Beer Chocolate and Chile Ice Cream

beer chocolate chile ice creamYup, I made beer ice cream.  Well, it totally had chocolate and chile in it too.  And it was good.  And it is another great recipe for game day.  People seem to get excited about game day.  But I get excited about ice cream.

Beer Chocolate and Chile Ice Cream


  • 1 large pasilla negro chile, stemmed, seeded, deveined (I found this is the International Foods Aisle at my grocery store. It was not called exactly as it is written above, but look for key words…)
  • 1 1/3 cups half-and-half
  • 2 ounces Mexican chocolate, chopped in to small pieces (I could not find Mexican chocolate so instead I used a bittersweet chocolate and added a touch of cinnamon to the recipe)
  • 3 ounces semi-sweet chocolate, chopped into 1/4″ pieces
  • 4 egg yolks
  • 1/2 cup sugar
  • 1 1/3 cups heavy whipping cream
  • 1 1/2 tsp pure vanilla, preferably Mexican
  • 1/4 cup Bohemia beer


  1. In a small skillet heated over medium, toast the chile, pressing it flat against the skillet with a metal spatula until it is very aromatic—about 10 seconds per side. Place in a small saucepan and add the half-and-half, Mexican chocolate and the semi-sweet chocolate; heat over medium until steaming (but not boiling). Remove from heat. Cover and let steep for 10 minutes, then pour into a blender jar and process until the chile is completely pureed.
  2. Set up a 4-quart saucepan, filled halfway with water, into which you can nestle a 3-quart stainless steel bowl. Bring the pot of water to a boil over high heat while you’re preparing the custard base. Reduce the temperature under the pot of boiling water to maintain a gentle simmer.
  3. In the 3-quart stainless steel bowl, whisk together the egg yolks and sugar until thoroughly combined, then whisk in the chile-infused chocolate mixture. Set the bowl of custard base over the simmering water and whisk frequently, scraping down the sides of the bowl regularly with a rubber spatula, until the mixture thickens noticeably, about 5 minutes. The custard is sufficiently cooked when it reaches 180 degrees on an instant-read thermometer. (You can also test it by dipping a wooden spoon into the custard, then running your finger through the custard: if the line holds clearly, the custard has thickened sufficiently.) For the finest texture, strain the mixture through a fine sieve into a clean bowl.
  4. Fill a large bowl halfway with ice. Nestle the bowl of strained custard in the ice bath. Whisk the mixture until it is completely cool. Refrigerate if not using immediately.
  5. Stir the heavy cream, vanilla and Bohemia into the base. Freeze in an ice cream freezer according to the manufacturer’s directions. Scrape into a freezer container and freeze for several hours to firm.
  6. Recipe courtesy of Bohemia Beer


Breyers New Ice Cream Toppings

*Sponsored post.  About the new dessert toppings from Breyers.  I received compensation, ice cream and happy memories.

Breyer-ice-cream-sundae-partyWho doesn’t love an ice cream sundae?  If you answered that question positively I’m going to need you to step away from your computer and go do something else.  First off, you are a liar and second, ice cream is the BEST!  Due to food allergies, my family rarely has ice cream in the house.  But when Breyers asked if I wanted to try out their new ice cream toppings I said, “Duh!”  And instantly knew it would be the perfect excuse to have little ice cream sundae party with our neighbors.

Breyers real fruit dessert toppingsBreyers now has these real fruit toppings in 3 flavors.  Cherry is totally my favorite!  For some reason I have had a hankering for cherry pie but have yet to have it!  This helped me fill that void.  For the moment.

squeezable breyers ice cream toppingsAny good sundae has some sort of sauce.  We got to try out hot fudge, chocolate and caramel.  These cool new containers are microwavable and so easy to use.

breyers rainbow sprinklesAnd let’s not forget the sprinkles!  I adore the colors in these rainbow sprinkles.  But a sundae ain’t a sundae without chocolate sprinkles.  Luckily Breyers sent those too.  The party is saved!

breyers fruit toppingsMinds were blown the evening that I started setting out all the toppings on the front lawn.  I did get a bit of the side eye when I told them I had to take some pictures first…

breyers chocolate sauce ice cream topping I loved that the kids could easily squeeze their sauce on their sundae themselves.  I’m totally mess averse so this made me want to hug Breyers.

neighborhood ice cream sundae partyWe helped the kids get their sundaes together.

breyers ice cream spinklesAnd quietly prayed there would be sprinkles left.  Have you ever handed an open sprinkles container to a kid?

breyers caramel sauceThen it was our turn to make our sundaes.

ice cream sundae partyIt had been SO long since I had an ice cream sundae.  I think we will definitely be making sundaes all summer long.

ice cream sundaes for summer funThe kids (and adults) really enjoyed trying out the new Breyers products.  To clarify, the Breyers toppings were not ok for my son with food allergies to have.  It was very easy to have his own sundae ingredients on hand though so he didn’t miss out.

Have you seen these in your store?  You should totally pick them up.  Your kids and your stomach will thank you.

*This is a sponsored post for Breyers new dessert toppings.  They are delicious and I loved every minute of trying them out.  For more information and a coupon, check out their site.

Muffin Top Chronicles: What I ate this week

So it has come to my pants and my attention that I no longer possess will power.  My sweet tooth runs my show and I have an insatiable urge to snack.  Like, all day.  Which is new.  I never used to be a snacker.  So while I decided that I am on the way to fatsville and need to add working out (What the eff, middle age.  Remember when I could eat moderately and not work out and although I couldn’t model bikinis I could work a shortish dress with no unsightly sausage thighs?) I also decided to share what I eat.  I have to face it.  I love good food.  Good food can mean two different things.  Either it means it tastes really good or it is better, more healthy, for you – and still tastes good.  Join me on my journey won’t you?

I won an ice cream maker at the end of last summer and hadn’t used it yet.  So with the boys out of school for summer I decided it was finally time.  The egg and milk allergy really hinders the ice cream process.  But then I found this recipe for 4 ingredient Ice Cream by Two Peas and Their Pod and my world has been rocked.  You guys, this is SO GOOD, super creamy!  And so easy.  I will be making this again and also modifying to try other flavors.  My son loved it!  Coconut milk is good fat, right?  Isn’t that what THEY say?

After my personal chef experience in Palm Springs I knew that I would be eating this chocolate avocado pudding again.  It is natural, it is rich, yummy and satisfying.  And I know there are fats in it but whatevs.  The heart wants what it wants.

A while back our friend made lemon sorbet.  It was delicious.  My oldest son liked it and he usually won’t eat anything citrus flavored.  So I stole some lemons from my parent’s tree and made this recipe.  It did not disappoint.  What did disappoint is that I turned stupid the two times I have used my ice cream maker.  When I moved my fresh, frozen treats to a plastic container to freeze, I absent-mindedly placed the containers in the fridge instead of the freezer.  Two different times on two different days.  The first time I caught myself within minutes.  But color me surprised when I went looking for the sorbet to eat and it was really lemon soup in the fridge.  I ate it anyway.  Don’t judge.

On the flip side, for all the desserts I have been eating, I am also OBSESSED with roasted brussels sprouts.  I’ve been making them every 3 days.  I’ve been changing up the recipe a bit you know, so it doesn’t get weird.  My fave way is with bacon and a bit of maple syrup.  But on account of because I have been eating so much of it, I’ve taken out the bacon and added a touch of strawberry balsamic vinegar to add some sweetness.  I’ve also warned my husband if I develop some odd medical ailment to first look to my excessive sprouts consumption.

My sister found these taquitos on pinterest.  They are a lot of work.  For me, not your average human.  I am a very lazy cook.  I have half a mind to casserole this.  But the first time we ate it my husband threw around flippant terms like, “best thing I’ve ever had” and “oh my gosh these are the best things I’ve ever had.”  I’ll probably keep rolling these for the time being.  They really are good and they hold up great as leftovers.

I don’t like turkey.  And I really don’t like ground turkey.  There are two recipes using it that I like.  One of them is this Teriyaki Turkey stir fry from Rachael Ray.  I don’t usually serve it in a lettuce wrap, but over rice instead.  This is SUPER easy, SUPER tasty and I like to think it is a little bit healthy.  I always add frozen edamame and this last time I even added broccoli.  It is really versatile and you can change it up based on your family’s preferences.  I try to make my own teriyaki sauce to keep the sugar and salt lower but the bottled is really convenient.

So that is what has been big on my table this week.  I’ve decided that every cellulite dimple tells a story and I’m going to share them with you.  No, not my cellulite.  What I’m eating.  Are you on Pinterest?  Follow my “Get in my belly” board to see what I’m finding tempting.  You can also follow my “Drink Up” board as there are tons of delicious looking summer cocktails there.  You can follow my “beautiful food” board but I am never going to make those recipes.  They are just super pretty to look at.  You know, like David Beckham.

Photo Credits:

Gothic Eaters 

Coconut Milk Ice Cream

Chocolate Avocado Pudding

Lemon Sorbet

Roasted Brussels Sprouts


Teriyaki Turkey