”), I still make s’mores whenever there is a fire pit, bonfire, or even a charcoal grill.  On Ryan’s parents’ farm – regardless of the season – we always make a huge fire and sip wine and make these ooey-gooey treats!

I typically don’t buy or use specialty kitchen equipment – especially things that take up precious cupboard space.  However, there are two items that I cannot live without:  My ice cream maker and small kitchen torch.  Though they have very specific functions, they are what make my S’mores Ice Cream possible!  And not just possible, truly incredible!  The flavors from the homemade milk chocolate ganache, crusty and chewy toasted marshmallows, all enrobed in a velvety vanilla ice cream base will make the purchase of these two new kitchen accoutrement well worth every penny! 

In fact, homemade ice cream is simpler that you think!  It really is just about using a few quality ingredients like cream, sugar, vanilla, and salt.  The hardest part is waiting the 25 minutes while the machine “does its thing” until you have the most luxurious ice cream, ever!  Take a peek at my Salted Hot Chocolate Ice Cream, too!  


S'mores Ice Cream

Ingredients (makes 1 ½ quarts)

Ice Cream Base

  • Heavy Cream – 3 cups

  • Sugar – ⅔ cups, granulated

  • Honey – 2 teaspoons

  • Vanilla – 1½ teaspoons, pure extract

  • Fleur de Sel – ½ teaspoon

Chocolate Ganache

  • Heavy Cream – ¼ cup

  • Milk Chocolate Chips – 4 ounces

  • Fleur de Sel – ⅛ teaspoon

Add-Ins

  • Mini Marshmallows – 3 cups

  • Graham Crackers – 10 full sheets, broken into small and medium pieces, plus more for garnish

  • Milk Chocolate Chips – 7.5 ounces

Directions

Chocolate Ganache & Marshmallows

  1. In a heatproof bowl set over a pan of barely-simmering water, add the heavy cream, chocolate chips, and salt. Stir until just melted. Remove from the heat and set aside to cool.

  2. Place the mini marshmallows onto a half sheet pan. Using a small kitchen torch, toast the marshmallows until well-toasted. Set aside to cool.

Ice Cream Base

  1. In a medium sauce pan set over medium heat, add the heavy cream, sugar, honey, vanilla, and salt. Stir until the sugar is just dissolved, about 5 minutes. You can tell the sugar is dissolved by rubbing a bit of the cream between your fingertips. If there are no granulates, it is done.

  2. Transfer to a bowl and cover with plastic wrap pressing it directly onto the surface of the mixture. Chill until very cold, or overnight.

  3. Once the mixture is very cold, add it to an ice cream maker and follow manufactures directions.

Assembly

  1. Once the ice cream base is finished, transfer to a large bowl and quickly fold in the cooled toasted marshmallows, graham crackers pieces, and chocolate chips.

  2. Then, fold in the cooled chocolate ganache.

  3. Transfer to freezer containers and chill until firm.

  4. To serve, garnish with more crumbled graham crackers.

Tip: I love the ease and simplicity of the Cuisinart Ice Cream Maker.

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Sparkling Raspberry Sorbet

Marc J. Sievers

It is no secret I love to entertain at home!  From menu planning, to setting the table, or spending time in my kitchen, I will find any excuse to throw a soirée!  While I certainly have a few tricks up my sleeve to ensure my guests are always having a fabulous time, my #1 tip is to never make everything yourself.  I like to choose two or three different dishes to prepare, then rely on favorite store-bought brands, bakeries, and gourmet markets to round out my menu.  It’s the simplest way to ensure that I have fun at my own parties!

They say the dessert is what people always remember from any party.  A really good dessert is always something I like to pay special attention to.  Whether I am making it myself or heading to one of my neighborhood bakeries, I make sure to always have something that will WOW! everyone – myself included!  That is exactly what my Sparking Raspberry Sorbet will do at your next party—it will bring that perfect WOW! factor.  This particular dessert relies on simple components; really good Champagne, really good store-bought Raspberry Sorbet, and the most flavorful homemade Four Berry Sauce.

Besides being a perfectly elegant dessert for any occasion, it is one of the easiest desserts to assemble.  Once you make the Four Berry Sauce (which uses frozen berries and can be stored in the refrigerator), it all comes together in just a few minutes!  I love to serve this in a small coupe, small bowl, or even in a martini glass.  Bottoms (and spoons!) up!


Four Berry Sauce

Ingredients (makes 1 ½ cups)

  • Frozen Berry Medley – 1 pound (raspberries, strawberries, blackberries, & blueberries)

  • Raspberry Preserves – 2 tablespoons

  • Raspberry Liqueur – 1 tablespoon, Chambord preferred

  • Lemon Zest – 1 teaspoon

Directions

  1. In a small saucepan set over medium heat, add the frozen berries, preserves, liqueur, and lemon zest.

  2. Cook for 10-15 minutes, until the berries have released their juices and are very tender, stirring occasionally. Remove from heat.

  3. Place a fine mesh sieve over a glass bowl. Transfer the mixture into the sieve.

  4. Using the back of a wooden spoon press the mixture through the sieve.

  5. Cover tightly with plastic wrap and refrigerate until chilled.

To Serve: Layer this luscious berry sauce in a small coupe with a single scoop of raspberry sorbet and ¼ cup of very dry, chilled Champagne.  It is a perfect dessert for a grown-up celebration, very elegant presentation, and just an all around fabulous surprise for your guests.  

Tip: If you don’t have raspberry preserves, you can substitute strawberry, blueberry, or blackberry.  The pectin in the preserves is what will thicken the berry sauce slightly.

Order a signed copy of my cookbook Entertaining with Love!

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Salted Hot Chocolate Ice Cream

Marc J. Sievers

If you have never made homemade ice cream, you are in for a real treat!  A few months ago, I was making my Velvety Hot Chocolate from my first cookbook Entertaining with Love, and while I was measuring out the ingredients it occurred to me that they were very similar to the base ingredients for my ice cream recipe.  After a bit of tweaking (and lots of taste testing!), my Salted Hot Chocolate Ice Cream was churning away in my ice cream maker, ready for its close-up!

This is by far the best and most luxurious chocolaty ice cream I have ever had, let alone made myself!  The texture is similar to a velvety mousse—light, airy, and incredibly silky.  The flavors are so rich and intense, from using really good ingredients (particularly the chocolate and cocoa powder), and my secret ingredient:  Fleur de Sel caramel sauce.  Rather than make your own caramel sauce for a few tablespoons, I like to use a good store-bought one.  In fact, my favorite jar is from Trader Joe’s (also where I buy my chocolate bars by the pound).

For the ultimate ice cream enjoyment, allow each scoop to sit at room temperature for a few minutes and you will be able to taste the flavors much better than it being ice-cold.  The most perfect chocolate ice cream is calling your name – enjoy!


Salted Hot Chocolate Ice Cream

Ingredients (makes 1 quart)

  • Milk Chocolate – 4 ounces, finely chopped

  • Dark Chocolate – 4 ounces, finely chopped

  • Cocoa Powder – ¼ cup, unsweetened, Pernigotti recommended

  • Heavy Cream – 3 cups

  • Vanilla – 1 teaspoon, pure extract

  • Fleur de Sel Caramel Sauce – 3 tablespoons, good store-bought variety

  • Fleur de Sel – ¼ teaspoon

  • Cinnamon – 1/8 teaspoon

  • Dark Brown Sugar – 2 tablespoon

Directions

  1. In a medium sauce pan set over medium heat, add the heavy cream, brown sugar, caramel sauce, and both chocolates. Whisk until the chocolate is just melted.

  2. Remove from the heat and whisk in the vanilla, cinnamon, salt, and cocoa powder.

  3. Transfer to a bowl and cover with plastic wrap pressing it directly onto the surface of the mixture. Chill the mixture in the refrigerator until it is very cold.

  4. Once the mixture is chilled, add it to an ice cream maker and follow manufactures directions.

  5. Scoop out the ice cream into a freezer-proof container and freeze for 2 hours.

Order a signed copy of my cookbook Entertaining with Love!

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