I have blogged before about my longing for the frozen chocolate malts that you get at Wrigley Field. My first attempt earlier this year was quite disappointing, so I hadn't tried again since then. Now that it's Cubs season again, I decided to give it another try, and found this recipe from Cooking Light. I had to make quite a few modifications to get it right, but I think I've gotten pretty close. The first time I made it, I used water as the recipe instructed, but this makes the end product as hard as a rock, rendering it impenetrable to the requisite wooden spoon (we didn't even try to use wooden spoons the first time). The second time I used all milk, and the consistency is perfect. I used quite a bit less cocoa powder too - with the amount in the original recipe, the frozen malt comes out way too dark and chocolatey - for you Cubs fans, as you know, the real thing is just the palest shade of brown, and the chocolate flavor is there but not overwhelming.
I made so many modifications that I feel like I can consider this my own recipe. Now, I have not had the real thing at the ballpark in over a year, so this may not be an exact replica. I do think the color and texture are very close, and the taste is pretty darn good. You can find malt powder in the coffee and tea section of your grocery store. I used my ice cream maker, but if you don't have one - well, you should get one. But if you want to try to make it without one, David Lebovitz has instructions on his website on how to make ice cream without a machine.
Here it is, fellow Cubs fans!
4 1/4 cup whole milk
3/4 cup sugar
1/4 cup unsweetened cocoa (I used Nestle)
2/3 cup malt powder (I used the Carnation brand - Horlicks is another good brand. Do not use Ovaltine!)
Whisk together 1 cup of the milk, the sugar, and the cocoa in a large saucepan. Heat the mixture, whisking frequently, until hot but not boiling. Add the malt powder and the remaining milk and whisk until thoroughly blended.
Cover and chill in the refrigerator. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.
When I made this, I was a little dismayed that there was still a bit of liquid in my ice cream maker after it was all churned - I guess because the recipe makes a little more than my canister can handle. However once this goes in the freezer for a night, everything solidifies and all is well. And then you have plenty of frozen chocolate goodness to enjoy. Because there is no cream in this recipe, it does come out fairly hard when you first take it out of the freezer - it helps to let it sit on the counter for 5-10 minutes prior to serving. Feel free to serve in paper cups with wooden spoons if you like!
Showing posts with label ice cream. Show all posts
Showing posts with label ice cream. Show all posts
Saturday, September 6, 2008
Sunday, March 30, 2008
Key Lime Pie and Key Lime Pie Ice Cream
I've made key lime pie a ton of times, but have never blogged about it. It's one of the easiest desserts I've made, and this recipe makes a pie very similar to what I've eaten when I've been in Florida, the famed birthplace of the key lime pie. The recipe tells you to make your own graham cracker crust, but I just use a store-bought crust. I use bottled key lime juice (I use the Nellie and Joe's brand, which you can get at some grocery stores). I've tried making it with real key limes, but squeezing all those tiny limes made my hand hurt, and the pie didn't taste any better than it does with bottle juice. I'm all for making things from scratch if it makes things taste better, but if it doesn't, well, my mother didn't raise a fool. I've also tried making it with Persian limes (the regular limes you find at the grocery store) - do not do this. It's a totally different taste and not nearly as tart. I also just use Reddi-Wip (the generic version of course, because even though I'm a foodie, I am still cheap) instead of whipping my own whipped cream, because that's what I'm used to having on my key lime pies. This makes a nice, tart pie. Cut back on the juice if you don't want it as tart, or just add more whipped cream on top.
I had to use up all my key lime juice, so I decided to try this new ice cream recipe I found. It was great when it was right out of the ice cream maker and was still soft, and my husband immediately declared that it was the best ice cream I've ever made. However, the next day it was not nearly as stupendous. The texture was kind of icy and gritty... the flavor was good but I could not get past the texture. It was kind of a let down, as I was really looking forward to homemade key lime pie ice cream. Maybe this recipe would be better with more cream and less milk, or throwing some eggs in there. Or maybe I should just make key lime pie and just freeze it. Oh well. I will keep experimenting.
I had to use up all my key lime juice, so I decided to try this new ice cream recipe I found. It was great when it was right out of the ice cream maker and was still soft, and my husband immediately declared that it was the best ice cream I've ever made. However, the next day it was not nearly as stupendous. The texture was kind of icy and gritty... the flavor was good but I could not get past the texture. It was kind of a let down, as I was really looking forward to homemade key lime pie ice cream. Maybe this recipe would be better with more cream and less milk, or throwing some eggs in there. Or maybe I should just make key lime pie and just freeze it. Oh well. I will keep experimenting.
Saturday, January 19, 2008
Malted Milk Chocolate Ice Cream
One of my favorite things about going to a Cubs game at Wrigley Field (yes, more than actually watching the game) is getting a frozen chocolate malt and eating it with a wooden spoon. Ever since I started making homemade ice cream, I have wanted to recreate that dessert. This was my first attempt. I looked online and found this recipe on the Desert Candy blog - I think what got me was the pictures of it. It looks just like the stuff at Wrigley! Alas, it didn't quite recreate the taste I was going for. I think a lot of it had to do with ingredients - the only cocoa powder I had was Nestle and Hershey's, neither of which are very good cocoa powders. I used the Hershey's Special Dark Cocoa - which is way too dark. Instead of a pleasant, light brown color, my ice cream ended up very dark brown. I know that doesn't affect the taste, but it affected the entire experience of the ice cream for me... so in a way it did affect the taste. Anyway, I also didn't have any milk chocolate so I used bittersweet chocolate instead. The taste of this ice cream was okay, but not great, and nothing like what I taste when I put that little wooden spoon into that frosty paper cup of goodness at Wrigley Field. I may try this again now that I have better quality cocoa powder (Droste) and some Green & Black milk chocolate.
Saturday, November 24, 2007
Thanksgiving Dinner
Here's my Thanksgiving recap. There were eight of us this year - me and my husband, my parents (who drove down from Chicago), and four international students from the local university whom we have become friends with. So naturally, I felt compelled to make more food this year. I mean, last year there were only five of us, so I had to make more so that we didn't, uh, run out. Truth be told, we were never in danger of running out of food. We probably had two-thirds of the food leftover even after all of us had stuffed ourselves to the point of discomfort. My main goal actually was to not cook for the rest of the long weekend for the four of us, and so far so good. Well without further ado, here's the recap on what I made this year:
The bird
I made the same turkey as I did last year - Alton Brown's brined turkey. I bought an 18 pounder, since we had a 15 pounder last year for the five of us. This year I knew better and started defrosting it on Sunday rather than Monday, and I did not forget to take out the neck bag from the inside of the turkey like I did last year. I was a little disappointed with the turkey this year. I overcooked it probably by half an hour. The recipe says cook until the breast was 161 degrees, and it kept staying in the 150s even though I was well past the estimated cooking time. I don't know if I just bought a bad meat thermometer or what. It took about 4 hours total to cook the turkey. I just remember it being so moist last year... although I think that I have romanticized my Thanksgiving dinner experience from last year since it was my first Thanksgiving dinner that I have ever made. Everything turned out so much better than I had expected last year, since my expectations were fairly low. So in my head, I think, the turkey I made had reached mythic proportions... it was so moist, so delicious, so flavorful! I think I just had such high expectations this year, since I have had a whole year to become better at cooking so I just assumed that this year's would be even better. Oh well. I think next time I will make a different turkey, just for variety's sake.
Wild Rice, Apple, and Dried Cranberry Stuffing
I made this one last year too. It was very good (a stick of butter certainly helps). I used Gala apples. I made two pans of it - we only ate 2/3rds of one pan on Thanksgiving, but then we had plenty of stuffing for four more meals over the weekend.
Roasted Carrots
Made this one last year, too, but this year I added the dill that the recipe calls for. I didn't read the recipe fully though, and added the dill before I roasted them rather than adding it at the end, which changed the flavor. My hubby and parents liked them this way though. I like carrots so much better roasted than raw or cooked on the stove - they become sweet, and I have read that they are better for you when they are roasted rather than raw. (I can't remember where I read this, but it was somewhere reputable. Trust me - I'm a doctor!).
Roasted Asparagus
This was a new one. Simple and good. I had to cook these probably about four minutes longer than the recipe called for. I made two bunches of asparagus but should have made three.
Basil Mashed Potatoes
This was loosely based on a Joy of Cooking recipe. I chopped up some fresh basil and threw it in there - makes it a little different. We used Yukon Gold potatoes.
Mashed Sweet Potatoes
Another JOC recipe. Same as last year, I used a little bit of fresh lemon juice and just a couple tablespoons of butter.
Pan Gravy
Same recipe as last year. It calls for three tablespoons of cornstarch - I needed four. It also calls for four cups of stock but I only used three - should have used four.
Cranberry Chutney and Cranberry Sauce
I made the cranberry sauce last year, but the cranberry chutney was new. I thought I'd try a non-sweet one so people could have a choice. I thought the vinegar was too strong of a flavor, but otherwise this was pretty good. My parents actually preferred this one over the sweet sauce, probably because Filipino food tends to be more savory than sweet. Maybe I would used one less shallot also.
Apple Pie
Apple pies are harder to make than you would think. I was disappointed with my apple pie last year, so I tried a different recipe this year for a more traditional apple pie. I used Pillsbury refrigerated crusts, and used Granny Smiths instead of McIntosh. I guess Granny Smiths release a lot of water when they cook, because a few hours later when I cut into the pie, I had apple soup at the bottom of it! But the taste and the texture was very good. I think if I make this one again, I will either use McIntosh apples, use more flour, or fewer apples. Sigh. I will keep trying.
Spiced Pumpkin Pie
I also tried a new pumpkin pie recipe, just to toss it up a little. My husband really liked this pie, but I thought the molasses flavor was too strong. I could not find light molasses, so I used about 3/4 tablespoon of full molasses instead. I think I would prefer it without molasses entirely. I doubled the spices, which was just right.
Vermont Maple Bread Pudding with Walnut Praline
This was really, really good. The bread pudding is pretty rich though - eight eggs, one quart of cream, one cup of sugar, one cup of maple syrup... My Dad asked if I could give them the recipe, and I told him no, because I love my father and I want him to live for a long time. Once a year eating this is probably plenty. I thought the praline was good, but not really necessary. I cooked the sugar a little too long, so it had a faint burnt flavor (I think I toasted the walnuts one minute too long too). Next time I would only cook the sugar just long enough for it to turn brown. I had decreased the temperature on the stove when the sugar started boiling, but I needed to keep it at high until it melted. The praline was really tasty mixed in with vanilla ice cream.
Vanilla Ice Cream, Philadelphia-Style
This was my first egg-less ice cream that I have made at home. I, of course, used David Lebovitz's book The Perfect Scoop for this one. This was good - tasty, but not too rich since there were no eggs in it. I used 2 cups cream and 1 cup milk. I think it would be better if I had a really good vanilla extract - I used McCormick's which I think is just so-so. We used to have a big bottle of vanilla from Mexico that smelled and tasted awesome, but then I found out that most cheap Mexican vanilla is fake and contains rat poison, I poured it down the drain. I would like to get a bottle of Penzey's vanilla but it's so darn expensive.
Overall, the meal was a success. Everything was good, and everyone left with an overstuffed belly.
The bird
I made the same turkey as I did last year - Alton Brown's brined turkey. I bought an 18 pounder, since we had a 15 pounder last year for the five of us. This year I knew better and started defrosting it on Sunday rather than Monday, and I did not forget to take out the neck bag from the inside of the turkey like I did last year. I was a little disappointed with the turkey this year. I overcooked it probably by half an hour. The recipe says cook until the breast was 161 degrees, and it kept staying in the 150s even though I was well past the estimated cooking time. I don't know if I just bought a bad meat thermometer or what. It took about 4 hours total to cook the turkey. I just remember it being so moist last year... although I think that I have romanticized my Thanksgiving dinner experience from last year since it was my first Thanksgiving dinner that I have ever made. Everything turned out so much better than I had expected last year, since my expectations were fairly low. So in my head, I think, the turkey I made had reached mythic proportions... it was so moist, so delicious, so flavorful! I think I just had such high expectations this year, since I have had a whole year to become better at cooking so I just assumed that this year's would be even better. Oh well. I think next time I will make a different turkey, just for variety's sake.
Wild Rice, Apple, and Dried Cranberry Stuffing
I made this one last year too. It was very good (a stick of butter certainly helps). I used Gala apples. I made two pans of it - we only ate 2/3rds of one pan on Thanksgiving, but then we had plenty of stuffing for four more meals over the weekend.
Roasted Carrots
Made this one last year, too, but this year I added the dill that the recipe calls for. I didn't read the recipe fully though, and added the dill before I roasted them rather than adding it at the end, which changed the flavor. My hubby and parents liked them this way though. I like carrots so much better roasted than raw or cooked on the stove - they become sweet, and I have read that they are better for you when they are roasted rather than raw. (I can't remember where I read this, but it was somewhere reputable. Trust me - I'm a doctor!).
Roasted Asparagus
This was a new one. Simple and good. I had to cook these probably about four minutes longer than the recipe called for. I made two bunches of asparagus but should have made three.
Basil Mashed Potatoes
This was loosely based on a Joy of Cooking recipe. I chopped up some fresh basil and threw it in there - makes it a little different. We used Yukon Gold potatoes.
Mashed Sweet Potatoes
Another JOC recipe. Same as last year, I used a little bit of fresh lemon juice and just a couple tablespoons of butter.
Pan Gravy
Same recipe as last year. It calls for three tablespoons of cornstarch - I needed four. It also calls for four cups of stock but I only used three - should have used four.
Cranberry Chutney and Cranberry Sauce
I made the cranberry sauce last year, but the cranberry chutney was new. I thought I'd try a non-sweet one so people could have a choice. I thought the vinegar was too strong of a flavor, but otherwise this was pretty good. My parents actually preferred this one over the sweet sauce, probably because Filipino food tends to be more savory than sweet. Maybe I would used one less shallot also.
Apple Pie
Apple pies are harder to make than you would think. I was disappointed with my apple pie last year, so I tried a different recipe this year for a more traditional apple pie. I used Pillsbury refrigerated crusts, and used Granny Smiths instead of McIntosh. I guess Granny Smiths release a lot of water when they cook, because a few hours later when I cut into the pie, I had apple soup at the bottom of it! But the taste and the texture was very good. I think if I make this one again, I will either use McIntosh apples, use more flour, or fewer apples. Sigh. I will keep trying.
Spiced Pumpkin Pie
I also tried a new pumpkin pie recipe, just to toss it up a little. My husband really liked this pie, but I thought the molasses flavor was too strong. I could not find light molasses, so I used about 3/4 tablespoon of full molasses instead. I think I would prefer it without molasses entirely. I doubled the spices, which was just right.
Vermont Maple Bread Pudding with Walnut Praline
This was really, really good. The bread pudding is pretty rich though - eight eggs, one quart of cream, one cup of sugar, one cup of maple syrup... My Dad asked if I could give them the recipe, and I told him no, because I love my father and I want him to live for a long time. Once a year eating this is probably plenty. I thought the praline was good, but not really necessary. I cooked the sugar a little too long, so it had a faint burnt flavor (I think I toasted the walnuts one minute too long too). Next time I would only cook the sugar just long enough for it to turn brown. I had decreased the temperature on the stove when the sugar started boiling, but I needed to keep it at high until it melted. The praline was really tasty mixed in with vanilla ice cream.
Vanilla Ice Cream, Philadelphia-Style
This was my first egg-less ice cream that I have made at home. I, of course, used David Lebovitz's book The Perfect Scoop for this one. This was good - tasty, but not too rich since there were no eggs in it. I used 2 cups cream and 1 cup milk. I think it would be better if I had a really good vanilla extract - I used McCormick's which I think is just so-so. We used to have a big bottle of vanilla from Mexico that smelled and tasted awesome, but then I found out that most cheap Mexican vanilla is fake and contains rat poison, I poured it down the drain. I would like to get a bottle of Penzey's vanilla but it's so darn expensive.
Overall, the meal was a success. Everything was good, and everyone left with an overstuffed belly.
Monday, October 8, 2007
Cranberry-Orange Sorbet
It's fresh cranberry season. What better way to celebrate than to make cranberry sorbet? This is another Perfect Scoop recipe. I didn't have quite enough orange juice, so I added a little water in place of it. This was delicious - tangy and refreshing. I would have liked it a little sweeter (using the full amount of orange juice) but everyone else said it was perfect and they wouldn't want it any sweeter. I still have more cranberries in the fridge, and will probably make this again this week.
Sunday, September 30, 2007
Gianduja Gelato with Stracciatella
I remember every so often when I was younger, my parents would buy a jar of Nutella. What a special treat! I would spread it on bread and enjoy a Nutella sandwich. So delicious. This ice cream, another one from The Perfect Scoop, is kind of Nutella-esque. I used pre-chopped hazelnuts because that's all I could find. I discovered that my local Walmart carries Green & Black chocolate bars, so I used their milk chocolate which is 34% cocoa. This was delicious - just the right mix of hazelnut and chocolate. I made stracciatella out of Baker's bittersweet chocolate because that's all I had. I usually use Baker's for cakes and brownies and it has been fine, but for melted chocolate it wasn't that good. I think I'll use Ghirardelli bittersweet from now on. I just layered the stracciatella into the ice cream as I put it into it's container, but I think next time I'll try to mix it into the ice cream maker towards the end of churning. This one is more labor intensive that the other ice creams I've made, but it is a nice treat for every now and then.
Monday, September 24, 2007
Homemade Pizza and Roasted Banana Ice Cream
We had friends over last night to watch football. My team played miserably (Oh, Bears... when will we ever get a good QB?) but at least we had good food.
My husband's mom used to make homemade pizza when he was growing up, and his sister gave us the recipe. It's pretty easy since you just used frozen bread dough for the crust. I have heard about this famed pizza for many years, so I was a little nervous about measuring up... but my hubby thought it was great. Here's the recipe:
Linda's Homemade Pizza
2 frozen bread dough balls (I just used the Kroger brand)
Canned pizza sauce (I used the Walmart brand)
Toppings of your choice (I used red onions, red and green peppers, fresh sliced mushrooms, mozzarella, and oregano)
Place the frozen dough into a waterproof plastic bag and immerse in hot water until thawed. Lightly coat a 9x13 baking pan with cooking spray. Shape the dough to fit the pan, then let rise until the crust is about 1.5 inches high or so. Preheat the oven to whatever temperature the bread directions recommend. Bake the crust for about 15 minutes until the dough looks reasonably cooked. Remove the pan from the oven and increase the temperature to 400 degrees. Top the crust with pizza sauce and your chosen toppings and place back in the oven until it looks cooked, about 15-20 minutes. Voila! Homemade pizza.
I was just in a homemade mood yesterday. I also made fresh tomato salsa, and I had made roasted banana ice cream (again from The Perfect Scoop). I think if you like banana pudding, you would like this ice cream. We topped it with homemade fudge sauce - also a recipe handed down from his side of the family. In celebration of his gastronomic heritage, I will share that one too:
Auntie Frannie's Hot Fudge Sauce
2 squares unsweetened chocolate
1 stick butter
2 cups powdered sugar
5 oz evaporated milk
1 tsp vanilla
Melt chocolate in a double boiler. Mix all but vanilla together and heat until well blended. Add vanilla.
Oh so good. All good things start with a stick of butter.
My husband's mom used to make homemade pizza when he was growing up, and his sister gave us the recipe. It's pretty easy since you just used frozen bread dough for the crust. I have heard about this famed pizza for many years, so I was a little nervous about measuring up... but my hubby thought it was great. Here's the recipe:
Linda's Homemade Pizza
2 frozen bread dough balls (I just used the Kroger brand)
Canned pizza sauce (I used the Walmart brand)
Toppings of your choice (I used red onions, red and green peppers, fresh sliced mushrooms, mozzarella, and oregano)
Place the frozen dough into a waterproof plastic bag and immerse in hot water until thawed. Lightly coat a 9x13 baking pan with cooking spray. Shape the dough to fit the pan, then let rise until the crust is about 1.5 inches high or so. Preheat the oven to whatever temperature the bread directions recommend. Bake the crust for about 15 minutes until the dough looks reasonably cooked. Remove the pan from the oven and increase the temperature to 400 degrees. Top the crust with pizza sauce and your chosen toppings and place back in the oven until it looks cooked, about 15-20 minutes. Voila! Homemade pizza.
I was just in a homemade mood yesterday. I also made fresh tomato salsa, and I had made roasted banana ice cream (again from The Perfect Scoop). I think if you like banana pudding, you would like this ice cream. We topped it with homemade fudge sauce - also a recipe handed down from his side of the family. In celebration of his gastronomic heritage, I will share that one too:
Auntie Frannie's Hot Fudge Sauce
2 squares unsweetened chocolate
1 stick butter
2 cups powdered sugar
5 oz evaporated milk
1 tsp vanilla
Melt chocolate in a double boiler. Mix all but vanilla together and heat until well blended. Add vanilla.
Oh so good. All good things start with a stick of butter.
Saturday, September 22, 2007
Goat Cheese Ice Cream
I know that to most people, goat cheese ice cream just doesn't sound that appealing. Well, it didn't sound that appealing to me either when I first saw the recipe in The Perfect Scoop - but when we got a little baggy of goat cheese in our CSA basket, into the ice cream maker it went! David Lebovitz describes it as tasting like cheesecake. I disagree. The taste was... interesting. Now, if you like the taste of goat cheese, you will probably like this ice cream. But I am not a big fan of goat cheese; I was just hoping that adding milk, sugar, and eggs to it would make it taste good. Alas, it still tasted goat-y to me. A little honey and toasted pecans did dress it up a little, but I don't think I'll be making this one again. Maybe I would try a different recipe that uses less goat cheese, like this one, instead.
Saturday, September 15, 2007
Strawberry Frozen Yogurt and Mocha Sherbet
I love having an ice cream maker. It's so fun to make this stuff at home. This week I made two recipes from David Lebovitz's The Perfect Scoop, which I now have renewed twice at my library - I should probably just buy the book already. I made the strawberry frozen yogurt today - I used Dannon plain yogurt. I liked it as much as I liked his strawberry sorbet which I made before; my hubby likes the creaminess of the frozen yogurt better. Maybe next time I will try straining the yogurt to make it a little richer.
Earlier this week I made his mocha sherbet. This is the first one of his recipes that I wasn't that crazy about. Part of it was my fault since I used stale coffee. We aren't coffee drinkers, so the ground coffee I bought last fall for my in-laws when they visited us has been sitting in our cupboard since then. So I kind of knew that the taste might not be so good... but I was kind of hoping that my coffee naive palate wouldn't notice. Anyway, I didn't really like the texture, regardless of the flavor. It was a little too icy - which I should have expecting since it is just coffee, sugar, milk and cocoa powder. Well, four out of five winners from one cookbook ain't bad!
Earlier this week I made his mocha sherbet. This is the first one of his recipes that I wasn't that crazy about. Part of it was my fault since I used stale coffee. We aren't coffee drinkers, so the ground coffee I bought last fall for my in-laws when they visited us has been sitting in our cupboard since then. So I kind of knew that the taste might not be so good... but I was kind of hoping that my coffee naive palate wouldn't notice. Anyway, I didn't really like the texture, regardless of the flavor. It was a little too icy - which I should have expecting since it is just coffee, sugar, milk and cocoa powder. Well, four out of five winners from one cookbook ain't bad!
Sunday, September 9, 2007
Malted Milk Ice Cream
After reading about David Lebovitz's Malted Milk Ice Cream on the Amateur Gourmet's blog, I was intrigued. I had to make it. I had never bought malt powder so I had to do a little searching for that - finally found it at Walmart in the coffee aisle. This was very, very tasty. Also very, very rich. I think maybe I would try it with whole milk instead of half-and-half to make it a little less rich. This definitely benefited from a day in the freezer - the malted milk balls were a little less crunchy and the flavors melded a little more.
Thursday, August 30, 2007
Strawberry Sorbet
I made another David Lebovitz recipe, this time from his sorbet section of his book The Perfect Scoop. I picked up a pound of fresh strawberries from the grocery store since they were on sale. I prepped everything the day before so that I could have the pureed strawberry mixture chilled overnight. I think the old adage "patience is a virtue" was spoken in the context of making homemade ice cream. When the instructions say that the mixture needs to be chilled overnight, it needs to be chilled overnight. Not for two hours like I have before because I was impatient and wanted ice cream already.
This sorbet has a fresh, intense strawberry flavor - this one will get repeated in our house! It was still good the next day too. I don't know how it is two days later, since it was all gone by then!
This sorbet has a fresh, intense strawberry flavor - this one will get repeated in our house! It was still good the next day too. I don't know how it is two days later, since it was all gone by then!
Sunday, August 26, 2007
Chocolate Ice Cream
I borrowed David Lebovitz's book The Perfect Scoop from the library this week. I made his Philadelphia-style chocolate ice cream this weekend. It was very rich and creamy - just out of the ice cream maker it tasted like a chocolate mousse. I think the chocolate taste was a little too strong - and this is coming from someone who loves bittersweet chocolate! I liked the texture, but I may look for a different recipe or use semisweet instead of unsweetened chocolate.
Saturday, August 18, 2007
Cinnamon Ice Cream
I bought an ice cream maker. I have wanted one since I got married, but didn't think I would use it enough to justify buying one - reasoning which has kept me from buying a tart pan, a waffle maker, and various other cooking implements that collect dust quite nicely in most people's kitchens. But I've been hankering for an ice cream maker, and I got a $30 Target gift certificate for my birthday, and wouldn't you know a Hamilton Beach 1.5 quart ice cream maker is $30 at Target?
I never pick easy recipes, even when I should. I picked this cinnamon ice cream recipe because I love that flavor and you don't see it very often. It is a custard based recipe, which is much more labor intensive - but worth it! I used vanilla extract because vanilla beans are so expensive. The recipe doesn't state when to add the cream, so I added it in after mixing the milk and egg mixtures together. Looking online afterwards, I think you are supposed to add it after heating the mixture and before cooling it to room temperature.
The recipe states that you can just let the mixture cool to room temperature, but next time I would chill it in the fridge for a few hours. My ice cream did not freeze a whole lot even after an hour in the machine. I had to put it in the freezer to harden it up. After an hour it was still slushy, but we each took a spoonful and oh my word was it good. The next day it was harder and a little icy, but still very tasty. I can never look at store-bought ice cream quite the same again.
I never pick easy recipes, even when I should. I picked this cinnamon ice cream recipe because I love that flavor and you don't see it very often. It is a custard based recipe, which is much more labor intensive - but worth it! I used vanilla extract because vanilla beans are so expensive. The recipe doesn't state when to add the cream, so I added it in after mixing the milk and egg mixtures together. Looking online afterwards, I think you are supposed to add it after heating the mixture and before cooling it to room temperature.
The recipe states that you can just let the mixture cool to room temperature, but next time I would chill it in the fridge for a few hours. My ice cream did not freeze a whole lot even after an hour in the machine. I had to put it in the freezer to harden it up. After an hour it was still slushy, but we each took a spoonful and oh my word was it good. The next day it was harder and a little icy, but still very tasty. I can never look at store-bought ice cream quite the same again.
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