Your favorite ice cream recipes?
Hi all :)
I just bought an ice cream maker and am really excited to test it out. Do you have any favorite recipes?? I'm particularly fond of pistachio, coconut, and recently I had a 'cardamom ice cream' which was amazing, and I'm looking to try interesting new flavors (or even good classic recipes!)
re: tim irvine
Thanks! I'll try your version next time.
I just tried to make one of the recipes in the cuisinart book that came with the ice cream maker... I'm a little nervous right now, the "custard" is cooling but it never did reach the consistency where it's supposed to coat the back of a spoon. I don't know what I did wrong. I fear I've set myself up for disappointment! :( ah well... I'll try again tomorrow.
(FYI, the recipe was 2 cups cream, 2 cups whole milk, 5 egg whites, 1 vanilla bean pod, 1 tsp vanilla extract, and 1 cup sugar)
I'm a newbie ice cream maker (3 batches under my belt!) and I thought this pistachio recipe came out pretty darn spectacular!
I added just a smidge more of the extracts and tried to do a rough chop of the nuts but ended up making a mess. I threw the entire nut mess (shavings and small pieces) in the ice cream. Next time, I'll just throw in the whole nuts without worrying about pieces.
Thanks for posting that Orange Cream Dream! That's EXACTLY what I wanted to try next, but wasn't sure how to go about it!
Alton Brown has the best basic chocolate and vanilla recipes, on Food Network's site—you can build from there.
The best results I've ever had from a more specialized recipe is David Lebowitz's salted butter caramel ice cream. It's a pain in the rear but the creamiest, most delicious ice cream we have ever eaten, much less made:
I don't have a recipe for these, but we just went out tonight and I had turmeric and coriander (one scoop each)in the same bowl. It was really good and they went together perfectly. My spouse had grains of paradise. It was almost lemony and addictingly good. I will be stealing all three flavor ideas this summer!
I like Jeni's Splendid method for making a creamy base without eggs, which allows you to experiments with some interesting flavors. Bangkok peanut, jasmine green tea, black sesame, purple yam and coconut swirl are among my favorites with this method. There are some coconut based ice creams that don't need stabilizers that work rather well. Avocado is one of my favorite addition to these.
I second JM's vote for Jenni's Splendid method. Insane flavor shines through with the no-egg custard, yet the ice cream is soft, creamy and rich.
Since there isn't a heavy custard to mute flavors, fruits, etc. really sing. Favorites from last summer were; the roasted strawberry-buttermilk, same recipe adapted for roasted apricots (double the roasted fruit, and layered the extra in for a swirl at the end). Goat Cheese and roasted Bing cherry, Baked Rhubarb Frozen Yogurt, the Coriander and raspberry (just make it; you won't regret it!). Salty Caramel, Pumpkin 5-spice (new Tkgsvg fave!).
I am going to make several of those again, and some new ones!
A third on Jeni's method. Although I've only done a batch of the roasted strawberry-buttermilk (her recipe) this year, I experimented all over the place last summer and was never disappointed. I'm not a fan of eggy/custardy ice creams but as gingershelley notes, the texture and mouthfeel of this ice cream is wonderful without them.
Another rec for Jeni's. I have been making custard based ice cream for years with great results. I tried her method recently and I doubt I will go back. The mouth-feel, flavors, and ease of making are great and the taste...phenomenal. I made the roasted strawberry and although I'm not a huge strawberry fan, found myself going in for bites of it all the time! Also the deepest, darkest chocolate or something like that and her Buckeye (peanut butter chocolate). If you can believe it, I kept a batch in the freezer for well over 2 weeks. Every day I tasted a little bit to see if it had started to crystalize and it never did. Never got the freezer burn taste either. I need to step away from my ice cream maker!!!!
If you like halvah, this is fantastic. I really like a strong sesame taste so actually used double the amount of tahini for the same recipe (and an extra T of honey too). I also switched it to 2 cups whole milk and 1 cup heavy cream.
Tahini and Honey Ice Cream
2 cups heavy cream
1 cup whole milk
½ cup tahini
½ cup raw honey
1 TBS vanilla extract
1 TBS arrowroot powder (optional for extra creaminess)
¼ tsp salt
Add all the ingredients to a blender. Blend on high until everything is completely incorporated. Pour into a frozen ice cream canister and freeze according to the manufactures instruction. The ice cream should be done in about 20 minutes. You can enjoy it soft from the maker or allow it to firm up “ripen” in the freezer for 2 to 3 hours.
Last week I made some Dutch cocoa ice cream that my grandson scarfed down in a couple of sittings!
2 Cups cream
1 Cup low fat milk
2 Teaspoons good quality vanilla extract
3/4 Cup Hershey's chocolate syrup
3 Tablespoons powdered, unsweetened Dutch cocoa
Use a wire whisk to whip briskly and completely mix all ingredients before freezing.
Also, about that brand new ice cream maker: I had trouble using my new one until I realized that I was using more mixture than directed...with the end result being a non-frozen, totally liquid mess! After checking the recommended amount, and then placing the "soft-serve" in the freezer for an hour or so, my ice cream is perfect - just ask my teenage grandson!!
Here's what I do all the time. I have pretty much gotten to the point that I prefer this over any purchased ice cream.
Brownie Batter Ice Cream
1/2 white sugar (I usually use a LITTLE bit less)
1/4 cup cocoa powder (I use Hershey's special dark)
1 1/4 cup brownie mix (I use Ghirardelli)
pinch of salt
1 cup 1/2 and 1/2
2 cups heavy cream
2 tsp vanilla
Mix everything except the heavy cream until the dry things are dissolved. Add the heavy cream and stir. I let it sit covered in the fridge overnight at this point to be sure the sugar dissolves. The next morning, pour into ice cream maker and churn.
If I'm feeling extremely decadent, I add some peanut butter and swirl it in before I put it in the freezer. Or, chunks of chocolate cake or brownie pieces are also very good mixed in at the end of the churn cycle.
I Googled and put together this list:
Total Fat in Grams Per Cup for Dairy Products
184.12g - Butter, stick
88.06g - Heavy Cream (Whipping Cream before whipping)
72g - Original Philadelphia Cream Cheese
49g - Whipped Butter
48.21g - Sour Cream
46.34g - Light Cream
31.93g - Ricotta Cheese (Whole Milk)
27.84g - Half & Half Cream
26.62g - Sweetened Condensed Milk
22g - Traditional Plain Greek Yogurt
19.05g - Evaporated Milk, undiluted
19g - Regular Eggnog
14.26g - Ice Cream
7.93g - Whole Milk
5g - 2% Plain Greek Yogurt
4.9g - Buttermilk (2% - Reduced Fat, Cultured)
4.81g - 2% Milk
3.8g - Plain Yogurt
2.37g - 1% Milk
2.16g - Buttermilk (1% - Lowfat, Cultured)
1.4g - Dry Buttermilk (Reconstituted)
0.44g - Nonfat Milk
0.44g - Nonfat Plain Yogurt
Other Non-Dairy Possible Ice Cream Ingredients
Total Fat Per Cup in Grams
129.04g - Sesame Butter (Tahini) (Made From Kernels)
128.96g - Peanut Butter
64.49g - Egg Yolks, beaten
42g - Coconut Milk - Thai Kitchen
33.72g - Avocado, pureed
24.15g Whole Eggs, beaten
5g - Coconut Milk (Coconut Dream and Silk)
4g - Unsweetened Soymilk, Silk
2.5g - Pure Almond Milk - Original, Silk
2g - Original Rice Milk - Rice Dream
0.41g - Egg Whites, beaten
i use one of the Ben & Jerry's ice cream recipes. Equal parts milk(or coconut milk) and half and half.
Then beat in a cup of peanut butter. Add to ice cream maker. As ice cream starts to partially freeze, mix in a loosely chopped bag of Trader Joes dark chocolate Covered pretzels. Peanut Butter Chocolate pretzel ice cream! a crowd pleaser
I made a really lovely fior di latte ice cream/gelato last weekend that would be a nice base for other flavors - it was very simple too. I think it was adapted from David Lebovitz's The Perfect Scoop.
1 cup cream
2 cups whole milk
3/4 c. sugar
3 T. cornstarch
pinch of salt
Combine all the ingredients in a saucepan and cook until the mixture boils and thickens, stirring constantly. Allow to cool completely, refrigerate and then churn.
The following is a recipe I made up 20+ years ago. It is still that good.
DAVID’S LEMON ICE CREAM©
MAKES ABOUT 1½ - 1¾ QUARTS
3 C light cream or 1 PT Half and Half
1 C heavy cream or 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 outeach other beautifully for a refreshing dessert that is neither too tart nor too sweet.
This is a favorite of many friends.
Are you perhaps related to Equilateral Jones? Anyway, I have made cucumber ice cream (sounds awful, but it is quite refreshing) using a light vanilla ice cream base and adding peeled, seeded and puréed cucumber pulp. Perhaps Jeni's base would work here. The result is a cool, light and undefinable taste.
The ice cream recipes in Claudia Fleming's "The Last Course" are decadent In the extreme. They contain a dozen egg yolks, although I know people have had success with her recipes cutting back on that number. I adore her Ginger Ice Cream; goes spectacularly well with apple pie. The book has many unusual flavors, too: Black Pepper Ice Cream, Milk Chocolate Malted Ice Cream, Buttermilk Ice Cream, Cream Cheese Ice Cream, Licorice Ice Cream, Tarragon Ice Cream, Fig-Armangac Ice Cream. And that's just a partial list.
If you are interested in sorbets, I had some delicious "Jesus Juice" at Humphrey Slocumbe's in San Francisco:
Jesus Juice Sorbet
1 cup sugar
1 cup water
1 cinnamon stick
2 cups cola [Mexican Coke]
1 cup good-quality dry red wine
2 Tbl red wine vinegar
1 tsp salt
In a large, heavy-bottomed, nonreactive saucepan over medium heat, combine the sugar and water and stir to dissolve the sugar. Drop in the cinnamon stick and bring to a boil over medium-high heat.
Stir in the cola, wine, vinegar, and salt and remove from the heat. Let cool completely, then cover the bowl tightly and chill in the refrigerator for at least 1 hour or preferably overnight. When you are ready to freeze the mixture, take out the cinnamon stick, transfer the mixture to an ice cream maker, and spin according to the manufacturer's instructions. Finish freezing in freezer.
Inspired by this discussion, and a couple of other Chowhound discussions ( Unusual or Funky Ice Cream Flavors: http://chowhound.chow.com/topics/416899 and Your Best Ice Cream Recipes: http://chowhound.chow.com/topics/696116 ), Leena Trivedi-Grenier has created a list of 7 Cool Twists on Homemade Ice Cream.
Check it out here ( http://www.chow.com/food-news/150811/... ) for more Ice Cream inspiration.