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Spiked Ice Cream Recipes (without an icecream maker!) // A Well Crafted Party
A Well Crafted Pantry

Saturday Spirits: Spiked Ice Cream Recipes (No Ice Cream Maker Needed!)

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Spiked Ice Cream Recipes (without an icecream maker!) // A Well Crafted Party

 

Happy Saturday Spirits! It is getting HOT HOT HOT outside which makes this a very fun recipe for a hot summer evening. These Spiked Ice Cream recipes are easy to make at home without the use of any fancy ice cream makers or tools. I used a food processor for mine… but, they can just as easily be made with a hand blender or by mixing with big spoon.

These are fairly light on the alcohol over all. But, they should definitely be served to those legal to drink only.

These recipes aren’t super precise since they are not from scratch recipes, but rather are using some premade items. When I say a carton it may be slightly different than your size of carton. I do write how big of a carton I used. But, please get creative with these items and taste test along the way! (That is most the fun anyways!)

Mango & Bitters Cocktail Sorbet

Supplies: (Some of the below links are affiliate links. Purchases from affiliate links help suppport this blog)

  • Approximately 1 carton of your favorite Mango Sorbet (I used Trader Joes Mango Sorbet which is 33.81 oz)
  • 10 Shakes of Bitters
  • 3 oz Vodka
  • Mint (for Garnish)
  • Food Processor (or hand mixer or big wooden spoon with large mixing bowl)
  • Ice cream containers (you can use the original container if you’d like, or pretty containers for parties! Portland locals can pick up ones like those photographed at Fancy That Shop in Orenco Station! )

Directions:

  1. Let your mango sorbet soften on the counter for a bit. You should be able to easily scoop out the sorbet.
  2. Scoop the sorbet into your food processor or into a large mixing bowl
  3. Add in the 10 shakes of bitters and 3 oz vodka
  4. Mix like crazy. Make sure everything is incorporated.
  5. Fill your ice cream container with the sorbet and then place back into freezer. It should firm up after an hour or two and be ready to fill ice cream bowls!

Raspberries & Cream Spiked Ice Cream

Supplies: (Some of the below links are affiliate links. Purchases from affiliate links help suppport this blog)

  • 1 carton of your favorite Raspberry Sorbet or Gelato (I used the Raspberry Sorbet from Trader Joes which is 1 pint)
  • 1/2 carton of your favorite Vanilla Ice Cream (I used Trader Joes  French Vanilla which is 1/2 a gallon)
  • 3 oz Raspberry Vodka
  • Food Processor (or hand mixer or big wooden spoon with large mixing bowl)
  • Ice cream containers (you can use the original container if you’d like, or pretty containers for parties! Portland locals can pick up ones like those photographed at Fancy That Shop in Orenco Station! )

Directions:

  1. Let your Raspberry Sorbet (or gelato) and Vanilla Ice Cream soften up on the counter for a bit.
  2. Scoop the sorbet into your food processor or into a large mixing bowl
  3. Add in the 3 oz of Rasberry Vodka
  4. Mix like crazy. Make sure everything is incorporated.
  5. Fill your ice cream container half way with  the sorbet mixture. Then spoon in vanilla ice cream and swirl around with your spoon. You can mix everything together if you’d prefer, or you can leave it a little unincorporated for a swirl-like dessert.

Raspberries & Limoncella Sorbet

Supplies: (Some of the below links are affiliate links. Purchases from affiliate links help suppport this blog)

  • 1 carton of your favorite Raspberry Sorbet or Gelato (I used the Raspberry Sorbet from Trader Joes which is 1 pint)
  • 1 carton of your favorite Lemon Sorbet or Gelato (I used Cioa Bella Lemon Zest Sorbet 14 oz)
  • 3 oz Limoncello
  • Food Processor (or hand mixer or big wooden spoon with large mixing bowl)
  • Ice cream containers (you can use the original container if you’d like, or pretty containers for parties! Portland locals can pick up ones like those photographed at Fancy That Shop in Orenco Station! )

Directions:

  1. Let your Raspberry Sorbet (or gelato) and Lemon Sorbet soften up on the counter for a bit.
  2. Scoop the Lemon Sorbet into your food processor or into a large mixing bowl
  3. Add in the 3 oz Limoncello
  4. Mix like crazy. Make sure everything is incorporated.
  5. Fill your ice cream container half way with  the Limoncello & Lemon sorbet mixture. Then spoon in Raspberry Sorbet and swirl around with your spoon. You can mix everything together if you’d prefer, or you can leave it a little unincorporated for a swirl-like dessert.

 

What do you think? Will you be spiking some of your ice cream desserts?

 

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Baked Eggnog Custard Holiday Recipe // A Well Crafted Party
A Well Crafted Pantry

Holiday Recipe: Baked Eggnog Custard with Cinnamon Whipped Cream

No Comments A Well Crafted Pantry

Baked Eggnog Custard Holiday Recipe // A Well Crafted Party

There is nothing quite like a great holiday dessert.

This dessert recipe is perfect for a holiday dinner for two— or you can make a larger batch and serve it at a holiday bash! I love how the baked custard creaminess of this dish makes me want to sit in front of a fire and cuddle up close to someone special. The eggnog, cinnamon, and molasses cookie crumble makes it taste like the holidays. I created this eggnog custard from a seriously delicious eggnog I found at Whole Foods Market called Traderspoint Creamery Grassfed Eggnog.

Eggnog custards are by no means an original idea. A simple google search will yield several delicious recipes. My recipe breaks down the process down to the simplest, easiest recipe that still yielded a delicious result. I upped the difficultly and the taste just a little with the custard toppings. But, if you are looking for a quick, easy dessert to wow your loved ones then this eggnog custard is a great base!

Ingredients for the baked eggnog custard

 

Baked Eggnog Custard with Cinnamon Whipped Cream and a Ginger Molasses Cookie Crumble

Serves 2 — Approximately 1 hour (though, most of that is oven and cooling time)

Ingredients:

  • 1 egg
  • 1 cup Traderspoint Creamery Grassfed Nog
  • Dash of Salt
  • 3 tablespoons granulated sugar (1 for the custard and 2 for the whipped cream)
  • 2 4oz ceramic oven-safe dishes
  • 1 ginger mollasses cookie crumbled
  • 1 cup heavy cream
  • 1/2 tablespoon ground cinnamon
  • 1/2 tablespoon vanilla extract
  • One baking dish with at least 1 inch sides

eggnog custard

Directions:

  1. Preheat the oven to 325 degrees Fahrenheit
  2. In a bowl, whisk together the egg, 1 tablespoon of sugar, a dash of salt, and eggnog. Pour the mixture in to the two ceramic dishes.
  3. Put the two ceramic dishes in the deep baking dish. Fill the baking dish with water so that the water comes up halfway along the sides of the ceramic dishes.
  4. Bake the dishes for approximately 40 minutes. The tops of the custards will puff and brown.
  5. While baking the dishes, make your cinnamon whipped cream. Using a handheld or table top mixer, whip the heavy cream until it begins to have stiff peaks. Add in the remaining sugar (2 tablespoons), cinnamon, and vanilla, and mix. Be careful to not over beat your whipped cream or it will begin to clump.
  6. After the custards are out of the oven, let cool, top with whipped cream and the cookie crumble.

Only top the custards with toppings right before serving. Serve at room temperature for a thinner custard. Or, chill in fridge for a few hours for a thicker custard. Both are delicious!

Check out these other great eggnog custard recipes that I’ve tried and liked:

  • Baked Eggnog Custards by The Kitchn — larger yield than my recipe and has alcohol in it! YUM.
  • Real Simple’s Eggnog Custard doesn’t have eggnog in it, but the flavor is amazing and rich.

 

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A Well Crafted Pantry

{Recipes} Tips for the Perfect Pie Crust

11 Comments A Well Crafted Pantry

When I make a pie, I focus a LOT on the crust of the pie. To me, the perfect pie crust is rich, flaky, buttery, and has a taste of saltiness. I’ve been “perfecting” my pie crust recipe for about a year now. I go into stages where I really want to get something done to my liking so I make them OVER and OVER again. This past year has been the year of pie crust in my home (maybe part of the reason for my expanding waist line…)

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