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Flavors of the Month

Chill out with these drool-worthy ice cream creations and tips on making your own recipes from the June/July issue of Every Day with Rachael Ray.

Swirlberry Ice Cream

MAKES 1 Quart

PREP 25 min (plus chilling, churning and freezing)

Ingredients:

¾ cup frozen strawberries, thawed and halved (about 3 ounces)

2/3 cup frozen raspberries, thawed (about 3 ounces)

½ cup sugar

Salt

2 cups heavy cream

1 cup milk

Directions:

In a small saucepan, combine the strawberries, raspberries, ¼ cup sugar and a pinch of salt. Bring to a simmer over medium heat, stirring, and cook until jamlike, about 10 minutes. Let cool, cover and refrigerate until cold, about 1 hour.

In a medium bowl, whisk together the cream, milk, remaining ¼ cup sugar and another pinch of salt until the sugar is dissolved; cover and refrigerate for 1 hour.

Using an ice cream machine, process the cream mixture according to the manufacturer’s instructions. Fold in the chilled berry mixture to make a swirl pattern and then transfer to an airtight container. Freeze until firm, about 4 hours.

Try with: Raspberry Sauce

MAKES 1 ½ cups

Using a food processor, puree 1 pint fresh raspberries or one 12-ounce packaged thawed frozen raspberries; if desired, strain to remove any seeds. Stir in 2 tablespoons sugar, 1 teaspoon lemon juice and a pinch of salt.

Key Lime Pie Ice Cream

MAKES 1 quart

PREP 35 min (plus chilling, churning and freezing)

Ingredients:

4 large egg yolks

¾ cup sugar

¼ teaspoon salt

2 ¼ cups heavy cream

¾ cup milk

Ice Water

3 tablespoons store-bought key lime juice, such as Nellie & Joe’s

¾ cup chopped graham crackers

Directions:

In a medium bowl, whisk together the egg yolks, ¼ cup sugar and the salt. In a medium saucepan, whisk the cream, milk and remaining ½ cup sugar over medium heat until just beginning to simmer, about 5 minutes. Add to the egg mixture in a slow stream, whisking constantly, then pour into the saucepan.

Cook over medium-low heat, stirring constantly, until the custard thickens and registers 175° on an instant-read thermometer, about 8 minutes.

Strain the custard into a bowl set in an ice water bath; stir in the key lime juice. Let cool, then cover and refrigerate for at least 4 hours.

Using an ice cream machine, process the custard according to the manufacturer’s instructions. Fold in the graham crackers, then transfer to an air tight container and freeze until firm, about 4 hours.

Try with: Bittersweet Chocolate Sauce

MAKES 1 cup

Heat ¾ cup heavy cream over medium heat until almost simmering. Remove from the heat; add 6 ounces finely chopped bittersweet chocolate, cover and let sit for 5 minutes. Whisk until smooth. Refrigerate.

Candy Jar Ice Cream

MAKES 1 ½ Quarts

PREP 40 min (plus chilling, churning and freezing)

Ingredients:

6 large egg yolks

1/4 cup sugar

1/8 teaspoon salt

3 cups heavy cream

1 cup buttermilk

Ice water

1 teaspoon pure vanilla extract

2 cups chopped chocolate-covered-cookie candy bars, such as Twix and Kit Kat

Directions:

In a medium bowl, whisk together the egg yolks, sugar and salt. In a medium saucepan, heat the cream and buttermilk over medium heat, stirring occasionally, until almost simmering, about 5 minutes. Add to the egg mixture in a slow stream, whisking constantly, then pour into the saucepan. Cook over medium-low heat, stirring constantly, until the custard thickens and registers 175° on an instant-read thermometer, about 8 minutes.

Pour the custard into a medium bowl set in an ice water bath; stir in the vanilla. Let cool, then cover and refrigerate for at least 4 hours.

Using an ice cream machine, process the custard according to the manufacture’s instructions. Fold in the chopped candy bars, then transfer to an airtight container and freeze until firm, about 4 hours.

*TIP: Serve in a homemade Vanilla Cookie Ice Cream Cup!*

Don’t have an Ice Cream Maker? Here is a DIY “recipe”, not to mention a fun activity for the kids:

  • Rinse, dry and freeze a 36-ounce and a 10-ounce coffee can along with their plastic lids.
  • Fill the smaller can three-quarters full with the ice cream base and seal.
  • Place it inside the larger can and pack the empty space with crushed ice, then cover with a layer of coarse salt before sealing.
  • Roll or gently kick the can until the ice cream is frozen.

Put Your Own Flavor in Your Next Batch

  • Freeze mix-ins separately while the base is churning, this way, they won’t melt the ice cream when folded in
  • Flavor your custard with aromatics like fresh ginger or coffee beans.  Steep the ingredients in the hot cream base for 15 minutes before straining.
  • Avoid rock-hard fruit chunks by cooking the fruit first.  Roast in the oven or stew on the stovetop before adding it to the base

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