sweet corn + jalapeño ice cream
- 2 ears sweet corn, shucked with corn cut off the cob
- 1-2 jalapeños halved, seeds removed
- 1/2 cup sugar
- 2 cups heavy cream
- 2 cups whole milk
- 3 eggs, beaten
Combine corn, jalapeños, sugar, heavy cream, and milk. Bring just to a simmer and turn off heat. Let steep for an hour.
Add beaten eggs, to cream and corn mixture. Cook custard over medium-low heat whisking CONSTANTLY. Bring mixture to a simmer and cook just until thickened enough to coat the back of a spoon. ( This took me about 5-6 minutes but time may vary slightly)
Strain through a fine mesh sieve into a bowl. Let cool to room temperature and then chill in fridge thoroughly. ( if you are as impatient as I am, you could put the bowl in the freezer at this point. )
Once chilled, freeze in ice cream maker according to manufacturer’s instructions. Place in a shallow freezer proof container and freeze for an additional few hours. Remove from freezer approximately 15 minutes before serving. Enjoy!
Buttery Popcorn Ice Cream
Makes 1 quart
2 cups heavy cream
2 cups whole or 2% milk, divided
6 cups popped buttered popcorn*
6 egg yolks
2/3 cup sugar
1/4 teaspoon table salt
1/2 teaspoon pure vanilla extract
Homemade Cracker Jack, to serve
Caramel Sauce, to serve
Heat cream and 1 cup of the milk in a heavy sauce pan over medium heat until just scalded. Add the popped popcorn to the pan and let steep for one hour. Strain the popcorn milk through a fine mesh sieve into a large liquid measuring cup. Add enough of the remaining milk to make 3 cups total (about one more cup, give or take).
Return the milk to the sauce pan and return heat to medium. While the milk is heating, beat the egg yolks, sugar, and salt in a separate bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. When milk is hot but not scalded, add a cup to the egg mixture and whisk vigorously. Pour the tempered (warmed) eggs back into the sauce pan with the remaining milk.
Reduce heat to low/medium-low. Cook, whisking constantly, until the custard reaches 185°F on an instant-read thermometer and is thick enough to just coat the back of the spoon. (You can stir occasionally at first, and more constantly towards the end, watching carefully to make sure the eggs don’t scramble). Remove pan from the burner, stir in vanilla extract, and continue stirring for another minute or so to release some of the heat. Strain the cooked custard through a fine-mesh sieve, if desired.
Chill the mixture in the refrigerator until completely cool, stirring occasionally, about 2 hours. Freeze the custard according to your ice cream maker’s instructions. For sundaes, serve with caramel sauce and homemade Cracker Jack.
*I used 1 (3.5 ounce) bag of Newman’s Own Buttered Popcorn. This gives a very subtle popcorn flavor. If you want a more substantial popcorn punch, double this amount.
This recipe originally appeared at The Kitchn.
Lemon Verbena Ice Cream
About 1 quart (1l)
Since I’m in the people-pleasing mode, although I squirreled away a bunch of lemon verbena from my friend’s shrub, you can probably find some if you ask friends, or at your local farmer’s market or well-stocked grocers. You could equal parts fresh mint instead.
- 1 1/2 cups (10g) loosely-packed fresh lemon verbena leaves, rinsed & dried
- 1 1/2 cups (375ml) whole milk
- 1 1/2 cups (375ml) heavy cream
- 3/4 cup (150g) sugar
- pinch of salt
- 6 large egg yolks
optional: a dried leaf of lemon verbena, to crumble in the just-churned ice cream, or a very-finely chopped fresh leaf
1. In a medium saucepan, warm the lemon verbena leaves with the milk, 1/2 cup (125ml) of the cream, the sugar, and a pinch of salt.
2. Once warm, remove from heat, cover, and let steep for one hour.
3. To make the ice cream custard, pour the remaining cream into a large bowl set in a larger bowl of ice water, and put a mesh strainer on top.
4. Use a strainer or slotted spoon to skim the lemon verbena from the cream & milk mixture and squeeze the leaves to extract as much liquid as possible back into the saucepan, then discard them. Rewarm the lemon verbena-infused cream & milk, then
5. In a separate bowl, whisk the eggs together in a small bowl and slowly pour in the warm infusion, whisking constantly.
6. Scrape the warmed egg yolks back into the saucepan and cook, stirring continuously with a heatproof spatula, until the custard leaves a trail on the spatula when you drag your finger across it. (If using a thermometer, it should read about 175ºF, or 79ºC.)
7. Immediately strain the custard into the bowl of cream. Stir until cool.
8. Chill thoroughly, then freeze in your ice cream maker according to the manufacturer’s instructions. When done, crumble a dried verbena leaf in the ice cream, or finely-chop a fresh leaf and stir that in.
This recipe originally by David Lebovitz.
Jalapeno and Peach Gelato
2 jalapeños, spilt and deseeded
1 large peach, cut into pieces
1 teaspoon lemon zest
2 cups heavy cream
1 cup whole milk ( you need whole milk)
5 egg yolks, room temp
1 cup sugar
1/2 teaspoon vanilla extract
In a medium saucepan on medium heat, add milk cream and 1/2 cup sugar, whisk. Heat until bubbles forms around the edges. Remove from heat.
In a large bowl, beat the egg yolks, the remaining sugar and vanilla. Gradually pour the warm milk into the egg yolks, whisking constantly; Tempering the eggs. Return mixture to saucepan; on medium heat and stirring with a wooden spoon consistently until the mixture slightly coats the back of the spoon, 7 to 8 minutes. Now pour the mixture through a fine sieve. Next in a food processor or blender, blend the jalapeno and peaches into a puree. Pur puree into cream mixture, whisk. Cover and place in the freezer overnight.
I don’t have a ice cream maker but I used my blendtec the next day to blend the mix after is been frozen to give it a silky smooth finish. Serve and store in freezer.
This recipe originally appeared at Homemade Delish.
Dark ‘n Stormy Ice Cream
- 1 cup sugar
- 2 cups milk
- 2 cups heavy cream
- 8 large egg yolks
- ½ cup Gosling’s Black Seal® Rum
- ½ cup crystalized ginger, chopped fine
In a saucepan combine the sugar, the milk, and the cream and scald the mixture over moderate heat, stirring. In a large bowl beat the egg yolks until they are light and thick and pour in the milk mixture through a fine sieve in a stream, stirring. Transfer the custard to a saucepan and cook it over moderate heat, stirring, until it coats the spoon. Transfer the custard to a metal bowl set in a bowl of ice and stir until it is cool. In a small stainless steel or enameled saucepan reduce the Black Seal Rum over moderately high heat by half, taking care it does not ignite. Allow it to cool. Stir the Black Seal Rum and the crystalized ginger into the custard and chill the mixture, covered, for 2 hours. Freeze the mixture in an ice-cream freezer according to the manufacturer’s instructions. Makes about 1 quart.
In a pinch: Allow some of the best vanilla ice cream you can find to soften. Add chopped crystalized ginger and Gosling’s Black Seal Rum and blend it all in. Re-freeze and serve when ready.
This recipe originally by Gosling’s Rum.
- 2 cups half-and-half
- 1 cup buttermilk
- 1 cup heavy cream
- 6 large egg yolks
- 1 1/3 cups plus 3 Tbsp. sugar, divided
- 2 cups peeled, chopped black plums (such as ‘Methley’)
- 1 tablespoon light corn syrup
- 1/8 teaspoon table salt
- 2 teaspoons fresh lemon juice
1. Whisk together first 4 ingredients and 1 1/3 cups sugar in a medium saucepan. Cook over medium-low heat, whisking often, 10 to 12 minutes or until mixture just begins to boil. Pour mixture into a medium-size metal bowl. Fill a large bowl halfway with ice water. Place bowl containing custard mixture in ice water, and cool completely (about 30 minutes), whisking occasionally. Cover and chill custard mixture 2 hours.
2. Meanwhile, stir together plums, corn syrup, salt, and remaining 3 Tbsp. sugar in a small saucepan, and cook over medium heat, stirring occasionally, 12 minutes or until plums are very tender. Remove from heat; let stand 15 minutes. Stir in lemon juice. Cover and chill plum mixture 2 hours.
3. Pour custard mixture into freezer container of a 2-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times may vary.) Transfer ice cream to a freezer-safe bowl or pan, and freeze 1 hour. Meanwhile, freeze plum mixture 30 minutes. Dollop frozen plum mixture over frozen ice cream, and gently swirl.
This recipe originally appeared at My Recipes.
S’Mores Cookie and Nutella Ice Cream Sandwiches
Nutella Toasted Almond Ice Cream:
- 3⁄4 cup hazelnuts
- 2 cups whole milk
- 2 cups heavy cream
- 11⁄4 cups granulated sugar
- 8 large egg yolks
- 1⁄2 cup sliced almonds (with skins)
- Maldon sea salt, for sprinkling
- 2 sticks (16 Tbsp) unsalted butter
- 1 cup packed light brown sugar
- 1 cup packed dark brown sugar
- 1 large egg plus large egg yolk
- 1 1⁄2 tsp natural vanilla extract
- 2 1⁄2 cups sifted pastry flour, or 2 cups sifted all-purpose flour
- 1⁄2 cup sifted cake flour (sift before measuring)
- 1⁄2 tsp kosher salt
- 1⁄2 tsp baking soda
- 1 cup semisweet chocolate chips (we like Guittard or Ghirardelli)
- 1 1⁄2 cups crushed honey graham crackers (18 to 20 full-size crackers)
- 12 large marshmallows, halved
Nutella Toasted Almond Ice Cream:
- Preheat oven to 325 degrees.
- Spread hazelnuts in a single layer on a baking sheet. Toast in oven for 5 to 10 minutes, or until fragrant and golden. Remove from oven and let cool. Smash into pieces.
- In a 4-quart saucepan, combine milk, cream, and half of sugar and bring to a boil over medium-high heat. Meanwhile, beat yolks and remaining sugar until smooth, heavy, and pale yellow, about 30 seconds.
- When cream mixture boils, add toasted hazelnuts, remove from heat, and let stand for 10 minutes. Strain cream mixture through a fine-mesh sieve into a bowl. Transfer hazelnuts to a blender and puree, adding a bit of cream mixture to help pureeing process.
- Strain pureed hazelnuts through a fine-mesh sieve into bowl with remaining cream mixture and return liquid to saucepan. Discard any solids left in sieve.
- In a slow stream, pour half of cream mixture over yolk-sugar mixture, whisking constantly until blended.
- Return pan to stovetop over low heat. Whisking constantly, stream yolk-cream mixture back into pan.
- With a wooden spoon, continue stirring until mixture registers 165 to 180 degrees on an instant-read thermometer, about 2 minutes. Do not heat above 180 degrees, or eggs in base will scramble. Mixture should be slightly thickened and coat back of spoon, with steam rising, but not boiling. (If you blow on the back of the spoon and the mixture ripples, you’ve got the right consistency.)
- Pour into a clean airtight container and refrigerate for 12 to 24 hours.
- Process in an ice cream maker according to manufacturer’s instructions.
- Meanwhile, preheat oven to 325 degrees.
- Spread almonds in a single layer on a baking sheet. Toast in oven for 5 to 10 minutes, or until fragrant and golden. Remove from oven and let cool.
- Transfer churned ice cream to a bowl and stir in toasted almonds.
- Scrape into an airtight storage container. Freeze for a minimum of 2 hours before serving.
- Top with a sprinkling of sea salt.
- Place butter in a saucepan and set over low heat until just half is melted. Cool for 5 minutes.
- Pour cooled butter into a large bowl. Add both sugars and whisk to combine. Whisk in egg and yolk, one at a time, then whisk in vanilla. Set aside.
- In a medium bowl, whisk together flour, salt, and baking soda.
- Add dry ingredients, one third at a time, to wet ingredients, mixing with a rubber spatula or wooden spoon to combine. Fold in chocolate chips and crushed graham crackers until evenly distributed. Be careful not to overmix.
- Wrap bowl with plastic wrap and refrigerate for at least 20 minutes.
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two half-sheet baking pans with parchment paper.
- Form dough into balls about the size of whole walnuts and place 2 inches apart on prepared baking sheets. Place 1 marshmallow half on top of each cookie and gently press down.
- Bake for 8 to 10 minutes, or until edges are light brown and marshmallows are toasty brown.
- Immediately transfer cookies to a cooling rack. Let cool for 1 hour before serving.
This recipe originally appeared at Parade.com.
Fresh Mint Ice Cream
2 cups packed fresh mint leaves, washed and dried
4 cups whole milk
6 fresh farm egg yolks
1½ cups heavy cream
1 cup + 2 tablespoons granulated sugar
Place milk and mint leaves in a small saucepot over low to medium heat until bubbles form at edges of pot. Remove from heat and let steep for 20 minutes.
In a separate bowl, whisk together cream and sugar until sugar dissolves. Whisk in yolks, one at a time. Place mixture in a medium saucepan over medium heat. Slowly whisk in strained milk (discarding mint leaves).
Stir slowly, adjusting heat as needed to maintain a low simmer and being sure not to boil, until mixture coats the back of a wooden spoon. Remove from stove, strain through a fine mesh sieve and set in refrigerator until ice cream base is thoroughly chilled.
Place in ice cream maker and follow manufacturers instructions.
Makes approximately 2 pints.
This recipe originally appeared at Edible Rhody.
Vanilla Bean Chai Tea Gelato Recipe
- 1 cup half & half (may substitute milk)
- 3 cups milk
- 8 black tea bags
- 2 large cinnamon sticks, broken in half
- 1 piece of fresh ginger about 1 inch long, sliced into very thin coins
- 3-4 star anise
- 1 teaspoon Cardamom seeds, crushed
- 1 teaspoon whole cloves
- ½ cup sugar
- 2 vanilla beans, split and scraped
- Pinch of salt
- 5 egg yolks
- Put all of the spices, 1 cup of half and half, 2 cups of milk, 1 vanilla bean, the sugar and the tea bags into a heavy sauce pot.
- Heat the ingredients until almost to the boiling point, occasionally whisking. You should see bubbles forming around the edges of the pot. You want it to get hot enough for the tea to release but not hot enough so the milk scalds.
- While your pot is heating separate the egg yolks and reserve the whites for another recipe. Whisk the egg yolks and set aside.
- Once the milk has formed bubbles and you see that the tea is starting to color the milk remove the pot from the hot burner and allow to steep for ten minutes.
- Pour the remaining cup of milk into a large bowl and place a fine mesh strainer over the top. Pour the tea and spices into the strainer. Discard the spices.
- Temper your egg yolks by pouring about a ¼ of a cup of the warm tea mixture into the bowl of yolks and whisking. Do this three times. By the third time it is safe to whisk the yolks into the chai tea mixture without worrying that the yolks will be cooked. Add the yolk and tea mixture back into the pot with the rest of the milk and whisk well.
- Rinse out the pot and pour the custard base back into the pot. Add the remaining vanilla bean;split and scraped to the pot.
- Return it to the burner on a medium high heat and cook until thickened. At first whisking occasionally; as the custard base begins to heat up whisk constantly to keep it from scalding.
- Your custard base is done when it will coat the back of a spoon and when you run your finger through the custard a trail remains. This can take anywhere from 10 to 20 minutes depending on the heat.
- For me it has always been closer to the twenty minute mark.
- Remove the pot from the heat. Strain it once again over a fine mesh strainer to remove any lumps and the vanilla bean.
- Allow custard to cool to room temperature then refrigerate for at least 3 hours. Overnight is best.
- Once completely chilled; process in your ice cream maker per manufacturer’s directions.
This recipe originally appeared at http://flouronmyface.com/vanilla-bean-chai-tea-gelato-recipe/.