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Anyone out there still spinning ice creams? Here's two more for my knock out file:
- Thread starter traca
- Start date
Cinnamon Ice Cream
Here's another delicious ice cream, adapted from David L. I keep thinking this would be great for the holidays.
I used Ceylon cinnamon sticks (sold in the Mexican section of my grocery store). This cinnamon has more of a "Red Hot" candy flavor. It's lovely and bright--a little unexpected than the usual cinnamon that I bake with. Either cinnamon would be great in this ice cream.
1 cup whole milk
2 cups heavy cream
3/4 cup sugar
Pinch of salt
Ten 3" cinnamon sticks, broken up
5 large egg yolks
Warm the milk, cream, sugar, salt, cinnamon sticks in medium sauce pan. Once warm, remove from the heat and let steep at room temp. for 1 hour.
Rewarm the cinnamon-infused milk/cream mixture and strain out the cinnamon sticks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the rewarmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatpoof spatula, scrapping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer. Stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator, the freeze according to your ice cream manufacturer's instructions.
http://www.penzeys.com/cgi-bin/penzeys/p-penzeysceyloncinnamon.html?id=vepYUpaG
Here's another delicious ice cream, adapted from David L. I keep thinking this would be great for the holidays.
I used Ceylon cinnamon sticks (sold in the Mexican section of my grocery store). This cinnamon has more of a "Red Hot" candy flavor. It's lovely and bright--a little unexpected than the usual cinnamon that I bake with. Either cinnamon would be great in this ice cream.
1 cup whole milk
2 cups heavy cream
3/4 cup sugar
Pinch of salt
Ten 3" cinnamon sticks, broken up
5 large egg yolks
Warm the milk, cream, sugar, salt, cinnamon sticks in medium sauce pan. Once warm, remove from the heat and let steep at room temp. for 1 hour.
Rewarm the cinnamon-infused milk/cream mixture and strain out the cinnamon sticks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the rewarmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatpoof spatula, scrapping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer. Stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator, the freeze according to your ice cream manufacturer's instructions.
http://www.penzeys.com/cgi-bin/penzeys/p-penzeysceyloncinnamon.html?id=vepYUpaG
I have died and gone to HEAVEN! This chocolate recipe is the one I've been looking for...
thick, creamy and a GIANT chocolate flavor. I've tried no less than 10 chocolate ice creams and I've never been thrilled. I'm done now. This is it.
What makes this recipe interesting is that you take part of the sugar and caramelize it. I think it helps add to the richness.
For me, the original base was super thick (like a flourless cake or brownie batter) and it nearly shorted out my machine when I tried to churn it. I added a cup of cream (next time I'd use half & half) and that did the trick for consistency.
The texture is amazing and the flavor is so rich and creamy. Unbelieveable.
chocolate gelato hotel cipriani (Adapted)
Epicurious | August 1997
Hotel Cipriani, Venice
Makes about 3 cups.
1 cup sugar
2 cups whole milk
1 cup half & half
1 cup unsweetened cocoa powder, sifted
3 1/2 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
4 large egg yolks, beaten lightly
In a dry 3-quart heavy saucepan cook 1/4 cup sugar, undisturbed, over moderate heat until it begins to melt and cook, stirring with a fork, until melted completely and deep golden brown. Remove pan from heat and dip pan briefly into a bowl of ice water to stop cooking. (Caramel will harden.) Cool pan about 5 minutes and return to heat. Add milk and cook over moderate heat, whisking, until caramel is melted. Whisk in cocoa until combined well and keep mixture warm.
In a metal bowl set over a saucepan of barely simmering water (or a double boiler), melt chocolate, stirring, and remove from heat.
In a bowl with an electric mixer, beat egg yolks with remaining 3/4 cup sugar until thick and pale. Whisk in caramel mixture and chocolate in streams, whisking until combined. Pour custard into another 3-quart heavy saucepan and cook over moderately low heat, stirring constantly, until a candy thermometer registers 140° F. Cook custard, stirring (do not let it boil) 4 minutes more and remove pan from heat. Cool custard completely and freeze in an ice-cream maker according to manufacturers instructions.
Gelato will keep in the freezer for one week.
Source Information
Letter from Italy
Hotel Cipriani, Venice
http://www.epicurious.com/recipes/food/views/CHOCOLATE-GELATO-HOTEL-CIPRIANI-14183
thick, creamy and a GIANT chocolate flavor. I've tried no less than 10 chocolate ice creams and I've never been thrilled. I'm done now. This is it.
What makes this recipe interesting is that you take part of the sugar and caramelize it. I think it helps add to the richness.
For me, the original base was super thick (like a flourless cake or brownie batter) and it nearly shorted out my machine when I tried to churn it. I added a cup of cream (next time I'd use half & half) and that did the trick for consistency.
The texture is amazing and the flavor is so rich and creamy. Unbelieveable.
chocolate gelato hotel cipriani (Adapted)
Epicurious | August 1997
Hotel Cipriani, Venice
Makes about 3 cups.
1 cup sugar
2 cups whole milk
1 cup half & half
1 cup unsweetened cocoa powder, sifted
3 1/2 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
4 large egg yolks, beaten lightly
In a dry 3-quart heavy saucepan cook 1/4 cup sugar, undisturbed, over moderate heat until it begins to melt and cook, stirring with a fork, until melted completely and deep golden brown. Remove pan from heat and dip pan briefly into a bowl of ice water to stop cooking. (Caramel will harden.) Cool pan about 5 minutes and return to heat. Add milk and cook over moderate heat, whisking, until caramel is melted. Whisk in cocoa until combined well and keep mixture warm.
In a metal bowl set over a saucepan of barely simmering water (or a double boiler), melt chocolate, stirring, and remove from heat.
In a bowl with an electric mixer, beat egg yolks with remaining 3/4 cup sugar until thick and pale. Whisk in caramel mixture and chocolate in streams, whisking until combined. Pour custard into another 3-quart heavy saucepan and cook over moderately low heat, stirring constantly, until a candy thermometer registers 140° F. Cook custard, stirring (do not let it boil) 4 minutes more and remove pan from heat. Cool custard completely and freeze in an ice-cream maker according to manufacturers instructions.
Gelato will keep in the freezer for one week.
Source Information
Letter from Italy
Hotel Cipriani, Venice
http://www.epicurious.com/recipes/food/views/CHOCOLATE-GELATO-HOTEL-CIPRIANI-14183
One more...Barbara Tropp's Super Lemon Ice Cream
Wow. The texture of this ice cream is amazing.
2 lemons, preferably unsprayed
1/2 cup sugar
1/2 cup freshly squeezed lemon juice (about 3 lemons)
2 cups half and half
Pinch of salt
Zest the lemons directly into a food processor or blender. Add the sugar and blend until the lemon zest is very fine. Add the lemon juice and blend until the sugar is completely dissolved. Blend in the half-and-half and salt until smooth.
Chill for 1 hour, then freeze the mixture in your ice cream maker according to manufacturer's instructions.
Wow. The texture of this ice cream is amazing.
2 lemons, preferably unsprayed
1/2 cup sugar
1/2 cup freshly squeezed lemon juice (about 3 lemons)
2 cups half and half
Pinch of salt
Zest the lemons directly into a food processor or blender. Add the sugar and blend until the lemon zest is very fine. Add the lemon juice and blend until the sugar is completely dissolved. Blend in the half-and-half and salt until smooth.
Chill for 1 hour, then freeze the mixture in your ice cream maker according to manufacturer's instructions.