Homemade ice cream
I scream, you scream, we all scream for great summer treats like homemade ice cream. And there is smooth gelato, the Italian version of our favorite summer treat. Use one of the new freezers on the market or dig out Grandma’s old crank-type and get a jump on summer fun.
2 cups whole milk
2 cups heavy cream
1 pint fresh strawberries, stemmed and puréed
4 strawberries, cut into small pieces
6 egg yolks
1 cup sugar
Heat milk and cream in medium saucepan until scalded. Remove from heat. In a small bowl, whisk egg yolks and sugar. Add eggs slowly to cream mixture, whisking constantly to prevent curdling. Return mixture to medium heat and cook, stirring constantly, until mixture reaches 160° and is thick and creamy. Remove from heat and add berry purée and chopped berries. Chill completely and freeze in an ice cream maker following manufacturer’s directions. Serves 4-6.
HAND CHURNED VANILLA ICE CREAM
4 cups whole milk
4 cups heavy cream
12 egg yolks
1-1/2 cups sugar
2 teaspoons good quality vanilla extract
Heat milk and cream until mixture coats the back of a spoon. Remove from heat. Whisk together yolks and sugar, then temper egg mixture with hot cream mixture by adding 1 cup of cream to the eggs. Whisk well and return eggs to hot cream mixture, continuing to whisk. Return to heat and continue cooking, stirring constantly, until thickened and temperature reaches 180°. Pour mixture through a fine sieve into a glass bowl and set in a larger bowl full of ice to cool down. Chill. Whisk in the vanilla extract and pour into a hand-crank ice cream machine. Pack with ice and kosher salt according to manufacturer’s directions and cover with towel. Crank until mixture is frozen. Serves 12.
COCONUT PINEAPPLE ICE CREAM
1/2 cup heavy cream
1-1/2 cups unsweetened coconut milk
1 cup whole milk
1/2 cup sugar
6 large egg yolks
1/2 cup crushed pineapple (do not drain)
1/2 cup grated toasted coconut
In a large saucepan, combine cream, coconut milk, whole milk, and sugar. Bring to a simmer over medium heat, stirring constantly to dissolve sugar. Remove from heat. Beat egg yolks until pale yellow and frothy. Add 1/2 cup of hot mixture to eggs and whisk to combine. Add egg mixture to saucepan with remaining hot cream and whisk vigorously. Return to heat and simmer, stirring constantly, until mixture coats the back of a spoon. Strain through a fine mesh strainer and refrigerate until well-chilled. Pour into an ice cream maker and add coconut and pineapple. Process according to manufacturer’s directions. Transfer to a plastic container after ice cream is processed. Serves 4.
CHOCOLATE CHIP COOKIE DOUGH ICE CREAM
8 oz. unsalted butter, cut into pieces
1 cup packed light brown sugar
1/2 cup granulated sugar
1-1/2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips
2 cups half-and-half
2 cups heavy cream
1/2 vanilla bean, split lengthwise
8 egg yolks
3/4 cup sugar
Make cookie dough by creaming butter until soft and fluffy. Add both sugars and mix well. Add vanilla and one egg and mix well. Add remaining egg and mix well. Add flour, baking soda, and salt, and mix. Add chips and mix just until blended. Roll dough into long thin strips. Cut into small pieces and refrigerate until ready to use.
In a saucepan over medium heat, add half-and-half, cream, and vanilla. Stir constantly. When cream mixture reaches a heavy simmer (do not let boil), turn off heat and let sit for 10 minutes. Whisk together egg yolks and sugar. Whisk cream mixture into egg mixture in a very slow, steady stream until half the cream mixture is incorporated. Then whisk the egg mixture into rest of cream mixture. Add vanilla bean. Heat over medium heat, stirring constantly with a wooden spoon, until temperature reaches 160°. Continue heating until it reaches 180°, at which point mixture will be thick and creamy. Remove from heat and place in an ice water bath. Pour cream through a fine sieve to remove vanilla bean pieces. Chill at least three hours.
Freeze mixture in an ice cream maker according to the manufacturer’s instructions. Place a bowl in the freezer and when mix is frozen transfer ice cream to the bowl and fold in cookie dough pieces. Continue freezing in the freezer until desired consistency. Serves 8.
Coming Next Month: Recipes Featuring Kentucky Products