ICE CREAMS & SORBETS – Chasing MY Life WHEREVER it Leads ME

NO CHURN VANILLA ICE CREAM ala A KID from KID’S BAKING CHAMPIONSHIP or NO CHURN COOKIES & CREAM ICE CREAM

July 17th was National Ice Cream Day. So I made ice cream of course 😀

Hot where you are? What better way to beat the heat than to make some homemade ice cream? The best part about this recipe is that it’s a completely no churn, soft serve recipe. It’s so good!! It disappears pretty quickly, so why not make a double batch. It is also great to change up in flavor by using flavored Oreos, freeze dried fruit flavors or a FRESH berries coulee! This one is plain with a hint of color and chocolate sauce.

NO CHURN ICE CREAM ALA Duff Goldman serves 6

One 14-ounce can sweetened condensed milk
1 teaspoon pure vanilla extract **See NOTES
Pinch kosher salt
2 cups heavy cream
Your favorite toppings, such as sprinkles, caramel syrup, etc. for serving

In a large bowl, whisk together the sweetened condensed milk, vanilla and salt.
In a stand mixer fitted with a whisk attachment, whip the heavy cream to stiff peaks, about 3 minutes.
Gently mix a scoop of the whipped cream into the condensed milk mixture. Fold in the rest of the whipped cream very gently. Be careful not to overmix and deflate the mixture.
Transfer to a freezer container or a loaf pan, smooth the top, then press a piece of wax paper against the surface. This will prevent ice crystals from forming.
Freeze until the ice cream is frozen and scoopable, 6 hours to overnight.
Scoop the ice cream into bowls and serve with your favorite toppings or with a pie or cobbler. Enjoy!

NOTE: A great alternative is using 1/2 vanilla extract and 1/2 mint. And if you are using mint, why not add some mini chocolate chips too?

NO CHURN COOKIE & CREAM ICE CREAM serves 6

2 cups heavy whipping cream
1 can sweetened condensed milk
1 tablespoon PURE vanilla extract
HALF of a 3 ounce package of vanilla pudding mix (or your flavor of choice)
1/2 normal package of Oreos, crushed (flavor of choice)

In a bowl, whip the heavy whipping cream and whip until stiff peaks begin to form.
In a separate bowl, pour in 1 can sweetened condensed milk.
Add the vanilla and the vanilla pudding. Mix well.
Add in half of the crushed Oreo cookies and mix.
Pour this mix into the whipped cream, and fold it in gently.
In a metal loaf pan, pour about half of the mixture.
Add a layer of crushed Oreos, and then top with the remaining ice cream mixture.
Sprinkle the top with the remaining crushed Oreos.
Cover with press and seal or plastic wrap and freeze for 24 hours.

NOTE: Make this any flavor you want by using flavored oreos.

COOKIES & CREAM ICE CREAM – CHOCOLATE FUDGE & LEMON TOO

COOKIES & CREAM ICE CREAM – CHOCOLATE FUDGE & LEMON TOO
Has it been hot where you are? It certainly hasn’t been here but, I can’t think of a better way to celebrate ANYTHING than to make some homemade ice cream!

The best part about this recipe is that it’s a no churn, soft serve recipe with delectable appealing flavors. I use my Klee to make it, but it’s not even necessary. It can be made in simple kitchen ware. It’s so good, it disappears pretty quickly around here, so I usually make a double batch. It is also great to change up in flavor by using golden or lemon flavored Oreos! Honestly you could use ANY cookie for your favorite flavors!

2 cups heavy whipping cream
1 can sweetened condensed milk
1 tablespoon PURE vanilla extract
HALF of a 3 ounce package of cheesecake flavor pudding mix
1/2 normal package of Oreos – crushed.

Instructions using Metal loaf pan:

In a bowl, pour 2 cups of heavy whipping cream and whip until stiff peaks begin to form.
In a separate bowl, pour in 1 can sweetened condensed milk. Add the vanilla and the vanilla pudding. Mix well.
Add in half of the crushed Oreo cookies and mix. Pour this mix into the whipped cream, and fold it in gently.
In a metal loaf pan, pour about half of the mixture.
Add a layer of crushed Oreos, and then top with the remaining ice cream mixture.
Sprinkle the top with the remaining crushed Oreos.
Cover with press and seal or plastic wrap and freeze for 24 hours.

CARIBBEAN SUNRISE POPSICLES

We’re talking SERIOUS triple digit heat around here and now they’re adding 50% humidity to the mix so it was time to bring out the BIG guns – ICES with a KICK! Next time I won’t bother with the popsicles, but just make these as small sorbet bowls in small ramekins.

CARIBBEAN SUNRISE POPSICLES
1 cup water
1/2 cup superfine sugar
3 tablespoons pomegranate juice
1 cup orange juice
3 ounces Malibu Coconut Rum

Whisk together the water and sugar in a small saucepan and bring to a SLOW boil. Simmer for 5 minutes and then remove from heat.
Combine 2 tablespoons of the sugar syrup with the pomegranate juice.
Divide into 6 popsicle molds.
Place molds in freezer for 2 hours.
Combining remaining sugar mixture with orange juice and rum, cooling completely.

After 2 hours, whisk orange juice mixture thoroughly and top off popsicle molds.
Return molds to freezer for 2 more hours.

Add popsicle sticks and freeze completely. Overnight works best.

HAPPY VALENTINE’S DAY!

Valentine’s Day is a truly subjective menu. Not everyone wants or dreams of the same foods. So, awhile back when we were just sitting around I quizzed hubby in a round about way and was able to come up with his favorite romantic menu to create a romantic meal. What are you doing for Valentine’s Day this year?

STRAWBERRY MARGARITAS

2 cups crushed ice

1/2 cup fresh strawberry puree

1 cup tequila

2 limes, juiced

Splash Triple Sec

Splash simple syrup (equal amounts sugar and water heated until sugar dissolves completely and then cooled)

Combine in a blender, ice, strawberry water, tequila, lime juice, Triple Sec and simple syrup.
Puree until smooth.
Pour into rocks glasses, garnish and serve.

CAJUN SHRIMP COCKTAIL

1 1/2 cups ketchup

1/2 cup chili sauce

3 cloves garlic, minced

2 tablespoons finely minced onion

2 tablespoons prepared horseradish

Juice of 1 lemon (save your rind to make the cute serving dish)

2 1/2 teaspoons Worcestershire sauce

1/4 teaspoon Frank’s red pepper hot sauce

1/4 teaspoon fresh ground black pepper

salt to taste

plenty of fresh medium-large shrimp, cleaned and chilled

I use my mini food processor to mix it all in until well blended.
Chill for a day or so before needed to allow flavors to meld together.

CAESAR SALAD DRESSING

6 cloves garlic, mashed and minced

1 tablespoon Dijon mustard

1 tablespoon Champagne Vinegar

2 tablespoons mayonnaise

1/3 cup canola oil

Sea Salt

White Pepper

Juice of 1 lemon

Minced anchovy fillets (optional – I usually leave them out)

Combine garlic, mustard, vinegar and two pinches of salt in a blender and mix thoroughly.
Add mayonnaise and blend together to form a thick base.
In a slow stream add oil.
Scrape dressing with spatula into a bowl and season to taste with salt, pepper and lemon juice.
Optional – Add anchovies to dressing to create a deeper, saltier taste.

PARMESAN CHEESE CROUTONS

6 slices thick sourdough bread

butter, melted, enough to coat bread

½ cup Fontina Cheese

½ cup grated Parmesan Cheese

Preheat oven to 350 degrees.
Place bread slices on oven rack and bake until dry and golden.
Melt butter in flat bowl.
Combine cheeses in flat bowl.
Dip first in butter and the cheese mixture.
Bake on cookie sheet 8-10 minutes until cheese is bubbly and melted.
Cut to desired size*

*If I’m in a hurry I will sometimes cut these ahead of time and toss with the butter and cheese which coats all the sides better.

GARLIC STEAK

Steak of choice (hubby choose T-bones)

2 cloves of garlic per steak, minced fine

1 tablespoon champagne vinegar per steak

1/2 tablespoon canola oil

sea salt

white pepper

Pierce each steak with a marinater.
Whisk together the garlic, oil, salt and pepper to taste.
Place steak side by side of a large plate.
Pour marinade over top.
Turn steak and make sure each is well coated.
Cover and marinate overnight.
Take steak out of refrigerator an hour before grilling, turn several times making sure still well coated in marinade.
Firmly press garlic pieces into the steak.
Grilled to desired doneness – mmmmmmmmmmmmmmmmmmm, medium rare….

TWICE BAKED POTATOES

4 large baking potatoes

8 slices bacon

1 cup sour cream

1/2 cup milk

4 tablespoons butter

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup shredded Cheddar cheese, divided

8 green onions (tops and all), sliced and divided

Preheat oven to 350 degrees.
Bake potatoes in preheated oven for 1 hour or until done through.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; saving skins.
To the potato pieces add the sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
Bake for another 15 minutes.

SOUR CREAM DUTCH APPLE PIE

PIE

3+ cups apples, cored, peeled and chopped

lemon juice

3/4 cup sugar

2 tablespoons flour

pinch of salt

1 tablespoon cinnamon

1/2 teaspoon vanilla extract

1/2 teaspoon maple extract

1 small egg, beaten

1/2 cup sour cream (not light)

9 inch pastry shell, pre-baked and cooled

TOPPING

1/3 cup flour

1/3 cup dark brown sugar

1 teaspoon cinnamon

4 tablespoons butter, sliced extremely thin

Preheat oven to 350 degrees
Chop the apples and combine with just enough lemon juice to coat and prevent browning in large bowl.
In a small bowl sift together the flour, sugar, cinnamon and salt.
Fold in the sour cream, egg, vanilla and maple extract until well blended.
Fold the sour cream mixture into the apples until well coated.
Carefully pour into the pie shell, mounding towards the center.
Toss together the topping ingredients until well blended.
Sprinkle topping evenly over the apple mound.
Lay the pieces of butter all over the top.
Bake 30 minutes or until apples are tender.
Best served with ice cream or fresh whipped cream. If you want to be really decadent try it with Caramel Sauce.

HOMEMADE VANILLA ICE CREAM

1 cup whole milk

1/2 cup sugar

2 jumbo eggs

2 cups heavy cream

2 teaspoons real vanilla extract

Warm the milk in a small pan.
Whisk the eggs with the sugar in a separate bowl.
Slowly add the warm milk to the egg mixture while continuously whisking the mixture.
Pour the entire mixture back into the pan and heat slowly, stirring continuously until mixture thickens to loose pudding texture. DO NOT BOIL! Let it cool to room temperature.
Whisk in the cream and vanilla.
Follow your ice cream maker directions for freezing.

The 2nd Annual Ice Cream Round-Up & Tuesdays with Dorie

July 31st is Joy’s 2nd Annual Ice Cream Round Up over at Joy of Desserts so this week’s Tuesdays with Dorie choice by Lynne of Cafe LynnyLu of Vanilla Ice Cream on pages 428 and 429 was absolutely perfect timing for me!

I have been waiting for and working on this round up all year!! Here are a few more ice cream recipes to tantalize you past the plainer but always yummy vanilla that we made today for Dorie.

Don’t forget the basics I offered up here on making ice cream in general with a Basic Ice Cream Base. All my recipes make 1 quart unless otherwise specified.

CARAMEL MOCHA CAPPUCCINO CHOCOLATE CHIP
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
3 tablespoons FINELY ground instant coffee
1 teaspoon cinnamon
1 tablespoon Hershey’s cocoa
2 tablespoons Caramel Sauce
1/2 cup milk chocolate chips

Whisk eggs until light and fluffy.
Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
Add cocoa, cinnamon and coffee, blending until well incorporated.
Whisk in milk, cream and vanilla until well blended.
Transfer to ice cream freezer and follow manufacturer’s instructions.
Add chocolate chips and caramel sauce a few minutes before ice cream freezing is completed.

CHOCOLATE CHERRY CHUNK
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1 Hershey milk chocolate bar, chopped
1/3 cup cherries, chopped

Whisk eggs until light and fluffy.
Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
Whisk in milk, cream and vanilla until well blended.
Transfer to ice cream freezer and follow manufacturer’s instructions.
Add chocolate chunks and cherry pieces a few minutes before freezing process is complete.

FRENCH VANILLA
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract

Whisk eggs until light and fluffy.
Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
Whisk in milk, cream and vanilla until well blended.
Transfer to ice cream freezer and follow manufacturer’s instructions.

HEATH BAR CANDY CRUNCH
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1 cup Heath English Milk Chocolate Toffee Bits, frozen

Whisk eggs until light and fluffy.
Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
Whisk in milk, cream and vanilla until well blended.
Transfer to ice cream freezer and follow manufacturer’s instructions.
Add Heath bar pieces a few minutes before ice cream is done.

HEATH BAR CANDY COFFEE CRUNCH
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1 cup Heath English Milk Chocolate Toffee Bits, frozen
3 tablespoons FINELY ground instant coffee

Whisk eggs until light and fluffy.
Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
Add coffee, whisking until well incorporated.
Whisk in milk, cream and vanilla until well blended.
Transfer to ice cream freezer and follow manufacturer’s instructions.
Add Heath bar pieces a few minutes before ice cream is done.

HEATH BAR CANDY MOCHA CRUNCH
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1 tablespoon Hershey’s cocoa
2 tablespoons + 1 teaspoon FINELY ground instant coffee
1 cup Heath English Milk Chocolate Toffee Bits, frozen

Whisk eggs until light and fluffy.
Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
Add cocoa, blending well.
Add coffee, whisking until well incorporated.
Whisk in milk, cream and vanilla until well blended.
Transfer to ice cream freezer and follow manufacturer’s instructions.
Add Heath bar pieces a few minutes before ice cream is done.

MILKY WAY FUDGE PILLOWS
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1/2 cup mini marshmallows, frozen and chopped
1/2 cup Milky Way Fudge Sauce

Whisk eggs until light and fluffy.
Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
Whisk in milk, cream and vanilla until well blended.
Transfer to ice cream freezer and follow manufacturer’s instructions.
Add marshmallow pieces a few minutes before freezing process is complete.
Fold in fudge sauce immediately after freezing process is complete.

ORANGE DREAMSICLE
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1/3 cup orange juice concentrate with pulp

Whisk eggs until light and fluffy.
Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
Add juice concentrate, whisking until well incorporated.
Whisk in milk, cream and vanilla until well blended.
Transfer to ice cream freezer and follow manufacturer’s instructions.

PEACHES & CREAM
2 LARGE eggs
1 cup sugar
1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1 tablespoons lemon juice
2 cups finely chopped peach pieces

Whisk eggs until light and fluffy.
Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
Add juice concentrate, whisking until well incorporated.
Whisk in milk, cream and vanilla until well blended.
Transfer to ice cream freezer and follow manufacturer’s instructions.
Toss peach pieces with lemon juice.
Add peach pieces a few minutes before freezing process is complete.

PEANUT BUTTER BANANA FUDGE
2 JUMBO eggs
3/4 cup superfine granulated sugar
2 cups heavy whipping cream
1 cup whole milk
1/2 cup peanut butter
2 overripe bananas
2 teaspoons lemon juice

In a large mixing bowl whisk the eggs until light and fluffy.
Gradually add the sugar while whisking.
When sugar is dissolved add the cream and milk until well blended.
Divide in half and add peanut butter gradually to one half and then mix that mixture back into the other half.
Transfer to ice cream freezer and follow manufacturer’s instructions.
In a mixing bowl mash bananas really well and add lemon juice, blending well.
Add banana mixture a few minutes before the ice cream is done.

REESES CHUNK FRENCH VANILLA
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1 cup+ chopped Reese’s Peanut Butter Cups

Whisk eggs until light and fluffy.
Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
Whisk in milk, cream and vanilla until well blended.
Transfer to ice cream freezer and follow manufacturer’s instructions.
Add Reese’s chunks a few minutes before ice cream is done.

STRAWBERRY BANANA
2 cups strawberry chunks
1 cup whole milk
3/4 cup sugar
2 Jumbo eggs
2 cups heavy cream
2 overripe bananas
2 teaspoons lemon juice

In a large mixing bowl whisk the eggs until light and fluffy.
Gradually add the sugar while whisking.
When sugar is dissolved add the cream and milk until well blended.
Divide in half and add peanut butter gradually to one half and then mix that mixture back into the other half.
Transfer to ice cream freezer and follow manufacturer’s instructions.
In a mixing bowl mash bananas really well and add lemon juice, blending well.
Add banana mixture and strawberry chunks a few minutes before the ice cream is done.

Everyone needs a good sorbet now and again for those really hot summer days or those 7 course meals (LOL like there are many of those around here!)

STRAWBERRY LEMON DAQUIRI
2 medium lemons
1 cup finely chopped strawberry pieces
2 tablespoons golden rum
1/4 cup corn syrup
1 cup sugar
2 1/2 cups ICE water

Juice the lemons. Include the pulp, but be sure to remove seeds.
Add strawberry pieces and toss well. Chill for an hour.
Whisk together the water, corn syrup, sugar and rum until sugar is well dissolved.
Add lemon strawberry juice and zest, blending well.
Transfer to the ice cream freezer and follow manufacturers directions.

And let’s not forget the toppings!
BUTTERSCOTCH SAUCE
1 cup corn syrup
1 cup packed brown sugar
1/4 teaspoon salt
4 tablespoons butter
1/3 cup heavy whipping cream

In a medium saucepan whisk together corn syrup, butter, sugar and salt until sugar is dissolved.
Gradually bring to a low boil.
Remove from heat and cool 5 minutes.
Gradually stir in the cream and serve at once.

Don’t forget these favorites sauces from last year:
Blueberry Sauce
Caramel Sauce
Chocolate Caramel Toffee Nut Fudge
Cocoa Fudge Sauce
Decadent Hot Fudge Sauce
Fudgy Peanut Butter Sauce
Hot Fudge Sauce
Milky Way Fudge Sauce
Mocha Hot Fudge Sauce

Here are last year’s ice cream and sorbet flavors:
Apricot Pineapple Ice Cream
Blueberry Rum Ice Cream
Chocolate Banana Ice Cream
Chocolate Chocolate Chip Ice Cream
Lemon Ice Cream
Strawberry Ice Cream
Vanilla Ice Cream
Watermelon Sorbet

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You Scream, We Scream, We All Scream for Ice Cream

July 31st is Joy’s Ice Cream Round Up over at Joy of Desserts so in preparation I am doing a bit of an ice cream review if you will covering the basics and a few yummy recipes too will soon follow.

Ice cream at its most basic is sweetened, frozen cream and milk. The amount and type of butterfat used will determine the richness and creaminess of the ice cream. Adding eggs increases the creaminess. The butterfat chart ranges from using skim milk at less than 1/2% butterfat through low fat milk, whole milk, evaporated milk… to heavy cream at 36% butterfat.
You can use sugar, maple syrup or honey to determine the sweetness. Each sweetener has its own specific flavor. The darker the syrup or honey the stronger the flavoring.
Eggs or egg yolks are used as emulsifiers to bind the butterfat and tend to make a richer, creamier ice cream. This ice cream also stores longer. Many commercial companies use Polysorbate 80 in place of “real” eggs.
Air is a hidden ingredient in ice cream and necessary to some extent to prevent ice cream from being a block of ice, but a little goes a long way and the less air the creamier the ice cream.
One of the keys to a good ice cream is using COLD ingredients. All ice creams start out soft. It can become icy if allowed to ‘harden” too long.
You always start with a sweet cream base and the flavor is then determined by the additives. Some of the basic flavorings such as vanilla or chocolate are added in the beginning of the freezing process while your ‘chunkier’ additives (chocolate chips, bits of heath bar, fruit pieces, etc…) are added towards the end, but before the freezing process is completed.
Salt is added in very small amounts to enhance flavors by many, but is a personal preference.
If you are using liqueurs in your ice cream the freezing time will be extended and always be a soft ice cream. Less is more when it comes to adding liqueurs. If you add to much, it will never freeze.
When using fruits, use a HIGH butterfat sweet cream base to counteract the additional moisture found in fruits. Also when using fruits chop them and toss them with a bit of sugar several hours or a day or so in advance, keeping them totally COLD.
A few basic fruit to sugar ratios to remember are: bananas 1:no sugar, raspberries 2:1, apricots, cherries or blackberries 3:1, peaches or strawberries 4:1

BASIC BASE for a rich and creamy ice cream
2 JUMBO eggs
3/4 cup superfine granulated sugar
2 cups heavy whipping cream
1 cup whole milk

In a large mixing bowl whisk the eggs until light and fluffy.
Gradually add the sugar while whisking.
When sugar is dissolved add the cream and milk until well blended.

TUNE IN THIS WEEK AS I POST MORE ICE CREAM RECIPES. Hubby really looking forward to being a taste tester over the next couple weeks!

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You Scream, We Scream, We all scream for ice cream!

Join Joy at Joy for Desserts for the 2nd Annual We All Scream For Ice Cream Roundup on Friday, July 31, 2009, with all your favorite frozen recipes! Ice cream, sherbet, parfait, ice milk, Sundaes … if it’s frozen treats, let’s roundup all those scrumptious recipes.

Post your recipes anytime until Friday, July 31, 2009;
Link to the Joy Of Desserts blog and use the graphic on each participating recipe;
On Friday, July 31, 2009, return to Joy Of Desserts and leave your posts’ URLs in comments;
Then have fun reading everyone’s lovely recipes for the 2nd Annual We All Scream For Ice Cream Roundup.

Help me spread the word so we can all get lots of recipes and lots of visitors by adding the graphic to your sidebars and by writing posts about this 2nd Annual We All Scream For Ice Cream Roundup.

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Today is the BIG day!

Today is the big day so head on over to Joy of Desserts to enter
your ice cream recipes and see everyone else’s recipes!!!

While I have your attention and we are on the topic of Round-Ups, if you find yourself with the Need to Knead, we have the bread round-up for you. Joy and I will be co-hosting this event. Start scouring the nooks and crannys for all those bread recipes. We will round-up all types of bread recipes on October 15th. We hope you will participate!

National Ice Cream Month and National Blueberry Month

LEMON ICE CREAM with BLUEBERRY SAUCE

ICE CREAM

5+ medium lemons (3/4 cup +1 teaspoon for sauce)
2 cups whole milk
1 1/4 cups sugar
1/4 teaspoon sea salt
12 egg yolks, save the whites for a great omelet
2 cups heavy cream

Juice lemons until you have 3/4 cup of juice.
Zest lemon peels until you have 2 tablespoons. Be sure to zest only the bright yellow as the insides are more bitter.
Chill the juice.
In a small saucepan, heat the milk over a medium heat until it begins to bubble.
In a larger saucepan whisk the sugar, salt and lemon peel into the egg yolks. until well blended.
Gradually whisk in the warmed milk mixture. Cook and stir continuously with a wooden spoon over medium heat until mixture thickens (about 15 minutes).
Transfer to a large bowl and immediately cool the custard mixture by placing the bowl in a larger bowl of ice water for 5 minutes or so. Stir constantly while it is cooling.
Add in the lemon juice.
Freeze according the manufacturers directions.

BLUEBERRY SAUCE

2/3 cup sugar
1 teaspoon cornstarch
1/4 teaspoon sea salt
1/3 cup water
1 teaspoon lemon juice
4 cups fresh blueberries

Combine sugar, cornstarch and salt in a large saucepan. Stir in the water and lemon juice until all dissolved.
Add blueberries and cook over medium heat until bubbly and starts to thicken.
Cook a few minutes more until desired thickness.
Transfer to a pitcher and bring to room temperature before serving.

Ice Cream Recipes in honor of National Ice Cream Month!

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July is National Ice Cream Month
July 18th is National Ice Cream Day
Let’s Celebrate Together!
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I scream, you scream,
we all scream for ice scream!

Joy over at Joy of Desserts is hosting this delightful round up of recipes for ice creams, gelatos, sorbets, sherberts, granites, frozen yogurts and any ice cream-like confections. So click on over and check out all the recipes. If you want to join in head on over to Joy’s blog to link to it so that we may all visit you. You can even link to recipes you have already posted. Add this button to your participating posts and link to this blog. Your blog can be in any language, but a translator on your site will help any who don’t speak the same language.

It just happens to coincide with Meredith’s themes for blueberries and National Ice Cream Month over at Scrumptious Sunday which is hosted by Meredith at Mercedes Rocks and with Favorite Ingredient Friday’s 4th of July theme which is hosted by Kathryn at Overwhelmed with Joy.

It is not a problem with my ice cream freezer, but Kathryn over at Overwhelmed with Joy recently pointed out that she found it better to cool the mixture in the refrigerator before using the ice cream freezer.

VANILLA ICE CREAM ~ BASIC RECIPE
1 cup whole milk
1/2 cup sugar
2 jumbo eggs
2 cups heavy cream
2 teaspoons real vanilla extract

Warm the milk in a small pan. Whisk the eggs with the sugar in a separate bowl. Slowly add the warm milk to the egg mixture while continuously whisking the mixture. Pour the entire mixture back into the pan and heat slowly, stirring continuously until mixture thickens to loose pudding texture. DO NOT BOIL! Let it cool to room temperature. Whisk in the cream and vanilla. Follow your ice cream maker directions for freezing.

STRAWBERRY ICE CREAM
2 cups strawberry chunks
1 cup whole milk
1/2 cup sugar
2 Jumbo eggs
2 cups heavy cream

CHOCOLATE CHOCOLATE CHIP ICE CREAM
1 cup whole milk
2/3 cup sugar
1/3 cup cocoa
2 jumbo eggs
2 cups heavy cream
1 teaspoon real vanilla extract
1/2 cup milk chocolate chips

Warm the milk in a small pan. Whisk the eggs with the sugar in a separate bowl. Slowly add the warm milk to the egg mixture while continuously whisking the mixture. Pour the entire mixture back into the pan and heat slowly, stirring continuously until mixture thickens to loose pudding texture. DO NOT BOIL! Whisk in the cocoa just before removing from heat. Let it cool to room temperature. Whisk in the cream and vanilla. Follow your ice cream maker directions for freezing. Add the chocolate chips just before freezing process is complete.

CHOCOLATE BANANA ICE CREAM
1 cup whole milk
2/3 cup sugar
1/3 cup cocoa
2 jumbo eggs
2 cups heavy cream
1 teaspoon real vanilla extract
3 ripe bananas

Warm the milk in a small pan. Whisk the eggs with the sugar in a separate bowl. Slowly add the warm milk to the egg mixture while continuously whisking the mixture. Pour the entire mixture back into the pan and heat slowly, stirring continuously until mixture thickens to loose pudding texture. DO NOT BOIL! Whisk in the cocoa. Let it cool to room temperature. Puree’ the bananas and whisk into the cream and vanilla. When cooked mixtures cools, whisk the two together. Follow your ice cream maker directions for freezing. Add the chocolate chips just before freezing process is complete.

APRICOT PINEAPPLE ICE CREAM
1 cup whole milk
2/3 cup sugar
2 jumbo eggs
2 cups heavy cream
1 teaspoon real vanilla extract
1/2 cup Smucker’s Apricot Pineapple Jam

Pour the rum over the blueberries. Let stand overnight. Warm the milk in a small pan. Whisk the eggs with the sugar in a separate bowl. Slowly add the warm milk to the egg mixture while continuously whisking the mixture. Pour the entire mixture back into the pan and heat slowly, stirring continuously until mixture thickens to loose pudding texture. DO NOT BOIL! Let it cool to room temperature. Whisk in the cream and vanilla. Follow your ice cream maker directions for freezing. Drain the excess moisture off the blueberries. Add them just before the freezing process is complete.

I do the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, Tasty Thursday hosted by Pumpkin Patch, Watchin’ What We Eat hosted by Lorie at Honey I Shrank Myself and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!

Category: ICE CREAMS & SORBETS