Honeycomb Candy Ice Cream

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Since I have posted a couple options for base recipes (a custard base and an eggless base) on the blog, you can now start playing around with different flavors. A customer favorite of Sweet Melissas’ is our homemade honeycomb candy ice cream.

HONEYCOMB CANDY

  • 1/8 Cup Honey (any variety)
  • 1/4 Cup Light Corn Syrup
  • 1 Cup Granulated Sugar
  • 1/8 Cup Water
  • 1 Heaping tsp Baking Soda

Preparation

Start by prepping an 8X8 inch baking pan with a sheet of parchment paper and spray it with non stick cooking spray. The paper should be longer than the pan on two sides to help pull the candy out when finished.

Combine honey, corn syrup, sugar and water in a medium saucepan and whisk until throughly mixed. The candy will triple in size in the end, so definitely have a bigger saucepan that you would expect. 

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Cook the honey mixture on medium high heat until it reaches 300 degrees using a candy thermometer. Once it reaches this temperature, take off of the heat.

Start whisking your mixture, and add in the baking soda all at once. Make sure to incorporate it completely, but quickly, as it will be hot and foaming up rapidly. After you have mixed in the baking soda, you can pour the foaming candy into your prepared pan.

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Let the candy cool completely and the chop it up into pea sized to penny sized pieces.

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Store the candy in an airtight container unless you are going to immediately make your ice cream base. Make the ice cream* according to either base recipe and once it is finished churning, scoop the soft ice cream into your freezer safe container and fold in as much of the honeycomb candy as you want! Freeze for at least two hours to let the ice cream firm up and the candy to infuse into the ice cream. You will get some crunchy pieces of candy and some caramel-like gooey pieces. Absolutely delicious!

*If you are pressed for time, or have a store bought vanilla ice cream that you already love, just soften the ice cream by leaving in on your counter for 15-30 minutes and mix in the honeycomb candy pieces once softened. Put back in original container and freeze for at least two hours.

Honeycomb Candy Ice Cream
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Ingredients
  1. 1/8 Cup Honey (any variety)
  2. 1/4 Cup Light Corn Syrup
  3. 1 Cup Granulated Sugar
  4. 1/8 Cup Water
  5. 1 Heaping tsp Baking Soda
Instructions
  1. Start by prepping an 8X8 inch baking pan with a sheet of parchment paper and spray it with non stick cooking spray. The paper should be longer than the pan on two sides to help pull the candy out when finished.
  2. Combine honey, corn syrup, sugar and water in a medium saucepan and whisk until throughly mixed. The candy will triple in size in the end, so definitely have a bigger saucepan that you would expect.
  3. Cook the honey mixture on medium high heat until it reaches 300 degrees using a candy thermometer. Once it reaches this temperature, take off of the heat.
  4. Start whisking your mixture, and add in the baking soda all at once. Make sure to incorporate it completely, but quickly, as it will be hot and foaming up rapidly. After you have mixed in the baking soda, you can pour the foaming candy into your prepared pan.
  5. Store the candy in an airtight container unless you are going to immediately make your ice cream base. Make the ice cream according to either base recipe and once it is finished churning, scoop the soft ice cream into your freezer safe container and fold in as much of the honeycomb candy as you want! Freeze for at least two hours to let the ice cream firm up and the candy to infuse into the ice cream.
Notes
  1. If you are pressed for time, or have a store bought vanilla ice cream that you already love, just soften the ice cream by leaving in on your counter for 15-30 minutes and mix in the honeycomb candy pieces once softened. Put back in original container and freeze for at least two hours.
Sweet Melissa's Ice Cream at Home http://www.sweetmelissaathome.com/

 

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Goat Milk Avocado Ice Cream

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I was recently shopping for desserts for a friend that is lactose intolerant and stumbled on some goat milk ice cream. She had once told me that she can’t have the proteins from cow’s milk, but that goat milk doesn’t bother her, so I decided to try it.  I’m telling you, it was absolutely LOVELY so I had to try it at home. 

The problem with buying goat milk, however, is that its hard to find goat milk CREAM, and ice cream needs a hefty amount of fat to make it smooth and creamy. To substitute for the cream’s fat, I decided to add in avocados- it made for a wonderful consistency, but sadly I wasn’t the biggest fan of the flavor. Apparently I only like avocados in their savory flavor profile. If anyone tries this recipe with a different fat, like olive oil or almonds, please let me know how it turns out! If you do like a sweet avocado flavor, please try this recipe though! It made for some excellent ice cream! I want to eventually make a goat milk custard, so maybe if I use more egg yolks, that will combat the lack of fat from the milk. I’ll let ya know!

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INGREDIENTS

  • 4 Cups Goat Milk
  • 3/4 Cup Sugar
  • 1/4 tsp Guar Gum
  • 2 ripe avocados

Begin by putting two cups of the goat milk in a pan and cook on medium high heat for about 10 minutes to reduce it in half.

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Once it has cooked to about a cup, turn down your heat and slowly whisk in your sugar until it is fully incorporated. Add this mixture to a blender and start to blend. While blending, add in your guar gum and blend for one full minute.

Next, add in the remaining two cups of goat milk and the two avocados and blend until the mixture is smooth.

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Cool in your refrigerator for at least three hours. Once cooled, you can freeze it in your ice cream maker according to it’s directions. Mine took about 20 minutes. Scoop ice cream into a freezer safe container and freeze for at least two hours.

Goat Milk Avocado Ice Cream
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Ingredients
  1. 4 Cups Goat Milk
  2. 3/4 Cup Sugar
  3. 1/4 tsp Guar Gum
  4. 2 ripe avocados
Instructions
  1. Begin by putting two cups of the goat milk in a pan and cook on medium high heat for about 10 minutes to reduce it in half.
  2. Once it has cooked to about a cup, turn down your heat and slowly whisk in your sugar until it is fully incorporated. Add this mixture to a blender and start to blend. While blending, add in your guar gum and blend for one full minute.
  3. Next, add in the remaining two cups of goat milk and the two avocados and blend until the mixture is smooth.
  4. Cool in your refrigerator for at least three hours. Once cooled, you can freeze it in your ice cream maker according to it's directions. Mine took about 20 minutes. Scoop ice cream into a freezer safe container and freeze for at least two hours.
Sweet Melissa's Ice Cream at Home http://www.sweetmelissaathome.com/
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Dark Chocolate Custard

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 This recipe is adapted from my custard base recipe, and basically I just added in half black cocoa from King Arthur Flour and half of their triple cocoa blend. Feel free to use any blend of dark cocoa you have.

Dark Chocolate Custard
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Ingredients
  1. 2 Cups Heavy Cream
  2. 1 Cup Whole Milk
  3. 3/4 Cup Sugar
  4. 1/2 Cup Cocoa Powder
  5. 6 Egg Yolks
  6. 1 tsp vanilla extract
Instructions
  1. First heat up the whole milk on the stove and slowly whisk in cocoa powder as the milk gets hot. Turn off the heat once the cocoa gets incorporated.
  2. Whisk the egg yolks and slowly add in the sugar.
  3. Once the egg yolks and sugar are combined, turn the heat back on to your cocoa and milk mixture. Slowly whisk in the heavy cream.
  4. Temper the cream/cocoa mixture to the egg yolks- while whisking the egg yolks, whisk in cream mixture one tablespoon at a time until about half of the cream mixture is incorporated.
  5. Combine both mixtures together in your pan.
  6. Heat pan and whisk until it gets to 175 degrees.
  7. Turn off your heat and put the hot pan in an ice bath to quickly cool down. Whisk, whisk, whisk some more!
  8. Once at room temperature, pour your custard through a sieve to sift out any clumps. You can add your vanilla extract at this time.
  9. Cool in the refrigerator for 3-4 hours before freezing in your home freezer.
  10. Once frozen (mine took about 20 minutes), scoop into a freezer safe container and pop into your freezer for at least 2 hours. Unless you just HAVE to eat it since its so delicious! ūüėČ
Sweet Melissa's Ice Cream at Home http://www.sweetmelissaathome.com/
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French Macaron Ice Cream Sandwiches

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I have always loved these beautiful little cookies, and wanted to see if they’d make a decent cookie for an ice cream sandwich. This was the very first time I have ever made them, so I am in NO way an expert at this. This is simply my experience with them.

The idea to turn French Macaron cookies into ice cream sandwich cookies came about after I made some ice cream custard and just had six egg whites with nowhere to go.  My next adventure with the leftover egg whites will be meringue cookies.

I did plenty of online research, and using ingredients that I already had in my kitchen, I used the following recipe.  Since these cookies are so finicky, definitely use a weight measurement like I have provided. Feel free to cut the recipe in half as well!

INGREDIENTS

  • 240 grams Almond Meal (or almond flour)
  • 400 grams Confectioners Sugar
  • 6 Egg Whites (at room temperature)
  • 100 grams White Sugar
  • 1/2 tsp cream of tartar 
  • Food Coloring

Begin by sifting together the almond meal and the confectioners sugar. Discard any larger pieces of the almond meal. (Depending on how much you discard, you may need to sift the almond meal first, then measure out 240 grams after sifting.)

Then, beat your egg whites until they become foamy and then add the cream of tartar and white sugar. I found many recipes that omitted the cream of tartar, but others said that it would help to reach stiff peaks for the egg whites and I wanted to be safe since this was my first time. Beat the egg white mixture until you have stiff peaks- about 5-10 minutes.  During this process, you can add any food coloring of your choice.

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This next step seems to be the most tricky. Fold in the almond meal/sugar mixture to your beaten egg whites. You want to make sure and fold these together gently and not under OR over mixed. Tricky tricky! I will post a video at the end that really helped me out!

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Scoop half of your mixture to a pastry bag.

Pipe out onto baking sheets lined with parchment paper.  I used a fairly large piping attachment so I could make bigger cookies. 

Tap the pan a couple times to let out any air bubbles.  At this point, scoop the rest of your mixture and pipe onto another baking sheet and tap this one as well.

Let your pans sit out for at least 20-30 minutes.  This is when I started to pre heat my oven to 300 degrees. When the cookies aren’t sticky, you can put your first pan in the oven and bake for 20 minutes.

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The next photo shows the difference between my first baking sheet, and my second. I was unsure how long to fold the mixture together so I did the first batch, then added some more food coloring and mixed the second half a little longer.  Obviously from the looks of the first batch, I didn’t mix it long enough- very frustrating! I also think it was the difference in sitting out time. The first batch sat out for 20 minutes, but the second batch sat out for that initial 20 minutes, and the 20 minutes while the first batch was baking, for a total of 40 minutes.

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Here is an AWESOME tutorial online on how to make macarons:

To make the ice cream sandwiches-

While my cookies were cooling, I let some ice cream sit out to soften. After a couple minutes, I scooped one scoopful amount onto some wax paper and covered it with another piece of wax paper. With my hand, I flattened the scoop to the diameter of the cookie and put it back into the freezer. When my cookies were completely cooled, I assembled the sandwiches with the frozen disk of ice cream. 

You can do the last step right before serving. The cookies are so fragile, that once I assembled mine, the cookies started to break. Either way, they are DELICIOUS! 

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French Macaron Ice Cream Sandwiches
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Ingredients
  1. 240 grams Almond Meal (or almond flour)
  2. 400 grams Confectioners Sugar
  3. 6 Egg Whites (at room temperature)
  4. 100 grams White Sugar
  5. 1/2 tsp cream of tartar
  6. Food Coloring
Instructions
  1. Begin by sifting together the almond meal and the confectioners sugar. Discard any larger pieces of the almond meal. (Depending on how much you discard, you may need to sift the almond meal first, then measure out 240 grams after sifting.)
  2. Then, beat your egg whites until they become foamy and then add the cream of tartar and white sugar. Beat the egg white mixture until you have stiff peaks- about 5-10 minutes. During this process, you can add any food coloring of your choice.
  3. This next step seems to be the most tricky. Fold in the almond meal/sugar mixture to your beaten egg whites. You want to make sure and fold these together gently and not under OR over mixed.
  4. Scoop half of your mixture to a pastry bag.
  5. Pipe out onto baking sheets lined with parchment paper. I used a fairly large piping attachment so I could make bigger cookies.
  6. Tap the pan a couple times to let out any air bubbles. At this point, scoop the rest of your mixture and pipe onto another baking sheet and tap this one as well.
  7. Let your pans sit out for at least 20-30 minutes. This is when I started to pre heat my oven to 300 degrees. When the cookies aren't sticky, you can put your first pan in the oven and bake for 20 minutes.
  8. While my cookies were cooling, I let some ice cream sit out to soften. After a couple minutes, I scooped one scoopful amount onto some wax paper and covered it with another piece of wax paper. With my hand, I flattened the scoop to the diameter of the cookie and put it back into the freezer. When my cookies were completely cooled, I assembled the sandwiches with the frozen disk of ice cream.
Adapted from Beth Le Manach
Adapted from Beth Le Manach
Sweet Melissa's Ice Cream at Home http://www.sweetmelissaathome.com/

 

 

 

Posted in Cookie Sandwiches | 1 Comment

Classic “Sweet Cream” Custard Base

I already showed you a base ice cream recipe without using egg yolks as a binder, but I also want to give you a very classic recipe to make an ice cream custard (ice cream with egg yolks). Egg yolks will provide a natural emulsifier and give your ice cream a rich flavor.

  • 2 Cups Heavy Cream**
  • 1 Cup Whole Milk**
  • 3/4 Cup Sugar
  • 6 Egg Yolks

Start by heating your milk and cream on the stove, and take off the heat once it starts simmering.

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In the mean time, whisk your egg yolks and sugar together until fully incorporated.

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SLOWLY add in your warm milk/cream mixture to your egg mixture one tablespoon at a time.  Once you have added at least a third of the milk/cream mixture, you can combine both together in your pan.  Cook on your stove until your custard reaches 175 degrees.

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At this point, you need to cool down your custard.  You can create an ice bath and place your hot pan inside to rapidly cool it.  Once it is at room temperature, you need to continue cooling it in your refrigerator for about 3-4 hours. This would be an excellent time to bake a delicious chocolate cake! ūüėČ After this time, you can flavor your custard. I simply added in one teaspoon of vanilla extract to make a delicious vanilla custard.  (You can also just leave it as is, and mix in crushed Oreos after freezing or any other ingredient you think might be delicious!) Pour your custard in your home freezer according to its specific directions. Mine took about 20 minutes to freeze down and my children were VERY excited watching it freeze!

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Once its at your desired consistency, scoop into a freezer-safe container and freeze for as long as you can stand it! Enjoy!

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**I would like to add that at the time I made this recipe, I only had 1 3/4 cups of heavy cream in the house, some 1/2 and 1/2, and 1% milk.  With some quick math calculations, for my recipe specifically I used- 1 3/4 cups of heavy cream, 1 cup of 1/2 and 1/2, and a 1/4 of a cup of 1 % milk to achieve a similar milk fat content as my above recipe.  (Thank you Penn State for teaching me this math! ūüôā )

Here is a photo of my new lighting set up! So fun! ūüėČ

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Sweet Cream Custard Base
A classic ice cream custard recipe!
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Ingredients
  1. 2 Cups Heavy Cream
  2. 1 Cup Whole Milk
  3. 3/4 Cup Sugar
  4. 6 Egg Yolks
Instructions
  1. Start by heating your milk and cream on the stove, and take off the heat once it starts simmering.
  2. In the mean time, whisk your egg yolks and sugar together until fully incorporated.
  3. SLOWLY add in your warm milk/cream mixture to your egg mixture one tablespoon at a time. Once you have added at least a third of the milk/cream mixture, you can combine both together in your pan. Cook on your stove until your custard reaches 175 degrees.
  4. At this point, you need to cool down your custard. You can create an ice bath and place your hot pan inside to rapidly cool it. Once it is at room temperature, you need to continue cooling it in your refrigerator for about 3-4 hours.
  5. Pour your custard in your home freezer according to its specific directions.
  6. Mine took about 20 minutes.
Sweet Melissa's Ice Cream at Home http://www.sweetmelissaathome.com/
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Strawberry Ice Cream

Once you get a base recipe that you love, making other flavors is pretty simple. For strawberry ice cream, you just take your base recipe (or another one you like) and add in 8 ounces (in weight) of frozen strawberries in sugar to your blender. (Use frozen strawberries, but then thaw them before adding to blender.) Make sure you buy them IN SUGAR as the sugar helps the ice cream’s consistency.

The rest is exactly the same! Easy peazy!

***Because it is winter, I tend to use frozen produce. I buy fresh produce when it is in season, and I will update this post on the sugar/strawberry ratio as soon as I can! ūüėČ

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Chocolate Chip Cookie Sandwiches

Chocolate Chip Cookie Sandwiches

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My all time favorite food is chocolate chip cookies.  So its no surprise that I have been looking for a way to combine these golden treats with ice cream for some time now without them getting rock hard in the freezer.  I will still be working on different recipes and different butter and sugar ratios but for the time being, I have found a technique that works quite well.  Simply put, I just under-bake the cookies.  Since raw eggs are a concern, I replaced eggs in this recipe with cream cheese!

  • 3/4 cup unsalted softened butter
  • 8 oz cream cheese
  • 1 1/2 cup brown sugar
  • 1 cup sugar
  • 1 1/2 tsp. vanilla
  • 2 Tbl. milk
  • 2 1/2 cup flour
  • 2 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 12 oz bag of mini chocolate chips
Combine the butter, cream cheese, sugars, vanilla and milk with a mixer.  Slowly add in your dry ingredients Рthe flour, salt, baking soda and baking powder.  Mix in the chocolate chips Рuse a spatula at this point as your cookie dough will be thick.

Divide mixture onto two 9 X 13 sheet pans lined with parchment paper and spread out evenly.  Wet your fingers to keep it from sticking.  Bake in a 350 degree oven together for 7 minutes, then rotate the pans and bake for another 7 minutes.  At this point, the edges will have started to brown, but the center will be quite soft.  Let them cool for a half an hour before you transfer them to a cooling rack.
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Assembling the sandwiches 
For my recipe, I made about two quarts of homemade strawberry ice cream. You can use whatever flavor ice cream you want, and store bought or homemade.  Use at LEAST two pints (which equals a quart) for a thin layer of ice cream, but I used the entire two quarts for my batch.  I had just made my ice cream about an hour prior to cookie assemblage, so it was still quite soft, but you can achieve this by letting the ice cream sit out on your counter for at least 15 minutes.
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Once your cookie sheets have cooled completely, spread your desired amount of softened ice cream onto one cookie layer (keep it in original pan).  Place this in your freezer for a half an hour to set.  Peel off the parchment paper from your second cookie sheet, and place on top of the ice cream layer and press down to flatten.  Wrap the entire pan with plastic wrap and place in your freezer overnight.  Cut into 20 squares with a large knife (be careful!).

I‚Äôm not going to lie- I definitely tried to cut them after an hour in the freezer, but the ice cream was still too soft. ¬†I still got two out so Matt and I could eat them, but it was messy. ¬†Still delicious though. ūüėČ
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Base “Sweet Cream” Recipe (No Egg Yolks)

At the beginning of this year, I was fortunate enough to attend Penn State’s prestigious Ice Cream Short Course.  During this extraordinary week, I met hundreds of people excited about ice cream and learning everything about it, and was taught from scientists and professors who have dedicated their lives to the science behind ice cream. It was definitely a once in a lifetime experience that I will never forget!

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Without spending hours writing about my whole experience, I will just give you the recipe that I came up with last week from my newfound knowledge.

Standard Base Recipe without Egg Yolks

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I wanted to begin with a recipe for you to work with at home since using egg yolks in ice cream custards can be a bit tricky and definitely a little scary to work with.  Egg yolks provide a richness to ice cream with adding in some stabilizers and emulsifiers to keep it from being too icy or crumbly.  To prevent either textures without using egg yolks, I have added a tiny amount of guar gum and have added non-fat dried milk to increase the protein in the mix without adding more liquid.

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  • 2 C. Heavy Cream
  • 1 C. Whole Milk
  • 3/4 C. granulated sugar
  • 1/4 C. Non Fat Dried Milk
  • 1/4 tsp. guar gum

To begin, heat up your whole milk in either the microwave or stovetop and whisk in the sugar and dried milk to dissolve.  To fully incorporate the guar gum, put the milk mixture into a blender and add the guar gum while blending. Blend for one full minute.  I like a little chewiness to the texture of my ice cream, but if you don’t particularly, you can divide the guar gum in half, or even omit it altogether.

Add the cream to the milk mixture and put in a covered container to refrigerate for 4-6 hours.  This process is called “aging” and will create a much creamier ice cream in the end. I could go into the scientific reasoning behind this, but again, that might take hours so just trust me on this. ūüôā

Once your ice cream mix has aged, you can now add in any flavors.  To make a simple, but delicious vanilla ice cream, I added one teaspoon of vanilla extract and whisked it into my base.  Here you can add your ice cream mix to your home freezer and freeze for as long as your specific machine needs.  Mine took about 20 minutes for this recipe.

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Once your ice cream has come to a thick consistency, store it in a freezer-safe container and freeze for at least two-three hours before serving.  Ours didn’t last more than two full days, and I found this recipe to be fairly easy to scoop after sitting in the freezer for more than a day.  Just let it sit out on the counter for a couple minutes.

My kids thought this was such a fun project to help me with (and a delicious one too)! Once you master a basic sweet cream recipe like this one, you can start to add in a variety of different flavors to make it unique. Look for future blog posts to see some of Sweet Melissa’s specific flavors and ingredients!

Sweet Cream Ice Cream Base
A sweet cream ice cream base with no egg yolks!
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Ingredients
  1. 2 Cups Heavy Cream
  2. 1 Cup Whole Milk
  3. 3/4 Cup granulated sugar
  4. 1/4 Cup Non Fat Dried Milk
  5. 1/4 tsp. guar gum
Instructions
  1. To begin, heat up your whole milk in either the microwave or stovetop and whisk in the sugar and dried milk to dissolve.
  2. To fully incorporate the guar gum, put the milk mixture into a blender and add the guar gum while blending. Blend for one full minute.
  3. Add the cream to the milk mixture and put in a covered container to refrigerate for 4-6 hours.
  4. Add in any flavoring. For example, I used one teaspoon of vanilla extract to make vanilla ice cream.
  5. Here you can add your ice cream mix to your home freezer and freeze for as long as your specific machine needs. Mine took about 20 minutes for this recipe.
  6. Scoop into freezer-safe container and freeze for at least two hours before eating.
Sweet Melissa's Ice Cream at Home http://www.sweetmelissaathome.com/
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Olive Oil Frozen Custard

I recently was in Portland, OR and visited a local favorite ice cream shop known as Salt & Straw (www.saltandstraw.com) and was delighted to talk about interesting ice cream flavors with the man working that day.  They are known for even more extreme flavors than what I have given to Ithacans such as Bone Marrow ice cream, Thanksgiving turkey and I tried some Blood Pudding while I was there.  It was exciting, but the flavor that drew me in the most was a simple olive oil ice cream.  And let me tell you- it was heavenly.

So this leads to why this is just the second recipe I tried for this blog. I needed to recreate that flavor. ¬†Since I have the internet as my oyster (as do you), I decided to test out Alton Brown’s recipe for Fruity Oil ice cream.

Olive Oil Frozen Custard

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  • 3 cups whole milk
  • 1 cup heavy cream
  • 6 large egg yolks
  • 9 oz granulated sugar
  • 1/2 cup olive oil

Making a custard is pretty tricky, so definitely don’t skip on any steps. ¬†First you want to heat the milk and cream together until it simmers, stirring occasionally. ¬†While this is heating up, you can start to whisk your egg yolks.

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At the shop I just use a whisk, but here I used a stand mixer and it worked perfectly.  Whisk until the yolks turn slightly pale yellow and slowly add in the sugar and then the olive oil.

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The next step is the most important one. ¬†Tempering. ¬†You want to SLOWLY add in your warmed milk/cream mixture to the yolk/sugar mixture one tablespoon at a time. ¬†As the mix starts to get more fluid, you don’t have to be as careful.

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Once you have added about a third of the milk/cream mixture, you can combine both mixtures into your pot.  Turn the heat back on and heat up the mix to about 175.

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Sadly now you have to let your mix cool down before you can add it to your ice cream maker. ¬†I left mine in the fridge for about four hours and it was good to go! This time I used a friend’s two quart Cuisinart ice cream maker, and it worked just as fine as my 1.5 quart ice cream maker. ¬†This mix took a lot longer than my vegan recipe to freeze down- about 35 minutes. ¬†We put it into our plastic container and then left it in the freezer for about two hours before we couldn’t stand it anymore and had to try it. ¬†Delicious! I can’t wait to try this recipe at the shop to make it even more creamy. ¬†Home ice cream makers are great, but they don’t compare to my commercial grade one.

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This recipe would go great with some mini chocolate chips, or even just a sprinkle of sea salt on top. ¬†I would love to try it with my honeycomb candy mixed in!! I’ll make an entire post for that recipe and other mix ins, so keep a look out.

My next venture will be to do two base mixes side by side to see which I like better- an egg yolk custard base, or just a standard ice cream mix with no egg yolks.  Once you find just simple sweet cream base, you can do wonders with it.  Add in some Oreos to make cookies and cream, cookie dough pieces and chocolate chips for cookie dough, or mint extract and chocolate chips to make mint chip.  Once you find a base recipe you like, the possibilities are endless in ice cream making!

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Vegan Sugar Free Chocolate Ice Cream

I’ll admit, I wasn’t too sure how my first attempt with my at home ice cream maker would go. ¬†I have a beautiful commercial-grade (i.e. EXPENSIVE) ice cream maker at my shop, so to say the least, I was skeptical to work the Cuisinart. ¬†I was pleasantly surprised. ¬†No, the ice cream wasn’t as AMAZING as it is from the shop’s, but it was still delicious. ¬†What can I say, its ice cream.

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Also, as a side note, don’t you love that I purchased a pink ice cream maker? It matches my pink hair. ūüėČ Anyways… Lets continue with the real business at hand…

With owning a home ice cream maker, I am so excited at all the possibilities that I get to experiment with now! With having the winter off, I now have time to work with sugar free options and making ice cream for personal reasons, I can experiment with using alcohol without worrying about the laws behind selling alcoholic ice cream.  I can just figure out delicious recipes and you can make it at home!

Now for this specific recipe. I’ll admit, this is the first one I wanted to try because I’ve been taking a sabbatical from sugar these days. ¬†My family and I traveled to see my parents this October, and to say the least, I ate a lot. ¬†So I’m giving my body a bit of a detox. ¬†I’ve been using coconut palm sugar in my coffee, so its the first sugar free option I’ve decided to test out. ¬†I used basically the same recipe I use for our dairy free ice cream at the shop, but I just substituted the sugars.

Vegan Sugar Free Chocolate Ice Cream

  • 3 cans 13.5 oz Coconut Milk
  • 2/3 c. coconut palm sugar
  • 1 t. guar gum
  • 4 T. cocoa powder

Begin by heating up one can of coconut milk and add the coconut sugar to dissolve.

Whisk in guar gum and cocoa powder until all of the cocoa powder has dissolved.imageimage

 

Take the mixture off of the heat and add in the remaining two cans of coconut milk.  If the cans had been cold, or are a little older, the coconut milk may have divided.  Add everything to the chocolate mixture and whisk until the more solid pieces have melted.

 

Next, you want to strain your mixture through a fine mesh sieve to get out any clumps.

At this point, you need cool the mix down until it is cold enough to use in your home ice cream maker. ¬†I leave it uncovered in the refrigerator for about two hours and its usually fine. ¬†Just make sure it isn’t warm anymore. ¬†Once it is cooled down, just add it to your ice cream maker and churn it according to your specific machines instructions. ¬†Mine took about 20 minutes.

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Once your ice cream is done churning, it will be fairly soft still.  To get it to scooping consistency, I left it in my freezer for about two hours.  Leaving it in for longer, however, it will freeze down almost solid.  Home freezers are A LOT colder than my scooping freezer at the shop, so most ice cream at home are pretty hard to scoop, but sugar free ice cream is almost impossible.  If you are making this for a group or a party, definitely try to do it earlier that day for the best results, or just take it out of the freezer for at least 15 minutes before serving.

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For mine specifically, I added some crushed up roasted almonds and drizzled some Emmy’s Organics chocolate sauce on top! YUM!image

Posted in Chocolate Based, Sugar Free, Vegan | 1 Comment