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Black Licorice ice cream

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Growing up in Canada Black Licorice ice cream was readily available. However over the years it either lost it’s popularity or the suppliers have gone out of business. 

How sad for Black Licorice ice cream lovers across the Country!

I like to have this in the freezer during the summer months, I swear my family comes over just to have a bowl there obsessed too.

WHERE TO BUY BLACK LICORICE ICE CREAM

It is very hard to find black licorice ice cream these days, so I cannot tell you. However you can try to find blue licorice ice cream as some stores have that version. 

One bowl is hardly enough! 

THE MACHINE I USED TO MAKE THIS AND RECOMMEND IS LINKED BELOW

 

HOW TO MAKE BLACK LICORICE ICE CREAM

  1. With most of my ice cream recipes, I will prepare them by using the coldest of ingredients (never cooking anything first) however with this recipe we are going to be heating up the first few ingredients to infuse the Licorice into the ice cream. This step is necessary and so worth it!
  2. It is important to not skip this step, once you have infused the ice cream base with the licorice flavors you’re going to whisk in your egg yolks and then simply let it all become cold in the fridge for a while.
  3. The final step will be to pour your base into the ice cream machine and then you will be in business. 

Keep in mind the Black Licorice needs to be broken up, so once its reaches its highest melting point, start to break it up with a wooden spoon while cooking it down. It will still be in chunks just smaller ones and it will melt and become soft. 

This will leave you will nothing but soft licorice pieces that will be blended throughout the ice cream.

WHAT DOES BLACK LICORICE ICE CREAM TASTE LIKE

Black licorice ice cream taste like the candy just in a creamy form with the hint of aniseed.

I NEED YOUR HELP READERS! If you think my recipe for Black Licorice Ice Cream is the best Black Licorice Ice Cream Recipe on the net.

Then please rate it with 5 stars below, this will help more people to find it!

Having tried many other recipes online, I think you will agree it’s pretty spot on. Enjoy!

Recipe adapted from FOOD @ Star Anise Ice Cream 

If you have ever been to this site before you will see that I really love to make homemade ice cream & frozen yogurt so stay tuned for more unique and tasty recipes here.

Did you grow up with Black Licorice Ice Cream? I would love to hear about it in the comments below!! Until next time see you lovely people in the kitchen.

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

Date Night, Dinner ideas, Meal Prep, Pasta, Quick and easy recipes, Seafood

Spicy Tuscan Salmon

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This Spicy Tuscan Salmon is just bursting with so many amazing flavors that you’re sure to love it! 

WHAT IS TUSCAN SALMON

It is salmon fillets smothered in  a creamy sauce with spinach, sun dried tomatoes and parmesan!

So if you’re craving something different and a little fancy for dinner tonight.

Then this one pot dish is sure to impress!

Plus it definitely is one of my favorite way to make Tuscan Salmon, with a hint of spice.

The first time I tried Tuscan Salmon, was early last year.

I followed another bloggers recipe, over at Cafe Delites and immediately fell in love with it.

But I knew it needed a little bit more to really suit my taste.

So I made a few changes and came up with this recipe.

Which is also a lower fat version of the more traditional Tuscan Salmon.

I also like to add a bit more of those delicious sundried tomatoes and spinach, so do not skip on that.

HOW TO MAKE TUSCAN SALMON

My dish brings that extra element of heat and is less cream heavy than other varieties I have tried.

Rather, I like to use whole milk instead of cream and will double the amount of spinach making it  that much more healthier and tastier. 

So simple, yet so impressive that you could serve this to a crowd and call it fine dining. 

I like to serve this dish over a bed of Conchiglie/Shell pasta, it goes really good with this recipe.

However if your on a keto diet feel free to enjoy it as is, trust me it’s amazing either way.

If you are serving this over pasta, just make sure to cook the pasta separately before hand so it’s ready when the fish is. 

This dish is very satisfying, both as a lunch dish or to serve as main meal.

So follow along Salmon lovers, this recipe is sure to impress. If you end up giving this recipe a try, I would love to know how you liked it. Bon Appetit!

Be sure to sear the Salmon fillets directly in the oil that the sun-dried tomatoes come in. 

As it really adds a nice element to the fish”.

Also you can squeeze a little bit of fresh lemon juice over top for a little tang if desired.

MEAL PREP IDEA: Make enough to create a few meal preps bowls for the week ahead. Or have dinner for one with this recipe, and split the last Salmon fillet in half for two meal prep bowls.

To make the bowls, simply place some Conchiglie/Shell Pasta on the bottom of the bowls and top with the Creamy Salmon, spinach, parmesan sauce.

LOOKING FOR MORE SALMON RECIPES?

Be sure to try these tasty recipes below!

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The Best Shepherd’s Pie

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This is the Best Shepherd’s Pie! Made with fresh carrots, sweet corn and frozen peas. Along with perfectly seasoned ground lamb and beef this pie is sure to please the whole family.

Shepherds pie can be made all in one dish.

That is if your using the type of dish that can go from the stovetop to the oven like I have here with my Rock Dutch Oven.

Otherwise, you can prepare it first on the stove then move it to a separate baking dish to finish it in the oven.

Not to hard and worth the effort because this recipe is something you will not forget anytime soon.

You are sure to taste the difference with this recipe here, since it uses two kinds of meat.

Creating the best of what is known to some as a “Cottage pie” which is typically made with just beef and the “Shepherd’s pie” which is  made with minced lamb.

I grew up eating the cottage pie, which is made with beef instead of lamb. Traditional Shepherds pie originated from Ireland and is made with just lamb.

So even though you may have thought that you were enjoying a Shepherds pie in past, it may have been the ladder.

Anyone who has ever tried my recipe has said to me “this is the best” shepherds pie they have ever tasted! So that is why I named it the BEST!

Just make sure you are using fresh carrots not frozen. Because there is a huge difference in taste and texture with the fresh. Also use fresh rosemary and thyme if you can it just enhanced the flavors that much more.

Now you will want to start by taking the easy way to preparing this recipe. And to do that you will want to start by skipping the peeling of the potatoes and boil them instead.

This will allow for you to run them under cold water once they have cooked. Being able to simply peel them by hand. From there you will mash them with some whole milk, sour cream and an egg yolk. 

Now the hardest part is done, next you simply are going to saute the two meats in a large pan for roughly 5 minutes before adding in the chopped onion, garlic and spices.

The pan I use is the rock its a large dutch oven type pan that goes from the stove to the oven.

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Appetizers & Sides, Bread

Brazilian Cheese Puffs

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These Brazilian Cheese Puffs are the perfect snack food. 

I would like to call this recipe, cheesy cheese puffs.

However nobody would probably find it and I would be stealing a well known recipe  known as “Brazilian Cheese Bread” and be calling it my own.

Which would be so wrong, so instead I’ll keep the word Brazilian and cheese and omit the bread part for puffs 🙂 

I love these little puffs which are stuffed full of shredded parmesan and cheddar cheese and are unbelievably addicting to eat.

However, if you know me you know that I believe everything should be enjoyed in moderation.

So I will limit myself to a maximum of four and day and then will start again the next day. Ha!

Light, fluffy and cheesy is what you will taste when you bite into these little puffs. Made with just a few simple ingredients of tapioca flour, whole milk, parmesan/cheddar cheese, butter, eggs and salt.

Inspired by: http://www.oliviascuisine.com/authentic-brazilian-cheese-bread/

Note: You can make and freeze them in a ziplock bag for up to 3 months. Simply remove them from the bag, bake and your ready for more!


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Desserts

Red Velvet Ice Cream

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Are you as BIG of a Red Velvet Fan as me? Well then, you’re in for treat! I’m finally ready to share my family’s favorite recipe for Red Velvet ICE CREAM!! 

You cannot find this in stores guys, it only can be made in your kitchen. And your going to want to keep it under wraps, because it will be gone in no time.

Anyone who has ever tasted this ice cream has gone nuts. And rightfully so, it’s the BEST Red Velvet ice cream out there. And I’m so proud to say that I have come up with it. 

Because ice cream machines vary between 1 and 2 quarts capacity, I have create this recipe for my 2 quart machine. If your wanting only 1 quart of ice cream, just simply DIVIDE the recipe in half or use a 1 quart machine. 

The machine I used is listed below in my amazon picks, it’s the best. If you end up giving it a try I would love to know what you think, let me know in the comments below. 

If you’re having a gathering and would like to serve this to your guests, then why not bake an extra “Red Velvet Cake”. Serve each guest with one slice of cake and one scoop of ice cream. Makes about fourteen ½-cup servings.

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can post a review/picture below or via Instagram and let me know how it turned out. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

 

Dinner ideas

Moist Meatloaf

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Are you looking for a moist and flavorful meatloaf recipe? Then look no further, this recipe is full of flavor and does not come out dry.

I like to use lean hamburger meat for this recipe, however you can use regular if you want. What makes it really moist is the whole milk which gives this meatloaf the right amount of moisture.

Mix in the right seasonings and use the best BBQ sauce and you will have the most deliciously moist meatloaf tonight!

For the breadcrumbs, I like to save the ends of my bread loaves for this. So I will place them in a large zip lock bag, and allow them to dry out on the countertop. Once dried I will then crush them with a rolling pin and use those crumbs for any recipe that calls for breadcrumbs.

Since I eat different types of bread, by crumbs will have a combination of whole wheat, rye and sourdough breads which make for an extra flavorful meatloaf.

Everybody has their favorite BBQ sauce, we love to use “Cattle Boyz” Original BBQ sauce for this meatloaf. A Calgary brand of BBQ sauce that goes so well with almost any type of beef.

 

 

Serve alongside your favorite side dishes, such as mash potatoes and a vegetable of choice.

Pretty easy eh?

 

 


 

 

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Desserts

Cherry Frozen Yogurt

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I was never a huge fan of store bought cherry frozen yogurt, which came as a surprise to me because I love cherries. 

Truth is I was never a fan of store bought frozen yogurt, they just tasted fake to me.

So when I started experimenting with homemade frozen desserts, I was pleasantly surprised at how good they actually where. 

I’ve been making this particular yogurt for the past few years, it tastes fresh and I like the fact that I know everything that is going into it.

So really there is no guilt when it comes to eating as much as a want.

Just be sure to remove it from the freezer 15 minutes before serving, otherwise it will be too hard to scoop.

The corn syrup definitely helps it to not freeze solid so do not skip on that, otherwise you can add vodka instead, but I’ll leave that up to you!

This is not store bought frozen yogurt, but much healthier and tastier I promise you that.

Just be sure to set it outside the freezer 15 minutes prior to serving to ensure easy scooping. If your adding some booze to make it more creamy, be sure not to add more than 3 tablespoons of 40 proof liquor per quart of ice cream base. Makes about fourteen ½-cup servings.

 

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

 

 

Dinner ideas, Quick and easy recipes

Farmer Sausage Recipe

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This Farmer Sausage Recipe has Perogies (PIEROGI) and sauerkraut which comes in a creamy Dijon sauce.

Want another recipe that utilizes farmer sausage? Try my Farmers Sausage Mac and Cheese

This Farmers sausage recipe can be served up with sour cream and then you have yourself a true European meal. 

This dish is absolutely delicious and can be made in less than 30 minutes! 

Looking for another farmer sausage recipe, try my Farmers Sausage Eggs Benedict OR my Farmers Sausage with basil and baby tomatoes pizza. 

Oh for the love of good European food! 

Now, I’m not 100% sure if this is a German or Polish dish because based on my knowledge if it had the potatoes in it then it would for sure be German.

Perogies or perogies however you want to spell it are more Polish and Ukraine, right?

So I just can’t decide, maybe someone out there knows?

HOW TO COOK FARMERS SAUSAGE

  • Cooking farmers sausage is easy.
  • The best way to cook it is to slice it in half or pieces and fry it on both sides for roughly 5 minutes per side till well done. 

HOW LONG TO COOK FARMERS SAUSAGE

If you are frying it then cooking it for 6 minutes on either side till browned is perfect. If you are baking it roughly 15 minutes as it is naturally smoked prior.

My favorite farmers sausage of all time comes from Winkler’s Farmers Sausage in Winkler, Manitoba Canada.

If you get the chance to try it please do. 

CAN FARMERS SAUSGE BE STORED IN THE FRIDGE ONCE COOKED

Yes, whenever I make this I try to save some for the next day. 

Wouldn’t you want this two days in a row? 

I hope you enjoy!

LOOKING FOR OTHER PEROGIE RECIPES?

DID YOU MAKE THIS RECIPE?

If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

 
 

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