Monday, July 11, 2011

Chunky Monkey Ice Cream

3/4 cup dark chocolate chunks
2 large eggs
3/4 cup sugar
2 cups heavy or whipping cream
1 cup milk
2 teaspoons vanilla
2 bananas, overripe
juice of 1 lemon

Place the chocolate chunks in a bowl, cover and refrigerate. Whisk eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk, and whisk to blend. Add the vanilla and whisk to blend again. Transfer the mixture to a ice cream maker and freeze following the manufacturer's directions. Mash the bananas in a bowl, add the lemon juice and whisk until smooth. After the ice cream stiffens (about 2 minutes before it is done), add the banana mixture, chocolate chunks , then continue freezing until done.

Makes 1 generous quart.

Strawberry Ice Cream

1 pint (2 cups) strawberries hulled and sliced
1/3 cup sugar
juice of 1/2 lemon
sweet cream base

Combine the strawberries, sugar and lemon juice in a mixing bowl.Cover and refrigerate at least 1 hour.
Prepare the sweet cream base. Mash the strawberries to a puree and stir into the cream base. transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.

Makes a generous 1 quart.

Cherry Garcia Ice Cream

1/4 cup shaved plain chocolate
1/4 cup fresh Bing cherries, quartered & Pitted
(you may use canned cherries, but be sure to drain the syrup)
2 large eggs
3/4 sugar
2 cups heavy or whipping cream
1 cup milk

Place the shaved chocolate flakes and cherries in separate bowls. Cover and refrigerate.
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the the cream and milk and whisk to blend. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and the cherries, then continue freezing until the ice cream is ready.
Makes 1 grateful quart.

New York Super Fudge Chunk Ice Cream

1/4 cup coarsely chopped white chocolate
1/4 cup coarsely chopped semi sweet chocolate
1/4 cup chopped pecan halves
1/4 cup coarsely chopped walnut
1/4 cup halved chocolate covered almonds
4 ounces unsweetened chocolate
1 cup milk
2 large eggs
1 cup sugar
1 cup heavy or whipping cream
1 teaspoon vanilla
1 pinch salt

Combine the coarsely chopped chocolates and nuts in a bowl, cover and refrigerate. Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water. Whisk in the milk, a little at a time, and heat, stirring constantly, until smooth. Remove from the heat and let cool. Whisk eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Add the cream, vanilla and salt and whisk to blend. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1 to 3 hours, depending on your refrigerator. Transfer the cream to an ice cream maker and freeze following the manufacturer's instructions. After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and nuts, then continue freezing until the ice cream is ready.

makes a generous 1 quart

Sweet Cream Base for Ice Cream

Sweet Cream Base #1 (My favorite) This, our most popular base, has a creamy texture, medium body, and a subtle, understated taste. It's especially good as a background for fruit, cookies and candy.

2 large eggs
3/4 cup sugar
2 cups heavy or whipping cream
1 cup milk

Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.

Make 1 quart

Base #2 This simple recipe is made with a minimum of ingredients and requires no cooking. It makes a very creamy ice cream with 25% butterfat, but it does not store well in home freezers, so be prepared to eat it all.

2 cups heavy or whipping cream
3/4 cup sugar
2/3 half and half

Pour the cream into a mixing bowl. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the half and half and whisk to blend.

Makes 1 quart

Base #3 This recipe makes a less creamy, less rich ice cream. It has a slightly "cooked" flavor of the sweetened condensed milk.


2 cups light cream
1 cup sweetened condensed milk. cold

Whisk the light cream and the sweetened condensed milk together in a mixing bowl until blended.
Makes 1 quart

Ice Cream

So I have been on an ice cream making kick. I have made Cherry Garcia, New York Super Fudge Chunk, Chunky Monkey and Strawberry. I thought that I would share some recipes you all.