FarmGirl
04-28-2004, 12:20 PM
Well, its almost summer :D and I saw Mel mention that her Ice cream maker is collecting dust (kinda like mine), so I thought we could all share some ice cream recipes! The recipes don't have to be for ice cream makers, but thats what I am going to post - I love my ice cream maker (Its a CuisinArt), and I have completely forgotten how to make the stuff without it :D
So, without further ado... here are some of my favorites.
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Grandma's Lemon Custard Ice Cream
Finely grated zest of 3 lemons
½ cup Fresh lemon juice
¾ cup Sugar
2 cups Half-and-half, or substitute 3 parts milk to 1 part cream
4 large Egg yolks
Pinch of salt
2 cups Heavy cream
In a heavy bowl, combine the lemon zest and lemon juice, and stir in the sugar with a fork. Let it stand for 30 minutes. The sugar helps release the flavor of the zest. Scald the half-and-half over medium heat and set aside. In a bowl, whisk the egg yolks and salt with a mixer until well blended. Slowly add about half of the scalded half-and-half and stir gently. Return the mixture to the saucepan. Cook the custard over medium to low heat stirring constantly until it is thick enough to cover the back of a spoon. Do not let it boil or it will curdle. Immediately remove it from the heat and strain the custard into a large bowl. Stir in the lemon mixture and the heavy cream.
Lay a sheet of wax paper or plastic wrap directly on the surface to prevent a skin from forming and refrigerate until thoroughly chilled. Pour the mixture into the ice cream maker and freeze according to manufacturer's directions. Or you can "still-freeze" this ice cream, as well; it just will not be as smooth.
When the ice cream is thickened and frozen, cover it and place it in the freezer until firm. Let it soften slightly in the refrigerator before serving.
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Blueberry Ice Cream
2 pints blueberries
1 1/2 cups sugar
3 tablespoons orange juice
4 cups light cream
1 teaspoon vanilla extract
In a 3-quart saucepan combines blueberries, sugar and orange juice. Mash berries slightly and cook over medium heat, stirring occasionally, until the mixture comes to a boil. Simmer 5 minutes.
Remove from heat and puree in a food processor or blender. Push mixture through a strainer with the back of a wooden spoon. Cool the mixture.
In the chilled canister of ice-cream maker combine blueberry mixture, cream and vanilla. Freeze according to manufacturer's directions.
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Ginger Ice Cream
2 cups whole milk
2 cups heavy cream
1/2 cup chopped fresh ginger
8 egg yolks
1/2 cup sugar
Bring the milk, cream and ginger to simmer in a saucepan. Cover; let it rest for 20 minutes. Bring to simmer again. Strain into medium bowl. Discard the ginger.
Whisk the yolks and sugar in a large bowl until they are a pale yellow color. Gradually whisk in the milk mixture. Return mixture to the saucepan and stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Strain custard into clean bowl. Chill about 2 hours.
Process custard in ice cream maker according to manufacturer’s instruction. Transfer to covered container and freeze until firm.
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Pumpkin Ice Cream
1 1/2 cups light cream
6 egg yolks
3/4 cup sugar
1/2 teaspoon vanilla extract
3/4 teaspoon pumpkin pie spice
1 1/2 cups heavy cream
1 1/2 cups canned solid pack pumpkin
Scald cream in heavy saucepan. Whisk yolks, sugar and vanilla in medium bowl. Gradually whisk in the cream, add the spice. Return to saucepan and stir over medium-low heat until mixture thickens, about 10 minutes; do not boil. Remove from heat. Whisk in the heavy cream and the pumpkin. Strain into bowl. Refrigerate until well chilled.
Transfer to ice cream maker and process according to manufacturer's instructions.
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Strawberry Ice Cream
1 cup sugar, divided
2 tablespoons all-purpose flour
Dash of salt
l 1/2 cups milk
2 eggs, slightly beaten
l 1/2 cups sieved or pureed fresh strawberries
1 1/2 cups whipping cream
l 1/2 teaspoons vanilla extract
1 teaspoon almond extract
Combine 3/4 cup sugar, flour, and salt; set aside.
Scald milk in top of a double boiler; add a small amount of milk to sugar mixture, stirring to make a smooth paste. Stir sugar mixture into remaining milk; cook, stirring constantly, until thickened. Cover and cook 10 minutes.
Stir a small amount of hot mixture into eggs. Stir eggs into remaining hot mixture; cook, stirring constantly, l minute. Let cool.
Combine strawberries, remaining 1/4 cup sugar, whipping cream, and flavorings; stir into custard. Pour into container of a 2-quart electric or hand-turned ice cream freezer; freeze according to manufacturer's directions.
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Lemon Drop Ice Cream
4 cups whipping cream and/or half-and-half or light cream
1-1/2 cups sugar
1/2 teaspoon finely shredded lemon peel
1/3 cup lemon juice
1 teaspoon vanilla
1 ounce (1/2 cup) crushed lemon-flavor hard candies
Stir together whipping cream and/or half-and-half or light cream, sugar, lemon peel, lemon juice, and vanilla in a large bowl.
Freeze in a 2- to 3-quart ice cream freezer according to manufacturer¿s directions. Remove the dasher and stir in crushed candy. Makes 1-1/2 quarts.
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Vanilla Bean Ice Cream
7 large egg yolks
3/4 cup sugar
dash salt
1 vanilla bean
2 cups half and half
1 1/2 cups heavy cream
Whisk egg yolks with sugar and salt in large bowl; set aside. Split vanilla bean lengthwise and scrape out seeds. Combine beans, seeds, half and half and heavy cream in a large saucepan. Bring just to a simmer. Gradually whisk hot cream into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until mixture thickens and coats the back of a spoon (do not let it boil). Strain through sieve into large bowl. Refrigerate until thoroughly chilled.
Freeze in ice maker according to manufacturer's directions.
Makes about 1 quart.
So, without further ado... here are some of my favorites.
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Grandma's Lemon Custard Ice Cream
Finely grated zest of 3 lemons
½ cup Fresh lemon juice
¾ cup Sugar
2 cups Half-and-half, or substitute 3 parts milk to 1 part cream
4 large Egg yolks
Pinch of salt
2 cups Heavy cream
In a heavy bowl, combine the lemon zest and lemon juice, and stir in the sugar with a fork. Let it stand for 30 minutes. The sugar helps release the flavor of the zest. Scald the half-and-half over medium heat and set aside. In a bowl, whisk the egg yolks and salt with a mixer until well blended. Slowly add about half of the scalded half-and-half and stir gently. Return the mixture to the saucepan. Cook the custard over medium to low heat stirring constantly until it is thick enough to cover the back of a spoon. Do not let it boil or it will curdle. Immediately remove it from the heat and strain the custard into a large bowl. Stir in the lemon mixture and the heavy cream.
Lay a sheet of wax paper or plastic wrap directly on the surface to prevent a skin from forming and refrigerate until thoroughly chilled. Pour the mixture into the ice cream maker and freeze according to manufacturer's directions. Or you can "still-freeze" this ice cream, as well; it just will not be as smooth.
When the ice cream is thickened and frozen, cover it and place it in the freezer until firm. Let it soften slightly in the refrigerator before serving.
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Blueberry Ice Cream
2 pints blueberries
1 1/2 cups sugar
3 tablespoons orange juice
4 cups light cream
1 teaspoon vanilla extract
In a 3-quart saucepan combines blueberries, sugar and orange juice. Mash berries slightly and cook over medium heat, stirring occasionally, until the mixture comes to a boil. Simmer 5 minutes.
Remove from heat and puree in a food processor or blender. Push mixture through a strainer with the back of a wooden spoon. Cool the mixture.
In the chilled canister of ice-cream maker combine blueberry mixture, cream and vanilla. Freeze according to manufacturer's directions.
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Ginger Ice Cream
2 cups whole milk
2 cups heavy cream
1/2 cup chopped fresh ginger
8 egg yolks
1/2 cup sugar
Bring the milk, cream and ginger to simmer in a saucepan. Cover; let it rest for 20 minutes. Bring to simmer again. Strain into medium bowl. Discard the ginger.
Whisk the yolks and sugar in a large bowl until they are a pale yellow color. Gradually whisk in the milk mixture. Return mixture to the saucepan and stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Strain custard into clean bowl. Chill about 2 hours.
Process custard in ice cream maker according to manufacturer’s instruction. Transfer to covered container and freeze until firm.
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Pumpkin Ice Cream
1 1/2 cups light cream
6 egg yolks
3/4 cup sugar
1/2 teaspoon vanilla extract
3/4 teaspoon pumpkin pie spice
1 1/2 cups heavy cream
1 1/2 cups canned solid pack pumpkin
Scald cream in heavy saucepan. Whisk yolks, sugar and vanilla in medium bowl. Gradually whisk in the cream, add the spice. Return to saucepan and stir over medium-low heat until mixture thickens, about 10 minutes; do not boil. Remove from heat. Whisk in the heavy cream and the pumpkin. Strain into bowl. Refrigerate until well chilled.
Transfer to ice cream maker and process according to manufacturer's instructions.
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Strawberry Ice Cream
1 cup sugar, divided
2 tablespoons all-purpose flour
Dash of salt
l 1/2 cups milk
2 eggs, slightly beaten
l 1/2 cups sieved or pureed fresh strawberries
1 1/2 cups whipping cream
l 1/2 teaspoons vanilla extract
1 teaspoon almond extract
Combine 3/4 cup sugar, flour, and salt; set aside.
Scald milk in top of a double boiler; add a small amount of milk to sugar mixture, stirring to make a smooth paste. Stir sugar mixture into remaining milk; cook, stirring constantly, until thickened. Cover and cook 10 minutes.
Stir a small amount of hot mixture into eggs. Stir eggs into remaining hot mixture; cook, stirring constantly, l minute. Let cool.
Combine strawberries, remaining 1/4 cup sugar, whipping cream, and flavorings; stir into custard. Pour into container of a 2-quart electric or hand-turned ice cream freezer; freeze according to manufacturer's directions.
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Lemon Drop Ice Cream
4 cups whipping cream and/or half-and-half or light cream
1-1/2 cups sugar
1/2 teaspoon finely shredded lemon peel
1/3 cup lemon juice
1 teaspoon vanilla
1 ounce (1/2 cup) crushed lemon-flavor hard candies
Stir together whipping cream and/or half-and-half or light cream, sugar, lemon peel, lemon juice, and vanilla in a large bowl.
Freeze in a 2- to 3-quart ice cream freezer according to manufacturer¿s directions. Remove the dasher and stir in crushed candy. Makes 1-1/2 quarts.
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Vanilla Bean Ice Cream
7 large egg yolks
3/4 cup sugar
dash salt
1 vanilla bean
2 cups half and half
1 1/2 cups heavy cream
Whisk egg yolks with sugar and salt in large bowl; set aside. Split vanilla bean lengthwise and scrape out seeds. Combine beans, seeds, half and half and heavy cream in a large saucepan. Bring just to a simmer. Gradually whisk hot cream into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until mixture thickens and coats the back of a spoon (do not let it boil). Strain through sieve into large bowl. Refrigerate until thoroughly chilled.
Freeze in ice maker according to manufacturer's directions.
Makes about 1 quart.