We screamed for ice cream recipes, and readers responded
We all scream for ice cream, but lately, we’ve been groaning and bemoaning the loss of our beloved Blue Bell.
As negative news continues to churn from the little creamery in Brenham — first a listeria outbreak, then a recall, layoffs and furloughs, with no sign of our favorite Buttered Pecan, Tin Roof Sundae and Homemade Vanilla returning to shelves by summer’s start — we set our sights on a source for sweet relief: our readers.
We asked readers to send us their favorite recipe for homemade ice cream, and dozens of responses came in. A panel of expert “ice queens” narrowed those recipes to 10 finalists, who then brought their creations to our offices for a taste test.
Favorites ranged from a sweet treat honoring another Texas tradition, Dr Pepper, to a cinnamon-y ice cream that made us yearn for a warm slice of apple pie.
After hundreds of tastes and the casting of more than 50 ballots, the winner of our “Golden Scoop” award became clear: a decadent double chocolate Oreo ice cream that the creator claims is as easy to make as it is delicious. The chocoholic-voters loved its deep, rich cocoa flavor, while texture critics enjoyed the bits of the famous sandwich cookie mixed into a creamy ice cream.
So, while we all await the return of our cherished Blue Bell cartons to local freezer aisles, we can at least start the summer with some sweet new ice dreams.
Winner, ‘Golden Scoop’ Award
Easy double chocolate Oreo ice cream
Lexi Starnes’ Oreo-infused ice cream lives up to its Double Chocolate name. The decadent treat was the judges’ overall favorite for its creamy texture and chocolaty richness. Starnes, whose food blog Sempre Dolce (http://sempre-dolce.com) showcases her love for baking and cooking, found the recipe in her mother’s collection and adapted it to her liking by adding cocoa powder and chocolate Oreo cookies. “I like making it during the summer because it requires no heat or using the oven.”
Runners-up
Cherry balsamic ice cream
While some ice cream purists might scoff at the idea of using vinegar in their recipes, Sharon Harrelson says the combination provides a sophisticated flavor profile that appeals to an adult palate. “I will eat balsamic vinegar on anything,” Harrelson says. “We even pour more on the top when we eat this.” Harrelson’s recipe is a less-sweet adaption of her grandmother’s strawberry ice cream recipe, and she still uses her grandmother’s ring molds when she makes it for Easter each year. “It tastes more grown-up to me, although my 11-year-old twin boys love it, too,” she says. “They don’t agree on much, but they do agree on ice cream.”
Maple praline ice cream
Robert Bush, a former Arlington police officer turned attorney, says heating and reducing the maple syrup in his maple praline ice cream is an important step that should not be skipped. “Otherwise, it almost tastes like pancakes,” he says. The maple syrup takes the place of sugar in his recipe, and he admits some people turn their nose up at the concept, until they try it. “It almost has a pecan praline taste to it,” says Bush, who makes the dessert for special occasions like birthdays, Super Bowl parties and dinner events.
Butterscotch pecan decadence
Tim Portwood promises his labor-intensive, custard-based butterscotch pecan ice cream is worth the effort, as proved by the praise that comes with each recipient’s first taste. The former Café Modern employee says he came up with the recipe five years ago, and it was once featured on the restaurant menu. Note that the butterscotch ripple must be made a day ahead, and preparing the ice cream custard requires some time and several bowls. “I have had plenty of friends ask me to make them a whole batch,” Portwood says. “And some have told me they had eaten the whole thing by the next day.”
Dr Pepper ice cream
“This was my dad’s original recipe,” says Donald Vess, who used to visit the Dr Pepper Museum in Dublin each summer with his father. “He had an old 10-cent Dr Pepper machine and we would take it down there to refill it.” Vess says the recipe is a summer favorite for his family, perfected with the addition of cherries and chopped nuts. “They balance out the bold, one-of-a-kind taste of Dr Pepper,” he says.
Cinnamon ice cream
“We always have at least four or five ice cream flavors on the Fourth of July,” says Regina Raine, who admits she has tried to mimic Blue Bell’s vanilla bean and peach flavors without luck. “So, I was going for something different with this recipe.” Raine often adds cinnamon chips to the recipe to please her grandkids and says the ice cream is best served sandwiched between cinnamon chip cookies.
Strawberry chocolate chip ice cream
When Sharla Trice was pregnant with her now-29-year-old son, she craved homemade ice cream. “My husband, who’s a chocoholic, insisted on chocolate, but I wanted strawberry,” she says. Her impromptu strawberry chocolate chip recipe has been in the family ever since. Trice prefers to pulverize the chocolate chips and puree the frozen strawberries to prevent eaters from biting into hard, frozen pieces of each. “It tastes like a chocolate-dipped strawberry,” she says. “I also like to make birthday cakes out of it. I am stunned Blue Bell hasn’t come up with this flavor. People have said I need to give this recipe to them.”
Staff writers Courtney Ortega and Stephanie Allmon Merry contributed to this story.
To see a photo gallery of all the finalists from our reader ice cream contest, visit www.star-telegram.com/living.
Easy double chocolate Oreo ice cream
Makes about 1 1/2 quarts
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup unsweetened cocoa powder
- 4 teaspoons vanilla extract
- 1 cup coarsely crushed chocolate cream-filled Oreo sandwich cookies
- 2 cups whipping cream, whipped to stiff peaks (do not use whipped topping)
1. In a large bowl, stir together sweetened condensed milk, cocoa powder and vanilla until well combined. Fold in cookies and whipped cream.
2. Pour mixture into a 2-quart container. A freezer-safe loaf pan works well. Cover and freeze for six hours or until firm. Serve with ganache or hot fudge topping, if desired.
Nutritional analysis per 1/2-cup serving: 351 calories, 22 grams fat, 35 grams carbohydrates, 5 grams protein, 66 milligrams cholesterol, 189 milligrams sodium, 2 grams dietary fiber, 56 percent of calories from fat.
— Lexi Starnes, Fort Worth
Cherry balsamic ice cream
Makes 8 servings
- 1 10-ounce bag frozen dark sweet pitted cherries (see note)
- 1 pint full-fat sour cream
- 1 cup sugar
- 1 tablespoon wild cherry balsamic vinegar (or regular balsamic vinegar), plus more for drizzling (see note)
- 1 teaspoon vanilla extract
1. Partially thaw the cherries and process in a food processor until they’re broken up. They should be the consistency of chunky jam, not pureed completely.
2. Combine the sour cream, sugar, vinegar and vanilla. Stir in processed cherries and freeze for at least 8 hours.
3. Before scooping, set out at room temperature for about 20 minutes to soften slightly. Drizzle with a little more vinegar, if desired.
Notes: Harrelson prefers Sprouts frozen cherries and Texas Hill Country Olive Company balsamic vinegar. For a softer consistency, this recipe can also be frozen in an ice cream machine and served immediately.
Nutritional analysis per serving: 253 calories, 12 grams fat, 36 grams carbohydrates, 2 grams protein, 26 milligrams cholesterol, 31 milligrams sodium, 1 gram dietary fiber, 42 percent of calories from fat.
— Sharon Harrelson, Kennedale
Maple praline ice cream
Makes 4 quarts
- 2 cups pure maple syrup
- 2 cups whole milk
- 4 cups heavy cream
- 4 eggs
- 2 pralines
1. Pour syrup in large sauce pan and reduce by 1/4 over moderate heat, about 5-10 minutes.
2. Stir in milk and cream and bring to a boil. Allow to cool.
3. In a separate bowl, beat eggs. Add a small amount of cooled cream mixture to the eggs, stirring constantly. Combine egg mixture with remaining cream mixture and continue stirring until mixture thickens.
4. Chill mixture, then freeze in an ice cream freezer. Serve with praline pieces.
Nutritional analysis per 1/2-cup serving: 181 calories, 13 grams fat, 16 grams carbohydrates, 2 grams protein, 70 milligrams cholesterol, 38 milligrams sodium, trace dietary fiber, 61 percent of calories from fat.
— Robert Bush, Fort Worth
Butterscotch pecan decadence
Makes about 2 quarts
- 1/4 pound (1 stick) unsalted butter
- 1 cup sugar
- 1/2 teaspoon salt
- 1 quart heavy cream, divided
- 1 vanilla bean, split
- 10 large to jumbo-sized egg yolks
- 1 teaspoon vanilla extract
- Buttered pecans (recipe follows)
- Butterscotch ripple (recipe follows)
1. In a small saute pan, brown the butter over medium- to medium-high heat until there is a nutty aroma. Remove from heat and pour through a chinois into a medium-size sauce pan. Add the sugar and salt and, using a rubber spatula, continually stir until the sugar granules have melted and become a copper caramel color.
2. Slowly and gradually add 2 cups of heavy cream to the butter-caramel mixture, continually stirring until combined. Mixture should be smooth, creamy and warm. Scrape the interior sides of the vanilla bean into the caramel cream mixture and stir. Set aside for 30 minutes.
3. Using an electric mixture with a whisk attachment, whisk the egg yolks and vanilla extract together in a medium-sized bowl until the yolk mixture thickens. When pulling the whisk out of the mixture, the ribbons should fall over each other as they land in the bowl. This process will take at least 3 minutes.
4. Slowly, pour the warm caramel mixture into the egg yolk mixture, continually whisking at low speed until the two are thoroughly combined. Return this custard mixture to a medium-size pot. Over medium heat stir continually with a rubber spatula until the mixture thickens, but do not cook the eggs to a solid state. Once slightly thickened, remove from heat and set aside.
5. Pour the remaining 2 cups of cream into a large bowl and place into an ice bath. Place a strainer over the bowl and pour the custard mixture through the strainer and into the cream. Thoroughly mix together the custard and cream, and refrigerate until cool.
6. Once the custard is cool, pour it into a 2-quart ice cream maker and prepare to manufacturer’s instructions. Before the custard thickens into ice cream form, add the buttered pecans. Allow pecans to disperse into the ice cream. Continue to mix until the custard has thickened and becomes cold.
7. Transfer about one-third of the ice cream into a freezer-safe, 2-quart receptacle and spread to cover the bottom, making small valleylike indentions into the ice cream. With a 2-ounce ladle, pour some of the butterscotch ripple over the ice cream. Repeat the process until all of the ice cream has been transferred to the container. Finish by drizzling with the ripple. Cover and freeze overnight.
Buttered pecans:
- 1 cup chopped pecans
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon salt
1. Heat oven to 350 degrees. In a mixing bowl, combine and toss all of the ingredients until the pecans are thoroughly coated by the butter and salt.
2. Pour buttered pecans onto a nonstick sheet pan or cookie sheet, making sure to evenly spread them out. Cook for 15 minutes, tossing pecans halfway through. Let cool and store in a clean receptacle in a cool, dry place.
Butterscotch ripple:
- 1 cup heavy cream
- 2/3 cup light corn syrup
- 1 cup sugar
- 1/2 teaspoon vanilla extract
- 3/4 cup butterscotch chips
In a medium saucepan over medium-heat, stir together cream, corn syrup, sugar and vanilla extract using a rubber spatula until the mixture begins to bubble around the edge. Add butterscotch chips and continually stir until the chips have melted into the mixture. Remove from heat, pour into a clean receptacle, and let cool at room temperature overnight.
Nutritional analysis per 1/2-cup serving: 575 calories, 43 grams fat, 47 grams carbohydrates, 4 grams protein, 255 milligrams cholesterol, 187 milligrams sodium, 1 gram dietary fiber, 66 percent of calories from fat.
— Tim Portwood, Fort Worth
Dr Pepper ice cream
Makes 1 gallon
- 1 5-ounce can evaporated milk
- 1 5-ounce can sweetened condensed milk
- 3 eggs, lightly whisked
- 1 pint heavy whipping cream
- 2 cups cherries with juice, divided use
- 1 box vanilla pudding mix
- 1 quart half-and-half
- 1 cup sugar
- 1 1/2 tablespoons vanilla extract
- 1/3 to 1/2 cup Dr Pepper syrup (found at Costco or Sam’s Club)
- 1 cup chopped pecans
1. Heat evaporated milk, condensed milk and whisked eggs over low heat for 5 to 6 minutes, stirring constantly. Set aside and let cool.
2. In a large bowl, mix whipping cream and 1/4 cup of cherry juice until thick. Set aside.
3. In a separate large bowl, whisk pudding mix, half-and-half, sugar, vanilla and Dr Pepper syrup. Add cooled milk and egg mixture and stir to lightly combine.
4. Fill ice cream maker cylinder with mixture to just under the fill line. Fold in prepared whipping cream, cherries with remaining juice and pecans. Prepare ice cream to manufacturer’s instructions.
Nutritional analysis per 1/2-cup serving: 188 calories, 13 grams fat, 17 grams carbohydrates, 3 grams protein, 54 milligrams cholesterol, 79 milligrams sodium, 1 gram dietary fiber, 59 percent of calories from fat.
— Donald Vess, Fort Worth
Cinnamon ice cream
Makes 2 quarts
- 3 cups half-and-half
- 2 cups sugar
- 1 teaspoon vanilla extract
- 4 cinnamon sticks
- 9 large egg yolks
- 3 cups heavy cream
- 1 heaping teaspoon ground cinnamon
- 1 cup to 1 1/2 cups to cinnamon chips, if desired
1. In a medium saucepan over medium-low heat, combine half-and-half and sugar and stir until warmed. Add vanilla and cinnamon sticks and stir. Keep hot, but do not allow to boil.
2. In a medium bowl, vigorously whisk egg yolks until slightly lighter in color, about 2 minutes.
3. Remove the cinnamon sticks from the half-and-half mixture and discard. Ladle 1/2 cup of the hot half-and-half mixture and drizzle very slowly into the yolks, whisking constantly. Add another 1/2 cup of the hot liquid and mix. Pour the egg mixture slowly into the remaining half-and-half mixture, stirring constantly with a spoon. Cook mixture over low heat until it is thick and coats the back of a spoon, about two minutes.
4. Set a strainer over a clean glass bowl and strain the prepared custard. Add the heavy cream and stir to combine. Whisk in the ground cinnamon (and cinnamon chips, if desired), cover the bowl and refrigerate until cool.
5. Pour the cooled mixture into an ice cream maker and process according to machine’s instructions. When finished churning, the ice cream will still be in the soft-serve stage. Transfer the mixture to a freezer container and freeze until firm.
Nutritional analysis per 1/2-cup serving: 326 calories, 23 grams fat, 28 grams carbohydrates, 3 grams protein, 131 milligrams cholesterol, 37 milligrams sodium, trace dietary fiber, 62 percent of calories from fat.
— Regina Raine, Arlington
Strawberry chocolate chip ice cream
Makes 2 quarts
- 12 ounces semisweet mini chocolate chips
- 1 package frozen strawberries, no sugar added, thawed
- 4 eggs
- 1 pint heavy whipping cream
- 1/4 teaspoon salt
- 2 tablespoons vanilla extract
- 2 14-ounce cans Eagle Brand sweetened condensed milk
- Whole milk, as needed to fill to the top of ice cream maker cylinder
1. Pulverize the chocolate chips in a food processor to a fine powder, about the size of poppy seeds. Reserve.
2. Puree the strawberries to liquid form. Reserve.
3. Beat eggs, cream, salt, vanilla extract and condensed milk at medium speed until combined. Pour into ice cream maker. Add strawberries and chocolate chips and stir well, then fill ice cream maker cylinder with milk. Stir again.
4. Freeze according to manufacturer’s instructions.
Nutritional analysis per 1/2-cup serving: 292 calories, 20 grams fat, 26 grams carbohydrates, 5 grams protein, 100 milligrams cholesterol, 87 milligrams sodium, 2 grams dietary fiber, 59 percent of calories from fat.
— Sharla Trice, Benbrook
This story was originally published May 20, 2015 at 4:17 PM with the headline "We screamed for ice cream recipes, and readers responded."