banana peanut butter fudge swirl frozen custard (or otherwise known as 2 ingredient ice cream)

so... i have a delightful treat for you all... a rich and luscious frozen dessert that is as simple to make as it is amazing to eat... frozen banana cream custard with peanut butter and homemade hot fudge sauce... and the kicker... NO ICE CREAM MAKER NEEDED... are you hooked yet?!?

 

 

so here's the list of the main ingredients:

14ozs. (1 can) of sweetened condensed milk

1 pint of heavy cream, whipped into medium stiff peaks

1 package of instant pudding mix, any flavor you fancy... i chose banana

*and any mix ins you want... i went with peanut butter and some homemade hot fudge i had made the day prior... honestly, you can mix in just about anything... go crazy, get creative, be happy!

 

now here's the break down...



 1. empty one can of sweetened condensed milk to a large mixing bowl

 2. using a hand mixer, blend in 1 package of instant pudding mix

 3. fold in the pint of the heavy cream which was previously transformed into billowy whipped cream

 4. now the mix ins... i used little buttons of peanut butter, and some ribbons of fudge... thanks to the recipe found over at kevin and amanda's blog... so happy for their stellar ideas :)

5. slightly blend in the mix ins... place into a container and freeze for at least 24 hours, and resist the urge to splurge before it's ready!!

 

now you have it folks... creamy, thick and oh so decadent frozen custard like ice cream... i wouldn't exactly call it ice cream, because it has a thicker consistency... and let me warn you, it is RICH... i could hardly finish my bowl... but it was hard to put the spoon down... my thighs won't be too appreciative...

 there's nothing wrong with a little more fudge, is there... says the fatty...

 well... enjoy your weekend... and if you're feeling fancy... get off your butt and in the kitchen... you won't regret making this dish!!

and as always... happy baking :)

salted peanut butter rice krispie treat ice-cream sandwiches... i'm outta breath with this title

so... i whipped up a batch of yummy rice krispie treats last night, and to my dismay they came out a little on the dense side... still tasty, but a little thick... these were not the treats i was in the mood for... and i don't get it... i followed the directions, and i hardly patted these suckers down into the pan (i used gentle fingers.. hehe)... but they still came out pretty solid...

oh what to do with a huge batch of salty-gooey-peanut buttery-crispy goodness... and you all know about rice krispie treats, after one day they start to turn towards the dark side... so... i started to rack my little noodle... hmmm... i could throw them out... or i could eat the whole batch and slip away quietly into a sugar coma... or... i could be transform these suckers into something else... but what... hmmm...

then bingo! an idea slapped me across the face... i could just cut them in half and smush some vanilla bean ice cream between them... genius idea... nowhere near original, but genius all the same... and that was that... and let me just say... these were awesome...

peanut butter rice krispie treat recipe (adapted from smitten kitchen):
ingredients:
1 stick unsalted butter, plus extra for buttering the pan
1 10-ounce bag marshmallows
Heaping 1/4 teaspoon coarse sea salt
3/4 cup of creamy peanut butter
6 cups rice krispies cereal (about half a 12-ounce box)

1. butter 8-inch square cake pan with 2-inch sides
2. in a large pot, melt butter until browned over medium-low heat, stir frequently, scraping up any bits from the bottom as you do...as soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows... the residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth
3. once all the marshmallows are smooth, stir in the peanut butter until fully incorporated
4. remove the pot from the stove and stir in the salt and cereal together
5. quickly spread into prepared pan, and gently press into the pan evenly


and here they are in their au' naturale state... pretty good looking i think... :)

happy baking everyone!

whoo hooo! my first daring bakers challenge!! swiss roll ice cream cake!

well besides the fact that i am super excited to finally be able to participate in the daring bakers challenge, i am super excited to share this post with you... its quite the feast for your eyes!! this was a really fun first challenge because of all the different baking techniques i needed to use, so it kept me quite busy! i kept the flavors pretty simple, i didn't want to go way out of the box on my first attempt and totally blow... so i played it safe... and i have to say, my little Neapolitan swiss roll ice cream cake was quite yummy! it was a perfect treat for these hot summer nights!


the recipe for this month’s challenge was brought to use by Sunita, of Sunita's World- life and food... the recipe has been adapted from the swiss swirl ice cream cake taken the Taste of Home website, in which slices of Swiss roll are used to line a bowl and then filled with vanilla ice-cream, hot fudge ice cream topping and chocolate ice cream... but we get to fool around with the recipe and make it our very own...

here you go everyone... i hope you enjoy it!

homemade vanilla bean ice cream:

taken from dorie greenspans "baking from my home to yours"

ingredients:

2 cups whole milk

2 cups heavy cream

1 moist and plump vanilla bean
6 large egg yolks

3/4 cup sugar

directions:
1. bring the milk and cream to a boil in a large heavy bottomed sauce pan
2. scrape in the vanilla bean seeds and the bean pod into the heated cream, remove from heat, cover and let sit for 30 minutes, then return to heat and bring back to boil
3. meanwhile, whisk the egg yolks and sugar together until very well blended and just sightly thickened
4. still whisking, drizzle in about 1/3 of the heated cream to temper the eggs yolks
5. whisking all along, slowly pour in the remaining hot cream
6. pour the mixture back into the sauce pan, and cook over medium heat, until the custard slightly thickens (between 170 - but no more then 180 degrees)
7. strain the hot custard to remover the vanilla bean and any pieces of cooked egg
8. refrigerate the custard until well chilled before churning into ice cream

after the custard had been churned into submission and a creamy ice cream was in its place, i halved it... one remained vanilla bean, but the other was the base for a strawberry white peach ice cream.


for strawberry-white peach ice cream:
ingredients:
1 pint of fresh strawberries, cored and sliced
2 white peaches, peeled and diced
1 tbsp. lemon juice
1 tbsp. sugar
1 pint of homemade vanilla bean ice cream

directions:
1. combine strawberries, peaches, lemon extract, and sugar until well blended and swimming happy together in their juices
2. refrigerate for at least 2 hours so they have enough time to get to know each other and macerate, this will help the strawberries and peaches to release some of their natural juices
3. soften the vanilla ice cream and fold in the fruit
4. freeze until your ready to gobble it down!

chocolate swiss roll with sweetened vanilla mascarpone:
swiss roll ingredients:
8 ozs. chocolate
2 tbsp. rum, or brandy
3 tbsp. water
7 eggs, separated
3/4 cup sugar
1/8 tsp. salt

directions:
1. preheat you oven to 350, and line a 15x13 inch jelly roll pan with parchment paper and grease thoroughly
2. over a double boiler, melt the chocolate with the water and liqueur until smooth, set aside
3.beat the egg yolks and the salt until thick and pale, then stir in melted cooled chocolate
4. whip the egg whites until stiff peaks form
5. add a dollop of the egg whites to the yolk mixture to lighten it, then carefully fold in the remaining egg whites
6. carefully pour the batter onto the prepared pan, and spread evenly
7. bake for 15 minutes, remove from the oven, cover with parchment and a damp towel, and let cool for 1-2 hours

for the mascarpone filling:
6ozs. mascarpone
2 tsp. vanilla extract
1 cup confectioners sugar
and heavy cream, add little by little to reach desired consistency

directions:
in mixer, with a paddle attachment blend all of the ingredients together until smooth and creamy

to assemble the swiss roll:
1. invert the cake onto a piece of parchment that has been dusted with powdered sugar
2. spread the filling evenly across the cake
3. carefully start rolling the cake, pausing at each turn to make sure it is holding tightly
4. refrigerate for a few hours, slice and enjoy!

for the hot fudge center:

i have been using this recipe i found on "smitten kitchen" for homemade hot fudge, and i always have a mason jar full of this goodness in the fridge, ready for when the ice cream monster attacks my will-power!

to assemble the swiss roll ice cream cake:
1. arrange two slices at the bottom of the pan, with their seam sides facing each other... then begin to arrange the swiss roll slices up the bowl, with the seam sides facing away from the bottom, to cover the sides of the bowl...cover the bowl with plastic wrap and freeze till the slices are firm (at least 30 minutes)
2. soften the ice cream you want to place on top, for me it was the vanilla bean... then take the bowl out of the freezer, remove the plastic wrap and add the ice cream on top of the cake slices... spread it out to cover the bottom and sides of the bowl... then recover the bowl with plastic wrap and freeze till firm ( at least 1 hour)
3. add the homemade fudge sauce over the vanilla ice cream, cover and freeze till firm ( at least an hour)
4. soften the second ice cream, which for me was the strabberry-white peach and spread it over the fudge sauce... cover with plastic wrap and freeze for at least 4-5 hours till completely set

5. remove the plastic wrap, and place the serving plate on top of the bowl... turn it upside down and remove the bowl and the plastic lining. *if the bowl does not come away easily, wipe the outsides of the bowl with a kitchen towel dampened with hot water, the bowl should come away easily.

look at that ooey gooey chocolate fudge seeping out of the center of the cake... to quote dj tanner... "oh my-lanta!" <--- you catch what i'm throwing right?! haha... happy baking everyone!