Recipes Discovered - Recipes

Read my review of this recipe.

Ingredients:

• 1 1/2 cups heavy cream
• 1/2 teaspoon vanilla extract
• 2 tablespoons vodka
• 1 1/2 cup half and half
• 1 cup sugar
• Pinch of salt
• 4 large egg yolks
• 1 - 1 1/2 cups crushed pineapple with juice

Directions:

Pour the heavy cream, vanilla, and vodka into a large bowl, and set a mesh strainer over the top of the bowl. Set the bowl over an ice bath.

Warm the half and half, sugar, and salt in a saucepan.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm half and half mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and whisk it into the cream mixture until smooth. Stir in the pineapple. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator (8 hours or overnight), then freeze it in your ice cream maker according to the manufacturer’s instructions.

Makes 1 1/2 quarts of ice cream.

Nutrition:

Substitutions:

Recipe adapted from Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments

Read my review of this recipe.

Ingredients:

• 3/4 cup smooth peanut butter
• 3/4 cup plus 2 tablespoons sugar
• 2 2/3cups half and half
• Pinch of salt
• 1/8 teaspoon vanilla extract

Directions:

Puree the peanut butter, sugar, half and half, salt, and vanilla in a blender until smooth. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.Makes 1 quart of ice cream.

Nutrition:

Substitutions:

Recipe courtesy of Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments

Read my review of this recipe.

Ingredients:

• 2 cups mascarpone cheese
• 1 cup half and half
• 2/3 cup sugar
• Pinch of salt
• 1/4 cup coffee-flavored liqueur, such as Kahlua
• 3 tablespoons brandy or rum
• Mocha Ripple

Directions:

Puree the mascarpone, half and half, sugar, salt, liqueur, and brandy together in a blender until smooth and sugar is dissolved. Chill thoroughly in the refrigerator.

Freeze in your ice cream maker according to manufacturer’s instructions. As you remove it from the machine, alternate layers of Mocha Ripple with the frozen ice cream in the storage container.

Makes just over a 1 quart of ice cream.

Nutrition:

Substitutions:

I used cream cheese instead of the mascarpone. On the up side, the ice cream doesn’t freeze too hard because of the alcohol. On the down side, the ice cream has a very heavy alcohol taste. I would definitely cut out the rum next time and see if that helps.

Recipe courtesy of Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments

Read my review of this recipe.

Ingredients:

• 2 cups heavy cream, divided
• 3 tablespoons unsweetened cocoa powder
• 5 ounces bittersweet or semi sweet chocolate, chopped
• 1 cup whole milk
• 3/4 cup sugar
• Pinch of salt
• 5 large egg yolks
• 1/2 teaspoon vanilla extract

Directions:

Warm 1 cup of the heavy cream with the cocoa powder in a medium saucepan, whisking thoroughly to blend the cocoa. Bring to a boil, then reduce the heat and summer at a very low boil for 30 seconds, whisking constantly. Remove from the heavy, add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup of cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer over the top of the bowl. Set the bowl over an ice bath.

Warm the milk, sugar, and salt in the same saucepan.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and whisk it into the chocolate mixture until smooth, and stir in the vanilla. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator (8 hours or overnight), then freeze it in your ice cream maker according to the manufacturer’s instructions.

Makes 1 quart of ice cream.

Nutrition:

Substitutions:

Fold in some marshmallows and peanuts (or chocolate covered peanuts!) for Rocky Road Ice Cream.

I used 1 cup cream, 1 cup half-and-half, and 1 cup of whole milk.

Recipe courtesy of Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments

Read my review of this recipe.

Ingredients:

• 1 cup half-and-half
• 3/4 cup sugar
• Pinch of salt
• 2 cups heavy cream
• 1/4 teaspoon vanilla extract
• 2/3 cup malt powder
• 6 large egg yolks
• 2 cups malted milk balls, coarsely chopped

Directions:

In a large bowl, whisk together the heavy cream, vanilla, and malt powder and set a mesh strainer on top. Set the bowl over an ice bath.

Warm the half-and-half, sugar, and salt in a medium saucepan.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm half and half mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and whisk it into the malted milk mixture. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator (8 hours or overnight), then freeze it in your ice cream maker according to the manufacturer’s instructions. As you remove the ice cream from the machine, fold in the chopped malted milk balls.

Makes 1 1/2 quarts

Nutrition:

Substitutions:

Fold in some chewy brownies for chocolate malted milk ice cream!

Recipe courtesy of Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments

Read my review of this recipe.

Ingredients:

• 1 pound fresh strawberries, rinsed and hulled
• 2/3 cup sugar
• 2 teaspoons vodka or kirsh
• 1 cup plain whole-milk yogurt
• 1 teaspoon lemon juice

Directions:

Slice the strawberries into small pieces. Toss in a bowl with sugar and vodka, stirring together until the sugar begins to dissolve. Cover and let stand at room temperature for an hour, stirring every so often.

Puree the strawberries and their liquid with the yogurt and lemon juice in a blender until smooth. Refrigerator for 1 hour and then freeze in your ice cream maker according to the manufacturer’s instructions.

Nutrition:

Substitutions:

Recipe courtesy of Perfect Scoop

Read my review of this recipe.

Ingredients:

• 1 cup whole milk
• 3/4 cup sugar
• Pinch of salt
• 2 cups heavy cream
• 4 teaspoons matcha (green tea powder)
• 6 egg yolks

Directions:

Pour the cream into a large bowl and whisk in the green tea powder. Set a mesh strainer on top and set aside.

Warm the milk, sugar, and salt in a medium saucepan. In a separate bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan. Stir the mixture constantly over medium heat with a heat proof spatula, scraping the bottom as you stir, until the mixture thickened and coats the back of the spatula. Pour the custard through the strainer and into the cream, then whisk vigorously until the custard is frothy to dissolve the green tea powder. Stir over an ice bath until cool.

Chill the mixture thoroughly in the refrigerator (at least 4 hours), then freeze it in your ice cream maker according to the manufacturer’s instructions.

Makes about 1 quart of ice cream.

Nutrition:

Substitutions:

Excellent with Candied Red Beans.

Recipe courtesy of Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments.

Read my review of this recipe.

Ingredients:

• 1 cup whole milk
• 3/4 cup sugar
• Pinch of salt
• Ten 3-inch cinnamon sticks, broken up
• 2 cups heavy cream
• 5 large egg yolks
• 1 teaspoon vanilla

Directions:

Warm the milk, sugar, salt, cinnamon sticks, and 1 cup of the cream in a medium saucepan. Once warm, cover, remove from the heat, and let steep at room temperature for 1 hour.

Pour the remaining cream and vanilla into a large bowl and set a mesh strainer on top. Rewarm the cinnamon-infused milk mixture. Remove the cinnamon sticks and discard them. In a separate bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan. Stir the mixture constantly over medium heat with a heat proof spatula, scraping the bottom as you stir, until the mixture thickened and coats the back of the spatula. Pour the custard through the strainer and into the cream. Stir over an ice bath until cool.

Chill the mixture thoroughly in the refrigerator (at least 2 hours), then freeze it in your ice cream maker according to the manufacturer’s instructions.

Makes about 1 quart of ice cream.

Nutrition:

Substitutions:

I used 2 cups of half-and-half to replace the whole milk and 1 cup of the cream. This ice cream is great with Apple Dumplings.

Recipe courtesy of Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments.