You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Ice cream thread? Have we done one of those yet? Can we start with Maria's Malted Milk ice cream?
- Thread starter cheezz
- Start date
steve2-in-la
Well-known member
Here's my contribution, recipe for Jack Daniel's Chocolate Ice Cream
Jack Daniel's Chocolate Ice Cream
(This is somewhat labor intensive but if you like chocolate, it is really, really, really . . . REALLY worth it!)
2 cups WHIPPING CREAM
2 cups HALF AND HALF
1/3 cup SUGAR
1/3 cup UNSWEETENED COCOA POWDER
2½ oz SEMISWEET CHOCOLATE, coarsely chopped
6 LARGE EGGS, beaten to blend
1/3 cup JACK DANIEL'S WHISKEY
Bring cream and half and half to simmer in heavy large saucepan. Add sugar and cocoa and stir until sugar dissolves. Remove from heat. Add chocolate and stir until smooth. Gradually whisk ½ cup chocolate mixture into eggs. Return to saucepan. Stir over medium-low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, 10 to 15 minutes. Strain into bowl set over larger bowl filled with ice. Cool completely, stirring often.
Stir whiskey into custard. Transfer custard to ice cream maker and freeze according to manufacturer's instructions. Freeze in covered container several hours to mellow flavors. If frozen solid, allow to soften before serving. Send me a thank you note.
Jack Daniel's Chocolate Ice Cream
(This is somewhat labor intensive but if you like chocolate, it is really, really, really . . . REALLY worth it!)
2 cups WHIPPING CREAM
2 cups HALF AND HALF
1/3 cup SUGAR
1/3 cup UNSWEETENED COCOA POWDER
2½ oz SEMISWEET CHOCOLATE, coarsely chopped
6 LARGE EGGS, beaten to blend
1/3 cup JACK DANIEL'S WHISKEY
Bring cream and half and half to simmer in heavy large saucepan. Add sugar and cocoa and stir until sugar dissolves. Remove from heat. Add chocolate and stir until smooth. Gradually whisk ½ cup chocolate mixture into eggs. Return to saucepan. Stir over medium-low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, 10 to 15 minutes. Strain into bowl set over larger bowl filled with ice. Cool completely, stirring often.
Stir whiskey into custard. Transfer custard to ice cream maker and freeze according to manufacturer's instructions. Freeze in covered container several hours to mellow flavors. If frozen solid, allow to soften before serving. Send me a thank you note.
This is my favorite chocolate ice cream: Chocolate Ganache Ice Cream:
CHOCOLATE GANACHE ICE CREAM
***NOTE: The recipe fails to list an important step, and that is to strain the custard before adding to the chocolate ganache. I've noted it in parentheses below.
I suggest adding 1/2 tsp vanilla extract. The taste was a little flat without it, and the vanilla rounded it out. (I used 1/4 tsp Penzey's double vanilla, which is equal to 1/2 tsp regular strength vanilla).
INGREDIENTS:
6 oz bittersweet chocolate, finely chopped (I used Ghirardelli 60% bittersweet)
1 1/2 cups heavy cream, divided
1 cup whole milk
4 large egg yolks
1/3 cup sugar
DIRECTIONS:
Put chocolate in 2-quart liquid measuring cup or large heatproof bowl.
Bring 3/4 cup cream to a boil. Pour cream over chocolate and let sit a minute, then, using rubber spatula and starting in center of mixture, stir cream into chocolate in ever-widening circles. When ganache is smooth, set aside.
Bring milk and remaining 3/4 cup cream to a boil in medium heavy-bottomed saucepan.
Meanwhile, in medium bowl, whisk yolks and sugar together until well blended and just slightly thickened. Still whisking, drizzle in about 1/3 of the hot liquid - this will temper, or warm, the yolks so they won't curdle. Whisking all the while, slowly pour in remaining liquid.
Pour custard back into pan and cook over medium heat, stirring without stopping, until custard thickens slightly and coats the back of a spoon; if you run your finger down bowl of spoon, custard should not run into the track. The custard should reach at least 170 degrees F, but no more than 180 degrees F, on instant-read thermometer. (I heat to about 180 F). Immediately remove pan from heat, ***(strain it into a bowl), and slowly and gently stir custard into ganache. (I mixed in vanilla extract after stirring custard into ganache).
Refrigerate custard until chilled before churning into ice cream. (I chill overnight).
Scrape chilled custard into bowl of ice cream maker and churn according to manufacturer's instructions. Pack ice cream into container and freeze at least 2 hours, until firm enough to scoop.
Serving: If ice cream is very firm - as ice cream made with premium-quality chocolate often is - allow to sit on counter a few minutes before scooping.
Storing: Packed tightly in covered container, ice cream will keep in freezer about 2 weeks.
From "Baking From My Home To Yours" - Dorie Greenspan
CHOCOLATE GANACHE ICE CREAM
***NOTE: The recipe fails to list an important step, and that is to strain the custard before adding to the chocolate ganache. I've noted it in parentheses below.
I suggest adding 1/2 tsp vanilla extract. The taste was a little flat without it, and the vanilla rounded it out. (I used 1/4 tsp Penzey's double vanilla, which is equal to 1/2 tsp regular strength vanilla).
INGREDIENTS:
6 oz bittersweet chocolate, finely chopped (I used Ghirardelli 60% bittersweet)
1 1/2 cups heavy cream, divided
1 cup whole milk
4 large egg yolks
1/3 cup sugar
DIRECTIONS:
Put chocolate in 2-quart liquid measuring cup or large heatproof bowl.
Bring 3/4 cup cream to a boil. Pour cream over chocolate and let sit a minute, then, using rubber spatula and starting in center of mixture, stir cream into chocolate in ever-widening circles. When ganache is smooth, set aside.
Bring milk and remaining 3/4 cup cream to a boil in medium heavy-bottomed saucepan.
Meanwhile, in medium bowl, whisk yolks and sugar together until well blended and just slightly thickened. Still whisking, drizzle in about 1/3 of the hot liquid - this will temper, or warm, the yolks so they won't curdle. Whisking all the while, slowly pour in remaining liquid.
Pour custard back into pan and cook over medium heat, stirring without stopping, until custard thickens slightly and coats the back of a spoon; if you run your finger down bowl of spoon, custard should not run into the track. The custard should reach at least 170 degrees F, but no more than 180 degrees F, on instant-read thermometer. (I heat to about 180 F). Immediately remove pan from heat, ***(strain it into a bowl), and slowly and gently stir custard into ganache. (I mixed in vanilla extract after stirring custard into ganache).
Refrigerate custard until chilled before churning into ice cream. (I chill overnight).
Scrape chilled custard into bowl of ice cream maker and churn according to manufacturer's instructions. Pack ice cream into container and freeze at least 2 hours, until firm enough to scoop.
Serving: If ice cream is very firm - as ice cream made with premium-quality chocolate often is - allow to sit on counter a few minutes before scooping.
Storing: Packed tightly in covered container, ice cream will keep in freezer about 2 weeks.
From "Baking From My Home To Yours" - Dorie Greenspan
From David Lebovitz: Vietnamese Coffee Ice Cream (thanks, Traca):
VIETNAMESE COFFEE ICE CREAM
(This was too sweet for me, so I added about 1 1/4 tsp instant espresso. Also, I reduced the ingredient amounts to accommodate the standard 14 oz can of sweetened condensed milk, as noted in parentheses).
INGREDIENTS:
1 1/2 cups sweetened condensed milk (I used 14 oz/1 1/4 cups)
1 1/2 cups brewed espresso or very strongly brewed coffee (I used 1 1/4 cups brewed espresso)
1/2 cup half and half (I used 6 Tbsp plus 2 tsp)
Big pinch of finely ground dark roast coffee (I used about 1 1/4 tsp instant espresso and dissolved it in the brewed espresso)
DIRECTIONS:
Whisk together the condensed milk, espresso, half and half, and ground coffee. Chill mixture thoroughly, then freeze in your ice cream maker according to the mfg. directions.
From David Lebovitz, "The Perfect Scoop"
posted by Traca
VIETNAMESE COFFEE ICE CREAM
(This was too sweet for me, so I added about 1 1/4 tsp instant espresso. Also, I reduced the ingredient amounts to accommodate the standard 14 oz can of sweetened condensed milk, as noted in parentheses).
INGREDIENTS:
1 1/2 cups sweetened condensed milk (I used 14 oz/1 1/4 cups)
1 1/2 cups brewed espresso or very strongly brewed coffee (I used 1 1/4 cups brewed espresso)
1/2 cup half and half (I used 6 Tbsp plus 2 tsp)
Big pinch of finely ground dark roast coffee (I used about 1 1/4 tsp instant espresso and dissolved it in the brewed espresso)
DIRECTIONS:
Whisk together the condensed milk, espresso, half and half, and ground coffee. Chill mixture thoroughly, then freeze in your ice cream maker according to the mfg. directions.
From David Lebovitz, "The Perfect Scoop"
posted by Traca
The best Chocolate Gelato:
CHOCOLATE GELATO
INGREDIENTS:
1 cup sugar
2 cups whole milk
1 cup unsweetened cocoa powder, sifted (I used Dutch Process)
3 1/2 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
4 large egg yolks, beaten lightly
DIRECTIONS:
*(My note: Use caution when dipping hot pan into ice water).
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 manufacturer instructions. (My note: Make sure the ice cream maker is extremely cold and has been in the freezer for at least 36 hours before using).
Gelato will keep in the freezer for one week.
Makes about 3 cups (1 1/2 pints).
Hotel Cipriani, Venice
http://www.epicurious.com/recipes/food/views/Chocolate-Gelato-Hotel-Cipriani-14183
CHOCOLATE GELATO
INGREDIENTS:
1 cup sugar
2 cups whole milk
1 cup unsweetened cocoa powder, sifted (I used Dutch Process)
3 1/2 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
4 large egg yolks, beaten lightly
DIRECTIONS:
*(My note: Use caution when dipping hot pan into ice water).
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 manufacturer instructions. (My note: Make sure the ice cream maker is extremely cold and has been in the freezer for at least 36 hours before using).
Gelato will keep in the freezer for one week.
Makes about 3 cups (1 1/2 pints).
Hotel Cipriani, Venice
http://www.epicurious.com/recipes/food/views/Chocolate-Gelato-Hotel-Cipriani-14183
David Levoitz's Malted Milk Ice Cream
posted by MariaDNoCA
I'm going to break in my new ice cream maker for the first time. My MIL loves malted milk balls (and so do I) so thought this might be a fun first try to bring to a bbq.
I've never really made a real deal french custard ice cream before. I tried a sugarless one once but who knew if that came out right or not, I mean it was *sugar-less* so who could tell?!
It's chillin' in the fridge so here's hoping it'll be good!
Malted Milk Ice Cream
1 c half n half
3/4 c sugar
pinch of salt
2 c heavy cream
1/4 t vanilla extract
2/3 malt powder
6 egg yolks
2 c malted milk balls, corsely chopped
(Note I like to prep ice bath first)
Warm half-and-half, sugar, and salt in a med saucepan. In a large bowl, whisk together cream, vanilla, and malt powder then set a mesh strainer on top of bowl in prep for later.
In a seperate med bowl, whisk egg yolks. Slowly pour the warmed mixed into eggs, whisking constantly, then scrape warmed egg mixture back into saucepan.
Stir mixture constantly over medium heat with heatproof spatula scraping bottom as you stir, until mixture thickens and coats the spatula. Pour custard through strainer and whisk into malted milk mixture. Stir until cool over ice bath.
Chill mixture thoroughly in refridgerator (overnight is best) then freeze in your ice cream maker according to manufacturer's instructions. As you remove ice cream from machine, fold in malt balls.
http://eat.at/swap/forum1/131449_Anyone_made_David_Lebovitzs_Malted_Milk_Ice_Cream_from_Perfect_Scoop?
posted by MariaDNoCA
I'm going to break in my new ice cream maker for the first time. My MIL loves malted milk balls (and so do I) so thought this might be a fun first try to bring to a bbq.
I've never really made a real deal french custard ice cream before. I tried a sugarless one once but who knew if that came out right or not, I mean it was *sugar-less* so who could tell?!
It's chillin' in the fridge so here's hoping it'll be good!
Malted Milk Ice Cream
1 c half n half
3/4 c sugar
pinch of salt
2 c heavy cream
1/4 t vanilla extract
2/3 malt powder
6 egg yolks
2 c malted milk balls, corsely chopped
(Note I like to prep ice bath first)
Warm half-and-half, sugar, and salt in a med saucepan. In a large bowl, whisk together cream, vanilla, and malt powder then set a mesh strainer on top of bowl in prep for later.
In a seperate med bowl, whisk egg yolks. Slowly pour the warmed mixed into eggs, whisking constantly, then scrape warmed egg mixture back into saucepan.
Stir mixture constantly over medium heat with heatproof spatula scraping bottom as you stir, until mixture thickens and coats the spatula. Pour custard through strainer and whisk into malted milk mixture. Stir until cool over ice bath.
Chill mixture thoroughly in refridgerator (overnight is best) then freeze in your ice cream maker according to manufacturer's instructions. As you remove ice cream from machine, fold in malt balls.
http://eat.at/swap/forum1/131449_Anyone_made_David_Lebovitzs_Malted_Milk_Ice_Cream_from_Perfect_Scoop?
Decadent Guava Lime Cheesecake Ice Cream
posted by Marsha tbay
Decadent Guava Lime Cheesecake Ice Cream
makes a little less than a quart.
4 oz. of organic light whipped cream cheese (about a cup)
3/4 cups organic evaporated sugar cane juice (it’s unbleached granulated sugar that imparts a blond color and still has the natural minerals and enzymes from the sugar cane. great stuff if you haven’t tried it yet and tastes delicious)
1/2 tsp. vanilla
1 C. organic half and half
Zest of one or two organic limes depending on how small
1 1/2 C. organic cream
4 guava paste rolls diced into small bits
Whisk the cream cheese and sugar together until smooth, then whisk in vanilla. Set aside.
Slowly, bring the milk to a boil in a heavy medium saucepan (you just want to see small bubbles form around the sides of the pan).
Slowly beat the hot milk into the cheese mixture. Stir in the lime zest and cream. Cover and refrigerate until cold or overnight.
Freeze in 1 or 2 batches in your ice cream maker, according to the manufacturer’s instructions adding the guava paste bits to the machine when the ice cream is semi frozen.
Allow the machine to mix the guava bits in. When finished, the ice cream will be soft, but ready to eat.
For firmer ice cream, transfer to a freezer-safe container and freeze at least two hours.
Just remember that there’s no junk or stabilizers in this ice cream, so it does tend to melt faster than store bought.
On a side note the cream cheese did have the added effect of creating a much smoother texture, similar to egg based custard ice creams, and didn’t melt quite as quickly. Yum!
http://eat.at/swap/forum1/131153_Decadent_Guava_Lime_Cheesecake_Ice_Cream
posted by Marsha tbay
Decadent Guava Lime Cheesecake Ice Cream
makes a little less than a quart.
4 oz. of organic light whipped cream cheese (about a cup)
3/4 cups organic evaporated sugar cane juice (it’s unbleached granulated sugar that imparts a blond color and still has the natural minerals and enzymes from the sugar cane. great stuff if you haven’t tried it yet and tastes delicious)
1/2 tsp. vanilla
1 C. organic half and half
Zest of one or two organic limes depending on how small
1 1/2 C. organic cream
4 guava paste rolls diced into small bits
Whisk the cream cheese and sugar together until smooth, then whisk in vanilla. Set aside.
Slowly, bring the milk to a boil in a heavy medium saucepan (you just want to see small bubbles form around the sides of the pan).
Slowly beat the hot milk into the cheese mixture. Stir in the lime zest and cream. Cover and refrigerate until cold or overnight.
Freeze in 1 or 2 batches in your ice cream maker, according to the manufacturer’s instructions adding the guava paste bits to the machine when the ice cream is semi frozen.
Allow the machine to mix the guava bits in. When finished, the ice cream will be soft, but ready to eat.
For firmer ice cream, transfer to a freezer-safe container and freeze at least two hours.
Just remember that there’s no junk or stabilizers in this ice cream, so it does tend to melt faster than store bought.
On a side note the cream cheese did have the added effect of creating a much smoother texture, similar to egg based custard ice creams, and didn’t melt quite as quickly. Yum!
http://eat.at/swap/forum1/131153_Decadent_Guava_Lime_Cheesecake_Ice_Cream
Gianduja Gelato (thanks, Traca!)
Gianduja Gelato
The Perfect Scoop, David Lebovitz
Makes about 1 Quart (1 Liter)
1 ½ cups hazelnuts, toasted*
1 cup whole milk
2 cups heavy cream
¾ cup sugar
¼ teaspoon coarse salt
4 ounces milk chocolate, finely chopped
5 large egg yolks
1/8 teaspoon vanilla extract
Rub the hazelnuts in a kitchen towel to remove as much of the papery skins as possible, then finely chop them in a food processor or blender.
Warm the milk with 1 cup of the cream, sugar, and the salt in a saucepan. Once warm, remove from the heat and add the chopped hazelnuts. Cover and let steep at room temperature for 1 hour.
Put the milk chocolate pieces in a large bowl. Heat the remaining 1 cup cream in a medium saucepan until it just begins to boil. Pour it over the milk chocolate pieces and stir until the chocolate is completely melted and smooth. Set a mesh strainer over the top.
Pour the hazelnut-infused milk through a strainer into a medium saucepan, squeezing the nuts firmly with your hands to extract as much of the flavorful liquid as possible. Discard the hazelnuts.
Re-warm the hazelnut-infused mixture. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm hazelnut mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the milk chocolate mixture. Add the vanilla and stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according the manufacturer’s instructions.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=128844
Gianduja Gelato
The Perfect Scoop, David Lebovitz
Makes about 1 Quart (1 Liter)
1 ½ cups hazelnuts, toasted*
1 cup whole milk
2 cups heavy cream
¾ cup sugar
¼ teaspoon coarse salt
4 ounces milk chocolate, finely chopped
5 large egg yolks
1/8 teaspoon vanilla extract
Rub the hazelnuts in a kitchen towel to remove as much of the papery skins as possible, then finely chop them in a food processor or blender.
Warm the milk with 1 cup of the cream, sugar, and the salt in a saucepan. Once warm, remove from the heat and add the chopped hazelnuts. Cover and let steep at room temperature for 1 hour.
Put the milk chocolate pieces in a large bowl. Heat the remaining 1 cup cream in a medium saucepan until it just begins to boil. Pour it over the milk chocolate pieces and stir until the chocolate is completely melted and smooth. Set a mesh strainer over the top.
Pour the hazelnut-infused milk through a strainer into a medium saucepan, squeezing the nuts firmly with your hands to extract as much of the flavorful liquid as possible. Discard the hazelnuts.
Re-warm the hazelnut-infused mixture. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm hazelnut mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the milk chocolate mixture. Add the vanilla and stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according the manufacturer’s instructions.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=128844
Lemon Buttermilk Sherbert from Traca
Lemon-Buttermilk Sherbert
1/3 cup water
2/3 cup sugar
1 lemon
2 cups buttermilk
1/4 cup freshly squeezed lemon juice (from about 2 lemons)
In a medium, nonreactive saucepan, mix the water & sugar. Grate the zest of the lemon directly into the sauce pan. Heat, stirring frequently, until the sugar is dissolved. Remove from the heat and let stand until the syrup reaches room temp, then chill throughly in the refrigerator.
Whisk the buttermilk into the syrup, then whisk in the lemon juice. Freeze in your ice cream maker according to your manufacturer's directions.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=56300
Lemon-Buttermilk Sherbert
1/3 cup water
2/3 cup sugar
1 lemon
2 cups buttermilk
1/4 cup freshly squeezed lemon juice (from about 2 lemons)
In a medium, nonreactive saucepan, mix the water & sugar. Grate the zest of the lemon directly into the sauce pan. Heat, stirring frequently, until the sugar is dissolved. Remove from the heat and let stand until the syrup reaches room temp, then chill throughly in the refrigerator.
Whisk the buttermilk into the syrup, then whisk in the lemon juice. Freeze in your ice cream maker according to your manufacturer's directions.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=56300
Chunky Ginger Ice Cream
Chunky Ginger Ice Cream
from The Best of Vietnamese & Thai Cooking by Mai Pham
Editor's note: In this recipe, the fresh ginger gives a sharp bite and the candied ginger gives an interesting texture.
2 cups milk
2 cups heavy cream
1 cup sugar
1 tablespoon minced fresh ginger
1/2 teaspoon salt
4 large egg yolks
1/3 cup chopped candied ginger
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
Combine the milk, heavy cream, sugar, fresh ginger, and salt and heat to just a simmer. Stir to dissolve the sugar. Remove from the heat.
Beat the egg yolks until fluffy and pale yellow. Stirring constantly, add the egg yolks to the milk mixture and simmer until mixture slightly thickens and coats the back of a spoon, 5-7 minutes. Do not let the mixture boil.
Remove from heat and pour into a clean container. Let cool completely before adding the candied ginger, vanilla, and lemon juice. Stir well. Transfer to an ice cream maker and freeze according to mfg. instructions.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=57900
Chunky Ginger Ice Cream
from The Best of Vietnamese & Thai Cooking by Mai Pham
Editor's note: In this recipe, the fresh ginger gives a sharp bite and the candied ginger gives an interesting texture.
2 cups milk
2 cups heavy cream
1 cup sugar
1 tablespoon minced fresh ginger
1/2 teaspoon salt
4 large egg yolks
1/3 cup chopped candied ginger
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
Combine the milk, heavy cream, sugar, fresh ginger, and salt and heat to just a simmer. Stir to dissolve the sugar. Remove from the heat.
Beat the egg yolks until fluffy and pale yellow. Stirring constantly, add the egg yolks to the milk mixture and simmer until mixture slightly thickens and coats the back of a spoon, 5-7 minutes. Do not let the mixture boil.
Remove from heat and pour into a clean container. Let cool completely before adding the candied ginger, vanilla, and lemon juice. Stir well. Transfer to an ice cream maker and freeze according to mfg. instructions.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=57900
Chocolate Peanut Butter Ice Cream (Traca)
Chocolate-Peanut Butter Ice Cream
Two great tastes--smooth, creamy peanut butter and pure unadulterated cocoa merge together to make one terrific ice cream
2 cups half and half
1/4 cup unsweetened Dutch-processed cocoa powder
1/2 cup sugarPinch of salt1/2 cup smooth peanut butter
Whisk together the half and half, cocoa powder, sugar and salt in a large saucepan. Heat the mixture, whisking frequently, until it comes toa full, rolling boil (it will start to foam up). Remove from the heat and whisk in the peanut butter, stirring until thoroughly blended.
Chill the mixture thoroughly, then freese it in your ice cream maker according to the manufacturer's instructions.
Chocolate-Peanut Butter Ice Cream
Two great tastes--smooth, creamy peanut butter and pure unadulterated cocoa merge together to make one terrific ice cream
2 cups half and half
1/4 cup unsweetened Dutch-processed cocoa powder
1/2 cup sugarPinch of salt1/2 cup smooth peanut butter
Whisk together the half and half, cocoa powder, sugar and salt in a large saucepan. Heat the mixture, whisking frequently, until it comes toa full, rolling boil (it will start to foam up). Remove from the heat and whisk in the peanut butter, stirring until thoroughly blended.
Chill the mixture thoroughly, then freese it in your ice cream maker according to the manufacturer's instructions.
Alice Medrich's Bittersweet Chocolate Ice Cream
I just made this again last night for the upteenth time. It's the perfect chocolate ice cream - ultra creamy and deep deep chocolatey. My husband and I ate so much, we made ourselves ill! I need to take a course in Chocolate Control!!!!
BITTERSWEET CHOCOLATE ICE CREAM
*NOTE: I prefer using the 60% bittersweet option, which is 8 oz bittersweet chocolate and 1/4 cup sugar *(see Chocolate Notes below). I find the bittersweet melts more easily than the unsweetened, using the listed method. (I use Ghirardelli bittersweet).
INGREDIENTS:
3 1/2 oz. unsweetened chocolate, coarsely chopped (my note: chop more finely if using unsweetened chocolate)
1 1/2 c. heavy cream
1 1/2 c. whole milk
3/4 c. granulated sugar
1/8 tsp. salt (I use 1/16 tsp)
4 large egg yolks
1 tsp. pure vanilla extract
DIRECTIONS:
Set a strainer over a medium bowl near the stove. Put the chocolate in a medium bowl next to it.
In a 1 1/2 qt - 2 qt. saucepan, bring the cream, milk, sugar and salt to a simmer over medium heat.
Meanwhile, in a third medium bowl, whisk the yolks just to combine them. Whisking constantly, pour the hot cream mixture slowly over the yolks. Scrape the mixture back into the saucepan and cook over medium heat, stirring constantly with a silicone spatula or a wooden spoon, until the mixture thickens slightly and registers between 175 and 180 degrees F. (I heat just until it barely starts to boil). Strain the mixture into the waiting bowl to remove any bits of cooked egg. Stir in the vanilla. Pour just enough of the hot cream mixture over the chocolate to cover it. Stir (I let it stand about one minute before stirring with a wire whisk), until the chocolate is melted and the mixture is thick and smooth. Gradually add the rest of the cream mixture, stirring (I use a spatula) until perfectly blended and smooth. (Sometimes I put it into an ice water bath, and stir until cooled, but it's not necessary). Cover and refrigerate until chilled. (I chill overnight).
Freeze according to the instructions for your ice-cream maker. (I keep my ice cream canister in the freezer about 32 hours before using).
Makes about 3 1/2 cups.
CHOCOLATE NOTES AND VARIATIONS:
*Chocolate Notes:
You can use any unsweetened baking chocolate or chocolate marked 99%. Branch out from the traditional individually wrapped baking squares if you can, and you will see that all chocolates do not taste the same!
To use cocoa instead of unsweetened: Substitute 3/4 c. unsweetned natural or Dutch-process cocoa powder for the chocolate. Put the cocoa in the saucepan and stir in just enough cream to make a smooth paste, then add the rest of the cream and milk.
To use standard bittersweet or semisweet chocolate (without a percentage on the label) or any marked 50% to 62% instead of unsweetened: Increase the chocolate to 8 ounces and reduce the sugar to 1/4 cup.
To use chocolate marked 64% to 66% instead of unsweetened: Increase the chocolate to 6 1/2 oz. and reduce the sugar to 1/4 c. plus 3 tbl.
To use chocolate marked 70% to 72% instead of unsweetened: Increase the chocolate to 6 oz. and reduce the sugar to 1/2 cup.
Variations:
Bittersweet Chocolate Mint Ice Cream: Start early in the day or a day ahead to allow the mint to infuse in the cream and milk. Increase the milk to 1 3/4 c. In a bowl, combine the cream and milk with 1 1/2 c. packed, coarsely chopped fresh mint; cover and refrigerate for 8 to 12 hours or overnight.
Strain the cream mixture into a saucepan, pressing gently on the mint with a spoon to extract all of the liquid. Discard the mint. Add the sugar and salt and bring to a simmer. Proceed as directed.
Chocolate-Vanilla Bean Ice Cream: Normally a nuance in the background, here the vanilla steps up to become a fragrant partner with the chocolate. Try Bourbon vanilla from Madagascar or the more floral Tahitian bean.
Use a sharp paring knife to split 3 moist vanilla beans lengthwise. Use the knife point to scrape the seeds out of each half into the pan with the milk and cream. Add the scraped bean to the pan, and bring to a simmer. Remove from the heat, cover and let the vanilla infuse for 10 minutes. Fish out and discard the bean. Add the sugar and salt to the cream, bring to a simmer and proceed as directed.
By Alice Medrich
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=13548
I just made this again last night for the upteenth time. It's the perfect chocolate ice cream - ultra creamy and deep deep chocolatey. My husband and I ate so much, we made ourselves ill! I need to take a course in Chocolate Control!!!!
BITTERSWEET CHOCOLATE ICE CREAM
*NOTE: I prefer using the 60% bittersweet option, which is 8 oz bittersweet chocolate and 1/4 cup sugar *(see Chocolate Notes below). I find the bittersweet melts more easily than the unsweetened, using the listed method. (I use Ghirardelli bittersweet).
INGREDIENTS:
3 1/2 oz. unsweetened chocolate, coarsely chopped (my note: chop more finely if using unsweetened chocolate)
1 1/2 c. heavy cream
1 1/2 c. whole milk
3/4 c. granulated sugar
1/8 tsp. salt (I use 1/16 tsp)
4 large egg yolks
1 tsp. pure vanilla extract
DIRECTIONS:
Set a strainer over a medium bowl near the stove. Put the chocolate in a medium bowl next to it.
In a 1 1/2 qt - 2 qt. saucepan, bring the cream, milk, sugar and salt to a simmer over medium heat.
Meanwhile, in a third medium bowl, whisk the yolks just to combine them. Whisking constantly, pour the hot cream mixture slowly over the yolks. Scrape the mixture back into the saucepan and cook over medium heat, stirring constantly with a silicone spatula or a wooden spoon, until the mixture thickens slightly and registers between 175 and 180 degrees F. (I heat just until it barely starts to boil). Strain the mixture into the waiting bowl to remove any bits of cooked egg. Stir in the vanilla. Pour just enough of the hot cream mixture over the chocolate to cover it. Stir (I let it stand about one minute before stirring with a wire whisk), until the chocolate is melted and the mixture is thick and smooth. Gradually add the rest of the cream mixture, stirring (I use a spatula) until perfectly blended and smooth. (Sometimes I put it into an ice water bath, and stir until cooled, but it's not necessary). Cover and refrigerate until chilled. (I chill overnight).
Freeze according to the instructions for your ice-cream maker. (I keep my ice cream canister in the freezer about 32 hours before using).
Makes about 3 1/2 cups.
CHOCOLATE NOTES AND VARIATIONS:
*Chocolate Notes:
You can use any unsweetened baking chocolate or chocolate marked 99%. Branch out from the traditional individually wrapped baking squares if you can, and you will see that all chocolates do not taste the same!
To use cocoa instead of unsweetened: Substitute 3/4 c. unsweetned natural or Dutch-process cocoa powder for the chocolate. Put the cocoa in the saucepan and stir in just enough cream to make a smooth paste, then add the rest of the cream and milk.
To use standard bittersweet or semisweet chocolate (without a percentage on the label) or any marked 50% to 62% instead of unsweetened: Increase the chocolate to 8 ounces and reduce the sugar to 1/4 cup.
To use chocolate marked 64% to 66% instead of unsweetened: Increase the chocolate to 6 1/2 oz. and reduce the sugar to 1/4 c. plus 3 tbl.
To use chocolate marked 70% to 72% instead of unsweetened: Increase the chocolate to 6 oz. and reduce the sugar to 1/2 cup.
Variations:
Bittersweet Chocolate Mint Ice Cream: Start early in the day or a day ahead to allow the mint to infuse in the cream and milk. Increase the milk to 1 3/4 c. In a bowl, combine the cream and milk with 1 1/2 c. packed, coarsely chopped fresh mint; cover and refrigerate for 8 to 12 hours or overnight.
Strain the cream mixture into a saucepan, pressing gently on the mint with a spoon to extract all of the liquid. Discard the mint. Add the sugar and salt and bring to a simmer. Proceed as directed.
Chocolate-Vanilla Bean Ice Cream: Normally a nuance in the background, here the vanilla steps up to become a fragrant partner with the chocolate. Try Bourbon vanilla from Madagascar or the more floral Tahitian bean.
Use a sharp paring knife to split 3 moist vanilla beans lengthwise. Use the knife point to scrape the seeds out of each half into the pan with the milk and cream. Add the scraped bean to the pan, and bring to a simmer. Remove from the heat, cover and let the vanilla infuse for 10 minutes. Fish out and discard the bean. Add the sugar and salt to the cream, bring to a simmer and proceed as directed.
By Alice Medrich
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=13548
Pineapple Sorbet from Michael "in Sarasota"
Pineapple Sorbet
1 1/2 cups sugar
1 1/2 cups water
1 pineapple -- peeled, cored and cubed
2 limes juiced
1 lime zested
Make a simple sugar syrup: Combine the sugar and water in a saucepan and bring to a boil, stirring to dissolve the sugar. Allow the syrup to bubble for a few seconds and then remove from the heat and chill. Blend the pineapple, lime juice and lime zest in a blender until finely pureed. (A blender works better than a food processor for this.) Strain the puree to remove fibers, pressing hard to extract all the liquid, this will make about 3 cups juice. Chill the mixture. Measure the pineapple mixture and sugar syrup in a 5 to 4 ratio (5 parts pineapple juice to 4 parts sugar syrup) and then freeze according to manufacturer's directions.
Nutritional Information:
175 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 45g Carbohydrate; 0mg Cholesterol; 2mg Sodium
http://eat.at/swap/forum1/25279_Not_Ice_Cream_but_REC_Pineapple_Sorbet
Pineapple Sorbet
1 1/2 cups sugar
1 1/2 cups water
1 pineapple -- peeled, cored and cubed
2 limes juiced
1 lime zested
Make a simple sugar syrup: Combine the sugar and water in a saucepan and bring to a boil, stirring to dissolve the sugar. Allow the syrup to bubble for a few seconds and then remove from the heat and chill. Blend the pineapple, lime juice and lime zest in a blender until finely pureed. (A blender works better than a food processor for this.) Strain the puree to remove fibers, pressing hard to extract all the liquid, this will make about 3 cups juice. Chill the mixture. Measure the pineapple mixture and sugar syrup in a 5 to 4 ratio (5 parts pineapple juice to 4 parts sugar syrup) and then freeze according to manufacturer's directions.
Nutritional Information:
175 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 45g Carbohydrate; 0mg Cholesterol; 2mg Sodium
http://eat.at/swap/forum1/25279_Not_Ice_Cream_but_REC_Pineapple_Sorbet
Banana Chocolate Chip Ice Cream from "OrigCyn"
Our oldest child, Doug, gave us a Cuisinart ice cream maker for our anniversary earlier this month. So far, this is my DH's favorite ice cream. Needs to get "firmer" in the freezer for a couple hr. or so...
Banana Chocolate Chip Ice Cream
Makes 1 1/2 qt.
1 can Carnation evaporated milk
Heavy cream
2-4 drops Lorann Bavarian Creme oil
2/3 c. granulated sugar
1 tsp. Penzey's Saigon cinnamon
3 very ripe bananas (that were frozen)
generous half cup mini semisweet chocolate chips
Pour the evaporated milk into a 3 or 4 c. measuring cup. Pour in enough heavy cream to make 3 c. total.
Mash the bananas well, add to heavy cream with the sugar, oil and cinnamon. Whisk or use mixer to get smoother ice cream. Pour into Cuisinart while it is running. Let it go about 15 minutes or so, until it is getting thick. Add chocolate chips and blend a couple more minutes. Turn off machine, remove ice cream and place in a container with a tight lid and freeze.
Thinking of trying this with the caramel-milk chocolate chips one of these times...
Serves 4 amply, or 1 sneaky husband...
Hugs
Cyndi
http://eat.at/swap/forum1/25482_REC__Banana_Chocolate_Chip
Our oldest child, Doug, gave us a Cuisinart ice cream maker for our anniversary earlier this month. So far, this is my DH's favorite ice cream. Needs to get "firmer" in the freezer for a couple hr. or so...
Banana Chocolate Chip Ice Cream
Makes 1 1/2 qt.
1 can Carnation evaporated milk
Heavy cream
2-4 drops Lorann Bavarian Creme oil
2/3 c. granulated sugar
1 tsp. Penzey's Saigon cinnamon
3 very ripe bananas (that were frozen)
generous half cup mini semisweet chocolate chips
Pour the evaporated milk into a 3 or 4 c. measuring cup. Pour in enough heavy cream to make 3 c. total.
Mash the bananas well, add to heavy cream with the sugar, oil and cinnamon. Whisk or use mixer to get smoother ice cream. Pour into Cuisinart while it is running. Let it go about 15 minutes or so, until it is getting thick. Add chocolate chips and blend a couple more minutes. Turn off machine, remove ice cream and place in a container with a tight lid and freeze.
Thinking of trying this with the caramel-milk chocolate chips one of these times...
Serves 4 amply, or 1 sneaky husband...
Hugs
Cyndi
http://eat.at/swap/forum1/25482_REC__Banana_Chocolate_Chip
Bing Cherry, Chocolate Chip, Walnut Ice Cream from Richard in Cincy
Bing Cherry, Walnut, Chocolate Chip Ice Cream
Here's the method:
Started with the recipe below and linked, and made these changes.
Used bittersweet chocolate instead of Hershey bars.
Shaved the chocolate instead of chunking (big chunks freeze and are hard to eat).
Doubled the "crunchy" mixture.
Used fresh bing cherries instead of frozen.
Stirred in 3 tbls. Schwarzwald "Edel-Kirsch" (German cherry liqueur from Baden-Württemberg--you can buy it in the US at upscale liquor stores--it's like French Chambord, only it's German and cherry ; ). Would use more next time.
Used fresh organic farm eggs, milk, and cream so I didn't worry about raw eggs.
It was heavenly. Chocolate and Cherry together are one of my all time favorite combos.
Cherry Ice Cream Ingredients
2 cups frozen fresh sweet cherries
2 eggs
1 1/4 cup sugar
1 1/2 cup half-and-half
1/4 teaspoon vanilla
1 cup whipping cream
Goodies
This chunky mixture will be added at the end:
1 cup chopped cherries
2/3 cup chopped Hershey Chocolate Bar (the chunks should be about 1/2 inch each)
1/4 cup roasted walnuts, if you don't know how to roast walnuts it is simply done in the microwave. If you need instructions visit My Home Cooking's Roasting Walnuts Page.
Pureeing Cherries
First Step: Pureeing Cherries
Take the 2 cups of cherries and put them into your food processor, or blender. The result should be a pasty like substance. Then pour them into a bowl and place them in the refrigerator until the fourth step.
Eggs
Second Step: Eggs
Whip your two eggs. The object of this step is to beat them into submission. If they are not sufficiently beaten, you will have egg chunks in your ice cream and that would not be too appetizing.
Stirring Ingredients
Third Step: Stirring Mixture
Add to you obliterated eggs:
1 1/4 cup sugar
1 1/2 cup half-and-half
1/4 teaspoon vanilla
1 cup whipping cream
Cherry Ice Cream
Fourth Step: Cherry Ice Cream
Add the 2 cups of blended cherries to your mixture and then stir. Then put your ice cream mixture into your ice cream maker. It takes our machine 25 minutes to completely freeze the ice cream, but yours may take less than this.
After your ice cream has finished freezing add the chunks of cherries, roasted walnuts and chocolate chunks into the ice cream. If your ice cream is too soft pack it in a container and let it ripen in the freezer for a few hours.
Link: http://www.myhomecooking.net/ice-cream/cherry-ice-cream-recipe.htm
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=58361
Bing Cherry, Walnut, Chocolate Chip Ice Cream
Here's the method:
Started with the recipe below and linked, and made these changes.
Used bittersweet chocolate instead of Hershey bars.
Shaved the chocolate instead of chunking (big chunks freeze and are hard to eat).
Doubled the "crunchy" mixture.
Used fresh bing cherries instead of frozen.
Stirred in 3 tbls. Schwarzwald "Edel-Kirsch" (German cherry liqueur from Baden-Württemberg--you can buy it in the US at upscale liquor stores--it's like French Chambord, only it's German and cherry ; ). Would use more next time.
Used fresh organic farm eggs, milk, and cream so I didn't worry about raw eggs.
It was heavenly. Chocolate and Cherry together are one of my all time favorite combos.
Cherry Ice Cream Ingredients
2 cups frozen fresh sweet cherries
2 eggs
1 1/4 cup sugar
1 1/2 cup half-and-half
1/4 teaspoon vanilla
1 cup whipping cream
Goodies
This chunky mixture will be added at the end:
1 cup chopped cherries
2/3 cup chopped Hershey Chocolate Bar (the chunks should be about 1/2 inch each)
1/4 cup roasted walnuts, if you don't know how to roast walnuts it is simply done in the microwave. If you need instructions visit My Home Cooking's Roasting Walnuts Page.
Pureeing Cherries
First Step: Pureeing Cherries
Take the 2 cups of cherries and put them into your food processor, or blender. The result should be a pasty like substance. Then pour them into a bowl and place them in the refrigerator until the fourth step.
Eggs
Second Step: Eggs
Whip your two eggs. The object of this step is to beat them into submission. If they are not sufficiently beaten, you will have egg chunks in your ice cream and that would not be too appetizing.
Stirring Ingredients
Third Step: Stirring Mixture
Add to you obliterated eggs:
1 1/4 cup sugar
1 1/2 cup half-and-half
1/4 teaspoon vanilla
1 cup whipping cream
Cherry Ice Cream
Fourth Step: Cherry Ice Cream
Add the 2 cups of blended cherries to your mixture and then stir. Then put your ice cream mixture into your ice cream maker. It takes our machine 25 minutes to completely freeze the ice cream, but yours may take less than this.
After your ice cream has finished freezing add the chunks of cherries, roasted walnuts and chocolate chunks into the ice cream. If your ice cream is too soft pack it in a container and let it ripen in the freezer for a few hours.
Link: http://www.myhomecooking.net/ice-cream/cherry-ice-cream-recipe.htm
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=58361
Rum Ice Cream from Traca
I love this particular ice cream. It definitely has a boozy presence (like eggnog) that is just delish with summer cobblers, etc. They serve this ice cream at one of my favorite restaurants...and I always ask for more! I'm thrilled to now know how to make it at home. smileys/smile.gif
Note: If you don't have dark rum on hand, it's also very good with cognac.
Rum Ice Cream
Chez Panisse Desserts, Lindsey Remolif Shere
Makes 1 quart
1 cup milk
2 cups whipping cream
2/3 cup sugar
6 egg yolks
1/4 cup dark rum
Heat the milk, cream, and sugar in a non-corroding saucepan. Whisk the egg yolks just enough to mix them and whisk in some of the hot mixture. Return to the pan and cook over low heat, stirring contstantly, until the mixture coats the spoon. Strain into a container and chill. Add the rum, taste, and add a little more if necessary. Freeze according to the instructions with your ice cream maker.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=58568
I love this particular ice cream. It definitely has a boozy presence (like eggnog) that is just delish with summer cobblers, etc. They serve this ice cream at one of my favorite restaurants...and I always ask for more! I'm thrilled to now know how to make it at home. smileys/smile.gif
Note: If you don't have dark rum on hand, it's also very good with cognac.
Rum Ice Cream
Chez Panisse Desserts, Lindsey Remolif Shere
Makes 1 quart
1 cup milk
2 cups whipping cream
2/3 cup sugar
6 egg yolks
1/4 cup dark rum
Heat the milk, cream, and sugar in a non-corroding saucepan. Whisk the egg yolks just enough to mix them and whisk in some of the hot mixture. Return to the pan and cook over low heat, stirring contstantly, until the mixture coats the spoon. Strain into a container and chill. Add the rum, taste, and add a little more if necessary. Freeze according to the instructions with your ice cream maker.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=58568
Cherry Sherbert, from Traca
This was really good. I loved the addition of balsamic. In another recipe in the same book, they mention that balsamic helps bring out the cherry flavors and it's true. The cherry flavor really popped and I loved the magenta color.
Cherry Sherbet
Chez Panisse Desserts, by Lindsey Remolif Shere
Makes a scant quart
3 pounds Bing or other ripe, full-flavored cherries
1/4 cup water
3/4 cup sugar
Kirsh to taste
A few drops of balsamic vinegar (I added more)
Wash & pit the cherries and cook them with the water in a non-corroding saucepan for about 30 minutes, or until they are tender, stirring occasionally. Cool slightly and puree them through a food mill, in a blender, or a food processor. You should have about 3 cups. The puree will not be perfectly smooth but will still have tiny chunks of fruit. While the puree is still hot, stir in the sugar until it dissolves. Chill. Taste and flavor the mixture with a few drops of kirsh and vinegar to taste. Freeze according to the instructions with your ice cream maker.
http://eat.at/swap/forum1/58569_REC_Cherry_Sherbert
This was really good. I loved the addition of balsamic. In another recipe in the same book, they mention that balsamic helps bring out the cherry flavors and it's true. The cherry flavor really popped and I loved the magenta color.
Cherry Sherbet
Chez Panisse Desserts, by Lindsey Remolif Shere
Makes a scant quart
3 pounds Bing or other ripe, full-flavored cherries
1/4 cup water
3/4 cup sugar
Kirsh to taste
A few drops of balsamic vinegar (I added more)
Wash & pit the cherries and cook them with the water in a non-corroding saucepan for about 30 minutes, or until they are tender, stirring occasionally. Cool slightly and puree them through a food mill, in a blender, or a food processor. You should have about 3 cups. The puree will not be perfectly smooth but will still have tiny chunks of fruit. While the puree is still hot, stir in the sugar until it dissolves. Chill. Taste and flavor the mixture with a few drops of kirsh and vinegar to taste. Freeze according to the instructions with your ice cream maker.
http://eat.at/swap/forum1/58569_REC_Cherry_Sherbert
Blueberry Sherbert, from Traca
This sherbet has the most incredible color (nearly black-purple) and a flavor that is so intensely blueberry...it's just amazing.
Blueberry Sherbet
Chez Panisse Desserts, by Lindsay Romolif Shere
Makes a scant quart
3 pint baskets blueberries
1/2 cup plus 2 tablespoons water
3/4 cup plus 1 tablespoon sugar
Grated lemon peel to taste
Lemon juice to taste
Kirsh to taste
Rinse the berries and pick out any bad ones Put them in a non-corroding saucepan with the 2 tablespoons water and cook over low heat until tender. Puree in a blender, food processor, or food mill. You will want 3 cups. Boil the 1/2 cup water and sugar together for 5 minutes and add to the puree. Grate a little lemon peel very fine and add about 1/4 teaspoon. Squeeze in a few drops of lemon juice and a few drops of kirsh if you like. Chill thoroughly; then freeze according to the instructions with your ice cream maker.
Serve with other berry sherbets or vanilla ice cream, or alone with crisp cookies.
http://eat.at/swap/forum1/58570_REC_Blueberry_Sherbet
This sherbet has the most incredible color (nearly black-purple) and a flavor that is so intensely blueberry...it's just amazing.
Blueberry Sherbet
Chez Panisse Desserts, by Lindsay Romolif Shere
Makes a scant quart
3 pint baskets blueberries
1/2 cup plus 2 tablespoons water
3/4 cup plus 1 tablespoon sugar
Grated lemon peel to taste
Lemon juice to taste
Kirsh to taste
Rinse the berries and pick out any bad ones Put them in a non-corroding saucepan with the 2 tablespoons water and cook over low heat until tender. Puree in a blender, food processor, or food mill. You will want 3 cups. Boil the 1/2 cup water and sugar together for 5 minutes and add to the puree. Grate a little lemon peel very fine and add about 1/4 teaspoon. Squeeze in a few drops of lemon juice and a few drops of kirsh if you like. Chill thoroughly; then freeze according to the instructions with your ice cream maker.
Serve with other berry sherbets or vanilla ice cream, or alone with crisp cookies.
http://eat.at/swap/forum1/58570_REC_Blueberry_Sherbet
Aint Tee's Luscious Lemon Ice Cream, from Traca
This recipe is from the wonderful book "Sweets: Soul Food Desserts & Memories" and the base is a lemon curd mixed with cream. The end result is an ice cream that has the most wonderful creamy texture. Last summer I was on an ice cream kick and made over 20 kinds. This recipe trumps them all!
If I never made anything from this book, the stories are worth the price alone. (I'll add some of my favorite quotes at the bottom.)
Aint Tee's Luscious Lemon Ice Cream
"Aint Tee" was what we called My MY's sister, Laura. Aint Tee wasn't too quick to give out her recipes....not even to family. In fact, if she agreed to give you a recipe, you had to agree to give her one back. Aint Tee traded recipes the way we children traded paper dolls and marbles.
This ice cream has a soft, smooth texture and it tastes lemony delicious. I like to fix myself a heaping bowl covered in raspberry sauce.
3 egg yolks
2 cups sugar
1 tablespoon cornstarch
1 cup milk
1/2 cup fresh lemon juice
2 cups heavy cream
1/2 tablespoon grated lemon zest
In a large, heavy saucepan whisk together the egg yolks, sugar, cornstarch, milk, and lemon juice. Cook the mixture over medium heat, whisking constantly until a candy thermometer reaches 175 degrees, about 15 minutes. Do not allow to boil.
Strain the mixture through a sieve into a bowl and cool in the refridgerator for at least 3 hours.
Add the cream and the lemon zest to the cooked canister of a 2 quart ice cream maker and freeze according to the manufacturer's instructions.
Makes about 1 1/2 quarts.
*********************************************
Fun quotes from the book:
When I was growing up, the women in my family were the most passionate cooks I knew. They cooked from their hearts and souls. Whether or not they would admit to it, they used every meal as an opportunity to flaunt their culinary skills, as an opportunity for prestige and to be noticed, and a chance to further establish themselves in our small town as the queens of soul food. They could really "put their foot" in the meals they cooked (this is why My My would say when someone outdid herself in the kitchen.)
*
My parents were wed in 1953. My father says it alll the time, "I asked Ruth to marry me ten minutes after meeting her. She didn't drink, didn't smoke, and she was beautiful. If I'd a known how good a cook she was, I'd a asked her sooner."
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=84283
This recipe is from the wonderful book "Sweets: Soul Food Desserts & Memories" and the base is a lemon curd mixed with cream. The end result is an ice cream that has the most wonderful creamy texture. Last summer I was on an ice cream kick and made over 20 kinds. This recipe trumps them all!
If I never made anything from this book, the stories are worth the price alone. (I'll add some of my favorite quotes at the bottom.)
Aint Tee's Luscious Lemon Ice Cream
"Aint Tee" was what we called My MY's sister, Laura. Aint Tee wasn't too quick to give out her recipes....not even to family. In fact, if she agreed to give you a recipe, you had to agree to give her one back. Aint Tee traded recipes the way we children traded paper dolls and marbles.
This ice cream has a soft, smooth texture and it tastes lemony delicious. I like to fix myself a heaping bowl covered in raspberry sauce.
3 egg yolks
2 cups sugar
1 tablespoon cornstarch
1 cup milk
1/2 cup fresh lemon juice
2 cups heavy cream
1/2 tablespoon grated lemon zest
In a large, heavy saucepan whisk together the egg yolks, sugar, cornstarch, milk, and lemon juice. Cook the mixture over medium heat, whisking constantly until a candy thermometer reaches 175 degrees, about 15 minutes. Do not allow to boil.
Strain the mixture through a sieve into a bowl and cool in the refridgerator for at least 3 hours.
Add the cream and the lemon zest to the cooked canister of a 2 quart ice cream maker and freeze according to the manufacturer's instructions.
Makes about 1 1/2 quarts.
*********************************************
Fun quotes from the book:
When I was growing up, the women in my family were the most passionate cooks I knew. They cooked from their hearts and souls. Whether or not they would admit to it, they used every meal as an opportunity to flaunt their culinary skills, as an opportunity for prestige and to be noticed, and a chance to further establish themselves in our small town as the queens of soul food. They could really "put their foot" in the meals they cooked (this is why My My would say when someone outdid herself in the kitchen.)
*
My parents were wed in 1953. My father says it alll the time, "I asked Ruth to marry me ten minutes after meeting her. She didn't drink, didn't smoke, and she was beautiful. If I'd a known how good a cook she was, I'd a asked her sooner."
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=84283