Wednesday, July 19, 2017

#FantasticalFoodFight: Ice Cream Edition (Red Vines Ice Cream from Sweet ReciPEAs)



Welcome to my very first entry in the Fantastical Food Fight!  The Fantastical Food Fight is where a group of food bloggers get together and are given a theme or ingredient, a new one every month, and we make a recipe that fits into that theme.  It can be either a traditional or non-traditional variation, and the recipes can come out of cookbooks, from blogs, or they can be the blogger's original recipe.




This blog hop is hosted by Sarah of The Fantastical Sharing of Recipes, and you can find out more about the hop here.

July's theme is Ice Cream, and I'm super excited about this one, because it gave me the opportunity to make a recipe I've been dying to try from a blogger whose blog I'm basically obsessed with: Peabody of Sweet ReciPEAS.

If you follow me on Instagram, you saw one of Peabody's recipes that I made a few weeks ago:  Banana Brownie Loaf Cake.  Holy crap, was that good.

Last year, I saved her recipe for Red Licorice Ice Cream, and it seemed like the perfect addition to this month's Fantastical Food Fight.  I used Red Vines, which seem to be a bigger deal on the West Coast than they were on the East Coast, and which are a favorite of both Dennis and my step-kid, Kelly.

You guys?  This ice cream is perfection.  Not only is it really tasty, but it's the first time I've successfully made ice cream in my ice cream maker.  I was starting to think the thing was defective, but it's not.  It makes delicious ice cream!  If you're a fan of Red Vines (or Twizzlers or whatever), give this a shot.  I promise you won't be disappointed!

Red Vines Ice Cream
Makes...I don't know.  Several servings of ice cream

Ingredients


2 cups heavy cream
1 cup whole milk
1/4 cup granulated sugar
15 Red Vines (or whichever red licorice you prefer)


Combine 1 cup of the cream, the sugar, and the Red Vines in a saucepan.


Cook over medium heat, stirring, until the licorice begins to dissolve. 




Turn off the heat and allow the mixture to come to room temperature.

Stir in the remaining cream and milk.  Pour the mixture into an airtight container and refrigerate 12 hours/overnight.  During this time, give the container an occasional shake to break up the licorice.


Remove the mixture from the refrigerator and strain through a strainer to get rid of the licorice that didn't disintegrate.

Pour mixture into your ice cream maker and freeze according to the manufacturer's directions.

YUM!