Frozen Desserts

Chocolate Covered Strawberry Frozen Yogurt

Chocolate Covered Strawberry Frozen Yogurt  |  Lemon & Mocha

Happy Valentine’s Day! I have a delicious sweet treat for you today. Chocolate covered strawberry frozen yogurt. Also known as strawberry frozen yogurt with stracciatella. This frozen dessert is bursting with strawberry flavor and since it’s on Lemon & Mocha, it is of course also chocolatefied.

Chocolate Covered Strawberry Frozen Yogurt  |  Lemon & Mocha

Valentine’s Day weekend is always especially meaningful for Matt and I because our anniversary is on the 15th! Tomorrow will mark 7 years since we starting dating, woo-wee! I’m going to keep it short and simple today so my Valentine’s Day present to you all sweet readers is this recipe and a bunch of drool-worthy photos. Enjoy!

Chocolate Covered Strawberry Frozen Yogurt  |  Lemon & MochaChocolate Covered Strawberry Frozen Yogurt  |  Lemon & MochaChocolate Covered Strawberry Frozen Yogurt  |  Lemon & MochaChocolate Covered Strawberry Frozen Yogurt  |  Lemon & Mocha

Chocolate Covered Strawberry Frozen Yogurt
 
Yield: 1 quart
Ingredients
  • 1 pound fresh strawberries, rinsed and hulled
  • ⅔ cup sugar
  • 1 cup plain whole-milk yogurt
  • 1 teaspoon lemon juice
  • 5 ounces bittersweet chocolate, chopped
  • Chocolate covered strawberries, for garnish, optional
Directions
  1. Slice the strawberries then toss in a medium bowl with the sugar. Stir until the sugar begins to dissolve then cover and let sit at room temperature for 1 hour. Stir occasionally.
  2. Using a blender or food processor puree the entire contents of the strawberry bowl, the yogurt and the lemon juice. If you would like to get rid of any seeds push the mixture through a mesh strainer.
  3. Refrigerate the mixture for 1 hour then pour into your ice cream maker according to the manufacturer's directions.
  4. While the mixture is in the ice cream maker, melt the bittersweet chocolate over a double boiler and stir until it's smooth. Transfer the chocolate into a measuring cup with a pouring spout.
  5. During the last couple minutes of churning in the ice cream maker pour the melted chocolate into the ice cream maker in a thin stream to create the stracciatella swirl.
Notes
Although this is a frozen yogurt, to me it had more of a sorbet texture. It is still delicious, but just wanted to give a heads up so you weren't surprised by the texture.

Frozen yogurt recipe from The Perfect Scoop.

Honey Ice Cream with Pralined Almond Crumble

Honey Ice Cream with Pralined Almond Crumble  |  Lemon & Mocha

It is part two of the Lemon & Mocha honey series! Weren’t you just sitting there in anticipation since Wednesday’s sweet and sticky honey baked wings? I won’t be upset if you weren’t. I will, however, be upset if you don’t shout with joy now that you are finally reading the second honey post. No pressure.

Honey Ice Cream with Pralined Almond Crumble  |  Lemon & Mocha

Honey is found in many desserts from honey cakes to sticky buns. My grandma uses honey to amp up her oatmeal cookies. One of my favorite ways to eat honey at dessert time is in ice cream. No surprise there.

Honey Ice Cream with Pralined Almond Crumble  |  Lemon & Mocha

This honey ice cream with candied almond crumble is sweet, smooth and crunchy all at once. The honey flavors comes through very strong, which is perfect if you want a bold dessert featuring honey. If you are not a huge honey fan you can either use a more subtle honey or substitute half the honey with another flavoring of your choice, such as peanut butter.

Honey Ice Cream with Pralined Almond Crumble  |  Lemon & Mocha

Did I mention the almonds yet? They are coated with a sugar syrup then left to cool and harden making them sweet, snackable and impossible to stop eating. But save some for your ice cream!

Honey Ice Cream with Pralined Almond Crumble
 
Yield: 1 quart
Ingredients
for the ice cream
  • 1½ cups heavy cream
  • ½ cup good-flavored honey
  • 1½ cups whole milk
  • ¼ cup sugar
  • Pinch of salt
  • 5 large egg yolks
for the pralined almond crumble
  • ¼ cup water
  • ½ cup sugar
  • 1 cup whole almonds, unblanched and untoasted
  • ⅛ teaspoon coarse salt
Directions
for the ice cream
  1. Add the heavy cream and the honey to a large bowl. Place a fine mesh sieve over top and set aside.
  2. In a medium saucepan over medium-low whisk together the milk, sugar and salt until warm. Meanwhile whisk together the egg yolks in a medium bowl. Carefully pour the warmed milk mixture, whisking constantly, then pour the whole mixture back into the medium saucepan.
  3. Place the saucepan over low heat and cook the mixture while stirring until thick enough to coat the back of a spoon, about 8 minutes. Make sure the mixture never reaches a boil. Remove from the heat and pour through the fine mesh strainer into the large bowl.
  4. Place the large bowl in an ice bath. Slowly add the cream and continue to stir while sitting in the ice bath until cool.
  5. Once cool, remove from the ice bath then cover and chill in the fridge overnight.
  6. Freeze in your ice cream maker according to manufacturer's instructions, pouring in 1 cup of the pralined almond crumble with 5 minutes left.
for the pralined almond crumble
  1. Line a baking sheet with nonstick foil and set aside.
  2. In a large skillet over medium-high heat combine the water, sugar and almonds. Cook and stir continuously with a wooden spoon until the liquid comes to a boil and the sugar has dissolved then reduce heat to medium.
  3. Continue to cook until the liquid mixture has become sandy in texture. Continue to stir the dark syrup making sure to scrape from the bottom and completely coat the almonds. Keep stirring until the almonds are shiny and glossy.
  4. Remove the pan from the heat before sprinkling with the salt. Pour onto the prepared baking sheet and spread them out. Let them completely cool, breaking up any clusters as needed.
  5. Roughly chop. Pour 1 cup into the ice cream mixture with 5 minutes left. Reserve the rest for topping.

Ice cream slightly adapted from The Perfect Scoop.

Orange-Vanilla Frozen Custard

Orange-Vanilla Frozen Custard  |  Lemon & Mocha

Every summer my dad’s family gets together on the Delaware shore. I am always of course most excited to see all my family that I love so much. Followed by that, however, is having the tasty bites that I can only get down on the shore and associate with my many summers spent there. I read somewhere that food memories are some of your strongest memories. I read it, so it must be true.

Orange-Vanilla Frozen Custard  |  Lemon & Mocha

I could fill up multiple months of blog posts with my family summer vacation food memories. Among the few standouts include eating dinner on the beach, my cousin and I obsessing over Dippin’ Dots, digging into a big cup of salty Thrasher’s french fries, waiting in huge lines for some Candy Kitchen Fudge, crunching away on a few precious pieces of Martin’s fried chicken, wondering how the tub of Fisher’s caramel popcorn is already so low, tons of cousins sharing the few fresh crabs we caught coated with Old Bay seasoning, and of course ordering midday Dairy Queen treats. Ok, I guess that was a bit more than a few, but I have difficulty controlling my food excitement sometimes all the time.

Orange-Vanilla Frozen Custard  |  Lemon & Mocha

However, I saved one of the best for last:  Kohr Bros Creamsicle Frozen Custard in a cake cone. There is nothing more refreshing than an ice cream at the beach and this orange and vanilla swirl custard is creamy and light. Frozen custard differs from ice cream in that it contains a higher egg yolk percentage leading to its creamier texture.

Orange-Vanilla Frozen Custard  |  Lemon & Mocha

Now this is my favorite homemade ice cream I have made. Although I’m sure my strong associations with it make it taste just that much sweeter. What are your favorite family vacation food memories?

Orange-Vanilla Frozen Custard
 
Yield: 1 quart
Ingredients
  • 1½ cups whole milk
  • 1 tablespoon cornstarch
  • 3 large eggs
  • 1 cup sugar
  • ¼ teaspoon kosher salt
  • 1½ cups heavy cream
  • 2 teaspoons vanilla extract
  • ⅔ cup frozen orange juice concentrate, thawed
  • 4 teaspoons grated orange zest
Directions
  1. Place a fine mesh sieve over a large bowl and set aside.
  2. In a small bowl whisk together ½ cup of the milk and cornstarch until smooth.
  3. In a medium saucepan whisk together the eggs, sugar and salt. Once combined whisk in the cornstarch mixture and the remaining cup of milk. Whisk until smooth. Place the saucepan over low heat and cook the mixture while stirring until thick enough to coat the back of a spoon, about 8 minutes. Make sure the mixture never reaches a boil. Remove from the heat and pour through the fine mesh strainer into the large bowl.
  4. Place the large bowl in an ice bath. Slowly add the cream and continue to stir while sitting in the ice bath until cool.
  5. Once cool, remove from the ice bath, stir in the vanilla, orange juice concentrate and orange zest, then cover and chill in the fridge until cold.
  6. Freeze in your ice cream maker according to manufacturer's instructions.

Recipe from June 2011 issue of Food Network Magazine.

Browned Butter Peach Ice Cream with a Graham Cracker Crumble

Browned Butter Peach Ice Cream with Graham Cracker Crumble  |  Lemon & Mocha

Tuesday’s browned butter peach recipe had me inspired to keep experimenting with peaches. I had all these browned butter peaches and thought the only way I could improve upon them was to turn them into ice cream. So I did.

Browned Butter Peach Ice Cream with Graham Cracker Crumble  |  Lemon & Mocha

My favorite ice cream cookbook has a peach ice cream recipe, but I’m all about kicking it up a notch. Instead of fresh peaches I decided to use my browned butter peaches to give the ice cream base a richer depth of flavor.

Browned Butter Peach Ice Cream with Graham Cracker Crumble  |  Lemon & Mocha

I then decided that browned butter peach ice cream was too simple and was calling for a change of texture. That’s where the graham cracker crumble comes into play. This ice cream tastes like a peach crisp dessert in ice cream form.

Browned Butter Peach Ice Cream with Graham Cracker Crumble  |  Lemon & Mocha

I guess the title of Peach Crisp Ice Cream would have been a lot more concise, but I like to be descriptive. I also didn’t want to deceive people because when you think of a crisp dessert you could be thinking about one of two different toppings. There is the rolled oat topping, that I of course am not a fan of with my new oat allergy. Then there is the brown sugar crumble topping. I’m not sure which is more traditional, but this ice cream incorporates the later.

Browned Butter Peach Ice Cream with Graham Cracker Crumble  |  Lemon & Mocha

Matt has proclaimed this browned butter peach ice cream with a graham cracker crumble as his favorite homemade ice cream. Maybe it will become your favorite, too!

Browned Butter Peach Ice Cream with Graham Cracker Crumble  |  Lemon & Mocha

Browned Butter Peach Ice Cream with Graham Cracker Crumble  |  Lemon & Mocha

Browned Butter Peach Ice Cream with Graham Cracker Crumble  |  Lemon & Mocha

Browned Butter Peach Ice Cream with a Graham Cracker Crumble
 
Yield: 1 quart
Ingredients
  • 5 tablespoons unsalted butter
  • 4 large peaches, peeled and sliced
  • ½ cup sugar
  • ½ cup sour cream
  • 1 cup heavy cream
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon lemon juice
  • 1 sleeve of graham crackers, about 6 ounces, crushed to fine crumbs
  • 8 tablespoons unsalted butter, melted
  • 3 tablespoons sugar
  • Pinch of salt
Directions
  1. Begin in the process of browning the peaches by melting the butter over medium heat in a medium skillet. Swirl the butter until golden brown and aromatic, about 5 minutes. Add the peach slices and cook until soft, about 8-10 minutes. Make sure to turn stir and flip the peaches over. Add the sugar and stir until the sugar dissolves. Remove the peaches with a slotted spoon and let cool to room temperature.
  2. Add the peaches, sour cream, heavy cream, vanilla and lemon juice to a food processor or blender and puree until mostly smooth.
  3. Completely chill the mixture in the refrigerator. While the mixture is chilling make the crumble. Preheat the oven to 325 degrees F and line a baking sheet with foil. Mix together the graham cracker crumbs, melted butter, sugar and salt until crumbs are formed. Spread the crumbs on the baking sheet then bake until light golden brown, about 10 minutes. Let cool completely.
  4. Once the ice cream mixture is chilled freeze in your ice cream maker according to manufacturer's instructions. Layer the ice cream and the graham cracker crumble and freeze before serving.

Ice cream adapted from The Perfect Scoop.
Crumble from Williams Sonoma.

Coffee Ice Cream Cookie Sandwich Cake with Salted Butter Caramel Sauce

Did you make the coffee ice cream I posted on Tuesday yet? No? Well you’re going to be kicking yourself for it after you see today’s post. But don’t worry! There’s still time to remedy your huge oversight. If you haven’t already started a grocery list after just reading the title, then let me get right to it: you need to make this dessert. Now.

Or this weekend, you know with that pesky little thing called work consuming the weekdays. Chocolate chip cookie cake with coffee ice cream and a salted butter caramel sauce. Woah, someone hold me, I’m weak in the knees!

The inspiration for this dessert phenomenon was my fellow ice-cream loving friend. We aren’t normal ice cream lovers. We are ice cream aficionados. We eat, sleep and breath ice cream. If we were on the top of Mount Everest we would say to one another, “P-p-pass the ice cream p-p-please.” In addition to our ice cream desires we also maintain our manners under extreme conditions. For her birthday I decided to turn one of our favorite ice cream truck treats into an ultimate dream cake. It’s dessert in a dessert times ten.

Although it looks like a monster of a project, if you split out the components it is completely do-able and so worth it. The strong coffee flavor, buttery and chocolately cookie, and warm caramel sauce will have you making obscene noises perhaps not suitable for children. I have never seen a dessert be devoured so quickly and neither will you.

Coffee Ice Cream Cookie Sandwich Cake with Salted Butter Caramel Sauce
 
Yield: 8-10 servings
Ingredients
for the cake
for the salted butter caramel sauce
  • 6 tablespoons unsalted butter
  • ¾ cup sugar
  • 1 cup heavy cream, divided
  • ½ teaspoon vanilla extract
  • 1 ¼ teaspoons coarse salt
Directions
for the cake
  1. Preheat the oven to 350 degrees F.
  2. Line a 9” round springform pan with parchment paper. Take half the cookie dough and evenly press into the bottom of the springform pan to create a large round cookie. Bake for 20 minutes. Do not overcook the cookie or it will be hard after freezing. Remove and let cool on a wire cooling rack. Repeat with the second half of the cookie dough.
  3. When the cookies are completely cool you can start assembling the cake. Place one of the cookies in the bottom of the springform pan lined with parchment paper. Scoop and evenly spread the coffee ice cream on top of the bottom cookie until you have about a 2” layer. You may not have to use all the ice cream. Place the second cookie on top, right side up, making sure not to press too hard. Wrap the entire pan in plastic wrap and freeze for at least 8 hours. Let the cake sit out and soften before serving.
for the salted butter caramel sauce
  1. Melt the butter over medium heat in a large heavy duty saucepan. Stir in the sugar with a heatproof spatula and continue stirring frequently until the mixture is a deep golden brown and starts to lightly smoke. The sugar will be completely dissolved at this point.
  2. Remove from the heat and carefully whisk in ½ cup of the cream. I recommend using an oven mitt as the mixture may bubble splatter. Stir in the rest of the cream, vanilla extract and salt until combined. If any sugar lumps remain gently whisk over low heat until dissolved. Serve warm.
Notes
Caramel should be stored in the fridge in an airtight container and can be reheated in a saucepan over low heat or in the microwave.