Favorite Ice Cream/Sorbet Recipes
- luswei Jan 22, 2007 04:25 PM
I received a Cuisinart Ice Cream Maker for Christmas. Made my first batch -- strawberry lavender ice cream. Anyone have a favorite recipe they'd like to share as I experiment and learn how to make more ice creams and sorbets? Although I love all kinds of ice cream and sorbets, I suppose I'm partial to making ice creams that aren't easily bought in stores. Lemon verbena, cantaloupe sorbet, plum armagnac, and so on.
since no one has yet responded, I'll share my two favorite ice cream recipes I do at home: lemon creme fraiche ice cream and deep chocolate ice cream. Both are below and both are the results of many attempts on my part to get them perfect. For the chocolate ice cream, I wanted one that was very chocolatey and didn't rely on any cocoa powder. I've found that to avoid the chalkiness you often find in chocolate ice cream, the key is slowly whisking in the hot custard (after straining through seive) into the chopped chocolate. Whisk it to make sure it gets smooth, then add some more. Takes about a minute total, but worth it.
Another good one is the mexican chocolate ice cream at epicurious. Search for mexican chocolate ice cream and you'll find it there. It's quite good. Anyhow, here are my recipes:
Lemon, Crème Fraiche Ice Cream
1¼ cups heavy cream
¾ cup milk
1 cup sugar
Pinch of salt
6 egg yolks
½ cup fresh lemon juice
1½ cup crème fraiche
Heat cream, milk, sugar, salt and a few drops of vanilla extract in a saucepan to a simmer. Turn off heat of milk mixture. Whisk eggs in bowl. Temper eggs by slowly whisking in ½ cup hot milk mixture into eggs. Pour egg mixture into saucepan, turn heat to medium and whisk until it reaches no more than 175 degrees. Remove, pass through a fine sieve into a bowl and let sit for 5 minutes.
Whisk in lemon, then crème fraiche. Cool in refrigerator. Once completely cool, churn in ice cream maker.
Adam’s Deep Chocolate Ice Cream
• 2 cups heavy cream
• 2 cups milk
• 6 egg yolks
• 6 oz 72% dark chocolate, chopped into small pieces
• 1 cup sugar
• ½ tsp vanilla (or 1/2 vanilla bean, split and scraped)
• pinch of salt
Heat milk, cream and ¾ cup of sugar and pinch of salt in saucepan. Heat to 175 degrees. Turn off heat. Melt chocolate into mixture. Stir in vanilla. Meanwhile, whip yolks and remaining ¼ cup sugar until smooth and pale yellow. Temper yolks with small amounts of hot cream mixture (whisking, adding small amounts at a time). Once tempered, add egg mixture into pot with cream. Heat back up to 175, slowly, stirring constantly.
Strain through fine meshed sieve. Chill to 40 degrees. Freeze in ice cream machine.
* Mint variation:
Coarsely chop 1 TB fresh mint. Add to sugar/cream/milk mixture at the beginning to steep while cooking. Eliminate vanilla.
I'll have to ask my SO for more details but he made me a caramel ice cream (topped with salt, but I can't remember if there was also salt in the ice cream itself) for my birthday. Amazing, not just the taste but the texture!
I think he used this recipe http://haverchuk.blogspot.com/2005/10... . This blog also has lots of ice cream recipes which might be worth checking out.
but since the blog recipe doesnt have a lot of details he also referred to one on epicurious that got mixed reviews but had some helpful details, read the reviews before relying on it
I have the same ice cream maker and love it...but haven't used it in awhile. Over the summer I made a delish Tangerine Ice Cream. The recipe from from the LA Times Food section.
When I had an Il Gelataio the most elegant sorbet I made was pear: use bottled pear nectar, simple syrup, lemon juice, a tiny drop of red food coloring, and some pear liqueur (Pear William etc). You can also do a very easy raspberry ice cream with frozen sweetened red raspberries and equal amounts of whipping cream and half-and-half, nothing else.