We haven’t really hit the warmest months of the year yet, but when the grills start getting busy, it seems that ice cream isn’t far behind. (For the purpose of this post, I’ll be using “ice cream” to refer to a variety of frozen desserts, including sorbets and frozen yogurt.)

Frozen treats have always been a welcome addition to outdoor dining. Kids and adults alike always seem to smile while eating ice cream. Did you know that Americans are the world’s largest consumer of ice cream, at almost 48 pints per person annually? That’s a lot of smiles.

There are different types of ice cream, the main ones being custard (also called French-style) and Philadelphia-style ice cream. Custard-based ice cream contains eggs, which are typically cooked along with milk and sugar to create a custard base. With the eggs acting as an emulsifier, this kind of ice cream usually yields smoother, richer results. Want to try your hand at making it? Here are a few that you might want to sample.

Left column, top to bottom: Kit’s Fresh Berry Ice Cream from callimakesdo and Brown Sugar Sweet Cream Ice Cream with Peppermint Bark from bonniethebaker. Middle column, top to bottom: Cuban Coffee Ice Cream with Dark Chocolate and Dulce de Leche from bunkycooks, Meyer Lemon Blackberry Ice Cream from verysmallanna, and Honey Chamomile Frozen Custard from spanishfoodie. Right column, top to bottom: Cinnamon Spice Ice Cream from Tracy (sugarcrafter) and Bailey’s Ice Cream with Chocolate Shavings from bunkycooks.

 
 
On the other hand, Philadelphia-style ice cream contains no eggs. Many folks prefer this for homemade because it’s easier and doesn’t involve cooking custard. Although some will argue that the exclusion of eggs compromises the richness and smoothness of the resulting ice cream, that doesn’t mean you can’t make ridiculously good egg-free ice cream at home.

Left column, top to bottom: Toasted Coconut Ice Cream from ThreeManyCooks and Mocha Frappuccino Ice Cream from taracooks. Middle column, top to bottom: Double Chocolate Peanut Butter Ice Cream from joythebaker, Lavender Vanilla Ice Cream from Kelsey Barnard, and Mint Chocolate Chip Ice Cream from daxphillips. Right column, top to bottom: Simple Thai Tea Ice Cream from ivoryhut, Pumpkin Ice Cream from BluebonnetGal, and Mascarpone Ice Cream with Caramelized Peaches, Cinnamon and Honey from verysmallanna.

 
 
Can’t handle the cream? Don’t despair; we’ve got some dairy-free (and even gluten-free) recipes that are so good, you won’t even miss the creamy … cream. With substitutes like coconut milk, almond milk, or even white beans, you can always find a way to get yourself some ice cream.

Clockwise from top left: Blueberry Coconut Ice Cream (Gluten- and Dairy-Free) from cookincanuck, Chocolate Raspberry Swirl Ice Cream from myrecessionkitchen (dairy free, egg free, sugar free), Strawberry White Bean Ice Cream from conscioustar, Healthy, Impossibly Easy Banana Ice Cream from sweettooth, and Chocolate Malt Ice Cream from myrecessionkitchen.

 
 
As a side note, for all the different discussions about butterfat content, eggs, and cream when it comes to ice cream, the real major ingredient in ice cream is air—up to 60 percent of it. Gelatos, on the other hand, have less air in them, which is why they are denser and more intense in flavor. Here’s another interesting bit: when it comes to flavors, vanilla far outsells chocolate. By a mile. Then again, it’s not as surprising when you consider that vanilla is usually the flavor of choice to top brownies, sundaes, and pies.

 
Sorbets, on the other hand, contain no cream or milk. They’re usually fruit-based, and when whipped similarly to ice cream, they can have a smooth consistency as well. Sorbets are refreshing and light, and can sometimes be served even before the meal is served.

Left column, top to bottom: Vietnamese Coconut Sorbet from nancyvnjourney and Ginger Mint Raspberry Sorbet from jenmenke. Middle column, top to bottom: ButterYum’s Strawberry Sorbet from ButterYum, Sugar-Free Mango and Valencia Orange Sorbet from ABusyNest, and Creme Fraiche Sorbet from discojing. Right column, top to bottom: Cucumber Sorbet from thecatskillkiwi and Gin and Tonic Sorbet from ivoryhut.

 
 
And finally, bursting into the scene fairly recently, we have frozen yogurt. Ever wonder how yogurt can look and feel so much like ice cream? It’s that major ingredient again: air. Frozen yogurt is churned and enough air is incorporated into it to make it light and smooth, just like ice cream.

Clockwise from top left: Plain, Tart Frozen Yogurt from sweettooth, Blueberry Frozen Yogurt from Rebecca, Tart Mango Fro Yo from sweettooth, Sweet Corn Frozen Yogurt from Amy (Minimally Invasive), Brown Sugar and Peach Frozen Yogurt from tallmisto, and Blueberry-Berry Frozen Yogurt from thatswhatshesaid.

 
 
And that’s our frozen treat roundup for this week, just in time for the warm weather! While ice cream makers certainly make the job easier, you don’t absolutely need one in order to make ice cream. It’s true! David Lebovitz said so. In his How to Make Ice Cream Without A Machine post, he says that you can simply freeze the mixture in a shallow dish or baking pan and stick that in the freezer. Take it out every half hour or so, whip it up for a minute or two, then put it back in the freezer. The whipping helps incorporate air into the ice cream, break up ice crystals, and gives you a smoother result. Once it’s frozen (it will take about 2 to 3 hours), you can transfer it to an ice cream container and leave it in the freezer to completely set.

So there’s no reason you can’t make ice cream at home! Unless you’re one of the only 2 percent of households in the U.S. that don’t buy ice cream.

Do you like ice cream? What’s your favorite? Have you ever tried making it a home? I’ll start us off with my answers: Yep. All. Oh yeah.

 
Today’s theme post is more like a theme and member feature combination. Most of you know that this weekend is the weekend that dads get to be in the spotlight, and I figured we’d start early. So today at Tasty Kitchen, it’s all about the guys!

(Disclaimer: I need to say up front that I had no way of systematically picking out all the men from our list of members, since we don’t even ask you for your gender when you sign up for an account. So for the most part, I relied on memory. Which, in my case, is probably the worst possible approach. So if I missed you, please accept my deepest apologies. Then be sure to let me know about it in the comments below!)

Let’s start at the very beginning: breakfast. Our guys think nothing of taking over the kitchen first thing in the morning and whipping up the morning meal. And they have the recipes to back them up. Seriously, there’s just something about dad making eggs and pancakes in the morning that just makes the day feel really special. It’s even more special when it means you get to lounge around in bed in your jammies for a few extra minutes.

Clockwise from top left: Huevos Rancheros from daxphillips, Whole Wheat Oatmeal Pancakes from mrnate, Homemade Protein Bars from Cooking Ventures, Daddy’s Special Waffles from matthewebguy, and Truckstop Buttermilk Pancakes and (White) Chocolate Pancakes from clarkitect.

 
 
Guys like to nosh, too, and fortunately, they’re quite adept at making great stuff to munch on. Whether it’s appetizers or dips, spicy or mellow, they’ve got it covered. They sometimes get all fancy and exotic, too. (I like to think they do that for us ladies. Making assumptions in our favor is a small hobby of mine.)

Left column, from top to bottom: Steve’s Gooey Cheese Bread, Spinach Balls from daxphillips, and Creamy Chicken Cracker Dip from JasonJ. Center column, from top to bottom: Zucchini Cakes from detzelpretzel (a.k.a. Pastor Ryan), Chili Cheesecake from dnvrbronco, and Grilled Stuffed Jalapenos from boturner. Right column, from top to bottom: Goat Cheese and Pistachio Stuffed Grapes from montanaeats and Petite Braunschweiger Cups from jimguymd.

 
 
And main courses? Fuggedaboutit! I’m not just talking meat and potatoes here, although we’ve got plenty of that. Along with hearty, uncomplicated meals like goulash and fried chicken strips, we’re also talking tostadas, shrimp creole, and linguine with clam sauce.

Top row, left to right: Cajun Meatloaf from detzelpretzel, Budget-Friendly Goulash from Cooking Ventures, and Margarita Shrimp Tostada from daxphillips. Middle row, left to right: East Buffalo Chicken from matthewebguy, Q’s Southern Fried Chicken Strips from qcancook, and New Orleans Style Shrimp Creole from Frank. Bottom row, left to right: Linguini with Spicy Clam Sauce from calou84523, Popeye’s Chicken from goodthingks, and Pulled Pork Pockets from patiodaddio. Not pictured: thatedeguy’s Chili recipes and Caveman Cooking’s delicious-looking (and sounding!) 2+2 Tequila Chili.

 
 
To end the meal, we’ve got some great dessert recipes from them too. Cheesecakes, tortes, ice cream, pies, cookies … they do it all!

Clockwise from top left: Barbecued Sweet Potato Pie from patiodaddio, MeMe’s Cheesecake from BigDaddy, Cookies ‘n Cream Ice Cream from daxphillips, Mini Chocolate Souffle from montanaeats, Apricot Coconut Cloud Torte from JasonJ, and Orange-Glazed Pumpkin Cookies from dnvrbronco.

 
 
Do you have any special weekend plans for the dad in your life? If you’re wondering what to make for them this weekend, I figured I’d cheat a little and peek into the Community Recipes that they saved in their recipe boxes. (Sneaky, eh?) You know something? Lots of them had soup recipes saved. All kinds of different soups. Who knew!

 
Of course, they had other great stuff saved, too. I picked out those that appeared in more than one recipe box and put them together in the collection below.

Clockwise from top left: Crash Hot Sweet Potatoes from Donalyn Ketchum, Cinnamon Bun Pancakes from sapeylissy, Divine Breadsticks from Melanie, Volcano Cakes from mamabunny, Sweet Potato Fries with Lemon-Chipotle Mayo from Jessica, French Toast Bites from crystalscozykitchen, Beef and Potato Tacos from Cooking Ventures, and Funnel Cakes from HeatherD.

 
 
And there you have it! Our small tribute to the fathers (and by fathers we mean dads, grandpas, father figures, and fathers-to-be) everywhere who do what they do so well. You carry so much on your broad shoulders, and often let us take credit for it. You let us inflict our kitchen experiments on you, and you don’t complain too much when we try to serve you a salad as a meal. And you even pretend to enjoy dishes you really hate, just because you like us.

 
We hope this weekend brings something special to all the fathers who deserve it. Now it’s your turn to chime in! Tell us the most wonderful thing about your dad (or husband). Yes, you can pick more than one.

 
August is National Peach Month (Happy Peach Month!). So today’s theme post is dedicated to this classic summer fruit that brings with it such memories as homemade peach ice cream, getting sticky all over from biting into a juicy ripe peach, or the scent of crates or bushels of peaches perfuming the kitchen, bringing with it the promise of warm peach cobbler before the day’s end.

Speaking of cobblers, why don’t we start there? Many peach recipes involve cobblers or crisps in some form, and we’ve got our share of those treats here. There’s something about the sweet, soft fruit paired with perfectly baked batter or the contrasting texture of crunchy topping that just tastes like they were made for each other. (Of course, throw in some of Ree’s Maple Cream Sauce, and no one had better try to put that match asunder.)

Clockwise from top left: Peach Cobbler from mrsbmw09, Peach Cobbler from ThreeManyCooks, Peach Crisp with Maple Cream Sauce from Ree, Peach Crunch Cake from Bakerella, Gluten Free Peach Cobbler from whatlifedishesout, and Peach Crisp (Revised) from elanaspantry.

 
 
 
If you’d rather have something cold instead, then fight the heat of this summer with some frozen peach treats. I had a wonderful friend named Ruth who would tell me stories of the time she and her husband lived next to a peach orchard. Every summer, they would buy fresh peaches that were so sweet and juicy that one bite sent juice streaming down their shirts. All they had to do was mix them with cream—no sugar needed—to make the most incredible peach ice cream ever. “By the end of the summer, you had to roll us out the doors after all the ice cream we’d been eating,” she said.

 
According to her, the best way to pick a peach is to simply smell it. Also check the area around the stem; you want to see it with a creamy yellow color. If it looks green, it was picked too early, and if the skin looks wrinkled, it was picked too long ago. When you do find the right peach, oh what a delight it is when made into ice cream. Or sorbet. Or frozen yogurt. And every time I have a scoop, I think of dear old Ruthie with peach juice running down her chin.

Clockwise from top left: Peach Sorbet from bunkycooks, White Peach Ice Cream from daydreamerdesserts, and Brown Sugar and Peach Frozen Yogurt from tallmisto, and Peach Sour Cream Ice Creamfrom oneordinaryday.

 
 
 
Peaches also lend their wonderful flavor well to savory dishes and fruit salsas. The combination of slight tartness and natural sweetness can really enhance main course recipes. It’s okay if you have canned peaches and not fresh ones. The peaches that are canned are processed within 24 hours of being picked, and so they still retain their nutritional value.

Clockwise from top left: “Can-Time” Pork from daniellawilson, Peach Noodle Kugel from Ree, Mango and Peach Salsa from soyonb, and Peachy Sweet and Sour Tofu Stir-Fry from lizzygoesdutch.

 
 
 
Another way to enjoy the flavor of peaches is in drinks. Peach iced tea is one of my favorite flavors of iced tea, and it’s a great drink component especially in cases where the recipe calls for passionfruit and you don’t have any on hand. Of course, it’s so much more than just a stand-in. Just take a look at Jaden’s Peach, Passionfruit and Prosecco below, or that Sunshine Nectar from goodlifeeats and maybe you too will be tempted to plan a meal tonight that will give you an excuse to make these drinks.

 
 
 
For all its versatility, there is no denying that peaches are really most popular in desserts. Not just as cobblers and crisps as we highlighted at the beginning of this post, but in so many other ways. Whether in muffins or tarts, cakes or pies, or even just sliced in half, grilled and then dressed up, you can always count on peaches to give a dish that extra summery feel.

Clockwise from top left: Peach Cups from jillskitchen, Peach, Raspberry and Almond Cake from runningwithtweezers, Fresh Peach Pie from jlclawson, Grilled Peaches with Ricotta Cheese and Balsamic Reduction from savorysweetlife, Peach Tartlets from Cooking Ventures, and Rhubarb Ginger Peach Muffins from Tracy (sugarcrafter).

 
 
 
And that’s our nod to National Peach Month! How about you? Do you have any peachy stories to share? (Sorry, bad pun.) Any memories that make you feel all warm and … fuzzy? (Oh dear. Make me stop.)

 
I think I’ll sign off now before you start passing around a petition to have me impeached.

 
Everyone’s talking about the approaching “bathing suit” season, and it’s hard to escape it. Someone we know is in Orlando this week, where tank tops and shorts abound. For some of us (and by ‘us’ I mean ‘me’), we’re thinking now is a good time to say goodbye to some winter pounds and start preparing for summer.

Looking good in a bathing suit isn’t the only reason to start eating healthy. More importantly, being healthy on the inside makes us feel good and gives us more energy. And what better way to start than with a healthy breakfast. After all, everyone seems to be in agreement that breakfast is the most important meal of the day. Unfortunately, it’s also the most neglected or skipped meal of the day. But having a balanced breakfast helps you perform better at work, home or in school. It helps fight distraction because it makes you feel more alert.

Having a healthy breakfast doesn’t mean oatmeal everyday, although if you follow this link and look at eastcolomom’s Baked Apple & Peanut Butter Steel Cut Oats, oatmeal everyday might strike you as a great idea. You can also pour yourself a bowl of healthy cereal and top that with some fruit. Or you can take an extra minute or two and assemble a lovely parfait of yogurt, granola, and berries as a nice morning treat, like mybakingaddiction’s presentation of Homemade Granola below. You can even change it up by trying different flavors of granola to add a little variation. We’ve got a few ideas below, like Great Granola with Cherries and Almonds from ThreeManyCooks. Eating raw, vegan or gluten-free doesn’t mean you can’t enjoy granola too, as elanaspantry shows us in her Raw Vegan Gluten Free Granola on the bottom right.

 
 
Sometimes, it just feels like a pancake kind of morning. Or at least maybe toast and something sweet to spread on it. We’ve got healthy options for that, too! From whole wheat pancakes with flax meal and a dairy-free French toast that uses coconut milk instead of milk and butter, you can enjoy a healthy breakfast that almost feels like you’re cheating.

Clockwise from top left: Whole Wheat Buttermilk Pancakes from zoedawn, Delicious Dairy Free French Toast from Woven & Spun, Favorite 100% Whole Wheat Bread from ericalea that you can top with Ree’s Pumpkin Butter, Lemon Cottage Cheese Pancakes with Strawberries from twopeasandtheirpod, and Whole Wheat Oatmeal Pancakes from mrnate.

 
 
Maybe you’re more into a hearty, savory breakfast with eggs. And you want more than the usual ways to prepare them. Take a look at the different egg recipes below and take your pick! They look so good, I’m thinking I wouldn’t mind any of these for lunch, too.

Clockwise from top left: Eggs with Tomato on Toast from A Cozy Kitchen, Perfect Poached Eggs and Sauteed Kale on Toast from foodwoolf, Turkish Eggs from ioh10, Spinach & Portobello Mushroom Frittata from bell’alimento.

 
 
There’s no question that even serial breakfast-skippers (serial … cereal … oh, puns are already swimming in my head!) might change their ways if only someone would take the time to get breakfast ready for them. The main reason for this widespread breakfast brushoff is time. Often, we’re just too rushed and too pressed for time. If it’s that kind of morning for you, how about parking your blender on the counter and keeping containers of cut up fruit and vegetables in the refrigerator so you can throw together a quick smoothie?

Clockwise from top left: Mango Orange Smoothie from savorysweetlife, Green Smoothie from bzarbee2, Katy’s “I Love You” Smoothie from iloveyoufood, Sunrise Breakfast Smoothies from myrecessionkitchen, Pumpkin Smoothie from ChristineA, and a Blueberry Yogurt Smoothie from Ree.

 
 
What’s that, you say? Sometimes you don’t even have the time to make a smoothie? I hear you. Instead of picking up a power bar at the newsstand, or a muffin at the bagel store, how about making a batch of grab-and-go breakfast options instead? After all, you still have to take the time to grab your keys on your way out. It won’t take extra time to grab one of these too, and because you can make them ahead of time, you can simply plan to prepare them whenever you can fit it in your schedule.

Clockwise from top left: Lemon Blueberry Spelt Muffins from jillscleankitchen, Homemade Granola Bars from Karly Campbell, Granola Blueberry Muffins from A Cozy Kitchen, Homemade Protein Bars from Cooking Ventures, and awesome Raw Goji Cacao Energy Bars from rawmazing.

 
 
And there you have it! Just a few suggestions to get your day off to a healthy start. Breakfast jump starts your metabolism, helps curb your hunger and keeps you from binge eating later in the day. And if you’re going to start making the effort to eat breakfast, then why not do it right?

 
Okay, your turn. Do you have trouble getting into the habit of having a healthy breakfast? Or do you already have a well-planned breakfast game plan? If so, I’m sure you’ve got great ideas and suggestions. We’d love to hear them!

Clockwise from top left: Hot & Sweet Drumsticks from Teri L., Pineapple Zucchini Sheet Cake with Cream Cheese Frosting from lindainmo, Individual Scalloped Potatoes from The Noshery, Bacon Wrapped Pineapple Bites! from wendydarling, and Molten Chocolate Cake from brandielle.   (Cue my preppy Casey Kasem radio voice.) It’s the Tasty Kitchen Top 40!…

  April is National Grilled Cheese Month. I think you’re all with me in thinking there aren’t enough excuses to celebrate any concoction that involves gooey, melted cheese and something buttered and slightly crunchy. So today, we’re all about grilled cheese sandwiches in various forms. And since they’re traditionally served with a nice…

  June will be here before we know it, and since June is a popular month to get married, that means that these six or so weeks leading up to it will see a lot of bridal showers or wedding planning luncheons being held. So today, we’ll take a look at just some of the […]