I made this as a reward for getting through a damn long week, and let me tell you – it was absolutely worth it.  The coffee was probably not the best in the world, as I do not have a dedicated coffee maker at home (I only usually get lattes out in the wild, and any use of coffee is either in making Kahlua, Bailey’s, or as a part of ice cream).  I also didn’t use espresso, as I didn’t have it on me, but would probably change things a bit again. 

However, I did have Ben and Jerry’s Bonaroo Buzz, good local coffee (Steep and Brew’s Highlander Grog), and pumpkin spice Kahlua (yes it is a thing and it is amaaaaazing). This would probably work if you needed to add a bit of milk to it too for your own personal tastes. 

Either way, good drink. Good way to end a week.

Kahlua Crunch Affogato
Makes 1

Ingredients

  • 1 large scoop Ben and Jerry’s Bonaroo Buzz (or similar coffee/alcohol crunch flavored ice cream of choice)
  • 4 oz fresh brewed coffee (or espresso, or latte, really, whatever works best for your tastes)
  • 3 oz Kahlua (I used the pumpkin spice version I was able to find, best decision ever)
  • 1.5 oz vodka

Scoop your ice cream into a bowl, pour the coffee over it, and then add your Kahlua and vodka. And then enjoy your caffieney alcoholic ice creamy goodness. Maybe while attempting not to set things on fire.

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It’s hot.  It’s been a damn long day at work.  And apparently I’m not going to nap like I thought I would, so that’s right out the door now.  Instead, I’m going to make these awesome popsicles.  Because fuck today, I need some summery, cool goodness.

Root Beer Float Popsicles
Makes 6

Ingredients

  • root beer (I got a liter of A&W and barely put a dent in it, you could probably get a bottle or two of really nice root beer, like Sprecher’s)
  • pint vanilla ice cream (I used Haagen Dazs vanilla gelato, same difference, depends on how fancy you wanna be, but know you will definitely have some left over :P)

Take out your ice cream before hand and be sure to let it soften up.  Fill your popsicle molds about 3/4s of the way full with ice cream (see pic 1). Then, take your ice cream, and spoon it into the molds (be sure to sip up any of the foam that comes up as it settles (pic 2)), and cap.  Put the popsicles in the freezer, and wait for them to freeze, and voila, root beer floaty goodness in another awesome form.

So, this is the final use for the strawberries from last week!  And what a good one it is, too.  Roasted strawberries smell fucking amazing, and make an amazing flavor besides.  Plus, Jeni’s is one of my all time favorite ice cream makers, period.  Too bad it’s something like $10/pint.  ><;;  Turns out that doing this is WAY cheaper. Recipe can be found in Jeni’s Splendid Ice Creams at Home.

Roasted Strawberry Buttermilk Ice Cream
Makes about 2 pints

Ingredients

  • 1 pint strawberries, hulled and sliced
  • 1/3 c sugar
  • 3 T lemon juice
  • 1.5 c whole milk
  • 2 T corn starch
  • 2 oz (4 T) soft cream cheese
  • 1/8 t sea salt
  • 1 1/4 c heavy whipping cream
  • 2/3 c sugar
  • 2 T light corn syrup
  • ¼ c buttermilk

Preheat your oven to 375 (350 if it runs hot like mine), and while it heats, combine your strawberries and sugar in a baking dish, stirring gently.  Roast about 8 minutes, until soft, and then let cool a bit.  Combine your roasted strawberries and sugar with your lemon juice in a blender, and puree.  Measure out ½ c of the puree, and save the rest for another recipe.

Mix 2 T of the milk with the corn starch to create a slurry in a separate container.  Combine the cream cheese and sea salt in a medium bowl, and whisk.

Meanwhile, combine all remaining ingredients in a pot and bring to a rolling boil over medium high heat.  Once boiling, boil for four minutes, then remove from heat and whisk in the cornstarch slurry.  Once combined, return to heat and bring back to a boil, and stir with a heatproof spatula until slightly thickened, appx 1 min.  Remove from heat, and whisk together with the cream cheese mixture, and add the roasted strawberry puree.  Once combined, pour into a gallon ziploc bag, and chill in an ice/cold water bath for a half hour.

Set up your ice cream machine, add the base, and spin for appx a half hour.  The last set of two pics are what your ice cream should look like before, and after.  Once you attain that second picture, stop the machine, and scoop into your container, and throw that into the freezer over night.  (I happen to have spare pint containers, so I used those.)

By the next afternoon, you will have excellent, nommy ice cream!

So, this is a bit of an odd recipe.  Odd in that it’s a combination of two separate recipes (the base is from Jeni’s Splendid Ice Creams cookbook, which is sent from the gods above, slightly altered to take account for the brown sugar in the ice cream’s name, and the original combination is from Tokyo Terrace), and that brown sugar miso probably isn’t a flavor that you would typically think of.   But, the ice cream is currently freezing, and I can tell you that it was a great idea.  😀  To quote Rachel of Tokyo Terrace, “Imagine salty caramel, but on steroids.”  This is gonna be awesome.

Brown Sugar Miso Ice Cream 
Makes about 2 pints

Ingredients

  • 2 c whole milk
  • 1 T plus 1 t corn starch
  • 1 ½ oz (3 T) soft cream cheese
  • ¼ t sea salt
  • 1 ¼ c heavy whipping cream
  • 2/3 c packed dark brown sugar
  • 2 T white miso
  • 2 T light corn syrup

Mix 2 T of the milk with the corn starch to create a slurry in a separate container.  Combine the cream cheese and sea salt in another separate container.

Meanwhile, combine all remaining ingredients in a pot and bring to a rolling boil over medium high heat.  Once boiling, boil for four minutes, then remove from heat and whisk in the cornstarch slurry.  Once combined, return to heat and bring back to a boil, and stir with a heatproof spatula until slightly thickened, appx 1 min.  Remove from heat, and whisk together with the cream cheese mixture.  Once combined, pour into a gallon ziploc bag (or, in this case, two smaller bags), and chill in an ice/cold water bath for a half hour.

Set up your ice cream machine, add the base, and spin for appx a half hour.  The last two pics are what your ice cream should look like before, and after.  Once you attain that second picture, stop the machine, and scoop into your container, and throw that into the freezer over night.  (I happen to have spare pint containers, so I used those.)

By the next afternoon, you will have excellent, nommy ice cream!