Celebrating Ice Cream Month with Homemade Buttermilk-Plum Ice Cream

Ice Cream, Dessert, Frozen Dessert, Ice Cream Month, Southern Living

Photo Credit: Alison Miksch | Buttermilk-Plum Ice Cream

Listen up people! For all of you ice cream lovers, don’t forget that July is Ice Cream Month. So, for all of you hot frozen dessert adventurists, get ready to churn up some deliciously creative homemade ice-cream recipes to cool off in this scorching summer weather.

Go grab your buttermilk, heavy cream, sugar, chopped black plums, half-and-half, corn syrup, salt and lemon juice, and then click here to get this recipe for a creamy, ruby color swirl, fruity homemade ice cream treat for Buttermilk-Plum Ice Cream, from the folks in the kitchen at Southern Living. Don’t forget to check out more homemade ice cream recipes from Southern Living.

Happy #FoodPornFriday!!!

Advertisements

Berries with Tequila Cream to Tantalize Your 4th of July Palate

Food, July 4th recipes, Food Porn Friday, Berries with Tequila Cream

Image Credit: Ralph Anderson; Styling: Mindi Shapiro Levine

Strike up the band, light up your grill and set off those brilliant fireworks, because Independence Day is quickly approaching. Yep, the 4th of July is typically filled with pomp and pageantry celebrating independence in the United States of America, with liberty and justice for all.

Here’s a festive red, white, and berrylicious dessert that will make your 4th of July celebration one fire-cracking, rocket launching event! This Berries with Tequila Cream recipe, courtesy of Southern Living yields 8 servings. So grab your eggs, sugar, tequila or mezcal, heavy cream, and assorted berries, then click here for this refreshing, patriotic-inspired dessert. Celebrate responsibly, be safe and have a barrel of fun during this pre-4th of July weekend!

We are celebrating the flavors of

Independence Day

on #FoodPornFriday

Today is National Banana Cream Pie Day

National Banana Cream Pie Day, Food Porn Friday, Serious Eats, Dessert, Pie

Image Credit: LAUREN WEISENTHAL

Today we observe National Banana Cream Pie Day on Food Porn Friday. Oh boy, is my sweet tooth hollering today or what?  This recipe for Banana Creme Pie by Lauren Weisenthal from the kitchen of Serious Eats looks scrumptiously delicious! Oh my gosh, I would just love to have a slice of this sweet, creamy decadence with a cup of tea right now. Go ahead y’all and tantalize your taste buds in celebration of bananas and creme. Enjoy!

YIELD: serves 8 | ACTIVE TIME: 1 hour | TOTAL TIME: 6 hours

Ingredients

  • One half recipe Easy Pie Dough, shaped and chilled in a pie plate
  • 16 ounces whole milk
  • 1 vanilla bean (split and scraped) or 1 tablespoon vanilla
  • 5 ounces sugar, divided evenly
  • 2 eggs
  • 3 egg yolks
  • 2.5 ounces cornstarch
  • 1 teaspoon salt
  • 4 tablespoons butter, cut into half-inch pieces
  • 4 bananas, sliced into 1/8 thick rounds
  • 6 ounces heavy cream, whipped to soft peaks and chilled
  • Topping: 1 cup heavy cream whipped with 2 tablespoons confectioner’s sugar

Directions

  1. Shape and chill the pie crust. Wet the surface of a sheet tray with sides and line it with plastic wrap, with additional plastic wrap close at hand. In a large saucepan, whisk together the milk, vanilla (pod and seeds if using the vanilla bean), and half the sugar. Set aside. In a large bowl, whisk together eggs, yolks, and salt until lightened. In a separate bowl, whisk together remaining sugar and cornstarch, then add to the eggs, whisking constantly. Whisk for two minutes, until egg mixture is pale and fluffy.
  2. Place the milk mixture over medium heat and bring it just to a boil. Turn off the heat, and temper the egg mixture with the hot milk mixture in four additions, whisking constantly as you add the hot liquid to the egg mixture. Return the mixture to the pot and whisk constantly over medium-low heat until it begins to thicken and sputter. Once it begins to sputter, whisk two additional minutes, then turn off the heat and continue whisking as you add the butter. Whisk until the butter is completely melted and combined, then pour the pudding into the lined sheet tray. Spread it evenly to cool, then cover the surface directly with plastic wrap. Allow it to come to room temperature, then transfer to a sealed container and refrigerate for at least 2 hours.
  3. Preheat the oven to 425°F. Line the chilled pie crust with parchment or foil and fill with weights (I reuse dried beans for this purpose). Bake the pie for 15 minutes, rotating halfway through, then remove the weights and lining and bake on the lower rack until the bottom of the crust is a golden brown. Remove from the oven and allow the shell to cool completely.
  4. When ready to assemble, whisk the pudding until it becomes smooth and supple. Fold in the cold whipped cream. Spread a third of the pudding over the bottom of the crust, then top with a layer of bananas, then repeat, reserving bananas for garnish (do not make the top layer bananas, they will become brown and unsightly). Top with additional whipped cream and bananas, sliced right before serving.

Happy #NationalBananaCreamPieDay on #FoodPornFriday

A Nutty Celebration During Peanut Butter Lovers Month

Peanut Butter Lovers Month, Deep Dish Peanut Butter Pie, Peanut Buter

Image credit: yammiesnoshery.com

It’s November and time to celebrate Peanut Butter Lovers Month. Oh, how many ways can we count why we love peanut buttery treats? Well, here’s a recipe for a decadent treat that combines the salty with the sweet. The following recipe for this Deep Dish Peanut Butter Pie with Chocolate Covered Pretzel Crust, courtesy of Yammie’s Noshery is a “forget about the calories and dive into this dish of oozy deliciousness” experience.

Peanut Butter, yammiesnoshery.com, Deep Dish Peanut Butter Pie, Peanut Butter Lovers Month

Image credit: yammiesnoshery.com

Deep Dish Peanut Butter Pie with Chocolate Covered Pretzel Crust

6 cups pretzels, crushed well (about 3 cups of crumbs)
1 1/2 sticks (3/4 cup) melted butter
1/4 cup granulated sugar
1 cup milk chocolate chips

2/3 cup peanut butter
8 ounces softened cream cheese
1 teaspoon vanilla
2 cups powdered sugar
2 cups heavy whipping cream, whipped (or about 4 cups of whipped cream or cool whip)

Reese’s Peanut Butter Cups for topping

Preheat oven to 350ºF. Combine the pretzel crumbs, butter, and sugar. Press firmly into a springform pan, pressing all the way up the edges. Use the bottom of a glass to press it very firmly into the bottom. Bake for about 10 minutes, then sprinkle the bottom with the chocolate chips and bake five minutes more. Spread the melted chocolate chips with a spoon or offset spatula. Allow to cool completely before filling.

Beat together the peanut butter, cream cheese, vanilla, and powdered sugar. Whisk in about 1/2 cup of the whipped cream to lighten and then gently fold in 1 1/2 more cups of the whipped cream (this should leave you with two cups of whipped cream for the top). Pour the filling into the cooled crust. Lightly sweeten the remaining whipped cream (whisk in maybe about 1/4 cup powdered sugar) and spread onto the top. Top with Reese’s Cups if desired. This can be frozen or refrigerated until you want to eat it.

Happy #PeanutButterLoversMonth on #FoodPornFriday

The Creamy Richness of Frozen Custard on Food Porn Friday

Frozen Vanilla Custard, Frozen custart, Frozed Dessert

Image Source: myrecipes.com/ – Frozen Vanilla Custard

Well, we are in the middle of summer and still trying to beat the heat by cooling our parched tongues with relief from something beyond iced cold. Ice cream is one of our all time favorite summer dessert treats, but there is another frozen dessert that is richer and far more luscious.

Although National Frozen Custard Day is celebrated on August 8, we couldn’t wait until then to drool over and feature this dense creamy magical goodness. So what’s the difference between ice cream and frozen custard? While they both are frozen, cool and creamy, ice cream is made from milk, cream (or both) while the ingredients of frozen custard are milk, cream, and egg yolks.

The ingredients needed for this Frozen Vanilla Custard from the good folks at MyRecipes.com are – 2 cups milk, 1/2 cup half-and-half, 1/2 cup sugar, 5 large egg yolks, 1/8 teaspoon salt, 1/2 teaspoon vanilla extract.

Hands-On Time
16 Mins
Total Time
4 Hours 39 Mins
Yield
Serves 8 (serving size: 1/2 cup)

Click here to get directions on how to make this deliciously rich Frozen Vanilla Custard.

Here’s another recipe to check out for preparing this cold rich heat quenching frozen custard dessert.

Image source: Divine Lifestyle

Click here to get directions for this FRESH CHERRY & FROZEN CUSTARD PIE RECIPE from Divine Lifestyle.

Happy #FoodPornFriday

Honey Yogurt Semifreddo on Food Porn Friday

National Frozen Yogurt Month, Yogurt, Dairy Dessert

Image Credit: gourmandeinthekitchen.com

In celebration of National Frozen Yogurt Month, we are featuring this refreshing semifreddo dessert on Food Porn Friday.

Semifreddo, whose origin is Italian, has the texture of a frozen mousse because it is a semi-frozen dessert. The principal ingredients for this recipe usually consist of eggs, sugar, and cream.

I just loved the elegant presentation of this dessert created by Gourmande in the Kitchen. This Honey Yogurt Semifreddo Recipe with Raspberries and Pistachios serves 6 to 8 people. It is an easy, delicious summer dessert made from simple ingredients: yogurt, honey, raspberries, and pistachios.

Delight your palate with this cool sweet, soft, delicate treat and your taste buds will love you forever!

National Blueberry Cheesecake Day on Food Porn Friday

Cheesecake, Dessert, National Blueberry Cheesecake Day

Image source: discountqueens.com

Today is National Blueberry Cheesecake Day. Check out this simple, No-Bake Blueberry Cheesecake with Graham Cracker Crust recipe from the good folks at Discount Queens. What a perfect dessert to prepare for your Memorial Day celebration!

Happy #NationalBlueberryCheesecakeDay on #FoodPornFriday!