Favorite Recipes of Mine
I have been asked to include some of my favorite homemade ice cream recipes, so here goes...
Lavender Frozen Yogurt (Lovely, floral, and delicate)
Makes 1 quart
1 cup extra-fine sugar (I substituted Splenda and worked well)
Scant 1 cup water
2 Tbsp lavender buds (Balducci's has them)
1 1/4 cups Greek Yogurt (I substituted plain non-fat yogurt)
1 1/4 cups creme fraiche or sour cream
Juice of 2 limes
Combine the sugar, water, and lavender buds in a small, heavy-bottomed saucepan and bring to a boil, stirring occasionally. Reduce the heat and simmer the syrup for 2 minutes. Remove from heat and allow to cool. When the syrup is cool, strain and discard the lavender.
Combine the yogurt and creme fraiche or sour cream in a large bowl. Whisk in the lavender syrup and lime juice. Chill the mixture for 1 hour, then churn in an ice cream maker, according to manufacturer's instructions.
Lime Cheesecake Ice Cream (Rich, indulgent, and OH SO GOOD)
Makes 1 quart
1 cup ricotta cheese
1/3 cup lime juice
1 1/2 cups half-and-half
2 eggs beaten
3/4 cup sugar
1/2 teaspoon grated lime peel
1/2 teaspoon vanilla extract
In a blender or food processor fitted with a metal blade, puree ricotta cheese and lime juice; set aside. In medium saucepan, combine half-and-half, beaten eggs, and sugar. Cook and stir over low heat until thickened and mixture coats a spoon. Remove from heat; cool slightly. Stir in pureed ricotta cheese, lime peel, and vanilla. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's instructions.
Peppermint Ice Cream (Amazing around the holidays)
Makes 1 quart
2 egg yolks, beaten
1/2 cup sugar
1 cup milk
1 cup half-and-half or whipping cream
1/2 cup crushed peppermint candy (I usually crush it in a ziplock bag)
In a small saucepan, combine beaten egg yolks, sugar, and milk. Cook and stir over low heat until mixture is slightly thickened and coats a spoon. Remove from heat. Stir in half-and-half or whipping cream and 1/4 cup crushed candy. Cool to room temperature. Pour into ice cream canister. Freeze in ice cream canister according to manufacturer's instructions. When 2 minutes are left in the freezing process, pour in remaining 1/4 cup crushed candy.
Lavender Frozen Yogurt (Lovely, floral, and delicate)
Makes 1 quart
1 cup extra-fine sugar (I substituted Splenda and worked well)
Scant 1 cup water
2 Tbsp lavender buds (Balducci's has them)
1 1/4 cups Greek Yogurt (I substituted plain non-fat yogurt)
1 1/4 cups creme fraiche or sour cream
Juice of 2 limes
Combine the sugar, water, and lavender buds in a small, heavy-bottomed saucepan and bring to a boil, stirring occasionally. Reduce the heat and simmer the syrup for 2 minutes. Remove from heat and allow to cool. When the syrup is cool, strain and discard the lavender.
Combine the yogurt and creme fraiche or sour cream in a large bowl. Whisk in the lavender syrup and lime juice. Chill the mixture for 1 hour, then churn in an ice cream maker, according to manufacturer's instructions.
Lime Cheesecake Ice Cream (Rich, indulgent, and OH SO GOOD)
Makes 1 quart
1 cup ricotta cheese
1/3 cup lime juice
1 1/2 cups half-and-half
2 eggs beaten
3/4 cup sugar
1/2 teaspoon grated lime peel
1/2 teaspoon vanilla extract
In a blender or food processor fitted with a metal blade, puree ricotta cheese and lime juice; set aside. In medium saucepan, combine half-and-half, beaten eggs, and sugar. Cook and stir over low heat until thickened and mixture coats a spoon. Remove from heat; cool slightly. Stir in pureed ricotta cheese, lime peel, and vanilla. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's instructions.
Peppermint Ice Cream (Amazing around the holidays)
Makes 1 quart
2 egg yolks, beaten
1/2 cup sugar
1 cup milk
1 cup half-and-half or whipping cream
1/2 cup crushed peppermint candy (I usually crush it in a ziplock bag)
In a small saucepan, combine beaten egg yolks, sugar, and milk. Cook and stir over low heat until mixture is slightly thickened and coats a spoon. Remove from heat. Stir in half-and-half or whipping cream and 1/4 cup crushed candy. Cool to room temperature. Pour into ice cream canister. Freeze in ice cream canister according to manufacturer's instructions. When 2 minutes are left in the freezing process, pour in remaining 1/4 cup crushed candy.
posted by David at 6:08 PM
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