I Scream, You Scream, We ALL Scream for Ice Cream

Blue Moon Ice Cream

I recently stayed overnight at the Grand Geneva Resort in Lake Geneva, WI and enjoyed a sweet treat I haven’t tasted since, well, since the last time I was in Lake Geneva about 6 years ago . . . Blue Moon ice cream!!!  Apparently, it’s only available in upper areas of the Midwest – Michigan, Minnesota and Wisconsin.  As I sat moaning too loudly and savoring the indulgence, I attempted to identify just what is Blue Moon ice cream.  Coupled with its refreshing sky blue hue, it has a hard-to-describe taste all its own.  After happily testing my analysis over and over and over again, I decided it definitely had a hint of lemon with a touch of raspberry.  When I returned home, I frantically searched online and discovered the “original” recipe is a secret but there are two recipes out there that come close.  I dug out my ice cream maker, tried the one I’ve listed below and – sure enough – it is VERY close!!!   Oh . . . and I was right about the lemon and raspberry!!

This is definitely a repeater in my house.  The blue color is a refreshing pretty touch!  For next year’s 4th of July party, I’ll serve this in tall clear ice cream dishes with fresh raspberries and homemade whipped cream on top.  Voilà – a deliciously indulgent red, white and blue treat!!

Blue Moon Ice Cream

1/2 cup milk
1/2 cup sugar
1/4 teaspoon salt
1/2 cup half-and-half
1/2 teaspoon vanilla extract or vanilla oil (I used extract)
1 1/2 cups whipping cream
1/8 teaspoon blue food coloring
3 teaspoons vanilla pudding mix
1 teaspoon raspberry flavored oil or 1 cup frozen raspberries, pureed (I pureed fresh raspberries)
1 teaspoon lemon flavored oil or lemon extract (I used fresh lemon juice)

Directions:
-1/2 Cup of milk scalded in pan.
-add 1/2 cup of sugar and 1/4 tsp of salt. stir till dissolved
-add 1/2 cup of half and half.
-add 1 1/2 cups of heavy whipping cream.
-add vanilla, raspberry, lemon flavoring.
-add blue food coloring.
-chill in fridge till very cold.
-put in ice cream machine for about 20 minutes and devour!

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Marvelous Mint Chocolate Brownies!

Who doesn’t love brownies?!  I’m famous for these at work.  If I don’t make them at least twice a year, I lose tenure!    My dear friend, Mary, gave this recipe to me six years ago.  I’ve been making them ever since.  WARNING:  These are ooey, rich and gooey – addiction is imminent.

I apologize to my clean-eating followers.  This is NOT an eat-clean dessert.  Hey, we have to splurge once in a blue moon . . . especially around the holidays.  More GG exercise tips will be coming soon; so, we’ll make up for it!

Mint Chocolate Brownies!!!

These are richly delicious!!! Make them for Christmas & St. Patrick's Day!

Ingredients ~

* Brownie Mix

* 1 ½ stick butter (I use unsalted)

* 3 Tbs. Crème-de-Menthe

* 2 Cups Powdered Sugar

* 1 Cup Chocolate Chips (or Mint Chocolate Chips)

* 1 package Andies thin mint candy

Brownies:
Bake and cool your favorite brownie mix according to package instructions. (13 x 9 pan) I like Duncan Hines

Cool completely before spreading the crème-de-menthe layer.   DO NOT CUT.

Crème-de-menthe layer:
Beat ½ cup room temperature butter. Add 2 cups powdered sugar and 3 Tbs. green crème-de-menthe liquor. Spread over brownies.  Let this set before spreading the chocolate glaze.

Chocolate glaze:
Stir 1 cup semi-sweet chocolate chips (or mint chocolate chips for more mintness!) and 6 tbs. butter in a saucepan over low heat until melted and smooth. COOL. Pour over crème-de-menthe layer and spread evenly.

Before glaze sets, sprinkle with coarsely chopped Andies candy. Enjoy!!

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