Ice Cream Recipe eBook

COOKING BOOK WE SCREAM FOR ICE CREAM 20 Ice Cream Recipes from Around the World EDITED BY CHANISARA

Concord Grape Sorbet With Rosemary And Black Pepper INGREDIENTS METHOD Makes about 1 quart Step 1 Toss grapes into a food processor and process 2 1/2 pounds Concord grapes, stems for 45-60 seconds, until they form 3-4 cups of a removed lumpy, vibrantly purple slurry. If your food 1/2 cup honey processor is small, work in batches. 2 large sprigs rosemary Step 2 2 tablespoons whole black Transfer purée to a saucepan; add honey, peppercorns rosemary, and black peppercorns. Simmer mixture over medium-low heat for 15-20 minutes, until slightly thickened and deeply fragrant. Step 3 Set a fine-mesh sieve over a large bowl and pour purée into sieve, straining out grape seeds, rosemary, and peppercorns. Cover bowl and transfer it to the refrigerator. Allow purée to chill for at least 12 hours. Step 4 Churn purée in an ice cream maker according to the manufacturer's instructions. Spoon sorbet into a container, cover tightly, and store in the freezer. It will keep for up to 2 weeks.

Boozy Piña Colada Ice Cream INGREDIENTS METHOD 8 servings (makes about 1 quart) Step 1 Purée pineapple and rum in a blender until 1 cup frozen pineapple chunks smooth. 1/4 cup light rum Step 2 2 pints coconut-flavored (not non- Meanwhile, let ice cream sit at room dairy) ice cream, such as Talenti temperature until soft enough to scoop, 5–10 Maraschino cherries (for serving; minutes. Transfer 1 pint to loaf pan, spreading optional) into an even layer with a spoon. Dollop half of pineapple mixture over ice cream. Top with second pint of ice cream, spreading into an even layer with spoon. Dollop remaining pineapple mixture over. Step 3 Tightly wrap with plastic and freeze until cold, at least 2 hours. Serve topped with cherries, if desired. Do Ahead Step 4 Ice cream can be made 3 months ahead. Keep frozen.

Vegan Banana Ice Cream INGREDIENTS METHOD 4 servings 4 large very ripe or frozen bananas Step 1 If using fresh bananas, peel, then arrange in a single layer on a large plate or parchment- lined rimmed baking sheet. Freeze until firm, at least 2 hours or up to overnight. Step 2 Purée frozen bananas in a food processor, scraping bowl as needed, until creamy, 6–8 minutes. Divide ice cream among serving bowls, or freeze in an airtight container at least 2 hours before scooping and serving. Do Ahead Step 3 Bananas can be frozen up to 3 months ahead

Blueberry–Chia Seed Jam INGREDIENTS METHOD Makes about 1 1/2 cups 3 cups fresh (or frozen, thawed) Step 1 blueberries 2 teaspoons finely grated lemon Bring blueberries, lemon zest, lemon juice, and zest 1/4 cup fresh lemon juice maple syrup to a simmer in a medium 3 tablespoons (or more) pure maple saucepan over medium heat and cook, stirring syrup occasionally, just until blueberries begin to 1/4 cup chia seeds burst, about 5 minutes. Use a spoon to lightly mash about half of the berries to release their juices. Increase heat to medium-high and bring to a boil. Cook, stirring occasionally, until juices are reduced by half, 5–10 minutes. Step 2 Remove jam from heat; taste and add a bit more maple syrup if you prefer it to be sweeter. Return to a boil, then stir in chia seeds; cook 1 minute to soften seeds. Let jam cool slightly, then transfer to heatproof jars or containers. Cover and let cool completely. Chill until ready to use. Do Ahead Step 3 Jam can be made 2 weeks ahead. Cover and chill, or freeze up to 2 months.

Dark Chocolate and Cardamom Ice Cream INGREDIENTS METHOD Serves 6-8 Step 1 4 1/2 oz dark (70% cocoa solids) Melt the chocolate in a heatproof bowl over a chocolate Seeds from 1/2 vanilla bean pan of barely simmering water, making sure 2 cardamom pods the bowl doesn't touch the water. 3/4 cup whole milk 1/3 cup superfine sugar Step 2 3/4 cup heavy cream Split the vanilla bean lengthwise and scrape out the seeds with the back of a knife. Then crush the cardamom pods with the flat of the blade of the knife. Step 3 Place the milk in a separate pan and heat to just under boiling point, then add the sugar, vanilla seeds, and cardamom pods. Stir until the sugar is dissolved. Step 4 Using a strainer to catch the crushed cardamom pods, pour the milk into the melted chocolate and stir. Add the cream, stir well, and leave to cool at room temperature. Step 5 Once cool, pour into an ice-cream maker and churn following the manufacturer's instructions. Keep in the freezer until required.

Sweet and Sour Strawberry Semifreddo With Black Sesame INGREDIENTS METHOD 8 Servings Step 1 1 pound strawberries, hulled, Cook strawberries and sugar in a medium pot quartered 1/3 cup sugar over medium heat, stirring occasionally, until 1 tablespoon white wine vinegar strawberries have broken down into a thick, 3 tablespoons black sesame seeds 2 cups heavy cream chunky jam, 10–15 minutes. Stir in vinegar; let Pinch of kosher salt 2/3 cup sweetened condensed milk cool. 1/2 cup plain whole-milk Greek yogurt Step 2 Meanwhile, toast black sesame seeds in a dry small skillet over medium heat until fragrant, about 2 minutes. Let cool. Whip cream and salt until cream holds a medium-stiff peak. Gently whisk in sweetened condensed milk and yogurt until completely blended. Gently fold in half of strawberry jam, just enough to create streaks, then gently fold in remaining jam (mixture should look marbled with pockets of jam Step 3 Transfer to a medium bowl or loaf pan and freeze until firm, at least 4 hours and up to 3 days. Step 4 Serve semifreddo topped with toasted sesame seeds.

No-Churn Salted Caramel Ice Cream INGREDIENTS METHOD Makes about 5 cups 1 (14-ounce) can sweetened Step 1 condensed milk (or 1 1/3 cups store- bought dulce de leche) If making dulce de leche, place unopened can 1/2 teaspoon flaky sea salt, plus of milk in a medium pot filled with water (can more for serving 2 cups very cold heavy cream should be completely submerged); cover and Special equipment: let simmer 2 hours. Remove can and let cool. A 9x5\" loaf pan Open can and transfer contents to a large bowl. Stir in 1/2 tsp. salt and let cool at least 10 minutes. Step 2 Using an electric mixer on high speed, beat cream in a large bowl until stiff peaks form, about 3 minutes. Stir about 1/3 of the whipped cream into dulce de leche until just combined. Gently fold remaining whipped cream into dulce de leche mixture, then pour into 9x5\" loaf pan. Cover with plastic wrap and freeze until firm, about 6 hours. Step 3 Sprinkle with additional salt before serving. Do Ahead Step 4 Ice cream can be made 7 days ahead; cover and freeze in loaf pan.

Lemon Ice INGREDIENTS METHOD 1 quart 3/4 cup sugar Step 1 2 tablespoons grated lemon zest 4 cups water Combine the sugar, lemon zest, and water in a 1 teaspoon Cointreau or Grand medium saucepan and bring to a boil over Marnier 1 1/3 cups fresh lemon juice (8 or 9 medium heat, stirring to dissolve the sugar. lemons) Remove the mixture from the heat, pour into a large bowl, and allow to cool completely. Add Special Equipment the Cointreau or Grand Marnier and lemon Ice cream maker juice and stir to mix thoroughly. Cover and refrigerate until well chilled, at least 4 hours. Step 2 Churn the mixture in the ice cream maker according to the manufacturer’s instructions. Transfer to an airtight container and freeze until firm, at least 1 hour. Step 3 Serve the ice in paper cups or small bowls.

Cherry-Bourbon Ice Cream INGREDIENTS METHOD Makes about 4 cups 1 1/2 cups halved pitted cherries Step 1 2 tablespoons sugar 1 tablespoon bourbon Cook 1 1/2 cups halved pitted cherries, 2 1 recipe True Vanilla Ice Cream tablespoons sugar, and 1 tablespoon water in a small saucepan over medium heat, stirring occasionally, until syrupy, 8-10 minutes. Step 2 Remove from heat and stir in 1 tablespoon bourbon; let cool. Process custard and fold in cherry mixture just before transferring to freezer.

Mr. and Mrs. Miscellaneous Basil-Chip Ice Cream INGREDIENTS METHOD Makes about 4 1/2 cups Step 1 Set a large metal bowl inside another large 5 large egg yolks 2 cups heavy cream bowl filled with ice water. Lightly beat egg 1 3/4 cups whole milk 1/2 cup sugar yolks in a medium bowl. Bring cream, whole 1/3 cup sweetened condensed milk 1/4 teaspoon kosher salt milk, and sugar to a simmer in a medium 1/4 cup buttermilk 1 cup basil leaves saucepan. Whisking constantly, gradually 3 ounces bittersweet chocolate stream half of cream mixture into yolks. Return Step 4 Meanwhile, grate chocolate on the egg mixture to saucepan and cook over large holes of a box grater into a large bowl. Add ice cream and fold medium-high heat, stirring constantly with a to evenly incorporate chocolate. wooden spoon, until mixture coats spoon, 2–3 Transfer to an airtight container. minutes. Strain through a fine-mesh sieve into Cover and freeze at least 2 hours prepared bowl. Stir in condensed milk and salt. before scooping. Let cool, stirring occasionally, 20–30 minutes, then stir in buttermilk. Step 2 Using an immersion blender, mix base until smooth and silky. Add basil; mix until finely chopped. Cover and chill 2 days. Step 3 Blend base with immersion blender; strain into an ice cream maker. Process according to manufacturer's directions.

Yogurt-Lime Sorbet INGREDIENTS METHOD Makes 4 servings 2 cups plain whole-milk yogurt Step 1 1 1/2 cups simple syrup 1 teaspoon finely grated lime zest Whisk 2 cups plain whole-milk yogurt, 1 1/2 3 tablespoons fresh lime juice cups simple syrup, 1 teaspoon finely grated 1/2 cup water in a medium bowl seeds from 1/2 vanilla bean lime zest, 3 tablespoons fresh lime juice, and Special Equipment: 1/2 cup water in a medium bowl; scrape in Ice cream maker seeds from 1/2 vanilla bean. Step 2 Process in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container; cover and freeze until firm, at least 2 hours. Do ahead Sorbet can be made 2 weeks ahead. Keep frozen.

Peanut Butter Ice Cream with a Hard Chocolate Shell INGREDIENTS METHOD Makes 4 servings Step 1 In a microwave-safe bowl, nuke peanut butter 1/4 cup chunky peanut butter 8 ounces frozen fat-free whipped until runny but not bubbling, 30 to 45 seconds. topping, thawed 2 ounces dark chocolate (70 percent In a bowl, fold together peanut butter and cacao), chopped 2 teaspoons vegetable oil whipped topping until swirled. Cover and 2 tablespoons salted peanuts, chopped freeze until solid, 4 to 6 hours. In another microwave-safe bowl, nuke chocolate and oil, stirring every 30 seconds, until chocolate is melted and smooth, 1 to 2 minutes; let cool to room temperature. Step 2 Divide frozen peanut butter mixture among 4 bowls. Divide chocolate sauce and peanuts among bowls; let sauce harden before serving.

Cheesecake Ice Cream with Strawberry Sauce INGREDIENTS METHOD Makes 6 servings Step 1 In a food processor, combine yogurt, sour 3 cups low fat vanilla yogurt 1 cup reduced-fat sour cream cream, cream cheese, 2 tablespoons sugar, 6 tablespoons reduced-fat cream cheese vanilla and zest of 1 lemon; process until 4 tablespoons sugar, divided 1 teaspoon vanilla smooth, 1 minute. Freeze in an airtight Zest of 2 lemons, divided 3/4 pound strawberries, halved container until solid, 6 hours. In a small 1 tablespoon fresh lemon juice 2 tablespoons 1-percent milk saucepan, bring to a boil strawberries, 6 teaspoons fine graham cracker crumbs remaining 2 tablespoons sugar, 2 tablespoons 1 ounce dark chocolate, curled with water, juice and 1 teaspoon zest; reduce heat a vegetable peeler and simmer until strawberries soften, 5 minutes. Step 2 Remove from heat and let cool. In a food processor, process frozen-yogurt mixture and milk until smooth and thick, 1 to 2 minutes. (If ice cream starts to melt, transfer to a bowl and freeze for 20 minutes.) Divide ice cream among 6 bowls. Step 3 Top each with strawberry sauce, graham cracker crumbs and chocolate curls.

Coffee-Cardamom Ice Cream with Figs INGREDIENTS METHOD Makes 6 servings Step 1 n a bowl, beat cream until doubled in size; set 3/4 cup heavy cream 4 teaspoons instant espresso aside. In another bowl, dissolve espresso powder 1 cup nonfat sweetened condensed powder in 1 teaspoon warm water. Gently fold milk 3/4 cup lowfat plain yogurt together whipped cream, dissolved espresso, 1/2 teaspoon ground cardamom Vegetable oil cooking spray condensed milk, yogurt and cardamom until 1 sheet (9\" x 14\") phyllo dough 6 fresh or dried figs, sliced incorporated. Step 2 Cover with plastic wrap and freeze until solid, 6 hours. Heat oven to 350°F. Coat a baking sheet with cooking spray. Place phyllo on baking sheet and coat with cooking spray; fold in half and coat with cooking spray again. Bake until brown and crisp, 7 to 8 minutes. Step 3 Let cool; shatter phyllo with your hands into small shards. Divide ice cream, phyllo pieces and figs among 6 bowls.

Grapefruit \"Creamsicle\" INGREDIENTS METHOD Makes 2 quarts 1 quart store-bought vanilla ice Step 1 cream, softened 1 1/4 cups sugar Scoop ice cream into an 8x4x2 1/2\" loaf pan; 2 hibiscus tea bags or 2 teaspoons pack ice cream along one long side to fill half dried hibiscus flowers 1 tablespoon finely grated grapefruit of pan. Cover and freeze until firm, at least 1 zest 1 1/2 cups fresh grapefruit juice hour. Special Equipment An ice cream maker Step 2 Meanwhile, bring sugar and 1 1/4 cups water to a boil in a small pot, stirring to dissolve sugar. Remove from heat; add tea bags and zest. Let steep for 10 minutes. Remove tea bags; discard. Stir in grapefruit juice. Cover and chill grapefruit mixture until cold, about 1 hour. Step 3 Process grapefruit mixture in an ice cream maker according to manufacturer's instructions. Pour sorbet into empty side of pan alongside ice cream. Cover and freeze until firm, about 2 hours. Step 4 To serve, spoon across ice cream and sorbet to form swirled scoops.

Matcha Coconut Ice Cream INGREDIENTS METHOD 4 servings 1 tablespoon high-quality matcha Step 1 powder 3 (14-ounce) cans full-fat coconut Place the matcha into a bone-dry, high- milk 1/4 cup brown rice syrup or pure powered blender (like a Vitamix). Next, pour in maple syrup 2 tablespoons high-quality vodka the coconut milk, brown rice or maple syrup, 1 teaspoon organic vanilla extract vodka, and vanilla. Blend all the ingredients on Toppings: Natural sprinkles, dark chocolate chips, fresh mint, toasted high speed for at least a minute. coconut shavings (optional) Step 2 The creamier the texture of the ice cream base, the better. Pour the mixture into an ice cream maker and, following the machine’s instructions, churn it up. When ready, serve immediately. Tip Store leftover ice cream in an airtight container in the freezer for up to 3 weeks. Note that this recipe is best when served fresh!

Peach Lassi Sorbet with Crushed Blackberries INGREDIENTS METHOD 4 servings Step 1 Process peaches, yogurt, vodka, salt, and 1/4 4 medium peaches, peeled, chopped, frozen (about 4 cups) cup honey in a food processor or blender until 1/2 cup plain whole-milk Greek yogurt smooth. Pour peach mixture into a loaf pan (a 2 Tbsp. vodka 1/4 tsp. kosher salt metal pan will conduct cold more efficiently 1/4 cup plus 2 Tbsp. honey 6 oz. fresh blackberries, halved than tempered glass) and place a piece of 2 tsp. fresh lemon juice parchment paper on top, pressing directly onto surface. Freeze until sorbet is firm, about 6 hours. Step 2 A little before serving, lightly crush half of the blackberries in a small bowl. Add lemon juice, remaining berries, and remaining 2 Tbsp. honey and let sit, tossing occasionally, until berries have released some of their juices, about 20 minutes. Step 3 Scoop sorbet into bowls and top with macerated blackberries.

Pomegranate Sorbet Parfait INGREDIENTS METHOD 8 servings Step 1 3 cups pomegranate juice 1/2 cup fresh lime juice Combine pomegranate juice, lime juice, sugar, 1/2 cup sugar 1 cup labneh (Lebanese strained and 1/2 cup water in a large bowl or measuring yogurt) or plain whole-fat Greek yogurt glass and stir to dissolve sugar. Process in an 1/4 cup pistachios, coarsely chopped 3 tablespoons black sesame seeds ice cream maker according to manufacturer's 3/4 cup mild honey, (such as clover) Special equipment: directions. Transfer sorbet to an airtight An ice cream maker container; cover and freeze until firm, at least 2 hours. Step 2 When ready to serve, scoop some sorbet into coupe or short glasses or small bowls and top with a spoonful of labneh, then some pistachios and black sesame seeds; drizzle with honey. Repeat layers once more to create a parfait. Do ahead Step 3 Sorbet can be made 2 weeks ahead. Keep frozen.

Apricot Sorbet Float INGREDIENTS METHOD 6 servings 1 cup sugar Step 1 1 pound apricots plus more for serving, pitted, sliced Bring sugar, 1 pound apricots, 3/4 cup sparkling 3/4 cup sparkling wine plus more for serving wine, and 2 cups water to a boil in a medium saucepan. Reduce heat and simmer, stirring occasionally, until apricots are very tender, 10- 15 minutes. Let cool completely. Step 2 Transfer apricot mixture to a blender and purée until smooth. Add water to apricot mixture so it measures 4 cups. Transfer mixture to a large shallow baking dish. Freeze until solid, at least 4 hours. Step 3 To serve, scoop sorbet into coupe glasses or bowls and top with more apricot slices and some sparkling wine.

Ice Cream With Saffron Oil And Sesame Wafer INGREDIENTS METHOD 8 servings Step 1 Sesame Wafer Preheat oven to 350°F. Melt butter in a small 2 tablespoons unsalted butter 2 tablespoons sugar saucepan over medium heat. Remove from 1 tablespoon honey heat and mix in sugar, honey, and salt, then 1/2 teaspoon kosher salt 3 tablespoons all-purpose flour flour. Add sesame seeds. 1/3 cup black and/or white sesame seeds Step 2 Assembly 1 big pinch of saffron threads Transfer dough to a parchment-lined rimmed 1/4 cup olive oil 2 pints vanilla ice cream baking sheet and flatten with a spoon or offset spatula until dough is no more than 1/4\" thick. Bake until wafer is golden brown and smells like caramel, 9–11 minutes. Let cool on baking sheet. Step 3 Wafer can be made 3 days ahead. Store tightly wrapped at room temperature. Step 4 Place saffron in a small bowl and pour in 1 tsp. boiling water. Let sit until saffron is hydrated and releases its color, 10–12 minutes. Stir in oil. Step 5 Break wafer into large pieces. Scoop ice cream into bowls; drizzle with saffron oil and top with wafer.