Viv's bought an ice cream maker off of Craigslist a few weeks ago and we've been making homemade ice cream like crazy. It is ridiculously yummy. And fattening.
The picture above was what it looked like pertty much right when it was done in the ice cream maker -a lot like soft serve or custard. Obviously, it hardens up in the freezer, but we actually like it all melty like this. I had to start out using David Lebowitz's recipes from The Perfect Scoop. Evidently, he's the ice cream go-to man, and after trying some of his recipes, I'd have to agree.
So far, we've made:
- cake batter
- vanilla with chocolate chip cookie dough
- coffee
- oatmeal
- cinnamon
On my list to try:
- toasted coconut
- chocolate
- peanut butter cup
- white chocolate
- anyone else have any favorites or recipes for me?
Cinnamon Ice Cream
by David Lebowitz
• 2 teaspoons of ground cinnamon
• 1 cup of whole milk
• 3/4 cup of sugar
• 1/2 teaspoon of salt
• 2 cups of heavy cream
• 6 egg yolks
1 Place the cinnamon in a small, dry skillet, over low heat. Keep the skillet moving just until the cinnamon becomes fragrant. Take off heat (note that too long in the pan will burn the cinnamon).
2 Warm the milk, sugar, salt and cinnamon and 1 cup of the cream in a medium saucepan over medium heat whisking to incorporate the cinnamon into the liquid.
3 While the milk mixture warms set a bowl over another bowl filled with ice. Place the remaining cup of cream into the now chilling bowl and set a mesh strainer on top.
4 In a separate bowl whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly to avoid the eggs scrambling. Pour the mixture back into the saucepan.
5 Stir the mixture constantly over medium heat with a wooden spoon or heat proof spatula, scraping the bottom as you stir. When the custard becomes thick until the mixture thickens and coats the spoon so that you can run your finger across the coating and have the coating not run.
6 Pour the custard through the strainer into the cream. Stir until cool over the ice bath.
8 Chill the mixture thoroughly and then place in your ice cream maker according to the manufacturer's instructions.
Makes about 1 quart.
4 comments:
Love homemade ice cream!!!! I was actually going to suggest David Lebovitz's book. Are you familar with his blog? More yummy recipes there. Right now I have strawberry-rhubarb in the freezer. I really like his philadelhia style ice creams, they don't use eggs. I think I have a few recipes on my blog. We really liked the milk chocolate and mint! Brian really loves sorbets, no fat!
Yum! I may have to dig out my ice cream maker now - haven't used it in years...thanks for the reminder!
John is fattening me up with 'The Perfect Scoop' this summer. So far, my favorites have been lavender and honey and the cheesecake with blueberry sauce. But really there hasn't been a bad one in the bunch!
The Oatmeal was really good! The texture made it interesting and the flavor was yummy.
Could this be a breakfast food?
Then there was the Coffee, add a brownie and oh my goodness
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