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Chocolate Mocha Soft Serve Ice Cream

June 13, 2009 By The Recipe Mom Leave a Comment

butter-nut-ice-creamWhat You Need:

1 1/2 C of sugar
2 1/2 T of instant coffee crystals
4 C of milk
1 T vanilla
2 C of whipping cream
1/2 C miniature semisweet chocolate pieces

How to Make It:

Place the sugar and coffee crystals together in a mixing bowl and toss to combine.
Pour the milk and vanilla into the bowl and stir until the sugar and coffee have dissolved.
Add the whipping cream and stir until completely blended in.
Gently fold the chocolate pieces into the mixture.
Transfer the mixture to the ice cream maker and freeze according to the directions for your maker.
Ripen the ice cream for 4 hours if desired.

Makes 16 servings

Be sure to ripen this ice cream to get the perfect soft serve consistency

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Vanilla Pudding Banana Ice Cream

June 12, 2009 By The Recipe Mom Leave a Comment

ice-cream-dish-with-sprinklesWhat You Need:

3 eggs
1 T vanilla
1 (13 oz.) can Milnot
2 C of sugar
1 (4 oz.) box of vanilla instant pudding and pie filling
2 very ripe bananas

How to Make It:

Break the eggs into a large mixing bowl.
Add the vanilla and Milnot and whisk to combine.
Dump in the sugar and the pudding mix.
Beat the mixture on medium speed with an electric mixer until well blended.
Mash the bananas with a fork in a separate bowl.
Add the mashed bananas to the egg mixture stirring until well blended.
Place the mixture in the freezer canister of the ice cream maker.
Freeze as directed by the manufacturer.
Ripen the ice cream for at least 4 hours before serving.

Makes 2 quarts

The bananas are optional in this recipe but they add flavor to this simple ice cream. It’s the perfect way to cool off on those hot summer evenings.

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Tropical Toasted Coconut Ice Cream

June 11, 2009 By The Recipe Mom 1 Comment
coconut

coconutWhat You Need:

2 (12 oz.) can of evaporated milk
1 C unsweetened coconut milk
1 C sugar
2 C whipping cream
1 T lemon juice
1 T vanilla
1 1/3 C coconut, toasted

How to Make It:

Place the evaporated milk ad coconut milk together in a large mixing bowl.
Add the sugar and stir until completely dissolved.
Add the whipping cream to the bowl.
Add the lemon juice and vanilla and blend until all the ingredients are combined together well.
Fold the toasted coconut into the mixture until well combined.
Transfer the mixture to the ice cream maker and freeze as directed by the manufacturer.
Ripen the ice cream at least 4 hours.

Makes 12 servings

To easily toast coconut lay it in a single layer in the bottom of shallow pan or cookie sheet. Place the pan in a preheated 350 degree oven and toast 8 minutes or until browned, being sure to stir occasionally for even browning.

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Strawberry and Sweet Basil Ice Cream

June 9, 2009 By The Recipe Mom Leave a Comment
sorbet-strawberry

sorbet-strawberryWhat You Need:

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

How to Make It:

Place a saucepan over medium heat.
Pour 1 1/2 C of milk into the saucepan.
Whisk in the sugar and egg yolks until well combined.
Add the sweet basil leaves to the pan.
Press the basil leaves against the side of the pan with a wooden spoon to bruise the leaves.
Cook the mixture for 5 minutes, stirring constantly, or until a finger mark runs clear on a coated metal spoon.
Stir in the remaining milk and set the pan aside to cool slightly.
When cooled, cover the pan with plastic wrap and set aside.
Puree the strawberries in the blender until smooth.
Remove the basil leaves from the milk mixture and discard.
Stir the strawberry mixture into the milk mixture until blended in well.
Cover with plastic wrap and chill for at least 2 hours or until very cold.
Transfer the chilled mixture to the ice cream maker and freeze according to the directions for your maker.
Ripen the ice cream for 4 hours.

Makes 12 servings

Bruising basil leaves is important in releasing their full flavor. It allows the flavor to blend in without crushing the leaves. Crushed leaves are difficult to remove them from the cooked mixture.

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Blueberry Pecan Ice Cream

June 8, 2009 By The Recipe Mom 1 Comment
blueberries

blueberriesWhat You Need:

3 C of fresh blueberries
2 C of sugar, divided
2 t orange peel, shredded fine and divided
1/3 C orange juice
4 C of whipping cream, divided
2 T flour
4 C of milk
4 egg yolks, beaten lightly
2 T of vanilla
1 t ground cinnamon
2 C pecans, toasted and chopped

How to Make It:

Place the blueberries, 1/2 C sugar and 1 t of the orange peel into a saucepan.
Pour the orange juice into the pan and stir to combine well.
Place the pan over medium heat and bring the mixture to a brisk boil.
Mash the blueberries with fork and stir until blended in well.
Adjust the heat to low and simmer 5 minutes being sure to stir often.
Remove the pan from the heat and let the mixture stand 5 minutes to cool slightly.
Remove 1 C of the blueberry mixture and set aside.
Transfer the remaining mixture to the blender and blend until smooth.
Press the blended mixture through a fine sieve placed over a large mixing bowl.
Discard any remaining solid pieces.
Fold 1 C of the whipping cream into the blended mixture.
Cover the bowl and chill for at least 4 hours.
Put the remaining sugar into a saucepan.
Add the flour and stir to combine.
Pour in the milk, stirring as you pour.
Position the pan over medium heat.
Cook for 5 minutes, stirring constantly until the mixture becomes thick and bubbly.
Continue cooking and stirring for 1 additional minute.
Place 1 C of the heated mixture into the egg yolks and stir quickly to combine.
Pour the egg mixture into the saucepan.
Cook the mixture to a boil stirring constantly.
Stir in the vanilla and cinnamon.
Remove the pan from the heat and allow cooling for about 15 minutes.
Cover with plastic wrap and chill for at least 4 hours.
Place a large mixing bowl in the refrigerator to chill.
Add the remaining whipping cream to the chilled bowl and beat until soft peaks begin to form.
Fold the whipping cream into the chilled blueberry mixture.
Place the mixture into the ice cream maker and freeze according to the directions for the ice cream maker.
Before the ice cream is allowed to ripen fold in the reserved blueberry mixture, the remaining orange peel and pecans then ripen for 4 hours.

Makes 16 servings

Homemade ice cream should be allowed to ripen or harden to improve the texture of the ice cream. This will keep the ice cream from melting to fast. To ripen remove the lid and dasher from the ice cream maker. Cover the top of the freezer canister with foil. Plug the hole in the lid and replace the lid. Pack the out bucket with enough ice and rock salt to cover the canister, using 4 C of ice to 1 C of salt. Let the mixture stand for 4 hours. The mixture may also be placed in a freezer container and allowed to ripen in the freezer.

Filed Under: Desserts, Ice Cream, Kid Friendly, Recipes, Snacks, Summer Cooking, Today's Kitchen Tagged With: , , , , , , ,

Pure Lemon Ice Cream

June 7, 2009 By The Recipe Mom Leave a Comment
ice-cream-dish-with-sprinkles

ice-cream-dish-with-sprinklesWhat You Need:

6 lemons
2 C of milk
12 egg yolks
1 1/4 C of sugar
1/4 t salt
2 C whipping cream

How to Make It:

Fine shred 2 T of the lemon peel.
Squeeze the lemons to make 3/4 C of juice, cover and refrigerate.
Place a saucepan over medium heat.
Pour the milk into the saucepan and heat just until bubbles begin to form.
In a separate sauce pan combine the eggs, sugar, salt and lemon peel.
Whisk the warmed milk into the egg mixture.
Place the pan over medium heat and cook, stirring constantly for 15 minutes or until the mixture coats a metal spoon.
Transfer the mixture to a large mixing bowl.
Submerge the bowl in an ice water bath for 7 minutes or until cooled.
Whisk in the whipping cream until well blended.
Cover the bowl with plastic wrap and refrigerate for at least 4 hours but no more than 24 hours.
Stir in the lemon juice well.
Strain the mixture through a fine sieve, remove and discard the lemon peel.
Place the mixture into the ice cream maker and freeze according to the manufacturer’s directions.
Ripen the ice cream for 4 hours in the freezer.

Makes 8 servings

Only use the colored outside when shredding a citrus peel. Anymore of the peel will cause the bitter white pith to ruin the flavor of your food.

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Spiced Up Pumpkin Ice Cream

June 6, 2009 By The Recipe Mom Leave a Comment
ice-cream-waffle-cup

different-ice-creamsWhat You Need:

2 C whipping cream
3/4 C dark brown sugar, packed
5 egg yolks
1/2 t ground cinnamon
1/4 t salt
1/4 t ground nutmeg
1/4 t ground allspice
1/4 t ground cloves
1 t vanilla
1 C canned pumpkin

How to Make It:

Place the whipping cream into a heavy duty saucepan.
Add the brown sugar and stir to combine.
Place the pan over medium heat and stirring continuously, cook for 5 minutes or until the sugar has completely dissolved.
Stir the cinnamon, salt, nutmeg, allspice and cloves into the egg yolks.
Pour a 1/2 C of the hot cream mixture into the egg yolk mixture and whisk quickly to combine.
Stirring constantly add the egg yolk mixture back into the hot cream mixture.
Continue stirring and cooking 5 minutes or until the custard coats the back of a metal spoon being sure not to allow the mixture to boil.
Place a sieve over a large mixing bowl and pour the mixture through the sieve.
Fold the vanilla into the hot mixture.
Whisk in the pumpkin until well combined.
Transfer the mixture to the ice cream maker.
Freeze as directed for your type of ice cream maker.
Ripen in the freezer for 4 hours before serving.

Makes 10 servings

Never fill the freezer canister of an ice cream maker more than 2/3 full. The extra room is needed so that the ice cream can expand while freezing. The extra ice cream should be refrigerated until you are ready to make a second batch

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Scrumptious Chocolate Gelato

June 5, 2009 By The Recipe Mom Leave a Comment

chocolate-ice-cream-dishWhat You Need:

4 C of whole milk
1 1/3 C of sugar
12 egg yolks, beaten
12 oz. semisweet chocolate melted

How to Make It:

Position a saucepan over medium heat.
Pour the milk into the saucepan.
Dump in the sugar.
Stir the egg yolks into the mixture.
Cook the mixture for 4 minutes or until it coats the back of a metal spoon.
Remove the pan from the stove and stir in the melted chocolate until well combined.
Place plastic wrap over the surface of the mixture.
Refrigerate 3 hours or until the mixture becomes very cold.
Transfer the mixture to the ice cream maker and freeze according to the manufacturer’s directions.
Ripen for 4 hours if desired.

Makes 16 servings

This Italian style of ice cream is not as rich as most ice cream. It is made with milk instead of cream giving it a more mellow taste. You can quickly chill the chocolate mixture in an ice bath for 1 hour. Just be sure to stir it often so that it chills through.

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Frozen Goodies for a Hot Summer Treat

June 2, 2009 By The Recipe Mom Leave a Comment
icecreamsundae

icecreamsundaeCan you remember the ice cream truck circling your neighborhood when you were a child? Brings back fond memories doesn’t it? Remember the snow cones, the fudge pops and those oh so great rocket bomb popsicles. Those were the days. Today there aren’t many ice cream trucks around so to give our families that special treat we have to find ways to create them ourselves. Here are a few recipes to get you started on being the family ice cream man.

Frozen S’mores is an old favorite with a new summertime twist. You will need 3/4 cup heavy cream, 6 ounces bittersweet or semisweet chocolate. 14 graham crackers, 1 pint vanilla ice cream, softened on microwaves defrost setting for 30 seconds and 1 pint chocolate ice cream, softened on microwaves defrosts setting for 30 seconds.

To make this frozen treat place the cream and the chocolate together in a microwave safe bowl. Microwave on high power for 2 minutes or until very hot. Stir until the chocolate is melted and smooth. Line an 8 inch pan with plastic wrap leaving an overhang that can be used as handles. Place 1/3 of the graham crackers into the bottom of the pan. Pour 1/3 of the chocolate sauce over the crackers. Place in the freezer for 10 minutes or until the chocolate is set.

Spread the vanilla ice cream over the chocolate. Place another layer of crackers and chocolate sauce over the ice cream. Return to the freezer for 10 minutes. Spread the chocolate ice cream over the crackers. Place the remaining crackers and chocolate sauce over the ice cream. Cover and freeze 2 hours or until set.

When ready lift the frozen treat out of the pan using the plastic wrap handles, remove the plastic wrap, cut the squares and serve.

Green Slime Smoothie is a way to get our children to consume more spinach. With this smoothie they will never even know it’s in there.

Place 2 cups of spinach in the freezer for 1 hour. Remove the spinach and place it in a blender. Add 2 c of frozen strawberries, 1 banana, 2 tbsp of honey and 1/2 C of ice to the blender. Blend the mixture until very smooth. Pour into a tall glass and serve immediately.

Frozen fruit cups are another great treat to help cool off with on a hot summer day. They are easy to make and everyone will love them. You will need 1 (16 oz.) container of sour cream, 2 tbsp of lemon juice, 3/4 C of sugar, 1/8 tsp of salt, 1 (8 oz.) can crushed pineapple with juice, 1/4 C maraschino cherries, chopped, 3 bananas peeled and diced and 1/4 C of chopped pecans.
Place the sour cream into a large mixing bowl. Add the lemon juice, sugar and salt and blend together well. Stir in the pineapple, cherries, bananas and pecans until blend in well. Line a muffin tin with wax paper and fill each cup with the fruit mixture. Freeze until set. Place in a freezer bag for easy storage if you have any left that is.

These frozen summer goodies will give your family a little bit of the past along with healthy and delicious treats. Try one yourself and see just how much you enjoy being the family ice cream man this summer.

Filed Under: Recipes, Summer Cooking, Today's Kitchen Tagged With: , , , , , ,

Peachy Cream Cheesecake Ice Cream

June 1, 2009 By The Recipe Mom Leave a Comment
peaches

peachesWhat You Need:

1 C of milk
1 1/4 C + 3 T of sugar, divided
3 egg yolks, beaten
2 C of heavy whipping cream
2 t vanilla extract
2 (8 oz.) pkgs. cream cheese, cubed
1/2 C peach nectar
4 t lemon juice
4 fresh peaches, peeled and chopped

How to Make It:

Heat the milk in a saucepan over medium heat until it reaches 175 degrees.
Add 1 1/4 C of sugar stirring until the sugar is dissolved.
Remove 1/4 C of the heated milk and whisk into the egg yolks.
Add the egg mixture to the heat milk stirring as you add.
Place the heat on low and cook the mixture until it coats the back of a metal spoon, stirring constantly.
Immerse the pan in ice water for 5 minutes to quickly cool.
When cool place the mixture into a mixing bowl.
Put the whipping cream and vanilla into the blender.
Carefully add the cubes of cream cheese and blend until smooth.
Stir the mixture into the custard.
Add the peach nectar and lemon juice and mix until blended in well.
Cover the bowl and refrigerate at least 8 hours or overnight.
Once chilled, transfer the mixture to the cylinder of your ice cream maker.
Freeze as the directions suggest for your maker.
When the ice cream maker is finished ripen the ice cream for 4 hours in the freezer.

Makes 2 quarts

Always be sure to transfer your ice cream to a freezer container when you ripen it. Place the container in the freezer for 2 to 4 hours. The longer it is in the freezer the firmer the ice cream will become.

Filed Under: Desserts, Ice Cream, Kid Friendly, Recipes, Snacks, Summer Cooking, Today's Kitchen Tagged With: , , , , , ,
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