American Baker in Germany

 Today we are making cherry chocolate chip ice cream that is definitely not cherry garcia ice cream. Definitely Not Cherry Garcia Ice Cream: 4 1/2 cups (1 L) vanilla ice cream 2 cups (300g) frozen cherries (sweet or sour to taste) 1 cup (170g) chocolate chips Cut the frozen cherries in half.  Allow the ice cream to sit out at least one hour or microwave for 1 minute. Put the ice cream into a large mixing bowl. Stir until the ice cream is soft, but not runny.  Stir in the cherries and chocolate chips.  Allow to freeze about two hours. Stir the ice cream to keep all the pieces from sinking to the bottom.  Freeze at least 4 hours. This ice cream is just full of chunks of cherries and chocolate chips. If you don't want quite so many chunks, feel free to half the additions. So delicious. Watch us make this simple recipe on our YouTube channel here: https://youtu.be/24pgKezrVcU Schaut zu wie wir dieses einfache Rezept auf YouTube machen hier: https://youtu.be/P9MSshXSDSo

 Buckeye brownies are three layer brownies. One layer of brownies, one layer of peanut butter, one layer of ganache. Buckeye Brownies: Brownies Layer: 3/4 cup (185g) melted butter 1 1/2 cups (300g) sugar 3 eggs 1 1/2 tsp vanilla or 1 1/2 tbsp vanilla sugar 1/2 tsp baking powder 1/2 tsp salt 3/4 cup (90g) flour 1/2 cup (50g) cocoa powder Peanut Butter Layer: 1 cup (240g) peanut butter 1/2 cup (125g) butter 2 cups (250g) powdered sugar Ganache Layer: 1 1/2 cups (240g) chocolate chips 1/4 cup (70g) butter Start out with the brownie layer. Combine all the dry ingredients: flour, sugar, baking powder, salt and cocoa powder. Whisk to combine. Add vanilla, melted butter and eggs. Whisk together. Pour brownie batter into a lined 13x9 inch baking dish. Bake at 350°F or 180°C for 30-40 minutes. Removed from heat and allow to cool completely. While the brownies are cooling, make the peanut butter layer. Cream the butter. Cream with the peanut butter. Add the powdered sugar. As you can see,

 This is an easy way to make butter pecan ice cream.  Butter Pecan Ice Cream: 4 1/2 cups (1 L) vanilla ice cream 1/2 cup (125g) butter 1 1/2 cups (175g) pecans Roughly chop the pecans. Put the butter in a saucepan over high heat. Melt the butter completely. Add the pecans. Allow to simmer about 6-8 minutes. Remove from heat and allow to cool completely. What we want is browned butter and roasted pecans. You should be able to see tiny flecks of brown in the butter. Allow the vanilla ice cream to warm at room temperature for an hour or microwave on high for one minute. Stir until smooth. The ice cream should be stirable, but not runny. Add the browned butter and roasted pecans. Stir until smooth. Return to the ice cream container. Freeze for about two hours. Remove from freezer and stir to keep the pecans from all falling to the bottom. Then return to freezer for at least 4 hours. This ice cream is delicious. It's not super sweet, but has a lovely crunchy texture. Enjoy! Watch us mak