Last year Ice Cream Week was a TON of fun, and a bunch of us bloggers have been chomping at the bit to do it again. Thankfully, Kim and Susan are wonderwomen and pulled it all together for us this year. I'm so excited to see what everyone else has done this year!
Our sponsors for the event have provided us with some great prizes. A huge thanks to Cake Boss, Anolon, Microplane, WÜSTHOF, Page Street Publishing and Quarry Spoon. Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen have tossed in a bonus prize of a Cuisinart Ice Cream Maker because they think everyone should own one!
Here's what is up for grabs, One Winner Takes All:
One Cuisinart Ice Cream Machine in White
One Cake Boss Mechanical Ice Cream Scoop with Red Silicone grips
One Cake Boss 4Pc Ice Cream Bowl Set, Icing Pattern
One Anolon Advanced Bronze 2 Qt Covered Straining Saucepan with Pour Spout
One Microplane Herb and Salad Chopper
One Microplane Premium Classic Grater in White
One WUSTHOF CLASSIC 9-inch Double Serrated Bread Knife
One Copy of the Cookbook Making Artisan Gelato by Torrance Kopfer
One Copy of the Cookbook Everything Goes with Ice Cream by Koralee Teichroeb
One Copy of the Cookbook Vegan Scoop by Wheeler del Torro
One Copy of the Cookbook The Great Vegan Bean Book by Kathy Hester
One Copy of the Cookbook Eat More Dessert by Jenny Kellar
One Copy of the Cookbook The Perfect Scoop by David Lebovitz
One Copy of the Cookbook Scoop Adventures by Lindsay Clendaniel
Make sure you swing by for a scoop from each of today's Ice Cream Week Participants:
Pink Lemonade Ice Cream Pie by Cravings of a Lunatic
Chocolate Peanut Butter Caramel Ice Cream Pie by The Girl in the Little Red Kitchen
Surprise Ice Cream Treat by Scoop Adventures
Raspberry Lemonade Ice Cream Pie by The Redhead Baker
Coffee Ice Cream by Cookistry
Salted Caramel Ice Cream by Life Tastes Good
Salted Caramel Peanut Butter Buster Bars by The Life and Loves on Grumpy's Honeybunch
Cherry Cheesecake Ice Cream by Hezzi-d's Books and Cooks
"Fried" Ice Cream Pie by Renee's Kitchen Adventures
Mint Chip Ice Cream by Crumb
S'mores Ice Cream Pie by Love and Confections
How to Make an Ice Cream Pie at Home by Farm Fresh Feasts
Gluten Free Sandwich Cookie Ice Cream Pie by Gluten Free Crumbley
Fudge Topped Chocolate Ice Cream Pie by That Skinny Chick Can Bake
Salted Caramel Ice Cream Pie by The Spiffy Cookie
Caramel Coffee Milkshake by Wishes and Dishes
Strawberry Shortcake Ice Cream Pie by The Messy Baker
Majarete (Dominican Corn Pudding) Ice Cream by Mind Over Batter
Peanut Butter Crunch Ice Cream Cake by The Gunny Sack
Dirty Girl Scout Ice Cream by Quarter Life (Crisis) Cuisine
No Churn Low Carb Blueberry Cheesecake Ice Cream by Yours and Mine are Ours
Other Blogs participating later this week:
My Catholic Kitchen
Noshing with the Nolands
Cupcakes & Kale Chips Mother Would Know
Special Guest for the Week is Lindsay Clendaniel of the blog, Scoop Adventures. We're very excited to have her join us. Lindsay is the author of Scoop Adventures which is chock full of ice cream goodness.
Okay, SO. Now that the loooong explanation is over, let's get to my recipe, shall we? If you've been around here a while you may have noticed I love booze (I'm still in my 20's, gimme a break ok?) and I also love putting booze into baked goods.
This recipe is truly a cocktail-turned-ice-cream. No. Really. It's not just FLAVORED like the delicious Dirty Girl Scout ice cream, it actually IS one, in ice cream form. The liquor has NOT been cooked off, it's all in there. Using this method, you can make delicious boozy ice cream! The secret is gelatin--who knew, right?
Dirty Girl Scout Ice Cream
(Adapted from Ice Cream Happy Hour's base recipe)
- 2 oz vodka
- 2 oz coffee liqueur
- 2 oz Irish cream liqueur
- 2 oz creme de menthe (white is preferred for aesthetic purposes)
- 1/2 cup milk
- 2 1/2 cups heavy cream
- 1/4 cup cocoa powder
- 1/2 cup sugar
- 4 egg yolks
- 1 packet (1 tablespoon) gelatin
- 1/4 cup cold water
- 1 cup crushed chocolate mint cookies (like the ones the Girl Scouts deliver)
- shaker of ice
-In a saucepan over medium heat, heat the milk and cream until mixture is steaming. Do NOT over-heat.
-While milk is heating, stir together the egg yolks, sugar, and cocoa powder.
-Slowly pour bits of milk mixture into egg yolks, whisking constantly, until eggs are as hot as the rest of the milk (in other words, temper it). pour egg-milk mixture into the rest of the milk, and whisk over medium heat until thick. It should coat the back of a wooden spoon when done.
-Strain into a bowl, and chill for 2 hours or, ideally, overnight.
-Mix together the alcohol and place in fridge until fully chilled, or shake over ice and strain.
-Pour cold water into a small saucepan and sprinkle gelatin over top. Wait 5 minutes, until gelatin has absorbed water and bloomed.
-Heat the gelatin over medium heat until dissolved into water. Pour gelatin into a bowl and whisk in the cold liquor mixture.
-Whisking constantly, add gelatin/alcohol mixture into the cold custard until completely combined.
-Pour custard into ice cream maker and process for 20 minutes or until desired consistency is reached. Add cookie crumbles at the very end, and place in freezer until firm.
ENTER TO WIN:
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Disclaimer: I did not receive any product for participating in this event. The #IceCreamWeek Giveaway is open to U.S. and Canada residents only. ONE winner will receive ALL the prizes listed. Giveaway ends at midnight on August 31st.