While it’s still summer, let’s make ice cream


My son’s girlfriend gave me her Cuisinart electric ice cream maker, a vast improvement over the hand powered ice cream maker I had previously used.  For the upcoming block party this weekend, I’ve already made turtle cookie bars, so why not some homemade ice cream to go with them.  I thought I would try the Ina Garten recipe that I downloaded some time ago for a dark chocolate gelato, but I’ll also publish a wonderful lighter chocolate ice cream recipe from David Lebovitz.

Since it is summer, one also thinks of delicious sweet ripe stone fruits, like peaches, nectarines and plums.  I’ve put in some lovely recipes for fresh peach ice cream to satisfy these sweet desires!

Deeply Chocolate Gelato

  • Servings: 16
  • Difficulty: easy
  • Print

Source
Web Page: http://www.justbestrecipes.com/alcoholic/deeply-chocolate-gelato.html
Copyright: © 2012 justbestrecipes.com

From Ina Garten.

2 1/4 cups whole milk
1/3 cup heavy cream
3/4 cup sugar, divided
1 cup unsweetened cocoa powder
2 oz bittersweet chocolate, finely chopped (do not use chocolate chips because they contain stabilizers)
4 extra-large egg yolks
2 Tbs mexican coffee liqueur (recommended ( Kahlua)
2 tsp pure vanilla extract
1 large pinch kosher salt
8 chocolate hazelnut candies, roughly chopped, optional

1. Heat the milk, cream, and 1/2 cup sugar in a 2-quart saucepan, until the sugar dissolves and the milk starts to simmer. Add the cocoa powder and chocolate and whisk until smooth. Pour into a heat-proof measuring cup.

dutch process cocoa powder

dutch process cocoa powder

fine dark chocolate

fine dark chocolate

 

 

mix of cream, cocoa powder, chocolate and sugar

mix of cream, cocoa powder, chocolate and sugar

2. Place the egg yolks and the remaining 1/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 3 to 5 minutes, until light yellow and very thick. With the mixer on low speed, slowly pour the hot chocolate mixture into the egg mixture. Pour the egg and chocolate mixture back into the 2-quart saucepan and cook over medium-low heat, stirring constantly, until thickened. A candy thermometer will register about 180°F Don’t allow the mixture to boil!

mix egg yolks and sugar to yellow ribbon stage

mix egg yolks and sugar to yellow ribbon stage

thicken mixture by heating to 180 degrees F

thicken mixture by heating to 180 degrees F

3. Pour the mixture through a sieve into a bowl and stir in the coffee liqueur, vanilla, and salt. Place a piece of plastic wrap directly on top of the custard and chill completely.

Final additions

Final additions

4. Pour the custard into the bowl of an ice cream maker and process according to the manufacturer’s directions. Stir in the roughly chopped chocolate, if using, and freeze in covered containers. Allow the gelato to thaw slightly before serving.

Chocolate Ice Cream (from the Perfect Scoop)

Author: (From The Perfect Scoop by David Lebovitz)

2 cups heavy cream
3 Tbs unsweetened Dutch-process cocoa powder
5 oz bittersweet or semisweet chocolate
1 cup whole milk
¾ cup granulated sugar
pinch of salt
5 large egg yolks
½ tsp vanilla extract

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. Chill the mixture thoroughly in the refrigerator, then freeze it 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.)

Yield: 1 quart

Ben & Jerry's Fresh Georgia Peach Ice Cream

Author Notes
The best way to capture the elusive flavour of summertime. Ben and Jerry prefer small peaches because they have more flavor and less water than the larger ones. Prep is 2hrs 15 mins which is almost all chill time. Freezing time is however long it takes for your ice cream maker to freeze it.
Read more: http://www.food.com/recipe/ben-jerrys-fresh-georgia-peach-ice-cream-210584?oc=linkback%3C/a%3E
Source: food.com

Recipe Type: American Classics, Desserts, Ice Cream

2 cups peaches, finely chopped
1 1/4 cups sugar
1/2 lemon, juiced

2 large eggs
2 cups heavy cream
1 cup milk

1. Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a bowl.

2. Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes.

3. Remove the peaches from the refrigerator and drain the juice into another bowl.

4. Return the peaches to the refrigerator. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes.

5. Whisk in the remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.

6. Pour in the cream and milk and whisk to blend. Add the peach juice and blend. Transfer the mixture to an ice cream maker and freeze following manufacturer’s instructions.

7. After the ice cream stiffens (about 2 minutes before if is done) add the peaches, then continue freezing until the ice cream is ready.

Fresh Peach Ice Cream

  • Servings: 8
  • Difficulty: easy
  • Print

Source Williams-Sonoma
Web Page: http://www.williams-sonoma.com/recipe/fresh-peach-ice-cream.html
Copyright: © 2012 williams-sonoma.com

For the best possible flavor, use only the ripest, juiciest peaches for this summertime treat. To peel peaches, cut a shallow X on the blossom end of each one, then immerse in a pot of boiling water for about 30 seconds. Using a slotted spoon, transfer to a work surface. When cool enough to handle, slip off the skins with your fingertips or a small, sharp knife.

2 cups peeled, pitted and finely chopped ripe peaches
1/2 cup sugar
1/4 cup light corn syrup
1 1/2 cups half-and-half
1 cup heavy cream
4 large egg yolks
1/2 tsp vanilla extract

1. In a saucepan over medium heat, combine the peaches, 1/4 cup of the sugar and the corn syrup. Cook, stirring, until the sugar melts and the peaches are heated through, 3 to 5 minutes. Pour into a large bowl and set aside.

2. In the same saucepan over medium-high heat, combine the half-and-half and 1/2 cup of the cream, bring to a simmer and remove from the heat. In a metal bowl, whisk the egg yolks and the remaining 1/4 cup sugar until blended. Gradually pour the hot cream mixture into the yolk mixture, whisking constantly. Return the mixture to the saucepan and set over medium-low heat. Cook, stirring constantly with a wooden spoon, until the custard is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil.

3. Pour the custard through a fine-mesh sieve into the peach mixture. Transfer three-fourths of the mixture to a food processor or blender and puree until smooth. Pour the puree back into the remaining peach mixture. Add the vanilla and the remaining 1/2 cup cream and whisk to blend. Refrigerate for about 1 hour.

4. Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions. Transfer the ice cream to a freezer-safe container, cover and freeze until firm, at least 4 hours or up to 3 days, before serving.   Serves 8.

Servings: 8

I made an amalgam of the two peach ice cream recipes.  The Ben and Jerry ice cream doesn’t cook the egg yolks, and the Williams-Sonoma recipe does (with beating with sugar, mixing with hot cream, and creating a custard cooked to 180 degrees F).  I used 3/4 of a cup of  agave nectar instead of the 1 1/4 cups of sugar to mix with the chopped peaches in the first step.  I think the agave could have been reduced to 1/2 cup and still have sufficient maceration effect on the peaches.

Because there is no “peach juice” generated by the agave, the end result is a peach ice cream that tastes like a rich vanilla ice cream flavored with but not overwhelmed by peaches.  I added some fresh peaches at the very end of ice creaming, and it goes from the ice cream maker into the freezer for final chilling.

Enjoy!

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About trustforce

A well trained amateur chef, I cook and enjoy many different cuisines. Nonetheless, I love a great Chicago style hot dog or Italian beef, even though the next meal might be haut cuisine. My biggest problem is that I know too much about restaurants and I find it hard to ignore or forgive sloppy technique or bad ingredients. I pull no punches in my restaurant reviews! All my recipe postings are extensively tested by me, and when I am not the originator they are correctly attributed to the source author.
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