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 Posted: Wed Aug 02, 2006 7:20 am
This a a place for everyone to post and comment on all recpies involving icecream and such. Together we can build a huge and amazing cookbook all of our own.
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Posted: Wed Aug 02, 2006 7:21 am
Banana Ice Cream
6 (approximately 2 1/4 pounds) ripe bananas
1 tablespoon fresh squeezed lemon juice
3/4 cup light corn syrup
1 vanilla bean, scraped
1 1/2 cups heavy cream
Place bananas in freezer and freeze overnight. Remove bananas from freezer and allow to thaw for 45 minutes to 1 hour. Peel bananas and place in bowl of food processor along with the lemon juice. Process for 10 to 15 seconds. Add corn syrup and vanilla bean seeds and turn processor on. Slowly pour in the heavy cream. Process until smooth. Chill mixture in refrigerator until it reaches 40 degrees. Transfer mixture to an ice cream maker and process according to manufacturer's instructions. Place mixture in an airtight container and freeze for 3 to 6 hours before serving.
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Posted: Wed Aug 02, 2006 7:24 am
Pistachio Gelato
2 cups milk
1/2 teaspoon grated lemon peel
4 yolks
1/2 cup sugar
1/8 teaspoon salt
1/4 cup pistachio paste
Sicilian pistachios, for garnish
In a saucepan, heat the milk and lemon peel to a simmer then turn off the heat and allow to infuse 10 minutes. Meanwhile, whisk the yolks with the sugar and salt till very light in color and fluffy. Whisk in the hot milk and return the mixture to the heat. Cook carefully until it thickens then immediately add the pistachio paste whisking well. Pour the custard base into a new container and cool it in an ice bath. Turn as per manufacturer's instructions.
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Posted: Wed Aug 02, 2006 7:25 am
Green Tea Ice Cream
2 egg yolks,
2 tablespoons dry green tea,
1 tablespoon sugar,
1/2 vanilla pod,
1 1/4 cups double (heavy) cream,
1/4 cup caster sugar,
1 1/4 cups milk,
2 tablespoons boiling water
Take the dry green tea and soak in boiling water with the tablespoon of sugar for 10-12 minutes. Into a saucepan put the vanilla pod and milk and gently bring to the boil then pour this over the tea. Leave to stand for 5 or 6 minutes. Beat the egg yolks with the 1/4 cup caster sugar in a separate bowl and then strain the milk mixture into it. Transfer to a saucepan and gently heat, stirring all the time, until the mixture is thick. Leave to cool. Whip the double (heavy) cream and fold into the cooled tea mixture. Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.
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Posted: Wed Aug 02, 2006 7:26 am
Cranberry Sorbet
3 cups plus 6 tablespoons canned or bottled cranberry juice
1/2 cup plus 1 tablespoon simple syrup syrup
Mix the cranberry juice and simple syrup together.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart
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Posted: Wed Aug 02, 2006 7:27 am
Peach Ice Cream
Two 16-oz. cans reaches packed in heavy syrup, drained, liquid discarded
3/4 cup simple syrup
3 tablespoons fresh lemon juice
1 cup heavy cream
Purée the apricots in a food processor. Add the syrup. lemon juice and cream.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.
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Posted: Wed Aug 02, 2006 7:29 am
Chestnut Ice Cream
1 tin (size approx 9oz or 225g) of chestnut purée (already sweetened),
2 tablespoons single cream,
1/2 pint (250ml) whipping cream,
2 oz (50g) icing sugar
Place the purée in a mixing bowl and pour in the single/light cream or milk, mixing until you have a smooth paste. Separately, take the whipping cream and add the sugar. Whip together. When thick (not stiff) add this to the purée paste mixture. Stir gently until fully blended in. Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions
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Posted: Wed Aug 02, 2006 7:33 am
Crunchy Pecan Nut and Maple Syrup
Ice Cream
4 oz (100g) pecan nuts chopped,
2 oz (50g) butter,
2 tablespoons brown sugar,
2 tablespoons maple syrup,
3/4 (375ml) pint milk,
3/4 pint (375ml) double/heavy cream
Using a frying pan, slowly melt the butter then add the chopped pecan nuts. Sprinkle on the sugar, stir and cook on a medium heat for approx 3-4 minutes until the nuts are crisp. NB. Cooking on too high a heat will burn the pecan nuts and render a bitter taste. Remove from the pan and place to one side to cool. In a separate mixing bowl, pour in the milk, stir in the cream and then add the fried, chopped pecan nuts. Still stirring add the maple syrup until blended in. Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions
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Posted: Wed Aug 02, 2006 7:34 am
Cherry Sorbet
2 cups simple syrup
Two 16-oz. cans pitted bing cherries in heavy syrup
1/4 cup fresh lemon juice
1/4 cup water
Drain the cherries, reserving 2 tablespoons of the syrup. Put the cherries through a food mill. Stir in cherry syrup, lemon juice and water.
Pour the mixture into the bowl of the machine and freeze.
Makes about 4 1/2 cups.
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Posted: Wed Aug 02, 2006 7:35 am
GELATO DI CREMA
2 cups whole milk
6 egg yolks
1/3 to 1/2 cup sugar
Pinch of sea salt
In a saucepan, mix all the ingredients. Cook over low heat, stirring constantly, until the sugar is dissolved and the mixture lightly thickened (a finger drawn across the back of a spoon should leave a path in the custard). Do not boil. Chill custard completely. Freeze in ice-cream machine according to manufacturer's instructions. Transfer gelato to a container and place in freezer for 30 minutes to ripen and achieve the correct consistency. If gelato overfreezes, thaw slightly before serving.
Gelato will keep in the freezer for one week
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Posted: Fri Aug 04, 2006 5:54 am
Sea-Salt Ice Cream
Ingrediants.
2 eggs
2 C. milk
1/3 cup sugar
1 t. vanilla
1 C. heavy whipping cream
Sea salt to taste
Blue food coloring
1. Seperate the eggs into two good sized bowls.
2. Beat the egg whites until stiff.
3. Mix the egg yolks and sugar until thick.
4. Slowly bring milk to boil over medium heat, stirring occasionally.
5. Pour hot milk into yolk/sugar mixture and mix well.
6. Pour milk/yolk/sugar mixture back into pot and heat on medium until thicker to make a custard (DO NOT BOIL)
7. Pour custard in with beaten egg whites and mix well.
8. Add sea salt (keeping adding salt until it tastes salty sweet)(probably about 2 tea spoons of salt. i ended up using a table spoon and it turned out to be too salty.)
9. Put mixture in fridge to cool.
10. Once cool, add cream, vanilla and coloring to mixture.
11. Freeze, following your ice cream maker’s instructions.
We did not have an ice cream maker, so I found out how to still-freeze your ice cream:
Place the prepared mixture in 1 or 2 shallow metal pans, such as cake pans. Place in the freezer until firm around the edges, but still slushy in the middle, usually about 20 to 45 minutes.
Remove the pans from the freezer and stir the firm and liquid portions together with a wooden spoon. Return to the freezer until the mixture is again firm around edges. Repeat this step 1 or 2 more times until it is uniformly frozen the last time. Let the mixture soften slightly in the refrigerator before serving.
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Posted: Thu Aug 24, 2006 1:23 am
Cowboy Bob's Snow Cream
Old friend of mine, now passed away, made this every time it snowed. It's wonderful used as a dessert topping, or by itself... can throw in some strawberries or other fruit.
about 2 quarts of snow (heaped)
2 eggs
1 1/2 handsful of sugar
teaspoon vanilla
1/2 can Milnot
Whip all of this together (Bob whipped the snow first to get the consistancy he wanted)
then freeze or use as a thick topping.
Hell's bells, I never saw any of this stuff make it to the freezer!
You have to be willing to eat the raw eggs in this... since they came from Bob's own chickens who ate nothing that didn't grow on the farm and spent sunny days outside, I was't worried and never got sick.
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Posted: Thu Aug 31, 2006 2:01 pm
MustangDragon Cowboy Bob's Snow CreamOld friend of mine, now passed away, made this every time it snowed. It's wonderful used as a dessert topping, or by itself... can throw in some strawberries or other fruit. about 2 quarts of snow (heaped) 2 eggs 1 1/2 handsful of sugar teaspoon vanilla 1/2 can Milnot Whip all of this together (Bob whipped the snow first to get the consistancy he wanted) then freeze or use as a thick topping. Hell's bells, I never saw any of this stuff make it to the freezer! You have to be willing to eat the raw eggs in this... since they came from Bob's own chickens who ate nothing that didn't grow on the farm and spent sunny days outside, I was't worried and never got sick. . That is the most creative thing I have seen in a really long time. But what is milnot?
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