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Salted Caramel Ice Cream

Salted Caramel Ice Cream

What can you say about ice cream that hasn’t already been said………Salted Caramel Ice Cream!

Ice cream always conjures up memories of childhood. We all had that place in our hometown where everyone went for ice cream cones or sundaes. It was a huge treat!

As adults though, we sometimes crave something more than chocolate or vanilla. Tim and I happen to love salted caramel. It started with Haagen Dazs gelato. The Salted Caramel flavor is to die for………my mission to recreate………. Salted Caramel Ice Cream is very close! It is not for those who are watching their weight, cholesterol, or fat intake, but if you want a sweet and salty ice cream treat this is right up your alley.

It is super easy to make, with just a few ingredients………one of which is Kraft Caramel Bits……..little caramel bits, that you do not have to unwrap or cut up……best idea ever Kraft!!!!

I made this using an ice cream maker………do yourself a favor and get one! They are very reasonably priced and you can make fresh ice cream, gelato, sorbet, or frozen yogurt anytime you want, in any flavor you want. Even if you only use it a few times a year it is well worth it.

So, get to your favorite store, buy an ice cream maker and make our Salted Caramel Ice Cream!

Salted Caramel Ice Cream

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Author: Marty Boyd
Yield: 4 1x

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Ingredients

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3/4 cup caramel bits
3/4 teaspoon salt
2 cups whipping cream
1 cup whole milk
1– 13oz. can dulce de leche
1 1/2 teaspoons vanilla

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Instructions

Stir 1 cup of milk and 2 cups of cream together in a medium bowl.
Soften the dulce de leche in the microwave and whisk it into the milk/cream mixture until well blended. Chill the mixture in the refrigerator for several hours.
Once mixture is chilled, stir in the vanilla and a pinch of salt, using an ice cream machine according to manufactures directions pour mixture into machine.
After ice cream is frozen but still soft, fold in the caramel bits.
Place in a sealed container and freezer until ice cream reaches desired consistency.

Monterey Seafood Pasta

Monterey Seafood Pasta

Seafood and pasta……..a match made in heaven. There is something about seafood, that when combined with pasta and something creamy, turns those ingredients into the yummiest thing ever!

I was going through some of my old recipes……….I have tons of them……. I have been collecting them since I was in High School. Home-Ec classes were my favorite. So, along with Home-ec and influences from my Grandmother, I have always loved to cook ……..it’s my way of showing love to friends, but mostly to family.

Tim’s twin brother Tom is here from the Philippines, and we wanted to stay in and have a nice dinner (we wanted to show Tom a little love) and watch our new TV……….48″ Sony with a new sound bar. So, while going through those old recipes, I found a seafood pasta dish called “Monterey Seafood Pasta”. I have no idea where I got the original recipe. After a bit of rewriting, I made it last night and the result was wonderful………creamy, a little bit spicy, with mushrooms and tomato, and of course the star of the show, the seafood. We added a loaf of crusty whole grain Italian bread and both Tim and Tom said it was a tasty pasta dish. Tim looked at me while eating and said “complements to the Chef”. If I can please my spice loving husband, it is a success!

We never made it to the TV portion of the evening ………well, Tom did, we got him hooked on one of our favorite TV shows “Blacklist”……..but Tim and I were pooped, so off to bed we went! Can’t wait to watch our favorite show on the big screen……..maybe with a bowl of Monterey Seafood Pasta ……….:)

Monterey Seafood Pasta

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Author: Marty Boyd
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6 1x
Category: Pasta
Method: Cook
Cuisine: American

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Ingredients

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5 tablespoons butter, divided
2 tablespoons flour
2 cups milk
1 pound shrimp, peeled and deveined
1 pound scallops, cut in half if large
Salt and pepper to taste
3 cups sliced mushrooms
2 tablespoons minced garlic
1 cup white wine
1 tablespoon brandy
3 cups diced tomatoes
1 teaspoon sriracha sauce
1/4 cup heavy cream
1 pound pasta
Chopped fresh parsley and grated Parmesan cheese for garnish.

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Instructions

Melt 2 tablespoons butter in a large saucepan. Add 2 tablespoons flour, stirring 1 minute, whisk in 2 cups milk and bring to a boil, stirring constantly until thickened.
Meanwhile melt 3 tablespoons of butter in a large skillet over medium high heat, add shrimp and scallop, season with salt and pepper and cook for 3 minutes. Transfer to a bowl.
Add garlic and mushrooms to same skillet and cook over medium heat for about 4 minutes. Add to bowl with shrimp and scallops. Increase heat to high and add white wine and brandy and cook for 2 minutes. Add milk mixture, tomatoes, sriracha sauce, and heavy cream to skillet. Bring to a boil. Return shrimp and scallops to skillet and heat through. Pour over pasta. Sprinkle with parsley and parmesan cheese. Serve immediately.

Keywords: pasta, shrimp, scallops, mushrooms, parmesan cheese,

Chocolate Espresso Bean Popsicle

Chocolate Espresso Bean Popsicle

Warm summer evenings…….you need something cool…….but you love coffee…….too hot for coffee……..think again! Chocolate Espresso Bean Popsicles are just the ticket.

The only popsicles I have ever made were the ones you made with Kool-Aide when you were a kid. Everyone had the Tupperware popsicle mold, and all we had to fill them was Kool-Aide or juice. Well, times they have a changed!

I have seen many recipes for popsicles on Pinterest, and thought I would give some a whirl. Tim and I love coffee! In the summer we make iced coffee by the pitcher full. We discovered that a french press makes perfect iced coffee. So why not make popsicles?

First I needed the molds. And if all else fails check eBay. With the molds purchased and on the way I needed a recipe.

I wanted a creamy sort of latte taste, so I needed some type of milk. I tried sweetened condensed milk, its sweet and creamy so I hoped it would work. I blended it with hot coffee and poured it into the mold. I also wanted some visual interest, so I mixed the condensed milk I didn’t use in with some cream. That’s how you make ice cream, so why not.

We like a little crunch in things so, chocolate covered espresso beans. Besides being chocolate and all kinds of yummy, they make them look really pretty!

I would never have tried the espresso beans, but years ago one of my girlfriends Michelle, owned a cafe, deli, bakery, coffee shop……..The Herb Garden Deli,Cafe and Bakery. It was a great place, and in the coffee shop, we had chocolate covered espresso beans……..I was leery. But I tried them and all I can say is they are addicting. So, thank you to Michelle for broadening my horizon, so I could years later make this recipe.

Layers of espresso beans, creamy latte, and creamy cream…….like foam on a cappuccino, but all frozen makes a sweet cool coffee treat. Perfect for those warm summer nights when you really want a coffee………

Chocolate Espresso Bean Popsicle

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Author: Marty Boyd
Prep Time: 2 hours 10 minutes
Total Time: 2 hours 10 minutes
Yield: 10 1x
Category: Dessert
Method: Freeze
Cuisine: American

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Ingredients

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2 cups very strong coffee, hot
1 – 14oz. can sweetened condensed milk, divided
3/4 cup heavy cream
1/2 tsp. vanilla extract
1/2 cup crushed chocolate covered espresso beans, divided

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Instructions

Place 2/3 cup sweetened condensed milk in a bowl or measuring pitcher. Pour the hot coffee over the top and stir until blended. Allow the coffee to cool for a few minutes.
Place 1 teaspoon of crushed espresso beans into each popsicle mold, then carefully pour the coffee mixture into the molds, until about 2/3 full. Place in the freezer and freeze until slushy, about 1- 2 hours.
Mix the heavy cream with 3 Tb. sweetened condensed milk and vanilla. Pull the Popsicle out of the freezer.
Pour 1-2 tablespoons of cream over the top of each pop and top with another teaspoon of espresso beans, add a popsicle stick to the middle.
Return to the freezer and freeze until hard.
To remove from the molds: Fill the sink with warm water and dip the bottoms of the molds in the warm water for 30seconds or so. If the popsicles do not come out re-dip them.Be careful not to let them in the warm water to long or they will melt.
Eat immediately, or wrap in plastic wrap and place in freezer bags and return to the freezer.

Notes

Prep time does not include overnight freezing.

Keywords: coffee, sweetened condensed milk, heavy cream chocolate covered espresso beans, popsicle