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Entries in ice cream (2)


Food52 Ice Cream & Friends

In the past couple of years I have focused on making the ice cream that my hubby and I eat rather than buying the ‘ice dream’ stuff from the grocery store.  Purchased ice cream is no longer made with cream, sugar, eggs, and fruit.  Even Cold Stone Creamery; which was a huge disappointment to me because I had bought quarts of their ice cream once I decided to no longer go the grocery store route.  I think Cold Stone Creamery vanilla ice cream has around 70 ingredients.  70!!!!!  Why does ice cream need that many ingredients??? Answer:  it doesn’t.

So now, I make my own.  I use a Cuisinart maker that lets me make a quart of ice cream at a time.  My hubby’s favorite is cinnamon and I have to agree with him….it is delicious!  Vanilla is great too – there is nothing like steeping the vanilla pod after having scraped the seed out to make your ice cream even more delish.  When I make vanilla, I usually also make the Barefoot Contessa’s raspberry sauce to pool under the ice cream.  A little raspberry jam, fresh raspberries, and just a touch of raspberry liquer is all you need.  Dreamy is the word that comes to mind. 

I have several ice creams books that I read as novels and take inspiration from.  And now, Food52 Ice Cream & Friends has entered my life and lays on my bedside table for a night reading.  Such an inspiration!  The recipes range from ice cream to sherbet to yogurt to the companions of ice cream – salted maple honeycomb candy anyone????  Oh wait!  I see a recipe for caramel!  I loooooovvvvvveeeeee caramel and cannot wait to make the Salted Caramel ice cream!  Fig ice cream?  Yes, please! Cinnamon bun ice cream?  Why, yes!  I’ll up my cinnamon game!!

Food52 Ice Cream & Friends is such a refreshing read on the hot sultry summer nights.  Great front porch reading….back and forth on the over-sized swing, a glass of lemonade in my hand, ceiling fans whirling on high in the background kicking up scents of mint….wait…..didn’t I just see a recipe for mint basil chip ice cream???? 


Ice cream a deux

In two days this week, I made two batches of ice cream.  I have a little Krups ice cream maker that works wonders with cream, milk, sugar and flavorings.  In a little over an hour, I have ice cream with the consistency of soft serve.  And I cannot wait - I have to have a bowl right when it's ready.  I throw the ice cream in a bowl and it quickly starts to melt around the edges (you know what I mean?) and it is so, so good - almost as good as my momma's chess cake.  Anyway, after I take my bowl, I put the rest of the ice cream in a plastic container (a quart container) and put it in the freezor to harden.  And Wa-La!! you have ice cream.  I'm going to share my two recipes below because I tried two different methods to find which would give me the creamiest and yummiest.  I can tell you one thing (and I've already told Michael) - I'm never buying ice cream from the grocery store again!  This was SO easy and I can control the ingredients and Michael should just prepare himself for a freezor full of plastic containers full of wonderful goodness!


First Method

  • 2 cups of heavy cream
  • 1 cup milk
  • 2/3 cup sugar

Scald these 3 items in a pot on the stove.  You want to melt the sugar.  Keep the pot on the flame just long enough to see little bubbles start around the edge of the milk.

You can put any flavorings in the cream that you want.  I had 2 bananas that were turning black so they were nice and ripe.  I took those bananas and mashed them up and put them in the milk mixture.  I also added about a teaspoon of good vanilla.  Then I just put the mixture into the Krups maker and hit a button and in about an hour - ice cream!


Second Method

  • 1 cup heavy cream
  • 1 1/2 cup evaporated canned milk (so about a 12 oz can)
  • 1 cup milk
  • 3/4 cup sugar

Scald these 3 items in a pot on the stove.  You want to melt the sugar.  Keep the pot on the flame just long enough to see little bubbles start around the edge of the milk.  This time I cut up (very finely) 5 or 6 peaches, put them in a bowl and sprinkled a couple tablespoons of sugar over them.  I let them sit for about 30 minutes, mixing them up several times.  After 30 minutes, I took a fork and mashed them up so that all the juices would come out.  There was still some chunkiness to the peaches.  I poured this mixture into the milk mixture and mixed it all up.  Then I just put the mixture into the Krups maker and hit a button and in about an hour - ice cream!  I really liked this ice-cream - I think I will use this milk mixture next time!!


I hope you make ice-cream soon and enjoy the hot sultry summer weather!