Fresh Strawberries & Cream: Combine 2 cups thinly sliced, hulled fresh strawberries with 1/3 cup sugar and 3 tablespoons freshly squeezed lemon juice and let macerate for 2 hours. Drain and stir the accumulated juices into the chilled cream base. Chill the custard as directed, adding the reserved sliced strawberries during the last 5 minutes of chilling.
Decadent Chocolate Ice Cream (Makes eight
1 vanilla bean
3/4 cup sugar
3/4 cup Dutch cocoa
2 large eggs
1 large egg yolk
1 teaspoon vanilla
8 ounces bittersweet chocolate, chopped
In a medium saucepan, combine the whole milk and heavy cream over
With the mixer on low speed, add the hot milk/cream in a slow, steady stream and mix until completely incorporated. Stir the chopped chocolate into the saucepan with the hot milk/cream, and then stir the egg mixture into the hot milk/cream. Cook over low heat, stirring constantly, until the mixture thickens and begins to resemble a chocolate pudding. Transfer the chocolate mixture to a bowl. Cover with plastic wrap placed directly on the surface of the chocolate mixture, and refrigerate until completely cooled. Turn the machine on, pour the chilled custard into the freezer bowl and let mix until thickened, about 50 – 60 minutes.
Nutritional Analysis per Serving:
Calories: 438 (57% from fat); carbohydrates: 42g; protein: 7g; fat: 29g; saturated fat: 12g; cholesterol: 148mg; sodium: 59mg
Coffee Ice Cream
(Makes ten
1 cup whole milk, well chilled
3/4 cup granulated sugar
2 – 3 tablespoons instant espresso or coffee, to taste
2 cups heavy cream, well chilled
1 teaspoon pure vanilla extract
In a medium bowl, use a hand mixer or a whisk to combine the milk, granulated sugar, and espresso powder until the sugar and espresso are dissolved, about 1 – 2 minutes on low speed. Stir in the heavy cream and vanilla. Turn the machine on, pour the mixture into the freezer bowl and let mix until thickened, about 50 – 60 minutes.
11