Friday, July 16, 2010

July Recipe Swap - Ice Cream

Simple Vanilla Ice Cream (Cuisinart)

Ingredients

1-1/2 cups whole milk
1-1/8 cups granulated sugar
3 cups heavy cream
1-1/2 tablespoons pure vanilla extract

Instructions

In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.
Stir in the heavy cream and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.



Tutti-Fruity Ice Cream (from Ben Beutler's grandmother)

1 can Eagle Brand milk
1 small can Carnation milk
4 eggs
1 large pkg strawberry jello
1 pkg frozen strawberries(thawed)
3 bananas, diced
1 1/2 cups sugar
1  13oz can crushed pinapple
1/2 cup pecans
1 qt half & half

Mix these ingredients and freeze in ice cream freezer

Fresh Strawberry Ice Cream (Cuisinart)

Ingredients

3 cups fresh ripe strawberries, stemmed and sliced
4 tablespoons freshly squeezed lemon juice
1-1/2 cup sugar, divided
1-1/4 cups whole milk
2-3/4 cups heavy cream
1-1/2 teaspoons pure vanilla extract

Instructions

In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar. Stir gently and allow the strawberries to macerate in the juices for 2 hours. Strain the berries, reserving juices. Mash or purée half the berries.
In a medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream, reserved strawberry juice, mashed strawberries, and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Five minutes before mixing is completed, add the reserved sliced strawberries and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Note: I tossed all the strawberries in the blender.  I like it that way (no clumps).


Mango Sorbet (from Williams-Sonoma)

2 ripe Mangos (about 2lbs total weight) cubed
2 1/2 tablespoons fresh lemon juice
1 cup water
3/4 cup sugar

Pour the Mango cubes into a bowl and mash with a fork. You should have about 2 1/2 cups mango pulp. Add the lemon juice and stir to combine. Cover and refrigerate until chilled, at least 2 hours or up to 8 hours.

In a small, heavy saucepan, combine the water and sugar. Bring to a boil over medium-high heat and cook, stirring occasionally until the sugar dissolves and the syrup is clear, about 1 minute. Set aside and let cool to room temperature. Cover and refrigerate until chilled, at least 3 hours or up to 8 hours. 

Add the syrup to the mango pulp and stir to combine. The mixture does not have to be smooth; it will blend during churning. Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions. Transfer the sorbet to a freezer-safe container. Cover and freeze until firm, at least 2 hours or up to 3 days, before serving. 

Makes about 1 1/2 pints