Picture
In Montana grasshoppers abound.  When you walk through any grassy area or dirt path, dozens of grasshoppers jump out of the way.  But the best thing to "bug" us in Montana were these Grasshopper Sundaes.  They are a simple do ahead dessert that they whole family will enjoy.
                  XOXO Martha

Pantry Must Haves:
mini Mason jars or ramekins
mint chocolate chip ice cream
hot fudge sauce
chocolate cookie crumbles 
(or crushed oreos)


It is easier to make these ahead of time and pull them out of the freezer when you need them.  Let your ice cream soften, before you put these together, it makes it much easier.  Put a layer of cookie crumbles and hot fudge in the bottom of the jar.  Add a big scoop of ice cream and top with hot fudge and more chocolate crunchies.  Let them set in the freezer until it's time to dig in!

 
 
Picture
watermelon coconut mojito pops
It's been a hot week in NJ, and I've also been thinking CP's falling down on giving our readers some inspiration for frozen treats.  My kids were away this week, so there was no need to experiment with kids pops but a great time to try out some alcoholic versions for myself!  An abundance of mint growing has me in mojito mode and the cheap and juicy watermelons were crying to be used so watermelon mojito pops were my first trial.

Picture
orange mojito pops
      I tried making the watermelon pops three different ways, but no matter what they turned out separating with the pink juice at the top and bottom of the pop and I'm assuming the rum 
and seltzer setting up in the middle.  
(They tasted good regardless.)
       I've also been dreaming about the orange mojito pops I had back in March at the Cruzan Rum booth at the South Beach Wine and Food Festival, so I recreated those...with pretty fabulous results!              Enjoy! XO  Martha
     So, get out your pop molds and make your own today!

Panty Must Haves:

Popsicle Molds & Sticks
Watermelon Juice or
Fresh Squeezed 

Orange Juice
Rum (I used regular Bacardi and Cruzan Coconut Rum)
Simple Syrup
Fresh Lime Juice
Lots of Fresh Mint Leaves
Club Soda


The first thing I did before mixing up the pops was muddle a big handful of slivered mint in a mix of half lime juice and half simple syrup.  Next in a big measuring cup (you can use a large pitcher) I added 4 parts juice (watermelon or orange) and 1 part rum (either kind, just note the coconut rum has a strong flavor!) 1/2 part club soda and 1 & 1/2 parts of the mint/syrup/lime combination.  
Stir with a spoon, then pour into molds leaving room for an extra spoonful of slivered mint to be added.  Also remember to leave a little space for the pops to expand as they freeze.  I tried poking the mint down into the pops for even distribution but no matter what the mint floated to the top with the orange pops.  The mint was a little more cooperative with the watermelon pops, but still tended to rise to the top.
PS These pops were a hit at our recent Mama Bakes Night!
Picture
Click photo to link to the Mama Bakes Story & Pictures
 
 
2 cups whole milk
2/3 cup of cocoa 
1 Tblpn + 1 tspn cornstarch
2 Tblspns corn syrup
1 1/2 oz (3Tblspns) cream cheese
1/4 tsp fine sea salt
1 1/4 cups heavy cream
1/3 cup sugar
 2 oz milk chocolate
Step 1

Bring milk, cocoa cream and corn syrup to a gentle boil (about 4 mins).  

Step 2

Mix about 2 Tblspns of the milk with the cornstarch to a paste in a small bowl.  
Whisk the cream cheese and salt until smooth.  
Fill a large bowl with ice and water.

Step 3

Return milk mix to the stovetop and mix in cornstarch paste.  Bring to a boil over medium high heat and cook until slightly thickened (about 1 -2 mins).  Remove from heat. Add chocolate, stir until it melts
Step 4

Gradually whisk the hot milk mixture into the cream cheese until smooth in large bowl.  Place bowl on top of ice and cold water bowl and leave to chill approx 30 mins.

Step 5

Attach your pre frozen (12 hours) 
ice cream maker to the Kitchen Aide as per instructions.  Pour in mixture and place on Speed 1.  Stir for 15 - 20 mins or until thick and creamy.  Transfer to a container (or push pop containers) and freeze for 4 hours.

Inspiration- Jeni's Ice cream

Please check out her fabulous Ice Cream Cookbook

 
 
Picture
This recipe uses a Kitchen Aide ice cream maker.  You may need to adapt Step 5 for your particular ice cream maker as necessary.

2 cups whole milk
1 vanilla Bean or 2 teaspoons of Pure Vanilla Extracts
1 Tblpn + 1 tspn cornstarch
2 Tblspns corn syrup
1 1/2 oz (3Tblspns) cream cheese
pinch of fine sea salt
1 1/4 cups heavy cream
1/3 cup sugar
1 punnet of Raspberries
1 tablespoon of Brown Sugar
2 tspn of Cinnamon
1 Cinnamon stick
1 Tablespoon of butter






Step 1

Bring milk, cream and corn syrup to a gentle boil (about 4 mins).  


Step 2

Mix about 2 Tblspns of the milk with the cornstarch to a paste in a small bowl.  
Whisk the cream cheese and salt until smooth.  
Fill a large bowl with ice and water.

Step 3

Return milk mix to the stovetop and mix in cornstarch paste.  Bring to a boil over medium high heat and cook until slightly thickened (about 1 -2 mins).  Remove from heat.
Step 4

Gradually whisk the hot milk mixture into the cream cheese until smooth in large bowl.  Place bowl on top of ice and cold water bowl and leave to chill approx 30 mins.

Raspberry mixture- On a fry pan over a medium heat stir- raspberries, sugar, cinnamon, a little butter and cinnamon stick...Stir until it caramelizes a little
 Step 5

Attach your pre frozen (12 hours) 
ice cream maker to the Kitchen Aide as per instructions.  Pour in mixture and place on Speed 1.  Stir for 15 - 20 mins or until thick and creamy.  Then hand stir (swirl) in Raspberry mixture...

Transfer to a container (or push pop containers) and freeze for 4 hours.

 
 
This recipe uses a Kitchen Aide ice cream maker.  You may need to adapt Step 5 for your particular ice cream maker as necessary.

2 cups whole milk
1 vanilla Bean or 2 teaspoons of Pure Vanilla Extracts
1 Tblpn + 1 tspn cornstarch
2 Tblspns corn syrup
1 1/2 oz (3Tblspns) cream cheese
pinch of fine sea salt
1 1/4 cups heavy cream
1/3 cup sugar
Step 1

Bring milk, cream and corn syrup to a gentle boil (about 4 mins).  

Step 2

Mix about 2 Tblspns of the milk with the cornstarch to a paste in a small bowl.  
Whisk the cream cheese and salt until smooth.  
Fill a large bowl with ice and water.

Step 3

Return milk mix to the stovetop and mix in cornstarch paste.  Bring to a boil over medium high heat and cook until slightly thickened (about 1 -2 mins).  Remove from heat.
Step 4

Gradually whisk the hot milk mixture into the cream cheese until smooth in large bowl.  Place bowl on top of ice and cold water bowl and leave to chill approx 30 mins.

Step 5

Attach your pre frozen (12 hours)
ice cream maker to the Kitchen Aide as per instructions.  Pour in mixture and place on Speed 1.  Stir for 15 - 20 mins or until thick and creamy.  Transfer to a container (or push pop containers) and freeze for 4 hours.


Make your ANZAC biscuits; crush and into ice-cream
Pre-make your applesauce- Swirl into ice-cream

Enjoy, with love Kate 
 
 
This recipe uses a Kitchen Aide ice cream maker.  You may need to adapt Step 5 for your particular ice cream maker as necessary.

2 cups whole milk
1 1/2 Tblspns wild dried lavender
4 Tblspns honey
1 Tblpn + 1 tspn cornstarch
2 Tblspns corn syrup
1 1/2 oz (3Tblspns) cream cheese
pinch of fine sea salt
1 1/4 cups heavy cream
1/3 cup sugar
Picture


Step 1

Bring milk,lavender, honey and corn syrup to a gentle boil (about 6-8 mins).  Cover, remove from heat and let steep for 5 mins.  Strain and discard lavender seeds.


Step 2

Mix about 2 Tblspns of the milk with the cornstarch to a paste in a small bowl.  Whisk the cream cheese and salt until smooth.  Fill a large bowl with ice and water.

Step 3

Return the lavender and honey milk mix to the stovetop in a pot and mix in cornstarch paste.  Bring to a boil over medium high heat and cook until slightly thickened (about 1 -2 mins).  Remove from heat.


Picture


Step 4

Gradually whisk the hot milk mixture into the cream cheese until smooth in large bowl.  Place bowl on top of ice and cold water bowl and leave to chill approx 30 mins.


Picture
Step 5

Attach your pre frozen (12 hours) ice cream maker to the Kitchen Aide as per instructions.  Pour in mixture and place on Speed 1.  Stir for 15 - 20 mins or until thick and creamy.  Transfer to a container (or push pop containers) and freeze for 4 hours.