Hot weather and ice cream are synonymous with summertime. The sound of the ice cream truck rolling though a neighborhood puts a twinkle in the eye of most people. As I child, I remember my church hosting ice cream socials. There is just something special about that cold and rich confection known as Ice Cream.
Personally, I haven’t met many ice cream flavors I don’t like. There are some I prefer more than others but my sweet tooth will rarely turn down a scoop of ice cream. Some of my favorite ice creams incorporate the flavors of chocolate, caramel or coffee but who can resist a big scoop of vanilla especially on top of cobbler or pie?
Ice cream is typically made from dairy products such as milk and cream, sweetened with sugar and incorporates fruits or other flavors. There are many varieties of ice cream available commercially that utilize non-dairy ingredients or sugar substitutes for people with dietary restrictions. For anyone concerned about what is in your ice cream, why not make your own? It isn’t difficult and you can make any flavor you want.
If you are making your own ice cream, you will need some way to freeze it while incorporating air. This can be done with an ice cream freezer/maker, or by freezing the ingredients and incorporating air in a food processor. I don’t recommend the later method as it requires just the right temperature to keep the ice cream moderately frozen while incorporating the air.
I remember as a child hand cranking the ice cream freezer for what seemed like hours to obtain a bowl of my frozen treat. Luckily, my father didn’t like to crank the freezer either and eventually bought an electric model. This style of freezer utilizes a cylinder with a paddle containing the ingredients that is placed in an ice bath and using salt to maintain a low temperature to freeze the ice cream. The batch is relatively large and will feed several people or a few people that really love ice cream!
I have a small electric kitchen freezer that uses a bowl where you place the brine solution. After preparing your ice cream mixture and chilling it, you fill the frozen bowl and place it in the maker. Flip the switch and in no time at all, you have your frozen dessert.
Today, I’m sharing several recipes with you and two of them require heating the ingredients. Remember that you must chill the mixture completely before putting it into the ice cream maker. Otherwise, your ice cream will not set. In fact, you may want to put the mixture in the freezer and chill it until it’s about to freeze before placing it in the ice cream maker. The other three recipes don’t require cooking but you should still chill all the ingredients after they have been mixed to insure quick setting in the ice cream maker. The peach ice cream contains raw eggs so be aware.
All the recipes today come from Allrecipes.com. There are many other flavors or you can experiment with these as a base to make your own signature ice creams.
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In a heavy saucepan over medium heat, combine the cream and milk. Place vanilla bean and scrapings in pot and sprinkle in half the sugar. Allow to just come to a boil without scalding. Remove from heat.
While heating the cream, whisk together the egg yolks with the remaining sugar and the vanilla extract. When the cream is ready, temper the egg yolks by pouring a third of the cream mixture into your egg bowl and whisk constantly. Then pour the tempered yolks into the remaining hot cream and return pan to heat until the mixture coats the back of a metal spoon. DO NOT BOIL.
Strain custard and chill until cold. Then pour the mixture into the frozen canister for the ice cream maker and prepare per manufacturer’s instruction.
Combine sugar, milk, salt and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks in small bowl. Gradually stir in about ½ cup of the hot milk mixture to temper the egg yolks. After mixed, add the egg yolk mixture back to the saucepan. Heat until thickened, but DO NOT BOIL. Remove from the heat and stir in the chocolate pieces until they melt and are incorporated. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.
When the chocolate mixture has completely cooled, stir in the cream and vanilla. Pour into an ice cream maker and freeze per manufacturer’s instructions.
NOTE: this recipe contains raw eggs
In a large bowl, mix together eggs and sugar until smooth; puree peaches in a blender or food processor and stir in 5 cups of puree into the egg mixture. Stir in the cream, half & half, vanilla and salt. Mix well.
Pour mixture into freezer canister of ice cream maker and freeze per manufacturer’s instructions.
Combine all the ingredients in a large bowl and mix until evenly incorporated. Pour mixture into ice cream maker and freeze per manufacturer’s instructions until softly frozen. Transfer ice cream to a lidded container, cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for 2 hours to overnight before serving.
Whisk together milk, instant coffee, sugar, and salt in a large bowl until sugar is dissolved. Stir in the heavy cream, then cover and refrigerate until chilled, at least 2 hours.
Pour the chilled mixture into ice cream maker and freeze per manufacturer’s instructions until it reaches a “soft-serve” consistency. Transfer half of the ice cream to a one or two-quart lidded plastic container. Pour half the caramel sauce over the top, then repeat the layers with the remaining ice cream and caramel. Swirl the caramel into the ice cream using a chopstick or knife. Cover the surface with plastic wrap and seal. For best results, allow ice cream to ripen in the freezer for at least 2 hours or overnight.