GORGEOUS WINTER ICE CREAM TRANSITIONS

Ice cream is the food that we think best illustrates transition, as it transforms milk into heaven. There are lots of good reasons to enjoy ice cream in winter (scroll down to see 10 reasons) -- so any excuse to delve into it again. Here are some beautiful and special winter ice creams to try as you contemplate transition into 2014.

 

Photo: Sharon Glasgow. Snow Ice Cream.

 

Snow ice cream is the oldest ice cream recipe of all. We used to make it when I was a kid, simply pouring maple syrup over a bowlful of snow. Blogger Sharon Glasgow shares her beautiful creamier version with us.

 

SNOW ICE CREAM

By: Sharon Glasgow

 

Ingredients:

• 1 1/2 cup whole milk

• 1/2 cup sugar

• 1 tsp. vanilla

• "large amount" of freshly fallen snow
   

Instructions:

 

Mix milk and sugar together until sugar is dissoved, then add vanilla. Stir snow into cream until it is ice cream texture. It happens fast! You’ll be amazed, this is truly delicious and fun. The kids will go crazy over this and you’ll be creating memories for them. Have fun!

Photo: Courtesy of What Katie Ate. Vanilla Ice cream.

Winter citrus, with warm spice and resiny notes, come together in Lemon Ginger & Rosemary Ice Cream with Hot Lemon Syrup, by Katie of What Katie Ate. It’s genius, really.

 

LEMON GINGER AND ROSEMARY ICE CREAM WITH HOT LEMON SYRUP

By Katie (What Katie Ate)

 

Ingredients:
 

• 1 1/4 cup caster sugar

• 1 ½ cups whole milk

• 2 cups double cream

• 1 cup single cream

• Juice of 6 lemons

• Zest 1 lemon

• 1 tablespoon fresh rosemary, finely chopped

• 2 teaspoons fresh ginger, very finely grated
   

Directions:

 

To make ice cream

 

• Whisk the milk and 1 cup sugar together until sugar is dissolved, add cream, lemon juice from four lemons, lemon zest, rosemary and ginger, stir to combine and place in fridge for at least 4 hours.
   

• Pour mixture into the bowl of an ice cream maker, churn for 25-30 minutes or until desired consistency is reached. If hard ice cream is desired, place in freezer for 1-2 hours.
   

To make lemon syrup
 

• Combine ¼ cup sugar and juice from 2 lemons in a small pot and bring to boil at medium-high heat.
   

• Reduce heat and let simmer for 5 minutes.

Photo: Courtesy of Foodness Gracious. Salted Caramel Ice Cream with Pistachio and Rosemary.

Foodness Gracious gives us something delicious to do with the new ice cream maker we got for Christmas. This recipe, for Salted Caramel Ice Cream with Pistachio and Rosemary, adapted from Jeni’s Splendid Ice Creams, is the perfect winter treat, with flavors that don’t require anything from summer to be amazing.

 

Photo: Courtesy of Culinary Concoctions by Peabody. Is That Even Legal Cream Cheese Frosting Carrot Cake Ice Cream.

If you are looking for a good way to use up some winter veggies, like carrots, for instance, this winter ice cream is the ticket. Is That Even Legal Cream Cheese Frosting Carrot Cake Ice Cream, by blogger Peabody, of Culinary Concoctions by Peabody, is one of the best cake-infused ice creams we’ve ever tasted.

 

IS THAT EVEN LEGAL CREAM CHEESE FROSTING CARROT CAKE ICE CREAM

By: Peabody (Culinary Concoctions by Peabody)

 

Ingredients:

 

• 2 cups heavy cream

• ¾ cup sugar

• ⅔ cup half and half

• 2 ounces unsalted butter at room temperature

• 8 ounces cream cheese at room temperature

• 2 cups powdered sugar

• ½ tsp vanilla extract

• Carrot Cake
   

Directions:
 

Sweet Cream Base

 

• Pour cream into mixing bowl, pour sugar in a little at a time, continuing to whisk until completely blended
   

• Pour in half and half and whisk to blend
   

• Pour into ice cream maker and freeze according to manufacturer's instructions.
   

Cream Cheese Frosting

 

• Cream the butter and cream cheese together on medium speed in a stand mixer until smooth.
   

• Scrape down sides and add vanilla and ½ cup of powdered sugar. Beat for one minute on medium.
   

• Add another ½ cup of sugar, beat, and scrape down sides. Repeat until sugar is used up
   

• Add ice cream to mixing bowl with cream cheese frosting. Using paddle attachment beat on medium speed until two are combined.
   

• Chop up as much carrot cake as desired and fold into Ice cream
   

• Pour into freezer safe container and freeze until solid.

Photo: Courtesy of Chocolate Moosey. Candied Cherry & Bacon Chocolate Chip Ice Cream

This is one of those everything-tastes-better-with-bacon recipes. We love the deep salty-sweet flavors from dark chocolate, brown sugar and bacon crumbles, studded with homemade candied sour cherries. Curl up with a bowl of Candied Cherry & Bacon Chocolate Chip Ice Cream, by Chocolate Moosey, and watch the snowflakes fall.

 

 

Photo: Courtesy of Cook Republic. Brown Bread & Rum No Churn Ice Cream.

 

Brown Bread and Rum No Churn Ice Cream, by Cook Republic, deserves a better name -- because it tastes way way way better than it sounds. Plus it’s got a healthy touch for your New Year’s “eat more whole grains” resolution. And it’s a breeze to make.

 

BROWN BREAD AND RUM NO CHURN ICE CREAM

By: Cook Republic

 

Ingredients:

 

• 1 cup milk

• 2/3 cup caster sugar

• 4 egg yolks

• 5 slices brown bread [wholemeal bread with crust], processed into breadcrumbs

• 2 1/2 cups pouring (whipping) cream

• 2 tablespoons dark rum

• zest of half an orange
   

Directions:

 

• Put milk and sugar in saucepan over medium heat. Stir constantly until sugar is dissolved and milk is about to boil. Remove from heat.
   

• Whisk egg yolks in large bowl. Whisk in half the milk mixture until smooth, whisk in remaining mixture. Transfer back to sauce pan.
   

• Cook, stirring constantly over low to medium heat for approximately 8 minutes until the mixture thickens. Do not let it boil.
   

• Add breadcrumbs, rum, and orange zest. Stir. Cover and refrigerate until cold.
   

• Beat the cream in a large bowl until it forms peaks. Fold cream into cold custard. Pour into tin container, cover with foil and freeze for at least 6 hours.

Photo: Courtesy of Cook Republic. Brown Bread & Rum No Churn Ice Cream.

We found 10 great reasons to eat ice cream in winter by Heather Phelps-Lipton on Nona Brooklyn. They are dead-on!

 

Here are some of the most compelling reasons:

 

• Your scoops don’t melt when you’re walking down the street.

• That whole warm gingerbread situation!

• There’s no line at your favorite truck.

• Where else you gonna get your Vitamin D?

• You’re already semifreddo.

• You need fat on your bones to stay warm.
   

See the whole Nona Brooklyn list of 10 reasons to eat ice cream in winter here.

Photo: Courtesy of All Web Design.

Read more about Beautiful Transitions, as they relate to Arts/Design, Nature/Science, Food/Drink, Place/Time, Mind/Body, and Soul/Impact in our posts throughout this week, including 10 New Books on Beauty in Transition and 10 Beautiful Winter Transitions.

 

Spread some peace and share your beautiful vision. Enter this week’s BN Competition. Our theme this week is Beautiful Transitions. Send in your images and ideas. Deadline is 01.05.14.

Photo: Courtesy of InterActiveMediaSW.

Also, check out our special competition: The Most Beautiful Sound in the World! We are thrilled about this effort, together with SoundCloud and The Sound Agency. And we can’t wait to hear what you’ve got! Now closed for entries. Judging is in progress. Finalists announced and voting begins 01.02.14.