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Scream For It! Coffee Ice Cream

Katie Sweeney — Thu, 09 Jun 2011 12:53:08 PDT

Warmer weather means it's time for cool treats and our favorite frozen dessert is ice cream. It's such a versatile dish; it can be made in countless flavors and can be used in endless desserts - that's why we're screaming for ice cream this Summer! In our new series, we hope to provide you with the best ice cream ideas.

Although you can purchase a pint at practically every gas station in America, I prefer to make homemade ice cream. It tastes so much better and once you've mastered the basic technique, it's not that hard to make, as the process is similar for most flavors.

You do need time: the base has to chill before being put into an ice cream maker and the final churned mixture should freeze a couple of hours before serving. To kick-start the series, I've got an amazing recipe for coffee ice cream. Get started on it today and enjoy a bowl or two this weekend. Here's the recipe.

Scream For It! Butterscotch Ice Cream

Katie Sweeney — Fri, 12 Aug 2011 11:27:40 PDT

What's cold, creamy, and buttery? Butterscotch ice cream! If you've never made butterscotch before, don't be intimidated; it's much easier than making caramel. You simply put brown sugar, butter, and vanilla in a saute pan and heat it until the mixture magically turns into a rich golden brown syrup. The ice cream base is made in the traditional custard method with egg yolks, cream, and half and half. Like most ice cream recipes, you'll need to get started a couple of days before you want to enjoy it. It's worth the effort especially when served with peach pie. Read more to look at the recipe.

Scream For It! No-Egg Maple Walnut Ice Cream

Susannah Chen — Wed, 10 Aug 2011 01:03:34 PDT

It's easy to be intimidated by the prospect of making your own ice cream - after all, it's one of the few dishes that requires its own dedicated piece of equipment. Use an ice cream maker once, however, and you'll find that it's the easiest appliance you'll ever need to use. In truth, that's not the tricky part; tempering your ice cream is.

To eliminate any potential disaster on your first ice cream try, start out with a recipe that doesn't call for an egg yolk or custard base. That way, you won't have to worry about your egg yolks curdling or scrambling, or the lengthy cooling time that follows. While gelato and frozen sorbet contain eggs, ice cream in its purest incarnation actually doesn't. This light, airy ice cream incorporates the rich flavors of maple syrup and walnuts with cream and a touch of milk. Beginners, if you're interested, keep reading for the basic recipe.

Scream For It! Rocky Road Ice Cream

Lauren Hendrickson — Tue, 19 Jul 2011 12:44:39 PDT

Rocky road ice cream dates back to the Great Depression, when this ice cream combination was named "rocky road" to put a smile on the consumer's face during tough times. Even today, I'm pretty sure a spoonful of homemade rocky road ice cream is bound to put a smile on just about anyone.

This is a custard-based ice cream, so the final product is exceptionally creamy - but for great texture, pay attention when you are cooking the eggs, since with just a little too much heat it can curdle in a flash. For the chocoholic in me, I added extra chocolate chips to the traditional marshmallows and pecans. Put a smile on your face when you keep reading for the recipe.

Scream For It! S'more Ice Cream Sandwiches

Katie Sweeney — Fri, 01 Jul 2011 01:41:54 PDT

What happens when you replace the fire in s'mores with ice? You end up with s'mores ice cream sandwiches! This awesome recipe takes the campfire classic and turns it into an ice box treat. I made the ice cream from scratch, but if you don't have an ice cream maker simply use your favorite brand of vanilla ice cream.

Get started on this frozen treat a day before you want to serve it because you'll need time for the ice cream mixture to set. If you're a fan of the classic chocolate, marshmallow, and graham cracker combination, you will love this dessert. When I served them at a recent party, they got rave reviews! They would be the perfect finish to a Fourth of July barbecue, so check out the recipe now.

Scream For It! Lemon-Buttermilk Sorbet

Susannah Chen — Tue, 21 Jun 2011 13:25:40 PDT

Even though it's a key component in everything from fried chicken to biscuits, buttermilk has never made the cut as a regular item in my larder. I'll buy it when it's called for in specific recipes, but often wind up with a half-used carton in the refrigerator that sits until it's tossed out. When I had an almost full carton left over from making homemade ranch dressing, I was determined to put the rest of it to good use. A quick online search led me to a recipe for lemon-buttermilk ice cream.
I've never much cared for the sour, goopy taste of buttermilk, but in this sorbet, I absolutely love it. Buttermilk's thickness adds the right amount of heft; its milk content makes for a frozen dessert that's got the smoothness of sorbet, but the translucence of ice milk. Flecks of lemon zest guarantee a clean finish that also makes this sorbet ideal as a palate cleanser during or after meals. I've been eating it every night. Truth be told, my stash is starting to run low. It might be time to stock the icebox with more buttermilk. For the easy recipe, read ahead.

In Missouri, a Cicada Ice Cream Flies Off the Shelf

Susannah Chen — Wed, 08 Jun 2011 13:55:40 PDT

Forget screaming for ice cream. At one shop in Columbia, MO, customers could order a frozen dessert flavor that's worth actually chirping about.

Sparky's Homemade Ice Cream released a half-batch of cicada ice cream on June 1, only to have it sell out immediately. To prepare the treat, the shop's employees collected cicadas in their backyards and, removing the dead bugs' wings, boiled them to cook them and covered the insects in brown sugar and milk chocolate. The candied cicadas were then mixed into a brown sugar- and butter-flavored ice cream base.

"The batch just flew out of here! No pun intended," said Scott Southwick, the establishment's owner. But dreams of a second batch were promptly quashed by the City of Columbia/Boone County Department of Public Health and Human Services. "The food code doesn't directly address cicadas," said environmental health manager Gerry Worley. "We advised against it."

I don't know about you, but I think the ice cream sounds kind of tasty. But then again, that's coming from someone who's willingly sampled dung beetle soup! Would you eat it?

Best and Worst Summer Cocktails

Prevention — Mon, 22 Aug 2011 13:13:51 PDT

We are excited to share one of our fave stories from Prevention here on FitSugar!

Which to drink, which to dodge, and how to lighten them!
By Diana Kelly, Prevention

Whether you'll be sipping daiquiris by the pool, gossiping over gimlets at brunch, or serving up a pitcher of something special at your outdoor party, cooling down with a cocktail is one of summer's great pleasures — and a surefire way to pack on the pounds!

We scoured the menus of national restaurant chains and researched popular drinks to find out how many calories are really in your favorite refreshers. Let's just say that mudslide might sink you in the deep end of the pool.

To the rescue: Christine Avanti, Los Angeles certified nutritionist and author of Skinny Chicks Don't Eat Salads (Rodale, 2009). Here she reveals calorie-trimming tips and swimsuit-friendly alternatives for top summer sippers. And remember, drink ingredients and portion sizes vary widely across locations so ask how it's made and then customize accordingly.

Alcohol Safety: Regular or Diet Soda in Cocktails?

Cheers to a slimmer summer!

Dodge it: Mudslide
Average calories: 500 to 850
This creamy frozen chocolate drink is a grown-up milkshake in disguise. It's probably the worst drink you could choose on the menu. It's usually made with Kahlúa® coffee liqueur, vodka, ice cream, chocolate syrup, and whipped cream.
Bartender, lighten it up!
Get rid of the ice cream, whipped cream, and the chocolate syrup or go very light on the syrup, says Avanti. Ask the bartender to use only 1 oz. of each liquor. If this is your once-a-year treat and you won't settle for a lighter version of it, at least tell the bartender to only whip up a half-portion of the drink or split it with a friend.

How Bad Are Your Health Vices?

Drink it: Cosmopolitan
Average calories: 220 to 300
This pink beauty gained popularity in the '90s as the signature drink of the Sex and the City foursome. It's usually made with Cointreau® or other orange-flavored liquor, vodka (sometimes flavored), simple syrup, cranberry juice and lime.
Bartender, lighten it up!
Ask for only 1 oz. of each serving of alcohol and skip the syrup. If you really want to trim calories but keep the orange flavor, Avanti suggests swapping the orange-flavored liquor for 1 Tbsp. of orange juice.

Learn how to lighten up your margarita when you read more.

Can You Scoop These Ice Cream Facts?

Susannah Chen — Thu, 11 Aug 2011 09:34:05 PDT

All Summer long, we've been screaming for the most beloved beat-the-heat treat: ice cream! Whether it's sandwiched by cookies, lobbed onto a float, scooped into a bowl, or on a stick, there's no better way to cool off. In honor of my immense appreciation for this crowd-pleasing dessert, I'm testing your knowledge of ice cream. Can you tackle these fun facts, or has all of your ice cream knowledge melted way?

Take the Quiz

How to Cook Healthy When Your Partner Isn't

Leta Shy — Fri, 12 Aug 2011 03:07:47 PDT

One of the perils of being in a relationship? Having a partner that isn't as health conscious as you, likes to indulge more than you do, or simply refuses to eat healthy. This can lead to either eating completely separate dinners, which can take time, or feeling like you compromise by eating less healthy than you would.

But there are some things that you can do to make a healthy compromise. Read on for my suggestions, and let me know what healthy compromises you make after the break!