Ice Cream Extravaganza

01 Aug

So after completing the last Daring Bakers Challenge and making homemade peanut butter and banana ice cream I was excited to try out some other flavours. So this past week I made 7 ice cream flavours (Clockwise: Milk Chocolate, Fresh Peach, Mint Chocolate Chip, Cinnamon, Strawberry, and Apple Taffy) and I must say overall they were really good. Homemade ice cream is probably one of my new favourite things.

French Vanilla Ice Cream

INGREDIENTS (Yields 1 Quart)
2 large eggs
3/4 cup sugar
2 cups whipping cream
1 cup half and half
2 tsp vanilla extract

STEP 1) Whisk eggs in a mixing bowl until light and fluff (approx.  1-2 minutes)

STEP 2) Whisk in sugar, a little at a time. Continue whisking until completely blended.

STEP 3) Pour in cream, half and half and vanilla, whisk to blend.

STEP 4) Pour into freezer safe container and place in freezer. Stir mixture every 1-2 hours untill firm. Chill over-night and serve.

Apple Taffy Ice Cream

INGREDIENTS (Yields 2 Quart)
1 cup granulated sugar
1/2 cup packed brown sugar
2 cans evaporated milk (12 oz/can)
1 tbs molasses
4 beaten eggs
2 cups whipping cream
3 cups peeled cored, and finely chopped apple
1 teaspoon vanilla

STEP 1) In a medium saucepan combine granulated sugar, brown sugar, milk, and molasses. Cook and stir over medium heat until sugar dissolves; remove from heat.

STEP 2)Slowly stir 1 cup of hot milk mixture into beaten eggs, then return to hot mixture in saucepan. Cook and stir over low heat just until bubbling; do not boil. Remove from heat. Cool slightly.

STEP 3) Cover and chill.

STEP 4) Stir in whipping cream, chopped apple, and vanilla. 

STEP 5)Pour into freezer safe container and place in freezer. Stir mixture every 1-2 hours untill firm. Chill over-night and serve.

Milk Chocolate Ice Cream


INGREDIENTS (Yields 1 Quart)
2 cups half and half
5 large egg yolks
1/4 cup plus 2 tablespoons sugar
1 cup whipping cream
10 ounces bittersweet chocolate (melted)

STEP 1) Bring milk to a simmer in a medium saucepan.

STEP 2) Combine egg yolks and sugar in the bowl of an electric mixer. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes.

STEP 3) Add half the half and half to egg-yolk mixture and whisk until blended.

STEP 4) Stir into remaining milk and cook over low heat, stirring constantly, until mixture is thick enough to coat a spoon.

STEP 5) Remove from heat, and immediately stir in cream.

STEP 6) Pass mixture through a strainer into a medium bowl set in an ice bath. Whisk in melted chocolate.

STEP 7) Pour into freezer safe container and place in freezer. Stir mixture every 1-2 hours untill firm. Chill over-night and serve.

Fresh Peach Ice Cream

INGREDIENTS (Yields 1.5 Quart)
5 peaches
1 1/2 cups sugar
1 1/2 cups whipping cream
1 1/2 cups milk
1 tsp vanilla extract

STEP 1) Blanch peaches- place in a large bowl and cover with boiling water for 1 minute. Transfer to a bowl of ice water to stop the cooking process.

STEP 2) Peel and pit the peachers and puree in a food processor.

STEP3) In a large freezer safe bowl, mix together sugar, milk ,and cream, untill the sugar is dissolved.

STEP 4) Add the vanilla and peach puree.

STEP 5) Place in freezer. Stir mixture every 1-2 hours untill firm. Chill over-night and serve.

Mint Chocolate Chip Ice Cream

INGREDIENTS (Yields 1 quart)
1 cup whipping cream
2 cups half and half
1 1/2 tsp peppermint extract
1 tsp vanilla
2/3 cup sugar
pinch salt
8 drops green food coloring
3/4 cups chocolate chips

STEP 1) Pour all ingredients except the choc. chips into freezer safe container. Stir thoroughly. Chill in freezer.

STEP 2) When mixture has almost reached desired consistency, add chocolate chips.

STEP 3) Return to freezer. Stir mixture every 1-2 hours untill firm. Chill over-night and serve.

Cinnamon Ice Cream

INGREDIENTS (Yields 2 quart)
3 cups half and half
1 tbs cinnamon
1 tsp vanilla extract
1 1/4 cup sugar
6 egg yolks
2 cups whipping cream

STEP 1) Combine half and half, cinnamon, and vanilla in large sauce pan. Scald over love heat. Remove from heat, cover and let stand at room temperature for 1 hour.

STEP 2) Combine sugar and egg yolks in a large mixing bowl at high speed untill mixture forms slowly dissolving ribbon when beaters are lifted.

STEP 3) Reheat half and half mixture over low heat. Gradually beat 2 cups of half and half into egg mixture. Stir egg mixture into remaining half and half. Cook over low heat untill thermometer regsters 180* and custar coast the back of a wooden spoon. [DO NOT BOIL!]

STEP 3) Transfer mixture to bowl and chill for 2 hours.

STEP 4) Whisk in whipping cream.

STEP 5) Transfer to freezer safe container and place in freezer.  Stir mixture every 1-2 hours untill firm. Chill over-night and serve.

Strawberry Ice Cream


INGREDIENTS (Yields 1 quart)
3 large egg yolks
1/2 cup sugar
1 tsp pure vanilla extract
1 pinch of salt
1 cup half-and-half
1 cup whipping cream
1 pt strawberries

STEP 1) In a bowl, whisk together the egg yolks, sugar, vanilla, and salt.

STEP 2) Pour the half-and-half and cream into the top of a double boiler and heat over hot water until hot, but not boiling. Stir with a wooden spoon, scraping the bottom of the pan to prevent sticking.

STEP 3) Slowly pour the hot cream into the eggs and whisk until smooth.

STEP 4) Return to the double boiler and cook over medium-low until thick and bubbling around the edges. The custard will coat a wooden spoon.

STEP 5) Strain the custard through a fine-mesh sieve into a metal bowl. Cover and chill for at least 4 hours or overnight.

STEP 6) Rinse and hull the berries. Roughly chop the berries and transfer half to a small bowl.

STEP 7) Mash the other half with a fork or potato masher; they will not be smooth but still a little chunky. Add them to the chopped berries.

STEP 8 ) Chill for at least 1 hour.

STEP 9) Pour the cream mixture into freezer safe container and freeze.  When the ice cream is the consistency of whipped cream, stir in the berries.

STEP 10) Return container to freezer.Stir mixture every 1-2 hours untill firm. Chill over-night and serve.


Where’s my spoon? – K


Posted by on August 1, 2010 in Dessert, Ice Cream


Tags: , , , , , , , ,

2 responses to “Ice Cream Extravaganza

  1. ericasedibles

    August 1, 2010 at 3:11 pm

    WOW! Krista very impressive! I did not know there were eggs in ice cream, interesting! Flavours look amazing, would love to try the mint chocolate chip! If you still have some, looks like you can put it to use.

  2. Tom

    August 19, 2010 at 7:01 pm

    Looks like you were the same way I was after I bought my ice cream maker. Ten pounds later, I figured it would be a good idea for my waist line to put the thing in a closet and forget about it for a while.

    The peach ice cream recipe looks tasty, and as peaches are currently in season, I think I’ll try that recipe out.


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