PrintIce cream recipes!
I'm so excited about my new ice cream maker! I'm looking for the perfect recipe for my first batch. Any ideas? I open to anything (particularly a good base).
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13 Comments:
I think my first one was vanilla bean because it was my hubby's favorite. I must be honest; I'm not sure which recipe I used, but it may have been from the Cuisinart instruction and recipe booklet that came with it. What is the brand of your machine?
Two really great books are the Williams-Sonoma Ice Cream cookbook and The Ultimate Ice Cream Book by Bruce Weinstein. Bruce's chocolate ice cream is so rich and creamy - to die for good (did I sound like a yogurt commercial?).
Chocolate Ice Cream
1 c sugar
3 lg eggs
1 c good cocoa powder
1 1/2 c milk
1 c heavy cream
1 T vanilla
Place eggs, sugar and cocoa in FP and blend until smooth. Bring milk to boil in a heavy med saucepan. With FP running, slowly pour the hot milk into the chocolate mixture through the feed tube. Process until well blended. Pour the entire mixture back in the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be very careful not to let the mixture boil or you will scramble the eggs. Remove from the heat and pour the hot chocolate custard through a strainer into a large clean bowl. Allow the custard to cool slightly, then stir in the cream and vanilla. Cover and refrigerate until cold or overnight. Freeze according to your machine's directions. This ice cream is so darned good, but we kicked it up a notch and added chopped toasted almonds. OMG.....
I did a variation on this basic recipe for a Mocha Chocolate Chunk ( I was trying to clone the Starbucks version) and I think this was even better. Add 1 1/2 T espresso powder to the milk when you are heating it. Substitute 4T good cocoa instead of the 1 cup. Then when adding chunky ingredients at the end, toss in 2/3 c chopped roasted almonds and 1/3 c chopped chocolate bar of your choice.
Don't get discouraged if you have one turn out a bit grainy, icy, or with a texture you're not altogether pleased with. I've tried so many recipes and have had tremendous results and not so great. In the W-S book, the pistachio, white chocolate, amaretto ice creams were amazing. The mango sorbet was bright and luscious. In Bruce's book, the Vanilla Ice Cream #1 (Pure and Simple) was just a beautiful thing. If you would like me to post that one also, I would be glad to.
frederika at 2:34PM on 03/09/08
Go and get David Lebovitz's book The Perfect Scoop or better yet go to his website. He has the best recipe for vanilla bean ice cream there. He also just posted one today for candied bacon ice cream.
evilchefmom at 3:16PM on 03/09/08
The Lebovitz book is awesome. Even if you don't make it, just to read. A super simple recipe is for mango frozen yogurt, which I got from noteatingoutinny.com. mango frozen yogurt.
I've made it a few times and nothing's simpler. The mango really has to be dead ripe though, and in order to get the proper consistency for the mango you really do need to use a food processor. Also, it doesn't keep well. Make it, stick it in the freezer for an hour or so and then eat it. I haven't tried it yet, but next time I'm making it with pineapple.
chisai at 4:01PM on 03/09/08
Vanilla is the perfect place to start and then build from there.
When you've mastered the ice cream, consider making waffle cones at home. I recommend "The Great American Ice Cream Cone". It's recipes
are fantastic.
For example: The Gingerbread Spice Cookie Cone would be a wonderful combination for that perfected vanilla ice cream recipe.
Other recipes include Oatmeal Cookie Cones, Peanut Butter, Graham Cracker, Chocolate Chip, and more.
Visit: http://AmericanIceCream.blogspot.com
Also: http:www.IceCreamJunkies.com for a special offer that gives you the book for free.
ConeKing at 5:40PM on 03/09/08
For some reason, I like sorbets best from my ice cream maker.
There's a really simple coconut and lychee recipe at Epicurious (http://www.epicurious.com/recipes/food/views/109551) ... basically you take a can of lychee and a can of Coco Lopez, puree them together with some lime juice and freeze.
I served it at an Asian-themed dinner party with ginger-lime sorbet and pineapple sorbet.
SSMom at 7:41PM on 03/09/08
I tried the Chocolate Ice Cream recipe from Bruce's book, and it was great! Mine did turn out slightly grainy, but I've found that ice cream can sometimes be a hit or miss thing...sometimes it turns out perfect, but then one little variable can make the batch slightly off. It always tastes good though! I chopped up some Reeses cups & folded them into the finished ice cream before I put it in the freezer to set....my hubby loved them!
I got a vanilla bean ice cream recipe from Epicurious, and that turned out very good....served it with pie during my Super Bowl party, and it was a hit.
http://www.epicurious.com/recipes/food/views/15285
I recommend getting a book too, I got Bruce's book at Borders for $7.99 in the bargain section....and definitely got a bargain...it's full of great tips, and tons of recipes.
have fun!
mepolo at 8:17PM on 03/09/08
As evilchefmom said, get thee to David Lebovitz's blog. If you didn't after you read her response, open a new tab or window now and do it. Then bookmark or add to your RSS feeds.
CanadianFoodieGirl at 8:53PM on 03/09/08
@mepolo - Is there a Trader Joe's near you? They have containers of the cute little baby pb cups. They're so good! I bought some to make ice cream or cookies with... and they didn't...quite...make... it...
frederika at 9:46PM on 03/09/08
A stupid-easy base is to use a quart of half-and-half, a cup of sugar, and a box of French Vanilla instant pudding. Add a teaspoon or so of vanilla if you're a vanilla junkie like I am. Mix until all the sugar is dissolved. I usually let it sit in the fridge overnight.
This is the base I use for butter pecan ice cream.
Then, I melt some sugar in a skillet, add a little butter, and the pecans, so the pecans get toasty and buttery and the sugar forms a coating on the pecans. Take them out of the pan and let them cool. If they clump up, just break them apart. And here's the big secret -- add a little salt. You can add the salt to the skillet while you're toasting, or sprinkle over the top of the cooling pecans. the sweet and salty is soooooo good.
I usually stir the pecans in after the base is done, just before I put it into containers. And most of the time, I put the pecans into the freezer while I'm freezing the base.
dbcurrie at 12:23AM on 03/10/08
frederika....there isn't a Trader Joes by me, but I'll have to keep my eyes open because there is a Wegmans, plus we have tons of specialty shops around the area, so I'll bet I can find some around. I would have to hide them from my hubby though...they wouldn't make it to the ice cream in our house either!
mepolo at 10:15PM on 03/10/08
@mepolo - Being brutally honest, I can't blame the hubby for the missing baby pb cups! Looking ashamed now....
frederika at 1:42AM on 03/12/08
Bing Cherry Ice Cream
Ingredients:
1 C. sugar
2 C. fresh Bing cherries, stemmed, pitted and halved
6 oz. cream cheese, at room temperature (see note)
1 1/2 C. whole milk
1 C. heavy cream
1 tsp. vanilla extract
Directions:
In a small saucepan, combine 1/2 C. milk, 1/2 C. of the sugar and the cherries. Bring to a boil over medium heat, stirring occasionally, until the sugar dissolves. Remove from the heat and let the cherries steep for 30 minutes. Drain the cherries. Transfer the cherries to a bowl, cover and refrigerate for at least 30 minutes or up to 8 hours. Meanwhile, combine the milk from the cherries along with an additional C. of milk, cream and remaining generous 1/2 C. sugar in a saucepan. Cook over medium heat, stirring occasionally to help dissolve the sugar, until bubbles form around the edges of the pan, about 5 minutes. Add cream cheese to the milk mixture, give it a minute or two to soften, and process until smooth, about 30 seconds. Strain through a fine-mesh sieve into a bowl. Add the vanilla and stir to combine. Cover and refrigerate until chilled, at least 3 hours or up to 24 hours. Pour the cream mixture into an ice-cream maker and freeze according to the manufacturer's instructions. When nearly frozen and the consistency of thick whipped cream, add the cherries. Churn or stir just until mixed. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving.
Makes about 1 1/2 qts.
Hillary
Chew on That
Chew on That at 11:12AM on 03/14/08
I bought the Williams-Sonoma Ice Cream book and the Ben and Jerry's book. Life has been great ever since!
http://nujoikitchendiary.blogspot.com/
NuJoi at 5:58PM on 03/21/08