Ice Cream Recipes

S'mores Ice Cream Recipe

7/23/2017

With a newborn baby this summer we decided not to get out camping. This means a summer without campfires, without roasted marshmallows, and without s'mores. So of course I'm looking up ways to bring us the tastes of camping and summer. Bring on the s'mores ice cream recipes! I've adapted this recipe from multiple sources because I really love the base ice cream directions from the last post on strawberry rhubarb pie ice cream and I couldn't find a perfect s'mores ice cream recipe that used roasted marshmallows. I hope if you can't get out camping that you enjoy this recipe as much as we are!

Ingredients

Ice Cream Base:

1 cup whipping cream
5 large egg yolks
2/3 cup sugar
1 cup whole milk (3.5%)
1/2 tsp vanilla

Fillings:

2 cups of mini marshmallows (or large ones torn into mini pieces)
10 graham crackers crumbled into small pieces

Fudge Ripple:

1/2 cup sugar
1/3 cup light corn syrup
1/2 cup water
6 Tbsp cocoa powder
1/2 tsp vanilla extract

Directions

Ice Cream Base:

Heat the cream in a heavy saucepan over medium heat and bring almost to a boil.
Beat the egg yolks and sugar in a medium bowl with an electric mixer on high speed until pale and creamy. Pour the hot cream slowly into the egg mixture while stirring CONSTANTLY.
Return mixture to the saucepan and simmer over low heat, stirring CONSTANTLY, until the custard coats the back of a spoon (run your finger through the spoon mix and it should not run back over itself).
Chill in the fridge for at least 30 minutes. This time we also sped up the process by using an ice bath method (stirring the mixture over a pot filled with ice and water).
Mix in the whole milk and vanilla (you can return to the fridge if not using the mixture right away).

Fudge Ripple:

Heat the sugar, corn syrup, water and cocoa in a medium saucepan until it starts to boil, stirring frequently.
Reduce the heat to low and let it simmer for 1 minute.
Remove from heat and add vanilla extract.
Transfer to a small bowl and chill in the fridge, preferably overnight, but we did it for only 30 minutes with the ice cream base.

Roasted Marshmallows:
Ok so we know you're not going to start a fire or go camping JUST to get the roasted marshmallows for this recipe, so you can do what we did....Oven Broil them!

They work best on a silicone baking mat (to prevent sticking to the baking sheet).
Broil at 400F for 1-2mins (WATCH THEM THE WHOLE TIME!) or until they are golden brown.
Rotate them (if possible the best that you can, this works easier if they are not too close together when placed on the baking sheet) and broil for another 1-2mins (AGAIN WATCHING THEM THE WHOLE TIME!) or until they are golden brown.

Putting it all together:
This recipe we only used the ice cream machine for the base. Pour the base into the machine and mix until an ice cream texture is achieved (approximately 20 mins or based on machine directions). This time we used a Tovolo glide-a-scoop ice cream container (my personal favourite and no I'm not getting paid by them haha). We layered the ice cream in the container, then the marshmallows and graham crumbs and chocolate fudge. Add another layer of ice cream and repeat until you run out of ice cream (you will definitely have leftover fillings). This layering technique allows you to get that perfect 'mixed scoop' look when you serve the ice cream. If you'd prefer not to have hard frozen chunks of marshmallow and graham crumbs in your ice cream, then wrap them up and leave them on the counter to top the ice cream with when serving. Another suggestion my husband made was when the marshmallows are hot to mix it into the ice cream base in the machine to get the marshmallow flavour dispersed more (we will try this the next time we make this ice cream).
Enjoy!

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Strawberry Rhubarb Pie Ice Cream Recipe

7/8/2017

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I love ice cream. I also love pie. When I discovered I could make pie ice cream I was in heaven! Last year we tried apple pie ice cream and it was delicious. This year our farm share brought us a lot of rhubarb. The only thing I like rhubarb in is pies, so I started making pie crust. Then I made the filling. Then I saw a recipe for strawberry rhubarb ice cream which someone topped their homemade pies with and I thought "I know I can make this better by making the ice cream with the WHOLE pie too!" So, although it takes a bit of extra work I do promise you that this recipe is perfect for the end of strawberry and rhubarb season.

I hope you enjoy your strawberry rhubarb pies topped with strawberry rhubarb pie ice cream as much as we did (ours was gone within a week)!

Ingredients

Crust:

1 1/2 cups flour
1/2 tsp salt
1/4 cup vegetable shortening
1/4 cup butter + some to grease pie plate
4-5 Tbsp ice water

Filling:

1lb fresh strawberries
3/4 cup sugar
2 tsp lemon juice
1lb fresh rhubarb
1/2 cup sugar

Ice Cream Base:

1 cup cream (we used half & half)
4 large egg yolks
3/4 cup sugar
1 1/4 cup softened cream cheese

Directions

Crust:

Butter a 9 inch pie plate.
Combine flour and salt in a large bowl. Cut in shortening and butter with a pastry blender or forks until it resembles a coarse meal (pea size clumps).
Gradually add ice water until a ball can be formed.
Cool in fridge for at least 30 minutes before rolling out.
Roll and place in pie plate, cover with wrap and place in the freezer for 30 mins to overnight.
Bake at 425F for about 8 minutes or until golden (if you have pie weights use them at this point).
Break the cooled pie into bite sized chunks. Freeze for at least 30 minutes. About half of the chunks will go in the ice cream, the rest can be kept to top with when eating it as desired.

Filling:

In a medium pot add 1lb of chopped strawberries, 3/4 cup sugar, and 2 tsp lemon juice and cook down until sugar is dissolved (do not boil).
In a medium pot add 1lb of rhubarb chopped, 1/2 cup of sugar and cook down until sugar is dissolved (do not boil, some chunks of rhubarb may remain).
You can choose to mix the two mixtures when cooking, or keep them separate as I did so that the swirls in the ice cream were both strawberry or rhubarb as we ate it.
Let the mixtures cool for at least 30 minutes in the fridge.

Ice Cream Base:

Heat the cream in a heavy saucepan over medium heat and bring almost to a boil.
Beat the egg yolks and sugar in a medium bowl with an electric mixer on high speed until pale and creamy. Pour the hot cream slowly into the egg mixture while stirring CONSTANTLY.
Return mixture to the saucepan and simmer over low heat, stirring CONSTANTLY, until the custard coats the back of a spoon (run your finger through the spoon mix and it should not run back over itself).
Chill in the fridge for at least 30 minutes.
Beat the cream cheese with an electric mixture into the base until smooth.

Putting it all together:
We use ice cream machines as they are faster than the hand churned method. Pour your ice cream base into the machine and let it get half way through thickening before slowly adding the filling mixture. When the ice cream is almost at consistency to freeze, slowly add the frozen pie crust chunks. Eat right away or save some for later!

NOTE: If you would rather have swirls or ribbons of flavor instead of the mixed technique above, then only make the base with the chunks of pie in the ice cream maker. Then when adding to storage container, scoop base mix and layer the filling in between as desired (base, then strawberry, base then rhubarb etc.).

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Mohito Ice Cream Recipe

7/6/2016

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Yes! There are 'adult' ice cream flavors! Our favourite recipes come from Pinterest, Food & Wine Magazine, and the Willams Sonoma ICE CREAM book.

This started out as a natural 'Mint Chocolate Chip' ice cream recipe one summer a few years back. A great recipe I am sure from the Williams-Sonoma ICE CREAM book we own, it just didn't taste as expected at the end so with a few tweaks we made Mohito!

Ingredients:

1 1/2 cups (12 fl oz / 375mL) whole milk
1 1/2 cups (12 fl oz / 375mL) heavy cream
1 cup (1 oz / 30g) fresh mint leaves
4 large egg yolks
1/2 cup (4 oz / 125g ) sugar - plus 2 Tbsp
1 Tbsp finely grated lime zest
pinch of salt
optional 1-2 Tbsp Rum

Directions:

In a 2 L sauce pan combine the milk, 1 cup of cream, and the mint leaves. Cook over medium heat until bubbles form on edges (about 5 minutes). Remove from heat and let sit for 20 minutes.
Combine the egg yolks, sugar, salt and remaining 1/2 cup of cream in a bowl. Whisk until smooth. Gradually whisk 1/2 cup of the warm milk and mint mixture into the egg mixture until smooth. Pour the egg mixture into the sauce pan. Cook over medium heat stirring constantly until it is thick enough to coat the back of a spoon (when you swipe your finger through the spoon it will leave a clear trail without back filling in on itself). DO NOT LET IT BOIL!
Strain the mix through a mesh sieve or strainer pressing on the mint to extract liquid. Place the bowl in another bowl filled with ice and stir until cool. Refrigerate until chilled (minimum 3 hrs, maximum 24 hrs).
Pour the mixture into your ice cream machine. When it is nearly frozen, mix in the Rum and lime zest. Freeze up to 3 hours before serving. If you don't have a machine make sure to check the 'how to make homemade ice cream without a machine' post.

You can still turn this into mint chocolate chip if you want to substitute the Rum for 3 oz (90 g) of chocolate instead. We just found it reminded us more of mohito with the fresh mint leaves. You can always add more Rum and serve this one up as a killer adult milkshake!

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One Recipe, two machines

7/5/2016

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Before I dive in to some tried and true homemade ice cream recipes, I thought it is best to outline some basics on using home use ice cream machines. We have two different kinds. One is a basic store bought variety machine and the other is a Cuisinart. We like both equally and still don't have a preference, and since I'm not reviewing the machines that is the last I will speak of them. On to the basics!

First off, one standard ice cream recipe that you find online will not always fit one standard ice cream machine. Shocker! Not all recipes are created for ice cream machines (some can be done by freezing and hand churning or hand mixing between freezing cycles). Also, I swear that some recipe creators do it just to laugh at our pain as we watch the ice cream maker seize, cough, sputter, overflow and eventually fail to make that single batch as per recipe. What to do? Get a second machine! This is not overkill as you will thank yourselves later if you love ice cream as much as we do because if you plan to make two different kinds with one machine you will have to wait 24hrs to refreeze the main chamber.

Secondly, there are many different types of containers to use once your ice cream has been churned by your machines and is ready to freeze. You can buy the cardboard wax lined store variety online, or you can get a reusable one. We tend to like the reusable ones as they end up being more cost effective (since you pay for shipping each time with the cardboard pint containers once you need to reorder).

Finally, as soon as you are done using your machine clean it out immediately. There are two reasons for this. 1) It is WAY easier to clean while the ice cream is still cold to run it under warm water and watch it all melt away. 2) You will be refreezing that container tub as soon as you wash it so it is sitting ready to go next time you have an itch to make your own frozen treat (if you don't do this you will be waiting for 24hrs for it to freeze after you've already bought your ingredients on a whim with a craving for an icy treat).

I hope you enjoy reading along as we test out recipes and eat our way through some unique flavors.

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S'mores Ice Cream Recipe

Ingredients

Directions

Strawberry Rhubarb Pie Ice Cream Recipe

Mohito Ice Cream Recipe

Ingredients:

Directions:

One Recipe, two machines

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