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 c