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Friday, July 12, 2013

More Ice Cool Flavors

It's Friday and even though the sun isn't out, I can't help dream about an ice cream cone. Yum. So today I'm bringing you a few more ice cream ideas, but these flavors go beyond the usual chocolate and vanilla. Try something new!

Roasted Strawberry-Buttermilk Sherbert
Bon Appetit, July 2013 Susan Spungen

  • 4 cups strawberries (about 1 pound), hulled, halved or quartered if large
  • 1 cup sugar
  • 1/2 vanilla bean, split lengthwise
  • 1 1/2 cups buttermilk
  • 1/3 cup sour cream
  • Pinch of kosher salt
  1. Preheat oven to 425°F. Combine strawberries and sugar in a 13x9x2" baking pan. Scrape in seeds from vanilla bean and add pod; toss to combine. Roast berries, stirring occasionally, until juices are bubbling, 15-20 minutes. Let cool.
  2. Discard pod. Purée berries, buttermilk, sour cream, and salt in a blender until smooth. Process mixture in an ice cream maker according to manufacturer's instructions. Transfer sherbet to an airtight container and freeze until ready to serve.
DO AHEAD: Sherbet can be made 1 week ahead. Keep frozen. Let soften at room temperature 15 minutes before serving.

Honey Peanut Butter Salt Ice Cream with Caramel Sauce
The Kitchy Kitchen

  • 2-3 egg yolks
  • 1 1/2 cups heavy cream
  • 1 1/2 cups milk
  • 1/2 cup brown sugar, packed
  • 3/4 cup honey roasted peanut butter (if you only have regular, add 2 tablespoons of honey)
  • 2 tablespoons honey
  • Pinch of sea salt, plus more to taste
  • 1 teaspoon vanilla
For the Caramel Sauce:
  • 1 cup white sugar
  • 4 oz unsalted butter
  • 3/4 cup heavy cream
  • 1 teaspoon vanilla extract
  1. Heat one cup of the heavy cream in a sauce pan until simmering.  Add the sugar to melt.  In a separate bowl, whisk the egg yolks.  Add a little of the hot cream and whisk to combine.  Add a little more, then pour the contents of the bowl into the pan and stir until thickened (or 165 F). Off the heat, add the peanut butter, sea salt, honey, and vanilla, stirring to combine.  Taste and add more sea salt or honey to taste.  Chill in your fridge, whisk in the additional cream and milk (tasting to adjust the salt and honey), then stir in your ice cream machine as recommended. 
  2. For the caramel sauce, Heat the sugar in a saucepan over medium heat, until the sugar turns golden.  Stir until all of the sugar is dissolved and just starting to turn a lovely amber color.  Remove from heat and add the butter, and stir to combine.  Careful, it'll foam up. Then add the heavy cream and vanilla extract, stirring to combine.  Pour the caramel into a glass jar and store in the fridge for up to two weeks.  Pour over everything and anything!

Beet Ice Cream with Mascarpone, Orange Zest, and Poppy Seeds
Jeni's Splendid Ice Cream

  • 2 cups milk
  • 4 tsp. cornstarch
  • 1 1/4 cups heavy cream
  • 2/3 cup sugar
  • 2 tbsp. light corn syrup
  • 1/2 tsp. kosher salt
  • Peel of 1 orange
  • 3 tbsp. mascarpone cheese, softened
  • 1/2 cup puréed roasted beets
  • 2 tbsp. poppy seeds
  1.  In a bowl, stir together 1/4 cup milk and the cornstarch; set slurry aside. In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, syrup, and salt; bring to a boil over medium-high heat. Add orange peel. Cook for 4 minutes; stir in slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes. 
  2. Place mascarpone cheese in a bowl and pour in 1/4 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture; stir in beets. Pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled.
  3. Remove orange peel. Pour mixture into an ice cream maker; process according to manufacturer's instructions, adding poppy seeds during the last minute of churning. Transfer ice cream to a storage container and freeze until set.

Happy baking!

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