4 oz unsweetened chocolate
1 cup milk
2 large eggs
1 cup sugar
1 cup heavy cream
1 tsp vanilla extract
1 pinch salt
Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water. Gradually whisk in the milk and heat, stirring constantly, unitl smooth. Remove from heat and let cool.
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minutes more. Add the cream, vanilla, and salt and whisk to blend.
Pour the chocolate mixuture into the cream mixture and blend. Cover and refrigerate until cold, about 1 to 3 hours, depending on your refrigerator.
Transfer the mixture to an ice cream maker and freeze according to manufacturer's instructions.
Yeild: 1 quart
Note: This is our favorite chocolate ice cream. It is great alone, but we also like it with crushed mint oreo's or as Rocky Road with marshmallows, mini-chocolate chips and chopped nuts.
Friday, June 8, 2012
Sweet Cream Base
2 large eggs
3/4 cup sugar
2 cups heavy cream
1 cup milk
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minutes more. Pour in the cream and milk and whisk to blend. Freeze according to manufacturer's instructions.
Note: This is a great ice cream base - it is especially good as a background for fruit, cookies, and candy.
3/4 cup sugar
2 cups heavy cream
1 cup milk
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minutes more. Pour in the cream and milk and whisk to blend. Freeze according to manufacturer's instructions.
Note: This is a great ice cream base - it is especially good as a background for fruit, cookies, and candy.
Cheesecake Ice Cream
6 oz cream cheese, softened
3/4 cup granulated sugar
1 cup sour cream
1 cup heavy cream
1/4 tsp vanilla
1 TB lemon juice
2 oz grated chocolate
Place cream chees in a mixing bowl and beat until soft and smooth. Slowly add sugar and then beat in the sour cream followed by the heavy cream. Add vanilla and lemon juice and mix unitl thick and smooth. Cover and chill for 2-3 hours or overnight. Remove from fridge and beat until cream, then freeze in ice cream freezer according to manufacturer's directions. Stir in grated chocolate when ice cream is finished.
3/4 cup granulated sugar
1 cup sour cream
1 cup heavy cream
1/4 tsp vanilla
1 TB lemon juice
2 oz grated chocolate
Place cream chees in a mixing bowl and beat until soft and smooth. Slowly add sugar and then beat in the sour cream followed by the heavy cream. Add vanilla and lemon juice and mix unitl thick and smooth. Cover and chill for 2-3 hours or overnight. Remove from fridge and beat until cream, then freeze in ice cream freezer according to manufacturer's directions. Stir in grated chocolate when ice cream is finished.
Dulce de Leche Ice Cream
1 can (10 oz) sweetened condensed milk
1 cup whipping cream
1 cup milk
1 cinnamon stick (optional)
2 tsp vanilla
1 cup English Toffee bits (optional)
In a medium saucepan over mediu heat, cook sweetened condensed milk, stirring constantly, until thick and golden brown, about 15 minutes. Remove from heat. Meanwhile, in a separate medium saucepan over medium-low heat, bring cream, milk, and cinnamon stick to simmer. Remove cinnamon stick and discard.
Very slowly and carefully to prevent spattering, pour condensed milk into a large, clean bowl. Gradually whisk in cream mixture, holding the saucepan at arm's length and averting your face when adding the cream. Whisk in vanilla. Cover and refrigerate until completely cold or overnight.
Stir cream mixture. Transfer to an ice cream maker and freeze according to manufacturer's directions. Add English Toffee bits when ice cream has finished.
Yield: 1 quart
1 cup whipping cream
1 cup milk
1 cinnamon stick (optional)
2 tsp vanilla
1 cup English Toffee bits (optional)
In a medium saucepan over mediu heat, cook sweetened condensed milk, stirring constantly, until thick and golden brown, about 15 minutes. Remove from heat. Meanwhile, in a separate medium saucepan over medium-low heat, bring cream, milk, and cinnamon stick to simmer. Remove cinnamon stick and discard.
Very slowly and carefully to prevent spattering, pour condensed milk into a large, clean bowl. Gradually whisk in cream mixture, holding the saucepan at arm's length and averting your face when adding the cream. Whisk in vanilla. Cover and refrigerate until completely cold or overnight.
Stir cream mixture. Transfer to an ice cream maker and freeze according to manufacturer's directions. Add English Toffee bits when ice cream has finished.
Yield: 1 quart
Raspberry Sour Cream Ice Cream
20 oz. fresh or frozen raspberries (if frozen, they will need to be thawed)
4 cups sugar
5 tsp vanilla extract
1 (12 oz) can evaporated milk
6 eggs
1 quart heavy cream
Combine raspberries and sugar. Beat together vanilla, evaporated milk, sour cream, eggs and heavy cream. Add the raspberries and sugar and whisk to combine. Freeze according to manufacturer's instructions.
Note: This makes a lot of ice cream - I have to freeze it in two batches. It does work well to halve the recipe. My family loves this ice cream - it is one of our favorites!
4 cups sugar
5 tsp vanilla extract
1 (12 oz) can evaporated milk
6 eggs
1 quart heavy cream
Combine raspberries and sugar. Beat together vanilla, evaporated milk, sour cream, eggs and heavy cream. Add the raspberries and sugar and whisk to combine. Freeze according to manufacturer's instructions.
Note: This makes a lot of ice cream - I have to freeze it in two batches. It does work well to halve the recipe. My family loves this ice cream - it is one of our favorites!
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