Post your ice cream/gelato recipes!
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And in case you want to throw cookie dough in any of your creations...
(without the threat of salmonella)
Just make your favorite chocolate chip dough recipe ---but replace the egg with applesauce.
(1 egg = about 3 TBS)0 -
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Wanted to share this new website I found today while goofing off from work for a minute. But it was for science::
http://www.icecreamnation.org/science-of-ice-cream/
There's lots of different ice cream bases, making ice cream without a maker, and some really delicious sounding recipes on it.
Thanks for sharing this. I bookmarked it for my browsing pleasure.0 -
MRM27---Blasphemy tastes delicious based on my results!
I'm not vegan --just really like coconut!0 -
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Of course applesauce would not replace cookie dough....what is this? Bootcamp from hell?
Applesauce replaces the EGG in the cookie dough recipe. That's all ----tastes just like cookie dough. If you ate it you would never know...I promise. And trust me, I've eaten a lot of cookie dough...0 -
I'm thinking I want to do a nice basic vanilla ice cream/gelato since, at the end of the day, I eat more vanilla ice cream than anything else. It's my one true love, nothing else compares (to you...)
So. Anyone have an amazing tried and true vanilla recipe they wanna share?0 -
I made a variation on jwhiteds Nutter Butter Salted Caramel ice cream yesterday. I didn't have enough nutter butters (husband ate them all) so I improvised with adding some pretzels too. The favors were great but the pretzels got stale sitting in the ice cream so I would leave them out next time... But I'm proud to have made something besides plain vanilla ice cream!
The mix ins...
Cheated with Williams-Sonoma ice cream base and salted caramel sauce...
The finished product...
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Two Ingredient Mango Sorbet
http://www.willcookforfriends.com/2013/08/two-ingredient-mango-sorbet-too-good-for-words.html
Makes about 2 pints
About 4 cups fresh mango, pureed (about 4 large mangos)
3/4 – 1 cup sugar (depending on how sweet the fruit is, see recipe notes)
1 cup water
Method
1. Cut your mango and place the fresh fruit into your blender or food processor. For detailed instructions on how to cube a mango, click here. Puree until smooth.
2. Heat the sugar and water in a small pot on the stove over low heat. (Or, heat water in the microwave, then stir in sugar until thoroughly dissolved.) Once dissolved, set aside to cool.
3. Add the simple syrup to the pureed fruit, and blend to combine.
4. For an ice cream maker: Pour the fruit puree into the ice cream maker and churn for about twenty minutes, or according to manufacturer’s instructions.
5. For no ice cream maker: Pour the fruit puree into a shallow tray or baking dish and place in the freezer. Stir the mixture every 30 minutes for at least two hours, then transfer to a freezer-safe container and keep chilled until firm.
Recipe Notes & Tips:
An ice cream maker makes quick work of churning this sorbet, but isn’t necessary if you don’t have one (however, I highly recommend you get one — they’re very cheap, and I use mine constantly!). I’ve included directions to make the sorbet with or without an ice cream machine.
The simple syurp (sugar syrup) in this recipe is easy to make on the stove, but if you’re stuck without air conditioning like me, you may want to heat your water in the microwave and then stir in the sugar until dissolved, to prevent heating up the house any more than necessary.0 -
That looks great, Jen.
My chocolate malt base is in the fridge. Hopefully tomorrow I'll be telling you all how awesome it is. It's a mash-up of Jeni's base with one of the Ben & Jerry's chocolate bases with some tweaks of my own.0 -
That looks great, Jen.
My chocolate malt base is in the fridge. Hopefully tomorrow I'll be telling you all how awesome it is. It's a mash-up of Jeni's base with one of the Ben & Jerry's chocolate bases with some tweaks of my own.
I can't wait to hear how good it is!
I did forget in my recipe to add 2 tablespoons or so of vodka it helps with it not getting rock hard.
There's a few of Jeni's sorbets that I'm thinking of trying in the next few weeks, she has a blood orange and chocolate that sounds good0 -
That looks great, Jen.
My chocolate malt base is in the fridge. Hopefully tomorrow I'll be telling you all how awesome it is. It's a mash-up of Jeni's base with one of the Ben & Jerry's chocolate bases with some tweaks of my own.
I can't wait to hear how good it is!
I did forget in my recipe to add 2 tablespoons or so of vodka it helps with it not getting rock hard.
There's a few of Jeni's sorbets that I'm thinking of trying in the next few weeks, she has a blood orange and chocolate that sounds good
Hmmm. Might have to stop by the liquor store then. I hate hard ice cream.0 -
That looks great, Jen.
My chocolate malt base is in the fridge. Hopefully tomorrow I'll be telling you all how awesome it is. It's a mash-up of Jeni's base with one of the Ben & Jerry's chocolate bases with some tweaks of my own.
I can't wait to hear how good it is!
I did forget in my recipe to add 2 tablespoons or so of vodka it helps with it not getting rock hard.
There's a few of Jeni's sorbets that I'm thinking of trying in the next few weeks, she has a blood orange and chocolate that sounds good
Hmmm. Might have to stop by the liquor store then. I hate hard ice cream.
Me too! I love that it works now I can finally use this bottle of vodka I've had since Christmas0 -
That looks great, Jen.
My chocolate malt base is in the fridge. Hopefully tomorrow I'll be telling you all how awesome it is. It's a mash-up of Jeni's base with one of the Ben & Jerry's chocolate bases with some tweaks of my own.
I can't wait to hear how good it is!
I did forget in my recipe to add 2 tablespoons or so of vodka it helps with it not getting rock hard.
There's a few of Jeni's sorbets that I'm thinking of trying in the next few weeks, she has a blood orange and chocolate that sounds good
Hmmm. Might have to stop by the liquor store then. I hate hard ice cream.
Me too! I love that it works now I can finally use this bottle of vodka I've had since Christmas
Mmmm boozy ice cream....
Make penne ala vodka!0 -
This isn't very pretty but it turned out SO GOOD. Thanks for the tip on the alcohol, Jen. I added a little Jack Daniels and I think it was great for the flavor.
Here's the recipe-- like I said it's a mixture of two recipes with my own tweaks.
Chocolate Malt Ice Cream (serves 10)
1.5 oz cream cheese, room temperature
¼ tsp salt
2 cups whole milk
1 tbsp plus 1 tsp cornstarch
1 ¼ cups half n half
2 tbsp corn syrup
133 grams sugar
1 oz bittersweet baking chips, melted
20 grams cocoa powder
5 tbsp malted milk powder
143 grams Whoppers candy, halved
1 oz whiskey
Make a slurry out of corn starch and 2 tbsp milk. Set aside. Whip the cream cheese, cocoa, and salt with electric mixer until lumps are gone. Heat chocolate chips in microwave for 30 seconds at a time, stir until completely melted. Add to cream cheese mixture and beat to combine. Bring the rest of the milk, half n half, sugar, and corn syrup to boil over medium-high heat. Reduce heat and cook for exactly 4 minutes. Remove from heat and stir in cornstarch slurry. Add slowly to cream cheese, beating to incorporate. Chill overnight.
When ready to freeze, whisk in whiskey and malted milk powder. Freeze according to ice cream machine instructions. Once ice cream has mostly frozen add the malted milk balls.
Calories: 257
Macros: 37 carbs/ 11 fat/ 4 protein
Note: I made half a batch because I'm having trouble getting my ice cream maker to freeze any more than that. If yours is one of the counter top canister models (where you put the canister in the freezer overnight) it might be a good idea to half the recipe or to freeze it in batches.0 -
That looks fantastic Amber! Good choice on the whiskey addition!0
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That looks great! Love the Jack Daniels add in. Oh next chocolate one I do I might add some JD Tennessee Honey0
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Just saw this recipe on Talenti's facebook page and since we have lots of October birthdays I might have to make it and virtually celebrate with all of you:
Step 1: Find a friend. Step 2: Remember their birthday. Step 3: Throw them a party so you can make this gelato layer cake and eat it.
RECIPE:
12 graham crackers
1 pint Fudge Brownie gelato
1 pint Caramel Cookie Crunch gelato 1 pint Sea Salt Caramel gelato
1 tub frozen whipped topping Chocolate shell sauce
Caramel sauce
Crushed cookies.
1. Line a loaf pan with tin foil.
2. Place a layer of graham crackers in the bottom, laid tightly together.
3. Scoop and spread a layer of Fudge Brownie gelato.
4. Place another layer of graham crackers on top of the Fudge Brownie.
5. Scoop and spread a layer of Caramel Cookie Crunch gelato.
6. Place another layer of graham crackers on top.
7. Repeat the process with Sea Salt Caramel gelato.
8. Freeze for at least an hour to set gelato.
9. Place a plate on top of the cake and flip over loaf pan. Remove tin foil.
10. Frost gelato cake with whipped topping. Top with chocolate shell sauce, caramel, and cook- ies. Freeze for 30 more minutes before serving.0 -
Just saw this recipe on Talenti's facebook page and since we have lots of October birthdays I might have to make it and virtually celebrate with all of you:
Step 1: Find a friend. Step 2: Remember their birthday. Step 3: Throw them a party so you can make this gelato layer cake and eat it.
RECIPE:
12 graham crackers
1 pint Fudge Brownie gelato
1 pint Caramel Cookie Crunch gelato 1 pint Sea Salt Caramel gelato
1 tub frozen whipped topping Chocolate shell sauce
Caramel sauce
Crushed cookies.
1. Line a loaf pan with tin foil.
2. Place a layer of graham crackers in the bottom, laid tightly together.
3. Scoop and spread a layer of Fudge Brownie gelato.
4. Place another layer of graham crackers on top of the Fudge Brownie.
5. Scoop and spread a layer of Caramel Cookie Crunch gelato.
6. Place another layer of graham crackers on top.
7. Repeat the process with Sea Salt Caramel gelato.
8. Freeze for at least an hour to set gelato.
9. Place a plate on top of the cake and flip over loaf pan. Remove tin foil.
10. Frost gelato cake with whipped topping. Top with chocolate shell sauce, caramel, and cook- ies. Freeze for 30 more minutes before serving.
My birthday is Nov 2nd. Please make that for me!0 -
I can do that but you have to come visit since that won't make it being shipped0
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Strawberry Ice Cream
This is the most recent ice cream I made. It was delicious.
http://lawstudentscookbook.wordpress.com/2014/08/14/strawberry-ice-cream/0 -
Recipe for chocolate ice cream with cocoa nibs and brandy (makes about 750g - 800g):
153g milk chocolate
500ml double/heavy cream
100g sugar
10ml brandy
41g cocoa nibs
Pinch of salt
Gently melt chocolate in a pan with the sugar and about 2/3rds of the cream.
Add mixture to the remaining cream, add brandy + salt and refrigerate for about 3+ hours.
Put in ice cream machine and add cocoa nibs gradually.
It's slightly adapted from 'The Perfect Scoop' by David Lebovitz. Personally, I think it's a bit too sweet, could do with more cocoa nibs (the original recipe suggests more, actually) and perhaps some muscovado sugar to replace some of the white sugar - to give it a bit more complexity. Still, it's delicious and I'd recommend it. Would also recommend the book, it's a great beginners guide to making ice cream and has some amazing recipes in it.
Oh, and the calories/macros are roughly, per 100g:
552 cals
48g fat
29g carbs
4g protein
(I know they don't add up... don't ask
)
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Might have already been mentioned, but if I'm really craving for ice cream but can't go out to buy, I freeze sliced bananas and blend it. Sometimes I add cinnamon/pb/chocolate. Kinda like a very thick smoothie, but it works for me!
I also mix milk (1cup), sugar (1tbsp) and vanilla extract (1/2tsp) in a jar, leave it in the freezer and shake every half hour or so until the consistency is ice cream like.
Doesn't beat the real thing but great if you want something lownin calories or can't get ice cream! The ingredients I use are usually found at home, so it's pretty simple and easy :-)0 -
Might have already been mentioned, but if I'm really craving for ice cream but can't go out to buy, I freeze sliced bananas and blend it. Sometimes I add cinnamon/pb/chocolate. Kinda like a very thick smoothie, but it works for me!
I also mix milk (1cup), sugar (1tbsp) and vanilla extract (1/2tsp) in a jar, leave it in the freezer and shake every half hour or so until the consistency is ice cream like.
Doesn't beat the real thing but great if you want something lownin calories or can't get ice cream! The ingredients I use are usually found at home, so it's pretty simple and easy :-)
There's only one rule in this group, that it's that we don't do frozen bananas or Arctic Zero and call it ice cream. :flowerforyou:
That said I've done the frozen banana puree. It's not bad. It just isn't a substitute for ice cream and it has comparable calories anyway. Especially if you add PB.0 -
Fage greek yoghurt with beaten stiff egg whites and sweetener and some vanilla bean or vanilla extract-tastes like heaven after 20 min in ice cream maker0
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This is my citrus sorbet recipe! It's great after a heavy meal!
10- medium oranges
2 1/2 cups-water
1 cup-sugar
1/3 cup-fresh lemon juice (about 2)
Zest from one orange
1. Cut peeled oranges in half and use a citrus reamer to get the juice until you get 2 2/3 cups. (If you want a little sweeter do 2 cups orange and 2/3 cup pineapple juice) repeat with lemons until you get 1/3 cup.
2. Combine 2 1/2 cups of water and the sugar in a heavy bottomed sauce pan and bring to boil. Add orange zest, reduce heat to simmer for 5 minutes. Strain mixture into a bowl to remove solids. Cool liquid completely.
3. Add orange and lemon juice to the mixture and put in ice cream maker until frozen.
4. Serve!!
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Will be trying this one VERY soon!!!
http://www.thehungrymouse.com/2013/04/30/3-ingredient-coconut-ice-cream-vegan-no-cook-totally-amazing/
3 ingredient Coconut Ice Cream!
Making this with Rumchata.
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