Beer Ice Cream

Filed under: Food/Drink — Savvy Housekeeper at 7:12 am on Wednesday, May 28, 2014

Pliny the Elder is a great double IPA from Russian River Brewery. We heard rumors of people making Pliny the Elder ice cream, but couldn’t track it down. So, I decided to make my own.

The recipe I came up with is tasty. It’s not quite as good as my bourbon ice cream, but it’s close. The ice cream is a rich and creamy vanilla with refreshing beer undertones. If you like beer and ice cream, you will like this.

If you don’t have access to Pliny the Elder, don’t worry. Almost any beer would work in this recipe. I can imagine it being just as good with a porter or stout or English ale as it is with a double IPA. And it’s easy to make, too.

I should mention that this ice cream has alcohol in it, so this recipe is not appropriate for children.

Beer Ice Cream


Ingredients:

    3/4 c sugar
    2 eggs
    1 c whip cream
    2 c whole milk
    1 c Pliny the Elder beer

Directions:

Put the ice cream maker in the freezer overnight.

Break two eggs into a bowl and beat thoroughly. Add the sugar and beat that into the eggs until fully integrated. Add the milk/cream and mix until you have a batter. Cover with plastic wrap and put in the refrigerator overnight to get it very cold.

The next day, add one cup of the beer to the batter. Run the batter through an ice cream maker, according to manufacturer’s directions.

Because this ice cream as alcohol in it, it melts faster than normal. If it is runny when you take it out of the ice cream machine, transfer to a container and stick it in the freezer for a few hours. It will harden right up.

Happy Father’s Day!

Bourbon Ice Cream

Filed under: Food/Drink — Savvy Housekeeper at 7:01 am on Tuesday, May 27, 2014

savvyhousekeeping homemade bourbon ice cream

I decided to experiment with ice cream flavors this summer. First up: bourbon ice cream.

And it was great. In fact, I will cut to the chase right now and say that if you like bourbon and ice cream, you should try this recipe.

The challenge here is that alcohol doesn’t freeze in your average freezer, so I had to figure out a way to get the bourbon into the ice cream and still have it freeze.

savvyhousekeeping bourbon ice cream homemade

I started with the above Woodford Reserve Bourbon and made a bourbon syrup. I combined sugar and bourbon together in a pan and simmered for 3-4 minutes until it became thick and heavy. By doing this, most of the alcohol evaporated into the air, leaving behind a syrup. Then I combined the syrup with the rest of the ice cream batter and put it through an ice cream machine.

The result is delicious! It’s rich and creamy while still maintaining the caramel and oaky notes of the bourbon. I can see a lot of potential here–chocolate and bourbon ice cream, bourbon ice cream with peaches, mint julep ice cream, bourbon ice cream root beer floats…

One question remains: Is this ice cream alcoholic? Yes, there’s still a little bit of alcohol in the ice cream, although it’s no where near the 40% that was originally in the bourbon. It’s not going to get you drunk though, unless you eat a ton of it. I don’t recommend it for children.

savvyhousekeeping bourbon ice cream homemade

Bourbon Ice Cream

Ingredients:

    1/2 c good-quality bourbon
    3/4 c sugar
    2 eggs
    1 c whip cream
    2 c whole milk


Directions:

First, make the bourbon syrup. In a pan, combine the sugar and the bourbon. Stir rapidly over medium-high heat so that all the sugar dissolves. Then continue to stir as the mixture begins to boil rapidly. A steam will rise from the pan that smells like bourbon–most of that is the alcohol leaving the pot.

You will want to stir for about 3-4 minutes or until the syrup begins to thicken. You want a thick consistency, but not too thick–you are not making candy here. When the syrup dribbles off the spoon a little more slowly and is thick to the eye, turn off the heat.

Put the syrup in the fridge for at least 4 hours, until cold.

Now make the batter. Remove the bourbon syrup from the fridge. It will be hardened from the cold, but that’s fine. Break two eggs right on top of the bourbon syrup. Using an egg beater, beat the eggs and syrup together until they are completely integrated. Add the milk and whip cream and beat them in too. Make sure the syrup is completely dissolved into the ice cream batter.

Cover the batter with plastic wrap and put it in the fridge for at least 8 hours. You want the batter very cold. Then make the ice cream by running the batter through an ice cream machine. Mine took 40 minutes to form.

That’s it!

Make Your Own Chocolate Magic Shell

Filed under: Food/Drink — Savvy Housekeeper at 7:42 am on Monday, May 26, 2014

Did you know you can make your own Chocolate Magic Shell to pour on top of ice cream? It just takes chocolate and coconut oil. And it looks like it works:

Watermelon Mojito

Filed under: Food/Drink — Savvy Housekeeper at 7:22 am on Monday, May 26, 2014


Happy Memorial Day! DIY Cocktails and I have come up with the Watermelon Mojito. As you may have guessed by the name, this drink takes the mojito to the next level by adding fresh watermelon to it.

Because watermelon and mint go well together, this drink really can’t go wrong. It’s perfect for sipping on the back porch or enjoying with friends at a barbecue.

This post is also part of RedEnvelope’s #redBar project.

You know, this may be my favorite summer cocktail!

Watermelon Mojito
(makes one cocktail)

Ingredients:

    1 1/2 c watermelon
    5 mint leaves
    1/2 oz lime juice
    1/2-3/4 oz simple syrup, depending on how sweet you want it
    1.5-2 oz rum, depending on how strong you want it
    club soda
    Ice, preferably crushed

Directions:

Cut the watermelon into cubes and measure out 1 1/2 cups. Combine the watermelon, lime juice, mint leaves, and simple syrup in a cocktail shaker. Thoroughly muddle the mixture until the watermelon is mostly liquid. Add the rum and some ice cubes. Shake.

Next, fill a glass most of the way up with crushed ice. Strain the watermelon mixture into the glass. Top with club soda. Enjoy!

Old DVD Mosaic

Filed under: Recycling — Savvy Housekeeper at 7:39 am on Friday, May 23, 2014

This is the best use of old CDs or DVDs I’ve ever seen: break them up and use them to make a mosaic. This would make a great gift.

5 Awesome And Easy Kid Snacks

Filed under: Kids — Savvy Housekeeper at 8:21 am on Thursday, May 22, 2014

Savvy Junior turns 2 years old today! In celebration of never having to make baby food again, here are some awesome kids snacks I’ve found around the web.

Kiwi and grape turtles.

A Very Hungry Caterpillar made from Babybel cheese (the head), apples, and fruit leather.

Ants On A Log with Kix Cereal as the “ants.”

Dolphins made from bananas and grapes.

Teddy Bear toast.

Homemade BBQ Sauce

Filed under: Food/Drink — Savvy Housekeeper at 7:00 am on Wednesday, May 21, 2014

savvyhousekeeping barbeque sauce

I get a lot of compliments about my barbecue sauce. It’s a good balance of salty, sweet, and spicy. It’s extremely easy to make, too. Here’s the recipe:

Savvy BBQ Sauce

Ingredients:

    2 cups ketchup
    2 cloves garlic, minced
    2 jalapeños, sliced
    3 Tablespoons vegetable oil
    1 cup water
    2 cups brown sugar
    2 Tablespoons Worcestershire sauce
    Salt/Pepper


Directions:

Mix together in a bowl. Taste the sauce and adjust the flavoring accordingly. Is it too sweet? Add more salt, pepper, and Worcestershire sauce. Is it too watery or oily? Add more ketchup. Not spicy enough? Put in another jalapeño. The trick is to keep adjusting until it is exactly the way you like it. That is how you get the raves from your guests.

Cost of Dish: Ketchup: $.50; Worcestershire sauce: $.10; Brown sugar: $.75; Oil: $.05; Jalapeños and Garlic: free from the garden; Water: free; Salt: practically free.
Total Cost of Dish: $1.40
Cost in Store: $4 per bottle (estimate?)
Total savings: $2.60 per bottle of BBQ sauce

Make Your Own Hot Dog Buns

Filed under: Food/Drink — Savvy Housekeeper at 8:13 am on Tuesday, May 20, 2014

Don’t you hate it when there are 6 hot dogs in the package and 8 hot dog buns in the package? The solution is to make your own buns. You can make extra and freeze them, and they save you money, too.

Scarves Printed With Hubble Telescope Images

Filed under: Pretty/Cool — Savvy Housekeeper at 8:05 am on Monday, May 19, 2014

Check out these gorgeous scarves that have been printed with Hubble telescope images from Slow Factory.

You can wear an image from space! $80-$200.

[Incredible Things]

Lemon Lavender Cocktail

Filed under: Food/Drink — Savvy Housekeeper at 7:29 am on Friday, May 16, 2014

My newest concoction with DIY Cocktails is the Lemon Lavender Cocktail. We used lemon and lavender from my yard, champagne, gin, and some of the limoncello I recently made. (If you don’t have homemade limoncello, the store bought kind works great.)

The Lemon Lavender Cocktail is subtle and refreshing, with a faint aroma of lavender and the citrus-y brightness of lemon. It’s is perfect for a wedding, anniversary, or any other romantic celebration. Here’s the recipe:

Lemon Lavender Cocktail

(makes one cocktail)

Ingredients:

    2 sprigs of lavender flowers
    1 oz gin
    1 oz limoncello
    1/2 oz fresh-squeezed lemon juice
    Champagne to top
    Ice

Directions:

Using your fingers, strip the lavender flowers from the stem and combine with the limoncello and lemon juice in a cocktail shaker. Thoroughly muddle the lavender so that the flowers release their oils into the lemon liquids. Add the gin and ice and shake. Strain the alcohol into a champagne glass and top with champagne. Garnish with a lavender flower, if desired. Enjoy!

If you want a more pronounced lavender flavor and aroma in the drink, after you muddle the flowers with the lemon and limoncello, leave it steeping for 5-10 minutes so that the oil has a chance to bond with the other liquids. Or, alternately, simply put extra sprigs of lavender in as a garnish. Lovely!

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