MORE ICE CREAM
On the continued search for the most interesting and perfect recipes
nOtEs
This collection of recipes originated with the David Liebovitz web site, http://www.davidlebovitz.com/ In my humble opinion this is the very best source for recipes, food advice, and even restaurants on the web.
The Banana Mocha ice cream from the previous page is his masterpiece.
Some changes have been made based on quantities and difficult to find ingredients.
You can also buy his book THE PERFECT SCOOP.
The Banana Mocha ice cream from the previous page is his masterpiece.
Some changes have been made based on quantities and difficult to find ingredients.
You can also buy his book THE PERFECT SCOOP.
So much ice cream so little time.
(Recipes not yet tried)
Banana-Brown Sugar Ice Cream
1 1/4-pounds very ripe bananas (6-7 medium), peeled and cut into 1/2-inch (1 cm) slices
3/4 cup light or dark brown sugar, or jaggery
2 cups coconut milk or full-fat sour cream
a few seeds from a cardomom pod.
big pinch of sea salt
1 teaspoon dark rum
1/2 teaspoon vanilla extract
optional: lemon juice
In a wide skillet or saucepan, heat the brown sugar with one-quarter of the coconut milk or sour cream, stirring, until smooth and bubbly.
Add the bananas and salt, and continue to cook, stirring occasionally, until the bananas are soft and completely cooked through. It should take about five minutes.
Remove from heat and stir in the remaining coconut milk or sour cream, rum and vanilla. Taste, and add a few drops of fresh lemon juice if it tastes too sweet.
Puree in a blender or food processor until completely smooth.
Chill overnight, then freeze in your ice cream maker according to the manufacturer’s instructions. (If it’s too thick when you take it out of the refrigerator, whisk it briskly, which should thin it out so you can pour it into your machine.)
Makes about 3 cups
If using sour cream or fromage blanc, when cooking the bananas, the mixture might curdle a bit. That’s fine; just proceed with the recipe and it’ll smooth out when blended. Bananas should be soft and quite ripe; lots of black speckles on the outside is the best indication of ripeness.
Because this isn’t a custard-based ice cream, it’s easier to make, but freezes harder when stored for a while in the freezer. So be sure to take it out at least five minutes before serving, or longer, so it comes to the right scooping temperature.
White Chocolate and Fresh Ginger Ice Cream
3-inch piece (2 to 2 1/2 ounces) fresh ginger, unpeeled
2/3 cup sugar
2 cups half & half
5 large egg yolks
8 ounces white chocolate, finely chopped
Slice the ginger thinly, cover it with water in a medium saucepan, bring to a boil, and cook for 2 minutes. Drain away the water but return the blanched ginger to the pan. Add the sugar and the half & half to the saucepan and re-warm the mixture.
Cover and steep for at least an hour, or until you are satisfied with the ginger flavor.
Put the chopped white chocolate in a large bowl.
Strain the ginger out of the cooled liquid, discard the ginger, add the egg yolks, and run in a blender.
Cook the liquid in a double boiler, stirring constantly and scraping the bottom with a heat-resistant spatula until the custard thickens enough to coat the spatula. Add the custard into the white chocolate, and stir until the chocolate is completely melted.
Chill mixture overnight, then freeze in your ice cream maker according to the manufacturer’s instructions.
About 1 quart (1 liter)
Roquefort and Honey Ice Cream
1/4 cup plus 2 Tablespoons of honey
4 ounces Roquefort
2 cups 1/2 & 1/2
5 large egg yolks
a few turns freshly-ground black pepper
In a small saucepan warm the honey, then set aside.
Crumble the Roquefort into a large bowl. Set a mesh strainer over the top.
In a double boiler make a custard of the 1/2 & 1/2, eggs, and honey.
Pour the custard through the strainer and stir it into the cheese. Stir until most of the cheese is melted (some small bits are fine, and rather nice in the finished ice cream.) then add a few turns of black pepper.
Chill custard thoroughly, then freeze in your ice cream maker according to the manufacturer’s instructions.
Adapted from The Perfect Scoop (Ten Speed Press)
OTHER RECIPES
Nutella Hazelnut Ice Cream
2 cups half & half
1/2 cup sugar
4 egg yolks
1/2 teaspoon vanilla extract
1/2 cup chocolate-hazelnut spread (recommended: Nutella)
1/2 cup toasted hazelnuts, crushed, for garnish
Whiz and custard with first 3
Remove from heat and add the Nutella and vanilla, stirring until cooled.
Refrigerate for 24 hours.
Process the base in a freezer, adding the nuts a few minutes before the ice cream is finished.
2 cups half & half
1/2 cup sugar
4 egg yolks
1/2 teaspoon vanilla extract
1/2 cup chocolate-hazelnut spread (recommended: Nutella)
1/2 cup toasted hazelnuts, crushed, for garnish
Whiz and custard with first 3
Remove from heat and add the Nutella and vanilla, stirring until cooled.
Refrigerate for 24 hours.
Process the base in a freezer, adding the nuts a few minutes before the ice cream is finished.
Chestnut Ice Cream
1/2 slit vanilla bean
2 cups half & half
1/2 cup plus 1 tablespoon sugar
3 tablespoons canned unsweetened chestnut purée (1 1/2 oz)
5 large egg yolks
Warm the vanilla bean in the half & half, then scrape out the seeds and return them to the cooled liquid.
Whizz all the ingredients in blender.
Cook in a double boiler, stirring constantly, until it becomes a thin custard.
Chill in a covered container for 24 hours.
Process in a small freezer.
Serves 4
2 cups half & half
1/2 cup plus 1 tablespoon sugar
3 tablespoons canned unsweetened chestnut purée (1 1/2 oz)
5 large egg yolks
Warm the vanilla bean in the half & half, then scrape out the seeds and return them to the cooled liquid.
Whizz all the ingredients in blender.
Cook in a double boiler, stirring constantly, until it becomes a thin custard.
Chill in a covered container for 24 hours.
Process in a small freezer.
Serves 4
Peanut Butter Banana Ice Cream
1 cup 1/2 & 1/2
1/4 cup sugar
2 egg yolks
2 overripe bananas
1/4 cup peanut butter
1/4 teaspoon vanilla
Run all but the vanilla in a blender, then cook in a double boiler to a thin custard.
Stir in the vanilla, chill well, and process in the ice cream freezer.
Serves 4
1/4 cup sugar
2 egg yolks
2 overripe bananas
1/4 cup peanut butter
1/4 teaspoon vanilla
Run all but the vanilla in a blender, then cook in a double boiler to a thin custard.
Stir in the vanilla, chill well, and process in the ice cream freezer.
Serves 4