These are a few favorites. If you want a specific flavor, let me know!
Buttermilk Ice Cream
4 c Buttermilk, low fat
1/2 c Sugar
1 1/2 c Corn syrup
1/2 c Lemon juice
Zest of 4 lemons, grated
1 c Fruit, chopped (berries, peaches, pear, mango, banana, etc) - OPT
1.In a bowl, combine well the buttermilk, corn syrup, lemon juice, sugar, and zest. Fold in chopped fruit if using. Freeze mixture in an ice-cream freezer, according to directions.
Bittersweet Chocolate Sorbet
1 c Sugar
2/3 c Cocoa powder, good quality (I use Valrona)
1 1/2 c Water
1 ts Vanilla extract
2 tb Brandy or rum (opt)
1.Combine sugar and cocoa powder in a heavy-bottomed saucepan. Gradually mix in the water. Stir it in a little at a time to make a paste.
2.Place over medium heat, bring to a simmer, and stir until the sugar dissolves. Increase the heat and bring to a boil. Boil the syrup until it is a dark, glossy brown, 1 to 2 minutes.
3.Pour the mixture into a bowl and stir in the vanilla and liquor. Cover and chill until very cold.
4.Pour the chocolate sorbet mixture into an ice cream maker and freeze according to directions.
Honey Gelato
1 pk Unflavored gelatin
1/2 c Nonfat dry milk
2 c Milk, skim
1/2 c Honey
1 ts Orange juice
1 ts Lemon juice
2 Egg whites
1.Mix gelatin and dry milk in a saucepan. Stir in skim milk, cook over low heat, stirring constantly until gelatin dissolves. Remove from heat.
2.Stir in honey and juices. Pour into a cake pan and freeze for 1 hour.
3.Pour the mixture into a chilled bowl and add the egg whites. Beat at high speed with an electric mixer until mixture is fluffy. Return to freezer container, cover, and freeze until firm.
Hazelnut Ice Cream
1 c Milk
1 c Whipping cream
3/4 c Light brown sugar, packed
pn Salt
5 Egg yolks
1/4 c Hazelnut liqueur
1 c Hazelnuts, toasted
1.Combine milk, cream, sugar and salt in a deep saucepan. Bring to boil, stirring occasionally.
2.Beat egg yolks in large bowl, and whisk in hot cream mixture slowly in a steady stream.
3.Strain mixture into a clean bowl. Stir in liqueur. Cool to room temperature. Cover and chill overnight. Freeze in ice cream maker according to manufacturer's instructions, adding hazelnuts just before ice cream is done.
Green Tea Ice Cream
4 c Milk
1/2 tb Japanese green tea, powdered
15 Egg yolks
2 1/2 c Sugar
1 c Cream
1 c Half and half
1.Bring milk to a boil. Remove from heat and add green tea. Mix well.
2.In a separate bowl, beat egg yolks and sugar together until they form a ribbon.
3.Combine egg mixture and milk, then strain into saucepan. Cook over medium-high heat until just before mixture reaches a boil. Remove from the heat and cool completely over ice water.
4.Beat heavy cream and half and half over ice water until frothy. Pour into egg mixture and mix well. Process in ice cream maker according to manufacturer's instructions. Freeze for 2-3 hours before serving.
Gingerbread Ice Cream
1/4 c Raisins, dark
2 tb Rum, dark
2/3 c Milk
1/3 c Sugar
2 Eggs
1 tb Molasses
1 c Heavy cream
1 tb Vanilla
1/3 c Gingersnaps, crushed
1.Chop raisins and toss with rum. Set aside.
2.Heat milk and sugar in a saucepan, but do not boil.
3.Beat eggs and molasses. Stir in a little hot milk to temper, then add remaining eggs to milk. Stir over low heat until mixture thickens, 2-3 minutes. Cover and chill.
4.Stir in heavy cream and vanilla. Freeze in ice cream maker according to directions. Add soaked raisins/rum and crushed gingersnaps to ice cream just before ice cream is finished.
Peanut Butter Dream
2 Eggs
1/3 c Sugar
1 c Peanut butter, creamy or crunchy
1/2 c Light corn syrup
2 c Heavy cream
1 c Milk
2 ts Vanilla
1.In medium bowl, beat eggs until frothy. Gradually beat in sugar until dissolved.
2.Add peanut butter and corn syrup, beat until well blended. Stir in cream, milk and vanilla. Add peanut mixture to ice cream maker. Follow manufacturer's instructions for freezing.
In my mind, it's never too cold for ice cream so I'd love it if you could post some good ice cream recipies I could experiment with. TIA!
