ICE CREAM
Like revenge, ice cream is a dish best served cold --- but not too cold. Serving it as you finish making it brings out it's creamy nature, and who wants to wait to eat it?
I've been using a small, electric freezer that makes up to five cups of ice cream. It's put into the freezer of my fridge for a few days, the ice cream mix is added, and it runs for twenty to thirty minutes. There's no messing with ice and salt, you just plug it in and wait. This makes enough ice cream for four good sized bowls, or three voracious eaters.
I've attempted to accumulate a broad cross section of curious flavors. All these recipes are trimmed to produce 4 servings of ice cream. They are also relatively easy to make. Necessary utensils include a double boiler, wire whisk, blender, and rubber scraper.
Many of the recipes require no cooking at all.
Enjoy!!
For rating system see the end of this page.
I've been using a small, electric freezer that makes up to five cups of ice cream. It's put into the freezer of my fridge for a few days, the ice cream mix is added, and it runs for twenty to thirty minutes. There's no messing with ice and salt, you just plug it in and wait. This makes enough ice cream for four good sized bowls, or three voracious eaters.
I've attempted to accumulate a broad cross section of curious flavors. All these recipes are trimmed to produce 4 servings of ice cream. They are also relatively easy to make. Necessary utensils include a double boiler, wire whisk, blender, and rubber scraper.
Many of the recipes require no cooking at all.
Enjoy!!
For rating system see the end of this page.
Fourth of July Ice Cream Rating: 9.8
2 cups half & half
1/2 cup sugar
4 large egg yolks
1/2 teaspoon vanilla
1/2 cup blueberry jam
1/2 cup chopped fresh strawberries
Run the half & half, sugar and yolks in a blender.
Cook the egg mix over boiling water, stirring constantly, until it thickens to a thin custard.
Remove from the heat and stir in the vanilla extract.
Chill the ice cream base for at least 24 hours with plastic film against the top.
Process in a small ice cream freezer adding the jam and fresh strawberries in the last minute of processing.
Serve immediately.
Serves 4
1/2 cup sugar
4 large egg yolks
1/2 teaspoon vanilla
1/2 cup blueberry jam
1/2 cup chopped fresh strawberries
Run the half & half, sugar and yolks in a blender.
Cook the egg mix over boiling water, stirring constantly, until it thickens to a thin custard.
Remove from the heat and stir in the vanilla extract.
Chill the ice cream base for at least 24 hours with plastic film against the top.
Process in a small ice cream freezer adding the jam and fresh strawberries in the last minute of processing.
Serve immediately.
Serves 4
Real French Vanilla Ice Cream Rating: 9.9
1 good vanilla bean
2 cups half & half
1/2 cup sugar
5 large egg yolks
1/2 teaspoon vanilla
Slit the vanilla bean in half and scrape out the seeds, set the pod aside for another recipe.
In a blender run all but the vanilla extract.
Cook the egg mix over boiling water, stirring constantly, until it thickens to a thin custard.
Remove from the heat and stir in the vanilla extract.
Chill the ice cream base for at least 24 hours with plastic film against the top.
Process in a small ice cream freezer and serve immediately.
Serves 4
2 cups half & half
1/2 cup sugar
5 large egg yolks
1/2 teaspoon vanilla
Slit the vanilla bean in half and scrape out the seeds, set the pod aside for another recipe.
In a blender run all but the vanilla extract.
Cook the egg mix over boiling water, stirring constantly, until it thickens to a thin custard.
Remove from the heat and stir in the vanilla extract.
Chill the ice cream base for at least 24 hours with plastic film against the top.
Process in a small ice cream freezer and serve immediately.
Serves 4
French Chocolate Ice Cream
2 cups half & half
1/4 to 1/3 cup powdered cocoa. Valrhona is preferred, Droste's will do, Hershey's will NOT.
5 egg yolks
1/2 cup sugar
1 teaspoon quality vanilla
Whiz the first four ingredients in a blender and transfer to a double boiler.
Cook the egg mix over boiling water, stirring constantly, until it thickens to a thin custard.
Remove from the heat and stir in the vanilla.
Chill the ice cream base for at least 24 hours with plastic film against the top.
Process in a small ice cream freezer and serve immediately.
Serves 4
1/4 to 1/3 cup powdered cocoa. Valrhona is preferred, Droste's will do, Hershey's will NOT.
5 egg yolks
1/2 cup sugar
1 teaspoon quality vanilla
Whiz the first four ingredients in a blender and transfer to a double boiler.
Cook the egg mix over boiling water, stirring constantly, until it thickens to a thin custard.
Remove from the heat and stir in the vanilla.
Chill the ice cream base for at least 24 hours with plastic film against the top.
Process in a small ice cream freezer and serve immediately.
Serves 4
Chocolate Almond Ice Cream Rating 9.8
2 cup half & half
1/4 cup Valrhona cocoa powder
1/2 cup sugar
4 egg yolks
½ teaspoon almond extract
1/2 cup toasted sliced almonds (optional)
Whiz the first four ingredients in a blender and transfer to a double boiler.
Cook the egg mix over boiling water, stirring constantly, until it thickens to a thin custard.
Remove from the heat and stir in the extract.
Chill the ice cream base for at least 24 hours with plastic film against the top.
Process in a small ice cream freezer adding the toasted almonds in the last few turns, then serve immediately.
Serves 4
1/4 cup Valrhona cocoa powder
1/2 cup sugar
4 egg yolks
½ teaspoon almond extract
1/2 cup toasted sliced almonds (optional)
Whiz the first four ingredients in a blender and transfer to a double boiler.
Cook the egg mix over boiling water, stirring constantly, until it thickens to a thin custard.
Remove from the heat and stir in the extract.
Chill the ice cream base for at least 24 hours with plastic film against the top.
Process in a small ice cream freezer adding the toasted almonds in the last few turns, then serve immediately.
Serves 4
Lime Cheesecake Ice Cream Rating: 9.6
Lime zest, grated ultra fine
1 cup whole milk
2/3 cup sugar
1 cup sour cream
1/4 teaspoon good vanilla
6 ounces cream cheese
3 Tablespoons fresh lime juice
In a blender whiz the zest, milk and sugar. Add the remaining ingredients and blend well.
Refrigerate the mix until well chilled.
Process in an electric ice cream freezer and serve immediately
Serves 4
1 cup whole milk
2/3 cup sugar
1 cup sour cream
1/4 teaspoon good vanilla
6 ounces cream cheese
3 Tablespoons fresh lime juice
In a blender whiz the zest, milk and sugar. Add the remaining ingredients and blend well.
Refrigerate the mix until well chilled.
Process in an electric ice cream freezer and serve immediately
Serves 4
Berry Ice Cream * Rating: 8.2
*Can be made with any sort of berry jam or with peach, apricot, or other jams.
2 cups half & half
1/2 cup sugar (or less with full sugar jam)
4 egg yolks
1/2 cup low sugar home made jam or jelly
2 teaspoons fresh lemon juice
Whiz the first three ingredients in a blender and transfer to a double boiler.
Cook the egg mix over boiling water, stirring constantly, until it thickens to a thin custard.
Remove from the heat, add the jam or jelly and the lemon juice, and stir well.
Chill the ice cream base for at least 24 hours with plastic film against the top.
Process in a small ice cream freezer and serve immediately.
Serves 4
2 cups half & half
1/2 cup sugar (or less with full sugar jam)
4 egg yolks
1/2 cup low sugar home made jam or jelly
2 teaspoons fresh lemon juice
Whiz the first three ingredients in a blender and transfer to a double boiler.
Cook the egg mix over boiling water, stirring constantly, until it thickens to a thin custard.
Remove from the heat, add the jam or jelly and the lemon juice, and stir well.
Chill the ice cream base for at least 24 hours with plastic film against the top.
Process in a small ice cream freezer and serve immediately.
Serves 4
Ginger Ice Cream
2 cups half & half
1/2 cup sugar
5 egg yolks
1/3 cup chopped fresh ginger
1/2 teaspoon fresh lemon juice
Bring the half & half to a simmer with the fresh ginger, cover and let it sit for twenty minutes.
Repeat this process, then strain through a fine sieve, discarding the ginger.
In a blender whiz the cooled liquid with the sugar and eggs then transfer the mix to a double boiler.
Cook the egg mix over boiling water, stirring constantly, until it thickens to a thin custard.
Remove from the heat and stir in the lemon juice.
Chill the ice cream base for at least 24 hours with plastic film against the top.
Process in a small ice cream freezer and serve immediately.
Serves 4
1/2 cup sugar
5 egg yolks
1/3 cup chopped fresh ginger
1/2 teaspoon fresh lemon juice
Bring the half & half to a simmer with the fresh ginger, cover and let it sit for twenty minutes.
Repeat this process, then strain through a fine sieve, discarding the ginger.
In a blender whiz the cooled liquid with the sugar and eggs then transfer the mix to a double boiler.
Cook the egg mix over boiling water, stirring constantly, until it thickens to a thin custard.
Remove from the heat and stir in the lemon juice.
Chill the ice cream base for at least 24 hours with plastic film against the top.
Process in a small ice cream freezer and serve immediately.
Serves 4
Fresh Mint Ice Cream Rating 9.3
20 fresh peppermint leaves, cleaned
2 cups half & half
1/2 cup sugar
5 egg yolks
a couple drops green food coloring (optional)
Bittersweet chocolate mini chips (optional)
Heat one cup of half & half with the mint leaves and simmer a minute. Cool then strain out the leaves.
In a blender whiz the cooled liquid with the remaining half & half, sugar, and eggs then transfer the mix to a double boiler.
Cook the egg mix over boiling water, stirring constantly, until it thickens to a thin custard. Add food coloring if you wish.
Chill the ice cream base for at least 24 hours with plastic film against the top.
Process in a small ice cream freezer. If you add chocolate chips, do so in the last few turns of the paddle.
Serve immediately.
Serves 4
2 cups half & half
1/2 cup sugar
5 egg yolks
a couple drops green food coloring (optional)
Bittersweet chocolate mini chips (optional)
Heat one cup of half & half with the mint leaves and simmer a minute. Cool then strain out the leaves.
In a blender whiz the cooled liquid with the remaining half & half, sugar, and eggs then transfer the mix to a double boiler.
Cook the egg mix over boiling water, stirring constantly, until it thickens to a thin custard. Add food coloring if you wish.
Chill the ice cream base for at least 24 hours with plastic film against the top.
Process in a small ice cream freezer. If you add chocolate chips, do so in the last few turns of the paddle.
Serve immediately.
Serves 4
Saffron Ice Cream
4 Seeds from one green cardamom pod
1/4 teaspoon saffron threads or one generous pinch.
2 cups half & half
1/2 cup sugar
5 egg yolks
Mash the cardamom seeds in a mortar or heavy bowl just enough to break them open.
Heat 1 cup of half & half with the spices and simmer a few minutes. Let this cool, then strain out the spices.
Combine all the half and half with the other ingredients in a blender and whiz smooth.
Cook the egg mix over boiling water, stirring constantly, until it thickens to a thin custard.
Chill the ice cream base for at least 24 hours with plastic film against the top.
Process in a small ice cream freezer and serve immediately.
Serves 4
1/4 teaspoon saffron threads or one generous pinch.
2 cups half & half
1/2 cup sugar
5 egg yolks
Mash the cardamom seeds in a mortar or heavy bowl just enough to break them open.
Heat 1 cup of half & half with the spices and simmer a few minutes. Let this cool, then strain out the spices.
Combine all the half and half with the other ingredients in a blender and whiz smooth.
Cook the egg mix over boiling water, stirring constantly, until it thickens to a thin custard.
Chill the ice cream base for at least 24 hours with plastic film against the top.
Process in a small ice cream freezer and serve immediately.
Serves 4
Lemon Frozen Custard Rating: 9.3
2 cups half & half
2/3 cup sugar
5 egg yolks
zest from one or 2 lemons, very finely grated
1/2 cup fresh lemon juice
Whiz all but the lemon juice in a blender and transfer to a double boiler.
Cook the egg mix over boiling water, stirring constantly, until it thickens to a thin custard.
Remove from the heat, add the lemon juice, and stir well.
Chill the ice cream base for at least 24 hours with plastic film against the top.
Process in a small ice cream freezer and serve immediately.
Serves 4
2/3 cup sugar
5 egg yolks
zest from one or 2 lemons, very finely grated
1/2 cup fresh lemon juice
Whiz all but the lemon juice in a blender and transfer to a double boiler.
Cook the egg mix over boiling water, stirring constantly, until it thickens to a thin custard.
Remove from the heat, add the lemon juice, and stir well.
Chill the ice cream base for at least 24 hours with plastic film against the top.
Process in a small ice cream freezer and serve immediately.
Serves 4
Maple Pecan Ice Cream Rating: 9.6
2 cups half & half
5 egg yolks
1/4 cup brown sugar
1/2 cups chilled real maple syrup
2/3 cup well chopped, toasted pecans
Whiz the half & half with the yolks and sugar in a blender and transfer to a double boiler.
Cook the egg mix over boiling water, stirring constantly, until it thickens to a thin custard.
Chill the ice cream base for at least 24 hours with plastic film against the top.
Process in a small ice cream freezer, adding maple syrup as you begin the process and the pecans in the last few turns of the paddle.
Serve immediately.
Serves 4
5 egg yolks
1/4 cup brown sugar
1/2 cups chilled real maple syrup
2/3 cup well chopped, toasted pecans
Whiz the half & half with the yolks and sugar in a blender and transfer to a double boiler.
Cook the egg mix over boiling water, stirring constantly, until it thickens to a thin custard.
Chill the ice cream base for at least 24 hours with plastic film against the top.
Process in a small ice cream freezer, adding maple syrup as you begin the process and the pecans in the last few turns of the paddle.
Serve immediately.
Serves 4
Burnt Sugar Ice Cream (testing recipe)
1 cup sugar
½ cup water
2 cups half & half
5 egg yolks
1 teaspoon vanilla
In a small saucepan mix ¼ cup water and ½ cup sugar. Boil until past caramelization --- it should be smoking. Add remaining water to liquify it.
In a blender whiz the cooled sugar, half & half with the eggs and add to a double boiler. Cook the egg mix over boiling water, stirring constantly, until it thickens to a thin custard.
Chill the ice cream base for at least 24 hours with plastic film against the top.
Serve immediately.
Serves 4
½ cup water
2 cups half & half
5 egg yolks
1 teaspoon vanilla
In a small saucepan mix ¼ cup water and ½ cup sugar. Boil until past caramelization --- it should be smoking. Add remaining water to liquify it.
In a blender whiz the cooled sugar, half & half with the eggs and add to a double boiler. Cook the egg mix over boiling water, stirring constantly, until it thickens to a thin custard.
Chill the ice cream base for at least 24 hours with plastic film against the top.
Serve immediately.
Serves 4
Dreamsicle Ice Cream Rating: 7.2
2 cups half & half
3 egg yolks
one whole egg
1/3 cup sugar
1/2 cup frozen orange juice concentrate
1 teaspoon very finely grated orange zest
Whiz the first four ingredients in a blender and transfer to a double boiler.
Cook the egg mix over boiling water, stirring constantly, until it thickens to a thin custard.
Add the concentrate and zest and chill the ice cream base for at least 24 hours with plastic film against the top.
Process in a small ice cream freezer.
Serve immediately.
Serves 4
3 egg yolks
one whole egg
1/3 cup sugar
1/2 cup frozen orange juice concentrate
1 teaspoon very finely grated orange zest
Whiz the first four ingredients in a blender and transfer to a double boiler.
Cook the egg mix over boiling water, stirring constantly, until it thickens to a thin custard.
Add the concentrate and zest and chill the ice cream base for at least 24 hours with plastic film against the top.
Process in a small ice cream freezer.
Serve immediately.
Serves 4
Honey-Lavender Ricotta Ice Cream (testing recipe)
1 cup half & half
1 teaspoon dried lavender blossoms
1 cup ricotta
1/2 cup sugar
1 Tablespoonful honey
Pinch of salt
Heat the half & half, honey, and sugar to a boil.
Remove from the heat, stir in the lavender, and let set for 30 minutes. Strain well.
Whiz all ingredients in a blender and chill very well.
Process in a freezer.
Serves 4
1 teaspoon dried lavender blossoms
1 cup ricotta
1/2 cup sugar
1 Tablespoonful honey
Pinch of salt
Heat the half & half, honey, and sugar to a boil.
Remove from the heat, stir in the lavender, and let set for 30 minutes. Strain well.
Whiz all ingredients in a blender and chill very well.
Process in a freezer.
Serves 4
Banana Mocha Ice Cream Rating: 9.9
3 Tablespoons quality powdered unsweetened cocoa
1 1/2 cups half & half
pinch cinnamon
2 teaspoons instant coffee crystals
1/3 cup sugar
4 egg yolks
1 very ripe banana
1/2 teaspoon vanilla
In a blender run the cocoa, half & half, cinnamon, instant coffee, egg yolks, and sugar.
Cook the egg mix over boiling water, stirring constantly, until it thickens to a thin custard.
Cool the custard then return it to the blender with the remaining ingredients.
Chill then process in a small freezer.
Serves 4
1 1/2 cups half & half
pinch cinnamon
2 teaspoons instant coffee crystals
1/3 cup sugar
4 egg yolks
1 very ripe banana
1/2 teaspoon vanilla
In a blender run the cocoa, half & half, cinnamon, instant coffee, egg yolks, and sugar.
Cook the egg mix over boiling water, stirring constantly, until it thickens to a thin custard.
Cool the custard then return it to the blender with the remaining ingredients.
Chill then process in a small freezer.
Serves 4
Matcha Ice Cream (testing recipe)
2 1/2 cups half & half
2 Tablespoons good green tea or 3 tea bags
1/2 cup sugar
4 whole eggs
Green food coloring (optional)
Heat one cup of half & half to boiling, drop in the tea and steep for 10 minutes.
Strain well and cool.
In a blender whiz all ingredients well.
Whiz all ingredients in a blender and transfer to a double boiler.
Cook the egg mix over boiling water, stirring constantly, until it thickens to a thin custard.
Remove from the heat, chill for at least 24 hours with plastic film against the top.
Process in a small ice cream freezer and serve immediately.
Serves 4
2 Tablespoons good green tea or 3 tea bags
1/2 cup sugar
4 whole eggs
Green food coloring (optional)
Heat one cup of half & half to boiling, drop in the tea and steep for 10 minutes.
Strain well and cool.
In a blender whiz all ingredients well.
Whiz all ingredients in a blender and transfer to a double boiler.
Cook the egg mix over boiling water, stirring constantly, until it thickens to a thin custard.
Remove from the heat, chill for at least 24 hours with plastic film against the top.
Process in a small ice cream freezer and serve immediately.
Serves 4
Apricot Ice Cream (testing recipe)
1/2 cup (packed) dried apricots
½ cup water
1 1/4 cups whole milk
4 ounces cream cheese
1/3 cup sugar
2 Tablespoons lemon juice
Simmer the apricots in the water for about 20 minutes and set aside to cool.
Whiz all the ingredients in a blender, chill very well, and process in a small freezer.
Serves 4.
½ cup water
1 1/4 cups whole milk
4 ounces cream cheese
1/3 cup sugar
2 Tablespoons lemon juice
Simmer the apricots in the water for about 20 minutes and set aside to cool.
Whiz all the ingredients in a blender, chill very well, and process in a small freezer.
Serves 4.
Salted Caramel Ice Cream (testing recipe)
3/4 cup sugar, divided in half
2 cups half & half
5 egg yolks
½ teaspoon vanilla
1/3 teaspoon flaked sea salt
Caramelize half the sugar in a small, heavy pot.
Stir in half the liquid and whisk until all the caramel has dissolved.
Add this to the remaining liquid and cool.
Whiz the liquid with the eggs in a blender.
Cook the egg mix over boiling water, stirring constantly, until it thickens to a thin custard.
Remove from the heat, stir in the vanilla and chill for at least 24 hours with plastic film against the top.
Process in a small ice cream freezer adding the salt in the last few turns of the paddles.
Serve immediately.
Serves 4
2 cups half & half
5 egg yolks
½ teaspoon vanilla
1/3 teaspoon flaked sea salt
Caramelize half the sugar in a small, heavy pot.
Stir in half the liquid and whisk until all the caramel has dissolved.
Add this to the remaining liquid and cool.
Whiz the liquid with the eggs in a blender.
Cook the egg mix over boiling water, stirring constantly, until it thickens to a thin custard.
Remove from the heat, stir in the vanilla and chill for at least 24 hours with plastic film against the top.
Process in a small ice cream freezer adding the salt in the last few turns of the paddles.
Serve immediately.
Serves 4
Pistachio Ice Cream
1/2 cup sugar
1/2 cup whole pistachios
1 pint half & half
4 egg yolks
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup chopped pistachios
a drop or two of green food coloring (optional)
Run the sugar and 1/2 cup pistachios in a blender or processor until very fine.
Add the half and half and eggs and blend well.
In a double boiler cook the liquid mix until it’s a thin custard.
Remove from the heat and stir in the extracts and food coloring then transfer container with plastic film on the top.
Chill overnight.
Run in ice cream maker adding the chopped pistachios for the last few turns.
Serves 4
1/2 cup whole pistachios
1 pint half & half
4 egg yolks
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup chopped pistachios
a drop or two of green food coloring (optional)
Run the sugar and 1/2 cup pistachios in a blender or processor until very fine.
Add the half and half and eggs and blend well.
In a double boiler cook the liquid mix until it’s a thin custard.
Remove from the heat and stir in the extracts and food coloring then transfer container with plastic film on the top.
Chill overnight.
Run in ice cream maker adding the chopped pistachios for the last few turns.
Serves 4
Fig Ice Cream
2 cups half & half
1/2 cup sugar
5 egg yolks
6 chopped soft dried figs
1 Tablespoon Rose Water
Juice of 1/2 lemon
Run the first 4 ingredients in a blender.
Cook in a double boiler until it’s a thin custard.
Remove from the heat and stir in the rose water and lemon juice
Process in a freezer.
Serves 4
1/2 cup sugar
5 egg yolks
6 chopped soft dried figs
1 Tablespoon Rose Water
Juice of 1/2 lemon
Run the first 4 ingredients in a blender.
Cook in a double boiler until it’s a thin custard.
Remove from the heat and stir in the rose water and lemon juice
Process in a freezer.
Serves 4
Chai Ice Cream Rating 9.6
2 cups half & half
1/2 cup sugar
5 egg yolks
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Generous grating of nutmeg
Remove the heads off some cloves, grind or work in a mortar & pestal. Add a pinch to the spice mix.
Whiz all the ingredients in a blender and transfer to a double boiler.
Cook over boiling water, stirring constantly, until it thickens to a thin custard.
Remove from the heat and put in a bowl with plastic film against the custard.
Chill the ice cream base for at least 24 hours.
Process in a small ice cream freezer and serve immediately.
Serves 4
1/2 cup sugar
5 egg yolks
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Generous grating of nutmeg
Remove the heads off some cloves, grind or work in a mortar & pestal. Add a pinch to the spice mix.
Whiz all the ingredients in a blender and transfer to a double boiler.
Cook over boiling water, stirring constantly, until it thickens to a thin custard.
Remove from the heat and put in a bowl with plastic film against the custard.
Chill the ice cream base for at least 24 hours.
Process in a small ice cream freezer and serve immediately.
Serves 4
Lime in the Coconut Ice Cream Rating: 9.3
1 cup sweetened coconut cream
1 cup whole milk
4 egg yolks
1 teaspoon very finely grated lime zest
2 Tablespoons sugar
2 Tablespoons fresh lime juice
Whiz the first five ingredients in a blender and transfer to a double boiler.
Cook over boiling water, stirring constantly, until it thickens to a thin custard.
Remove from the heat, stir in the lime juice, and put in a bowl with plastic film against the custard.
Chill the ice cream mix for at least 24 hours.
Process in a small ice cream freezer and serve immediately.
Serves 4
1 cup whole milk
4 egg yolks
1 teaspoon very finely grated lime zest
2 Tablespoons sugar
2 Tablespoons fresh lime juice
Whiz the first five ingredients in a blender and transfer to a double boiler.
Cook over boiling water, stirring constantly, until it thickens to a thin custard.
Remove from the heat, stir in the lime juice, and put in a bowl with plastic film against the custard.
Chill the ice cream mix for at least 24 hours.
Process in a small ice cream freezer and serve immediately.
Serves 4
Galangal Ice Cream * Rating 7.00**
2 cups half & half
1 Tablespoonful chopped fresh galangal
1/2 vanilla bean
3 whole eggs
1/4 cup sugar
1/4 cup brown sugar
Split the vanilla bean and scrape out the seeds.
In a pot add the seeds, bean, and chopped galangal to the milk and simmer for a few minutes.
Cool for at least an hour, then strain the liquid.
Whiz the cooled liquid with the eggs and sugar.
Cook over boiling water, stirring constantly, until it thickens to a thin custard.
Remove from the heat and put in a bowl with plastic film against the custard.
Chill the ice cream base for at least 24 hours.
Process in a small ice cream freezer and serve immediately.
Serves 4
* Galangal is a root in the ginger family. It's available at oriental stores.
** This rating was based on having used way too much galangal. 1 to 2 Tablespoons should be much better.
1 Tablespoonful chopped fresh galangal
1/2 vanilla bean
3 whole eggs
1/4 cup sugar
1/4 cup brown sugar
Split the vanilla bean and scrape out the seeds.
In a pot add the seeds, bean, and chopped galangal to the milk and simmer for a few minutes.
Cool for at least an hour, then strain the liquid.
Whiz the cooled liquid with the eggs and sugar.
Cook over boiling water, stirring constantly, until it thickens to a thin custard.
Remove from the heat and put in a bowl with plastic film against the custard.
Chill the ice cream base for at least 24 hours.
Process in a small ice cream freezer and serve immediately.
Serves 4
* Galangal is a root in the ginger family. It's available at oriental stores.
** This rating was based on having used way too much galangal. 1 to 2 Tablespoons should be much better.
Grapefruit-Poppyseed Ice Cream (testing recipe)
2 cups half & half
3 whole eggs
1/3 cup sugar
1 cup pulpy red grapefruit juice
1 Tablespoon grapefruit zest, very finely grated
2 Tablespoons poppy seeds
Whiz the half & half, eggs and sugar in a blender and transfer to a double boiler.
Cook over boiling water, stirring constantly, until it thickens to a thin custard.
Remove from the heat and mix in the juice and zest. Put in a bowl with plastic film against the custard.
Chill the ice cream base for at least 24 hours.
Process in a small ice cream freezer adding the poppy seeds near the end.
Serve immediately.
Serves 4
3 whole eggs
1/3 cup sugar
1 cup pulpy red grapefruit juice
1 Tablespoon grapefruit zest, very finely grated
2 Tablespoons poppy seeds
Whiz the half & half, eggs and sugar in a blender and transfer to a double boiler.
Cook over boiling water, stirring constantly, until it thickens to a thin custard.
Remove from the heat and mix in the juice and zest. Put in a bowl with plastic film against the custard.
Chill the ice cream base for at least 24 hours.
Process in a small ice cream freezer adding the poppy seeds near the end.
Serve immediately.
Serves 4
Tamarind Ice Cream (testing recipe)
2 cups half and half
1/2 cup sugar
5 egg yolks
1/4 c tamarind paste or concentrate
pinch salt
1 TB fresh lime juice
Run the first five ingredients in a blender.
Cook in a double boiler until it’s a thin custard.
Remove from the heat and stir in the lime juice
Chill for 24 hours to very cold.
Process in a freezer.
Serves 4
1/2 cup sugar
5 egg yolks
1/4 c tamarind paste or concentrate
pinch salt
1 TB fresh lime juice
Run the first five ingredients in a blender.
Cook in a double boiler until it’s a thin custard.
Remove from the heat and stir in the lime juice
Chill for 24 hours to very cold.
Process in a freezer.
Serves 4
Cherry Almond Cheesecake Ice Cream Rating: 9.5
12 ounce can of sour cherries (in juice)
1/2 cup sugar
1 cup whole milk
1/3 cup sugar
1 cup sour cream
6 ounces cream cheese
1 tsp almond extract
4 oz chopped bitter sweet chocolate or bitter sweet mini chips (optional)
Boil the can of cherries with their juice and the 1/2 cup sugar for 30 minutes, drain, cool, and chop.
Combine the milk, sour cream, cream cheese remaining sugar, and extract in a blender.
Add the cherries and process in a freezer.
If wanted, add the chocolate pieces in the last minute of freezing.
Serves 4
1/2 cup sugar
1 cup whole milk
1/3 cup sugar
1 cup sour cream
6 ounces cream cheese
1 tsp almond extract
4 oz chopped bitter sweet chocolate or bitter sweet mini chips (optional)
Boil the can of cherries with their juice and the 1/2 cup sugar for 30 minutes, drain, cool, and chop.
Combine the milk, sour cream, cream cheese remaining sugar, and extract in a blender.
Add the cherries and process in a freezer.
If wanted, add the chocolate pieces in the last minute of freezing.
Serves 4
Hazelnut Ice Cream
3/4 cups hazelnuts
1/2 cup granulated sugar
2 cups half-and-half
5 egg yolks
Chop the hazelnuts well splitting into two equal portions.
Add half the chopped nuts to the sugar and run in a blender or processor until fine.
Add the sugar mix and eggs then whiz in the blender.
Cook the egg mix over boiling water, stirring constantly, until it thickens to a thin custard.
Chill the ice cream base for at least 24 hours with plastic film against the top.
Process in a freezer adding the remaining chopped nuts in the last few turns of the paddle.
Serves 4
1/2 cup granulated sugar
2 cups half-and-half
5 egg yolks
Chop the hazelnuts well splitting into two equal portions.
Add half the chopped nuts to the sugar and run in a blender or processor until fine.
Add the sugar mix and eggs then whiz in the blender.
Cook the egg mix over boiling water, stirring constantly, until it thickens to a thin custard.
Chill the ice cream base for at least 24 hours with plastic film against the top.
Process in a freezer adding the remaining chopped nuts in the last few turns of the paddle.
Serves 4
Soursop Ice Cream * (testing recipe)
2 Cups half & half
1/2 cup sugar
1/2 cup seeded soursop pulp
Run it all in a blender until very smooth.
Process in a freezer.
Serves 4
* The Soursop, cherimoya, and guanabana are fruits in the same family They have similar characteristics and flavors. All are grown in moist, tropical countries but the soursop demands more heat and moist air. They can be used interchangeably for this recipe.
The proportions may be altered to 1 1/4 cups each, soursop and half & half.
1/2 cup sugar
1/2 cup seeded soursop pulp
Run it all in a blender until very smooth.
Process in a freezer.
Serves 4
* The Soursop, cherimoya, and guanabana are fruits in the same family They have similar characteristics and flavors. All are grown in moist, tropical countries but the soursop demands more heat and moist air. They can be used interchangeably for this recipe.
The proportions may be altered to 1 1/4 cups each, soursop and half & half.
Cardamom-scented Peach Ice Cream
1/4 cup soaked cashews
1/2 cup chopped peaches
1 cup coconut milk
1 cup half & half
1/3 cup sugar
big pinch ground cardamom
1/8 teaspoon almond extract
big pinch guar or Xanthan gum
1/3 cup diced peaches
Run all but the diced peaches in the blender then chill well.
Process in a freezer adding the diced peaches in the last few turns.
Serves 4
Earl Grey Ice Cream
2 cups half and half
1/2 cup sugar
4 Earl Grey tea bags or equivalent and strain the liquid
4 egg yolks
1 tsp. vanilla extract
Heat the milk to steaming and add the tea or tea bags. Steep for 15 to 20 minutes.
Strain, cool, and add the half and half, sugar, and egg yolks to a blender and whiz.
Cook in a double boiler until it's a thin custard.
Remove from the heat, add the vanilla, and cool in the fridge with a layer of plastic on top.
Process in a small freezer.
Serves 4
1/2 cup chopped peaches
1 cup coconut milk
1 cup half & half
1/3 cup sugar
big pinch ground cardamom
1/8 teaspoon almond extract
big pinch guar or Xanthan gum
1/3 cup diced peaches
Run all but the diced peaches in the blender then chill well.
Process in a freezer adding the diced peaches in the last few turns.
Serves 4
Earl Grey Ice Cream
2 cups half and half
1/2 cup sugar
4 Earl Grey tea bags or equivalent and strain the liquid
4 egg yolks
1 tsp. vanilla extract
Heat the milk to steaming and add the tea or tea bags. Steep for 15 to 20 minutes.
Strain, cool, and add the half and half, sugar, and egg yolks to a blender and whiz.
Cook in a double boiler until it's a thin custard.
Remove from the heat, add the vanilla, and cool in the fridge with a layer of plastic on top.
Process in a small freezer.
Serves 4
Banana Coconut Ice Cream
3 ripe bananas
1/2 cup well-stirred coconut cream such as Coco Lopez
1 cup half & half
1 teaspoon fresh lemon juice
1 teaspoon vanilla
Run it all in a blender until very smooth.
Chill well then process in a freezer.
Serves 4
1/2 cup well-stirred coconut cream such as Coco Lopez
1 cup half & half
1 teaspoon fresh lemon juice
1 teaspoon vanilla
Run it all in a blender until very smooth.
Chill well then process in a freezer.
Serves 4
Blackcherry Garcia
2 cups half & half
1/2 cup sugar
5 egg yolks
1 teaspoon vanilla,
1 15 ounce can pitted sweet, black cherries, drained and snipped in half
1/2 cup mini semi-sweet chocolate chips
Run the first three ingredients in a blender.
Cook the egg mix over boiling water, stirring constantly, until it thickens to a thin custard.
Remove from the heat and stir in the vanilla extract.
Chill the ice cream base for at least 24 hours with plastic film against the top.
Chill the snipped cherries and freeze the chocolate chips.
Process in a small ice cream freezer, adding the cherries @ half way through the processing, then adding the mini chips in the last minute of processing.
Serve immediately.
Serves 4
1/2 cup sugar
5 egg yolks
1 teaspoon vanilla,
1 15 ounce can pitted sweet, black cherries, drained and snipped in half
1/2 cup mini semi-sweet chocolate chips
Run the first three ingredients in a blender.
Cook the egg mix over boiling water, stirring constantly, until it thickens to a thin custard.
Remove from the heat and stir in the vanilla extract.
Chill the ice cream base for at least 24 hours with plastic film against the top.
Chill the snipped cherries and freeze the chocolate chips.
Process in a small ice cream freezer, adding the cherries @ half way through the processing, then adding the mini chips in the last minute of processing.
Serve immediately.
Serves 4
About the Rating system
Some friends and I have been making one recipe a week and decided to have a rating system. This will help us to know what we should repeat and you to know what to try first.
It was decided that any recipe that didn't get at least a 5.1 rating should be discarded.
I have to admit that the three of us just love ice cream so we aren't entirely unbiased. We really could use some help.
We're perfectly open to other points of view. if you want to send us any of your ratings, or especially your recipes, please do.
Here's a link to our email page: http://feedingyourself.weebly.com/email.html
It was decided that any recipe that didn't get at least a 5.1 rating should be discarded.
I have to admit that the three of us just love ice cream so we aren't entirely unbiased. We really could use some help.
We're perfectly open to other points of view. if you want to send us any of your ratings, or especially your recipes, please do.
Here's a link to our email page: http://feedingyourself.weebly.com/email.html