Come celebrate with me!
It has been one year since I launched Kosher Like Me. And what’s a celebration without ice cream?
And this ice cream is not just any fantastic ice cream. This is Naomi Sugar’s homemade, artisanal, pure as the newly drifting snow ice cream. I’m talking about 365scoops frozen ambrosia, folks.
Sugar never uses multi-syllabic, unpronounceable ingredients or anything less than the highest quality organic milks, creams, sugars and eggs. She is so driven to feed her fans that she whips up vegan, non-dairy, gluten -free options, in addition to the full on dairy hit you are hankering for. And it’s kosher. Natch!
Naomi Sugar blogs at www.365scoops.com. When I reached out to her after being tipped off by one of my best kosher keeping tasting gal-pals, she was as sweet as her name . She actually volunteered to surrender one quart of her homemade ice cream to the lucky winner of my celebratory “I can’t believe it has been one year already” giveaway!
The winner will receive one quart of custom made ice cream shipped to your home or office or delivered, if you are in NYC. You get to choose your delight from this tantalizing list of Sugar’s creations.
It will be hard to choose, I know.
And to whet your appetites, allow me to share with you what my choice would be. But, hey, you know you are free to choose ANY FLAVOR from this list, if you are the lucky winner.
I’m easily seduced by ice cream with multiple flavor layers and textures. I love very high quality chocolate or coffee. Chunk up the texture with chopped candy bits and maybe everyone’s favorite twist apart cookie and I’m so thrilled that I may even be speechless.
Sugar (yes, that is her real name) shared her recipe for Coffee Heath Bar Ice Cream in Oreo Cookie Pie Shells with me and has graciously allowed me to share it with you, below. So every ice cream loving reader is already receiving a little gift, right?
Here’s what you do to enter the contest: Simply enter a comment at the end of this post, telling me what your favorite ice cream flavor is.
For an extra entry, please “like” my facebook page. If you are not a subscriber to my newsletter yet, you may subscribe (see the box to the right of this post that says “sign me up”?) and garner a third chance at winning.
Be sure to return to the comments section here and let me know which actions you have taken.
And, because Naomi Sugar is “with child” and approaching that time where wise Moms to be know that they should slow down a bit, we ask that you enter this giveaway by midnight EST on October 21, 2012. We don’t want her working too hard as she approaches her big day.
The winner will be selected by Random Number Generator and announced on Tuesday, October 23. Be sure to include your e-mail in your comments.
Prizes must be claimed and you must order your quart of ice-cream by October 31. Claims after that date will not be honored.
Good luck and thanks for reading Kosher Like Me. I am so honored that you take the time to meet me here each week. Keep on reading!
recipe created by Naomi Sugar, www.365scoops.com
- 3 cups half-and-half
- 3 egg yolks
- 3 tbs instant coffee ( I use Maxwell House, but Starbucks Via works well too, it’s just more expensive)
- 3/4 cup of sugar
- 4 Heath Bars, crushed into varied sized chunks (use 3 for mixing into the ice cream; reserve 1 for a topping)
- 24 Oreos
- 1/4 cup butter, melted
- Heat 2 cups of half-and-half in a medium sauce pan until small bubbles form around the edges.
- Stir in the instant coffee and whisk until blended. Remove from the heat and set aside.
- Meanwhile, whisk together the three egg yolks, slowly pouring in the sugar until the mixture is creamy, thick, and pale yellow.
- Whisking the egg yolks and sugar right before tempering.
- Temper the eggs by slowly pouring the hot milk mixture into the egg yolks, stirring until the two mixtures are well combined.
- Pour back into the sauce pan and heat until the temperature reaches 165/170 degrees, or until the mixture is thick enough to coat the back of a wooden spoon.
- Remove from the heat and pour in the third cup of half-and-half.
- Let cool completely and then refrigerate for at least 2 hours or overnight.
- Preheat the oven to 350°F and coat 8-10 cupcake molds with spray or butter .
- Place Oreos in a large plastic zip top bag and smash them either by hand, or using a rolling pin. You can also process in the food processor (which I did) and this will give you a more consistent crumb.
- Melt the butter in the microwave.
- Empty crumbs into a mixing bowl and stir in melted butter until well combined.
- Pat wet crumbs all over and up sides of pie dish, making an even surface.
- Bake crust for 8-10 minutes or until hardened.
- Cool completely before filling with ice cream.
- Once fully chilled, pour into the base of an ice cream maker and churn according to the manufacturer’s instructions (approximately 20 minutes).
- While the mixture is churning chop up 3 Heath Bars into various sized pieces and approximately five minutes before the mixture is done churning, pour the Heath Bar into the ice cream maker.
- Once finished, remove from the machine and transfer to a freezer safe container for at least 2 hours before enjoying.
- You can eat this straight from the machine, but it will be more like a soft serve, rather than “scoopable” ice cream.
- Place one mini Oreo Cookie pie shell on a plate. Fill with 1-2 heaping scoops of ice cream. Sprinkle with a few chunks of Heath Bar for good measure and enjoy.