Category: Icecream

Dessert · Do-ahead · Icecream

Spumoni ice cream cake

Belinda

Spumoni is a frozen Italian-American dessert made by layering pistachio, cherry and chocolate (or sometimes vanilla) gelati. This showstopper ice cream cake version looks difficult, but it’s made with store-bought ingredients, so it mostly involves shopping and assembly.
The layers can be stacked ahead, and you also don’t have to worry too much about its melting rapidly: The cake’s sheer volume and store-bought ice creams’ stabilizers help it stay cold. For a Neapolitan-style cake, you could swap strawberry ice cream for the cherry and vanilla for the pistachio. The only true challenge here is making sure there’s room in your freezer, since this cake is about 4 inches tall.
Recipe by Ali Slagle from the New York Times Cooking section

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Serves about 16 people

1 (1.5 quart) carton or 3 pints cherry ice cream
1 (1.5 quart) carton or 3 pints pistachio ice cream
1 (1.5 quart) carton or 3 pints chocolate ice cream, preferably with chocolate chips
50 amaretti cookies, meringues or chocolate wafers (about 10.5 oz)
1 cup maraschino cherries (from one 14-oz jar), drained and stemmed if needed
2 ½ cups heavy cream (see Tip)
5 tbsp confectioners’ sugar
Pinch of kosher salt
Multicolored sprinkles, for serving

Remove the lid from the cherry ice cream and let sit at room temperature until the ice cream softens to the consistency of thick cake batter, 5 to 10 minutes.
Remove the lids from the pistachio and chocolate ice creams and let soften in the refrigerator until the ice creams are softened to the consistency of thick cake batter, 20 to 30 minutes.

While the ice creams soften, cover the bottom of a 9-inch springform pan with one layer of whole amaretti cookies, flat sides down. Put the remaining amaretti in a resealable plastic bag and crush with a heavy pan.
Line another 9-inch round cake pan with plastic wrap, leaving a few inches of overhang. Add the crushed cookies and set aside.

On top of the whole cookies in the springform pan, spread the softened cherry ice cream in an even layer. Tap the pan gently on the counter to remove air pockets. Distribute the maraschino cherries over the cherry ice cream, saving a handful for the top of the cake.
Spread the softened pistachio ice cream in an even layer on top of the cherries. Tap the pan gently on the counter to remove air pockets.
Cover the pan with plastic wrap and freeze until firm, about 2 hours or up to 1 week.
(If at any point the ice cream is melting to liquid, pop the cake and ice creams in the freezer to firm to a spoonable consistency.)

Immediately after placing the cherry and pistachio layers in the freezer, prepare the chocolate layer:
Shake to distribute the cookie crumbs evenly in the other cake pan.
Spread the softened chocolate ice cream in an even layer over the cookies. Press down as you go to adhere the ice cream to the cookies, then tap the pan on the counter to remove air pockets.
Cover the pan with plastic wrap and freeze until firm, about 2 hours or up to 1 week.
Run a knife around the cake in the spring form pan, then unmold the spring form and transfer the cake to a serving plate. Use the plastic wrap overhang to remove the chocolate ice cream out of the cake pan. Invert the layer onto the pistachio ice cream so the crushed cookies are on top (do not remove the plastic wrap).
Freeze until set, about 4 hours or overnight.

When you’re ready to serve, whip the cream with the sugar and salt until stiff peaks form. Remove the cake from the freezer and remove the plastic wrap from the cake.
Working quickly, with a spoon or offset spatula, frost the sides and top of the cake with the whipped cream, then decorate with sprinkles and the reserved maraschino cherries.
Serve right away. (If you find the cake too solid to cut, run your knife under hot water before slicing and wipe it dry between cuts. Also remember that the first piece is always the trickiest to get out.)

Dairy-free · Dessert · Do-ahead · Gluten Free · Icecream

Gin and tonic ice lollies

Belinda

What could be more fun and refreshing to serve on these hot summer days?

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4oz superfine (caster) sugar
3 fl oz Gin
7 fl oz tonic water
Juice of 3-4 limes
6-12 slices of fresh lime
12-18 fresh mint leaves

Place the sugar and 3 fl oz water in a saucepan over a low/medium heat until the sugar has dissolved – be careful not to let it boil. Leave to cool completely.

When cool, pour the syrup into a pitcher and add the lime juice, gin and tonic water and stir well.

Take six 2.5 oz lolly moulds and add a slice or two of lime and 2-3 mint leaves to each, then top up with the lolly mixture.
Add the sticks and freeze until solid – overnight is best.

Dessert · Do-ahead · Holiday Food · Icecream

Pumpkin ice cream pie!

Belinda

YIELD: ONE 9-INCH PIE
8 TO 10 SERVINGS

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This is the easiest and most stress-free pumpkin pie you’ll ever make. It has a buttery, graham cracker crust that’s fast, easy, and the crunchy crumbs are the perfect contrast to the creamy filling. Best of all, no traditional pie crust to make, roll out, or fuss with. The filling is made with Breyers Gluten Free Extra Creamy Vanilla ice cream, pumpkin puree, and it’s nicely flavored with cinnamon and pumpkin pie spice. The pumpkin flavor really shines through. You can make the pie weeks in advance and keep it in the freezer since it’s ice cream, making it an easy make-ahead Thanksgiving pie recipe.

1/3 cup unsalted butter, melted (about 5 1/2 tablespoons)
1 1/3 cups graham cracker crumbs (use gluten-free graham cracker crumbs if necessary)
1/4 cup granulated sugar
3 cups Breyers Gluten Free Extra Creamy Vanilla (or similar vanilla ice cream), well-softened
1 cup pumpkin puree
1/3 cup light brown sugar, packed
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
whipped cream or whipped topping for serving, optional

Preheat the oven to 350F and spray a 9-inch pie dish with cooking spray; set aside.
In a large microwave-safe bowl, melt the butter, about 1 minute on high power.
Add the graham cracker crumbs, granulated sugar, and stir to combine.

Turn mixture out into prepared pie dish, hard packing it with a spatula or your fingers, making sure to extend the mixture up around the sides.
Bake for 10 minutes; set aside to cool. While pie cools, make the filling.

To a large mixing bowl (same one used for the crust is okay, wipe it down with a paper towel) add the ice cream, pumpkin, brown sugar, vanilla, cinnamon, pumpkin pie spice, and beat with an electric mixer until smooth and combined.

Pour filling into crust and place in the freezer to chill for at least 4+ hours (overnight is fine) or until set.

Prior to slicing, you may with to place pie on counter for about 15 minutes so it’s not as firm. Optionally, top with whipped cream before serving.
The pie will keep covered in the freezer for at least one month.

Dessert · Do-ahead · Gluten Free · Icecream

Easy marmalade ice cream

Belinda1 Comment

Before you say “ugh” to yourself (or out loud) think about this recipe. If you don’t like marmalade but like oranges then STOP and read this or better still make it!
I happen to make a killer marmalade as we have 7 Seville orange trees in our garden that bear tons of fruit. My marmalade, however, is not the clear orange type with fine-cut peel, it’s a dark amber color that I allow to boil down until almost at burning point with a very coarse peel. It is divine and I have many friends asking me for it.
Turning it into ice cream is absolutely wonderful and you will be hooked.

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1 1/4 cups marmalade (Store bought is also good if you don’t make your own)
1/2 tsp good vanilla extract
2 tbsp orange liqueur like Grand Marnier or Cointreau
1 cup half and half
1 cup heavy cream
1/2 cup semi-sweet chocolate chips (optional, but lovely)

In a large mixing bowl combine the marmalade, vanilla and liqueur.
Stir in the half and half and cream.
Put in your ice cream maker and make according to the manufacturer’s instructions. When the ice cream is becoming thick, add the chocolate chips
When finished churning, put the ice cream into a container and freeze for 6-8 hours or overnight before eating.

Dessert · Do-ahead · Gluten Free · Icecream

Fresh basil ice cream

Belinda

There is nothing nicer than ice cream made from fresh herbs and it’s delicious served with fruit, raw or cooked.
This one is divine, especially served with strawberries and such a great color too. This recipe couldn’t be much easier and makes 1 quart.

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2 cups basil leaves
2 cups milk
1 cup heavy cream
¾ cup sugar
1 tbsp. lemon zest
¼ tsp. salt
6 egg yolks

* Green food coloring (if you would like a vibrant color like this. I don;t always use it though)
Combine the fresh basil leaves, milk, cream, sugar, lemon zest, 4 – 6 drops food coloring (or more depending on how bright green you want it) salt, and egg yolks in a blender and puree until smooth.
Pour into a 2-qt. saucepan and heat gently until the sugar dissolves.
Remove from the heat and pour through a fine strainer; chill in the refrigerator.
Pour into an ice cream maker and freeze according to manufacturer’s instructions.
Serve garnished with fresh basil leaves.

 

Dessert · Do-ahead · Icecream

Margarita ice cream!

Belinda

In the hot summer months, what could be nicer than a Margarita for dessert!

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Serves 6
1/2 cup freshly squeezed lime juice
2 tbsp tequila
3 tbsp Cointreau or Triple sec
1 1/4 cups powdered sugar
2 cups heavy cream

Pour the lime juice, tequila and orange liqueur into a bowl and stir until the sugar dissolves.
Add the cream and then softly whip until thick and smooth but not stiff.
Spoon into an airtight container to freeze overnight. This ice ream does not need softening before serving as it won’t freeze too hard due to the alcohol in it. It will melt pretty fast so don’t let it stand around at room temperature too long
Finely grate some lime zest over to serve

Dessert · Do-ahead · Gluten Free · Icecream · Nuts

Tomato, basil and toasted pine nut icecream

Belinda

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Another really interesting and delicious starter or dessert in a meal, especially in the hot summer months

Serves 4
1 &1/2 cups heavy cream
1 &1/2 cups whole milk
1/2 cup basil leaves
3/4 cup granulated sugar
1/4 cup Parmesan cheese, grated fine
3 egg yolks, blended
3/4 cup tomatoes, skinned, seeded and diced small
1/2 cup toasted pine nuts

In a large saucepan combine the cream, milk, basil, sugar and bring to a simmer on medium high heat. Retrieve the basil and stir in the cheese. Temper the yolks by adding a ladleful of the hot cream mixture to them, stirring it together until well combined and returning it to the pan.
Whisk until the cream mixture becomes thicker and coats a metal spoon then strain into large loaf pan. To expedite chilling, place a freezer pack in the loaf pan then refrigerate until thoroughly chilled, about 2-3 hours.
Process the cream mixture in an ice cream maker according to the manufacturer’s directions. When the ice cream is almost finished and still soft add the tomatoes and pine nuts. Serve immediately, as I love to, or transfer to a container and freeze until hard.

Note: To skin and seed tomatoes, bring a small pan of water to a boil, cut an ”x” on the stem end then drop into the pan. Wait thirty seconds until the skin starts to peel away at the “x” then drop into an ice bath for another 30 seconds. Seed the tomatoes by squeezing out the seeds and giving a quick rinse. Blot the tomato flesh dry before dicing.

Dessert · Do-ahead · Icecream · Nuts

Fig, port wine and pistachio ice cream

Belinda

One word. Spectacular!!

2lbs fresh figs (about 20)
1/2 cup port wine, plus 3 tbsp
1 lemon, preferably unsprayed
3/4 cup sugar
1 cup heavy cream
1/2 tsp freshly squeezed lemon juice
1/4 cup chopped pistachios

Remove the hard stem ends from the figs, then cut each fig into 8 pieces. Put the figs in a medium non reactive saucepan with 1/2 cup port wine and zest the lemon directly into the saucepan.

Cover and cook over medium heat, stirring occasionally, for about 8 to 10 minutes until the figs are tender.
Remove the lid, add the sugar and continue to cook until it reaches a jam-like consistency.
Remove from the heat and let cool to room temperature.
Blend together with the cream, lemon juice and pistachios and 3 more tbsp of port wine.
Chill in the fridge and then put in your ice cream maker per the manufacturer’s instructions

 

Dessert · Do-ahead · Gluten Free · Icecream

Cheddar cheese ice cream

Belinda

This is divine!
I had this recipe last night on apple pie at a fabulous restaurant in Forestville, Russian River. I think it would work really well with any form of apple crumble or pie especially with a cheese crust, as the one last night had.
Make sure to find a really good mature cheddar cheese, not the orange plastic sort that most supermarkets have here in the US.
You would be better with a “Kerrygold” Dublin mature.

Makes 1 quart

7 large eggs, separated
1 cup sugar
1/4 tsp salt
1&1/2 cups half and half
1 cup heavy cream
1 tbsp good vanilla extract
1&1/2 cups (6oz) Mature cheddar cheese, shredded

In a medium mixing bowl, beat the sugar and salt into the egg yolks with a hand mixer until thickened and pale yellow. Set aside.

Bring the half and half to a simmer in a heavy, medium pan over medium heat.
Slowly beat the hot half and half into the egg mixture. Pour the entire contents back into the pan and place over a very low heat. (or over a double boiler)

Stir constantly until the custard thickens slightly; do not let it boil. Remove from the heat, transfer back into the bowl and then stir the grated cheese into the custard until it melts.
When the cheese is melted, stir in the cream and vanilla axtract. Cover and chill until cold.

Freeze in your ice cream maker according to the manufacturer’s instructions, then transfer ice cream into a glass or plastic container, covering tightly and place in the freezer overnight. (or at least 2 hours)

For a terrific variation, try replacing the cheddar cheese with 4 oz Stilton or even better, Roquefort!!
Serve with poached prunes or figs.

Dessert · Do-ahead · Gluten Free · Icecream

Carrot cake ice cream

Belinda2 Comments

So you may think this is “gilding the lily” but what do you serve this with?  Carrot cake!!
You must start making this the day before you need to serve it, don’t forget
First of all, put the inner bowl of an ice cream maker in the freezer the day before you make this.

Makes 1 quart

6 oz cream cheese, at room temperature
3/4 cup sugar
1 cup cold sour cream
1 cup cold heavy cream
A pinch of coarse kosher salt
3 tbsp fresh lemon juice
1/4 tsp good Madagascar vanilla extract
1/4 cup butter
3/4 cup brown sugar
1&1/2 cups shredded carrots
1 tsp cinnamon
2 tsp ground ginger
1/2 tsp apple pie spice (optional)

Chill a medium mixing bowl and the beaters of an electric mixer.
In the bowl beat the cream cheese at medium speed until soft and smooth.
Add the sugar, 1/4 cup at a time beating well after each addition.
Beat in the sour cream followed by the heavy cream.
Add in the salt, lemon juice and vanilla extract. Beat just until thick and smooth.
Cover and refrigerate overnight.

In the meantime melt the butter and brown sugar in a medium skillet over medium heat.
Add in the carrots, cinnamon, ginger and apple pie spice.
Saute until the brown sugar-butter mixture has thickened and reduced and the carrots are cooked.
Place in a bowl in the refrigerator overnight.

The next day, chill the mixer beaters again. using the chilled beaters beat the cold ice cream base going from low speed to medium, until loose and creamy, about 3 minutes.
Pour into an ice-cream maker and freeze according to the manufacturer’s instructions.
In the last 5 minutes of mixing, pour in the carrot-brown sugar-butter mixture.
Churn until combined.
Serve immediately or, if too soft, freeze for an hour or so in a covered container until it has reached the desired consistency