This Cake Batter Fudge Brownie Ice Cream Cake combines many of my favorite things - funfetti cake batter, brownies, fudge sauce and ice cream! It's a wonderful combination of flavor and textures and it should definitely be on your must make list!

1. To Make the Ice Cream: Warm the milk, granulated sugar and salt in a medium saucepan over low heat, stirring occasionally, until the sugar is dissolved. Whisk together the cream, brown sugar and cinnamon in a large bowl and set a mesh strainer on top. 2.

For the Ice Cream: 5 egg yolks ½ cup malted milk powder 1¾ cup heavy cream ¾ cup 1% or 2% milk ½ cup granulated sugar ¼ teaspoon kosher salt 1 teaspoon vanilla extract ½ cup chopped peanut brittle (recipe below) For the Peanut Brittle: 1 cup granulated sugar ½ cup water ½ cup light corn syrup ¼ teaspoon kosher salt 1½ cups dry roasted peanuts ⅛ teaspoon baking soda ½ tablespoon unsalted butter For the Chocolate Chunks: 2 ounces milk chocolate, finely chopped or grated (or substitute ⅓ cup milk chocolate chips) 1.

Oh.My.God. In his prologue to this recipe in The Perfect Scoop, David Lebovitz says that when he first made this ice cream it was so good he licked the dasher clean when it was done churning. I may have done him one better.

This post is sponsored by Walkers Shortbread, but all opinions are 100% mine! Thank you for supporting the brands that support Joyful Healthy Eats.* This Grilled Peach Shortcake is a fun twist on a classic strawberry shortcake recipe. Filled with buttery shortbread, grilled peaches, and coconut whipped cream - a sure winner this summer!

Coffee Chip Ice Cream has to be one of my favorite flavors. Well, in reality, coffee-flavored anything is a favorite of mine, but ice cream? I'm all in. I'm not sure why I'm as in love with coffee flavors as I am, but I guess at least I know what I love - right?

It seems like most people are starting to jump on the frozen treats bandwagon. It's hardly impossible to scan through a page at Tastespotting or Foodgawker without a picture of a bowl of ice cream or sorbet. As usual, the pictures have succeeded, and have enticed me to abandon my oven for a while.

Well, I finally polished off the Fresh Strawberry and Chocolate Fudge Swirl Peanut Butter ice creams, making lots of room in the freezer for a new flavor. A couple of weeks ago I was thumbing through The Perfect Scoop while sitting with my grandma and she asked what types of ice cream recipes were in the book.

For the Ice Cream: 5 egg yolks ½ cup malted milk powder 1¾ cup heavy cream ¾ cup 1% or 2% milk ½ cup granulated sugar ¼ teaspoon kosher salt 1 teaspoon vanilla extract ½ cup chopped peanut brittle (recipe below) For the Peanut Brittle: 1 cup granulated sugar ½ cup water ½ cup light corn syrup ¼ teaspoon kosher salt 1½ cups dry roasted peanuts ⅛ teaspoon baking soda ½ tablespoon unsalted butter For the Chocolate Chunks: 2 ounces milk chocolate, finely chopped or grated (or substitute ⅓ cup milk chocolate chips) 1.

I've talked a few times about how most of my ice cream experiences growing up were largely a product of the local soft serve stand. The thing is, soft serve isn't exactly ice cream.