A few weeks back, I warned you all that I would be taking a walk down memory lane (the blog kind) and revisiting some old posts to update recipes and photos.
When I ended up not being able to bring Onyx with me to Colin’s family for Thanksgiving, I was so grateful that one of my coworkers volunteered to watch him. I was so grateful in fact that I knew there would only be one way to thank her – with ice cream! And not just any ice cream. It had to be a batch of my favorite peppermint Oreo ice cream, with a little magic shell sauce to top it off of course.
Peppermint Oreo ice cream was one of my first recipes on Sweet Sundays.
*pause for nostalgic effect*
I’ve come a long way since May 2015 but one thing that hasn’t changed is this recipe! Some of my recipes are works in progress while others are tried, true and foolproof. This one is the latter.
In re-reading my old post, I’m reminded of how scientific I used to be in my writing. While I used to wax on about the reasoning behind ingredients and the arguments around something controversial like eggs (*gasp*), I tend to use this space to talk about how my food is tying into my emotional state and why baking on theme for every single cultural event/holiday is a necessity. I’m not ready to give that up entirely but I’d love to get back in the habit of explaining the why behind what I’m doing.
Another go-to recipe in my repertoire is my homemade chocolate magic shell sauce. A great hostess gift, this sauce takes minutes to make and even less time to harden when poured on ice cream. Yes, I do stare at it and watch it harden because this sauce is the closest I’ll get to real magic. At least until I make it to The Wizarding World of Harry Potter. I dare you to make this and not be mesmerized by the process.
While these older recipes weren’t in need of an upgrade, looking over my old photos has me relieved at how far I’ve come. Not only is my gear more conducive to food photography but I’ve gotten better at editing photos and staging the shots as well.
One thing I haven’t improved upon however is my ability to put away the food after photographing rather than scarfing it down. If anyone has advice on how to introduce some self control into my routine, I’m all ears.
Do you have some tried and true recipes you love to make over and over again? I want to try them too!
Ice Cream Ingredients
- 4 egg yolks
- ¾ cups sugar
- 1 cup milk
- 2 cups heavy cream
- 1 teaspoon peppermint extract
- 2 cups of Oreos (about one row of Oreos in a three-row pack)
Ice Cream Recipe
- Whisk egg yolks and sugar together vigorously for about 1 – 2 minutes
- Add the milk followed by the heavy cream to a saucer over medium heat until the temperature reaches 160 degrees fahrenheit
- Slowly pour cream mixture into egg and sugar mixture, whisking constantly
- Add batter back to saucer over medium heat until internal temperature returns to 160 degrees fahrenheit
- Once desired temperature is achieved, remove from heat and mix in peppermint extract
- Place batter in freezer to completely cool before adding to the ice cream machine, 4 – 5 hours (or overnight)
- Put batter in ice cream machine and churn according to the manufacturer’s instructions
- While the ice cream batter is in the machine, chop up the Oreos to the size of your liking
- A few minutes before the ice cream is ready, add in the Oreos
Magic Shell Sauce Ingredients
- 8 Ounces semi sweet chocolate
- 6 Ounces refined coconut oil (about ¾ cups)
Magic Shell Sauce Recipe
- Combine both ingredients in a double boiler and stir constantly while melting
- Once completely melted, remove from heat
- Serve over ice cream (or fruit)
- Store in an airtight glass container
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