Your Best Ice Cream Recipes
I'm going to be following your thread as I love ice cream recipes : D
So far, my favorite that I've done is a very basic dark chocolate ice cream. Use high quality dark chocolate and you will be in heaven:
4 egg yolks
6 tbsp caster sugar
1 tsp cornstarch
1 1/4 c milk
7oz dark chocolate
1 1/4 c whipping cream
whisk the egg yolks, sugar and cornstarch. bring the milk just to a boil. slowly add the milk to to the egg yolks stirring the entire time. put the mixture back in the pan and heat gently to make your custard. once your custard thickens, take the pan off the heat and add the chocolate stirring until it all melts. cool and then chill. whip the cream and then mix with the chocolate custard. pour in to your ice cream machine and there you go. super easy and super yummy.
I'm quite partial to my Nutella ice cream (and so are my guests). No need to use the expensive imported Nutella, btw. I also make a lemon ice cream that gets raves.
Nutella Ice Cream
3 cups whole milk, divided
2 tablespoons sugar
2 tablespoons cornstarch
¼ teaspoon salt
1 tablespoon strong coffee
1 cup Nutella
Put canister in freezer (if you have a canister-type ice cream maker). Wait for at least 24 hrs.
Bring 2-1/2 cups milk to a boil (but not a rapid, pasta-cooking boil). While milk is coming to boil, whisk sugar, cornstarch salt, remaining ½ cup milk, and coffee together in separate bowl. Watch the milk to make sure it doesn’t boil over.
When milk boils, lower heat and whisk in Nutella carefully. Then whisk in the cornstarch-sugar-milk-coffee mixture. Keep whisking and increase heat to medium high. Bring to low boil and let boil for 2-3 minutes, until thickened (if you dip a metal spoon into the mixture and then draw a line down the spoon, the line should hold its place). Remove from heat periodically if mixture seems to want to boil over. Keep whisking the whole time so that the mixture doesn’t burn.
Remove from heat. Place into bowl and cover. Refrigerate until thoroughly chilled, at least 4 hours (or overnight).
When canister is frozen and base is chilled, pour mixture into ice cream maker (according to manufacturer’s instructions). It will take about 20-25 minutes to churn until done. It will be soft at first, but can be firmed up in freezer for a few hours.
Lemon Ice Cream
2 large eggs
1 cup sugar
½ cup fresh lemon juice (3-4 lemons)
Grated zest of 1 lemon (optional, but I use it)
2 tablespoons butter
1 teaspoon lemon extract
2 cups heavy cream
Place canister of ice cream maker into freezer the night before you make the ice cream. If you make the base the night before you make the ice cream, then just put the canister in the freezer when you start making the ice cream base.
Combine the eggs, sugar, lemon juice, zest, and butter in the top of a double boiler*. Place over simmering water and beat constantly with your new coil whisk until mixture thickens (about 15-30 minutes). Remove from heat and allow to cool slightly (about 5 minutes). Stir in lemon extract and cream until well blended. Cover and refrigerate until thoroughly chilled (at least 4 hours or up to overnight).
Stir custard well. Place into frozen canister and churn in your new ice cream maker, about 20-25 minutes. It will be soft (like soft ice cream) when done, but ready to eat. Put ice cream in freezer for several hours to firm up.
The lemon ice cream is from The Ultimate Ice Cream Book (Bruce Weinstein).
The cheesecake ice cream in David Leibovitz's The Perfect Scoop is also divine (that's a great book, btw).
well nofun, those two sound scrumptuously delicious.
I'll use the off brands as well and for the lemon, I'll use mom's Myers.
can't wait for the day when I can make hubb love his dessert.
but for now, he's still working on his "vanilla banana pudding Nilla wafer custard ice cream" that is duh bom.
I make Lemon Ice Cream using a Philadelphia style recipe. I find it lighter and more able to taste the bouquet of the lemon zest. My friends love it.
Here's my recipe:
DAVID’S LEMON ICE CREAM
MAKES ABOUT 1½ - 1¾ QUARTS
3 C light cream or 1 PT Half and Half
1 C heavy cream 1 PT heavy cream
1¾ C superfine sugar
¼ tsp. salt
Grated rind of 2 lemons - Avoid the white pith which is bitter
Juice of 4 medium-large ripe lemons
1. Combine sugar, lemon juice, and grated zest, stirring until sugar is dissolved.
2. Add creams and salt and stir to blend.
3. Freeze immediately in ice cream maker for lighter, more delicate flavor, or let ripen 10 - 15 minutes before freezing for a tangier, more yogurt-like flavor.
4. Cover tightly with Saran wrap on the ice cream surface to seal it, and allow to cure and harden in refrigerator freezer for 4-8 hours for firmer consistency, or serve immediately for a custard-like consistency.
Make sure the lemons are truly ripe for best results.
The perfume of the lemon oil from the grated zest, the clean taste of fresh lemon juice, the sweetness of the sugar, and the richness of the cream balance out each other beautifully for a refreshing dessert that is neither too tart nor too sweet.
This is a favorite of many friends.
Good question and I haven't made it recently, so I'm not sure. When I first started using the ice cream maker, I started with gelato and stayed there as it was nice to enjoy the creamy results without all the actual cream. I might call it more tart than sour, but that may be a nuance. I also add zest, as you do.
Here's a pic from when it finished spinning:
Cinnamon toast ice cream.
My friends continually ask for this ice cream when they come over for dinner. My boyfriend compares every ice cream I make to this recipe. So far it's still his favorite, although he did really enjoy the caramelized white chocolate ice cream: http://www.davidlebovitz.com/archives...)
They're both pretty labor intensive, but definitely worth it if you're looking for something that will be REALLY good.
I saved the recipe for that CinnamonToast Ice Cream for about a year before I got to try it. Oh boy! am I glad I did. Aside from how delicious it is, it's just plain fun that you get to bite into the crunchy toast in the creamy custard. Also interesting is a few days down the line (when it lasts that long) when the toast has finally become soft. At that point I start calling it Bread Pudding Ice Cream. Equally delicious; different texture.
At this point, I only use Bittman's Cornstarch Ice Cream recipe as a base: http://www.nytimes.com/2007/08/01/din...
I make modifications from there. salted caramel, coconut, really anything. Just get a sense of add-in quantity from other recipes and go from there. Seems to be pretty flexible on the add-in/modification part.
I just find that his recipe provides a flawless, smooth, non-icy finished product. delicious!
I was just thinking I needed a no-egg ice cream base since I sometimes find the custard base to taste too much of egg. So, I just tried out this recipe.
I made vanilla ice cream using vanilla extract and the remnants of whole milk, 2% milk and just a bit of single cream I had in the fridge. I think next time I will use half whole milk and half whipping cream to make it richer and creamer. I don't think the vanilla extract helped much.
Even though I didn't give this recipe much of a chance with my misfit patchwork of ingredients LOL, I will definitely give it another go. I think I'll do a mint chocolate chip ice cream with this base next...
I've been wondering if all the eggs being called for ever made the ice cream taste eggy. You're the first person I've seen comment on being able to taste the egg. Have you noticed any pattern in this? Like, does the egg tend to stand out in certain flavors, or is there a line you cross where if you use X amount of eggs, that's when it starts to taste eggy?
Some eggy flavor can result when you cook to too high of a temp. I always use a thermometer, because it is easy. Don't cook above 175.
I also use the pastry cream trick of cornstarch and eggs if i want to reduce the eggs. It really depends on the flavor. Delicate flavors can taste eggy to me, but some ice creams are helped by the yolk emulsifiers.
I find that the eggy flavor is most obvious in the more delicate flavors like vanilla. Using the custard base for chocolate ice cream is wonderful. I have making vanilla ice cream without eggs and cornstarch on my to-do list. Don't have a recipe yet...
I'm wondering if I have cooked the custard at too high a temp as jsaimd suggests...could be possible since I don't have a thermometer.
For kicks, do you think egg nog tastes like egg, or just rich? I find egg nog to be rich rather than eggy. I bring this up because when my mom tasted the corn gelato I made, my mom said, "If you didn't tell me this was corn, I'd think it was egg nog!" :)
Hmm, it's been awhile since I've had eggnog, but my memory tells me rich, not eggy : ) Mmm, eggnog ice cream sounds good, even if it is April LOL!
It's not that I don't like the custard base for ice cream, it's more that I want a creamier flavor, kwim? I want to taste creamy vanilla, instead of custardy vanilla.
Epicurious' Sweet Corn Ice Cream is my fave, although it will be a while before corn is in season and you can make it:
* 4 ears fresh corn, shucked
* 2 cups milk
* 2 cups heavy cream
* 3/4 cup sugar
* 9 large egg yolks
1. Using a large knife, slice the kernels off the corn cobs and place in a large saucepan. Break the cobs into thirds and add them to the pot along with the milk, cream, and 1/2 cup of the sugar. Bring the mixture to a boil, stirring, then turn off the heat. Using an immersion mixer or a blender, puree the corn kernels (not the cobs). Infuse for 1 hour.
2. Bring the mixture back to a simmer, then turn off the heat. In a small bowl, whisk the egg yolks and remaining 1/4 cup of sugar. Add a cup of the hot cream to the yolks, stirring constantly so they don't curdle. Add the yolk mixture to the saucepan, stirring. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the spoon, about 10 minutes.
3. Pass the custard through a fine sieve, pressing down hard on the solids, discard solids. Let the custard cool, then cover and chill for at least 4 hours. Freeze in an ice cream maker according to the manufacturer's directions.
Everyone I give this to loves it - although with picky eaters, I make them taste it first before I telling them what it is. :D
It's particularly excellent when topped with some fresh blueberry syrup (which you can even make in the microwave; just google "microwave blueberry syrup") and almonds. Any other berry flavor works, by the way, but blueberry is the best followed closely by blackberry.
Beyond that, I cannot recommend any book higher than "Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments" by David Lebovitz. I've made a significant number of the recipes from this book and they always turn out perfect and delicious.
I combined the process outlined in the above recipe from Gourmet via Epicurious with Bruce Weinstein's lower fat Vanilla Ice Cream #3 from page 133 of The Ultimate Dessert Cookbook to make sweet corn gelato. It's quite delicious, made with reduced fat milk and sweetened condensed milk (which I love in and of itself!) and has fewer egg yolks. I really like how it came out, too. I will definitely make it again, but with fresh corn instead of frozen, when summertime is here. I couldn't keep away from the custard in the fridge last night. If you are a corn person, you owe it to yourself to try this recipe.
I should also add, you can easily create the original vanilla version of his recipe by simply removing the corn from the equation, increasing the amount of vanilla extract to 4 teaspoons and subtracting the salt. For the corn recipe, I definitely liked the addition of salt to balance the sweetness.
As to having an eggy flavor in ice cream made with eggs, I don't taste eggs--just richness and creamy deliciousness. You'll only taste eggs if you boil the custard and scramble the eggs.
By the way, I know so many people love David Lebovitz's "Perfect Scoop" but I've gotta cast my vote for Mr. Weinstein. I've made many of his frozen treats and not one has disappointed me. I also like his suggestions for customizing each recipe. Someone who loves me picked it up on Amazon for cheap. Thanks, Ma!
The lemon ice cream in Weinstein's Ultimate Ice Cream Book is my mom's favorite. She requests it whenever she and my dad visit me. I like both the Lebovitz and Weinstein ice cream books (but I haven't made anything from The Ultimate Frozen Dessert book yet, just the ice cream book).
I just bought Batali's latest book and he has a Sweet Corn Gelato. Here's a link from three years ago:
The recipe in the book has somewhat different amounts for some ingredients:
3 ears corn
3-1/2 cups milk
1 cup heavy cream
I've never had anything but high praise for his recipes (and our one dinner at Babbo) so you may want to check it out.
Cinnamon Ice Cream
1 cup white sugar
1 1/2 cups half-and-half cream
2 eggs, beaten
1 cup heavy cream
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
In a saucepan over medium-low heat, stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble. Pour the egg mixture back into the saucepan, and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon. Set aside to cool.
Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer's instructions.
* Triple recipe for 4 qt ice cream maker.
Pumpkin & Maple Ice Cream
5 egg yolks
1 ½ cups heavy cream
1/3 cup sugar
1 cup pumpkin cooked, cooled and mashed
1/3 cup maple syrup
1/2 teaspoon ground nutmeg
First cook the pumpkin, mash and leave to cool before you start this recipe.
In a bowl place the egg yolks and sugar and beat well until you have a thick mixture. Slowly add the syrup, beating all the time and when that is fully mixed in, add and beat in the mashed pumpkin.
In a separate bowl pour the cream and add the nutmeg then beat together well until peaks begin to form. Carefully and gently stir this into the egg, sugar, syrup and pumpkin mixture. Chill.
Transfer to the ice cream maker and freeze according to the manufacturer's instructions.
Bacon Ice Cream
About ¾ qt
For the candied bacon
5 strips bacon
about 2 tablespoons light brown sugar
1. To candy the bacon, preheat the oven to 400F.
2. Lay the strips of bacon on a baking sheet lined with a silicone mat or aluminum foil, shiny side down.
3. Sprinkle 1½-2 teaspoons of brown sugar evenly over each strip of bacon, depending on length.
4. Bake for 12-16 minutes. Midway during baking, flip the bacon strips over and drag them through the dark, syrupy liquid that's collected on the baking sheet. Continue to bake until as dark as mahogany. Remove from oven and cool the strips on a wire rack.
5. Once crisp and cool, chop into little pieces, about the size of grains of rice.
(Bacon bits can be stored in an airtight container and chilled for a day or so, or stored in the freezer a few weeks ahead.)
For the ice cream custard
3 tablespoons salted butter
¾ cup (packed) brown sugar, light or dark (you can use either)
2¾ cup half-and-half
5 large egg yolks
2 teaspoons dark rum or whiskey
¼ teaspoon vanilla extract
optional: ¼ teaspoon ground cinnamon
6. To make the ice cream custard, melt the butter in a heavy, medium-size saucepan. Stir in the brown sugar and half of the half-and-half. Pour the remaining half-and-half into a bowl set in an ice bath and set a mesh strainer over the top.
7. In a separate bowl, stir together the egg yolks, then gradually add some of the warm brown sugar mixture to them, whisking the yolks constantly as you pour. Pour the mixture back into the saucepan.
8. Cook over low to moderate heat, constantly stirring and scraping the bottom with a heatproof spatula, until the custard thickens enough to coat the spatula.
9. Strain the custard into the half-and-half, stirring over the ice bath, until cool. Add liquor, vanilla and cinnamon, if using.
10. Refrigerate the mixture. Once thoroughly chilled, freeze in your ice cream maker according to the manufacturer's instructions. Add the bacon bits during the last moment of churning, or stir them in when you remove the ice cream from the machine.
The best one I've ever made was pumpkin ice cream:
(Really simple recipe. I used fresh pumpkin, but imagine it would still be good with canned)
I'm not sure if sherbet is welcome on this thread, but I was also a huge fan of:
(recommended by another chowhounder-- about as much fun as you can have with a low-fat frozen dessert! )
A thousand thanks for this!!! I'm constantly looking for REAL sherbet recipes, which, of course, have no cream and are therefore less guilt-inducing if I find myself eating the entire batch while watching 'Warehouse 13'. I also like no-cook recipes, as I keep my Sunbeam ice cream maker in the freezer at all times in case I have a sudden attack of "I must have ice cream NOW!"
I am submitting a recipe for Sweet Tea Sherbet. Don't remember where I found it; if anyone knows, PLEASE thank that person for me and give them credit here!
3 C strong tea (I always have unsweetened iced tea in the fridge, black, oolong or green -- gonna try it w/ coffee!)
1 C simple syrup (1/2 C water brought to a boil, 1/2 C sugar added & stirred til incorporated; once cooled, store in the fridge and mix into anything!)
1 C whole milk (I'll be trying this w/ skim milk soon...if anyone else does, let me know how it goes!)
If brewing the tea and making the syrup, combine both while hot and allow to cool; otherwise, the cold syrup will easily mix into cold tea. Add the milk to the cooled tea / syrup mixture; from there, follow the directions on your ice cream maker.
That sounds delicious! Just an unscientific two cents from this kat--I wouldn't go as low as skim...it's going to change the texture of your sherbet completely. I do use 1% milk that tastes like whole and have made gelato with it...but whole milk is where it's at. I'd try 2% first. And I say this having made clafoutis this weekend with my 1%-tastes-like-whole, wishing I hadn't skimped because my custard wasn't as custardy as it should have been.
Again, neat idea above--thank you for sharing it. I might like to try a variation of this to make a Thai iced tea version...you know, with sweetened condensed milk. Mmmmmm.
Thanks for the "skim" input! That's a real problem, I know...I remember my mother buying "ice milk" when I was a kid. It looked just like ice cream but the two aren't even vaguely related consisency-wise and the flavor was just...blah! And seriously, if you're going to enjoy ice cream, you should REALLY enjoy it, yes? And as you so eloquently stated, "whole milk is where it's at." I've tried this recipe, since this post, with chai, and it is PHENOMENAL with whole milk.
re: Caitlin McGrath
I have only one bowl, too. There's something to be said for the idea of having an extra so it's easy to make a pair of flavors.
I know you said you've been doing gelato to be a bit more virtuous (milk vs. cream). I love this recipe, which is designed to use low-fat milk, but doesn't really taste like it. Best right out of the machine, and I prefer to add the full amount of chocolate to the "pudding" mixture rather than save half to mix in. Fab with the addition of cinnamon, too.
I like your Cinnamon ice cream recipe, though I have one that uses both stick and ground cinnamon as follows:
CINNAMON ICE CREAM
This is a custard-based ice cream that is a 2-day project
2 cups heavy cream
2 cups whole milk
Four 3 – 4 inch cinnamon sticks, broken in two
8 large egg yolks
⅔ cup sugar
¾ teaspoon vanilla extract
1½ teaspoons ground cinnamon
1. In a large saucepan combine the cream, milk, and cinnamon sticks, and bring just to a boil, then remove from the heat.
2. Let the mixture stand for an hour, covered. (This gets the cream/milk mixture infused with the cinnamon flavor.)
3. Put the pan back on the heat and bring just back to a boil again.
4. In a large bowl quickly whisk together the egg yolks and sugar, add the hot cream/milk mixture in a slow stream, quickly whisking it. (You want to start by adding only a little of the hot mixture to temper the egg/sugar mixture, then add the mixture in a slow stream, constantly whisking it) [This is now a custard]
5. Put the custard back in the pan and cook it over moderately low heat (to avoid turning the eggs into scrambled eggs), stirring it constantly with a wooden spoon (be sure to get into the pan corner where it turns up from the bottom to the sidewall) until it thinly coats the back of the spoon.
6. Strain the custard through a chinoise or very fine sieve into a bowl, stir in the vanilla, and cool with a piece of saran wrap covering the surface to prevent the formation of a skin, then chill in the refrigerator overnight, or at least 6 hours. [As it chills, the custard will thicken considerably.]
7. Stir in the ground cinnamon (adding it now adds the flavor punch and a bit of bite), and freeze in the ice cream maker.
8. Transfer ice cream to airtight container and put in freezer 4 – 8 hours to harden.
I don't know where I got this recipe from but it's very good, if you're a bourbon drinker. It doesn't have much bourbon in it, and other liquors can be subbed for the bourbon, like golden or dark rum, or left out completely. Without the bourbon, it's a brown sugar ice cream, add plumped golden raisins or chopped pears.
Bourbon Ice Cream
Ice cream base:
1 1/3 cups whole milk
1 cup heavy whipping cream
1/2 vanilla bean, split lengthwise
3/4 cup (packed) golden brown sugar
5 large egg yolks
Pinch of salt, up to 1/4 tsp
Pinch of freshly grated nutmeg
1 tablespoon of your favorite bourbon
For ice cream:
Whisk sugar, egg yolks, and pinch of salt in medium bowl. Gradually whisk milk mixture into egg mixture; return to saucepan. Stir over medium heat until thickened slightly and finger leaves path when drawn across spoon, about 4 minutes (do not boil). Strain into another medium bowl. Stir in bourbon. Cover and chill custard until cold, at least 5 hours.
Process custard in ice cream maker according to manufacturer’s instructions. Transfer ice cream to container, cover, and freeze. DO AHEAD: Can be made 1 day ahead. Keep frozen.
How much does the bourbon flavor come through on that? I'd be afraid of adding much more than that, but... mmm, bourbon.
For myself, I think I might make the same thing with some rye and make a ginger sauce to top it with - rye & ginger ale is high on my list of favorite drinks.
I use Mark Bittman's basic french vanilla ice cream as a base (without the vanilla). One of my favorites for the summer is mint ice cream with a lemon curd swirl. I add mint leaves to the cream while it's heating and then strain them out at the end.
Also, homemade ice cream is definitely best when it's fresh from the machine.
I've never made a Lebovitz ice cream that disappointed. He knows his stuff, and the book is creative and beautiful. Just this weekend I made the strawberry sour cream ice cream. It was absolutely lovely, so much more flavorful than regular strawberry. I was thinking it would be great in biscuits or even shortbread sandwiches as a mock strawberry shortcake.
love this recipe.
being very new at making ice I'm finding the sky's the limit plus an imagination and good ingredients is all you need.
I made a coulis out of strawberry and balsamic vinegar then froze in tiny containers as per individual use. I'll be using it as a drizzle in a buttermilk ice cream I read about.
yesterday I shot from the hip with the ice cream I made.
took my ice cream machine out of the freezer then:
in a copper bowl put:
2 cups FF milk (yes that's fat free)
1cup heavy cream
4TBL dark brown sugar
pinch Himalayan pink salt (bought it @ Sprouts yesterday)
scooped the seeds out of one vanilla bean (thx HillJ)
2 rounded tsp cinnamon
whisked it all then added to the ice cream machine
after it set up (froze) I cut up tiny pieces of 1 banana & added that.
we tasted a single scoop after getting home from a D- dinner experience.
neither of us wanted to put anything else on our upset stomaches but had to take a little taste
"no recipe Cinnamon Vanilla Bean Brown Sugar Banana ice cream"
Brown butter is great! It helps if you have a good blender. I used this as a base: http://www.chezpim.com/blogs/2009/07/...
Also really love chocolate passion fruit sorbet. This is dark chocolate not healthy sorbet but yummy.
Love lemon lavender made with buttermilk too, but you have to eat it right away. super refreshing.
Anise was a hit, as was fresh mint.
Ice cream is so fun, because you can play with the flavors and not have it bomb as easily as baking.
I use either a cornstarch base similar to Bittman's or a the Lebovitz egg custard base or even mix the two - half the cornstarch, half the egg yolks. You can cook the egg yolks with the cornstarch to a boil because the cornstarch reacts with the egg yolks.
This Muscovado Sugar Ice Cream from Nancy Silverton is delicious. Muscovado sugar has become harder to find but when I do I always buy extra for this. http://www.indiatree.com/recipes/othe...
You can really make it celestial by embedding small truffles into the frozen cream when you transfer it to your airtight freezer storage container. Make them from a ganache that's on the soft side so they stay soft when frozen. Alternatively, I get a rich fudge sauce, stir in a healthy amount of Kahluah and drizzle that on.
I'm so glad to see this. I very recently bought their "regular" evoo and also their balsamic vinegar, both of which are great products. I've never even wanted to make ice cream but this recipe DOES sound lovely. Thanks so much, rainey.
PS: Also thanks for reminding me that I want to post about their products.
This is my very best. My ice cream maker has very simply instructions and I basically learned to make ice cream from it.
fig jam and Dulce de leche Ice cream
2 cups of milk
1 cup sugar or splenda
1 cup (package) heavy cream
2 egg yolks
1 jar Maggie beer burnt fig jam
1 jar high quality Dulce de leche
Ice cream maker
Electric egg beater
Container or ziplock bag
Over high heat whisk eggs into a custard. Set aside.
Pour sugar or splenda in the large bowl. Add Milk. Using the electric beater beat on the lowest setting beat until all the sweetener is dissolved.
Add cream, add egg custard. Add in jar of fig jam and dulce de leche. Transfer to ice cream maker turn it on. Do something else while ice cream is churning/freezing.
When ice cream is thick, creamy and frozen. Remove and tranfer to container or ziplock bag. Place in freezer, wait two hours. Then it's YAY ice cream time.
I see Ice Cream makers on sale or in used shops all the time. Haven't gotten one, usually because I'm far from home and getting it home is no fun, in my luggage, not to say that I don't do that, I do, but these are heavy little guys that are weighty. Gotta get one though to start some of the ridiculously sounding wonderful recipes.
I've been searching for a good avocado ice cream. I made one version yesterday, and though it was very tasty, I didn't care for the texture. The recipe called for heavy cream and sour cream (no milk), so it was very rich and 'slick' on the tongue. Adding some crushed pistachios gave it a distracting texture and made it better.
I chose that recipe because the blogger said it was adapted from The Perfect Scoop and I trusted that as a source. Now I will have to get the book to see what was adapted by the food blogger. I think I will add some milk next time.
Anyone have a good avocado ice cream recipe?
Also, next on my to-do list for ice cream is sage ice cream, and now that corn is in season here in MN, I am definitely going to try some of that sweet corn ice cream.
I haven't been at it long enough to develop my own recipes, but have come up with a few useful mistakes (though it's pretty hard to really screw up ice cream)
1) Citrus zest will clump up in the churn- it needs to be strained out. A better choice is pure oil- lemon and orange are pretty easy to find, at any rate. I suppose extracts would work too.
2) If you go too wild with the chocolate, the ice cream comes out kind of hard and brittle, I suppose from the cocoa butter- I reached that point at 5 1/2 oz. in about 1 1/4 qts ice cream- at some point, you have to go to cocoa or admit defeat.
3) A bit of sour cream, on the other hand, works really well in chocolate ice cream.
I wouldn't rush to find a "base" recipe- I've tried things with a wide range of compositions, from all cream and egg yolks to half fruit juice, set with gelatin, and only a bit of cream- they all have much to be said for them, and I expect to enjoy many more.
Oh, yeah- and you keep finding yourself with leftover egg whites. A more pixieish sort than myself might manufacture some meringue ice cream bowls- I'm working on seeing how the hydrangea outside my kitchen door will fare on a diet of egg whites and coffee dregs- pretty well so far.
I made this ice cream last week and it was a hit.
Begin with roasting the fruit (strawberries or banana) in the oven. I coated the berries with a few tbsp of sugar and a drizzle of balsamic vinegar and roasted.
24 hours in advance I made the ice cream mix by whisking 10 egg yolks and 1 cup sugar and setting aside
In a heavy bottomed pot on low heat bring 2 1/2 cups heavy cream and 1 1/2 cups whole milk to a simmer (If adding vanilla bean here you can remove it from the heat and allow it to steep), then temper the eggs by drizzling in small amounts of simmered dairy mixture into the yolks and whisk.
Dump the yolk mixture into the pot and stir until it is thick, not custard like but that you can draw a line in the mixture on the spoon without it actually blending together.
Remove from heat and set aside to cool then throw in the fridge for 12-24 hours.
On the day off blend your fruit and cream together and throw in the ice cream machine, it's done in 40 mins or so.
This is a wonderful thread. I'm going to be a little more specific with the question. Does anyone have any great ice cream recipes they've made that highlight herbs? This would be included with Thanksgiving dessert (along with a selection of traditional ice cream flavors - pumpkin, cranberry sorbet, etc.). I'm picturing something with rosemary or sage and a complementary sweet flavor? Much TIA.
I've done Thyme, rosemary, fennel and bay leaf in ice cream paired with different flavors. They all work well.
Lemon thyme is classic. Rosemary caramel (lovely with cherries), Fennel and bay all on its own. I just steep the herb in the cream for my base and then make the base - sorry I just use one of the base recipes like those above depending on the style I want (French, cornstarch, Philly, etc).
One of my best (I mostly experiment with no-cook recipes) has been Key Lime Pie. The condensed milk and lime juice mixture is thick and custardy before you freeze it and freezes up a dream. I added in Milk Bar recipe graham crumb because I had it on hand, the texture and saltiness was perfect.