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« on: July 22, 2013, 06:06 PM »
Easy Ice Cream
Here is a recipe for strawberry ice cream. However, you can substitute any fruit for this and make some amazing variations to this simple recipe. You can also have a good feeling about this recipe knowing that you made it yourself and skipped all of those preservatives and the other nasty things to avoid when dealing with most grocery store ice creams as well.
What You’ll Need:
10 ounces of frozen strawberries
1/2 cup sugar
2/3 cup of heavy cream
Blend in the blender until smooth and freeze for up to a week.
Peach ice cream
Ingredients
1¼ lb unpeeled peaches - (you will need 2 cups of puree)
¼ cup fresh lemon juice
1 cup milk
1 cup whipping cream
¾ cup sugar
2 egg yolks
Blanch peaches in large pot of boiling water 1 minute; peel. Purée peach pulp with lemon juice in processor or blender; you should have 2 cups. Refrigerate until ready to use.
Combine milk and cream in heavy medium saucepan and simmer 20 minutes, stirring frequently; do not boil. Add sugar and stir until dissolved.
Whisk yolks to blend in bowl. Gradually whisk in 1 cup milk mixture. Pour back into sauce pan and whisk over medium-low heat until mixture thickens enough to coat back of spoon; do not boil. Strain custard and cool.
Blend custard and peach puree. Chill overnight if possible. Transfer to ice cream maker and process according to manufacturer's instructions. Transfer to airtight container and freeze until ready to serve. If frozen solid, let soften slightly in refrigerator.
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Banana ice cream
Ingredients
3 cups whipping cream
1 cup milk
1 split vanilla bean
4 egg yolks, at room temp
1 cup superfine sugar
1½ lb bananas
6 tbsp strained fresh lemon juice
3 cup hulled strawberries
½ cup sugar
1 tbsp fresh lemon juice
8 whole strawberry
8 small fresh sprigs mint
Heat 1 cup cream, milk and vanilla bean in top of double boiler over barely simmering water until tiny bubbles form around edge of pan, stirring occasionally.
Turn off heat and let mixture steep 20 minutes. Reheat mixture until bubbles form.
Meanwhile, beat yolks with sugar in bowl of electric mixer until pale yellow and slowly dissolving ribbon forms when beaters are lifted.
Slowly beat in 1 cup milk mixture. Return to double boiler and cook, stirring occasionally, until custard leaves path on back of spoon when finger is drawn across, about 10 minutes.
Cool to room temperature. Remove vanilla bean.
Peel bananas and cut into 1" chunks. Puree with 6 tablespoons lemon juice in processor using on/off turns, stopping occasionally to scrape down sides of work bowl. Mix 2 cups puree into custard. Blend in remaining 2 cups cream.
Refrigerate mixture at least 2 hours, preferably overnight.
Transfer mixture to ice cream maker and process according to manufacturer's instructions.
Freeze ice cream in covered container for at least 3 hours.
For sauce: Puree 3 cups strawberries in processor until smooth. Strain through fine sieve into small bowl. Mix in ½ cup sugar with 1 tablespoon lemon juice. Cover and refrigerate.
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Blackberry ice cream
Ingredients
4 cups fresh blackberry
1 cup water
sugar
2½ cups whipping cream
garnish fresh blackberry
garnish fresh leaves mint
Line strainer with two layers of dampened cheesecloth. Set over large bowl.
Combine berries* and water in medium saucepan. Slowly bring to boil. Reduce heat and simmer gently until soft, about 10 minutes.
*Can substitute unsweetened frozen blackberries, thawed.*
Pour into cheesecloth-lined strainer. Let stand until juice has drained into bowl, about 30 minutes.
Gently squeeze pulp to extract remaining juice.
Measure berry juice into heavy medium saucepan. Add 1 cup sugar for each cup juice.
Cook over low heat, swirling pan occasionally, until sugar dissolves. Increase heat and boil syrup 2 minutes.
Cool completely.
Mix 2½ cups syrup with cream. Refrigerate until well chilled.
Process blackberry mixture in ice cream maker according to manufacturer's instructions; ice cream will be soft.
Freeze in covered container several hours to mellow flavors.
Garnish with fresh berries and mint leaves.
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Butter Pecan Ice Cream
Ingredients
2 cup pecans, chopped
3 tbsp butter or marg., melted
3 carton milk, evaporated, 14½ oz ea.
2 packet Pudding, instant vanilla
2½ cup sugar
1 tspn vanilla extract
2 qt milk
Preparation & Cooking Instructions:
Sauté pecans in butter, stirring constantly, about 5 minutes or until toasted. Set aside to cool.
Combine remaining ingredients; mix well. Pour mixture into freezer can of a 1½ to 2-gallon hand-turned or electric freezer.
Freeze about 10 minutes or until ice cream is thick.
Remove dasher, and add pecans to ice cream mixture.
Return dasher; freeze until firm according to manufacturer's instructions. Let ripen at least 1 hour.
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Coffee ice cream
Ingredients
1 cup (½ pint) heavy cream
¼ cup sugar
½ cup milk
1 teaspoon vanilla extract
½ cup extra-strong brewed coffee
In a medium bowl, whisk the cream and sugar until the sugar has dissolved completely and the mixture is frothy.
Add the milk, vanilla, and coffee. Whisk until well blended.
Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.
Prepare the ice cream in an ice-cream maker according to manufacturer's directions. Store the ice cream in the freezer, where it has a shelf life of about 1 week.
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Fudge ice cream
Ingredients
6 oz unsweetened chocolate (6 x 1 -oz. squares)
2 tbsp butter
2 cups sugar
¼ cup light corn syrup
¾ cup half and half
2 eggs
2 tspn vanilla extract
1½ cups half and half
2 cups whipping cream
In a heavy medium saucepan, melt chocolate and butter over low heat, stirring often.
Stir in sugar, corn syrup and ¾ cup half and half. Stir over medium-low heat until mixture comes to a boil.
Simmer 4 minutes without stirring; set aside.
In a small bowl, beat eggs until blended. Stir in ½ cup hot chocolate mixture.
Cook and stir over medium heat until slightly thickened, about 1 minute.
Cool to lukewarm. Stir in vanilla, 1 ½ cup half and half and whipping cream.
Pour into ice cream canister. Freeze in ice cream maker according to manufacturers directions.
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Vanilla Chocolate Chip Ice Cream
Ingredients
1 cup sugar
8 egg yolk
3 cups milk
chocolate chips
1 vanilla bean or extract
Heat the milk to a boil with the vanilla bean.
Beat the egg yolks with the sugar in a heavy bottomed pot, until well mixed.
Remove the vanilla bean from the milk. Add the milk to the egg yolk mixture and stir constantly over low heat, until the liquid thickens enough to coat the back of a metal spoon. Do Not Boil.
Transfer immediately to another bowl. Cover with waxed paper and cool in the refrigerator, mixing occasionally to prevent a crust from forming.
Freeze the mixture in an ice cream freezer, according to the manufacturer's instructions
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VANILLA ICE CREAM
Serves 4
Power setting FULL
Total cooking time 6 minutes
2 eggs, beaten
¾ pint milk
6 oz sugar
1 tblsp vanilla essence
½ pint double cream
Mix the eggs, milk and sugar in a medium-sized bowl and cook for 6 minutes, until lightly thickened, stirring every 2 minutes. Allow to cool, and then add the vanilla essence and cream.
Pour into a freezing tray and freeze until almost solid. Remove, allow to stand for 15 to 30 minutes, then whisk until smooth. Return to the freezer and freeze until firm.
Place in the refrigerator for about ½ to 1 hour to soften slightly before serving. Serve scooped into individual dishes or glasses.
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VARIATIONS
Almond Ice Cream: Prepare and cook as above but use 2 teaspoons almond essence instead of the vanilla essence.
Pistachio Ice Cream: Prepare and cook as above but stir 1 oz finely chopped pistachio nuts and a little green food colouring into the ice cream before the second freezing.
Ginger Ice Cream: Prepare and cook as above but reduce the sugar by ½ oz and omit the vanilla essence. Add 1 ½ oz very finely chopped preserved ginger and 1 tablespoon ginger wine or ginger syrup to the ice cream before the second freezing.
Chocolate Ice Cream: Prepare and cook as above but while the mixture is freezing for the first time, mix 2 tablespoons cocoa to a smooth paste with 3 tablespoons boiling water. Leave to cool. Add to the ice cream, whisking in well, before the second freezing.
Maraschino Cherry Ice Cream: Prepare and cook as above but reduce the sugar by ½ oz and omit the vanilla essence. Add 2 to 3 tablespoons coarsely chopped maraschino cherries and 1 tablespoon of maraschino syrup to the ice cream before the second freezing.
Cointreau and Orange Ice Cream: Prepare and cook as above but reduce the sugar by ½ oz and omit the vanilla essence. Add 1 tablespoon finely grated orange rind and 1 tablespoon Cointreau to the ice cream before the second freezing.
Praline Ice Cream: Prepare and cook as above but omit the vanilla essence. Add 2 oz finely crushed nut brittle to the ice cream before the second freezing.
Chocolate Chip Ice Cream: Prepare and cook as above but add 2 oz coarsely grated plain chocolate or chocolate chips to the ice cream before the second freezing.
Tutti-frutti Ice Cream: Prepare and cook as above but add 2 oz coarsely chopped coloured glacé cherries, 2 drained and coarsely chopped canned pineapple slices and 1 small sliced banana to the ice cream before the second freezing.
Banana Ice Cream: Prepare and cook as above but add 2 mashed or puréed bananas to the ice cream before the second freezing.
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Another article I just read states this was a good thing because it was so close of a vote. Their thinking is once the word gets out who voted against it, they will get voted out on the next election, bringing in more politicians that won't support it (or claim to anyway) and eventually getting all this invasion of the U.S. Constitution crap repealed.
- I want to see how the reaction is to it.
