Pumpkin Ice Cream

I received the replacement bowl for my ice cream maker in record time.  I was told it would take 2 – 4 weeks, and it only took about 5 days!  But then I got so busy with other things, ice cream got put towards the bottom of the list.  Then Fall came and the need for all things pumpkin.

This recipe is from the Kitchenaid booklet which came with the ice cream maker.

Substitution made, noted below.

pumpkin ice cream 1

Pumpkin Ice Cream

1 1/2 c light cream – I used half and half
6 egg yolks
1/4 c sugar
1/2 tsp vanilla
3/4 tsp pumpkin pie spice
1 1/2 c heavy cream
1 1/2 c canned solid pack pumpkin

pumpkin ice cream 2

Scald cream in a heavy saucepan.  Whisk yolks, sugar, and vanilla in a medium bowl.  Gradually whisk in the cream, add the spice.  Return to saucepan and stir over med-low heat until mixture thickens, about 10 minutes; do not boil.  Remove from heat.  Whisk in the heavy cream and the pumpkin.  Strain into bowl.  Refrigerate until well chilled.

pumpkin ice cream 3

When the mixture has completely cooled, freeze according to your manufacturers instructions for your ice cream maker.

pumpkin ice cream 4

cartoon-strawberry-9This tastes just like pumpkin pie.  I would love to have some little pie shells to serve this in!  But as the weather cools, I’m sure we’ll be relying more on baked goods to satisfy our sweet tooth.

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Rocky Road Ice Cream

So my ice cream maker is leaking blue freezer fluid.  After 6 uses!  I’m a little upset, but have started the return process.  (ugh)  I’m just hoping this isn’t a sign of things to come.  It’s just a fluke, right??

This recipe is from Williams-Sonoma Ice Cream.

Substitutions made, noted below.

rocky road 1

Rocky Road Ice Cream

1 1/2 c whole milk – 1 used 2%
1 1/2 c heavy cream
6 oz bittersweet or semisweet chocolate, coarsley chopped
2 oz bittersweet or semisweet chocolate, cut into 1/2 inch chunks – I used chocolate chips
4 large egg yolks
1/2 c sugar
pinch of salt
1 tsp vanilla extract
1/4 c coarsely chopped walnuts – I used almonds
1/4 c mini-marshmallows

In a heavy 2 quart saucepan, combine the milk and 1 cup of the cream.  Cook over medium heat until bubbles form around the edges of the pan, about 5 minutes.

Put the coarsely chopped chocolate in a heatproof bowl. Pour the hot milk mixture over the chocolate and let stand until melted, about 3 minutes.  (Set the saucepan aside for later use.)  Whisk until the mixture is smooth.

Meanwhile, in a separate bowl, combine the egg yolks, sugar, salt, and remaining 1/2 cup cream.  Whisk until the mixture is smooth and the sugar begins to dissolve.

Gradually whisk about 1/2 cup of the warm milk mixture into the egg mixture until smooth.  Pour the egg mixture into the reserved saucepan and stir in the remaining milk mixture.  Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes.  Do not let the custard boil.  Strain through a fine-mesh sieve into a bowl.  Add the vanilla and stir to combine.

Place the bowl in a larger bowl partially filled with ice cubes and water.  Stir occasionally until cool  Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming.  Refrigerate until chilled, at least 3 hours or up to 24 hours.

Pour the custard into an ice-cream maker and freeze according to the manufacturer’s instructions.  When nearly frozen and the consistency of thick whipped cream, stir in the chocolate chunks, walnuts and marshmallows.  Transfer the ice cream to a freezer safe container.  Cover and freeze until firm, at least 3 hours or up to 3 days before serving.

rocky road 2

cartoon-strawberry-9The good news is this recipe came out creamier than the others I’ve tired!  I froze it in a glass container and pressed parchment paper onto the top.  And it’s WONDERFUL.  Husband has texted me from work “I’m craving Rocky Road…”  Will definitely make this one again, if I get my freezer bowl fixed…

Peach & Toasted Almond Ice Cream

Here’s the second recipe I made with the amazing Georgia peaches Miss K left me!  This has been my most successful ice cream recipe to date.

I’m struggling with how best to store ice cream in the freezer.  Plastic?  Glass?  Specialized containers?  Anybody have any suggestions?

I’m also struggling to get my ice cream super creamy.  Thankfully, I found this article from David Lebovitz with some tips.  Tips for Making Homemade Ice Cream Softer.

This recipe is from a  Table for Two blog, no substitutions were made.

peach ice cream 1

Peach & Toasted Almond Ice Cream 

Click on the title for recipe.

peach ice cream 2

cartoon-strawberry-9Gosh this ice cream is wonderful, it’s a perfect taste of summer.  Make this before peaches are out of season!

Chocolate Coffee Ice Cream Sandwiches

I’m hoping y’all love ice cream as much as I do, because I am intending to wear out my new ice cream maker.

We had some friends over for dinner and I thought it’d be fun to have ice cream sandwiches for dessert.  And what’s better than chocolate and coffee??

choc coffee ice cream sandwhiches

For the cookies I used this recipe for Chewy Chocolate Cookies from Bunny’s Warm Oven.

For the ice cream I used this recipe for Coffee Ice Cream from A Cup of Mascarpone.

The taste of these sandwiches is divine!  BUT I didn’t make the sandwiches quite right and figured out my mistakes a couple days later.  I just plopped a scoop of ice cream between two cookies, wrapped them in plastic wrap and put it in the freezer.  The idea was there, but the execution was pretty messy.

Next time?  I will freeze the ice cream in a shallow dish between two pieces of parchment paper for a couple of hours.  Then use a round cookie cutter to cut out circles of ice cream to put between the cookies.  Roll the edges in nuts or even more chocolate, wrap in plastic wrap and freeze.

I can’t wait to perfect the ice cream sandwich, the possibilities are endless…

Cinnamon Graham Cracker Ice Cream

Husband got me the ice cream maker attachment (for our Kitchenaid Mixer) for my birthday!!  We’ve been wanting one for awhile and what better occasion than my birthday?? 😉  My first batch was pretty bad, I hate a learning curve.  This is my second attempt.

This recipe is from the Penzey’s catalog.

No substitutions were made.

cinn graham ice cream 1

Cinnamon Graham Cracker Ice Cream

1 3/4 c heavy cream
12 oz nonfat plain Greek yogurt
1 tsp pure vanilla extract
4 tblsp honey
4 tblsp maple syrup
3/4 tsp cinnamon
2 large rectangular graham crakers, broken into pieces
2 1.4 oz bars chocolate-covered toffee, broken into small bits

Beat the heavy creak in a large bowl until thick (2 to 3 minutes).  Fold in the yogurt, vanilla, honey, maple syrup and cinnamon.  Pour into your ice cream maker.  Add the remaining ingredients a couple of minutes before the ice cream is fully thickened.  Pour into a 1.5 quart freezer safe bowl with a lid and chill until hardened.

If you don’t have an ice cream maker, you can put the original mixture into the freezer-safe bowl and freeze for 2 hours.  Then, stir the mixture and add the graham cracker and toffee bits.  Continue to stir it every 2 hours, for up to 6 hours.  Then chill until hardened.

cinn graham ice cream 2

cartoon-strawberry-9My second batch came out better than the first.  I love the consistency and texture of this recipe, but the tartness from the yogurt is pretty strong.  I’m thinking its because of the brand?  Third batch is coming soon!