Posts filed under ‘Ice Cream/Sorbet’
Malted Milk Ice Cream & an Announcement
First, I have to apologize for my short hiatus. I am happy to report that I am finally back in the kitchen after a short break. This break does come with merit I hope — I’m pregnant! Yep, we’re expecting a little one in January 2010. We’re absolutely thrilled. Unfortunately, I’ve been dealing with morning sickness and food aversions which have kept me out of the kitchen. I’m finally starting to feel somewhat better and can’t wait to start cooking and baking again. Thanks for sticking with me through my break! There will be many more great recipes to come.
Now on to the ice cream. I can’t believe I didn’t try this one sooner. Afterall, my favorite thing to order at the ice cream shop is a chocolate malt. This ice cream was phoenomenal and by far my favorite to date.The recipe calls for malted milk balls coarsely chopped and I was afraid they would turn into rocks after freezing, but they didn’t. In fact, they almost became a bit softer. Next time I might try adding some cocoa powder or melted chocolate to make this a chocolate base — that might make it even better than it already is.
I will also be submitting this to Joelen’s Tasty Tools event for June featuring the ice cream maker. Check out her site for more wonderful recipes and blogging events!
Malted Milk Ice Cream
Ingredients:
1 Cup half and half
3/4 Cup sugar
Pinch of salt
2 Cups heavy cream
1/4 tsp vanilla
2/3 Cup malt powder
6 large egg yolkds
2 Cups malted milk balls, coarsely chopped
Instructions:
Warm the half and half, sugar, and salt in a medium saucepan. In a large bowl, whisk together the heavy cream, vanilla, and malt powder and set a mesh strainer on top.
In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the sauce pan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the back of a satula. Pour the custard through the strainer and whisk it into the malted milk mixture. Stir until cook over an ice bath.
Chill the mixture in the refrigerator, preferably overnight. Freeze in your ice cream maker according to the manufacturer’s instructions. As you remove the ice cream from the machine, fold in the chopped malted milk balls.
Source: The Perfect Scoop, by David Lebovitz
Milk Chocolate Brownie Ice Cream
As strange as it may seem I don’t really care for chocolate ice cream. Sure, I like it, but I would choose vanilla ice cream over chocolate any day (cake, now that’s a different story). Anyways, I hadn’t made chocolate ice cream yet and decided on this one. David Lebovitz suggested adding some brownie pieces so I did just that. This chocolate ice cream is delicious and the brownie pieces put it over the top delicious. It’s very rich, but definitely good.
For this recipe I had leftover brownies from the brownie mosaic cheesecake I made. You could use any brownie recipe, but these one bowl brownies were tasty and easy.
Milk Chocolate Brownie Ice Cream
Ingredients:
8 oz. milk chocolate with at least 30 percent cocoa solids, finely chopped
1 1/2 Cups heavy cream
1 1/2 Cups whole milk
3/4 Cups sugar
Bing pinch of salt
4 large egg yolks
2 tsps cognac (I used rum)
1/4 Cup cocoa nibs or semisweet or bittersweet chocolate chips (optional)
2 cups brownie chunks
Directions:
Combine the milk chocolate and cream i a large, heatproof bowl set over a saucepan of simmering water. Stir until the chocolate is melted, then remove the bowl from the saucepan. Set it aside with a mesh strainer over the top.
Warm the milk, sugar, and salt until the mixture thickens and coats the spatula. Pour the custard through the strainer into the milk chocolate mixture, add the cognac, and mix together. Stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, add the cocoa nibs, if using. Fold in brownies.
Source: The Perfect Scoop, by David Lebovitz
Roasted Banana Ice Cream
Among the wonderful cooking related gifts I received for my birthday this year was The Perfect Scoop, by David Lebovitz — finally! I have wanted this book for quite some time and was very excited to read through it. I love that he explains the technique behind making perfect homemade ice cream as well as the best dairy combinations, add-ins, etc. I surprised myself when I chose this recipe first, because, well, it wasn’t chocolate. However, this is a delicious ice cream and even better drizzled with a little chocolate sauce. I am eager to try the rest of his fabulous recipes.
Roasted Banana Ice Cream
Ingredients:
3 medium-sized ripe bananas, peeled
1/3 Cup packed light brown sugar
1 Tbsp butter, salted or unsalted, cut into small pieces
1 1/2 Cups whole milk
2 Tbsp granulated sugar
1/2 tsp vanilla extract
1 1/2 tsp freshly squeezed lemon juice
1/4 tsp salt
Directions
Preheat the oven to 400 degrees F. Slice the bananas into 1/2 inch pieces and toss them with the brown sugar and butter in a 2 qt baking dish. Bake for 40 minutes, stirring just once during baking.
Scrape the bananas and the thick syrup in the baking dish into a blender or food processor. Add the milk, granulated sugar, vanilla, lemon juice, and salt, and puree until smooth.
Chill the mixture thoroughly in the refrigerator, then freeze in your ice cream maker according to manufacturer’s instructions. If the chilled mixture is too thick to pour into your machine, whisking will thin it out.
Source: The Perfect Scoop, by David Lebovitz
Chocolate-Raspberry Truffle Ice Cream
This is my favorite ice cream made to date. My husband, however, still loves tiramisu ice cream. I am a fanatic about chocolate (especially dark) and raspberry together. I have had this recipe bookmarked for quite some time, but I always found another flavor to make instead. It’s a shame this one took so long — I LOVE it! The truffles were a little soft and turned into more of a fudgy ripple, and I must say that I liked it that way.
Chocolate-Raspberry Truffle Ice Cream
Ingredients
For the ice cream:
1 1/2 Cups heavy cream
1 Cup whole milk
4 oz bittersweet or semisweet chocolate, coarsely chopped
4 large egg yolks
1/2 Cup sugar
1 tsp vanilla extract
For the ganache:
1/4 Cup heavy cream
1 Tbsp unsalted butter
4 oz bittersweet or semisweet chocolate, coarsely chopped
1 Tbsp chambord liqueur
For the raspberry swirl:
1/3 Cup seedless raspberry jam or preserves
2 Tbsp Chambord liqueur
Directions
In a heavy 2-qt saucepan, combine 1 cup of cream and the milk. Cook over medium heat until bubles form around the edges of the pan, about 5 minutes.
Put the chopped chocolate in a heatproof bowl. Pour the hot cream mixture over the chocolate and let stand until melted, about 3 minutes. (Set the saucepan aside for later use.) Whisk until the mixture is smooth.
Meanwhile, combine the egg yolks, sugar, and remaining 1/2 cup cream in a bowl. Whisk until the mixture is smooth and the sugar begins to dissolve.
Gradually whisk about 1/2 cup of the warm cream mixture into the egg mixture, whisking constantly, until smooth. Pour the egg mixture into the reserved saucepan and stir in the remaining cream mixture. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, about 4-6 minutes. Do not let the custard boil. Strain through a fine-mesh sieve into a bowl. Add the vanilla and stir to combine.
Place the bowl in a larger bowl partially filled with ice cubes and water. Stir occasionally until cool. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.
Meanwhile, make the ganache: In a small saucepan, heat the cream and butter over medium heat until the butter melts and bubbles form around the edges of the pan, about 3 minutes. Put the chopped chocolate in a heatproof bowl. Pour the hot cream mixture over the chocolate and let stand until melted, about 3 minutes. Whisk until the mixture is smooth. Add the chambord and stir to combine. Pour the truffle mixture into a lightly greased, small, shallow pan or dish. Let cook to room temperature, cover, and refrigerate until ready to use.
Shortly before freezing the ice cream, make the raspberry swirl: In a small saucepan, combine the jam and Chambord. Warm gently over low heat, stirring to blend, about 3 minutes. Remove from heat and let cool completely.
Pour the chocolate custard into an ice cream maker and freeze according to the manufacturer’s instructions.
Meanwhile, remove the truffle mixture from the refrigerator and let it soften slightly. Using your fingers or a small knife, break the truffles into small pieces.
When the ice cream is nearly frozen and the consistency of thick whipped cream, add the truffle pieces. Churn or stir just until mixed. Poon about one-fourth of the ice cream into a 1.5qt freezer safe container. Spoon a layer of raspberry swirl evenly over the icream and top with a layer of ice cream. Continue to layer the ice cream and raspberry swirl in the same way, ending with a layer of ice cream.
Freeze for at least 3 hours before serving.
Source: Williams Sonoma Ice Cream, by Mary Goodbody
Blackberry Lemon-Lime Sorbet
When I first saw this recipe I was envious that Annie found blackberries for so cheap. The next week when I was grocery shopping I found blackberries for $1.09 a pint. Needless to say, I stocked up and knew exactly the sorbet I would make. This sorbet was originally supposed to be blackberry lime, but when my limes didn’t produce enough juice I added lemon. The sorbet turned out wonderfully and was perfectly tart and sweet at the same time.
Blackberry Lemon-Lime Sorbet
Ingredients
3/4 Cup sugar
3/4 Cup water
4 Cups blackberries, fresh or frozen
3/4 Cups freshly squeezed lime juice
splash of tequila (optional)
Directions
In a small saucepan, bring the sugar and water to a boil, stirring, until the sugar is dissolved. Remove from the heat and set aside to cool.
Puree the blackberries in a blender or food processor with the sugar syrup. Press the mixture through a large mesh sieve to remove the seeds, then stir the lime juice into the sweetened puree. Add a splash of tequila, if desired.
Chill the mixture thoughroughly, then freeze according to your ice cream makers instructions.
Source: Annie’s Eats, originally from The Perfect Scoop by David Lebovitz
Tiramisu Ice Cream
My all time favorite dessert turned into an ice cream. Needless to say when I saw this ice cream I was quite intrigued. The flavor of this ice cream was wonderful. If the texture wasn’t creamy you would probably think you were eating a piece of tiramisu. This was the first time I made a ripple and I thought it turned out beautifully. 
Tiramisu Ice Cream
Ingredients
for the ice cream:
2 Cups mascarpone cheese
1 Cup half and half
2/3 Cup sugar
Pinch of salt
1/4 Cup coffee-flavored liqueur (I used tia maria)
3 Tbsp brandy or dark rum
for the mocha ripple:
1/2 Cup sugar
1/3 Cup light corn syrup
1/2 Cup strongly brewed espresso
6 Tbsp dutch-process cocoa powder
1/2 tsp vanilla extract
Directions
In a blender or food processor, puree the mascarpone, half-and-half, sugar, salt, liqueur, and brandy until smooth. Chill several hours or overnight in the refrigerator.
To make the mocha ripple, whisk together the sugar, corn syrup, espresso, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges. Continue to whisk until it just comes to a low boil. Cook for one minute, whisking frequently. Remove from the heat, stir in the vanilla, and let cool. Chill in the regrigerator before using. Mocha ripple can be stored in the refrigerator for up to two weeks.
Freeze in your ice cream maker according to the manufacturer’s instructions. As you remove the ice cream from the machine, alternate layers of mocha ripple with ice cream in the storage container starting with the mocha ripple. Do not try and smooth the mocha ripple as the ice cream may become muddy.
Source: Taste & see
Coffee Ice Cream
Whenever I run into TJ Maxx or Homegoods I like to take a look at their gourmet food aisle. This time I came across kahlua chocolate sauce. I think I picked it up three or four times trying to decide if I should give it a try our not. I finally decided to buy it and I’m glad I did as it made the perfect topping for this delicious ice cream. I was excited when I saw this recipe because it didn’t call for espresso. It actually called for plain old brewed coffee. This was perfect seeing as how we always have at least a cup leftover from our morning coffee. This ice cream actually has a very subtle coffee flavor. I thought it was perfect. It would even be good blended with some ice to make a frozen coffee drink.
Coffee Ice Cream
Ingredients:
1 ½ Cups whole milk
1 ½ Cups Heavy Cream
1 Cup brewed coffee, chilled
1 Tbsp sugar
Pinch of salt
1 tsp Vanilla extract
Directions:
In a bowl, mix the milk, cream, and coffee together.
In a larger bowl combine the sugar and salt. Add the milk mixture and whisk until the sugar dissolves. Add the vanilla and stir to combine. Set aside, allowing the flavors to blend (about 15 minutes)
Cover and refrigerate the mixture until chilled, at least 3 hours.
Pour the mixture into an ice cream maker and freeze according to the manufacturer’s recommendations. Transfer ice cream to an air tight container and freeze until firm, at least 3 hours.
Source: Williams Sonoma Ice Cream , by Mary Goodbody.
Raspberry Ice Cream
Raspberry Ice Cream
Ingredients:
1 Cup whole milk
1 Cup heavy cream
3 large egg yolks
¾ cup sugar
2 cups fresh raspberries
Directions:
In a saucepan, combine the milk and ½ cup of the cream. Cook over medium heat until bubbles form around the edges of the pan, about five minutes.
Meanwhile, combine the egg yolks, ½ cup of the sugar, and remaining ½ cup cream in a bowl. Whisk until the mixture is smooth and the sugar begins to dissolve.
Remove the milk mixture from the heat. Gradually whisk about ½ cup of the hot milk mixture into the egg mixture until smooth. Pour the egg mixture into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4-6 minutes. Do not let the custard boil. Strain through a fine-mesh sieve into a bowl.
Place the bowl in a larger bowl partially filled with ice cubes and water. Stir occasionally until the custard is cool.
Put the raspberries and the remaining ¼ cup sugar in a food processor and process until smooth. Strain the berries through a fine-mesh sieve into a clean bowl. Add the raspberry juice to the custard and stir to combine. Cover with plastic wrap and refrigerate for at least 3 hours.
Pour the custard into an ice cream maker and freeze according to the manufacturers recommendations. Transfer ice cream to a freezer-safe container and freeze until firm, at least 3 hours.
Source: adapted from Williams Sonoma Ice Cream, Mary Goodbody
Chocolate-Raspberry Ice Cream
This ice cream didn’t turn out the way I had imagined, but it was still SO wonderful. I was trying to decide what type of ice cream to make next, when I decided brownie batter would be tasty. I searched the web for recipes and didn’t come up with anything. I did stumble upon cake batter ice cream recipes galore. The flavor is given by adding cake batter, so I thought I could do the same thing using brownie mix. I have had a box of no pudge chocolate raspberry brownie mix taking up space in my pantry forever, and I LOVE raspberry so I decided to give it a try. The nice thing about no pudge is that not only is it low-fat, it can be made in individual servings (so having half a box of mix left over isn’t a terrible thing). The actual ice cream doesn’t really taste like brownie batter, but it has a fantastic chocolate raspberry flavor. I imagined the same results could be achieved by melting in some chocolate and adding raspberry extract instead of using brownie mix. So, even though my search for brownie batter ice cream continues, I have found a wonderful chocolate raspberry ice cream.
Chocolate-Raspberry Ice Cream
Ingredients:
1 Cup whole milk, well chilled
¾ Cup sugar
2 Cups heavy cream, well chilled
1 tsp pure vanilla extract
2/3 Cup Brownie mix (or melted chocolate & raspberry extract)
Directions:
In a medium bowl, whisk the milk and granulated sugar until the sugar is dissolved. Stir in the cream and vanilla. Whisk in the cake mix making sure there are no clumps. Pour into ice cream maker and freeze according to manufacturers recommendations. Transfer to an airtight container to store. Enjoy!
Source: Recipezaar
Cinnamon Ice Cream
This weekend, Joe and I went over to my mom’s house where she had some neighbors over for dinner. I brought an apple pie and my mom and I thought it would be a nice addition to make some ice cream. Her ice cream maker makes two flavors simultaneously so we decided to do Vanilla Bean and cinnamon. While my mom loves cinnamon ice cream with her pie I must admit that I have never been a fan until now. The cinnamon flavor of this ice cream was complimented perfectly by the vanilla.
Cinnamon Ice Cream
Ingredients
1 cup white sugar
1 ½ cups half and half
2 eggs beaten
2 cups heavy cream
1 tsp vanilla
2 tsp ground cinnamon
Directions
In a saucepan over medium-low heat, stir together the sugar and half and half. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble. Pour the egg mixture back into the saucepan, and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon. Set aside to cool.
Pour the cooled mixture into an ice cream maker, and freeze according to the manufacturers recommendations.
Source: Allrecipes
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