Guinness Ice Cream

  

If you have an ice cream maker, this is a super simple dessert to create. Even if you're not a fan of Guinness, I think you'll enjoy this ice cream. It has subtle notes of coffee and pairs very well with something chocolate (like brownies or dark chocolate-covered pretzels). 

Guinness Ice Cream

1 bottle Guinness

1 cup heavy cream

1 scant cup whole milk

7 egg yolks

1/2 cup sugar

In a large saucepan, combine the Guinness, cream, and milk. Bring to a simmer over medium heat. In a large bowl, whisk together the egg yolks and sugar. Add a little of the hot cream mixture to the egg mixture and whisk to get the eggs warm without scrambling them. Add the rest of the cream mixture to the eggs slowly, whisking constantly.

Pour the mixture back into the saucepan and cook over medium heat, whisking constantly. Continue to cook until the mixture thickens, coating the back of a spoon (about 8 minutes). Do not boil the mixture.

Pour the mixture into a bowl and refrigerate until cooled, stirring occasionally.

Pour the cold mixture into an ice cream maker and freeze according to manufacturer's instructions. Transfer ice cream to an airtight container and freeze until firm (about 4 hours or overnight).

Spoon ice cream into bowls and server with chocolate-covered pretzels, brownies, a bottle of cold Guinness, or anything else that sounds good to you! Enjoy!

  

adapted from FoodandWine.com

Vanilla Marshmallows

If peppermint isn't your favorite flavor, try these vanilla marshmallows. The recipe is almost identical to the peppermind marshmallow recipe I posted recently. You can whip them up rather quickly and they will make your Christmas hot cocoa just a little bit more luscious. I bet Santa wouldn't complain if you left him a little on Christmas Eve with some cookies and hot cocoa.

Homemade Vanilla Marshmallows

1/2 cup powdered sugar

1/3 cup corn starch

2 envelopes unflavored gelatin

2/3 cup water
1 1/3 cups granulated sugar

2/3 cup light corn syrup

1/8 teaspoon salt
2 teaspoons vanilla extract

Into a small bowl, sift together the powdered sugar and cornstarch. Line a 13x9 pan with foil and coat with non-stick spray. Sift about 2 tablespoons of the sugar cornstarch mixture into the pan, tilting the pan to coat the sides. Leave any excess in the pan.

Place 2/3 cup of water in a large bowl (preferably the bowl of a stand mixer). Sprinkle with gelatin and let soften for about 5 minutes.

In a medium saucepan, heat sugar, corn syrup, and salt over medium heat until the sugar is melted and the temperature of the mixture reaches 240 degrees on a candy thermometer (about 7 minutes). Stir occasionally. Add the melted mixture to the bowl of the stand mixer in a slow steady stream with the mixer running on the lowest speed. Add the vanilla.

Then, switch to high speed and beat with the mixer until light and fluffy (about 10 to 15 minutes). Spread the mixture into the prepared pan and smooth top with a spatula. Dust the top with 2 tablespoons of the sugar cornstarch mixture. Let set at room temperature for at least 3 hours.

Lift the marshmallow from the pan using the foil. With a knife, cut into 1 inch pieces (you can also use a cookie cutter to cut shapes). Dip the knife or cookie cutters in some of the remaining cornstarch sugar mixture to prevent sticking.

Toss the cut marshmallows in the remaining cornstarch sugar mixture. Store covered at room temperature. Enjoy!!

Homemade Peppermint Marshmallows

Christmas is quickly approaching. I love this time of year! I love all the yummy baked goods, fun flavors, and sweet Christmas treats. There are a few recipes that I make every year - this Peppermint Marshmallow recipe is one of them. Sometimes I send them off in packages to friends and family that don't live near by... and I always keep a few to enjoy with a little cup of hot cocoa. They are sweet, minty, and soft. The effort is worth it... they are much better than store-bought marshmallows.

Homemade Peppermint Marshmallows

1/2 cup powdered sugar

1/3 cup corn starch

2 envelopes unflavored gelatin

2/3 cup water
1 1/3 cups granulated sugar

2/3 cup light corn syrup

1/2 cup crushed candy canes
1/8 teaspoon salt

Into a small bowl, sift together the powdered sugar and cornstarch. Line a 13x9 pan with foil and coat with non-stick spray. Sift about 2 tablespoons of the sugar cornstarch mixture into the pan, tilting the pan to coat the sides. Leave any excess in the pan.

Place 2/3 cup of water in a large bowl (preferably the bowl of a stand mixer). Sprinkle with gelatin and let soften for about 5 minutes.

In a medium saucepan, heat sugar, corn syrup, candy cane pieces and salt over medium heat until the sugar and candy are melted (about 7 minutes). Stir occasionally. Add the melted mixture to the bowl of the stand mixer in a slow steady stream with the mixer running on the lowest speed.

Then, switch to high speed and beat with the mixer until light and fluffy (about 10 to 15 minutes). Spread the mixture into the prepared pan and smooth top with a spatula. Dust the top with 2 tablespoons of the sugar cornstarch mixture. Let set at room temperature for at least 3 hours.

Lift the marshmallow from the pan using the foil. With a knife, cut into 1 inch pieces (you can also use a cookie cutter to cut shapes). Dip the knife or cookie cutters in some of the remaining cornstarch sugar mixture to prevent sticking.

Toss the cut marshmallows in the remaining cornstarch sugar mixture. Store covered at room temperature.

Drop a few in a cup of hot cocoa or just pop them right in your mouth. Enjoy!

Red Wine Sangria

Yesterday I shared a recipe for white wine sangria – full of sweetness and fruitiness. Just in case you’re not a big fan of white wine or typically prefer red, here’s the compliment using red wine. It’s just as easy. You’ll notice that many of the ingredients are the same. Try it with your favorite fruits – blackberries and cherries might also be delicious in this red wine sangria.

 

Red Wine Sangria

1 bottle red wine (I used a cabernet sauvignon but you can choose whatever you like )

½  cup orange liqueur (Grand Marinier or Triple Sec work well)

¼ cup simple syrup*

¼ cup orange juice and/or pomegranate juice

1 cup seltzer water (or you can use 7-up or another lemon-lime soda)

1 nectarine, sliced

1 apple, sliced

1 orange, sliced

* To make the simple syrup, combine equal parts sugar and water in a saucepan. Heat until almost boiling and all sugar is dissolved. Cool completely and store in a sealed container.

Combine all ingredients in a large pitcher. Refrigerate at least 4 hours or overnight to allow flavors to blend. Serve cold with a little ice being sure to include some fruit in each glass. Enjoy!

White Wine Sangria

Temperatures at our house over the past few weeks have been over 100 degrees… and the forecast for the next week shows mostly 104-112 degrees – that’s HOT! It’s the perfect time for cold and fruity sangria by the pool… or in the air-conditioned house when 112 degrees becomes too hot to handle! I have to confess that I do enjoy these super high temperatures (I really dislike being cold). I’d rather be wearing shorts and a tank top than boots, gloves, and a winter coat.

 

Does it also count as a healthy drink because it contains fresh fruit??!  I hope so. But regardless of the health benefits, it’s delicious – so indulge a little while trying to keep cool in the heat of the summer.

White Wine Sangria

1 bottle white wine (I typically use a Riesling or Muscato)
1/2  cup orange liqueur (Grand Marinier or Triple Sec work well)
1/4 cup simple syrup*
1/4 cup apple juice
1 cup seltzer water (or you can use 7-up or another lemon-lime soda)
1 nectarine, sliced
1 granny smith apple, sliced
1 orange, sliced
1/2 cup blueberries
1/2 cup strawberries

* To make the simple syrup, combine equal parts sugar and water in a saucepan. Heat until almost boiling and all sugar is dissolved. Cool completely and store in a sealed container.

Combine all ingredients in a large pitcher. Refrigerate at least 4 hours or overnight to allow flavors to blend. Serve cold with a little ice being sure to include some fruit in each glass.

You can also add other fruits or substitute with your favorites. Try pears, limes, lemons, peaches, raspberries, etc. Experiment with different fruits for various flavors – I’m sure they’ll all be delicious. Enjoy!

Pomegranate Margaritas

Mark made these yummy margaritas recently. It was Cinco de Mayo and a sunny day with a temperature of about 90 degrees --- perfect for this cold drink.

Pomegranate Margaritas
1 3/4 cups pomegranate juice
margarita salt
1 1/2 cups tequila
1 cup grand mariner
2/3 cup lime juice
ice cubes
lime wedges

Dip the rim of a margarita glass in some pomegranate juice poured on a saucer (or run a lime wedge around the rim), then dip the glass in the salt.

In a pitcher, stir the pomegranate juice, tequila, grand mariner, and lime juice together. Pour some of the margarita into the prepared glass and garnish with a lime wedge.

Enjoy!

recipe slightly adapted from Food & Wine Magazine, November 2005