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Category Archives: Frozen Treats

Refreshing summer dessert ideas.

Butter Pecan Ice Cream

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Butter Pecan Ice Cream

It’s June. The heat and humidity are already unbearable. It makes me want to learn delicious, healthy frozen recipes to help endure the heat. I found a butter pecan ice cream recipe while browsing the Internet, and after three tries and a few changes in quantities and ingredients, I can finally say that I’m proud of the result.

Here’s what you need:

I didn't have a pretty bowl, so I served my ice cream in a cantaloupe.

I didn’t have a pretty bowl, so I served my ice cream in a cantaloupe.

Ingredients:

  • 1/3 cup chopped pecans
  • 1 Tablespoon butter
  • 1 teaspoon sugar
  • 1 1/2 cup whole milk
  • 3/4 cup packed brown sugar
  • 2 eggs, lightly beaten
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract

The first step is to lightly toast the pecans. In a skillet, melt the butter over medium heat and add the pecans. Constantly stir for 2 minutes, then reduce heat, add a teaspoon of sugar and stir for another 2 minutes. Be careful not to burn the pecans. Remove from heat and cool.

In a double boiler, heat the whole milk. When it starts to bubble but before it boils, add the brown sugar and stir until dissolved.

Pour some of the hot cream mixture (just around 1/2 cup) into the eggs and whisk. Return the egg and cream mixture to the double broiler. Cook over low heat and stir constantly until the mixture coats the back of a metal spoon. It takes 3 minutes.

Remove from the heat and immediately cool the pan in a bowl of ice water, to fully stop the eggs from cooking. Stir for 2 minutes and refrigerate.

In a mixing bowl, pour the heavy cream and vanilla extract. Whip the cream so it expands and stop before it forms soft peaks. Refrigerate with the custard mixture overnight.

The next day, combine the heavy cream and custard. Pour in your ice cream machine (1 quart), add the toasted pecans, and follow the manufacturer’s instructions. I let mine churn for about 12 minutes.

Eat as is, or place in a plastic container in the freezer to let it harden. Et voilà!

Raspberry Popsicles

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Raspberry Popsicles

I found some fresh raspberries on sale at the grocery store and I decided to turn them into refreshing popsicles to deal with the hot summer days ahead! Note that you need popsicle molds, but they’re $10 at the grocery store. It’s worth it. This recipe yields 2 cups and makes 8 regular-size popsicles.

Ingredients

  • 1 1/2 cup fresh raspberries
  • 3/4 cup water
  • 1/3 cup sugar

This recipe is extremely simple. Pulse the raspberries in a food processor. You need 1 1/4 cup of raspberry juice.

Depending on their size, you might need a little bit more than 1 1/2 cup of fresh raspberries to yield this amount.

Add water and sugar and pulse some more.

When I made mine, I decided to keep the seeds, because I thought it would add flavor and texture. It turns out, all it really does is get stuck in your teeth. So I suggest straining the juice mixture before pouring it in the popsicle molds. I hope this little trick helps!

Freeze overnight and enjoy the next day.

Creamy Cantaloupe Popsicles

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Creamy Cantaloupe Popsicles

Summer is finally here. I love sunshine, but not always the intolerable heat. There are many ways to cope, like air conditionning, but my favorite solutions are edible. I found popsicle molds while shopping last week (10$ wisely spent), and it inspired me. Here is my first of many creations. It yields two cups and makes 8 regular-size popsicles.

I love summer!

Ingredients

  • 1 1/4 cup cantaloupe
  • 3/4 cup heavy cream
  • 1/3 cup sugar
  • 1/4 teaspoon vanilla extract
  • A tiny drop of mint extract

First, gently mix the sugar and heavy cream. Mix too hard, and it will turn into whipped cream. Add the vanilla and mint extracts.

It’s very important to only use a tiny drop of mint extract because the flavor is very powerful. But… just a hint of mint brings out delicious flavors in the cantaloupe. Refrigerate the cream mixture 2 hours.

In a food processor, pulse the cantaloupe. To get 1 1/4 cup, I used about 2/3 of my small cantaloupe. I ate the rest as a snack. Pulse until you are satisfied with the consistency. I left very small chunks in mine.

Gently mix the cantaloupe and cream mixtures. Pour into the popsicle molds. Freeze overnight. Enjoy your frozen treats the next day!

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