Sous Vide Egg Bites Instant Pot Recipe and Video | Ashlee Marie

bacon and cheese instant pot egg bites

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These easy Egg Bites are an instant pot copycat version of my favorite Bacon Gruyere Starbucks sous vide egg bites.  Quick, easy and totally delicious.

How I created this Bacon Gruyere Egg Bites recipe

I don’t drink coffee so I’m not much of a starbucks shopper.  But a friend told me I had to try their sous vide bites… and oh my gosh – melt in your mouth perfection! Now I love sous vide and I like to use mine a lot but most of the sous vide egg bite recipes use small glass mason jars and that’s a lot of dishes…

That’s when I started hearing about “cheaters” sous vide egg bites in the instant pot – you can use easy to find molds, don’t have to worry about water getting in and ruining the bites and it only takes 7 mins (of steam time, obviously you still have pressure up and down time) vs the hour they take in the sous vide bath.

So I figured I’d give it a try.  I didn’t love the results the first time – I used a blender and did “pressure cook” and the texture was just off.  The next time I used a food processor and just barely pulsed everything together and then used the “steam” function on my instant pot and it was SO much better!!!

The best part is you can change up the bacon for ham, the Gruyere for any other cheese and add any other spices to really have fun with these egg bites. I make 18 at a time and enjoy them for a quick, easy and filling breakfast all week!

Just take me to the Egg Bites Instant Pot Recipe already!

If you’d rather skip my tips and tricks for making these egg bites in the instant pot, along with links to other instant pot recipes and get straight to these delicious bacon Gruyere egg bites – simply scroll to the bottom of the page where you can find the printable recipe card.

easy instant pot egg bites

Tips to Make the Perfect Sous Vide Egg Bites in the Instant Pot

– I like to cut my bacon into strips before I fry it – I feel I get a faster, even, fry compared to frying whole slices of bacon – and I get nice even cuts that way vs the crumbs I get when I cut the bacon after cooking.

– The first time I made these I used my blender and while the bites were okay I wasn’t in love with the texture and there were no little pockets of cheese.  The next time I used the food processor and just pulsed the batter together and the results were much better

– Also when I used the blender the eggs were over beaten and the bites rose too much and were miss shaped, so don’t over beat the eggs – if you do let them settle before cooking

– Don’t use the “pressure cooker” setting, make sure you use the “steam” setting.  I used “pressure cooker” the first time and the egg bite texture was not as velvety as a sous vide bite would be, but the steam setting is much much closer to the perfection of sous vide!

instant pot bacon and cheees egg bites

To make these Sous Vide Egg Bites you’ll need

Copycat Starbucks Sous Vide Egg Bites Recipe

If you love these Bacon Gruyere Egg Bites as much as I do I’d love a 5 star review. Be sure to share on social media and tag me if you make it @ashleemariecakes! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!

instant pot egg bites

If you love Instant Pot Recipes you’ll love these other Delicious Instant Pot meals as well!

Instant Pot Coconut Curry | Instant Pot White Chicken Chili | Instant Pot Chicken Sausage Jamabalya with Shrimp

If you love Egg Heavy Recipes you’ll love these other Egg Based Dishes too!

German Pancakes (aka Dutch Babies or Hootenannies) | Bacon Spinach Artichoke Quiche | Bacon Carbonara

steamed instant pot egg bites

To watch me make these Sous Vide Egg Bites in the Instant Pot play the video in the recipe card (if you’re on desktop, it should be auto playing for you). You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.

instant pot bacon and cheese egg bite recipe

Bacon Gruyere egg bites instant pot

These easy Egg Bites are an instant pot copycat version of my favorite Bacon Gruyere Starbucks sous vide egg bites.  Quick, easy and totally delicious.

Course: Breakfast

Cuisine: American

Keyword: bacon gruyere egg bites, egg bites instant pot, instant pot recipes, sous vide egg bites, starbucks sous vide egg bites

Servings: 18 bites

Calories: 147 kcal

Author: Ashlee Marie

Ingredients

  • 9 slices bacon
  • 10 eggs
  • 1 C cottage cheese
  • ½ C half n half/whipping cream
  • 1 ½ C gruyere cheese
  • 1 tsp salt
  • ¼ tsp pepper

Instructions

  1. Chop bacon and fry until crispy (keep the grease)

  2. Divide into the silicone egg bite molds (I use two 9 capacity molds)

  3. Pour the Bacon grease into your Food processor or blender (I prefer the food processor)

  4. Add the rest of the ingredients and pulse until combined (you want chunks of cheese so don’t over process)

  5. Divide the batter into the egg bites mold

  6. Add 1 cup of water to the instant pot (I use an 8 quart)

  7. Place foil then the lid over the top of the Silicone egg bites and stack on top of the instant pot rack

  8. Lower into the instant pot and close

  9. Steam for 7 mins

  10. Natural release for 10 mins then quick release

  11. Place a plat on top of the mold and flip over, they should release easily!

  12. Enjoy right away or refrigerate and enjoy later.

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Creamy Chicken Enchilada Casserole

Creamy Chicken Enchilada Casserole

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This Chicken Enchilada Casserole is made with an avocado cream sauce for an easy creamy chicken enchilada casserole that the whole family will love!

Enchilada casseroles are a great way to enjoy the flavors of enchiladas without all the hassle of rolling each individually. Avocado based sauces for enchiladas are all the rage these days because they provide a delicious creamy element that is also good for you. Flavored rice is piled on in there to add texture, filler, and extra flavor. We have used corn tortillas, but you are welcome to substitute flour tortillas.

 

Make Ahead Instructions

This enchilada casserole can easily be made ahead. Assemble and refrigerate before baking, up to 1 day in advance. Be sure to store it covered with plastic wrap or aluminum foil to prevent it from drying out. Remove the covering and bake when ready to eat.

What if I don’t have pre-cooked chicken?

This recipe calls for pre-cooked shredded chicken. You can use leftover chicken, rotisserie chicken, or pre-shredded chicken from the grocery store. If you don’t have any cooked chicken, simply place chicken in a pot of boiling water and boil until cooked, about 15 minutes. You can do this while your rice cooks. You can add some flavor to the chicken by boiling it in chicken broth, adding a couple cloves of garlic, and make sure your water is at least salted. Once it is cooked, remove from the liquid and chop it up.

 

If you like this recipe, you may be interested in some of our other delicious Mexican style recipes:

 

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Creamy Chicken Enchilada Casserole

This Chicken Enchilada Casserole is made with an avocado cream sauce for an easy creamy chicken enchilada casserole that the whole family will love!

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Ingredients

  • 1 cup white rice
  • 1 teaspoon ground cumin divided
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 cup salsa verde
  • 2 avocados pitted
  • 1/2 cup sour cream
  • 1 jalapeno stem removed (optional)
  • 2 boneless skinless chicken breasts cooked and shredded
  • 28-32 corn tortillas
  • 4 cups shredded mozzarella

Instructions

  • Make the rice by pouring rice into a medium saucepan with 2 cups water, 1/2 teaspoon cumin, chili powder, and salt. Bring to a boil, cover, reduce heat to low, and cook for about 15 minutes until all water has been absorbed or evaporated. Fluff and stir rice, and set aside.

  • Make the sauce by combining salsa verde, avocados, sour cream, jalapeno (optional), and remaining 1/2 teaspoon of cumin in a blender. Blend until smooth.

  • Mix a scoop of the sauce with the shredded chicken in a small mixing bowl, just enough to give the chicken a bit of favor.

  • Spoon another scoop of the sauce into the bottom of the pan, just enough to give the bottom a light coating. Cover the bottom a 9×13 pan with tortillas, cutting them in half as necessary. Cover the base with some of the avocado cream sauce. Sprinkle a light layer of cheese over the tortilla base.

  • Spoon half of the cooked rice over the base, along with half of the chicken. Sprinkle with another layer of cheese. Top with another layer of tortillas and spread sauce on top of tortillas. Sprinkle a light layer of cheese over the sauced tortillas. Repeat with remaining rice and chicken.

  • Top with a final layer of tortillas, smother with remaining sauce, and cover  with remaining cheese.

  • Bake at 375 degrees for about 25-30 minutes until cheese is warm and bubbly. Serve hot.

Notes

This recipe is mild. If you want to create a spicy version, add a whole jalapeno into the sauce.

Chicken Enchilada Casserole

 

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Garlic Brown Sugar Pork Tenderloin

Sliced Garlic Brown Sugar Pork Tenderloin on a sheet pan.

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This Garlic Brown Sugar Pork Tenderloin is full of great flavor and can easily be made into a sheet pan dinner. Since we use just a few ingredients to make the brown sugar rub, dinner can be ready for the oven in no time at all. Perfect for a busy weeknight dinner!

Garlic Brown Sugar Pork Tenderloin

This an easy dinner idea like my Parmesan Crusted Chicken, Salisbury Steak or Chicken Pot Pie Casserole. When you’re making dinner, you don’t want to spend hours in the kitchen. Quick and easy is always best! Sure, pork chops are great but, this pork tenderloin recipe is one of my favorite dinners that I make. All you have to do is slice and serve at the end and that makes me super happy!

Cooked Pork Tenderloin with carrots and onions.

Let’s talk about sheet pan meals for a minute. I have been making these for years! When you have extracurriculars at night, it’s important to get a meal on the table fast. I have found that sheet pan meals are great for busy weeknight dinners. If you aren’t sure of what a one-pan dinner is, it’s simply where you use one pan and put all the ingredients on that pan. Pop it in the oven and then something scrumptious is created.

Pork Tenderloin sliced on a white platter

Can I use a Pork Loin instead?

Are you trying to make a pork loin instead of a tenderloin? You may be surprised that there is a difference between both. A pork loin is often confused with pork tenderloin, but they are actually very different. A pork loin is usually cheaper at $1.99 a pound. You can think of a pork loin as a very thick pork chop. The cut of meat is very different than a tenderloin. Pork tenderloin is the very end of a loin. The loin is located on the pig and runs along the spine. You will also notice that tenderloin meat is darker than pork loin. Tenderloin also runs a little more expensive at $2.99 – $3.99 a pound. I prefer the pork tenderloin because it’s more tender and the meat comes out just a little tastier than a pork loin. However, that’s just my preference.

Pork Tenderloin with carrots and text writing.

Ingredients to make Garlic Brown sugar Pork Tenderloin

  • Pork Tenderloin or Pork Loin
  • Olive oil
  • Brown Sugar
  • Garlic
  • Onion
  • Carrots

Ingredients for making Garlic Brown sugar Pork Tenderloin.

How to Make Garlic Brown Sugar Pork Tenderloin

As you can see, I have made this Garlic Brown Sugar Pork Tenderloin into a one pan dinner. This dinner is easy to make, I promise! It doesn’t require many ingredients and overall, it’s simple. Don’t forget the baking pan and to cover with foil. This will save your baking sheet from getting ruined. You’ll want to start by slicing up the onions. Add the sliced up onions to the pan, along with the carrots. After, you will add the seasoning, which also consists of salt and pepper.

Onions and carrots on a sheet pan with foil.

Next up is coating the pork tenderloin with brown sugar. A little secret that I like to share about brown sugar and pork tenderloins is that it makes it so tender. I like to add the garlic and the brown sugar together in a little bowl, mixing it together nicely. This will make the best meat rub you’ve ever had!

Brown sugar and garlic Pork tenderloin rub in a small bowl.

You’ll want to make sure you rub the garlic and brown sugar mix on the pork tenderloin really good. If you’re feeling it, you can add as much as you want. I think it’s hard to overdo it, when you’re cooking pork tenderloin. Pork is known for being tough, so you want to do what you can to tenderize it.

Garlic Brown Sugar rub on a pork tenderloin.

By adding the tenderloin on top of the carrots and onions, you’re going to add so much flavor to the one pan dinner. Cook for 35-45 minutes or until the internal temperature of 150 degrees has been reached (medium).

If you are curious about how long you should cook a pork tenderloin, this can be a tough question. You should cook the pork tenderloin for 12-14 minutes per pound. Some of those pork tenderloins can be super thick and weight a lot. I like to keep the oven to 350 degrees, while this bakes, but you can always up the heat a bit.

Should I wrap the pork tenderloin in foil for cooking?

You may be wondering if you should wrap the pork tenderloin in foil for cooking? The answer is no. Because the one pan dinner is cooking on top of a sheet of foil that is more than enough. However, it’s not unheard of to wrap a pork tenderloin in foil for cooking, it’s just one more way to cook it.

How do I keep the pork tenderloin from drying out?

The last thing you want to do is create a dry pork tenderloin. The one way to keep the pork tenderloin from drying out is by making sure there is plenty of liquid. The brown sugar and liquid garlic we use helps keep it from drying out. If you’re going to use a different recipe, make sure you’re not using ingredients that will dry it out.

What should I serve with pork tenderloin?

I personally think that pork tenderloin goes with almost anything. While I served it as a one-pan dinner, you can cook it by itself and add different sides. I like choosing a veggie and a carb. For example, I might choose Instant Pot Corn on the Cob or green beans to go with this pork tenderloin. And then I may choose homemade bread or mashed potatoes to go with it.

Sheet pan pork tenderloin dinner.

RECIPE

Garlic Brown Sugar Pork Tenderloin

Garlic Brown Sugar Pork Tenderloin is the real MVP of dinner time. Making this beautiful concoction is sure to please a crowd for graduation parties, BBQs, and family dinners! This tenderloin is sure to change the way you view fine meats.

Course Main Course

Cuisine American

Ingredients

  • 2 lb Pork Tenderloin
  • 1 tbsp Minced Garlic
  • 1/4 cup Brown Sugar
  • 1/3 cup Olive Oil divided
  • 1 1/2 lbs Baby Carrots
  • 1 large Onion sliced
  • Salt and Pepper to taste

Instructions

  • Preheat oven to 375 degrees.

  • Line baking sheet with aluminum foil.

  • In a small bowl, mix 5 tsp olive oil, brown sugar and garlic until blended. set aside.

  • Place carrots and onion lengthwise down middle of prepared pan.

  • Drizzle remaining olive oil over vegetables and sprinkle with salt and pepper.

  • Rub brown sugar mixture over all sides of tenderloin.

  • Place tenderloin on top of vegetables.

  • Roast for 35-45 minutes, until temperature in center reaches 150.

  • Remove from oven and tent with foil. Allow to rest 10 minutes.

  • Slice and serve.

Have you made this recipe?Snap a pic and show us on Instagram or Facebook.Tag me @Cincyshopper or #cincyshopper.

Long collage of sheet pan Garlic Brown Sugar Pork Tenderloin.

Small collage of Pork Tenderloin sheet pan dinner.



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Caramel Popcorn Balls | Ashlee Marie

caramel popcorn balls make great gifts for your family, friends and neighbors, printables included

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Perfect for party favors, friends, and family; these ooey-gooey caramel popcorn balls are just DELICIOUS.

Making caramel popcorn balls.

As I’ve mentioned before we love family movie night! AND we love popcorn! We tend to trade off between flavors (candied, kettle, butter) but the one we make the MOST often is Caramel Popcorn!

We make it TWO ways, either cooled off and in a bowl, more on the crunchy side… OR more caramelly (what? caramelly is a word, right?) and soft and in BALL form!

The great thing about caramel popcorn balls is everyone get’s the same amount, no fighting… The BAD thing about it is they tend to be more messy… BUT hello… more CARAMEL!

I made a video showing how I create the caramel popcorn balls, they are actually super easy and a ton of fun, and something even the kiddo’s can help with.

And if your kids are anything like mine they LOVE to help in the kitchen. Sometimes the struggle is just finding something safe for them to help with!

So which way do you serve caramel popcorn? Gooey, caramelly, crunchy? There is NO WRONG ANSWER! The good news is you can have it both ways!

Go here to get the caramel popcorn ball labels (for neighbor gifts)!

Just take me to the popcorn ball recipe already!

If you’d rather skip my tips and tricks for getting perfect caramel popcorn balls, along with links to other caramel recipes and get straight to this delicious caramel treat – simply scroll to the bottom of the page where you can find the printable recipe card.

making soft gooey caramel popcorn balls are easy and a delicious treat and gift during the holidays

How to make gooey caramel popcorn

If you just want gooey popcorn, serve right after you add the caramel sauce to the popcorn. No need to let it get cold!

How to make caramel popcorn balls

For the popcorn balls, spread out the popcorn and wait for it to cool before touching. Caramel will stick and therefore burn you longer if you touch it too early.

Speaking of sticking, you’ll want to spray your hands with cooking spray when you start forming the balls.

Some of the balls might need to be stuck back together, so keep checking on your cooling caramel popcorn.

How to make crunchy caramel popcorn

If you want crunchy popcorn preheat your oven to 250. Spread the caramel popcorn out on a jelly roll pan and bake for 20-30 mins, stirring occasionally.

We love caramel popcorn at our house, this recipe is easy to make, has a great buttery flavor and tastes divine. Let it cool and form into balls if you want to give some awa

To make these popcorn balls you’ll need

Gooey caramel popcorn balls

If you love these caramel popcorn balls as much as we do, please leave a 5 star review and be sure to share on Facebook and Pinterest! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!

If you love caramel popcorn balls you’ll love these other gooey caramel recipes!

Salted Caramel Cheesecake | Caramel Brownies | Cheeescake Nachos with Caramel Sauce

Chocolate Caramel Tart | Buttery Homemade Caramel | Caramel Marshmallow

To watch me make these caramel balls with shortbread play the video in the recipe card (if you’re on desktop, it should be auto playing for you). You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.

We love caramel popcorn at our house, this recipe is easy to make, has a great buttery flavor and tastes divine. Let it cool and form into balls if you want to give some awa

Caramel Popcorn Balls

this ooey gooey caramel popcorn recipe is seriously the best! great flavor and easy to make

Course: Dessert

Cuisine: American

Keyword: caramel corn, caramel popcorn, caramel popcorn balls

Servings: 8 large balls

Calories: 1360 kcal

Author: Ashlee Marie

Ingredients

  • 1 C butter
  • 1 C light corn syrup
  • 2 C packed light brown sugar
  • ½ C granulated sugar
  • 14 oz sweetened condensed milk
  • 1 Tbsp vanilla
  • 8-12 C popped popcorn less will be messier, and gooier, but I like it, more for a looser caramel popcorn

Instructions

  1. Bring the butter, syrup, and sugars to a boil, keep bubbling over med heat until it hits the softball stage (240 degrees – use a candy thermometer)

  2. Add the sweetened condensed milk, and vanilla and boil 1 more min – let it cool a few mins so it doesn’t shrink the popcorn.

  3. pour over the popcorn and stir

popcorn balls

  1. spread the popcorn out and let it start too cool

  2. spray your hands with cooking spray and portion it out into 8 sections and ball up.

  3. Continue to check back and ball and turn until they cool enough that they stay in their ball forms

crunchy caramel popcorn

  1. IF you want crunchy popcorn preheat your oven to 250 – spread it out in a pan and place in the oven and bake for like 20-30 mins, stirring occasionally, until it crisps up

Recipe Video

caramel popcorn balls

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Cinnamon Roll Cookies

Cinnamon Roll Sugar Cookies

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Cinnamon Roll Cookies take all the goodness of cinnamon rolls and combines it with sugar cookies for one outrageously delicious cookie that people go crazy for!

This cookie is a must make. It does take a long time to make as it requires two separate refrigeration times, but the effort is well worth it. This cookie is super soft and has the perfect sugar cookie dough with a delicious cinnamon swirl rolled in. It’s topped off with a cream cheese glaze to complete the cinnamon roll look and feel.

Frequently Asked Questions

Do I have to have a stand mixer to make this recipe?

No, this recipe can be made using a hand mixer as well as the stand mixer. Your dough will get rather thick so a stand mixer is the preferred kitchen tool, but a hand mixer will also work.

 

Do I have to use cream cheese in the glaze? Is the glaze optional?

A cream cheese glaze is our preferred glaze, but you can also use a more traditional butter-based glaze instead. Simple replace the cream cheese with an equal amount of butter, which means you’ll need 4 tablespoons of butter total for the glaze. Some prefer their cinnamon roll cookie to remain un-glazed which is also a delicious option. Use the glaze as a matter of personal preference.

 

If you like this recipe you may be interested in some of our other delicious cookie recipes:

 

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Cinnamon Roll Cookies

Cinnamon Roll Cookies

Cinnamon Roll Cookies take all the goodness of cinnamon rolls and combines it with sugar cookies for one outrageously delicious cookie that people go crazy for!

Prep Time30 mins

Cook Time14 mins

Refrigeration Time2 hrs

Total Time44 mins

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Servings: 24 cookies

Ingredients

Cookie Dough

  • cup  salted butter softened
  • 1 1/4  cups  granulated sugar
  • 1/4  cup  cream cheese
  • tablespoons  corn syrup
  • teaspoon  vanilla extract
  • 1/4  teaspoon  almond extract
  • large egg
  • cups  all-purpose flour
  • teaspoon  baking powder
  • 3/4  teaspoon  salt
  • 1/4  teaspoon  baking soda

Filling

  • 1/2 cup butter  softened
  • 1 cup  brown sugar
  • 2 teaspoons ground cinnamon

Glaze:

  • tablespoons  cream cheese  softened
  • tablespoons  butter  softened
  • cup  powdered sugar
  • 1/2  teaspoon  vanilla
  • 1 1/2  tablespoons  milk

Instructions

  • In the bowl of a stand mixer, cream the butter, sugar, and cream cheese until light and fluffy using the paddle attachment. Mix in the corn syrup, vanilla, almond extract, and egg, scraping the sides and bottom of the bowl so that everything gets mixed in.

  • Mix in flour, baking powder, salt, and baking soda until everything is mixed in. Divide dough into two equal pieces. Wrap dough balls in plastic wrap and chill in the fridge 1 hour.

  • Make filling: In a small mixing bowl use a hand mixer to beat together butter, brown sugar, and cinnamon until well mixed, about 2 minutes. 

  • Preheat oven to 375 degrees F. Lightly grease a baking sheet or line with parchment paper.

  • On a lightly floured surface, roll each dough ball out into a large 15 inch by 8 inch rectangle. Spread filling out in an even layer. Working from the long end roll the dough up tightly to form a long log. For the best cookie shape, wrap the dough logs in plastic wrap and chill 1 hour. Slice the logs into 1 inch cookies. Place cookies on prepared baking sheet.

  • Bake in the preheated oven for 10 minutes. Remove from oven and cool for 2 to 3 minutes on the pan before carefully removing to cool completely on a cooling rack.

  • Make glaze: use a hand mixer to whip cream cheese and butter together until light and fluffy. Slowly beat in powdered sugar, vanilla, and milk. Drizzle over cooled cookies.

Cinnamon Roll Cookies

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Ice Caves And Pod Hotels: Unique Places To Sleep

Ice Caves And Pod Hotels: Unique Places To Sleep

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A Food Fun Travel Guest Post

Have you heard the news? Plush hotel beds in cookie cutter hotels are out and in their place come newer, bigger, better … dare we say stranger places to rest your head at night while on your vacation. It’s not enough to get away, you need to have an experience.

All over the world, there are entrepreneurs hoping to entice travelers to stop over in their city or venture out into brand new landscapes. And they’re doing it by changing the way we think about where we sleep.

The following are just a few of the choices you have when booking your next stay abroad.

Downsize your accommodations in a pod hotel

 
There are the eponymous Pod Hotels in New York, of course, but tiny pod-size or capsule rooms are cropping up worldwide to give the savvy traveler a way to save more money on their room so they can spend more time exploring their destination. Micro-hotels are where it’s at, especially in places where real estate prices are literally sky high. The entrepreneurs behind these endeavors believe that great things come in small packages and these rooms make great use of their space, maximizing efficiency so that you want for nothing when you come home from a long night on the town.

Rooms range from 100 square feet to a space not much larger than a bookshelf that contains your bed, a light, and some basic necessities.

Snooze Among Great Works of Literature

 
In the age of smartphones, 24/7 internet, and entertainment, sometimes you just like to curl up with a good book and drift off to sleep … in a 3 by 7-foot cubby. Wait, what?

This is the experience on offer from the Book and Bed, which offers six locations around Tokyo. Hotel rooms can cost hundreds of dollars and truly break the bank in some of the city’s posher neighborhoods. If you’re willing to cozy up in the bunks on offer among the books, you will probably end up spending around $50, giving you plenty of money left over to experience all this fantastic cosmopolitan city has to offer. You might even learn something from the books on a nearby shelf.

Sleep with the fishes!

 
Hotels in such far-flung locations as Dubai and Zanzibar are building their rooms under the sea to give guests a view of the passing ocean while they sleep. No worries, though. You won’t have to don a wetsuit to go to bed at night.

Hotel rooms built with this unique view offer every single amenity you could possibly imagine, but all of your high-life enjoyment will occur within view of thousands of sea creatures passing by. At the ultra-pricey Lovers Deep in St. Lucia, your accommodations are all built upon a submarine, and each customer can decide where they want to drop anchor for the night. These places really take “ocean view” to a whole new level.

 

Rock Yourself to Sleep While Vertical Camping

 
It used to be there was only one kind of camping: horizontal! Then that turned into glamping, where no expense is spared in setting up your tent away from home. Vertical camping kicks things up even further for an experience that is not intended for the faint of heart.

https://secure.flickr.com/photos/mariachily/ [CC BY 2.0 (https://creativecommons.org/licenses/by/2.0)]

Rock climbers all over the world are stopping for a snooze mid-climb. And while the views certainly can’t be beat, it truly takes a special dedication to set up your sleeping bag while rigged to the side of a cliff. Not any tent will do, of course. Special tents called portaledges are engineered to suspend mid-air for a truly one-of-kind accommodation.

Chill out in an ice cave

 
Ice caves form when spring water from melted ice in the spring and summer form rivers that seep through cracks in glaciers, melting away portions of ice and forming openings that harden in the fall in winter. Those who never let a little ice stand in the way of a good night’s sleep are hiking into these locations to stay the night to enjoy one nature’s most beautiful phenomena.

There are locations throughout Scandinavia, Iceland, and North America if you want to give an overnight glacier camping trip a try. Most tourist organizations will recommend that you do not try this unaccompanied and instead secure the assistance of a trained guide who understands the capricious nature of ice and these miraculous structures.

Conclusion

 
So what are you waiting for? Grab your best travel pillow and book those tickets. Life is too short for ordinary, when you can sleep extraordinary.



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29 Ice Cream Recipes | Ashlee Marie

29 Ice Cream Recipes | Ashlee Marie

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You scream, I scream, we all scream for ice cream.

Ice cream is a wonderful treat; older than 3000 B.C. Even if that isn’t the exact date, there are certainly 3000 recipes! Here’s 29 of our favorites.

Pina Colada Ice Cream Recipe

Pina Colada Ice Cream Recipe

I love summer, I love ice cream, and I love pina colada. All of these combined makes for a very sweet treat!

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Cheesecake Ice Cream Recipe

Cheesecake Ice Cream Recipe

One of the first ice cream recipes I’ve ever made. It totally tastes like cheesecake, so give it a whirl!

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This s’more ice cream is so good, you won’t want to share! It’s a little bit of work to make the two ice creams that are in it, but it’s so worth it.

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There are as many ways to make vanilla ice cream as there are days in the month… or more. This one has a rich creamy custard base.

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Almond Cherry Ice Cream Recipe

Almond Cherry Ice Cream Recipe

This is one of the best recipes to make with fresh cherries. In truth, it’s one of the best things to make with cherries period!

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Caramel Toffee Ice Cream Pie

Caramel Toffee Ice Cream Pie

This frozen dessert is always a hit at parties. Just be sure to make it the day before!

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Quick and Easy Ice Cream – any flavor

Quick and Easy Ice Cream - any flavor

This is the ice cream recipe I first started out with. It’s QUICK easy and can be changed into ANY flavor!

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Basic Chocolate Ice Cream Recipe

Basic Chocolate Ice Cream Recipe

This easy homemade chocolate ice cream recipe is delicious by itself as well as the perfect base for your favorite add ins!

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Creamy Strawberry Ice Cream Recipe

Creamy Strawberry Ice Cream Recipe

This strawberry ice cream comes with a bright strong flavor; sure to become the next contender for your favorite treat!

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Chocolate Ganache Ice Cream

Chocolate Ganache Ice Cream

Rich, creamy and decadent – The ultimate homemade chocolate ice cream. This-custard based ice cream is literally my favorite ever.

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Toasted Marshmallow Ice Cream Recipe

Toasted Marshmallow Ice Cream Recipe

Yup, SERIOUSLY, Marshmallow Ice Cream. And YES it is as AMAZING as it sounds. I love making ice cream and my ice cream maker (best birthday gift EVER) has been getting quite the work out this week! This recipe is a basic vanilla custard ice cream with toasted marshmallows mixed in, easy and tasty. You’ll be SO glad you made it.

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Frozen Hot Chocolate – in an ice cream maker

Frozen Hot Chocolate - in an ice cream maker

This frozen hot chocolate is slushy perfection. No longer is the flavor of hot chocolate restricted to the winter months.

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Birthday Cake Batter & Sprinkles Ice Cream

Birthday Cake Batter & Sprinkles Ice Cream

It doesn’t get any easier than this recipe, no eggs, no cooking, just mix and pour into your machine!

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Photo Credit: www.simplystacie.net

Mint Chocolate Chip Ice Cream – Simply Stacie

Mint Chocolate Chip Ice Cream - Simply Stacie

This Mint Chocolate Chip Ice Cream is easy to make and so delicious to eat. It has just the right amount of minty flavour blended in with a pop of chocolate from the milk chocolate chips.

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Photo Credit: www.creationsbykara.com

Chocolate Cookie Dough Ice Cream

Chocolate Cookie Dough Ice Cream

Chocolate Cookie Dough Ice Cream – rich and creamy chocolate ice cream with chunks of eggless chocolate chip cookie dough. A yummy chocolatey update on a classic ice cream!

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Photo Credit: anitalianinmykitchen.com

Strawberry Chocolate Ripple Ice Cream

Strawberry Chocolate Ripple Ice Cream

Chocolate ripple ice cream, a creamy no churn ice cream recipe, add a few strawberries and make it even better! The perfect summertime treat, any time of the day!

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Photo Credit: triedandtasty.com

Nutty Salted Caramel Coconut Ice Cream

Nutty Salted Caramel Coconut Ice Cream

If you love coconut and cashews, you have found the one and only ice cream recipe you will ever need – Nutty Salted Caramel Coconut Ice Cream. Made without any refined sugar, with a velvety smooth date caramel ribbon, you’ll find yourself sneaking to the freezer for a scoop time and time again!

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Photo Credit: www.crumbblog.com

Chewy Brownie Ice Cream Sandwiches – Crumb: A Food Blog

Chewy Brownie Ice Cream Sandwiches - Crumb: A Food Blog

Layers of chewy, fudgey brownies plus your favourite ice cream flavour and swirls of salted caramel or hot fudge sauce equals perfect summertime bliss.

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Photo Credit: www.foodiewithfamily.com

Maple Frozen Custard with Candied Bacon

Maple Frozen Custard with Candied Bacon

Ice cream; it’s a forever friend. Day in, day out, year long, and decade after decade. Ice cream remains my go-to when I want a sweet treat. Frozen custard? That’s a mega-treat.

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Photo Credit: www.handletheheat.com

Cookies and Cream Fudge Swirl Ice Cream

Cookies and Cream Fudge Swirl Ice Cream

Cookies and Cream Fudge Swirl Ice Cream is an easy homemade vanilla ice cream loaded with Oreo cookies and a rich and thick homemade fudge swirl. Heaven!

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Photo Credit: www.creationsbykara.com

Best Homemade Blueberry Ice Cream Recipe

Best Homemade Blueberry Ice Cream Recipe

Cream cheese makes this ice cream extra rich and creamy, and it is bursting with fresh blueberry flavor!

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Photo Credit: houseofyumm.com

Homemade Bubblegum Ice Cream

Homemade Bubblegum Ice Cream

This homemade bubblegum ice cream is flavored with real bubblegum and loaded with colorful gumballs!

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Cherry Chip Ice Cream – Like Mother, Like Daughter

Cherry Chip Ice Cream - Like Mother, Like Daughter

“You scream, I scream, we all scream for ice cream” – this cherry chip ice cream will have you screaming for more. Cherry chip ice cream will always have me reminiscing about the role ice cream played in my life. So with each spoon of this cherry chip ice cream you can think of my inspiration or your own.

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Photo Credit: www.lifeloveandsugar.com

Key Lime Strawberry Coconut Ice Cream Cake

Key Lime Strawberry Coconut Ice Cream Cake

This Key Lime Strawberry Coconut Ice Cream Cake combines three delicious flavors into one ice cream cake that’s completely no bake, no churn and a fun display of colors and fresh fruit that are perfect for summer!

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Photo Credit: sweetcsdesigns.com

Hot Cocoa Ice Cream

Hot Cocoa Ice Cream

Hot Cocoa Ice Cream. Seriously people, we went there. My mom came across a True Vanilla Ice Cream recipe she loves from Bon Apetit, and we wanted to combine some delicious other flavors to really make the recipe shine and become our own. So what did we do? We added Hot Cocoa!!

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Photo Credit: www.simplyrecipes.com

No-Churn Pumpkin Spice Ice Cream Recipe

No-Churn Pumpkin Spice Ice Cream Recipe

No-Churn Pumpkin Spice Ice Cream with real pumpkin, sweetened condensed milk, and whipped cream. So easy!

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Photo Credit: www.simplyrecipes.com

Mexican Chocolate Ice Cream | SimplyRecipes.com

Mexican Chocolate Ice Cream | SimplyRecipes.com

Homemade Mexican ice cream flavored with cinnamon chocolate and a dash of spice.

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Homemade Choco Taco Tutorial | Ashlee Marie

everyone love a choco taco and it is easy to create and make your own in any flavor with this homemade chocolate waffle cone recipe and video tutorial

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These homemade choco tacos are a great treat, and can be personalized with any ice cream flavor. Fun to make and delicious the perfect Taco Tuesday treat!

Why make homemade choco tacos?

For fun! As you know I love making homemade versions of fun treats.  I make homemade peeps, and homemade hostess sno balls! I make homemade eggnog and butterbeer… all things you can get someplace else but fun to make at home.  

At home you can personalize it by using your favorite ice creams! Any brand, any flavor or of course any homemade Ice creams! I’ve used my Toasted Marshmallow ice cream and my Strawberry Ice cream (with the traditional waffle cone instead of chocolate) and my Peanut Butter Ice cream and loved each one! 

You can change up the shell flavoring as well! And of course the topping/coating too! No reason it has to be a chocolate taco (other than the name) or chopped peanuts!

Just take me to the ice cream tacos already!

If you’d rather skip my tips and tricks for homemade choco tacos, along with links to other ice cream recipes and get straight to this delicious choco taco – simply scroll to the bottom of the page where you can find the printable recipe card.

homemade choco tacos are a perfect summer treat, easy to make in any flavor and delicious

Tips to Make the Perfect choco taco

There are two ways you can make these choco tacos

– the first time I made them I sliced through the ice cream container and cut slivers of the half circle ice cream and refroze.  Then once the waffle cone was cooked I quickly wrapped it around the ice cream half moons. I will say I was able to get a narrower choco taco this way, but it added additional freezing times. and was quite messy

– The second way was to make and shape the taco shells first, then scoop in softened ice cream.  I felt it was easier to do it this way, just don’t let the ice cream get TOO soft and runny.  I used two different ice creams and I alternated between being out and filling the shells and being in the freezer to stay cold.  Rotating about every 2-3 tacos.

– Freezing – if you find the ice cream is getting too soft, either in the bowl or in the tacos just toss in the freezer.  Don’t let them start to melt (vs being soft) as it creates problems down the road in terms of shape (you don’t want the ice cream running out of the taco shells on one side). Plus refrozen soft ice cream is totally okay, refrozen MELTED ice cream is nasty. 

– The taco shell recipe – you can use this chocolate waffle cone recipe or a more traditional waffle cone recipe if you prefer.  I like this traditional recipe for some flavors. Like when I used my strawberry ice cream recipe! Either way you need a good waffle cone maker!

– The Chocolate – I like to use Chocolate wafers or bars – they are made for melting and they  coat beautifully.  I like to mix different brands so the chocolate doesn’t taste like just one thing.  The brands I like are Merkens, Trader Joes, Peters Chocolates, Ghiradelli, Guittard or Callebaut!

– The nuts – you can use any nut you like, the classic choco tacos have chopped peanuts, but you can use anything really, I like candied pecans chopped up, or even toffee bits, or candied bacon chopped up… It all depends on the flavor you are going for! 

– Keeping the shell crunchy.  After a while the shells will become soft from the ice cream.  If you want to try to avoid this you can paint the inside of the shells with a thin layer of chocolate.  It adds another step and isn’t traditional, but it will keep the ice cream from soaking into the shell.  But be careful not to get it too thick or it get really hard to bite through!

 

it-is-easy-to-make-your-own-homemade-choco-tacos.-slices-of-ice-cream-wrapped-in-homemade-chocolate-waffle-cones-then-dipped-in-chocolate-and-chopped-peanuts

To make these ice cream tacos you’ll need

Homemade Choco Taco

If you love these choco tacos as much as my kids do, I’d love a 5 star review. Be sure to share on social media and tag me if you make it tag @ashleemariecakes! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!

a video tutorial for how to make your own homemade choco tacos. slices of ice cream, wrapped in homemade chocolate waffle cones then dipped in chocolate and chopped peanuts

If you love ice cream tacos you’ll love these other ice cream recipes!

Cheesecake Ice Cream | Peanut Butter Ice Cream | Strawberry Ice Cream

Almond Cherry Ice Cream | Chocolate Ganache Ice Cream | Pina Colada Ice Cream

To watch me make these choco tacos play the video in the recipe card for my YT cooking show recipe video. You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.

homemade choco taco

Homemade Choco Taco Tutorial

it’s easy to make these homemade choco tacos – homemade chocolate waffle cone with creamy ice cream dipped in chocolate and peanuts for a sweet fun summer treat

Course: Dessert

Cuisine: American

Keyword: choco taco, homemade choco taco

Servings: 14 tacos

Calories: 901 kcal

Author: Ashlee Marie

Ingredients

Chocolate Waffle Cone

  • 1 C granulated sugar
  • 4 lrg egg whites
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 4 Tbsp butter melted
  • 6 Tbsp unsweetened cocoa powder
  • 11 Tbsp all-purpose flour

Choco Taco

  • 1 gallons Ice cream – any flavor softened
  • 16 oz Chocolate wafers
  • 1 1/2 C Chopped peanuts

Instructions

  1. Mix all the chocolate waffle ingredients together, until smooth

  2. In a waffle cone maker pipe a log of batter into the machine (about 2-3 Tbsp)

  3. Cook for about 40-45 seconds on medium

  4. Hang on rack so it will cool in taco shell form.

  5. soften the ice cream – stir to make sure it’s consistent (not half runny and half hard)

  6. Take shell and scoop the ice cream ice cream into it, place back in the freezer

  7. work with 2-3 tacos at a time, you don’t want the ice cream to melt; it will make the waffles too soggy.

  8. Melt the chocolate wafers and let cool slightly, then dip the open ice cream side of the taco into the chocolate, covering all the exposed ice cream.

  9. Then immediately dip into the chopped peanuts

  10. Keep frozen until you are ready to serve

Recipe Video

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15 Minute Italian Garden Pasta

Italian Garden Pasta

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This fresh summer pasta can be eaten hot or cold and comes together in just minutes. It’s 15 Minute Italian Garden Pasta and it’s amazingly delicious!

Sometimes you just need a simple, fresh dinner. This dish is exactly that. You don’t need to be a gardener to enjoy this pasta. It doesn’t even need to be summer! With just 6 ingredients, and only 15 minutes to prep and make, you can have a tasty garden fresh dinner in no time!

 

Can I use a different kind of pasta?

This recipe calls for spaghetti pasta, but you can use any other kind of pasta you’d like. Other pasta options that would work well this recipe include angel hair pasta, shells, penne pasta, and linguine.

 

What type of tomato should I buy?

Any type of garden variety tomato would work in this recipe. You could use 2 large regular tomatoes, 3 medium sized heirloom tomatoes, 3-4 roma tomatoes, or you could even halve 1 pint of either grape or cherry tomatoes. Different varieties of tomatoes may produce a slightly different flavor, but any tomato will work.

 

Looking to use up more of those summer garden tomatoes? You may also be interested in these other delicious tomato recipes:

 

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

 

15 Minute Italian Garden Pasta

This fresh summer pasta can be eaten hot or cold and comes together in just minutes. It’s 15 Minute Italian Garden Pasta and it’s amazingly delicious!

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Print Pin Rate

Servings: 6 Servings

Ingredients

  • 1 pound spaghetti pasta
  • 2 large tomatoes diced
  • 1/2 cup fresh basil chiffonade
  • 2 cloves garlic minced
  • 1/4 cup extra virgin olive oil
  • 1/4 teaspoon salt to taste
  • 1/4 teaspoon black pepper

Instructions

  • In a large saucepan, cook pasta according to package directions.

  • Meanwhile, prepare the rest of the ingredients. Combine the chopped tomatoes, basil, minced garlic, and olive oil in a large bowl.

  • Drain the pasta and add it into the large bowl. Stir to combine and add salt and pepper to taste. Toss and serve hot or cold. 

Nutrition

Calories: 361kcal | Carbohydrates: 56g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 168mg | Fiber: 2g | Sugar: 2g | Vitamin C: 0.4% | Calcium: 1.8% | Iron: 5.7%

Course: Main Dish

Cuisine: Italian

Keyword: Garden Pasta

15 Minute Tomato Pasta

This recipe first appeared on The Stay At Home Chef on June 17, 2013

This fresh summer pasta can be eaten hot or cold and comes together in just minutes. It's 15 Minute Italian Garden Pasta and it's amazingly delicious!

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Chocolate Ganache Ice Cream | Ashlee Marie

Rich Ganache chocolate ice cream

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Rich, creamy and decadent – The ultimate homemade chocolate ice cream recipe. This custard ice cream goes beyond a classic chocolate ice cream and literally is my favorite bite of ice cream ever.

How I created this decadent ganache chocolate ice cream recipe

I remember the best bite of ice cream I ever ate at a chocolate shop, it was amazing and I’ve been trying to recreate it ever since. I’ve tried a ton of different ice cream recipes throughout the years. THIS recipe is perfection! This is seriously AMAZING ice cream. Creamy, rich, indulgent, delicious… oh and did I say RICH?

I love Chocolate. In fact I believe chocolate is its own food group! Probably my main food group honestly… And within that food group my main consumption is Cake, Ganache and Ice Cream. I already have a basic chocolate ice cream recipe, and while it’s a great base for my S’mores ice cream, or rocky road ice cream, chocolate peanut butter ice cream and chocolate brownie ice cream – by itself it is kinda plain. THIS creamy chocolate ice cream is made with ganache for a rich stand alone flavor that I seriously couldn’t love more. It doesn’t need ANYthing else… this is Perfection.

This recipe might sound complicated with the egg based custard ice cream as well as the ganache section of the recipe. BUT I promise it’s SUPER easy, I’ve tried so many Ice cream recipes over the years I have some Custard ice cream tips for you!

Just take me to the Best Chocolate Ice Cream Recipe already!

If you’d rather skip my (very helpful, I think) tips and tricks to make custard based homemade chocolate ice cream, and similar Ice Cream recipe ideas – and get straight to this delicious Chocolate Ganache Ice Cream Recipe – simply scroll to the bottom of the page where you can find the printable recipe card.

rich chocolate ice cream recipe

Tips for how to make Chocolate ice cream

I’m all about custard bases for ice creams – it’s a creamer texture vs a more icy texture (time and place for that too, but creamy is my go to.

  • If using a freezable ice cream bowl (vs ice) Make sure the ice cream bowl is completely frozen – at LEAST 20 hours before making your ice cream – I have a double bowl ice cream maker and keep both in the freezer at all times so I’m ALWAYS ready to make ice cream!
  • when separating egg yolks crack your egg on a flat surface vs an edge – you decrease the risk of a shell puncturing the yolk
  • keep the egg whites and make homemade marshmallow fluff or Macarons! I keep my egg whites in tupperware and mark how many egg whites are in the container with a dry erase marker
  • hand whisk the egg yolks/eggs and sugar (and in this recipe cocoa) until it’s nice and smooth and ribbony. This recipe will start out chunky because of the cocoa but keep beating and it will be perfect
  • Bring the cream/milk JUST to a simmer, watch the edges for little bubbles
  • When you simmer the milk keep a close eye on it – don’t get distracted by texting… it’s a MESS to clean up AND you’ll have to remeasure the milk!
  • Place a damp paper towel below the egg/sugar mixture to hold it in place so you can whisk and pour the milk in a steady stream and beat without a third arm holding the bowls
  • When heating full mixture to thicken stir with a spoon or spatula rather than a whisk to keep it from getting to foamy. Stir constantly so it doesn’t burn to the bottom but you can keep a slow and steady stirring vs going crazy and burning out your arm.
  • Always strain the warm mixture when adding it to the cream to get rid of any small cooked egg pieces.
  • Make sure to chill the mixture ALL the way before running it through your ice cream maker
  • for a soft serve texture you can eat it as soon as it’s done – if you want a harder ice cream freeze for 4-6 hours.

rich chocolate ice cream made with ganache

To make this Rich Ganache Chocolate Ice Cream you’ll need/want:

If you love this Homemade Chocolate Ice Cream as much as I do, please write a 5 star review and be sure to share on Facebook and Pinterest! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group

chocolate truffle ice cream

this dark chocolate ganache ice cream is rich, smooth and the best bite of ice cream you will ever have

Rich Ganache Chocolate Ice Cream

Rich, creamy and decadent – The ultimate homemade chocolate ice cream recipe. This custard ice cream goes beyond a classic chocolate ice cream and literally is my favorite bite of ice cream ever.

Course: Dessert

Cuisine: American

Keyword: chocolate ice cream

Servings: 12 servings

Calories: 365 kcal

Author: Ashlee Marie

Instructions

  1. Bring the cream to a simmer in a small sauce pan.

  2. Place the baking chocolate in a metal bowl.

  3. Pour the cream over the chocolate and let it sit for 5 mins – tip – cover with plastic wrap to help keep the heat in

  4. Stir it smooth. Set it aside.

  5. In another bowl whip the sugar, eggs and cocoa with a whisk. It will start crumbly and get smoother as you go.

  6. Bring the milk to a simmer in a medium saucepan.

  7. Slowly pour the milk into the chocolate mixture while beating the mixture.

  8. Pour the whole thing back into the saucepan and cook over low heat.

  9. It will start out very foamy, but as you stir the foam will go away and it will thicken slightly.

  10. Pour through a strainer into the ganache and stir together

  11. Cool in the refrigerator 4 hours or overnight

  12. Run through your ice cream maker according to the directions (it took mine 35 mins).

  13. Pour into a container and freeze 2 -4 hours before serving

Recipe Notes

adapted from the chocolate truffle ice cream by Bruce Weinstein

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