Ice cream thread? Have we done one of those yet? Can we start with Maria's Malted Milk ice cream?

Caramel Chocolate Pecan Ice Cream from: Barefoot Contessa (posted by Ann)

I just found this. I've edited the commentary. 'Click' on the Amateur Gourmet site's link to read the 5 star ratings.

"This is the most delicious thing you will ever make in your WHOLE LIFE. It's sinful, you'll go to Hell for it, but now that you're hypnotized you must give up all religion. Throw away that yarmulke, Yitzak. When I snap my fingers you're an atheist--an atheist who eats ice cream.

This is the Barefoot Contessa's caramel chocolate pecan ice cream: I made it last year and didn't give you the recipe. Well I made it again--it's in my freezer right now--and every time I open the freezer door celestial music plays and I hear a voice that says: "GIVE THEM THE RECIPE. THEY DESERVE TO KNOW."

Now for the recipe. Do you want to know the BEST thing about this recipe? Are you ready? It gets better as it freezes! This is unheard of in the ice cream world. All the fresh homemade ice cream I've made gets rock hard in the freezer. But this one--because it's made entirely of cream (no milk!)--stays soft in the freezer and you can eat it for days and weeks after and it will still be soft. In fact, when you make it you can't eat it right out of the ice cream churner (ok, I did) because it will be too soft. You have to put it in tupperware and freeze it. Got it?

This ice cream could be renamed turtle ice cream. That was Contessa's inspiration--Turtles, ya know, the ones with caramel, chocolate and pecans? They're her friend Barbara's favorite. They invented this ice cream together. (Click below to see the recipe...I'm scared to post it verbatim on the main page. That Contessa's married to a lawyer! And he didn't smoke crack in law school!)

I'm halving the recipe for you because half is plenty. If you want 2 quarts, double it."

1 1/4 cup sugar
3 cups heavy cream
1 Tbs pure vanilla extract
1.5 cups pecan halves (5 oz)
3 oz best-quality sweet chocolate, diced***

***(she recommends that you use Lindt Lindor truffles--a 3.5 oz package. I found this at CVS and it worked perfectly. The insides of the truffles are gooey, but that's good when you add them to the pecans and stir around and put in the freezer. If you can't find the truffles, use Lindt Swiss Milk Chocolate or, according to her, "any good milk chocolate is fine, too.")

Place 1/4 cup of water and the sugar in a large heavy-bottomed saucepan, and cook over low heat, without stirring, until the sugar is dissolved. Increase the heat to high and boil until the sugar turns a warm mahagony or caramel color, 3 to 5 minutes. Do not stir, but swirl the pan occassionally so the caramel cooks evenly.

Remove the caramel from the heat and carefully pour in the cream. The caramel is very hot, and the mixture will bubble up violently, then solidify. Don't worry. Return it to low heat and cook, stirring with a wooden spoon, until the caramel dissolves, 5 to 7 minutes. Add the vanilla. Pour into a container and refrigerate until very cold.

Preheat the oven to 350 degrees. Roats the pecans on a baking sheet for 8 to 10 minutes until crisp. Cool, chop, mix with the diced chocolate and store in the freezer until ready to use.

Freeze the caramel mixture in an ice cream freezer according to the manufacturer's directions. (It may take several batches.) When it is frozen, add the cold chopped pecans and chocolate and mix in completely. Transfer to quart containers and store in the freezer until ready to serve.

That's it! It's a rich, sweet, decadent ice cream that you can cherish for weeks after you make it. (Or, if you're compulsive: days.) What a great dish for summer!

Posted by Adam Roberts

One comment: "I made this last year. It was truly incredible. In fact, I will probably start off the ice cream season with it again this year. Some of the steps took much longer than the recipe indicated -- the sugar took 20 min. to dissolve, and the mass of caramel took a very long time to melt into the cream. This isn't a recipe to throw together; you really need to set aside a serious chunk of time. But, oh, it is worth it.

For anyone who doesn't have an ice cream maker, but who already has a Kitchenaid mixer, I use the Kitchenaid ice cream maker attachment, and it works like a charm. It kept me from adding another small appliance to my arsenal. It comes with a freezing bowl and a dasher attachment for the mixer."

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=92110

 
Malted, Salted Caramel Ice Cream, by Traca

Okay, this my attempt at writing up an original recipe. Basically I made a caramel with a portion of the sugar, then proceeded as a normal custard-based ice cream.

Co-workers said it tasted like malted creme brulee. They've tried more than a dozen of my ice creams, and this was voted a favorite.


Malted, Salted Caramel Ice Cream


3/4 cup sugar, divided

1 cup half-and-half

2 cups heavy cream

6 large egg yolks, whisked

1/2 teaspoon salt

1/4 teaspoon vanilla extract

2/3 cup malted powder (Carnation)



Warm the half-and-half and cream in a medium sauce pan.

In a separate, tall sided pot, melt 1/2 cup sugar until it turns liquid and deepens into a medium-dark caramel color. Pour the warmed dairy over the caramel (be careful as the introduction of dairy to caramel will cause it will bubble and sputter and rise towards the top of the pot.) As the bubbles settle, some of the caramel may harden. Continue to stir over medium heat until all the caramel melts back into the dairy.

Add the salt and remaining 1/4 cup of sugar. Slowly pour the whisked egg yolks into the liquid, stirring constantly.

Stir the mixture over medium heat until it coats the back of a spatula.

Pour the custard through a strainer, then whisk in the vanilla and malted milk powder. Stir until cool over an ice bath. Chill mixture thoroughly in the refrigerator, then freeze in your ice cream maker.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=96553

 
Peanut Butter Swirl Ice Cream, by Traca

I'm going to a potluck at chez Gluten-Free Girl and couldn't figure out what to make. Ice cream's gluten-free! So I tried a couple new recipes -- David Lebovitz's Chocolate Sorbet with Coconut Milk and this one from Saveur. This is my favorite of the two, which surprises me because I'm not even a big fan of peanut butter. But I'll be making this one again for sure!

I used honey roasted chopped peanuts, added a pinch or two of Kosher salt, and used Trder Joe's roasted, salted natural peanut butter. Would do all the above again.

Peanut Butter Swirl Ice Cream


MAKES ABOUT 1 QUART


This recipe is based on one in Bruce Weinstein's The Ice Cream Book (William Morrow and Company, 1999).


1 cup milk
3⁄4 cup sugar
3 eggs
1 cup smooth natural peanut butter
1 1⁄2 cups heavy cream
2 tsp. vanilla extract
1 cup salted, roasted, shelled peanuts, chopped


1. Heat milk in a small saucepan over medium heat until just hot. Meanwhile, beat sugar and eggs together in a medium bowl until thick and pale yellow.


2. Gradually whisk hot milk into egg mixture in bowl, then pour milk–egg mixture into saucepan. Return saucepan to medium-low heat and cook custard, stirring constantly with a wooden spoon, until it is thick enough to coat the back of the spoon, about 5 minutes. Remove saucepan from heat and stir in 1⁄2 cup of the peanut butter. Strain custard into a large bowl, let cool briefly, stirring often, then stir in cream and vanilla. Cover and refrigerate until cold, 6–8 hours.


3. Process mixture in an ice cream maker according to manufacturer's directions, adding 1⁄2 cup of the chopped nuts to the ice cream 30 seconds before it has finished churning.

Transfer to a bowl, quickly swirl in remaining 1⁄2 cup peanut butter, cover, and freeze until hard. Serve ice cream sprinkled with the remaining 1⁄2 cup nuts.


This recipe was first published in Saveur in Issue #86

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=99924

 
Grandmother

This was a winner.

Grandmother’s Lemon Custard Ice Cream
Classic Home Desserts by Richard Sax

"This recipe was served at the church ice cream festival in Sunbury, Pennsylvania in the 1800s, “Dorothy McCulloch told me, as we walked through her garden along the east banks of Narragansett Bay in Rhode Island. “It’s my grandmother’s recipe,” she said, and has been a favorite of my family for many years.”

Why has lemon ice cream disappeared? What could be more refreshing than cool citrus? This is a good example of old-fashioned ice cream made with a cooked custard base.

Makes 1 ½ - 2 quarts

Finely grated zest of 3 lemons
½ cup fresh lemon juice
¾ cup sugar
2 cups (1 pint) half-and-half, or 1 ½ cups whole milk
plus ½ cup heavy cream
4 large egg yolks
Pinch salt
2 cups (1 pint) heavy cream

In a small bowl, combine the lemon zest and lemon juice; stir in the sugar with a fork. Let stand for at least 30 minutes. The sugar helps release the flavor of the zest.

Scald the half-and-half or milk and cream in a large non-reactive saucepan over medium heat; set aside.

In a non-reactive bowl, whisk the egg yolks and salt with an electric mixer until well blended. Slowly add about ½ of the scalded half-and-half to the eggs and stir gently; return the mixture to the saucepan.

Cook the custard over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon (do not let the custard boil, or it will curdle). Immediately remove the pan from heat; strain the custard into a large bowl. Stir in the lemon mixture and the heavy cream. Lay a sheet of waxed paper or plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until thoroughly chilled.

Pour the custard into an ice cream maker, and freeze according to the manufacturer's directions. (You can also still freeze this ice cream, though it will not be as smooth; see instructions, pg. 637)

When the ice cream is thickened and frozen, cover it and place it in the freezer until nearly firm. Let soften slightly in the refrigerator before serving.

Link to more Classic Home Desserts online: http://books.google.com/books?id=1xJKoxE0WtgC&pg=PA639&lpg=PA639&dq=Grandmother%E2%80%99s+Lemon+Custard+Ice+Cream&source=bl&ots=U5RIF_G9ZR&sig=42FdYL1VvAr3X7dTxRf6rdWIqFE&hl=en&ei=nm2nSouGIo3plAeMyoGHBw&sa=X&oi=book_result&ct=result&resnum=5#v=onepage&q=Grandmother%E2%80%99s%20Lemon%20Custard%20Ice%20Cream&f=false

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=96800

 
Rec: Roasted Banana Ice Cream

Roasted banana ice cream

3 ripe bananas
1/3 C sugar (preferably brown sugar) + 2 T regular white sugar
1 T butter
1 t vanilla essence
1 C milk (I used 2%)
½ C fresh cream (chilled)
1 ½ t lemon juice
½ t salt
½ t cinnamon powder
1/8 C raisins soaked in 2 T dark rum
Peel the bananas and cut into 1 inch chunks. In a glass baking dish take the banana pieces and brown sugar, and toss with the butter. Bake for 40 minutes, till browned, turning just once in the middle of the baking process.
Remove the contents of the baking dish into a mixing bowl. Add the all the other ingredients except raisins, and blend to a smooth puree. Mix in the raisins and any nuts, if using, and pour into an ice cream maker to set in the fridge.


David Lebovitz, The Perfect Scoop Book

 
Chez Panisse Desserts: Cinnamon Apple Ice Cream

Fall is coming and I love Northern Spy apples for pie baking. I'm going to have to try this.

Chez Panisse Desserts: Cinnamon Apple Ice Cream
"Tastes like apple pie!"

“That's what everyone at my house thought about this tasty ice cream from Chez Panisse Desserts. It's a nice dessert all by itself, and would also make an excellent partner to an apple pie or tart.
Lindsey Shere, never one to give a lot of detailed instructions, tells the reader to cook the apples until soft and then "whisk into a slightly chunky apple purée." I gave this a try, but the whisk is really not the best tool for the job. I got a fairly smooth mixture by using a potato masher, but ultimately I decided that I'd probably prefer the ice cream to be smooth, so I put the apples in a blender until they were completely smooth. If you'd like discrete apple chunks in your ice cream, use a mashing tool. But if you're like me and prefer your ice cream to be smooth, process the fruit into a uniform purée.
Shere recommends Gravenstein or McIntosh apples; I used Golden Delicious with excellent results. They're not my favorite apples for eating out of hand, but when cooked, they've got a concentrated, pure apple flavor.”
Prep Time: 20 minutes, plus about 2 hours to chill
Cook Time: about 30 minutes
Yield: 1 generous quart

1 1/2 pounds apples
3 Tbsp water
1/4 tsp ground cinnamon
3/4 cup plus 1 Tbsp sugar
1 2/3 cups whipping cream (not heavy cream)
3 egg yolks
Vanilla extract and calvados (optional), to taste

Peel, quarter, and core the apples. Slice thin into a non-reactive saucepan and add the water and cinnamon. Cover and cook over medium-low heat, stirring occasionally, until very soft, about 15 minutes. Mash with a potato masher or purée in a blender or food processor, then measure out 1 2/3 cups and stir the sugar into it (if you've got extra apple purée, reserve it for another use).
Heat the cream over medium heat until very warm. Whisk the egg yolks in a medium bowl, then slowly add about 1/2 cup of the hot cream, stirring constantly. Return the egg mixture to the pan and cook, stirring constantly, until the custard coats the spoon, about 3 minutes. Strain into a container and stir in the apple purée. Refrigerate until cold, about 2 hours. Taste the mixture and flavor with a few drops of vanilla extract, and a few drops of calvados, if using. Freeze according to your ice cream maker's instructions.

http://www.thecookbookcritic.com/archives/2006/01/chez_panisse_de_3.html#more

 
Rec: Dulce de Leche Ice Cream

Dulce de Leche Ice Cream
This is not just the best dulce de leche ice cream we've ever had, it's one of the best ice creams we've ever had, period. The most blissful thing about it is that it's not too sweet; the delicate caramel essence isn't obscured by sugar. And since it's not a custard-based ice cream, it's easy to make.
Yield: Makes about 1 1/2 quarts

2 cups whole milk
1 cup heavy cream
1 pound dulce de leche (about 1 2/3 cups; preferably La Salamandra brand)
1/8 teaspoon pure vanilla extract
3/4 cup chopped pecans (2 1/2 to 3 oz), toasted

Bring milk and cream just to a boil in a 3-quart heavy saucepan over moderate heat, then remove from heat and whisk in dulce de leche until dissolved. Whisk in vanilla and transfer to a metal bowl. Quick-chill by putting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, 15 to 20 minutes.

Freeze mixture in ice cream maker until almost firm, then fold in pecans.
Transfer ice cream to an airtight container and put in freezer to harden, at least 1 hour.

Cooks' note: Ice cream keeps 1 week.

Source: 5/07 Gourmet


Pat’s notes: Great stuff. Forgot to add the pecans, was fine without but will try adding next time.

http://www.epicurious.com/recipes/food/views/238431

 
Coconut Ice Cream

Coconut Ice Cream

1 cup whole milk
1 (15-oz) can sweetened cream of coconut
1-1/2 cups heavy cream
1 cup tightly packed sweetened coconut flakes

Process milk and cream of coconut. Stir in cream and coconut flakes. Freeze in ice-cream maker.

 
Strawberry Mascarpone Ice Cream

Strawberry Mascarpone Ice Cream
3 cups whole milk
1 cup heavy whipping cream
1 TBSP vanilla extract
1 1/4 cups sugar
6 egg yolks
5 TBSP honey
2 cups Mascarpone cheese
2 cups cleaned and hulled strawberries
¼ cup Grand Marnier

Place milk, cream and vanilla in a heavy saucepan over medium heat and bring
just to a boil.

Meanwhile, whisk together the eggs, sugar and 2 TBSP honey in a large bowl. Slowly whisk the hot milk mixture into the egg yolk mixture to
temper it, or bring it up to the same temperature as the milk mixture. Pour the
mixture back into the saucepan and again cook over medium heat, stirring
constantly, until it has thickened slightly and just barley coast the back of
a spoon, 5-7 minutes; remove the pan from the heat. Add the Mascarpone cheese
and mix well.

Refrigerate until it cools to at least 40F, about 2 hours. While the ice cream base is chilling, toss the strawberries with the Grand
Marnier(you may want to omit because ice cream if you don’t like soft ice cream) and 3 TBSP honey;set aside.

Begin freezing the ice cream. When the ice cream is very thick, but still soft(after 20 minutes, depending on your ice cream maker) add the strawberries and liqueur. Continue freezing to a soft consistency. Transfer the ice cream to
a covered container and place in the freezer until completely frozen.

Source: Adapted from Caprial’s Desserts by Caprial Pence and Melissa Carey, 2001

 
Chocolate-Peanut Butter Ice Cream

This was a hit at the office.

Chocolate-Peanut Butter Ice Cream
By David Lebovitz "The Perfect Scoop"

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 sugar
Pinch of salt
1/2 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.

 
Pistachio-Cardamom Ice Cream

Pistachio-Cardamom Ice Cream
adapted from Shona Crawford Poole's Ice Cream


8 tablespoons granulated sugar
1 1/2 cups evaporated milk
heaping 1/4 teaspoon freshly ground cardamom
2 oz shelled and chopped pistachio nuts
1/2 cup whipping cream


Add sugar to 1/2 cup of water in a heavy pan and heat slowly until the sugar is dissolved. Bring to a boil and cook the syrup for five minutes. Set aside to cool. Add evaported milk, cardamom, nuts, and cream.


Freeze in an ice cream maker, according to the manufacturer's instructions.

 
Pumpkin Ice Cream

Pumpkin Ice Cream

Be the first to rate this recipe


MAKES 1 QUART


Canned or fresh pumpkin may be used. To cook fresh pumpkin, see step 2 of the recipe for Pumpkin Tart With Prunes.


2 cups heavy cream
6 egg yolks
2/3 cup sugar
1/2 cup light corn syrup
1 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
2/3 cup puréed cooked pumpkin
1 tsp. vanilla extract




1. Heat 1 1/3 cups of the cream in the top of a double boiler above gently boiling water over medium-high heat.




2. Meanwhile, whisk together egg yolks, sugar, corn syrup, ginger, cinnamon, and nutmeg in a metal mixing bowl. Gradually pour 1/4 cup of the hot cream into the egg mixture, whisking constantly, then whisk egg mixture into remaining cream in top of double boiler. Cook, stirring constantly with a wooden spoon, until mixture is thick enough to coat back of spoon, about 15 minutes.




3. Pour custard through a sieve set over a clean bowl. Add pumpkin, vanilla, and remaining 2/3 cup of cream, and whisk until blended. Refrigerate custard until cold, about 4 hours. Transfer custard to an ice cream maker and process according to the manufacturer's directions.


This recipe was first published in Saveur in Issue #30

 
The Depths of Chocolate Ice Cream Not T&T, but adapted recipe of Perfect Scoop by David Lebovitz

Found this at Cookie Baker Lynn's blog. See photograph of ice cream

The Depths of Chocolate Ice Cream
- adapted from The Perfect Scoop by David Lebovitz

2 cups (500 ml) heavy cream
3 Tbsp (21 g) unsweetened Dutch-process cocoa powder
5 oz (140 g) bittersweet chocolate (70% cacao), chopped*
1 cup (250 ml) whole milk
3/4 cup (150 g) sugar
Pinch of salt
5 large egg yolks
1/2 tsp vanilla extract
1/2 cup cacao nibs*

1- Warm 1 cup (250 ml) of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Stir in the remaining 1 cup (250 ml) cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.

2- Without washing the pan, warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolks. Set the bowl on a rubber glove or silicone hot pad to keep it from skittering over the counter. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

3- Stir the mixture constantly over medium heat with a heat-proof 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 chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath.

4- Chill the mixture thoroughly in the refrigerator, several hours or overnight, then freeze it in your ice cream maker according to the manufacturer's instructions.

* I used Amano Jembrana 70% dark chocolate and Amano Madagascar Cacao nibs in this. Fabulous!

http://cookiebakerlynn.blogspot.com/

 
Chez Panisse Rum Ice Cream

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.

 
Vietnamese Coffee Ice Cream

From David Lebovitz, "The Perfect Scoop"

1 1/2 cups sweetened condensed milk
1 1/2 cups brewed espresso or very strongly brewed coffee
1/2 cup half and half
Big pinch of finely ground dark roast coffee

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.

 
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