9 Black Cherry Ice Cream

We all scream for Ice Cream; especially when the temperature is soaring!!!! There is nothing quite like the taste of Home-made Ice Cream.

I love no-churn Ice Cream recipes. Yes... it is possible to make home-made Ice Cream without one of those Ice Cream machines. The end result is a creamier, smooth and fresh taste ice cream.

Black Cherry is one of my favorite Ice Cream flavors, but when combined with crushed Graham Crackers is just heavenly. Today I wanted to share with you my easy to make Black Cherry Swirl Ice Cream recipe; with Black Cherries and Graham Crackers as the main two ingredients...

Black Cherry Ice Cream

by Sweet Yarns

6051271

Ingredients:

• 12 oz. pitted cherries (thawed if frozen), halved
• 1/4 cup sugar
• 2 cups cold heavy cream
• 1 14-oz can sweetened condensed milk
• 1 tsp. vanilla
• 4 graham crackers (chopped)
• Ice Cream Cones

Instructions:

1. Add cherries, sugar and 2 Tbsp. water to a large saucepan.

2. Bring ingredients to a boil, reduce heat and simmer. Stir often, until cherries soften and the liquid thickens; about 10-15 minutes.

3. Transfer mixture to a bowl and refrigerate for 15 minutes, until cool.

4. Beat cream, condensed milk and vanilla on medium-high until stiff peaks form, about 5-6 minutes.

5. Fold in the graham crackers.

6. Add half the cream mixture into a loaf pan or a 2-qt freezer-safe container.

7. Spoon half the cherry mixture on top. Using a knife, swirl the mixture through the cream. Repeat once more.

8. Freeze until set; about 4 hours.

9. Once set, cover with plastic wrap and freeze for up to 2 weeks.

Cream Tip:

Before beating the cream; put bowl and beaters in the freezer for 30 minutes.

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Black Cherries and crushed Graham Crackers is the perfect combination for this creamy, summery Ice Cream delight!!! Make this Ice Cream even more special by serving it on a Waffle ice cream cone. To avoid a drippy Ice Cream cone, drop a mini marshmallow in the bottom before adding your scoops.

Enjoy this recipe and make those warm, fun-filled Summer Days even more special!!! Remember....
Summertime = Ice Cream.....

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11 Blackberry Marble Cheesecake

I am super excited to participate on the 8th round of Get Your Chef On Blog Series.

The cooking challenge's main ingredient is Blackberries.

For this Round 8 of the series a recipe must feature the main ingredient; Blackberries for a chance to win ad space on each co-host's blog for two months. The Linky Party will go live on July 16th. The Winner Announcement and Recipe Features on July 23rd.

I decided to make a Blackberry Marble Cheesecake.

The Hosts are:
White Lights on Wednesday, Four Marrs One Venus

Blackberry Marble Cheesecake

by Sweet Yarns

6050194

Ingredients

Blackberry Sauce

• 2 cups fresh blackberries
• 3/4 cup water
• 1/2 cup sugar
• 2 tbsp. cornstarch
• 1 tbsp. blackberry brandy (optional)

Crust

• 1 1/4 cups graham cracker crumbs
• 1/4 sugar
• 1/3 cup margarine or butter, melted

Filling

• 3 (8oz.) packages cream cheese, softened
• 1 (14oz.) condensed milk
• 3 eggs
• 1/4 lemon juice

Instructions

Blackberry Sauce:

In a small saucepan, bring blackberries and water to a boil. Reduce heat; simmer for 5 minutes. Press mixture through a strainer; discard seeds. Cool.

Combine sugar and cornstarch; stir in blackberry puree until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. Add blackberry brandy. Reserve 1/2 cup of the blackberry sauce; cool. Chill remaining sauce.

Crust:

Combine crumbs, sugar and margarine; press onto bottom of 9-inch springform pan. Every chance I get, I bake my cheesecakes using my Heart Shaped Springform.

Filling:

In mixer bowl, beat cream cheese until fluffy. Beat in condensed milk until smooth. Add eggs and lemon juice; mix well. Spoon half the batter into prepared pan. Spoon half the reserved blackberry sauce in small amounts over batter. Repeat, ending with blackberry sauce. Using a knife, cut through batter for marble effect.

Bake 50 minutes or until center is set. Cool. Chill.

Serve with chilled blackberry sauce. Refrigerate leftovers.

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I just loved the marbled color the blackberries gave the cheesecake.  I was afraid I was going to end up with a darker color, but I ended up with a pretty "raspberry" like color.

My heart was broken after I cut the first slice... I got over it quickly after taking that first bite....

Serve each slice with the reserved Blackberry Sauce and fresh Blackberries. The combination of the Blackberry sauce and the fresh berries is divine.

Happy Cooking!!!!

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1 Peanut Butter Pecan Cheesecake

My recipe consists of a Peanut Butter Cheesecake combined with a Pecan Shortbread Crust and Whipped Cream Topping.

Ingredients:

Pecan Shortbread Crust:
• 1 1/3 cup pecan shortbread cookie crumbs - about 1 (5.0 oz. pkg.)
• 3/4 cup chopped roasted pecans
• 2 Tbsp. sugar
• 1 Tsp. cinnamon
• 3 Tbsp. unsalted butter, melted

Filling:
• 2 pkgs (8oz.) cream cheese, softened
• 1 cup peanut butter
• 3/4 cup sugar
• 2 eggs
• 1 tsp. vanilla extract

Topping:
• 2 oz. cream cheese - softened
• 1 1/2 tbsp. sugar
• 1 tsp. vanilla extract
• 1 cup heavy whipping cream

Directions:
- Preheat oven to 325°F.
- Wrap the outside of a 10" springform pan with heavy duty foil. My pan happens to be in a heart shape, but you can also use a round shape pan.

Crust:
1. Pulse shortbread cookies in a food processor or place cookies in a plastic bag and crush using a rolling pin.
2. Combine cookie crumbs and other dry ingredients in a small bowl. Stir in melted butter and mix using a fork.
3. Press into bottom of pan.
4. Bake 15 minutes or until edges are lightly browned; remove from oven, let cool.

Filling:
1. Beat cream cheese and sugar for one minute until smooth.
2. Add peanut butter and beat until just combined.
3. Add vanilla and eggs; one at a time. Beat until blended.
4. Poor mixture over crust.
5. Place springform in a large shallow roasting pan. Add enough hot water to cover pan half-way.
6. Bake 55-60 minutes or until top is golden brown.
7. Remove pan from water bath. Remove foil.
8. Cool on wire rack at room temperature for about 2 hours.

Topping:
1. Mix first 3 ingredients and beat at low speed until blended.
2. Slowly add whipping cream and increase speed to medium-low.
3. Increase speed to just medium; beat until firm peaks form.
4. Swirl topping over cheesecake.

Cover cheesecake and refrigerate until chilled, at least 6 hours or overnight.

To serve, cut into wedges and garnish with chopped toasted pecans.

Creamy peanut butter and rich sweetened cream cheese are delicious on their own, but when combined with a pecan shortbread crust for this cheesecake, they add up to something even more wonderful. Enjoy it!!!

HAPPY FALL!!!

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