Tag Archives: Ice Cream

Peach-Sweet Tea Sherbet

I'm not a fan of sherbet but I really loved this: captures the taste of fresh peaches perfectly, and it's not icy.
1+ quart sherbet
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3  large fresh peaches (or frozen)

1/2 cup buttermilk

almond extract

1 tsp citric acid

11/2 cups milk

1/2 cup heavy cream

3/4 cup sugar

1/2 cup light corn syrup

3 TBL black tea leaves (loose, not from tea bags)

2 tsp tapioca starch OR 4 tsp cornstarch

The book Hello, My Name is Ice Cream is an outstanding source of information and recipe ideas for ice cream. I found the amount of almond flavor overwhelming and suggest a smaller amount here.

Peel

  • 3 large fresh peaches

If using frozen peaches make sure they are peeled.

Cut the peaches into chunks and heat in a small saucepan, mashing. Cook for about 5 to 10 minutes. Let cool and strain through a medium-to-fine sieve. You need to obtain 11/4 cups peach puree and to it add

  • 1/2 cup buttermilk
  • 1 couple drops (1/8 tsp) almond extract
  • 1 tsp citric acid

Refrigerate this mixture.

In a saucepan, combine

  • 11/2 cups milk
  • 1/2 cup heavy cream
  • 3/4 cup sugar
  • 1/2 cup light corn syrup (The book provides other options)

Over medium heat, cook and stir until it comes to a full boil.  I prefer to use tapioca starch, but ATTNif you are using cornstarch, add

  • 4 tsp cornstarch dissolved completely in 2 TBL water

Reduce heat to a simmer and cook for 2 minutes more. Remove from heat.

If you are using tapioca starch, add

  • 2 tsp tapioca starch dissolved completely in 2 TBL water

Add

3 TBL black tea leaves (not from tea bags)

Steep for 6 minutes, but ATTN no longer as it will impart a bitter taste. Strain the hot base through a fine sieve and cool in an ice bath. When the temperature is cool to the touch (50º F), combine with the peach mixture.  Refrigerate for at least 4 hours (to get a better texture). Churn in ice cream freezer. While  you can eat it right away, it’s much better packed and frozen for at least 4-6 hours.

Dana Cree’s excellent book Hello, My Name is Ice Cream

 

Mango Lassi Frozen Yogurt

The hint of orange flower water really makes this frozen yogurt a delight. It's tangy.
1+ quart of frozen yogurt
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2 cups full fat Greek yogurt

2 or 3 fresh mangos or 300g frozen mango pieces

1/4 cup buttermilk

1 tsp orange flower water

1 cup heavy cream

2 TBL milk

1 cup sugar

1/4 cup light corn syrup

2 tsp tapioca starch OR 4 tsp cornstarch

The recipe in Hello, My Name is Ice Cream is a much more nuanced description of how to make this frozen yogurt, giving you a number of options for thickeners (“texture agents”) and it has a more subtle mango flavor. I pushed up the mango puree volume substantially. I encourage you to track down the book if you have any interest in ways to improve the result through the use of other texture agents or alternatives to the corn syrup I used. Don’t use low-fat Greek yogurt: it will change the texture of the result because of the higher water ratio.

In a blender, puree about

  • 300g (3/4 pound) mango peeled cubes (fresh or defrosted)

run through a medium strainer to remove any stringy bits. You should have about 11/3 cups mango puree.

Combine and refrigerate

  • 11/3 cups mango puree
  • 2 cups full-fat Greek yogurt
  • 1/4 cup buttermilk
  • 1 tsp orange flower water
  • 1/2 tsp salt

In a saucepan, combine

  • 1 cup sugar
  • 1 cup heavy cream
  • 1/4 cup light corn syrup  (The book provides other options)

Over medium heat, cook and stir until it comes to a full boil.  I prefer to use tapioca starch, but ATTNif you are using cornstarch, add

  • 4 tsp cornstarch dissolved completely in 2 TBL cold milk

Reduce heat to a low boil and cook for 2 minutes more. Remove from heat.

If you are using tapioca starch, add

  • 2 tsp tapioca starch dissolved completely in 2 TBL cold milk

Cool the hot base mixture using an ice bath. When the temperature is cool to the touch (50º F), pour the base through a fine sieve to combine it with the mango mixture.  Refrigerate for at least 4 hours (to get a better texture). Churn in ice cream freezer. While  you can eat it right away, the frozen yogurt will have a  much better packed and frozen for at least 4-6 hours.

Dana Cree’s excellent book Hello, My Name is Ice Cream

 

Corn Ice Cream

Shuck 3 ears of corn. Cut the kernels off the cob. Cut each cob into 3 pieces. In a large saucepan combine kernels, cobs, 2 cups heavy cream, 13/4 cups whole milk and 2/3 cup sugar. Stir and bring to a boil over medium heat; be sure to stir it from time to time so it does not scorch. Remove from heat once it reaches a boil and let sit for one hour.

Remove and discard cobs. Process liquid and corn in a blender, in batches; when done return to saucepan. In a small bowl combine 1/4 cup cornstarch and 1/2 cup whole milk. Stir with your finger to make sure the starch is thoroughly dissolved (you can feel any lumps at the bottom). Add to saucepan. Bring mixture back to a simmer and stir until the mixture is thick enough to coat a spoon. Run mixture through a very fine strainer. This will take some time, as there will be a fair bit of solids and the liquid mixture is quite thick: stick with it until you’ve separated most of the liquids out.

Add 1/2 tsp vanilla. Let mixture cool (an ice bath can speed this up), refrigerate for a couple hours and then process in an ice cream freezer.

NOTES

  1. I specifically made this ice cream for a friend who can’t eat corn kernels. You might like to reserve some of the kernels just before the blender step.
  2. Next time I will probably use a bit less corn starch: the mixture was pretty thick.
  3. I also want to try substituting corn syrup for the sugar — just to keep the corn theme going strong.

Meyer Lemon Ice Cream

Heat 1/2 cup sugar, 1 cup whole milk, 1 cup heavy cream and 1 TBL butter until just shy of simmering. Remove from heat.

With a mixer, beat 4 egg yolks and 1/4 cup sugar until it’s thickened and the color is very yellow. Continue beating the mixture and add the hot cream, in a very slow stream so you don’t cook the eggs by raising the temperature too quickly. When it’s all combined, return to heat and bring to 185 degrees. The mixture will be thick and coat the spoon. Pour through a strainer to remove any lumps.Chill in refrigerator.

Meanwhile, in a small saucepan, combine 1/4 cup sugar, 1/4 cup water and 1 TBL grated lemon rind and boil for 5 minutes. Remove from heat and add 1/2 cup Meyer lemon juice. Pour through a strainer to remove the rind (it’s bitter) and any pulp or seeds in the juice. Chill.

When the flavoring and custard are both thoroughly chilled, combine and process in an ice cream maker.

NOTE: I had only Meyer lemon juice and regular lemon rind. It worked very well.

Sesame Ice Cream

In a large saucepan, combine rounded 1/4 cup cornstarch with 3/4 cup milk. Stir with fingertips until you can no longer find any lumps. Add 1 cup tahini, 2 cups 2% milk, 3/4 cup sugar. Heat mixture on high until milk is steaming, reduce heat to medium to low and cook for 3-5 minutes until mixture thickens. Remove from heat, and pour through fine-mesh wire strainer. Stir in 1/4 cup toasted sesame seeds.

Cool custard and freeze in ice-cream freezer.

TIP: Use soy milk instead of cow’s milk and you’ve got vegan ice cream! The fat from the tahini helps make a very rich ice cream. Tahini has more fat per tablespoon than whole cream, so despite using fat-reduced milk, this isn’t low-calorie.

Coffee Ice Milk

Combine a rounded 1/4 cup of cornstarch and 3/4 cup whole milk in a large saucepan. With your fingertips stir until all the cornstarch is dissolved. Add 11/2 cups extra-strength coffee, 11/2 cups whole milk and 1/2 cup sugar. Stir over high heat until mixture is steaming. Continue cooking one medium to low heat until mixture thickens completely: 4-5 minutes. Strain mixture in fine wire mesh, then stir in 11/2 tsp pulverized coffee (a commercial coffee grinder will do this at the finest setting).

Cool custard and freeze in an ice-cream freezer.

NOTE: I used decaf coffee, and to make the extra-strength just used half as much water as I normally would for the amount of coffee.

Root Beer Float Ice Cream

Put 2 cups heavy cream, 1 cup milk, 1/2 cup sugar and a pinch of salt in a sauce pan. Add 11/4 tsp root beer concentrate (Schilling’s make this). In a bowl, combine 41/2 TBL (that’s a generous 1/4 cup) of corn starch and 3/4 cup milk. Stir with fingertips to confirm there are no lumps. Add cornstarch to sauce pan and heat until steaming, stirring constantly. Lower heat and keep stirring for 5 minutes, or until thoroughly thickened. Strain and chill a couple of hours and freeze in ice cream maker.

NOTE: It struck me after making this that I should have added the flavoring after the mixture came off the heat. Next time.

Maple Ice Cream

Put 2 cups heavy cream, 1 cup milk, 1/2 cup Grade B maple syrup and a pinch of salt in a sauce pan. Add either 11/2 tsp vanilla extract or 1 whole vanilla bean, split lengthwise and seeds scraped into mixture. Include the pod in the mixture, too. Heat until steaming, but do not let boil.

In a bowl, combine 41/2 TBL (that’s a generous 1/4 cup) of corn starch and 3/4 cup milk. Stir with fingertips to confirm there are no lumps. Remove vanilla pod from pot. Add cornstarch mixture, cook, stirring until it reaches a boil. Reduce heat to low and let cook for 5 minutes or until thick, stirring so it won’t scorch.

Strain and chill a couple of hours and freeze in ice cream maker.