As my life motto goes, ‘it doesn’t matter how full you are after a meal, there’s always room for ice cream!’.
The true nostalgia that comes with every lick of a soft serve; every melting spoonful that brings so much joy and happiness to people all around the world. It may be safe to say that ice cream is no doubt, my best friend (fat girl, much?).
We only thought, in the blazing yet glorious heat, it was fit that we bring you three different, incredibly tasty recipes to get down ‘n dirty and make your own ice cream.
True Vanilla Ice Cream
Ingredients (makes about 3 1/2 cups)
1 cup whole milk
1/4 cup sugar
Pinch of salt
1/2 vanilla bean, split lengthwise, or 1 tsp vanilla extract
5 large egg yolks
1/4 cup sugar
1 1/2 cups heavy cream
- Combine cream, milk, sugar and salt in a medium saucepan
- Scrape in seeds from vanilla bean; add pod or add vanilla extract.
- Bring mixture to a simmer, stirring to dissolve sugar.
- Remove from heat. If using vanilla bean, cover; let sit 30 minutes.
- Whisk egg yolks and sugar in a medium bowl until pale, about 2 mins.
- Gradually whisk in 1/2 cup warm cream mixture.
- Whisk yolk mixture into remaining cream mixture. Cook mixture over medium heat, stirring constantly, until thick enough to coat a wooden spoon, 2-3 mins.
- Strain custard into a medium bowl set over a bowl of ice water; let cool, stirring occasionally.
- Process custard in an ice cream maker according to manufacturer’s instructions.
- Transfer to an airtight container; cover.
- Freeze until firm, at least 4 hours and up to 1 week. [Bon Appetite Mag]
Been meaning to get that Ice Cream maker? It’s still 28 degrees outside (and climbing), so if there’s any time to get one, it’s right now.
1 1/2 cups Pierre Jourdan
1 cup white granulated sugar
1 Tbsp light corn syrup
1 teaspoon of lemon and or grapefruit zest
1 1/2 cups fresh grapefruit juice
1/4 cup fresh squeezed lemon juice
- Put the Pierre Jourdan, sugar, corn syrup, and zest into a saucepan. Bring to a vigorous boil so sugar completely dissolves, remove from heat.
- Strain into stainless steel bowl (will help cool down faster), add the grapefruit juice and lemon juice.
- Chill completely: place bowl in a larger bowl half-filled with ice water, stir until champagne solution is completely cold, refreshing the ice in the outer bowl if necessary/cover with plastic wrap and chill in your refrigerator over night/put the bowl in the ice compartment of freezer for a couple hours, as long as it is far enough away from the other food in the freezer.
- Process the mixture in your ice cream maker. Transfer mixture to a storage container and freezer in your freezer until firm, at least 6 hours. [simplyrecipes]
Mix 2 tsps Vida
instant espresso powder into strained, hot custard until dissolved; cool over ice bath. Once custard is frozen to desired consistency in ice cream maker, gradually pour in 3 ounces melted bittersweet chocolate; process until ice cream is flecked with chocolate, 2 minutes longer. [Bon Appetit Mag]