Recipes - Frozen Dessert Recipes

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  • Frozen Dessert Recipes

  • Some of the recipes use these recipes:

    Simple Syrup:4 cups sugar4 cups waterPlace the water and sugar in a saucepan and simmer until the sugar is dissolved. Cool to roomtemperature, thenrefrigerate in a covered jar.Makes about 1 quart

    Custard Ice Cream Base:This base will keep for 3 to 4 days in the refrigerator in a tightly-covered jar. It is important that the jar be well sealed or the base will pick up flavors from other foods. If youprefer to use turbinado sugar, substitute it for the granulated in the recipe.1 cup whole milk3/4 cup sugar4 egg yolks3 cups heavy creamHeat the cream, milk and sugar in a heavy-bottomed saucepan, stirring occasionally until thesugar is dissolved and the mixture is hot. Place the egg yolks in a bowl and whisk briefly. Stillwhisking, slowly pour in about 1 cup of the hot liquid. When the mixture is smooth, slowly pour itinto the liquid in the saucepan, whisking constantly. Cook over medium heat, stirring constantly,until the mixture thickens slightly and coats the back of a spoon, about 8 minutes. Be sure not letthe mixture boil at any time or will curdle. Strain into a clean bowl and use as directed in thespecific recipes. Stir in the nuts.Makes 1 quart.

  • ALMOND1/4 cup blanched almonds2 cups milk2/3 cup heavy cream3 egg yolks1/2 cup sugar

    Reduce the almonds to a powder. Add the milk and heavy cream, mix thoroughly together. In asaucepan, heat the almond mixture and bring it to a boil. Remove from heat and reserve.In a bowl, mix the egg yolks and sugar until light and fluffy. Add the almond mixture and mix wellwith wooden spoon. Return the mixture to the saucepan. Stir over medium-low heat until thecustard thickens and coats the back of a spoon, do not boil.Strain custard into a clean bowl and refrigerate until cold. Process custard in ice cream makeraccording to manufacturers instruction. Transfer to covered container and freeze until firm.

  • APPLE WALNUT2 apples, cored, peeled, chopped2 cups whipping cream1/2 teaspon cinnamon1 cup milk3 egg yolks3/4 cup sugar1/4 chopped walnuts

    Steam apples until soft. Puree with 1/4 cup of sugar, 1 cup of cream and cinnamon Beat eggyolks. Beat 1/2 cup of sugar. Heat milk and 1 cup of cream just short of boiling. Stir into egg yolks.Mix milk/egg and apple mixtures. Cool. Mix in machine. Add walnuts when ice cream nearlyready.

  • APRICOTTwo 16-oz. cans apricots packed in heavy syrup, drained, liquid discarded3/4 cup simple syrup2 tablespoons fresh lemon juice1 cup heavy cream

    Pure the apricots in a food processor. Add the syrup. lemon juice and cream.Pour the mixture into the bowl of the machine and freeze.Makes about 1 quart.

  • AVOCADO(Yield: a bit more than 1 pt)1 pt. half and half (1 cup milk + 1 cup cream)1/2 cup sugar3 yolks1/4 cup dark rum2 ripe Haas avocadoes, pureedjuice and zest of one lime

    First make 1 pint creme anglaise: Heat to a simmer 1 pt. half and half and 1/2 cup sugar. In abowl, whisk 3 yolks. Mix 1/3 of the hot liquid with the yolks, whisking. This warms the yolks. Now whisk the yolkmixture back into the hot liquid OFF THE FLAME. Let cool.When cool, add flavoring: 1/4 cup dark rum 2 ripe Haas avocadoes, pureed juice and zest of onelime. Freeze in an ice cream freezer according to the manufacturer's instructions.

    Notes: ------ As you can see, this recipe is constructed so that it is easy to add any flavoring to thebasic custard.Where it asks to add flavoring, try: Balsamic vinegar: Add 2 tablespoons balsamic vinegar. (nuttyand vanilla like, but slightly tangier. No one will even guess)Cognac: Add 1/3 cup cognacPassionfruit: Add 1/4 cup passionfruit puree.

  • BANANA version 12 cups milk2 cups heavy cream2 eggs, beaten1 1/4 cup sugar1/4 teaspoon salt1 cup pure bananas1/2 teaspoon vanilla extract1/8 teaspoon nutmeg

    In a saucepan, combine the milk, cream, eggs, sugar and salt. Cook and stir over low heat untilmixture thickens slightly and coats the back of a spoon. Refrigerate the mixture until cool.Combine the cooled custard with the bananas, vanilla and nutmeg. Pour into freezer container.Freeze according to manufacturers instructions.

  • BANANA version 2The riper the bananas, the more flavor.4 ripe bananas3/4 cup simple syrup3 tablespoons fresh lemon juice1 cup heavy cream

    Working quickly to keep the bananas from darkening, peel and place them in a food processorwith the lemon juice. pure until smooth. You should have about 2 cups of pure. Stir in thesimple syrup, then the cream Pour the mixture into the bowl of the machine and freeze.Makes about 1 quart.

  • BANANA PEANUT BUTTER ICE CREAM3 cups milk3 eggs1 cup sugar1 cup whipping cream1/2 cup peanut butter3 ripe bananas1 lemon, juice

    Beat eggs in a bowl. Beat in sugar. Heat milk to almost boiling. Stir into eggs. Add cream. Cool.Stir 1 cup of milk mixture into peanut butter to make peanut butter more liquid. Pour peanut buttermixture into milk mixture. Mix in machine. While mixing, mash bananas. Add juice of lemon tobananas. When ice cream almost solid, addbananas and freeze until done.

  • BANANA WALNUT1 cup milk2 eggs1/3 cup sugar2 bananas, mashed1 cup cream1/2 cup walnut pieces

    Beat eggs in a bowl. Beat in sugar. Heat milk to almost boiling. Stir into eggs. Stir milk/eggmixture into bananas. Cool. Add cream. Mix in machine. Add walnuts shortly before done.

  • BERRY, BERRY STRAWBERRYThis is best made with fresh strawberries in season. Of course, that means you can only enjoy fora few weeks in the late spring, then you have to wait a whole year. It's worth the wait.Take two pints of fresh, ripe strawberries, and prepare them by cleaning and topping them andcutting them into medium sized pieces. Then add in 1/2 cup of sugar and the juice of 1/2 lemon.Let them sit in the refrigerator overnight and then when the ice cream mix (see Old TimeVanilla recipe) has been prepared and aged (chilled in the refrigerator for four hours), add thejuice from the strawberry preparation to the mix along with 10 drops of red food coloring and placethe remaining strawberries in the freezer compartment of your refrigerator while youfreeze the mix according to the manufacturers directions. When the ice cream is almost frozen,add in the strawberries and finish freezing.

  • BLUEBERRY version 12 pints blueberries1 1/2 cups sugar3 tablespoons orange juice4 cups light cream1 teaspoon vanilla extract

    In a 3-quart saucepan combines blueberries, sugar and orange juice. Mash berries slightly andcook over medium heat, stirring occasionally, until the mixture comes to a boil. Simmer 5 minutes.Remove from heat and puree in a food processor or blender. Push mixture through a strainer withthe back of a wooden spoon. Cool the mixture. In the chilled canister of ice-cream maker combineblueberry mixture, cream and vanilla. Freeze according to manufacturer's directions.

  • BLUEBERRY version 23 cups blueberries3 cups table cream1 1/4 cups sugar

    Blend in blender just before putting in machine.Simple recipe, great ice cream. Nice texture, nice flavor (not too sweet).

  • BROWN SUGAR PECAN1 cup milk1 scant packed cup brown sugar4 egg yolks3 cups heavy cream1 cup pecan pieces

    Heat the cream. milk and sugar in a heavy-bottomed saucepan, stirring occasionally until thesugar is dissolved and the mixture is hot. place the egg yolks in a bowl and whisk briefly. Stillwhisking, slowly pour in about 1 cup of the hot liquid. When the mixture is blended, slowly pour itinto the liquid in the saucepan, whisking constantly. Cook over heat, stirring constantly until themixture thickens slightly and coats the back of a spoon, about 8 minutes. Be sure not let themixture boil at any time or will curdle. strain into a clean bowl and cool thoroughly. Stir in the nuts.Pour the mixture into the bowl of the machine and freeze.Makes 5 cups.

  • BURNT CARAMEL(Yields: 1 Quart or 950 ml)1 C (190 g) granulated sugar1 C (240 ml) HOT water4 eggs1/2 C (40g) powdered sugar2 C (450 ml) heavy cream1 tsp vanilla extract

    Heat granulated sugar and 1/4 C (60 ml) of the water in a large skillet on medium high heat untilthe sugar melts and boils, stirring occasionally. Boil until mixture is a dark brown; remove fromheat. Gradually stir in remaining 3/4 C (180 ml) water. (I love this part, cause the syrup boils upwhen the hot water is added) Cool to room temperature and set aside. Beat eggs in a mediumbowl until thick and lemon colored; gradually beat in powdered sugar. Stir in cream and vanilla; stirin the caramel mixture. Chill. Freeze in an ice cream machine according to manufacturersdirections.

  • BUTTER PECAN2 cups light cream1 cup brown sugar2 tablespoons butter2 cups heavy cream1 teaspoon vanilla extract1/2 cup toasted chopped pecans

    Combine the light cream, sugar, and butter in a medium saucepan. Cook, stirring constantly overlow heat until bubbles form around the edges of the pan. Let the mixture cool and put it in The icecream machine. Stir in heavy cream and vanilla. Freeze as directed by your machinesmanufacturer. Add pecan after ice cream begins to harden.

  • CARAMEL5 large egg yolks1/6 t. salt8 t. water2/3 cup + 4 t. sugar1 1/2 cups milk1 1/2 cups heavy whipping cream

    Place the egg yolks in a large mixing bowl. Add the salt and whisk until smooth. Set aside.Combine the sugar and water in a heavy-bottomed saucepan large enough to eventually hold themilk and cream. Dissolve the sugar in the water over low heat. This may take a while. Analternative is to use the microwave, and then transfer the sugar solution to a saucepan. Increaseto high heat and cook the syrup until it is golden amber colored. While the sugar is carmelizing,scald the milk and cream. As soon as the caramel is a golden-amber color, slowly add the milkand cream, 2 T. at a time. Be very careful, as the mixture will bubble up. Whisk the caramelcream into the eggs. Strain and refrigerate until cold. Freeze according to ice cream machineinstructions.

  • CARAMEL ALMOND1 cup sugar1 cup boiling water4 cups heavy cream1/2 cup sugar6 egg yolks, lightly beatenpinch of salt1 tsp. vanillatoasted almonds

    In heavy pan, heat 1 cup sugar until it melts and becomes golden in color. CAREFULLY addboiling water to syrup(partially cover pan while doing this so the caramel doesn't splash on you.)Stir until dissolved. Bring to boil and cook until thick(9-10 min.) Set aside. In another pan scaldcream. Add sugar and mix well. Pour cream slowly over egg yolks, stirring constantly. Return tosaucepan and cook over medium heat, stirring constantly, until thickened. Add salt, vanilla, and3/4 cups of the caramel syrup(saving the rest.) Mix well. Freeze in ice cream maker according toinstructions. Serve topped with remaining caramel syrup and toasted almonds.

  • CHERRY3/4 cup dried cherries1/2 cup rum2 1/2 cups light cream1/2 cup sugar4 egg yolks1/4 teaspoon vanilla

    Place the cherries in a bowl and cover with rum. Allow to soak for several hours or overnight.Heat the light cream and sugar together until the sugar is dissolved and bubbles begin to formaround edge of the pot. Whisk yolks until creamy. Add 1/2 cup of the warm cream to the eggyolks. Pour the warmed yolks back into the half-and-half and continue to cook, stirring, until thecustard mixture coats the back of a spoon. Do not boil the mixture or it will curdle. Stir in thevanilla, allow to cool completely, then chill. Pour into the ice-cream maker and freeze according tomanufacturer's directions. Drain the cherries. When the mixture begins to thicken as it freezes,add the cherries and freeze until ice cream is the proper consistency.

  • CHERRY BERRY2 Env unflavored gelatin1 1/2 c Sugar1/2 c Water10 oz Frozen sliced strawberries2 c Dark sweet cherries4 c Light cream or half & half2 c Whipping cream2 ts Vanilla

    In a small saucepan combine unflavored gelatin and sugar. Add water and strawberries. Cookover medium heat, stirring constantly, until mixture just comes to a boil. Remove from heat andcool to room temperature. Meanwhile, chop cherries. In a 3 quart or larger ice cream freezercombine half and half, whipping cream, vanilla, strawberry mixture and cherries. Freeze accordingto manufacturer's direction or place in freezer containers and freeze at least 4 hours. Makes about3 quarts.

  • CHOCOLATE version 14 egg yolks, lightly beaten1 cup sugar2 cups table cream (18% milk fat)1 1/2 cups milk1/2 cup cocoa powder (sifted)2 tsp pure vanilla extract

    Beat egg yolks lightly. Beat in sugar. Heat the cream/milk on the stove. As it's heating, beat incocoa powder. Heat cream/milk/cocoa mix until steaming. Stir into egg/sugar mix. Add vanillaextract. Cool. Freeze in ice cream maker.Notes:I use Dutch processed cocoa (instead of American processed), but I'm not sure how muchdifference it makes. I've tried using a higher milk fat content, but then the mix takes on theconsistency of pudding when cooled, and doesn't freeze hard enough in ice cream maker.

  • CHOCOLATE version 24 oz unsweetened chocolate (I used Ghirardelli)1 1/4 cup milk2 eggs, lightly beaten1 cup sugar1 cup cream1 pinch salt1 tsp pure vanilla extract1/2 cup milk

    Melt chocolate over low heat while heating milk over low heat. Gradually stir milk into meltedchocolate. If you don't stir milk in gradually, chocolate will clump and you will have difficultybreaking it down. If you stir milk in gradually, chocolate will clump, but you'll be able to break itdown when you add a little more milk. Heat while stirring until smooth. Mixture will become thick.Beat sugar into eggs. Stir in hot chocolate/milk mixture into eggs. Add cream, salt, vanilla, andextra 1/2 cup milk. Cool. Freeze in ice cream maker.

  • CHOCOLATE version 33 eggs1/2 cup sugar8 oz bittersweet chocolate1 cup milk2 cups table cream (18% milk fat)1 tablespoon cocoa powder1 tablespoon vanilla extractBeat eggs lightly. Beat sugar into eggs. Heat chocolate, milk, and 1 cup of cream together in asauce pan. Stir occasionally until chocolate starts to melt. When chocolate partially melted, stir incocoa powder. When hot (and chocolate fully melted and cocoa dissolved) but not boiling, removefrom stove and stir in to eggs. Add second cup of cream and vanilla. Cool. and make in ice creammaker.

  • CHOCOLATE ALMONDChocolate Ice Cream mix (see recipe)3/4 cup toasted almondsMake a batch of chocolate ice cream (see recipe). When nearly frozen, add the toastedalmonds.Note: You will obtain better results if you toast your own almonds. Buy blanched almonds, toast inthe oven at 250 for 2-4 minutes (watch them carefully so they don't burn). You may want to chopthe almonds before toasting if you prefer smaller pieces.

  • CHOCOLATE ALMOND BUTTER2 oz bittersweet chocolate5 Tbl cocoa powder2 cup milk3 eggs, lightly beaten1 cup sugar1 cup cream1.5 tsp pure vanilla extract3/4 cup almond butter

    Melt chocolate over low heat.Gradually stir in cocoa powder and milk while continuing to heat. You want the consistency to bethick but not solid as you add the milk and cocoa powder. Beat sugar into eggs. Stir hotchocolate/milk mixture into eggs. Add cream and vanilla extract. Cool. Just before adding to icecream maker, stir a cup of i...