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Guess what you want on a summer day to chill and also on a winter day. Ice Cream!!!!!! Yeah well I know it sounded cheesy but hey it's Ice Cream!!!! Remember how we used to rhyme I Scream for Ice Cream. Well it is indeed a thing to lust for. From Baskin Robbins' scoop to the classic chocobar and the tutty fruity to the mixed fruit tub of your favourite company. From the slurping on the softies to sitting with your loved ones with a bowl of ice cream and gorging on the favourite delicacy from the same tub. It's Love Fest. And which is why no one ever talks about catching cold. Happy National Ice Cream Day. Indeed a great day to rejoice, hangout and eat Ice Cream. My favorite flavor is Butterscotch and Blackcurrant. What's your's?
Here's your recipe to Goodness. DIY and enjoy it yourself. Some quirky homemade procedures.
:*:Peach and Toasted Pecan ICE CREAM
Ingredients:-
3/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon table salt
2 cups milk $
1 cup heavy whipping cream
1 egg yolk $
1 1/2 teaspoons vanilla bean paste*
1 cup peeled and coarsely chopped peaches $
2 tablespoons light corn syrup
1 1/2 tablespoons butter
1 cup coarsely chopped pecans $
1/4 teaspoon kosher salt
Preparation
1. Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and whipping cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.
2. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla bean paste. Cool 1 hour, stirring occasionally.
3. Meanwhile, cook peaches and corn syrup in a small saucepan over medium heat, stirring often, 4 to 5 minutes. Coarsely mash, and let cool 30 minutes. Stir peach mixture into cooled cream mixture.
4. Place plastic wrap directly on cream mixture, and chill 8 to 24 hours.
5. Meanwhile, melt butter in a small skillet over medium heat; add pecans, and cook, stirring constantly, 8 to 9 minutes or until toasted and fragrant. Remove from heat, and sprinkle with 1/4 tsp. kosher salt. Cool completely (about 30 minutes).
6. Pour chilled cream mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and time may vary.) Before transferring ice cream to an airtight container for further freezing, stir in pecan mixture.
*Vanilla extract may be substituted.
Ingrediants:-
1 (14-ounce) can sweetened condensed milk
1 (5-ounce) can evaporated milk $
2 tablespoons sugar
1 1/2 cups whole milk
1 (16-ounce) container fresh strawberries or 1 (16-ounce) package thawed frozen strawberries $
2 tablespoons lemon juice
1/4 teaspoon salt
Preparation:-
Whisk first 4 ingredients in a 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes. Process strawberries, lemon juice, and salt in a blender or food processor until smooth. Stir into milk mixture.
Pour milk mixture into freezer container of a 1-quart electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.)
Remove container with ice cream from ice-cream maker, and place in freezer 15 minutes. Transfer to an airtight container; freeze until firm, about 1 to 1 1/2 hours.
Note: For testing purposes only, we used a Rival 4-quart Durable Plastic Bucket Ice Cream Maker and a Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker. You can change the berries to change the flavours.
Guess what you want on a summer day to chill and also on a winter day. Ice Cream!!!!!! Yeah well I know it sounded cheesy but hey it's Ice Cream!!!! Remember how we used to rhyme I Scream for Ice Cream. Well it is indeed a thing to lust for. From Baskin Robbins' scoop to the classic chocobar and the tutty fruity to the mixed fruit tub of your favourite company. From the slurping on the softies to sitting with your loved ones with a bowl of ice cream and gorging on the favourite delicacy from the same tub. It's Love Fest. And which is why no one ever talks about catching cold. Happy National Ice Cream Day. Indeed a great day to rejoice, hangout and eat Ice Cream. My favorite flavor is Butterscotch and Blackcurrant. What's your's?
Here's your recipe to Goodness. DIY and enjoy it yourself. Some quirky homemade procedures.
:*:Peach and Toasted Pecan ICE CREAM
Ingredients:-
3/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon table salt
2 cups milk $
1 cup heavy whipping cream
1 egg yolk $
1 1/2 teaspoons vanilla bean paste*
1 cup peeled and coarsely chopped peaches $
2 tablespoons light corn syrup
1 1/2 tablespoons butter
1 cup coarsely chopped pecans $
1/4 teaspoon kosher salt
Preparation
1. Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and whipping cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.
2. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla bean paste. Cool 1 hour, stirring occasionally.
3. Meanwhile, cook peaches and corn syrup in a small saucepan over medium heat, stirring often, 4 to 5 minutes. Coarsely mash, and let cool 30 minutes. Stir peach mixture into cooled cream mixture.
4. Place plastic wrap directly on cream mixture, and chill 8 to 24 hours.
5. Meanwhile, melt butter in a small skillet over medium heat; add pecans, and cook, stirring constantly, 8 to 9 minutes or until toasted and fragrant. Remove from heat, and sprinkle with 1/4 tsp. kosher salt. Cool completely (about 30 minutes).
6. Pour chilled cream mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and time may vary.) Before transferring ice cream to an airtight container for further freezing, stir in pecan mixture.
*Vanilla extract may be substituted.
:*:No Cook Strawberry Ice Cream
1 (14-ounce) can sweetened condensed milk
1 (5-ounce) can evaporated milk $
2 tablespoons sugar
1 1/2 cups whole milk
1 (16-ounce) container fresh strawberries or 1 (16-ounce) package thawed frozen strawberries $
2 tablespoons lemon juice
1/4 teaspoon salt
Preparation:-
Whisk first 4 ingredients in a 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes. Process strawberries, lemon juice, and salt in a blender or food processor until smooth. Stir into milk mixture.
Pour milk mixture into freezer container of a 1-quart electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.)
Remove container with ice cream from ice-cream maker, and place in freezer 15 minutes. Transfer to an airtight container; freeze until firm, about 1 to 1 1/2 hours.
Note: For testing purposes only, we used a Rival 4-quart Durable Plastic Bucket Ice Cream Maker and a Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker. You can change the berries to change the flavours.
So that's it guys make your own Ice Cream and enjoy your taste buds as they induldge in the taste of heavens. Make sure to send me feedbacks.
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