Friends are letting me test drive their Cuisinart Ice Cream maker and it inspired a whole week of frozen treats, which will conclude with the Friday Recipe Exchange.
I thought it would be good to start with the basics. The first recipe is for a cream only ice cream and I’ll link to a JeffreyW post that has an egg custard ice cream. Then I’ll add strawberries to it. These recipes all make 1 to 1-1/2 quarts.
Vanilla Ice Cream
- 2 cups half-and-half
- 1 cup whipping cream
- 1 cup sugar
- 1 vanilla bean, split and scraped (or 3 tsp high quality vanilla extract)
Combine all ingredients (including the bean and its pulp – if you’re using extract, DO NOT add yet) in a large saucepan and place over medium heat. Stirring occasionally, bring the mixture to barely simmering, about 170 degrees F. Remove from heat and allow to cool slightly – remove the hull of the vanilla bean or add extract at this point, stirring in completely. Pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and texture.
Freeze mixture in ice cream freezer according to unit’s instructions. The mixture will not freeze hard in the machine. It will reach a soft serve consistency. Then spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.
Strawberry Ice Cream (or really Any Berry Ice Cream)
- Make the vanilla base (above), cooled overnight
- 2 cups of chopped frozen strawberries (or any quality frozen berry of your choice)
- 1 tbsp vodka
ice cream maker
Toss strawberries with vodka, stir into the cold vanilla cream mixture. Add to your ice cream maker and freeze according to unit’s instructions. Again it will be a soft serve consistency when done, remove to an airtight container and freeze for 1 hour before serving.
For an egg custard ice cream, go to JeffreyW’s post here.
JeffreyW makes strawberry ice cream, too
This soup is very easy to make, just boil ham hocks in chicken stock until they are falling off the bone, remove them to cool. Add diced potatoes to the hot stock and simmer until they are soft. Make a roux in a separate pot and add heavy cream and stir until the sauce thickens, stir in cheese, add the cheese sauce to the potatoes and add the cut up ham back to the pot. Cured hocks are salty so watch adding too much salt when seasoning. Just about any cheese will work so long as it melts well in the cream sauce. We used the rest of the cheese we had left over from the pasta dish last night, and added a little cheddar, too. This is my new favorite soup. LOL
Ravioli w/ Rosemary Basil Cream Sauce
- 1 cup heavy cream*
- 1 tsp crushed dried rosemary (or one sprig fresh)
- 4 – 6 fresh basil leaves, minced
- 20 oz frozen cheese ravioli
- 1 tbsp lemon juice
- ½ tsp salt
- ½ tsp pepper
- 3 tbsp green onion tops, chopped
- ½ cup grated parmesan cheese
Combine cream & spices in saucepan, bring to a boil, stirring constantly, reduce heat and simmer until reduces to ½ cup, about 15 minutes. Cook ravioli according to package directions. Drain and return to pan. Add lemon juice, salt, pepper & cream sauce. Toss. Add scallion tops and parmesan.
*You can absolutely substitute whole or non-fat milk for heavy cream and mix well with 1 tbsp flour
In a thread at another venue, one of our readers asked if I made my own butter Shamed, I was. Make my own butter? Sounds like a good way to spend more money for less! And it is pretty much that. It will depend on the prices you pay for the cream. Live on a dairy farm? Home free! Er, except for the getting up early every day and working all day long. I am resolutely refusing to total the expense.
Started with a quart of heavy cream, ended up with the equivalent of 3 sticks of butter and a cup and a half of buttermilk.
I started the process with the whisk on medium speed to keep the splashing to a minimum, speeding things up as the cream thickened. You will note a color change as the slideshow goes along, it is a real change – not some artifact of the lighting. I changed to the mixing paddle when the “break” took place. That’s what I will call the point where the buttermilk separated from the butter. You will want to squish the butter to the side and pour off the buttermilk at this point.
Next, I poured in some ice water and mixed that a bit, then poured the water off, and then did it again. This is to rid the butter of the buttermilk. Discard this liquid. I scraped the butter into a sieve over the sink and let it drip a while, then started to pack the butter into my measuring cup, this presses more water out, keep pouring it off. I repacked the butter into a small plastic container with a lid and popped it into the fridge.