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Tuesday, April 26, 2011

You too can make homemade ice cream!!!


So hubby and I received a gift certificate from Bed, Bath, and Beyond.  Naturally, I thought I needed a new pillow.  I chronically want/need new pillows.  I probably purchase four new pillows a year.  I'm sure they don't really break down that quickly, but I think I subconsciously attribute any back or neck pain to an old and broken down pillow.  But I digress.  After the pillow purchase, we still had some money left on our gift certificate.  It wasn't enough for the bread maker we wanted.  Who am I kidding, the bread maker I wanted.  So after serious consideration, I decided to get the Cuisinart Ice Cream/Frozen Yogurt Maker.  My husband requested vanilla ice cream, so I made him the vanilla ice cream that came in the recipe booklet enclosed in the ice cream maker.  It was actually really really good!  Then I decided to make the chocolate ale ice cream I had tasted at a brewery restaurant in Wilmington, NC.  I topped the chocolate ale ice cream with the salted caramel sauce I gave the recipe for a few blogs ago as well as crushed pretzels.  It was so amazing!  And finally, in order to use some of my fresh herbs I decided to make Strawberry Lime Basil ice cream.  What a great way to welcome spring!  It was incredible!!!

Don't have an ice cream maker?  Not a problem.  Consistency may be different, but just skip the ice cream churning and move straight from fridge to freezer.  

Vanilla Bean Ice Cream
2 cups whole milk
2 cups heavy cream
1 cup granulated sugar, divided
pinch salt
whole vanilla bean, halved and seeds scraped
5 large egg yolks
1 1/2 teaspoon pure vanilla extract

In medium saucepan set over medium-low heat, whisk together the milk, cream, half the sugar, salt, and the vanilla bean and scraped seeds.  Bring the mixture just to a boil.

Meanwhile, combine the yolks and remaining sugar in a medium bowl.  Using a hand mixer on low speed or whisk, beat until mixture is pale and thick.

Once the milk and cream mixture has come to a slight boil, slowly whisk about 1/3 of the hot mixture into the yolk/sugar (I scoop it out from the saucepan with my 1/4 measuring cup and slowly whisk it into the egg mixture.  Continue with this with another 1/3 of the hot mixture, then return combined mixture to the saucepan.  Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon, just a few minutes.  The mixture must NOT boil or the yolks will overcook.

Pour the mixture through a fine mesh strainer and bring to room temperature.  Stir in the vanilla extract.  Cover and refrigerate 1-2 hours or overnight.

Turn on ice cream maker, pour custard mixture into frozen bowl and let mix about 20 minutes.  Transfer to freezer to harden.  

Chocolate Ale Ice Cream
2 cups whole milk
2 cups heavy cream
1 cup granulated sugar, divided
pinch salt
5 large egg yolks

1 bottle ale beer, any brand will do
2 tablespoons cocoa powder

Pour ale in small saucepan.  Bring to boil and reduce to about half the original volume (about 15 minutes).  Remove from heat and stir in the cocoa powder.  Allow to cool to room temperature.

In medium saucepan set over medium-low heat, whisk together the milk, cream, half the sugar, and salt.  Bring the mixture just to a boil.

Meanwhile, combine the yolks and remaining sugar in a medium bowl.  Using a hand mixer on low speed or whisk, beat until mixture is pale and thick.

Once the milk and cream mixture has come to a slight boil, slowly whisk about 1/3 of the hot mixture into the yolk/sugar (I scoop it out from the saucepan with my 1/4 measuring cup and slowly whisk it into the egg mixture).  Continue with this adding another 1/3 of the hot mixture, then return combined mixture to the saucepan.  Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon, just a few minutes.  The mixture must NOT boil or the yolks will overcook.

Pour the mixture through a fine mesh strainer and bring to room temperature.  Stir the reduced ale into the cream custard and put in the refrigerator for 1-2 hours, or overnight.  

Turn on the ice cream maker.  Pour into freezer bowl and allow to mix about 20 minutes.  Move to the freezer to harden.

Strawberry Lime Basil Ice Cream
1 3/4 cups heavy cream
1 1/2 teaspoons lime zest
5 basil leaves
1/8 teaspoon salt
2 large eggs
3/4 cup sugar
1 lb. strawberries, trimmed and quartered
juice of two fresh limes

Combine cream, zest, basil and salt in a heavy saucepan and bring just to a boil. Remove from heat.

Whisk eggs with 1/2 cup sugar in a bowl, then add hot cream in a slow stream, whisking. Pour back into saucepan and cook over moderately low heat, stirring constantly, until slightly thickened (do not let boil).
Immediately pour custard through a fine sieve into a metal bowl, then cool to room temperature, stirring occasionally. Chill, covered, at least until cold, about 2 hours, and up to 1 day.

While custard is chilling, purée strawberries with remaining 1/4 cup sugar and lime juice in a blender until smooth, then force through fine sieve (to remove seeds) into chilled custard. Stir purée into custard.
Freeze in ice-cream maker, then transfer to an airtight container and put in freezer to harden.  So delicious!!!


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