Summer Fun: Ice-Cream Mom

While we haven't made a lot of ice cream this summer--one batch of delicious Strawberry Soda Ice Cream and one ball of regular L.L. Bean vanilla.  But here are some of our other favorite ice creams:


For the Ice Cream Maker:

Chocolate Sorbet

¾ cup packed dark brown sugar

½ cup granulated sugar

2/3 cup unsweetened cocoa powder

1 oz. bittersweet chocolate, finely chopped

1 ½ teaspoons pure vanilla extract1 teaspoon instant espresso powder

            Combine 2 ½ cups water, the brown sugar, granulated sugar, and cocoa in a saucepan.  To make Mexican chocolate sorbet, add 1 ½ teaspoons ground cinnamon.  Bring to a boil over medium-high heat and cook, whisking occasionally, until the sugar dissolves, about 5 minutes.  Reduce heat to low; boil gently for 3 minutes.

            Prepare an ice-water bath; set aside.  Remove the syrup from the heat and add the chocolate, vanilla, and espresso powder; whisk until chocolate is melted and well incorporated.  Pour the mixture into a bowl set over the ice-water bath and stir occasionally until well chilled.  Transfer to an ice cream maker and freeze according to the manufacturer’s insturctions.  Store in a plastic container in the freezer for up to 1 week.

The Martha Stewart Living Cookbook

Chocolate Sorbet

2 cups water

1 cup sugar

1 cup unsweetened (or Dutch process) cocoa powder

            Combine the water and sugar in a heavy saucepan and place over medium heat.  Stir until the sugar dissolves.  Whisk in the cocoa and bring the mixture to a simmer.  Simmer for 3 minutes, stirring constantly.

            Remove from the heat and pour through a fine strainer into a bowl.  Chill in the refrigerator for 2 hours.  Stir the cool mixture, then freeze in your ice cream maker.  When finished, the sorbet will be soft but ready to eat.  For firmer sorbet, transfer to a freezer-safe container and freeze at least 2 hours.

Bruce Weinstein, The Ultimate Ice Cream Book

Earl Grey Ice Cream

This one is my favorite so far—the color of coffee with a more complicated flavor.  Mmmmm, very good.

1 cup milk

3 heaping tablespoons loose Earl Grey tea or 5-6 Earl Grey tea bags

¾ cup sugar

6 large egg yolks

2 teaspoons all-purpose flour

¼ teaspoon salt

1 cup half-and-half

1 cup heavy cream

            Bring the milk to a boil in a heavy medium saucepan.  Remove from the heat.  Stir in the tea leaves or bags, cover, and set aside to steep for 15 minutes.

            Meanwhile, in a medium mixing bowl, beat the sugar into the egg yolks until thickened and pale yellow.  Beat in the flour and salt.  Set aside.

            Strain the milk to remove the tea leaves, or simply remove the tea bags.  Add the half-and-half and return to a simmer over low heat.  Slowly beat the hot milk and half-and-half into the egg yolks and sugar.  Pour the entire mixture back into the pan and place over low heat.  Stir constantly with a whisk or wooden spoon until the custard thickens slightly.  Be careful not to let the mixture boil or the eggs will scramble.  Remove from the heat and pour the hot tea custard through a strainer into a larger, clean bowl.  Allow the custard to cool slightly, then stir in the cream.  Cover and refrigerate until cold or overnight. 

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer’s instructions. 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 2 hours (it’s better the next day, when frozen solid).

Bruce Weinstein, The Ultimate Ice Cream Book

           

Pineapple-Coconut Ice Cream

1-16 oz can unsweetened pineapple chunks, drained

½ teaspoon salt

1 cup sugar

1 cup unsweetened coconut milk

3 large egg yolks

1 cup heavy cream

½ teaspoon vanilla extract

½ cup toasted coconut

            Preheat oven to 400°F degrees.  Spread the coconut in a thin layer on a baking sheet or aluminum foil.  Bake 5-10 minutes, then remove from the oven when light golden brown.  Allow them to cool before using.

Place the pineapple chunks and salt in a food processor and process until smooth, about 1 minute.  Set aside.

            Combine the sugar and coconut milk in a heavy medium saucepan.  Place over low heat and stir until the sugar is dissolved and the milk comes to a boil.  Beat the hot coconut milk into the egg yolks in a bowl.  Pour the entire mixture back into the pan and place over low heat.  Stir constantly with a whisk or wooden spoon until the custard thickens slightly.  Be careful not to let the mixture boil or the eggs will scramble.  Remove from the heat and pour the hot custard though a strainer in to a large, clean bowl.  Allow the custard to cool slightly, then stir in the pineapple puree, cream, and vanilla.  Cover and refrigerate until cold or overnight.

            Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer’s instructions.  When partially frozen, add ½ cup toasted, sweetened coconut.  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 2 hours.

Bruce Weinstein, The Ultimate Ice Cream Book

Joan’s Port Alto Ice Cream

4 eggs, well beaten

2 ½ cups sugar

6 cup milk

4 cup heavy cream

1 ½ tablespoons vanilla

1 teaspoon salt

            Add sugar to eggs, beating well.  When very stiff, add remaining ingredients.  Mix thoroughly.  Pour into gallon ice cream freezer.

Gommie Hungry

Strawberry Sorbet 

2 cups water

1 cup sugar (could probably use only 3/4 cup)

1 quart strawberries, hulled

1 ½ teaspoon lemon juice

            In heavy saucepan boil water and sugar for 5 minutes; do not stir.  Add strawberries; cook 5 minutes more.  Stir in lemon juice.  Cool.  Puree.  Refrigerate until chilled.  Pour into ice cream maker and freeze for approximately 25 minutes.

internet recipe

 Honey Lemon Yogurt Ice Cream

1-32 oz. container plain yogurt

¼ cup sugar

½ cup honey

½ cup fresh lemon juice from 5-6 large lemons

¼ cup candied lemon zest (recipe follows)

1 cup light cream

            Soak a large cheesecloth or plain white paper towel in cold water.  Squeeze out the water and line a colander or sieve with the wet cloth.  Spoon the yogurt into the colander and set it into a large bowl to catch the liquid that drains from the yogurt.  Place in the refrigerator and let drain for 2-3 hours.  Approximately 1 ½ cups liquid will drain out.

            Spoon the thickened yogurt into a large mixing bowl and whisk in the sugar, honey, lemon juice, and lemon zest.  Stir until sugar is completely dissolved.  Stir in the cream.  Freeze in your ice cream machine according to manufacturer’s directions.  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 2 hours.

Candied Lemon Zest

1 large lemon

½ cup sugar

            Use a sharp paring knife to cut the zest off the lemon.  Cut only the yellow part, leaving the bitter white pith behind.  Slice the zest into very thin strips, then place in a small saucepan and cover with water.  Bring to a boil and immediately remove from the heat.  Drain and repeat the boiling process 3 times.  This will help soften the zest and remove any bitterness.

            Return the zest to the pan with ½ cup water and the sugar.  Stir over low heat until the sugar is dissolved.  Bring to a simmer and cook until the zest is translucent, about 5 minutes.  Remove the zest with a slotted spoon and use immediately or allow to cool in the syrup, then refrigerate until ready to use.  Candied lemon zest can be stored in its syrup in the refrigerator for 2 weeks.

Bruce Weinstein, The Ultimate Ice Cream Book

Fresh Ice Cream

1 bag frozen fruit
1/2 C yogurt (plain)or vanilla
1/4 C sugar
3 TBsp water

Blend all ingredients in mixer until smooth and enjoy.

(Note: Rees and James love it! We've had strawberry, mango, pineapple and blueberry. Can't wait to try more. Trying to find coconut. If you see it, let me know!

D.S.

Brown Sugar Ice Cream

2 cups cream (we used heavy whipping)

1 teaspoon vanilla

1/4 cup plus 2 tablespoons brown sugar

Combine and put in ice cream ball. Follow directions. Yum! Though it didn't harden much (we were impatient), it tasted a lot like my favorite flavor, sweet cream

Mommy Hungry

Vanilla Ice Cream #1 (Pure and Simple)

2/3 cup sugar

2 large eggs

2 tablespoons flour

1/4 teaspoon salt

1 2/3 cups milk

1 cup heavy cream

2 teaspoons vanilla extract

In a medium mixing bowl, beat the sugar into the eggs until thickened and pale yellow.  Beat in the flour and salt.  Set aside.

Bring the milk to a simmer in a heavy medium saucepan.  Slowly beat the hot milk into the eggs and sugar.  Pour the entire mixture back into the pan and place over low heat.  Stir constantly with a whisk or wooden spoon until the custard thickens slightly.  Be careful not to let the mixture boil or the eggs will scramble.  Remove from the heat and pour the hot custard through a strainer into a large, clean bowl.  Allow the custard to cool slightly, then stir in the cream and vanilla.  Cover and refrigerate until cold or overnight (my note:  don't forget to put the core of your ice cream maker in a plastic bag in the freezer, if that's the kind you have).

Stir the chilled custard, then freeze in 1-2 batches in your ice cream machine according to the manufacturer's directions (ours takes about 20-30 minutes).  When finished, the ice cream will be soft but ready to eat.  For firmer ice cream, transfer to a freezer-safe contanier and freeze at least 2 hours.

(Final note:  I think my Penzey's vanilla extract overpowered this recipe, which was probably designed with your average vanilla in mind.  I almost think this would be good as a sweet cream recipe, no vanilla, since the book must have come out before that was a trendy flavor, and one of my favorites).

Bruce Weinstein, The Ultimate Ice Cream Book (one of our favorites!)

Maple-Apple Cider Sorbet

3 cups fresh apple cider (or apple juice)
1 cup sugar
1/2 cup maple syrup
juice of 1 lemon

Bring cider to a simmer.  Add sugar and syrup and dissolve.  Refrigerate overnight.

Add lemon juice and freeze in ice cream machine according to directions.  It will be soft but ready to eat or it can be frozen for 2 hours for a firmer treat.

(Option:  Instead of maple syrup, use 1 1/2 cups sugar and add 1 teaspoon orange zest and 1/2 teaspoon cinnamon with the sugar for Spiced Cider Sorbet.)

Bruce Weinstein, The Ultimate Ice Cream Book

Camp Vanilla Ice Cream

2 cups sugar
2 tablespoons vanilla extract
6 cups half and half
2 cups whipping cream

Mix in ice cream maker according to manufacturer’s instructions.

Girl Scout Camp

Strawberry Soda Ice Cream

1 (14 oz.) can sweetened condensed milk
1 1/2 cups half-and-half
3/4 cup red cream soda (Big Red!) or regular cream soda
1/2 cup whipping cream
1 cup frozen strawberries, thawed and mashed

Whisk the condensed milk, half-and-half, cream soda, cream and strawberries in a medium bowl.  Churn in ice cream maker.  Transfer to an airtight container and freeze until firm, at least 2 hours.

Laura Duckworth, Food Network Magazine


For the Roly Ball

From L.L. Bean:

Note: Most of these recipes call for half-and-half. You can substitute cream for a richer, creamier dessert. Using whole or lowfat milk (or part milk and part half-and-half) produces a lighter, lower-fat ice cream, but takes longer to freeze.

Vanilla
1 quart half-and-half
1 T vanilla
3/4 c plus 2 T sugar

Campsite Cocoa 
1 quart half-and-half
3-5 packets instant cocoa mix

Mix ingredients thoroughly in a separate container before adding to the Ice Cream Ball.

S'mores
1 quart half-and-half
2 tsp vanilla
2/3 c sugar
1/2 c chopped marshmallows (or mini marshmallows)
1/2 c chocolate chips or chopped chocolate bars

Serve with graham crackers for dipping.

Wild Maine Blueberry 
3 c cream*
2 c wild blueberries
2 tsp vanilla
2/3 c sugar

* Because of the high liquid content in the berries, we recommend using cream instead of half-and-half.

L.L. Bear's Frozen Yogurt
4 c plain yogurt
2/3 c honey
2/3 c trail mix

Maine Needham
1 quart half-and-half
1/2 tsp almond extract
2/3 c sugar
1/2 c sweetened coconut
1/2 c chocolate chips or chopped chocolate bars

New England Maple Syrup
1 quart cream*
2/3 c maple syrup

* Because of the added liquid in this recipe, we recommend using cream instead of half-and-half.

Chocolate Chip
1 quart half-and-half
1 T vanilla
3/4 c sugar
2/3 c chocolate chips or chopped chocolate bars

Gingerbread
1 quart half-and-half
2 tsp vanilla
3/4 c plus 2 T sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
1/8 tsp allspice
1/8 tsp cloves

Coffee
1 quart half-and-half
2 tsp vanilla
1 c sugar
3 T instant coffee, dissolved in a small amount of hot water

Coconut
1 pint half-and-half
2 c coconut milk
2 tsp vanilla
3/4 c sugar

Cookies & Cream
1 quart half-and-half
1 T vanilla
3/4 c sugar
1 c crushed chocolate sandwich cookies

Fruit Sorbet
3 c fruit juice
1 c crushed berries
sugar to taste

Peach
1 quart half-and-half
2 tsp vanilla
3/4 c sugar
1 large ripe peach, sliced and pared

Add peaches after 15 minutes of mixing.