Cool Desserts
It's summer, which calls for Cool Desserts. (Yes, I know I've been posting quite of few of them lately.) Today's offerings include Gingerbread Nice Cream, Rocky Road Ice Cream, and Rhubarb Ice Cream With a Caramel Swirl. Enjoy!
BERRY REFRESHING GREEN TEA GRANITA
This comes from the Ocean Spray website. Lots of great recipes! This one seems perfect for the 4th!
Ingredients
Granita:
32 ounces Ocean Spray® Light Cranberry & Raspberry flavored Juice Drink Raspberry Cranberry Juice Drink, reserving 1 cup
4 bags green tea
Sauce:
16 ounces Ocean Spray® Light Cran-Raspberry® Raspberry Cranberry Juice Drink
1/4 cup raspberries, fresh or frozen
8 Mint sprigs, for garnish, optional
Directions
Granita: Pour juice for granita, except reserved 1 cup, into a non-metal 8x8-inch baking pan.
Heat reserved 1 cup juice in a microwave safe container on HIGH for 3 minutes. Remove from microwave and add tea bags. Let steep for 5-minutes. Remove tea bags and squeeze. Add tea and juice mixture to pan. Stir gently. Cover with plastic wrap. Freeze overnight.
Remove from freezer and let sit for 10 minutes. Break up into pieces. Place 2 cups of granita mixture in a food processor. Process until mixture is smooth. Pour into a clean non-metal 8x8-inch pan. Repeat processor steps with remaining granita mixture.
Return granita to freezer. Freeze until firm, about 6 hours.
Remove from freezer just prior to serving. Scoop 1/2 cup into serving bowls. Makes 8 1/2 cup servings.
Sauce: Pour juice into a medium saucepan. Bring to a boil. Cook until sauce has been reduced to 1/2 cup, about 15-20 minutes. Remove from heat and stir in raspberries. Drizzle one tablespoon of sauce over granita. Sauce may be used hot or cold. Makes 8 1-tablespoon servings.
ROCKY ROAD ICE CREAM
This yumminess comes from Scott Loitsch in The New York Times cooking enewsletter. For this recipe, Scott wrote, "Say hello to your new favorite rocky road ice cream recipe. A combination of dark chocolate and cocoa powder creates an extra fudgy base, while roasted almonds, marshmallows and just the right amount of salt (don’t skip it!) balance out the textures and flavors. Commercial ice creams benefit from stabilizers, egg yolks and other ingredients that keep it creamy and scoopable for weeks in your freezer, but homemade ice creams typically lack that staying power. In this smart recipe, marshmallows (which are also mixed into the final product) are melted into the base, acting as a stabilizer and resulting in an ice cream that stays scoopable in your freezer for longer. For an even 'rockier' road, add in mini chocolate chips, chocolate covered pretzel pieces or chopped cookies during the mix-in stage."
Prep Time: 5 minutes; Cook Time: 25 minutes, plus 9 hours' chilling, churning and freezing; Total Time: About 10 hours; Yield: About 1 quart
To view this online, go to . Of course, you may need to sign up for The New York Times cooking enewsletter to view it fully, but signing up is well worth it. Why? Great recipes, guides, and more.
Ingredients
1/2 cup blanched, slivered almonds
3 ounces dark chocolate (68 to 72-percent)
2/3 cup granulated sugar
1/4 cup unsweetened cocoa powder (preferably dutch-processed)
1/4 teaspoon kosher salt
1-1/2 cups whole milk
1-1/2 cups heavy cream
2-1/2 cups mini marshmallows
1-1/2 teaspoons vanilla extract
Preparation
Roast the almonds: Heat the oven to 350 degrees. Spread the almonds on a rimmed baking sheet and bake for 10 to 12 minutes, tossing occasionally, until the almonds are lightly browned and fragrant. Remove from the oven, let cool slightly and then roughly chop into small pieces. Set aside.
Meanwhile, chop the chocolate and set aside in a medium bowl. (This is the bowl that will be used to chill the ice cream base in the fridge.)
In a medium saucepan, whisk together the sugar, cocoa powder and salt, breaking up any lumps.
Pour in the milk, cream and 1 cup of the mini marshmallows. Set over medium heat and cook, whisking often, until the marshmallows have melted, the mixture is steaming and small bubbles begin to form around the edge of the pot, about 6 minutes. Remove from the heat.
Using a measuring cup, remove about 3/4 cup of the hot cream mixture and pour it over the chopped chocolate in the medium bowl. Let it sit, undisturbed, for 60 seconds, then whisk together until smooth.
Slowly stream in the remaining hot cream mixture, whisking constantly, until everything is incorporated and smooth.
Let cool slightly, then cover and chill the mixture in the fridge for at least 4 hours, preferably overnight.
Remove the chilled ice cream base from the refrigerator, whisk in the vanilla extract, then pour into an ice cream maker and churn according to machine instructions.
Layer the mix-ins: Once the ice cream has reached a thick, soft-serve consistency, add in 1/4 cup of the chopped almonds and 3/4 cup of mini marshmallows to the machine and churn until distributed. Turn off the machine. Into a a 9-inch loaf pan, scoop about half of the ice cream. Sprinkle with half the remaining mini marshmallows and half the remaining chopped almonds. Cover with the rest of the ice cream and finish with the rest of the marshmallows and almonds. Using a butter knife or chopstick, swirl through the ice cream a few times to further distribute the mix-ins. Cover with a sheet of plastic wrap or parchment, pressed into the surface of the ice cream, and freeze at least 4 hours. Let sit at room temperature for a few minutes before scooping.
GINGER-PEACH SORBET
This is from page 46 of the July/August 2012 issue of Vegetarian Times. The recipe states, “Fresh peaches, lightly cooked with a bit of sugar and fresh, spicy ginger, play double duty. Pulse the frozen cubes in the food processor with a splash of Prosecco and you have a light, flaky sorbet. Thaw the cubes, omit the prosecco, and use the mixture as a topper for ice cream or angel food cake.” Serves 6.
Ingredients:
6 very ripe medium peaches (3 lb.)
1/4 cup sugar
4-1/4-inch-thick coins fresh ginger
2 Tbs. lemon juice
2 tsp. grated lemon zest
6 Tbs. Prosecco or white wine
Directions:
Score X on bottom of each peach. Place in bowl, and cover with boiling water. Let stand 10 minutes. Drain, and rinse under cold water. Remove skins and pits, and chop.
Bring peaches, sugar, ginger, lemon juice, and lemon zest to a boil in saucepan. Reduce heat to medium-low, and simmer 5 minutes, or until peaches are soft.
Remove ginger, transfer peach mixture to food processor, and blend until smooth. Cool.
Pour cooled sauce into 6 1/2-cup silicone molds or muffin pan cups. Press plastic wrap over surface of molds to seal out air. Freeze 4 hours, or until completely solid, then transfer to freezer bag to store.
To make sorbet: Pulse frozen cubes and Prosecco in food processor until smooth. Transfer to freezer-safe container, and freeze until ready to serve.
nutritional information Per 1/2-cup serving: Calories: 121; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 28 g; Cholesterol: 0 mg; Sodium: less than 1 mg; Fiber: 3 g; Sugar: 25 g; Vegan; Gluten-Free
GINGERBREAD NICE CREAM
This is from Weight Watchers, and begins, "Boosted with molasses, vanilla, cinnamon, and ginger, this frozen banana treat embodies the essence of gingerbread. Go easy on the ginger; any more than we call for could make the nice cream bitter. Serve right away, when the mixture is smooth, creamy, and the texture of soft serve. If you’d rather firm it up for more defined scoops, transfer the mixture to a loaf pan or other container and freeze for a couple of hours."
Prep Time: 10 minutes; Total Time: 3 hours 10 minutes; Serves: 4; Serving size: 3/4 cup nice cream and 1 crumbled cookie; Difficulty: Easy; 3 points
To view this online, click here.
Ingredients
4 large Bananas
2 Tbsp Molasses
1 tsp Vanilla extract
1/2 tsp ground cinnamon
3/8 tsp ground ginger
4 crumbled gingersnaps
Directions
Peel bananas; cut into slices and place in a zip-top plastic freezer bag. Seal and freeze until frozen sold, at least 3 hours.
Place frozen bananas in a food processor; process on high until very finely chopped, about 2 minutes. Drizzle with molasses and vanilla, and sprinkle with cinnamon and ginger. Process on high until completely smooth, 2 to 3 more minutes; stop to scrape sides of bowl occasionally.
Divide nice cream among 4 bowls; top with crumbled gingersnaps.
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.
BERRY REFRESHING GREEN TEA GRANITA
This comes from the Ocean Spray website. Lots of great recipes! This one seems perfect for the 4th!
Ingredients
Granita:
32 ounces Ocean Spray® Light Cranberry & Raspberry flavored Juice Drink Raspberry Cranberry Juice Drink, reserving 1 cup
4 bags green tea
Sauce:
16 ounces Ocean Spray® Light Cran-Raspberry® Raspberry Cranberry Juice Drink
1/4 cup raspberries, fresh or frozen
8 Mint sprigs, for garnish, optional
Directions
Granita: Pour juice for granita, except reserved 1 cup, into a non-metal 8x8-inch baking pan.
Heat reserved 1 cup juice in a microwave safe container on HIGH for 3 minutes. Remove from microwave and add tea bags. Let steep for 5-minutes. Remove tea bags and squeeze. Add tea and juice mixture to pan. Stir gently. Cover with plastic wrap. Freeze overnight.
Remove from freezer and let sit for 10 minutes. Break up into pieces. Place 2 cups of granita mixture in a food processor. Process until mixture is smooth. Pour into a clean non-metal 8x8-inch pan. Repeat processor steps with remaining granita mixture.
Return granita to freezer. Freeze until firm, about 6 hours.
Remove from freezer just prior to serving. Scoop 1/2 cup into serving bowls. Makes 8 1/2 cup servings.
Sauce: Pour juice into a medium saucepan. Bring to a boil. Cook until sauce has been reduced to 1/2 cup, about 15-20 minutes. Remove from heat and stir in raspberries. Drizzle one tablespoon of sauce over granita. Sauce may be used hot or cold. Makes 8 1-tablespoon servings.
ROCKY ROAD ICE CREAM
This yumminess comes from Scott Loitsch in The New York Times cooking enewsletter. For this recipe, Scott wrote, "Say hello to your new favorite rocky road ice cream recipe. A combination of dark chocolate and cocoa powder creates an extra fudgy base, while roasted almonds, marshmallows and just the right amount of salt (don’t skip it!) balance out the textures and flavors. Commercial ice creams benefit from stabilizers, egg yolks and other ingredients that keep it creamy and scoopable for weeks in your freezer, but homemade ice creams typically lack that staying power. In this smart recipe, marshmallows (which are also mixed into the final product) are melted into the base, acting as a stabilizer and resulting in an ice cream that stays scoopable in your freezer for longer. For an even 'rockier' road, add in mini chocolate chips, chocolate covered pretzel pieces or chopped cookies during the mix-in stage."
Prep Time: 5 minutes; Cook Time: 25 minutes, plus 9 hours' chilling, churning and freezing; Total Time: About 10 hours; Yield: About 1 quart
To view this online, go to . Of course, you may need to sign up for The New York Times cooking enewsletter to view it fully, but signing up is well worth it. Why? Great recipes, guides, and more.
Ingredients
1/2 cup blanched, slivered almonds
3 ounces dark chocolate (68 to 72-percent)
2/3 cup granulated sugar
1/4 cup unsweetened cocoa powder (preferably dutch-processed)
1/4 teaspoon kosher salt
1-1/2 cups whole milk
1-1/2 cups heavy cream
2-1/2 cups mini marshmallows
1-1/2 teaspoons vanilla extract
Preparation
Roast the almonds: Heat the oven to 350 degrees. Spread the almonds on a rimmed baking sheet and bake for 10 to 12 minutes, tossing occasionally, until the almonds are lightly browned and fragrant. Remove from the oven, let cool slightly and then roughly chop into small pieces. Set aside.
Meanwhile, chop the chocolate and set aside in a medium bowl. (This is the bowl that will be used to chill the ice cream base in the fridge.)
In a medium saucepan, whisk together the sugar, cocoa powder and salt, breaking up any lumps.
Pour in the milk, cream and 1 cup of the mini marshmallows. Set over medium heat and cook, whisking often, until the marshmallows have melted, the mixture is steaming and small bubbles begin to form around the edge of the pot, about 6 minutes. Remove from the heat.
Using a measuring cup, remove about 3/4 cup of the hot cream mixture and pour it over the chopped chocolate in the medium bowl. Let it sit, undisturbed, for 60 seconds, then whisk together until smooth.
Slowly stream in the remaining hot cream mixture, whisking constantly, until everything is incorporated and smooth.
Let cool slightly, then cover and chill the mixture in the fridge for at least 4 hours, preferably overnight.
Remove the chilled ice cream base from the refrigerator, whisk in the vanilla extract, then pour into an ice cream maker and churn according to machine instructions.
Layer the mix-ins: Once the ice cream has reached a thick, soft-serve consistency, add in 1/4 cup of the chopped almonds and 3/4 cup of mini marshmallows to the machine and churn until distributed. Turn off the machine. Into a a 9-inch loaf pan, scoop about half of the ice cream. Sprinkle with half the remaining mini marshmallows and half the remaining chopped almonds. Cover with the rest of the ice cream and finish with the rest of the marshmallows and almonds. Using a butter knife or chopstick, swirl through the ice cream a few times to further distribute the mix-ins. Cover with a sheet of plastic wrap or parchment, pressed into the surface of the ice cream, and freeze at least 4 hours. Let sit at room temperature for a few minutes before scooping.
GINGER-PEACH SORBET
This is from page 46 of the July/August 2012 issue of Vegetarian Times. The recipe states, “Fresh peaches, lightly cooked with a bit of sugar and fresh, spicy ginger, play double duty. Pulse the frozen cubes in the food processor with a splash of Prosecco and you have a light, flaky sorbet. Thaw the cubes, omit the prosecco, and use the mixture as a topper for ice cream or angel food cake.” Serves 6.
Ingredients:
6 very ripe medium peaches (3 lb.)
1/4 cup sugar
4-1/4-inch-thick coins fresh ginger
2 Tbs. lemon juice
2 tsp. grated lemon zest
6 Tbs. Prosecco or white wine
Directions:
Score X on bottom of each peach. Place in bowl, and cover with boiling water. Let stand 10 minutes. Drain, and rinse under cold water. Remove skins and pits, and chop.
Bring peaches, sugar, ginger, lemon juice, and lemon zest to a boil in saucepan. Reduce heat to medium-low, and simmer 5 minutes, or until peaches are soft.
Remove ginger, transfer peach mixture to food processor, and blend until smooth. Cool.
Pour cooled sauce into 6 1/2-cup silicone molds or muffin pan cups. Press plastic wrap over surface of molds to seal out air. Freeze 4 hours, or until completely solid, then transfer to freezer bag to store.
To make sorbet: Pulse frozen cubes and Prosecco in food processor until smooth. Transfer to freezer-safe container, and freeze until ready to serve.
nutritional information Per 1/2-cup serving: Calories: 121; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 28 g; Cholesterol: 0 mg; Sodium: less than 1 mg; Fiber: 3 g; Sugar: 25 g; Vegan; Gluten-Free
GINGERBREAD NICE CREAM
This is from Weight Watchers, and begins, "Boosted with molasses, vanilla, cinnamon, and ginger, this frozen banana treat embodies the essence of gingerbread. Go easy on the ginger; any more than we call for could make the nice cream bitter. Serve right away, when the mixture is smooth, creamy, and the texture of soft serve. If you’d rather firm it up for more defined scoops, transfer the mixture to a loaf pan or other container and freeze for a couple of hours."
Prep Time: 10 minutes; Total Time: 3 hours 10 minutes; Serves: 4; Serving size: 3/4 cup nice cream and 1 crumbled cookie; Difficulty: Easy; 3 points
To view this online, click here.
Ingredients
4 large Bananas
2 Tbsp Molasses
1 tsp Vanilla extract
1/2 tsp ground cinnamon
3/8 tsp ground ginger
4 crumbled gingersnaps
Directions
Peel bananas; cut into slices and place in a zip-top plastic freezer bag. Seal and freeze until frozen sold, at least 3 hours.
Place frozen bananas in a food processor; process on high until very finely chopped, about 2 minutes. Drizzle with molasses and vanilla, and sprinkle with cinnamon and ginger. Process on high until completely smooth, 2 to 3 more minutes; stop to scrape sides of bowl occasionally.
Divide nice cream among 4 bowls; top with crumbled gingersnaps.
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.
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