We had originally planned to make bacon maple ice cream for last night’s Bacon Blow Out dinner party, but at at the last minute we decided to upgrade to milkshakes. As long as you have the right equipment, this is easy but oh so tasty!
Makes 4 milkshakes (repeat as necessary to satisfy all your Bacon Blow Out guests)
5 cups of vanilla ice cream
12 oz. of whole milk
1/3 cup of chopped, cooked, and drained bacon (do this well beforehand)
1/3 cup of maple syrup
1/2 tsp. of maple extract
Whipped cream (from a can, or use our recipe found here)
Pour the milk into a blender. Add the ice cream, maple syrup, and maple extract. Blend until smooth.
Take the lid off the blender and stir in the bacon by hand, reserving a small amount to sprinkle on the whipped cream (maybe a pinch per milkshake).
Pour into a cup, garnish with whipped cream, and sprinkle on a few bacon pieces. Optional: add a whole strip of bacon for visual appeal.
It sounds like a punk rock band name, gooseberry fool, but we found gooseberries and a fool is an appropriate dessert to use them. Of course we had heard of gooseberries, but we had never seen them before so we had to get them and try a recipe with them. A fool is an English dessert of stewed gooseberries stirred into sweet custard or whipped cream. Gooseberries are traditional, but there’s no reason you couldn’t substitute any other fruit.
Makes 2-3, depending on serving vessel
1 cup of vanilla Greek yogurt
3/4 cup of heavy whipping cream
1/2 cup of gooseberries (remove the stemmy bits)
3 tbs. of white sugar, plus 2 tbs.
3 tbs. of honey
1 tsp. of vanilla extract
Splash of water
In a saucepan over medium heat, simmer the gooseberries with 2 tbs. of sugar and water for 5-6 minutes, until the berries are softened and almost broken in half. Transfer to a food processor and puree until smooth; you will see seeds at this point. Chill in the refrigerator, as it has to be cold to mix with the yogurt.
Make whipped cream by mixing the remaining sugar, vanilla extract, and whipping cream in a bowl with a whisk or hand mixer for 2-5 minutes until it is fluffy and peaks form. Make sure not to over-whip, or else you will make butter. Store in the refrigerator.
Once the gooseberry puree is cold, fold it and the honey into the yogurt. Layer the yogurt and whipped cream with a pastry bag or by spooning, and garnish with a few whole gooseberries if you like. Almond shortbread cookies are a nice touch to serve on the side.
If there is one food that represents the United States, it is the peanut. A legume with hundreds of uses in food and in various industries, the plant replenishes nutrients in depleted soil, and the edible part is packed with nutrients for consumption. So multifaceted, so hearty, so American. Use it in a milkshake, and you have a sweet treat to sip while watching Fourth of July fireworks.
Makes 4 12-oz. shakes
1 quart of vanilla bean ice cream (we like Straus Family Creamery)
12 oz. of whole milk (also from Straus if available to you)
1/2 cup of creamy peanut butter, organic if possible
Whipped cream (canned or make your own)
A few peanut butter and chocolate cup candies (we found some organic ones)
Blend the first 3 ingredients in a blender. Pour the milkshake into four glasses, and garnish with whipped cream and candy.