Ice Cream
Ice Cream is one of those desserts that is great all year 'round, but somehow seems most appropriate for summer enjoyment.
I usually associate homemade ice cream with the 4th of July (which happens to be tomorrow). When I was a kid, my dad used to make homemade ice cream on the 4th of July, corraling us kids into helping out. (This was when almost all ice cream makers were hand-cranked, which tended to wear out one's arm...or help get rid of a kid's energy.)
In honor of summer, the 4th of July (which is tomorrow), and Dad, here are six ice cream recipes to help you through the day, including Homemade Rocky Road Ice Cream and Banana Cream Pie No-Churn Ice Cream. Enjoy!
Dad
NO-CHURN GRASSHOPPER ICE CREAM
This yumminess is from Kayla Hoang on Today's website. For this recipe, Kayla wrote, "This ice cream, made in just 15 minutes in the comfort of your home, is inspired by grasshopper pie. Grasshopper pie is characterized by its mint filling and chocolate crust. In this recipe, a standard no-churn ice cream base of sweetened condensed milk and heavy cream is flavored with peppermint extract and tinted green to make it reminiscent of the creamy mint pie filling. It’s accented with snappy streaks of bittersweet chocolate and chunks of Oreos in homage to the pie’s chocolate crust.
"While some grasshopper pie and ice cream recipes include crème de cacao and crème de menthe, I chose to forgo the spirits to make this recipe family-friendly. Although the green food coloring makes the ice cream even more fun and festive, you can omit it. Regardless, this is one treat that’ll keep you coming back for another spoonful."
Prep Time: 15 minutes; Servings: 8-10
To view this online, go to https://www.today.com/recipes/no-churn-grasshopper-ice-cream-t296071.
Ingredients
1 (14-ounce) can sweetened condensed milk
1-3/4 teaspoons pure peppermint extract
1/4 teaspoon kosher salt
4-6 drops green food coloring (optional)
2 cups cold heavy cream
16 whole (about 6-1/2 ounces) Oreos, roughly chopped into 1/4- to 1/2-inch pieces, plus more for topping as desired
2 ounces bittersweet chocolate, melted and cooled slightly
Preparation
Place a 9-by-5-inch loaf pan in the freezer while you prepare the ice cream.
In a large bowl, combine the sweetened condensed milk, peppermint extract, salt and food coloring (if using).
In a separate large bowl (or in the bowl of a stand mixer fitted with the whisk attachment), use an electric hand mixer to whip the cream on medium-high speed until it just reaches stiff peaks, 2 to 4 minutes.
Add half of the whipped cream to the bowl with the condensed milk mixture and whip on medium-low speed until just incorporated, 30 seconds to 1 minute. Scrape the bowl with a rubber spatula, as needed, to incorporate all of the condensed milk mixture. Add the rest of the whipped cream and whip on medium-low until fully combined.
Fold the chopped Oreos into the ice cream until evenly distributed.
In the chilled loaf pan, add about 1/3 of the ice cream and spread into an even layer. Drizzle about 1/3 of the melted chocolate over the ice cream. Use a small offset spatula, butter knife, toothpick or skewer to lightly swirl the chocolate into the ice cream.
Repeat, layering the rest of the ice cream and chocolate in two more batches, ending with the chocolate. Top with more chopped Oreos, as desired.
Return the pan to the freezer and freeze until the ice cream is firm, at least 6 hours.
BANANA CREAM PIE NO-CHURN ICE CREAM
This is from Erin Jeanne McDowell in The New York Times cooking enewsletter. For this yumminess, Erin wrote, "This no-churn ice cream doesn’t require any cooking or special equipment. All you have to do is mash up some bananas and whip some heavy cream. The whipped cream mimics the air that’s incorporated into traditional ice cream when it’s churning in an ice cream machine. For the strongest flavor, use really, really ripe bananas; mushy, bruised ones with black peels will work well. Large crumbles of vanilla wafers stirred into the ice cream and sprinkled on top add crunch."
Total Time: 10 minutes, plus freezing; Yield: about 8 servings
To view this online, go to https://cooking.nytimes.com/recipes/1020352-banana-cream-pie-no-churn-ice-cream. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes (case in point), guides, and more.
Ingredients
1 pound very ripe bananas (about 3 medium bananas), peeled
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla extract
Pinch of ground cinnamon
Pinch of fine sea salt
2-1/2 cups heavy cream
25 vanilla wafer cookies, broken into coarse pieces
Directions
In a large bowl, use a large fork or a potato masher to mash the bananas well. Add the condensed milk and mash again until the two are well combined. The mixture should be fairly smooth and only slightly lumpy.
Using a silicone spatula, stir in the vanilla, cinnamon and salt. Set aside.
In the bowl of an electric mixer fitted with the whip attachment or a handheld mixer, whip the heavy cream to medium peaks. Add about 1/4 of the whipped cream to the banana mixture and stir with the spatula to fully combine. (This lightens the mixture, making it easier to fold in the remaining whipped cream without losing too much aeration.)
Add the remaining whipped cream in 2 to 3 additions, folding gently just to combine. Add all but 3 tablespoons of the crumbled wafer cookies to the mixture and gently fold them in until incorporated.
Pour the mixture into a 9-by-9-inch pan and spread into an even layer. Sprinkle the reserved vanilla wafers evenly on top. Cover the ice cream with plastic wrap, gently pressing the wrap into the surface of the ice cream, and transfer to the freezer.
Freeze the mixture until firm, at least 6 hours. Before serving, let the ice cream soften at room temperature for 10 minutes before scooping.
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."
HOMEMADE STRAWBERRY ICE CREAM
This comes from Authentic Florida (originally posted on Feb. 20, 2018, and sent out again on January 14, 2021). The recipe begins, "Did you know that Plant City, Florida is the Winter Strawberry Capital of the World?!? Right now (February) is the perfect time to take a trip to Plant City or to your local pick your own strawberry field and fill up a bucket of fresh, delicious strawberries. Grocery stores and farmers’ markets are also keeping a plentiful inventory. Read on to see how to use these delicious fresh-picked berries for an authentic Florida fresh Strawberry Ice Cream Recipe.
"Enjoy this easy recipe and the delightful pleasure of making your own homemade ice cream."
This can be viewed online at https://authenticflorida.com/articles/homemade-strawberry-ice-cream/.
Ingredients for Florida Fresh Strawberry Ice Cream Recipe
3 Cups fresh Florida strawberries, stemmed and sliced
4 Tablespoons freshly squeezed lemon juice
1-1/2 Cups of sugar divided (1/2 cup & 1 full cup)
1-1/2 Cups of whole milk
2-3/4 Cups heavy cream
1-1/2 Teaspoons pure vanilla extract
Directions
Step One
In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar.
Stir gently and allow the strawberries to macerate in the juices for 2 hours.
Using a strainer, strain the berries, reserving the juices.
Then, mash or puree half the berries.
Step Two
In medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1-2 minutes. If you don’t have a mixer, use a hand whisk for 3-4 minutes.
Stir in the heavy cream, reserved strawberry juice, mashed strawberries and vanilla.
Step Three
Turn the machine on; pour the mixture into the freezer bowl, and let mix until thickened about 20-25 minutes.
Five minutes before the mixing is completed, add the reserved sliced strawberries and let mix in completely.
If you don’t have an ice cream maker, don’t despair, you don’t need one, just:
Pour in the reserved strawberries, mix and place into a plastic container covered with a tight lid and chill in the freezer overnight, stirring occasionally until hardened.
Note: The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer about 2 hours. Remove from freezer about 15 minutes before serving.
Adapted from Cuisinart recipe.
STRAWBERRY BALSAMIC ICE CREAM
This comes from Audra (otherwise known as The Baker Chick). I absolutely love her site; it’s one of the ones that I go back to time and again. If you haven’t signed up for her emails, I highly recommend doing so. Go ahead, I’ll wait…
Yield: about 1 quart
To view this online, click here.
Ingredients
For the strawberries:
3 cups strawberries, hulled and quartered
2-1/2 tablespoons of sugar
2 tsp. balsamic vinegar
For the custard base:
5 egg yolks
1/2 cup sugar
1-3/4 cups heavy cream
3/4 cup milk (any fat content besides skim will be fine, but I used whole.)
1/4 teaspoon salt
2 tsp. balsamic vinegar
1 tablespoon vodka (optional but recommended)
Instructions
In a small saucepan, combine the strawberries and 2-1/2 tablespoons of sugar. Stir until berries are cooked and soft, about 5 minutes, stir in 2 teaspoons of balsamic and pureé with an immersion blender or in a regular blender. Set aside.
In a larger saucepan combine the egg yolks, 1/2 cup sugar, heavy cream, milk and salt. Cook on low heat, stirring with a whisk constantly until it starts to thicken.
Continue to stir with a spoon until the custard coats the back and a line remains when you run your finger down the spoon.
Stir in the strawberry pureé and the remaining 2 teaspoons of balsamic and the vodka if using. (It helps keep the ice cream from getting too frozen.)
Cool thoroughly (ideally overnight.)
Churn according to your ice cream maker's instructions and enjoy right away (soft serve consistency,) or freeze for a few hours to firm it up.
Notes: Recipe adapted from the cookbook: Sweet Cream and Sugar Cones.
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.
I usually associate homemade ice cream with the 4th of July (which happens to be tomorrow). When I was a kid, my dad used to make homemade ice cream on the 4th of July, corraling us kids into helping out. (This was when almost all ice cream makers were hand-cranked, which tended to wear out one's arm...or help get rid of a kid's energy.)
In honor of summer, the 4th of July (which is tomorrow), and Dad, here are six ice cream recipes to help you through the day, including Homemade Rocky Road Ice Cream and Banana Cream Pie No-Churn Ice Cream. Enjoy!
Dad
NO-CHURN GRASSHOPPER ICE CREAM
This yumminess is from Kayla Hoang on Today's website. For this recipe, Kayla wrote, "This ice cream, made in just 15 minutes in the comfort of your home, is inspired by grasshopper pie. Grasshopper pie is characterized by its mint filling and chocolate crust. In this recipe, a standard no-churn ice cream base of sweetened condensed milk and heavy cream is flavored with peppermint extract and tinted green to make it reminiscent of the creamy mint pie filling. It’s accented with snappy streaks of bittersweet chocolate and chunks of Oreos in homage to the pie’s chocolate crust.
"While some grasshopper pie and ice cream recipes include crème de cacao and crème de menthe, I chose to forgo the spirits to make this recipe family-friendly. Although the green food coloring makes the ice cream even more fun and festive, you can omit it. Regardless, this is one treat that’ll keep you coming back for another spoonful."
Prep Time: 15 minutes; Servings: 8-10
To view this online, go to https://www.today.com/recipes/no-churn-grasshopper-ice-cream-t296071.
Ingredients
1 (14-ounce) can sweetened condensed milk
1-3/4 teaspoons pure peppermint extract
1/4 teaspoon kosher salt
4-6 drops green food coloring (optional)
2 cups cold heavy cream
16 whole (about 6-1/2 ounces) Oreos, roughly chopped into 1/4- to 1/2-inch pieces, plus more for topping as desired
2 ounces bittersweet chocolate, melted and cooled slightly
Preparation
Place a 9-by-5-inch loaf pan in the freezer while you prepare the ice cream.
In a large bowl, combine the sweetened condensed milk, peppermint extract, salt and food coloring (if using).
In a separate large bowl (or in the bowl of a stand mixer fitted with the whisk attachment), use an electric hand mixer to whip the cream on medium-high speed until it just reaches stiff peaks, 2 to 4 minutes.
Add half of the whipped cream to the bowl with the condensed milk mixture and whip on medium-low speed until just incorporated, 30 seconds to 1 minute. Scrape the bowl with a rubber spatula, as needed, to incorporate all of the condensed milk mixture. Add the rest of the whipped cream and whip on medium-low until fully combined.
Fold the chopped Oreos into the ice cream until evenly distributed.
In the chilled loaf pan, add about 1/3 of the ice cream and spread into an even layer. Drizzle about 1/3 of the melted chocolate over the ice cream. Use a small offset spatula, butter knife, toothpick or skewer to lightly swirl the chocolate into the ice cream.
Repeat, layering the rest of the ice cream and chocolate in two more batches, ending with the chocolate. Top with more chopped Oreos, as desired.
Return the pan to the freezer and freeze until the ice cream is firm, at least 6 hours.
BANANA CREAM PIE NO-CHURN ICE CREAM
This is from Erin Jeanne McDowell in The New York Times cooking enewsletter. For this yumminess, Erin wrote, "This no-churn ice cream doesn’t require any cooking or special equipment. All you have to do is mash up some bananas and whip some heavy cream. The whipped cream mimics the air that’s incorporated into traditional ice cream when it’s churning in an ice cream machine. For the strongest flavor, use really, really ripe bananas; mushy, bruised ones with black peels will work well. Large crumbles of vanilla wafers stirred into the ice cream and sprinkled on top add crunch."
Total Time: 10 minutes, plus freezing; Yield: about 8 servings
To view this online, go to https://cooking.nytimes.com/recipes/1020352-banana-cream-pie-no-churn-ice-cream. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes (case in point), guides, and more.
Ingredients
1 pound very ripe bananas (about 3 medium bananas), peeled
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla extract
Pinch of ground cinnamon
Pinch of fine sea salt
2-1/2 cups heavy cream
25 vanilla wafer cookies, broken into coarse pieces
Directions
In a large bowl, use a large fork or a potato masher to mash the bananas well. Add the condensed milk and mash again until the two are well combined. The mixture should be fairly smooth and only slightly lumpy.
Using a silicone spatula, stir in the vanilla, cinnamon and salt. Set aside.
In the bowl of an electric mixer fitted with the whip attachment or a handheld mixer, whip the heavy cream to medium peaks. Add about 1/4 of the whipped cream to the banana mixture and stir with the spatula to fully combine. (This lightens the mixture, making it easier to fold in the remaining whipped cream without losing too much aeration.)
Add the remaining whipped cream in 2 to 3 additions, folding gently just to combine. Add all but 3 tablespoons of the crumbled wafer cookies to the mixture and gently fold them in until incorporated.
Pour the mixture into a 9-by-9-inch pan and spread into an even layer. Sprinkle the reserved vanilla wafers evenly on top. Cover the ice cream with plastic wrap, gently pressing the wrap into the surface of the ice cream, and transfer to the freezer.
Freeze the mixture until firm, at least 6 hours. Before serving, let the ice cream soften at room temperature for 10 minutes before scooping.
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."
HOMEMADE STRAWBERRY ICE CREAM
This comes from Authentic Florida (originally posted on Feb. 20, 2018, and sent out again on January 14, 2021). The recipe begins, "Did you know that Plant City, Florida is the Winter Strawberry Capital of the World?!? Right now (February) is the perfect time to take a trip to Plant City or to your local pick your own strawberry field and fill up a bucket of fresh, delicious strawberries. Grocery stores and farmers’ markets are also keeping a plentiful inventory. Read on to see how to use these delicious fresh-picked berries for an authentic Florida fresh Strawberry Ice Cream Recipe.
"Enjoy this easy recipe and the delightful pleasure of making your own homemade ice cream."
This can be viewed online at https://authenticflorida.com/articles/homemade-strawberry-ice-cream/.
Ingredients for Florida Fresh Strawberry Ice Cream Recipe
3 Cups fresh Florida strawberries, stemmed and sliced
4 Tablespoons freshly squeezed lemon juice
1-1/2 Cups of sugar divided (1/2 cup & 1 full cup)
1-1/2 Cups of whole milk
2-3/4 Cups heavy cream
1-1/2 Teaspoons pure vanilla extract
Directions
Step One
In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar.
Stir gently and allow the strawberries to macerate in the juices for 2 hours.
Using a strainer, strain the berries, reserving the juices.
Then, mash or puree half the berries.
Step Two
In medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1-2 minutes. If you don’t have a mixer, use a hand whisk for 3-4 minutes.
Stir in the heavy cream, reserved strawberry juice, mashed strawberries and vanilla.
Step Three
Turn the machine on; pour the mixture into the freezer bowl, and let mix until thickened about 20-25 minutes.
Five minutes before the mixing is completed, add the reserved sliced strawberries and let mix in completely.
If you don’t have an ice cream maker, don’t despair, you don’t need one, just:
Pour in the reserved strawberries, mix and place into a plastic container covered with a tight lid and chill in the freezer overnight, stirring occasionally until hardened.
Note: The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer about 2 hours. Remove from freezer about 15 minutes before serving.
Adapted from Cuisinart recipe.
STRAWBERRY BALSAMIC ICE CREAM
This comes from Audra (otherwise known as The Baker Chick). I absolutely love her site; it’s one of the ones that I go back to time and again. If you haven’t signed up for her emails, I highly recommend doing so. Go ahead, I’ll wait…
Yield: about 1 quart
To view this online, click here.
Ingredients
For the strawberries:
3 cups strawberries, hulled and quartered
2-1/2 tablespoons of sugar
2 tsp. balsamic vinegar
For the custard base:
5 egg yolks
1/2 cup sugar
1-3/4 cups heavy cream
3/4 cup milk (any fat content besides skim will be fine, but I used whole.)
1/4 teaspoon salt
2 tsp. balsamic vinegar
1 tablespoon vodka (optional but recommended)
Instructions
In a small saucepan, combine the strawberries and 2-1/2 tablespoons of sugar. Stir until berries are cooked and soft, about 5 minutes, stir in 2 teaspoons of balsamic and pureé with an immersion blender or in a regular blender. Set aside.
In a larger saucepan combine the egg yolks, 1/2 cup sugar, heavy cream, milk and salt. Cook on low heat, stirring with a whisk constantly until it starts to thicken.
Continue to stir with a spoon until the custard coats the back and a line remains when you run your finger down the spoon.
Stir in the strawberry pureé and the remaining 2 teaspoons of balsamic and the vodka if using. (It helps keep the ice cream from getting too frozen.)
Cool thoroughly (ideally overnight.)
Churn according to your ice cream maker's instructions and enjoy right away (soft serve consistency,) or freeze for a few hours to firm it up.
Notes: Recipe adapted from the cookbook: Sweet Cream and Sugar Cones.
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.
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