Showing posts with label homemade ice cream. Show all posts
Showing posts with label homemade ice cream. Show all posts

Thursday, March 24, 2016

Meyer Lemon Ice Cream #recipe @LucyBurdette #giveaway

LUCY BURDETTE: Shortly after the purchase of our new ice cream maker, my sister brought me 5 meyer lemons from her yard. They needed pride of place in some recipe, right? And of course that ice cream maker is always on the verge of reproaching me…I'm waiting...

So I found and tweaked a version of meyer lemon ice cream from the blog dragonabakes. This recipe isn't quite as easy as the clementine sorbet that I posted a couple weeks ago because it involves making a custard. But take note that while I’m not a lemon lover, I loved these results!  I’m sure you could make this with regular lemons, though the meyers are sweeter and less acidic so you might need to adjust the sugar

 Meyer Lemon Ice Cream

    finely grated zest of 3 Meyer lemons 
    1/2 cup Meyer lemon juice, freshly squeezed and strained
    3/4 cup sugar
    4 egg yolks
    1 cup milk
    2 cups heavy cream

 Grind the lemon zest and the sugar together in a food processor. Combine the lemon zest/sugar with the juice in a glass or stainless bowl and refrigerate for a couple of hours, stirring occasionally.

Meanwhile, heat the milk in a large saucepan until bubbles start to form and remove from heat. 

In another large bowl, beat the egg yolks until thick and yellow. Slowly whisk the warm milk into the yolks—if you go too fast, you risk scrambled eggs.  Return the egg yolks and milk to the saucepan. Stir over medium low heat, until the mixture begins to thicken like a custard or pudding. 

Refrigerate until completely chilled.Once the lemon mixture and the egg custard are cold, combine the two and add the heavy cream. Taste to see if you need either more lemon juice or sugar. 

Pour the batter into the frozen bowl of your machine about 20 minutes before you plan to serve dessert. Hit the button and wait until frozen--then stand back for compliments!

To celebrate its upcoming publication, I have one copy of the forthcoming KILLER TAKEOUT to give away. To be entered, please share this post on Twitter or Facebook or Pinterest and then leave a comment here with your email.

Here's an easy tweet:

Tweet: Meyer Lemon Ice Cream #recipe #bookgiveaway @LucyBurdette

You can order KILLER TAKEOUT wherever books are sold--it will be published on April 5! 

Saturday, July 2, 2011

Raspberry Cheesecake Sundaes

July is National Ice Cream Month.  Since I have a work-related interest in ice cream, I don't really need a reason to make (or eat) it, but the "holiday" provides an excellent excuse to indulge more often than usual.

The problem is that July is also Texas Hotter-Than-Holy-Heck Month (followed soon by August's You Thought July Was Bad? Month).  Most really great ice cream recipes require serious stove time, as you prep the egg custard to get that perfect, silky mouthfeel.  I have no real desire to stand over a hot stove for more than a minute or two right now.

So my challenge this month is to provide you with killer ice cream recipes that require little-to-no actual cooking.

Philadelphia-style ice cream (also known as American-style ice cream, and as opposed to French-style ice cream) does not use eggs.  It relies solely on milk, cream, sugar, and flavorings.  Unfortunately, many of my home efforts at Philadelphia-style ice cream have been, well, uninspired.   Ice cream fresh from the churn is usually the consistency of soft serve, and without the custard base, it melts fast.  It's best if you can "cure" homemade ice cream in the freezer for a few hours ... but with Philadelphia-style ice cream's higher ice content, that stint in the freezer produces a solid rock.

In short, in my experience, with Philly ice cream you have to choose between "almost melted" and "frozen solid."  There's just no in between.

Enter stabilizers ... with custard-based ice creams, the stabilizer is the eggs.  You can also stabilize the base with cornstarch or arrowroot powder (both require a little cooking, but not as much as the eggs).  But there's a magic stabilizer that requires no cooking at all:  xanthan gum.

What?  Is that some weird chemical?  No, not at all.  It's a natural sugar that is, well, magic.  Because it's used to provide volume and texture to gluten-free baked goods, it's also pretty widely available these days.

This luscious cheesecake ice cream (flavored with mascarpone cheese and just a hint of vanilla) is not too sweet.  Macerated raspberries with just a touch of sugar are a beautiful and vibrant counterpoint to the smooth creaminess of the ice cream.  Enjoy!

Raspberry Cheesecake Sundaes

A sprinkling of sugar turns the
berries into a no-fuss "sauce"
fresh raspberries
sugar (about 1 tsp. for 6 oz. berries)

Ice cream:

1 pint half & half
1 14-oz. can of sweetened condensed milk
1 8 oz. container, mascrapone cheese
1 Tbs. vanilla extract
1/8 tsp. salt
1 tsp. xanthan gum

Combine ice cream ingredients in a blender and blend well.  Refrigerate mixture overnight.  Right before you make the ice cream, strain through a fine mesh sieve (to remove any lumps from the xanthan gum).  Freeze according to your ice cream maker's instructions.  When it's the consistency of soft serve, transfer to a plastic container.  Cover with plastic wrap, pressed onto the surface, and then with an airtight lid.  Freeze for about four hours.

Meanwhile, combine raspberries and sugar.  Let the berries sit for at least 30 minutes, until they start to release their juices.  You can mash them a bit with the back of a fork.

Serve ice cream and berries in fancy dishes (because this ice cream deserves fancy dishes, and so do you!!).


Wendy is the author of the Mysteries a la Mode. Visit her on the web or on Facebook.

Monday, June 7, 2010

Apple Pie Ice Cream with Cheddar

Ice cream.

I love it all year long. I have my favorites. Haagen-Dazs Dulce de Leche, Ben and Jerry's Cherry Garcia, Edy's Caramel Delight. '

I could eat ice cream for breakfast, lunch, and dinner.
but there's something about summer that compels me to MAKE ice cream. It's so easy--I have a countertop ice cream maker. There's nothing but natural goodness in every bite. And I can add all the flavors I love into the mix.

I don't know if you'll remember, but last year I made an Espresso Mascarpone Ice Cream that was to die for. (Good from a mystery writer, yes?)

Mascarpone was the cheese. It blended well. It worked more like a cream than a "cheese."

For this week's recipe, I wanted to use cheese again (go, figure!).

But there's a rule of thumb that says you "shouldn't" freeze cheese. Here's the reason.
Artisanal cheeses are delicate. Their molecular structure will weaken in the freezer. When they defrost, the structure breaks down and the cheese can become crumbly and dry. Still, I wanted to try.

So I decided to make an apple pie ice cream and use a Cheddar cheese.
[My father LOVED apple pie with Cheddar cheese. I love apple pie with ice cream.] Cheddar is firm and not as airy as other cheeses.

The experiment was a success. Not because of the cheese. The flavors of apple and cinnamon and BROWN sugar were simply luxurious.

The cheese, which held up under the frozen conditions, was an added bonus adding texture. Caveat: the cheese didn't have the same flavorful tang as a fresh sharp cheese. Still, I absolutely loved the result and will make it again. I hope you will enjoy.

Happy summer eating!



3 egg yolks

1 c. sugar

1 c. half and half

1 c. whipping cream

1 c. (8 oz.) mascarpone

1 teaspoon vanilla

1 apple, pippin, peeled and diced

2 oz. cheddar cheese, cubed into teensy cubes

2 tablespoons brown sugar

2 tablespoons water

1 teaspoon cinnamon


In a sauce pan, over low heat, mix apples, brown sugar, water and cinnamon.

Cook for 10 minutes, until tender. Set aside and let cool completely.

In a separate sauce man, stir together yolks and sugar and cook, 30 seconds on low.

Add half and half, cook 1 minute on low.

Stir and cook 1 more minute.

Stir and cook 1 additional minute. [Total 3 ½ minutes.]

Add whipping cream, mascarpone, and vanilla.

Stir and let cool to room temperature. Chill 1-3 hours in refrigerator

Then: Start counter top mixer.

Add cream mixture. Whip 20-25 minutes.

Add apples and cheddar cheese to ice cream mixture. Whip 5 more minutes until goodies are incorporated.

Pour into clean containers and freeze.

About three hours later, it’s a perfect consistency.



Tomorrow Julie will announce the winner of her latest contest to honor the launch of GRACE UNDER PRESSURE. Check in for the name! If you haven't picked up your copy yet, do!!!! The book is terrific. A thrill-zy with pace and a winning protagonist.

And then, on Wednesday, June 9, a NEW CONTEST will start

as a countdown to the launch of

THE LONG QUICHE GOODBYE. [Seems I made a blooper on Friday and somehow posted all the info for the contest. Cyber-Avery's ghost or something. Oh, my. Sorry to all who thought the contest was starting. It'll starting Wednesday.]

Check Wednesday's blog for details! You will be the sleuth!!!

Good luck and good eating.


Saturday, May 22, 2010

One Ingredient Ice Cream

Hard to imagine, isn't it? I saw this on the internet and was immediately intrigued.

Can you guess what the ingredient is?

I'll give you some hints. To be called ice cream, it really
should be made of dairy products and contain 10% milk fat. So, in all fairness, this isn't really ice cream, it just seems like ice cream.
Still clueless? It's gluten free, dairy free, and fat free.

Most children like this flavor and will eat it!

Plus, you don't need an ice cream maker.

Don't feel bad if you didn't guess -- I didn't, either.

It's banana. No kidding. Seems you can freeze bananas and then spin them into banana ice cream, or perhaps sorbet would be a more appropriate name, although it does turn out sort of creamy.

So, in the name of research, and thrilled that I may have
found an ice cream that I could eat without guilt, I tried to make it. I froze four bananas. Two of them already sported black spots on the peels, two of them were fresher, but declining.

It turns out that you can't just
peel frozen bananas like you do fresh bananas. A simple paring knife did a nice job of cutting away the peel and slicing them.

I placed the frozen slices into my food processor and let it whirl. I stopped it about five times to scrape the sides and redistribute the contents. Eventually, though, I could see it going into a nice smooth frozen custard type consistency.

Unfortunately, my hopes for a delicious, guilt-free ice cream were dashed. Unless you have completely eliminated sugar from your diet,
and you're living on some remote island filming Survivor Ninety-Nine, this is not going to replace ice cream.

Surprisingly, the consistency isn't bad. It's very smooth and creamy and you really don't notice the absence of dairy. Being an evil sugar fiend, I added a squeeze (about a tablespoon) of Agave (you could use honey, or perhaps maple syrup) and roughly a teaspoon of lemon. What a difference! It became refreshing and pleasant, if not exactly yummy. Ben & Jerry have nothing to worry about. Bring on the cream.

Julie’s first book in the Manor of Murder Mystery series, Grace Under Pressure (starred review in Publishers Weekly!), debuts June 1st! To help launch the book and to celebrate its release, she's running a very special contest: Pre-order Grace Under Pressure any time before May 31, 2010, and you're eligible to win a $25 gift certificate from Mystery Lovers Bookshop! (and if you've already pre-ordered, you just need to let Julie know!) No receipts required. Just email Julie at with the date that you pre-ordered and the name of the bookstore you ordered it from, and your name goes in! (Please put "CONTEST" in the subject header. Thanks!)

Here are a few helpful links to get you started:
Independent Bookstore List: here
- Mystery Lovers Bookshop (free shipping on book orders over $10!) - Centuries & Sleuths (Julie's local mystery bookstore)

And while we're here...

Avery is offering FREE BOOKMARKS on her website. Click this FREE BOOKMARK link to send her your information.

Her "fan club" contest just ended on May 15 (winner to be announced on the website and in the newsletter soon). Learn about upcoming contests on the Avery Aames website and check out the "fun stuff."