Peaches and Cream Ice Cream (Vegan)

Ingredients
  • 1 cup cashews, soaked 8 hours or overnight
  • 2 peaches, pitted and roughly chopped
  • 1 cup non dairy milk of choice (I used unsweetened vanilla almond milk)
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon vodka (any cheap one will do)
  • Pinch of salt
Instructions
  1. Combine all ingredients in a blender and blend until smooth. If you don’t have a strong blender like the VitaMix, you may want to blend the cashews on their own first.
  2. Pour mixture into your pre-frozen ice cream maker container and churn for 20 minutes.
  3. Transfer to a freezer safe container and freeze for 2 hours.

This recipe originally appeared at Amateur Test Kitchen

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Masala Chai Ice Cream

Masala Chai Ice Cream

masala chai ice cream

Serving Size: Makes 1 quart of ice-cream.

Ingredients

  • 1 cup milk
  • 2 cups heavy cream
  • 3/4 cup sugar
  • 6 egg yolks
  • 3/4 teaspoon kosher salt
  • 2 heaping teaspoons loose black tea (preferably Indian brands like Wagh Bakri, Red Label or flavors like Darjeeling or Assam)

Masala Chai Spice mix:

  • 6 cardamom pods, smashed or ground
  • 6 whole cloves
  • 1-1.5 inches freshly grated ginger
  • 1/2 cinnamon stick, broken in pieces
  • 1/4 teaspoon nutmeg, ground
  • 1/2 teaspoon black peppercorns, ground

Directions

  • In a medium saucepan, combine milk, cream, egg yolks, sugar, tea, and masala chai spice mix, and bring to a thick boil.
  • Remove from heat, cover and let steep for 15 minutes.
  • Pour mixture through a strainer into a new bowl. Add salt and whisk.
  • Seal mixture in an airtight container and chill overnight.
  • Following day, churn ice cream according to manufacturer instructions. Chill in freezer for 3-4 hours before serving.

This recipe originally appeared at India.com

Thomas Jefferson’s Ice Cream Recipe

Jefferson’s Ice Cream Recipe

thomas-jefferson-ice-cream

Ice Cream.

2. bottles of good cream.
6. yolks of eggs.
1/2 lb. sugar

mix the yolks & sugar
put the cream on a fire in a casserole, first putting in a stick of Vanilla.
when near boiling take it off & pour it gently into the mixture of eggs & sugar.
stir it well.
put it on the fire again stirring it thoroughly with a spoon to prevent it’s sticking to the casserole.
when near boiling take it off and strain it thro’ a towel.
put it in the Sabottiere12
then set it in ice an hour before it is to be served. put into the ice a handful of salt.
put salt on the coverlid of the Sabotiere & cover the whole with ice.
leave it still half a quarter of an hour.
then turn the Sabottiere in the ice 10 minutes
open it to loosen with a spatula the ice from the inner sides of the Sabotiere.
shut it & replace it in the ice
open it from time to time to detach the ice from the sides
when well taken (prise) stir it well with the Spatula.
put it in moulds, justling it well down on the knee.
then put the mould into the same bucket of ice.
leave it there to the moment of serving it.
to withdraw it, immerse the mould in warm water, turning it well till it will come out & turn it into a plate.13

Modern Version (adapted by Marie Kimball)

Beat the yolks of 6 eggs until thick and lemon colored. Add, gradually, 1 cup of sugar and a pinch of salt. Bring to a boil 1 quart of cream and pour slowly on the egg mixture. Put in top of double boiler and when it thickens, remove and strain through a fine sieve into a bowl. When cool add 2 teaspoonfuls of vanilla. Freeze, as usual, with one part of salt to three parts of ice. Place in a mould, pack in ice and salt for several hours. For electric refrigerators, follow usual direction, but stir frequently.

This recipe originally appeared at Monticello.org.

Non-Fried Fried Ice Cream Recipe

Non-Fried Fried Ice Cream Recipe

non-fried-fried-ice-cream-frugal-coupon-living-small

Ingredients:

  • 5 cup Corn Flakes
  • 1/2 cup Butter
  • 2 tsp Cinnamon
  • 4 tsp Sugar
  • Vanilla Ice Cream

Directions:

  1. Scoop and form Ice cream into approx 2 1/2″ balls.
  2. Place in freezer for 15 minutes.
  3. Pulse corn flakes in food processor to crush.
  4. Melt butter in a medium skillet over medium heat.
  5. Stir in crushed corn flakes and cinnamon and cook, stirring constantly, about 3-5 minutes or until golden brown.
  6. Remove from heat and stir sugar into mixture.
  7. Pour into a shallow dish and allow to cool.
  8. Place ice cream ball into mixture and roll to evenly coat.
  9. Press corn flake mixture around outer surface if a thicker coating is desired.
  10. Serve topped with chocolate syrup, whipped topping and/or cherries, as desired.

This recipe originally appeared at Frugal Coupon Living.

White Chocolate Buttermint Ice Cream

White Chocolate Buttermint Ice Cream

White Chocolate Buttermint Ice Cream I howsweeteats.com

Yield: about 1 quart

Prep Time: 60 minutes

Cook Time: about 10 minutes to cook the mixture

Total Time: 4 hours at least (includes freeze time)

Ingredients:

2 cups whole milk

1 1/2 tablespoons cornstarch

3 tablespoons cream cheese, softened to room temperature

1/2 teaspoon sea salt

1/8 teaspoon turmeric

1 1/4 cups heavy cream

2/3 cups granulated sugar

2 tablespoons light corn syrup

5 ounces high-quality white chocolate, chopped

3/4 teaspoon butter extract

1/2 teaspoon peppermint extract

1/4 teaspoon vanilla extract

Directions:

In a small bowl, mix together 2 tablespoons of the milk with the cornstarch and whisk until smooth. Set aside. In another large bowl, whisk together softened cream cheese with salt and turmeric until smooth. It will turn yellow. Pretty!

In a large saucepan (Jeni recommends a 4-quart), add milk, cream, sugar and corn syrup, whisking together. Bring to a rolling boil – for me, this was over medium heat. Keep a close eye on the mixture because if it gets too hot, it will boil up and over very quickly. You want it to the point when the milk is bubbling and rolling but now boiling over. Once it comes to that point, boil for 4 minutes. I stirred occasionally here. After 4 minutes, remove from heat and very slowly whisk in the cornstarch mixture. I did it in 3 parts – adding 1/3 of it and whisking at a time. Bring back over heat and bring to a rolling boil again, this time stirring with a spatula while the mixture just thickens slightly – about 1-2 minutes.

Remove from heat and very slowly pour a small amount into the large bowl that has the cream cheese in it, whisking constantly until smooth. Gradually pour the rest of the mixture into the bowl while whisking to combine – again, it will be yellow! Grab another very large bowl and fill it halfway full with cold water, adding a bunch of ice cubes as well. Pour the milk mixture into a one gallon freezer ziplock bag, pushing the air out and sealing it. Place it in the ice bath for 30-45 minutes until cold, adding more ice if needed.

Right before the ice cream is ready to be churned, melt the white chocolate. Set aside, allowing it to cool slightly. Pour the ice cream mixture into your ice cream maker and churn according to the directions. I used the attachment on my Kitchenaid mixer and churned for exactly 25 minutes. After 10-15 minutes, add in the vanilla, butter and peppermint extract while the cream is churning. Then gently stream in the melted white chocolate, which will create flakes throughout the remaining churn time.

Once churned to your desired consistency, place in a freezer-safe container, cover with a lid or layer of plastic wrap pressed on the ice cream, and freezer 2-6 hours. I froze mine for 2 hours because if you’ve ever been to a Jeni’s store, their ice cream is very soft, almost gelato-like. I wanted the same feel, so we ate the ice cream a bit softer the first go ’round.

This recipe originally appeared at How Sweet It Is.

Toasted Marshmallow Coconut Milk Ice Cream

Toasted Marshmallow Coconut Milk Ice Cream

Toasted Marshmallow Coconut Milk Ice Cream I howsweeteats.com

Yield: about 1 quart

Ingredients:

3 1/4 cups full-fat canned coconut milk, mixed well so it’s not separated
1 1/2 tablespoons cornstarch
1/2 teaspoon sea salt
2/3 cups granulated sugar
2 tablespoons light corn syrup
1 tablespoon vanilla extract
1/2 cup marshmallow fluff or cream
1 10-ounce bag of marshmallows, toasted

Directions:

In a small bowl, mix together 2 tablespoons of the coconut milk with the cornstarch and whisk until smooth. Set aside.

In a large saucepan (Jeni recommends a 4-quart), add coconut milk, sugar and corn syrup, whisking together. Bring to a rolling boil – for me, this was over medium heat. Keep a close eye on the mixture because if it gets too hot, it will boil up and over very quickly. You want it to the point when the milk is bubbling and rolling but now boiling over. Once it comes to that point, boil for 4 minutes. I stirred occasionally here. After 4 minutes, remove from heat and very slowly whisk in the cornstarch mixture. I did it in 3 parts – adding 1/3 of it and whisking at a time. Bring back over heat and bring to a rolling boil again, this time stirring with a spatula while the mixture just thickens slightly – about 1-2 minutes.

Grab another very large bowl and fill it halfway full with cold water, adding a bunch of ice cubes as well. Remove the coconut milk mixture from heat and pour the it into a one gallon freezer ziplock bag, pushing the air out and sealing it. Place it in the ice bath for 30-45 minutes until cold, adding more ice if needed. I actually set my bag right IN the ice bath, then carefully poured in the milk.

After 30 minutes or so, pour the ice cream mixture into your ice cream maker and churn according to the directions. When it begins churning, you can toast your marshmallows. If you have a gas stove you can do it that way, or you can place them under the broiler for a little less than a minute or until your desired doneness. You don’t have to use the whole bag – use as many as you’d like. After 10-15 minutes of churning, add in the vanilla extract and spoonfuls of marshmallow fluff while still churning. (If you don’t have an opening in your ice cream make to add, you can add the vanilla at the beginning and fold in the marshmallow at the end.) After 5 more minutes, add in the toasted marshmallows one at a time, making sure they get mixed in.

Once churned to your desired consistency, place in a freezer-safe container, add more marshmallows if desired, cover with a lid or layer of plastic wrap pressed on the ice cream, and freezer 2-6 hours.

idea from the sweet potato marshmallow ice cream in jeni’s book, recipe adapted from her buttermint ice cream

This recipe originally appeared at How Sweet It Is.

Almond Torte Mascarpone Ice Cream with a Brown Butter Almond Crunch

Almond Torte Mascarpone Ice Cream with a Brown Butter Almond Crunch

Almond Torte Mascarpone Ice Cream with a Brown Butter Almond Crunch I howsweeteats.com

Yield: makes about one quart

Total Time: 8 hours

Ingredients:

2 1/2 cups heavy cream
1 1/2 cups whole milk
1/2 cup granulated sugar
2 teaspoons almond extract
1 teaspoon vanilla extract
1/4 teaspoon salt
12 ounces mascarpone cheese
a few slices of almond torte cake, cut into pieces

brown butter crunch almonds
2 tablespoons unsalted butter
2/3 cup sliced almonds
1/4 cup brown sugar

Directions:

Add cream, milk, sugar, extracts and salt to a saucepan over medium heat. Stir constantly until the sugar dissolves, making sure not to let it stick to the bottom. Continue to heat until the mixture becomes warm and begins to bubble around the edges. Remove from heat. Add the mascarpone to a bowl and whisk until creamy. Pour the warmed milk mixture over top and whisk continuously until the mascarpone melts into the milk – it will separate at first but continue to stir until it all comes together. Refrigerate until cold, at least 60 minutes.

Once it’s cold, add the mixture to your ice cream maker and churn according to directions. A few minutes before it’s finishing churning, add in the cake in increments. Once it’s finished churning, use a large spatula to stir in the almonds. Scoop the ice cream into a freezer-safe container then freeze for at least 4 to 6 hours. Let sit for a few minutes before serving so the ice cream can soften.

brown butter crunch almonds
Place butter in a small saucepan over medium heat and immediately begin whisking. Stir as it bubbles, and after 3 to 4 minutes or so you should see brown bits appear on the bottom of the pan. Remove from heat immediately and continue to whisk for another 30 seconds. Return the pan to the burner and heat over low heat. Add the almonds and brown sugar, lightly stirring with a wooden spoon or spatula until the sugar dissolves. Remove the almonds from heat and spread them on a piece of parchment paper to cool completely.

This recipe originally appeared at How Sweet It Is.

Chocolate Chip Cookies and Cream Pumpkin Marshmallow Ice Cream

Chocolate Chip Cookies and Cream Pumpkin Marshmallow Ice Cream

Chocolate Chip Cookies and Cream Pumpkin Marshmallow Ice Cream I howsweeteats.com

Yield: makes about 1 quart

Total Time: 8 hours

Ingredients:

2 1/2 cups heavy cream
1 1/2 cups whole milk
3/4 cup granulated sugar
3/4 cup pumpkin puree
2 teaspoons vanilla extract
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
8 baked chocolate chip cookies, crushed
1 1/2 cups marshmallow fluff

Directions:

Add the cream, milk, sugar, pumpkin puree, vanilla extract, pie spice and salt to a saucepan over medium heat. Stir constantly until the sugar dissolves and the mixture is combined, making sure not to let it stick to the bottom. Continue to heat until the mixture becomes warm and begins to bubble around the edges. Remove from heat, add the mixture to a bowl and refrigerate until cold, at least 30 to 60 minutes.

Once it’s cold, add the mixture to your ice cream maker and churn according to directions. A few minutes before it’s finished churning, add in 1 cup of marshmallow fluff and half of the cookies in a few increments. Once it’s finished churning, scoop the ice cream into a freezer-safe container. Stir in the remaining cookies and marshmallow, then freeze for at least 4 to 6 hours. Let sit for a few minutes before serving so the ice cream can soften.

This recipe originally appeared at How Sweet It Is.

Sweet Corn Ice Cream with a Salted Caramel Swirl + Chocolate Covered Potato Chips

Sweet Corn Ice Cream with a Salted Caramel Swirl + Chocolate Covered Potato Chips

Sweet Corn Ice Cream with a Salted Caramel Swirl + Chocolate Covered Potato Chips I howsweeteats.com

Yield: makes about 1 quart

Total Time: 10 hours

Ingredients:

2 1/2 cups heavy cream
1 1/2 cups whole milk
1/2 cup light brown sugar
3 ears sweet corn, cut from the cob
2 teaspoons vanilla extract
1/4 teaspoon salt

3 to 4 cups ridged potato chips
1 cup milk chocolate chips
1 tablespoon coconut oil
4 ounces salted caramel

Directions:

Add cream, milk and sugar to a large saucepan over medium heat. Stir until the sugar dissolves, then add in the corn and corn cobs. Gently stir (as much as you can) until the mixture comes to a simmer, then turn off the heat and set the pan aside. Let sit for 1 hour. After one hour, remove the cobs and add the mixture to a blender. Blend for 5 to 6 minutes until the corn is completely pureed, then strain it through a fine mesh sieve, discarding the solids. Whisk in the vanilla and the salt and place the liquid in the fridge for about 1 hour, until cold.

While the mixture is chilling, melt the chocolate chips in the microwave or over a double boiler. Once melted, stir in the coconut oil until it melts. Dip the potato chips in the chocolate and lay them on a sheet of parchment or wax paper to set.

Remove the ice cream mixture from the fridge and place it in an ice cream maker, churning according to the directions. I use the KitchenAid attachment and churn for about 20 minutes. Once finished churning, add the ice cream to a freezer safe container. Stir in the caramel swirls and fold in almost all of the potato chips, mixing them into the ice cream and crushing them if desired. Reserve a few for topping. Cover with a layer of plastic wrap and freeze for 6 to 8 hours.

Serve with a garnish of chocolate potato chips and extra caramel!

This recipe originally appeared at How Sweet It Is.

Lemon Curd Gelato With Vanilla Wafers and Fresh Berries

Lemon Curd Gelato With Vanilla Wafers and Fresh Berries

 https://talesofambrosia.files.wordpress.com/2013/06/lemon-curd.jpg?w=585&h=389

Lemon curd:

5 egg yolks

1/2 cup fresh lemon juice

2 tablespoons sugar

1 tablespoon butter

Pinch salt

Gelato:

2/3 cup sugar, divided

3 cups half-and-half

1 or 2 sprigs thyme

1/2 vanilla bean, optional

3 duck egg yolks

2 chicken egg yolks

1. For the curd: In a saucepan, combine yolks, lemon juice and sugar. Stirring continuously, gently heat over a low flame until curd is thick and creamy (do not boil). Off heat, stir in butter and salt. Transfer curd to a bowl; press plastic wrap directly on curd’s surface, then allow it to cool.

2. For the gelato: Set aside 2 tablespoons of the sugar. In a pot, combine remaining sugar with half-and-half, thyme and vanilla bean; bring to a simmer. Turn off heat and let mixture steep.

3. Whisk yolks with the reserved 2 tablespoons sugar until light and thick. Whisk a little warm milk into the eggs to warm them; continue adding milk while whisking. Remove thyme and vanilla bean. Return pot to the stove; heat, whisking constantly, until custard thickens. Stir in lemon curd; season with a pinch of salt. Remove custard to an ice bath and chill completely. Process in an ice cream maker according to the manufacturer’s instructions.

Vanilla Wafers

1 cup butter

2 cups granulated sugar

2 eggs

2 tablespoons vanilla

2 2/3 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1. Preheat oven to 350.

2. Using an electric mixer, beat butter and sugar until creamy. Beat in eggs and vanilla.

3. Sift flour, baking powder and salt together; add to butter and sugar mixture, mixing well. Chill for 1 hour.

4. Using a small cookie scoop, scoop batter onto a cookie sheet, placing cookies at least 1 inch apart. Bake for 12 to 15 minutes or until golden brown. Cool.

Berries

Strawberries, stemmed, sliced

Blueberries

Sugar

Candied lemon peel, optional

1. Combine berries with sugar and let them macerate.

2. Scoop gelato into a wine or parfait glass. Top with berries and a vanilla wafer. Garnish with candied lemon peel, if desired. You may also assemble this dessert as an ice cream sandwich.

— Chef Jayne Reichert, Cavallo Point Lodge Cooking School

This recipe originally appeared at San Jose Mercury News.