We’re Screaming for Ice Cream!

The origins of ice cream can be traced back to at least the 4th century B.C. Early references include the Roman emperor Nero (A.D. 37-68) who ordered ice to be brought from the mountains and combined with fruit toppings, and King Tang (A.D. 618-97) of Shang, China who had a method of creating ice and milk concoctions. Ice cream was likely brought from China back to Europe.About.com

(Makes about 1 1 ⁄2 quarts)

11⁄4 cups canned mango purée
3⁄4 cup well-stirred canned
unsweetened coconut milk
1⁄2 cup heavy cream
2 tablespoons light corn syrup
1 tablespoon fresh lemon juice
1⁄4 teaspoon vanilla
1 cup whole milk
2 large egg yolks
1⁄2 cup sugar

Stir together mango purée, coconut milk, cream, corn syrup, lemon juice, and vanilla in a bowl until combined well. Bring milk just to a boil in a 2-to 3-quart heavy saucepan. Whisk together yolks, sugar, and a large pinch of salt in a bowl, then add hot milk in a stream, whisking.

Pour custard into saucepan and cook over moderately low heat, stirring with a wooden spoon, until it registers 170° to 175° on thermometer, 2 to 3 minutes. Remove from heat, then stir in mango mixture until combined well. Pour custard through a finemesh
sieve into a large bowl (to remove any strings from mango), discarding solids, and cool to room temperature, stirring occasionally.

Chill custard, covered, until very cold, about 4 hours. Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 12 hours.

(Makes 1 quart)

12 ounces avocado meat, approximately 3 small to medium
1 tablespoon freshly squeezed lemon juice
11⁄2 cups whole milk
1⁄2 cup sugar
1 cup heavy cream

Peel and pit the avocados. Add the avocados, lemon juice, milk, and sugar to a blender and puree. Transfer the mixture to a medium mixing bowl, add the heavy cream and whisk to combine. Place the mixture into the refrigerator and chill until it reaches 40° or below, approximately 4 to 6 hours.

Process the mixture in an ice cream maker according to manufacturer’s directions. However, this mixture sets up very fast, so count on it taking only 5 to 10 minutes to process. For soft ice cream, serve immediately. If desired, place in freezer for 3 to 4 hours for firmer texture.

(Makes 1 quart)

11⁄2 cups heavy cream
1⁄2 cup whole milk
3⁄4 cup sugar
11⁄2 tablespoons cornstarch
1⁄8 teaspoon salt
11⁄4 cups bottled pomegranate juice
1⁄3 cup pomegranate liqueur such as PAMA
1 teaspoon fresh lemon juice
Garnish: pomegranate seeds

Whisk together cream, milk, sugar, cornstarch, and salt in a 21⁄2- to 3-quart heavy saucepan. Bring to a boil over moderate heat, whisking occasionally, then boil, whisking, 2 minutes. Remove from heat and whisk in remaining ingredients. Transfer to a bowl and chill, uncovered, until cold, at least 1 hour. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours. Soften gelato slightly in refrigerator, about 20 minutes, before serving.

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