Recipes By Scott Loitsch
6 recipes found
Easy Homemade Ice Cream
This easy vanilla ice cream doesn’t contain egg yolks as a lot of ice cream recipes do. Instead, it relies on cream cheese to provide texture, stability and scoopability. The cream cheese adds a brightness to the finished ice cream and helps any flavor you add to it shine. While it’s excellent on its own, this ice cream also makes a great base for building almost any flavor you can imagine, from strawberry cheesecake to peanut butter pie.
Peanut Butter Pie Ice Cream
Chocolate and peanut butter are already a perfect match. This ice cream builds on that pairing and brings in the cream cheese and chocolate cookie crust of a peanut butter pie. The easy egg-free base is made with both cream cheese and peanut butter, so it has a lighter texture and allows the flavors to shine. Once the ice cream is churned, incorporating bits of cookie (the crust) and a ripple of a chocolate-peanut butter hard shell (the topping) gets you the rest of the way to peanut butter pie. But feel free to experiment with other mix-ins and swirls of your own creation. And the peanut butter ice cream is just as delicious on its own.
Strawberry Cheesecake Ice Cream
This dessert starts with a vanilla ice cream base that gets its texture and stability from cream cheese, then punches up the cream cheese flavor by incorporating an easy, tangy strawberry cheesecake swirl. To really capture the taste of cheesecake, graham crackers are layered in the middle of the ice cream and then crumbled across the top. When you run an ice cream scoop through the layers, you create a dramatic round that captures the best bites of a slice of strawberry cheesecake.
Rocky Road Ice Cream
Say hello to your new favorite rocky road ice cream recipe. A combination of dark chocolate and cocoa powder creates an extra fudgy base, while roasted almonds, marshmallows and just the right amount of salt (don’t skip it!) balance out the textures and flavors. Commercial ice creams benefit from stabilizers, egg yolks and other ingredients that keep it creamy and scoopable for weeks in your freezer, but homemade ice creams typically lack that staying power. In this smart recipe, marshmallows (which are also mixed into the final product) are melted into the base, acting as a stabilizer and resulting in an ice cream that stays scoopable in your freezer for longer. For an even “rockier” road, add in mini chocolate chips, chocolate covered pretzel pieces or chopped cookies during the mix-in stage.
Rice Krispie Treats
These classic treats are salty-sweet and the perfect balance of crispy, gooey, soft and chewy. This version, inspired by the one Julia Moskin adapted from the chef Colin Alevras for The Times in 2007, is also enhanced by deeply browned butter. But here, a good amount of salt balances out the sweetness and includes a secret to achieving the perfect texture: the marshmallows are cooked gently to prevent the sugars from caramelizing, which can turn your treats hard and dry. You can easily double this recipe, and use a 9-by-13 pan, but you’ll end up with slightly taller treats (which is not a bad thing). The rainbow sprinkles are optional, but highly recommended.
Rice Krispies Treats
These classic treats are salty-sweet and the perfect balance of crispy, gooey, soft and chewy. This version, inspired by the one Julia Moskin adapted from the chef Colin Alevras for The Times in 2007, is also enhanced by deeply browned butter. But here, a good amount of salt balances out the sweetness and includes a secret to achieving the perfect texture: The marshmallows are cooked gently to prevent the sugars from caramelizing, which can turn your treats hard and dry. You can easily double this recipe, and use a 9-by-13 pan, but you’ll end up with slightly taller treats (which is not a bad thing). The rainbow sprinkles are optional, but highly recommended.