Saturday, June 23, 2012

Vanilla, Raspberry, Honey Peach, and Chocolate Ice Cream recipes

Rich Vanilla Ice Cream Recipe 

via Leite's Culinaria


  • 6 large egg yolks
  • 4 cups milk or light cream or a combination
  • 1 1/4 cups sugar
  • 1 tablespoon vanilla extract


1. Place the egg yolks in a bowl and beat until smooth.
2. Heat the milk or cream and sugar in a saucepan over medium heat to just below boiling.
3. Gradually whisk or stir 1/2 cup of the hot liquid into the beaten eggs, then stir the mixture back into the saucepan. Place over medium-low heat or in the top of a bowl set over a saucepan of simmering water and stir until the mixture thickens. (Be sure to stir in the same direction.) Do not let the custard boil or it will curdle. When the mixture is thick enough to coat the back of a spoon, remove from the heat, strain into bowl or pitcher, cool, and chill.
4. Gently stir  in the vanilla and process the mixture in an ice cream maker according to the instructions. This recipe makes ample vanilla ice cream for most machines, so you may need to churn it in batches. Scrape the creamy goodness into a resealable container and freeze for several hours or up to overnight to achieve a proper ice cream consistency.

Amber’s Red Raspberry Ice Cream

via 5minutesformom
3 cups fresh raspberries, washed
1 3/4 cups sugar
1 1/2 cups milk
2 1/2 cups heavy cream
1 teaspoon vanilla
Combine 1 cup of the sugar with the raspberries, and mash well. Set aside.
Combine the remaining sugar with the milk, and beat well using a mixer or by hand for a few minutes, until the sugar is dissolved. If the sugar isn’t well-dissolved, you can end up with gritty ice cream, and no one wants that.
Add the cream, vanilla and mashed raspberry mixture to the milk and sugar, and stir to combine.
Prepare the ice cream based on the instructions that came with your ice cream maker. I have an electric ice cream maker with a freezer bowl, and it took about 27 minutes to reach the desired consistency for me.
Remove from the ice cream maker, and enjoy! You can freeze any leftovers to eat later.
Yield: Approximately 2 quarts

Honey-Peach Ice Cream

Makes about 1 quart
  • 4 large ripe peaches (about 2 pounds), peeled and pitted
  • 1/4 cup honey
  • 1 cup whole milk
  • 1 cup heavy cream
  • 3 large egg yolks
  • 1/2 cup sugar
  • 2 teaspoon pure vanilla extract
  1. To peel and pit the peaches: Fill a large pot with enough water to cover your peaches. Bring the water to a boil. Using a paring knife, lightly score the bottom of each peach with an X. Then add the peaches to the boiling water for 45 seconds. Using a slotted spoon, transfer the peaches to a bowl of ice water for 30 seconds. Remove the skin with your fingers or a paring knife. Cut along the seam of each peach to the pit, running your knife all the way around the fruit. Twist each half in opposite directions to free one half from the pit. Remove the pit with your fingers or the knife.
  2. Coarsely chop half the peaches into 1/2-inch chunks, and toss them into a small saucepan. Add honey, and bring to a boil, then lower the heat, cover and cook, stirring occasionally, until the peaches are soft but not mushy, about 10 minutes. Puree the mixture using a blender, food processor or immersion blender. Set aside.
  3. In a medium heavy-bottomed saucepan, bring the milk and cream to a boil.
  4. Meanwhile, in a medium bowl, whisk the yolks and sugar together. Still whisking, drizzle in about one third of the hot liquid – this will temper the eggs so they don’t curdle. Whisking all the while, slowly pour in the remaining liquid. Pour the custard back into the pan and cook over medium heat, stirring without stopping, until the custard thickens slightly and coats the back of a spoon. The custard should reach at least 170 degrees F, but no more than 180 degrees F, on an instant-read thermometer. Immediately remove the pan from the heat, and pour the custard into a 2-quart glass measuring cup or clean heatproof bowl. Stir in the vanilla and peach puree.
  5. Refrigerate the custard until chilled before churning it into ice cream.
  6. Scrape the chilled custard into the bowl of an ice cream maker, and churn according to manufacturer’s directions. While the ice cream is churning, finely dice the remaining 2 peaches, then, just before the ice cream is thickened and ready, add the peaches and churn to blend. Pack the ice cream into a container and freeze it for at least 2 hours, until it is firm enough to scoop.

Chocolate Ice Cream
via Brown Eyed Baker

Makes about 1 quart
2 cups heavy cream
3 tablespoons unsweetened Dutch-process cocoa powder
5 ounces bittersweet or semisweet chocolate
1 cup whole milk
¾ cup granulated sugar
Pinch of salt
5 large egg yolks
½ teaspoon vanilla extract

1. Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.
2. Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolk. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
3. Stir the mixture constantly over the medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (170°F on an instant-read thermometer). Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath.
4. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.)

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