Ice Cream
I know I posted Cool Desserts two days ago, but I figured that at this time of year, Ice Cream would be okay.
When I was a kid, summer holidays almost always dealt with making homemade ice cream as part of the festivities. It was always something to look forward to, except for one minor detail: the ice cream makers then were all hand-crank jobs, and required a strong arm (or, preferably, several strong arms).
Now, most of the ice cream makers are electric, which makes if a lot easier to make homemade ice cream.
Since today is Memorial Day, here are six ice cream, sherbet, and sorbet recipes to help you through the holiday, including Coca-Cola Soft Serve Ice Cream and Candy Corn Ice Cream. Enjoy!
CHOCOLATE TOFU ICE CREAM
This recipe is from the August 2000 issue of Vegetarian Times. It starts off, “You’d never guess that this rich, dence fudgy ice cream contains considerably less fat that the classic version.” Makes 5 cups.
Ingredients
1 lb. soft tofu, drained
1 cup sugar
1 cup plain soy milk
1/2 cup unsweetened cocoa powder
1 Tbs. vanilla extract
Pinch of salt
Directions
In blender, puree all ingredients in 2 equal batches until very smooth.
Pour mixture into ice cream maker and freeze according to manufacturer’s directions. Serve right away or transfer to airtight container and freeze up to 3 days.
COCA-COLA SOFT SERVE ICE CREAM
This comes from one of my favorite emailing lists, the kitchn. I can't say enough about it or its sibling site, Apartment Therapy. To find this recipe online, click here. Makes approximately 1 quart
Ingredients
Coca-Cola Soft Serve with Peanut Brittle Crunch
For the ice cream:
3 cups Coca-Cola Classic (two 12-ounce cans)
1 (0.25 ounce) envelope unflavored gelatin
2 tablespoons cold water
1 tablespoon corn starch
1 cup whole milk
1 cup heavy cream
1 cup evaporated milk
2/3 cup granulated sugar
2 tablespoons corn syrup
For the peanut brittle:
1/2 cup granulated sugar
2 tablespoons water
1 cup dry-roasted peanuts
Kosher salt, to taste
Directions
For the ice cream, pour the Coca-Cola into a large, flat-sided skillet and bring to a rolling boil over high heat. Continue boiling until the soda is reduced to approximately 1 cup, 15 to 20 minutes. Remove from heat and allow to cool.
In a small bowl, sprinkle the gelatin powder over the water and set aside. In another small bowl, combine the cornstarch with a few tablespoons of milk and whisk until smooth.
Combine remaining milk, cream, evaporated milk, and sugar in a medium saucepan and bring to a boil. Whisk in the corn starch slurry and return to a boil, stirring constantly. Allow the mixture to boil for 1 minute, then remove from the heat. Add the Coca-Cola reduction and moistened gelatin, and whisk until the gelatin is completely combined.
Transfer the ice cream base to a gallon-sized plastic zipper bag. Press out the air and place in a large bowl filled with ice water until cold, about 30 minutes. (The mixture can also be transferred to an airtight container and held in the refrigerator for up to two days.) Pour the ice cream base into an ice cream maker and churn according to instructions. It can be served immediately or transferred to a freezer-safe container and chilled until firm.
When ready to make the peanut brittle, line a baking sheet with a silicon mat or parchment and set near the stove. Combine the sugar and water in a medium saucepan over medium-high heat, swirling the pan occasionally to help dissolve the sugar. Do not stir. Continue cooking until the sugar begins to turn a golden amber shade, about 10 minutes. Remove the pan from heat and stir in the peanuts. Pour the nuts out to the baking sheet. Let the peanuts cool completely before breaking into pieces.
To serve ice cream so that it resembles swirled soft serve, transfer it to a piping bag fitted with a large star tip. Freeze the bag in 15 to 30 minute increments until the ice cream is firm, as needed. Squeeze and pipe the ice cream in a circular motion into a bowl or cone.
Top the ice cream with a piece of peanut brittle before serving. For extra Coca-Cola flavor, pour soda over the top for a "double Coke float."
NO-CHURN OLIVE OIL ICE CREAM WITH HOT FUDGE
This is from Eric Kim in The New York Times cooking enewsletter. For this recipe, Eric wrote, "At Ecco restaurant in Atlanta, one dessert stands above the rest: a salted olive oil gelato. Inspired by that dish in flavor but not in method, this frozen treat doesn’t require an ice-cream maker. Instead, a sweetened condensed milk base, flavored with olive oil, is lightened with whipped cream and frozen. Once this fluffy mass is firm and scooped, the silky texture will make you think: Why does anyone churn at all? The hot fudge sauce, with its chewy texture and deep, chocolaty flavor, is as easy to make and uses up the other half of a 14-ounce can of sweetened condensed milk."
Total Time: 25 minutes, plus 3 hours' freezing; Yield: 1 quart ice cream and 3/4 cup sauce
This was featured in "This Valentine’s Day, Make It a Kitchen Date," and can be viewed online at https://cooking.nytimes.com/recipes/1022955-no-churn-olive-oil-ice-cream-with-hot-fudge.
Ingredients
For the Ice Cream
2/3 cup sweetened condensed milk (7 ounces)
2 tablespoons fruity extra-virgin olive oil (see Tip)
3/4 teaspoon kosher salt (Diamond Crystal)
1-1/2 cups heavy cream
For the Hot Fudge Sauce
2/3 cup sweetened condensed milk (7 ounces)
2 ounces bittersweet chocolate, coarsely chopped (1/2 cup)
1/4 teaspoon kosher salt (Diamond Crystal)
1 tablespoon fruity extra-virgin olive oil
Preparation
Make the ice cream: In a medium bowl, whisk together the sweetened condensed milk, olive oil and salt until well combined.
In a separate larger bowl (or in the bowl of a stand mixer), whisk the heavy cream by hand or with a hand or stand mixer until stiff peaks form. When you lift the whisk out of the bowl and flip it over, a peak of whipped cream should stand upright without flopping over. Add a dollop of the whipped cream to the smaller bowl with the condensed milk and stir vigorously to help loosen the condensed milk mixture.
Add the lightened condensed milk mixture to the whipped cream and, using a rubber spatula or large metal spoon, gently combine the two components by dragging the utensil under and over the mixture, scraping the sides and bottom of the bowl as you go. Repeat this folding to fully incorporate the cream while maintaining its air bubbles.
Transfer to an airtight container and freeze until firm, at least 3 hours or overnight.
Make the hot fudge sauce: To a small microwave-safe bowl, add the sweetened condensed milk, chocolate and salt. Microwave on high in 30-second increments until the chocolate is completely melted, 30 to 60 seconds total. Add the olive oil and stir vigorously until smooth. Alternatively, heat the condensed milk, chocolate and salt in a small saucepan over medium, stirring occasionally, until the chocolate is melted, then turn off the heat and stir in the olive oil.
To serve, let the ice cream sit at room temperature to thaw for at least 10 minutes before scooping, then top with the hot fudge sauce. The hot fudge can be refrigerated in an airtight container for up to 5 days; microwave right before serving until loose enough to dollop over the ice cream. The ice cream can be frozen for up to 1 month.
Tip
Olives are fruits, and cold-pressed extra-virgin olive oils tend to taste the fruitiest. An oil made from arbequina olives and labeled “extra virgin” is an excellent option for this dessert, but many other high-quality extra-virgin olive oils will work as well.
VANILLA BEAN ICE CREAM
This is from Silk. Makes 8 servings. Total Time: 45 minutes + processing.
To view this online, click here.
Ingredients
2 cups Silk Original or Vanilla Soy, Almond or Coconutmilk
2 cups Silk Original or French Vanilla Creamer
1/2 cup honey, agave or sugar
1 vanilla bean
2 Tbsp arrowroot or cornstarch
Special tools: ice cream maker
Directions
Place Silk and Silk Creamer in a medium saucepan and whisk in honey, agave or sugar.
Slice vanilla bean in half lengthwise, and use the tip of a knife to scrape the seeds from the bean into the saucepan. Add bean pod as well.
Bring mixture to a simmer over medium heat and simmer for 5 minutes.
Remove from heat and remove about 1/4 cup from the pan and whisk it together with the arrowroot in a small bowl. Whisk the arrowroot mixture back into the pan, cover and let the mixture infuse for 20 minutes.
Cool completely and process in an ice cream maker according to manufacturer’s instructions.
Note: If you don’t have a vanilla bean, add 2 tsp vanilla extract when removing mixture from heat. You may also add fresh fruit or any other flavorings you desire.
FRESH MANGO ICE CREAM
Several years ago, I signed up for newsletters from Authentic Florida. If you haven't signed up for their newsletters, I highly recommend it (especially if you live in and/or love Florida).
This recipe was posted in the Authentic Florida newsletter on July 21, 2020, and reposted on July 15, 2021. It's definitely yummy, and is an Authentic Florida recipe. It begins, "Florida mangos are in season and Authentic Florida’s fresh mango ice cream recipe is the perfect dessert to help you cool down. Try this fresh, delicious, tropical, and refreshing dessert that does not require an ice cream machine!"
Yield: 1-1/2 gallons
To view this online, go to https://authenticflorida.com/authentic-floridas-fresh-mango-ice-cream/. (And while you're there, don't forget to sign up for Authentic Florida's newsletter.)
Ingredients
2-1/2 cups of cubed mangos (about 3 ripe medium-sized mangos)
1/3 + 3/4 cup of granulated sugar, plus extra if needed
2-1/2 Tablespoons of lime juice (1-2 limes)
1-3/4 cups of Half & Half cream
1-1/4 cups of coconut milk (1 can found in the Asian section of a grocery store)
6-8 fresh mint leaves for garnish (optional)
1 ice cream maker (optional)
Instructions
Peel the mangos and cut them into small cubes. (You’ll be cutting around a large seed.) In a medium bowl combine the cubed mango with 1/3 cup of sugar, cover, and marinate in the refrigerator for one hour (or longer if you have the time).
Next, pour the contents from the refrigerated mangoes (including the juice) in a saucepan over medium-low heat for five minutes, stirring occasionally. Remove and cool. Note: if you have leftover mango (more than 2-1/2 cups), keep the mixture refrigerated to place over the finished ice cream.
In a blender or food processor, puree the mango mixture.
Next, add the lime juice and process it again. Cover and chill for an hour.
Gently stir in the pureed mango. Taste test the mixture to decide whether it’s sweet enough and if not add 1-2 tablespoons of sugar. From this point, pour into a plastic container, cover with a tight lid, and chill in the freezer, stirring occasionally until hardened. If you have an ice cream maker, following the recommended directions. In a large bowl, combine the Half & Half and the coconut milk with the remaining 3/4 cup sugar, stirring to dissolve the sugar.
Remove from the freezer 15 minutes before serving. Top with some mint and fresh-cut mangos. Enjoy!
CANDY CORN ICE CREAM
This is from Lindsay Funston on Delish. Lindsay’s recipes look incredibly yummy!
This recipe begins, “This is going to change whatever you feel about candy corn. Trust.”
Total Time: 5 hours 20 minutes; Level: Easy; Serves: 10 servings.
To view this online, click here.
Ingredients
3 C heavy cream
1 14- oz. can sweetened condensed milk
1 tsp. vanilla extract
2-4 drops each red, yellow, and orange food coloring
10 plastic dessert cups
10 candy corns, for decorating
Directions
In a large bowl using a hand mixer or whisk, beat heavy cream until stiff peaks form. Fold in sweetened condensed milk and vanilla extract until completely combined.
Separate mixture evenly into three separate bowls.
In one bowl, add 2 drops each red and yellow food coloring to form your orange ice cream layer. (Continue to play with the color until you’re happy with the shade.) In another bowl, add 2 more drops yellow food coloring to form your yellow ice cream layer and stir until combined. (Continue to play with the color until you’re happy with the shade.)
Among 8 to 10 plastic dessert cups, layer white, yellow, and orange ice cream colors. Top with candy corn and freeze until firm, 5 hours. (If you don’t wish to make individual cups, you can also layer colors in a 9-x-5” loaf pan and garnish with candy corn.)
When ready to serve, remove ice cream from freezer 10 minutes to soften.
When I was a kid, summer holidays almost always dealt with making homemade ice cream as part of the festivities. It was always something to look forward to, except for one minor detail: the ice cream makers then were all hand-crank jobs, and required a strong arm (or, preferably, several strong arms).
Now, most of the ice cream makers are electric, which makes if a lot easier to make homemade ice cream.
Since today is Memorial Day, here are six ice cream, sherbet, and sorbet recipes to help you through the holiday, including Coca-Cola Soft Serve Ice Cream and Candy Corn Ice Cream. Enjoy!
CHOCOLATE TOFU ICE CREAM
This recipe is from the August 2000 issue of Vegetarian Times. It starts off, “You’d never guess that this rich, dence fudgy ice cream contains considerably less fat that the classic version.” Makes 5 cups.
Ingredients
1 lb. soft tofu, drained
1 cup sugar
1 cup plain soy milk
1/2 cup unsweetened cocoa powder
1 Tbs. vanilla extract
Pinch of salt
Directions
In blender, puree all ingredients in 2 equal batches until very smooth.
Pour mixture into ice cream maker and freeze according to manufacturer’s directions. Serve right away or transfer to airtight container and freeze up to 3 days.
COCA-COLA SOFT SERVE ICE CREAM
This comes from one of my favorite emailing lists, the kitchn. I can't say enough about it or its sibling site, Apartment Therapy. To find this recipe online, click here. Makes approximately 1 quart
Ingredients
Coca-Cola Soft Serve with Peanut Brittle Crunch
For the ice cream:
3 cups Coca-Cola Classic (two 12-ounce cans)
1 (0.25 ounce) envelope unflavored gelatin
2 tablespoons cold water
1 tablespoon corn starch
1 cup whole milk
1 cup heavy cream
1 cup evaporated milk
2/3 cup granulated sugar
2 tablespoons corn syrup
For the peanut brittle:
1/2 cup granulated sugar
2 tablespoons water
1 cup dry-roasted peanuts
Kosher salt, to taste
Directions
For the ice cream, pour the Coca-Cola into a large, flat-sided skillet and bring to a rolling boil over high heat. Continue boiling until the soda is reduced to approximately 1 cup, 15 to 20 minutes. Remove from heat and allow to cool.
In a small bowl, sprinkle the gelatin powder over the water and set aside. In another small bowl, combine the cornstarch with a few tablespoons of milk and whisk until smooth.
Combine remaining milk, cream, evaporated milk, and sugar in a medium saucepan and bring to a boil. Whisk in the corn starch slurry and return to a boil, stirring constantly. Allow the mixture to boil for 1 minute, then remove from the heat. Add the Coca-Cola reduction and moistened gelatin, and whisk until the gelatin is completely combined.
Transfer the ice cream base to a gallon-sized plastic zipper bag. Press out the air and place in a large bowl filled with ice water until cold, about 30 minutes. (The mixture can also be transferred to an airtight container and held in the refrigerator for up to two days.) Pour the ice cream base into an ice cream maker and churn according to instructions. It can be served immediately or transferred to a freezer-safe container and chilled until firm.
When ready to make the peanut brittle, line a baking sheet with a silicon mat or parchment and set near the stove. Combine the sugar and water in a medium saucepan over medium-high heat, swirling the pan occasionally to help dissolve the sugar. Do not stir. Continue cooking until the sugar begins to turn a golden amber shade, about 10 minutes. Remove the pan from heat and stir in the peanuts. Pour the nuts out to the baking sheet. Let the peanuts cool completely before breaking into pieces.
To serve ice cream so that it resembles swirled soft serve, transfer it to a piping bag fitted with a large star tip. Freeze the bag in 15 to 30 minute increments until the ice cream is firm, as needed. Squeeze and pipe the ice cream in a circular motion into a bowl or cone.
Top the ice cream with a piece of peanut brittle before serving. For extra Coca-Cola flavor, pour soda over the top for a "double Coke float."
NO-CHURN OLIVE OIL ICE CREAM WITH HOT FUDGE
This is from Eric Kim in The New York Times cooking enewsletter. For this recipe, Eric wrote, "At Ecco restaurant in Atlanta, one dessert stands above the rest: a salted olive oil gelato. Inspired by that dish in flavor but not in method, this frozen treat doesn’t require an ice-cream maker. Instead, a sweetened condensed milk base, flavored with olive oil, is lightened with whipped cream and frozen. Once this fluffy mass is firm and scooped, the silky texture will make you think: Why does anyone churn at all? The hot fudge sauce, with its chewy texture and deep, chocolaty flavor, is as easy to make and uses up the other half of a 14-ounce can of sweetened condensed milk."
Total Time: 25 minutes, plus 3 hours' freezing; Yield: 1 quart ice cream and 3/4 cup sauce
This was featured in "This Valentine’s Day, Make It a Kitchen Date," and can be viewed online at https://cooking.nytimes.com/recipes/1022955-no-churn-olive-oil-ice-cream-with-hot-fudge.
Ingredients
For the Ice Cream
2/3 cup sweetened condensed milk (7 ounces)
2 tablespoons fruity extra-virgin olive oil (see Tip)
3/4 teaspoon kosher salt (Diamond Crystal)
1-1/2 cups heavy cream
For the Hot Fudge Sauce
2/3 cup sweetened condensed milk (7 ounces)
2 ounces bittersweet chocolate, coarsely chopped (1/2 cup)
1/4 teaspoon kosher salt (Diamond Crystal)
1 tablespoon fruity extra-virgin olive oil
Preparation
Make the ice cream: In a medium bowl, whisk together the sweetened condensed milk, olive oil and salt until well combined.
In a separate larger bowl (or in the bowl of a stand mixer), whisk the heavy cream by hand or with a hand or stand mixer until stiff peaks form. When you lift the whisk out of the bowl and flip it over, a peak of whipped cream should stand upright without flopping over. Add a dollop of the whipped cream to the smaller bowl with the condensed milk and stir vigorously to help loosen the condensed milk mixture.
Add the lightened condensed milk mixture to the whipped cream and, using a rubber spatula or large metal spoon, gently combine the two components by dragging the utensil under and over the mixture, scraping the sides and bottom of the bowl as you go. Repeat this folding to fully incorporate the cream while maintaining its air bubbles.
Transfer to an airtight container and freeze until firm, at least 3 hours or overnight.
Make the hot fudge sauce: To a small microwave-safe bowl, add the sweetened condensed milk, chocolate and salt. Microwave on high in 30-second increments until the chocolate is completely melted, 30 to 60 seconds total. Add the olive oil and stir vigorously until smooth. Alternatively, heat the condensed milk, chocolate and salt in a small saucepan over medium, stirring occasionally, until the chocolate is melted, then turn off the heat and stir in the olive oil.
To serve, let the ice cream sit at room temperature to thaw for at least 10 minutes before scooping, then top with the hot fudge sauce. The hot fudge can be refrigerated in an airtight container for up to 5 days; microwave right before serving until loose enough to dollop over the ice cream. The ice cream can be frozen for up to 1 month.
Tip
Olives are fruits, and cold-pressed extra-virgin olive oils tend to taste the fruitiest. An oil made from arbequina olives and labeled “extra virgin” is an excellent option for this dessert, but many other high-quality extra-virgin olive oils will work as well.
VANILLA BEAN ICE CREAM
This is from Silk. Makes 8 servings. Total Time: 45 minutes + processing.
To view this online, click here.
Ingredients
2 cups Silk Original or Vanilla Soy, Almond or Coconutmilk
2 cups Silk Original or French Vanilla Creamer
1/2 cup honey, agave or sugar
1 vanilla bean
2 Tbsp arrowroot or cornstarch
Special tools: ice cream maker
Directions
Place Silk and Silk Creamer in a medium saucepan and whisk in honey, agave or sugar.
Slice vanilla bean in half lengthwise, and use the tip of a knife to scrape the seeds from the bean into the saucepan. Add bean pod as well.
Bring mixture to a simmer over medium heat and simmer for 5 minutes.
Remove from heat and remove about 1/4 cup from the pan and whisk it together with the arrowroot in a small bowl. Whisk the arrowroot mixture back into the pan, cover and let the mixture infuse for 20 minutes.
Cool completely and process in an ice cream maker according to manufacturer’s instructions.
Note: If you don’t have a vanilla bean, add 2 tsp vanilla extract when removing mixture from heat. You may also add fresh fruit or any other flavorings you desire.
FRESH MANGO ICE CREAM
Several years ago, I signed up for newsletters from Authentic Florida. If you haven't signed up for their newsletters, I highly recommend it (especially if you live in and/or love Florida).
This recipe was posted in the Authentic Florida newsletter on July 21, 2020, and reposted on July 15, 2021. It's definitely yummy, and is an Authentic Florida recipe. It begins, "Florida mangos are in season and Authentic Florida’s fresh mango ice cream recipe is the perfect dessert to help you cool down. Try this fresh, delicious, tropical, and refreshing dessert that does not require an ice cream machine!"
Yield: 1-1/2 gallons
To view this online, go to https://authenticflorida.com/authentic-floridas-fresh-mango-ice-cream/. (And while you're there, don't forget to sign up for Authentic Florida's newsletter.)
Ingredients
2-1/2 cups of cubed mangos (about 3 ripe medium-sized mangos)
1/3 + 3/4 cup of granulated sugar, plus extra if needed
2-1/2 Tablespoons of lime juice (1-2 limes)
1-3/4 cups of Half & Half cream
1-1/4 cups of coconut milk (1 can found in the Asian section of a grocery store)
6-8 fresh mint leaves for garnish (optional)
1 ice cream maker (optional)
Instructions
Peel the mangos and cut them into small cubes. (You’ll be cutting around a large seed.) In a medium bowl combine the cubed mango with 1/3 cup of sugar, cover, and marinate in the refrigerator for one hour (or longer if you have the time).
Next, pour the contents from the refrigerated mangoes (including the juice) in a saucepan over medium-low heat for five minutes, stirring occasionally. Remove and cool. Note: if you have leftover mango (more than 2-1/2 cups), keep the mixture refrigerated to place over the finished ice cream.
In a blender or food processor, puree the mango mixture.
Next, add the lime juice and process it again. Cover and chill for an hour.
Gently stir in the pureed mango. Taste test the mixture to decide whether it’s sweet enough and if not add 1-2 tablespoons of sugar. From this point, pour into a plastic container, cover with a tight lid, and chill in the freezer, stirring occasionally until hardened. If you have an ice cream maker, following the recommended directions. In a large bowl, combine the Half & Half and the coconut milk with the remaining 3/4 cup sugar, stirring to dissolve the sugar.
Remove from the freezer 15 minutes before serving. Top with some mint and fresh-cut mangos. Enjoy!
CANDY CORN ICE CREAM
This is from Lindsay Funston on Delish. Lindsay’s recipes look incredibly yummy!
This recipe begins, “This is going to change whatever you feel about candy corn. Trust.”
Total Time: 5 hours 20 minutes; Level: Easy; Serves: 10 servings.
To view this online, click here.
Ingredients
3 C heavy cream
1 14- oz. can sweetened condensed milk
1 tsp. vanilla extract
2-4 drops each red, yellow, and orange food coloring
10 plastic dessert cups
10 candy corns, for decorating
Directions
In a large bowl using a hand mixer or whisk, beat heavy cream until stiff peaks form. Fold in sweetened condensed milk and vanilla extract until completely combined.
Separate mixture evenly into three separate bowls.
In one bowl, add 2 drops each red and yellow food coloring to form your orange ice cream layer. (Continue to play with the color until you’re happy with the shade.) In another bowl, add 2 more drops yellow food coloring to form your yellow ice cream layer and stir until combined. (Continue to play with the color until you’re happy with the shade.)
Among 8 to 10 plastic dessert cups, layer white, yellow, and orange ice cream colors. Top with candy corn and freeze until firm, 5 hours. (If you don’t wish to make individual cups, you can also layer colors in a 9-x-5” loaf pan and garnish with candy corn.)
When ready to serve, remove ice cream from freezer 10 minutes to soften.
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