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Homemade Ice Cream Without An Ice Cream Maker

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Georgia Pellegrini, Modern Pioneering, Recipe

Ice cream is one of my favorite foods. It doesn’t matter if it’s -10 or 110 degrees, I won’t turn it down. Making ice cream is an entirely new story until I came across a recipe on how to make ice cream without an ice cream maker in Georgia Pellegrini’s Modern Pioneering. This recipe is delicious and you’ll just be asking for more!

Georgia Pellegrini, Modern Pioneering, Recipe

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Georgia Pellegrini's Homemade Ice Cream
Homemade ice cream without an ice cream maker. Makes 1 Quart
Author:
Recipe type: Dessert
Ingredients
  • 2 cups whole milk
  • 1 cup heavy cream
  • Pinch of salt
  • 5 large egg yolks
  • ¾ cup sugar
Directions
  1. Put a 2-quart bown (plastic/stainless steel) in freezer.
  2. Heat milk, cream and salt in a medium, heavy-bottomed saucepan over medium heat, stirring gently so it doesn't scorch. Bring it to a boil, then remove the pan from the heat and let cool for 20 minutes.
  3. In a medium bowl, whisk together egg yolks and sugar until they are light in color. Temper the yolks by gradually adding a bit of the warm milk to the yolk mixture. Keep stirring continually, scraping down the sides to avoid scrambled eggs.
  4. Add the tempered yolks to the saucepan and stir the mixture continually with a wooden spoon over low heat until it thickens to the point where you can leave a track with your finger on the back of the spoon. (About 10 minutes.) Remove from heat and allow to cool for 10-15 minutes.
  5. Pour the liquid into the chilled bow and set back into the freezer for 45 minutes. Remove the bowl from the freezer and use a spatula/whisk to mix the frozen edge of the custard, then return to the freezer. Repeat this process every 30 minutes until the custard is uniformly frozen and creamy.
  6. Transfer the mixture to a sealable container and store it for up to five days.

 

505 Southwestern Sauces, Salsas & A Recipe

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Disclaimer: I did receive free products for this post however all opinions are my own.

Recipe, Food, Mexican, Sauces, Salsas, Gluten-Free, All-Natural, #ShopMexican dishes have become one of my favorite meals. Attempting to make some of these dishes at home has become a new routine, including finding some great sauces!

I was recently introduced to a unique brand of salsa and sauces – 505 Southwestern. These sauces are new to the market and sold at local H-E-B grocery stores (keep a look out)! They range in flavor from mild, medium to hot to meet with every need. More importantly is what’s unique about the products:

EXTRA FRESH – Our chiles are picked, flame-roasted & fresh frozen during harvest.
ALL NATURAL – We use only natural ingredients to preserve the just-picked flavor.
GLUTEN FREE – We use a rice flour as a binder where necessary, not wheat.
ZERO TRANS FAT – Only natural vegetables, spices, herbs and fruits are used.
NEW MEXICO – All our chiles come from the Hatch Valley in New Mexico, the “CHILE CAPITAL OF THE WORLD!”

With five different options to choose from, you’re bound to find one that you’ll love and they come in great 16 ounce jars.

Recipe, Food, Mexican, Sauces, Salsas, Gluten-Free, All-Natural, #Shop

505 Southwestern Roasted Green Chile (Medium), 505 Southwestern Green Chile Sauce (Medium & Hot), 505 Southwestern Enchilada Sauce (Red Chile Sauce), 505 Southwestern Honey Chipotle Green Chile Salsa (Medium).

Recipe: Easiest Enchilada’s

1. Coat bottom of pan with choice of 505 Southwestern Enchilada sauce.
2. Microwave tortillas for 15 seconds to soften.
3. Place 1/4 cup of cheese in a tortilla, fold over filling and place seam side down in pan.

Recipe, Food, Mexican, Sauces, Salsas, Gluten-Free, All-Natural, #Shop4. Once all tortillas are set in pan, lightly coat tortilla rolls with sauce. (Enough sauce in pan so the tortilla’s don’t dry out.)
5. Top with remaining cheese.
Recipe, Food, Mexican, Sauces, Salsas, Gluten-Free, All-Natural, #Shop6. Bake in oven at 400 degrees for 15 minutes until cheese on top is slightly melted and browned.
Optional: Add shredded, cooked chicken for chicken style enchiladas.

Serve with tortilla chips and 505 Southwestern Honey Chipotle Green Chile Salsa!
Recipe, Food, Mexican, Sauces, Salsas, Gluten-Free, All-Natural, #ShopHead on over to your local H-E-B, pick a flavor(s) of your choice and cook up an amazing meal!

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Cheesy Enchiladas
The great thing about this recipe is that it can be catered to however many servings as needed.
Cuisine: Mexican
Serves: 2
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1¼ cup Mexican Style cheese (1/4 cup per enchilada)
  • 4 Flour / Corn Tortillas
  • 505 Southwestern Enchilada Sauce
Directions
  1. Coat bottom of pan with choice of 505 Southwestern Enchilada sauce.
  2. Microwave tortillas for 15 seconds to soften.
  3. Place ¼ cup of cheese in a tortilla, fold over filling and place seam side down in pan.
  4. Once all tortillas are set in pan, lightly coat tortilla rolls with sauce. (Enough sauce in pan so the tortilla's don't dry out.)
  5. Top with remaining cheese.
  6. Bake at 400 degrees for 15 minutes until cheese on top is slightly melted and browned.
  7. Optional: Add shredded, cooked chicken for chicken style enchiladas.

For more information and recipes on 505 Specialty Sauces: Facebook / Twitter / Pinterest / Instagram

Oatmeal Cream Pies Recipe

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Growing up, it seems like Little Debbie snacks were something that was sometimes stuck in our lunches. My brother loved the Oatmeal Cream Pies. Recently, I came across the recipe on Pinterest and had to try! And yes, they were super delicious!

Dessert, RecipePreheat oven to 350 degrees.
1. In a mixing bowl, whisk together flour, oats, cocoa powder, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg and ginger, set aside.

Dessert, Recipes
2. In the bowl, whip together butter, shortening, sugar and molasses on medium-high speed until pale and fluffy, about 2 minutes.
3. Stir in eggs, mixing until combine after each addition.
4. Mix in vanilla and coconut extract.

Dessert, Recipe
5. Slowly add in dry ingredients and mix until well combine.
6. Scoop dough out about 2 Tbsp at a time and shape into balls (or drop on cookie sheet without shaping).

Dessert, Recipe
7. Bake in preheated oven 10 – 12 minutes (cookies should still be soft, not fully set – don’t over bake).

Dessert, Recipe
8. Allow to cool several minutes on baking sheet before transferring to wire rack to cool.
9. Cool completely then spread marshmallow buttercream filling along bottom side of one cookie and sandwich to the bottom side of another cookie.
10. Store cookies in an airtight container at room temperature.

Dessert, RecipeFor the marshmallow buttercream filling:
1. In the bowl, mix butter and shortening on medium-high speed, until pale and fluffy, about 3 – 4 minutes.
2. Add powdered sugar and blend on low speed until combine, then increase speed to medium-high and whip for 1 minutes.
3. Mix in marshmallow creme.

Dessert, Recipe

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5.0 from 1 reviews
Oatmeal Cream Pies
Little Debbie Oatmeal Cream Pies
Author:
Recipe type: Dessert
Serves: 15 cookie sandwiches
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1¾ cups + 2 Tbsp all-purpose flour
  • 1 cup quick oats (slightly ground in a food processor until half their original size).
  • 2 tsp cocoa powder
  • 1½ tsp cornstarch
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp salt
  • ¾ tsp cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ½ cup butter, softened
  • ½ cup shortening (unflavored)
  • 1¼ cups granulated sugar
  • 2½ Tbsp molasses
  • 2 large eggs
  • 1 tsp vanilla extract
  • ⅛ tsp coconut extract (for a slightly more noticeable coconut flavor - increase to ¼ tsp)
  • Marshmallow Buttercream Filling
  • ½ cup butter, nearly at room temperature
  • ¼ cup shortening (unflavored)
  • 1½ cups powdered sugar
  • 7 oz. marshmallow creme
Directions
  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, whisk together flour, oats, cocoa powder, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg and ginger, set aside.
  3. In the bowl, whip together butter, shortening, sugar and molasses on medium-high speed until pale and fluffy, about 2 minutes.
  4. Stir in eggs, mixing until combine after each addition.
  5. Mix in vanilla and coconut extract.
  6. Slowly add in dry ingredients and mix until well combine.
  7. Scoop dough out about 2 Tbsp at a time and shape into balls (or drop on cookie sheet without shaping).
  8. Bake in preheated oven 10 - 12 minutes (cookies should still be soft, not fully set - don't over bake).
  9. Allow to cool several minutes on baking sheet before transferring to wire rack to cool.
  10. Cool completely then spread marshmallow buttercream filling along bottom side of one cookie and sandwich to the bottom side of another cookie.
  11. Store cookies in an airtight container at room temperature.
  12. For the marshmallow buttercream filling:
  13. In the bowl, mix butter and shortening on medium-high speed, until pale and fluffy, about 3 - 4 minutes.
  14. Add powdered sugar and blend on low speed until combine, then increase speed to medium-high and whip for 1 minutes.
  15. Mix in marshmallow creme.