ice cream – T.W.O.

Guinness Affogato

Published on March 16, 2015March 18, 2015 by T.W.O.5 Comments

Since St. Patty’s Day is tomorrow, T.W.O. decided to start the party early by making this Guinness Affogato. Its the perfect adult dessert that is rich and creamy and will have you satisfied (and maybe up) all night long! Enjoy!

Ingredients:
– Vanilla Ice Cream
– 2 ounces expresso*
– 12 ounces Guinness Beer

* If you don’t have an expresso maker, you can use instant expresso.

Directions:
1. Put 3 scoops of vanilla ice cream in a large glass or bowl.
2. Pour the espresso over the top of the ice cream, followed by the Guinness.
3. Stir and enjoy.

Classic Chocolate Chip Ice Cream

Published on August 25, 2014August 24, 2014 by T.W.O.Leave a comment

Ice Cream. The perfect sweet tooth craving for after dinner. It’s light, refreshing and soothes the palette without making you feel too full. Ice Cream has always been one of our favorite desserts and this past summer we have been obsessed with our new ice cream maker! Why buy ice cream when you can make it? Check out this simple recipe for Classic Chocolate Chip Ice Cream. Enjoy!

Ingredients:
– 2 cups 2% milk
– 1 Tablespoon + 1 teaspoon cornstarch
– 3 Tablespoons cream cheese, softened
– 1 1/4 cups heavy cream
– 2/3 cup granulated sugar
– 2 Tablespoons vanilla
– 2-3 cups chocolate chips

Directions:
1.Combine 2 tbsp. of the milk with the cornstarch in a small bowl and whisk until smooth. In a medium bowl, stir together the softened cream cheese until smooth. Combine the remaining milk, cream, and sugar in a medium saucepan. Add the vanilla.
2.Bring the mixture to a rolling boil over medium-high heat and boil for 4 minutes. Remove from the heat and whisk in the cornstarch mixture. Return to the heat, bring back to a boil, and stir with a spatula until slightly thickened, about 1 minute.
3.Whisk the hot milk mixture into the bowl with the cream cheese until smooth. Transfer the mixture to the refrigerator to chill thoroughly before churning.
4. Freeze the chilled mixture in an ice cream maker according to the manufacturer’s instructions. With about 5 minutes left, add the chocolate chips. Cover and freeze until firm, at least 4 hours.

Cherry Crisp Streusel Ice Cream

Published on August 7, 2014August 6, 2014 by T.W.O.3 Comments

Have you ever had a frozen cherry pie? …….I didn’t think so! Well lets change that by making Cherry Crisp Streusel Ice Cream. It tastes exactly like a pie, but it’s frozen! Grab your pitted cherries and ice cream maker and lets start cooking!

Cherry Crisp Streusel Ice Cream

Ingredients
For the crisp:
– 3/4 cup all purpose unbleached flour
– 1/4 cup + 2 Tablespoon brown sugar
– 1 teaspoon cinnamon
– 1 teaspoon nutmeg
– 1 stick cold unsalted butter, cut into cubes
– 3/4 cup old fashion rolled oats

For the cherries:
– 2 cups fresh cherries, pitted and halved
– 2 Tablespoons granulated sugar

For the ice cream:
– 2 cups 2% milk
– 1 Tablespoon + 1 teaspoon cornstarch
– 3 Tablespoons cream cheese, softened
– 1 1/4 cups heavy cream
– 2/3 cup granulated sugar
– 2 Tablespoons vanilla

Directions:
Crisp:
1. Preheat oven to 350 degrees F. In a medium bowl, combine flour, brown sugar, nutmeg and cinnamon. Add butter cubes and use your fingers or a pastry blender to mix the dry ingredients into the butter until the mixture is crumbly.
2. Stir in the oats. Spread the mixture in an even layer on a parchment-lined baking sheet. Break into small clumps and bake for 20-25 minutes or until the mixture is brown and crisp. Let cool on the baking sheet and then freeze until ready to use. (Note – you will have extra crisp to top sprinkle on each serving of ice cream.)
Cherries:
1. Preheat oven to 450 degrees F. Combine the cherries and sugar in a bowl and toss well to combine. Place the cherries on a parchment-lined baking sheet and roast for 10 minutes. Remove the pan from the oven and let the cherries cool. Refrigerate until ready to use.
Ice Cream:
1.Combine 2 tbsp. of the milk with the cornstarch in a small bowl and whisk until smooth. In a medium bowl, stir together the softened cream cheese until smooth. Combine the remaining milk, cream, and sugar in a medium saucepan. Add the vanilla.
2.Bring the mixture to a rolling boil over medium-high heat and boil for 4 minutes. Remove from the heat and whisk in the cornstarch mixture. Return to the heat, bring back to a boil, and stir with a spatula until slightly thickened, about 1 minute.
3.Whisk the hot milk mixture into the bowl with the cream cheese until smooth. Transfer the mixture to the refrigerator to chill thoroughly before churning.
4. Freeze the chilled mixture in an ice cream maker according to the manufacturer’s instructions. Layer the ice cream into a storage container with the cherries and a generous amount of the crisp streusel. Cover and freeze until firm, at least 4 hours.

Ice Cream Fudge Sandwich Bars

Published on July 30, 2014July 29, 2014 by T.W.O.4 Comments

I scream, you scream – – – we all scream for ice cream!!!! We know for a fact you will be shouting at the top of your lungs for this recipe. The are a delicious summer time dessert to serve at your next bbq or pool party!

Ice Cream Fudge Sandwich Bars

Ingredients:

– 1 batch Chocolate Chip Cookie Dough (Recipe HERE)
– 2 pints chocolate chip cookie dough ice cream, softened slightly
– 1/4 cup hot fudge sauce, warmed
– Seran wrap

Directions:

Preheat the oven to 350°. Set the cookie dough in a 9-by-13-inch baking pan. Place a sheet of s warn wrap on top and evenly press or roll the cookie dough to fill the pan.
Remove the saran wrap and bake the cookie for 14 minutes, until lightly browned. Let the cookie cool completely in the baking pan.
Invert the cookie onto a work surface and slide it back into the baking pan, bottom side up. Trim the edges if necessary. Scoop the ice cream over the cookie in large dollops.
Place a sheet of saran wrap on top and press or roll the ice cream into an even layer. Freeze for 1 hour, until the ice cream is just firm.
Remove the saran wrap. Drizzle the warm chocolate sauce all over the ice cream. Freeze for 1 hour longer, until firm.
Invert the baking pan onto a cutting board and tap gently to release the cookie bar. Flip the cookie bar over so it is ice cream side up.
Using a sharp, heavy knife, cut the bar in half crosswise, forming two 9-by-6 1/2-inch rectangles. Sandwich the cookie bar rectangles together and press hard to seal. Wrap in plastic and freeze for at least 1 hour, until firm.
Cut the sandwhiches into bars and serve or freeze up to 2 weeks in a airtight container.

Very Berry Dessert with Peanut Butter Granola

Published on March 21, 2014March 20, 2014 by T.W.O.7 Comments

Picture this – a family barbeque with ribs, salad, potatoes and a nice glass of VJB Wine. Sitting outside under the stars in your patio. Dinner has just finished and someone asks – – What’s for dessert? Good thing you prepared this light, refreshing and satisfying dessert – – – Very Berry Cobbler with Peanut Butter Granola. It is easy and pairs well with a hearty dinner. Oh and did I mention – it is in the healthy dessert category! Check it out!

Ingredients
– 2 cups blackberries, washed
– 2 cups raspberries, washed
– 2 Tablespoons cornstarch
– 2 Tablespoons lemon zest
– ¼ cup sugar

Peanut Butter Granola Recipe Here

Ingredients:
– -4 cups rolled oats
– -1/2 cup chia seeds -3/4 cup peanut butter*
–  -1/4 cup coconut oil (melted/liquid)
– -1/2 cups of agave syrup
*T.W.O. loves using Justin’s original peanut butter- so delish!

Preheat oven to 350°

In a bowl, carefully mix the blackberries, raspberries, cornstarch, lemon zest and sugar. Put in a 9×9 Pyrex that has been sprayed with PAM. Top with the Peanut Butter Granola. Cook for about 20 minutes or until the berry juice has bubbles.