Cool Recipes
Have you ever come home from the store and realized that you forgot the dessert? (Oh no!) Well, that will never happen again, because you can make your own ice cream. It's simple. All you need are the basic ingredients, some essential tools and a good attitude. So join me in your kitchen and start your DIY ice cream making experience!
Essential Tools2 or 3 mixing bowls
a hand-crank or electric ice cream maker mixer spatula whisk measuring cups and spoons |
Basic Ingredientsmilk
condensed milk vanilla and other flavorings heavy whipping cream |
Now that you have the basics, here are a few recipes start you cookin!
Here's a quick video to get you started:
Learn How to Make STRAWBERRY SHORTBREAD ICE CREAM
Here's a quick video to get you started:
Learn How to Make STRAWBERRY SHORTBREAD ICE CREAM
To view this video on YouTube, click the link below:
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COFFEE ICE CREAM (from "Homemade Ice Cream Recipes" - RealSimple.com)
2 cups whole milk
1 1/4 cups heavy cream
4 Tbs corn starch
3 Tbs cream cheese at room temperature
2/3 cup sugar
a pinch of kosher salt
1/4 cup whole coffee beans
Measure the milk and set 2 Tbs aside in a smaller bowl. Combine the rest of the milk, heavy cream and sugar in a medium sauce pan. Heat over medium high heat. Stir to dissolve the sugar. Bring to a boil, then remove the pan from the heat.
Grind the coffee beans (you want to be able to strain them out easily, so don't grind them too finely). Add the ground coffee to the milk mixture once you have removed it from the heat. Cover and let steep for 25 minutes. Strain out the coffee grounds using a fine mesh sieve lined with cheesecloth or a coffee filter. It may take more than one round of straining to remove all the grounds. Return the milk mixture to the saucepan.
Take the 2 Tbs of milk you set aside and whisk in the cornstarch to create a slurry (a thin mixture of milk and cornstarch). Then slowly whisk the slurry into the coffee milk mixture.
Return saucepan to the heat and bring to a boil. Let boil for approximately one minute, until the cornstarch begins to thicken the mixture. Remove from heat.
In a large bowl, whisk together the cream cheese and salt until incorporated. Pour the hot milk mixture into the bowl with the cream cheese. Whisk together until fully combined. Cover and chill in the refrigerator until completely cooled.
Once chilled, freeze the base in the ice cream maker according to manufacturer's instructions. Transfer to an air-tight container and freeze for an additional two hours.
You're done!
Now for something savory...and sweet...and very different!
SALTED CARAMEL ICE CREAM
For Caramel Sauce:
1 cup sugar
1 1/4 cups heavy whipping cream
1/2 tsp flaky sea salt
1/2 tsp vanilla extract
For the Custard:
2 cups whole milk
1 cup heavy cream
4 large egg yolks
1/4 cup sugar
To make the caramel sauce:
Heat 1 cup sugar in a large, heavy skillet over medium heat. (A wok works well for this because it helps prevent splattering) Continue to stir until sugar starts to melt, then cook, stirring occasionally until the melted sugar turns a dark amber color.
Add the cream (be warned, it will splatter). Continue to cook, stirring until all the caramel has dissolved. Pour caramel into a separate bowl. Stir in the sea salt and vanilla. Set aside to cool to room temperature.
To make the base:
In a medium sized, heat-proof bowl, whisk the egg yolks until smooth. Once smooth, gradually whisk in the sugar until the mixture is thick and pale yellow. Set aside.
Combine the milk and cream in a heavy bottomed saucepan and cook over medium heat, stirring occasionally until an instant-read thermometer or candy thermometer reads 170 degrees Fahrenheit.
Remove milk and cream mixture from heat.
Temper the egg yolks by pouring a small amount of the hot milk mixture into the yolks while whisking rapidly. (This is where it might be helpful to have an extra set of hands in the kitchen.)
Pour the tempered egg yolks into the milk and cream and return to heat. Continue to cook until the custard thickens and the thermometer reads 185 degrees Fahrenheit.
Remove the custard from the heat and pour through a fine mesh strainer into a clean bowl. (This will catch any little bits of egg that might have cooked while you tempered the yolks.)
Let cool for 5 minutes, then mix in the caramel sauce you made earlier.
Chill in an ice bath, or in the refrigerator until completely cool. Freeze in an ice cream maker according to the manufacturer's instructions.
Once it is out of the ice cream maker, freeze for an additional two hours in your freezer.
Enjoy!
Here's a great blueberry muffin ice cream recipe video. To watch, click the link below...
Click here:http://www.thekitchykitchen.com/?recipes=/blueberry-muffin-ice-cream/