Pumpkin Expresso Ice Cream

This ice cream, without a doubt, is one of the best ice creams I’ve ever made.  It’s super creamy and full of all the flavors you’d expect to find in a pumpkin spice latte.  I love how the espresso and pumpkin both stand out and how the fall spices add subtle background flavors to the ice cream.  You might think that the ice cream would be slightly gritty because of the amount of espresso and spices, but I can assure you it’s not.  If you like pumpkin spice lattes, you will love this ice cream.


Ingredients

2 cups heavy cream
1 1/2 cups half and half or whole milk
2 tablespoons instant espresso powder
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
4 egg yolks
3/4 cup granulated sugar
1 cup pumpkin purée

Makes about 1 1/2 qt

Method

• In a medium saucepan over medium heat, whisk together the heavy cream, half and half, espresso powder and spices and bring to a simmer. Meanwhile, using a hand mixer on medium speed, beat the egg yolks and granulated sugar together until the mixture becomes light in color and falls from the beaters in ribbons.
• Remove one cup of liquid from the cream mixture and gradually pour into the egg yolk mixture, beating the entire time, to temper the eggs. Add tempered egg mixture back to the saucepan and whisk well. Add the pumpkin purée and continue to whisk until the mixture is smooth. Reduce heat to medium-low and continue cooking until the custard has thickened and coats the back of a wooden spoon.
• Transfer the custard to a large mixing bowl, preferably one with a pour spout, and cover with plastic wrap, pressing the plastic wrap against the surface of the custard. Chill for at least two hours, or overnight. Freeze the custard in an ice cream maker according to manufacturer’s directions. Once the ice cream has reached soft serve consistency, transfer to an airtight container and freeze for 3-4 hours, or until ice cream has hardened. To make the ice cream easily scoopable, allow it to sit at room temperature a few minutes before serving.

Green Tea 'Matcha' Ice Cream

I had some leftover green tea powder and was thinking of ways to use it up when I thought how an ice cream would taste like with green tea.  It has a unique taste to it unlike other regulars which we always have. I just added a hint of vodka to keep the ice cream smooth and some chopped pecan for bite which is totally optional.

Source: The Perfect Scoop by David Lebovitz

Ingredients

1 cup whole milk
¾ cup sugar
Pinch of salt
2 cups heavy cream
4 tsp. matcha (green tea powder)
5 eggs

Method

Combine the milk, sugar and salt in a medium saucepan.  Heat over medium heat until warmed through.  Meanwhile pour the heavy cream into a large bowl and whisk in the matcha.  Set a fine mesh sieve over the bowl.
In a separate medium bowl, whisk the egg yolks until smooth.  Whisking constantly, slowly pour the warmed milk mixture into the bowl with the egg yolks.  Return the entire mixture to the saucepan and continue to cook, stirring constantly and scraping the bottom of the pan, until the mixture thickens slightly, you can check this by making a line at the back of the spoon and if the lines remain separated then its done.   Immediately remove from the heat and pour the mixture through the mesh strainer into the bowl with the cream mixture.  Whisk the mixture vigorously to dissolve the green tea powder.  Cover and chill in the refrigerator.

Once the mixture is thoroughly chilled, transfer it to an ice cream maker and freeze according to the manufacturer’s instructions.

Chocolate Rum And Raisin Ice Cream

Yum yum yum..thats all I can say for now.  You definitely have to try this. I guess making your own ice cream somehow makes it extra special.  The rum used here makes this chocolate ice cream extra tastier  and I absolutely love the raisins.  This time I did not use a low fat milk but instead mixed it with some whole milk so that its a little creamier but of course you can make it with low fat milk without worrying about compromising the taste.

Source:  Redneck Waitakere

Ingredients

1½ cup low fat milk

15g cocoa powder

100-120g sugar

2 large eggs

pinch salt

1 cup whipping cream or heavy cream

2 Tbsp rum

25g  cocolate, roughly chopped or raisins

(If using raisin, I just soak the raisin with 1 tbsp rum just before adding them in)

Method

• Pour milk, sugar and cocoa into a saucepan. Heat on medium-low to a simmer point (do not allow to simmer).
• In another container whisk the eggs. Gently whisk the hot milk into the egg mixture to temper it.
• Return the entire mixture, half the cream, and salt into the saucepan and heat on medium-low heat until custard consistency stirring all the time (5-10 minutes). Run a finger down the center of the spoon, and if a line remains separating the two custard halves, then your custard is thick enough and done. 
• Remove custard from the heat. Lightly whip the remaining cream and add to the custard. This helps to cool the custard and prevents it from cooking further.
• Add the alcohol. Stir well to combine. Strain for a smoother ice cream (optional).
• Cover the top of the mix with a clingwrap to prevent a skin from forming.
• Refrigerate overnight to let the flavor develop.
• Churn in ice cream machine and add some of the choc chunks or raisins. Spoon mixture into an airtight container, sprinkle the rest of chopped chocolate on top. Freeze for several hours.
• Leave at room temperature for 5-10 minutes before serving.

Vanilla Ice Cream

I am in the mood of making ice cream.  Its such a treat to make your own ice cream and knowing that you can control the ingredients that go inside.  My hubby bought me an ice cream maker this weekend and so far I have made 2 types of ice cream.

Homemade ice cream is made out of 4 basic ingredient....milk, egg, cream and sugar. How healthy and fattening your ice cream is depend on the type of milk used and how much sugar or cream added in.  This ice cream is not the creamiest like the one in the store but surely is healthier version and can be enjoyed with less guilt.

Source:  Redneck Waitakere

Ingredients

375ml low fat milk 

100g sugar

1-2 vanilla bean

2 eggs

250 ml cream

2 Tbsp vodka, optional 

I added some chopped chocolate for the kids...

My 1 1/2 qt ice cream maker...

Method

• Pour milk and sugar into a saucepan. Using a sharp knife, split the vanilla beans in half lengthways. Scrape out the seeds and add the pod and seeds into the milk. Heat on medium-low to a simmer point (do not allow to simmer).
• In another container whisk the eggs. Gently whisk the hot milk into the egg mixture to temper it.
• Return the entire mixture and half the cream into the saucepan and heat on medium-low heat until custard consistency stirring all the time (5 minutes). 
• Remove custard from the heat. Lightly whip the remaining cream and add to the custard.
• Add vodka. Stir well to combine. Remove vanilla pods and strain.
• Cover the top of the mix with a cling wrap to prevent a skin from forming.
• Refrigerate overnight to let the flavor develop.
• Churn in ice cream machine and add the choc chunks. Spoon mixture into an airtight container and freeze for several hours.
• Leave at room temperature for 5-10 minutes before serving.

Alcohol added to the recipe is to keep the ice cream from turning into a solid block.

Homemade Ice cream Without Machine

Guess what I made today...Ice Cream. This is an accomplishment for me. Furthermore making it without an      ice cream machine.  My hubby gave me the funny look when I told him I made some ice cream, he tried it out and already has lined up flavors for me to make next.  Of course for people who are calorie watching, this is a no enter zone.  The ice cream can be flavored any way you want.  Let your imagination run wild.  As for me, since its my first time, I thought of settling down with good ol cinnamon and banana.

Source:  Kevin & Amanda

Ingredients

2 cups of heavy cream
1 can condensed milk ( 14oz)
3 tbsp butter, melted
1 tsp vanilla
1 tsp cinnamon
1 small banana, cubed

Method

In a cold bowl, whip the heavy cream till stiff peaks form.  In another bowl, mix the sweetened condensed milk, cinnamon, vanilla, melted butter and the cubed banana.
Gently fold in the whipped cream into the banana mixture.  Stir till all is combined. Pour into a 2-quart container for freezing.
Freeze at least 6 hours or until firm.

Had to stop my husband from eating so I can take a pic...:)