I put together this recipe from a lot of different sources and am quite happy with the results. It is very orange, like an intense creamsicle!
Makes 1 Litre
Ingredients
2 cups heavy cream
1/2 cup sugar
Pinch salt
2 tablespoons orange zest
4 egg yolks
1 can frozen orange juice plus enough water to total 2 cups
1 teaspoon vanilla extract
2 teaspoons orange extract, optional
Directions
In a saucepan over medium heat, combine 1 1/2 cups of the cream with the orange zest, salt and sugar. Warm over medium heat, stirring occasionally.
In a separate bowl, whisk together the egg yolks. Pour some of the warm milk mixture into the eggs, whisking constantly. Transfer the yolks into the sauce pan and stir to combine.
Cook over medium heat until the mixture thickens to form a custard that will coat the back of a spatula. Stir constantly, making sure to scrap the bottom of the saucepan.
Set a large bowl over top of an ice bath. Pour the remaining cream into the bowl along with the orange juice, vanilla extract and orange extract. Set a fine mesh sieve over top.
Add the custard to the reserved cream, straining it through the sieve. Stir to combine.
Refrigerate until chilled thoroughly or overnight. Transfer the custard to the ice cream maker. Freeze mixture according to ice cream maker instructions.
♥ Amy
Showing posts with label ice cream. Show all posts
Showing posts with label ice cream. Show all posts
Sunday, January 18, 2015
Sunday, July 20, 2014
Peanut Butter Ice Cream
Makes approximately 1 litre
Ingredients
2 cups heavy cream
1 cup whole milk
2/3 cup sugar
1/4 teaspoon salt
4 egg yolks
1 cup peanut butter
Directions
Pour 1 cup of the cream into a large bowl. Set a fine mesh sieve over top.
In a saucepan over medium heat, combine the remaining cream, milk, salt and sugar. Warm over medium heat, stirring occasionally.
In a separate bowl, whisk together the egg yolks. Pour some of the warm milk mixture into the eggs, whisking constantly. Transfer the yolks into the sauce pan and stir to combine. Add the peanut butter and stir until combined.
Cook over medium heat until the mixture thickens to form a custard that will coat the back of a spatula. Stir constantly, making sure to scrap the bottom of the saucepan.
Add the custard to the reserved cream, straining it through the sieve. Stir to combine.
Refrigerate until chilled thoroughly or overnight. Transfer the custard to the ice cream maker. Freeze mixture according to ice cream maker instructions.
♥ Amy
Ingredients
2 cups heavy cream
1 cup whole milk
2/3 cup sugar
1/4 teaspoon salt
4 egg yolks
1 cup peanut butter
Directions
Pour 1 cup of the cream into a large bowl. Set a fine mesh sieve over top.
In a saucepan over medium heat, combine the remaining cream, milk, salt and sugar. Warm over medium heat, stirring occasionally.
In a separate bowl, whisk together the egg yolks. Pour some of the warm milk mixture into the eggs, whisking constantly. Transfer the yolks into the sauce pan and stir to combine. Add the peanut butter and stir until combined.
Cook over medium heat until the mixture thickens to form a custard that will coat the back of a spatula. Stir constantly, making sure to scrap the bottom of the saucepan.
Add the custard to the reserved cream, straining it through the sieve. Stir to combine.
Refrigerate until chilled thoroughly or overnight. Transfer the custard to the ice cream maker. Freeze mixture according to ice cream maker instructions.
♥ Amy
Wednesday, December 19, 2012
Eggnog Ice Cream
I got nominated to make dessert for Christmas dinner on both sides of the family this year. We celebrated with Dave's family this past weekend and I made sticky toffee pudding with eggnog ice cream.
The cake was an epic failure since it simply refused to bake. I cooked it almost 30 minutes longer than the 40 minute recommended time and it was still molten in the middle.
The ice cream, however, was fantastic.
Adapted from Annie's Eats, originally from David Lebovitz Perfect Scoop, makes 1 litre
Ingredients
1 cup heavy cream
2/3 cup sugar
Pinch salt
2 cups eggnog
6 large egg yolks
1 teaspoon ground nutmeg
2 tablespoons dark rum
1 tablespoon brandy
2 1/2 teaspoons vanilla extract
Directions
In a saucepan over medium heat, combine the milk, salt and sugar. Warm over medium heat, stirring occasionally. Remove from heat and set aside.
Pour the eggnog into a large bowl. Set a fine mesh sieve over top.
In a separate bowl, whisk together the egg yolks. Pour some of the warm milk mixture into the eggs, whisking constantly. Transfer the yolks into the sauce pan and stir to combine with the remaining milk. Cook over medium heat until the mixture thickens to form a custard that will coat the back of a spatula. Stir constantly, making sure to scrap the bottom of the saucepan.
Add the custard to the eggnog, straining it through the sieve. Add the vanilla extract, rum, brandy and nutmeg. Stir to combine.
Refrigerate until chilled thoroughly or overnight.
Transfer the custard to the ice cream maker. Freeze mixture according to ice cream maker instructions.
♥ Amy
The cake was an epic failure since it simply refused to bake. I cooked it almost 30 minutes longer than the 40 minute recommended time and it was still molten in the middle.
The ice cream, however, was fantastic.
Adapted from Annie's Eats, originally from David Lebovitz Perfect Scoop, makes 1 litre
Ingredients
1 cup heavy cream
2/3 cup sugar
Pinch salt
2 cups eggnog
6 large egg yolks
1 teaspoon ground nutmeg
2 tablespoons dark rum
1 tablespoon brandy
2 1/2 teaspoons vanilla extract
In a saucepan over medium heat, combine the milk, salt and sugar. Warm over medium heat, stirring occasionally. Remove from heat and set aside.
Pour the eggnog into a large bowl. Set a fine mesh sieve over top.
In a separate bowl, whisk together the egg yolks. Pour some of the warm milk mixture into the eggs, whisking constantly. Transfer the yolks into the sauce pan and stir to combine with the remaining milk. Cook over medium heat until the mixture thickens to form a custard that will coat the back of a spatula. Stir constantly, making sure to scrap the bottom of the saucepan.
Add the custard to the eggnog, straining it through the sieve. Add the vanilla extract, rum, brandy and nutmeg. Stir to combine.
Refrigerate until chilled thoroughly or overnight.
Transfer the custard to the ice cream maker. Freeze mixture according to ice cream maker instructions.
♥ Amy
Wednesday, October 10, 2012
Paleo Coconut Pineapple "Ice Cream"
A new version of Paleo "Ice Cream" - paleo-friendly, dairy-free ice cream. This flavour combination is absolutely heavenly and you will not be able to tell that it is dairy-free!
Makes 1 Litre
Ingredients
2 400 mL cans coconut milk
3 tablespoons honey, optional
2 teaspoons coconut extract, optional
3 egg yolks
1 540 mL can crushed pineapple
Directions
Heat the coconut milk, honey and coconut extract in a small saucepan until combined, do not boil. Whisk in the eggs. Cook for 5 more minutes until the mixture begins to thicken, stirring constantly. Add the pineapple and stir to combine. Remove from heat and transfer to a large bowl. Cool completely.
Once cool, transfer to the ice cream maker. Freeze as per ice cream maker instructions.
♥ Amy
Makes 1 Litre
Ingredients
2 400 mL cans coconut milk
3 tablespoons honey, optional
2 teaspoons coconut extract, optional
3 egg yolks
1 540 mL can crushed pineapple
Directions
Heat the coconut milk, honey and coconut extract in a small saucepan until combined, do not boil. Whisk in the eggs. Cook for 5 more minutes until the mixture begins to thicken, stirring constantly. Add the pineapple and stir to combine. Remove from heat and transfer to a large bowl. Cool completely.
Once cool, transfer to the ice cream maker. Freeze as per ice cream maker instructions.
♥ Amy
Tuesday, May 15, 2012
Salted Caramel Ice Cream
Once I made my first successful batch of caramel, I kind of went overboard... What good would it be to make salted caramel sauce with out making salted caramel ice cream to go with it?
Adapted from David Lebovitz, makes one litre
Ingredients
2 cups whole milk
1 1/2 cups sugar
4 tablespoons butter
1/2 teaspoon salt
1 cup heavy cream
5 egg yolks
3/4 teaspoon vanilla extract
Directions
In a saucepan over medium-high heat, melt the sugar, stirring constantly. Continue cooking the liquefied sugar until it starts to darken.
Just as the sugar starts to smoke (do not let it smoke or it will burn), add the butter and salt. Stir to combine. Add in the cream and whisk until smooth. If the caramel hardens into clumps, return the sauce pan to low heat and stir until melted.
In a small bowl, whisk the egg yolks. Gradually pour half of the warm caramel mixture into the eggs, whisking constantly. Transfer the egg yolks back to the sauce pan and cook over medium heat until the mixture thickens into a custard.
Add the milk to a large bowl over and ice bath. Pour the custard into the milk, add the vanilla and stir to combine. Cover and refrigerate overnight.
Freeze as per the ice cream makers instructions.
Serve with salted caramel sauce.
♥ Amy
Friday, February 10, 2012
Paleo "Ice Cream"
This recipe is paleo-friendly, dairy-free and can also be made vegan and egg-free.
And it actually tastes like ice cream!
The egg yolks are completely optional but will result in a richer, creamier ice cream. I have used the base recipe to make Green Tea Almond ice cream (with out eggs) and Chocolate Almond Butter ice cream (with eggs). Other tempting flavourings: mango puree, instant coffee powder, coconut extract and shaved coconut, banana, fresh mint and chocolate... the options are endless!
Makes 1 litre
2 400 mL cans coconut milk
1/4 to 1/2 cup honey or maple syrup
3 egg yolks (optional)
Flavourings as desired
If using eggs or flavourings that need to melt such as chocolate or almond butter, heat the coconut milk and flavourings in a small saucepan, do not boil. Whisk in the eggs. Add the sweetener to taste but remember that ice cream generally tastes less sweet once it is frozen. Transfer to the ice cream maker.
If you are not using eggs or a flavouring that needs to be melted, simply whisk every thing together in a bowl and transfer to the ice cream maker.
Freeze as per ice cream maker instructions.
Green Tea Almond
Ice cream base as above
1 tablespoon matcha tea powder
1/2 teaspoon almond extract (optional)
Toasted almond flakes (optional)
Chocolate Almond Butter
Ice cream base as above
1/2 cup 70% cocoa chocolate, chopped
1/4 cup cocoa powder
1/4 cup almond butter
1 teaspoon vanilla extract or 1 vanilla bean
♥ Amy
And it actually tastes like ice cream!
The egg yolks are completely optional but will result in a richer, creamier ice cream. I have used the base recipe to make Green Tea Almond ice cream (with out eggs) and Chocolate Almond Butter ice cream (with eggs). Other tempting flavourings: mango puree, instant coffee powder, coconut extract and shaved coconut, banana, fresh mint and chocolate... the options are endless!
Makes 1 litre
2 400 mL cans coconut milk
1/4 to 1/2 cup honey or maple syrup
3 egg yolks (optional)
Flavourings as desired
If using eggs or flavourings that need to melt such as chocolate or almond butter, heat the coconut milk and flavourings in a small saucepan, do not boil. Whisk in the eggs. Add the sweetener to taste but remember that ice cream generally tastes less sweet once it is frozen. Transfer to the ice cream maker.
If you are not using eggs or a flavouring that needs to be melted, simply whisk every thing together in a bowl and transfer to the ice cream maker.
Freeze as per ice cream maker instructions.
Green Tea Almond
Ice cream base as above
1 tablespoon matcha tea powder
1/2 teaspoon almond extract (optional)
Toasted almond flakes (optional)
Chocolate Almond Butter
Ice cream base as above
1/2 cup 70% cocoa chocolate, chopped
1/4 cup cocoa powder
1/4 cup almond butter
1 teaspoon vanilla extract or 1 vanilla bean
♥ Amy
Wednesday, January 18, 2012
Vanilla Ice Cream
We decided to test out the new ice cream maker with a good classic vanilla ice cream. This recipe is so simple and rich (and free of preservatives and chemicals), I don't think we will ever eat store-bought ice cream again.
From David Lebovitz, makes approximately 1litre
1 cup whole milk
Pinch salt
3/4 cup sugar
1 vanilla bean
2 cups heavy cream
7 large egg yolks
1 teaspoon vanilla extract
In a saucepan over medium heat, combine the milk, salt and sugar. Split the vanilla bean in half and scape out the seeds. Add both the seeds and the pod to the milk mixture. Remove from heat and set aside.
Place a large bowl over an ice bath. Pour the cream into the bowl.
In a separate bowl, whisk together the egg yolks. Pour some of the warm milk mixture into the eggs, whisking constantly. Transfer the yolks into the sauce pan and stir to combine with the remaining milk. Cook over medium-low heat until the mixture thickens to form a custard that will coat the back of a spatula. Stir constantly, making sure to scrap the bottom of the saucepan.
Add the custard to the heavy cream. Stir over ice until combined. Add the vanilla extract.
Refrigerate until chilled thoroughly or overnight.
Remove the vanilla bean pod and transfer the custard to the ice cream maker. Freeze mixture according to ice cream maker instructions.
Enjoy!
Amy
From David Lebovitz, makes approximately 1litre
1 cup whole milk
Pinch salt
3/4 cup sugar
1 vanilla bean
2 cups heavy cream
7 large egg yolks
1 teaspoon vanilla extract
In a saucepan over medium heat, combine the milk, salt and sugar. Split the vanilla bean in half and scape out the seeds. Add both the seeds and the pod to the milk mixture. Remove from heat and set aside.
Place a large bowl over an ice bath. Pour the cream into the bowl.
In a separate bowl, whisk together the egg yolks. Pour some of the warm milk mixture into the eggs, whisking constantly. Transfer the yolks into the sauce pan and stir to combine with the remaining milk. Cook over medium-low heat until the mixture thickens to form a custard that will coat the back of a spatula. Stir constantly, making sure to scrap the bottom of the saucepan.
Add the custard to the heavy cream. Stir over ice until combined. Add the vanilla extract.
Refrigerate until chilled thoroughly or overnight.
Remove the vanilla bean pod and transfer the custard to the ice cream maker. Freeze mixture according to ice cream maker instructions.
Enjoy!
Amy
Monday, January 16, 2012
Strawberry Frozen Yogurt
I am normally not a fan of strawberry ice cream because most don't really contain strawberries. This recipe is almost entirely strawberries and it is heavenly.
From David Lebowitz, makes 1 litre
1 pound strawberries, fresh or frozen and defrosted
2/3 cup sugar
1 cup plain yogurt
1 teaspoon lemon juice
Toss the strawberries in a bowl with the sugar. Let stand for one or two hours, stirring periodically.
Transfer the strawberries and any juice to a blender. Add the yogurt and lemon juice. Blend until the mixture is smooth. If desired, pass the mixture through a mesh strainer to remove any seeds.
Transfer the strawberry mixture to the ice cream maker. Freeze mixture according to ice cream maker instructions.
Amy
From David Lebowitz, makes 1 litre
1 pound strawberries, fresh or frozen and defrosted
2/3 cup sugar
1 cup plain yogurt
1 teaspoon lemon juice
Toss the strawberries in a bowl with the sugar. Let stand for one or two hours, stirring periodically.
Transfer the strawberries and any juice to a blender. Add the yogurt and lemon juice. Blend until the mixture is smooth. If desired, pass the mixture through a mesh strainer to remove any seeds.
Transfer the strawberry mixture to the ice cream maker. Freeze mixture according to ice cream maker instructions.
Amy
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