Thursday, March 18, 2010

Cherry Choconut Ice Cream

1 1/2 cups sliced Bing, Lapin or Sweetheart cherries
1 pint whipping cream
1 pint half and half
2 egg yolks (to eliminate risk of food poisoning from raw eggs, use pasteurized eggs product for this recipe)
1/2 cup white sugar
1/2 teaspoon vanilla
1/2 cup chopped raw almonds
1/2 cup shaved dark chocolate (or to taste)

Whisk whipping cream, half and half, egg yolks, sugar and vanilla in a mixing bowl until sugar is dissolved. Add cherries and stir. Chill mixture for 30 minutes in freezer. Pour into ice cream maker canister.

Run machine until mixture reaches milkshake consistency. Add almonds and chocolate and mix until they're incorporated. Continue running machine until ice cream reaches desired consistency.

My Basic Cherry Ice Cream This ice-cream isn't overly sweet and is packed with big. juicy cherry chunks. It has a honey finish and tastes best the same day it is made.

2 cups heavy cream
1 cup whole milk
1/4 cup honey (light flavored honey is best for this recipe)
3/4 pounds Bing, Lapin, or Sweetheart cherries, pitted and torn into chunks
3 tablespoons cherry liquor or cherry brandy or Amaretto

Place cream, milk, and honey in a medium saucepan. Stir to dissolve the honey. Heat over low to moderate heat, stirring from time to time, until tiny bubbles form around the edges of the pan. Be careful not to heat to a full-out boil.

Remove from the heat and let cool for 5 minutes. Add the chopped cherries and liquor. Cover and refrigerate until completely chilled. Don't skimp here or your ice-cream might not set up. Stir the mixture again to blend and transfer it to an ice cream maker. Freeze according to manufacturer's instructions and eat the same day.
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Monday, March 15, 2010

Muesli ice cream

makes 1 1/2 pints (900 ml)
1 pint (600 ml) milk
6 egg yolks
4 oz (100 g) caster sugar
5 fl oz (150 ml) double cream, whipped

for the flavouring
4 oz (125 g) muesli

1. Scald the milk and leave to cool for 15 minutes.

2. Whisk the egg yolks with the sugar until pale and thick. Gradually stir in the strained milk. Cook over very low heat, stirring constantly, for about 3 to 4 minutes until the custard thickens and coats the back of a wooden spoon. Do not allow to boil, otherwise the eggs will curdle.

3. Press a circle of greaseproof paper or cling film on to the surface and leave until cold.

4. Fold in the whipped cream and flavouring (see below).

5. Spoon into a shallow container and freeze for 40 minutes or until the ice cream begins to harden round the edges.

6. Turn into a chilled bowl and whisk to break up the ice crystals. Return to the container and repeat the freezing and beating process once or twice more, depending on the required smoothness.

for the flavouring

Fold 4 oz (125 g) of your favourite unsweetened muesli mix into ice cream.
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Thursday, March 11, 2010

Blueberry Cheesecake Ice Cream Recipe

"After sampling this flavor at an ice cream stand, I kept trying to duplicate it until it was just right," relates Melissa Symington from Neche, North Dakota.Ingredients

* 1/2 cup sugar
* 1 tablespoon cornstarch
* 1/2 cup water
* 1-1/4 cups fresh or frozen blueberries
* 1 tablespoon lemon juice

* 2-1/4 cups graham cracker crumbs (about 36 squares)
* 2 tablespoons sugar
* 1/2 teaspoon ground cinnamon
* 1/2 cup butter, melted

* 1-1/2 cups sugar
* 1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
* 1 quart heavy whipping cream
* 2 cups milk
* 2 teaspoons vanilla extract


* In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled.
* In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 10-15 minutes or until lightly browned. Cool completely on a wire rack.
* Meanwhile, in a large bowl, whisk the ice cream ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Whisk before adding to ice cream freezer (mixture will have some lumps).

* Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl. Freeze. Yield: 2 quarts.
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Wednesday, March 10, 2010

Brace yourself for the mother of all cheeses

It's natural, free from additives and as locally sourced as you can get – and many of us have already had it so why aren't more people using breast milk?

Daniel Angerer, a chef in New York, is trying to change that. He has blogged about making cheese from the extra breast milk his wife has been producing since the birth of their daughter.

They had an overflow of pumped milk and were running out of space in the freezer. "To pour it down the drain," says Angerer, "would be like wasting gold."

He has used a basic method involving yoghurt and rennet to produce a cheese that is ready after about two weeks. Angerer isn't offering this for public consumption, although a few reporters in the US have been along to his restaurant to try it. The immediate response (among adults I spoke to, at least) varies from mild yuckiness to sheer revulsion. "There is a mental block," says Angerer. "I suppose any kind of human liquid takes on a weird, almost sexual, aspect. But we drink milk from animals and, to me, this isn't that different."

What does the milk taste like? "Like a cow eating different types of grass, it depends what the mother eats – though I'm not calling my wife a cow. She is vegetarian and eats a lot of leafy vegetables, so it has a slight spice that comes through. It's also sweeter than cow's milk."

Angerer says that, "as a chef, I am always trying to create different dishes and this was just an experiment with taste and texture, to see if it could be done". The version pictured is encrusted with pumpkin seeds and served with beets – just in case you want to try it at home.
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Wednesday, March 3, 2010

World's Best Ice creams

Graeter's Ice creams and Blue Bell Creameries also fall under the category of the most popular ice creams brands. Graeter's ice cream tradition dates back to 1870, having a flavourful history of about 136 years, Louis. C. Graeter founded this company in Cincinnati and there was no looking back. From then.

Today the family owned business has spread with its twelve stores in Cincinnati and its neighbourhood and has twenty-four franchised stores distributed in Columbus, Dayton, Northern Kentucky, Lexington and Louisville. Specialists in French pot ice cream, the secret of its making is carried over to generations with its original quality.

1. Signature Chip Flavours
A specially created Graeter's choco chip that has been entertaining the customer's palate is found in all the signature chip flavours. A special chocolate liquid is poured into the finished ice cream while it swirls in French pot. And once it is frozen the chocolate is chipped into randomly sized pieces with the help of a paddle for an intervening taste.

Black Rasberry Chip
An all time favourite and the best seller is made of chosen black raspberries from Oregon's premium growers for a true raspberry treat. The company says it is a must try for any first time Graeter customer.

Buckeye blitz
Graeter's standard creamy chocolate ice cream with butter flavour with intervening peanut butter cookie dough pieces and Graeter's signature chip that renders an everlasting taste.

Toffee Chip
Graeter's classic vanilla flavour with luxurious chunks of health toffee and Graeter's signature milk chocolate chips render an unforgettable choco-vanilla -toffee taste.

Mint Chocolate Chip
A heavenly unison of creamy mint ice cream with a yummy interference of Graeter's choco-chip delights the customer with its taste.

2. Original flavours
Black Cherry
It is a yummy cherry flavoured ice cream with black cherry halves, which delights a cherry lover.

Cookies And Cream
It is a sure treat to the cookie lovers, for Graeter's creamy vanilla treat with large Oreo brand cookie chunks embedded in it to furnish the choco-cookie crave.

These are some among the delightful original flavours

3. Sorbet
Strawberry Sorbet
Hand selected choicest Oregon Totum strawberries known for their sweet tastes render the fresh strawberry taste for this sorbet.

A refreshing lemon sorbet with the qualities of fresh lemon with a little crisp to add to the rejuvenating quality of the sorbet kindles your spirits.

Graeter's also has other sorbet varieties.

II. Blue Bell Creameries
Brenham Creamery Company took off in 1907 by making butter in Brenham. By 1911 Brenham Creameries introduced their ice cream. By 1930 the company acquired the brand name 'Blue Bell'. Since then there was no looking back but the quality remains the same in delighting its customers.
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