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Redcurrant Ripple Ice Cream

redcurrant ripple ice creamIce cream, one of my favorite summer treats!  With a slew of flavors available, there’s something for every palate.  Last week I picked up a box of redcurrants from the farmers’ market and used a few sprinkled on my fruit tart.  I then used what was left to make a sauce and initially intended to spread over vanilla ice cream (yet to be purchased).  While I was at the grocery store looking at all the ice creams available, I noticed one of my favorite flavors – butterscotch ripple.  Continue Reading →

Vanilla Ice Cream

vanilla ice cream by The Culinary ChaseHello 2014!

I don’t know about you, but I’m really glad to see the back of 2013.  It was an unsettling year for us and things can only get better.  As I write this post it’s -18c (windchill lowering it to -26c)…bitterly cold!  It would seem a bit odd that I am writing about homemade ice cream but for me, ice cream knows no season.  Making your own ice cream is easier than you think and ice cream makers cost as little as $29 and go from there making the initial investment doable even if you’re on a budget.  The first batch of homemade ice cream I ever made was with strawberries.  The result was so delicious I felt confident I could move up the ice cream making ladder and attempt more recipes using a custard base.

Makes one quart

adapted from David Lebovitz

1 cup whole milk
pinch of salt
3/4 cup sugar
1 vanilla bean, split lengthwise
2 cups heavy cream
5 large egg yolks
1 teaspoon pure vanilla extract

vanilla bean by The Culinary Chase1. Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour.

2. To make the ice cream, set up an ice bath by placing a 2-quart bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.

eggs by The Culinary Chase3. In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.

4. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.

5. Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.

6. Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions.

The Culinary Chase’s Note: Exquisite! Rich, lovely flavors with hints of vanilla…this is a recipe to spoil your family with! Don’t throw out the vanilla bean. Let it air dry and then plop it into a jar of white sugar (give it a shake and let rest for a few days to allow the vanilla to scent the sugar).  If you like lemons, then I highly recommend my lemon ice cream…you won’t be disappointed. Enjoy!