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Tony’s Ice Cream

8 Sep

This recipe is from “The Dessert Bible”, and with a few changes, resulted in the  green tea ice cream that everyone now wants to buy from Tony.

MAKES ABOUT 1 QUART

  • 4-inch piece of vanilla bean or 1 1/2 teaspoons vanilla extract
  • 1 cup whole milk
  • 2/3 cup granulated sugar
  • 2 cups heavy cream
  • 1 large egg plus 2 egg yolks

TONY’S MODIFICATIONS:

  • 1.5 cups cream and 1.5 cups 2% milk (usually I use 1 cup cream and 2 cups 2% milk)
  • 1/8 teaspoon vanilla extract (I am not even sure if it’s needed)
  • mix the green tea powder (Fujiya) with 1/3 cup of sugar until no lumps, then whisk with the eggs

1. Split the vanilla bean in half lengthwise, scraping both sides with a paring knife. Reserve both the pod and the scrapings. Combine milk, 1/3 cup of the sugar, the heavy cream, and the reserved vanilla pod and scrapings in a heavy saucepan over medium-high heat. (If using vanilla extract, do not add it now.) Bring mixture to 175 degrees on an instant-read thermometer, stirring occasionally.

2. Meanwhile, combine the whole egg and egg yolks with the remaining 1/3 cup sugar in a medium bowl and beat with an electric mixer or whisk by hand until pale yellow and thick, about 2 minutes with a mixer or 4 minutes by hand.

3. Remove 1/2 cup of the hot milk mixture from the saucepan and add slowly to the beaten egg yolks while whisking vigorously. Whisk this mixture back into the saucepan. Over low heat, cook mixture until it reaches t 80 degrees, stirring
constantly (about 5 minutes). The custard should be the thickness of heavy cream but
should not boil or bubble. If the mixture starts to give off a fair amount of steam, take it off the heat for a few moments and stir vigorously. This is a sign that the custard is about to boil.

4. Pour custard through a fine-mesh strainer into a nonreactive bowl. Remove vanilla pod (if using) from strainer and add to mixture. If using vanilla extract, stir it into the custard now. Place bowl into a large bowl filled halfway with ice water to cool. When mixture reaches room temperature, cover bowl with plastic wrap and refrigerate. It is best to refrigerate the custard overnight or for at least 6 hours. (The temperature is less critical if you are using an expensive electric ice cream machine or the old-fashioned models such as White Mountain that depend on ice and rock salt for cooling. However, newer machines with removable liners that are chilled
in the freezer cannot successfully make ice cream with a warm custard base.)

5. When mixture is chilled, remove and discard vanilla pod (if using), stir, and place into ice cream machine. Follow manufacturer’s directions. When done, transfer ice cream to an airtight container. Freeze until firm, 1 to 2 hours. (The ice cream will still be soft after churning in the machine.)

WHAT CAN GO WRONG? The biggest problem is the use of ice cream machines with removable liners that must be frozen in your freezer. The freezer temperature must be 0 degrees Fahrenheit to make this work efficiently. (One of my freezers was 11 degrees and the machine never worked. Other neighbors tested their freezers and most were in the 5 – to 7 -degree range.) That’s why I recommend the White Mountain system, since it avoids this problem completely.

Pistachio Ice Cream Recipe

16 Jun

by Emeril Lagasse, 2001
Show: Emeril Live
Episode: Nuttin’ But Nuts

*Personal note: Here in Canada, we cannot get heavy cream, so I used 3 cups whipping cream and 2 cups half-and-half cream*

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Blueberry Gelato

9 Nov

berry-gelato-ck-226608-l.jpgGelato is a combination of whole milk, eggs, sugar, and natural flavoring, usually fresh fruit and sugar.  It is similar to ice cream, but lower in fat (ice cream tends to be 10% to 20% fat, while gelato is 8% or less). Gelato is softer and has more intense fruit flavors; like a sorbet, but more creamy, like ice cream. You can make plain vanilla gelato,

strawberry, peach, raspberry, blackberry, blueberry, even chocolate! This tastes as good as any gourmet luxury gelato and better than any gelato you’ve ever bought in any store!

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Pistachio Gelato

2 Nov

Serves 6 to 8

2 cups shelled unsalted pistachios
4 cups whole milk
1 cup sugar
3 tablespoons cornstarch Continue reading

Apple Crisp Ice Cream

5 Aug

from: “sugar” on Food Network with Anna Olson

This ice cream was a hit a Clark’s surprise birthday party. Here’s the recipe incase anyone wants to make it too – organicgrower

Ingredients:

Apple Crisp

  • 3/4 cup regular oats
  • 1/2 cup brown sugar
  • 6 Tbsps all-purpose flour
  • 1/2 tsp ground cinnamon
  • dash fine salt
  • 6 Tbsps unsalted butter, melted
  • 2 cups peeled and diced Granny Smith apples
  • 3/4 cup sugar
  • Ice Cream

  • 1 3/4 cups 2% milk
  • 4 large egg yolks
  • 5 Tbsps sugar
  • 1 tsp cornstarch
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1 1/4 cups whipping cream
    1. Preheat oven to 375 °F. For apple crisp, toss oats, brown sugar, flour, cinnamon and salt to combine. Add melted butter and stir to blend. Toss apples and sugar and pour into a 4 cup baking dish. Crumble crisp topping over fruit and bake for 20 minutes, until apples are tender. Cool, then chill completely.
    2. For ice cream, heat milk to just below a simmer. Whisk egg yolks, sugar and cornstarch in a small bowl. Slowly add hot milk to yolks, whisking constantly, until all milk is added. Return mixture to pot and stir with a wooden spoon over medium-low heat until custard has thickened and coated the back of a spoon, about 4 minutes. Remove from heat, strain, and stir in vanilla and cinnamon. Whisk in whipping cream and chill completely.
    3. Freeze ice cream mixture according to manufacturer’s instructions. Once ice cream has structure (usually about 7 minutes of churning), spoon crisp into ice cream maker as it is churning, until all has been added. Scrape ice cream into a non-reactive container and freeze until firm.

    Vij’s Mango Kulfi

    10 Jun

    From Vij’s Indian Cuisine Cookbook
    ——–
    Ingredients

    1 c. whipping cream
    6 c. whole milk
    1 Tbsp white rice flour
    4 Tbsp sugar
    0.75 c. Alphonse mango pulp (I made my own pulp using organic mangoes, need to add 2 more Tbsp sugar)
    0.75 c chopped pistachios (I chopped and toasted raw pistachios bought from the bulk section, make sure not to burn your nuts, or the whole dish will taste burnt)

    +++
    “In India, kulfi, or Indian ice cream, is one of the most popular desserts. Street vendors sell it as popsicles, and five-star restaurants serve it as a fancy dessert… Once you have a good recipe for making kulfi, you can add almost any flavour. We add a bit of white rice flour to give the kulfi a slightly softer texture, and we find the rice flour also soaks in whatever flavour you choose to add. Since mango pulp is presweetened, remember that you may have to add more sugar if you choose another flavour of kulfi.

    If you know that you’ll be making kulfi quite often, visit an Indian grocer and buy individual kulfi containers. They are cone-shaped tins with screw-on lids and they come in different sizes. Kulfi will keep frozen for up to 1 month in kulfi containers or up to 3 days in small ceramic bowls sealed tightly with plastic wrap. It is eaten frozen like ice cream, or served warm,which is how Vij’s wife likes it.”

    ++++++++
    Instructions

    In a heavy pot, combine cream, milk and rice flour with a whisk until smooth. Bring to a slow boil on med-low heat, stirring regularly. Once the mixture starts to boil, reduce the heat to low. Cook for 45 minutes, stirring regularly and scraping the milk that sticks to the side of the pot back into the mixture. As it cooks, the mixture will begin to thicken. When it is cream-coloured and has the consistency of whipping cream, turn off the heat and stir in sugar. Set aside to cool for 15 minutes. Stir in mango pulp (and pistachios, if desired).

    Pour 0.5 cup of the mango-kulfi mixture into each of the 8 ceramic bowls or containers, wrap them tightly with plastic wrap, and freeze for at least 6 hours or up to 24 hours.

    To serve, remove the kulfi from the freezer about 5 minutes before serving, just to soften it. Serve in the ceramic bowls, or if using the kulfi tins, place each one under warm running water for 30-45 seconds, then unscrew the lids and empty the kulfi into individual bowls — enjoy!!