![]() Make base using 1 cup cream, ½ cup milk, and ⅔ cup sugar. Pour hot cocoa cream over chocolate and stir until melted and smooth. Put 1 cup chopped chocolate in a mixing bowl. Chocolate: In a small pot, bring ¾ cup cream and 3 tablespoons Dutch-processed cocoa powder to a simmer.When pulsing cubes, use reserved purée instead of milk. Reserve ⅓ cup purée stir the rest into warm, strained base, along with ½ cup crème fraîche. Banana: In a blender, purée 4 very ripe medium bananas, 2 tablespoons sugar, 1 teaspoon lemon juice and a pinch of salt until smooth.Reserve ⅓ cup purée stir the rest into warm, strained base, along with ½ cup crème fraîche and a few drops kirsch, if desired. Cherry: In a medium pot over medium heat, simmer 3 cups pitted cherries (from about 1 pound) with two to three tablespoons sugar (to taste) until cherries are very soft, about 10 minutes.Reserve ⅓ cup puree stir the rest into warm, strained base, along with ½ cup crème fraîche and a few drops almond extract, if desired. In a medium pot of medium heat, gently simmer fruit with ¼ cup sugar until fruit is tender, about 10 minutes. Peach or Apricot: Pit and dice 1½ pounds peaches or apricots (no need to peel them).Reserve ⅓ cup purée, stir the rest into the base before freezing. Purée should be on the sweet side, with some underlying tartness. Taste add more sugar and/or lemon if necessary. In a blender, purée 1 pound berries, 3 tablespoon sugar, and ½ teaspoon lemon juice or balsamic vinegar and a pinch of salt. Strawberry or Raspberry: Make the base with only 2⅓ cups cream.When pulsing cubes pulse in juice of 1 lemon or lime, and 2 tablespoon milk. Let custard steep off the heat for 30 minutes before straining freeze. Use citrus sugar instead of plain sugar to make the base. Lemon or Lime: In a food processor, pulse together zest of 3 lemons or limes with ½ cup granulated sugar until smooth and brightly colored.Let custard steep off the heat for 30 minutes before straining. Use cinnamon sugar instead of plain sugar to make the base. ![]() Add ½ cup granulated sugar and pulse until finely ground. Cinnamon: Break a 4-inch-long cinnamon stick (preferably a fragrant variety like Ceylon or canela) into a food processor.Use herb sugar instead of plain sugar to make the base. Mint or Basil: In a food processor, pulse together 1 cup clean and dry mint or basil leaves with ½ cup granulated sugar until pulverized and bright green.Add seeds and pods or ½ cup whole coffee beans ground coarsely in a coffee grinder or food processor or ¼ cup green tea leaves to the cold milk and cream mixture. Vanilla, Coffee or Green Tea: If making vanilla ice cream, slice 2 vanilla beans in half lengthwise and scrape down the sides.Here are 16 ways to flavor your ice cream.
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