SALLY ANN SHURMUR Star-Tribune staff writer | Posted: Wednesday, June 20, 2007 12:00 am
For those who enjoy ice cream - and lots of it - year-round, the fact that summer is here simply means longer lines at favorite vendors and a smaller selection from which to choose in grocer's freezers.
With the advent of small-appliance ice cream makers that fit on a kitchen counter, homemade ice cream is no longer an all-day, chill-it-in-the-creek kind of deal.
Here are some recipes for homemade ice cream and from-scratch toppings you might want to try.
Cherry Cream Cheese Ice Cream
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2 eggs, lightly beaten
1 1/4 cups sugar
2 1/2 cups half-and-half cream, divided
12 ounces cream cheese, softened
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/2 teaspoon grated lemon peel
2 cups pitted sweet cherries, quartered
In a heavy saucepan, combine the eggs and sugar. Gradually add 1 /34 cups cream. Cook and stir over low heat until mixture reaches at least 160 degrees and coats the back of a metal spoon. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes.
In a mixing bowl, beat cream cheese until smooth. Gradually beat in the egg mixture. Add the lemon juice, vanilla, lemon peel and remaining cream. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
Stir in cherries. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in refrigerator freezer for 2 to 4 hours before serving. Yield: about 1 1/2 quarts.
(Recipe courtesy of "The Best of Country Cooking 2007," Reiman Publications)
Caramel Fried Ice Cream
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1 quart vanilla ice cream
1/4 cup heavy whipping cream
2 teaspoons vanilla extract
2 cups flaked coconut, finely chopped
2 cups finely crushed cornflakes
1/2 teaspoon ground cinnamon
Caramel Sauce:
1 cup sugar
1/2 cup butter
1/2 cup evaporated milk
Oil for deep-fat frying
Using a 1/2 cup ice cream scoop, place eight scoops of ice cream on a baking sheet. Cover and freeze for 2 hours or until firm. In a bowl, combine cream and vanilla. In another bowl, combine coconut, cornflakes and cinnamon. Remove ice cream from freezer; wearing plastic gloves, shape the ice cream into balls. Dip balls in cream mixture, then roll in coconut mixture, making sure to coat entire surface. Place coated balls on a baking sheet. Cover and freeze 3 hours or until firm.
For caramel sauce, heat sugar in a heavy saucepan over medium heat until partially melted and golden, stirring occasionally. Add butter. Gradually add milk, stirring constantly. Cook and stir for 8 minutes or until sauce is thick and golden; keep warm.
Heat oil in an electric skillet or deep-fat fryer to 375. Fry ice cream balls until golden, about 30 seconds. Drain on paper towels. Serve immediately with caramel sauce. Yield: 8 servings.
(Recipe courtesy of "Taste of Home's Prize Winning Recipes," 2006)
Rocky Road Freeze
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1 can (14 ounces) sweetened condensed milk
1/2 cup chocolate syrup
2 cups heavy whipping cream
1 cup miniature marshmallows
1/2 cup miniature chocolate chips
1/2 cup chopped salted peanuts
In a small bowl, combine the milk and chocolate syrup; set aside. In a mixing bowl, beat cream until stiff peaks form. Fold in chocolate mixture, marshmallows, chocolate chips and peanuts.
Transfer to a freezer-proof container; cover and freeze for 5 hours or until firm. Remove from freezer 10 minutes before serving. Yield: about 1 1/2 quarts.
(Recipe courtesy of "Taste of Home's Prize Winning Recipes," 2006)
Vanilla Custard Ice Cream
2 cups milk
3/4 cup sugar
1/8 teaspoon salt
2 eggs, beaten
2 cups heavy whipping cream
2 tablespoons vanilla extract
Colored sprinkles, optional
In a large saucepan, heat the milk to 175; stir in the sugar and salt until dissolved. Whisk in a small amount of the hot mixture to the eggs. Return all to the pan, whisking constantly.
Cook and stir over low heat until mixture reaches at least 160 and coats the back of a metal spoon. Remove from the heat.
Cool quickly by placing the pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze.
Allow to ripen in ice cream freezer or firm up in refrigerator freezer for 2-4 hours before serving. Garnish with colored sprinkles, if desired. Yield: 1 1/2 quarts.
(Recipe courtesy of "Taste of Home Cook Book," 2006)
Mint Chip Ice Cream
1-3/4 cups milk
3/4 cup sugar
Dash salt
3 eggs, lightly beaten
1 3/4 cups heavy whipping cream
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
4 drops green food coloring, optional
1/2 cup miniature semisweet chocolate chips
In a small saucepan, heat the milk to 175; stir in the sugar and salt until dissolved. Whisk in a small amount of the hot mixture to the eggs. Return all to the pan, whisking constantly.
Cook and stir over low heat until mixture reaches at least 160 and coats the back of a metal spoon. Remove from the heat.
Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream, extracts and food color if desired. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
Stir in the chocolate chips. Fill ice cream freezer cylinder two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Yield: 1-1/2 quarts.
(Recipe courtesy of "Taste of Home Cook Book," 2006)
Butter Pecan Ice Cream
1/2 cup chopped pecans
1 tablespoon butter
1 1/2 cups half-and-half cream
1 cup packed brown sugar
2 eggs, lightly beaten
1/2 cup heavy whipping cream
1 teaspoon vanilla extract
In a small skillet, toast pecans in butter for 5 to 6 minutes or until lightly browned. Cool.
In a heavy saucepan, heat half-and-half to 175; stir in the brown sugar until dissolved. Whisk a small amount of hot cream mixture into the eggs; return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160 and coats the back of a metal spoon.
Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto the surface of custard. Refrigerate for several hours or overnight. Stir in toasted pecans.
Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze.
Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2 to 4 hours before serving. Yield: 1 quart.
(Recipe courtesy of "Taste of Home Cook Book," 2006)
Fudge Sundae Sauce
2 cups (12 ounces) semisweet chocolate chips
2 squares (1 ounce each) unsweetened chocolate
1 cup heavy whipping cream
1/4 cup cold strong brewed coffee
Dash salt
1 teaspoon vanilla extract
In a heavy saucepan, melt chocolate with cream, coffee and salt over low heat, stirring constantly.
Remove from the heat; stir in vanilla. Cover and refrigerate. Reheat to serve over your favorite ice cream. Yield: 2-1/2 cups.
Note: If you don't want the coffee flavor, it can be eliminated and increase heavy whipping cream to 1-1/4 cups.
(Recipe courtesy of "Taste of Home Cook Book," 2006)
Caramel Ice Cream Sauce
1/2 cup packed brown sugar
1 tablespoon cornstarch
1/3 cup half-and-half cream
2 tablespoons water
2 tablespoons light corn syrup
1 tablespoon butter
1/2 teaspoon vanilla extract
Ice cream
In a saucepan, combine the brown sugar and cornstarch. Stir in the cream, water and corn syrup until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat. Stir in the butter and vanilla until butter is melted. Serve warm or cold over ice cream. Refrigerate leftovers. Yield: about 1 cup.
(Recipe courtesy of "Taste of Home Cook Book," 2006)
Community News editor Sally Ann Shurmur can be reached at (307) 266-0520; sallyann.shurmur@casperstartribune.net or read her online at www.casperstartribune.net/dishin