"A moment later the desserts appeared. Blocks of ice cream in every flavor you could think of, apple pies, treacle tarts, chocolate eclairs and jam doughnuts, trifle, strawberries, Jell-O, rice pudding..." (Sorcerer's Stone 125).
We escaped our giant list only to enter into another giant list! A list of desserts this time. Nine times out of ten, I will choose ice cream over any other dessert. So the fact that Hogwarts serves giant blocks of it at their feasts only increases my love for it. Since Ms. Rowling does not describe the flavors of ice cream appearing as giant blocks, I get to decide which ones I get to make!
Nutella Ice Cream
Is there any other condiment better than Nutella? Essentially marketing melty hazelnut-chocolate bars as a healthy alternative to peanut butter? Come on, that's genius. Well done Europe. This ice cream is no less delicious. It conjures up visions of gelato shops along beautiful streets in Italy-- I was literally eating it out the ice cream maker as it churned. And luckily, it's so super-sweet that you only need a little bit to satisfy! Do keep in mind though, that while this is the easiest ice cream recipe I've ever found, it also yields very soft ice cream. So pop it in the freezer for a while if you want it to hold a block shape for the feast!
You Will Need:
1.5 cups chocolate hazelnut spread (Nutella itself is super sweet, so if you can get another kind, it might be wise!)
14.5 oz (1.5 cups plus 1 Tbs) unsweetened evaporated milk
1. Whisk together the ingredients in a large bowl until they combine together smoothly.
2. Cover and refrigerate until well chilled.
3. Whisk again and pour into your ice cream maker and freeze according to manufacturer's directions.
Next...
Pumpkin Pie Ice Cream
I adore Edy's Pumpkin Ice Cream, and everyone loves pumpkin pie (especially, it seems, in the Wizarding World!), so why not try making some Pumpkin Pie Ice Cream? The recipe comes from about.com. After making it though, I think I would recommend using 2 cups of cream (it's really thick and difficult to pour into the mixer) and a bit less of each of the sugars and cloves. Despite its goodness, it's almost painfully sweet.
You Will Need:
1 15oz can pumpkin (not pie filling)
1.5 cups heavy whipping cream
1/2 cup granulated sugar
1/4 cup light brown sugar (not pictured below, oops)
1/2 tsp salt
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeng
1/4 tsp ground cloves (not pictured, oops again)
1. Gently heat the heavy cream, granulated sugar, and brown sugar in a pan until bubbles form around the edge. Do not boil. Whisk until all the sugar is dissolved. Remove from the heat and let it cool to rom temperature.
2. Beat the pumpkin, cream mixture, and spices together with an electric mixer on medium for about 3 minutes, scraping the sides.
3. Chill the mixture for awhile in the fridge.
4. Pour/scrape the mixture into your ice cream maker and freeze according to the manufacturer's instructions.
This is another one that results in a very soft-serve texture, so you might want to pop it in the freezer for awhile if you'd like a harder ice cream (but like most homemade ice creams, keep in mind that if left in the freezer overnight, it'll be hard as a rock, so let it thaw a little before serving!). And enjoy!
You Will Need:
1.5 cups chocolate hazelnut spread (Nutella itself is super sweet, so if you can get another kind, it might be wise!)
14.5 oz (1.5 cups plus 1 Tbs) unsweetened evaporated milk
1. Whisk together the ingredients in a large bowl until they combine together smoothly.
2. Cover and refrigerate until well chilled.
3. Whisk again and pour into your ice cream maker and freeze according to manufacturer's directions.
 |
| Enjoy! It's super delicious! |
Pumpkin Pie Ice Cream
I adore Edy's Pumpkin Ice Cream, and everyone loves pumpkin pie (especially, it seems, in the Wizarding World!), so why not try making some Pumpkin Pie Ice Cream? The recipe comes from about.com. After making it though, I think I would recommend using 2 cups of cream (it's really thick and difficult to pour into the mixer) and a bit less of each of the sugars and cloves. Despite its goodness, it's almost painfully sweet.
You Will Need:
1 15oz can pumpkin (not pie filling)
1.5 cups heavy whipping cream
1/2 cup granulated sugar
1/4 cup light brown sugar (not pictured below, oops)
1/2 tsp salt
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeng
1/4 tsp ground cloves (not pictured, oops again)
1. Gently heat the heavy cream, granulated sugar, and brown sugar in a pan until bubbles form around the edge. Do not boil. Whisk until all the sugar is dissolved. Remove from the heat and let it cool to rom temperature.
2. Beat the pumpkin, cream mixture, and spices together with an electric mixer on medium for about 3 minutes, scraping the sides.
3. Chill the mixture for awhile in the fridge.
4. Pour/scrape the mixture into your ice cream maker and freeze according to the manufacturer's instructions.
This is another one that results in a very soft-serve texture, so you might want to pop it in the freezer for awhile if you'd like a harder ice cream (but like most homemade ice creams, keep in mind that if left in the freezer overnight, it'll be hard as a rock, so let it thaw a little before serving!). And enjoy!
 |
| If you're craving something sweet and autumnal, this is for you! |
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