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Who loves it when hard ice cream begins to melt a Who loves it when hard ice cream begins to melt a little while you’re eating it? Becoming this cold smooth and creamy concoction of yum! I do!! This is a no-churn blueberry swirl ice cream. With fresh strained blueberry compote, hints of vanilla and loads of blueberry. Blueberry Swirl Ice Cream 2 cups heavy cream 14 ounce can sweetened condensed milk 1 teaspoon vanilla Pinch of salt (optional) For the compote 1 cup of fresh (or frozen blueberries) 1/4 cup sugar Juice of half a lemon Instructions 1. First make the compote. Place all the compote ingredients in a small sauce pan, and bring to a boil. Let simmer for about 4-5 minutes. Remove from heat and strain through a fine mesh strainer to remind all the lumps/skins. Place the blueberry strained blueberry compote in the refrigerator. The mixture will thicken as it cools. Don’t start the ice cream until the blueberry compote is chilled. 2. Whisk together the condensed milk, vanilla and salt in a small mixing bowl. Set aside. 3. With hand mixer on high, beat the heavy cream until it forms soft peaks. You’ll know when it’s done when it becomes whipped cream! Don’t over beat the cream or you’ll end up with butter! 4. Now, gently fold 1 cup of the whipped cream into the sweetened condensed milk. Next, pour the sweetened condensed milk and whipped cream mixture into the rest of the whipped cream, and gently fold until combined. Be careful not to over mix or you will lose all they beautiful air you whipped into that cream. 5. Pour and spread out half of the ice cream batter into a parchment paper lined loaf pan. Add a few large spoons fulls of the chilled blueberry compote. Now take a knife or skewer and swirl the blueberry compote around. Pour in the rest of the ice cream batter, carefully spread out the batter making sure not to mix in that first layer of blueberry compote. This is how you create ribbons of blueberry compote. 6. Add a few more large spoonfuls of blueberry compote on the top and swirl that around until the top is covered in luscious swirls of blueberry compote. 7. Chill in the freezer for 5 hours or over night. 8. Serve and enjoy!! #cravingtheyum #blueberry #blueberryswirlicecream
Sandwich cookies have always reminded me of my chi Sandwich cookies have always reminded me of my childhood as that little scrappy redheaded boy! When Kick-the-Can and Red Light Green Light were the IT games to play. These triple chocolate chunk sandwich cookies are soft with crisp edges and with a vanilla cream cheese marshmallow filling. There would always be someone in my family who would ask me (or make) to walk to our local convenience store for some random thing. Of course, I would begrudgingly cave in knowing that there would be two rewards for going. First, I would get to take adventurous shortcuts through the neighbor’s backyard. Secondly, I would get to keep the change! With the change, I would buy oatmeal sandwich cookies or chocolate fudge sandwich cookies and eat them on the way home. The ultimate win-win for an 8-year-old! Every time I bite into one of these mouth-watering treats, the texture and flavor immediately transform me back to 1978! Recipe is up on CravingTheYum.com #cravingtheyum #chocolatecookies #triplechocolatechunksandwichcookies #dessertblogger
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