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Filtering by Category: ice cream sorbet gelato

Keto Chocolate-Chocolate Chip Ice Cream

Patricia Reitz

It seems like just about everyone is trying to reduce their carb intake these days, which can put a damper on eating some of your favorite foods, like ice cream.  But today you're in luck because I've come up with an awesome chocolate ice cream recipe that has only 5 net carbs per 1/2-cup serving (leading national brands have 17 to 25 grams).  When I served it to my oldest daughter, she said she would never have guessed it was low-carb.  That makes this recipe a winner in my book!  Plan ahead - the base should be made the day before you plan to serve and the mixture should be processed in your ice cream maker 30-90 minutes before serving (see below).

IMPORTANT:  Because this ice cream contains no sugar (which helps to keeps the texture soft and scoopable), it's best served either soft-serve style right out of the machine, or freeze for 1 hour for a slightly firmer texture.  If allowed to freeze longer than 1 hour, it will freeze solid like ice, which actually would be fine if you want to pour the mixture into freezer pop molds (just omit the dark chocolate baking chips from the recipe).

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Start by whisking together the milk, half and half, egg yolks, and sifted cocoa powder.  Those things that look like lumps of cocoa are actually cocoa powder covered bubbles - keep whisking.

Soon the mixture will look like this.  Heat over medium high heat, stirring constantly, until it boils.

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Boil mixture for 1 minute, being careful not to allow the mixture to overflow.

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Remove from the heat and stir in the vanilla and powdered erythritol (Swerve).

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Strain the mixture through sieve.

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Chill mixture overnight.

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Approximately 30-90 minutes before serving, pour mixture into ice cream machine and process according to manufacturer's instructions.  This recipe is best served "soft-serve style" right away or freeze for 1 hour for a slightly firmer texture.

For longer storage, freeze mixture in ice pop molds.

how to make low-carb, keto-friendly, ketogenic chocolate ice cream recipe

Enjoy! 

Items used to make this recipe:


Keto Chocolate-Chocolate Chip Ice Cream

makes twelve 1/2-cup servings (5 net carbs per serving)

Ingredients

Directions

  1. In a 3-quart, heavy-bottom saucepan over medium high heat, combine milk, half and half, cocoa powder, and egg yolks, stirring constantly until the mixture comes to a boil; continue stirring and cook for 1 minute, being careful not to let the mixture boil over.

  2. Remove from the heat and stir in the powdered erythritol and pure vanilla extract.

  3. Strain mixture through a fine mesh sieve; cover well and chill overnight.

  4. Process in your ice cream maker following the manufacturer's instructions.

  5. When ice cream is done churning, serve immediately or transfer to a freezer-safe container and freeze for 1 hour for a slightly firmer texture.

Nutritional stats per 1/2-cup serving: 120 calories, 10g fat, 5g net carbs, 4g protein.

Notes: 

  • You can make your own powdered erythritol (swerve confectioners) by grinding granulated erythritol in an electric coffee grinder, a small food processor, or a nutribullet.

  • Because this ice cream contains no sugar (which helps to keeps the texture scoopable), it's best served either soft-serve style right out of the machine, or freeze for 1 hour for a slightly firmer texture. For longer storage, omit dark chocolate baking chips and freeze in ice pop molds.

Matcha Ice Cream

Patricia Reitz

The end of summer is near and I couldn't let the season end without sharing a recipe for Matcha Ice Cream.  Matcha is a finely milled Japanese green tea powder which is incredibly popular because it's high in antioxidants and has a sweet, intoxicating flavor and aroma.  Oh yeah, and it's a superfood so there you go.

how to make matcha ice cream - green tea ice cream recipe - matcha ice cream recipe with photos

Dissolve the matcha powder in a little half and half until smooth.

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If you have trouble getting all the lumps out...

Add a spoonful of sugar to help break up the lumps.

 
how to make matcha ice cream. how do you make matcha green tea ice cream - ButterYum

Add the dissolved matcha mixture, remaining half and half, and heavy cream to a good quality heavy-bottom saucepan over medium-high haet.  Cook, stirring frequently, until the mixture starts to give off wisps of steam.

Matcha ice cream recipe. green tea ice cream recipe.

In a medium mixing bowl, combine the sugar and egg yolks well.

how to make matcha green tea ice cream - ButterYum

Vigorously whisk 1/2 cup of the hot matcha mixture into the egg yolk mixture.  Repeat with an additional 1/2 cup of hot matcha mixture.

how to make matcha ice cream. how to make green tea ice cream - recipe and how-to photo. ButterYum

Return matcha and egg mixture to the saucepan and cook, stirring constantly, until it boils, begins to thicken, and coats the back of a spoon. 

matcha green tea powder ice cream recipe with how-to photos - ButterYum

Remove from the heat and stir in pure vanilla extract, then strain the mixture through a sieve.  For the best results, chill the mixture overnight before churning in an ice cream machine (follow manufacturer's instructions).


These items were used to make this recipe:


Matcha Ice Cream

makes about 1 quart

Ingredients

  • 1 tablespoon high quality matcha green tea powder (or more to taste)

  • 2 cups half and half

  • 1 cup heavy cream

  • 3/4 cup white sugar

  • pinch fine salt

  • 4 egg yolks

  • 1/2 teaspoon pure vanilla extract

Directions

  1. In a small bowl, combine the matcha powder with 1/2 cup of half and half until smooth and no lumps remain (add a spoonful of the sugar to help break up the clumps if necessary).

  2. In a medium mixing bowl, combine the sugar, salt, and egg yolks; set aside.

  3. In a heavy-bottom saucepan over medium-high heat, combine the matcha mixture, remaining half and half, and heavy cream; cook, stirring frequently, until the mixture is heated to the point where it begins to steam.

  4. Quickly whisk 1/2 cup of the hot ice cream base into the egg yolk mixture until completely combined; repeat with another 1/2 cup of the hot ice cream base.

  5. Pour the now warmed matcha mixture into the saucepan that contains the hot ice cream base.

  6. Resume cooking, stirring constantly, until mixture begins to boil.

  7. Remove from heat and stir in pure vanilla extract.

  8. Strain mixture through a sieve and chill thoroughly before churning.

  9. When mixture is completely chilled, churn in ice cream maker following manufacturer's instructions.

  10. Transfer ice cream to an airtight container and store in freezer.

Vanilla Bean Creme Frappuccino

Patricia Reitz

My husband loves coffee and likes to occasionally stop at a popular coffeehouse for a large, steamy, freshly-brewed cup.  On the other hand, I'm not much of a coffee drinker so I order a small, icy, vanilla cream beverage.  It's a very simple treat, but they're not cheap so I decided to come up with my own version that I can make at home for a fraction of the cost.  For the best results, be sure to use premium quality ice cream, vanilla bean paste, and vanilla bean powder.  

Let me show you how it's done. 

Start with ice, whole milk, and your favorite premium quality vanilla ice cream.  We like Haagen Dazs or Kirlkand  from Costco.

We'll also need a little sugar, the best vanilla bean paste, and pure vanilla powder.

Place everything in a small blender that can handle chopping ice cubes.  I really love this model - have had it for years, it's not expensive, and it works great!  

Starbuck's copycat frappuccino recipe with photos

Pour the liquified mixture into a glass and top with copious amounts of real whipped cream.  To keep things on the light side, use canned whipped cream, but if you want to be extra indulgent...

...make your own.  

In a small mixing bowl, combine heavy whipping cream, confectioners sugar, and pure vanilla bean paste (it tastes so good and adds those lovely specks of vanilla seeds).

Use a hand mixer to whip everything together.  If yours has a whisk attachment, that works very well, but the standard beater attachments will work too.

When you start seeing tracks in your cream, it's almost done.  Just a few seconds longer.

Now for the fun part - putting the whipped cream into a large disposable piping bag fitted with an open star tip.  Today I used this tip to pipe my whipped cream, but this is another one of my favorites.  

Recommendation:  When purchasing disposable piping bags, I suggest you get large bags (like these) instead of 8 to 12-inch bags, which are more common.  The small bags are hard to fill, they don't hold very much, and they're nearly impossible to refill once they've been used.  The bags I recommend are much easier to use, fill/refill, and you can always cut them down if you find yourself in a situation that requires the use of a smaller bag.  Just saying.

Fill the disposable pastry bag with the whipped cream and pipe a mountain of swirly goodness on top of your frappuccino.

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Add a green straw if you have one and go for it!  Mmmm.

Vanilla Bean Creme Frappuccino

makes 1 serving

Printable Recipe

Ingredients

  • 1/2 cup whole milk
  • 1 large scoop vanilla ice cream (premium quality)
  • 4 ice cubes
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon pure vanilla bean paste
  • 1/2 teaspoon pure vanilla bean powder
  • whipped cream for topping

Directions

  1. Place all the ingredients in a personal blender and pulse to break up the ice cubes, then blend until mixture is smooth.
  2. Pour into serving glass and top with whipped cream.  Serve immediately.

 

 

Roasted Blueberry Ice Cream with Balsamic and Goat Cheese

Patricia Reitz

Roasted Blueberry Ice Cream with Balsamic and Goat Cheese - ButterYum

Roasted Blueberry Ice Cream with Balsamic and Goat Cheese - ButterYum

I have to give full credit to my oldest daughter, ButterYum Jr, for making this amazing ice cream after finding the recipe by Kayley on a wonderful blog called Kitchen McCabe.  Roasting the blueberries with really good quality balsamic vinegar intensifies their flavor and adding goat cheese gives the ice cream a tangy quality and satisfying chewy texture.  It's brilliant.  

Roasted Blueberry Ice Cream with Balsamic and Goat Cheese

makes 2 quarts

Printable Recipe

Ingredients

  • 12 ounces fresh or frozen blueberries 
  • 1 tablespoon very good quality balsamic vinegar
  • 1 cup granulated sugar, divided
  • 1 1/2 cups whole milk, divided
  • pinch of fine salt
  • 3 large egg yolks
  • 4 ounces goat cheese, room temperature
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 cups heavy cream

Directions

  1. Preheat oven to 425F.
  2. In a 1 or 2-quart oven-safe casserole dish, combine the blueberries, 1/4 cup sugar, and the balsamic vinegar; toss well and roast, uncovered, for 30 minutes, then remove from oven and set aside until needed.
  3. In a medium bow., beat egg yolks and set aside until the milk mixture is warm (step 4).
  4. In a medium saucepan over medium-high heat, combine 1 cup milk, salt, and remaining sugar until the milk begins to steam.  
  5. Slowly pour about half of the milk mixture into the beaten egg yolks, beating constantly to prevent the yolks from curdling.
  6. Pour yolk mixture into the the saucepan containing the remaining milk mixture and return to heat; whisking constantly until it thickens.
  7. Remove from heat and pour into a large mixing bowl; whisk in the goat cheese, remaining milk, cream, and lemon juice until fully combined.
  8. Puree roasted berries (including all their juices) in a blender or food processor until smooth; whisk into custard base until fully combined.
  9. Pour ice cream mix through a sieve to remove any residual solids; chill in an airtight container for at least 4 hours or overnight (mixture should be 40F or less before processing in an ice cream machine.
  10. Process mixture in ice cream machine according to manufacturer's instructions; transfer to a freezer-safe airtight container for storage.
  11. Allow ice cream to sit at room temperature for 5-10 minutes before scooping.

recipe adapted from The Kitchen McCabe

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      Very Cherry Gelato

      Patricia Reitz

      In honor of National Ice Cream Day, I'd like to share this recipe for Very Cherry Gelato. The cherries are roasted, which not only intensifies their flavor, but it also prevents them from freezing too hard in the ice cream (a tip from David Lebovitz). Let's get churning. 

      I love Boyajian products and this stuff is pretty amazing. If you don't have any, feel free to use Kirsch, Amaretto, or Bourbon.  

      The cherries are left whole with the pits inside.  Sprinkle with a little sugar and a splash of natural cherry flavor (or other alcohol).

      They roast in the oven for only 15 minutes.  They'll lose a little of their lovely color, but the intensified flavor will more than make up for that.

      The pits are very easy to remove after the cherries are roasted.

      Oooh.. and look at all that lovely cherry juice.  It's packed full of flavor so we'll definitely add it to the ice cream.  Here's the recipe.

      Items used to make this recipe:


      Very Cherry Gelato

      Printable Recipe

      Ingredients

      • 40 whole sweet cherries, stems removed

      • 2 tablespoons sugar

      • 1 teaspoon natural cherry flavor (or Kirsch, Amaretto, Bourbon)

      • 1 1/2 cups whole milk

      • 1 cup heavy cream

      • 4 egg yolks

      • 1/2 cup granulated sugar

      • pinch of salt

      • 2 teaspoons vanilla extract

      Directions

      To prepare cherries:

      1. Preheat oven to 400F.

      2. Place whole, stemmed cherries in an oven safe dish. Add 2 tablespoons sugar and natural cherry flavor; toss well.

      3. Roast cherries, uncovered for 15 minutes. Remove from oven and allow to cool.

      4. Using gloved hands, remove pits and discard (save the juice from the pan). Chop cherries into small pieces. Store cherries and their juice in an airtight container in the fridge for up to 5 days.

      To prepare ice cream base:

      1. Whisk together egg yolks, sugar, and salt in a bowl; set aside.

      2. In a heavy bottomed saucepan, heat the milk and heavy cream together until small bubbles start to form around the edges of the pan.

      3. Slowly whisk about 1/2 cup of the hot milk/cream mixture into the yolks.

      4. Pour the egg yolk mixture back into the milk/cream mixture and heat over medium-high, stirring constantly, until the mixture thickens. Remove from heat and stir in vanilla extract.

      5. Pour ice cream base into an airtight container and refrigerate overnight.

      To make ice cream:

      1. Process ice crema base, chopped cherries, and cherry juice in an ice cream machine following the manufacturer's instructions. Makes about 1 quart.

      Strawberry Gelato

      Patricia Reitz

      Roasted Strawberry Gelato - ButterYum

      Roasted Strawberry Gelato - ButterYum

      Remember the Vanilla Roasted Strawberries I made a few weeks ago?  The ones I said tasted like strawberries on steroids?  Well, I used them to make Roasted Strawberry Gelato which turned out absolutely Delizioso.  I hope you'll give both recipes a try.

      Roasted Strawberry Gelato

      makes 1 quart

      Printable Recipe

      Ingredients

      • 2 ¼ cups whole milk
      • ¾ cup heavy cream
      • 1 vanilla bean, split lengthwise
      • 2 tablespoons cornstarch
      • Pinch of salt
      • 1 egg yolk
      • 1 cup Vanilla Roasted Strawberries

      Directions

      1. Place the roasted strawberries in a food processor or blender and grind them as fine or as lumpy as you like; set aside. 
      2. Put 1 1/4 cups of milk, cream, and vanilla bean into a medium heavy-bottomed saucepan and heat over medium heat until bubbles appear around the edge of the pan, just before the mixture is about to boil.
      3. Put the remaining 1 cup of milk, cornstarch and salt into a small bowl and stir until well combined.  
      4. Remove saucepan from heat and stir in cornstarch mixture.  
      5. Return to heat and cook, stirring frequently, until mixture thickens slightly (8-10 minutes); remove from heat.  
      6. Put egg yolk into a medium bowl and slowly whisk 1 cup of the hot milk mixture into the yolk, whisking constantly, then gradually add mixture back into the hot milk in the saucepan.  
      7. Stir in strawberries and refrigerate mixture in an airtight container for 4-48 hours.  
      8. Process in ice cream maker according to manufacturer's instructions (the Breville Smart Scoop rocks!).  
      9. Transfer to an airtight container and freeze.  Allow to sit at room temperature for about 10 minutes before serving.
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      Rich Dark Chocolate Gelato

      Patricia Reitz

      The hubs really loves dark chocolate and he really loves ice cream so how do you think he feels about this Rich Dark Chocolate Gelato?  He really-really loves it!  I've said this before, but sometimes the most simple recipes are the most flavorful and that's certainly the case here.  

      This easy recipe has no egg yolks and you don't need a thermometer to ensure it reaches a certain temperature as it cooks.  You'll also notice the recipe doesn't call for heavy cream which can mute the flavor of chocolate.  The addition of cornstarch provides excellent water absorbing properties to reduce the ice crystals that so often plague homemade ice creams and gelatos.  For the best flavor, be sure to use a high quality Dutch-processed cocoa powder rather than common grocery store varieties.  I've listed several recommendations below.

      A word about ice cream makers.  I have two Cuisinart ice cream makers, the kind with the coolant-filled bowls that have to be frozen for 24 hours between batches.  They work very well and I would recommend them to anyone, but I recently had the pleasure of testing two self-refrigerating compressor machines.  They're more expensive than the freeze-ahead models, but the convenience of being able to make consecutive batches on a moment's notice makes the increased price so worth it to me.

      Of the two models I tested, one was the clear winner - The Breville Smart Scoop.  The Breville is the quietest machine I've ever used; purrs like a kitten.  It also has 12 hardness settings so you can freeze your sorbet, frozen yogurt, gelato, or ice cream just the way you like it; it has a super neat "hold" feature to keep your frozen creation at the desired consistency for up to 3 hours; and it sings a cute little ditty to let you know when the cycle is done.  Oh, and extra bowls for this machine only cost about $10 compared to the $30-45 you have to pay for the freeze-ahead models.  I can't say enough good things about the Breville Smart Scoop and it's going on my list of favorite small appliances.

      Items used to make this recipe:


      Dark Chocolate Gelato

      Cioccolato Scuro e Ricco Gelato

      makes 1 quart

      Printable Recipe

      Ingredients

      Directions

      1. In a medium mixing bowl, whisk together 1 cup of milk, sugar, cornstarch, cocoa powder, and salt; set aside.

      2. In a large heavy bottomed saucepan over medium heat, bring the remaining 2 cups of milk just below the boiling point (bubbles will appear around the edges of the pan).

      3. Add the cocoa mixture to the hot milk and continue to heat, stirring constantly, until the mixture thickens (about 10 minutes).

      4. Remove from heat and stir in the vanilla extract.

      5. Allow mixture to cool, then transfer to an airtight container and chill overnight (for quicker results, see my note below).

      6. Process in your ice cream maker following the manufacturer's instructions.

      7. Transfer to an airtight container and store in the freezer (I love this one).

      8. Soften at room temperature for 10 minutes before serving. Makes 1 quart.

      Note:  If you're in a hurry and want to skip the chilling overnight step, pour the gelato base into a glass or metal bowl which is then placed into a larger bowl containing a lot of ice water. Stir the mixture frequently until it reaches 40F; then proceed as directed above.  Base can be made up to 5 days in advance - store in refrigerator until ready to churn.

      Creme Brulee Ice Cream

      Patricia Reitz

      I had a big bowl of unused egg yolks leftover after a recent baking project so I searched online for an interesting recipe to use them.  The last time this happened I made this Lemon Poppy Seed Overload Cake.  But this time I made what is quite possibly one of the most delicious things I've ever eaten in my entire life.  Imagine if you will - plunging your spoon through a crispy layer of caramelized sugar to expose a silky layer of frozen creme brulee ice cream beneath.  Oh yea baby - this recipe is worth every single calorie-laden bite.  Your family and friends are going to flip over this one.

      Oh my, this stuff is amazing!!

      Items used to make this recipe:


      Creme Brulee Ice Cream

      serves 6

      Printable Recipe

      Ingredients

      • 10 egg yolks

      • 3/4 cup granulated sugar

      • pinch of salt

      • 2 cups cold heavy cream

      • 1 cup whole milk

      • 1 whole vanilla bean, split and scraped (or 2 teaspoons pure vanilla extract)

      • 1/4 cup turbinado sugar (aka sugar in the raw)

      Directions

      1. In a medium bowl, whisk egg yolks, granulated sugar, and salt together; set side.

      2. In a 4-quart heavy-bottomed non-stick pan over medium heat- combine the milk and whole vanilla bean that has been split open and the seeds scraped out (both the bean pod and the seeds go into the pan with the milk - if you're using vanilla extract instead, don't add it at this point).

      3. Over medium heat, cook the milk until it starts to bubble around the edges of the pan.

      4. Remove from heat and whisk about 1/4 cup of the hot milk into the egg yolk mixture; repeat with another 1/4 cup of hot milk.

      5. Pour the now warm egg yolk mixture into the pan containing the remaining hot milk; stir to combine.

      6. Return pan to the stove top (med heat) and cook- stirring constantly, until the mixture reaches a temperature of 170-180F.

      7. Remove pan from heat and strain mixture through a sieve into a large bowl to remove the vanilla bean pod and any bits of egg that might have coagulated.

      8. Stir in cold heavy cream (and vanilla extract if using).

      9. Chill in airtight container for at least 4 hours before churning (or up to 48 hours - the colder, the better).

      10. Churn ice cream according to manufacturer's directions.

      11. Divvy the ice cream into heat-sage ramekins, leaving about 1/4-inch of space at the top

      12. Freeze until ice cream is frozen solid (this can be done several days in advance - cover ramekins with plastic wrap).

      13. Just before serving, use kitchen torch to heat the surface of the ice cream just slightly so the turbinado sugar will stick to it.

      14. Add a layer of turbinado sugar over the top of each ramekin; then caramelize the sugar using a kitchen torch (I like an extra thick layer of caramelized sugar so I repeat this step by sprinkling a second layer of turbinado; then caramelize with the torch again). Serve immediately.

      recipe adapted from Cafe Johnsonia

      Orange Dreamsicle Float

      Patricia Reitz

      Do you say Dreamsicle or Creamsicle?  I can't really decide which I prefer.  Either way, they're so good.  Treat yourself today!

      Orange Dreamsicle Float (or do you call it creamsicle?)

      makes 1 serving

      Printable Recipe

      Ingredients

      • 2 scoops vanilla ice cream

      • orange soda

      • whipped cream

      Directions

      1. Place ice cream in a tall glass.

      2. Pour soda over ice cream.

      3. Garnish with whipped cream.