Fresh Pumpkin Ice Cream

Ingredients
1 cup pumpkin puree
3/4 cup granulated sugar
1 3/4 cup heavy cream
1 1/4 cup milk
3 1/2 teaspoons of pumpkin pie spice or (2 teaspoons ground cinnamon + 1/4 teaspoon ground cloves + 1/2 teaspoon ground nutmeg + 1/4 teaspoon ground allspice)

Technique
Combine the cream, milk and sugar and whisk until completely combined.  Slowly add the spices and then the pumpkin.  Make sure is is thoroughly mixed.  Prepare according to ice cream makers instructions.  Buon appetito!!


Print Page

Ben and Jerry's French Vanilla

My father-in-law's favorite, the kids too!!

Ingredients:

2 large eggs
3/4 cup sugar
2 cups whipping cream
1 cup milk
2 teaspoons vanilla extract


Technique:

Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream, milk, and vanilla and whisk to blend.

Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. Buon appetito!

Print Page

Cherry Garcia and Kit-Kat ice creams

I love making ice cream at home. It's easy and super delicious. My lovely sister-in-law gave me one of my favorite gifts ever when she got me my Cuisinart ice cream maker AND an extra bowl! Therefore, I can make two flavors in one day, which I did.

Cherry Garcia

1/4 c. shaved plain chocolate (I used Ghiradelli 60% dark)

1/4 maraschino cherries, halved (original recipe calls for Bing or canned, neither of which I had)

2 large eggs

3/4 c. sugar

2 c. heavy whipping cream

1 c. milk

How:

1. Place the Shaved chocolate flakes and cherries in separate bowls. Cover and refrigerate.

2. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 more minute. Pour in the cream and milk and whisk to blend.

3. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.

4. After the ice cream stiffens (about 2 minutes before it's done), add the chocolate and the cherries, then continue freezing until the ice cream is ready.

~Adapted from Ben & Jerry's Homemade Ice Cream & Dessert Book.

Kit Kat ice cream

Ingredients:

2 large eggs

3/4 c. sugar

2 c. heavy whipping cream

1 c. milk

4 1.6 oz Kit-Kat bars ( I used 11 fun-sized ones)

2 t. vanilla

How:

1. Cut the Kit-Kat bars into bite sized pieces and store in the refrigerator.

2. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour n the cream, milk and vanilla, and whisk to blend. Transfer to an ice cream maker and freeze following the manufacturer's instructions.

3. After the ice cream stiffens (about 2 minutes before it is done), add the chopped candy, then continue freezing until the ice cream is ready.

~Adapted from Ben & Jerry's Homemade Ice Cream & Dessert Book.

Notes:

Both recipes make slightly more then 4 cups, with the Kit-Kat recipe making slightly more than the cherry one.

Please note that it is best (in my opinion) to use pasteurized eggs in these recipes as they are not cooked. Using the pasteurized eggs basically eliminates the chance of salmonella poisoning.

Print Page

Ben and Jerry's Chocolate Ice Cream

From Ben and Jerry themselves :) 

came out super creamy and delicious!!

Ingredients

2  ounces  unsweetened chocolate

1/3  cup  unsweetened cocoa powder

1 1/2  cups  milk

2  large  eggs

1  cup  sugar

1  cup  heavy cream, or whipping cream

1  teaspoon  vanilla extract

Technique
Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling, water.  Gradually whisk in the cocoa and heat, stirring constantly, until smooth. (If the chocolate clumps , don't worry - the milk will dissolve it).  Whisk in the milk, a little at a time, and heat until blended.  Remove from the heat and let cool.  Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.  Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.  Pour in the cream and vanilla, and whisk to blend.  Pour the chocolate mixture into the cream mixture and blend.  Cover and refrigerate until cold, about 1 to 3 hours, depending on your refrigerator.  Transfer the mixture to an ice cream maker and freeze following the manufacturer's directions.  Makes 1 quart. Buon appetito!


Print Page