When you have your own ice cream maker, you have the world at your fingertips. You can take a simple recipe, whether it is for custard ice cream made with the addition of eggs or the Philadelphia style made without eggs.
You can add a variety of ingredients to create the most delicious and exotic ice cream recipes that you, your family, and friends have ever tasted.
By starting with a simple base of cream, milk, eggs, and sugar, and then mix in ingredients like fresh fruit, chocolate and nuts, you may have created a recipe that will become an heirloom.
For more exotic ice cream flavors you can add vanilla beans, lavender, green tea, fresh peppermint, candied ginger and even coffee, using instant coffee or fresh brewed coffee.
Here are some tips on how to spice up your homemade ice cream.
If using a vanilla bean to flavor your ice cream, split the vanilla bean lengthwise and with a sharp knife scrape the seeds into the milk. After the bean has steeped, remove the pod and rinse in cold water and pat dry. The bean will still have flavor and can be used again. Store it in a canister of plain granulated sugar to make vanilla sugar.
Add herbs and spices into your ice cream mixture as the milk mixture is heating.
Citrus, peppermint and cinnamon as well as extracts, liqueurs, and oils should be added after the custard mix has cooled slightly.
When adding fresh fruit to the ice cream mixture be sure that it is completely ripe fruit. You may want to crush and add sugar also. With many of the new ice cream makers that have a spout for adding ingredients during the freezing process, you can then add whole fruit or chunks for added texture and taste.
Also if you are adding nuts, chocolate, or cookie crumbles you should let the ice cream reach the consistency of soft serve, then add the rest of the ingredients.
Homemade ice cream is delicious straight from the ice cream maker but it is even better is allowed ripen. When the mixture has thickened and is hard to stir, remove it from the ice cream maker and transfer it to a freezer container. If you can resist the urge to eat it while it’s still in the soft stage, let it harden in the coldest part of your freezer for several hours or overnight. The texture and taste will make it worth the wait.
Store leftover ice cream in an airtight container with a layer of plastic wrap pressed onto the surface to prevent it from absorbing odors.
If you are planning a large party for family or friends, you can make several batches ahead of time. And in different flavors. With your ice cream prepared ahead of time this will leave your ice cream maker free for making other frozen desserts or for frozen drinks, you can even make frozen cocktails. How about a bucket of frozen marqueritas?
This recipe makes a great party treat.
Cinnamon Ice Cream
1 cup white sugar
1 1/2 cups half-and-half cream
2 eggs, beaten
1 cup heavy cream
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
Mix into a saucepan and cook over medium-low heat, stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble. Pour the egg mixture back into the saucepan, and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon. Let mixture cool then pour into ice cream canister and freeze according to the manufactures directions.
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