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It’s June. And it’s hoooooooot outside. Which means it’s the perfect time to make homemade ice cream!

My parents had a Cuisinart ice cream maker that they never used and let me have last summer. It was my first time making my own ice cream and it is a world of difference from store-bought ice cream!

I’ll be sharing some of my favorite ice cream recipes over the next few weeks!

Here is my favorite Double Chocolate ice cream. It’s so rich and absolutely delicious. Try it and let me know what you think!

* * * * * * * * *

In a sauce pan over medium heat, whisk together 2 cups whole milk, sugar, cocoa powder and salt. The cocoa will make little bubbles – that’s OK. They’ll smooth out.

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While that’s heating, in a separate small bowl, stir together the remaining 1/2 cup of whole milk and the cornstarch. Stir until no lumps remain.

Heat the cocoa mixture until the milk starts to steam, but before it starts to boil. And then add the cornstarch mixture and whisk to incorporate.

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Boil until thickened and stir often so it doesn’t start to stick to the bottom. Once the mixture has the consistency of chocolate pudding, take it off the heat.

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In a separate, smaller saucepan, heat 1/2 cup of heavy cream. Put 3/4 C chocolate chips in a heat resistant bowl, and once the cream is boiling, pour over the chocolate chips. Let sit for 1 minute, then stir together until smooth. Side note: Ghirardelli chocolate chips are my favorite! They have an added depth of flavor to them that other brands just don’t have.

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Stir the melted chocolate chips into the chocolate ice cream base. Place in a bowl and put in the fridge until cool.

It’s hard to wait until it’s completely cool, but this is a must for it to harden as it should!

Once cool, follow the manufacturer’s instructions on the ice cream maker to churn ice cream. Once the mixture has chilled and thickened in the ice cream maker, you can leave as is or add peanut butter! Slowly drizzle in 1/2 cup of warm peanut butter. It. Is. Divine.

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It will need to sit in the freezer for a bit to harden up.

Chocolate Ice Cream - allofhisgrace.net

Now, my husband is a nut and doesn’t like chocolate with peanut butter. Whhhaaaat? I. Know. And since I love him, I didn’t add peanut butter to the main batch. (That’s true love right there.) But I did add some later to a bowl, and it worked just as well!

Chocolate Ice Cream - allofhisgrace.net

The full recipe is below that you can print out or save. Enjoy!

Double Chocolate Ice Cream
Rich and delicious. The best homemade chocolate ice cream!
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Ingredients
  1. 2-½ C whole milk
  2. 1 C Sugar
  3. ⅓ C unsweetened cocoa powder
  4. 1 whole pinch of salt
  5. 3 Tbl cornstarch
  6. ½ C heavy cream
  7. ¾ C semi-sweet chocolate chips
  8. ½ C smooth peanut butter, optional
Instructions
  1. In a sauce pan over medium heat, stir together 2 cups whole milk, sugar, cocoa powder and salt. Heat until the milk starts to steam, but before it starts to boil.
  2. In a small bowl, stir together the remaining 1/2 cup of whole milk and the cornstarch. Stir until no lumps remain.
  3. Add the cornstarch mixture to the heated milk and chocolate mixture and bring to a low boil. Boil until thickened. The mixture will have the consistency of chocolate pudding. Remove from the flame.
  4. Put the chocolate chips in a small bowl. In a separate small sauce pan, heat 1/2 cup of heavy cream. Once boiling, remove from heat and pour over the chocolate chips. Let sit for 1 minute, then stir the cream and chocolate mixture until incorporated.
  5. Stir the cream and chocolate mixture into the cooling chocolate ice cream base. Place in a bowl, covered with plastic wrap or a lid, and put in the fridge until cool.
  6. Once cool, follow the manufacturer’s instructions on the ice cream maker to churn ice cream. Once the mixture has chilled and thickened in the ice cream maker, slowly drizzle in 1/4 cup of peanut butter. You can heat the peanut butter in the microwave for a few seconds to soften it a bit. Don’t over mix. You want a nice ribbon of peanut butter running through the ice cream.
  7. Transfer the ice cream into a freezer safe container and fold in the remaining 1/4 cup of peanut butter. Cover and freeze until solid.
the Sparrow's Nest http://sparrowsnestblog.com/
 best chocolate ice cream, homemade ice cream recipe, homemade ice cream, chocolate ice cream, double chocolate ice cream, peanut butter chocolate ice cream, homemade chocolate ice cream recipe, DIY blog, homemade recipes, ice cream recipe, cuisinart ice cream maker
  • Jamie - I think I need invest in a ice cream maker! This sounds amazing!!!ReplyCancel

I came to the realization that my little boy, my first born, is growing up. And a wee bit too quickly.

One of his friends came over last week and while here, he needed a new band-aid for his scraped knee. I went to see what I could find and came back with a Toy Story band-aid. My son scoffed and said, “Pbbsh. Toy Story?!”, as if he was just WAY too cool to have Toy Story band-aids in the house. I said, “It’s this or Barbie.” Toy Story it was.

When did this need for social acceptance kick in and where did it come from? His friend didn’t care that I gave him a Toy Story band-aid, but it mattered to my son… why?

And though my baby girl is only 5, she too, is already concerned about what people think about her. We had an argument recently before leaving the house because she was wearing long sleeves, and I was wearing short sleeves. We had an argument. Over sleeves. And she’s five. Seriously? Lord help me.

She said, “But people will think I look stupid wearing long sleeves!”

If she’s concerned about what people think of her now, I can only imagine the issues we’ll face with self image when she’s a teenager. LordJesuspleasecomequickly.

It’s my prayer that no matter what this world thinks of them, they will know they are loved regardless. And I pray that they can go throughout this world keeping that truth in mind. It simply does not matter what other people think about you. Period.

Just be true to yourself. Don’t we all need to hear that sometimes?

For now, I’ll pray that they will be little just a day longer.

 
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This recipe was deemed by my husband as his favorite non-chocolate dessert.
Translation: it’s pretty darn good.

It’s a perfect dessert for a warm summer night!

We’ll start off by making a strawberry glaze.

You’ll add 1 C of sugar, 3 Tbs corn starch, 1 Tbs lime juice and 1 quart of sliced strawberries to a medium-size saucepan.

Heat until boiling and use a potato masher to mash up the strawberries.

Strawberry Trifle - allofhisgrace.net Blog

Pour your glaze into a jar and let cool.
Side note: this would make an excellent cheesecake or ice cream topping.

Once the glaze has cooled, add it to 1 quart of sliced strawberries.

Strawberry Trifle - allofhisgrace.net Blog

Then whip together 2 packages of cream cheese and 3/4 C sugar until smooth.

Strawberry Trifle - allofhisgrace.net Blog

Fold in 8 oz of thawed Cool Whip

Strawberry Trifle - allofhisgrace.net Blog

Now you’ll start to layer everything together in a trifle bowl.

Cut up your cake for the bottom layer, and top with the cream cheese mixture and then add your fruit.

In the past, I’ve just used strawberries, but since today was Memorial Day, I added blueberries to the mix.

Red, White and Blue. Praise God for our colors of freedom.

Strawberry Trifle - allofhisgrace.net Blog

Ah, pretty blueberries!

Strawberry Trifle - allofhisgrace.net Blog

Cake + Cream cheese + fruit. And repeat.

Strawberry Trifle - allofhisgrace.net Blog

 

The full recipe is below. Enjoy!

Strawberry Trifle
A great cool dessert to eat on a warm summer night.
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Ingredients
  1. 1 angel food cake, cut into small pieces
  2. 3 C blueberries, optional
Strawberry Glaze
  1. 1 C of sugar
  2. 3 Tbl corn starch
  3. 1 Tbl lime juice
  4. 2 quarts strawberries, sliced and divided
Whipped Cream Cheese
  1. 2 pkg cream cheese, room temp.
  2. 3/4 C sugar
  3. 8 oz Cool Whip, thawed
For the strawberry glaze
  1. Add the sugar, corn starch, lime juice and 1 quart of strawberries to a saucepan over medium-high heat. Heat until boiling and use a potato masher to mash up the strawberries.
  2. Pour in a jar or bowl and let cool.
  3. Once cool, add the remaining 1 quart of strawberries and mix well.
For the whipped cream cheese
  1. Whip together 2 packages of cream cheese and 3/4 C of sugar until smooth.
  2. Fold in the Cool Whip
To assemble the trifle
  1. Start with a layer of cake on the bottom, topped with a layer of the whipped cream cheese, followed by a layer of the strawberry glaze and blueberries (if using). Repeat layers and end with the whipped cream cheese on top.
  2. Store in the fridge at least 1 hour until time to serve.
the Sparrow's Nest http://sparrowsnestblog.com/

Yum yum yum. I make this all the time for a quick and healthy side dish!

Kroger didn’t have any broccoli heads when I went yesterday, so I just used a bag of broccoli and cauliflower florets. It works just as well, but it tastes better when you get the whole head of broccoli (or cauliflower!) and are able to use the stalk also.

Oven Roasted Broccoli | www.sparrowsnestblog.com

Oven Roasted Broccoli
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 large head broccoli
  2. 3 Tbs olive oil
  3. 1 tsp kosher salt
  4. 1/2 tsp sugar
Instructions
  1. Adjust an oven rack to the lowest position, place a baking sheet on the rack and preheat the oven to 500 degrees.
  2. With a vegetable peeler or sharp paring knife remove the outer layer of thick peel from the broccoli stalk.
  3. Cut the stalk off of the broccoli and cut into long ½-inch thick pieces. Cut the rest of the broccoli into long, fairly narrow florets.
  4. Put the broccoli in a large bowl and drizzle it with the olive oil. Toss well until evenly coated.
  5. Sprinkle with the salt and sugar, and rub it into the broccoli with your hands to evenly distribute.
  6. Remove the baking sheet from the oven and spread the broccoli in an even layer. Place flat sides down wherever possible.
  7. Return the baking sheet to the oven and roast until the stalks are well browned and tender and the florets are lightly browned, 9 to 11 minutes.
  8. Transfer to a serving dish and serve immediately. Enjoy!
the Sparrow's Nest http://sparrowsnestblog.com/

 

 

This past weekend, at a community event of local churches, one of the pastors prayed, “Lord, thank you for this day we’ve never seen….”

Not, “Thank you for today.” or “Thank you for this day”. But a day we’ve never seen before.

Why haven’t I ever thought of it that way? That puts things in perspective, doesn’t it?

All of His Grace blog - allofhisgrace.net

God is here, right now in this moment. We have this one day to give Him glory. This one day that will never be seen again.