Winding Down Those Classes


I taught an ice creams class yesterday at North Kansas City Library. We tasted six different ice creams and sorbets: Pineapple Sorbet, Strawberry Cream, Coffee, Raspberry Sorbet, Mint Chip, and Dairy-Free Peanut Butter Chocolate.

I’ve posted all of the recipes (plus some extras) below.

I’m starting to wind down my class offerings and will probably stop teaching altogether by the end of the year. One of my students said last night, “Christine, you just can’t stop teaching!”

“Ha! Just watch me!” I said.

Don’t get me wrong. I love teaching.

I just love writing more.

I’ve been chasing the money for my entire adult life. And while I’m not stopping anytime soon, I am changing my tactics.

To become a bestselling author (or at least one who makes money at it), I need to:

  • Create great stories
  • Produce plenty for my readers to buy and enjoy

To do that I need time. Time to wrap my head around a storyline and follow it to its proper conclusion. I need time to edit so that readers aren’t horrified at my lack of grammar or my over-reliance on adverbs. Adverbs, you will be the death of me!

I have nearly conquered point of view shifts (don’t worry if you don’t get it, it took me forever to understand it myself) and unnecessary ellipses (I do so love them) and continue to fine tune my craft.

Teaching classes is a distraction that forces me to focus on creating new classes in order to earn more money. This takes more time away from what I dream of doing.

Factor into that the advent of work on The Cottage and the return to homeschooling my youngest in the fall, and teaching classes is not where my focus needs to be.

I may be winding down classes, but stay tuned, soon I will be posting about our progress on The Cottage. Coming soon, The Cottage will be transformed from a run-down abandoned bungalow into a haven for travelers as well as writers and artists!

Here are some yummy recipes. Pull out your ice cream maker and get to it!


Christine’s Rules:

  • It must be relatively easy to make
  • It must taste as good, if not better, than a product you would buy in the supermarket
  • It must be cheaper to make yourself

Dairy Ice Cream Recipes

Embrace the rich side of life and try these different recipes using heavy cream and whole milk. If you want the full flavor, definitely do not go low-fat! Aldi’s sells pints of heavy cream for around $1.70, and that means that, all in all, you are spending less than $2 on ingredients that will make you up to a quart of premium ice cream!

Vanilla Bean Ice Cream

  • 2 cups heavy cream
  • 1 cup whole milk
  • 4 egg yolks
  • 2/3 cup sugar
  • 2 tsp vanilla
  • 1 vanilla bean, scraped

Combine all ingredients, mixing thoroughly, and then pour into ice cream maker and process. Freeze or serve immediately.

Option 1 – Add ½ cup chocolate-covered almonds to make a Haagen-Dazs Vanilla Swiss Almond taste-alike

Strawberry Ice Cream

  • 16 oz fresh or frozen strawberries, tops removed
  • ¾ cup sugar
  • 2 cups heavy cream

Combine strawberries and sugar into a blender or food processor and blend until smooth. Add in heavy cream and pulse. Pour into ice cream maker and process according to machine’s instructions. Freeze or serve immediately.

Bananas Foster Ice Cream

  • 2 cups heavy cream
  • 1 cup whole milk
  • 2 overripe bananas
  • 1 tsp lemon juice
  • 1 Tbsp cinnamon
  • 2 Tbsp rum
  • ½ cup walnuts, chopped

Combine mashed bananas and lemon juice into small bowl and set aside. Add together cream, milk, cinnamon and rum into medium bowl, mix well and pour into ice cream maker. When ice cream is firm and almost done, add the banana/lemon juice mixture and the walnuts. Freeze or serve immediately.

Option – Make a “Chunky Monkey” Ben & Jerry’s version by removing the lemon juice, cinnamon, and rum and adding ½ cup chocolate chunks (I break up a 85% dark chocolate bar and add it to the ice cream mixer when the ice cream has nearly firmed up.

Coffee Ice Cream

This coffee ice cream is comparable to Trader Joe’s Coffee Bean Blast. A smooth, rich ice cream with strong coffee taste, Trader Joe’s is my favorite brand, beating out Haagen-Dazs and Ben & Jerry’s. That said, this recipe is PERFECTION.

  • 2 large eggs
  • 2 cups heavy cream
  • 1 cup whole milk
  • 2/3 cup sugar
  • 3 Tbsp instant, freeze-dried coffee

Whisk eggs in a medium-sized bowl until light and fluffy. Slowly add sugar, a little at a time, until fully incorporated. Add in cream, milk and coffee and gently whisk just until coffee granules have dissolved.

Option 1 – 4 ½ ounces of Heath bars, chopped into small bite-sized pieces and ½ cup chopped pecans makes a excellent Heath Bar Crunch

Option 2 – 1 package of hot cocoa mix makes a tasty Café Mocha ice cream

Dark Chocolate and Smoked Paprika Ice Cream

  • 1 cup whole milk
  • ¾ cup sugar
  • 2 eggs
  • 1 ½ tsp smoked paprika
  • ¼ tsp sea salt
  • 8 ounces bittersweet chocolate
  • 2 cups heavy cream
  • 2 tsp vanilla extract

In a saucepan over medium heat, melt chocolate, milk and sugar. Bring to simmering; do not boil. In a medium-size bowl, whisk together eggs, paprika and salt. Drizzle the melted chocolate milk mixture into the bowl slowly, whisking. Return to saucepan and cook over low heat until mixture thickens. Remove from heat, cool for ten minutes before mixing in cream and vanilla. Chill in refrigerator and then process through ice cream maker.

Butter Pecan Ice Cream

  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 2 tsp vanilla extract
  • 1/8 tsp sea salt
  • 1 cup whole milk
  • 2 cups heavy cream
  • 2 Tbsp butter
  • 1 cup chopped pecans

Mix together all ingredients except butter and pecans. Melt the butter in skillet with chopped pecans, stirring often, until pecans are toasted. Take off of heat and cool. Put all ingredients except buttered pecans into ice cream maker and begin processing. Right before ice cream begins to harden, add pecans and finish processing.

Pistachio Ice Cream

  • ½ cup of pistachios*
  • ¼ tsp salt*
  • 2 cups heavy cream
  • 1 cup milk
  • 6 egg yolks, lightly beaten
  • 2/3 cup sugar
  • ½ tsp almond extract
  • Green food coloring (optional)

*If you buy unsalted pistachios, dampen them slightly (so the salt sticks) and add ¼ tsp of salt to them and then toast them. If they are already salted, simply toast them as is. Set aside in freezer and let them cool.

Combine all ingredients except for pistachios, and blend together thoroughly. Process in an ice cream maker according to the manufacturer’s directions until the ice cream is almost set up. Add the pistachios, finish processing, and then store ice cream or serve immediately.

Dairy-Free Ice Cream Recipes

Are you lactose intolerant? My eldest daughter is, and we took some time to figure out alternative recipes just for her! Here are some tasty recipes to try out. All of the dairy ice creams in the recipes above can be converted to non-diary by substituting coconut cream for heavy cream and coconut milk instead of regular cow’s milk.

Chocolate Coconut Ice Cream

  • 3 cups coconut milk (unsweetened)
  • 3 Tbsp agave nectar
  • 1 ¼ cups sugar
  • 2/3 cup unsweetened cocoa powder
  • 3 large egg yolks
  • 1 Tbsp vanilla extract*
  • ½ cup unsweetened coconut flakes
  1. Set a fine-mesh sieve in a large bowl set over a bowl of ice water.
  2. In a large saucepan, whisk the coconut milk and agave syrup over moderately low heat until warm. In a medium heatproof bowl, whisk the sugar and cocoa powder. Gradually whisk in 1 cup of the warm coconut milk until smooth, then whisk in the egg yolks. Scrape the cocoa paste into the saucepan and whisk until blended. Cook the custard over moderate heat, whisking constantly, for about 6 minutes, until very hot and slightly thickened; do not let it boil. Immediately strain the custard into the prepared bowl and stir in the vanilla. Stir the custard until chilled.
  3. Freeze the custard in an ice cream maker according to the manufacturers’ directions. Transfer the ice cream to a large plastic container and freeze until firm, at least 4 hours.
  4. In a small skillet, toast the coconut flakes over low heat until lightly browned, 4 minutes. Transfer to a plate and let cool. Serve the ice cream topped with toasted coconut.

Mango Ice Cream

  • 1 ½ cups peeled, seeded and chopped mango
  • 1 can sweetened cream of coconut
  • 1/3 cup lime juice
  • ¾ cup water

Place mango in a blender or food processor and blend until smooth. Push through a sieve. Rinse out blender and return puree to blender. Add cream of coconut, lime juice and water and blend to combine. Transfer mixture to an ice cream maker and process.

 Coconut Chai Tea Ice Cream

  • 1 cup water
  • 1 cup sugar
  • 1 14 ounce can coconut milk
  • 2 Tbsp chai tea (ground to a powder)
  1. In a small saucepan over low heat, mix the water and sugar. Heat, stirring constantly, until the sugar is completely dissolved. Remove from the heat.
  2. Mix in the coconut milk and chai. Refrigerate until completely cooled, at least one hour.
  3. Pour the mixture into your ice cream maker and process according to the manufacturer’s instruction.

Dairy Free Mint Chip

  • 2 cans unsweetened coconut milk (I use Thai Kitchen)
  • ½ cup sugar
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract
  • 4 oz of mini semi-sweet chocolate chips
  • Green food coloring

Combine all ingredients except for chocolate chips and mix well. Add to ice cream maker and process according to your manufacturer’s directions. When ice cream begins to solidify and is almost done, add the chocolate chips. Put in freezer or enjoy right away.

Dairy Free Chocolate Peanut Butter Chip

  • 2 cans unsweetened coconut milk (I use Thai Kitchen)
  • ½ cup sugar
  • ½ cup semi-sweet chocolate chips
  • ½ cup peanut butter
  • ¼ cup unsweetened cocoa powder

Whisk all ingredients except chocolate chips in together until well incorporated. This might take a moment since cocoa powder can be difficult at first. Pour into ice cream maker and only add chocolate chips near the end as the ice cream is solidifying.

Sorbet and Sherbet Recipes

You may have used the terms sorbet and sherbet interchangeably for years, but the two are actually different. While both are fruit based, sorbet is dairy-free . Sherbet on the other hand, may have some milk or cream within it. Read on to see how a sorbet recipe can be changed into a sherbet, and vice-versa.

Pineapple Sorbet

  • 1 pineapple, cored and cut into chunks (you can also use a can or frozen pineapple)
  • 2/3 cup sugar
  • 2 Tbsp lemon juice

Process in a food processor or blender until smooth and then add to ice cream maker and process according to ice cream maker instructions

Option: Make this into a sherbet by adding ¼ cup heavy cream

Raspberry Sorbet

  • 12 oz of raspberries (I used frozen raspberries)
  • 1 cup sugar
  • 2 Tbsp lemon juice
  • ¼ cup dry red wine
  • 1 cup water
  • ¼ cup light corn syrup

Combine ingredients and mash together, or blend. Pour into ice cream maker and process according to ice cream maker instructions.

Option: Make this into a sherbet by adding ¼ cup heavy cream

Peach Sherbet

  • 2 cups peach slices (fresh, frozen or canned)
  • ¾ cup sugar
  • ½ cup water
  • ½ cup heavy cream
  • 1 tsp vanilla

Option: Add ¼ Peach Schnapps for a more “grown up” flavor!

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