Double Vanilla Ice Cream

Posted on July 31, 2014 by Kelley

double vanilla ice cream

National Ice Cream month may be coming to an end, but that does not mean that ice cream season is over by any means.  We have a good month (maybe two) left of warm, ice cream-loving weather!  (Unless you’re like me and make ice cream all year long.)

One of my favorite products is Nielsen Massey vanilla bean paste.  It’s all the goodness and look of vanilla beans, but without the work!  For this recipe, I decided to double up on the vanilla using the paste and the Madagascar Bourbon Pure Vanilla extract.  It gave this ice cream a great vanilla kick by combining the two.  I’m a big fan of cream base for ice cream.  This base recipe is my new go-to, and it’s a perfect place to start with any flavor you want to make.  It’s hard to beat a perfect vanilla though!

Double Vanilla Ice Cream, adapted from Sweet Cream and Sugar Cones

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Double Vanilla Ice Cream

Ingredients

  • 5 large egg yolks
  • 1 3/4 cup heavy cream
  • 3/4 cup 1% or 2% milk
  • 1/2 cup sugar
  • 1/4 teaspoon kosher salt
  • 1 tablespoon Nielsen Massey vanilla bean paste
  • 1 teaspoon vanilla extract

Instructions

In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in the 1/4 cup of the sugar. Set aside.

In a heavy nonreactive saucepan, stir together the cream, milk, other 1/4 cup of sugar, and salt and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.

Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.

Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer.

Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove the container from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.

Add the vanilla to the chilled base and stir until blended.

Freeze in your ice cream machine according to the manufacturer's instructions.

https://www.theculinaryenthusiast.com/2014/07/31/double-vanilla-ice-cream/

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Jeni’s Backyard Mint Ice Cream

Posted on July 22, 2014 by Kelley

jenis backyard mintEven though I missed posting this recipe for National Ice Cream Day on Sunday, doesn’t mean you should miss making this ice cream.  It has a nice, subtle mint flavor that is perfectly refreshing for a hot summer day.  And since it’s expected to go upwards of 90 degrees in Chicago today, I see no reason why you shouldn’t make yourself some!  If you don’t have time to make this though, go get yourself a couple of scoops at Jeni’s newest outpost in Chicago on Southport and Roscoe.  I had the pleasure of going there a couple of weeks ago.  I tried the Roasted Cherry and Goat Cheese, and a Browned Butter with Almond Brittle.  Seriously, “browned butter” – how could you not order that?!  Both were fantastic, and I have definitely put them on my list to make because both recipes are in her cookbook!

It’s a great way to use up some of that mint you have growing out of control in your backyard right now.  By the way, it is always a good idea to grow that mint in a container, because it WILL take over your garden if you do not.  This ice cream actually had such a subtle mint flavor, I might increase the amount I use the next time.  I let mine steep in the milk/cream mixture overnight, but feel free to adjust that to your own personal preferences or time constraints.  This ice cream would also be great with some dark chocolate thrown into it!  I have found that there is nothing wrong with adding chocolate to most ice cream flavors. 🙂

Jeni’s Backyard Mint, from Jeni’s Splendid Ice Creams at Home

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Jeni’s Backyard Mint Ice Cream

Ingredients

  • 2 cups whole milk
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1 1/2 ounces cream cheese, softened (about 3 tablespoons)
  • 1 1/4 cups heavy cream
  • 2/3 cup sugar
  • 1 1/2 tablespoons light corn syrup
  • 1 cup coarsely chopped mint leaves (or more, depending on your minty preference)
  • 1/8 teaspoon kosher salt

Instructions

Fill a large bowl with ice water. In a small bowl, mix 2 tablespoons of the milk with the cornstarch. In another large bowl, whisk the cream cheese until smooth.

In a large saucepan, combine the remaining milk with the heavy cream, sugar and corn syrup. Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves, about 4 minutes. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.

Gradually whisk the hot milk mixture into the cream cheese until smooth. Add the chopped mint. Whisk in the salt. Set the bowl in the ice water bath and let stand, stirring occasionally, until cold, about 20 minutes. (or refrigerate overnight)

Strain the ice cream base into an ice cream maker, pressing the mint leaves with the back of a spoon to extract all of the flavor, and freeze according to the manufacturer's instructions. Pack the ice cream into a plastic container.

Press a sheet of plastic wrap directly onto the surface of the ice cream and close with an airtight lid. Freeze the mint ice cream until firm, about 4 hours.

https://www.theculinaryenthusiast.com/2014/07/22/jenis-backyard-mint-ice-cream/

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Malted Vanilla Ice Cream with Chocolate Covered Peanut Butter Filled Pretzels

Posted on July 11, 2014 by Kelley

malted vanilla pretzel ice creamIce cream month continues!  If you like a more decadent ice cream flavor, this one is for you. Salty pretzel and sweet peanut butter and chocolate, mixed with the earthiness of the malt powder…mmmm.  This recipe has a little bit of everything!

The ice cream base is actually one of my favorites too.  Don’t be scared away by an egg yolk based ice cream.  Once you make a few recipes, you’ll have a good feel of time, temperature and look of the custard so you get it right.  I have made several recipes now from this cookbook, and they have all turned out wonderfully.  But the ice cream base is a great recipe to use when creating your own flavors.  There are a lot of unique flavors in Bi-Rite Creamery’s book, but I always like to put my own spin on things to suite both my taste and what I have (or don’t have) in my pantry.  Ice cream is an easy thing to put your own spin on, especially when it comes to mix-ins!  It’s easy to change up any recipe by throwing in some chopped nuts, cookies, chocolates, fruit, etc.  The flavor combinations are endless!

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Malted Vanilla Ice Cream with Chocolate Covered Peanut Butter Filled Pretzels

Ingredients

  • 5 lg. egg yolks
  • ½ c. malted milk powder (such as Carnation)
  • 1¾ c. heavy cream
  • ¾ c. 1 or 2 percent milk
  • ½ c. sugar
  • ¼ tsp. kosher salt
  • 1 tsp. vanilla extract
  • 1 cup chocolate covered peanut butter filled pretzels, chopped

Instructions

In a medium heatproof bowl, whisk yolks just to break them up, then whisk in malted milk powder. Set aside.

In a heavy nonreactive saucepan, stir together cream, milk, sugar, and salt and put the pan over medium-high heat. When mixture approaches a simmer, reduce heat to medium.

Carefully scoop out about ½ c. of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another ½ c. of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir cream in saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.

Cook mixture carefully over medium heat, stirring constantly, until it thickens, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1-2 minutes longer.

Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove the container from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.

Add the vanilla to the chilled base and stir until blended.

Freeze in your ice cream machine according to the manufacturer’s instructions; chill the container you’ll use to store the ice cream in the freezer. Add the pretzels in the last minute or so of churning, or fold them in by hand after the ice cream comes out of the machine. Enjoy right away or, for a firmer ice cream, transfer to a container and freeze for at least 4 hours.

https://www.theculinaryenthusiast.com/2014/07/11/malted-vanilla-ice-cream-with-chocolate-covered-peanut-butter-filled-pretzels/

Recipe adapted from Sweet Cream and Sugar Cones, makes about one quart.

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