What is better on a hot summers day than to cool off with some tasty ice cream! Lately I have seen loads of delicious home made ice cream recipes that just seems too good to miss. I am mixing up one of these during the weekend for sure! What about you?
1.Cherry-Bourbon Ice Cream
1/2 cup (120ml) granular sweetener for ice cream *
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups (470 ml) 2% reduced-fat milk
1 cup (235 ml ) half-and-half
1 egg yolk
1 1/2 teaspoons vanilla bean paste or extract
1/2 cup (120ml) drained and coarsely chopped canned, pitted cherries in heavy syrup
3 tablespoons bourbon
1. Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and half-and-half. Cook over medium heat, stirring constantly, 8 to 10 minutes or until mixture thickens slightly. Remove from heat.
2. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla.
3. Pour mixture through a fine wire-mesh strainer into a bowl, discarding solids. Cool 1 hour, stirring occasionally. Place plastic wrap directly on cream mixture; chill 8 to 24 hours.
4. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions; stir in cherries and bourbon halfway through freezing. Let stand at room temperature 5 to 10 minutes before serving.
*Granulated sugar may be substituted.
Total time does not include freezing.
2.Vanilla ice cream
2 vanilla pods
500ml/16fl oz double cream (see tip)
3 egg yolks
1. Halve the vanilla pods lengthways and scrape out the seeds. Add the pods to the cream and bring to the boil, then add the sugar and stir until the sugar has dissolved.
2. Meanwhile, whisk the egg yolks in a large bowl then slowly whisk in the hot cream mixture.
3. Pour the mixture through a fine sieve into another bowl and whisk in the vanilla seeds. Pour the mixture into a freezer-proof container and freeze for 2-3 hours, or until set.
3. Blueberry Muffin Ice Cream
This one is a bit tricky and needs an ice cream machine. But the result will surely be amazing!
You need and mix this first:
4 half pints (one pint is 235ml) blueberries
Juice of 3 limes
2 cups (4.7 dl) sugar
Sterilze 2 pint jars. Combine everything in a bowl to coat, and then heat over a medium flame until the blueberries liquify and if you stir a spoon through it, you can see the bottom of the pan for a beat. Basically, it should look kind of syrupy. Pour into the jars, tighten the lids, and flip upside-down until room temp. Keep refrigerated.
1/2 cup (120ml) flour
2 oz (55grams) butter, cold and cubed
1/4 cup (60ml) sugar
1 teaspoon cinnamon
Pinch of salt
Using your fingers or a food processor, combine the flour, sugar, salt, and cinnamon and then mix in the butter until crumbly. Place on a baking sheet with a silicone mat and bake at 350 F for 10 minutes. Break apart and mix the streusel up, and bake for another 10 minutes or until golden brown. Crumble and cool.
Then you need and mix this:
3 cups (7 dl) half and half
1/4 cup (60ml) sugar
1/4 cup (60ml) brown sugar, packed
3 egg yolks
3/4 tsp salt
4 oz (110 grams) butter
2 tsp vanilla extract
1/4 cup (60ml) blueberry compote or jam
3 tablespoons cinnamon streusel
Simmer the butter on medium heat until takes on a nice golden brown color. Remove from heat and allow to cool to room temp. In a large pot, bring the half and half up to an almost boil over medium high heat. Meanwhile, whisk together the yolks, sugars and salt until smooth. To temper the egg mixture, carefully whisk in about 1 cup of the hot liquid into the egg mixture until smooth. Then whisk the egg mixture into the remaining amount of half and half in the pot. Return to medium low heat, and cook up to 170 degrees F, constantly stirring along the bottom of the pot to ensure even cooking. Once it has reached the 170, remove from heat and whisk in the vanilla and brown butter. Strain through a wire mesh strainer. Allow to cool to about room temperature in an ice bath and pop in the fridge.
Once the mixture is chilled through, put it in your ice cream maker. Once it’s gotten pretty firm, pour the ice cream into a large bowl and fold in the blueberry compote and then the streusel so it ribbons through it. Put in a container and freeze until firm.
4. Raspberry Cheesecake Ice Cream
Ok, so this is a bit of a cheat. But it just seems soooo tasty!
1 x 1.25L ctn Streets Blue Ribbon vanilla ice-cream
2 x 120g punnets raspberries
125g Arnott’s Granita biscuits
60g butter, melted
2 x 250g pkts cream cheese, at room temperature
70g (1/3 cup) caster sugar
125ml (1/2 cup) thickened cream
1. Transfer the ice-cream to a large bowl. Set aside at room temperature to soften slightly.
2. Meanwhile, place the raspberries in a bowl and use a fork to coarsely mash.
3. Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until almost combined. Transfer to a bowl and use your hands to mix until well combined.
4. Use an electric beater to beat the cream cheese and sugar in a bowl until smooth. Add the cream and beat until just combined.
5. Add the cream cheese mixture to the ice-cream and fold until well combined. Reserve 1/4 cup of the biscuit mixture. Add the remaining biscuit mixture to the ice-cream mixture and fold until just combined. Add the mashed raspberries and fold to create a swirled effect.
6. Pour the mixture into a 6cm-deep, 20 x 10cm (base measurement) loaf pan. Sprinkle with the reserved biscuit mixture to evenly coat. Cover with plastic wrap or foil. Place in the freezer for 6 hours or overnight, or until firm.
7. Remove the ice-cream from the fridge 5-10 minutes before serving to soften slightly. Scoop among serving bowls and serve immediately.
5. Chocolate Peanut Butter Cup Ice Cream
2 cups (4,7 dl)heavy cream
3 tablespoons unsweetened Dutch-process cocoa powder
5 ounces (140grams) bittersweet or semisweet chocolate
1 cup (2,4dl) whole milk
¾ cup (1,8 dl) granulated sugar
Pinch of salt
5 large egg yolks
½ teaspoon vanilla extract
20 regular-size peanut butter cups, chopped
Peanut Butter Swirl:
½ cup (120ml) peanut butter
½ cup (120ml) heavy whipping cream
¼ cup (60ml) light brown sugar
2 tablespoons light corn syrup
1. Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.
2. Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolk. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
3. Stir the mixture constantly over the medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (170°F on an instant-read thermometer). Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath.
4. While the custard cools, make the peanut butter swirl. Combine the peanut butter, whipping cream, corn syrup, and the brown sugar in a small saucepan saucepan. Heat over low heat, stirring, until smooth and sugar is dissolved. Transfer to an airtight container.
5. Chill both the custard and the peanut butter swirl thoroughly, at least 8 hours.
6. Freeze the custard mixture in your ice cream maker according to the manufacturer’s instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.) During the last two minutes, add in the chopped peanut butter cups. When packing the ice cream into its container, alternate layers of the ice cream and peanut butter swirl, ending with the ice cream.