Tag Archives: ice cream

Darkest, Richest Chocolate Ice Cream

13 Apr

DSC_0763Last month, my in-laws were in town for a visit. Now there’s something you should know about my father-in-law– chocolate is literally the only thing that works for him as a dessert. Nothing else will do.  And he’s a purest, so when chocolate is involved in the dessert, it’s really not enough. The dessert must be completely, darkly, richly, fully chocolate. (And the darker the better.)

So I adapted the Scharffen Berger chocolate ice cream recipe just for my father-in-law, and topped it with toasted coconut for my husband. We ate it while playing a game of Cards Against Humanity, which if you’ve never played, is quite hilarious especially while playing with one’s in-laws.

Ingredients 

  • 4 oz very dark semisweet chocolate (I used a mix of 60% and 70% cacao)
  • 4 egg yolks
  • 3/4 c sugar
  • 1/4 c cocoa powder
  • 2 c whole milk
  • 1 c coconut flake; sliced bananas (optional)

Method

  • Finely chop the chocolate and place in a large bowl.

    Or you could eat over sliced bananas, like me.

    Or you could eat over sliced bananas, like me.

  • In another bowl, whisk the egg yolks and sugar together until canary yellow. Whisk in cocoa powder until you get a thick paste.
  • Pour the milk into a medium saucepan and bring to a boil over medium heat. Whisk continuously. While whisking the cocoa mixture, slowly pour the milk into the cocoa mixture, whisk until smooth (whisk continuously so the egg does not cook in place!).
  • Return the cocoa+milk mixture back to the saucepan and cook again over medium heat, stirring this time with a wooden spoon, until it thickens enough to coat the back of the spoon. This should just be a few more minutes.
  • Strain the hot mixture into the bowl with the finely chopped chocolate pieces. Stir until chocolate melts.
  • Let cool, or cool by putting this bowl into a larger bowl with an ice bath in it. Cover with plastic wrap and refrigerate for 1 hr.
  • Freeze in ice cream maker according to instructions.
  • For toasted coconut to top, lightly brown coconut flake in a non-stick fry pan over medium heat, stirring constantly until aromatic. Let cool before serving over ice cream.
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Tangy Coconut Ice Cream

28 Aug

My version of a banana split with the coconut/almond ice cream

Last Sunday, I decided to try out a new recipe for coconut ice cream– with an extra protein boost from silken tofu! I know it sounds like it would taste disastrous, but I promise, it actually stood the test. and who doesn’t like extra protein in their desserts?

The almond extract neutralized the tofu flavor, and the coconut flake added a nice texture. This is a tangy add to bananas and chocolate sauce, but also tastes great with berries– or on top of peach cobbler.

Ingredients

  • 1 box silken tofu
  • 1 can lite coconut milk
  • 1/2 c milk (almond or coconut), or as much as 1 c, if you want more volume
  • 1/2 c unsweetened coconut flake
  • juice of 2 limes (you could add another if you want it extra limey)
  • 1 tsp almond extract (or to taste)

Method

  • Blend everything in a blender.
  • Freeze in your ice cream maker according to instructions.

Persimmon Ice Cream

21 Aug


A three-ingredient recipe. Seriously. Are you ready for this?

Rafe came home on Thurs night with a big plastic grocery bag full of persimmons– one of his colleagues has a few persimmon trees and when it rains, it pours. But then, Rafe took off for the East Coast to visit his grandmother– leaving me to try to consume a gazillion persimmons all myself. Yikes.

Ingredients

  • 2 cups skim milk
  • 2 tbsp sugar
  • 10-12 persimmons

Method

  • Wash the persimmons, obvi. Chop up persimmons, skin and all, but make sure to get all the seeds out if you’re using the wild variety.
  • Blend in a blender with milk and sugar until smooth. It’s really ok if it’s not the smoothest in the world because it’s really the texture that makes this so brilliant. But if you want it to have a much smoother texture, you’ll want to strain it.
  • Put everything into an ice cream maker and freeze according to instructions.

Fresh Mint Ice Cream

23 Jun

Obviously you need to eat mint ice cream with an Oreo. Duh.

Made this a few nights ago, with the mint growing in our community garden. There is SO much of it, that I figured no one would miss a handful of leaves…

Ingredients

  • 1 1/2 c coconut milk (I used SoDelicious brand)
  • 1 1/2 c skim milk
  • 1/3 c sugar
  • mint from about 10 small stalks of mint (basically a big handful of leaves)
  • 3 tbsp cornstarch (plus splashes of water to dissolve)
  • 3 tbsp cream cheese

Method

  • Whisk milks and sugars together in a medium saucepan, add mint leaves. Allow to come to a simmer for about a minute. Take off heat, cover, and let steep in the mint leaves for ~20+ minutes. (The longer it steeps, the more mint flavor you’ll have)
  • Take all the mint leaves out. You can do this with a strainer, or just by hand.
  • Keep mixture in the pot and bring back to a rolling boil. 1 tbsp at a time (you might not need the whole 3 tbsp), add the cornstarch and splash of water together in a small dish. Pour into the hot milk mixture, whisking in. Mixture should thicken. (If it doesn’t work the first time, add another round of 1 tbsp cornstarch+water.)
  • Take off heat once thick and pour about 1/3 of the mixture into a medium metal bowl, with the cream cheese at the bottom. Whisk until no clumps are there and cream cheese mixture is smooth. Then add the rest of the milk mixture in, whisking again. Sit the metal bowl into an ice water bath to cool.
  • Once cool to the touch, use ice cream maker as per machine instructions.

Thai Peanut Ice Cream

27 May

Um, yes. It is summer. And summer demands ice cream. And since I covet anything peanut butter, it did seem like an excellent place to start.

Ingredients

  • 1 c skim milk
  • 1 c coconut milk (I used SoDelicious)
  • 1/2 c cream
  • 2/3 c sugar
  • 1/2 tsp salt
  • 1/2 tsp powdered ginger
  • 1/4 tsp cinnamon
  • 2 shakes cayenne (3 or 4 if you like it spicier!)
  • 3 tbsp cornstarch
  • 1.5 tbsp corn syrup
  • 2 tbsp cream cheese
  • 1/3 c creamy peanut butter

Method

  • Stir together 1/3 c milk and cornstarch, set slurry aside.
  • In a medium sauce pan, whisk together remaining milk, coconut milk, cream, spices, sugar, salt, and syrup. Bring to a boil over med-high heat, cook for a few minutes, stirring constantly, then stir in slurry, stirring until thickened. (Add more cornstarch-milk-slurry if it’s not getting thick)
  • Put peanut butter and cream cheese in a metal bowl and pour in some of the hot milk mixture, whisking until super smooth. Then pour in remaining mixture and whisk until smooth.
  • Submerge bowl in an ice water bath. Once cool, use ice cream maker to process.
  • Peanut creamy goodness will ensue. I promise.

Deep Dark Chocolate Ice Cream

27 May

This is a recipe for my father-in-law. He is a thorough chocoholic, with no pretensions of anything else. If a sweet has no dark chocolate component, it has no allure for him. My in-laws are visiting and I felt this a perfect time to try this recipe. I adapted it to make it even more chocolatey.

Ingredients

  • 2 1/2 c milk
  • 3 tbsp cornstarch
  • 1/2 c heavy cream
  • 1 c sugar
  • 2 tbsp corn syrup
  • 1/4 tsp salt
  • 3 tbsp cream cheese
  • 3 oz excellent dark chocolate
  • 1/2 c unsweetened cocoa powder
  • 1/2 c brewed coffee

Method

  • Stir together 1/4 c milk and cornstarch, set slurry aside.
  • In a medium sauce pan, whisk together remaining milk, cream, 1/2 c sugar, salt, and syrup. Bring to a boil over med-high heat, cook for a few minutes, stirring constantly, then stir in slurry, stirring until thickened.
  • Put cream cheese in a metal bowl and pour in some of the hot milk mixture, whisking until super smooth. Then pour in remaining mixture and whisk.
  • In a small sauce pan, heat cocoa powder, remaining sugar, and coffee. Bring to a boil. Then take off heat and add dark chocolate, melting and mixing.
  • Once smooth, add chocolate syrup to milk mixture, stirring. Submerge bowl in an ice water bath. Once cool, use ice cream maker to process (don’t discard ice water bath yet!).

Sweet Corn and Blackberry Ice Cream

21 May

It was so hot yesterday! After spending some much needed pool time, we came inside and somehow it was time to try out another ice cream. This time (due to freezer capacity constraints) we made a half-recipe’s worth, but kept the corn flavor as is. Corn flavor is so subtle, so delicate, that you might even want to leave the corn sitting in milk overnight to really infuse it more richly. We also started with this recipe, but adapted to get more corn flavor bodies.

Ingredients

  • 1 c milk
  • 4 tsp cornstarch
  • 1 ear corn
  • 2/3 c heavy cream
  • 1/3 c sugar
  • 1 tbsp corn syrup
  • 1/8 tsp salt
  • 3 tbsp cream cheese
  • 1/2 c blackberries
  • 1/4 c sugar

Method

  • Stir together 1/4 c milk and cornstarch, set slurry aside.
  • Cut kernels off corn cob, and cut cob into 4 chunks. In a medium sauce pan, whisk together remaining milk, cream, sugar, salt, syrup, kernels, and cob. Bring to a boil over med-high heat. Cook for 3-5 min. Take cobs out.
  • Pour everything into a blender and blend until sort of smooth. Pour back into saucepan. Bring to a light boil again, and stir in slurry, stirring until thickened. Pour mixture through a strainer into a bowl and discard corn solids.
  • Put cream cheese in a metal bowl and pour in some of the hot milk mixture, whisking until smoother. Then pour in remaining mixture and whisk. Submerge bowl in an ice water bath.
  • Once cool, use ice cream maker to process (don’t discard ice water bath yet!).
  • Combine blackberries and sugar in in small sauce pan over med-high heat, cooking and stirring until thick. Strain and pour into metal bowl, and submerge into ice bath.
  • After ice cream is ready, alternate layers of ice cream and berry sauce in storage container before freezing.

Golden Beet Orange and Honey Ice Cream with Black Sesame Seeds

20 May

Last weekend, Kimberly had us over to celebrate her birthday, and plied us with some amazing ice creams recipes from Jeni (of Columbus, OH I think)– cardamom saffron was my personal favorite! So I shopped around and ended up adapting Jeni’s beet ice cream recipe to suit my needs– golden beets and honey, and black sesame for flavor and crunch instead of poppy seeds.

Ingredients

  • 2 c whole milk
  • 6 tsp cornstarch
  • 1 1/4 c heavy cream
  • 2/3 c sugar
  • 1/2 tsp salt
  • 2 tbsp honey
  • peel of 1 orange
  • 3 tbsp reduced fat cream cheese
  • 1/2 c pureed roasted golden beets
  • 3 tbsp black sesame seeds

Method

  • In a small bowl, stir together 1/4 c milk and cornstarch– set slurry aside.
  • In a large sauce pan, whisk together remaining milk, cream, sugar, salt, syrup, and honey. Bring to a boil over medium-high heat. Add orange peel (in big chunks). Cook for 4 min, then stir in slurry. Return to a boil and cook, whisk frequently until thickened (4-5 min).
  • Place cream cheese in a bowl and pour in 1/2 c of the hot milk mixture, whisking until smooth. Then whisk in remaining milk mixture. Pour mixture into a metal bowl and submerge in a bowl of ice water until cool.
  • Remove orange peel (or don’t, because it is actually super tasty!) and add pureed beets. Pour mixture into ice cream maker and process according to the maker’s instructions. Add sesame seeds during last few minutes of churning, and top with more seeds if you’d like!
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Banana Chocolate Soft Serve

9 Mar

20120309-071727.jpg

Sometimes you really just want ice cream. But sometimes you don’t really feel up to slurping down heavy cream. Life is full of tough choices!

At last Saturday’s 5K, I finished with a 7:01 pace, even with tying my shoe halfway through. I’d really like to break through the 7-min pace threshold in the next one, so I’m trying to slim down a few lbs, so that at least I’ll be a smidge lighter. It may mean making some more tough decisions…

So, the other night, instead of regular ice cream, I made fake banana ice cream (adapted from this), and it was truly glorious. And no sugar needed at all! Definitely will be repeated. 3 ingredients and 4 minutes later, and ta-da! Dessert for me and Rafe.

Ingredients

  • 2 frozen bananas (we usually stick them in the freezer once they are super-ripe)
  • 2-3 tbsp cocoa powder
  • 2 tbsp almond milk

Instructions

  • Chop the peeled frozen bananas into a few smaller pieces (don’t throw them in whole).
  • Throw everything into a food processor. Process the heck out of it for a few minutes, or until smooth and creamy– soft serve consistency. [I had to use a spatula to get the stuff off the sides, and get the frozen banana chunks back into the right spots in the processor so they could be processed better…]

 

Mexican Chocolate Pudding Ice Cream

5 Feb

So I absolutely love Mexican chocolate ice cream, but doing the whole sha-bang with tempering the eggs is kind of a pain in the ass, takes a while, is cholesterol-laden, etc. So instead, I whipped up something totally fun but easier. I went a little crazy with the cayenne (put like 12 dashes of the stuff in here) and it’s pretty hot on the tongue, but will be amazing with a dollop of cool whip on top. Mmmm.

Ingredients

  • 1 c almond milk
  • 3/4 c coconut milk (like SoDelicious brand, not the super thick stuff that comes in a can)
  • 1 c skim milk
  • 1 oz semi-sweet chocolate
  • cayenne to taste
  • 1/4 tsp cinnamon
  • 2 tbsp corn starch
  • 2 tbsp cold skim milk (separate from milks above)
  • 1 packet of Jello chocolate fudge pudding mix (sugar-free)

Instructions

  • Heat milks, 1 oz chocolate, cayenne, and cinnamon in saucepan on medium/high  heat, until thoroughly melted and simmering, stirring often so it doesn’t burn on the bottom
  • Mix corn starch with cold skim milk in a small bowl until corn starch is fully mixed in. Add corn starch mixture into hot saucepan (when milks are simmering). Whisk for a minute, until saucepan mixture begins to thicken a bit. Take off heat.
  • Put into a metal bowl and cool with an ice bath until room temp or slightly cooler.
  • Add pudding mix. This will thicken the mixture substantially, so you might want to add a smidge more milk at this time. [If you wanted to, you could definitely stop the recipe here, and eat this as a pudding instead of an ice cream!]
  • Put everything into your ice cream maker for ~10-15 min, or until icy and delicious.