Anyone into making ice cream?

[tuffyluvr]

I inherited an ice cream maker from a friend who moves onto a boat with her fiancé (no room for superfluous appliances!). I rarely use it because I will eat the whole damn batch myself in one sitting, but I grossly overestimated how much heavy cream I needed for a recipe and now I have a carton of cream to use up.

Last time I made ice cream, it was a salty caramel that I served with crushed pretzels and peanut butter cups (yum), but I think I want to try a boozy ice cream this time. Maybe bourbon ice cream with pecan praline? Or rum? Bailey's?

Does anyone have a good recipe?

 

[macycloudy]

i like strawberry ice cream

 

[Saoirse2]

DH makes great ice cream, he has made most of the fruit recipes from http://icecream.whistledance.net/
I make the Pear Caramel ice cream from http://herbivoracious.com/ once a year, so yummy!

Baileys Ice Cream

2 C--480ml whole milk

2/3 C--150g granulated sugar
4 large egg yolks
1 C--240ml heavy cream
1/4 teaspoon pure vanilla extract [Nielsen]
4 tablespoon Baileys 
1/2 C raisins, cranberries, dried cherries or? soaked in rum or 1/2 C or walnut halves [optional]


Pour the milk into a medium size, heavy bottomed saucepan, add half of the sugar, place over medium heat and cook, stirring occasionally, until the mixture registers 170 F on an instant-read thermometer.
In a nonreactive, medium-size bowl, whisk together the egg yolks and remaining sugar until foamy and slightly thickned. Carefully temper the egg yolks with the hot milk mixture by slowly adding about half of the hot liquid to the eggs, whisking continously. Pour the heated egg mixture into the sauce pan with the hot milk and return to the stove top. Stirring continously with a wooden spoon or rubber spatula, cook the mixture over medium heat until the mixture registers 185 F on an instant read thermometer or is thick enough to coat the back of the spoon or spatula, taking care to make sure the mixture does not boil. Remove from the heat. Emulsify the mix, if not completely smooth, before incorporating it into the cold cream.


Pour the heavy cream into a clean, large stainless-steel or glas mixing bowl set over an ice bath. Pour the heated custard through a fine mesh sieve or strainer into the cold cream, add the vanilla extract and stir until fully incorporated. Stir occasionally about every 5 minutes until the mixture has fully cooled. This should take about 1/2 hour. Remove the mixing bowl from the ice bath, dry off the bottome of the bowl if necessary, cover with plastic wrap, and chill in the refrigerator for at least 8 hours or overnight. Add in the Baileys and stir incorporated. When ready, pour the chilled mixture into the ice-cream maker and process.
Remove the finished ice cream from the ice cream maker and fold in the drained raisins or walnuts then place in a plastic continer. Cover with plastic wrap by pressing the wrap gently against the top of the ice cream, affix lid to container, and place in the freezer to fully harden before serving.

 

[Asscherhalo_lover]

mind sharing your salty caramel recipe? that's right up my ally!

 

[tuffyluvr]

mind sharing your salty caramel recipe? that's right up my ally!

I used this recipe from epicurious:
http://www.epicurious.com/recipes/food/views/Salted-Caramel-Ice-Cream-354517?mbid=ipapp


Salted Caramel Ice Cream
1 1/4 cups sugar, divided
2 1/4 cups heavy cream, divided
1/2 teaspoon flaky sea salt such as Maldon
1/2 teaspoon pure vanilla extract
1 cup whole milk
3 large eggs

Equipment: an ice cream maker

Heat 1 cup sugar in a dry 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber.
Add 1 1/4 cups cream (mixture will spatter) and cook, stirring, until all of caramel has dissolved. Transfer to a bowl and stir in sea salt and vanilla. Cool to room temperature.
Meanwhile, bring milk, remaining cup cream, and remaining 1/4 cup sugar just to a boil in a small heavy saucepan, stirring occasionally.
Lightly whisk eggs in a medium bowl, then add half of hot milk mixture in a slow stream, whisking constantly. Pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170°F on an instant-read thermometer (do not let boil). Pour custard through a fine-mesh sieve into a large bowl, then stir in cooled caramel.
Chill custard, stirring occasionally, until very cold, 3 to 6 hours. Freeze custard in ice cream maker (it will still be quite soft), then transfer to an airtight container and put in freezer to firm up.



Cooks' note:
Ice cream keeps 1 week.
Gourmet
August 2009
by Andrea Albin

It was really yummy--the amount of salt was perfect, just a hint to make the caramel more savory.

 

[Tanzigrrl]

We have a Cuisinart ice cream maker and if you google "cuisinart ice cream maker recipes" there are hundreds of recipes that will give you the right proportions of ingredients. In fact, I'm currently making candy cane ice cream - peppermint with ground up bits of candy cane. Yum

 

[tuffyluvr]

DH makes great ice cream, he has made most of the fruit recipes from http://icecream.whistledance.net/
I make the Pear Caramel ice cream from http://herbivoracious.com/ once a year, so yummy!

Omg, that pear and caramel ice cream looks divine! It's would be fantastic paired with almond cake... Or a spoon!!!

 

[Saoirse2]

Omg, that pear and caramel ice cream looks divine! It's would be fantastic paired with almond cake... Or a spoon!!!

It is my favorite!
Similar to the good recipe posted above, Salted Caramel ice cream can be tricky, cooking the sugar can turn to a hard [bitter] candy or simply seized

BASE

1 cup whole milk
4 large egg yolks
3/4 cup sugar
2 cups heavy cream

Heat the milk in a sauce pan over medium-low heat.

Have an ice bath by setting a 2-quart bowl over a larger bowl partially filled with ice water.
Set a strainer over the smaller bowl to catch any solids and set aside.

In a separate bowl, whisk together the egg yolks and sugar until pale yellow in color and the sugar has dissolved. Gradually pour the warmed milk into the yolk mixture, whisking constantly. Pour the mixture back into the same saucepan you used to warm the milk. Cook for 3 to 5 minutes, stirring constantly, until the custard thickens and coats the back of a wooden spoon [170F].

Strain the custard into the top bowl of the ice bath to stop the cooking process. Add the heavy cream and stir over the ice bath until cool. Cover the bowl with plastic wrap and chill for 8 hours, preferably overnight.

SALTED CARAMEL

1 C sugar
3/4 cup heavy cream
2 teaspoons Flur de Sel sea salt or Maldon sea salt flakes
1 tablespoon pure vanilla extract [Tahitian, Madagascar, etc]

Heat the sugar in a dry heavy-bottomed sauce pan over medium heat, stirring with a fork to heat the sugar evenly, until it starts to melt, then stop stirring and swirl the pan so the sugar melts evenly, continue cooking until it is a medium golden amber color.

Carefully add the heavy cream [will splatter] and cook, stirring until all the caramel has dissolved. Transfer to a heat-proof bowl and stir in the sea salt and vanilla. Let it cool on the counter for 10-20 minutes to room temperature.

Blend the chilled base with caramel with the immersion blender or a large whisk.
This recipe takes a bit longer to churn in my Cuisinart [about an hour]. Place in a covered plastic container and freeze 5-6 hours. Enjoy

 

[Asscherhalo_lover]

mind sharing your salty caramel recipe? that's right up my ally!

I used this recipe from epicurious:
http://www.epicurious.com/recipes/food/views/Salted-Caramel-Ice-Cream-354517?mbid=ipapp


Salted Caramel Ice Cream
1 1/4 cups sugar, divided
2 1/4 cups heavy cream, divided
1/2 teaspoon flaky sea salt such as Maldon
1/2 teaspoon pure vanilla extract
1 cup whole milk
3 large eggs

Equipment: an ice cream maker

Heat 1 cup sugar in a dry 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber.
Add 1 1/4 cups cream (mixture will spatter) and cook, stirring, until all of caramel has dissolved. Transfer to a bowl and stir in sea salt and vanilla. Cool to room temperature.
Meanwhile, bring milk, remaining cup cream, and remaining 1/4 cup sugar just to a boil in a small heavy saucepan, stirring occasionally.
Lightly whisk eggs in a medium bowl, then add half of hot milk mixture in a slow stream, whisking constantly. Pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170°F on an instant-read thermometer (do not let boil). Pour custard through a fine-mesh sieve into a large bowl, then stir in cooled caramel.
Chill custard, stirring occasionally, until very cold, 3 to 6 hours. Freeze custard in ice cream maker (it will still be quite soft), then transfer to an airtight container and put in freezer to firm up.



Cooks' note:
Ice cream keeps 1 week.
Gourmet
August 2009
by Andrea Albin

It was really yummy--the amount of salt was perfect, just a hint to make the caramel more savory.

thanks

 

[FrekeChild]

Frangelico. People seem to like Frangelico and coffee.