Strawberry Cheesecake Ice Cream and a GIVEAWAY!

*****PLEASE NOTE: This giveaway is now closed!


I am SO excited to share this post with you because not only does it include **THE** best ice cream recipe on the planet, it also includes a fabulous giveaway!

Bridgette from Oh So Girly is not only hooking up one lucky reader with a $15 credit to her store (with free shipping), but she is also sharing a recipe with you!

A couple of weeks ago Bridgette had us over for dessert and games and she entertained our taste buds with seriously THE best ice cream I’ve ever had! It’s called Strawberry & Pretzel Cheesecake Ice Cream…that’s right, you heard me correctly: strawberries, pretzels, cheesecake, AND ice cream! <squeal> If you’re a cheesecake fan, you’re going to especially love this recipe! Bridgette got the recipe from Hello my name is Heather. Click here for the recipe!

Now onto the giveaway!

Bridgette is giving away a $15 credit to her store (with free shipping)! $15 goes a LONG way in her shop because her prices are ridiculously reasonable for such high quality products. Here are some of my favorites from her site:

Perfect bow for the upcoming holiday and ONLY $3!

So cute and only $2!

$1...are you kidding me!?!

Super cute and only $3!





Now, here’s how to enter the giveaway:

Mandatory Entry: Check out Oh So Girly and write a comment telling me your favorite product.

Bonus Entries:

·        Follow Oh So Girly & tell me

·        “Like” Oh So Girly on Facebook & tell me

The Giveaway will end on Monday, June 27^th at 11:59 PM PST. I will pick a winner via random.org and I will email the winner on Tuesday, June 28^th. Good luck everyone!!

I’m linking this post up at:

Metamorphosis Monday

Menu Plan Monday

Skip to My Lou

Tip Me Tuesday

Today’s Creative Blog

Lemon Sherbet

To me nothing says spring quite like the bright, robust, and fresh flavor of lemon. I love that this recipe is still creamy like ice cream but don’t have nearly as many calories.

Speaking of sherbet, who here says sherbert instead of sherbet? I grew up with the added "r", which I only realized now is the loser of the GoogleBattle against sherbet. Eliminating the final "r" feels awkward; as I reach that second syllable my mouth almost refuses to do it.

 

Lemon Sherbet

Ingredients:

3 C whole milk

3/4 C sugar

1 lemon, preferably unsprayed

6 T freshly squeezed lemon juice (from 2 to 3 lemons)

Directions:

In a medium, nonreactive saucepan, mix 1 cup of the milk with the sugar. Grate the zest of the lemon directly into the saucepan. Heat, stirring frequently, until the sugar is dissolved. Remove from the heat and add the remaining 2 cups milk, then chill thoroughly in the refrigerator.

Stir the lemon juice into the milk mixture. If it curdles a bit, whisk it vigorously to make it smooth again. Freeze in your ice cream maker according to the manufacturer's instructions.

Makes 1 quart.

Source: The Perfect Scoop

Double Cookie Dough Ice Cream

That’s right…that’s a picture of a Thick and Chewy Chocolate Chip Cookies with Double Cookie Dough Ice Cream on top. Cookie dough overkill? I think not!

Double Cookie Dough Ice Cream

Ingredients:

For the cookie dough:

5 tbsp. salted butter, melted (or unsalted butter plus ¼ tsp. salt)

1/3 cup packed light brown sugar

¼ cup flour

½ tsp. vanilla extract

¾ cup chocolate chips (I used mini chips)

For the ice cream:

3 tbsp. unsalted butter

2 cups heavy cream

2/3 cup dark brown sugar

4 large egg yolks

Pinch of coarse salt

2 tsp. vanilla extract

1½ cups whole milk

1 cup chocolate chip

Directions:

To make the cookie dough, stir together the butter and sugar in a mixing bowl until smooth.  Mix in the flour, then the vanilla and chocolate chips.  Let the mixture sit for 10 minutes and then form it into a disk, wrap in plastic wrap and refrigerate until firm.  

To make the ice cream, melt the butter in a medium saucepan over medium-high heat.  Continue heating, stirring often, until the butter is a deep golden brown color, being careful not to burn it.  Whisk in the heavy cream and heat until simmering.  Meanwhile in a medium bowl, whisk together the brown sugar and the egg yolks until pale and fluffy.  Once the cream mixture is warm, add a small amount to the bowl with the egg yolks, whisking constantly.  Slowly whisk in the rest of the cream.  Mix in the salt.  Return the egg-cream mixture to the saucepan and heat until just slightly thickened and the temperature reads 170-175˚ F on an instant-read thermometer.  Immediately remove the mixture from the heat and pour through a fine mesh sieve into a bowl.  Stir in the vanilla extract and the whole milk.  Cover and chill thoroughly in the refrigerator.  

Once the mixture is chilled, freeze in an ice cream maker according to the manufacturer's instructions.  Chop the disk of cookie dough into small chunks.  As soon as the mixture is done churning, transfer to a bowl or airtight container and stir in the chocolate chips and the chunks of cookie dough.  Store in the freezer until firm.  

Source: Annie’s Eats