Tag-Archive for ◊ ice cream maker ◊

16 Jun 2010 Blackberry Sorbet

I’ve been having so much fun with my ice cream makers. I hope you’ve bought one. Remember that double freezer one I told you about at Costco? SUCH a deal! Get one now so you can make stuff like this blackberry sorbet, which tastes even better than fresh blackberries. It’s so RICH, sooo fruity…, icy, refreshing, delicious…, fabulous!! I am eating the photo shoot sorbet as I type this…! You just can’t buy food like this; the stabilizers, preservatives, thickeners, gums, artificial colors, and so o,,n dull the pure, honest, wonderful taste of real food.

It’s easy to make, too, just be sure you have enough time to chill everything completely before putting it in the ice cream machine.

Blackberry Sorbet

1 1/4 cups sugar
1 cup water
1 1/2 lbs fresh blackberries (3-4 baskets)
2 Tablespoons freshly squeezed lemon juice (juice from one lemon)

Bring sugar and water to a boil. Stir until sugar dissolves, then boil syrup for an additional 3 minutes. Remove from heat and let cool (about 3 hours). Puree blackberries and cooled syrup in blender until smooth. Strain into a 4 cup measuring jug or bowl. Discard the seeds and pulp. Stir lemon juice into the sugar-water-juice mixture. Chill until cold. Process cold mixture in an ice cream maker until very thick and slushy, about 20 minutes. Remove to a covered freezer container. Freeze until firm. This can be made one week ahead. Keep frozen until ready to serve.

10 Jun 2010 Mocha Ice Cream

The clear winner in the most recent ice cream taste test extravaganza? Mocha. It’s creamy. It’s chocolatey. It has a coffee underflavor (is that a word? hrmm, I don’t think so but it should be!), but the coffee flavor doesn’t trump the chocolate flavor. This ice cream was a favorite with the triathlon ladies, the teenagers, the over 50 crowd–and it was even a favorite of two non-coffee drinkers! The original recipe was found at The Pioneer Woman’s Tasty Kitchen site. I adapted that recipe for use in a Cuisinart Ice Cream maker (did you get yours from Costco yet? Go on, go get it…, you’ll use it all summer!).

Mocha Ice Cream

2 cups Half-and-half
4 ounces Espresso or very strong coffee (just make sure it’s not bitter), cooled
1 cup Whipping Cream
1 can (14 oz. Can) Sweetened Condensed Milk
1 cup Hershey’s Chocolate Syrup (1/2 a can)

Optional toppings:

Crushed Heath Bars
More chocolate syrup
Whipped cream

Mix all ingredients together in a large mixing bowl. Refrigerate this mixture for 2 -4 hours until mixture is very cold (or put in freezer for 20 minutes to chill). Pour into electric ice cream freezer/machine and freeze according to manufacturer’s instructions. Remove slushy ice cream to a bowl and freeze until firm. Serve with chocolate syrup, heath bars pieces and whipped cream.

Variations:

Mint Mocha:  add a teaspoon of mint extract to the mix before refrigeration. To serve, sprinkle with chopped Andes Mint pieces.

Mocha Chip:  add mini chocolate chips, or chopped chocolate, to slushy ice cream just before putting into the freezer.

Java Chip:  add some crushed coffee beans to slushy ice cream just before putting into freezer.

06 Jun 2010 Toasted Coconut Ice Cream

Winner number one in the Ice Cream challenge! Toasted Coconut. MMMM…, tropical paradise. I am going out today to get some mangoes to serve with it. Tonight I will be dining on toasted coconut ice-cream with fresh mango cubes, in a homemade waffle cone, heaven-on-earth, yes? There are MORE ice cream recipes to follow soon. ALL of them made by me, tested by my followers and all pronounced GREAT. So run out, right now, and buy that Cuisinart Ice Cream maker from Costco. It comes with TWO freezer bowls! It’s an incredible deal and offer. If you have one ice-cream maker and one freezer bowl, you have to wait 12 to 24 hours between batches for the bowl to refreeze before making the next batch. With the two freezer bowls you can make one batch right after the other. Every house needs two flavors of ice-cream to choose from, right? Being crazy, I have two ice-cream makers and four freezer bowls… Oh, wait…, not crazy…, I have all this stuff so I can test recipes and get the best ones to you quickly!!! That’s right, not crazy!

This recipe came from the link I posted last week to The Tasty Kitchen. This is a “Philadelphia Style” (I learn something new every day!) ice cream, not “French Style”. “Philadelphia Style” ice cream refers to ice cream made without an egg custard base, “French Style” refers to making a egg custard. I prefer this method. Not only is egg free ice cream easier to make, I think it tastes better. Who wants an eggy tasting ice cream? Look at how easy this is…

Toasted Coconut Ice Cream

1 can (13.5 Ounces) Coconut Milk
1 can (12 Ounces) Evaporated Milk
1 can (14 Ounces) Sweetened Condensed Milk
1 cup Toasted Coconut (divided use)

Mix coconut milk, evaporated milk, and sweetened condensed milk together and refrigerate until cool (maybe about 2-4 hours). Meanwhile, toast coconut in a dry frying pan over med-high heat, tossing constantly. Remove coconut to a cooling plate when coconut is toasty brown. Watch carefully! Coconut can go from perfect to burnt in about half a second! Pour cold milk mixture plus 1/2 cup of the toasted coconut into an ice cream freezer. Following factory instructions, churn until creamy and slushy. Transfer to an airtight container and freeze until desired consistency (about 4 hours). Can be kept frozen for a week or so. When ready to serve, scoop ice cream into serving dishes, sprinkle with extra toasted coconut (and maybe some fresh mango slices) and serve immediately. Makes approx. 4 cups of really yummy toasted coconut ice cream.

This recipe was adapted from one posted by ThreeManyCooks on the above website.

01 May 2010 Brown Sugar Ice Cream
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In the last few weeks, I have deemed only one new recipe worthy of posting, this one:  Brown Sugar Ice Cream. My daughter Abby brought home a quart of Haagan-Daz’s Brown Sugar ice-cream a few months ago. So when I ran across this recipe at Dishing Up Delights it wasn’t a completely foreign concept. Just for the record, this homemade version is wayyyy better than the Haagan-Daz version. The Haagan-Daz version has an odd texture and a more of a molasses flavor than a brown sugar flavor. This homemade version is simple, rich, smooth, creamy…

I served this last night with a Strawberry-Rhubarb Crisp. The flavor combo was not quite right. I kept thinking this ice cream will be perfect with something but what IS it? I was driving myself CRAZY and finally, almost 24 hours later, it has come to me. I was on the right track with the oatmeal crisp topping, but brown sugar ice cream needs…, apples! MMmmm…, can you imagine a warm apple crisp with oatmeal topping and a bit of Brown Sugar ice-cream on the side? Or, how about Apple pie with Brown Sugar Ice Cream? I know all you nut lovers are going to want to sprinkle a few toasted, glazed, or spiced walnuts or pecans over that!

The recipe below calls for whipping cream and whole milk. I’ve started going one step down on the dairy with all my ice cream recipes. For this recipe I used half-and-half and whole milk. Use anything you want: whipping cream, half-and-half, whole milk, 2% milk. The less fat in the milk or cream, the less creamy and rich the ice-cream. Next time I will use all whole milk or whole milk and 2%…or maybe all 2%…and I’ll make an apple-oatmeal crisp…or maybe a peach-oatmeal crisp..

Now for those leftover egg whites…Pavlova! I’ll post the recipe soon. I’ve promised a friend of mine I would for about 6 weeks now…

Enjoy!

Brown Sugar Ice Cream

Makes 1 quart

1 1/2 cups heavy whipping cream (see note above)
1 1/2 cups whole milk
3/4 cup (packed) dark brown sugar, divided
1 1/2 teaspoon vanilla extract
6 large egg yolks

Combine heavy whipping cream, whole milk, (or your choice of milk/cream products) and 1/2 cup brown sugar in heavy large saucepan. Bring cream mixture to simmer over medium heat, stirring until sugar dissolves. Remove from heat and stir in vanilla.

Meanwhile, whisk yolks and remaining 1/4 cup brown sugar in large bowl of an electric mixer until very thick, about 2 minutes.

Gradually whisk hot cream mixture into yolk mixture. Return mixture to saucepan. Stir over medium heat until custard thickens and thermometer inserted into custard registers 180°F, about 6 minutes (do not boil). Strain custard (if needed) into large bowl set over another bowl of ice and water. Cool custard completely, stirring often, about 15 minutes. Cover and chill overnight (I was only able to chill for about 3 hours).

Process custard in ice cream maker according to manufacturer’s instructions. Transfer ice cream to container. Cover and freeze until firm, at least 6 hours and up to 1 day.

I think he’s closing his eyes!  Do you think he knows how good it’s going to be?

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