Ice Cream
I scream, you scream, we all scream for ice cream!
While many of us associate ice cream with summer, there's no reason why we can't start checking out ice crea recipes, right? To that end, here are six yummy ice cream recipes to help you through the day, including Coca-Cola Soft Serve Ice Cream, Homemade Rocky Road Ice Cream, and Fresh Mango Ice Cream. Enjoy!
NO-CHURN SALTED CARAMEL ICE CREAM
This is from Melissa Clark in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "Yes, you can make excellent ice cream without an ice cream machine — and with just two ingredients. This salted caramel version has a buoyant, velvety texture thanks to whipped cream and gets toasty butterscotch notes from prepared dulce de leche, a richly complex substitute for the more commonly used sweetened condensed milk. Adding a pinch of flaky sea salt to some of the dulce de leche before swirling it into the ice cream base gives the whole thing crunchy, savory pops, balancing out the sweetness. And if you want to go one step further, swirling in a few tablespoons of chopped nuts, shredded coconut or chocolate chips along with the dulce de leche adds texture as well as flavor."
Time: 3-1/2 hours; Makes 1-1/2 pints
This was featured in "The Easiest Salted Caramel Ice Cream Doesn’t Require a Machine", and can be viewed online at https://cooking.nytimes.com/recipes/1024401-no-churn-salted-caramel-ice-cream.
Ingredients
1 (14-ounce) can or jar dulce de leche
1-1/2 cups heavy cream
1/4 teaspoon fine sea salt
1/2 teaspoon flaky salt (optional)
Preparation
Pour 3/4 cup of dulce de leche into a small bowl. In a large bowl, using a whisk or electric mixer, beat heavy cream and fine sea salt until stiff. Add a dollop of the whipped cream to the small bowl, and mix until the dulce de leche has loosened.
Add the lightened dulce de leche mixture to the bowl of whipped cream, gently folding until combined.
Add remaining 5 ounces dulce de leche to the now-empty small bowl and season with flaky salt (or you can substitute 1/4 teaspoon fine salt, but you won’t have the crunch).
In a quart-size container, add a quarter of the dulce de leche whipped cream. Dollop in a few small spoonfuls of salted dulce de leche on top and swirl gently. Repeat until all of the whipped cream and dulce de leche are transferred. Freeze until firm, at least 3 hours or overnight.
RHUBARB ICE CREAM WITH A CARAMEL SWIRL
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This ice cream is chock-full of sweet bits, but with enough satiny frozen custard to savor between the chunks. To keep the rhubarb from freezing into tooth-breaking fruity ice cubes, stew it with plenty of sugar, which keeps the fruit soft. The technique works with any summer fruit, though it’s especially nice with rhubarb, or gooseberries for that matter, both of which need a lot of sugar to tame their squint-inducing acid content. But you can substitute strawberries, apricots, cherries, peaches or plums as the summer fruit season progresses, adjusting the sugar depending upon the sweetness of the fruit.”
Yield: One scant quart
This was featured in “Rhubarb, It Turns Out, Can Be a Sweetie”, and can be viewed online here.
Ingredients
1 and 1/2 cups whole milk
1 and 3/4 cup plus 6 tablespoons granulated sugar
Pinch fine sea salt
1 vanilla bean, split and scraped
4 large egg yolks, lightly beaten
1 and 1/2 cups sour cream
3/4 pound rhubarb, cut into 1/2-inch dice
1/2 cup heavy cream
Preparation
In a heavy-bottomed pot over medium heat, whisk together the milk, 3/4 cup sugar, the salt, the vanilla bean seeds and its pod. Simmer gently until sugar dissolves, about 5 minutes. Remove from heat, cover, and steep 30 minutes. Discard the vanilla pod and return mixture to a bare simmer.
Place the yolks in a large bowl. Slowly whisk in hot milk mixture. Scrape the custard back into the pot and cook over medium-low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 5 minutes. Strain through a fine-mesh sieve into a bowl. Whisk in sour cream. Chill at least 3 hours or overnight.
In a saucepan, combine the rhubarb with 1 cup sugar. Simmer until rhubarb is just tender and has begun releasing its juices, but has not started to fall apart, 4 to 5 minutes. Using a slotted spoon, transfer rhubarb to a bowl. Continue to simmer the juices until syrupy, 5 to 10 minutes more. Pour the syrup over the rhubarb. Cool completely.
In a clean, dry and preferably nonstick skillet, sprinkle 2 tablespoons sugar over medium heat. When it begins to melt and lightly color, sprinkle in 2 more tablespoons and start swirling pan to help evenly distribute sugar. Add the final 2 tablespoons and cook, swirling pan until all the sugar has melted. Let cook, swirling occasionally, until the sugar syrup caramelizes and turns dark brown. Pour in the heavy cream and 2 tablespoons water (stand back; it may splatter). Simmer, stirring with a heatproof rubber spatula until smooth. Cool completely.
Pour the custard base into an ice cream machine and churn. Add rhubarb compote for the last minute of churning.
Scrape a quarter of the caramel into the bottom of a freezer-proof quart container. Top with a quarter of the ice cream. Repeat layering until all of the caramel and ice cream has been used, ending with the ice cream. Freeze until firm for at least 2 hours and up to 1 week.
HONEY PISTACHIO ICE CREAM
This comes from Anita Schecter, who writes for The Spruce Eats.
For this recipe, Anita wrote, “As much as I love all desserts, nothing quite makes me swoon as much as the combination of sweet and salty. It's why chocolate covered salty pretzels and I are old friends and caramel sauce only interests me if it's got a good hit of sea salt. Candied or chocolate covered nuts are good but way more awesome if the nuts are salted.
“And so, as fond as I am of pistachios, pistachio ice cream and, basically all things pistachio, store bought pistachio ice cream is usually too sweet and one note for me. I'm missing the balance of the salt.
“Fortunately, I can easily remedy this situation by making my own and by using roasted and salted pistachios. You can make this with sugar only and omit the honey, if you like, but honey vanilla is another favorite flavor of mine so I decided to combine the two.
“When it comes to homemade ice cream, you can use a cooked custard base, which contains eggs. Or you can go for a straight dairy only option which doesn't require cooking. Because I wanted little bits and pieces of pistachios in my finished ice cream, I went with a no-cook method. If I wanted to strain them out, I would have cooked them with the base mix.
“I should also note that the color of pistachios, while definitely green, is nowhere near the deep green shade you find in store bought pistachio or even mint ice cream. You can certainly add some green food color to your ice cream if you really want that bright green shade. But I prefer to keep it all natural so my ice cream is still mostly beige but with green flecks from the bits of pistachios.
“This recipe is easy and simple and results in the perfect hit of sweet, salty and creamy. A perfect treat for a hot summer day. Enjoy!”
Prep Time: 12 minutes; Cook Time: 40 minutes; Freeze: 240 minutes; Total Time: 292 minutes; Yield: 8 (1/2 Cup) Servings
To view this online, click here.
Ingredients
1 Cup whole milk
2 Cups heavy cream
1/2 Cup honey
1/4 Cup sugar
1 Tablespoon vanilla (vanilla paste is best, if you have it)
1/4 Teaspoon Salt
1 Cup shelled roasted and salted pistachios
Preparation
In a large bowl, whisk together the milk, heavy cream, honey, sugar, vanilla and salt. Add the pistachios to a food processor and pulse a few times until the nuts are very broken down but not powder or paste. Add to the bowl.
Pour the mixture into your ice cream maker and follow manufacturer's instructions for use. Churn for 40 minutes and freeze for at least 4 hours before serving.
HOMEMADE ROCKY ROAD ICE CREAM
Every year on the 4th of July, my dad would bring out the ice cream freezer for the annual summer treat. True, there were other summer holidays when he could be persuaded to make ice cream. But homemade ice cream on the 4th of July was almost mandatory.
Back when Dad started the tradition for our family, the ice cream freezer was a hand-crank deal. By the time the ice cream was ready, several people had had their turn at working the crank, tiring their arms in the process. Fortunately, we have an electric ice cream maker, which helps immensely.
I have a feeling that this recipe from the almost-infamous long-since-forgotten-email-list would have been one of Dad’s favorites. While I don’t remember who sent this to the list, but whoever sent it in wrote, “I love this ice cream, very creamy and I'd say it tastes better than store bought. Hope you like it as much as we do!!” Time: 45 min; 5 min prep; serves 10 - 12
Ingredients
2 cups 2% low-fat milk
2 cups heavy whipping cream
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1-1/2 cups miniature marshmallows (or if you REALLY like them you can use half a bag like I do!)
2/3 cup sliced almonds
1/2 cup unsweetened cocoa
Directions
Mix all ingredients together in cylinder of ice cream maker; freeze according to manufacturers directions.
Allow to set in freezer for 2-4 hours.
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."
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!
While many of us associate ice cream with summer, there's no reason why we can't start checking out ice crea recipes, right? To that end, here are six yummy ice cream recipes to help you through the day, including Coca-Cola Soft Serve Ice Cream, Homemade Rocky Road Ice Cream, and Fresh Mango Ice Cream. Enjoy!
NO-CHURN SALTED CARAMEL ICE CREAM
This is from Melissa Clark in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "Yes, you can make excellent ice cream without an ice cream machine — and with just two ingredients. This salted caramel version has a buoyant, velvety texture thanks to whipped cream and gets toasty butterscotch notes from prepared dulce de leche, a richly complex substitute for the more commonly used sweetened condensed milk. Adding a pinch of flaky sea salt to some of the dulce de leche before swirling it into the ice cream base gives the whole thing crunchy, savory pops, balancing out the sweetness. And if you want to go one step further, swirling in a few tablespoons of chopped nuts, shredded coconut or chocolate chips along with the dulce de leche adds texture as well as flavor."
Time: 3-1/2 hours; Makes 1-1/2 pints
This was featured in "The Easiest Salted Caramel Ice Cream Doesn’t Require a Machine", and can be viewed online at https://cooking.nytimes.com/recipes/1024401-no-churn-salted-caramel-ice-cream.
Ingredients
1 (14-ounce) can or jar dulce de leche
1-1/2 cups heavy cream
1/4 teaspoon fine sea salt
1/2 teaspoon flaky salt (optional)
Preparation
Pour 3/4 cup of dulce de leche into a small bowl. In a large bowl, using a whisk or electric mixer, beat heavy cream and fine sea salt until stiff. Add a dollop of the whipped cream to the small bowl, and mix until the dulce de leche has loosened.
Add the lightened dulce de leche mixture to the bowl of whipped cream, gently folding until combined.
Add remaining 5 ounces dulce de leche to the now-empty small bowl and season with flaky salt (or you can substitute 1/4 teaspoon fine salt, but you won’t have the crunch).
In a quart-size container, add a quarter of the dulce de leche whipped cream. Dollop in a few small spoonfuls of salted dulce de leche on top and swirl gently. Repeat until all of the whipped cream and dulce de leche are transferred. Freeze until firm, at least 3 hours or overnight.
RHUBARB ICE CREAM WITH A CARAMEL SWIRL
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This ice cream is chock-full of sweet bits, but with enough satiny frozen custard to savor between the chunks. To keep the rhubarb from freezing into tooth-breaking fruity ice cubes, stew it with plenty of sugar, which keeps the fruit soft. The technique works with any summer fruit, though it’s especially nice with rhubarb, or gooseberries for that matter, both of which need a lot of sugar to tame their squint-inducing acid content. But you can substitute strawberries, apricots, cherries, peaches or plums as the summer fruit season progresses, adjusting the sugar depending upon the sweetness of the fruit.”
Yield: One scant quart
This was featured in “Rhubarb, It Turns Out, Can Be a Sweetie”, and can be viewed online here.
Ingredients
1 and 1/2 cups whole milk
1 and 3/4 cup plus 6 tablespoons granulated sugar
Pinch fine sea salt
1 vanilla bean, split and scraped
4 large egg yolks, lightly beaten
1 and 1/2 cups sour cream
3/4 pound rhubarb, cut into 1/2-inch dice
1/2 cup heavy cream
Preparation
In a heavy-bottomed pot over medium heat, whisk together the milk, 3/4 cup sugar, the salt, the vanilla bean seeds and its pod. Simmer gently until sugar dissolves, about 5 minutes. Remove from heat, cover, and steep 30 minutes. Discard the vanilla pod and return mixture to a bare simmer.
Place the yolks in a large bowl. Slowly whisk in hot milk mixture. Scrape the custard back into the pot and cook over medium-low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 5 minutes. Strain through a fine-mesh sieve into a bowl. Whisk in sour cream. Chill at least 3 hours or overnight.
In a saucepan, combine the rhubarb with 1 cup sugar. Simmer until rhubarb is just tender and has begun releasing its juices, but has not started to fall apart, 4 to 5 minutes. Using a slotted spoon, transfer rhubarb to a bowl. Continue to simmer the juices until syrupy, 5 to 10 minutes more. Pour the syrup over the rhubarb. Cool completely.
In a clean, dry and preferably nonstick skillet, sprinkle 2 tablespoons sugar over medium heat. When it begins to melt and lightly color, sprinkle in 2 more tablespoons and start swirling pan to help evenly distribute sugar. Add the final 2 tablespoons and cook, swirling pan until all the sugar has melted. Let cook, swirling occasionally, until the sugar syrup caramelizes and turns dark brown. Pour in the heavy cream and 2 tablespoons water (stand back; it may splatter). Simmer, stirring with a heatproof rubber spatula until smooth. Cool completely.
Pour the custard base into an ice cream machine and churn. Add rhubarb compote for the last minute of churning.
Scrape a quarter of the caramel into the bottom of a freezer-proof quart container. Top with a quarter of the ice cream. Repeat layering until all of the caramel and ice cream has been used, ending with the ice cream. Freeze until firm for at least 2 hours and up to 1 week.
HONEY PISTACHIO ICE CREAM
This comes from Anita Schecter, who writes for The Spruce Eats.
For this recipe, Anita wrote, “As much as I love all desserts, nothing quite makes me swoon as much as the combination of sweet and salty. It's why chocolate covered salty pretzels and I are old friends and caramel sauce only interests me if it's got a good hit of sea salt. Candied or chocolate covered nuts are good but way more awesome if the nuts are salted.
“And so, as fond as I am of pistachios, pistachio ice cream and, basically all things pistachio, store bought pistachio ice cream is usually too sweet and one note for me. I'm missing the balance of the salt.
“Fortunately, I can easily remedy this situation by making my own and by using roasted and salted pistachios. You can make this with sugar only and omit the honey, if you like, but honey vanilla is another favorite flavor of mine so I decided to combine the two.
“When it comes to homemade ice cream, you can use a cooked custard base, which contains eggs. Or you can go for a straight dairy only option which doesn't require cooking. Because I wanted little bits and pieces of pistachios in my finished ice cream, I went with a no-cook method. If I wanted to strain them out, I would have cooked them with the base mix.
“I should also note that the color of pistachios, while definitely green, is nowhere near the deep green shade you find in store bought pistachio or even mint ice cream. You can certainly add some green food color to your ice cream if you really want that bright green shade. But I prefer to keep it all natural so my ice cream is still mostly beige but with green flecks from the bits of pistachios.
“This recipe is easy and simple and results in the perfect hit of sweet, salty and creamy. A perfect treat for a hot summer day. Enjoy!”
Prep Time: 12 minutes; Cook Time: 40 minutes; Freeze: 240 minutes; Total Time: 292 minutes; Yield: 8 (1/2 Cup) Servings
To view this online, click here.
Ingredients
1 Cup whole milk
2 Cups heavy cream
1/2 Cup honey
1/4 Cup sugar
1 Tablespoon vanilla (vanilla paste is best, if you have it)
1/4 Teaspoon Salt
1 Cup shelled roasted and salted pistachios
Preparation
In a large bowl, whisk together the milk, heavy cream, honey, sugar, vanilla and salt. Add the pistachios to a food processor and pulse a few times until the nuts are very broken down but not powder or paste. Add to the bowl.
Pour the mixture into your ice cream maker and follow manufacturer's instructions for use. Churn for 40 minutes and freeze for at least 4 hours before serving.
HOMEMADE ROCKY ROAD ICE CREAM
Every year on the 4th of July, my dad would bring out the ice cream freezer for the annual summer treat. True, there were other summer holidays when he could be persuaded to make ice cream. But homemade ice cream on the 4th of July was almost mandatory.
Back when Dad started the tradition for our family, the ice cream freezer was a hand-crank deal. By the time the ice cream was ready, several people had had their turn at working the crank, tiring their arms in the process. Fortunately, we have an electric ice cream maker, which helps immensely.
I have a feeling that this recipe from the almost-infamous long-since-forgotten-email-list would have been one of Dad’s favorites. While I don’t remember who sent this to the list, but whoever sent it in wrote, “I love this ice cream, very creamy and I'd say it tastes better than store bought. Hope you like it as much as we do!!” Time: 45 min; 5 min prep; serves 10 - 12
Ingredients
2 cups 2% low-fat milk
2 cups heavy whipping cream
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1-1/2 cups miniature marshmallows (or if you REALLY like them you can use half a bag like I do!)
2/3 cup sliced almonds
1/2 cup unsweetened cocoa
Directions
Mix all ingredients together in cylinder of ice cream maker; freeze according to manufacturers directions.
Allow to set in freezer for 2-4 hours.
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."
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!
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