Chocolaty Toasted Almond Ice Cream Ingredients:
6 T of cold water
2 envelopes unflavored gelatin
3 C of milk
3 C of sugar
1/4 t of salt
3 eggs, lightly beaten
7 (1 oz.) squares unsweetened chocolate, melted
4 C of heavy whipping cream
2 t vanilla
1 C slivered almonds, toasted
Chocolaty Toasted Almond Ice Cream Directions:
Pour the cold water into a small mixing bowl.
Sprinkle the gelatin over the cold water and let stand for at least 2 minutes.
Pour the milk into a heavy saucepan and place over medium heat.
When the milk reaches 170 degrees whisk in the sugar and salt.
Stirring continuously, cook the mixture until the sugar has completely dissolved.
Place the eggs into a small mixing bowl.
Pour 1/4 C of the hot milk into the eggs and whisk until well combined.
Pour the egg mixture into the pan with the hot milk, whisking as you pour.
Place the heat on low and stirring constantly cook the custard about 5 minutes or until it coats the back of a metal spoon.
Remove the mixture from the heat and stir in the gelatin mixture until completely dissolved.
Blend in the melted chocolate.
Quickly cool the custard in an ice water bath for 5 minutes.
Stir in the whipping cream and vanilla until well blended.
Press plastic wrap onto the custard surface and chill the custard overnight.
Fill the ice cream maker cylinder 2/3 full of mixture and freeze according to manufacture’s directions.
Stir in the toasted almonds and allow the ice cream to ripen at least 2 hours.
This recipe makes makes 2 quarts of ice cream.
Handy Hint: When adding nuts to homemade ice cream be sure to always follow the directions on the recipe. If nuts or fruit are added to soon they become hard and loose their flavor.
Sweet Basil Strawberry Ice Cream Ingredients:
3 C of milk, divided
3/4 C of sugar
6 egg yolks, lightly beaten
6 large sweet basil leaves
3 C of strawberries, halved
Sweet Basil Strawberry Ice Cream Directions:
Pour 1 1/2 C of the milk into a saucepan placed over medium heat.
Add the sugar, egg yolks and basil leaves to the saucepan.
Using a wooden spoon press the basil leaves against the side of the pan to bruise the leaves.
Stirring continuously, cook the mixture for 5 minutes or until a finger mark runs clear on a coated metal spoon.
Remove the pan from the heat and stir in the remaining milk.
Cover the pan tightly with plastic wrap and set aside.
Place the strawberries into a food processor.
Cover and puree the berries until smooth.
Remove the basil leaves from the milk mixture and discard.
Fold the pureed strawberries into the milk mixture.
Cover with plastic wrap and chill for 2 hours or until very cold.
Pour the chilled strawberry mixture into the freezer canister.
Freeze as directed by the manufacturer.
Ripen for 4 hours.
This recipe will make 12 servings.
Please note: Bruising basil leaves is an important part of releasing their flavor. It allows the flavors to blend without crushing the leaves making it difficult to remove them from the cooked mixture.
2 C of strawberries
1 C sugar, divided
1 egg, lightly beaten
2 3/4 C half and half, divided
1 t vanilla
1 quart of cream
1/2 pound of sugar
4 ounces of sweet almonds
1 tablespoonful of caramel
1 teaspoonful of vanilla extract
4 tablespoonfuls of sherry
3 T of butter, divided
1 C pecans, chopped coarsely
1/2 C sugar
4 C of half and half
2 C brown sugar, packed
1 T vanilla
4 C of whipping cream
Line a cookie sheet completely with foil. Butter the foil well with 1 T of the butter and set aside. Place the remaining butter into a skillet place over medium heat.
Stir in the pecans and sugar. Stirring constantly, cook the mixture for 7 minutes or until the sugar has completely melted and turned brown.
Spread the mixture evenly onto the prepared cookie sheet. Separate the pecans into cluster and allow the mixture to cool to room temperature. Once cooled break the clusters into small chunks.
Pour the half and half into a large mixing bowl. Add the brown sugar and vanilla and stir until the brown sugar has completely dissolved. Gently stir in the whipping cream. Pour the cream mixture into the ice cream maker’s freezer canister. Freeze according to the direction for the ice cream maker. Stir in the pecan chunks, then allow the ice cream to ripen for 4 hours.
Makes 16 servings.
With the double cream this ice cream will be smooth and creamy and taste just as good as any gourmet style ice cream. Serve it by itself or over a butterscotch or brownie square for dessert.