Arizona is one of the few lucky climates that can actually enjoy ice cream during the holiday season. To celebrate this little claim to fame, here are a few ice cream treats to sample during this weekend’s holiday feasts.
If you’re a fan of holiday traditions, we’re pretty sure Santa will adore Ben & Jerry’s at el Pedregal’s newest ice cream flavor. Milk and Cookies (imagine putting this is a cute sundae dish for St. Nick instead of regular milk and cookies) is available exclusively throughout the holiday season, and this mmm-inducing new flavor is mixed with Vanilla Ice Cream, Chocolate Cookie Swirl, Chocolate Chips and Chocolate Chip Cookie Pieces. The ice cream includes milk and cream from family farmers who pledge not to treat their cows with the synthetic hormone rBGH and Fair Trade-certified cocoa and vanilla.
Blue Bell Ice Cream also has some exciting flavor sensations to treat us to this holiday season. Using Blue Bell’s tasty homemade vanilla ice cream, here are two divine eggnog treats. Note that these are adults-only holiday treats.
½ gallon Blue Bell Homemade Vanilla Ice Cream
1 pints whole cream
2 cups* brandy, whiskey, or bourbon (liquor of choice)
*amount of liquor to your taste
Mix all in a gallon container; let sit, refrigerated, for 3 days. Shake well everyday. Serve egg nog sprinkled with nutmeg.
3 egg yolks
1/3 cup sugar
2 cups milk
1/3 teaspoon vanilla extract
¼ cup cognac
1/3 cup rum
¾ teaspoon nutmeg
3 egg whites
1 pint Blue Bell French Vanilla Ice Cream
Beat together the egg yolks and sugar. Stir the mixture into the milk. Add the vanilla extract, cognac, rum and ½ teaspoon of the nutmeg, stirring. Beat the egg whites until stiff, and fold into the milk mixture. Spoon the ice cream into a blender and add the mixture. Blend until smooth. Pour immediately into chilled glass punch cups and serve with the rest of the nutmeg sprinkled on top.
Featuring Blue Bell’s divine peppermint ice cream, this dessert will delight chocolate and mint lovers.
Frozen Peppermint Chocolate Dessert
¾ cup crushed vanilla wafers
1 square unsweetened chocolate
2/3 cup butter
1 cups powdered sugar
2 eggs, separated
1 cup chopped pecans
1 teaspoon vanilla
½ gallon Blue Bell Peppermint Ice Cream
Place crushed vanilla wafer crumbs in bottom of ungreased 9×11” pan; set aside. Melt chocolate and butter over low heat; stir in sugar, slightly beaten egg yolks, pecans and vanilla. Fold in stiffly beaten egg whites, pour over crumbs; chill until firm. Top with softened ice cream; drizzle chocolate syrup over ice cream. Cover with foil; freeze. To serve, cut into squares.
Meet Holly Lyman, a local Arizona business-woman who is taking the kombucha industry by storm with her sustainable practices.
Billykirk, maker of quality leather goods, has partnered with Cooper & Thief Cellarmasters to create the ultimate bartender…