Some more food fun.
Who is responsible for bringing to America the Waffle Cone we all enjoy in ice cream parlors today?
Who created the Original Flavored Ice Cream Cone?
http://AmericanIceCream.Blogspot.com
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.
Well actually ... I have it on reliably deep background that Cookies and Cream Ice Cream was first invented by James Parish at Sippin' Soda , South Hampton, Long Island, New York sometime before 1970... beat that heh!
@RichardCrystal - Key lime pie and pecan pie work, too. Also peach cobbler, but only if you use the pie crust-type cobbler.
I bought the Williams-Sonoma Ice Cream book and the Ben and Jerry's book. Life has been great ever since!
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
@mepolo - Being brutally honest, I can't blame the hubby for the missing baby pb cups! Looking ashamed now....
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!
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.
@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...
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.
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!
Subscribe to our feeds:
All of Serious Eats, Talk, Required Eating, Videos, Eating Out, Recipes, New York
Subscribe by email:
Website:
Location:
About:
Favorite foods:
Last bite on earth: