White Chocolate Almond Blueberry Blondies

Emily is a great food blogger who is taking it a step further than most. You’ll catch her once in awhile on one of the Food Network Challenges. Her blog is great and her recipes are always tasty. She just posted this recipe this week and I knew I had to make it. I had everything on hand, so why not? I shared these @ work and with friends here. Everyone liked them. Great twist on a dessert bar.

White Chocolate Almond Blueberry Blondies

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup finely chopped sliced almonds, toasted
10 tablespoons unsalted butter, softened
1 1/4 cups granulated sugar
2 teaspoons finely grated lemon zest
2 tablespoons lemon juice
1 teaspoon almond extract
1 large egg
4 ounces white chocolate, coarsely chopped
1 1/4 cups blueberries

Preheat oven to 350 degrees F. Line a 13x9-inch baking dish with foil; coat foil with cooking spray.

In a medium mixing bowl, sift together flour, baking soda and salt; whisk in almonds. In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar until creamy - about 1 minute; beat in lemon zest and juice, almond extract and egg until combined - about 1 minute. Reduce mixer speed to low and beat in flour mixture until combined; stir in white chocolate and blueberries until combined.

Spread batter into dish and bake 30 minutes or until golden brown. Cool completely before lifting foil out of pan and slicing into bars.

Carol's Ice Cream Sandwiches

Carol has brought this dessert over a few times and it's a hit each time. They are so colorful. This is actually one of the most simple blog pictures, but one that I think looks great. It's sort of like the dessert, simple to make, and tastes great!! Thanks Carol! :)

Carol's Ice Cream Sandwiches

Graham Crackers
Cool Whip
Chocolate Fudge ice cream topping
colorful sprinkles

Lay out the graham crackers face side down & spread the fudge topping over each.
Spread a thick layer of Cool Whip over 1/2 of them. Top them with the other fudge frosted graham crackers.
Dip the sides into sprinkles and then wrap in Saran Wrap before freezing.

Old Fashioned Chocolate Pie

My husband LOVES chocolate pie. I came across this recipe and decided to try making real chocolate pudding and my very first meringue. This recipe is much easier than you would think and makes a delicious dessert. Cancy thought it tasted “more chocolatey” on the second day. I was proud that my first ever meringue turned out as well as it did. Be brave, make pie. :)



Old Fashioned Chocolate Pie

1 - Pkg Pillsbury Pie Crust (one crust)
1 cup Sugar
¼ cup Cornstarch
pinch of Salt
1 heaping tablespoon of unsweetened baking cocoa
2 cups carnation evaporated milk or whole milk
3 eggs, separated - reserve egg whites
1 tablespoon vanilla
2 tablespoons butter
Meringue Topping
3 reserved egg whites
dash cream of tarter
2 tablespoons sugar or
use Meringue Powder

Preheat Oven to 350. Prick the bottom and sides of your pie crust and bake until golden brown.

Remove from oven and let cool while you prepare the filling. Mix the sugar, cornstarch and cocoa together in a medium size pot. Add the 2 cups evaporated milk or whole milk. If using evaporated milk I use a 12 oz can, measure one cup evaporated milk add to the pot and then measure one more cup evaporated milk. you will be a bit short it comes to more like 3/4 cup so fill the rest of the measuring cup with water to make a cup. Using a wire whisk blend together and stir constantly over medium high heat. When the mixture is heated through add the 3 egg yolks.

You will need to temper you egg yolks so add a bit of the pudding mixture to the egg yolks and blend before adding to the pudding mix. (you don't want scrambled eggs) Stir constantly until thickened and bubbly. Remove from heat and add the vanilla and the butter. Let cool pudding mixture cool while you prepare the meringue topping. Mix the 3 egg whites with a dash of cream of tarter along with 2 Tablespoons sugar. Whip the egg whites till stiff and soft peaks form. Add pudding to cooled pie shell and top with meringue making sure the meringue touches the sides of the pie crust to prevent shrinking. Broil till golden brown on top.

Pumpkin Dip

This post is a little late. We made this pumpkin dip to bring over to our neighbor’s during a holiday get-together. For as simple as it was to put together, it was a big hit. This is an easy dessert/appetizer to bring with anywhere from Fall through Winter.


Pumpkin Dip

12 ounces cream cheese, softened

1 cup brown sugar

1 cup pumpkin (canned)

4 teaspoons maple syrup

1 teaspoon ground cinnamon

Beat together cream cheese and brown sugar until well blended. Add pumpkin, syrup and cinnamon; beat until smooth. 

Keep refrigerated and serve with apples, gingersnaps, vanilla wafers, and graham crackers.

Marbled Pumpkin Cheesecake Bars

I love, love, love Elly’s recipes. This one was adapted from Allrecipes.com, but I like what Elly did with it so thats the one I made. :) What a great way to get your pumpkin fix. The cheesecake was nice, but the pumpkin cut the sweetness a little bit so it’s not as overwhelming. And my favorite part of the whole things is the crust. Gingersnaps & Pecans? Yum!

Marbled Pumpkin Cheesecake Bars

2.25 cups crushed gingersnap cookies

3/4 cup chopped pecans

1 stick (8 Tbsp.) unsalted butter, melted

2 (8 oz.) packages cream cheese, softened

3/4 cup granulated sugar, divided

1 tsp. vanilla extract

3 eggs

1 cup pumpkin puree

3/4 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/4 (heaping) tsp. ground cloves

Preheat the oven to 250 and lightly grease a 9×13 baking pan.  In a large bowl or in your food processor, combine the gingersnaps, pecans, and butter.  Press into the bottom of the prepared pan and bake for 10-12 minutes.  Set aside to cool.

In a medium bowl or in your stand mixer bowl, mix the cream cheese, 1/2 cup sugar, and vanilla just until smooth.  Mix in the eggs one at a time, blending after each addition.  Set aside one cup of the mixture.  To the remaining mixture, mix in the 1/4 cup sugar, pumpkin, cinnamon, nutmeg, and cloves.

Spread the pumpkin batter into the crust.  Drop the remaining plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.

Bake for 25-30 minutes or until filling is just set (the middle will still jiggle a little bit).  Cool the bars in the pan and chill in the fridge for at least 4 hours before serving.

Banana Pumpkin Bread

You can’t have Fall and not make something with pumpkin. This was first recipe of the season using this Fall Favorite. I can never seem to use bananas up fast enough so this was a great way to use them and get the flavor of Fall.

Banana Pumpkin Bread
2 ripe bananas, mashed
2 eggs
1/3 cup vegetable oil
1 1/3 cups canned pumpkin puree
1/2 cup honey
1/2 cup white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
3/4 cup raisins (optional)

Preheat oven to 350 degrees F (175 degrees C). Grease an 9x5 inch loaf pan.

In a large bowl, stir together the mashed banana, eggs, oil, pumpkin, honey and sugar. Combine the flour, baking powder, baking soda, salt, pie spice and cinnamon, stir into the banana mixture until just combined. Fold in the raisins and walnuts if desired. Pour batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before moving to a wire rack to cool completely.

S'mores Truffles

I saw this recipe on Emily’s blog and I knew I had to make it. I feel like I've had this recipe saved forever. I'm not sure why it took me so long to make it. These truffles were so easy to make. They were a big hit at the cookout we took them to. Make sure you keep them in the fridge or freezer and set them out just before serving. They get soft pretty easy, but they're so tasty.

S'mores Truffles

2 tablespoons unsalted butter
1/2 cup heavy cream
2 cups milk chocolate chips (12 oz.)
24 mini-marshmallows
1 cup finely crushed graham crackers

Melt butter in a medium sized saucepan over medium heat; whisk in cream and bring to a boil. Remove pan from heat and stir in chocolate chips until melted and smooth. Chill saucepan in refrigerator for 1 hour, or until chocolate is solid and rollable; roll into 24 balls, stuffing a mini marshmallow into the center of each. Chill truffles a few minutes before rolling in graham cracker crumbs; chill for a few minutes again so they solidify a little more.

Grilled Peaches with Honey & Goat Cheese

This recipe from Cara showed up in my Google Reader last month it looked so good we made it immediately. (Even if I can’t get around to blogging about it for a month or so) :) This is a great way to enjoy peaches with a meal you’re already grilling. And please, please don’t be scared of the goat cheese. I love goat cheese but for those who haven’t had it yet or are wierded out by it being with something sweet, trust me. It’s good.

Grilled Peaches with Honey & Goat Cheese

2 fresh summer peaches
a log of your favorite goat cheese
some honey
good quality cinnamon

Preheat the grill to medium-high heat, and spray with a nonstick grill spray or brush the grates with some oil (you'll be caramelizing right on the grates, so there's a good chance you'll get some stickage).

Cut the peaches in half and cut out the pits (you might want to cut around the pit, making a bigger hole, if you want to be able to fit more goat cheese in there!).

Sprinkle the cut halves with some sugar, then place cut side down on the grill for about 10-15 minutes. Turn them over, place some crumbled goat cheese in each peach and close the grill for another few minutes to warm the cheese.

Remove to a platter, drizzle with honey, and sprinkle with cinnamon. Cool for just a bit, but not too long

Cake Batter Ice Cream

I’ve had this recipe starred in my Google Reader for awhile now. Today was another hot Texas Summer day so I thought it would be the perfect time for Birthday Cake Ice Cream. This was delicious. I’d say it’s probably one of my favorite ice cream recipes, I’ve tried so far. Very Rich, Very Sweet... Next time, if anything, I may just cut down the sugar to about 1/4 Cup. But this is definitely worth trying out.

Cake Batter Ice Cream

1 cup whole milk

1/2 cup sugar

2 cups heavy whipping cream
(I used fat free 1/2 & 1/2)

1 cup boxed cake mix

Sprinkles, if desired

Mix the milk and sugar until the sugar is dissolved.  Pour in the heavy whipping cream and cake mix.  Whisk together until completely mixed in.

Turn on ice cream maker and pour in mix.  Let churn for 25 minutes.  Pour in the sprinkles during the last five minutes of churning.

Transfer to a bowl and freeze.

Strawberry Sorbet

With strawberries on sale this week & the 100 degree temps of a Texas June, this strawberry sorbet recipe form Annie’s blog was perfect. I didn’t have any kirsch on hand so I added 1 Tbsp of a white wine I had in the fridge. This was delicious on it’s own, but when topped with a little fat free whipped cream, it was even better.

Strawberry Sorbet

1 lb. fresh strawberries, rinsed and hulled

3/4 cup sugar

1 tsp. kirsch (optional)

1 tsp. freshly squeezed lemon juice

Pinch of salt

Slice the strawberries and toss them in a medium bowl with the sugar and kirsch, if using, stirring until the sugar begins to dissolve.  Cover and let stand for 1 hour, stirring every so often.

Puree the strawberries and their liquid with the lemon juice and salt in a blender or food processor until smooth.  Press the mixture through a strainer to remove the seeds if you wish.

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Source: The Perfect Scoop by David Lebovitz

Oreo Truffles

I’m not quite sure where I first came across this recipe but I forgot to blog about it last time I made them. I made these Oreo Truffles for our Girl’s Night last week. I tried to make them slightly not so bad by using reduced fat Oreos and fat free cream cheese. Either way, they are delicious and obnoxiously rich. Yum.

Oreo Truffles

1 package of Oreo Cookies (minus eight)

1 8-oz. package of cream cheese, softened
1 bag of Ghirardelli white chocolate chips
1/2 tsp. vegetable oil.

Place all of the Oreos (minus eight) in a food processor and blend until nothing but crumbs remain.  Depending on the size of your food processor, you may have to do this in batches.  Pour crumbs into a large mixing bowl.  Add cream cheese and mix with your hands until completely combined.  Using your hands, roll mixture into ping-pong (or smaller) sized balls.  Put on a cookie sheet covered in parchment paper and refrigerate for 30 minutes to 1 hour (the longer the better).

Melt 1 bag of chocolate with one 1/2 tsp. of oil in a large sauce pan over medium-low heat.  Once chocolate is melted remove from heat.  Roll 1 ball in chocolate, covering completely and return to wax paper.  Repeat with 1/3 of your chocolate balls.  Start process over with another bag of chocolate and repeat with second 1/3 of balls.  Finish with final bag of chocolate and remaining 1/3 of balls.  Using a tablespoon, flick/stripe remaining chocolate over tops of balls to decorate (mixing and matching the different colors for contrast).  Return coated balls to refrigerator for another 15-30 minutes to set.

Store in an air-tight container, and refrigerate when not serving.

Peanut Butter Cup Ice Cream

I found this recipe on Lauren’s blog (who got the recipe from Cuisinart).  I truly don’t think that there is any better flavor combination than chocolate & peanut butter & this recipe combines them both is a creamy, frozen, tasty, dessert. Enjoy!!



Peanut Butter Cup Ice Cream

1-1/8 cups good quality peanut butter (not natural)

3/4 cup granulated sugar

1-1/4 cups whole milk

2 cups heavy cream

1-1/2 teaspoons pure vanilla extract

1 cup chopped chocolate peanut butter cup candies

In a medium mixing bowl, use a hand mixer or whisk to combine the peanut butter and sugar until smooth. Add the milk and mix on low speed until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla.

Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 25 to 35 minutes. Five minutes before mixing is completed, add the chopped candy through the top and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.

Remove from freezer about 15 minutes before serving.

Best Vanilla Ice Cream Ever…

Go to the store right now and get yourself a vanilla bean. Make this ice cream. Perfect, rich vanilla flavor with little specs of vanilla bean seeds. I really think this was the very best vanilla ice cream I’ve ever had.

David Lebovitz has a cookbook called, The Perfect Scoop. I’ve heard tons of good things about it. I haven’t picked this book up yet, but he posted the vanilla ice cream recipe on his web site.

Vanilla Ice Cream

1 cup milk
A pinch of salt
3/4 cups sugar
1 vanilla bean
5 egg yolks
2 cup heavy cream
A few drops of vanilla extract

Heat the milk, salt, and sugar in a saucepan. Split the vanilla bean lengthwise and scrape the seeds into the milk with the tip of a paring knife. Add the bean pod to the milk.

Stir together the egg yolks in a bowl and gradually add some of the warmed milk, stirring constantly as you pour. Pour the warmed yolks back into the saucepan.

Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula until the custard thickens enough to coat the spatula. Strain the custard into the heavy cream. Rinse the vanilla bean and put it back into the custard and cream to continue steeping. Chill thoroughly, then remove the vanilla bean and freeze in your ice cream maker according to the manufacturer’s instructions.

 

 

Honey Walnut Shortbread Cookies

I’ve never made shortbread cookies before, but while trying to find a sugar cookie recipe for Carol, I came across Ashlee’s blog post on shortbread. I used walnuts instead of pecans because that was what we had on hand. They turned out great and made my whole house smell like honey all evening. Yum.

Honey Walnut Shortbread  

1 Cup Butter
2 ½ Cups All-Purpose Flour
1/3 Cup Honey
¾ Cup Chopped Pecans
1 tsp. Vanilla

Beat butter, honey and vanilla in large bowl with electric mixer until mixture is light and fluffy.

Add flour, 1 cup at a time, beating well after each addition. If dough becomes too stiff to stir, knead in remaining flour by hand. Work in nuts.

Roll into a log, and then shape into a square.

Refrigerate for 4 hours or so.

Preheat oven to 350 degrees.

Slice into 1/4", place on a cookie sheet lined with parchment.

Prick with a fork.

Bake for 14 minutes.

Carol's Dirt

Carol brought this desert over after trying it at Cody’s parents’ house over the Holidays. It’s pretty easy to put together and quite tasty at that. Have a glass of milk nearby because this is pretty rich. J

Carol’s Dirt

 

1/2 cup butter, softened 1 (8 ounce) package cream cheese, softened

1/2 cup confectioners' sugar

2 (3.5 ounce) packages instant vanilla pudding mix

3 1/2 cups milk

1 (12 ounce) container frozen whipped topping, thawed

1 package of regular Oreos

Small  package of Gummy Worms

 

Chop cookies very fine in food processor. The white cream will disappear.

Mix butter, cream cheese, and sugar in bowl.

In a large bowl mix milk, pudding and whipped topping together.

Combine pudding mixture and cream mixture together.

Layer in bowl, starting with cookies then cream mixture. Repeat layers.

Stick Gummy worms in throughout “dirt”, leaving an inch or so out.

Chill until ready to serve.

Chocolate Peanut Butter Cake Pops / Cake Balls

I’ve made Red Velvet cake balls before and they were delicious so I wanted to try it again. So instead of Red Velvet, I decided to use my favorite combination of flavors and go for chocolate & peanut butter. Yum! And also for something a little different, I wanted to try them as cake pops instead of just cake balls. You’ll get the full details of the cake pop process from Bakerella’s site. Below is my short & sweet how-to...

Chocolate Peanut Butter Cake Pops / Cake Balls

1 box chocolate cake mix (cook as directed on box for 13 X 9 cake)

1 can chocolate frosting (16 oz.)

1 package chocolate Wilton Peanut butter melting chips

wax paper

Wilton Lollipop stocks

 

After cake is cooked and cooled completely, crumble into large bowl.

Mix thoroughly with 1 can chocolate frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)

Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)

Chill for about 15 minutes before putting a Wilton lollipop stick in,

Chill for several hours. (You can speed this up by putting in the freezer.)

Melt peanut butter melting chips in microwave per directions on package.

Roll balls in melted peanut butter chips and lay on wax paper until firm. (It’s easiest if you hold the stick and use to twist into the melted peanut butter and then tap off extra.)

 

Bavarian Style Cinnamon Walnuts

I wasted no time on this one. I saw this recipe from Joelen pop up in my Google Reader, & I think it was about 5 minutes later; I had walnuts in the oven making the house smell delicious. Oh and the taste? They are wonderful.

Bavarian Style Cinnamon Walnuts

2 egg whites
1 tablespoon water
1 teaspoon vanilla paste (or extract)
1/2 cup white sugar
1/2 cup brown sugar
2 teaspoons ground cinnamon
1 1/2 teaspoon pumpkin pie spice
1 teaspoon salt
2 cups pecans halves, divided (I used walnuts)

2 quart sized resealable bags

Preheat oven to 250 degrees. Prepare a baking sheet by lining it with parchment paper.

In a bowl, combine the egg whites, vanilla and water. Whisk until frothy and place in 1 resealable bag.

In the other resealable bag, combine the sugars, cinnamon, pumpkin pie spice, and salt. Mix thoroughly to fully combine.

Place 1 cup of pecans in the egg white mixture. Seal bag and toss to coat. Remove only pecan halves and place in a medium bowl. Be sure to keep any remaining egg white in the bag.

Coat the remaining pecans with the egg white mixture in the sealable bag and set aside in the bowl.

Place 1 cup of the egg white coated pecans in the cinnamon sugar mixture. Seal bag and toss to coat. Remove pecan halves and place in a medium bowl. Be sure to keep any remaining sugar in the bag.

Coat the remaining pecans with the cinnamon sugar mixture in the resealable bag and set aside in the bowl.

Pour any remaining cinnamon sugar mixture from the resealable bag into the bowl of nuts.
Stir all the nuts once more in the bowl to thoroughly coat.

Place coated pecans on parchment lined baking sheet and bake in preheated oven for 1 hour - stirring every 15 minutes. Store in an airtight container. 

Saltine Toffee

Easiest Holiday Treat Ever.

Really..

I saved this recipe from Joelen as soon as I saw it. It doesn’t really get much easier than this to have a nice little holiday treat to share. I took some to work today and people were loving it. It’s crazy how 4 simple ingredients take on a life of their own in this great tasting mock-tofee treat.

Saltine Toffee

1 stick butter
1/2 cup light or dark brown sugar
saltines - enough to line your baking sheet
1-2 cups semi chocolate chips
1/2 cup chopped nuts (I left the nuts out this time)

Preheat oven to 400. Line your baking sheet with foil.

Neatly place saltines on the foil lined baking sheet.

In a sauce pan, melt butter and add brown sugar. Allow butter and sugar to caramelize and boil for 2-3 minutes. Pour mixture over the saltines and spread it around to cover evenly.

Bake saltines in the preheated oven for 5 minutes.

Remove the pan from the oven and sprinkle chocolate chips over the saltines. Allow it to rest for 2 minutes - enough for chocolate chips to melt. Using a rubber spatula or spreader, spread the melted chocolate over the saltines to evenly coat. Sprinkle the top with chopped nuts. Refrigerate to harden the chocolate. Break into random pieces.

 

 

Margarita Cupcakes

This was the end of our little dinner date with Cody & Carol. Everything else that evening had a little Tex-Mex to it so why not top it off with Margarita CupCakes. This is one of Brooke’s recipes that has been in Google Reader for awhile now. This was the first time I’ve ever made my own frosting and let me tell you, they turned out great!! I hope you like them.

Margarita Cupcakes

9 oz Margarita mix
3 oz tequila
3/4 oz Grand Marnier (or other orange liqueur) (I omitted)
White cake mix (No-pudding mix works best)
3 egg whites
2 Tbsp vegetable oil
1 Tbsp lime zest
1 recipe Lime Buttercream Frosting (recipe follows)

Mix together the margarita mix, tequila, and Grand Marnier in a large glass or spouted bowl. You will use 1 1/4 cup of this in the cupcake mix. Put the remainder in the fridge to chill and then consume how you see fit. (I just use 1 1/4 cup of the margarita mix.)
In a stand mixer, add the cake mix, egg whites, vegetable oil, lime zest, and 1 1/4 cup of the margarita mixture. Mix on low for about 30 seconds and then increase to medium speed for two minutes (the batter will still be a bit lumpy).

Spoon the batter into a prepared muffin pan (fill the cups somewhere between 2/3 and 3/4 full) and bake at 350 for about 25 minutes or until a toothpick registers “done” in the center cupcake. Remove the pan from the oven and cool 5 minutes. Remove the cupcakes and cool completely on a baking rack.

Once the cupcakes have cooled, make the frosting for the cupcakes.

Lime Buttercream Frosting
3 cups + 3 Tbsp cups confectioner’s sugar
1 stick unsalted butter at room temperature
1/8 tsp salt
3 Tbsp lime juice
green food color (optional)

Add the butter, confectioner’s sugar, salt, food coloring, and lime juice to the stand mixer and mix on low using the paddle attachment until combined. Turn the speed to med-high until the icing is fluffy. Add the icing to a pastry bag or use a spatula/knife to frost the cupcakes.
Note: Use additional lime juice or water to thin the frosting, if necessary. (I needed several additional squirts of lime juice to make them lime-y enough)

Ben & Jerry's Cantaloupe Ice Cream

I love Cantaloupe. Cancy loves Ice Cream. I had a fresh Organic Cantaloupe from Whole Foods sitting in our fridge, wanting to be made into something good. I came across this recipe… Now I had a plan.

We tried this recipe tonight and turned out great. There’s a lot going on in this recipe so it’s nice to make this recipe with someone else. It makes a whole bunch of Ice Cream. We actually had some of the mix leftover because it wouldn’t fit in the Ice Cream Maker. All in all, it was the very best Cantaloupe ice Cream that I’ve ever had.

Ben & Jerry's Cantaloupe Ice Cream

1 large Cantaloupe, very ripe
1 Lemon, juice of
Ben & Jerry's Sweet Cream Base*

Cut the cantaloupe in half and clean out the seeds. Scoop the fruit into a mixing bowl, add the lemon juice, and mash until the fruit is purred. Drain the juice into another bowl and reserve. Cover the melon puree and refrigerate. Prepare the sweet cream base and whisk in the fruit juice. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. After the ice cream stiffens, about 2 minutes before it is done, add the cantaloupe. if more juice has accumulated, do not pour it in because it will water down the ice cream. Continue freezing until the ice cream is ready. Makes 1 generous quart.

*Sweet cream Base:
2 Large Eggs
3/4 Cup Sugar
2 Cup Heavy or whipping cream
1 Cup Milk

Whisk the eggs in a mixing bowl until light and fluffy, about 2 minutes. Whisk in the sugar, a little at a time, then continue to whisk until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.
Makes 1 quart.