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Showing posts with label Ice Cream. Show all posts
Showing posts with label Ice Cream. Show all posts

Recipe: Caramel Brickle Ice Cream


It’s that time of year again.. ICE CREAM TIME!... and continuing my ice cream series from last year… I decided to start with Caramel Brickle Ice Cream.

First… I want to make a case for taking the plunge and buying an ice cream maker… I don’t care what you’ve been told… you cannot make a great ice cream without it. Ice cream makers are relatively inexpensive and truly “pay back” the cost of the machine pretty quickly.

Last week.. Warren and I wanted ice cream.. the hot, hot weather.. just made it a natural thing to want… so we stopped at our local grocery store… and picked up a container… it was a 1 ½ quart size… gallons are a dying breed… but then again you’d have to take out a second mortgage to pay for one… well maybe not that bad… BUT… the cost of ice cream has skyrocketed… our 1 ½ quart STORE BRAND ice cream was close to 6 bucks…. that’s insane! I can only imagine what it does to family food budgets this time of year.

So… we picked up Caramel Brickle Ice Cream… not only was it expensive… the brickle and caramel were scarce… I caught Warren mining for “hot spots” of brickle and caramel.. utterly ridiculous at those prices.

So this week I decided to pull out the ice cream maker and fire it up…. I made a batch about the same size for half the price. … with lots of brickle and caramel throughout.

TIPS

I was surprised at the price range of milk and heavy cream… the heavy cream at a regular grocery store was close to double what it was at Walmart. So if you’re doing this to save a few bucks on ice cream.. watch your prices… the best price for ingredients was at Walmart.

I did an introductory ice cream making post last year … Ice Cream Making Basics and Vanilla Ice Cream and Basic Ice Cream Making Instructions

The quantities for brickle and caramel worked well for me… you can use less or more depending on your tastes.

I used Hersheys Caramel Ice Cream Topping in a jar.. it’s thicker than the stuff you can squeeze out of a container.. and I highly recommend you use it.

I added a bit of caramel at the end while it was still churning.. it added caramel flavor to the ice cream.. which we really liked… but if you’re a purist and want vanilla ice cream with brickle and caramel… add some brickle during the last minute of churning and add the rest and the caramel as you put it into your container… swirl the caramel with a knife.

So… happy summer… and I hope you enjoy this!






Recipe: Caramel Brickle Ice Cream

All you need:

1 cup whole milk
¾ cup sugar
2 cups heavy cream
2 teaspoons vanilla
¾ cup Heath Bits ‘O Brickle
½ jar (16 oz. size) Hersheys Caramel Ice Cream Topping

All you have to do:

In a mixing bowl, using the wire whisk attachment, beat at low speed the milk and sugar until sugar is dissolved… about 2 minutes.

Remove the bowl from the mixer and stir in the heavy cream and vanilla.

Flip the machine on and pour the ice cream batter through the opening at the top of the plastic lid.

Set a timer for 20 minutes.

When the timer goes off… add about ½ of the brickle and allow the machine to mix it in. The ice cream will expand… so work quickly … I also added a little caramel to it to get the caramel flavor throughout.

Let the machine churn until the ice cream has thickened… it may start to “grow” out of the bowl. Turn off the machine and start scooping spoonfuls into your container… after each large spoonful add brickle and stir.

Then add some caramel … drizzling it over the ice cream… using a knife swirl it around a little… continue until all of the ice cream is out of the freezer bowl.

NOTE: It will take between 25-30 minutes for the ice cream to thicken (this is using the Cuisinart ICE-20 model)… if you are using a different brand or model… check your instruction booklet to be sure the timing is the same.

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Recipe: Banana Split Ice Cream


The ice cream series continues…

I was looking to use up… you guessed it.. a few over ripe bananas… so banana ice cream was on the agenda… it… well… went from there…
Actually you can make banana ice cream by simply leaving out the add-ins… but I must say this was very good with them in…

This ice cream was extremely easy to make…

TIPS

Use the number of bananas in the recipe… I tasted the batter and decided it didn’t have more than a hint of banana flavor… and made the mistake of adding more pureed banana… the result after ripening in the freezer overnight was banana ice cream alright… it was very banana… almost too much banana… so batch #2 … I left the original amount of banana in the recipe and it was perfect.



Use very ripe bananas… with almost black peels… they are the best for pureeing.

I used my mini chopper to puree the bananas.



Now for the add-ins…

I used Strawberry Pie Filling instead of strawberry ice cream topping because I found strawberry ice cream topping to be too runny…

Add them at the end of the freezing process…

Please note the add-in amounts are approximate and you should add as much or as little as you like… I wouldn’t recommend adding less… just possibly more.

I added about ½ the recipe quantity of the strawberry pie filling during the last 5 minutes of the freezing process.. the rest I added after the ice cream was removed from the freezer bowl and in the container.

I used about ¾ of a jar (7 ½ oz.) Marshmallow Fluff…. I added this after the ice cream was out of the freezer bowl and in the container.

Chocolate Syrup/Topping… use a thick chocolate ice cream topping… add it after the ice cream is out of the freezer bowl and in the container.

Add each of the toppings… Strawberry Pie Filling, Marshmallow Fluff and Chocolate Ice Cream Topping in dropfuls … then using a spoon swirl it a few times in the ice cream.. the result should be clumps of topping…

This was very easy and insanely good… a definite kid pleaser … and adult pleaser too!






Recipe: Banana Split Ice Cream

All you need:

1 cup whole milk
¾ cup granulated sugar
2 cups heavy cream
2 teaspoons vanilla
3 very ripe bananas, pureed
¾ jar (7 ½ oz.) Marshmallow Fluff
¾ cup strawberry pie filling
¼ cup chocolate ice cream topping

All you need to do:

In a mixing bowl, combine the milk and sugar and beat until the sugar is dissolved, about 2 minutes.

Add the heavy cream and vanilla and whisk the batter.

Add the pureed bananas and whisk until well mixed.

Turn on the ice cream maker.

Pour the batter into the freezer bowl and freeze according to the manufacturer’s instructions.

I have the Cuisinart ICE-20… I froze the ice cream mixture for 30 minutes.

After the freezing process is done… scoop the ice cream into a freezer container…



Add the add-ins one at a time… swirling it in the ice cream, leaving clumps.




Place container in the freezer… I would recommend you allow the mixture to freeze overnight (if you can wait that long!)

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Recipe: Raspberry Sorbet


Continuing on with our summer long series on ice cream making…. no series would be complete without sorbet. Sorbets have an intense crisp flavor… usually a fruit flavor but other flavors have been made.

With the extreme heat being felt around the world in those climates experiencing summer… the thought of a cold frozen dessert made of luscious raspberries sounded refreshing. Although I did make this recipe from frozen raspberries… you can also use fresh ones as well.

TIPS

This recipe is really quite easy.. once you get past making the raspberry puree. I absolutely abhor seeds in a raspberry sorbet.. so straining them out took three times through the sieve… but it was well worth the effort…

I used frozen raspberries … as I mentioned before.. you can substitute fresh…

This particular recipe makes a tart raspberry sorbet.. if you prefer a sweeter raspberry sorbet.. increase the corn syrup to a ¼ cup and use a full cup of water instead of 2/3 of a cup…. and you should be good to go.

This is a truly wonderful treat for a hot summer afternoon… or even a pleasant dessert to finish off a dinner for guests…. served in a Margarita glass with a sugar cookie garnish … this light dessert will not only will be a perfect ending to a memorable meal …. the presentation will impress your guests also…






Recipe: Raspberry Sorbet

All you need:

3 (12 oz.) bags frozen raspberries, thawed
1 cup sugar
2/3 cup water
2 tablespoons corn syrup

All you need to do:

Heat the water, sugar and corn syrup in a medium saucepan, stirring constantly until the sugar melts. Remove from the heat and set aside. Allow to cool.



In a food processor or blender, puree the raspberries in batches.








Place a fine mesh sieve over a large bowl and gently press the puree through the sieve…. scraping away the seeds that accumulate. I repeated this process 3 times to get virtually all the seeds out.











Pour the strained puree back into the processor or blender and add the cooled sugar water mixture.

Pulse until well mixed. Chill in the refrigerator for an hour.




Follow your ice cream maker instructions for freezing the sorbet.

For my ice cream maker… the Cuisinart ICE-20 Series… all you need to do is set up the maker… turn it on and pour the mixture in. I allowed it to freeze for 35 minutes and it came out perfect!

This made just over 1 ½ quarts.

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Recipe: Chocolate Hazelnut Gelato


Continuing on in my Ice Cream Making Series.... Gelato

I have been a gelato devotee since the first time I tasted it…. as an ice cream lover… it isn’t rocket science that I would love it…. but what exactly is gelato?

Gelato is an Italian version of ice cream… the primary difference is that gelato has a lower butterfat content. For example… I have a basic gelato “base” recipe that uses 2 cups whole milk and 1 cup heavy cream.... my “base” ice cream recipe uses the reverse… 1 cup whole milk to 2 cups heavy cream….

Gelato is creamier and softer than ice cream… it just melts easily in your mouth… and because of that… the flavors seem enhanced…. If you haven’t tried gelato… you really need to… the Italians knew what they were doing when they made this.

As far as making gelato… it’s not hard… you have a few extra steps in there… you cook the milk/cream mixture with sugar then chill it before putting it into the ice cream maker. … which brings me to the next thing… the ice cream maker… there are recipes out there for making gelato without the ice cream maker… I even posted one last year .. a Peach Gelato…. they’re good… no doubt… but gelato is unbelievable made with an ice cream maker.. no comparison whatsoever… and I wouldn’t lie to you… if I thought they were equal I’d tell you.. they just simply are not.

This recipe is from Giada De Laurentiis… she took the basic gelato recipe (it’s a pretty common base) and flavored it with Nutella…. The result… absolutely fabulous… genius.. true genius… she suggests toasting hazelnuts and crushing them to use as a garnish… a terrific idea… I omitted it, however… we have nut issues.

TIPS

If you’re having a dinner party this summer and want to dazzle your guests … make this gelato… serve it in a fancy glass… add a gourmet cookie… you will be the star for sure….

But a word of warning… people do have nut allergies … so even though they don’t show.. the Nutella contains hazelnuts… be sure no one has an allergy…. AND people have digestive issues with nut pieces as well… so before you sprinkle anything with nuts… be sure everyone can have them.

This is just fabulous… you really need to try it.






Recipe: Chocolate-Hazelnut Gelato

All you need:

2 cups whole milk
1 cup heavy cream
½ cup sugar, plus ¼ cup
4 egg yolks
½ teaspoon vanilla extract
½ cup Nutella
½ cup toasted hazelnuts, crushed, for garnish (optional)

All you need to do:

(I used my standing mixer)… beat the egg yolks and ¼ cup sugar for about 4-5 minutes until the eggs are thick and pale yellow.

Combine the milk, cream and sugar in a small saucepan. Cook over medium heat until the sugar is dissolved… stir constantly (about 5 minutes).

Pour ½ cup of the warm milk mixture into the egg yolks and use a whisk to mix completely then pour it back into the saucepan…. Don’t whisk it… stir it… the whisk is just a good tool to use to get it mixed well.

Cook over very low heat until the mixture becomes thick enough to coat the back of a spoon (about 7-10 minutes). I stirred this constantly.

Place a strainer over a medium to large bowl. Suggestion: I used a batter bowl with a spout this will make it easier to pour into the ice cream maker after it was chilled.

After straining the warm mixture into the bowl, add the vanilla extract and Nutella. Stir until the Nutella dissolves…. Be sure to mix it well….. I used a whisk to stir it to get all the chocolate off the bottom of the bowl… the mixture will look like a light colored chocolate milk.

Chill in the refrigerator for several hours. Note: My mixture developed a little skin on the top… I whisked it into the mixture as well as I could.. there were some dark flecks… but after freezing in the ice cream maker, they disappeared.

After mixture is completely chilled… pour into the ice cream maker and follow the manufacturer’s instructions.

If you have the same Cuisinart ICE-20 model as I do… flip the machine on and pour the mixture through the spout. Allow the machine to freeze for 30 minutes. The gelato will have the same consistency as soft serve ice cream… scoop the gelato into a freezer container and freeze.

The gelato should freeze hard but it will be a bit softer than ice cream freezes.

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Recipe: Peach Melba Non-Fat Frozen Yogurt


Putting together the combination of peaches and raspberry was pure genius.. we really ought to pay homage to the French chef credited with its invention… Auguste Escoffier ….. and if you haven’t had Peach Melba.. you really need to try it.. I have a number of recipes here in the archives … the Classic Peach Melba and a couple of recipes that are a twist on it… (Individual Peach Melba Trifles and my version of a Peach Melba....and Peach Melba Waffles) ....all fabulous.

As promised… I am continuing the Ice Cream making series by doing a frozen yogurt… the peach portion of the recipe is from the Cuisinart cookbook that came with the ice cream maker… the only change I made is that I used non-fat yogurt instead of low fat yogurt.

Yoplait has become my favorite yogurt.. you can truly believe those commercials about their flavors… they really are darn close to tasting like their names imply… Cherry Cobbler.. really tastes like Cherry Cobbler… and Boston Cream Pie really tastes like Boston Cream Pie…. they have a Vanilla Non-Fat Yogurt that comes in a large size container… that is the vanilla yogurt I used in this recipe… you can use whatever yogurt you prefer.. but I highly recommend you try using Yoplait.

I was surprised the recipe simply used commercial yogurt.. I don’t know what I thought.. but I expected the recipe to be complicated… it was ridiculously easy…

This recipe used canned peaches and I thought for my first foray into yogurtdom (my word… it’s my blog I can invent words if I want to.. you understand what I mean the word)… that I would stick close to the recipe… but… you know me well enough by now… I just had to try something with it… so I …again.. kept it simple… added a raspberry swirl to it…

TIPS

This recipe was supposed to make a quart and a half… it made 2 quarts.. I have no idea why it “grew” the way it did when it was freezing in the machine… I popped it all in the machine… put the timer on.. and took a shower… came back and was shocked at the amount it made… but.. more for us!

I used Smucker’s Red Raspberry Seedless Syrup…. totally I used 5 tablespoons… I only drizzled in 1 tablespoon at a time… 2 went in while the machine was running (I let the machine swirl those) and the rest were added as I put the frozen yogurt into the container… swirling it with a knife after each addition.. like you swirl cake batter when you marble yellow cake batter with chocolate cake batter. As for the amount.. you need to use your judgment.. the amount I used worked well for me.

This is a terrific non-fat alternative to ice cream.. and the best part is… it tastes wonderful… you’d never guess it was non-fat.






Recipe: Peach Melba Non-Fat Frozen Yogurt

All you need:

1 can (14 ounces) peaches packed in juice (I used the light variety)
2 cups Yoplait Non-Fat Vanilla Yogurt
1/3 cup sugar
5 tablespoons raspberry seedless syrup, divided

All you need to do:

Drain the peaches and reserve ½ cup of the juice.

In a blender or food processor fitted with the metal blade, chop the peaches.

Add the yogurt, sugar and reserved peach juice and process until smooth and sugar is dissolved (about 1 minute).

Turn the machine on and pour the mixture into the freezer bowl through the ingredient spout.

Process for 25-30 minutes until thickened. (Mine took 25 minutes).

Carefully pour 1 tablespoon of the raspberry syrup through the ingredient spout… allow it to process for about a minute… then add a second tablespoon and again allow it to process for a minute or two until the raspberry syrup has been mixed in.

Turn the machine off and remove the outer cover and mixing arm.

Pour about 1/3 of the yogurt mixture into the container… drizzle another tablespoon of raspberry syrup over the top.

Using a knife swirl the syrup throughout the yogurt.

Add the second third of the yogurt into the container and repeat the same process with the syrup.

Add the last third of the yogurt into the container and repeat the same process with the syrup.

The yogurt will be fairly soft… secure the lid to the container tightly and freeze at least 2 hours in the freezer.

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Recipe: Strawberry Vanilla Oreo Ice Cream


This post and recipe was inspired by the Dairy Queen Blizzard of the month.. which I might add… was fabulous… yes… I just had to have one…

First a little background… I grew up on Long Island in New York… and vaguely remember Dairy Queen.. and frankly… I’m not even sure it was from there.. it could have been from family vacations we took around the country… in any case… I have lived in numerous places since then… and there hasn’t been a Dairy Queen around… so you could say I was a Dairy Queen novice…

Then Warren entered my life.. and I came to Georgia… and during a visit early on.. Warren mentioned ..would I like to go for some Dairy Queen?.... I’m always up for ice cream… (I take after my Mother …if you call from earlier posts… my Mother is addicted to ice cream.. and don’t let her tell you any different… )… anyway.. he mentioned a Blizzard… I was clueless… so off to Dairy Queen we went… all I can say.. I was hooked….

Okay fast forward to last week… I was running errands… getting hungry.. it was really hot…and I thought… ohhhh I want to try that flavor of the month at Dairy Queen and the month is almost over… Warren was out of town on business… so hey… I’m an adult.. I can have ice cream for dinner… so I did…

Well… let me tell you… it was a great flavor… and it wasn’t until I was eating it and thinking…. gee this is the consistency of the ice cream coming out of the ice cream maker… did it hit me… I can make this at home… for a fraction of the cost… yes a fraction… for what I paid for a small Blizzard… I could have maybe added only a dollar and made a quart and a half… (actually … it made 2 quarts… my ice cream maker almost runneth over… but thankfully it didn’t…)

When Warren came home… we talked about it.. and apparently the Blizzards are made with a vanilla ice cream base and things are just added to it… so I figured I’d give it a try… glad I did!

TIPS

This does make almost 2 quarts… it filled the ice cream maker to the brim at the end… when I added all the chopped cookies in… you don’t have to add all the cookies in while the ice cream maker is on… you can add more when you finish and stir them in as you pour the ice cream into your container.

The ice cream will be very soft because of the additional liquid added with the topping… and will require you to continue freezing for longer… freeze until you have the right consistency for your Blizzard… or pour it into the container and put it in the freezer for a while and just scoop it out when you want to serve it… or it will harden to a regular ice cream which is also fabulous!

You really need to try this… not only does it taste great… buy your milk and cream at Walmart… and you’ll save a fortune… it won’t take long for the ice cream maker to pay for itself.. you can give your family ice cream treats all summer long without going broke!






Recipe: Strawberry Vanilla Oreo Ice Cream

All you need:

1 cup whole milk, well chilled
¾ cup granulated sugar
2 cups heavy cream
1-2 teaspoons pure vanilla extract (to taste…I used 2)
1 ½ jars (from 2 jars 11.75 oz. each) Smucker’s Strawberry Topping
3 cups chopped Vanilla Oreo Sandwich cookies

All you need to do:

In a mixing bowl combine the milk and sugar… beat at low speed until sugar is dissolved…about two minutes.

Remove the bowl from the mixer and stir in the heavy cream and vanilla.

Take the freezer bowl out of the freezer and set it on the machine base.

Insert the paddle with the little point into the little hole in the freezer bowl.

Place the plastic lid over the freezer bowl and turn to lock it into place.

Flip the machine on and pour the ice cream batter through the opening at the top of the plastic lid.

Set a timer for 25 minutes. It will take between 25-30 minutes for the ice cream to thicken (this is using the Cuisinart ICE-20 model)… if you are using a different brand or model… check your instruction booklet to be sure the timing is the same.

Add 1 ½ jars of the Strawberry Topping… and add about ½ of the cookies to the ice cream maker and continue to freeze until it has thickened….

I stopped mine after 10 minutes… and poured it into a container … stirred in the remaining chopped cookies… put the lid on tight and froze it in the freezer for about 2 hours before serving… it will still be fairly soft like a Blizzard… freeze longer and you will have a regular ice cream hardness.

NOTE: You will need a 2 quart container for this recipe.

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Recipe: Chocolate Fudge Brownie Ice Cream


As I continue my Ice Cream Making Series… I decided to take a basic ice cream … one that we’ve already made… and add in an ingredient… in this case… Chocolate Ice Cream with Fudge Brownie pieces. This is very basic and very easy… I figured it would be a natural next step to our Ice Cream making.

This simple recipe is the same as the Chocolate Ice Cream recipe… with chopped brownie added during the last 5 minutes of the freezing.

TIPS

You can use any brownies you have… store bought… brownies made from a boxed mix.. or my Chewy Fudge Brownie recipe.

The original recipe is from Cuisinart. Their directions say to add ½- 1 cup of chopped day old brownies… which I did follow the instructions… however… in my opinion… this quantity is no where near enough to make a decent Chocolate Fudge Brownie Ice Cream…. as a result, I’m writing the recipe to add 2- 2 ½ cups of chopped brownie.

Unfortunately my photo doesn't show the chunks of brownie which ended up buried... it was good... but with more brownies it will definitely be better.

I also found that the paddle in the ice cream maker tended to break up the brownies even more.. which is okay.. but I wanted more chunks… my recommendation is to add about 1 cup during the freezing process… and when your done with the freezing process… the ice cream will have the consistency of soft ice cream… add more brownies in with larger chunks… about dime size… and stir them in with a cooking spoon.

If you need to see pictures of the step by step process of making the chocolate ice cream…. go to my Chocolate Ice Cream post.

So let’s get to some ice cream making…






Recipe: Chocolate Fudge Brownie Ice Cream

All you need:

1 cup whole milk
½ cup granulated sugar
8 ounces semi-sweet chocolate, broken into ½ inch pieces
2 cups heavy cream
2 teaspoons vanilla extract
2- 2 ½ cups chopped day old brownies

All you need to do:

To get the batter ready:

Heat the whole milk until it’s just bubbling around the edges (you can do this on the stove top or the microwave… I did mine in the microwave).

In a blender or food processor (I used the food processor) fitted with a metal blade, pulse to process the sugar and chocolate together until the chocolate is very finely chopped.

Add the hot milk and process until well blended and smooth.

Transfer the chocolate mixture to a medium size bowl… and let the chocolate mixture cool completely.

Stir in the heavy cream and vanilla (add the vanilla to taste…I added 2 teaspoons totally).

Chill in the refrigerator for 30 minutes or longer.

To make the ice cream:

Put the freezer bowl on the base… put in the mixing arm… put the lid on over the freezer bowl and lock into position.

Flip on the machine.

Pour the chilled chocolate mixture through the ingredient spout into the freezer bowl.

Process for 25 minutes.

Add about 1 cup of the chopped brownies to the ice cream maker.

Continue to process for 5 minutes.

Turn off the ice cream maker, remove the lid and paddle.

Add the remaining chopped brownies and stir with a cooking spoon.

Pour into an airtight container and freeze at least 2 hours.

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Recipe: Chocolate Ice Cream


I love to cook and bake… and I think I love my blog even more… not only do I get to cook… I get to eat it too… and I have to tell… man…I’m likin’ this series I’m doing on ice cream…

This week’s ice cream making installment begins with Chocolate Ice Cream… as promised… I am making Chocolate Ice Cream… luscious chocolaty Chocolate Ice Cream… I need to point out right up front.. as with Vanilla Ice Cream… ingredient quality reigns supreme… truly the most important factor in making the ice cream. To put it even more bluntly.. the quality of the chocolate matters.


Chocolate Ice Cream is well.. chocolate… no other flavors there to distract you… so it stands to reason you should get the very best quality chocolate you can find. For me… that chocolate is from Ghirardelli…. and probably the most surprising thing… the price difference between them and the other “baking” chocolate bars… a mere 30 cents … you need two of them… so 60 cents separates you from fabulous Chocolate Ice Cream and just another Chocolate Ice Cream… now my price comparison was done at Walmart… which had the best price around for any of the chocolate.

There are several other recipes I have for Chocolate Ice Cream … this one is the most basic and a great starter one… as I mentioned in a previous ice cream making post… this is very simple but it has a few additional steps than the Vanilla Ice Cream we went over about a week ago. This recipe is from Cuisinart.

TIPS

Well… as I mentioned before… use good quality and fresh ingredients.. you won’t be sorry you did.

I used semi-sweet chocolate by Ghirardelli for my ice cream… you can find it in the baking aisle at the grocery store.

Make sure you have had the freezer bowl in the freezer for at least 24 hours.

Resist the temptation to eat the entire bowl before putting it in the freezer… one taste… and I KNOW you will want to taste it… and you’ll want more.

So let’s get to some ice cream making….







Recipe: Chocolate Ice Cream

All you need:

1 cup whole milk
½ cup granulated sugar
8 ounces bittersweet or semi-sweet chocolate, broken into ½ inch pieces
2 cups heavy cream, well chilled
1-2 teaspoons vanilla (to taste)

All you need to do:

To get the batter ready:

Heat the whole milk until it’s just bubbling around the edges (you can do this on the stove top or the microwave… I did mine in the microwave).


In a blender or food processor (I used the food processor) fitted with a metal blade, pulse to process the sugar and chocolate together until the chocolate is very finely chopped (see photo).



Add the hot milk and process until well blended and smooth (see photo).







Transfer the chocolate mixture to a medium size bowl… and let the chocolate mixture cool completely.







Stir in the heavy cream and vanilla (add the vanilla to taste…I added 2 teaspoons).





Chill in the refrigerator for 30 minutes or longer.

To make the ice cream:

Put the freezer bowl on the base… put in the mixing arm… put the lid on over the freezer bowl and lock into position.

Flip on the machine.

Pour the chilled chocolate mixture through the ingredient spout into the freezer bowl.

Process for 25 to 30 minutes (I did mine for 30 minutes).



Pour into an airtight container and freeze at least 2 hours.





That wasn’t so hard…was it? … Come back as we explore lots more…

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Recipe: Vanilla Ice Cream and Basic Ice Cream Making Instructions


Okay… we’re ready to start making ice cream… you peruse the recipe booklet… ohhh… there are a few tempting recipes…. Chocolate Fudge Brownie comes to mind… but… it really makes sense to start with a basic ice cream first… what’s more basic than vanilla?... well …. you may answer chocolate… but chocolate requires a little different technique and a little more work with the batter… vanilla is really the best place to start….

This recipe is from Cuisinart.

Basic Ice Cream Making Instructions

So here we are… the freezer bowl has been in the freezer for 24 hours… really.. don’t skimp on this step… you will regret it… you want this stuff to freeze and freeze well.

Leave the freezer bowl in the freezer until the last minute before you need it. So while you make the batter… leave it in the freezer.

Get everything set-up… the machine on the counter… lid and paddle next to it… simple enough.

TIPS

Ingredients…. get out everything you need… so it’s handy…

Just a quick word about ingredients here… use the best quality… you really don’t use a lot… and the freshest and best quality will only make your ice cream that much better.

Don’t cheap out on the vanilla… after all… that’s the flavor here… you screw up the vanilla.. you screw up your ice cream…. use a good quality vanilla…

I’m all for store brands.. and in some baking… and dessert recipes it’s really not that big a deal to use a cheaper quality vanilla… only when it enhances a dish’s flavor… if it IS the flavor… you really want the best quality available.

Their instructions say to use a medium bowl and a hand mixer or whisk to combine the milk and sugar…. I used my standing mixer with the wire whisk… I set the mixer on low speed and blended for about 2 minutes… you need to mix it until the sugar dissolves… this is not quick doing it by hand since the milk is cold… I just found my method easier.

Heavy cream versus trying to make a lowfat ice cream… for your first ice cream.. stick to the recipe… you can always try variations later on when you’re not trying to learn just what it needs to look like to be done etc.

All you need:

1 cup whole milk, well chilled
¾ cup granulated sugar
2 cups heavy cream
1-2 teaspoons pure vanilla extract (to taste…I used 2)

All you need to do:


In a mixing bowl combine the milk and sugar… beat at low speed until sugar is dissolved…about two minutes.

Remove the bowl from the mixer and stir in the heavy cream and vanilla.




Take the freezer bowl out of the freezer and set it on the machine base.

Insert the paddle with the little point into the little hole in the freezer bowl.





Place the plastic lid over the freezer bowl and turn to lock it into place.











Flip the machine on and pour the ice cream batter through the opening at the top of the plastic lid.

Set a timer for 25 minutes. It will take between 25-30 minutes for the ice cream to thicken (this is using the Cuisinart ICE-20 model)… if you are using a different brand or model… check your instruction booklet to be sure the timing is the same.


TIP - The first time I made a batch of vanilla ice cream I only did it for 25 minutes.. it was only slightly thick… after making ice cream a few times… I realized… with my machine it was best to do it for 30 minutes…. it froze much better when it was a bit thicker when removed from the freezer bowl.

The consistency is like thick frozen soft serve ice cream… see photo.



When your ice cream has thickened… turn the machine off… remove the lid and paddle… then remove the freezer bowl and pour into your container… secure the container lid and pop it into your freezer… and you’re done!

Be careful when removing the last bits of ice cream along the bottom sides of the freezer bowl… the ice cream has a tendency to stick… don’t use sharp objects to scrape it out… just let it set a bit to melt… then the cook gets to use a spoon and eat the spoils!

Your ice cream will need to ripen for about 2 hours or more to become like a hard ice cream… or you can eat it like a soft serve ice cream.

Now that was easy…wasn’t it?

Clean-Up

Here it really is important to follow your manufacturer’s instructions… you don’t want to do anything to damage your ice cream maker...especially the freezer bowl.

Let the freezer bowl set in your sink with warm water for a while… it needs to get to room temperature so you can wash it without water freezing to the sides… you can’t adequately dry it if it isn’t at room temperature… and towels and paper towels will stick to it.

It needs to be thoroughly dry before placing it back in the freezer for the next time.

Now wasn’t that a snap? … Come back for more flavors... tips and ideas.

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Ice Cream Making – The Basics


Getting Started


Before we launch into a “How To” on ice cream making… let’s get familiar with the machine… the better you know the machine… the easier it is… trust me. Okay… reading manuals is boring… and you just don’t want to do it… I know… been there…

I’ll walk you through the steps.. and believe me there aren’t many… of my ice cream maker… you will have to at least peruse your manual if you decide to purchase a different brand or model. The good news is… most ice cream makers are basically the same… so you should be able to breeze through your boring manual.

Machine Parts















The Base – it is what it sounds like… the actual machine… mine is surprisingly light weight… nothing fancy… no settings.. just on and off… I think I can handle that.

The Freezer Bowl- this insulated bowl needs to be in the freezer for 24 hours before making the ice cream… you really do need the 24 hours… you want this thing to freeze your ice cream. I cleaned mine when I got it and made sure I carefully dried it… and popped it in the freezer. One review I read said they keep it in the freezer so whenever they decide to make ice cream …it’s ready to go… I thought it was an excellent idea… and we do that now too.

The Paddle- this piece fits into the bowl… the little point on the end fits into a little hole in the freezer bowl. It does fit somewhat loosely… so don’t think you’ve done it wrong… chances are you’re right… just double check your manual.

After the plastic lid is fitted on… and the batter is poured in… machine is turned on… the bowl will rotate… the paddle gets caught on little “catches” this is part of the normal operation.

The Plastic Lid – this is also exactly what it sounds like… the lid you place over the freezer bowl with the paddle in it. It will easily snap into place… all that’s left is to pour in the batter and flip it on.

And that my friends … is the extent of it… I know… very very easy!

My ice cream maker came with use and care instructions… it’s worth while to take a look at them. It also came with a recipe book… my advice is to try their recipes first… then venture off on your own. The first few recipes I will post will be from their booklet… good basic instructions.

So go freeze your freezer bowl… and stop back and we’ll start making ice cream together.

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Ice Cream 101-The Purchase


I’m just too excited to start this series…. I just love ice cream…. and I just couldn’t wait to dive in…. it’s like Christmas morning when you’re a kid with a new toy… Warren may have his power tools… he may walk into Home Depot and just drink in the smell of wood and machinery…. I walk into a kitchen shop and … well… Nirvana…

So before I made the big purchase…. actually not so big a purchase… it was in the neighborhood of $50 (US) plus tax…. The price range for these things range from $50-to over $200 …depending on size and manufacturer………….. I investigated the various types and brands. After deciding on Cuisinart… I’ve had their various kitchen machines over the years… I had to decide what model was best for us… I decided on the smaller… Automatic Frozen Yogurt-Ice Cream & Sorbet Maker – ICE20.


This model makes up to 1 ½ quarts… not a lot… but there is only two of us here… and we like a variety of flavors… so we felt this size was good for us… also I have a small freezer… the write up says …it’s “quick and easy”… and if you’ve followed my blog at all… you know I live by those words. So the decision was made.



Some Advice

The Machine

If I end up inspiring you to by one of these little babies… think about your needs and think about your freezer and more importantly…available space in your freezer.

Read reviews…. Amazon has reviews from previous customers… they are extremely helpful… the ice cream makers have a lot of reviews… some complaints may not apply to you… some may…

For instance… there was a complaint that it was a pain to clean… well… the cover and paddle can go in the dishwasher… the unit wipes clean… the freezer bowl.. is somewhat of a pain.. you have to let warm water soak in it and let the bowl get to room temperature before attempting to clean it… otherwise… I know this because I tried… a thin layer of water remaining after washing will freeze on contact.. and if you try to wipe it dry with a paper towel… that, too, will get stuck. It’s not a big deal.. just let it set in your sink for about an hour.

So when reading reviews… keep these things in mind… good points and bad…will they matter to you?…

I don’t know if you have ever made homemade ice cream with an older machine… ones where you had to use ice and salt… it was fun as a kid… but a pain as a parent doing the getting of the supplies to the clean-up.

In fact, when I mentioned to Warren what I wanted to do.. he groaned ever so slightly because of past memories. Well… ice and salt no more… and clean-up is very easy with these new machines….



BUT… you have to be able to put the ice cream freezer bowl into the freezer for 24 hours before using….obviously the bigger the machine … the bigger the freezer bowl.

A family of four would wipe out the ice cream bounty in no time… so you may want to consider the larger model if your freezer space allows for it.

Since you have to put the freezer bowl in the freezer for 24 hours before whipping up a batch of your favorite ice cream… it limits you to one batch every 24 hours… you can purchase a freezer bowl separately from Cuisinart... but that lists for $30… not much of a deal when the whole machine is $50…. but something to consider if that is something you feel you need.

Ice Cream Container


Funny… I’ve read lots of articles and tips on ice cream making.. and haven’t found one that talks much about storing your ice cream. I’ve used airtight containers for freezing many things… have you ever tried opening one up while it’s still frozen?… no?... I didn’t think so… it’s pretty tough… but most times it doesn’t matter because you’re thawing the contents anyway… not so with ice cream… so I found a great air tight container that has flaps and snaps with the flaps… it’s been working perfectly.






Next in the Ice Cream Series: Basic How To’s & Basic Flavors

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