Engraved Ice Cream Scoops!

Above, Engraved walnut ice cream scoop.

Please note, the manufacturer of the stainless steel ice cream scoop hardware has changed the design. Effective March 1, 2017, all orders will include the stainless steel hardware shown inn above picture and picture below.

 

Above font is Amaze Bold-script

Above: Rockwell font

Above: Curly Black Walnut and Blackwood ice cream scoop custom engraved for Debra at the University of Connecticut, Office of Alumni Relations.

 

Over the last few months I have handcraft over 70 ice cream scoops and engraved more then 40 of them. I wanted to share with you some of the pictures!

above, Amaze Bold script font

above, Amaze Bold font

above, Amaze Bold script font

above, Amaze Bold script font

above, Amaze Bold script font

The above ice cream scoop was a gift to Maryland Coach Turgeon!

Above: My customer sent me a picture of Maryland Coach Turgeon with the ice cream scoop!

Whimsical ice cream scoops!

above, Amaze Bold script font

above, Rockwell font

above, Amaze Bold script font

above, Amaze Bold script font

above, Amaze Bold script font

Curly black walnut handle engraved.

I am now also engraving serving boards and cutting boards!

 

Above: Wedding gift

    

The above scoop was also a wedding gift and it had engraving on the topside and bottom side.

 

Everyone seems to be enjoying ice cream this summer!! I know I have had my share of Ice cream too!

Enter a caption

 

Above, Cooper font

Above, Curly Black Walnut and Blackwood engraved scoops.

The above Ice Cream Scoop was made for a FedEx sales rep that is on the State Government Team!

above, Amaze Bold script font

above, Amaze Bold script font

Above, Cooper font

The above handle was special order, walnut with special colored wood. The shape is like the hard rock Maple handle. If you like the handle be sure to let me know and I can make this design in walnut for you!

Above, Engraved customer logo’s

Above, Rockwell font

Above, Rockwell font

Above font is Amaze Bold-script

Above font is Rockwell

Above, Amaze Bold-script and Rockwell

Above: curly walnut old fashion ice cream paddle with Rockwell engraving

Above: Amaze bold-script font

Above: Old fashion ice cream paddle scoop engraved using Amaze Bold-script font

Above: Hard rock Maple and Padauk ice cream scoop handle engraved using Amaze bold-script font.

Ab0ve; Old fashion ice cream paddle scoop with Amaze Bold-script font. Below is Cooper font ice cream scoop

Above: Curly Walnut with Blackwood scoop, Rockwell font

Above: Amaze bold-script font

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Please check out our handcrafted woodwork, charcuterie boards, cutting boards, wine boards, serving trays, wine stoppers, unique ice cream scoops, honey sticks and more. 

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Rich Creamy Dark Chocolate Ice Cream

Oh My Gosh…MMM… this dark chocolate ice cream is the best ever! The taste is unbelievably rich, silky, creamy and taste like a chocolate truffle! The is the best homemade chocolate ice cream I have every had!

And now the bad news: it takes a week to make. I know, I know, why do I have to wait 5 days, I just spend an hour and a half making the custard, is it really necessary to wait that long?!? Let me tell you it is worth the planning and waiting! 🙂 Here is how it breaks down;

Day 1  and 2 – make custard and then chill in fridge for 2 days

End of day 2 – make ice cream

Day 3, 4 and 5 – freeze for 3 days

Let’s get started!!

This is the ST. JOHN DARK CHOCOLATE ICE CREAM recipe – from ‘Beyond Nose to Tail’ by Fergus Henderson and Justin Piers Gellatly

Ingredients
7 oz. dark chocolate 72 – 74% caca0, finely chopped
2 cups plus 2 tablespoons whole milk
1/3 cup unsweetened cocoa powder
6 large egg yolks
13 tablespoons caster sugar, divided
1/4 cup heavy cream
Serving size: 1 quart

This recipe took me nearly and hour and a half to finish, not including making the ice cream in the ice cream maker! Take your time, read thru the recipe several times so you don’t make a mistake.

Melt Chocolate, chop chocolate and place into bowl. Then melt the chocolate either in a bowl over a simmering pot of water or in a microwave in 45 second burst but be sure to do this at 50% power. I prefer the microwave, you will need to also stir between heating’s until smooth. The set aside until needed, it will cool slightly.

Heat Milk mixture – Heat the milk and the cocoa in a medium heavy saucepan over medium heat, whisk to blend the cocoa into the milk and bring to a boil, remove from heat and set aside.

Mix egg yolks – Using your mixer, whip the egg yolks and 7 tablespoons caster sugar on high until thick, pale color and thick ribbons form. This will take about 3 minutes.

Temper the eggs by whisking constantly and gradually adding the hot milk cocoa mixture until combined.

Combine egg mixture and chocolate  – Return this mixture to your saucepan and whisk in the melted chocolate until combined. Place saucepan on low heat until slightly thickened and a thermometer reaches 175°F which should take about 5minutes. Stir constantly to prevent sticking, especially in the corners.

Transfer the chocolate custard to a bowl and place over an ice bath to cool. Stir until custard is cool.

Making the caramel – Now you are ready to make the caramel, bring the remaining 6 tablespoons of caster sugar and 2 tablespoons of water to a boil in a small heavy saucepan over medium-high heat, stiring only until the sugar is dissolved. After sugar is dissolved, only occasionally swirl pan, do not stir until a dark amber color forms, about 5 minutes. Now you are ready to add the cream, be careful because the mixture will bubble.

Remove from heat and whisk caramel into the chocolate custard. Then strain into a large container that will be used in the fridge for a couple of days while the mixture infuses all the flavors.

Chocolate mixture in the ice bath ready to be strained. Once strained into another container please in the fridge (not the freezer) for 2 days. It is worth the wait!!

This recipe seems to thicken into ice cream more quicking than other recipes.

After 2 days you are ready to pour the chocolate custard into your ice cream maker to make the ice cream.

Once you have ice cream, transfer it to another container and place in the freezer for 3 days before eating.

Enjoy, it’s delicious and worth the wait!!

Coming soon, Mint Chocolate Chip Ice Cream!!

Recent post, Homemade Vanilla Ice Cream!

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Check out my handcrafted heavy duty Ice Cream Scoops! For more information, view more images or to order, click SHOP NOW

 

Vanilla Ice Cream

Be sure to click the pictures so see the flecks of vanilla bean!

I love ice cream and if I buy it, I go for Ben and Jerry’s. As a child one of my most favorite memories is eating ice cream with my grandparents after dinner. There is something about homemade vanilla ice cream that is just so amazing, especially this recipe. This recipe is so creamy, so delicious, once you have tasted this recipe you will want to make it all the time. …MMM so good!!! Make me do the Happy Dance! 🙂

All the flecks of vanilla bean, the rich egg yolks, heavy cream makes for a rich creamy custardy ice cream. All the egg yolks make this ice cream yellow color. Did you know that vanilla is the most popular flavor ice cream with chocolate as second?

July is National Ice Cream Month, in 1984; President Ronald Reagan designated July as National Ice Cream Month. The third Sunday of the month is National Ice Cream Day.

So let me show you how I make this homemade ultimate Vanilla Ice Cream!

Ingredients
1 cup whole milk
¾ cup caster (superfine) sugar
1 vanilla bean
Pinch of salt
2 cups cream
6 egg yolks
1 tsp pure vanilla extract

Serving size: 1 quart

The recipe is easy but there are a lot of steps. Be sure to read the entire recipe and get organized before you start. The first thing I will tell you is, do not substitute any of the ingredients, especially the caster sugar. Caster sugar is very a very fine sugar and it does make a different. Use the highest fat heavy cream you can find.

Place the whole milk, sugar and salt in a small saucepan. Split the vanilla bean and scrape out the seed and add them to the milk. I reuse the vanilla bean pod by placing it into my bottle of pure vanilla extract or us it to make vanilla sugar.

Place the saucepan over high heat and bring the mil mixture to just under a boil. Remove from heat, cover the pot, set aside to infuse for an hour.

After an hour we are ready to make the ice cream. Make an ice bath using a large bowl and fill it with a little water and lots of ice cubes. Set a slightly smaller bowl in the ice bath and pour in the heavy cream. Place a strainer over the smaller bowl which will be used to strain the egg mixture.

In a separate, medium size heat proof bowl, whisk the egg yolks lightly. Slowly pout the infused milk into the yolks whisking the entire time until combined.

Place this bowl over a pot of simmering water, cook while constantly stirring until the mixture reaches 180 degrees F or until the mixture coats the back of a spoon. Remove from heat and pour through the strainer into the heavy cream.

Mixture has been strained into the heavy cream.

Stir the custard over the ice bath until it’s cooled and then add the pure vanilla extract. Then remove bowl from the ice bath, cover with plastic wrap and place into your fridge until cold, preferably overnight.

Once the custard is cold, you are ready to churn your ice cream. Pour your custard into your churn.

My churn takes about 30 minutes to make the ice cream. Once the ice cream is done it will be soft, so I remove it into another container and place it into the freezer to get hard but not before I taste it!

I hope you will give this recipe a try, it’s the ultimate homemade vanilla ice cream! so good!! I guess you could add your favorite topping, chocolate, brownie, broken candy bars, etc. or mix it into the ice cream but this recipe is so good without toppings! 🙂

Do you make homemade ice cream?

Enjoy your ice cream!!

Check out my handcrafted heavy duty old fashion ice cream paddles and ice cream scoops! For more information, view more images or to order, click SHOP NOW

 

Classic Ice Cream Paddle

July 17, 2014

Classic Ice Cream Paddle Hardware

I was lucky enough to find and purchase a bunch of the classic ice cream paddle hardware. The hardware is really nice and is made from solid aluminum.

I plan on turning the handles on my wood lathe over the next few weeks. I will post my progress with pictures, from selecting the wood, preparing the wood for turning, lathe set-up, lathe tools I will use and the steps for turning, mounting and finishing the handles.

Then we will use the Ice Cream Paddle and eat some ice cream!! 🙂

Tomorrow is Friday, thank goodness!! 🙂 Enjoy your Friday!

 “No one cares how much you know, until they know how much you care”
– Theodore Roosevelt

Check out my handmade Ice Cream Scoops!

Hot Fudge Sauce, Chocolate Cake and Ice Cream

If you love chocolate, you will love this recipe! This recipe is better than the old Shoney’s Hot Fudge Cake, if you can remember that! This has got to be one of the Top Food Pleasures EVER! Ok, if you love chocolate, you are going to love me for this post!! This is one of the most magnificent, hot fudge sauce recipes you will ever taste!

If you try my Hot Fudge Sauce recipe, it will become one of your most favorite recipes ever. Let me warn you though, it is very addictive and oh so delicious!!! You won’t be able to stop eating it, your taste buds will explode with pleasure and you will want more and more!

On your first bite, it will make you do the HAPPY dance!  🙂

….MMM so good!

I am telling you this is a serious hot fudge sauce recipe that is homemade and easy to make! Does this recipe remind you of the Shoney’s Hot Fudge Cake, well it looks like it but this recipe is much better, thicker and more delicious, I promise you. Are you drooling yet?

This recipe has been in our family for a very long time, over 50 years. When I think of this recipe, I think about how wonderful it taste and all the good times with family! We would even hand churn ice cream and add this hot fudge making a vanilla fudge swirl ice cream.

 

I often give away the mason jars of hot fudge as gifts!

With your spoon drizzle the hot fudge sauce over cool cake and ice cream it will be gooey, thick and get thicker as it cools but never turns hard.

I know what you are thinking, how many calories? Too many to count…does it really matter, enjoy it, don’t feel guilty, just try it, enjoy it because you deserve it!

Ingredients:

> see picture of the brand of items I use.
1/2 cup cocoa
1 cup granulated sugar
1 cup light or dark Karo syrup
1/2 cup evaporated milk
1/2 tsp salt
3 tablespoons margarine, I use Land Of Lakes brand
1 tsp pure vanilla extract

**Recipe makes 2o ounces.

 

Start by combine all ingredients except vanilla into your pot. Vanilla will be the last ingredient added once you take the chocolate sauce off the stove top.

Above, all ingredients in pot ready to start heating! Cook over medium heat, stirring until full boil. Boil for 3 minutes, constantly stirring.

Above, all ingredients combined about ready to start boiling.

Above, low boil on medium Be careful stirring, (be sure to constantly stir) you don’t want to splash the HOT fudge sauce onto your fingers or hand. After boiling for 3 minutes, remove completely from the heat and add 1 tsp pure vanilla extract and stir to incorporate.

While the chocolate syrup is hot pour into a glass container. I use the small wide mouth Ball mason jars.

Using the wide mouth mason jar will make it easier to heat and gives you easy access with a spoon to remove the chocolate syrup when you are ready to eat! A jar of my homemade hot fudge sauce makes a great gift too. 🙂 Be sure to store the hot fudge sauce in the fridge until you are ready to eat. As it cools it will become really thick. All you need to do is heat it in the microwave to get it hot and ready to eat! Now to make the cake, I use Duncan Hines cake mix and just follow the instructions on the back of the box.

Use a 9 X 13 inch sheet cake pan. All ingredients mixed and ready to go into the oven.

 

Maybe you prefer only the cake and hot fudge, it’s just as delicious! 🙂 You can also use this hot fudge sauce to for fondue, dipping fruit, strawberries, pineapple, marshmallows, etc., you name it!!

When I make this recipe I will buy the Mayfield vanilla ice cream in the rectangle carton to make it easy to slice the ice cream. Cut you a piece of cake, slice it in half, cut a piece of ice cream to fit, then you are ready to cover with the hot fudge sauce! Add whip cream too!

If you don’t want to do the cake, it’s great with just ice cream! Or over brownies or cup cakes, be creative.

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Check out my recent post, I have to tell you that the Ultimate Chocolate Chip Cakes is Awesome!!!  SO is the Crème Brulee and the Strawberry pie, and…..

Making Crème Brûlée          Ultimate Chocolate Chip Cake

      

Strawberry Pie                        Chocolate Cheesecake

      

Cheesecake                              Red Velvet Cake

    

 

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