Browsing articles from "December, 2008"
Dec 30, 2008

Simple Vanilla Ice Cream Recipe

ice cream

I never understood why people described plain or boring people as “vanilla”.  What’s wrong with vanilla?  It’s smells amazing, and it just so happens to be my favorite flavor of ice cream!  Here’s my favorite recipe for it:


  • 1 pint heavy whipping cream
  • 1 14 oz can of condensed milk*
  • 2 egg yolks
  • 1 tsp vanilla extract


  1. Whip up heavy whipping cream with hand blender.
  2. Fold in the rest of the ingredients.
  3. Freeze!  If you want to eat it ASAP and want it to be creamy, stir every 15 minutes or so.  If you have an ice cream maker, use it!

How simple is that?  Four different ingredients and three easy-to-follow directions!  If you want, you can add other ingredients.  I’ve made marshmallow ice cream in the past (see my marshmallow recipe here, just add the marshmallow cream to the ice cream mix), as well as cookies and cream, and cookie dough ice cream.

*On a side note, I feel that an entire can of condensed milk is too sweet, so I usually use 2/3 or 3/4 of a can and use the rest as coffee creamer.  It’s really up to how much of a sweet tooth you’ve got.

Now you’re officially on your way to homemade milkshake, ice cream sundae, and banana split heaven!

Dec 16, 2008

Thomas Keller’s Marshmallow Recipe

So I’ve discovered that homemade marshmallows are possible!  I love marshmallows and have always wanted to make some yummy gourmet ones of my own, so I lucked out when I happened upon the amazing Thomas Keller’s marshmallow recipe.  Thomas Keller is seriously my food god, so I knew this recipe was going to good, and it is.  I had to try it as soon as I found out about the recipe and below is how mine turned out.  Believe me, though, this photo does not do these marshmallows justice!


Here’s the recipe for these amazing marshmallows:


  • large mixing bowl
  • 9×13 baking tray
  • Hand blender
  • Pizza cutter or knife
  • Cooking spray
  • Candy thermometer (optional, but can be handy)


  • 3 pouches of gelatin
  • 1/2 cup (120 mL) water
  • 2 cups (400 g) sugar
  • 2/3 cup (160 mL) corn syrup
  • 1/4 cup (60 mL) water
  • 1/4 tsp. (1.5 g) salt
  • 1 Tbs. (15 mL) vanilla extract (don’t forget this!  Otherwise, your marshmallows will literally taste like blood from the gelatin)
  • Starch or powdered sugar to coat the marshmallows (it’s your choice what you use.  Powdered sugar = sweeter marshmallows, starch = less sweet)


  1. soak gelatin in a large mixing bowl for 10 min in 1/2 cup water and let it bloom
  2. very lightly grease up the 9×13 pan.  I like rubbing cooking spray onto it.  Then I sprinkle starch or powdered sugar on it.
  3. bring water, sugar and corn syrup to a boil for 1 min or let it get to 250 degrees
  4. (this is where it gets tricky and a little dangerous.  Molten sugar = third degree burn central, so be careful!) Put your hand blender on the lowest setting and slowly pour the sugar mixture into the bloomed up gelatin.  As the mixture turns more white and opaque, you can speed up the blender.
  5. Pour in vanilla and blend for about 10 minutes or until the mixture gets the consistency of Fluff.
  6. Pour into pan and let it cool.  Some people like letting it sit out overnight.  I tend to just let it cool for an hour or two before cutting.
  7. Cover the top of the marshmallow with powdered sugar or starch, then invert pan onto a clean surface.
  8. Cut into squares with pizza cutter.
  9. Coat marshmallows with powdered sugar or starch.

These marshmallows are great for making rice crispy treats and putting in hot chocolate.  They’re great to eat as is, as well!  Sometimes, I like mixing in bits of freeze dried fruit or coating them in various chocolates.  As a tip: If you’re going to coat the marshmallow in chocolate, freeze the marshmallow first, otherwise, the chocolate’s going to melt it.  During the holidays, I put these marshmallows in cellophane bags and give them away as gifts.

Enjoy :)

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