whole milk

Chocolate Pots de Crème

I know we are still a few weeks away from Valentine’s Day… and, if you, or your significant other are football fans you are probably more concerned about getting your Super Bowl menu planned out than you are about figuring out what to serve for Valentine’s day.



Oatmeal Chocolate Chip Ice Cream

Doesn’t that look yummy?

As you may or may not know I absolutely love Ice Cream.

Today I wanted to share two things with you:

1. A yummy Ice Cream recipe
2. A chance to win an Ice Cream Maker of your own

CSN Stores which is a collection of over 200 stores that sell everything from home Bars to the latest in kitchen appliances and cookware, my personal favorite.

Well, they have paired up with me and generously offered to present one of my Dreamy Readers with this fabulous Ice Cream Maker:

Now for the yummy Ice Cream Recipe… I altered David’s recipe slightly, the original called for Oatmeal Praline pieces and Raisins.

Oatmeal Chocolate Chip Ice Cream

I swapped out the raisins for mini chocolate chips so I wouldn’t end up being the only one eating this at home. (My boys don’t care much for raisins…)

Oatmeal Chocolate Chip Ice Cream

adapted from The Perfect Scoop by David Lebovitz

Oatmeal Praline

3/4 cup (75 g) rolled oats (not instant)
1/2 cup (100 g) granulated sugar
pinch of coarse salt

Preheat oven to 350 F

Line a baking sheet with foil, spread the oats evenly on the sheet, and bake for 10 minutes, stirring once or twice while baking, until the oats are fragrant and nicely toasted. Remove from oven.

Spread the sugar in a medium, heavy-bottomed skillet and cook over medium heat, watching it carefully.

When it begins to liquefy and darken at the edges, use a heatproof spatula to stir it very gently, encouraging the heat of the liquefied sugar around the edges to moisten and melt the sugar crystals in the center. Tilt the pan and stir gently until all the sugar is melted and the caramel begins to smoke.

Once the mixture is deep golden, remove it from the heat and immediately add the oats to the skillet (lift the foil to guide them in quickly).

Return the foil to the baking sheet.

Stir the oats gently but quickly, coating them with the caramel. Scrape the oats onto the foil-lined baking sheet and spread them as well as possible. Sprinkle with the salt and let cool completely. Once firm, break the pralined oats into small pieces by pulsing them in a food processor or placing the pieces in a heavy-duty plastic bag and smacking them with a mallet or rolling pin.

Set aside, or can be stored for up to 1 week in an airtight container in the freezer or at room temperature.

Ice Cream

1 cup (250 ml) whole milk
1/2 cup (100 g) granulated sugar
pinch of salt
2 cups (500 ml) heavy whipping cream
1/3 cup (70 g) packed light brown sugar
1/4 teaspoon ground cinnamon
5 large eggs yolks
1/2 teaspoon vanilla extract
1/2 cup mini chocolate chips

Warm the milk, granulated sugar, and salt in a medium saucepan.

Whisk the cream, brown sugar, and cinnamon together into a large bowl and set a mesh strainer on top.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.

Pour the custard through the trainer and stir it into the cream. Mix in the vanilla and stir until coll over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.

During the last few minutes of churning, add the chocolate chips and oatmeal praline.

Oatmeal Chocolate Chip Ice Cream

To enter the contest:

1. Leave a comment on this post telling me about your favorite ice cream flavor. I personally have a problem picking just one…

2. This contest is open to all US or Canadian residents.

3. Don’t forget to leave me your email address in the comment form (it will not be published) so that I am able to contact you if you win.

For extra opportunities to win you can also do one or more of the following:

a) Follow me @DaydreamerDsrts on Twitter and leave me a comment saying you are a follower. If you were already a follower leave me a comment as well.

b) Become a Daydreamer Desserts Fan on Facebook and leave me a comment saying you are a fan. If you are already a fan let me know in a separate comment as well.

c) Tweet about my Cuisinart Ice Cream Maker giveaway and leave me a comment with the link to your tweet.

d) Post about my giveaway on Facebook and leave me a comment with a link to your update.

e) Subscribe to Daydreamer Desserts via my RSS Feed And yep, you guess it… leave me a comment if you are now subscribed or if you already were subscribed to my feed.

Giveaway Details:

One (1) Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker to be given away.

One winner will be chosen at random for this giveaway.

Deadline to enter: Saturday April 10, 2010 11:59 PST

Winner announced: Sunday April 11, 2010

Good luck everyone!


Cinnamon Bun Ice Cream

Yes it’s a fact, I ♥ Ice Cream!

Pretty much any frozen treat for that matter, gelato, frozen yogurt, granita… you get the picture.

There is one particular flavor of ice cream I’ve been daydreaming about for quite some time now though.

I’m sure you’ve seen it in your grocer’s freezer… Ben & Jerry’s Cinnamon Buns Ice Cream (Caramel Ice Cream with Cinnamon Bun Dough & A Caramel Streusel Swirl).

If you haven’t tried it already, I’m here to tell you it’s fantastic and you should definitely give it a try.

Here is my version of Ben & Jerry’s Cinnamon Buns Ice Cream.



Cherry Chip Cordial Ice Cream

Summer vacation has officially ended for two thirds of the clan (I have three boys), the two youngest started school this week.

No more staying up all night playing video games, hanging out with their friends all day long, or just vegging around the house. Now it’s back to homework, soccer practice, and going to bed at a decent time.

For my husband and I it’s back to making sure they’re out the door on time in the morning, getting breakfast ready, packing lunch for the youngest, driving them to and from soccer practice, making sure they do their homework, etc. Back to the routine…

However, the truth is we still have a few weeks of summer left, the days are still long, the weather hasn’t been excruciatingly hot, sure… it has started to whine down, but there’s a bit more left. And what about the weekends? We still have those to enjoy!

To help us all celebrate what’s left of summer here are couple of recipes that I’d like to share with you.

Cherry Chip Cordial Ice Cream

adapted from The New York Times Dessert Cookbook

Prepare the cherries and ice cream custard base a day ahead.

Cherry Syrup (Use half of the recipe for the Ice Cream and half for the Cherry Ice Pops below)

2 cups granulated sugar
2 cups water
1 pound cherries, about 2 1/2 cups stemmed, pitted and quartered
1 teaspoon vanilla extract

To macerate the cherries, in a medium saucepan, combine the sugar with the water. Bring to a simmer, stirring to dissolve sugar. Add the cherries and vanilla, simmer for 5 minutes. Remove from heat, and pour the cherry syrup equally into two separate bowls.

Ice Cream Custard base

1 1/2 cups heavy cream
1 1/2 cups whole milk
1 tablespoon vanilla extract
6 egg yolks
3/4 cup granulated sugar
2 tablespoons godiva chocolate liqueur
1 cup semi-sweet chocolate chips

To prepare the ice cream custard, in a medium saucepan, combine the heavy cream, milk, vanilla, and sugar. Heat until just beginning to steam, stirring to dissolve the sugar. Remove from the heat. In a separate bowl, whisk the egg yolks until well combined. Add a ladleful of the hot milk mixture to the eggs while whisking vigorously, to warm the yolks.

Add the warmed yolks to the hot milk mixture in the saucepan, and return the pan to medium heat. Cook, stirring, until the mixture is thick enough to coat the back of a spoon, about 5 minutes.

Remove from head and add the Godiva chocolate liqueur. Immediately pour it through a fine strainer into a clean bowl.

Cover the bowl with plastic wrap placed on the surface of the custard. Cool in a bowl of ice and water. Refrigerate overnight.

To finish the ice cream, take half of the reserved cherry syrup, place a strainer over a bowl and drain the syrup from the cherries. Place the cherries in a bowl, and place them in the freeze. Discard the syrup or reserve for another use.

Roughly chop the chocolate chips and place them in a small bowl in the freezer along with the cherries.

Freeze the chilled custard in an ice cream maker according the manufacturer’s instructions. Using a rubber spatula, fold in the cherries and chocolate chips. Transfer ice cream to a container, cover, and place in the freezer for a few hours or until completely firm.

Cherry Ice Pops

Half of the Cherry Syrup recipe from above
1/2 cup heavy cream

In a bowl combine the reserved cherry syrup with the heavy cream. With an immersion blender slightly puree the mixture.
Transfer to ice cream molds and freeze for at least 4 or 5 hours.


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Gianduia Gelato

I’m a simple girl… it doesn’t really take too much to get me excited, I’ll give you one particular example.

[When I received this months issue of Gourmet Magazine, and I saw the image of three neatly stacked ice cream sandwiches on the cover. Sweet!!]

The very first thing I did was scan the table of contents, then I turned to page 80 to find the featured article entitled “Frozen Assets”. So there I was… pondering which of the four frozen tasty treats I would make first. Would it be the Perfect No-Cook Strawberry Ice Cream, the Salted Caramel Ice Cream, the Cantaloupe Grappa Semifreddo, or the Gianduia Gelato?

Needless to say, the pondering didn’t last very long it pretty much ended after I read this line: “The satiny hazelnut-flavored chocolate called gianduia…

Gourmet, also goes on to describe this Gelato in the following manner. “A gelato that’s rich with chocolate and hazelnuts is sleek, sophisticated, and powerful, yet understated-rather like a Maserati.” So there you have it, I couldn’t have said it better myself.

I hope you enjoy it as much as I did.