Raspberry Cheesecake Ice Cream Popsicles

I figure now that the first day of fall is literally around the corner, I might as well share the summer recipes I’ve been sitting on for, oh, months.

I’ve had a pretty excellent summer, all things considered (pandemic, political unrest, a consistently hefty workload)! Some highlights since we’ve last chatted: Driving with my best friend to my summer cabin in Wisconsin for the best socially-distant 10 days with my family; re-doing my bedroom decor; spending every opportunity by the pool with a good book; slumber parties; a socially-distant weekend trip to the beach; getting a bike; FaceTiming with friends that are far away that I can’t visit; lots of hikes; a week-long stay at a beach house on Figure 8 Island which was technically work but felt like a girl’s trip because I’m so freakin’ lucky. I mean, not bad right?!

So obviously I was busy livin’ and not too worried about writing and I’m not sorry about it! Just like I’m not sorry for sharing a popsicle recipe in the middle of September. It may be in the 60’s this weekend in North Carolina (and my apartment may be decorated for Halloween already) but we all know it will be back up to the 80’s next week so let’s just accept what we have here.

So there’s this fast food chain here called Cook Out – it’s like elite fast food. Better than anything except for maaaybe Shake Shack (but only the Shake Shack on 72nd street in NYC) Yeah, I said what I said. Anyway, they have all these specialty milkshake flavors like “banana pudding” and “orange push-up” but my favorite is their raspberry cheesecake. So obviously I recreated it in popsicle form.

I mean, how precious are these?! That marble effect! And they taste even better than they look. Honestly you should just make them in general but they’d be perfect to serve for the Fourth of July or Memorial Day so file these away for next summer for sure!

Raspberry Cheesecake Popsicles

Ingredients:

RASPBERRY SAUCE:
12 oz fresh raspberries
1/2 cup white granulated sugar
Juice from 1 lime

ICE CREAM BASE:
8 oz cream cheese, softened
1/2 cup white granulated sugar
1 cup whole milk
1/2 cup heavy cream
2 oz graham cracker crumbs

Directions
1. First make the raspberry sauce by combining the raspberries, sugar, and lime juice in a saucepan over medium heat. Stir occasionally and heat until the mixture reaches a gentle boil. Cook until the berries have softened and the sugar has dissolved completely. Then remove the saucepan from heat and allow to cool.
2. Transfer the mixture to a blender and puree. Then strain the puree over a large bowl to remove any seeds. Toss the seeds and chill the sauce completely in the fridge.
3. While the sauce chills, make the ice cream. In a stand mixer, beat together the cream cheese and sugar until it’s smooth and creamy.
4. Add the milk and heavy cream to the cream cheese and mix until well combined. Put the mixture in the fridge and let chill for 30 minutes.
5. Transfer the cream mixture to your ice cream machine and follow manufacturer instructions. Don’t add the raspberry sauce during the churning process!
6. Once the ice cream is finished churning, it should be milkshake-like consistency.
7. Pull the raspberry sauce from the fridge and find your popsicle molds.
8. Fill the popsicle molds about 1/4th of the way with ice cream, then add a tablespoon of raspberry sauce, and continue to alternate between the two until the popsicle molds are filled.
9. Add popsicle sticks to the molds, cover them, and place the molds in the freezer to allow everything to freeze for a few hours at least (but ideally overnight)
10. Once ready, remove a popsicle slowly and carefully from the mold and enjoy!

Butterbeer Affogato

I almost didn’t find the time to write this because I was taking the time to actually relax on a Sunday for a change! Like, I slept in until 9 am, had coffee on my balcony, relaxed by the pool, & read a whole book you guys.

While there’s usually no post on Sundays (you better recognize that reference), I didn’t want you guys to miss out on any of the Harry Potter fun I’ve been having. So, tonight I’m sharing a recipe for BUTTERBEER AFFOGATO. Yup, you heard that right.

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If you’re unfamiliar with the affogato, let me change your life real quick. It’s one of the most wonderful desserts, perfect for hot summer nights. It involves a scoop (or two) of ice cream that one pours a shot of espresso over. In short, it’s kind of like a grown up root beer float, minus the root beer.

Butterbeer is a warm, butterscotch-like drink often referenced in the Harry Potter novels. It’s been interpreted a ton of different ways (like here!), but it’s always fun to add to the list. An affogato interpretation made so much sense to me and hit all the right notes. You get the warmth from the espresso, but the taste from the butterbeer ice cream. It’s refreshing but rich all at once. It’s really, really good. I hope you give it a try!

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Butterbeer Affogato

ingredients:

1 cup firmly packed dark brown sugar

2 tablespoons butter

1 tablespoon vanilla

1 & 1/2 cups whipping cream

2 cups half-and-half

6 large egg yolks

1 shot of espresso (per affogato)

directions:

in a sauce pan over medium heat, stir brown sugar and butter together until the butter is completely melted, the sugar is dissolved, and the mixture is bubbly. add in a 1/2 cup of whipping cream and immediately start whisking until mixture is smooth. remove the butterscotch from heat. add vanilla into the saucepan, whisk to combine, and set aside.

in another pan over medium heat, combine 1 cup of whipping cream and the half and half. bring to a simmer.

in a separate bowl, beat the egg yolks. once the cream mixture has started to simmer, add half of it into the bowl with the egg yolks. stir to combine. then, pour the egg yolk mixture back into the pan with the remaining cream. stir this constantly over low heat until mixture thickens slightly, then remove from heat.

pour the egg/cream mixture through a fine strainer and into a clean bowl. whisk in the butterscotch. chill this in the fridge until cold, for about 2 hours.

add the chilled cream to your ice cream maker and follow manufacturer instructions. once this process is finished, transfer ice cream to an airtight container and freeze for a few more hours until firm.

when you’re ready to enjoy an affogato, scoop one (or two!) scoops into a bowl. brew a shot of espresso and pour over the ice cream. enjoy immediately!

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Chocolate Lavender Ice Cream Two Ways

I’ve been eating a lot of ice cream lately, partly because I’m emotional af, partly because it’s summer, and also because it seems to be everywhere I go and I honestly just can’t say no to the stuff. Recently I was watching KUWTK (whatever, I miss LA okay?) and Kim was all “I’m avoiding my friend because all he does is eat and I eat what he eats and I’m just losing control” and then it showed a clip of her going “Popcorn ice cream? Let’s try it.” Same, girl.

Also, I’ve been inspired by lavender lately. The house I’m staying at until I can move in to my new apartment (round 2 for the win, am I right?) has fresh lavender plants all over and I’ve wanted to cook or bake with it for some time. Naturally, my mind went to lavender ice cream. And then I thought “lavender ice cream with dark chocolate cookies” (see previous post). So here we are.

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In my book, you can best enjoy these treats together in two ways: with the ice cream scooped and the cookie as a garnish, or with the ice cream sandwiched between two chocolate cookies. The latter is my absolutely superior, in my opinion.

I used a recipe I got from Sue La Table, with a few modifications.

HONEY LAVENDER ICE CREAM

Ingredients

2 cups heavy cream
1 cup whole milk
2/3 cup honey
2 tablespoons dried lavender flowers
2 large eggs
1/8 teaspoon salt
purple food coloring

Directions

1. Bring cream, milk, honey, and lavender to boil in a saucepan over medium heat, stirring often. Remove the pan from heat and let it steep, covered, for 30 minutes.
2. Pour cream mixture through fine mesh sieve and trash the lavender. Pour cream into a new saucepan and heat again over low.
3. In a different bowl, whisk together the eggs and salt. Slowly add the eggs to the milk and stir constantly until mixture is thick enough to coat the back of a wooden spoon.
4. Pour custard through fine mesh sieve again. Add purple food coloring until lavender color is achieved.
5. Place custard in ice cream maker and follow manufacturer instructions.
6. Scoop and enjoy!

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