Tag Archives: Ice Cream

Sprinkles Ice Cream and Cupcake ATM

10 Sep

Sprinkles Ice Cream Dallas www.gustoandgraceblog.com

Have you been there yet? To Sprinkles Ice Cream. I assume you’re familiar with the now nationwide Beverly Hills based cupcake company, but did you know that they recently started opening up ice cream shoppes?

Sprinkles Ice Cream Dallas www.gustoandgraceblog.com

On our last trip to Fort Worth, we squeezed in a trip to the newly opened (Aug. 16) shoppe in Dallas. They had Thomas Jefferson’s Ice Cream Recipe on the wall. I’ll be adding that to my list of recipes to try. I hear the former president was a foodie.

Sprinkles Ice Cream Dallas www.gustoandgraceblog.com

It seemed their most popular offering was their cupcake sundaes, but I had to try a red velvet cone. I wish the red velvet flavor came across more, but the cone was delightfully thin and crisp. I think the fact that they serve “cake and ice cream” really sets them apart from other creameries, and the red velvet cones certainly don’t hurt.

Sprinkles Ice Cream Dallas www.gustoandgraceblog.com

Of course I had to use the cupcake ATM, so Anthony and I split a vanilla hazelnut chocolate cupcake.  There’s a 50 cent premium for using the machine versus going in the store, but it functions 24/7.

Sprinkles Cupcake ATUM Dallas www.gustoandgraceblog.com

If you’re lucky enough to live or travel to a city that has Sprinkles Ice Cream, I’d highly suggest going.

You can have your cake, and eat ice cream too.

Related Posts: Homemade Chocolate Hazelnut Ice Cream, Rice Krispie Treat Ice Cream recipe 

A Scoop of My Favorite Ice Creameries and a Chocolate Hazelnut Recipe

13 Jun

I would eat ice cream in the snow. That is how much I love the milky, melty dessert.  I don’t discriminate between gelato, custard, or frozen yogurt either.

Walking through Anthropologie last week, I found these ceramic ice cream cones. I had to pick up a couple since I have been drooling over the Virginia Sin version, which cost three times as much, since I saw them. Then of course, I had to break out my ice cream maker and create something that would give my new dishes a purpose.

Gusto and Grace: Chocolate Hazelnut Ice Cream

Since I have not made much ice cream, I searched for recipes from the best ice cream makers I know: Jeni’s and lick. My favorite local place for lunch, Royal Blue, introduced me to Jeni’s Splendid Ice Cream in the form of a macaron ice cream sandwich. I was bewitched.  Anthony and I went to lick by accident when exploring Austin. If you find yourself in the Capital of Texas, GO! They had me swooning at salted caramel and melting over their Goat Cheese, Thyme and Honey variety.

I could not find anywhere lick had given away their secrets, but I did find a recipe for Jeni’s Ice Cream Base. I used that, and flavored it chocolate hazelnut.

Gusto and Grace Chocolate Hazelnut Ice Cream

Here’s the recipe:

Chocolate Hazelnut Ice Cream
(makes about 1 quart)

2 cups milk
4 tsp. cornstarch
1 1/2 cups heavy cream
2/3 cup sugar
2 tbsp. light corn syrup
1/4 tsp. kosher salt
3 tbsp. cream cheese, softened
1/2 cup chocolate hazelnut spread (I used pralinutta since my crazy husband doesn’t like nutella)

In a small bowl, stir together 1/4 cup milk and the cornstarch; set aside. In a saucepan (3-qts was plenty big), whisk together the remaining milk, 1 1/4 cups cream, sugar, corn syrup, and salt; bring to a boil over medium-high heat. Cook for 4 minutes; stir in milk-cornstarch mixture. Return to a boil and cook, stirring, until thickened, about 2 minutes. Place cream cheese in a bowl and pour in 1/4 cup hot milk mixture; whisk until smooth. Slowly whisk in the remaining milk mixture. In a small bowl (in the microwave) or in a small saucepan (on the stove), melt the chocolate hazelnut spread and mix with the remaining cream. Mix the milk base and the chocolate sauce together. Pour the mixture into a large plastic bag; seal, and submerge in a bowl of ice water until chilled. (You can also refrigerate it in the container of your choice, however using a bag in and ice bath is the fastest cooling method). Once cool, pour into an ice cream maker and mix per the manufacturer’s instructions. I had it in my KitchenAid Ice Cream Maker Attachment for about 20 minutes. Transfer the soft ice cream to a storage container and freeze until set. I let mine firm up overnight. Scoop. Lick. Repeat.

Maybe once I perfect Jeni’s base, I’ll swap the cream cheese for some goat cheese. And maybe Anthony and I can take a short roadtrip to Blue Bell. #icecreamdreams

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