Tag: ice cream

Homemade Ice Cream Makes for the Perfect Summer Treat

Ice cream is synonymous with summer, when rising temperatures and vacations from school and work call for some refreshing celebration. Those who want to experiment with homemade ice cream may want to consider the following recipe for “Dulce de Leche Ice Cream” from Lou Seibert Pappas’ “Ice Creams and Sorbets” (Chronicle Books).

Dulce de Leche Ice Cream

Makes about 1 quart

2 cups half-and-half or milk

4 large egg yolks

1/2 cup sugar

12 ounces butterscotch chips, divided

1 cup heavy whipping cream

1 teaspoon vanilla extract

Prepare a large bowl or pan of ice water.

In the top of a double boiler, heat the half-and-half over simmering water until steaming. In a bowl, whisk the egg yolks until blended, then whisk in the sugar. Whisk in about half of the hot half-and-half and pour the yolk mixture into the pan of half-and-half. Stir with a silicone spatula or spoon and cook over simmering water for about 8 minutes. Stir in 1 cup of the chips and continue stirring until blended in and the custard coats the back of the spatula, about 2 minutes more. Immediately place the custard pan in the ice bath and stir the custard occasionally until it cools to room temperature. Transfer to a container and stir in the cream and vanilla. Cover and refrigerate until thoroughly chilled, about 3 hours.

Freeze in an ice cream maker according to the manufacturer’s instructions. When the ice cream is almost frozen, add the remaining 1 cup chips and churn until blended in, about 15 seconds more. Transfer to a container, cover and freeze until firm, about 2 hours.


Ice Cream Made at Home! Caramelized Honey Ice Cream

Ice cream is perhaps one of the most popular foods in the world. While many people visit their local ice cream parlor or grocery store frozen food aisle to satisfy their ice cream fix, this delicious and often decadent dessert can be made right at home. Those who want to try their hands at homemade ice cream should consider the following recipe for “Caramelized Honey Ice Cream With Rosemary and Orange” from Lori Longbotham’s “Luscious Creamy Desserts” (Chronicle Books).

Caramelized Honey Ice Cream With Rosemary and Orange

Serves 6 to 8

1/2 cup honey

2 cups heavy whipping cream

11/2 cups whole milk

2 6-inch sprigs fresh rosemary

5 strips orange zest, removed with a vegetable peeler

8 large egg yolks

1/2 cup sugar

Pinch of salt

1/2 cup fresh orange juice

Honey Caramel Sauce (see below)

Bring the honey to a boil in a medium heavy saucepan over medium heat. Boil for 5 minutes, or until darkened, but not burned, and very fragrant. Remove the pan from the heat.

Bring the cream and milk just to a boil in a large, heavy saucepan over medium heat. Stir in the rosemary and zest, remove the pan from the heat, and let stand, covered, for 15 minutes.

Discard the rosemary and zest. Whisk the honey into the cream mixture and cook, whisking occasionally, over low heat for a few minutes, until well combined and smooth.

Whisk together the egg yolks, sugar and salt in a medium bowl. Slowly pour in the warm cream mixture, whisking constantly. Return to the saucepan and cook, whisking constantly, over medium-low heat until the custard has thickened and coats the back of a spoon; if you draw your finger across it, it should leave a track. Do not let the custard boil or scorch on the bottom; if tiny bubbles appear around the edges, remove the pan from the heat for a few minutes to cool the custard, continuing to whisk.

Pour the custard through a fine strainer set over a large glass measure or bowl. Whisk in the orange juice. Let cool to room temperature, whisking occasionally, then refrigerate, tightly covered, for 3 hours, or until thoroughly chilled, or for up to 1 day.

When ready to freeze, pour the mixture into an ice-cream maker and freeze according to the manufacturer’s instructions. Transfer to a freezer container and freeze for at least 2 hours before serving.

To serve, spoon the ice cream into serving bowls or glasses. Drizzle with the Honey Caramel Sauce, if desired.

Honey Caramel Sauce

Makes about 2 cups

11/2 cups honey

1/2 cup heavy whipping cream

Pinch of salt

2 teaspoons fresh lemon juice

1/2 teaspoon pure vanilla extract

Bring the honey to a boil in a medium, heavy saucepan over medium-high heat. Boil for 5 minutes, or until darkened, but not burned, and very fragrant. Reduce the heat to medium-low and slowly and carefully pour in the cream. Add the salt, bring to a boil over medium heat, and boil for 5 minutes, or until slightly thickened; the sauce will thicken further as it stands.

Add the lemon juice and vanilla and pour the sauce through a fine strainer set over a medium glass measure or bowl. Serve hot or warm, or let cool and refrigerate, tightly covered, for up to 2 months. Serve chilled, or gently reheat the sauce before serving, adding a little water or cream if necessary to thin it slightly. PC15C746