I/S Unique and Unusual Ice Cream Recipe

J

jerr

Active member
Well I've made strawberry, vanilla, chocolate, strawberry buttermilk gelato, white chocolate, and cherry ice cream. Does anyone have any unique and unusual ice cream recipes?

I'm interested in ones flavoured with herbs - I think I will make Martha Stewart's Lavendar Ice Cream next.

 
Basil or Mint Ice Cream...

This was posted on the Fine Cooking Forum from a poster whose recipes and adaptations can be trusted implicitly. She used the "Mint chocolate chip ice cream" recipe from Alice Medrich's "Bittersweet," subbed basil for the mint, and left out the chocolate chips.

Mint (or Basil) Ice Cream

About 1/3 cup of chopped mint (or basil leaves)
2 cups heavy cream
1 cup milk
1/4 cup + 2 Tbs sugar
1/8 tsp salt
4 egg yolks

Heat the cream to a simmer, add the mint leaves. Take the pot off the heat to steep the mint (I covered the pot) for about 30 minutes (I suggest smelling and tasting the cream to see if the mint flavor is where you'd like it). Strain the cream, and add the milk, sugar and salt. Heat the resulting mixture to a simmer. Meanwhile, lightly whisk the egg yolks in a clean bowl. When the milk mixture is at a simmer, add it in a thin stream to the egg yolks, stirring the whole time. Heat the resulting mixture until it thickens slightly (a thermometer will read 175*-180*). Chill the mixture and freeze in ice cream maker according to manufacturer's instructions.

posted by Ruthwells

 
not ice cream but sherbet.

Lemon Rosemary Sorbet
Adapted from a recipe from Fine Cooking Magazine,
August/September 1996.
1 1/2 cups sugar
1 1/2 cups water
1/2 cup fresh rosemary, finely chopped
1 1/3 cups freshly squeezed lemon juice
3 tablespoons vodka
In a medium saucepan over medium heat, combine sugar and water. Stir until mixture comes to a boil; reduce heat to low and simmer 5 minutes. Remove from heat; add rosemary, cover, and let stand approximately 10 minutes or until cool.
Place a fine strainer over a large bowl and pour syrup mixture through (straining out the rosemary leaves). Add lemon juice and vodka to the strained syrup mixture; stir until thoroughly blended.
NOTE: The vodka (or any other type of alcohol) is the secret to a soft sorbet. Alcohol itself does not freeze and adding a little bit keeps the sorbet from doing the same. Vodka is excellent to use because it doesn't affect the taste.
Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions.
Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time.
NOTE: Can be prepared 3 days in advance. Cover and keep frozen.
Makes 8 to 10 servings.

 
I make peanut butter tofutti

Being lactose intolerant, I make tofutti instead of ice cream, but I see no reason this wouldn't work in an ice cream base.

2 cups vanilla soy milk or 1 cup soy milk + 1 brick soft tofu
1/2 cup granulated sugar or brown sugar or Splenda
1 heaping Tbs. peanut butter

 
I don't have a recipe, but recently enjoyed ice cream with rose, pistachio, cardamom and saffron. m.

While on my recent road trip to CA I had this wonderful treat at Rick's in Mt. View.

If those flavors sound interesting you might be able to experiment and recreate something similar.

The base was pale pink and lightly rose flavored. All of the flavors were very subtle, the cardamom especially was just a gentle whisper. The saffron threads were left long (1/4"+), and I would guess it was added at the very last because only a tiny bit of ice cream surrounding each thread had turned orange, not the entire batch as it would if you kept stirring.

Sorry if that's not enough info to be helpful, but I thought that flavor combo definitely fit your request for unique and unusual.

 
havent tried this... nutmeg ice cream

Nutmeg Ice Cream
Gourmet November 1990
Makes about 1 quart.
1½ cups milk
1½ cups heavy cream
3 large eggs
¾ cup sugar
1 teaspoon freshly grated nutmeg
⅛ teaspoon salt
¼ teaspoon vanilla

In a saucepan bring the milk and the cream just to a boil.

In a bowl whisk together the eggs, the sugar, the nutmeg, the salt, and the vanilla, whisk ½ cup of the milk mixture into the egg mixture, and whisk the mixture into the remaining milk mixture.

Cook the custard over moderate heat, stirring constantly with a wooden spatula, until it registers 175°F. on a candy thermometer. Transfer the custard to a metal bowl set in a larger bowl of ice and cold water and stir it until it is cold. Freeze the custard in an ice-cream freezer according to the manufacturer's instructions.

 
Avocado Gelato

Avocado Gelato
Gourmet, May 2005
The dense, velvety texture of avocados produces a gelato of exceptional smoothness, with no added cream or egg. Though avocado may seem unusual as a sweet, it's commonly used as a dessert ingredient in Latin America. We call for a crushed vitamin C tablet here, which is the trick to retaining the bright green color of the avocados without affecting their flavor.

Cooks' note:
Ice cream can be made 1 week ahead. Makes about 1 quart.
2 cups whole milk
¾ cup sugar
3 (4x1-inch) strips fresh orange zest
2 tablespoons cornstarch
2 firm-ripe California avocados (1 to 1¼ lb. total)
1 (500-mg) vitamin C tablet, crushed to a powder

Bring 1¾ cups milk, ½ cup sugar, zest, and a pinch of salt to a simmer in a 2-quart heavy saucepan over moderate heat. Whisk together cornstarch and remaining ¼ cup milk in a small bowl until smooth, then whisk into simmering milk. Bring to a boil, whisking constantly, and boil 1 minute. Transfer mixture to a metal bowl, then set bowl in a larger bowl of ice and cold water and cool completely, stirring frequently. Discard zest. Quarter, pit, and peel avocados, then purée with vitamin C and remaining ¼ cup sugar in a food processor until smooth. Add milk mixture and blend well.

Freeze avocado mixture in ice cream maker. Transfer to an airtight container and freeze until hardened, about 1 hour.

 
Apricot Earl Grey Ice Cream

Apricot Earl Grey Ice Cream

1 cup (about 6 ounces) dried apricots
1/3 cup plus 2 tablespoons granulated sugar
2/3 cup water
1 1/2 cups milk
2 tablespoons Earl Grey tea leaves
1 1/2 cups heavy cream
Pinch of salt
4 egg yolks
1 tablespoon apricot brandy or orange liqueur

In a small heavy saucepan, combine the apricots, 2 tablespoons of the sugar and water. Bring to a boil over moderate heat. Reduce the heat to moderately low and simmer, uncovered, until the apricots are tender, 10 to 12 minutes.

Transfer the apricots and any remaining liquid to a food processor and puree until smooth, scraping down the sides of the bowl once or twice. Set aside.

In a heavy medium saucepan, combine the milk and tea leaves. Warm over low heat until the milk is hot. Remove from the heat and let steep for 5 minutes. Strain the milk through a fine-meshed strainer.

Return the milk to the saucepan and add the heavy cream, remaining 1/3 cup sugar and salt. Cook over moderate heat, stirring frequently with a wooden spoon, until the sugar is completely dissolved and the mixture is hot, 5 to 6 minutes. Remove from the heat.

In a medium bowl, whisk the egg yolks until blended. Gradually whisk in one-third of the hot cream in a thin stream, then whisk the mixture back into the remaining cream in the saucepan.

Cook over moderately low heat, stirring
constantly, until the custard lightly coats the back of the spoon, 5 to 7 minutes; do not let boil.

Immediately remove from the heat and strain the custard into a medium bowl. Set the bowl in a larger bowl of ice and water. Let the custard cool to room temperature, stirring occasionally.

Whisk in the RESERVED apricot puree and the brandy until blended. Cover and refrigerate until cold, at least 6 hours or overnight.

Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions.

CYH

 
REC: Garden Apple Ice Cream

Garden Apple Ice Cream
Serve this with thin wafer cookies.

3 egg yolks, beaten
1/2 cup granulated sugar
1/2 cup milk
1/4 teaspoon salt
2 cups chilled whipping cream
3/4 cup (6 ounces) frozen apple juice concentrate, thawed
1/2 to 1 teaspoon rose water
3 to 4 drops red food color (optional)

Mix egg yolks, sugar, milk and salt in saucepan. Cook over medium heat, stirring constantly, just until bubbles appear around edge. Pour into chilled bowl; cover and refrigerate until room temperature 1 to 2 hours.

Stir remaining ingredients into milk mixture. Pour into freezer can; put dasher in place. Cover and adjust crank. Place can in freezer tub. Fill freezer tub 1/3 full of ice; add remaining ice alternately with layers of rock salt (6 parts ice to 1 part rock salt). Turn crank until it turns with difficulty. Drain water
from freezer tub. Remove lid; remove dasher. Pack mixture down; replace lid. Repack in ice and salt. Let stand several hours to ripen.

Yields 8 servings.

CYH

 
Honey Lavender Ice Cream

Honey Lavender Ice Cream

2 cups whole milk
1/4 cup dried lavender
1/3 cup honey
5 large egg yolks
1/4 cup sugar
1 cup heavy cream

In a medium saucepan, combine milk, lavender and honey. Bring to a gentle boil, cover and remove from heat. Let steep for 5 minutes. Strain the mixture, reserving milk and discard lavender.

Combine yolks and sugar in the bowl of an electric mixer. Beat on medium-high speed until very thick and pale yellow, 3-5 minutes.

Meanwhile, return milk to a medium saucepan and bring to a simmer over medium-low heat. Add half the milk to yolk mixture and whisk until blended. Stir mixture into remaining milk and cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon.

Remove from heat and immediately stir in cream. Strain mixture into a medium mixing bowl set in an ice-water bath and let stand until chilled, stirring from time to time. Freeze in an ice cream maker according to manufacturer's instructions.

The Spice House provided this recipe.

CYH

 
Jasmine Tea and Kiwi Sorbet

Jasmine Tea and Kiwi Sorbet

3 cups water
2 1/2 tablespoons jasmine green tea or unflavored green tea leaves
3/4 cup sugar
1/4 teaspoon lime or lemon extract
8 kiwis, peeled and halved

Bring water to not quite the boiling point in a small saucepan of glass, enamel, stainless, or a non-stick coating -- do not use aluminum. Remove from heat and stir in tea leaves. In place of loose tea, leaves removed from a tea bag can be used, but must be measured before brewing, as the amount of tea can vary according to both brand and type. Cover and allow tea to steep five minutes.

Strain tea then return it to the saucepan. Add sugar. Over medium heat, stir until sugar is dissolved.

Raise heat to high and simmer tea about five minutes, or until it becomes syrupy. Stir in extract. Set aside until room temperature.
Place kiwis and tea syrup in a blender or food processor and purée until smooth. Taste and, as desired, blend in a little more sugar or extract.

Pour mixture into an ice cream maker and follow manufacturer's directions for making sorbet. (Ice cream makers create a slightly less icy texture.) Or, use a shallow pan and cover mixture with plastic wrap, pressing wrap down so it makes contact with the mixture. Place in freezer.

Using a fork, mash and reblend mixture every hour for about four hours, recovering pan with plastic wrap after each remixing. After the fourth hour, transfer sorbet to a 5-cup container.

Cover and store in freezer until ready to use. Allow frozen sorbet to slightly soften before serving.

If desired, serve with slices of kiwi or fruit of a contrasting color, such as strawberries, peaches, or nectarines.

Makes 10 1/2-cup servings.

Per serving: 102 calories, 0 g total fat (0 g saturated fat), 26 g carbohydrates, less than 1 g protein, 2 g dietary fiber, 4 mg sodium


CYH

 
CHERRY-VANILLA BEAN ICE CREAM WITH CHERRY SAUCE

CHERRY-VANILLA BEAN ICE CREAM WITH CHERRY SAUCE

For sauce:

4 cups fresh cherries (about 1 1/2 pounds), pitted, coarsely chopped
1 cup sugar
1/4 cup cherry-flavored brandy or brandy
1/3 cup cherry preserves
For ice cream
2 cups half and half
1 vanilla bean, split lengthwise
3/4 cup sugar
6 large egg yolks
1 cup chilled whipping cream
1 tablespoon vanilla extract

Make sauce:

Combine cherries and sugar in heavy large saucepan; toss to coat. Let stand until juices form, about 2 hours. Bring to boil; reduce heat to medium-low and simmer until liquid thickens slightly, about 12 minutes. Remove from heat; mix in brandy. Transfer 1 cup cherry mixture to small bowl; reserve for use in ice cream. Mix preserves into remaining cherry mixture in saucepan; reserve for sauce. Chill both cherry mixtures separately at least 2 hours. (Can be prepared 2 days ahead. Cover and keep refrigerated.)

Make ice cream: Pour half and half into heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil. Remove from heat; steep 30 minutes. Whisk sugar and yolks in medium bowl to blend well. Bring half and half to simmer. Gradually whisk hot half and half into yolk mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Remove from heat. Mix in whipping cream and vanilla. Refrigerate until cold, stirring occasionally, about 2 hours.

Using ice cream maker, process custard until almost firm, following manufacturer's instructions; add reserved 1 cup cherry mixture. Process until ice cream firms, about 15 minutes longer. Transfer to container; cover and freeze. (Can be made 2 days ahead. Keep frozen.)

Scoop ice cream into bowls. Top with reserved sauce and serve.

Serves 8.

Bon Appétit
June 1999


CYH

 
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