Ice Cream and Frozen Treats

Roasted Strawberry Malt Ice Cream

August 26, 2021 By Ashley Leave a Comment

We’re nearing the end of summer here in the states. Just a little less than a month left. So hard to believe – it feels like the summer just flew by this year. Even though fall recipes are on the horizon here, I wanted to share one more ice cream recipe before welcoming apples, stone fruit and pumpkin back to the blog. My roasted strawberry malt ice cream is one to keep on repeat in your freezer. Creamy, rich and packed with roasted, concentrated strawberries and the flavor of toasty caramel-y malt. Like your favorite strawberry malted milkshake, but so much better.

Roasting Strawberries

Roasting the strawberries before adding them to the ice cream concentrates their flavor and caramelizes the juices. I love to roast any fruit I put in ice creams to really get the best flavor. After the strawberries are roasted, let them cool, then chop them into smaller pieces. Let the strawberries cool completely before adding them into the ice cream base. I typically roast the berries the same day I make the ice cream base then combine them before churning.

Malted milk powder

Ever eaten Whopper’s chocolate candies? Or drank a malt milkshake? Both use malted milk powder. Malt is similar to powdered milk except it contains wheat flour and flavoring. Malt has a distinguishable flavor that is deep, somewhat nutty and caramel-like – super delicious. It may sound weird (wheat flour- what??), but it’s really good and if there is a time to try it, it’s in this ice cream recipe. It adds a depth of flavor to baked goods and sweets that can take brownies, ice cream, buttercream and more to a whole new flavor level.

How to make roasted strawberry malt ice cream

I like to break up ice cream making into 1-2 days. The first day I roast the strawberries and get them in the fridge to chill. I also make the ice cream base in the morning to get that chilled through. In the evening I’ll churn the ice cream, swirl in the strawberries and get it in the freezer to freeze overnight. Sometimes, I’ll churn the second day if I’m running behind on time.

The ice cream is made using a traditional ice cream base – super creamy, indulgent and delicious. This is my favorite ice cream recipe and the one I use most often. Cream, milk, sugar, salt and eggs are heated to dissolve the sugar and to cook the eggs, essentially making a custard. Both the custard and the strawberries need to be very cold before they can be churned.

The custard will churn faster than usual because of the addition of the malt powder which helps thicken it up. You want the churned ice cream to resemble soft serve. Layer the ice cream and the strawberries in a pan swirling the berries and the juices to make sure they are well combined. Freeze the ice cream until frozen, about 6-8 hours or overnight before serving.

If you make my roasted strawberry malt ice cream, let me know! Drop a comment or tag me on Instagram. I love seeing your creations.

Enjoy!

Ash xx

For more ice cream recipes, check out these posts:

London Fog No Churn Ice Cream

Coffee Brownie No-Churn Ice Cream

Key Lime Pie Popsicles

Roasted Peach Crisp Ice Cream

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Roasted Strawberry Malt Ice Cream

Roasted and caramelized strawberries swirled into creamy and decadent vanilla malt ice cream

Prep Time30 mins

Cook Time30 mins

Chill2 d

Ingredients

Roasted Strawberries:

2 ¾ cups (1lb/454g) fresh strawberries
3 tablespoons granulated sugar

Malt Ice Cream:

1 ½ cups (355ml) heavy cream
1½ cups (355ml) whole milk
1 cup (200g) granulated sugar
1/4 teaspoon fine sea salt
7 large egg yolks
2 teaspoons pure vanilla extract
1/4 cup (35g) vanilla malted milk powder

Instructions

Roast the Strawberries

Preheat oven to 350F degrees.
Rinse and hull strawberries. Halve the smaller ones and quarter the larger berries so they’re all roughly the same size and cook at about the same rate. Add strawberries to a medium bowl.
Add the sugar to the strawberries and toss to coat.
Bake for 20-25 min, stirring once while they bake.
Use a potato masher to break up the berries into smaller pieces. You can also just chop them into smaller pieces once cool.
Pour the strawberries and all the juices into a bowl to cool completely.

Make the Malt Ice Cream

Set up an ice bath by placing a 2-quart bowl into a larger bowl that has been filled with ice water. Place a strainer over the smaller bowl and set aside.
Combine the milk, cream, sugar and salt into a medium saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally. Remove from the heat.
In a large bowl, whisk the egg yolks until they have lightened in color, about 2-3 minutes.
Slowly pour some of the hot milk/cream mixture into the yolks, whisking constantly as you slowly pour. Scrape the mixture back into the saucepan.
Cook over low heat, stirring and scraping the pan constantly with a spatula, until the mixture is silky, thickens and reaches a temperature of 170-175F.
Strain the mixture into the bowl on the ice and stir the mixture over the ice until the mixture cools to room temperature.
Whisk in the malt powder.
Stir in the vanilla. Cover and refrigerate the mixture for a minimum 6 hours, or overnight.
Freeze the custard in your ice cream maker according to manufacturer's instructions. This should take 15-25 minutes. Your ice cream should be thick like soft-serve.
Layer the ice cream, and the strawberries in a container of your choosing. I used a 9×5 loaf pan. Use a knife to swirl in the strawberries and juices thoroughly.
Cover the ice cream with cling wrap. Place the ice cream back into the freezer to freeze through, 8 hours or overnight before serving.

London Fog No Churn Ice Cream with Honey Shortbread

August 3, 2021 By Ashley Leave a Comment

No churn ice creams are super easy to make and super convenient as they don’t require an ice cream machine. Homemade ice cream is takes very little effort and are far more yummy than most store bought varieties. My London Fog no-churn ice cream is infused with lavender Earl Grey tea and vanilla beans with chunks of scratch made honey shortbread pieces. Have your tea and biscuits all in one with this rich, creamy and silky ice cream.

What is a London Fog?

A London Fog is one of my favorite coffee shop drinks. Often called an Earl Grey Latte, this drink is made with Earl Grey tea, steamed milk and vanilla syrup. Make it a London Smog, or Dirty London Fog by adding a shot of espresso. – my favorite way to enjoy the drink. Earl Grey tea is a black tea that is primarily blended with the flavor of bergamot, but you can find different varieties, such as the tea I used for this recipe, which has the addition of lavender to it. You can use any variety of Earl Grey or Lady Grey (Earl Grey with the addition of blue cornflowers) tea for this recipe.

Honey Shortbread

Simple, buttery, sweet and addictive, honey shortbread, this honey shortbread recipe is so, so good on its own, you might want to double the recipe just to snack on it. The shortbread has all the typical ingredients – flour, sugar, butter and a pinch of salt. It is baked until golden brown, and while still warm, honey is brushed over the top and sprinkled with flaky salt. The honey melts into the shortbread and the salt gives it that sweet and salty flavor that makes these shortbread so, so good.

How to make London Fog no churn ice cream

Only a few ingredients are needed to make this ice cream – heavy cream, sweetened condensed milk, Earl Grey tea and vanilla bean paste. Steeping the tea in the cream will infuse the cream with the flavor of Earl Grey. I used 5 tea bags to get a powerful Earl Grey flavor. The tea bags and cream are heated until just simmering. Off the heat, allow the tea to steep in the cream for 5-10 minutes . When removing the tea bags from the cream, be sure to squeeze out as much liquid as possible to get the most flavor. The cream needs to be chilled completely before being whipped for the ice cream base.

Once the cream is chilled, whip the cream until stiff peaks form. While the cream is whipping, in a large bowl, whisk together the sweetened condensed milk and vanilla bean paste. Fold in the whipped cream in two batches, being careful to not deflate the whipped cream.

I used a loaf pan to layer my ice cream, but you can use any container that works best for you. Pour 1/3 of the ice cream into the pan, sprinkle a layer of the shortbread pieces on top. I use a knife to swirl the cookies into the ice cream. Repeat with a second layer of ice cream and a second layer of shortbread. Repeat with the third and last layer of ice cream and shortbread. Cover the ice cream in plastic wrap and freeze until frozen solid (4-5 hours, or overnight).

If you make this London Fog no churn ice cream with honey shortbread, let me know! Drop a comment or tag me on Instagram. I love seeing your creations.

Enjoy!

Ash xx

For more ice cream recipes, check out these posts:

Coffee Brownie No-Churn Ice Cream

Key Lime Pie Popsicles

Roasted Peach Crisp Ice Cream

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London Fog No Churn Ice Cream with Honey Shortbread

Rich and creamy Earl Grey and vanilla no churn ice cream sprinkled with sweet and salty honey shortbread cookies

Prep Time15 mins

Cook Time30 mins

Course: Dessert

Ingredients

No Churn London Fog Ice Cream Base

2 cups (480g) heavy whipping cream
5-6 tea bags Earl Grey tea (or 1 1/2 – 2 tablespoons loose leaf)
1 (14oz/396g) can sweetened condensed milk
2 teaspoons pure vanilla paste

Honey Shortbread

3/4 cup + 1 tablespoon all purpose flour
3 tablespoons granulated sugar
6 tablespoons unsalted butter, cold, cubed
1/4 teaspoon fine sea salt
1 tablespoon honey
flakey sea salt, for sprinkling

Instructions

Steep and infuse the cream.

Place the heavy cream in a medium saucepan over low heat. Place in 5-6 tea bags. Push down the bags to ensure they are fully submerged.
Heat the cream until simmering. Don't boil.
Remove the saucepan from the heat and let the tea steep for 5-10 minutes.
Remove the tea bags from the cream one at a time, pushing all of the liquid out of the bags as much as possible.
Stir the mixture and strain over a medium size bowl, to catch any large tea leaves.
Chill the mixture for 3-5 hours or overnight. The cream mixture needs to be very cold.

Make the honey shortbread.

Preheat the oven to 350F. Line a 6" cake pan with parchment paper, or spray the pan with baking spray.
While the cream is chilling, make the shortbread. In the bowl of a food processor, place the flour, sugar and salt.
Pulse a couple times to combine. Add in the cold, cubed butter and pulse until the mixture resembles coarse sand and starts to clump up just a bit.
Lightly and evenly press the shortbread mixture into the prepared pan with an offset spatula.
Place the shortbread in the fridge to chill for 30 minutes.
Bake the shortbread for 30-40 minutes until golden brown.
Drizzle the honey over the shortbread while it is still warm. Use a pastry brush to spread it evenly over the top.
Sprinkle with flaky sea salt. Let cool completely.

Make the ice cream.

Place the chilled whipping cream into the bowl of a stand mixer fitted with a whisk attachment.
Whip the cream on medium speed until stiff peaks form.
In a large bowl, combine the sweetened condensed milk and vanilla. Whisk to combine.
Scoop half the whipped cream into the milk mixture. Carefully fold the whipped cream into the milk mixture, taking care not to deflate the cream.
Fold in the remaining whipped cream to the milk mixture, folding until thoroughly mixed.
Chop up the shortbread into bite sized pieces.
Layer the ice cream in a 9×5 loaf pan or pan of your choice, in three layers, alternatively with the shortbread, and swirl to mix just a bit.
Cover loosely with plastic wrap and freeze until solid, or overnight before serving.

Coffee Brownie No Churn Ice Cream

August 18, 2020 By Ashley Leave a Comment

I scream! You scream! We all scream for easy no churn ice cream! Total cheeseball, I know. But yes, you can create creamy, super flavorful ice cream without a machine and without having to drop loads of money at the ice cream shop. Made with just 5 ingredients and loaded with gooey brownie bites, this coffee brownie no churn ice cream is super easy and super fast to prepare. The only thing that takes any time is waiting for it to freeze. It’s a make it and leave it dessert, that can be kept in the freezer for any time a craving strikes. Which is always for ice cream, right?

This coffee brownie ice cream is just as creamy, smooth and luscious as churned ice cream, you will never be able to tell it’s any different from ice cream made with a machine. The coffee ice cream is made with sweetened condensed milk, heavy cream, instant espresso and vanilla to create a rich and creamy ice cream. I like to use Medaglia D’Oro instant espresso. It gives the ice cream a pure and balanced coffee flavor. It’s my preferred instant espresso for baking. So, so good. Fudgy, decadent chocolate brownies are chopped up and swirled into the ice cream batter before freezing.

About the brownies

You can use store bought, box mix or scratch brownies for this recipe. I’ve linked up my small batch brownie recipe below. This recipe bakes up into a nice short layer to serve as a base for various types of bars, or in this case, to chop up and mix into ice cream. You won’t use all the brownies in the ice cream, but set aside any extra to serve with your coffee brownie ice cream once it’s frozen.

How to make no churn ice cream

No churn ice cream is super simple. Heavy cream is whipped to stiff peaks in the bowl of a stand mixer on medium speed. While the cream is whipping, dissolve the espresso powder or instant coffee in hot (not boiling) water. Whisk together the espresso, sweetened condensed milk and vanilla in a large bowl. Once the cream whips to stiff peaks, fold the cream into the espresso/milk mixture carefully, to avoid deflating the cream.

You can use a cake pan, a small casserole dish, a loaf pan, whatever you have on hand to compile your ice cream. I used a 9×5 loaf pan and this recipe fills it all the way to the top. Pour in a little of the ice cream mixture. Then sprinkle on some chopped brownie bites. Be as generous with the brownies as you want. Layer more of the ice cream mixture on top, followed by more brownies. Layer on the rest of the ice cream base and a few more brownie bites on top. Use a skewer or a knife to swirl together the brownies and ice cream. Pop the ice cream in the freezer to freeze overnight.

Feel free to change it up a bit. Don’t feel limited by the brownies here. Add ins are endless. Swirl in nutella or salted caramel. Replace the brownies with Oreos or cookie dough. Infinite ice cream possibilities.

For more frozen treats, check out these recipes:

Chocolate Dipped Key Lime Pops

Roasted Peach Crisp Ice Cream

Spicy Pineapple Margarita Granita

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Coffee Brownie No Churn Ice Cream

Rich fudgy brownies are swirled into a rich and creamy no-churn coffee ice cream.

Prep Time10 mins

Total Time10 mins

Course: Dessert

Ingredients

2 cups (480g) heavy whipping cream
1 can (14oz/396g) sweetened condensed milk
2 tablespoons instant espresso
2 teaspoons pure vanilla extract
1 batch chocolate brownies, cooled and chopped into small bite size pieces You can use store bought or box mix if you wish.

Instructions

Place the whipping cream into the bowl of a stand mixer fitted with a whisk attachment.
Whip the cream on medium speed until stiff peaks form.
Meanwhile, dissolve the instant espresso/coffee in 1/4 cup (63ml) hot water. Whisk to combine.
In a large bowl, combine the sweetened condensed milk, vanilla and coffee mixture. Whisk to combine.
Scoop half the whipped cream into the milk mixture. Carefully fold the whipped cream into the milk mixture, taking care not to deflate the cream.
Fold in the remaining whipped cream to the milk mixture, folding until thoroughly mixed.
Layer the ice cream in three layers, alternatively with the brownies, and swirl to mix just a bit. Add a few more brownie bits on top.
Cover loosely with plastic wrap and freeze until solid, or overnight before serving.

Spicy Pineapple Margarita Granita

July 9, 2020 By Ashley Leave a Comment

If you’re looking for a refreshing, icy, adults-only sweet treat during these hot summer months, then look no farther than my spicy pineapple margarita granita. This granita is super easy to make, can be made in advance and doesn’t require an ice cream maker. Made with sweet, fresh pineapple, lime juice, jalapeño, tequila and orange liquor, this sweet, tart and spicy spin on a pineapple margarita cocktail is perfect for sunny, summer days and is absolutely delicious.

What is granita?

Granita generally falls somewhere in between shaved ice and a sorbet. It’s not as coarse as shaved ice, but not as smooth and fine as a sorbet. Typically, granita is made with a flavored liquid, water and a sugar syrup that is frozen and is scraped with a fork every couple hours to create small ice crystals. Granitas are more intense in flavor compared to shaved ice, or snow cones, but can come close to sorbets in the intensity of their flavors – particularly when using purées. Sorbets and granitas are usually made with the same ingredients, though sorbet is churned and granita is not. The stirring and scraping of granita every few hours allows for fine ice crystals to form, allowing the mixture to freeze in a shaved ice-state, but with smaller and more delicate ice crystals.

Granitas can be made with just about any sort of liquid, usually being some sort of fruit juice or puree. But other liquids like coffee, wine and even chocolate are used often as well. I prefer to use purées for the most concentrated flavor.

About the ingredients

A super ripe, fresh pineapple is the best for this recipe. Ripe pineapples are super sweet and have intense flavor, so not much sugar is added to this granita. Fresh lime juice is also needed for this recipe, as well as a small jalapeño. Don’t be scared of the jalapeño. A bit of spicy heat goes so, so well with pineapple and really makes this granita special. There are ways to control the heat level in the granita that I’ll hit on further down in the post.

Two different kinds of alcohol is used in the granita – tequila and orange liquor. I used Jose Cuervo Especial Silver Tequila. Use the tequila you like to drink in your margaritas. You can use any orange liquor – I used Grand Marnier because it’s what I use in my margaritas.

How to make this spicy pineapple margarita granita

This granita is super quick to pull together and involves little work. Make a simple syrup by combining the water, sugar and jalapeño in a small saucepan and bring to a simmer, until the sugar is dissolved. This allows the jalapeño to steep and for the simple syrup to get infused with the heat and flavor.

*A note on jalapeño heat.* Heat and spice tolerance is subjective. What’s spicy to you, may not be noticeable at all to me, and so on. I want you to love this granita with the jalapeño, so I’m going to give you some tips on how to get a sweet, even heat and not an overpowering spicy nightmare. The goal here is to have a perfectly balanced pineapple margarita granita with a smooth hint of heat.

When steeping the jalapeño, you can remove the seeds if you would like. This will help you err on the side of less heat in your syrup. I steep mine with the seeds to get the most flavor. The pineapple, lime juice, tequila, and orange liquor are blended until smooth in a blender. Then I determine how much heat I like in my granita but mixing in a little bit of the simple syrup at a time to the pineapple mixture, tasting it after each addition to determine if I need more. Remember, you can always add more, but you can’t remove it. Jalapeños don’t all have the same heat intensity – another reason to add the syrup little by little.

I should also mention that alcohol levels can be decreased or increased depending on your preference as well. This recipe is not intended to be a choose your own adventure type of recipe, but I’m merely pointing out, that it’s 100% customizable to YOUR preferences, but can still create a delicious spicy pineapple margarita granita.

The mixture gets poured into a 13×9 or a shallow pan and popped in the freezer. Stir and scrape the granita every 30 minutes or so, mixing it up to break up any large chunks and ice crystals. This will also keep the mixture from separating. You will want to do this for 3 to 4 hours so that the ice crystals remain delicate and uniform and the consistency is close to that of a sorbet. At this point you can serve it or store it in the freezer.

I like to serve my spicy pineapple margarita granita in salt rimmed glasses and a sprig of mint. Enjoy!

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Spicy Pineapple Margarita Granita

Made with sweet, fresh pineapple, lime juice, jalapeño, tequila and orange liquor, this sweet, tart and spicy spin on a pineapple margarita cocktail is perfect for sunny, summer days and is absolutely delicious.

Prep Time10 mins

Chill4 hrs

Course: Dessert

Servings: servings

Ingredients

1 cup water
1/4 cup (50g) granulated sugar
1 small jalepeno, or 1/2 of a large jalepeno, cut into pieces
1 lb (2 cups) fresh, ripe pineapple, peeled and cored
1/3-1/2 cup tequila, to taste
2 tablespoons orange liquor - I used Grand Marnier
Juice of 1 lime

Instructions

In a small saucepan, combine the water, sugar and jalapeño over medium-low heat. Bring to a simmer, until the sugar is fully dissolved. Cool until just warm.
Place the pineapple, lime juice, orange liquor, and tequila in a blender. Blend to combine
Add the simple syrup a few tablespoons at a time, stopping to taste the mixture to determine if you want more heat. It's possible you will not use all of the syrup.
Pour the pineapple mixture out into a shallow dish. I use a 13x9. Place the dish in the freezer.
Stir and scrape the mixture every 30 minutes for 3-4 hours or until chilled through. Serve immediately or store for up to one week in the freezer.

Chocolate Dipped Key Lime Pie Pops

August 3, 2019 By Ashley Leave a Comment

Can we just talk about how it’s August already?! Like, where did summer go? It went by in a blur. It’s hard to believe that in just a couple short weeks one of my babies will be starting high school and the other will be starting kindergarten. We may be close to fall and heading back to school, but I am still baking up a storm with all the summer produce. My method for picking the best fruit for my next baking project is usually choosing what fruit I can smell when I first walk into the farmer’s market. Lately it’s been strawberries and peaches. ALL the peaches as you will see in my next post. Hint, hint, wink, wink.

But being a citrus lover as I am, I stopped short in my tracks earlier this week when I saw the bags and bags of tiny little key limes, and recalled a yummy treat I had while we were recently vacationing in Sarasota, Florida. While hanging out in a local ice cream shop, I noticed that one of their specialties was chocolate dipped key lime pie. Me being somewhat burned out on ice cream (how is that even possible, right?), I decided to try it and found that I very much enjoyed it. So I picked up a few bags of those little key limes and created something similar at home – these chocolate dipped key lime pie pops.

Tart, creamy and packed with key lime juice and zest, these chocolate dipped key lime pie pops are a breeze to make and so delicious and refreshing all on their own. Add some toasted graham cracker crumble and dip them in semi sweet chocolate and they crazy addictive.

Before making the pops, I mix together crushed graham crackers, melted butter and a little bit of sugar to make the graham cracker crumb “crust” part of the key lime pie pops. I bake the crumbs until golden and brown and set them aside to cool completely. This also crisps up the graham crackers a bit so they are less likely to get soggy in the pops.

If you’ve ever had to squeeze key limes, then you know that they yield little juice and you will need to squeeze a LOT of key limes to get a full cup worth. You can most definitely use regular Persian limes for these pops. I used key limes and Persian limes interchangeably while testing the recipe. Just keep in mind that key limes are considerably more flavorful and sour than regular limes. Definitely avoid bottled key lime juice as it has an artificial and bitter flavor.

To make the pops, I use this ice pop mold. It’s sturdy, easy to use and easy to clean. I whisk the milks, cream, salt and zest together, then I whisk in the lime juice until thoroughly mixed. For ease of pouring into the pop molds, I usually transfer the mixture to a measuring cup with a spout. I pour the mixture into the molds until 1/3 to 1/2 of the way full, then add a layer of the graham cracker crumb. Gently push the crumb into the mixture just a bit to ensure there aren’t any air pockets. Fill the molds with the rest of the lime mixture, leaving about 1/2 inch at the top. I like to tap the mold on the counter so that the mixture is compact in the molds and there is not any air pockets around the graham cracker crumb. Add more graham cracker crumb on top and gently pack in the crumbs to reach the top of the mold.

I like to freeze my pops overnight to ensure they’re fully frozen all the way through. Removing the pops from the mold can be tricky. Place the mold into a few inches of lukewarm water for 20-30 seconds to loosen the pops. Remove the mold from the water and carefully remove the pops from the mold. If you find that the pops are still stuck, place back into the lukewarm water for another 20 seconds or so before trying to remove the pops again.

Once the pops are ready to be dipped, I melt good quality semi sweet chocolate with coconut oil to thin the melted chocolate just a bit. I only partially dipped the pops for this recipe but if you want a fully dipped key lime pop, double the chocolate and oil called for in the recipe. I used coconut oil because I enjoy the slight coconut flavor that really compliments the pops. You can use shortening instead if you wish. Then I sprinkled some reserved graham cracker crumbs over the chocolate and popped them back into the freezer to harden up the chocolate and to keep the pops frozen until serving.

Seriously guys, so, so good. I hope you enjoy these chocolate covered key lime pops as much as I do.

If you try my chocolate dipped key lime pie pops, let me know! Leave a comment in the comment area below and be sure to snap a photo and tag it #littlevintagebaking on Instagram. I love seeing your Little Vintage Baking creations!

For more summery treats check out these recipes:

Roasted Peach Crisp Ice Cream

Lavender Lemon Shortbread Bars

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Chocolate Dipped Key Lime Pops

Tart and creamy key lime pie pops with crunchy graham cracker crust crumble dipped in semi-sweet chocolate and sprinkled with graham cracker crumbs

Prep Time10 mins

Cook Time9 mins

Total Time19 mins

Course: Dessert

Cuisine: American

Keyword: Chocolate Dipped Key Lime Pie Pops

Servings: Pops

Author: Ashley

Ingredients

Graham Cracker Crumbs

3 graham crackers, finely crushed
1 tbsp unsalted butter, melted
2 tsp granulated sugar
pinch of fine sea salt

Key Lime Pops

1 cup (250ml) fresh key lime juice
1/8 tsp fine sea salt
1 tbsp key lime zest
3/4 cup (180ml) heavy cream
1/2 cup (125ml) whole milk
1 can (397g) sweetened condensed milk
1 1/2 cups (265g) semi sweet chocolate chips
1 tbsp coconut oil

Instructions

Graham Cracker Crumbs:

Preheat the oven to 350F. Line a small sheet pan with parchment paper.
Place the graham cracker crumbs, sugar and salt into a small bowl and mix to combine.
Pour in the melted butter and mix to thoroughly combine. The mixture should be evenly coated with butter.
Pour the mixture out onto the parchment lined sheet pan. Place into the oven and bake for 7-9 minutes, stirring halfway through, until golden brown and fragrant.
Let the graham cracker crumb cool completely before using.

Key Lime Pie Pops:

In a medium bowl, whisk the whole milk, sweetened condensed milk, heavy cream, salt and lime zest together until thoroughly combined.
Whisk in the lime juice and whisk until completely incorporated.
Pour the mixture into a large spouted measuring cup. Pour the mixture into the molds 1/3-1/2 way full.
Add 1 and 1/2 teaspoons of the graham cracker crumbs, pushing down gently to eliminate any air pockets.
Pour the rest of the key lime mixture into the molds, leaving about 1/2 inch at the top of the mold for the graham cracker crumbs.
Add more graham cracker crumbs to fill up the molds, pushing down on the crumbs gently to pack. Lightly tap the mold onto the counter to get rid of any air pockets.
Place the lid onto the mold and place the sticks into the pops. Place the pops into the freezer for at least 6 hours, preferably overnight.
Once the pops are frozen, melt together the chocolate with the coconut oil. Line a baking sheet with parchment paper.
Remove the pops from the mold and dip in the chocolate mixture. Place the pops on parchment paper after dipping. Sprinkle the pops with the graham cracker crumb mixture and place back in the freezer until serving.

Roasted Peach Crisp Ice Cream

July 2, 2019 By Ashley 2 Comments

I’ve made an exciting change to my life that I’m super excited to share with you all. It’s been a couple months since I’ve posted last and I’ve been really bummed about it – it’s been crazy busy! In addition to blogging, baking and caking, I’ve been working with my husband on his growing business (which I love), and it’s really gotten me to reconsider where I want to take my business. So, I’ve decided to take on limited wedding cake clients and focus more blogging, and teaching baking and cake decorating. With that said, I’m stoked about this decision and I’m looking forward to seeing where this new journey takes me.

Now, let’s talk about this star of this show, er, blog post. Roasted peach crisp ice cream. Roasted and caramelized peaches and crunchy oat and pecan crisp swirled into creamy and decadent vanilla bean ice cream. All you love in a baked fruit crisp packed into a delicious and out of this world ice cream.

I mean, there’s nothing quite like homemade ice cream. It’s creamier, richer and more flavorful than the store-bought tub variety. So, it’s no surprise that when the weather started to get warmer, I instantly had homemade ice cream on the brain. I got a new ice cream machine for Christmas that I have been patiently waiting to use. And, with the abundance of seasonal, summer fruits at the farmers markets – including ripe, fragrant and juicy peaches, I knew that’s how I wanted to break in my new machine.

Using ripe peaches reduces the amount of sugar you need to add to your peaches before roasting, but they also just simply taste better by leaps and bounds. I tossed peeled, pitted and sliced peaches in some brown sugar, cinnamon and a pinch of salt and roasted them in the oven to bring out more of their natural sugars and deepen the peach flavor. When the peaches are caramelized, roasted and cooled, I chop them up into smaller pieces and pop them into the refrigerator.

The crunchy crisp topping is the same topping I use for my go-to fruit crisp recipe. I used toasted pecans for this recipe, mostly because it’s my favorite nut to bake with, but any nut will work here. Almonds would be amazing as they go really well peaches. Roasting the pecans deepens their flavor, keeps them crunchy and completely transforms them from meh to amazing. For optimal flavor, don’t skip toasting your pecans. Bake the crisp topping until golden brown, let it cool completely, then store in the refrigerator until the ice cream is churned and you’re ready to layer in the roasted peaches and the crisp topping.

The ice cream base I used for my roasted peach crisp ice cream is a standard custard, or French-style base made with egg yolks. My preferred dairy to use is heavy cream and whole milk. You can also just use half and half if you wish. I find that this is a good balance to create a silky, creamy ice cream without being too rich. You can definitely play around with dairy ratios, but keep in mind, the more fat you use, the smoother, creamier and richer it will be. Like the traditional style custard, I use egg yolks in my ice cream. Egg yolks prevent ice crystals, which allows the ice cream to last longer. Egg yolks also make for a richer tasting and textured ice cream due to it’s emulsifying qualities.

The mixture of sugar, eggs, milk and cream and salt are cooked until thickened, strained and allowed to cool a bit before adding extracts. I used both vanilla and vanilla bean paste for optimal vanilla flavor. Once room temperature, the mixture is set aside in the fridge to chill completely – 8 hours at the very least. You want your ice cream base to be super cold. I make my ice cream base 24 hours in advance before I need it. At this time, I also put my ice cream machine bowl in the freezer to freeze completely.

After I churn my ice cream and it resembles soft serve, I layer the ice cream, the peaches and the crisp topping into my preferred container (I used a 9×5 loaf pan here) and swirl to evenly mix. Pop the ice cream into the freezer to harden up a bit more before serving. I like to top my scoops of ice cream with extra crisp topping when serving.

Did I mention how warm my studio was when photographing my roasted peach crisp ice cream? But really, I sort of love all the little drips and melty pools of ice cream in the photos. Luckily, my roasted peach crisp ice cream was promptly eaten by guests I had coming over. And by promptly eaten, I mean essentially inhaled.

If you try my roasted peach crisp ice cream, let me know! Leave a comment in the comment area below and be sure to snap a photo and tag it #littlevintagebaking on Instagram. I love seeing your Little Vintage Baking creations!

For more fruity desserts, check out the recipe for my raspberry swirl cheesecake brownies or this Meyer lemon ginger tart with toasted honey meringue!

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Roasted Peach Crisp Ice Cream

Roasted and caramelized peaches and crunchy oat and pecan crisp swirled into creamy and decadent vanilla bean ice cream.

Course: Dessert

Keyword: Roasted Peach Crisp ice cream

Ingredients

Roasted Peaches:

2 cups fresh peaches, peeled and pitted, sliced I used 5 small/medium size peaches
2 tbsp light brown brown sugar
1/8 tsp fine sea salt
1/4 tsp ground cinnamon

Crisp Topping:

1/2 cup + 2 tbsp (80g) all purpose flour
1/4 cup (25g) old fashioned oats
1/4 tsp fine sea salt
1/4 tsp ground cinnamon
1/4 cup (50g) light brown sugar
6 tbsp (85g) unsalted butter, cold and cut into chunks
1/4 cup (30g) pecans, chopped and toasted

Ice Cream Base:

1 1/2 cups (355ml heavy cream
1 1/2 cups (355ml) whole milk
1 cup (200g) granulated sugar
1/4 tsp fine sea salt
7 large egg yolks
2 tsp pure vanilla extract
2 tsp pure vanilla bean paste

Instructions

Make the ice cream base.

Set up an ice bath by placing a 2-quart bowl into a larger bowl that has been filled with ice water. Place a strainer over the smaller bowl and set aside.
Combine the milk, cream, sugar and salt into a medium saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally. Remove from the heat.
In a large bowl, whisk the egg yolks until they have lightened in color.
Gradually pour some of the milk/cream mixture into the yolks, whisking constantly as you slowly pour. Scrape the mixture back into the saucepan.
Cook over low heat, stirring and scraping the pan constantly with a spatula, until the mixture is silky, thickens and reaches a temperature of 170-175F.
Strain the mixture into the bowl on the ice and stir the mixture over the ice until the mixture cools to room temperature.
Stir in the vanilla and vanilla bean. Cover and refrigerate the mixture for a minimum 8 hours, preferably overnight or 24 hours.

Make the roasted peaches.

Preheat the oven to 425F. Line a rimmed baking sheet with parchment paper to keep the peaches from sticking.
Combine the peach slices, brown sugar salt and cinnamon into a medium size bowl and toss to coat.
Pour the peaches onto the sheet pan. Space them out into one even layer.
Bake for 25-30 minutes, or until softened, tender and caramelized. Flip the peaches halfway through cooking and rotate the sheet pan.
Let the peaches cool completely on the sheet pan. Once cool, chop the peaches into smaller pieces. Place in a container and store in the refrigerator until the ice cream is ready.

Make the crisp topping.

Preheat the oven to 350F. Line a sheet pan with parchment paper.
In the bowl of a food processor, combine the flour, sugar, cinnamon and salt. Pulse to combine. Add in the oats and the butter and pulse until the mixture comes together and forms large clumps.
Stir in the chopped pecans. Turn out the crisp onto the sheet pan and spread into an even layer.
Bake the crisp for 10-15, stirring halfway through, until deep golden brown.
Let the crisp cool completely then place into a container and store in the refrigerator until the ice cream is ready.

Freeze and compile the ice cream.

Freeze the custard in your ice cream maker according to manufacturer's instructions. This should take 25-40 minutes. Your ice cream should be thick like soft-serve.
Once the ice cream is frozen, layer the ice cream, peaches and crisp into the container of your choosing. I used a 9x5 loaf pan. Use a knife to swirl in the peaches and crisp thoroughly.
Cover the ice cream with cling wrap. Place the ice cream back into the freezer to harden and remove a few minutes before serving. Serve your ice cream scoops with some additional crisp topping sprinkled on top. Enjoy!