Mocha Madness Ice Cream

 

• 1 cup (227g) milk, cold, whole preferred
• 3/4 cup (149g) granulated sugar
• 2 tablespoons (11g) espresso powder
• 2 tablespoons (11g) unsweetened cocoa, Dutch-process or natural
• 2 cups (454g) heavy cream or whipping cream, cold
• 1 teaspoon Vanilla Extract
• 8 (113g) chocolate sandwich cookies, broken into small pieces

1. Whisk or mix together the milk, sugar, espresso powder, and cocoa until the sugar has dissolved. Stir in the heavy cream and vanilla.

2. Freeze in an ice cream maker according to the manufacturer's directions.

3. Stir the cookie bits into the soft ice cream and serve immediately. Or freeze for longer storage.

   NOTES:

   less espresso powder would also be good.

Strawberry Sour Cream Ice Cream

 

Ingredients

• 1 lb (450g) strawberries, fresh or frozen (cleaned and hulled if fresh)
• 3/4 cup (150g) sugar
• 2 tbsp vodka or kirsch
• 1 cup (240g) sour cream
• 1 cup (250ml) heavy cream
• 1/2 tsp fresh lemon juice
• 1 tsp vanilla extract

Instructions

• If you are using frozen berries, place them in a bowl and cover with the sugar and vodka. Let them sit until the sugar mostly dissolves, you’ll want to toss them a few times as they sit. By the time they thaw and the sugar dissolves the fruit will have released much of its juices.
• For fresh berries, slice them before you toss them with the sugar and vodka.
• David says to cook the berries and sugar, but I skipped this step because I used frozen berries. If you are using fresh strawberries it is a good idea to break them down a bit by cooking them for a few minutes. if you do, you’ll need to let it cool before proceeding.
• Place the strawberries in a blender or food processor with the sour cream. Pulse until they are combined and the strawberries are broken up, but not pureed, you want some small chunks left in the mix.
• Remove from the food processor and whisk in the cream, lemon juice and vanilla. Refrigerate the ice cream mixture for an hour before freezing.
• Follow your machine’s instructions for freezing the ice cream.
• It will be frozen, but still soft and not at all grainy, just beyond soft serve.

Delicious and easy.  I used an immersion blender in the kettle and it eliminated some of the mess.

From Zoebakes

Gin and Tonic Sorbet

310g sugar 
310g water 
8 tbsp gin 
375 ml tonic water 
Zest and juice of 1 lime
1 egg white

Put the sugar and water into a saucepan and stir over a medium heat until the sugar has completely dissolved, remove from heat and allow it to cool completely.

Add the gin, tonic, the lime juice and the zest. Stir and taste and add more lime juice if you think it needs it. Chill in the fridge.

Then either churn it for 15 minutes or still-freeze it by pouring it into a food-safe plastic box and putting it in the coldest part of your freezer for an hour to an hour and a half until it forms a slush when you beat it.

At this point, beat the egg white with a fork to loosen it and combine it with the sorbet mix. Then either churn for another 10 minutes until it’s slushy, or if using the still-freeze method, repeat the freeze-and-beat step twice more at 30-60 minute intervals.

Pour into a container and freeze.

Coffee Ice Cream

Adapted from this source.

1 1/2 cups whole milk
1 1/2 cups heavy cream, divided
1 1/2 cups whole coffee beans
3/4 cup sugar
Pinch of salt
5 large egg yolks
1/4 teaspoon vanilla extract

Heat the milk, coffee beans, and 1/2 cup of the cream in a medium saucepan until it is quite warm and steamy, but not boiling. Cover, remove from the heat, and let steep at room temperature for at least one hour (I forgot about mine for 6 or 7 hours. No harm done). Strain the coffee beans out, and return the milk mixture to the saucepan.

Reheat on medium heat, until again hot and steamy (not boiling!). In a separate bowl, whisk the egg yolks together. Slowly pour the heated milk and coffee mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm milk, but not cooked by it. Scrape the mixture back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof, flat-bottomed spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula so that you can run your finger across the coating and leave a trail. This can take about 10 minutes.

Pour the custard into a bowl and stir in the remaining cream. Mix in the vanilla and chill thoroughly.

Freeze it in your ice cream maker according to the manufacturer's instructions.

Makes one quart.

Notes: I've tried the recipe as written, and you lose a ton of custard that gets stuck to the coffee beans. Much better to strain before thickening. 

This came out ridiculously smooth and thick, and froze quickly, but is still scoopable straight out of the (inside) freezer.

The Darkest Chocolate Ice Cream in the World

Makes a generous quart.

Chocolate Syrup:
1/2 cup unsweetened cocoa powder
1/2 cup brewed coffee
1/2 cup sugar
1 1/2 ounces bittersweet chocolate (55-70% cacao), finely chopped

Ice Cream Base:
2 cups whole milk
1 tbls plus 1 tsp corn starch
1 1/2 ounces cream cheese, softened
1/8 tsp fine sea salt
1 cup heave cream
1/2 cup sugar
2 tbls light corn syrup.

PREP:
For the chocolate syrup:
Combine the cocoa, coffee, and sugar in a small saucepan, bring to a boil over medium heat, stirring to dissolve sugar, and boil for 30 seconds.  Remove from heat, add the chocolate, and let stand for 5 minutes.
Stir until smooth and set aside.

Fir the ice cream base:
Mix about 2 tbls of the milk with the cornstarch in a small bowl to make a slurry.
Whisk the cream cheese, warm chocolate syrup, and salt in a medium bowl until smooth.

COOK:
Combine remaining milk, cream, sugar, and corn syrup, in a 4 qt. saucepan and bring to a rolling boil over medium high heat and boil for 4 minutes.
Remove from the heat, and gradually whisk in the cornstarch slurry.
Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about one minute.  Remove from heat.

CHILL:
Gradually whisk the hot milk mixture into the cream cheese mixture until smooth.  Pour the mixture into a gallon zip-loc and submerge in an ice bath until cold - about 30 minutes.

FREEZE:
Pour ice cream base into frozen canister and spin until thick and creamy.
Meanwhile, melt the chocolate in a double boiler.  Remove from the heat and let cool until tepid but still fluid.

Chill at least 4 hours.

MY NOTES:
I chilled it in a tupperware in the fridge instead of the zip-loc (too much trouble)
Source: Jenni's Splendid Ice Creams at Home
I haven't made this recipe, but Em has and highly recommends it.

Vanilla Bean Ice Cream

Makes about 1 quart.

2 cups whole milk
1 tbls. plus 1 tsp cornstarch
1 1/2 ounces (3 tbls.) cream cheese, softened
1/8 tsp fine sea salt
1 1/4 cups heavy cream
2/3 cup sugar
2 tbls light corn syrup
1 vanilla bean (I used vanilla bean paste)

PREP:
Mix about 2 tbls of the milk with the cornstarch in a small bowl to make a slurry.
Whisk the cream cheese and salt in a medium bowl until smooth.

COOK:
Combine remaining milk, cream, sugar, corn syrup, and vanilla (seeds and bean) in a 4 qt. saucepan and bring to a rolling boil over medium high heat and boil for 4 minutes.
Remove from the heat, and gradually whisk in the cornstarch slurry.
Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about one minute.  Remove from heat.

CHILL:
Gradually whisk the hot milk mixture into the cream cheese mixture until smooth.  Pour the mixture into a gallon zip-loc and submerge in an ice bath until cold - about 30 minutes.

FREEZE:
Remove the vanilla bean.
Pour ice cream base into frozen canister and spin until thick and creamy.
Chill at least 4 hours.

MY NOTES:
I used the equivalent of vanilla bean paste (read the jar for the amount)
I chilled it in a tupperware in the fridge instead of the zip-loc (too much trouble)
Source: Jenni's Splendid Ice Creams at Home

The Buckeye State Ice Cream

Makes about 1 quart.

2 cups whole milk
1 tbls plus 1 tsp cornstarch
1 1/2 ounce (3 tbls) cream cheese, softened
1/2 cup unsalted, natural peanut butter
1/2 tsp. fine sea salt (less if using salted peanut butter)
1 1/4 cup heavy cream
2/3 cup sugar
2 tbls light corn syrup
2 tbls honey
4 ounces chocolate (55%-70% cacao), chopped

PREP:
Mix about 2 tbls of the milk with the cornstarch in a small bowl to make a slurry.
Whisk the cream cheese, peanut butter, and salt in a medium bowl until smooth.

COOK:
Combine remaining milk, cream, sugar, corn syrup, and honey in a 4 qt. saucepan and bring to a rolling boil over medium high heat and boil for 4 minutes.
Remove from the heat, and gradually whisk in the cornstarch slurry.
Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about one minute.  Remove from heat.

CHILL:
Gradually whisk the hot milk mixture into the cream cheese mixture until smooth.  Pour the mixture into a gallon zip-loc and submerge in an ice bath until cold - about 30 minutes.

FREEZE:
Pour ice cream base into frozen canister and begin to spin.
Meanwhile, melt the chocolate in a double boiler.  Remove from the heat and let cool until tepid but still fluid.
When the ice cream is thick and creamy and almost finished, drizzle the melted chocolate slowly through the opening in the top of the ice cream machine and allow it to solidify and break up in the ice cream for about 2 minutes.
Chill at least 4 hours.

MY NOTES:
I used plain ole' Jiff of whatever I had around and just reduced the salt
I chilled it in a tupperware in the fridge instead of the zip-loc (too much trouble)
Source: Jenni's Splendid Ice Creams at Home

Lemon Frozen Yogurt

Frozen Yogurt Base:
1 qt. plain low-fat yogurt (or 1 1/4 cups Greek Yogurt)*
1 1/2 cups whole milk
2 tbls. cornstarch
2 ounces (4 tbls.) cream cheese, softened
1/2 cup heavy cream
2/3 cup sugar
1/4 cup light corn syrup
zest from one lemon (reserved from below)

Lemon Syrup:
2-3 lemons
3 tbls. sugar

Advance Prep:
*Strain yogurt through 2 layers of cheesecloth for 6-8 hours (covered in the fridge).
Discard the liquid, and measure out 1 1/4 cups of the drained yogurt.

Prep:
For the lemon syrup:
Using a vegetable peeler or sharp knife, remove the zest in large strips from 1 lemon; reserve for the frozen yogurt.  Juice enough of the lemons to make 1/2 cup.Combine the lemon juice and sugar in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar.  Remove from the heat and let cool.

For the Frozen yogurt base:
Mix about 2 tbls. of the milk with the cornstarch in a small bowl to make a smooth slurry.
Whisk the cream cheese in a medium bowl until smooth.
Fill a large bowl with ice and water.

Cook:
Combine the remaining milk, the cream, sugar, corn syrup, and lemon zest in a 4 qt. saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes.  Remove from the heat and gradually whisk in the cornstarch slurry.
Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute.  Remove from heat.

Chill:
Gradually whisk the hot milk mixture into the cream cheese until smooth.  Add the reserved 1 1/4 cups yogurt and the lemon syrup and whisk until smooth.
Pour the mixture into a 1-gallon zip-loc and submerge it in ice.  Let stand until cold, about 30 minutes.

Freeze:
Remove the zest from the frozen yogurt base.  Pour into canister and spin until thick and creamy.  Freeze at least 4 hours.

MY NOTES:

• I used the immersion blender to mix the parts together (slurry, cream cheese, yogurt, etc.)
• I tried the zip loc idea to cool it quickly once but not the second time.  It was too pesky to get it all out of the bag.
• Source: Jenni's Splendid Ice Creams at Home

Earl Grey Ice Cream

1 cup milk
2 cups heavy cream
¾ cup sugar
¼ cup loose earl grey tea leaves
5 egg yolks

Warm milk, 1 cup cream, sugar and tea leaves in a saucepan over medium heat.  Cover, remove from the heat and let steep for one hour.

Rewarm the tea-infused milk.  Pour the remaining cup of heavy cream into a large bowl and set a mesh strainer on top.  In a separate bowl, whisk the egg yolks.  Slowly pour the warm milk 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 into the cream, pressing gently on the tea leaves to extract the maximum flavor from them, then discard the leaves. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze in your ice cream maker according to the manufacturer’s directions.

Makes about 1 qt.

From "The Perfect Scoop"

Butterscotch Pecan Ice Cream

from The Perfect Scoop

Buttered Pecans
1 1/2 T butter, melted
1 1/12 cups pecan halves
1/4 tsp coarse salt

Preheat the oven to 350. Toss the pecans with the melted butter until well coated, then sprinkle with the salt. Spread evenly on a baking sheet and toast in the oven for 10-12 minutes, stirring once. Remove from oven and cool completely. Chop coarsely.


5 T butter
3/4 c (170 g) packed dark brown sugar
1/2 tsp coarse salt
2 cups heavy cream
3/4 c whole milk
6 large egg yolks
1/2 tsp vanilla extract
1 T scotch whiskey
Buttered Pecans (above)

Melt the butter in a medium saucepan, then stir in the brown sugar and salt until well moistened. Whisk in 1 cup of the cream and the milk.

Warm the brown sugar and cream mixture. Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm brown sugar 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 cream. Add the vanilla and scotch, then 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 Buttered Pecans.

Notes: I skipped the strainer and the ice bath, and doubled the scotch. I only made 1 cup of pecans, and that was plenty; I think a full batch might have been a bit much. This ice cream was amazing; our only complaint was that there was a grainy feeling on the spoon. Maybe a bit too much butter?

Pumpkin Ice Cream

(source)

1 1/2 cups whole milk

1 cup heavy cream
1/3 cup plus 2 tablespoons granulated sugar
1 teaspoon freshly-grated ginger
1/2 teaspoon ground cinnamon
1 cinnamon stick
1/2 teaspoon freshly-ground nutmeg
1/4 teaspoon kosher salt
5 large egg yolks
1/4 cup packed dark brown sugar
1/2 teaspoon vanilla extract
optional: 2 teaspoons Grand Marnier, rum or brandy
3/4 cup pumpkin puree

In a medium saucepan mix the milk, cream, granulated sugar, ginger, ground cinnamon, cinnamon stick, nutmeg, and salt; warm until the edges begin to bubble and foam. Whisk the egg yolks in a separate bowl and gradually whisk in about half of the warm spiced milk mixture, stirring constantly. Scrape the warmed yolks back in to the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof spatula, until the mixture thickens and coats the spatula. Immediately pour the mixture through a strainer. Mix in the brown sugar, then chill thoroughly, preferably overnight.

Whisk in the vanilla, liquor (if using), and pumpkin puree. Press the mixture through a fine-mesh strainer, then freeze in your ice cream maker according to the manufacturer’s instructions.

Tropical Sherbet

1 c sugar

1 c orange juice

1 c pineapple juice

1 ripe banana

1 T lemon juice

1 tsp. vanilla

1 1/2 c milk

Combine all ingredients except milk in blender and blend until sugar is dissolved and banana is pureed. Add milk and chill in refrigerator if necessary, then freeze in ice cream maker.

Honey-Peach Ice Cream

(source)

Also pictured: Trader Joe's Triple Ginger Cookie Thins

Makes about 1 quart

4 Large Ripe Peaches (about 2 pounds)
1/4 c. Honey
1 c. Whole Milk
1 c. Heavy Cream
3 large egg yolks
1/2 c. Sugar
2 tsp. Vanilla Extract

To peel and pit the peaches: Fill a large pot with enough water to cover your peaches. Bring the water to a boil. Using a paring knife, lightly score the bottom of each peach with an X. Then add the peaches to the boiling water for 45 seconds. Using a slotted spoon, transfer the peaches to a bowl of ice water for 30 seconds. Remove the skin with your fingers or a paring knife. Cut along the seam of each peach to the pit, running your knife all the way around the fruit. Twist each half in opposite directions to free one half from the pit. Remove the pit with your fingers or the knife.

Coarsely chop half the peaches into 1/2-inch chunks, and toss them into a small saucepan. Add honey, and bring to a boil, then lower the heat, cover and cook, stirring occasionally, until the peaches are soft but not mushy, about 10 minutes. Puree the mixture using a blender, food processor or immersion blender. Set aside.

In a medium heavy-bottomed saucepan, bring the milk and cream to a boil.

Meanwhile, in a medium bowl, whisk the yolks and sugar together. Still whisking, drizzle in about one third of the hot liquid – this will temper the eggs so they don’t curdle. Whisking all the while, slowly pour in the remaining liquid. Pour the custard back into the pan and cook over medium heat, stirring without stopping, until the custard thickens slightly and coats the back of a spoon. The custard should reach at least 170 degrees F, but no more than 180 degrees F, on an instant-read thermometer. Immediately remove the pan from the heat, and pour the custard into a 2-quart glass measuring cup or clean heatproof bowl. Stir in the vanilla and peach puree.

Refrigerate the custard until chilled before churning it into ice cream.

Scrape the chilled custard into the bowl of an ice cream maker, and churn according to manufacturer’s directions. While the ice cream is churning, finely dice the remaining 2 peaches, then, just before the ice cream is thickened and ready, add the peaches and churn to blend. Pack the ice cream into a container and freeze it for at least 2 hours, until it is firm enough to scoop.

Notes: Until just now, I didn't notice that you were only supposed to puree half the peaches. Which is just as well, because Brian isn't a fan of peach chunks in his ice cream.

I used 5 peaches, which cam to about 1 lb, 10 oz. It's quite yummy, but I think I'll try it again at some point with the full 2 lbs., to weigh it more towards the peaches than the cream.

Crème Fraîche Gelato

Makes about 5 cups
Source: Molto Gusto: Easy Italian Cooking by Mario Batali and Mark Ladner

2 cups milk
½ cup sugar
½ cup corn syrup
1¾ cups (14 ounces) crème fraîche (see note)
½ teaspoon salt

Combine the milk, sugar and corn syrup in a medium saucepan and heat over medium heat, stirring, until the sugar is dissolved and the temperature registers 160 degrees on an instant-read thermometer. Pour the mixture into a heatproof bowl and chill over an ice bath, stirring occasionally, until cold.

Using an immersion blender or a whisk, mix the crème fraîche and salt into the milk mixture. Strain through a fine-mesh strainer into another bowl or container, cover and refrigerate for at least six hours or, preferably, overnight. Whisk the crème fraîche mixture until smooth. Freeze the gelato in an ice cream maker according to the manufacturer's instructions. Transfer to an airtight container and freeze one hour before serving.

Note: For homemade crème fraîche, combine four parts heavy cream with one part buttermilk (~1 1/3 c and 1/3 c, respectively) in a covered container and let it stand at a cool room temperature (65 to 70 degrees) for 24 to 36 hours, until it thickens and sours slightly. Stir it well and refrigerate. It'll keep for one week.

Salted Butter Caramel Ice Cream

(source)

One generous quart

For the praline:

• ½ cup (100 gr) sugar
• ¾ teaspoon sea salt

For the ice cream custard:

• 2 cups whole milk, divided
• 1½ cups (300 gr) sugar
• 4 tablespoons salted butter
• scant ½ teaspoon sea salt
• 1 cup heavy cream
• 5 large egg yolks
• ¾ teaspoon vanilla extract

1. To make the caramel praline, spread the ½ cup of sugar in an even layer in a medium-sized, unlined heavy duty saucepan. Line a baking sheet with a silicone baking mat or oil lightly.

2. Heat the sugar over moderate heat until the edges begin to melt. Use a heatproof utensil to gently stir the liquefied sugar from the bottom and edges towards the center, stirring, until all the sugar is dissolved. (Or most of it—there may be some lumps, which will melt later.)

Continue to cook stirring infrequently until the caramel starts smoking and begins to smell like it’s just about to burn. It won’t take long.

3. Sprinkle in the salt without stirring, then pour the caramel onto the prepared baking sheet and lift up the baking sheet immediately, tilting and swirling it almost vertically to encourage the caramel to form as thin a layer as possible. Set aside to harden and cool.

4. To make the ice cream, make an ice bath by filling a large bowl about a third full with ice cubes and adding a cup or so of water so they’re floating. Nest a smaller metal bowl (at least 2 quarts/liters) over the ice, pour 1 cup (250 ml) of the milk into the inner bowl, and rest a mesh strainer on top of it.

5. Spread 1½ cups sugar in the saucepan in an even layer. Cook over moderate heat, until caramelized, using the same method described in Step #2.

6. Once caramelized, remove from heat and stir in the butter and salt, until butter is melted, then gradually whisk in the cream, stirring as you go.

The caramel may harden and seize, but return it to the heat and continue to stir over low heat until any hard caramel is melted. Stir in 1 cup of the milk.

7. Whisk the yolks in a small bowl and gradually pour some of the warm caramel mixture over the yolks, stirring constantly. Scrape the warmed yolks back into the saucepan and cook the custard using a heatproof utensil, stirring constantly (scraping the bottom as you stir) until the mixture thickens. If using an instant-read thermometer, it should read 160-170 F.

8. Pour the custard through the strainer into the milk set over the ice bath, add the vanilla, then stir frequently until the mixture is cooled down. Refrigerate at least 8 hours or until thoroughly chilled.

9. Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.

10. While the ice cream is churning, crumble the hardened caramel praline into very little bits. Once your caramel ice cream is churned, quickly stir in the crushed caramel, then chill in the freezer until firm.

Note: As the ice cream sits, the little bits of caramel may liquefy and get runny and gooey, which is what they’re intended to do.