Creamy Vanilla Ice Cream


Hey everybody! Now i know it’s not exactly the right season for ice cream, but who really needs to define which season ice cream is best enjoyed, right?!

This recipe is really easy to whip together, and the taste is so creamy & divine! 🙂

Makes 1 quart


2 cups heavy cream
1 cup whole milk
2/3 cup sugar
1 teaspoon vanilla extract
1 vanilla bean, scraped


Combine cream, milk, sugar and vanilla in a saucepan and heat until the sugar is completely dissolved.

Scrape the seeds from the vanilla bean and stir in to the cream mixture just before removing from the heat.

Pour into a bowl and cover with plastic wrap. Chill in the refrigerator or in an ice bath until completely cool.

Freeze in an ice cream maker according to the manufacturer’s instructions. (If you don’t have an ice cream maker, check out this post from TheKitchn on how to make ice cream without one.)

Store in an air tight container and freeze for an additional 2 hours.

Bon Appetit!

Recipe Source & Credit
Photo’s via google image

Butter Mints (aka Wedding Mints)

Hey Everybody! 
I don’t know about you, but I have always loved those silly little mints that people have at their weddings and baby showers etc….it truly is silly i know, but i got so excited  when i found this recipe that i just couldn’t resist sharing it with you all!   😉


  • ½ cups Butter, Slightly Colder Then Room Temperature
  • 2 Tablespoons Heavy Cream
  • 1 Teaspoon Peppermint Extract (More if needed- & you can also flavor with Vanilla, Orange, Lemon, or other flavorings of your choice!)
  • 1 pinch Sea Salt
  • 1 pound Powdered Sugar, Plus More For Hands

Directions: In a mixer fitted with a whisk attachment, beat butter on high speed until light and fluffy. Scrape sides of bowl and add heavy cream, peppermint extract and sea salt. Beat until thoroughly combined. Add powdered sugar about 1 1/2 cups at a time, mixing on low until thoroughly combined. Repeat until all powdered sugar has been added. Turn speed up to high and beat for approximately 4 minutes or until very light and fluffy. At this point you can taste the mint mixture and add additional mint flavor if not strong enough.

To shape mints: Roll dough between hands into a snake about the size of your pinkie for small mints, or the size of your thumb for larger mints. Cut into desired length. Tip: If dough sticks to hands, coat hands in additional powdered sugar.

Place mints on a cookie sheet lined with parchment paper and allow to dry at room temperature for 12 hours.

Store mints in an airtight container in the refrigerator. Yield: 1 Pound

Bon Appéitit!

In case your interested, here is the original recipe