Indulge In {Espresso Topped Vanilla Bean Ice Cream}

I had never heard of this delicious Italian dessert before we were at this little gathering a couple of months ago. Ever since, it's been my go to dessert. It's simple and not so overly sweet so that everybody can enjoy.  Think of a root beer float but with a shot of espresso instead. To be honest, it's kind of perfect (If you like coffee, of course.) Want to mix it up some? Add the shot of espresso to a scoop of chocolate or dulce de leche ice cream. Bust it out at parties and take guests by surprise when you serve them a big bowl of ice cream served with an espresso shot pour right over top in front of them. Here's what you'll need...

:: Ingredients ::

1 Scoop Vanilla Bean Ice Cream

1 Shot of Espresso (Or 1/4 Cup Coffee)

:: Directions ::

Scoop ice cream into bowl and top with fresh brewed shot of espresso.  

Indulge In {Homemade Vanilla Ice Cream}

Well...did you check out the latest issue of LPF Mag after yesterday's post? Good! In that case, you saw all of the amazing things you can do with a big ol' scoop of vanilla ice cream. Sundaes, cones, splits, shakes, floats, sandwiches...I could go on forever, but the key to all of these is the perfect vanilla ice cream. I like mine extra creamy and sweet but with a touch of saltiness. After many failed attempts, we have finally nailed it! It gives you a mouthful of sweet followed by subtle saltiness. Honestly, it's perfection in a spoonful. Top with chocolate, sprinkles, whipped cream, pretzels, or caramel and enjoy till your heart's content. Here's the recipe...

:: Ingredients ::
1 Quart Half and Half
1 Pint Whipping Cream
1 Can Sweetened Condensed Milk
1 Cup Sugar
1/2 Tablespoon plue 1 Teaspoon Vanilla Extract
Dash of Salt
Ice Cream Salt
Ice

:: Directions ::
1. Combine half and half, whipping cream, and sweetened condensed milk in a large bowl and mix.
2. Add sugar, vanilla extract and salt to mixtures and combine.
3. Pour into old time ice cream maker. Layer ice and ice cream salt around center portion. Churn till thick.

*Image from a Hint of Honey

Indulge In {Grilled Peaches and Homemade Ice Cream}

For R's birthday last November, I caved and bought him the old fashioned ice cream maker he had been wanting for months. You know, the ones with the wood base that is incredibly noisy. Well, he loves it! And frankly, so do I. It reminds me of the one my grandparents had and all the summers we would make strawberry ice cream in their back yard. With it being the time of year for outdoor cooking, it's finally time to bust it out and see what creamy creations we can come up with.

Recently, I've been craving pies and desserts of the sort so for our first attempt, I decided to do a modern twist on the all time favorite peach cobbler. With fresh peaches from the farmer's market and all the ingredients for a delicious batch of ice cream, this new favorite dessert is so fun for summer cookouts. It's even a great addition to your Memorial Day menu. Here's the recipe...

:: Ingredients ::
2 Quarts Half and Half
1/2 Pint Heavy Cream
1 1/2 Cups White Sugar
4 Teaspoons Vanilla Extract
1 Pinch Salt
4 Peaches, halved and pitted
3 Tablespoons Brown Sugar
5 Tablespoons Butter

:: Directions for Ice Cream ::
1. Mix together half and half, heavy cream, sugar, vanilla, and salt in the bowl of an ice cream maker.
2. Freeze according to manufacturer's instructions.

:: Directions for Peaches ::
1. Turn your grill on medium heat and let it get warm.
2. Melt the butter and stir in brown sugar until dissolved.
3. Brush all sides of the peach with butter and brown sugar mixture. Grill until warm and caramelized. About 5-8 minutes.

Enjoy!