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COLLECTION: Icecream Vol.1 (of 1)

COLLECTION: Icecream Vol.1 (of 1) is built on Half And Half, Sugar, Vanilla Ice Cream Softened, Butter Softened, and Granulated Sugar. Keep it handy for the next time you cook it.

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COLLECTION: Icecream Vol.1 (of 1)

Illustrative photo

Ingredients

Method (preview)

  1. 1

    First make 1 pint creme anglaise

  2. 2

    Heat to a simmer 1 pt. half and half and 1/2 cup sugar.

  3. 3

    Mix 1/3 of the hot liquid with the yolks, whisking.

  4. 4

    This warms the yolks.

  5. 5

    Now whisk the yolk mixture back into the hot liquid OFF THE FLAME.

  6. 6

    Let cool.

  7. 7

    Freeze in an ice cream freezer according to the manufacturer's instructions.

  8. 8

    As you can see, this recipe is constructed so that it is easy to add any flavoring to the basic custard.

  9. 9

    Where it asks to add flavoring, try

  10. 10

    Balsamic vinegar: Add 2 tablespoons balsamic vinegar. (nutty and vanilla like, but slightly tangier. No one will even guess)

  11. 11

    Combine softened ice cream and pineapple preserves; mix well.

  12. 12

    Spoon into macadamia graham cracker crust.

  13. 13

    Freeze.

  14. 14

    Cut into wedges and serve with bowls of chocolate sauce, sliced strawberries, sliced bananas and whipped cream.

  15. 15

    Finely chop the macadamia nuts.

  16. 16

    Combine macadamia nuts, graham cracker crumbs, butter and sugar; blend well.

  17. 17

    Press into 9-inch pie plate.

  18. 18

    Chill.

  19. 19

    Sprinkle about 1/4 cup sugar over them and let them sit for a couple hours.

  20. 20

    This will leech much of the juice out of them.

  21. 21

    Pour off the juice and press the berries through cheesecloth.

  22. 22

    Bring the liquid to a boil and reduce (stirring all the while) by about half.

  23. 23

    Freeze.

  24. 24

    This makes under a quart of slush.

  25. 25

    Since it hasn't been emulsified, it isn't as smooth as the first recipe, but the berry taste is very very intense. (You can emulsify it by cooling the liquid and adding an egg white, but this seems to cut into the taste more then you might expect.)

  26. 26

    Combine all ingredients in a heavy saucepan and set over medium heat.

  27. 27

    Cook, stirring frequently, for 20 minutes, or until all berries have burst.

  28. 28

    3. Pour cooled mixture into a shallow metal pan (a cake tin is ideal), and set it in your freezer.

  29. 29

    When the mixture is about half frozen, in 2 to 3 hours, remove the pan from the freezer, scrape the blackberry ice out of the pan into a bowl, and beat with a wire whisk until soft and icy parts are completely mixed.

  30. 30

    Return the ice to the pan, set it back in the freezer, and freeze completely.

  31. 31

    5. The ice will be very solid. To serve, temper in refrigerator for 15 to 30 minutes before attempting to dish up.

  32. 32

    Heat granulated sugar and 1/4 C (60 ml) of the water in a large skillet on medium high heat until the sugar melts and boils, stirring occasionally.

  33. 33

    Boil until mixture is a dark brown; remove from heat. Gradually stir in remaining 3/4 C (180 ml) water.

  34. 34

    Stir in cream and vanilla; stir in the caramel mixture. Chill. Freeze in an ice cream machine according to manufacturers directions.

  35. 35

    Combine ingredients in a saucepan and set over medium heat.

  36. 36

    Stir constantly until the mixture is about to boil and all the sugar is dissolved.

  37. 37

    2. Cool to room temperature, pour into a shallow pan (an 8-inch square cake tin is ideal), and freeze.

  38. 38

    The mixture will take from 3 to 6 hours to freeze and, because of its relatively low sugar content, will be very solid.

  39. 39

    To serve, set in refrigerator for 30 minutes to temper the texture slightly.

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