Mango Coconut Ice Cream

Mango Coconut Ice Cream from thekitchn.com

 

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Snow Ice Cream

Snow Ice Cream

I make this stuff every time it snows. I don’t have a recipe, and I make it differently every time.  Just add enough milk (any kind) to a bowl full of snow to get it to the right consistency, sweetener (whatever floats your boat) to suit your taste, and flavorings to make something you will enjoy.  This storm, we made chocolate-chocolate chip and cinnamon-eggnog varieties.

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Dairy-Free Banana-Walnut Ice Cream

Sweet Corn Ice Cream

Gramercy Tavern‘s Sweet Corn Ice Cream, as published in Epicurious

Corn?  In ice cream??  Believe it.  If you’ve read about any of my other ice cream adventures, you may have noticed I like to try some different things when it comes to frozen desserts (sweet potato ice cream anyone?  Or how about a popcorn-infused frozen custard?)

So when I made this and asked five different people to try it before telling them what it is was, I don’t think anyone was surprised when I revealed what the mystery concoction was.  They all said the same thing upon tasting it blindly: “It tastes familiar…it’s good, I’m just not sure what it is.”  And I totally agree.  You eat it and think, “Hm, that’s interesting…and tasty…but what the heck is it??”  It’s sweet and custardy and earthy and smells wonderful.

I served this alongside a scoop of old school Friendly’s watermelon sherbet–a whole summer meal wrapped up into one dessert.

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Peach Frozen Yogurt

Peach Frozen Yogurt

You can’t get much more pure than this: a frozen treat made with just fresh fruit, protein-packed Greek yogurt, and a bit of honey.

I forgot to take a photo when I made this, so I am borrowing the recipe author’s:

Blackberry Sherbet

Blackberry Sherbet, from Susanna Tee’s Ice Cream: The Perfect Weekend Treat

Part two of my journey into my bucket of fresh-picked blackberries proved to be a dessert epiphany. I don’t think I’ve had sherbet since I was about 8 years old and had a paper cup of it from the sterile freezer in the cafeteria lunchroom. How come no one has told me since then this stuff is so awesome?

From what I’ve gathered, sherbet differs from sorbet in that it is stabilized with whipped egg whites, gelatin, or dairy, which all add a bit of creaminess to it. This recipe relies on egg whites, which not only softens the color of the ice cream into a beautiful pink, but makes the sherbet fluffy, almost like a meringue. Oh, and unlike ice cream, sherbet has NO FAT. Why have I not been making this stuff for years?

Making sherbet involves a few steps, but they are simple (and certainly simpler than those involved in making ice cream.) I first pureed and strained the berries, then made a simple syrup. Once the syrup was cooled, I mixed it with the puree and a some berry juice, then froze it in my ice cream maker, Just before the sherbet froze completely, I added the whipped egg whites to the mixture to finish the dessert.

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Movie Munchie Ice Cream

Movie Munchie Ice Cream, inspired by The Washington Post’s Buttered Popcorn Semifreddo

There are two kinds of people in this world: those who love those Buttered Popcorn Jelly Belly beans, and those who think they are the nastiest things ever.  If you are the former, please continue.

After an afternoon at a Nationals game recently, I came home with a full box of buttered popcorn–apparently my son’s eyes were bigger than his stomach and he couldn’t manage to eat the popcorn he selected after he had already eaten a pretzel, a snowcone, peanuts, and lemonade.

So, putting my popcorn bounty together with my love for ice cream and lack of adventurous company to try something called “Buttered Popcorn Semifreddo”, I thought I’d wing it and make popcorn ice cream.  I liked the idea of the semifreddo’s pretzel crust, so I thought pretzels would make a good mix-in for this ice cream.  Going along with the movie snack theme, I figured I needed one more thing to make this creation complete: PEANUT M&M’s.

This frozen movie snack trifecta came together beautifully: a salty-sweet combination with the essence of buttered popcorn and loads of pretzels and M&M’s.

Movie Munchie Ice Cream

  1. Soak 2 quarts of popcorn in 3 cups of milk for 30 minutes.
  2. Blend in a blender or food processor and strain.  Discard solids.
  3. Whisk together 3 eggs, 1/2 cup sugar and milk mixture.
  4. Heat on medium, stirring constantly, until mixture is thickened and coats the back of a spoon.
  5. Chill overnight.
  6. Chop pretzels and peanut M&M’s to yield about 2/3 cup of each.
  7. Freeze custard in an ice cream maker about 25 minutes.
  8. Mix in pretzels and M&M’s during the last few minutes of churning.
  9. Eat immediately as soft-serve or freeze overnight to achieve a harder consistency.

The mix-ins:

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The ice cream (a horrible photo–this tastes way better than this photo looks):

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Banana Ice Cream

1. Mash a banana.

2. Stir in a little bit of milk and cinnamon

3. Freeze in a mini ice cream maker.

4. Eat.

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Caramelized White Chocolate Ice Cream

David Lebovitz’s Caramelized White Chocolate Ice Cream, as published in The Washington Post

I don’t care how sinful this caramelly ice cream is, I haven’t been able to stop eating it.  This frozen custard is based on caramelized white chocolate, which is melted and mixed with a custard base before freezing it in an ice cream machine.

Wait, you didn’t know you could caramelize white chocolate?  Neither did I.  After chopping up a bar of white chocolate, you bake it in a slow oven and stir it occasionally until it starts to turn a caramel color and tastes like…you guessed it, caramel!  You could totally eat a pound of this stuff just on its own:

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While it is still melty, you pour the custard base over the caramelized white chocolate and blend well.  Again, you could totally drink  a quart of this stuff just the way it is (or use as an ice cream or waffle topping, if you would feel gluttonous just drinking it with a straw):

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Once frozen, you have a creamy, beautiful caramel-colored ice cream.  The texture remains very soft and scoopable for weeks – if you can keep it in your freezer that long:

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Banana-Butter Pecan Ice Cream

Banana-Butter Pecan Ice Cream, as published in Better Homes and Gardens

I love love love butter pecan ice cream–but I don’t like making traditional desserts.  When I saw this recipe had a banana twist, it immediately appealed to me.

The pecans are toasted in butter with a generous dose of salt–giving this ice cream (technically a frozen custard, given that it includes eggs) an amazing salty-sweet flavor.  The custard relies mostly on brown sugar, rather than white, resulting in more of a caramel than a vanilla-flavored base.

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