The Homemade Icecream Recipe Book

Th e H o me madee CREAM IC R E C I PE B OO K Old-Fashioned ROBIN DONOVAN All-American Treats for Your Ice Cream Maker The Homemade ICE CREAM RECIPE BOOK Th e H o me made e CREAM IC RECIPE BOOK Old-Fashioned All-American Treats for Your Ice Cream Maker ROBIN DONOVAN services of a competent professional person should Media Bakery/Leela Cyd. Stockfood/Samantha Linsell. lisher. p. at (866) No part of this publication may be reproduced. Stocksy/James Ross. mechanical. warranties.9. All other trademarks are the property of ties with respect to the accuracy or completeness of their respective owners.18. without the prior written permission of the Pub. and Act. dations they/it may make. p. eBook 978-1-62315-855-2 4 . The fact that Liebenstein. p. p. legal or other professional advice ClassicStock. organization or website is referred to Stocksy/Alberto Bogo. Tom Bingham have changed or disappeared between when this work ISBN: Print 978-1-62315-854-5 was written and when it is read. p. 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Interior photography © Stockfood/Gräfe & Unzer THE HOMEMADE ICE CREAM RECIPE BOOK The advice and strategies contained herein may not Verlag/Jana Liebenstein. except as permitted under tronic and print formats.22. CA 94710. vice versa. p. iStock/ or services.100. in the United States and Limit of Liability/Disclaimer of Warranty: The Publisher other countries. 918 Parker St. p. please contact our Customer Care Department within the U.78. a retrieval system or transmitted in any form or by any means. recording.176. p. including without limitation warranties of Cover photography © Offset/Bruce Peterson. Stockfood/Samantha be sought. permission. readers should be aware that Internet websites listed in this work may Illustration © 2016. at (510) 253-0500. Toppings & Other Goodies 177 Appendix: Toppings 204 Measurement Conversions 206 Recipe Index 207 Subject Index 209 Acknowledgments 213 . CONTENTS Introduction 7 one Homemade Ice Cream 11 two Classics & Standouts 23 three Chocolatey Flavors 51 four Nutty Flavors 79 five Fruity Flavors 101 six Party Flavors 131 seven Sherbets & Frozen Yogurts 167 eight Cones. Sauces. . feed- Even if you never made ice cream yourself as a kid. you probably have memories of a favorite ice cream shop in your hometown. grooming horses. We had milking cows. My old around it—wild blackberry and huckle. all-natural hometown and homemade gems is that ice cream. Each morning we did chores like tending vegetable gardens. That and they served salt–filled ice cream maker. And I bet you have a favorite before the hot summer sun turns it into from your own childhood. kind of old-fashioned ice cream that My husband will tell you that the plain childhood memories are made of. and Swensen’s in my hometown. neighborhood Swensen’s is long gone. Flavored Swiss Orange Chip—chocolate ice cream with fresh fruit harvested from the laced with a hint of orange and speck- farm or foraged from the wilderness led with dark chocolate chips. When I wasn’t at camp. rich and creamy. berry were my favorites—it was the but that Swiss Orange Chip is legendary. With a steady supply of a bunch of great ice cream shops to fresh dairy and eggs. a river running down to your elbows. and I spent Swensen’s above the competition for me many a sweltering summer afternoon was that it was within walking distance helping crank an old-fashioned ice and from my house. old-fashioned. NTRODUCTIoN I I spent many of my childhood sum- mers at a hippie summer camp on a self-sufficient family farm in California. making ice cream choose from. I craved the ice cream from ing chickens. they all used top-quality ingredients. 7 . but the thing that put was a common activity. The common thread between these Just good. melting his hometown was the best ice cream onto your hands as you try to lap it up ever made. Cold chocolate ice cream from Hallmark’s in and sweet. though. Ice cream aficionados. the possibilities are endless. and prepare making. creamy ice creams in tle time. but the classic flavors. fresh fruits. The ice cream recipes are custard-based. need to know. and seems. is the perfect companion to your electric THE HOMEMADE ICE CREAM RECIPE BOOK All the ice cream recipes in this book ice cream maker. so once you master the This style of ice cream—characterized technique. you’ll be using so on. Ice cream has certainly end result is a rich. 8 . sometimes you just want rich. nondairy “ice creams. made with classic all use essentially the same starting flavors and wholesome ingredients. inspired you to get an ice cream maker The Homemade Ice Cream Recipe Book in the first place. the best ingredients and mix-ins—like will tell you that custard-based ice chunks of nuts and chocolate or sweet. like cream from local dairies. creamy ice cream not fallen from favor. carefree remember so fondly from childhood summer days of childhood. the kind that add-ins—to re-create the flavors you reminds you of the sweet. After one or two tries. And before long. creamy. you’ll find fig. and practice. from which ice cream and many people are intimidated by the maker and other equipment you need process when they are new to ice cream to how to find. These are all well and good. and provide intense flavor memories it was probably those cravings that for the children in your life today. whole milk. and cream is some of the best. by its foundation of cream and eggs— This book will teach you everything you isn’t the quickest or simplest to make. the country. In fact. custard base. choose. It takes a lit- delivered rich. anyone?). and good-quality with a velvety mouthfeel that can’t ice cream can still be found across be faked using quicker techniques. patience. but today old-fashioned The step-by-step instructions in each ice cream shops compete with trendy recipe will lead you through the pro- places offering exotic flavors (turmeric cess. but the best ingredients—real dairy cream.” that it’s not nearly as complicated as it Italian-style gelato and sorbetto. and quality old-fashioned ice cream. plus ice cream Butter. and more. Cotton Candy. and Straw- dessert made with fruit juice and milk berry to Butter Brickle. from basics like ice cream! 9 . Chocolate of recipes for sherbets—a classic frozen Chip. Mint Chip. Shortcake. which contains no Rum Raisin. (unlike sorbet. Black- And the flavors.gooey swirls. dairy)—and frozen yogurts. Butterscotch. Coffee. of my own childhood favorites. Strawberry recipes for homemade cones. as well as Eggnog. Gingerbread. pies. cakes. sauces. Chocolate. You’ll even find a handful classic Vanilla. Orange Chip. I’ve even included my versions sandwiches. Birthday Cake. Let’s all scream for ite ice cream flavors. oh the flavors! On berry and Swensen’s famous Swiss INTRODUCTION these pages you’ll find all of your favor. and Peanut and other toppings. Vanilla Bean. . so they remained a delicacy reserved for the wealthy. drizzled with honey and fruit juice as a refreshing treat for the emperor. frozen desserts popped up across Asia and Europe. Throughout the ensuing centuries. fetched by slaves from treacherous mountaintops. but they were expensive and difficult to create. but Americans have embraced it so heartily that calling it an all- American treat seems spot-on. eggs. cream.one HOMEMADE ICE CREAM Ice cream wasn’t invented in America. 11 . By the middle of the nineteenth century. The first frozen dessert was actually served in China as long ago as 200 BC: ice or snow. Americans had access to a steady supply of ice and had invented a hand-cranked device that could be used to transform milk. It would be hundreds of years before society developed methods to make such frozen confections easily and inexpensively. and sugar into the frozen dessert that has become an iconic all-American treat. in-season produce. For the cream. and even tiple forms. all-natural flavorings. is heated gently just until the proteins in the egg yolks coagulate. Egg yolks add Dairy richness and flavor to an ice cream. milk. Philadelphia-style or soft-serve ice Note that some half-and-halfs contain cream. ice milk or stabilizers or other ingredients and sorbet. choose the best-quality Soft-serve ice cream is also devoid of products available—organic when- eggs and is thickened with starch or ever possible. Of more regional favorites that you might course. and egg yolks that pure. Since that time. like frozen yogurt. milk. Butter Brickle. you won’t find recipes sure the products do not contain any for gelato or sorbetto. there are different styles. You won’t even find eggless with growth hormones or antibiotics. I prefer to use giving the end result a uniquely smooth. cream ice creams. 12 . Custard-style ice cream uses a good-quality chocolate and nuts. ice cream. sugar. sorbet. or nondairy ice cream sub- come from cows that are not treated stitutes. best results. This book is devoted to classic stabilizers. I just make In this book. Rum Raisin. Any ice cream is only as good as the Philadelphia-style ice cream contains ingredients you use to make it. and sugar. THE HOMEMADE ICE CREAM RECIPE BOOK but if they aren’t available. and base of cream. Chocolate Chip. in mul. any ice cream recipe. which is why I prefer to custard-style ice cream made with use a combination of heavy cream cream. You’ll and whole milk instead. has enjoyed unflagging Pink Bubblegum—along with a few popularity in the United States. there are loads of non–ice never have heard of. find all your favorite classic ice cream flavors—Mint Chip. and Good cream and milk are essential to they also serve as a natural emulsifier. organic dairy products when possible. And even when you consider only those that are true Ingredients ice creams. but no eggs. gums. sugar. and gelato. and egg yolks. and luscious mouthfeel. velvety. so read your user’s manual before operating your machine for the first time. If you have misplaced your There are a wide range of home ice instruction manual. 13 . For the essential ingredient. making attachment for their stand mixers that works on the same princi- Extracts ples. recipes are always pure. middle is perfect: an electric counter- top ice cream maker with an insulated Sugar steel bowl (most have a capacity of The sugar called for in these recipes is 1½ or 2 quarts) that gets frozen before always granulated sugar unless other. a mixing arm or blade (also called wise noted (some mix-ins or sauces. for instance—used in these cream maker. rock salt. peppermint. natural extracts Each ice cream maker model is as opposed to artificial flavorings. may use confectioners’ freezer bowl. all tested using this type of electric ice or maple. almond. a dasher). ranging manufacturer’s website. a lot of elbow grease to high-end. The ice creams in this book were Extracts—vanilla. All the recipes recipes in this book.Egg yolks fully automated versions with self- Good-quality egg yolks are another contained freezer mechanisms. Most instruc- from old-fashioned hand-cranked tion manuals are available to view models that require ice. and online these days. use. and a mechanism to turn the for instance. look for it on the HOMEMADE ICE CREAM cream makers on the market. KitchenAid makes an ice cream– cream bases). something in the in this book use yolks from large eggs. and brown sugar is substituted els made by Cuisinart and Hamilton for granulated in a few of the ice Beach. There are popular mod- sugar. slightly different. Freezing times for How Your Ice Cream the steel bowl and processing times for ice cream may vary depending on Maker Works which model of ice cream maker you are using. to soften as the bowl warms up. what’s inside. and prevents large ice crystals 24 hours) until the liquid inside is com. any firmer and. it may begin sequently. In this manner. or mixing arm. eliminating the of the steel bowl will have begun to need for a prefrozen insulated bowl— thaw. Insert the paddle before eating. and a cover mixture to the inside and pushing the that holds the paddle in place. transfer the mix- chilled ice cream mixture into the fro. Note that some high-end home tency similar to soft-serve ice cream ice cream makers include self-contained and the liquid coolant inside the walls freezing mechanisms. the tains a liquid solution that freezes below ice cream maker accelerates the rate 32°F. Once completely For most electric ice cream makers. and turn on the machine. a the frozen ice cream mixture from the motorized base that turns the bowl. which facilitates quick and 20 to 30 minutes. At this point. in fact. the even freezing of the liquid you put inside mixture will have frozen to a consis- the bowl. from forming. so processing the ice cream for THE HOMEMADE ICE CREAM RECIPE BOOK the machine itself contains a freezer longer than 30 minutes won’t make it element that freezes the bowl and. place the cover on top to hold the paddle in place. pletely frozen solid. This bowl must be chilled in the at which the liquid freezes. swirling the frozen a paddle or mixing arm. a countertop electric ice The ice cream mixture freezes cream maker consists of four main gradually as it comes into contact with parts: a double-walled steel bowl with the frozen bowl. frozen. con. 14 . For a To freeze your ice cream. pour the firmer consistency. The paddle scrapes a coolant solution between the walls. the coolant maintains this cold the freezing process is complete within temperature. sides of the bowl. Typically. ture to a freezer-safe storage container zen steel bowl and place the bowl on and freeze it for 2 hours or longer the motorized base. not-yet-frozen mixture against the side The double-walled steel bowl con. as the bowl turns. aerates the freezer for several hours (ideally at least mixture. whole quart by yourself with a spoon. 15 . for whisking together the eggs. EQUIPMENT All the ice creams in this book A heat-proof spatula are made using the same basic which you’ll use for everything from method. Glass or ceramic bowls will An ice cream scoop take longer to heat up than the stainless because it’s not polite to polish off the steel variety. to keep your creations cold and ready I prefer stainless steel bowls because they to serve. A fine-mesh sieve proof mixing bowls for straining the custard base to ensure You’ll need one heat-proof bowl that can that your ice cream is perfectly smooth. ing them a bit trickier to maneuver. warm up quickly. A candy thermometer HOMEMADE ICE CREAM A wire whisk to check the temperature of your mixture. mak. are lightweight. ice cream maker. sugar. Two medium heat. You probably already have many of these A wooden spoon for stirring the custard base mixture as items in your kitchen. They are also heavier. and are inexpensive. and cream. containers proof bowl to pour the hot mixture into. Following is a description stirring your custard base to transferring the ice cream mixture into your ice cream of the key pieces of equipment maker and from the ice cream maker into you’ll need in addition to an a storage container. it heats. and a second heat. be set over a pot of simmering water (you can use a double boiler if you prefer) to Freezer-safe storage heat the custard base. and then heating the egg and method for making the custard is the cream mixture until it thickens). the basic stantly. I find it easier to mix the egg yolks Each recipe includes step-by-step into the cream when it is still cold and instructions—including when and then heat them slowly together. It’s just how to add the various flavorings and one less step to worry about. and hold so you can familiarize yourself with the bowl to keep it from sliding off the THE HOMEMADE ICE CREAM RECIPE BOOK this method first. sugar. brown sugar dairy mixture into the egg yolks. and you mix-ins—but following is a guide to the don’t have to figure out how to pour the basic process of making a custard base. I recommend using a double-boiler Ingredients for a method—heating the ingredients in a heat-proof bowl set over a pot of basic custard base simmering water—rather than heat. counter. and egg yolks. How- same for each recipe. whisk the yolks. ¼ teaspoon kosher salt 1 cup whole milk 16 . Both methods work. or cocoa powder may be added a steady stream while whisking con- to the cream as it heats). but the 6 large egg yolks double-boiler method is less risky. Custard-Style Ice allowing you to heat the mixture gently and avoid curdling (scrambling) Cream Step-by-Step the eggs by cooking them too hot or too fast. The ice cream recipes in this book Many recipes for custard-style ice all start with a custard base made cream call for heating the cream and of cream. ever. milk. hot cream. con- might be used in place of granulated tinuing to add the hot dairy mixture in sugar. sugar and then tempering the egg yolks While there will be slight variations in (whisking a small amount of the hot some recipes (for instance. 2 cups heavy cream ing the custard in a saucepan directly ½ cup plus 2 tablespoons sugar over heat. all with just two hands. 3 Set a fine-mesh sieve over a second medium heat-proof mixing bowl and pour the custard mixture through the sieve into the second bowl. Stir the mixture for about 5 minutes. Cover and refrigerate for at least 2 hours. 2 In the bowl over the simmering water.1 1 Fill a medium saucepan about half full with water and bring it to a simmer over medium heat. 5 Transfer to a freezer-safe storage con- tainer and freeze for at least 2 hours. until the mixture is the texture of soft-serve. 6 to 8 minutes. Heat the mixture. until cooled. and salt. whisk together the cream. 4 4 Transfer the mixture to the freezer bowl of your ice cream maker. Remove the sieve (discard any solids) and mix in the milk. making sure that the bottom of the bowl doesn’t touch the water. or until it reaches the desired consistency. 2 egg yolks. until it thickens enough to coat the back of a wooden spoon and registers between 170ºF and 175ºF on 3 a candy thermometer. Freeze for 20 to 30 minutes according to the HOMEMADE ICE CREAM 5 manufacturer’s instructions. stirring constantly to avoid scrambling the eggs. 17 . Set a medium heat- proof mixing bowl over the simmering water. sugar. MORE OR LESS Most of the ice cream recipes in this book make about 1 quart (4 cups) to 1#½ quarts (6 cups) of ice cream. I chose this quan- tity because it could easily be made in the common countertop ice cream makers, which usually hold 1#½ or 2 quarts. If you’d like to double your ice cream recipe, simply double the ingredients, but first make sure that your ice cream maker can hold double the amount. You can also increase the recipe by 50 percent (for instance, use 3 cups of cream, 1#½ cups of milk, and 9 egg yolks) if you like. Unless you have a small (1#½-quart) ice If you find recipes from other sources cream maker, I don’t recommend making that yield more than your ice cream less than 1 quart at a time, as the ice THE HOMEMADE ICE CREAM RECIPE BOOK maker can hold, you can adjust the cream maker may not be able to churn a quantities accordingly, provided that smaller quantity effectively. Also, it’s just the original recipe includes an easily a basic fact that half a quart of ice cream divisible number of egg yolks. is never enough. 18 Troubleshooting To prevent large, icy crystals from forming in your ice cream, make sure Once you master the basic custard- your insulated bowl is completely making technique, you’ll be able to frozen before adding your ice cream run wild with your imagination. But mix. (I leave my bowl in the freezer for as a beginner, you might run into a at least 24 hours before attempting few common issues. Here’s how to a batch of ice cream.) Starting with a avoid them. very cold mix is also crucial. Chill your ice cream mixture for at least 2 hours Problem Icy or gritty ice cream. before putting it into the machine to Fix Faster freezing. Ice crystals form freeze. (I like to refrigerate my mix and grow as the liquid ingredients overnight.) Mix-ins, too, should be very freeze. If you just put your ice cream cold when they are added, and even mix straight into the freezer without the storage container should be frozen churning it, it would take hours to before filling. When everything starts freeze and the result would be a giant out very cold, your ice cream mixture block of ice. Churning the mixture as it freezes quickly and there will be little freezes speeds up the freezing process time for ice crystals to form. and keeps the ice crystals tiny, result- Problem Too hard to scoop. ing in creamy, smooth ice cream. As your ice cream churns in the Fix Add booze. Since alcohol has a freezer bowl, the mixture that is against lower freezing temperature than water, the wall of the frozen bowl freezes adding a bit of alcohol to your ice into tiny ice crystals. Those crystals cream mix lowers the freezing tem- are quickly scraped off the side by perature. This means that even when the mixing arm and swirled into the fully churned, not all of the liquid will HOMEMADE ICE CREAM center of the bowl, allowing other bits be frozen solid. Ice cream is a mix of to freeze against the side. The tiny ice syrupy dissolved sugar and emulsified crystals are scraped off the side before fat interspersed with tiny air bubbles they have a chance to grow into big and ice crystals. When alcohol is added ice crystals, and the churning process to the mix, the proportion of syrup facilitates faster freezing. to ice is higher than without booze, 19 making the ice cream softer and cream- further churning won’t make your ier. All it takes is a tablespoon or two of ice cream any firmer and may, in fact, alcohol—anything from whiskey or rum cause it to soften even more. So once to a standard vanilla extract—to ensure you’ve churned the ice cream for the that your ice cream is super scoopable. amount of time recommended by the Depending on what type of alcohol you manufacturer, transfer the ice cream use, it can also enhance the flavor. to a freezer-safe storage container and Problem Too soft. give it time to firm up in the freezer, at least 2 hours. Fix Start cold. Start with a frozen-solid freezer bowl and a very cold ice cream Problem Curdled custard. mixture and mix-ins, churn the mixture Fix A blender. If you’ve overcooked for only the amount of time recom- your base or cooked it at too high a mended by your ice cream maker’s temperature, you will end up with manufacturer (usually 20 to 30 minutes), what looks like runny scrambled eggs. and give the finished ice cream time to If there is just a little bit of curdling, harden up in the freezer before serving. straining the mixture through a fine- Note that at the end of the churn- mesh sieve will take care of it. If the ing time, most ice cream makers will problem is more extensive than that, produce a mix that is the texture of transfer the custard to a blender and THE HOMEMADE ICE CREAM RECIPE BOOK soft-serve. After 20 to 30 minutes, process until smooth, which should though, the coolant that keeps the take 15 to 30 seconds. freezer bowl cold begins to thaw, so 20 DAIRY-FREE ICE CREAM The recipes in this book all use real cow’s milk and cream, but it is possible to make dairy-free versions of these rich, custard- based ice creams. By swapping in a high-fat, dairy-free milk for the cream and a lower-fat milk substitute for the whole milk, you can make a custard base that is nearly indistinguishable from the dairy-based one. In place of heavy cream, I like to substi- tute full-fat coconut milk. My favorite replacement for milk is flax milk because it has a rich flavor and comes closest to approximating the texture of whole milk. You can also experiment with almond milk, soy milk, and other dairy-free milk alternatives. . two CLASSICS & STANDOUTS 24 Vanilla Ice Cream 38 Fresh Ginger Ice Cream 26 Vanilla Bean Ice Cream 40 Chocolate Chip Ice Cream 28 Coffee Ice Cream 42 Mint Chip Ice Cream 30 Caramel Ice Cream 44 Rum Raisin Ice Cream 32 Butterscotch Ice Cream 46 Cookies & Cream 34 Maple Ice Cream Ice Cream 36 Malted Milk Ice Cream 48 Butter Brickle Ice Cream 23 . 6 to 8 minutes. until 1 cup whole milk it thickens enough to coat the back of a wooden spoon 1#½ teaspoons vanilla extract and registers between 170ºF and 175ºF on a candy ther- mometer. Vanilla’s flavor is floral. egg yolks. sugar. whisk together 6 large egg yolks the cream. Total Time: 4 hours and 45 minutes 1 Fill a medium saucepan about half full with water and bring to a simmer over medium heat. THE HOMEMADE ICE CREAM RECIPE BOOK 24 . 2 cups heavy cream making sure that the bottom of the bowl doesn’t touch ½ cup plus the water. Makes 1 quart banana splits. which is ideal in sundaes. This is the simplest. Heat the mixture. most straightforward custard- based ice cream there is. Set a medium heat-proof mixing bowl over the simmering water. but don’t even think of Vanilla calling it boring. It shines in this rich. 2 tablespoons sugar 2 In the bowl over the simmering water. and ice cream deep—and certainly not bland. and ice cream sandwiches or as Prep: 5 minutes a topper for everything from chocolate cake to Cook: 10 minutes peach-blackberry crisp. and salt. fruity. ¼ teaspoon kosher salt stirring constantly to avoid scrambling the eggs. creamy ice cream. toffee chips. 4 Once the custard is thoroughly chilled. CLASSICS & STANDOUTS 25 . Add chocolate chips. tip This is a great base recipe for adding mix-ins to. Remove the sieve (discard any solids) and mix in the milk and vanilla. or until it reaches the desired consistency. until cooled. Stir the mixture for about 5 minutes. until the mixture is the texture of soft-serve. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions. swirls of chocolate or fudge sauce. Cover and refrigerate for at least 2 hours.3 Set a fine-meshed sieve over a second medium heat-proof mixing bowl and pour the custard mix- ture through the sieve into the second bowl. or crushed hard candies like butterscotch or toffee. 5 Transfer the mixture to a freezer-safe storage con- tainer and freeze for at least 2 hours. transfer the mixture to the freezer bowl of your ice cream maker. 6 large egg yolks 2 In the bowl over the simmering water. ½ cup plus making sure that the bottom of the bowl doesn’t touch 2 tablespoons sugar the water. this ice cream captures every nuance of flavor. Heat. stirring constantly to THE HOMEMADE ICE CREAM RECIPE BOOK avoid scrambling the eggs. and 45 minutes 1 Fill a medium saucepan about half full with water and bring to a simmer over medium heat. egg yolks. Set a medium 2 cups heavy cream heat-proof mixing bowl over the simmering water. Add the vanilla bean pods to the mixture as well. By using the whole Cook: 10 minutes bean. whisk together ¼ teaspoon kosher salt the cream. 6 to 8 minutes. creamy base. The vanilla bean is the fruit of a rare and fickle orchid and requires a lengthy and Makes 1 quart laborious curing process to develop its more than Prep: 5 minutes 200 different flavor compounds. which uses plump vanilla Vanilla Bean beans and the tiny seeds they contain to flavor the ice cream rich. Total Time: 4 hours You’ll never call anything “plain vanilla” again. The only ice cream as delightfully simple as classic vanilla is vanilla bean. until the mixture thickens enough to coat the back of a wooden spoon and regis- ters between 170ºF and 175ºF on a candy thermometer. sugar. and salt. 26 . Split the vanilla 2 vanilla beans beans lengthwise with a sharp knife and scrape the 1 cup whole milk seeds into the cream mixture. including the vanilla bean pods) and mix in the milk. CLASSICS & STANDOUTS 27 . Freeze for 20 to 30 minutes according to the manufac- turer’s instructions. tip Choose vanilla beans that are oily to the touch and have a rich aroma. or until it reaches the desired consistency. or mildewed. until cooled. or are dry. 4 Once the custard is thoroughly chilled. have a smoky fragrance.3 Set a fine-meshed sieve over a second medium heat-proof mixing bowl and pour the custard mixture through the sieve into the second bowl. Stir the mixture for about 5 minutes. 5 Transfer the mixture to a freezer-safe storage con- tainer and freeze for at least 2 hours. Avoid beans that are not extremely fragrant. transfer the mixture to the freezer bowl of your ice cream maker. brittle. Remove the sieve (discard the solids. Cover and refrigerate for at least 2 hours. until the mixture is the texture of soft-serve. and salt. 28 . Cover and refrigerate for at least 2 hours. until the mixture thickens enough to coat the ¼ teaspoon kosher salt back of a wooden spoon and registers between 170ºF 2 tablespoons ground coffee and 175ºF on a candy thermometer. stirring constantly to avoid scrambling 6 large egg yolks the eggs. Prep time: 5 minutes Cooking time: 10 minutes 1 Fill a medium saucepan about half full with water Total Time: 4 hours and bring to a simmer over medium heat. creamy ice cream Coffee with the bold. making sure that the bottom of the bowl doesn’t touch the water. egg yolks. Stir the mixture for about 5 minutes. Stir in the ground 2 tablespoons sugar coffee and heat. If you prefer a stronger coffee flavor. adjust the recipe Makes 1 quart by adding more coffee and/or reducing the sugar. bitter bite of coffee makes a treat that ice cream children and adults alike can deeply appreciate. Coffee ice cream combines two of the greatest joys in life. 6 to 8 minutes. sugar. 2 cups heavy cream 2 In the bowl over the simmering water. until cooled. 1 cup whole milk 3 Set a fine-meshed sieve over a second medium heat-proof mixing bowl and pour the custard mixture THE HOMEMADE ICE CREAM RECIPE BOOK through the sieve into the second bowl. whisk together ½ cup plus the cream. Set a medium and 45 minutes heat-proof mixing bowl over the simmering water. Bringing together sweet. Remove the sieve (discard the solids) and mix in the milk. 4 Once the custard is thoroughly chilled. or your kids. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions. CLASSICS & STANDOUTS 29 . choose good-quality coffee in either a medium or dark roast (the darker the roast. Use decaffein- ated coffee if you don’t want to keep yourself. up all night. tip For the best flavor. transfer the mixture to the freezer bowl of your ice cream maker. 5 Transfer the mixture to a freezer-safe storage con- tainer and freeze for at least 2 hours. or until it reaches the desired consistency. until the mixture is the texture of soft-serve. the more bitterness you’ll add to the flavor of your ice cream) that has been ground to a medium grind. until the sugar is melted. mix the sugar and Cook: 10 minutes water and heat over medium heat. until it thickens enough to coat the back of a wooden spoon and registers between 170ºF and 175ºF on a candy thermometer. THE HOMEMADE ICE CREAM RECIPE BOOK making sure that the bottom of the bowl doesn’t touch the water. 7 to 8 minutes. scraping the melted sugar from and 45 minutes the bottom of the pan to prevent burning. Remove the pot from the heat and stir 6 large egg yolks in the vanilla. 6 to 8 minutes. Makes 1 quart Prep: 5 minutes 1 In a heavy-bottomed saucepan. 30 . whisk together the remaining 1½ cups of the cream. Caramel is sugar that has been melted and cooked until it turns a deep golden brown color. until the mixture 1 cup sugar turns a deep golden-brown color. Bring the mixture to a boil and cook. As the Caramel sugar cooks. divided smooth. rich. the egg yolks. its flavor transforms from being merely ice cream sweet to being deep. be careful to avoid being burned by the 1 teaspoon vanilla extract hot steam. and salt. ¼ teaspoon kosher salt 3 Fill a medium saucepan about half full with water 1 cup whole milk and bring to a simmer over medium heat. but without stirring. stirring constantly to avoid scram- bling the eggs. 4 In the bowl over the simmering water. swirling the pan. Paired with sweet cream. caramel is absolutely irresistible. stirring frequently Total Time: 4 hours with a silicone spatula. and complex. ¼ cup water 2 Carefully add ½ cup of the cream and whisk until 2 cups heavy cream. Set a medium heat-proof mixing bowl over the simmering water. Heat the mixture. Stir the mixture for about 5 minutes. until cooled. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions. and increase the quantity from ¼ teaspoon to ½ to ¾ teaspoon. Cover and refrigerate for at least 2 hours. 6 Once the custard is thoroughly chilled. or until it reaches the desired consistency. transfer the mixture to the freezer bowl of your ice cream maker. CLASSICS & STANDOUTS 31 . until the mixture is the texture of soft-serve. Remove the sieve (discard any solids) and whisk in the milk and the caramel mixture. tip To make Salted Caramel Ice Cream. stirring the salt into the caramel along with the vanilla. like Maldon salt. replace the kosher salt with a flaky sea salt. 7 Transfer the mixture to a freezer-safe storage con- tainer and freeze for at least 2 hours.5 Set a fine-meshed sieve over a second medium heat-proof mixing bowl and pour the custard mixture through the sieve into the second bowl. stirring fre- 1 tablespoon whiskey quently with a silicone spatula. about 6 large egg yolks 5 minutes. divided 1 In a heavy-bottomed saucepan. Remember those butterscotch candies Grandma always had Butterscotch hidden in her pocketbook? While its name suggests ice cream that butterscotch either originated in Scotland or contains Scotch whiskey. Serve this addictive ice cream on its 1 cup (packed) light brown sugar own or use it to top a peach pie or chocolate cake. ¼ teaspoon kosher salt until the butter and sugar are melted and smooth. The candy’s Prep: 5 minutes distinctive taste is achieved by scorching. Remove the pot from the heat and stir in the whiskey and vanilla. 2 tablespoons unsalted butter 2 cups heavy cream. about 4 minutes. whisking constantly. making sure that the bottom of the bowl doesn’t touch the water. mix the brown sugar and butter and heat over medium heat. Makes 1 quart Scotch here is likely derived from scorch. That said. Cook: 15 minutes butter and brown sugar until the mixture is deeply Total Time: 4 hours caramelized. Butterscotch is a flavor full of nostalgia. 2 Fill a medium saucepan about half full with water and bring to a simmer over medium heat. scraping the melted 2 teaspoons vanilla extract sugar from the bottom of the pan to prevent burning. Set a medium heat-proof mixing bowl over the simmering water. 32 . until the mixture is smooth. neither is actually the case. Carefully add ½ cup of the cream and con- THE HOMEMADE ICE CREAM RECIPE BOOK 1 cup whole milk tinue to cook over low heat. a splash of whiskey rarely and 45 minutes hurts. and I love to add it here for a little kick and an extra dose of flavor that sets it apart from its close cousin caramel. or cooking. head over CLASSICS & STANDOUTS to the nearest liquor store and pick up one of those little airplane bottles. transfer the mixture to the freezer bowl of your ice cream maker. Stir the mixture for about 5 minutes. Remove the sieve (discard any solids) and whisk in the milk and the butterscotch mixture. until the mixture is the texture of soft-serve. Cover and refrigerate for at least 2 hours. 5 Once the custard is thoroughly chilled. 6 Transfer the mixture to a freezer-safe storage con- tainer and freeze for at least 2 hours. until cooled.3 In the bowl over the simmering water. until it thickens enough to coat the back of a wooden spoon and registers between 170ºF and 175ºF on a candy thermometer. or until it reaches the desired consistency. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions. stirring constantly to avoid scram- bling the eggs. If you don’t keep whiskey in the house as a general rule. 33 . Heat the mixture. whisk together the remaining 1½ cups of the cream. the egg yolks. They’re just the thing when you need only a splash. 4 Set a fine-meshed sieve over a second medium heat- proof mixing bowl and pour the custard mixture through the sieve into the second bowl. and salt. Either an Irish whiskey like Jameson or a bourbon like Maker’s Mark works well. 6 to 8 minutes. tip You don’t need to use your expensive single-malt scotch for this recipe. ½ teaspoon all-natural 3 Set a fine-meshed sieve over a second medium maple flavor heat-proof mixing bowl and pour the custard mixture THE HOMEMADE ICE CREAM RECIPE BOOK through the sieve into the second bowl. 34 . Stir the mixture for about 5 minutes. maple syrup. Heat the mixture. Cover and refrigerate for at least 2 hours. Set a medium and 45 minutes heat-proof mixing bowl over the simmering water. A dash of natural maple flavor ensures that the taste is pronounced with- Makes 1 quart out overdoing it on sweetness. and salt. 2 cups heavy cream 2 In the bowl over the simmering water. and maple flavor. stirring ¼ teaspoon kosher salt constantly to avoid scrambling the eggs. Remove the sieve (discard any solids) and mix in the milk. making sure that the bottom of the bowl doesn’t touch the water. Prep: 5 minutes Cook: 10 minutes 1 Fill a medium saucepan about half full with water Total Time: 4 hours and bring to a simmer over medium heat. whisk together 6 large egg yolks the cream. The flavor of maple syrup is so closely associated with pancakes and waffles that this ice cream Maple may manage to convince you that ice cream is a ice cream breakfast food after all. egg yolks. until cooled. until it thickens 1 cup whole milk enough to coat the back of a wooden spoon and regis- ¾ cup grade B ters between 170ºF and 175ºF on a candy thermometer. pure maple syrup 6 to 8 minutes. CLASSICS & STANDOUTS 35 . transfer the mixture to the freezer bowl of your ice cream maker. tip Choose a flavorful. ideally grade B. Look for maple flavor alongside the extracts in the spice or baking section of your supermarket or order it online. until the mixture is the texture of soft-serve. 5 Transfer the mixture to a freezer-safe storage con- tainer and freeze for at least 2 hours. since it has a stronger flavor than grade A. or until it reaches the desired consistency. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions. pure maple syrup.4 Once the custard is thoroughly chilled. 6 to 8 minutes. malted milk powder adds deep. round caramel notes to the finished product. 36 . until it thickens enough to 2 tablespoons bourbon coat the back of a wooden spoon and registers between THE HOMEMADE ICE CREAM RECIPE BOOK 1#½ teaspoons vanilla extract 170ºF and 175ºF on a candy thermometer. Made from powdered milk and barley ice cream malt. Set a medium 2 cups heavy cream heat-proof mixing bowl over the simmering water. sugar. egg ¼ teaspoon kosher salt yolks. bourbon. Heat the mixture. stirring constantly to 1 cup whole milk avoid scrambling the eggs. and salt. A splash of bourbon Makes about 1#¼ quarts intensifies the effect and keeps the ice cream Prep: 5 minutes smooth and creamy. 2⁄3 cup malted milk powder 2 In the bowl over the simmering water. Malted milk powder takes a simple vanilla ice cream base and ramps the flavor up to a whole Malted Milk other level. whisk together 6 large egg yolks the cream. malted milk powder. and 45 minutes 1 Fill a medium saucepan about half full with water and bring to a simmer over medium heat. One bite of this ice cream and Cook: 10 minutes you’ll feel as if you’ve been transported to a drug- Total Time: 4 hours store soda fountain counter in the 1920s. ½ cup plus making sure that the bottom of the bowl doesn’t touch 2 tablespoons sugar the water. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions. or until it reaches the desired consistency. 5 Transfer the mixture to a freezer-safe storage con- tainer and freeze for at least 2 hours.3 Set a fine-meshed sieve over a second medium heat-proof mixing bowl and pour the custard mix- ture through the sieve into the second bowl. transfer the mixture to the freezer bowl of your ice cream maker. until the mixture is the texture of soft-serve. Stir the mixture for about 5 minutes until cooled. Cover and refrigerate for at least 2 hours. tip Adding ¾ cup chopped. frozen chocolate-covered malted milk balls during the last few minutes of churning only makes this ice cream more addictive. Remove the sieve (discard any solids) and mix in the milk and vanilla. 4 Once the custard is thoroughly chilled. CLASSICS & STANDOUTS 37 . and salt. Set a medium ¼ teaspoon kosher salt heat-proof mixing bowl over the simmering water. sugar. ½ cup plus 2 tablespoons sugar 2 Fill a medium saucepan about half full with water 6 large egg yolks and bring to a simmer over medium heat. egg yolks. 6 to 8 minutes. but this version. whisk together the ginger-infused cream. stirring constantly to avoid scram- bling the eggs. THE HOMEMADE ICE CREAM RECIPE BOOK 3 In the bowl over the simmering water. peeled and chopped ginger pieces. and 45 minutes 1 In a medium saucepan. with the kick of fresh ginger. Ice cream is usually thought of as a summer treat. until it thickens enough to coat the back of a wooden spoon and registers between 170ºF and 175ºF on a candy thermometer. and the cozy feeling of a fall afternoon spent Prep: 5 minutes inside by the fire. It’s the perfect accompaniment to Cook: 10 minutes all your favorite seasonal desserts—like apple pie. 1 cup whole milk making sure that the bottom of the bowl doesn’t touch 1 teaspoon vanilla extract the water. Heat the mixture. cool days of fall. Total Time: 4 hours pear crisp. mix the cream and ginger and bring to just a boil over medium heat. Remove the pan 2 cups heavy cream from the heat and let the mixture sit for 1 hour to infuse 1 (4-inch) piece fresh the cream with the ginger flavor. One spoonful and you’ll ice cream be imagining tree leaves changing to deep auburn and fiery red. 38 . the crunch of dried leaves under your Makes 1 quart feet. and pumpkin bread. evokes Fresh Ginger the crisp. Strain and discard the ginger. Stir the mixture for about 5 minutes. transfer the mixture to the freezer bowl of your ice cream maker. 5 Once the custard is thoroughly chilled. Remove the sieve (discard any solids) and mix in the milk and vanilla. until the mixture is the texture of soft-serve. tip For even more ginger flavor. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions.4 Set a fine-meshed sieve over a second medium heat-proof mixing bowl and pour the custard mix- ture through the sieve into the second bowl. until cooled. Cover and refrigerate for at least 2 hours. or until it reaches the desired consistency. CLASSICS & STANDOUTS 39 . add ½ cup of minced crystallized ginger to the ice cream in the last couple of minutes of churning. 6 Transfer the mixture to a freezer-safe storage con- tainer and freeze for at least 2 hours. and salt. Remove 1 cup mini semisweet the sieve (discard any solids) and stir in the milk and chocolate chips vanilla. It’s Chocolate Chip the perfect balance between our two greatest loves: ice cream vanilla and chocolate. Heat the mixture. whisk together the cream. 6 to 8 minutes. Ice cream doesn’t get more classic than rich vanilla ice cream studded with dark chocolate chips. egg yolks. 40 . Makes 1#¼ quarts 1 Fill a medium saucepan about half full with water Prep: 5 minutes and bring to a simmer over medium heat. Cover and refrigerate for at least 2 hours. 2 In the bowl over the simmering water. until THE HOMEMADE ICE CREAM RECIPE BOOK cooled. sugar. Total Time: 4 hours making sure that the bottom of the bowl doesn’t touch and 45 minutes the water. ¼ teaspoon kosher salt 3 Set a fine-meshed sieve over a second medium 1 cup whole milk heat-proof mixing bowl and pour the custard mix- ½ teaspoons vanilla extract ture through the sieve into the second bowl. 2 cups heavy cream stirring constantly to avoid scrambling the eggs. until it ½ cup plus thickens enough to coat the back of a wooden spoon and 2 tablespoons sugar registers between 170ºF and 175ºF on a candy thermo- 6 large egg yolks meter. Stir the mixture for about 5 minutes. Set a medium Cook: 10 minutes heat-proof mixing bowl over the simmering water. 5 Transfer the mixture to a freezer-safe storage con- tainer and freeze for at least 2 hours. until the mixture is the texture of soft-serve. tip I like to use mini semisweet chocolate chips since they had just enough crunch and big chocolate flavor to the creamy vanilla. CLASSICS & STANDOUTS 41 . transfer the mixture to the freezer bowl of your ice cream maker.4 Once the custard is thoroughly chilled. Add the chocolate chips during the last few minutes of churning. or until it reaches the desired consistency. Freeze for 20 to 30 minutes according to the manufac- turer's instructions. 6 to 8 minutes. whisk together 2 tablespoons sugar the cream. one of my very favorites. until cooled. Cook: 10 minutes Total Time: 4 hours 1 Fill a medium saucepan about half full with water and 45 minutes and bring to a simmer over medium heat. egg yolks. until ¼ teaspoon kosher salt it thickens enough to coat the back of a wooden spoon 1 cup whole milk and registers between 170ºF and 175ºF on a candy ther- 1#½ teaspoons mometer. Stir the mixture for about 5 minutes. peppermint extract 3 Set a fine-meshed sieve over a second medium ½ cup mini semisweet THE HOMEMADE ICE CREAM RECIPE BOOK chocolate chips heat-proof mixing bowl and pour the custard mixture through the sieve into the second bowl. Mint Chip It was. 42 . making sure that the bottom of the bowl doesn’t touch 2 cups heavy cream the water. creamy white treat Makes about 1 quart that’s speckled with bits of chocolate and bursting Prep: 5 minutes with mint flavor. and is. The mint chip ice cream of my childhood was always colored an odd and unnatural bright green. and salt. sugar. Set a medium heat-proof mixing bowl over the simmering water. although ice cream these days I happily forgo the green food coloring to make a more organic-tasting. ½ cup plus 2 In the bowl over the simmering water. 6 large egg yolks stirring constantly to avoid scrambling the eggs. Remove the sieve (discard any solids) and mix in the milk and pep- permint extract. Heat the mixture. Cover and refrigerate for at least 2 hours. transfer it to a freezer-safe storage container and freeze for at least 2 hours. Add the chocolate chips to the ice cream base during the last few minutes of churning. or until it reaches the desired consistency. tip Peppermint extract makes it easy to add a blast of mint flavor to your ice cream. but using fresh mint will make it even more divine. mix the cream with 2 cups of chopped fresh mint and process in a blender or food processor until smooth. 5 Once the mixture is the texture of soft-serve. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions. transfer the mixture to the freezer bowl of your ice cream maker. Before step 2. omitting the mint extract.4 Once the custard is thoroughly chilled. Proceed with the recipe as written. CLASSICS & STANDOUTS 43 . 6 to 8 minutes. mix the raisins and rum. salt. both sugars. whisk together 2 tablespoons the cream. prefer- Total Time: 4 hours ably. ½ cup sugar 3 In the bowl over the simmering water. or serve it ice cream over grilled pineapple for a dessert that tastes like a creamy Caribbean cocktail. Set a medium ¾ cup raisins heat-proof mixing bowl over the simmering water. Try it as a filling for Rum Raisin oatmeal cookie ice cream sandwiches. egg yolks. rum-soaked raisins make this a special indulgence. stirring constantly to avoid scrambling the 6 large egg yolks eggs. 2 Fill a medium saucepan about half full with water and bring to a simmer over medium heat. 1 cup whole milk ½ teaspoon vanilla extract 44 . Makes about 1#½ quarts Prep: 5 minutes 1 In a small bowl. until the mixture thickens enough to coat the back ¼ teaspoon kosher salt of a wooden spoon and registers between 170ºF and THE HOMEMADE ICE CREAM RECIPE BOOK ¼ teaspoon cinnamon 175ºF on a candy thermometer. and cinnamon light brown sugar and heat. Reserve 2 tablespoons of the rum and and 45 minutes drain the raisins. The kick of dark rum and plump. Cover and Cook: 10 minutes let sit at room temperature for several hours or. overnight. ¾ cup dark rum making sure that the bottom of the bowl doesn’t touch 2 cups heavy cream the water. Heating them will help them plump up more quickly. Stir the mixture for about 5 minutes. transfer the mix- ture to the freezer bowl of your ice cream maker. Remove the sieve (discard any solids) and stir in the milk.4 Set a fine-meshed sieve over a second medium heat- proof mixing bowl and pour the custard mixture through the sieve into the second bowl. place the raisins and rum in a small saucepan and bring to a boil. or until it reaches the desired consistency. tip If you don’t have time to soak your raisins for hours. 6 Transfer the mixture to a freezer-safe storage con- tainer and freeze for at least 2 hours. CLASSICS & STANDOUTS 45 . and the reserved raisins and rum. Freeze for 20 to 30 minutes according to the manufacturer’s instructions. until the mixture is the texture of soft-serve. until cooled. 5 Once the custard is thoroughly chilled. Cover and refrigerate for at least 2 hours. Remove from the heat and let stand just 45 to 60 minutes. vanilla. chopped 46 . Heat the mixture. until it thickens enough to coat the back of a wooden spoon 2 cups heavy cream and registers between 170ºF and 175ºF on a candy ther- ½ cup plus mometer. until THE HOMEMADE ICE CREAM RECIPE BOOK 20 chocolate cookies cooled. Cover and refrigerate for at least 2 hours. egg yolks. stirring constantly to avoid scrambling the eggs. Why settle for cookies and milk when you can have cookies and ice cream all in one bowl? In this Cookies crowd-pleasing favorite. ice cream 1 Fill a medium saucepan about half full with water and bring to a simmer over medium heat. chocolate cookies add flavor & Cream and texture to a creamy vanilla ice cream base. Remove 1 cup whole milk the sieve (discard any solids) and mix in the milk and 1#½ teaspoons vanilla extract vanilla. page 193. or Oreos). and salt. (such as Homemade Chocolate Wafer Cookies. Prep: 5 minutes making sure that the bottom of the bowl doesn’t touch Cook: 10 minutes the water. sugar. 6 to 8 minutes. 2 tablespoons sugar 3 Set a fine-meshed sieve over a second medium 6 large egg yolks heat-proof mixing bowl and pour the custard mix- ¼ teaspoon kosher salt ture through the sieve into the second bowl. Set a medium Makes 1#¼ quarts heat-proof mixing bowl over the simmering water. Total Time: 4 hours 2 In the bowl over the simmering water. whisk together and 45 minutes the cream. Stir the mixture for about 5 minutes. add the chopped cookies and churn just until they are mixed in. tip To avoid adding lots of cookie “dust” that will make your ice cream gritty. or until it reaches the desired consistency. until the mixture is the texture of soft-serve. transfer the mixture to the freezer bowl of your ice cream maker. before adding the chopped cookie chunks. CLASSICS & STANDOUTS 47 . place them into a fine-meshed sieve and shake out the dust over the sink.4 Once the custard is thoroughly chilled. Just before turning off the ice cream maker. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions. 5 Transfer the mixture to a freezer-safe storage con- tainer and freeze for at least 2 hours. 6 to 8 minutes. whisking constantly. stirring constantly to avoid scrambling the eggs. 48 . the vanilla. until it thickens enough to coat the back of a wooden spoon and registers between 170ºF and 175ºF on a candy thermometer. Heat the mixture. Remove the pot 2 cups heavy cream. stirring and 45 minutes frequently with a silicone spatula. THE HOMEMADE ICE CREAM RECIPE BOOK 1 cup crushed toffee bits (store-bought or Homemade 3 In the bowl over the simmering water. whisk together Toffee Bits. caramel ice cream studded ice cream with crunchy shards of toffee—like a trip to the ice cream parlor and the candy shop stirred together Makes 1#¼ quarts in a bowl. 1 cup whole milk making sure that the bottom of the bowl doesn’t touch the water. Each bite is a sensory Butter Brickle experience of smooth. until the butter and sugar are melted and smooth. divided from the heat and stir in the vanilla. about 4 minutes. 1 teaspoon vanilla extract 2 Fill a medium saucepan about half full with water 6 large egg yolks and bring to a simmer over medium heat. Prep: 5 minutes Cook: 10 minutes 1 In a heavy-bottomed saucepan. until light brown sugar the mixture is smooth. and salt. about 4 tablespoons unsalted butter 5 minutes. Carefully add 1 cup of the cream and con- 1 cup (packed) tinue to cook over low heat. egg yolks. mix the butter and Total Time: 4 hours brown sugar and heat over medium heat. scraping the melted sugar from the bottom of the pan to prevent burning. Set a medium ¼ teaspoon kosher salt heat-proof mixing bowl over the simmering water. but it’s also fun to eat. page 196) the remaining 1 cup of the cream. Not only is this peculiarly named flavor fun to say. tip To crush the toffee. Stir the mixture for about 5 minutes. Just before turning off the ice cream maker. until cooled. or until it reaches the desired consistency. until the mixture is the texture of soft-serve. 6 Transfer the mixture to a freezer-safe storage con- tainer and freeze for at least 2 hours. transfer the mixture to the freezer bowl of your ice cream maker. place it in a sturdy resealable plastic bag and use a rolling pin or another heavy object to crush the candy into small shards. 5 Once the custard is thoroughly chilled. add the toffee bits and churn until they are well incorporated. CLASSICS & STANDOUTS 49 .4 Set a fine-meshed sieve over a second medium heat- proof mixing bowl and pour the custard mixture through the sieve into the second bowl. Cover and refrigerate for at least 2 hours. Remove the sieve (discard any solids) and mix in the milk and brown sugar mixture. Freeze for 20 to 30 minutes according to the manu- facturer’s instructions. . three CHOCOLATEY FLAVORS 52 Chocolate Ice Cream 66 Chocolate Chunk Ice Cream 54 Malted Milk Chocolate with Raspberry Swirl Ice Cream 68 Chocolate Fudge Brownie 56 Mocha Fudge Ice Cream Ice Cream 58 Rocky Road Ice Cream 70 Brownie Batter Ice Cream 60 Chocolate Almond Fudge 72 German Chocolate Ice Cream Ice Cream with Pecan-Coconut Swirl 62 Chocolate Peanut Butter Swirl Ice Cream 74 Swiss Orange Chip Ice Cream 64 Chocolate Hazelnut Ice Cream 76 White Chocolate Ice Cream 51 . This one is flavored with both cocoa powder Chocolate and semisweet chocolate. until it thickens enough to coat the back of a cocoa powder wooden spoon and registers between 170ºF and 175ºF 6 large egg yolks on a candy thermometer. 1 cup whole milk ½ teaspoon vanilla extract 52 . egg yolks. nothing beats plain chocolate ice cream. 6 to 8 minutes. or a Makes 1 quart fudge or caramel swirl. whisk together ½ cup plus the cream. and salt. ¼ teaspoon kosher salt 3 Remove from the heat and add the chopped choc- 4 ounces semisweet chocolate. It’s perfect as is. Set a medium and 50 minutes heat-proof mixing bowl over the simmering water. 2 cups heavy cream 2 In the bowl over the simmering water. rich choc- ice cream olate punch. Prep: 10 minutes Cook: 10 minutes 1 Fill a medium saucepan about half full with water Total Time: 4 hours and bring to a simmer over medium heat. but it can’t hurt to dress it up by adding chocolate chips. chopped nuts. making sure that the bottom of the bowl doesn’t touch the water. stirring until the chocolate is melted and fully THE HOMEMADE ICE CREAM RECIPE BOOK incorporated. stirring constantly to avoid scrambling 3 tablespoons unsweetened the eggs. sugar. cocoa powder. giving it a deep. finely chopped olate. For some people. Heat 2 tablespoons sugar the mixture. until the mixture is the texture of soft-serve. Remove the sieve (discard any solids) and mix in the milk and vanilla. If you prefer a sweeter. Cover and refrigerate for at least 2 hours. Combined with the unsweetened cocoa powder. tip I use a semisweet baking chocolate here that is 56 percent cacao.4 Set a fine-meshed sieve over a second medium heat-proof mixing bowl and pour the custard mix- ture through the sieve into the second bowl. Stir the mixture for about 5 minutes. CHOCOLATEY FLAVORS 53 . 5 Once the custard is thoroughly chilled. omit the cocoa powder and use 5 ounces semisweet chocolate. until cooled. milkier chocolate flavor. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions. or until it reaches the desired consistency. this provides deep. dark chocolate flavor. 6 Transfer the mixture to a freezer-safe storage con- tainer and freeze for at least 2 hours. transfer the mixture to the freezer bowl of your ice cream maker. to taste salt. Heat the mixture. chocolate-covered balls with Makes about 1#¼ quarts that toasty. 1⁄3 cup sugar 2 In the bowl over the simmering water. 6 to 8 minutes. and ¼ teaspoon kosher salt. malted milk powder. I always chose malted milk balls. Many of my childhood Saturdays were spent at the matinee movies. handing us each just enough money for a movie ticket and a treat at the tiny ice cream candy shop next door. those crunchy. whisk together 6 large egg yolks the cream. 54 . chopped back of a wooden spoon and registers between 170ºF and 175ºF on a candy thermometer. This ice cream is Cook: 10 minutes every bit as delicious. sugar. malted milk flavor. Set a medium heat-proof mixing bowl over the simmering water. stirring until the chocolate is melted and fully incorporated. They were always Prep: 5 minutes gone before the previews ended. egg yolks. Total Time: 4 hours and 45 minutes 1 Fill a medium saucepan about half full with water and bring to a simmer over medium heat. stirring constantly to avoid scrambling the eggs. Twenty minutes before the Malted Milk start of the show. 1#½ cups whole milk ½ teaspoon vanilla extract 3 Remove from the heat and add the chopped choc- olate. my mom would drop me and my Chocolate brother at the curb. 1#½ cups heavy cream making sure that the bottom of the bowl doesn’t touch 1 cup malted milk powder the water. until it thickens enough to coat the 6 ounces milk THE HOMEMADE ICE CREAM RECIPE BOOK chocolate. until the mixture is the texture of soft-serve. 6 Transfer the mixture to a freezer-safe storage con- tainer and freeze for at least 2 hours. Cover and refrigerate for at least 2 hours. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions. until cooled. 5 Once the custard is thoroughly chilled. tip Add ¾ cup chopped and frozen malted milk balls to the ice cream base during the last couple of minutes of churning. Remove the sieve (discard any solids) and mix in the milk and vanilla. or until it reaches the desired consistency. Stir the mixture for about 5 minutes. CHOCOLATEY FLAVORS 55 .4 Set a fine-meshed sieve over a second medium heat-proof mixing bowl and pour the custard mix- ture through the sieve into the second bowl. transfer the mixture to the freezer bowl of your ice cream maker. 4 Once the custard is thoroughly chilled. Stir the mixture for about 5 minutes. Cover and refrigerate for at least 2 hours. whisk ¾ cup sugar together the cream. But why stop there? In this version. 2 cups heavy cream 2 In the bowl over the simmering water. stirring con- ¼ teaspoon kosher salt stantly to avoid scrambling the eggs. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions. THE HOMEMADE ICE CREAM RECIPE BOOK 1 cup whole milk 3 Set a fine-meshed sieve over a second medium heat-proof mixing bowl and pour the custard mixture through the sieve into the second bowl. Stir in 6 large egg yolks the cocoa and ground coffee and heat. a river of chocolate fudge sauce adds luxurious texture and Makes about 1#¼ quarts takes it to a whole new level. Remove the sieve (discard the solids) and mix in the milk. Set a medium heat-proof mixing bowl over the simmering water. Stir cocoa powder and ground coffee into a plain old custard-based ice cream and you’ve got a decadent Mocha Fudge pick-me-up that will satisfy just about any sweet ice cream tooth. sugar. until the mixture is the texture of soft-serve. making sure that the bottom of the bowl doesn’t touch FOR THE ICE CREAM the water. until cooled. 56 . until the mixture ¼ cup unsweetened thickens enough to coat the back of a wooden spoon cocoa powder and registers between 170ºF and 175ºF on a candy 2 tablespoons ground coffee thermometer. egg yolks. Prep: 15 minutes Cook: 10 minutes TO MAKE THE ICE CREAM Total Time: 4 hours 1 Fill a medium saucepan about half full with water and 55 minutes and bring to a simmer over medium heat. transfer the mixture to the freezer bowl of your ice cream maker. 6 to 8 minutes. and salt. but cooled almost to room temperature). and freeze for at least 2 hours. mix the cream. and stir just until melted and com- 2 ounces semisweet bined. brown sugar stirring until the butter is melted and the sugar is dis- 1 tablespoon corn syrup solved. about 3 minutes. Let cool to room temperature or refrigerate ¼ teaspoon vanilla extract until ready to use (it should still be liquid. and butter. layering it with swirls of the fudge. CHOCOLATEY FLAVORS 57 . or until it reaches the desired consistency. corn syrup. add the 2 teaspoons unsalted butter chopped chocolate. Heat over medium heat. brown 1 tablespoon light sugar. Reduce the heat to low. Remove from the heat and stir in chocolate. about 1 minute.FOR THE FUDGE SWIRL TO MAKE THE FUDGE SWIRL ¼ cup heavy cream In a heavy-bottomed saucepan. tip For a bit of texture and additional flavor. TO FREEZE THE ICE CREAM BASE Transfer the mixture to a freezer-safe storage container. add ¾ cup chopped toasted almonds during the last few minutes of churning. chopped the vanilla. until it thickens enough to coat the back of a wooden spoon and registers between 170ºF and 175ºF on a candy thermometer. and salt. this scrumptious ice cream flavor was invented in Oakland. Heat toasted almonds the mixture. Rocky Road the town where I was born—but who invented it is ice cream a mystery. Set a medium THE HOMEMADE ICE CREAM RECIPE BOOK 1 cup whole milk heat-proof mixing bowl over the simmering water. stirring constantly to avoid scrambling the eggs. who hit on a bright idea and 50 minutes to chop up his nuts-and-marshmallow chocolate bars and churn them into rich chocolate ice cream? Farren says he told his buddies about the creation 2 cups heavy cream and they stole all the glory when the new flavor ½ cup plus 2 tablespoons sugar became a national sensation. marshmallows 2 In the bowl over the simmering water. I guess their friend- 3 tablespoons unsweetened ship was pretty rocky after that. but the success of cocoa powder the new flavor paved the way for the many mix-in- 6 large egg yolks loaded ice cream flavors we enjoy today. Was it William Dreyer and Joseph Edy of Edy’s Grand Ice Cream who first thought to load Makes about 1#½ quarts their chocolate ice cream up with bits of chopped-up Prep: 10 minutes marshmallows and nuts? Or was it their good Cook: 10 minutes friend and candy maker George Farren of Fentons Total Time: 4 hours Creamery down the road. 58 . whisk together 1 cup chopped the cream. sugar. ½ teaspoon vanilla extract making sure that the bottom of the bowl doesn’t touch 1 cup chopped miniature the water. egg yolks. California—coincidentally. By all accounts. 6 to 8 minutes. ¼ teaspoon kosher salt 4 ounces semisweet chocolate. cocoa powder. 1 Fill a medium saucepan about half full with water finely chopped and bring to a simmer over medium heat. 6 Transfer the mixture to a freezer-safe storage con- tainer and freeze for at least 2 hours. Add the chopped almonds and marshmallows to the ice cream base during the last few minutes of churning. Remove the sieve (discard any solids) and mix in the milk and vanilla. until cooled. or until it reaches the desired consistency. CHOCOLATEY FLAVORS 59 . 5 Once the custard is thoroughly chilled. Cover and refrigerate for at least 2 hours. so feel free to make the switch if you want to be historically accurate. tip The original Rocky Road used walnuts in place of almonds.3 Remove from the heat and add the chopped choc- olate. stirring until the chocolate is melted and fully incorporated. transfer the mix- ture to the freezer bowl of your ice cream maker. Freeze for 20 to 30 minutes according to the manufacturer’s instructions. until the mixture is the texture of soft-serve. Stir the mixture for about 5 minutes. 4 Set a fine-meshed sieve over a second medium heat-proof mixing bowl and pour the custard mix- ture through the sieve into the second bowl. ½ cup plus 3 Remove from the heat and add the chopped choc- 2 tablespoons sugar olate. until the mixture is the texture of soft-serve. transfer the almonds. Heat the mixture. Prep: 15 minutes making sure that the bottom of the bowl doesn’t touch Cook: 10 minutes the water. Total Time: 4 hours 2 In the bowl over the simmering water. whisk together and 55 minutes the cream. stirring constantly to avoid scrambling the eggs. Cover and refrigerate for at least 2 hours. stirring until the chocolate is melted and fully 3 tablespoons unsweetened incorporated. cocoa powder 6 large egg yolks 4 Set a fine-meshed sieve over a second medium THE HOMEMADE ICE CREAM RECIPE BOOK ¼ teaspoon kosher salt heat-proof mixing bowl and pour the custard mix- 4 ounces semisweet chocolate. ¾ cup chocolate-covered 5 Once the custard is thoroughly chilled. This chocolate ice cream is chock-full of crunchy chocolate-covered almonds and ribbons of rich Chocolate chocolate fudge. Stir the mixture for about 5 minutes. Almond Fudge TO MAKE THE ICE CREAM ice cream 1 Fill a medium saucepan about half full with water and bring to a simmer over medium heat. 6 to 8 minutes. ture through the sieve into the second bowl. and salt. sugar. until ½ teaspoon vanilla extract cooled. egg yolks. Remove finely chopped the sieve (discard any solids) and mix in the milk and 1 cup whole milk vanilla. Set a medium Makes about 1#½ quarts heat-proof mixing bowl over the simmering water. chopped and frozen mixture to the freezer bowl of your ice cream maker. Add the chocolate-covered almonds to the ice cream base during the last few minutes of churning. until it thickens enough to coat the back of a FOR THE ICE CREAM wooden spoon and registers between 170ºF and 175ºF 2 cups heavy cream on a candy thermometer. 60 . cocoa powder. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions. or until it reaches the desired consistency CHOCOLATEY FLAVORS 61 . brown 1 tablespoon light sugar. stirring. about 1 minute. corn syrup. mix the cream. layering it with swirls of the fudge. and butter and heat over medium brown sugar heat. chopped and stir in the vanilla. Let cool to room temperature. and freeze for at least 2 hours. but cooled almost to room temperature). Remove from the heat chocolate. until ready to use (it should still be liquid. Reduce the heat to low. 2 teaspoons unsalted butter add the chopped chocolate. until the butter is melted and the sugar 1 tablespoon corn syrup is dissolved. TO FREEZE THE ICE CREAM BASE Transfer the ice cream mixture to a freezer-safe storage con- tainer. or ¼ teaspoon vanilla extract refrigerate.FOR THE FUDGE SWIRL TO MAKE THE FUDGE SWIRL ¼ cup heavy cream In a heavy-bottomed saucepan. about 3 minutes. and stir just until melted 2 ounces semisweet and combined. Total Time: 4 hours 2 In the bowl over the simmering water. whisk together and 50 minutes the cream. Cover and refrigerate for at least 2 hours. 6 to 8 minutes. ½ cup plus 2 tablespoons sugar 3 Remove from the heat and add the chopped choc- 3 tablespoons unsweetened olate. I don’t know what will. 5 Once the custard is thoroughly chilled. egg yolks. ture through the sieve into the second bowl. Stir the mixture for about 5 minutes. stirring until the chocolate is melted and fully THE HOMEMADE ICE CREAM RECIPE BOOK cocoa powder incorporated. until it thickens enough to coat the back of a FOR THE ICE CREAM wooden spoon and registers between 170ºF and 175ºF 2 cups heavy cream on a candy thermometer. 62 . Remove finely chopped the sieve (discard any solids) and mix in the milk and 1 cup whole milk vanilla. until the mixture is the texture of soft-serve. until ½ teaspoon vanilla extract cooled. and salt. Set a medium Makes 1#¼ quarts heat-proof mixing bowl over the simmering water. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions. What’s better than rich. Heat the mixture. sugar. stirring constantly to avoid scrambling the eggs. cocoa powder. transfer the mixture to the freezer bowl of your ice cream maker. chocolatey ice cream? How about one laced with swirls of creamy peanut Chocolate butter? If this doesn’t please the chocolate and Peanut Butter peanut butter lovers out there. Swirl TO MAKE THE ICE CREAM ice cream 1 Fill a medium saucepan about half full with water and bring to a simmer over medium heat. Prep: 10 minutes making sure that the bottom of the bowl doesn’t touch Cook: 10 minutes the water. 6 large egg yolks 4 Set a fine-meshed sieve over a second medium ¼ teaspoon kosher salt heat-proof mixing bowl and pour the custard mix- 4 ounces semisweet chocolate. Let sit at room peanut butter temperature until you're ready to add it to the ice cream. leave out the con- fectioners’ sugar. smooth out into an even layer. layering it with the peanut butter mixture. transfer it to a freezer-safe storage container. 2 tablespoons heavy cream 1 tablespoon TO FREEZE THE ICE CREAM BASE confectioners’ sugar Once the ice cream has reached the consistency of soft-serve.FOR THE PEANUT TO MAKE THE PEANUT BUTTER SWIRL BUTTER SWIRL In a small bowl. tip I recommend using an unsweetened peanut butter here. Cover and freeze for at least 2 hours. Scoop some of the ice cream into the container. all-natural and confectioners’ sugar until smooth. Add another layer of ice cream and repeat until all the ice cream and peanut butter mixture have been used. cream. swirling into the ice cream a bit with the spoon. and then drop spoonfuls of the peanut butter mixture over the layer. ½ cup smooth. stir together the peanut butter. If you use one that has sugar in it. or until it reaches the desired consistency. CHOCOLATEY FLAVORS 63 . 6 Add the egg yolks and salt to the mixture in the bowl and whisk to combine well. dark chocolate is a win- ice cream ning flavor combination no matter where you are. Prep: 10 minutes 2 To toast the hazelnuts. 2 cups heavy cream 4 Transfer the nut-and-sugar mixture to a heavy- 6 large egg yolks bottomed saucepan and add the cream. and let steep for 1 hour. 64 . Cook: 20 minutes rimmed baking sheet and toast them in the preheated Total Time: 6 hours oven until lightly browned and fragrant. (optional) 5 Fill a medium saucepan about half full with water 1 teaspoon vanilla extract and bring to a simmer over medium heat. The Italians usually get credit for inventing the beguiling flavor combination of chocolate and Chocolate hazelnut. Strain the mixture into a THE HOMEMADE ICE CREAM RECIPE BOOK chocolate. and 45 minutes Transfer the nuts to a clean dish towel and use the towel to rub off the skins. mix ¾ cup plus 2 tablespoons the toasted nuts and ¼ cup of the sugar. Discard the solids. Makes 1#¼ quarts 1 Preheat the oven to 350°F. 6 to 8 minutes. Process until sugar. 6 ounces semisweet cover. but hazelnuts are an American favorite. chopped medium heat-proof bowl through a fine-meshed sieve 1 cup whole milk lined with cheese cloth. spread them on a large. Combining the flavorful nuts with rich. Hazelnut too. pressing on the solids to get as 1 tablespoon hazelnut liqueur much of the liquid as possible. divided the nuts are finely chopped. Bring to a ¼ teaspoon kosher salt simmer over medium heat. 1#½ cups hazelnuts 3 In a food processor fitted with the metal blade. then remove from the heat. particularly in the Pacific Northwest. Let cool to room temperature. so don’t skip this step. until the mixture thickens enough to coat the back of a wooden spoon and registers between 170ºF and 175ºF on a candy thermo- meter. 10 Once the custard is thoroughly chilled. Cover and refrigerate for at least 2 hours. stirring constantly to avoid scrambling the eggs. transfer the mixture to the freezer bowl of your ice cream maker. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions. stirring until the chocolate is melted and fully incorporated. and vanilla. CHOCOLATEY FLAVORS 65 . 11 Transfer the mixture to a freezer-safe storage con- tainer and freeze for at least 2 hours. tip Toasting the nuts is essential for bringing out their intense flavor. Stir the mixture for about 5 minutes. until the mixture is the texture of soft-serve.7 Place the bowl over the simmering water. hazelnut liqueur (if using). 9 Set a fine-meshed sieve over a second medium heat- proof mixing bowl and pour the custard mixture through the sieve into the second bowl. Remove the sieve (discard any solids) and mix in the milk. or until it reaches the desired consistency. 6 to 8 minutes. until cooled. Heat. 8 Remove from the heat and add the chopped choc- olate. Strain the mixture through a fine-meshed Total Time: 4 hours sieve (discard the solids) and refrigerate until and 50 minutes ready to use. 3 cups raspberries. FOR THE tip Instead of the raspberry swirl. Ribbons of bright red raspberry sauce look like unmined jewels running through this chocolatey Chocolate ice cream. ice cream TO MAKE THE RASPBERRY SAUCE In a heavy-bottomed saucepan. mix the raspberries with Raspberry Swirl and sugar and bring to a boil over medium heat. use the Strawberry RASPBERRY SWIRL Sauce recipe on page 184. about Cook: 10 minutes 10 minutes. and chunks of dark chocolate add an Chunk extra level of decadence. fresh or frozen 2⁄3 cup sugar THE HOMEMADE ICE CREAM RECIPE BOOK 66 . Makes 1#½ quarts stirring frequently. until the berries break down and Prep: 15 minutes the mixture thickens and becomes syrupy. Cook. Stir the mixture for about 5 minutes. until cooled. divided the eggs. stirring until the chocolate is melted and fully incorporated. cocoa powder. stirring constantly to avoid scrambling chocolate. and salt. and freeze for at least 2 hours. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions. whisk together ¼ teaspoon kosher salt the cream. Remove the sieve (discard any solids) and mix in the milk and vanilla. egg yolks. layering it with swirls of the raspberry sauce. or until it reaches the desired consistency. Add the remaining 4 ounces of the chopped CHOCOLATEY FLAVORS chocolate to the ice cream base during the last few minutes of churning. transfer the mixture to the freezer bowl of your ice cream maker. finely chopped. 4 Set a fine-meshed sieve over a second medium heat-proof mixing bowl and pour the custard mix- ture through the sieve into the second bowl. 6 to 8 minutes. until it thickens enough to coat the back of a 1 cup whole milk wooden spoon and registers between 170ºF and 175ºF on a candy thermometer. 67 . 6 Transfer the mixture to a freezer-safe storage con- tainer. Set a medium 2 tablespoons sugar heat-proof mixing bowl over the simmering water. Heat 8 ounces semisweet the mixture. 3 tablespoons unsweetened making sure that the bottom of the bowl doesn’t touch cocoa powder the water. sugar. 6 large egg yolks 2 In the bowl over the simmering water. Cover and refrigerate for at least 2 hours. ½ teaspoon vanilla extract 3 Remove from the heat and add 4 ounces of the chopped chocolate. 5 Once the custard is thoroughly chilled. until the mixture is the texture of soft-serve.FOR THE ICE CREAM TO MAKE THE ICE CREAM 2 cups heavy cream 1 Fill a medium saucepan about half full with water ½ cup plus and bring to a simmer over medium heat. egg yolks. until cooled. 2 cups heavy cream stirring constantly to avoid scrambling the eggs. You Fudge Brownie can use store-bought brownies or make your own. Makes about 1#½ quarts 1 Fill a medium saucepan about half full with water Prep: 10 minutes and bring to a simmer over medium heat. Total Time: 4 hours making sure that the bottom of the bowl doesn’t touch and 50 minutes the water. cut into bite-sized heat-proof mixing bowl and pour the custard mix- pieces and frozen ture through the sieve into the second bowl. ½ teaspoon vanilla extract 4 Set a fine-meshed sieve over a second medium 4 brownies. 68 . whisk together the cream. finely chopped olate. Cover and refrigerate for at least 2 hours. Heat the mixture. Stir the mixture for about 5 minutes. until it ½ cup plus thickens enough to coat the back of a wooden spoon and 2 tablespoons sugar registers between 170ºF and 175ºF on a candy thermo- 6 large egg yolks meter. This rich. sugar. Remove the sieve (discard any solids) and mix in the milk and vanilla. Set a medium Cook: 10 minutes heat-proof mixing bowl over the simmering water. 6 to 8 minutes. 2 In the bowl over the simmering water. either from a mix or using the recipe for Fudgy ice cream Chocolate Brownies on page 194. dark chocolate ice cream studded with bits of chewy. and salt. stirring until the chocolate is melted and fully THE HOMEMADE ICE CREAM RECIPE BOOK 1 cup whole milk incorporated. ¼ teaspoon kosher salt 3 Remove from the heat and add the chopped choc- 8 ounces semisweet chocolate. fudgy brownies is luxurious enough Chocolate to satisfy even the biggest chocolate fiend. CHOCOLATEY FLAVORS 69 . transfer the mixture to the freezer bowl of your ice cream maker. Once they are frozen.5 Once the custard is thoroughly chilled. tip To freeze the brownies. you can transfer them to a freezer-safe reseal- able plastic bag and keep in the freezer until ready to use. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions. Add the brownie bites to the ice cream base during the last few minutes of churning. until the mixture is the texture of soft-serve. 6 Transfer the mixture to a freezer-safe storage con- tainer and freeze for at least 2 hours. Place in the freezer for several hours or overnight. first cut them into bite-sized pieces and then spread the pieces on a large baking sheet. or until it reaches the desired consistency. and salt. Total Time: 4 hours 2 In the bowl over the simmering water. Prep: 10 minutes making sure that the bottom of the bowl doesn’t touch Cook: 10 minutes the water. finely chopped 1 cup whole milk 1#½ teaspoons vanilla extract 70 . Set a medium Makes about 1#½ quarts heat-proof mixing bowl over the simmering water. Brownie you’ll love this ice cream. until it thickens enough to coat the back 2 cups heavy cream of a wooden spoon and registers between 170ºF and 4 tablespoons unsalted butter. ¼ cup unsweetened cocoa powder THE HOMEMADE ICE CREAM RECIPE BOOK 6 large egg yolks ½ teaspoon salt 4 ounces bittersweet chocolate. cut into pieces 3 Remove from the heat and add the chopped choc- ¾ cup sugar olate. but you don’t have to nibble it in secret! ice cream 1 Fill a medium saucepan about half full with water and bring to a simmer over medium heat. sugar. Heat the mixture. If you’re one of those people who loves to sneak tastes of the brownie batter before it’s cooked (I know I am!). and 50 minutes butter. It tastes exactly like that Batter gooey batter. 6 to 8 minutes. stirring constantly to avoid scram- bling the eggs. stirring until the chocolate is melted and fully ¼ cup all-purpose flour incorporated. cocoa powder. mix the cream. 175ºF on a candy thermometer. egg yolks. flour. 5 Once the custard is thoroughly chilled. 6 Transfer the ice cream to a freezer-safe storage con- tainer and freeze for at least 2 hours. CHOCOLATEY FLAVORS 71 . tip If you happen to have a few brownies around. Stir the mixture for about 5 minutes.4 Set a fine-meshed sieve over a second medium heat-proof mixing bowl and pour the custard mix- ture through the sieve into the second bowl. there is absolutely nothing wrong with crumbling them up and adding them during the last few minutes of churning. until the mixture is the texture of soft-serve. until cooled. transfer the mixture to the freezer bowl of your ice cream maker. Remove the sieve (discard any solids) and mix in the milk and vanilla. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions. Cover and refrigerate for at least 2 hours. or until it reaches the desired consistency. whisk together the cream. Set a medium Prep: 15 minutes heat-proof mixing bowl over the simmering water. Stir the mixture for about 5 minutes. sugar. ice cream TO MAKE THE ICE CREAM with Pecan-Coconut Swirl 1 Fill a medium saucepan about half full with water Makes about 1#½ quarts and bring to a simmer over medium heat. Remove 1 cup whole milk the sieve (discard any solids) and mix in the milk and ½ teaspoon vanilla extract vanilla. cocoa powder. 72 . until cooled. and salt. egg yolks. German chocolate cake is an old-time favorite: sweet chocolate cake filled and topped with coconut-pecan German frosting. ¼ teaspoon kosher salt 4 ounces German or 4 Set a fine-meshed sieve over a second medium semisweet chocolate. heat-proof mixing bowl and pour the custard mix- finely chopped ture through the sieve into the second bowl. stirring constantly to avoid scrambling 2 cups heavy cream the eggs. Heat FOR THE ICE CREAM the mixture. stirring until the chocolate is melted and fully 6 large egg yolks THE HOMEMADE ICE CREAM RECIPE BOOK incorporated. Cover and refrigerate for at least 2 hours. 6 to 8 minutes. Cook: 15 minutes making sure that the bottom of the bowl doesn’t touch Total Time: 5 hours the water. until it thickens enough to coat the back of a ½ cup plus wooden spoon and registers between 170ºF and 175ºF 2 tablespoons sugar on a candy thermometer. 3 tablespoons unsweetened 3 Remove from the heat and add the chopped choc- cocoa powder olate. a classic custard Chocolate base is flavored with German chocolate and a textural swirl of coconut-pecan caramel sauce. 2 In the bowl over the simmering water. In this ice cream version. cream. Let cool to room temperature and then cover ½ cup unsweetened and refrigerate. 73 . Freeze for 20 to 30 minutes according to the manufac- turer’s instructions. layering it with the pecan-coconut swirl. If you can find German (or German’s) chocolate. ½ cup chopped toasted pecans TO FREEZE THE ICE CREAM BASE 1 Once the custard is thoroughly chilled. not the country) is 48 percent cacao. but semisweet chocolate is a fine substitute. and salt over medium 1⁄3 cup heavy cream heat. and freeze for at least 2 hours. transfer the mixture to the freezer bowl of your ice cream maker. thickens. or until it reaches the desired consistency. at room temperature 2 Remove from the heat and add the coconut and Pinch of kosher salt pecans. stirring constantly. tip The original German chocolate (technically called German’s chocolate as it was named after its creator. until the mixture is the texture of soft-serve. 2 Transfer the mixture to a freezer-safe storage con- tainer. Bring to room temperature before using shredded coconut by letting it sit on the counter for 20 to 30 minutes. egg yolk. 3 to 5 minutes more. Heat. TO MAKE THE PECAN-COCONUT SWIRL COCONUT SWIRL 1 In a heavy-bottomed saucepan.FOR THE PECAN. Continue to cook until the mixture 2 tablespoons unsalted butter. making it a bit sweeter than most semisweet (usually 55 to 75 percent cacao) choc- CHOCOLATEY FLAVORS olates. you’ll get the most authentic German chocolate cake flavor. butter. until the butter is melted 1 large egg yolk and the mixture boils. whisk together the 1⁄3 cup sugar sugar. stirring constantly to avoid scrambling 6 large egg yolks the eggs. sugar. Heat cocoa powder the mixture. divided 3 Remove from the heat and add two-thirds of the 1 cup whole milk chopped chocolate. California. egg yolks. Swiss Orange Makes 1#¼ quarts Chip is the stuff ice cream legends are made of. until it thickens enough to coat the back of a ¼ teaspoon kosher salt wooden spoon and registers between 170ºF and 175ºF THE HOMEMADE ICE CREAM RECIPE BOOK on a candy thermometer. cocoa powder. the once-popular San Francisco–based Orange Chip chain of old-timey ice cream parlors. 8 ounces dark chocolate. Cook: 10 minutes Total Time: 4 hours 1 Fill a medium saucepan about half full with water and 50 minutes and bring to a simmer over medium heat. making sure that the bottom of the bowl doesn’t touch 2 cups heavy cream the water. This Prep: 10 minutes is my version. finely chopped. whisk together 3 tablespoons unsweetened the cream. in the 1970s. Set a medium heat-proof mixing bowl over the simmering water. Growing up in Berkeley. 6 to 8 minutes. and salt. stirring until the chocolate is ¼ teaspoon orange oil melted and fully incorporated. Swensen’s was famous for their Swiss Orange Chip ice cream—dark ice cream chocolate ice cream laced with a hint of orange flavor and studded with dark chocolate chips. 74 . I was lucky enough to live within walking distance of a Swiss Swensen’s. ½ cup plus 2 tablespoons sugar 2 In the bowl over the simmering water. until cooled. 5 Once the custard is thoroughly chilled. Remove the sieve (dis- card any solids) and mix in the milk and orange oil. 6 Transfer the mixture to a freezer-safe storage con- tainer and freeze for at least 2 hours. transfer the mixture to the freezer bowl of your ice cream maker. tip For an intense dark chocolate flavor. or until it reaches the desired consistency. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions. CHOCOLATEY FLAVORS 75 . Add the remaining third of the chopped chocolate to the ice cream base during the last few minutes of churning. Cover and refrigerate for at least 2 hours.4 Set a fine-meshed sieve over a second medium heat- proof mixing bowl and pour the custard mixture through the sieve into the second bowl. use high-quality dark chocolate that contains around 70 percent cocoa solids. until the mixture is the texture of soft-serve. Stir the mixture for about 5 minutes. 1 cup whole milk stirring constantly to avoid scrambling the eggs. Cocoa butter. 1 Fill a medium saucepan about half full with water and bring to a simmer over medium heat. If you can deeply appreciate white choco- Total Time: 4 hours and 45 minutes late’s special charms. But who cares? If you can find the good stuff.” They’re right White of course. Set a medium 2 cups heavy cream heat-proof mixing bowl over the simmering water. until THE HOMEMADE ICE CREAM RECIPE BOOK it thickens enough to coat the back of a wooden spoon ½ teaspoon vanilla extract and registers between 170ºF and 175ºF on a candy ther- mometer. which makes up the base of white chocolate. egg yolks. this ice cream is for you. and salt. ¼ teaspoon kosher salt 8 ounces white chocolate. 6 to 8 minutes. 2 In the bowl over the simmering water. 76 . whisk together finely chopped the cream. since it doesn’t contain chocolate solids Chocolate (cocoa powder) and therefore isn’t technically choc- olate. ½ cup sugar making sure that the bottom of the bowl doesn’t touch 6 large egg yolks the water. sugar. pos- Makes about 1#¼ quarts sesses a rich. but is something all its own and uniquely Cook: 10 minutes delicious. ice cream it’s delicious and totally crave-worthy. The world is full of naysayers who will tell you that white chocolate “isn’t really chocolate. Heat the mixture. dreamy flavor that is reminiscent of Prep: 5 minutes chocolate. 5 Once the custard is thoroughly chilled. 4 Set a fine-meshed sieve over a second medium heat-proof mixing bowl and pour the custard mix- ture through the sieve into the second bowl. transfer the mixture to the freezer bowl of your ice cream maker. stirring until the chocolate is melted and fully incorporated. Cover and refrigerate for at least 2 hours. Remove the sieve (discard any solids) and mix in the milk and vanilla. until cooled. until the mixture is the texture of soft-serve. Stir the mixture for about 5 minutes. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions. CHOCOLATEY FLAVORS 77 . 6 Transfer the mixture to a freezer-safe storage con- tainer and freeze for at least 2 hours.3 Remove from the heat and add the chopped white chocolate. which often replace some of the cocoa butter with hydrogenated vegetable oil so that they will hold their shape when they melt. or until it reaches the desired consistency. tip Avoid white chocolate chips. . four NUTTY FLAVORS 80 Toasted Almond Ice Cream 92 Brown Butter Pecan 82 Peanut Butter Ice Cream Ice Cream 84 Hazelnut Ice Cream 94 Pralines & Cream Ice Cream 86 Black Walnut Ice Cream 96 Coconut Ice Cream 88 Maple Walnut Ice Cream 98 Rum Macadamia Nut 90 Pistachio Ice Cream Ice Cream 79 . whisk together 2 cups heavy cream the cream. and 50 minutes making sure that the bottom of the bowl doesn’t touch the water. toasted almonds (see tip) 80 . and salt. Set a medium Total Time: 4 hours heat-proof mixing bowl over the simmering water. while almond Toasted butter expertly marries the nutty flavor with the Almond creamy custard base. egg yolks. stirring constantly to avoid scrambling the 6 large egg yolks eggs. 2 In the bowl over the simmering water. The deep. brown sugar. Makes 1#¼ quarts Prep: 10 minutes 1 Fill a medium saucepan about half full with water Cook: 10 minutes and bring to a simmer over medium heat. 6 to 8 minutes. until it thickens enough to coat the back of a ¼ teaspoon kosher salt wooden spoon and registers between 170ºF and 175ºF 1/3 cup almond butter on a candy thermometer. Heat the ¾ cup light brown sugar mixture. Remove from 1 cup whole milk the heat and stir in the almond butter until it is melted 1 teaspoon vanilla extract and completely incorporated. This ice cream is over-the-top delicious sandwiched between Snappy Gingersnaps ice cream (page 190) or laced with ribbons of Caramel Sauce (page 185). rounded sweetness of brown sugar accen- tuates the toastiness of the nuts. THE HOMEMADE ICE CREAM RECIPE BOOK 1/8 teaspoon almond extract (optional) ½ cup chopped. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions. Stir the mixture for about 5 minutes. Cover and refrigerate for at least 2 hours. transfer the mixture to the freezer bowl of your ice cream maker.3 Set a fine-meshed sieve over a second medium heat- proof mixing bowl and pour the custard mixture through the sieve into the second bowl. until the mixture is the texture of soft-serve. or until it reaches the desired consistency. stirring constantly. 4 Once the custard is thoroughly chilled. vanilla. 5 Transfer the mixture to a freezer-safe storage con- tainer and freeze for at least 2 hours. about 3 minutes. NUTTY FLAVORS 81 . and almond extract (if using). until cooled. just until lightly browned. cook them in a small skillet set over medium-low heat. Add the toasted almonds to the ice cream base during the last few minutes of churning. tip To toast the almonds. Remove the sieve (discard any solids) and mix in the milk. until THE HOMEMADE ICE CREAM RECIPE BOOK it thickens enough to coat the back of a wooden spoon and registers between 170ºF and 175ºF on a candy ther- mometer. peanut buttery goodness. Heat the mixture. and salt. 2 cups heavy cream ¾ cup sugar 1 Fill a medium saucepan about half full with water and 6 large egg yolks bring to a simmer over medium heat. egg yolks. or any number of mix-ins. One whiff of peanut butter transports me right back to my childhood. peanutty flavor. 2 teaspoons vanilla extract stirring constantly to avoid scrambling the eggs. sugar. Peanut butter is Prep: 5 minutes my ultimate comfort food. and 45 minutes bits of minced banana. peanut butter 1 cup whole milk 2 In the bowl over the simmering water. Remove from the heat and stir in the peanut butter until it is melted and completely incorporated. just a bowl of cold. 6 to 8 minutes. You could certainly Total Time: 4 hours dress it up with swirls of strawberry or fudge sauce. Set a medium heat- ¼ teaspoon kosher salt proof mixing bowl over the simmering water. This ice cream is loaded Cook: 10 minutes with that rich. 82 . eating melty peanut butter Peanut Butter toast topped with sliced banana at our old Formica ice cream breakfast table or pulling a smooshed peanut butter-and-jelly sandwich out of a brown paper bag Makes 1#¼ quarts on the playground at lunchtime. making ½ cup creamy all-natural sure that the bottom of the bowl doesn’t touch the water. whisk together the cream. sweet. but I’m happy to devour it as is. 4 Once the custard is thoroughly chilled. until cooled. transfer the mixture to the freezer bowl of your ice cream maker. 5 Transfer the mixture to a freezer-safe storage con- tainer and freeze for at least 2 hours. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions. tip Punch up the peanut butter flavor even more by adding a peanut butter swirl. NUTTY FLAVORS 83 . Mix ½ cup peanut butter with 2 tablespoons heavy cream and 1 tablespoon confection- ers’ sugar. Remove the sieve (discard any solids) and mix in the milk and vanilla. Cover and refrigerate for at least 2 hours. or until it reaches the desired consistency. Dollop the peanut butter mixture between layers of the frozen ice cream mixture in your storage container for a swirled effect. Stir the mixture for about 5 minutes. until the mixture is the texture of soft-serve.3 Set a fine-meshed sieve over a second medium heat-proof mixing bowl and pour the custard mix- ture through the sieve into the second bowl. Discard the solids. Strain the mixture into a medium heat-proof bowl through a fine-meshed sieve lined with cheesecloth. Roasting the nuts Makes 1 quart intensifies their flavor. Cook: 20 minutes Total Time: 6 hours 1 Preheat the oven to 350°F. then remove from the heat. mix the toasted nuts and ¼ cup of the sugar. Bring to THE HOMEMADE ICE CREAM RECIPE BOOK 1 teaspoon vanilla extract a simmer over medium heat. ¼ teaspoon kosher salt 1 cup whole milk 4 Transfer the nut-and-sugar mixture to a heavy- 1 tablespoon hazelnut liqueur bottomed saucepan and add the cream and the (optional) remaining ½ cup plus 2 tablespoons sugar. 84 . In both the ice cream United States and Southern Europe. rimmed baking sheet and toast them in the preheated oven until lightly browned and fragrant. cover. 1#½ cups hazelnuts Transfer the nuts to a clean dish towel and use the ¾ cup plus 2 tablespoons towel to rub off the skins. where they were Hazelnut introduced by early French settlers. Hazelnuts (also called filberts) are grown in abun- dance in the Pacific Northwest. and 45 minutes 2 To toast the hazelnuts. 6 to 8 minutes. pressing on the solids to release as much of the liquid as possible. and let steep for 1 hour. the nuts are prized for their distinctive flavor. which is heavenly in this Prep: 10 minutes ice cream. 6 Add the egg yolks and salt to the mixture in the bowl and whisk to combine well. divided 2 cups heavy cream 3 In a food processor fitted with the metal blade. spread them on a large. Let cool to room temperature. sugar. Process until 6 large egg yolks the nuts are finely chopped. 5 Fill a medium saucepan about half full with water and bring to a simmer over medium heat. NUTTY FLAVORS 85 . Remove the sieve (discard any solids) and mix in the milk. until the mixture thickens enough to coat the back of a wooden spoon and registers between 170ºF and 175ºF on a candy thermometer. 10 Transfer the mixture to a freezer-safe storage con- tainer and freeze for at least 2 hours. 8 Set a fine-meshed sieve over a second medium heat- proof mixing bowl and pour the custard mixture through the sieve into the second bowl. and vanilla. Cover and refrigerate for at least 2 hours. 6 to 8 minutes. stirring constantly to avoid scrambling the eggs. until the mixture is the texture of soft-serve. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions. Stir the mixture for about 5 minutes. transfer the mixture to the freezer bowl of your ice cream maker. 9 Once the custard is thoroughly chilled. tip This ice cream is rich and delicious on its own. or until it reaches the desired consistency. hazelnut liqueur (if using). until cooled. but you can take it up a notch by adding a swirl of Hot Fudge Sauce (page 187) or Caramel Sauce (page 185).7 Place the bowl over the simmering water and heat. ¼ teaspoon kosher salt 2 Fill a medium saucepan about half full with water 1 cup whole milk and bring to a simmer over medium heat. 2 cups heavy cream and walnuts and bring to a simmer over medium heat. and let steep for 1 hour. 86 . with a slight bitter edge to it. stirring constantly to avoid scrambling the eggs. ¾ cup sugar Remove from the heat. reserving both the liquid 6 large egg yolks and the solids separately. the flavor makes a surpris- and 45 minutes ingly delicious frozen dessert. ¾ cup coarsely chopped Strain the mixture into a medium heat-proof bowl black walnuts through a fine-meshed sieve. ice cream black walnuts and the regular walnuts you buy in the supermarket (usually English or Persian Makes 1#¼ quarts walnuts) are worlds apart. where I live. cover. 1 teaspoon vanilla extract 3 Add the egg yolks and salt to the walnut-infused THE HOMEMADE ICE CREAM RECIPE BOOK cream in the bowl and whisk to combine well. Combined Total Time: 6 hours with cream and sugar. 6 to 8 minutes. until the mixture thickens enough to coat the back of a wooden spoon and registers between 170ºF and 175ºF on a candy thermometer. The black walnut’s Prep: 10 minutes flavor is more intensely nutty than that of regular Cook: 20 minutes walnuts. 1 In a heavy-bottomed saucepan. sugar. mix the cream. Black walnuts grow wild throughout the United States and are especially common in Northern Black Walnut California. When it comes to flavor. 4 Place the bowl over the simmering water and heat. Cover and refrigerate for at least 2 hours. you can buy them online. 6 Once the custard is thoroughly chilled. Stir the mixture for about 5 minutes. but they are also much more flavorful.5 Set a fine-meshed sieve over a second medium heat-proof mixing bowl and pour the custard mix- ture through the sieve into the second bowl. Refrigerate the reserved nuts as well. harvest. until cooled. Remove the sieve (discard any solids) and mix in the milk and vanilla. which means you can use less than you would of the standard type. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions. Add the reserved walnuts to the ice cream base during the last few minutes of churning. NUTTY FLAVORS 87 . tip Look for black walnuts in your local stores. until the mixture is the texture of soft-serve. and shell. transfer the mixture to the freezer bowl of your ice cream maker. 7 Transfer the mixture to a freezer-safe storage con- tainer and freeze for at least 2 hours. or until it reaches the desired consistency. but if you can’t find them. They’re more expensive than regular walnuts since they are more difficult to cultivate. With intense maple and walnut flavor. ice cream if you like. ½ teaspoon all-natural stirring constantly to avoid scrambling the eggs. Prep: 10 minutes Cook: 20 minutes 1 In a heavy-bottomed saucepan. until THE HOMEMADE ICE CREAM RECIPE BOOK maple flavor the mixture thickens enough to coat the back of a wooden spoon and registers between 170ºF and 175ºF on a candy thermometer. and let steep for 1 hour. and salt to the 6 large egg yolks walnut-infused cream in the bowl and whisk to combine well. but since they are more flavorful. egg yolks. Strain the mixture into a medium heat-proof bowl through a fine-meshed sieve. ¾ cup grade B pure maple syrup 3 Add the maple syrup. cover. toasted 2 Fill a medium saucepan about half full with water walnuts. 6 to 8 minutes. divided and bring to a simmer over medium heat. ¼ teaspoon kosher salt 1 cup whole milk 4 Place the bowl over the simmering water and heat. dis- 2 cups heavy cream carding the solids. 88 . Remove from the heat. mix the cream and Total Time: 6 hours ¾ cup of the walnuts and bring to a simmer over and 45 minutes medium heat. 1#½ cups chopped. this classic ice cream flavor is an ode to New England in the fall. Maple Walnut You could replace the walnuts with black walnuts. you can use half the amount and reserve the steeped Makes 1#¼ quarts walnuts to add back to the ice cream in step 6. 5 Set a fine-meshed sieve over a second medium heat- proof mixing bowl and pour the custard mixture through the sieve into the second bowl. when referring to maple syrup. Remove the sieve (discard any solids) and mix in the milk and maple flavor. Stir the mixture for about 5 minutes. Add the remaining ¾ cup unsteeped walnuts to the ice cream base during the last few minutes of churning. but grade B. 7 Transfer the mixture to a freezer-safe storage con- tainer and freeze for at least 2 hours. NUTTY FLAVORS 89 . tip The designation is a bit confusing. 6 Once the custard is thoroughly chilled. Freeze for 20 to 30 minutes according to the manufacturer’s instructions. until cooled. not that it is inferior in any way. until the mixture is the texture of soft-serve. transfer the mix- ture to the freezer bowl of your ice cream maker. simply means that it is darker and more strongly flavored than grade A. or until it reaches the desired consistency. Cover and refrigerate for at least 2 hours. Makes 1#¼ quarts Prep: 10 minutes 1 In a food processor fitted with the metal blade. until it thickens ¼ teaspoon vanilla extract enough to coat the back of a wooden spoon and regis- THE HOMEMADE ICE CREAM RECIPE BOOK ¼ to ½ teaspoon almond ters between 170ºF and 175ºF on a candy thermometer. the egg yolks. fragrant. Set a medium ¾ cup shelled heat-proof mixing bowl over the simmering water. 90 . mix Cook: 20 minutes ½ cup of the pistachios with ¼ cup of the sugar and Total Time: 6 hours process until finely ground. divided making sure that the bottom of the bowl doesn’t touch ¾ cup sugar. Heat the mixture. the remaining ½ cup of ¼ teaspoon kosher salt sugar. cream. and delightfully pale green ice cream. The exotic flavor of pistachios has been beguiling people all over the world for thousands of years. 2 cups heavy cream 3 In the bowl over the simmering water. Pistachio Steeping the cream with ground pistachios creates ice cream an intensely nutty base for this smooth. whisk together 6 large egg yolks the ground pistachios. divided the water. 2 Fill a medium saucepan about half full with water and bring to a simmer over medium heat. stirring 1 cup whole milk constantly to avoid scrambling the eggs. see tip) 6 to 8 minutes. and salt. pistachios. stopping before the mixture and 45 minutes turns into a paste. extract (optional. 5 Once the custard is thoroughly chilled. Stir the mixture for about 5 minutes. tip Add a dash (¼ to ½ teaspoon) of almond extract to underscore the nuttiness of the pistachios. exotic flavor.4 Set a fine-meshed sieve over a second medium heat- proof mixing bowl and pour the custard mixture through the sieve into the second bowl. Remove the sieve (discard any solids) and mix in the milk. coarsely chop the remaining ¼ cup of pistachios. and almond extract (if using). or until it reaches the desired consistency. transfer the mixture to the freezer bowl of your ice cream maker. until cooled. NUTTY FLAVORS 91 . without overriding their unique. vanilla. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions. 6 While the ice cream is churning. until the mixture is the texture of soft-serve. Add the chopped nuts to the ice cream base during the last few minutes of churning. Cover and refrigerate for at least 2 hours. 7 Transfer the mixture to a freezer-safe storage con- tainer and freeze for at least 2 hours. turns a golden-brown color. stirring constantly. egg yolks. melt Makes 1#¼ quarts the butter. The Pecan butter takes on a rich golden hue and is fragrant with the aroma of toasted nuts. stirring constantly to avoid ¼ teaspoon kosher salt THE HOMEMADE ICE CREAM RECIPE BOOK scrambling the eggs. and gives off a nutty Total Time: 6 hours aroma. toasted pecans 92 . until the butter foams and the foam sub- Cook: 20 minutes sides. ¾ cup chopped. Set a medium ½ cup (1 stick) unsalted butter. brown sugar 2 cups heavy cream 3 In the bowl over the simmering water. and salt. ice cream 1 In a small saucepan (see tip) over medium heat. until it thickens enough to coat the 1 cup whole milk back of a wooden spoon and registers between 170ºF 1#½ teaspoons vanilla extract and 175ºF on a candy thermometer. 6 to 8 minutes. whisk together 6 large egg yolks the browned butter. brown sugar. stirring Prep: 10 minutes frequently. Be careful not to burn the but- and 45 minutes ter. The butter pecan ice cream you remember so fondly from childhood gets even better when you take an Brown Butter extra few minutes to brown the butter first. cut into small pieces making sure that the bottom of the bowl doesn’t touch 1 cup (packed) light the water. Heat the mixture. 2 Fill a medium saucepan about half full with water and bring to a simmer over medium heat. Continue to cook. heat-proof mixing bowl over the simmering water. about 2 minutes. Transfer to a bowl and let cool for about 20 minutes. cream. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions. Cover and refrigerate for at least 2 hours. The butter can burn in an instant. Stir the mixture for about 5 minutes. until the mixture is the texture of soft-serve. transfer the mixture to the freezer bowl of your ice cream maker. so being able to keep careful watch on the color is key. tip Use a light-colored saucepan for browning the butter. This allows you to see the color of the butter clearly as it first turns a pale golden color and then a deep. Add the toasted pecans to the ice cream base during the last few minutes of churning. 6 Transfer the mixture to a freezer-safe storage con- tainer and freeze for at least 2 hours. Remove the sieve (discard any solids) and mix in the milk and vanilla.4 Set a fine-meshed sieve over a second medium heat-proof mixing bowl and pour the custard mix- ture through the sieve into the second bowl. NUTTY FLAVORS 93 . until cooled. 5 Once the custard is thoroughly chilled. or until it reaches the desired consistency. nutty brown. drop the mixture onto the parchment-lined pan by the spoonful. covered. cooked and cooled to an irresistible Makes 1#¼ quarts melt-in-your-mouth texture. spread it out into a thin. THE HOMEMADE ICE CREAM RECIPE BOOK 1 tablespoon water 3 Pour the mixture onto the prepared baking sheet and ½ cup chopped. Continue to stir for a minute ¼ cup heavy cream or so longer. Stir in the pecans ¼ cup sugar and remove from the heat. ½ cup (packed) butter. Chunks of sweet. ice cream It’s a simple mixture of brown sugar. cream. Prep: 15 minutes crunchy pralines scattered throughout a creamy Cook: 15 minutes vanilla ice cream base take it to new heights. 94 . Local chefs Pralines modified the recipe to suit local tastes and used & Cream readily available ingredients. pecans. rather than to crumble up for the ice cream as in this recipe. about ⅛ inch thick. even layer. stirring constantly. and water and bring to a boil over medium heat. mix both sugars. creating the clas- sic cream-based praline of the American South. Total Time: 5 hours TO MAKE THE PRALINES 1 Line a baking sheet with parchment paper and coat FOR THE PRALINES it lightly with oil or butter. until the mixture begins to thicken and 2 tablespoons salted butter get clumpy. light brown sugar Heat. for preparing the pan 2 In a heavy-bottomed saucepan. Oil or unsalted butter. and cream. tip If you want to make pralines to serve in small pieces like candy. for 3 minutes. in the refrigerator until ready to use. Pralines were one of many culinary gifts brought to Louisiana by French settlers. and then store. toasted pecans Let cool completely. until cooled. 1 cup whole milk 2 In the bowl over the simmering water. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions. 3 Set a fine-meshed sieve over a second medium heat-proof mixing bowl and pour the custard mix- ture through the sieve into the second bowl. until the mixture is the texture of soft-serve. Heat the mixture. Set a medium 2 tablespoons sugar heat-proof mixing bowl over the simmering water. sugar. and salt. 95 . Stir the mixture for about 5 minutes. transfer the mixture to the freezer bowl of your ice cream maker. egg yolks. stirring constantly to avoid scrambling the eggs. or until it reaches the desired consistency. Cover and refrigerate for at least 2 hours. 6 large egg yolks making sure that the bottom of the bowl doesn’t touch ¼ teaspoon kosher salt the water. until it thickens enough to coat the back of a wooden spoon and registers between 170ºF and 175ºF on a candy thermom- eter. 5 Once the custard is thoroughly chilled.FOR THE ICE CREAM TO MAKE THE ICE CREAM 2 cups heavy cream 1 Fill a medium saucepan about half full with water ½ cup plus and bring to a simmer over medium heat. whisk together 1#½ teaspoons vanilla extract the cream. 6 to 8 minutes. 4 Chop or crumble the hardened praline mixture into small bits and return to the refrigerator until you are ready to add them to the ice cream. Add the praline bits to the ice cream base during the last few minutes of churning. 6 Transfer the mixture to a freezer-safe storage con- NUTTY FLAVORS tainer and freeze for at least 2 hours. Remove the sieve (discard any solids) and mix in the milk and vanilla. By substituting full-fat Coconut coconut milk for some of the cream and infusing ice cream the custard base with shredded coconut meat. If you love coconut like I do. cover. 1 cup full-fat coconut milk making sure that the bottom of the bowl doesn’t touch ¾ cup sweetened. stirring constantly to avoid scram- ¼ teaspoon kosher salt bling the eggs. and and 55 minutes let steep for 20 minutes. this ice cream delivers. Makes 1 quart Prep: 10 minutes 1 In a heavy-bottomed saucepan. and 6 large egg yolks salt. coconut Cook: 20 minutes milk. 6 to 8 minutes. mix the cream. Set a medium 1 cup heavy cream heat-proof mixing bowl over the simmering water. and shredded coconut and bring to a simmer over Total Time: 5 hours medium heat. 96 . Heat the mixture. Remove the pan from the heat. shredded coconut 3 In the bowl over the simmering water. 2 Fill a medium saucepan about half full with water and bring to a simmer over medium heat. until it thickens enough to coat the back of 1 cup whole milk a wooden spoon and registers between 170ºF and 175ºF THE HOMEMADE ICE CREAM RECIPE BOOK on a candy thermometer. egg yolks. sugar. whisk together 1⁄3 cup sugar the cream-and-coconut mixture. you want to be knocked over by its intense flavor. the water. Stir the mixture for about 5 minutes. until cooled. 6 Transfer the mixture to a freezer-safe storage con- tainer and freeze for at least 2 hours. and then discard the solids. NUTTY FLAVORS 97 . Cover and refrigerate for at least 2 hours. Mix in the milk. tip Look for coconut milk that is unsweetened and has no thickeners. I like the Chaokoh brand. or other additives. until the mixture is the texture of soft-serve. or until it reaches the desired consistency. transfer the mixture to the freezer bowl of your ice cream maker. 5 Once the custard is thoroughly chilled. Press on the solids to get as much of the liquid as possible. stabilizers. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions.4 Set a fine-meshed sieve over a second medium heat-proof mixing bowl and pour the custard mixture through the sieve into the second bowl. toasted sieve (discard any solids) and mix in the milk and rum. ¼ teaspoon kosher salt 3 Set a fine-meshed sieve over a second medium 1 cup whole milk heat-proof mixing bowl and pour the custard mixture 2 tablespoons dark rum THE HOMEMADE ICE CREAM RECIPE BOOK through the sieve into the second bowl. Remove the 1#½ cups chopped. until cooled. Heat the mixture. sugar. 2 In the bowl over the simmering water. macadamia nuts Stir the mixture for about 5 minutes. 6 to 8 minutes. and salt. whisk together the cream. For this ice cream. intriguing flavor. egg yolks. Macadamia nuts have a subtle. and their high fat content gives them an irresist- Rum ible mouthfeel. until ½ cup plus it thickens enough to coat the back of a wooden spoon 2 tablespoons sugar and registers between 170ºF and 175ºF on a candy ther- 6 large egg yolks mometer. 2 cups heavy cream stirring constantly to avoid scrambling the eggs. Set a medium Cook: 20 minutes heat-proof mixing bowl over the simmering water. 98 . Total Time: 4 hours making sure that the bottom of the bowl doesn’t touch and 45 minutes the water. Makes 1 quart 1 Fill a medium saucepan about half full with water Prep: 5 minutes and bring to a simmer over medium heat. the macadamias Macadamia Nut are roasted and accompanied by some dark rum to bring out their best qualities and play up their ice cream tropical origins. Cover and refrigerate for at least 2 hours. 4 Once the custard is thoroughly chilled. transfer the mixture to the freezer bowl of your ice cream maker. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions. NUTTY FLAVORS 99 . tip Macadamia nuts are expensive and may be hard to find. but you could substi- tute cashews if macadamias prove elusive. The flavor will be very different. 5 Transfer the mixture to a freezer-safe storage con- tainer and freeze for at least 2 hours. until the mixture is the texture of soft-serve. or until it reaches the desired consistency. Add the macadamia nuts to the ice cream base during the last few minutes of churning. . five FRUITY FLAVORS 102 Bing Cherry Ice Cream 118 Blueberry-Lemon 104 Peach Ice Cream Ice Cream 106 Strawberry Ice Cream 120 Cinnamon Apple Swirl Ice Cream 108 Banana Nut Chocolate Chunk Ice Cream 122 Honey-Roasted Pear Ice Cream 110 Strawberry-Banana Ice Cream 124 Lemon Custard Ice Cream 112 Blackberry Ice Cream 126 Pineapple Ice Cream 114 Raspberry Ice Cream 128 Mango-Lime Ice Cream 116 Raspberry White Chocolate Ice Cream 101 . ice cream they are the perfect addition to a creamy ice cream base. mix the cherries. Bing Cherry Bursting with sweet juice that stains a deep burgundy. Don’t let summer’s fleeting cherry season go by Makes 1#½ quarts without making this seasonal treat. 2 Fill a medium saucepan about half full with water and pitted and chopped bring to a simmer over medium heat. and salt. Heat 1 cup whole milk the mixture. Remove from the heat and let stand for 20 minutes. Total Time: 5 hours and cream and bring to a simmer over medium-high and 15 minutes heat. 102 . 6 to 8 minutes. or rum THE HOMEMADE ICE CREAM RECIPE BOOK wooden spoon and registers between 170ºF and 175ºF on a candy thermometer. making 2 cups heavy cream sure that the bottom of the bowl doesn’t touch the water. divided proof mixing bowl over the simmering water. ¾ pound Bing cherries. sugar. until it thickens enough to coat the back of a Kirsch. Set a medium heat- 1#¼ cups sugar. egg yolks. whisk together ¼ teaspoon kosher salt the cream-cherry mixture. the eggs. Purée the mixture either in a countertop blender or with an immersion blender. Bright red Bing cherries hit the markets in droves in late spring and are usually long gone by midsummer. 6 large egg yolks 3 In the bowl over the simmering water. stirring constantly to avoid scrambling 2 tablespoons cherry liqueur. Prep: 15 minutes Cook: 25 minutes 1 In a heavy-bottomed saucepan. transfer the mixture to the freezer bowl of your ice cream maker. or until it reaches the desired consistency. tip Dark chocolate is a natural match for sweet cherries. Remove the sieve (discard any solids) and mix in the milk and liqueur.4 Set a fine-meshed sieve over a second medium heat-proof mixing bowl and pour the custard mix- ture through the sieve into the second bowl. until the mixture is the texture of soft-serve. 6 Transfer the mixture to a freezer-safe storage con- tainer and freeze for at least 2 hours. FRUITY FLAVORS 103 . Cover and refrigerate for at least 2 hours. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions. Stir the mixture for about 5 minutes. Add 4 ounces chopped semisweet chocolate to the ice cream base during the last few minutes of churning. until cooled. if desired. 5 Once the custard is thoroughly chilled. until it ¼ teaspoon kosher salt thickens enough to coat the back of a wooden spoon and ½ cup whole milk registers between 170ºF and 175ºF on a candy thermo- 1#½ teaspoons vanilla extract meter. making sure that the bottom of the bowl doesn’t touch 2 cups heavy cream the water. You can leave the Makes about 1#½ quarts skins on the peaches. Heat the mixture. egg yolks. Stir the mix- 1 tablespoon vodka or peach liqueur ture for about 5 minutes. 6 to 8 minutes. One bite of a juicy fresh peach evokes memories of lazy summer days spent lolling on the front porch. Peach Add fresh peaches to creamy. 104 . sugar. Remove the sieve (discard 1 tablespoon lemon juice any solids) and mix in the milk and vanilla. Set a medium heat-proof mixing bowl over the simmering water. Cook: 10 minutes Total Time: 4 hours 1 Fill a medium saucepan about half full with water and 45 minutes and bring to a simmer over medium heat. which will give Prep: 5 minutes your finished ice cream a nice rosy tint. cold ice cream and ice cream you’ve got one of the most refreshing and satisfying warm-weather treats imaginable. 6 large egg yolks stirring constantly to avoid scrambling the eggs. if you prefer. and salt. ½ cup plus 2 In the bowl over the simmering water. until cooled. 1#½ cups peeled and 3 Set a fine-meshed sieve over a second medium heat- finely diced peaches THE HOMEMADE ICE CREAM RECIPE BOOK (about 3 peaches) proof mixing bowl and pour the custard mixture through the sieve into the second bowl. whisk together 2 tablespoons sugar the cream. keeping it from becoming icy or freezing solid. or until it reaches the desired consistency. FRUITY FLAVORS 105 . lemon juice. tip Alcohol lowers the freezing point of your ice cream. until the mixture is the texture of soft-serve. Freeze for 20 to 30 minutes according to the manufacturer’s instructions. transfer it to the freezer bowl of your ice cream maker. Stir the mixture into the custard base. However.4 In a blender or food processor. but it will keep your ice cream smooth and creamy. This is especially useful when making fruit-based ice creams. You won’t really taste the splash of vodka or peach liqueur. 5 Once the custard is thoroughly chilled. purée the peaches. since fruit contains a lot of water and tends to become icy when frozen. Cover the custard base and refrigerate for at least 2 hours. and vodka until smooth. you can leave it out if necessary. 6 Transfer the mixture to a freezer-safe storage con- tainer and freeze for at least 2 hours. trim Makes about 1#½ quarts them. Remove the sieve (discard any solids) and mix in the milk and vanilla. stirring constantly to avoid scram- 1#½ teaspoons vanilla extract bling the eggs. 2 cups heavy cream making sure that the bottom of the bowl doesn’t touch ¾ cup sugar. 6 large egg yolks 2 In the bowl over the simmering water. at the very least. and pop them into your freezer for another Prep: 5 minutes time—perhaps the dead of winter when you want Cook: 10 minutes to pretend that it’s a languid summer day. Or. 1 cup whole milk Heat the mixture. and salt. strawberries are piled high at the markets. whisk together ¼ teaspoon kosher salt the cream. This is the time to drop everything and ice cream make strawberry ice cream. luring shoppers with their intoxicating Strawberry fragrance. until cooled. By midsummer. 6 to 8 minutes. divided the water. Total Time: 4 hours and 45 minutes 1 Fill a medium saucepan about half full with water and bring to a simmer over medium heat. until it thickens enough to coat the back 1 pound trimmed of a wooden spoon and registers between 170ºF and fresh strawberries 175ºF on a candy thermometer. ½ cup of the sugar. Set a medium heat-proof mixing bowl over the simmering water. the egg yolks. buy up a ton of these plump. juicy beauties. 106 . Stir the mix- ture for about 5 minutes. THE HOMEMADE ICE CREAM RECIPE BOOK 1 tablespoon freshly squeezed 3 Set a fine-meshed sieve over a second medium heat- lemon juice proof mixing bowl and pour the custard mixture through 1 tablespoon vodka the sieve into the second bowl. or until it reaches the desired consistency. you can leave the alcohol out if necessary. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions.4 In a blender or food processor. transfer the mixture to the freezer bowl of your ice cream maker. you could substitute the same amount of berry liqueur or Kirsch in place of the vodka. and the vodka until smooth. in this recipe. 6 Transfer the mixture to a freezer-safe storage con- tainer and freeze for at least 2 hours. which is virtu- ally flavorless. purée the strawberries with the lemon juice. 5 Once the custard is thoroughly chilled. If you want to enhance the flavor of the berries. but it will keep your ice cream smooth and creamy. the remaining ¼ cup of sugar. Cover and refrigerate for at least 2 hours. However. FRUITY FLAVORS 107 . until the mixture is the texture of soft-serve. tip You won’t taste the splash of vodka. Stir the purée into the cooled custard base. this is not it. Cook: 10 minutes making sure that the bottom of the bowl doesn’t touch Total Time: 4 hours the water. toasted walnuts 3 ounces semisweet chocolate. Remove the sieve 4 very ripe bananas. 6 to 8 minutes. Set a medium Prep: 10 minutes heat-proof mixing bowl over the simmering water. old- Chocolate fashioned. sugar. ¼ teaspoon kosher salt 1 cup whole milk 3 Set a fine-meshed sieve over a second medium heat- THE HOMEMADE ICE CREAM RECIPE BOOK proof mixing bowl and pour the custard mixture through 2 teaspoons vanilla extract the sieve into the second bowl. It’s not diet food. stirring constantly to avoid scrambling the eggs. By now you’ve surely heard about that amazing one-ingredient banana ice cream that took Pinterest Banana Nut by storm. peeled (discard any solids) and mix in the milk and vanilla. This is a creamy. Heat the mixture. but it’s everything ice cream is meant to be. and salt. chopped 108 . Well. ¾ cup chopped. ice cream 1 Fill a medium saucepan about half full with water Makes about 1#¾ quarts and bring to a simmer over medium heat. until 2 cups heavy cream it thickens enough to coat the back of a wooden spoon ¾ cup sugar and registers between 170ºF and 175ºF on a candy ther- 6 large egg yolks mometer. egg yolks. custard-based ice cream loaded with fresh bananas and chock-full of nuts and dark chocolate Chunk chunks. whisk together the cream. and 50 minutes 2 In the bowl over the simmering water. even overripe. transfer the mixture to the freezer bowl of your ice cream maker. Purée until smooth. and refrig- erate for at least 2 hours. add the bananas to the bowl with the custard mixture and purée in the bowl. or until it reaches the desired consistency. 6 Transfer the mixture to a freezer-safe storage con- tainer and freeze for at least 2 hours. again. cover. to use up those bananas that are turning brown on your counter. until the mixture is the texture of soft-serve. you could make banana bread. tip Sure. 5 Once the custard is thoroughly chilled. (If you have an immersion blender. bananas. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions.) Stir the banana mixture back into the custard. FRUITY FLAVORS 109 .4 Transfer about half of the custard mixture to a blender and add the bananas. This recipe is best made with very ripe. but now there’s another option. Add the chopped walnuts and chocolate to the ice cream base during the last few minutes of churning. ½ cup of the sugar. stirring constantly to avoid scram- 2 cups heavy cream bling the eggs. ¼ teaspoon kosher salt 3 Set a fine-meshed sieve over a second medium 1 cup whole milk heat-proof mixing bowl and pour the custard mix- 1 teaspoon vanilla extract ture through the sieve into the second bowl. including bourbon. whisk together the cream. Cook: 10 minutes making sure that the bottom of the bowl doesn’t touch Total Time: 4 hours the water. Sweet red strawberries and creamy bananas make a great flavor duo in this ice cream. and salt. until it thickens enough to coat the back ¾ cup sugar. 1 tablespoon freshly squeezed lemon juice 1 tablespoon vodka 110 . but Banana you could substitute any alcohol you like. meant to keep the texture smooth and creamy. Heat the mixture. divided of a wooden spoon and registers between 170ºF and 6 large egg yolks 175ºF on a candy thermometer. rum. and 50 minutes 2 In the bowl over the simmering water. peeled until cooled. The vodka is Strawberry. the egg yolks. or even vanilla extract. ice cream 1 Fill a medium saucepan about half full with water Makes about 1#¾ quarts and bring to a simmer over medium heat. Set a medium Prep: 10 minutes heat-proof mixing bowl over the simmering water. 3 very ripe bananas. 6 to 8 minutes. Stir the mixture for about 5 minutes. Remove ¾ pound trimmed THE HOMEMADE ICE CREAM RECIPE BOOK the sieve (discard any solids) and mix in the milk fresh strawberries and vanilla. but you can strain them out if you prefer. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions. and about 1 cup of the ice cream base until smooth. Cover and refrigerate for at least 2 hours. the remaining ¼ cup of sugar. Just pass the puréed banana and strawberry mixture through a fine-meshed sieve before stirring it into the ice cream base. tip I like the added texture of strawberry seeds in this ice cream. purée the strawberries and bananas with the lemon juice. 5 Once the custard is thoroughly chilled. Stir the purée into the cooled ice cream base. or until it reaches the desired consistency. FRUITY FLAVORS 111 . until the mixture is the texture of soft-serve. 6 Transfer the mixture to a freezer-safe storage con- tainer and freeze for at least 2 hours. transfer the mixture to the freezer bowl of your ice cream maker. the vodka.4 In a blender or food processor. then come home and make this Makes about 1#½ quarts blackberry ice cream. the egg yolks. You’ll be glad you did. 1 cup whole milk making sure that the bottom of the bowl doesn’t touch 1 teaspoon vanilla extract the water. until the berries are very soft and the mixture becomes syrupy. tangles of spiky blackberry vines overtake dirt paths. 2 cups heavy cream 2 Fill a medium saucepan about half full with water 6 large egg yolks and bring to a simmer over medium heat. and salt. Don’t ice cream let all that amazing fruit go to waste. During the summer. Transfer 2 cups blackberries the mixture to a blender or food processor and purée 1 cup sugar. stirring constantly to avoid scrambling the eggs. divided until smooth. whisk together THE HOMEMADE ICE CREAM RECIPE BOOK the berry purée and the cream. and empty Blackberry lots. about 10 minutes. mix the blackberries Total Time: 5 hours and ½ cup of the sugar and cook over medium heat. and 10 minutes stirring frequently. Heat the mixture. Remove from the heat and let cool for 10 minutes. 112 . Grab a basket and get to picking. plump fruit hanging heavy on the vines. Set a medium ¼ teaspoon kosher salt heat-proof mixing bowl over the simmering water. Prep: 10 minutes Cook: 20 minutes 1 In a heavy-bottomed saucepan. 3 In the bowl over the simmering water. until it thickens enough to coat the back of a wooden spoon and regis- ters between 170ºF and 175ºF on a candy thermometer. 6 to 8 minutes. back gardens. the remaining ½ cup of sugar. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions.4 Set a fine-meshed sieve over a second medium heat- proof mixing bowl and pour the custard mixture through the sieve into the second bowl. 6 Transfer the mixture to a freezer-safe storage con- tainer and freeze for at least 2 hours. 5 Once the custard is thoroughly chilled. transfer the mixture to the freezer bowl of your ice cream maker. Remove the sieve (discard any solids) and mix in the milk and vanilla. reduce the sugar in the purée by half or a quarter. or until it reaches the desired consistency. FRUITY FLAVORS 113 . until the mixture is the texture of soft-serve. Cover and refrigerate for at least 2 hours. tip If your berries are very sweet. but it certainly wouldn’t be harmed by a generous drizzle of Hot Fudge Sauce Makes about 1#½ quarts (page 187). 2 cups heavy cream 3 In the bowl over the simmering water. sweet raspberries and rich cream were meant to be together. This simple ice cream high- Raspberry lights their complementary flavors beautifully. Prep: 10 minutes Cook: 10 minutes 1 In a blender or food processor. and 50 minutes 2 Fill a medium saucepan about half full with water and bring to a simmer over medium heat. 114 . Heat the mixture. until it thickens enough to 1 teaspoon vanilla extract coat the back of a wooden spoon and registers between 170ºF and 175ºF on a candy thermometer. purée the raspberries Total Time: 4 hours and ¼ cup of the sugar until smooth. the egg yolks. stirring constantly to 1 cup whole milk avoid scrambling the eggs. Set a medium heat-proof mixing bowl over the simmering water. the remaining ½ cup of sugar. ice cream It’s divine on its own. THE HOMEMADE ICE CREAM RECIPE BOOK Remove from the heat and stir in the raspberry purée. Delicate. whisk together 6 large egg yolks the cream. 2 cups raspberries making sure that the bottom of the bowl doesn’t touch ¾ cup sugar. ¼ teaspoon kosher salt and the salt. divided the water. 6 to 8 minutes. if you like. Cover and refrigerate for at least 2 hours. Remove the sieve (discard any solids) and mix in the milk and vanilla. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions. 5 Once the custard is thoroughly chilled. or until it reaches the desired consistency. transfer the mixture to the freezer bowl of your ice cream maker. or boysenberries for the raspberries. FRUITY FLAVORS 115 . tip Substitute black raspberries. 6 Transfer the mixture to a freezer-safe storage con- tainer and freeze for at least 2 hours.4 Set a fine-meshed sieve over a second medium heat- proof mixing bowl and pour the custard mixture through the sieve into the second bowl. until the mixture is the texture of soft-serve. blackberries. divided stantly to avoid scrambling the eggs. and salt. Heat the mixture. 1#½ cups raspberries the egg yolks. the remaining ¼ cup of sugar. ¼ teaspoon kosher salt THE HOMEMADE ICE CREAM RECIPE BOOK 6 ounces white chocolate. stirring con- ½ cup sugar. stirring until the chocolate is melted and 1 cup whole milk fully incorporated. The only thing that rivals rich cream as a partner for fresh raspberries is smooth. whisk together the berry purée. purée the raspberries ice cream and ¼ cup of the sugar until smooth. Cook: 10 minutes making sure that the bottom of the bowl doesn’t touch Total Time: 4 hours the water. cream. and 50 minutes 3 In the bowl over the simmering water. until it thickens enough to coat the back of a wooden spoon and regis- 2 cups heavy cream ters between 170ºF and 175ºF on a candy thermometer. sweet. Set a medium Prep: 10 minutes heat-proof mixing bowl over the simmering water. 6 large egg yolks 6 to 8 minutes. This ice cream brings all three ingredi- White ents together in a delectable love triangle that you won’t mind getting caught up in. 4 Remove from the heat and add the chopped white finely chopped chocolate. creamy white Raspberry chocolate. 1 teaspoon vanilla extract 116 . 2 Fill a medium saucepan about half full with water Makes about 1#½ quarts and bring to a simmer over medium heat. Chocolate 1 In a blender or food processor. Remove the sieve (discard any solids) and mix in the milk and vanilla. FRUITY FLAVORS 117 . transfer the mixture to the freezer bowl of your ice cream maker. 7 Transfer the mixture to a freezer-safe storage con- tainer and freeze for at least 2 hours.5 Set a fine-meshed sieve over a second medium heat-proof mixing bowl and pour the custard mix- ture through the sieve into the second bowl. 6 Once the custard is thoroughly chilled. tip Choose a high-quality white chocolate bar that con- tains at least 33 percent cocoa butter and no hydrogenated vegetable oil. Cover and refrigerate for at least 2 hours. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions. or until it reaches the desired consistency. until the mixture is the texture of soft-serve. This purple-hued Blueberry. Heat the mixture. chopped making sure that the bottom of the bowl doesn’t touch 1 cup sugar. ice cream is gorgeous and super refreshing. divided the berry purée. Lemon 1 In a heavy-bottomed saucepan. mix the blueberries ice cream and ½ cup of the sugar and cook over medium heat. Remove Prep: 10 minutes from the heat and let cool for 10 minutes. whisk together 1 lemon. Transfer the Cook: 10 minutes mixture to a blender or food processor. 2 cups blueberries. stirring con- 6 large egg yolks stantly to avoid scrambling the eggs. 1 teaspoon vanilla extract 6 to 8 minutes. and 50 minutes 2 Fill a medium saucepan about half full with water and bring to a simmer over medium heat. cream. until the berries are very soft and Makes about 1#½ quarts the mixture becomes syrupy. divided the water. and salt. Tart lemon heightens the sweetness of blueberries and brings out their subtle flavor. Zest and juice of 3 In the bowl over the simmering water. add the lemon Total Time: 4 hours juice. the remaining ½ cup of sugar. and purée until smooth. until it thickens ¼ teaspoon kosher salt enough to coat the back of a wooden spoon and regis- THE HOMEMADE ICE CREAM RECIPE BOOK 1 cup whole milk ters between 170ºF and 175ºF on a candy thermometer. about 10 minutes. 2 cups heavy cream the egg yolks. stirring frequently. Set a medium heat-proof mixing bowl over the simmering water. 118 . or until it reaches the desired consistency. FRUITY FLAVORS 119 . Cover and refrigerate for at least 2 hours. until the mixture is the texture of soft-serve.4 Set a fine-meshed sieve over a second medium heat- proof mixing bowl and pour the custard mixture through the sieve into the second bowl. Remove the sieve (discard any solids) and mix in the milk. and vanilla. tip Fresh blueberries are best. transfer the mixture to the freezer bowl of your ice cream maker. 5 Once the custard is thoroughly chilled. 6 Transfer the mixture to a freezer-safe storage con- tainer and freeze for at least 2 hours. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions. but you can substitute frozen ones if necessary. lemon zest. 6 to 8 minutes. Heat the mixture. and salt. Stir the ¾ cup whole milk mixture for about 5 minutes. stirring constantly to avoid scrambling FOR THE ICE CREAM the eggs. sugar. until cooled. whisk together the cream. Cover and refrigerate for at least 2 hours. cinnamon. Set a medium Prep: 10 minutes heat-proof mixing bowl over the simmering water. Remove the ¼ teaspoon kosher salt THE HOMEMADE ICE CREAM RECIPE BOOK sieve (discard any solids) and mix in the milk. and 55 minutes 2 In the bowl over the simmering water. 120 . egg yolks. until it thickens enough to coat the back of a 2 cups heavy cream wooden spoon and registers between 170ºF and 175ºF ½ cup plus on a candy thermometer. Cook: 15 minutes making sure that the bottom of the bowl doesn’t touch Total Time: 4 hours the water. 2 tablespoons sugar 3 Set a fine-meshed sieve over a second medium 6 large egg yolks heat-proof mixing bowl and pour the custard mixture 2 teaspoons cinnamon through the sieve into the second bowl. The apple swirl incorporates Apple Swirl apple butter for deep apple flavor. Crisp. sweet-tart apples are the quintessential fruit of fall and the perfect flavor partner for a spicy Cinnamon cinnamon ice cream. ice cream TO MAKE THE ICE CREAM 1 Fill a medium saucepan about half full with water Makes about 1#¼ quarts and bring to a simmer over medium heat. and cinnamon ½ cup apple butter and cook over medium heat. or until it reaches the desired consistency. 2 Transfer the mixture to a freezer-safe storage container. brown sugar. apple butter. stirring frequently. transfer the mixture to the freezer bowl of your ice cream maker. TO FREEZE THE ICE CREAM BASE 1 Once the custard is thoroughly chilled. Remove from the heat and stir 1 teaspoon ground cinnamon in the vanilla. layering it with the cinnamon apple swirl mixture. until ¼ cup (packed) light the sugar is fully dissolved and the mixture thickens brown sugar slightly. and finely diced apples and cook them with the sugar and butter until they are very soft. Let cool to room temperature and then ½ teaspoon vanilla extract refrigerate. substitute 2 peeled. until the mixture is the texture of soft-serve. FRUITY FLAVORS 121 . cored. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions. mix 2 tablespoons unsalted butter the butter.FOR THE CINNAMON TO MAKE THE CINNAMON APPLE SWIRL APPLE SWIRL In a heavy-bottomed saucepan over medium heat. and freeze for at least 2 hours. tip If you don’t have apple butter. about 5 minutes. 4 Bosc pears. heat the butter. and cored THE HOMEMADE ICE CREAM RECIPE BOOK tip If you don’t have pears. halved. Serve a scoop over Honey-Roasted gingerbread cake or smooshed between Snappy Pear Gingersnaps (page 190) for an amazing seasonal fall treat. 2 tablespoons unsalted butter 3 Using a slotted spoon. cut-side down. ice cream TO MAKE THE ROASTED PEARS Makes about 1#½ quarts 1 Preheat the oven to 350ºF. and 55 minutes Add the pears. Transfer the skillet to the preheated oven and cook for 15 minutes. Cook: 15 minutes sugar. honey. 122 . remove the pears from the ½ cup honey liquid. reserving the liquid in the skillet. about 2 minutes. Fuyu persimmons. peeled. Pears roasted in honey and butter lend complex flavor to this rich ice cream. or even quince in this recipe. Cover and ¼ teaspoon kosher salt refrigerate. Remove from the oven and let the FOR THE ROASTED PEARS pears cool. Prep: 10 minutes 2 In a large ovenproof skillet. and salt over medium heat until the butter is Total Time: 4 hours melted and the mixture is bubbly. Finely dice 2 tablespoons sugar the pears and transfer them to a bowl. you could substitute apples. and cook for 3 minutes. transfer the mixture to the freezer bowl of your ice cream maker. Set a medium ¼ cup sugar heat-proof mixing bowl over the simmering water.FOR THE ICE CREAM TO MAKE THE ICE CREAM 2 cups heavy cream 1 Fill a medium saucepan about half full with water 6 large egg yolks and bring to a simmer over medium heat. whisk together 3 tablespoons dark rum the cream. and salt. and stir to deglaze the pan. ¼ teaspoon kosher salt making sure that the bottom of the bowl doesn’t touch 1 cup whole milk the water. stirring constantly to avoid scrambling the eggs. Cover the custard base and chill for at least 2 hours. 1#½ teaspoons vanilla 2 In the bowl over the simmering water. or until it reaches the desired consistency. and then stir the mix- ture into the custard base. 123 . 6 to 8 minutes. Heat the mixture. 4 Bring the liquid in the skillet up to a gentle simmer over medium heat. 3 Set a fine-meshed sieve over a second medium heat- proof mixing bowl and pour the custard mixture through the sieve into the second bowl. until cooled. until the mixture is the texture of soft-serve. Stir the mixture for about 5 minutes. sugar. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions. FRUITY FLAVORS 6 Transfer the mixture to a freezer-safe storage con- tainer and freeze for at least 2 hours. egg yolks. add the rum. Add the diced pears to the ice cream base during the last few minutes of churning. until it thickens enough to coat the back of a wooden spoon and registers between 170ºF and 175ºF on a candy thermome- ter. Cook for about 1 minute. 5 When the custard is thoroughly chilled. Remove the sieve (discard any solids) and mix in the milk and vanilla. divided 2 Remove the yellow zest from one of the lemons in 1 cup sugar long strips. stirring constantly to avoid scrambling the eggs. but since ice cream it’s made in the classic custard style. thanks to the Lemon Custard additions of both lemon zest and extract. 6 large egg yolks 3 Finely grate the zest of the remaining three lemons ¼ teaspoon kosher salt and mix it with the sugar in a food processor fitted with 1 cup whole milk a metal blade. making sure that the bottom of the bowl doesn’t touch the water. It’s super tangy. using a vegetable peeler (leaving behind the 2 cups heavy cream white pith). 1 teaspoon lemon extract 4 In the bowl over the simmering water. whisk together ½ teaspoon vanilla extract the cream. until it thickens enough to coat the back of a wooden spoon and registers between 170ºF and 175ºF on a candy thermometer. 6 to 8 minutes. and salt. egg yolks. Sandwich a scoop between Snappy Ginger- Makes about 1#½ quarts snaps (page 190) for the ultimate divine confection. Process until well combined. Think of this ice cream as lemon curd or a lemon tart in frozen form. Set a medium and 45 minutes heat-proof mixing bowl over the simmering water. lemon zest mixture. Prep: 5 minutes Cook: 10 minutes 1 Fill a medium saucepan about half full with water Total Time: 4 hours and bring to a simmer over medium heat. it’s also rich and creamy. Heat THE HOMEMADE ICE CREAM RECIPE BOOK the mixture. 4 lemons. 124 . add 12 chopped lemon sandwich cookies to the ice cream base in the last few minutes of churning. Stir the mixture for about 5 minutes. Remove the sieve (discard any solids) and mix in the milk. 6 Once the custard is thoroughly chilled. FRUITY FLAVORS 125 . lemon extract. Cover and refrigerate for at least 2 hours. until the mixture is the texture of soft-serve. tip To make lemon cookie ice cream. until cooled. 7 Transfer the mixture to a freezer-safe storage con- tainer and freeze for at least 2 hours. or until it reaches the desired consistency. and vanilla. transfer the mixture to the freezer bowl of your ice cream maker. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions.5 Set a fine-meshed sieve over a second medium heat- proof mixing bowl and pour the custard mixture through the sieve into the second bowl. making sure that the bottom of the bowl doesn’t 2 tablespoons sugar touch the water. 1 cup whole milk 6 to 8 minutes. until the mixture thickens enough 6 large egg yolks to coat the back of a wooden spoon and registers ¼ teaspoon kosher salt between 170ºF and 175ºF on a candy thermometer. until cooled. Heat. Cover and refrigerate for at least 2 hours. Place the fresh pineapple bowl with the pineapple mixture over the simmering ¾ cup plus water. Remove the sieve (discard any solids) and mix in the milk and lemon juice. sugar. purée the pineapple. 126 . Add a splash of dark rum. 2 tablespoons freshly THE HOMEMADE ICE CREAM RECIPE BOOK 3 Set a fine-meshed sieve over a second medium squeezed lemon juice heat-proof mixing bowl and pour the custard mixture through the sieve into the second bowl. and cream Total Time: 4 hours until smooth. stirring constantly to avoid 2 cups heavy cream scrambling the eggs. if you like. Prep: 10 minutes Cook: 10 minutes 1 In a blender. Stir the mixture for about 5 minutes. 2 Fill a medium saucepan about half full with water 2 cups chopped and bring to a simmer over medium heat. while the cream is punctuated by ice cream the sugary tartness of the pineapple. Pour the mixture through a fine-meshed and 50 minutes sieve into a medium heat-proof bowl. The tangy sweetness of the fruit is mellowed Pineapple by the rich cream. Pineapple and ice cream are a surprisingly delicious match. and this ice cream will taste Makes about 1#½ quarts like a tropical cocktail. Whisk in the egg yolks and salt. FRUITY FLAVORS 127 . or until it reaches the desired consistency. transfer the mixture to the freezer bowl of your ice cream maker. 5 Transfer the mixture to a freezer-safe storage con- tainer and freeze for at least 2 hours.4 Once the custard is thoroughly chilled. until the mixture is the texture of soft-serve. tip You can’t tell if a pineapple is ripe based on its exte- rior color—some varieties are green when fully ripe. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions. while others turn a pale gold color—so it’s best to choose based on scent (smell the base of the pineapple) and by checking for fresh-looking green leaves. and 50 minutes making sure that the bottom of the bowl doesn’t touch the water. egg yolks. peeled. stirring constantly to avoid scrambling the 2⁄3 cup sugar eggs. the mango purée. Heat the pitted. ¼ teaspoon kosher salt 1 cup whole milk ¼ cup freshly squeezed lime juice THE HOMEMADE ICE CREAM RECIPE BOOK 128 . 3 In the bowl over the simmering water. Mango-Lime velvety texture and a creamy sweet flavor that ice cream melds beautifully with cream. purée the mangos and sugar until smooth. Set a medium Total Time: 4 hours heat-proof mixing bowl over the simmering water. cream. and salt. whisk together 4 ripe mangos. 6 to 8 minutes. The flavor combination of mango and lime is like sunrise on a tropical island. Prep: 10 minutes 2 Fill a medium saucepan about half full with water Cook: 10 minutes and bring to a simmer over medium heat. and chopped mixture. Ripe mango has a soft. until it thickens enough to coat the back of a 2 cups heavy cream wooden spoon and registers between 170ºF and 175ºF 6 large egg yolks on a candy thermometer. Makes about 1#½ quarts 1 In a blender. Stir the mixture for about 5 minutes. peel the mangos with a sharp knife or vegetable peeler and then cut the flesh from the pit. or until it reaches the desired consistency. 6 Transfer the mixture to a freezer-safe storage con- tainer and freeze for at least 2 hours.4 Set a fine-meshed sieve over a second medium heat- proof mixing bowl and pour the custard mixture through the sieve into the second bowl. Cover and refrigerate for at least 2 hours. FRUITY FLAVORS 129 . Freeze for 20 to 30 minutes according to the manufac- turer’s instructions. until cooled. until the mixture is the texture of soft-serve. 5 Once the custard is thoroughly chilled. transfer the mixture to the freezer bowl of your ice cream maker. tip For the easiest prep. Remove the sieve (discard any solids) and mix in the milk and lime juice. . six PARTY FLAVORS 132 Birthday Cake Ice Cream 148 Key Lime Pie Ice Cream 134 Red Velvet Cupcake 150 Almond Joy Ice Cream Ice Cream 152 Bananas Foster 136 Blueberry Swirl Ice Cream Cheesecake Ice Cream 154 Caramel Apple Ice Cream 138 Strawberry Shortcake 156 Pumpkin Spice Ice Cream Ice Cream 158 Cinnamon Cookie 140 Brown Sugar Rhubarb Ice Cream Ice Cream 160 Gingerbread Ice Cream 142 S’Mores Ice Cream 162 Candy Cane Ice Cream 144 Cotton Candy Ice Cream 164 Eggnog Ice Cream 146 Pink Bubblegum Ice Cream 131 . Set a medium Total Time: 4 hours heat-proof mixing bowl over the simmering water. Picture a moist white layer cake slathered with vanilla buttercream and speckled with rainbow Birthday Cake sprinkles. 1 cup whole milk ½ teaspoon vanilla extract 3 Set a fine-meshed sieve over a second medium ½ cup rainbow jimmies heat-proof mixing bowl and pour the custard mix- ture through the sieve into the second bowl. 6 to 8 minutes. 2 In the bowl over the simmering water. 132 . Cover and refrigerate for at least 2 hours. egg yolks. stir- ¾ cup sugar ring constantly to avoid scrambling the eggs. sugar. Now ice cream imagine it as an ice cream flavor and you’ll know what you’re in for with this recipe. and 45 minutes making sure that the bottom of the bowl doesn’t touch the water. Remove THE HOMEMADE ICE CREAM RECIPE BOOK the sieve (discard any solids) and mix in the milk and vanilla. Makes 1 quart Prep: 5 minutes 1 Fill a medium saucepan about half full with water Cook: 10 minutes and bring to a simmer over medium heat. Stir the mixture for about 5 minutes until cooled. It’s every kid’s birthday dream. until the 6 large egg yolks mixture thickens enough to coat the back of a wooden spoon and registers between 170ºF and 175ºF on a candy ½ cup white cake mix thermometer. whisk together 2 cups heavy cream the cream. and cake mix and heat. Add the rainbow jimmies to the ice cream base during the last few minutes of churning. which has sprinkles already mixed in. or until it reaches the desired consistency. instead of plain white cake and sprinkles. 5 Transfer the mixture to a freezer-safe storage con- tainer and freeze for at least 2 hours. transfer the mixture to the freezer bowl of your ice cream maker. until the mixture is the texture of soft-serve. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions. PARTY FLAVORS 133 .4 Once the custard is thoroughly chilled. tip You might be tempted to use a confetti cake mix. you’ll lose all those pretty bursts of color anyway. but since you’ll be straining the custard after adding the cake mix. sugar. Remove the sieve (discard 1 cup buttermilk any solids) and stir in the buttermilk. 1 cup heavy cream Heat the mixture. and salt. vanilla. just like the classic Red Velvet red velvet layer cake. layers of red velvet cake crumbs are added before the ice cream final freeze. 6 to 8 minutes. Makes about 1#½ quarts 1 Fill a medium saucepan about half full with water Prep: 10 minutes and bring to a simmer over medium heat. until it thickens enough to coat the back of a ¾ cup sugar wooden spoon and registers between 170ºF and 175ºF on 6 large egg yolks a candy thermometer. stirring constantly to avoid scrambling 1 cup whole milk the eggs. Cover and refrigerate for at least 2 hours. milk. cocoa powder. ¼ cup unsweetened 3 Set a fine-meshed sieve over a second medium heat- cocoa powder proof mixing bowl and pour the custard mixture through ¼ teaspoon kosher salt THE HOMEMADE ICE CREAM RECIPE BOOK the sieve into the second bowl. egg yolks. And to accentuate the cakey Cupcake appeal and add some extra texture and flavor. Set a medium Cook: 10 minutes heat-proof mixing bowl over the simmering water. whisk together the cream. Total Time: 4 hours making sure that the bottom of the bowl doesn’t touch and 50 minutes the water. and food 1 teaspoon vanilla extract coloring. if using. This light chocolate ice cream is flavored with cocoa powder and buttermilk. Stir the mixture for about 5 minutes 1 tablespoon red food coloring until cooled. (optional) 2 cups red velvet cake crumbs 134 . 2 In the bowl over the simmering water. tip Don’t have a red velvet cake on hand? Go ahead and use a boxed cake mix to whip one up to use for this recipe. 5 Transfer the mixture to a freezer-safe storage con- tainer. or until it reaches the desired consistency. transfer the mixture to the freezer bowl of your ice cream maker. until the mixture is the texture of soft-serve. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions. PARTY FLAVORS 135 . layering the ice cream with the cake crumbs.4 Once the custard is thoroughly chilled. and freeze for at least 2 hours. salt. This pretty ice cream has all the appeal of a rich. and enjoy. and vanilla until smooth and well combined. Just stir the base ingre- ice cream dients together. FOR THE ICE CREAM 8 ounces cream cheese 1 cup (packed) light brown sugar 1 cup heavy cream 1 cup whole milk ¼ teaspoon kosher salt THE HOMEMADE ICE CREAM RECIPE BOOK 2 tablespoons freshly squeezed lemon juice ½ teaspoon vanilla extract ½ cup coarsely crushed graham crackers 136 . Makes about 1#½ quarts Prep: 10 minutes TO MAKE THE ICE CREAM Cook: 10 minutes In a large mixing bowl using a handheld electric mixer. Cover and chill for at least 2 hours. beat the cream cheese. cream. And the best part? Cheesecake You don’t have to worry about the cake refusing to set or cracking in the oven. lemon juice. make the quick blueberry swirl. Total Time: 4 hours or in the bowl of a stand mixer fitted with the paddle and 50 minutes attachment. milk. freeze. tangy blueberry cheesecake—including the sweet Blueberry Swirl crunch of graham cracker crust. brown sugar. ¼ cup sugar sugar. transfer the mixture to the freezer bowl of your ice cream maker. 2 teaspoons cornstarch stirring frequently. blackberries. water. cornstarch. nectarines. or until it reaches the desired consistency. layering the ice cream with the blueberry swirl. and freeze for at least 2 hours. mix the blueberries. peaches. until the mixture is the texture of soft-serve. strawberries. Transfer to a small Pinch of kosher salt bowl. salt.FOR THE BLUEBERRY SWIRL TO MAKE THE BLUEBERRY SWIRL 1 cup fresh blueberries In a small. Add the graham cracker crumbs to the ice cream base during the last few minutes of churning. or plums. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions. tip You can substitute just about any sweet fruit for the blueberries—try raspberries. over medium-low heat until the berries 2 tablespoons water pop and the liquid becomes syrupy. 1 tablespoon freshly TO FREEZE THE ICE CREAM BASE squeezed lemon juice 1 Once the ice cream base is thoroughly chilled. 2 Transfer the mixture to a freezer-safe storage con- tainer. heavy-bottomed saucepan. and lemon juice and heat. and refrigerate. PARTY FLAVORS 137 . cover. until the mixture thickens enough to coat the ½ cup white cake mix back of a wooden spoon and registers between 170ºF 1 cup whole milk and 175ºF on a candy thermometer. delectable frozen treat. whisk together 2 cups heavy cream the cream. stirring constantly to avoid scrambling 6 large egg yolks the eggs. 6 to 8 minutes. until cooled. ½ teaspoon vanilla extract 3 Set a fine-meshed sieve over a second medium heat- ¾ pound trimmed THE HOMEMADE ICE CREAM RECIPE BOOK proof mixing bowl and pour the custard mixture through fresh strawberries the sieve into the second bowl. and cake ¾ cup sugar. Stir the mix- lemon juice ture for about 5 minutes. the egg yolks. Set a medium Total Time: 4 hours heat-proof mixing bowl over the simmering water. it feels ice cream oh-so-right to combine the two confections in one refreshing. Strawberry shortcake—fluffy biscuits layered with juicy. ½ cup of the sugar. and 50 minutes making sure that the bottom of the bowl doesn’t touch the water. 2 In the bowl over the simmering water. 2 teaspoons vodka 138 . Makes 1#½ quarts Prep: 10 minutes 1 Fill a medium saucepan about half full with water Cook: 10 minutes and bring to a simmer over medium heat. ripe strawberries and piles of sweetened Strawberry whipped cream—is the official dessert of summer Shortcake in many parts of the country. Remove the sieve (discard 2 teaspoons freshly squeezed any solids) and mix in the milk and vanilla. And since summer is arguably the official season for ice cream. divided mix and heat. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions. until the mixture is the texture of soft-serve. the remaining ¼ cup of sugar. transfer the mixture to the freezer bowl of your ice cream maker.4 In a blender or food processor. lemon juice. 6 Once the custard is thoroughly chilled. 7 Transfer the mixture to a freezer-safe storage con- tainer and freeze for at least 2 hours. or until it reaches the desired consistency. tip The vodka is meant to keep the texture smooth and creamy. 5 Stir the purée into the cooled custard base. Feel free to substitute a berry liqueur. Cover and refrigerate for at least 2 hours. and the vodka until smooth. PARTY FLAVORS 139 . but it won’t add flavor. purée the strawberries. if you like. to boost the flavor of the fruit. finely diced vanilla. Heat the mixture. whisk together the cream. until cooled. 6 to 8 minutes. intensely tart. Set a medium Prep: 10 minutes heat-proof mixing bowl over the simmering water. ice cream 1 Fill a medium saucepan about half full with water Makes about 1#¼ quarts and bring to a simmer over medium heat. and salt. Rhubarb is juicy. the egg yolks. Stir the mixture for about 5 minutes. divided and 175ºF on a candy thermometer. Cook: 25 minutes making sure that the bottom of the bowl doesn’t touch Total Time: 5 hours the water. until it thickens enough to coat the 1#¼ cups (packed) light brown back of a wooden spoon and registers between 170ºF sugar. and 15 minutes 2 In the bowl over the simmering water. 140 . ¾ cup of the brown sugar. stirring constantly to avoid 2 cups heavy cream scrambling the eggs. Remove 1#½ teaspoons vanilla extract THE HOMEMADE ICE CREAM RECIPE BOOK the sieve (discard any solids) and mix in the milk and 12 ounces rhubarb. 6 large egg yolks 3 Set a fine-meshed sieve over a second medium ¼ teaspoon kosher salt heat-proof mixing bowl and pour the custard mix- 1 cup whole milk ture through the sieve into the second bowl. Cover and refrigerate for at least 2 hours. and delicious stewed with brown sugar until it’s tender and syrupy. Swirl Brown Sugar this concoction into a standard ice cream base and Rhubarb you’ll wonder why you don’t see rhubarb ice cream in every ice cream shop in the country. 5 Add the syrup to the rhubarb in the bowl and stir to mix. 6 Once the custard is thoroughly chilled. Look for stalks that are firm and a vibrant pinkish red. about 5 minutes. remove the rhubarb from the saucepan and set it aside in a bowl. Heat over medium heat until the rhubarb is tender and juicy. mix the rhubarb and the remaining ½ cup of brown sugar. until the mixture is the texture of soft-serve. or until it reaches the desired consistency. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions. Add the rhubarb mixture to the ice cream base during the last few minutes of churning. 7 Transfer the mixture to a freezer-safe storage con- tainer and freeze for at least 2 hours. tip Rhubarb is plentiful in early to mid spring. until it becomes syrupy. PARTY FLAVORS 141 . transfer the mixture to the freezer bowl of your ice cream maker.4 In a heavy-bottomed saucepan. Continue to simmer the liquid for another 10 minutes or so. With a slotted spoon. Let cool to room temperature and then cover and refrigerate. Add the chopped graham crackers to the ice cream base during the last few minutes of churning. and salt. making ½ cup (packed) light sure that the bottom of the bowl doesn’t touch the water. 142 . Remove the sieve (discard any solids) and mix in the milk and vanilla. whisk together 2 tablespoons honey the cream. In this recipe. It never really feels like summer until you’ve enjoyed your first s’mores of the season. Set a medium heat- 2 cups heavy cream proof mixing bowl over the simmering water. transfer the mixture to the freezer bowl of your ice cream maker. brown sugar 2 In the bowl over the simmering water. rounded Prep: 10 minutes sweetness reminiscent of graham crackers. and 50 minutes TO MAKE THE ICE CREAM 1 Fill a medium saucepan about half full with water and FOR THE ICE CREAM bring to a simmer over medium heat. But what S’Mores if it’s so hot that you can’t even imagine building a ice cream fire to roast marshmallows? For those times. Cover and refrigerate for at least 2 hours. stirring constantly to avoid scrambling ¼ teaspoon kosher salt the eggs. 6 to 8 minutes. brown sugar. 4 Once the custard is thoroughly chilled. egg yolks. until it thickens enough to coat the back of a 1 cup whole milk wooden spoon and registers between 170ºF and 175ºF THE HOMEMADE ICE CREAM RECIPE BOOK 1 teaspoon vanilla extract on a candy thermometer. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions. while Cook: 15 minutes chunks of graham crackers and swirls of chocolate Total Time: 4 hours fudge and marshmallow creme complete the effect. honey. there is S’Mores Ice Cream. ¾ cups chopped (¼-inch pieces) graham crackers 3 Set a fine-meshed sieve over a second medium (about 4 whole crackers) heat-proof mixing bowl and pour the custard mix- 2⁄3 cup marshmallow creme ture through the sieve into the second bowl. until the mixture is the texture of soft-serve. Heat 6 large egg yolks the mixture. until cooled. brown sugar Makes about 1#½ quarts and honey give the ice cream base a rich. Stir the mixture for about 5 minutes. FOR THE CHOCOLATE SWIRL TO MAKE THE CHOCOLATE SWIRL ¼ cup heavy cream In a heavy-bottomed saucepan. and butter and heat over medium brown sugar heat. but cooled almost to room temperature). and stir just until melted 2 ounces semisweet and combined. 2 teaspoons unsalted butter add the chopped chocolate. layering it with the marshmallow creme and chocolate swirl. Reduce the heat to low. or ¼ teaspoon vanilla extract refrigerate. corn syrup. until the butter is melted and the sugar 1 tablespoon corn syrup is dissolved. about 1 minute. stirring. Remove from the heat chocolate. or until it reaches the desired consistency. chopped and stir in the vanilla. TO FREEZE THE ICE CREAM BASE Transfer the mixture to a freezer-safe storage container. until ready to use (it should still be liquid. Let cool to room temperature. mix the cream. brown 1 tablespoon light sugar. and freeze for at least 2 hours. about 3 minutes. PARTY FLAVORS 143 . sugar. and salt. Close your eyes. and that indescribable. purple. sweet Makes about 1 quart and slightly tangy flavor. whisk together 1 cup whole milk the cream. ¼ teaspoon kosher salt 2 In the bowl over the simmering water. until it candy flavor thickens enough to coat the back of a wooden spoon and Pink. the ice cream sugar melting into a grainy sweetness the moment it hits your tongue. 144 . or blue registers between 170ºF and 175ºF on a candy thermome- food coloring (optional) THE HOMEMADE ICE CREAM RECIPE BOOK ter. egg yolks. colorful puff of deliciousness on a stick. ¾ teaspoon cotton stirring constantly to avoid scrambling the eggs. Ethereal strands of pink or blue spun sugar are the stuff childhood memories are made of—the Cotton Candy giant. and Prep: 5 minutes this ice cream version will transport you to the Cook: 10 minutes summertime festivals and boardwalks of your Total Time: 4 hours youth—carnival music not included. and 45 minutes 1 Fill a medium saucepan about half full with water and bring to a simmer over medium heat. Set a medium 2 cups heavy cream heat-proof mixing bowl over the simmering water. ¾ cup sugar making sure that the bottom of the bowl doesn’t touch 6 large egg yolks the water. 6 to 8 minutes. Heat the mixture. Stir the mixture for about 5 minutes. until cooled. and food coloring (if using). 4 Once the custard is thoroughly chilled. until the mixture is the texture of soft-serve.3 Set a fine-meshed sieve over a second medium heat-proof mixing bowl and pour the custard mixture through the sieve into the second bowl. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions. PARTY FLAVORS 145 . or until it reaches the desired consistency. or you can buy it online. cot- ton candy flavor. 5 Transfer the mixture to a freezer-safe storage con- tainer and freeze for at least 2 hours. transfer the mixture to the freezer bowl of your ice cream maker. Cover and refrigerate for at least 2 hours. Remove the sieve (discard any solids) and mix in the milk. tip You can find cotton candy flavor in the cake dec- orating and mix section of many supermarkets or craft shops (like Michaels or Jo-Ann) that have cake decorating sections. until the bubblegum has melted and the 2 cups heavy cream mixture thickens enough to coat the back of a wooden ½ cup sugar spoon and registers between 170ºF and 175ºF on a candy 6 large egg yolks thermometer. ¼ teaspoon kosher salt 3 Set a fine-meshed sieve over a second medium 10 pieces pink bubblegum heat-proof mixing bowl and pour the custard mixture (like Bubblicious or through the sieve into the second bowl. Add the bubble- gum and heat. Remove the Bubble Yum) sieve (discard any solids) and mix in the milk and food THE HOMEMADE ICE CREAM RECIPE BOOK 1 cup whole milk coloring. until Pink food coloring cooled. Stir the mixture for about 5 minutes. egg yolks. It doesn’t take a genius to figure out that two treats are better than one. Total Time: 4 hours 2 In the bowl over the simmering water. 6 to 8 minutes. whisk together and 50 minutes the cream. Set a medium Makes about 1#¼ quarts heat-proof mixing bowl over the simmering water. All it takes is one clever kid who Pink realizes she can have her ice cream and chew bubble- Bubblegum gum. stirring constantly to avoid scrambling the eggs. and salt. Prep: 5 minutes making sure that the bottom of the bowl doesn’t touch Cook: 15 minutes the water. sugar. too! ice cream 1 Fill a medium saucepan about half full with water and bring to a simmer over medium heat. Cover and refrigerate for at least 2 hours. 1 cup small gum balls 146 . until the mixture is the texture of soft-serve. PARTY FLAVORS 147 . you can sub- stitute ¾ teaspoon of bubblegum flavor for the bubblegum and increase the sugar to ¾ cup. 5 Transfer the mixture to a freezer-safe storage con- tainer and freeze for at least 2 hours. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions. transfer the mixture to the freezer bowl of your ice cream maker. You can find bubblegum flavor in the cake decorating and mix section of many supermarkets or craft shops (like Michaels or Jo-Ann) that have cake decorating sections. or you can buy it online. tip If you don’t want to use bubblegum. or until it reaches the desired consistency.4 Once the custard is thoroughly chilled. Add the gum balls to the ice cream base during the last few minutes of churning. 1 cup milk stirring constantly to avoid scrambling the eggs. Total Time: 4 hours and 50 minutes 1 Fill a medium saucepan about half full with water and bring to a simmer over medium heat. Heat the mixture. and lime zest. sugar. until cooled. 6 to 8 minutes. THE HOMEMADE ICE CREAM RECIPE BOOK ¾ cup coarsely crushed 3 Set a fine-meshed sieve over a second medium graham crackers heat-proof mixing bowl and pour the custard mixture through the sieve into the second bowl. Set a medium heat-proof mixing bowl over the simmering water. 148 . creamy custard. 2 cups heavy cream making sure that the bottom of the bowl doesn’t touch ¾ cup sugar the water. whisk together ¼ teaspoon kosher salt the cream. 6 large egg yolks 2 In the bowl over the simmering water. This ice cream version starts with a Makes about 1#¼ quarts sweet. lime juice. and graham cracker crumbs make it taste Cook: 15 minutes just like the world-famous pie. Key lime pie—a graham cracker crust filled with sweet lime custard and topped with sweetened Key Lime Pie whipped cream—is a classic dessert that originated ice cream in the Florida Keys. where those adorable Key limes are plentiful. Remove the sieve (discard any solids) and mix in the milk. Stir the mixture for about 5 minutes. and lots of fresh lime juice. Prep: 5 minutes lime zest. Cover and refrigerate for at least 2 hours. and salt. until it ¾ cup freshly squeezed thickens enough to coat the back of a wooden spoon and lime juice registers between 170ºF and 175ºF on a candy thermo- Finely grated zest of 1 lime meter. egg yolks. transfer the mixture to the freezer bowl of your ice cream maker. tip Key limes are tiny limes with slightly less acidic juice than standard (Persian) limes. until the mixture is the texture of soft-serve. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions. Once combined with sugar. or until it reaches the desired consistency. I use standard limes for this recipe because they are much easier to find and require a lot less work to get the quantity of juice and zest needed. cream. and egg yolks. it’s nearly impossible to taste the difference. 5 Transfer the mixture to a freezer-safe storage con- tainer and freeze for at least 2 hours. PARTY FLAVORS 149 .4 Once the custard is thoroughly chilled. Add the graham cracker crumbs to the ice cream base during the last few minutes of churning. and then discard the solids. and 6 large egg yolks salt. stirring constantly to avoid ¼ teaspoon kosher salt scrambling the eggs. and let steep for 20 minutes. Almond Joy Toasted coconut ice cream loaded with bits of dark ice cream chocolate and toasted almonds will make you feel like a kid again. Stir the mixture for about 5 minutes. divided 3 In the bowl over the simmering water. Makes about 1#½ quarts Prep: 5 minutes 1 In a heavy-bottomed saucepan. 2 Fill a medium saucepan about half full with water and bring to a simmer over medium heat. shredded the water. coconut. cover. toasted almonds (see tip) heat-proof mixing bowl and pour the custard mixture through the sieve into the second bowl. 150 . until it thickens enough to coat the 1 cup whole milk back of a wooden spoon and registers between 170ºF THE HOMEMADE ICE CREAM RECIPE BOOK 4 ounces semisweet and 175ºF on a candy thermometer. 6 to 8 minutes. sugar. coco- Cook: 15 minutes nut milk. Cover and refrigerate for at least 2 hours. 1 cup full-fat coconut milk making sure that the bottom of the bowl doesn’t touch 1#¼ cups sweetened. chopped 4 Set a fine-meshed sieve over a second medium ½ cup chopped. and ¾ cup of the shredded coconut and bring Total Time: 4 hours to a simmer over medium heat. until cooled. chocolate. Heat the mixture. whisk together 1⁄3 cup sugar the cream-and-coconut mixture. egg yolks. Press on the solids to release as much of the liquid as possible. Remove the pan from and 50 minutes the heat. Set a medium 1 cup heavy cream heat-proof mixing bowl over the simmering water. The only thing better than your favorite candy bar is a scoop of ice cream that tastes just like it. Mix in the milk. mix the cream. or until it reaches the desired consistency. about 3 minutes. and toasted coconut to the ice cream base during the last few minutes of churning. 7 Transfer the mixture to a freezer-safe storage con- tainer and freeze for at least 2 hours. stir- ring frequently. almonds. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions.5 Meanwhile. PARTY FLAVORS 151 . until the coconut is bubbly and a light golden-brown color. just until lightly browned. stirring constantly. toast the remaining ½ cup of shredded coconut in a medium saucepan over medium heat. Set aside to cool. 6 Once the custard is thoroughly chilled. Add the chopped chocolate. until the mixture is the texture of soft-serve. Cover and chill until ready to use. transfer the mixture to the freezer bowl of your ice cream maker. tip Toast almonds in a small skillet set over medium- low heat. 3 very ripe bananas. mixing them into a paste with the brown sugar. stirring often. ¾ cup (packed) Remove from the heat and let cool for 10 minutes. Here. stirring constantly to avoid scrambling the eggs. whisk together 1 teaspoon vanilla extract the banana-and-sugar mixture. I turn that roasted. Heat the mixture. 6 to 8 minutes. cream. light brown sugar 2 Fill a medium saucepan about half full with water 2 cups heavy cream and bring to a simmer over medium heat. egg yolks. about 5 minutes. Bananas Foster is a famous Creole dessert featur- ing bananas flambéed with rum and brown sugar. Set a medium 6 large egg yolks heat-proof mixing bowl over the simmering water. Mash the bananas thoroughly with a fork. mix the bananas and brown sugar. rum-spiked banana flavor into ice cream by first caramelizing Makes about 1#¼ quarts the bananas with brown sugar and then swirling Prep: 10 minutes that mixture into a custardy ice cream base with Cook: 10 minutes a splash of dark rum. 152 . until it thickens enough to coat the back of a wooden spoon and registers between 170ºF and 175ºF on a candy thermometer. Total Time: 4 hours and 50 minutes 1 In a heavy-bottomed saucepan. Cook over medium heat. and salt. ¼ teaspoon kosher salt making sure that the bottom of the bowl doesn’t touch 1 cup whole milk the water. until the mix- peeled and chopped ture bubbles and deepens in color. Bananas Foster usually prepared tableside at fancy New Orleans ice cream restaurants. 2 tablespoons dark rum THE HOMEMADE ICE CREAM RECIPE BOOK 3 In the bowl over the simmering water. and vanilla. tip Igniting the rum in Bananas Foster cooks out the alcohol. so here you’ll want to add it after cooking the base. rum. 6 Transfer the mixture to a freezer-safe storage con- tainer and freeze for at least 2 hours. Cover and refrigerate for at least 2 hours. but alcohol helps keep ice cream smooth and creamy. PARTY FLAVORS 153 . 5 Once the custard is thoroughly chilled. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions. until the mixture is the texture of soft-serve. or until it reaches the desired consistency.4 Set a fine-meshed sieve over a second medium heat- proof mixing bowl and pour the custard mixture through the sieve into the second bowl. Remove the sieve (discard any solids) and mix in the milk. transfer the mixture to the freezer bowl of your ice cream maker. egg yolks. until cooled. Cover and refrigerate for at least 2 hours. Makes 1#½ quarts TO MAKE THE ICE CREAM Prep: 10 minutes Cook: 10 minutes 1 Fill a medium saucepan about half full with water Total Time: 4 hours and bring to a simmer over medium heat. and vanilla. making sure that the bottom of the bowl doesn’t touch the water. stirring ½ cup sugar constantly to avoid scrambling the eggs. gooey Caramel Apple caramel. back- to-school days of autumn. creamy base. ¾ cup whole milk 3 Set a fine-meshed sieve over a second medium ½ teaspoon vanilla extract heat-proof mixing bowl and pour the custard mixture THE HOMEMADE ICE CREAM RECIPE BOOK through the sieve into the second bowl. milk. Crisp. Set a medium and 45 minutes heat-proof mixing bowl over the simmering water. until the mixture 6 large egg yolks thickens enough to coat the back of a wooden spoon and ¼ teaspoon kosher salt registers between 170ºF and 175ºF on a candy thermo- ½ cup apple butter meter. FOR THE ICE CREAM 2 In the bowl over the simmering water. sweet-tart apples ride in with the cool. and covered in rich. and salt and heat. Stir the mixture for about 5 minutes. Remove the sieve (discard any solids) and mix in the apple butter. they’re a must-have harvest festival treat. 6 to 8 minutes. sugar. ice cream This Caramel Apple Ice Cream wraps all the flavor of fresh apples and rich caramel in a cold. whisk together 2 cups heavy cream the cream. 154 . or until it reaches the desired consistency. The mixture may ¼ teaspoon vanilla extract splatter and the sugar will harden when the cold cream hits it. water. Simmer. stirring with a heat-proof spatula. 2 Transfer the mixture to a freezer-safe storage container. and salt. TO FREEZE THE ICE CREAM BASE 1 Once the custard is thoroughly chilled. transfer the mixture to the freezer bowl of your ice cream maker. layering it with the caramel swirl mixture.FOR THE CARAMEL SWIRL TO MAKE THE CARAMEL SWIRL 6 tablespoons sugar In a heavy-bottomed saucepan. until the mixture is smooth again and thickens a bit. tip Add a couple of tablespoons of apple liqueur to the ice cream base before freezing to boost the apple flavor. stir in the vanilla. melt the sugar over ½ cup heavy cream medium heat. and freeze for at least 2 hours. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions. Remove from the heat. and let cool completely. shaking or swirling the pan until all the 2 tablespoons water sugar is melted and the liquid turns a deep golden-brown Pinch of kosher salt color. The alcohol will also help the ice cream stay smooth and creamy. until the mixture is the texture of soft-serve. but don’t worry. Stir in the cream. PARTY FLAVORS 155 . stirring 6 large egg yolks constantly to avoid scrambling the eggs. Set a medium heat-proof mixing bowl over the simmering water. gingerbread. until the mixture ¼ teaspoon kosher salt thickens enough to coat the back of a wooden spoon and ¾ cup whole milk registers between 170ºF and 175ºF on a candy thermo- 2⁄3 cup pumpkin purée meter. sugar. 1 teaspoon pumpkin pie spice THE HOMEMADE ICE CREAM RECIPE BOOK ½ teaspoon vanilla extract 156 . ½ cup plus 2 In the bowl over the simmering water. pumpkin is suddenly every- Pumpkin Spice where. and salt and heat. Cook: 10 minutes Total Time: 4 hours 1 Fill a medium saucepan about half full with water and 45 minutes and bring to a simmer over medium heat. this ice cream is the Makes about 1#¼ quarts perfect accompaniment for apple pie. 6 to 8 minutes. This is great news for those of us who love ice cream its sweet flavor. making sure that the bottom of the bowl doesn’t touch 2 cups heavy cream the water. egg yolks. As the leaves change color and the slow descent into winter begins. Laced with both pumpkin purée and pumpkin pie spices. Prep: 5 minutes and roasted pears or apples. whisk together 2 tablespoons sugar the cream. or until it reaches the desired consistency. until cooled. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions. pumpkin purée. Remove the sieve (discard any solids) and mix in the milk. transfer the mixture to the freezer bowl of your ice cream maker. tip For a bit of crunch and extra flavor.3 Set a fine-meshed sieve over a second medium heatproof mixing bowl and pour the custard mixture through the sieve into the second bowl. Cover and refrigerate for at least 2 hours. add ½ cup of chopped candied or toasted pecans to the ice cream base during the last few minutes of churning. 4 Once the custard is thoroughly chilled. pumpkin pie spice. until the mixture is the texture of soft-serve. Stir the mixture for about 5 minutes. and vanilla. 5 Transfer the mixture to a freezer-safe storage con- tainer and freeze for at least 2 hours. PARTY FLAVORS 157 . This ice cream gets a double hit of cinnamon, both from the ground spice and from crunchy bits of Cinnamon Cinnamon Pinwheel Cookies (page 191). Scoop it Cookie over slices of apple pie, a fruit crumble, or a dark chocolate cake. ice cream 1 Fill a medium saucepan about half full with water Makes about 1#¼ quarts and bring to a simmer over medium heat. Set a medium Prep: 5 minutes heat-proof mixing bowl over the simmering water, Cook: 10 minutes making sure that the bottom of the bowl doesn’t touch Total Time: 4 hours the water. and 45 minutes 2 In the bowl over the simmering water, whisk together the cream, sugar, egg yolks, cinnamon, and salt and heat, stirring constantly to avoid scrambling the eggs, 2 cups heavy cream until the mixture thickens enough to coat the back of a 1⁄3 cup sugar wooden spoon and registers between 170ºF and 175ºF ½ cup (packed) on a candy thermometer, 6 to 8 minutes. light brown sugar 3 Set a fine-meshed sieve over a second medium 6 large egg yolks heat-proof mixing bowl and pour the custard mix- 1 tablespoon cinnamon ture through the sieve into the second bowl. Remove ¼ teaspoon kosher salt THE HOMEMADE ICE CREAM RECIPE BOOK the sieve (discard any solids) and mix in the milk and 1 cup whole milk vanilla. Stir the mixture for about 5 minutes, until 1 teaspoon vanilla extract cooled. Cover and refrigerate for at least 2 hours. 1 cup chopped Cinnamon Pinwheel Cookies (page 191) 158 4 Once the custard is thoroughly chilled, transfer the mixture to the freezer bowl of your ice cream maker. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions, until the mixture is the texture of soft-serve. Add the chopped cookies to the ice cream base during the last few minutes of churning. 5 Transfer the mixture to a freezer-safe storage con- tainer and freeze for at least 2 hours, or until it reaches the desired consistency. tip If you don’t want to make the Cinnamon Pinwheel Cookies, substitute store-bought cinnamon cookies or use Snappy Gingersnaps (page 190) or graham crackers. PARTY FLAVORS 159 When I was a kid, my mom used to make a deep, dark gingerbread cake that was to die for. It was Gingerbread sweet but not too sweet, with intense ginger flavor ice cream that was backed by warm spices like cinnamon and clove and the bittersweet flavor of molasses. This Makes about 1#¼ quarts ice cream hits all the same notes, and each spoon- Prep: 5 minutes ful evokes cozy nights by the fire and boisterous Cook: 10 minutes holiday gatherings. Total Time: 4 hours and 45 minutes 1 Fill a medium saucepan about half full with water and bring to a simmer over medium heat. Set a medium heat-proof mixing bowl over the simmering water, 2 cups heavy cream making sure that the bottom of the bowl doesn’t touch 2⁄3 cup (packed) the water. light brown sugar 2 In the bowl over the simmering water, whisk together 6 large egg yolks the cream, brown sugar, egg yolks, molasses, fresh ginger, 3 tablespoons molasses ground ginger, cinnamon, cloves, nutmeg, and salt and 1 (2-inch) piece fresh ginger, heat, stirring constantly to avoid scrambling the eggs, peeled and chopped until the mixture thickens enough to coat the back of a 2 teaspoons ground ginger wooden spoon and registers between 170ºF and 175ºF 1 teaspoon cinnamon THE HOMEMADE ICE CREAM RECIPE BOOK on a candy thermometer, 6 to 8 minutes. ¼ teaspoon ground cloves 1⁄8 teaspoon freshly grated nutmeg ¼ teaspoon kosher salt 1 cup whole milk 1 teaspoon vanilla extract 160 3 Set a fine-meshed sieve over a second medium heat-proof mixing bowl and pour the custard mix- ture through the sieve into the second bowl. Remove the sieve (discard any solids) and mix in the milk and vanilla. Stir the mixture for about 5 minutes, until cooled. Cover and refrigerate for at least 2 hours. 4 Once the custard is thoroughly chilled, transfer the mixture to the freezer bowl of your ice cream maker. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions, until the mixture is the texture of soft-serve. 5 Transfer the mixture to a freezer-safe storage con- tainer and freeze for at least 2 hours, or until it reaches the desired consistency. tip For added texture and even more ginger flavor, add 1 cup of chopped Snappy Gingersnaps (page 190) during the last few minutes of churning. PARTY FLAVORS 161 whisk together 1 cup whole milk the cream. Set a medium 2 cups heavy cream heat-proof mixing bowl over the simmering water. and 45 minutes 1 Fill a medium saucepan about half full with water and bring to a simmer over medium heat. sugar. red-and-white-striped peppermint candy canes are everywhere—festooning Candy Cane Christmas trees. and handed out to children by mall Santas and shopkeepers alike. 6 to 8 minutes. the sweet can- Prep: 5 minutes dies are transformed into glittering gems that add a Cook: 10 minutes hint of color. During the holiday season. and salt and heat. egg yolks. set out in little bowls at holiday par- ice cream ties. stirring 1#½ teaspoons constantly to avoid scrambling the eggs. Here. ¾ cup sugar making sure that the bottom of the bowl doesn’t touch 6 large egg yolks the water. 162 . until the mixture peppermint extract thickens enough to coat the back of a wooden spoon and ½ cup crushed candy canes registers between 170ºF and 175ºF on a candy thermo- THE HOMEMADE ICE CREAM RECIPE BOOK meter. ¼ teaspoon kosher salt 2 In the bowl over the simmering water. a delightful crunch. crushed up and swirled Makes about 1#¼ quarts into creamy peppermint ice cream. and an extra burst Total Time: 4 hours of peppermint flavor. Stir the mixture for about 5 minutes. 5 Transfer the mixture to a freezer-safe storage container and freeze for at least 2 hours.3 Set a fine-meshed sieve over a second medium heat-proof mixing bowl and pour the custard mixture through the sieve into the second bowl. Remove the sieve (discard any solids) and mix in the milk and pep- permint extract. until cooled. or an unopened can of tomatoes to smash them into bits. or until it reaches the desired consistency. Cover and refrigerate for at least 2 hours. until the mixture is the texture of soft-serve. a heavy skillet. PARTY FLAVORS 163 . a meat tenderizer. transfer the mixture to the freezer bowl of your ice cream maker. tip To crush the candy canes. Add the crushed candy canes to the ice cream base during the last few minutes of churning. 4 Once the custard is thoroughly chilled. break them into roughly 1-inch pieces and pulse them in a coffee grinder or place them in a sturdy resealable plastic bag and use a rolling pin. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions. 2 cups heavy cream making sure that the bottom of the bowl doesn’t touch ½ cup plus the water. Total Time: 4 hours and 45 minutes 1 Fill a medium saucepan about half full with water and bring to a simmer over medium heat. THE HOMEMADE ICE CREAM RECIPE BOOK ¼ teaspoon freshly grated nutmeg 164 . pumpkin pie. sugar. Set a medium heat-proof mixing bowl over the simmering water. so why not pop it into your ice cream maker and freeze it? It may seem counterintuitive Makes 1 quart to make ice cream in the winter. stirring ¼ teaspoon kosher salt constantly to avoid scrambling the eggs. egg yolks. and salt and heat. rum-spiked beverage ubiquitous around the winter holidays—contains EggNog all the ingredients of the best custard-based ice ice cream creams. Eggnog—that thick. 2 tablespoons sugar 2 In the bowl over the simmering water. but it is the perfect Prep: 5 minutes thing to top a gingerbread cake. until the mixture 1 cup whole milk thickens enough to coat the back of a wooden spoon and 3 tablespoons dark rum registers between 170ºF and 175ºF on a candy thermo- 1 teaspoon vanilla extract meter. sweet. 6 to 8 minutes. or Cook: 10 minutes sticky toffee pudding. whisk together 6 large egg yolks the cream. vanilla. until the mixture is the texture of soft-serve. tip Add ¾ cup coarsely chopped Snappy Gingersnaps (page 190) during the last few minutes of churning for a nice flavor contrast and a zing of ginger flavor. Stir the mixture for about 5 minutes. and nutmeg. transfer the mixture to the freezer bowl of your ice cream maker. 5 Transfer the mixture to a freezer-safe storage con- tainer and freeze for at least 2 hours. Cover and refrigerate for at least 2 hours. until cooled. 4 Once the custard is thoroughly chilled. Freeze for 20 to 30 minutes according to the manufac- turer’s instructions. Remove the sieve (discard any solids) and mix in the milk.3 Set a fine-meshed sieve over a second medium heat- proof mixing bowl and pour the custard mixture through the sieve into the second bowl. rum. or until it reaches the desired consistency. PARTY FLAVORS 165 . . seven SHERBETS & FROZEN YOGURTS 168 Orange Sherbet 173 Strawberry Frozen Yogurt 169 Lemon Sherbet 174 Banana–Peanut Butter 170 Peaches & Cream Frozen Yogurt Sherbet 175 Cookie Dough Fro-Yo 171 Rainbow Sherbet 167 . 2 cups freshly squeezed orange juice 3 Once the mixture is thoroughly chilled. which will add a boost of orange flavor and keep the mixture from turning icy. orange zest. Freeze for 20 to 1 tablespoon freshly squeezed lemon juice 30 minutes according to the manufacturer’s instructions. ½ cup sugar Finely grated zest of 4 Transfer the mixture to a freezer-safe storage con- 1 large orange tainer and freeze for at least 2 hours. Nothing is more refreshing on a hot summer day than a citrusy scoop of orange sherbet made with Orange freshly squeezed juice. Using whole milk gives it sherbet just the right amount of substance without weigh- ing it down. 168 . Makes 1 quart Prep: 5 minutes 1 In a blender or food processor. or another orange-flavored liqueur. mix the orange juice. Triple Sec. and 40 minutes 2 In a mixing bowl. or until it reaches ¼ teaspoon kosher salt the desired consistency. transfer it to the freezer bowl of your ice cream maker. until the mixture is the texture of soft-serve. whisk together the orange juice mixture and the milk. 1#½ cups whole milk THE HOMEMADE ICE CREAM RECIPE BOOK tip Add 2 tablespoons of Cointreau. Cook: None lemon juice. sugar. Cover and refrigerate for at least 2 hours. and salt and process until Total Time: 2 hours the mixture is well combined and the sugar is dissolved. Cover and refrigerate for at least 2 hours. leaving behind the bitter white pith. being careful to scrape off only the yellow part of the rind. sherbet Makes 1 quart 1 In a blender or food processor. cold glass of lemonade in ice cream form. It’s perfect as is. ¾ cup freshly squeezed 3 Once the mixture is thoroughly chilled. Prep: 5 minutes lemon zest. SHERBETS & FROZEN YOGURTS 169 . tip Use a Microplane grater to quickly and finely grate the lemon zest. transfer it to lemon juice the freezer bowl of your ice cream maker. mix the lemon juice. but if you’d like Lemon a lemon-lime flavor instead. Process until the mixture is Cook: None well combined and the sugar is dissolved. or until it reaches the desired consistency. sugar. and salt. 1⁄8 teaspoon kosher salt 4 Transfer the mixture to a freezer-safe storage con. half lime juice and zest. Total Time: 2 hours 2 In a mixing bowl. 3 cups whole milk tainer and freeze for at least 2 hours. Freeze for 20 to Zest of 2 large lemons 30 minutes according to the manufacturer’s instructions. whisk together the lemon juice and 40 minutes mixture and the milk. use half lemon juice and zest. this is just the kind of thing I crave when the mercury rises.Like a tall. ¾ cup sugar until the mixture is the texture of soft-serve. or until it reaches 3 cups whole milk the desired consistency. or apricots—for the peaches. 3 Once the mixture is thoroughly chilled. sherbet 1 In a blender or food processor. Freeze for 20 to 2 cups peeled. Cover and refrigerate for at least and 40 minutes 2 hours. Peaches embody the very essence of summer. refreshing frozen dessert. cherries. (5 or 6 peaches) until the mixture is the texture of soft-serve. pitted. mix the peaches. and diced peaches 30 minutes according to the manufacturer’s instructions. plums. Total Time: 2 hours milk. and vanilla. Makes 1 quart lemon juice. transfer it to the freezer bowl of your ice cream maker. and sugar and process until the mixture Prep: 5 minutes is well combined and the sugar is dissolved. Cook: None 2 In a mixing bowl. Smoosh a & Cream scoop between two Snappy Gingersnaps (page 190) for a fantastic ice cream sandwich. 170 . Juice of 1 lemon 4 Transfer the mixture to a freezer-safe storage con- ¾ cup sugar tainer and freeze for at least 2 hours. 1 teaspoon vanilla extract THE HOMEMADE ICE CREAM RECIPE BOOK tip You could substitute just about any stone fruit— nectarines. whisk together the peach mixture. and this sherbet makes the most of their intense fruity Peaches flavor in a light. chilled smooth. Strain the juice 8 ounces raspberries through a fine-meshed sieve. Transfer to a bowl. Cover 3 cups whole milk and refrigerate for at least 2 hours. purée the raspberries with 2 tablespoons ¼ teaspoon kosher salt of the remaining sugar until smooth. ½ cup crushed pineapple. I com. 4 Once the milk mixture is thoroughly chilled. and refrigerate. stirring frequently. Freeze for 20 to 30 minutes according to the manufacturer’s instruc- SHERBETS & FROZEN YOGURTS tions. and blueberry to make it Prep: 5 minutes colorful without using food coloring. chilled 3 Rinse out the blender and add the blueberries and ½ cup freshly squeezed lime the remaining 2 tablespoons of sugar and purée until juice. Makes 1 quart bine pineapple. Remove from the heat and let cool. until the mixture is the texture of soft-serve. 1#¼ cups sugar. mix the milk. and 8 ounces blueberries then cover and refrigerate. until the sugar is fully dissolved. colorful scoop of three sherbet fruit-flavored sherbets in one? In this version. raspberry. about 3 minutes. cover. transfer it to the freezer bowl of your ice cream maker.My son was about three years old the first time I took him out for an ice cream cone. continued !J 171 . and his eyes widened Rainbow when he caught sight of the rainbow sherbet. Cook: 3 minutes Total Time: 2 hours 1 In a medium saucepan. divided 2 In a blender. discarding the solids. 1 cup of the and 40 minutes sugar. and the salt and cook over medium heat. What child could resist a swirly. I held him up to see all the flavors in the case. layering them for a colorful swirled effect. but you can substitute frozen ones if necessary. Stir the crushed pine- apple into one portion. THE HOMEMADE ICE CREAM RECIPE BOOK 172 . Freeze for at least 2 hours. until the mixtures are firm. Freeze for about 45 minutes. but still easily scoopable. tip Fresh berries are best for this recipe. Rainbow Sherbet continued 5 Divide the frozen base into three equal portions in freezer-safe storage containers. or until it reaches the desired consistency. the strained raspberry purée into the second portion. and the blueberry purée into the third. 6 Transfer all three mixtures into one freezer-safe stor- age container. lemon juice. Sweet. and vanilla until smooth. Makes 1 quart sugar. SHERBETS & FROZEN YOGURTS 173 .Strawberry frozen yogurt is so simple. Adjust the amount of sugar to account for berries that are more or less sweet than strawberries. transfer it to and 45 minutes the freezer bowl of your ice cream maker. until the mixture is the texture of soft-serve. frozen yogurt 1 In a blender or food processor. purée the strawberries. 1 teaspoon lemon juice 1 teaspoon vanilla extract 1 cup full-fat. milk. Freeze for 20 to 30 minutes according to the manufacturer’s instructions. juicy strawberries need only a bit of sugar. trimmed and diced 3 Transfer the mixture to a freezer-safe storage con- ¾ cup sugar tainer and freeze for at least 1 hour. or until it reaches ¼ cup whole milk the desired consistency. 4 cups strawberries. and a drizzle of vanilla Strawberry extract to create this creamy frozen yogurt. a splash of lemon juice. Cover and Cook: None chill the mixture for at least 2 hours. it hardly needs a recipe. blueberries. plain yogurt tip Substitute any berries for the strawberries— blackberries. Total Time: 3 hours 2 Once the mixture is thoroughly chilled. or raspberries would all be great. Add Prep: 15 minutes the yogurt and process until well combined. Cover and chill the mix- Cook: None ture for at least 2 hours. Churned with a bit of sugar and creamy yogurt. Banana– they make a delicious dessert that’s practically Peanut Butter wholesome enough to eat for breakfast. sugar. transfer it to and 45 minutes the freezer bowl of your ice cream maker. and add up to Prep: 15 minutes 2 tablespoons more if desired. until the mixture is the texture of soft-serve. Total Time: 3 hours 2 Once the mixture is thoroughly chilled. Makes 1 quart Start with 2 tablespoons of sugar. 2 tablespoons whole milk 2 to 4 tablespoons sugar ¼ cup creamy all-natural THE HOMEMADE ICE CREAM RECIPE BOOK peanut butter 174 . Bananas and peanut butter are heavenly together. milk. frozen yogurt 1 In a blender or food processor. and peanut butter until smooth. purée the bananas. or until it reaches 2 cups full-fat or 2% plain yogurt the desired consistency. Freeze for 20 to 30 minutes according to the manufacturer’s instructions. taste. yogurt. 4 large bananas. sliced and frozen 3 Transfer the mixture to a freezer-safe storage con- tainer and freeze for at least 1 hour. transfer it to 1 cup all-purpose flour the freezer bowl of your ice cream maker. or until it reaches the desired consistency. Prep: 15 minutes Cook: None 1 In a large mixing bowl using a handheld electric Total Time: 3 hours mixer.This is the perfect thing for when you’re craving chocolate chip cookies but it’s too hot for baking. Freeze for 20 to ¼ teaspoon baking soda 30 minutes according to the manufacturer’s instructions. and salt. Stir in the chocolate chips. mix together the flour. ¼ teaspoon kosher salt until the mixture is the texture of soft-serve. I decided Cookie Dough to reimagine this classic ice cream flavor as a frozen yogurt. Cover and refrigerate for at least 2 hours. ¼ cup sugar 4 Once the mixture is thoroughly chilled. To give it more of a milk-and-cookies vibe. baking soda. ½ cup (1 stick) unsalted butter. ¾ cup mini semisweet chocolate chips 5 Transfer the mixture to a freezer-safe storage con- 1#½ cups plain yogurt tainer and freeze for at least 1 hour. cream together and 45 minutes the butter and both sugars until fluffy and light. The lighter texture of yogurt really lets the fro-yo cookie dough shine through. Add the yogurt and vanilla and stir to brown sugar combine. or in the bowl of a stand mixer. and the end result is Makes about 1#¼ quarts refreshing and not too decadent. 2 In a separate mixing bowl. at room temperature 3 Add the dry mixture to the butter-and-sugar mixture ½ cup (packed) light and stir to mix. 2 teaspoons vanilla extract SHERBETS & FROZEN YOGURTS 175 . . SAUCES. TOPPINGS & OTHER GOODIES 178 Homemade 193 Homemade Chocolate Sugar Cones Wafer Cookies 180 Waffle Cones 194 Fudgy Chocolate 182 Puff Pastry Cones Brownies 184 Strawberry Sauce 195 Homemade Maraschino Cherries 185 Caramel Sauce 196 Homemade Toffee Bits 186 Whiskey Butter- scotch Sauce 197 Vanilla–Toasted Marshmallow Milkshake 187 Hot Fudge Sauce 198 Mocha Fudge Brownie 188 Easy Homemade Ice Cream Cake “Magic Shell” 200 Ice Cream Pie with a 189 Perfect Whipped Cream Cookie Crumb Crust 190 Snappy Gingersnaps 201 Classic Hot Fudge Sundae 191 Cinnamon Pinwheel 202 Ice Cream Sandwiches Cookies 177 . eight CONES. If you don’t. Whisk in the flour and butter until the batter is Pinch of kosher salt smooth. THE HOMEMADE ICE CREAM RECIPE BOOK 3 Spoon about 1½ tablespoons of the batter into the skillet and. even circle about 6 inches across. but once you Makes 8 cones get the hang of it. the obvious next step is to make your own cones for homemade serving your creamy creations. stir a splash more milk into your batter. using the back of the spoon. If Prep: 10 minutes you’re planning to make these for guests. I recom- Cook: 40 minutes mend doing a trial run before the big day. If necessary. melted 2 Heat a large ungreased nonstick or well-seasoned cast iron skillet over medium-low heat. add another 2 tablespoons unsalted ½ tablespoon of the milk. you’ll be glad you persevered. sugar. 178 . Once you’ve mastered homemade ice cream. 2 large egg whites ½ cup sugar 1 In a medium mixing bowl. butter. and salt to com- ½ teaspoon vanilla extract bine. It takes some Sugar Cones practice to learn to spread the batter to just the right thinness and nail the timing. stir the egg whites. The batter should be the consistency of a thin 2⁄3 cup all-purpose flour pancake or crépe batter. You should see tiny bubbles beginning to form almost immediately as the batter thins out. What I Total Time: 50 minutes love about this recipe is that it doesn’t require any specialty equipment (although you can purchase a cone mold if you like). 3 to 4 tablespoons whole milk 3 tablespoons of the milk. quickly spread it out using circular motions into a thin. the vanilla. TOPPINGS & OTHER GOODIES tip If forming the cones freeform proves difficult. and flip over. sliding the spatula underneath gently to release it from the pan if needed. SAUCES. until lightly browned. 5 Remove from the pan and immediately form it into a cone shape by rolling it. Pinch the tip of the cone together and hold it down for a minute or two (cover with a towel if the cone is too hot) to ensure that the cone will be able to hold the ice cream without drip- ping.4 Cook over medium-low heat for about 4 minutes. carefully lift the circle from the pan. The cone will become crisp quickly as it cools. aluminum. make a cone-shaped mold out of aluminum foil or purchase a wooden. Repeat with the remaining batter. until the underside is nicely browned. or silicone ice cream cone mold. 6 Let cool to room temperature and serve immediately for best results. 179 . Using a thin-edged rubber or silicone spatula. Left- over cones can be stored in an airtight container for a day or two. so this step must be done quickly. starting what will be the bot- tom tip of the cone and rolling it into a cone shape (use a cone-shaped mold if you have one). CONES. Cook for about 1 minute on the other side. 1 In a small bowl. melted fold in with a silicone spatula until just combined. 5 tablespoons unsalted 3 Add the flour mixture to the egg white mixture and butter. Waffle Cones or you can use a regular round electric waffle iron to make these yummy ice cream vessels. You can buy a machine that is specifically designed for making waffle cones (a.k. mix the flour. It’s sur- Makes 8 cones prisingly easy. 4 Spray the plates of the waffle cone maker with non- stick cooking spray and heat it to medium heat. confectioners’ sugar. salt. 180 . about 5 minutes. and mix gently with the spatula Cooking oil spray until the butter is well incorporated. pouring it into the waffle cone maker in an even layer. beat on medium-high 3 large egg whites until stiff peaks form. Close the waffle cone maker and let cook for about 45 seconds (check the manufacturer’s instructions for precise timing for your waffle cone maker). and ¾ cup of the confectioners’ sugar.a. ¾ cup all-purpose flour ½ teaspoon kosher salt 2 In a medium bowl. mix the egg whites and the ¾ cup plus 2 tablespoons remaining 2 tablespoons of confectioners’ sugar and. Add ½ teaspoon vanilla extract the butter and vanilla. Use THE HOMEMADE ICE CREAM RECIPE BOOK about ¼ cup of the batter per cone. but you don’t have to tell anyone Prep: 15 minutes that—just smile and accept your new title of ice Cook: 10 minutes Total Time: 20 minutes cream party hero. a waffle cone maker). divided using a handheld electric mixer. the waffle should be a golden-brown color. Repeat with the remaining batter. rolling it starting with the tip. drape them over a small upside-down bowl or ramekin to make waffle bowls. Pinch the tip of the cone together and hold it seam-side down for a minute or two until the cone cools slightly. Leftover cones can be stored in an airtight con- tainer for a day or two. tip Instead of forming the waffles into cones. TOPPINGS & OTHER GOODIES 181 . CONES. Lift it from the waffle maker quickly using a sili- cone spatula and immediately form it into a cone shape.5 When finished. SAUCES. The cone will crisp up as it cools to room temperature. melted Use a bowl as a guide for cutting out your circles. roll the pastry out as thinly frozen puff pastry. Store-bought puff pastry is a great shortcut for making your own homemade ice cream cones Puff Pastry without too much fuss. as possible. butter. After you remove the baked Cones discs from the oven. Turn the circles over and brush the other side with butter and sprinkle with sugar. Makes 8 cones Baking the cones in batches is a good idea. thawed but very cold 4 tablespoons unsalted 3 Cut the dough into 8 circles. 1 (1-pound) package 2 Using a rolling pin. Total Time: 20 minutes 1 Preheat the oven to 325ºF and cover a large upside-down baking sheet with parchment paper. about 6 inches in diameter. ½ cup sugar 4 Brush each circle on one side with melted butter and then sprinkle with a bit of the sugar. You can Prep: 15 minutes decorate or flavor them however you like to give Cook: 10 minutes them your own personal touch. you’ll have to work quickly to form the cones before the pastry becomes brittle. THE HOMEMADE ICE CREAM RECIPE BOOK 182 . 7 Remove the discs from the oven and. working quickly. SAUCES. This will keep the pastry from puffing up as it cooks. 6 Bake in the preheated oven for about 8 minutes.5 Arrange the circles of pastry on top of the prepared baking sheet with a bit of space between them (you’ll have to cook them in batches). Place a second sheet of parchment over the discs of dough. starting with the tip end and rolling into a cone. TOPPINGS & OTHER GOODIES 183 . so you’ll need to work fast. and then top with a second large baking sheet. The pastry will crisp up quickly as it cools. 8 Cool to room temperature and serve immediately or store in an airtight container for up to 2 days. until lightly browned. form each into a cone shape. It will have the best flavor. tip Look for puff pastry that uses real butter rather than shortening. CONES. Sauce and French toast. tip Make a raspberry coulis instead simply by substi- THE HOMEMADE ICE CREAM RECIPE BOOK tuting raspberries for the strawberries in this recipe. 1 In a heavy-bottomed saucepan. Return the liquid to the sauce- ½ cup sugar pan (no need to wash it) and bring to a boil again over 1 teaspoon freshly squeezed medium heat. trimmed and diced discarding the solids. Remove from the heat and mash the strawberry pieces with a fork. Remove from the heat and let cool. Cook for 2 to 3 minutes more. sugar. stirring frequently. waffles. This jewel-toned sauce tastes as good as it looks. stir together the Makes about 1#½ cups strawberries. 3 Serve immediately or refrigerate until ready to use. and lemon juice. Cook over medium Prep: 5 minutes heat. until the sugar is completely Cook: 10 minutes dissolved and the mixture comes to a boil. 184 . until it is lemon juice syrupy. Reduce the Total Time: 15 minutes heat to low and simmer for 5 minutes. 1 pound strawberries. It’s also great on pancakes. 2 Strain the sauce through a fine-meshed sieve. Spoon it over any kind of ice cream you like for a Strawberry simple sundae. Total Time: 15 minutes 1 In a large. tip This sauce is perfect as is. Let the sugar cook undis. TOPPINGS & OTHER GOODIES and keep your face far from the pot. heavy-bottomed saucepan. 6 tablespoons unsalted butter turbed until it turns a deep golden-brown color. Let cool to room temperature. about ½ cup heavy cream 5 minutes. so be careful to protect your hands CONES. mix the sugar and water until it looks like wet sand. There are just five Caramel ingredients and two simple rules to remember: (1) Watch the sugar carefully as it cooks so that Sauce it doesn’t burn. The mixture will steam and bubble vigorously.A drizzle of rich. SAUCES. 3 Very carefully add the cream. stirring. 185 . as the caramel mixture Prep: 5 minutes will foam and splatter blazing-hot sugar and steam Cook: 10 minutes when the cream is added. and (2) exercise extreme caution Makes about 2 cups when stirring in the cream. Before serving. until the sugar ½ cup water melts and comes to a boil. Let the mixture boil for about a minute. then remove it from the heat and whisk until it is smooth. 4 Store in a covered container in the refrigerator for up to 2 weeks. and it complements just about any type of ice cream. Set the pan 1 cup sugar over medium heat and cook. but feel free to add a cou- ple of tablespoons of dark rum for a different flavor. warm gently over medium heat. 1 teaspoon vanilla extract 2 Add the butter and whisk until it is completely melted. Stir in the vanilla. sweet caramel sauce turns a simple scoop into a decadent dessert. Sauce 1 In a large. Heat gently before 1 cup (packed) serving or bring to room temperature before mixing light brown sugar into ice cream. stirring frequently. THE HOMEMADE ICE CREAM RECIPE BOOK 186 . butter. Serve warm or cool or cover and refrigerate for up to a week. 6 tablespoons unsalted butter ½ cup heavy cream 2 tablespoons corn syrup tip Use a slightly sweet whiskey rather than a smoky 1 tablespoon whiskey or peaty one for this recipe. Drizzle this sauce on Butterscotch plain vanilla ice cream and/or apple pie. cream. I like either bourbon or Irish whiskey. toasty flavor. Brown sugar is what gives butterscotch that distinct. Total Time: 15 minutes 2 Remove from the heat and carefully add the whis- key. or poached pears. and a splash of whiskey adds a bit of Whiskey heat and takes it over the top. mix the brown Makes about 2 cups sugar. pound cake. until the mixture Cook: 10 minutes becomes thick and syrupy. Whisk until smooth. heavy-bottomed saucepan. and corn syrup and heat over Prep: 5 minutes medium heat. Prep: 5 minutes Cook: 3 minutes 1 In a heavy-bottomed saucepan. dark chocolate are all you need. and some good. A bit of heavy cream. add the chopped chocolate. TOPPINGS & OTHER GOODIES tip This simple sauce can be dressed up in many different ways.It doesn’t take much to make a divine hot fudge sauce. CONES. until the butter is melted and the sugar is dissolved. Let cool 1 tablespoon unsalted butter for a few minutes before using. Try adding a couple of tablespoons of your favorite liquor or liqueur—rum. ½ cup heavy cream 2 Reduce the heat to low. about 3 minutes. mix the cream. brown Total Time: 10 minutes sugar. Serve Hot Fudge this luscious sauce over any type of ice cream to make a decadent hot fudge sundae. or swirl it into Sauce your ice cream base after churning and before the Makes 1#¼ cups final freeze to make a fudgy ripple. and butter and heat over medium heat. stirring. 187 . corn syrup. SAUCES. Heat gently before serving or bring to room ½ teaspoon vanilla extract temperature before mixing into ice cream. or Chambord are all great choices. Grand Marnier. 4 ounces semisweet 4 Serve warm or cool or cover and refrigerate for up chocolate. hazelnut liqueur. 2 tablespoons and stir just until melted and combined. chopped to a week. about 1 minute. light brown sugar 2 tablespoons corn syrup 3 Remove from the heat and stir in the vanilla. a knob of butter. stirring after each interval. Let cool for a few minutes. 1 (12-ounce) bag (about 2 cups) semisweet chocolate chips 2 Spoon over ice cream or dip an ice cream cone into it ¼ cup coconut oil and serve immediately. until the chocolate is com- pletely melted and the mixture is well combined. and salt. The magical ingredient is coconut oil. mix the chocolate chips. Reheat in 30-second intervals in the microwave before serving. Magic Shell is that wondrous. Heat in 30-second intervals. which quickly Makes about 2 cups becomes solid when chilled. Prep: 2 minutes Cook: 2 minutes 1 In a microwave-safe bowl. THE HOMEMADE ICE CREAM RECIPE BOOK including white chocolate. Store in a covered container in ¼ teaspoon kosher salt the refrigerator for up to 1 month. Total Time: 5 minutes coconut oil. toffee. The shell breaks easily with homemade a spoon or your teeth. tip You can make Magic Shell with all sorts of chips. or peanut butter chips. 188 . chocolatey ice cream sauce that hardens the minute it comes into contact easy with cold ice cream. and it adds rich chocolate “Magic Shell” flavor and delightful texture to your bowl or cone. Whisk again for 30 seconds or so before using. It’s so easy to make. If using a stand mixer. you might perfect wonder why you ever settled for that stuff that comes out of a can. sugar. CONES. and Prep: 5 minutes vanilla and whisk with a wire whisk until the mixture Cook: None holds soft peaks. 1 cup heavy cream 3 tablespoons sugar tip You can use a handheld electric mixer or a stand ½ teaspoon vanilla extract mixer fitted with the whisk attachment instead of whisking by hand. Total Time: 5 minutes 2 Serve immediately or cover and refrigerate for up to 8 hours. mix the cream. SAUCES. with just enough sweetness and a hint of vanilla.This simple whipped cream is pure perfection— fluffy and light. you may want to substi- tute confectioners’ sugar. TOPPINGS & OTHER GOODIES 189 . Whipped Cream Makes about 2 cups 1 In a large mixing bowl. since granulated sugar may sink to the bottom of the bowl where the whisk won’t reach it. This should take 4 or 5 minutes. Lemon Custard Gingersnaps Ice Cream (page 124). cloves. cream together the butter and ¼ teaspoon ground cloves ½ cup of the sugar until pale yellow and fluffy. cinnamon. 5 Roll the dough into 1-inch balls between the palms of your hands. and then roll them in the sugar to coat. and salt. mix the flour. Try them snappy with Caramel Ice Cream (page 30). divided dient mixture. Add the remaining THE HOMEMADE ICE CREAM RECIPE BOOK 2 tablespoons molasses dry ingredients. tip If the dough is too soft to roll into balls. Bake in the preheated oven for 15 to 20 minutes. or in the bowl of a stand mixer fitted with the 1 teaspoon baking soda paddle attachment. 190 . 1 cup all-purpose flour baking soda. Arrange the balls on the prepared sheet with about 3 inches between them. place it in the refrigerator for 30 minutes or so to firm it up. or Caramel Apple Ice Cream (page 154). These gingersnaps are delicious on their own and great for making ice cream sandwiches. about ¼ teaspoon fine sea salt 5 minutes. along with the molasses. Cook: 20 minutes Total Time: 35 minutes 1 Preheat the oven to 350ºF and line a large baking sheet with parchment paper. Add the egg and continue beating on 6 tablespoons unsalted butter medium speed until smooth. ginger. and beat to combine. These are also perfect for crumbling Makes about 20 cookies and stirring into ice cream bases or making cookie Prep: 15 minutes crumb pie crusts. 1#½ teaspoons ground ginger 3 In a large mixing bowl using a handheld electric ¾ teaspoon cinnamon mixer. Carefully transfer the cookies on the parchment sheet to a wire rack to cool. and mix on 1 large egg medium-low speed to combine. Add half of the dry ingre- ¾ cup sugar. until they are firm to the touch and their tops have become crackled. 4 Put the remaining ¼ cup of sugar in a small bowl. 2 In a small bowl. SAUCES. Refrigerate while you make the filling. Eat them as they are. ½ teaspoon kosher salt ¼ teaspoon cinnamon continued !J FOR THE FILLING 6 tablespoons unsalted butter. just until the flour is fully incorporated. and vanilla until well combined. corn syrup. 1 teaspoon vanilla extract cinnamon. beat the butter. at room temperature ¼ cup (packed) light brown sugar 1#½ teaspoons light corn syrup 1 tablespoon cinnamon 2 tablespoons all-purpose flour ¼ teaspoon kosher salt ½ teaspoon vanilla extract 191 . salt. cream together the butter and both sugars 2 hours to chill until fluffy and light. 2#¼ cups all-purpose flour about 2 minutes. buttery. Total Time: 3 hours 3 Add the flour.These fanciful cookies are crisp. plus attachment. brown sugar. or use them for ice cream sandwiches. about 5 minutes. TOPPINGS & OTHER GOODIES in the bowl of a stand mixer fitted with the paddle attachment. 1 cup (2 sticks) unsalted butter. crumble them up and use them as a mix-in Cinnamon or as the base for a cookie crumb crust. or 1 large egg CONES. Pinwheel TO MAKE THE DOUGH Cookies 1 In a large mixing bowl using a handheld electric mixer. and loaded with cinnamon flavor. Cook: 40 minutes (3 batches) 2 Add the egg and vanilla and beat until just combined. salt. and cinnamon and beat for about 1 minute more. flour. FOR THE DOUGH 4 Form the dough into a ball and wrap in plastic wrap. at room temperature TO MAKE THE FILLING 1⁄3 cup sugar ¾ cup confectioners’ sugar In a mixing bowl using a handheld electric mixer. Makes about 32 cookies or in the bowl of a stand mixer fitted with the paddle Prep: 20 minutes. roll out the dough into a large rectangle. 192 . 12 to 14 minutes. and then transfer to a wire rack to cool completely. you can freeze the dough log for 30 minutes instead of refrigerating it for 2 hours or overnight. 3 Preheat the oven to 375ºF and line a large baking sheet with parchment paper. 6 Let cool for a minute on the baking sheet. Using a rolling pin. 2 Remove the top piece of parchment and spread the filling evenly over the top of the dough. about ⅛ inch thick. Cinnamon Pinwheel Cookies continued TO MAKE THE COOKIES 1 Place the dough on a large sheet of parchment and top with a second large piece of parchment. cut the dough log into ⅛-inch-thick slices and arrange them on the prepared baking sheet. about 1 inch apart. Starting with one of the long sides of the rectangle. Serve at room temperature and store in an airtight container for up to 1 week. roll the dough into a tight log. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight. 4 Using a very sharp or serrated knife. 5 Bake in the preheated oven until lightly golden THE HOMEMADE ICE CREAM RECIPE BOOK brown. tip If you are in a hurry. ½ cup (1 stick) unsalted butter 3 Preheat the oven to 350ºF and line a large baking ¾ teaspoon fine sea salt sheet with parchment paper. Add the flour and cocoa powder and beat until 1 cup sugar incorporated. TOPPINGS & OTHER GOODIES ⅛ inch thick. plus paddle attachment. SAUCES. cream together the sugar and but. shredded coconut. 193 . Cut out the dough into rounds using a 1 large egg 2½-inch round cookie or biscuit cutter. and espresso powder Cook: 10 minutes and beat to combine. Total Time: 55 minutes 2 Add the egg and vanilla and beat just until incorpo- rated. 1#½ cups all-purpose flour pared baking sheet and bake in the preheated oven for ½ cup unsweetened 10 minutes. toffee bits. or in the bowl of a stand mixer fitted with the Prep: 15 minutes. Serve at room temperature and store in an airtight container for up to 1 week. especially delicious with Vanilla Ice Cream (page 24) or whichever flavor you crave the most. baking powder. 30 minutes to chill the dough ter. tip Make these into homemade Oreos by whipping up a thick vanilla buttercream frosting to sandwich between pairs of cookies. 1 teaspoon vanilla extract 5 Arrange the cookies on a single layer on the pre.These are the ultimate ice cream sandwich cookies. Dress your homemade sandwiches up by rolling the sides in chocolate chips. Chocolate or brightly colored sprinkles. Refrigerate for 30 minutes. chopped nuts. Add the salt. ½ teaspoon baking powder 4 Lightly dust your work surface and rolling pin with 1 teaspoon instant flour and roll out the dough to an even sheet about espresso powder CONES. Wafer Cookies 1 In a medium mixing bowl using a handheld electric Makes about 40 cookies mixer. Remove from the oven and transfer to a cocoa powder wire rack to cool. Cook: 35 minutes 2 In a heat-proof mixing bowl set over a pot of simmer- Total Time: 50 minutes ing water. When the chocolate is completely melted. and freeze. they can be transferred to a freezer-safe resealable plastic bag or mixed into ice cream. and salt. chopped 4 Meanwhile. melt together the butter and both types of chocolate. and plus more for preparing pan sugar. well. 3 ounces unsweetened baking powder. 3 large eggs 5 Transfer the batter to the prepared baking pan and THE HOMEMADE ICE CREAM RECIPE BOOK 1 tablespoon vanilla extract 1 cup sugar bake in the preheated oven for 35 minutes. chocolatey treats will always fit the bill. churn them directly into your ice cream. ½ cup plus 2 tablespoons 6 Remove from the oven and let cool in the pan. Add the dry mixture to the chocolate chocolate and stir until just combined. in a medium mixing bowl. Add chopped nuts or chocolate Brownies chips for a bit of texture. 3 In a large mixing bowl. if you like. mix the eggs. Once frozen. Whether you use them as a base for a super sundae. at room temperature. chocolate. 1 cup (2 sticks) unsalted butter. these dense. Makes 10 brownies 1 Preheat the oven to 350ºF and coat an 8-by-8-inch Prep: 15 minutes baking pan with butter. arrange them in a single layer on a large baking sheet. Mix in the warm chocolate mixture and let cool 8 ounces semisweet to room temperature. cut them into bite-size pieces. crum- fudgy ble them as a topping. mix the flour. 194 . Chocolate brownies. or just eat them as. vanilla. Store in an airtight container 1#½ teaspoons baking powder at room temperature for up to 3 days. ½ teaspoon fine sea salt tip If you are planning to use the brownies as an ice cream mix-in. once they are cooled. remove from the heat and let cool for a few minutes. Cut all-purpose flour into squares to serve. cloves. ¼ cup Kirsch or other about 10 minutes. TOPPINGS & OTHER GOODIES room temperature. 1#¼ cups water 2 Lower the heat to medium-low and simmer. Refrigerate for Pinch of kosher salt 3 to 5 days before using. SAUCES. I soak Bing cherries in juice. or brandy 3 cloves 4 Transfer the cooled cherries to a jar and pour the 1 cinnamon stick liquid over the cherries to fill the jar. Cook: 15 minutes Total Time: 3 to 5 days 1 In a medium saucepan. subtler. 1/3 cup freshly squeezed 3 Stir in the cherries and continue to simmer until lemon juice the cherries have softened and the liquid is syrupy. Cherries and liqueur for a cherry that’s sweeter. until the sugar has completely dissolved. 1 cup sugar about 3 minutes. tip-side up. cinnamon stick. cherry juice. and press the cherry onto the tip) or a chopstick (just push it through the cherry at the stem end and push the pit out the other side). and salt and bring to a boil over medium-high heat. stirring ½ cup tart cherry juice occasionally. lemon juice. and Makes about 1#½ pints lower in alcohol than the real deal and more flavor- Prep: 20 minutes ful and less sweet than the supermarket type. Remove from the heat and cool to cherry-flavored liqueur CONES. mix the water. you can use either a pastry piping tip (set it on the counter. The cherries will last for 1 pound pitted fresh cherries at least 6 months in the refrigerator. 195 . tip If you don’t have a cherry pitter. sugar. liqueur. sugar. The maraschino cherries available in your supermarket are soaked in mostly sugar water with Maraschino red food coloring. Remove the cinnamon stick and cloves after 5 days.What’s an ice cream sundae without a cherry on top? Real Maraschino cherries are made from tart Marasca cherries soaked in strong Maraschino homemade liqueur. 4 Let cool completely. sugar. or store in an airtight container at room temperature for several weeks. spreading it out into an even layer. you’ll be surprised by how easy this confection is to Makes about 1 cup whip up. Crunchy bits of buttery homemade toffee can take any ice cream to the next level. vanilla. heavy-bottomed saucepan. rimmed baking sheet with a silicone Total Time: 50 minutes baking mat or parchment paper. Even if you’ve never made candy before. Use these bits as homemade a mix-in. whisking constantly and reducing the heat to cut into pieces medium-low as needed. plus the mixture carefully so that it doesn’t burn. until the butter has melted ½ cup sugar and the mixture turns a deep nut-brown color. about ⅛ inch thick. mix the butter. tip To turn this into chocolate toffee. about 30 minutes. or coating for ice cream sand- Toffee Bits wiches. and salt. after spreading the hot mixture onto the parchment-lined baking sheet. 10 to ¼ teaspoon vanilla extract 12 minutes. 30 minutes to cool Cook: 12 minutes 1 Line a large. with the back of a spoon. Transfer the bits to a freezer-safe container and freeze until ready to use as a mix-in. topping. 196 . sprinkle 1 ½ cups semisweet chocolate chips over the top. 2 In a medium. Heat over medium ½ cup (1 stick) unsalted butter. The key is to whisk constantly and watch Prep: 5 minutes. heat. 1⁄8 teaspoon salt 3 Remove the mixture from the heat and pour onto the parchment-lined baking sheet. and then break THE HOMEMADE ICE CREAM RECIPE BOOK or chop into bits. Wait a minute or two for the chocolate to get melty and then use an offset spatula or the back of a spoon to spread the chocolate out into an even layer. until the other side Cook: 5 minutes is golden brown. SAUCES. Marshmallow 2 Cover a baking sheet with foil and then arrange the milkshake marshmallows on the foil so that they are not touching. 1 to 2 minutes.Because sometimes you want to drink your ice cream through a straw. pour the milkshake into a tall glass and 1 cup Vanilla Ice Cream garnish with the remaining toasted marshmallow. 197 . 4 marshmallows 4 To serve. (page 24) or Vanilla Bean Serve immediately. but feel free to get Vanilla– creative with this recipe. Carefully turn the marshmallows Prep: 5 minutes over and broil 1 or 2 minutes more. Ice Cream (page 26) 2 tablespoons milk CONES. Broil the marshmallows until they are golden brown on Makes 1 milkshake the top. TOPPINGS & OTHER GOODIES ½ teaspoon vanilla extract tip To make a S’Mores Milkshake. milk. Total Time: 10 minutes 3 In a blender. Toasted 1 Preheat the broiler to high. and vanilla until smooth. blend three of the toasted marshmal- lows with the ice cream. adding other mix-ins and experimenting with different flavors of ice cream. replace the vanilla ice cream with chocolate ice cream and garnish with crumbled graham crackers and a drizzle of hot fudge sauce. Toasted marshmallows add fun and flavor to this classic milkshake. plus used to make the brownie layer) with parchment paper 6 hours to freeze on the bottom and around the sides. whipped cream. and you’ve got Brownie the ultimate ice cream lover’s confection. Brownies. in an 8-inch round springform pan and cooled completely 5 Spread half of the chocolate-cream mixture evenly over the brownie layer. chocolate sauce. chocolate chips Perfect Whipped Cream (page 189). for garnish ¾ cup chopped toasted almonds or pecans. but 1 quart Coffee Ice Cream not boiling. Mocha Fudge but layer them together in cake form. Cook: None Total Time: 6 hours 3 Place the cooked brownie layer in the bottom of the springform pan. baked cool for 10 minutes. and 30 minutes 4 In a microwaveable bowl. Stir the mixture until the chocolate is com- 1 recipe Fudgy Chocolate pletely melted and the mixture is well combined. heat the cream in the microwave in 30-second intervals until it is hot. for garnish 198 . Serves 12 2 Line an 8-inch springform pan (the same one you Prep: 30 minutes. and toasted nuts are all great on their own. Add the chocolate chips and let sit for 2 to (page 28) 3 minutes. Let Brownies (page 194). coffee ice cream. Spread the ice cream over the THE HOMEMADE ICE CREAM RECIPE BOOK ¾ cup heavy cream 1 cup semisweet top in an even layer. ice cream cake 1 Set the ice cream on the counter to soften for about 20 minutes. just to make it pourable. 9 Freeze the cake until ready to serve. until it is very firm. 7 Carefully remove the sides of the springform pan and spread the whipped cream over the entire top and sides of the cake. cut into wedges. SAUCES. Garnish with whipped cream and nuts. Substitute white or lemon cake for the brownie base and use your imagination to find the per- fect combination of cake. but not hot. ice cream. 8 Heat the remaining chocolate sauce briefly in the microwave. tip Use this recipe as a guide for making any kind of ice cream cake you desire. TOPPINGS & OTHER GOODIES 199 . Drizzle the sauce over the cake and down the sides. sauces. and toppings.6 Reserve about ¼ cup of the chocolate-cream mixture for garnish and spread the rest over the ice cream layer. Freeze the cake for at least 6 hours. CONES. and serve chilled. Layers of ice cream, sauce, and toppings in a crunchy cookie crumb crust make a delicious and easy Ice Cream Pie dessert. Use any combination of cookies, ice cream, with a cookie sauce, and toppings. crumb crust TO MAKE THE CRUST 1 Preheat the oven to 350°F. Serves 12 2 In a medium mixing bowl, mix the cookie crumbs and Prep: 15 minutes butter until the mixture is well combined and all the Cook: 10 minutes cookie crumbs are moist. Total Time: 1 hour and 55 minutes 3 Transfer the crumb mixture to a 9-inch pie dish, press- ing it into the bottom and up the sides in an even layer. Bake in the preheated oven until firm, 7 to 9 minutes. Remove from the oven and let cool completely, about FOR THE CRUST 30 minutes. 1#½ cups cookie crumbs TO MAKE THE PIE (Homemade Chocolate Wafer Cookies, page 193; Snappy 1 Remove the ice cream from the freezer and let sit at Gingersnaps, page 190; or room temperature for 15 minutes or so to soften up. store-bought graham crackers or other type of cookies) 2 Scoop 1 quart of the ice cream into the crust and spread it out with an offset spatula or the back of a THE HOMEMADE ICE CREAM RECIPE BOOK 4 tablespoons unsalted butter, melted spoon into an even layer about 1 inch thick. Sprinkle half the toppings and drizzle half the sauce over the FOR THE PIE ice cream layer. Top with the remaining 1 quart of 2 quarts ice cream (any flavor) ice cream, spreading it out to an even layer. Finish by 1#½ cups toppings (any type) sprinkling the remaining toppings and drizzling the 1 cup sauce (any flavor) remaining sauce decoratively over the top. 3 Freeze the pie until firm, at least 1 hour. 4 To serve, cut into wedges. tip You can save time by using a store-bought cookie crumb crust. You can find graham cracker and chocolate wafer crusts at most supermarkets. 200 A hot fudge sundae was a rare treat when I was a kid, often anticipated for days or even weeks before certain special occasions. Always a bit of a tradi- classic tionalist, I like my sundaes with vanilla ice cream, whipped cream, chopped peanuts, hot fudge sauce, Hot Fudge and, of course, a bright red Maraschino cherry on Sundae top. Feel free to substitute any flavor of ice cream Makes 1 sundae you like, vary the nuts, or use any other toppings. Prep: 5 minutes 1 Chill an ice cream dish in the freezer. Cook: None Total Time: 5 minutes 2 Spoon about 1 tablespoon of the hot fudge sauce into the bottom of the dish. Add the ice cream. Drizzle most of the remaining sauce over the ice cream and top with 3 tablespoons Hot Fudge the whipped cream. Drizzle the last bit of sauce deli- Sauce (page 187), divided cately over the whipped cream. Sprinkle the chopped 2 scoops ice cream nuts over the top and place the cherry on top. (Vanilla, page 24; Chocolate, page 52; 3 Serve immediately. or any flavor you choose) ¼ cup Perfect Whipped Cream (page 189) CONES, SAUCES, TOPPINGS & OTHER GOODIES tip Chill your ice cream dish(es) in the freezer before 1 tablespoon chopped, making your sundae(s). This way your ice cream won’t toasted nuts begin to melt while you’re still assembling your dessert. 1 Maraschino cherry (Homemade Maraschino Cherries, page 195; or store-bought) 201 Imagine your favorite ice cream flavor sandwiched between two of your favorite cookies. That’s the Ice Cream beauty of the ice cream sandwich. I love serving Sandwiches these at kids’ parties because they’re handheld and can be made ahead. Use any combination of Makes 16 sandwiches ice cream, cookies, and toppings that makes your Prep: 10 minutes, plus mouth water. 2 hours to freeze Cook: None 1 Remove the ice cream from the freezer and let sit at Total Time: 2 hours room temperature for about 10 minutes to soften up. and 10 minutes 2 Arrange 16 of the cookies in a single layer on a large baking sheet. 3 Using a standard (¼-cup) ice cream scoop, place 1 quart ice cream (any flavor) 1 scoop of ice cream on top of each of the cookies on the 32 cookies (any type) baking sheet. Cover each with a second cookie, pressing 1#½ cups mini chocolate down slightly to flatten the scoop of ice cream. chips, toffee bits, sweetened shredded coconut, sprinkles, 4 Cover the baking sheet with plastic wrap and transfer or other toppings (optional) to the freezer. Freeze for at least 1 hour. 5 Remove from the freezer and roll the sides in THE HOMEMADE ICE CREAM RECIPE BOOK chopped nuts, chocolate chips, toffee bits, shredded coconut, or sprinkles, as desired. Return to the freezer until ready to serve. tip Here are a few combo ideas to get you thinking:  Homemade Chocolate Wafer Cookies (page 193) filled with Peanut Butter Ice Cream (page 82) and rolled in mini semisweet chocolate chips; Snappy Gingersnaps (page 190) filled with Eggnog Ice Cream (page 164) and rolled in chopped toasted pecans; or Cinnamon Pinwheel Cookies (page 191) filled with Peach Ice Cream (page 104). 202 Appendix I TOPP NGS L earning to make homemade ice cream is great fun and gives you the ability to be creative, turning any flavor or flavor combination you can dream of into ice cream that is uniquely yours. Once you’ve mastered making the custard base, experimented with flavors, and learned to use your ice cream maker like a pro, there is still plenty of imagining and creating left to do. Toppings—simple ones that come straight out of a package ready to go or more complex ones that need to be made—can be mixed and matched with ice cream flavors and each other to build master- ful sundaes. Here is a list to get you started: 204 • Brown sugar • Finely ground coffee or • Candied, honey-roasted, or espresso beans chocolate-covered nuts • Granola • Chopped candy bars (Snickers, • Honey or pure maple syrup peanut butter cups, Twix, Kit (preferably grade B) Kats, Peppermint Patties, • Liqueur or balsamic vinegar Andes mints, etc.) • Macerated berries (in sugar, • Chocolate chips (or peanut liqueur, or balsamic vinegar) butter chips, toffee chips, • Malted milk powder white chocolate chips) • Mini marshmallows • Chocolate jimmies or colored sprinkles • Red Hots • Chopped pretzels or • Sauces (hot fudge, caramel, chocolate-covered pretzels butterscotch, strawberry, blueberry, raspberry, etc.) • Cooked fruit compotes • Sweetened cereal (Fruity • Crumbled brownies or cake Pebbles, Cocoa Pebbles, • Crumbled cookies (gingersnaps, Frosted Flakes, Froot Loops, lemon thins, chocolate wafer Cinnamon Toast Crunch, etc.) or sandwich cookies, Circus • Sweetened shredded coconut Animal cookies, or graham crackers) • Toasted nuts (almonds, pecans, walnuts, pistachios, hazelnuts, • Crushed hard candies (candy macadamia nuts, peanuts) canes, butterscotch candies, Life Savers, etc.) • Unsweetened cereal (Grape-Nuts, Rice Krispies, • Crushed toffee or nut brittle Corn Flakes, Chex, etc.) • Diced fresh fruit APPENDIX • Warmed peanut butter or Nutella 205 oz. 60 mL 300°F 150°C ½ cup 4 fl. oz. 30 mL 250°F 120°C ¼ cup 2 fl. MEASUREMENT CONVERSIONS Volume Equivalents (Liquid) Oven Temperatures US STANDARD US STANDARD METRIC FAHRENHEIT CELSIUS (OUNCES) (APPROXIMATE) (APPROXIMATE) 2 tablespoons 1 fl. oz. 240 mL 350°F 180°C 1#½ cups 12 fl. 1L 425°F 220°C 1 gallon 128 fl. oz. 475 mL 400°F 200°C 4 cups or 1 quart 32 fl. 355 mL 375°F 190°C 2 cups or 1 pint 16 fl.5 mL ½ ounce 15 g ¼ teaspoon 1 mL 1 ounce 30 g ½ teaspoon 2 mL 2 ounces 60 g ¾ teaspoon 4 mL 4 ounces 115 g 1 teaspoon 5 mL 8 ounces 225 g 1 tablespoon 15 mL 12 ounces 340 g ¼ cup 59 mL 16 ounces or 1 pound 455 g ⅓ cup 79 mL ½ cup 118 mL ⅔ cup 156 mL ¾ cup 177 mL 1 cup 235 mL 2 cups or 1 pint 475 mL 3 cups 700 mL 4 cups or 1 quart 1L 206 . oz. 4L 450°F 230°C Volume Equivalents (Dry) Weight Equivalents US STANDARD METRIC (APPROXIMATE) US STANDARD METRIC (APPROXIMATE) ⅛ teaspoon 0. oz. oz. 120 mL 325°F 165°C 1 cup 8 fl. oz. 84–85 Brown Butter Pecan Ice Cinnamon Cookie Ice Homemade Chocolate Wafer Cream. 160–161 Blueberry Swirl Cheesecake Ice Chocolate Peanut Butter Swirl Cream. 140–141 Cookies. 48–49 Coffee Ice Cream. 30–31 Eggnog Ice Cream.” 188 B Cream. 96–97 Cones. 92–93 Cream. 194 Bananas Foster Ice Cream. 154–155 Caramel Ice Cream. 191–192 Cherries. 120–121 Hazelnut Ice Cream. 112–113 Chocolate Ice Cream. 144–145 207 . 122–123 Cream. 46–47 Hot Fudge Sauce. 136–137 Blueberry-Lemon Ice Ice Cream. 86–87 Cream. 196 Butterscotch Ice Cream. 187 Cotton Candy Ice Cream. 193 Brown Sugar Rhubarb Ice Cinnamon Pinwheel Homemade Maraschino Cream. 158–159 Cookies. 150–151 Candy Cane Ice Cream. 28–29 Homemade Toffee Bits. 68–69 with Pecan-Coconut Cream. 201 Homemade Sugar Cream. 185 Chocolate Almond Fudge Ice F Banana–Peanut Butter Frozen Cream. 195 Brownie Batter Ice Classic Hot Fudge Sundae. 38–39 Yogurt. 32–33 Cookie Dough Fro-Yo. 62–63 Cinnamon Apple Swirl Ice H Cream. 60–61 Fresh Ginger Ice Cream. 108–109 Caramel Sauce.RECIPE INDEX A C E Almond Joy Ice Cream. 178–179 Butter Brickle Ice Cream. 102–103 Chocolate Fudge Brownie Ice German Chocolate Ice Cream Birthday Cake Ice Cream. 52–53 Cream. 175 Honey-Roasted Pear Ice Cookies & Cream Ice Cream. 40–41 Cream. 118–119 Cream. 72–73 Black Walnut Ice Cream. 174 Chocolate Chip Ice Fudgy Chocolate Brownies. 66–67 G Bing Cherry Ice Cream. 16–17 Chocolate Chunk Ice Cream with Raspberry Swirl. 164–165 Banana Nut Chocolate Chunk Ice Cream. 70–71 Coconut Ice Cream. 162–163 Easy Homemade “Magic Caramel Apple Ice Shell. 132–133 Chocolate Hazelnut Ice Swirl. 64–65 Gingerbread Ice Blackberry Ice Cream. 152–153 Basic Custard Base. 26–27 M Rainbow Sherbet. 90–91 Pralines & Cream Ice T L Cream. 42–43 Cream. 76–77 Cream Cake. 173 RECIPE INDEX 208 . 170 Cream. 168 Strawberry Frozen Yogurt. 182–183 Toasted Almond Ice Cream. 200 Peaches & Cream Sherbet. 184 Ice Cream Pie with a Cookie Peach Ice Cream. 148–149 Pistachio Ice Cream. 56–57 S O S’mores Ice Cream. 104–105 Strawberry Shortcake Ice Crumb Crust. 186 Mint Chip Ice Cream. 88–89 Rum Macadamia Nut Ice Sauce. 94–95 Puff Pastry Cones. 36–37 Mango-Lime Ice Cream. 169 Cream. 44–45 Cream. 106–107 Strawberry Sauce. 128–129 Cream. 110–111 K Pineapple Ice Cream. 146–147 Cream. 142–143 Snappy Gingersnaps. 24–25 Vanilla–Toasted Marshmallow Malted Milk Chocolate Ice Raspberry Ice Cream. 124–125 Lemon Sherbet. 198–199 Mocha Fudge Ice Cream. 80–81 Lemon Custard Ice Pumpkin Spice Ice Cream. 82–83 Strawberry-Banana Ice Perfect Whipped Cream. 126–127 Pink Bubblegum Ice Swiss Orange Chip Ice Cream. 138–139 Ice Cream Sandwiches. 58–59 Whiskey Butterscotch Maple Walnut Ice Cream. 171–172 Vanilla Ice Cream. 190 Orange Sherbet. 114–115 Milkshake. 180–181 Maple Ice Cream. 34–35 Rocky Road Ice Cream. 54–55 Raspberry White Chocolate Ice Malted Milk Ice Cream. 189 Cream. I P Strawberry Ice Cream. 156–157 V R Vanilla Bean Ice Cream. 197 Cream. 134–135 Waffle Cones. 74–75 Key Lime Pie Ice Cream. 116–117 Red Velvet Cupcake Ice W Cream. 202 Peanut Butter Ice Cream. 98–99 White Chocolate Ice Mocha Fudge Brownie Ice Rum Raisin Ice Cream. 152–153 Cherries. 150–151 Cream. 195 Swirl. 40–41 Chocolate Almond Fudge Ice Rainbow Sherbet. See Blackberries. 150–151 Rocky Road Ice Cream. Cream. 136–137 Cream. 134–135 Ice Cream. Raspberries. 70–71 Cream. 171–172 Chocolate Chunk Ice Cream Cream. 174 Cream. 195 Cream. 58–59 Strawberries 209 . 112–113 Brownie Batter Ice Toasted Almond Ice Blueberries Cream. 187 Banana–Peanut Butter Frozen Bing Cherry Ice Malted Milk Chocolate Ice Yogurt. 80–81 Blueberry Swirl Cheesecake Chocolate Almond Fudge Ice Almonds Ice Cream. 194 German Chocolate Ice Cream Bananas Homemade Maraschino with Pecan-Coconut Banana Nut Chocolate Chunk Cherries. White chocolate Mocha Fudge Ice Berries. 54–55 Bananas Foster Ice Homemade Maraschino Mint Chip Ice Cream. 72–73 Ice Cream. See also Cocoa Cream Cake. 154–155 Cookie Dough Fro-Yo. 102–103 Brownies. 52–53 Apple butter Red Velvet Cupcake Ice Chocolate Peanut Butter Swirl Caramel Apple Ice Cream. 102–103 Cream. 64–65 Cream. 108–109 Almond butter Cream. 80–81 Buttermilk Chocolate Ice Cream. 36–37 Chocolate Fudge Brownie Ice Cream Cake. 58–59 Homemade Maraschino Chocolate Hazelnut Ice Toasted Almond Ice Cherries. 195 Mocha Fudge Brownie Ice Strawberry-Banana Ice Chocolate. 42–43 Cream. 198–199 Brandy Cream. 56–57 Blueberries.” 188 Cherries Fudgy Chocolate B Bing Cherry Ice Cream. 118–119 Cream. 66–67 Mocha Fudge Brownie Ice Malted Milk Ice Cream. 60–61 Bourbon with Raspberry Swirl. 110–111 powder. 62–63 Cream. 68–69 Rocky Road Ice Cream. 120–121 C Easy Homemade “Magic Shell. 175 Cinnamon Apple Swirl Ice Cream. 60–61 Almond Joy Ice Blueberry-Lemon Ice Chocolate Chip Ice Cream.SUBJECT INDEX A Blackberries Blackberry Ice Banana Nut Chocolate Chunk Ice Cream. 108–109 Cherry liqueur Hot Fudge Sauce. Almond Joy Ice Cream. 198–199 Cream. 62–63 German Chocolate Ice Cream Blueberry Swirl Cheesecake Ice Cream. 20 Hard ice cream. 74–75 Fudgy Chocolate Honey-Roasted Pear Ice Coconut Brownies. 38–39 Chocolate Chunk Ice Cream Homemade Chocolate Wafer Gingerbread Ice with Raspberry Swirl. 74–75 Cones. 18 Coffee Extracts. 16–17 Chocolate Hazelnut Ice Cookies. 136–137 H with Pecan-Coconut Curdled custard. 21 Cream. 72–73 Custard-style ice cream. 66–67 Cookies. 142–143 Swiss Orange Chip Ice Cones Homemade Sugar F Cream. 200 Coconut Ice Cream. 70–71 Waffle Cones. 21 history of. 12 Chocolate Hazelnut Ice Cream. 56–57 D Hazelnut Ice Cream. 182–183 Brownie Batter Ice Cream. 142–143 Cream. 52–53 Snappy Gingersnaps. 191–192 Fresh Ginger Ice Cream. 160–161 Chocolate Ice Cream. Hazelnut liqueur Homemade Chocolate Wafer 12. 12 SUBJECT INDEX Coffee Ice Cream. 190 Gritty ice cream. 180–181 Cookies G Chocolate Almond Fudge Ice Cinnamon Pinwheel Ginger Cream. 202 Mocha Fudge Brownie Ice I with Pecan-Coconut Cream Cake. 11 Cream. 178–179 Fruits. 193 Cream. 194 Cream. 19–20 Coconut milk Almond Joy Ice E dairy-free. 150–151 Crumb Crust. 96–97 German Chocolate Ice Cream Ice Cream Sandwiches. See specific Cocoa powder Puff Pastry Cones. 72–73 common problems. 64–65 Mocha Fudge Ice Cream. 12–13 Cream. 150–151 Egg yolks. 84–85 Swiss Orange Chip Ice Classic Hot Fudge Sundae. 201 Honey Cream. 64–65 Rocky Road Ice Cream. See also Cookies Hazelnut Ice Cream. 134–135 Dairy-free ice cream. 198–199 Ice cream Swirl. 193 Cream. 13–15 recipe adjustments. 13 styles of. 28–29 Ice cream makers. S’mores Ice Cream. 56–57 210 . 12–13 Coconut Ice Cream. 19–20 Swirl. 58–59 Desserts. 13–14 Mocha Fudge Ice Ingredients. 84–85 Hazelnuts Red Velvet Cupcake Ice Dairy products. 13 ingredients. 122–123 Almond Joy Ice Ice Cream Pie with a Cookie S’mores Ice Cream. 60–61 Cookies. 96–97 Equipment. 19 Chocolate Peanut Butter Swirl Cream cheese Ice Cream. 54–55 Peanut butter L Malted Milk Ice Cream. 98–99 Peaches Homemade Maraschino Malted milk powder Peach Ice Cream. 190 Pralines & Cream Ice Cream. 148–149 O Pumpkin Spice Ice Cream. 171–172 Strawberry-Banana Ice Macadamia nuts. 169 S’mores Ice Cream. 92–93 Orange Sherbet. 88–89 Honey-Roasted Pear Ice Cherries. 156–157 Mango-Lime Ice Oranges and orange juice Cream. 72–73 Pineapple Ice Cream. 62–63 Ice Cream. 171–172 211 . 142–143 Cream. 168 Vanilla–Toasted Marshmallow German Chocolate Ice Cream Peach Ice Cream. 170 Cream. Pecans. 82–83 Cream. 94–95 Strawberry Sauce. 104–105 Cream. 124–125 Rocky Road Ice Cream. Walnuts Pistachio Ice Cream. 122–123 Lemon Custard Ice marshmallow creme Pecans Cream. 36–37 Mangos Banana–Peanut Butter Frozen Yogurt. Hazelnuts. 184 Strawberry Shortcake Ice N Pineapple Pineapple Ice Cream. 138–139 Nuts. 173 Cream. 106–107 Cream. 104–105 Milkshake. 160–161 Cream Cake. 174 Lemons and lemon juice Mango-Lime Ice Chocolate Peanut Butter Swirl Blueberry Swirl Cheesecake Cream. Rainbow Sherbet. 90–91 Limes and lime juice Pumpkin Key Lime Pie Ice Cream. Pistachios Cream. 198–199 Strawberry Ice Snappy Gingersnaps. 195 Malted Milk Chocolate Ice Peaches & Cream Sherbet. 110–111 Pistachios. 58–59 Brown Butter Pecan Ice Lemon Sherbet. 126–127 Gingerbread Ice Mocha Fudge Brownie Ice Strawberry Frozen Yogurt. 128–129 Ice Cream. 170 Molasses Swirl. 126–127 Cream.K M P Kirsch Macadamia nuts Peach liqueur Bing Cherry Ice Rum Macadamia Nut Ice Peach Ice Cream. 136–137 Maple syrup Peanut Butter Ice Blueberry-Lemon Ice Maple Ice Cream. 168 SUBJECT INDEX Rainbow Sherbet. 104–105 Cherries. 118–119 Maple Walnut Ice Pears Homemade Maraschino Cream. 197 with Pecan-Coconut Peaches & Cream Sherbet. 102–103 Cream. 128–129 Orange Sherbet. 195 Marshmallows and Cream. 34–35 Cream. See Almonds. 138–139 Ice Cream. 171–172 Strawberry Sauce. 189 Cream. 116–117 Strawberry-Banana Ice Black Walnut Ice Rhubarb Cream. 174 Caramel Sauce. 44–45 Strawberries Ice Cream. 13 Maple Walnut Ice Cream. 186 Cream. 76–77 Ice Cream. 195 Ice Cream. 20 Strawberry-Banana Rum Raisin Ice Cream. 116–117 Cream. 32–33 Cream. 108–109 Ice Cream. R Whiskey Butterscotch Sauce. 104–105 Strawberry Frozen Yogurt. 185 Vodka Cookie Dough Fro-Yo. 110–111 Cream. 26–27 Yogurt. 102–103 Shell. 98–99 Troubleshooting. 186 Strawberry Shortcake Ice Cream. 205. 122–123 Homemade Toffee Bits.” 188 White chocolate Eggnog Ice Cream. 196 White Chocolate Ice Rum Macadamia Nut Perfect Whipped Cream. 44–45 Y V S Vanilla beans Yogurt Banana–Peanut Butter Frozen Sauces Vanilla Bean Ice Cream. 88–89 Rum Bananas Foster Ice T Whiskey Butterscotch Ice Cream. See also Sauces Whiskey Butterscotch Bing Cherry Ice Easy Homemade “Magic Sauce. 173 Strawberry Sauce. 152–153 Toppings. 187 Peach Ice Cream. 110–111 Raspberries Strawberry Frozen Yogurt. 106–107 W Rainbow Sherbet. 140–141 Cream. 66–67 Strawberry Ice Cream. 173 Chocolate Chunk Ice Cream with Raspberry Swirl. 106–107 SUBJECT INDEX 212 . 184 Walnuts Raspberry Ice Cream. 175 Hot Fudge Sauce. 114–115 Strawberry Shortcake Ice Banana Nut Chocolate Chunk Raspberry White Chocolate Cream. 86–87 Brown Sugar Rhubarb Ice Sugar. 138–139 Raisins Soft ice cream. 19–20 Rum Raisin Ice Cream. 164–165 Homemade Maraschino Raspberry White Chocolate Honey-Roasted Pear Ice Cherries. 184 Strawberry Ice Cream. but not limited to. I am grateful to the team at Callisto Media including. Brian Hurley. Doug Reil. to my son. for making this sweet life possible. 213 . and. Thanks. also. for being such a good sport about this book even though he can’t eat dairy. especially. for being the best ice cream taste-tester ever. my editor. Cashel.ACKNOWLEDGMENTS T hank you to my husband. She blogs about super-easy recipes for surprisingly delicious meals at www.ABOUT THE AUTHOR Robin Donovan is a food writer. and author of numerous cookbooks. . recipe developer.TwoLazyGourmets. including the bestselling Campfire Cuisine and Home Skillet.com.