Category: Ice Cream

Cherry Chocolate-Chunk Ice Cream

It occurred to me as I was working with fresh cherries this season that a cherry ice cream would be fun to make. Then I thought about chocolate-covered cherries and decided that some delicious dark chocolate chunks needed to go into the mix as well. The result is Cherry Chocolate-Chunk Ice Cream!

A few years ago I wrote an ice cream book, Endless Summer: 54 Quick and Creative Ice Cream and Dessert Recipes. The odd thing is I’m not a big ice cream lover. But when opportunity knocks, one doesn’t say no! I now have a reputation for making ice cream and don’t serve store-bought anymore. I also have three ice cream makers and plenty of freezer space!

Method

Puree the cherries, sugar, cherry and vanilla extracts, and salt in a blender or food processor.

Add the cream and milk, pulse to combine.

Chill the ice cream mixture for 30 minutes.

To Freeze: follow the directions of your ice cream maker for churning and freezing.

Tips and Tricks

Lower the freezer temperature from 0ºF to 4ºF. This is just enough to make the ice cream scoopable right from the freezer, no need to let it sit on the counter, which only melts the outer edges.

To properly store ice cream, place plastic wrap directly on top of the ice cream to prevent air from reaching the ice cream and place in the freezer immediately to prevent ice crystallization.

 

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Cherry Chocolate-Chunk Ice Cream

  • Author: Trish Lobenfeld
  • Prep Time: 40 minutes
  • Total Time: 40 minutes
  • Yield: 1 quart 1x
  • Category: Ice Cream
Scale

Ingredients

1 ½ cups cherries, pitted
½ cup granulated sugar
2 teaspoons cherry extract
1 teaspoon vanilla extract
¼ teaspoon coarse salt
1 ½ cups heavy cream
½ cup whole milk
¾ cup (4 ounce bar) dark chocolate, chopped OR chocolate chips (I used 70% cocoa)

Instructions

Puree the cherries, sugar, cherry and vanilla extracts, and salt in a blender or food processor.

Add the cream and milk, pulse to combine.

Chill the ice cream mixture for 30 minutes.

To Freeze: follow the directions of your ice cream maker for churning and freezing.

Notes

Lower the freezer temperature from 0ºF to 4ºF. This is just enough to make the ice cream scoopable right from the freezer, no need to let it sit on the counter, which only melts the outer edges.

To properly store ice cream, place plastic wrap directly on top of the ice cream to prevent air from reaching the ice cream and place in the freezer immediately to prevent ice crystallization.

Keywords: frozen dessert, dessert,

Coconut Milk Ice Cream

Coconut Milk Ice Cream

I recently had a coconut milk ice cream and I’ll be darned if I can remember where, but I really liked it and fortunately the idea stayed with me.

Use half and half for a slightly lighter version, it reminds me of ice milk in texture. Chop any kind of nuts to garnish the ice cream for crunch; pop them in a bag and gently crush with a meat mallet or the bottom of a heavy-bottomed pan. I chose candy-coated almonds for a little color as well as crunch; other options include chocolate-covered almonds or spiced nuts.

Tip: Set your freezer temperature to 4ºF for ice cream that is easy to scoop.

Coconut Milk Ice Cream

 

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Coconut Milk Ice Cream

Coconut Milk Ice Cream

Jazz up this coconut milk ice cream with some crushed nuts for color and crunch.

  • Author: Trish Lobenfeld
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 1 quart 1x
  • Category: Ice Cream
Scale

Ingredients

  • 1 1/2 cups half and half or cream
  • 1 can (15 ounces) coconut milk
  • 2/3 cup granulated sugar
  • 1 tablespoon coconut extract
  • 1/4 teaspoon Kosher salt
  • 3/4 cup sweetened coconut flakes

Instructions

  1. Whisk together the half and half, coconut milk, sugar, coconut extract and salt in a medium-size bowl until sugar is dissolved, about three minutes.
  2. Chill for at least one hour.
  3. Follow the instructions for your ice cream maker. About halfway through the churning, add the coconut flakes and continue churning as directed.
  4. Freeze.

Notes

Use the half and half for a slightly lighter version, it reminds me of ice milk in texture.

Tip: Set your freezer temperature to 4ºF for ice cream that is easy to scoop.

Strawberry Ice Cream

PB&J ice cream sandwiches

Ice cream is one of America’s favorite treats and strawberry ice cream is a classic. To celebrate the publication of my cookbook, Endless Summer: 54 quick and creative ice cream and dessert recipes, I’m publishing my recipe for strawberry ice cream.

Here’s the story behind Endless Summer. The Monday before Christmas (2013) I got a call from my client at Zoku LLC. They had a new product, individual ice cream makers, and wanted to know if I’d like to write an ice cream book to accompany this new venture. Having worked with them before, I knew they operate on a tight deadline and this one was particularly challenging. Write the book in six weeks!

Ice Cream Recipe Book

Endless Summer is available  at Williams-Sonoma stores and online, as well as amazon.com and other venues. The book is sold separately from the Zoku Ice Cream Maker and works for traditional ice cream machines. There are 54 recipes for ice cream, gelato, sorbet, granita and some dairy-free frozen desserts as well as recipes for sauces, apple pie, profiteroles, ice cream cones and more. I am particularly pleased with, well all of them, but a couple of favorites are the Pumpkin Pie, White Chocolate & Fudge Swirl, and Coconut Milk, Lemongrass, Ginger & Jalapeño (one of the dairy-free desserts). With Zoku’s permission, here is the recipe for strawberry ice cream.

Check out Zoku’s website to see all their fun individual appliances, such as the Quick Pop Maker and the Slush and Shake Maker. Great recipe books for these, too!

Strawberry ice cream from the ice cream machine.

One and one-half cups strawberries cut into pieces to maximize flavor.

Puree the strawberries, sugar, lime juice, vanilla and salt in a blender or food processor. Add the cream and milk and pulse to combine. Chill ice cream mixture and stir well before using.

 

 

Strawberry ice cream base.

Follow the instructions included with your ice cream maker for churning and freezing.

PB&J ice cream sandwiches

Get our recipe for peanut butter cookies and make PB&J ice cream sandwiches!

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Strawberry Ice Cream

Tip: To maximize the strawberry flavor, cut large strawberries in quarters and small one in half to get a full measure.

  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 1 quart 1x
Scale

Ingredients

  • 1 1/2 cups rinsed and hulled fresh strawberries
  • 1/2 cup granulated sugar
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon Kosher salt
  • 1 1/4 cup heavy cream
  • 1 1/4 cup milk

Instructions

  1. Puree the strawberries, sugar, lime juice, vanilla and salt in a blender or food processor. Add the cream and milk and pulse to combine. Transfer to a storage container and refrigerate for at least five hours or overnight. Stir well before using.

Notes

To make the PB&J ice cream sandwiches, take one cookie and place 4 ounces/1/4 cup ice cream on the backside of the cookie and cover with another cookie and gently press.