Ice Cream Recipes Reposted
I just discovered that my last two recipes (both ice cream recipes) disappeared on my Open Source Food page. I'm guessing that they may have moved servers and somehow my last two recipes got inadvertently erased. I am re-posting the recipes, and also posting it here so that I'm not so vulnerable to losing recipes on other people's servers.
Blueberry Ice Cream and Sorbet
Ingredients
Blueberry Sorbet
1 1/4 cup sugar
1 cup water
1 quart blueberries
4 tbsp fresh lemon juice
Blueberry Ice Cream
1 pint blueberries
3 tbsp fresh lemon juice
1 cup sugar, divided
1 cup whole milk
2 cups heavy cream
1 tsp vanilla extract
Follow manufacturer's instructions on how to prepare your ice cream maker. If making these two desserts one after another, begin with Blueberry Sorbet, to keep the sorbet dairy-free.
Blueberry Sorbet
1. Boil sugar and water in a medium saucepan. Reduce heat and simmer without stirring until sugar is completely dissolved. Transfer to a bowl and cool completely.
2. Macerate the blueberries with lemon juice.
3. Add blueberry mixture to the sugar/water bowl and let it chill for an hour.
4. Churn the mixture in an ice cream maker for at least 30 minutes or until thickened into a soft-serve consistency.
5. Freeze for at least 2 hours if a firmer sorbet is desired.
Blueberry Ice Cream
1. Macerate the blueberries with lemon juice and 1/3 cup sugar. Let it sit for 2 hours.
2. In a medium bowl, whisk together milk and remaining sugar until the sugar is dissolved. Stir in heavy cream and vanilla.
3. Churn the mixture in an ice cream maker for at least 30 minutes or until thickened into a soft serve consistency.
4. Add the blueberry mixture during the last 5 minutes of churning.
5. Freeze for at least 2 hours if a firmer consistency is desired.
Peanut Butter Ice Cream
Ingredients
1 cup whole milk
1/2 cup sugar
1 cup peanut butter (smooth or crunchy, it's up to you)
2 cups heavy cream, chilled
1 tsp vanilla extract
Follow manufacturer's instructions on how to prepare your ice cream maker.
1. Heat whole milk in a medium saucepan until it bubbles around the edges.
2. Whisk sugar and peanut butter into the heated milk.
3. Transfer to a medium bowl and let it cool completely.
4. Stir in heavy cream and vanilla.
5. Chill for at least 30 minutes
6. Churn the mixture in an ice cream maker for at least 30 minutes or until thickened into a soft-serve consistency.
7. Freeze for at least 2 hours if a firmer consistency is desired.
Labels: food, kitchen, recipes
1 Comments:
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Love ice cream! Definitely want all ice cream recipes available at all times!
By jenn's an ice cream maker, At November 11, 2008 11:41 AM