Caffe’ Toffee Ice Cream

We know what you are thinking.  You saw the title of this post and thought, “Enough with the ice cream!”  We know. We know.  We just couldn’t help ourselves.  The base ice cream recipe that we used for Boozy Berry Ice Cream was so delicious and turned out so well, that we just had to try it with another flavor.  Can we just tell you that once again this ice cream did not disappoint!  Is “Ice Cream Connoisseur” an official job title?  And if it is where do we apply?

This ice cream delicioso is made from the same base that we used a few weeks ago.  However, this time after mixing the base, we added one quarter cup of Caffe’ Borghetti Espresso Liqueur (We know but it’s so versatile!!!) and a half cup of Heath Bits.  Mix those well into the ice cream base after you have frozen the base in your ice cream freezer.  Place in plastic container in the freezer and 2-3 hours later get ready to enjoy!

If you are viewing this post via email, visit us at www.theblindpig.blog for a complete recipe for Caffe’ Toffee Ice Cream.

The hint of coffee flavor mixed with the bits of toffee surprise make an excellent pairing for this creamy ice cream.  If you try it out, we would love to hear what you think!

 

Boozy Berry Ice Cream

We love our little blog. It pushes us to be creative and look for new ideas and recipes.  Just like when you read a terrific book or see a riveting movie, you can’t wait to talk to someone else about it, we can’t wait to share our latest and greatest discoveries with you each week.  After more than four years of writing our blog, we still occasionally come across an idea or a recipe that exceeds our expectations.  This week is one of those posts.  Boozy Berry Ice Cream  was a little experiment that we thought we would try out — we weren’t sure if it was exactly blog material.  This funny little meme expresses how surprised we were after tasting Boozy Berry Ice Cream.  Hopefully you like this week’s recipe as much as we did.

We (Rhonda) found the base recipe for our ice cream from an old post from Southern Living that Rhonda saved from 2013.  Although this recipe requires you to use an ice cream freezer, it is quite simple to follow and is worth the effort.  This is a delicious ice cream recipe for any flavor you would like to enjoy.  It is made from cream cheese, half and half, sugar, buttermilk, vanilla and salt.  The flavor of our ice cream was inspired by our favorite Tequila Strawberry Lime Ice Cream Pie.  For the added flavor we used tequila, fresh strawberries, fresh basil, strawberry preserves, and crushed pretzels.

First make the base of the ice cream and process the ingredients in a blender.  Cover and chill the base for at least 2 hours.  Next you will pour the mixture into your ice cream freezer. (We had not pulled ours down from the highest shelf in the garage for over three years…) Freeze the ice cream according to the directions that came with your ice cream freezer.  While the freezer is freezing the ice cream, prepare the other ingredients.  Stir together tequila, chopped fresh strawberries, strawberry preserves and fresh basil.  Next crush the pretzels.  When the ice cream freezer stops, remove the ice cream and stir in strawberry mixture and pretzels making sure to mix well.  Place in a tightly covered plastic container in the freezer for at least 1 hour.

If you are viewing this post via email, visit us at www.theblindpig.blog for a printable recipe of Boozy Berry Ice Cream.

Rhonda knew this was going to be good as soon as she licked the paddle from the ice cream freezer.  The creamy, rich flavor of the ice cream is a delicious base for any flavor…look for other flavors coming your way soon!

Do you have an ice cream freezer?  Give this recipe a try this weekend.  You will be glad that you did.

 

Happy Memorial Day with a Toffee Surprise

Although the past couple of months have felt like years, we have finally made it to the unofficial start of Summer.  Congratulations!  Last night The Blind Pig Family watched Blind Piglet #2 graduate from high school in a  semi-graduation made for the era of social distancing.  With some closure on the school year, we are ready to feel the good vibes of summer and social distance ourselves from constantly thinking about COVID.

If you are bringing on those good vibes at the lake or beach this weekend or you are hanging out in your own backyard, we have a delicious and extremely easy dessert you can make.

To make the Toffee Surprise you need only three ingredients: your favorite vanilla ice cream, Heath toffee bits, and Caffe’ Borghetti Espresso Liqueur.  We made our dessert with Blue Bell’s Vanilla Bean ice cream, and you can find the Heath Toffee bits on the baking aisle of your grocery store.  If you can’t find the toffee bits, you improvise by purchasing Heath bars and breaking them into tiny bits.

Place 2-3 scoops of vanilla ice cream into individual serving bowls or glasses.  Sprinkle with the toffee bits.  Don’t be afraid to be generous with the sprinkling!  Finally drizzle Caffe’ Borghetti over the top of the toffee bits and ice cream. Then you are ready to serve!  If you want to make your dessert ahead of time, you can prep the desserts and place in the freezer until ready to serve.  The Borghetti will solidify some, but it still has a great flavor and appeal!

The combo of toffee and coffee make this dessert a super yummy treat!  Try Toffee Surprise this weekend and let us know what you think!

     

Celebrate Summer with Ice Cream

We got away for a few days to spend some time at the gorgeous white sand beaches of Florida to soak in the sun.

Now it is time to think about the 4th of July and fireworks!  If you have hung around our blog long enough you know that ice cream is a favorite summer treat for our family.  This week we are taking a look back at 9 great ice cream favs to try this summer.

Treat #1: Tequila Strawberry Lime Ice Cream Pie

This is one our favorite ice cream desserts.  The strawberry, tequila, and pretzel crust make an interesting but very tasty combination.

Treat #2: Kerrygold Ice Cream

Hands down, this is the easiest, yummiest homemade ice cream we’ve ever tried.  The recipe is so basic and simple that it is easy to adapt for other flavors.

Treat #3: Kerrygold Caramel Shake

 

This shake is like discovering a gold mine of ice cream and chocolate delight.  The easy recipe makes this a fun and quick dessert for any guest.

Treat #4: Mojito Ice Cream

Based on the same recipe as treat #2, this ice cream has a rum and mint twist.  Serve with a sprig of fresh lime and let the refreshing, cool taste wash over you!

Treat #5: Cafe’ Borghetti PBIF Pie

Peanut Butter Ice Cream Fudge Pie is Craig’s favorite dessert of all time!  The chocolate sauce mixed with the crispy peanut butter crust is a delicious combination.

Treat #6: Cannonball

We shared this treat with you in May.  Like other ice cream treats, this can easily be adapted for a range of flavors and tastes.  We are thinking about making a red, white and blue combo for the 4th.  What do you think?

Treat #7: Espresso Ice Cream

Have you tried this one yet?  We (Rhonda) recently finished the last few bites of this yummy treat that were left in our freezer.  Don’t forget to check out the fun serving suggestions included in this post.

Treat #8: Choco Menta Shake

The king of our ice cream treats — The Choco Menta Shake!  If you are a mint chocolate chip or a Girl Scout Thin Mint fan, this is the shake for you.  Stay extra cool on the inside and out with this special treat.

Treat #9: Borghetti Coke Float

So easy, so tasty, and so fresh!  Remind yourself what it was like to be a kid — only better, by trying the Borghetti Coke Float.

Which treat is your favorite? Try one or try them all.  We’d love to hear about it.

 

Disclaimer:  Beverages on this site are meant for adults 21 years of age and older.  We do not condone underage drinking, and never drink and drive.

June Bonus Post: Espresso Ice Cream Treats

It’s already time for your June Bonus Post, and this month we are bringing back an oldie but goodie.  We’ve shared our sooo easy, tasty and fresh ice cream recipe with you in posts like Kerrygold Ice Cream and Mojito Ice Cream.  This month we are using one of our favorite liqueurs — Cafe Borghetti to give the ice cream a delicious coffee flavor. However, we are not stopping at just the recipe, we are also sharing with you some great alternatives for easy ice cream treats to serve to your guests that will put your hosting level over the top!

We started with the basic recipe that we have shared with you previously.  Each time we make this recipe we are reminded how amazingly easy this is, and the ice cream tastes sooo yummy.  In case you missed the first post, here are the steps.  The ingredients that you will need are: 1 can sweetened condensed milk, vanilla extract, salt, Cafe Borghetti Espresso Liqueur, and heavy cream.  Yep!  That’s it.  Now, before you dig your ice cream churn out of the attic, let us tell you that you are not going to need it.  All you need is a hand held electric mixer and a freezer.

Make sure that your mixing bowl and beaters have set in the freezer for about 20 minutes before starting the ice cream.  It will make the cream peak faster.  Stir together the  milk, vanilla, salt and Cafe Borghetti. Set aside.

Place cream in the chilled bowl and beat on medium-high speed for 4 minutes or until peaks form.

Fold 1/3 whipped cream mixture into milk mixture to lighten it and then fold in the remaining cream until ice cream mixture is smooth. Be careful not to over whisk and stir.  You don’t want to deflate the whipped cream.   The air is what makes this ice cream so light and creamy. Pour the mixture into a loaf pan and place in a freezer for 8 hours.

If you are viewing this post via email, visit us at www.theblindpig.blog for a complete recipe of Espresso Ice Cream.

After freezing we decided to use our ice cream to  make some pre-made treats for friends.  We found these cute little cups at World Market.  They come with three in a package and  are coated on the inside with chocolate.  We scooped ice cream into each and placed them back in the freezer until we were ready to serve our guests.  It was a such an easy summer treat, and our guests felt like we had put forth extra effort.  If you want to give the treat an extra Blind Pig twist, pour a little bit of Cafe Borghetti into the bottom of the cup for an added surprise and dipping while eating the ice cream!

We also used some of our Espresso Ice Cream to make ice cream sandwiches.  Instead of using the typical cookie we found some Italian waffle cookies also at World Market.  We scooped a spoonful of ice cream on to the bottom waffle.  Next we added a handful of Heath pieces and then topped with a waffle cookie.  We placed the sandwiches back into the freezer until we were ready to serve.  The waffle cookies gave just the right amount of crunch to the sandwich without overwhelming the ice cream.  It was sort of like eating a flat ice cream cone.

Other ways to spruce up this delicious treat are to drizzle the ice cream with some Kerrygold Hot Fudge Sauce or just simply dribble a little bit of Cafe Borghetti over the top.  YUMMO!

Spending the week at the lake or beach and want an easy, tasty, fresh ice cream treat?  This is the recipe for you.  With just a few basic ingredients and a hand mixer, you can have your ice cream and eat it too!

 

 

 

 

Have a Coke Float and a Smile

The weekend has quickly approached and The Blind Pig Family is headed a many different directions, so this week’s post will be short and sweet and to the point.  The other day as we were enjoying the sunshine and warmer weather, we were looking forward to all of those things that make spring and summer great — baseball, vacations, cookouts, and ice cream.  It’s no secret on this blog that we have a strong affinity toward ice cream.   What welcomes spring and summer and good times more than ice cream?  How about a little ice cream with a twist?

Our Borghetti Coke Float is exactly the right special treat to take you back to simpler times, while putting a little adult spin on it.  This easy, tasty treat is so easy to make you’ll be sipping on it on your front porch swing in no time flat.

The star ingredient in the Borghetti Coke Float is  Cafe Borghetti.  Cafe Borghetti is an espresso liqueur made with real espresso beans.  It has a low alcohol content of 25%, so it is perfect for a little sweet treat in the middle of the day.  The Cafe Borghetti gives the float a twist of coffee flavor which pairs well with the ice cream and Coke.  So delicious! We first shared Cafe Borghetti with you in our Save Room for Pie post. (This is still Craig’s favorite dessert!)

To make a Borghetti Coke Float, you need only three ingredients:  Cafe Borghetti liqueur, a scoop of vanilla ice cream, and a bottle of Coca-Cola.  We used Blue Bell Vanilla Bean ice cream, and Coke Zero for ours.

If you are viewing this post via email, visit us at http://www.theblindpig.blog for a complete printable recipe of Borghetti Coke Float.

So what do you think?  Are you going to spend some time swinging in your hammock this week sipping on a Borghetti Coke Float?

 

Pecan Whiskey Ice Cream

pecan whiskey ice cream

We have a soft cold spot in our stomachs for ice cream.  It is one of our family’s favorite treats and desserts. (Kerrygold Ice Cream, Cafe Bourghetti PBIF Pie, Choco Menta Shake, Mojito Ice Cream, Tequila Strawberry Lime Ice Cream Pie) For a final farewell to summer, we wanted to share with you a delectable grown-up dessert: Pecan Whiskey Ice Cream.  When you see how easy this treat is to make, you will want to scream for more– ice cream that is!

To make this you need only a few simple ingredients — vanilla ice cream, toasted pecans, and Templeton Rye Whiskey.  That’s it — only 3 things.

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First you will need to toast the pecans.  We placed ours on a cookie sheet and placed the oven on broil.  You need to leave the pecans in the oven for about 5 minutes.  If they stay too long, they will burn.

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Stir together 1 quart of softened vanilla ice cream, toasted pecans and 1/4 cup of whiskey.  Place back in the freezer until hardened or at least a couple of hours.  Serve to friends.  Yummo!

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If you are viewing this post in your email, you will want to visit us at www.theblindpig.blog to get a printable version of this recipe.

The rye whiskey has a sweet flavor that pairs nicely with the vanilla ice cream.  This dessert goes down smooth.  Will you make the world’s easiest dessert this weekend?  Let us know if you do.

  

Move Over Paciugo Part Due: Mojito Ice Cream

mojito ice cream

Happy Memorial Day weekend, friends!  We hope that you are out soaking up the sun or spending the weekend with friends and family.  Most importantly, don’t forget why you have this three-day weekend that kicks off the summer in the first place.  It is to remember those who have fallen in service to our country.

Memorial Day Quotes

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Nothing says summer like the taste of homemade ice cream.  Ever since we brought you Kerrygold Ice Cream last summer, we have been wanting to try out some other variations of this easy, tasty treat.

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We are not going to take you through all of the steps of making the ice cream with photographs, because to tell you the truth, they would look almost exactly the same as our first ice cream post. But we will tell you that instead of adding Kerrygold Irish Cream to the mixture, this time we added 1 ounce of Zaya Rum and 1 ounce of Branca Menta.  The addition of rum and mint flavors to the ice cream gave it the familiar taste of a cool, refreshing mojito.  Serve it in a small serving dish with a fresh sprig of mint on the side.

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So easy! So fresh! Just the right refreshing dessert for summer.

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Follow the recipe on our Kerrygold Ice Cream post.  Give it a try this weekend and let us know if you like it.

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Move over Paciugo…. here comes Kerrygold ice cream!

So, how was your eclipse viewing?  We didn’t get a chance to view it up close and personal, because we were both at work.  However, our daughter was in the path to view the total eclipse.  She said it was AMAZING!  Whether you viewed it or not, we hope your eclipse was a little more fun with last week’s post!

We are always searching for great recipes to try and then share with you.  We always try to stick to our criteria of easy, tasty, fresh.  Well… this week we feel like we struck gold!  We actually discovered this wonderful little golden nugget of a recipe a couple of weeks ago, but with the eclipse and all we decided to hold off on sharing.  Believe us. We can’t wait for you to experience this one for yourself.  It’s just that the cosmos had other plans, right?

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The secret ingredient to this tasty treat is Kerrygold Irish Cream.  We mentioned Kerrygold in our post, “Half Price Shakes After 8.” We both love ice cream.  Not only is it a delicious treat in the summer, but one always can make room for it.  It slips into the cracks!  We found this recipe on www.Kerrygoldusa.com by guest bloggers Lisa Riedl and Anna Schaber, so we thought that we would try it.  After all, the description said that it was easy, and it was!  Sooo easy.

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The ingredients that you will need are: 1 can sweetened condensed milk, vanilla extract, salt, Kerrygold Irish Cream Liqueur, and heavy cream.  Yep!  That’s it.  Now, before you dig your ice cream churn out of the attic, let us tell you that you are not going to need it.  We were doubtful also.  How do you make homemade ice cream without a churn? You don’t need rock salt and loads of ice.  Nope. All you need is a hand held electric mixer and a freezer.

Make sure that your mixing bowl and beaters have set in the freezer for about 20 minutes before starting the ice cream.  It will make the ice cream freeze faster.

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Stir together the  milk, vanilla, salt and Kerrygold. Set aside.

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Place cream in the chilled bowl and beat on medium-high speed for 2 minutes or until peaks form.  We had to beat ours for closer to four minutes.

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Fold 1/3 whipped cream mixture into milk mixture to lighten it and then fold in the remaining cream until ice cream mixture is smooth. Be careful not to over whisk and stir.  You don’t want to deflate the whipped cream. At this point you are going to want to sit down and start eating it.  This creamy smooth goodness is hard to resist, but you must, because it needs to go into the freezer for 8 hours. (Confession:  Rhonda couldn’t resist licking the bowl.)

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After 8 long hours have passed, you are ready to serve in serving bowls or in small cones. The ice cream is soft with a texture similar to Paciugo’s gelato. Thus the title for today’s post. We must mention that  a group of four teenage boys our official taste testers gave the Kerrygold Ice Cream 2 thumbs up!  This ice cream recipe was so easy and tasty, that it has our wheels turning. We think we could adapt this recipe to try some other unique and wonderful flavors.  If we try others, we will be sure to let you know.

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To make this treat extra special, we chose to make Kerrygold Chocolate Sauce to drizzle over the top. Score #2! We found this recipe on www.cooks.com. You will need non-sweetened cocoa, sugar, Kerrygold Irish Cream Liqueur, half and half and butter.

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Mix the cocoa and sugar.  Then you blend in the Kerry Gold and cream.  Add butter and stir over medium heat until the sugar dissolves and the mixture is smooth. Yum-O!  You can make this ahead of time and keep in the fridge for up to one week.  We see lots of other possibilities for this rich chocolate sauce.  You may see this one again.

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kerrygoldicecream

Kerrygold Ice Cream

  • 1 14 ounce can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 1.5 ounces of Kerrygold Irish Cream Liqueur
  • 2 cups heavy cream, cold

In a large bowl stir together milk, vanilla, salt and Kerrygold.  Set aside.

Place cream in a chilled mixing bowl and beat on medium-high speed for 2 minutes or until firm peaks form.

Fold 1/3 of whipped cream into milk mixture to lighten it and then fold in the remaining cream until ice cream mixture is smooth.

Pour ice cream into loaf pan and freeze for at least 8 hours.

kerrygoldchocosauce

Kerrygold Chocolate Sauce

  • 1 cup non-sweetened cocoa
  • 1 1/4 cup sugar
  • 1/2 cup Kerrygold Irish Cream
  • 1/3 cup half and half
  • 1/4 cup butter

In a 3 quart sauce pan, mix cocoa and sugar, then blend in Kerrygold and cream.  Add butter and stir over medium heat until sugar dissolves and mixture is smooth.  If made ahead, let sauce cool; cover and chill up to one week.  Makes 1 1/2 cups.

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We hope you get a chance to try out the Kerrygold ice cream and chocolate sauce.  If you do, please let us know.

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If you are new to our blog, welcome!  We are glad you have joined us. Please continue to tell family and friends about our blog, we would love our community of followers to continue to grow.

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