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

Tuesday, March 22, 2016

How to Make Easy, No-Churn Vanilla Bean Ice Cream (No Machine Needed) by Cleo Coyle




Every year, on the first day of spring, my husband's grandmother would stop by his childhood home and announce, "We're going to Dairy Queen!" With spring officially sprung this week, Marc and I decided to follow her lead and take you to ice cream heaven.

So how good is this recipe? My husband is a tough judge. Now that he's an adult, he's a stickler for quality ice cream and will only buy premium brands. When he flipped over the creamy texture and beautiful flavor of this ice cream, I knew it was a winner. And I hope you agree.

I also hope you enjoy the recipes we have coming to you in our new Spring Newsletter this week, including "Instant Easter Cookies" and "Giant Hamantaschen"...


Don't miss our Spring
Coffeehouse Mystery Newsletter
,
going out later this week with
recipes, fun contests, and book news!





To sign up, click here.


Now let's get our ice cream on!






Cleo Coyle has a partner in 
crime-writing—her husband. 
Learn about their books 
by clicking here and here.

No-Churn Vanilla Bean Ice Cream

Last fall, you may recall, I shared recipes for No-Churn Chocolate and No-Churn Coffee Ice Cream. 

If you missed them, you are welcome to download them now in a free PDF document that you can print, save, or share, by clicking here or on the image below...




Click here for my
No-Churn Chocolate and
No-Churn Coffee Recipes.

Included with these recipes is a no-churn vanilla, BUT it relies on vanilla extractWhile extract may be convenient, vanilla beans truly bring recipes to another level, and this one is no exception. It's outstanding. 

As I said a few months ago, not all "no-churn" ice creams are created equal. The most common recipe shared across the internet (cream + sweetened condensed milk) likely originated from the label of Eagle Brand's sweetened condensed milk can. The problem with it is that it produces an ice cream that's too soft, melts too easily, and leaves a waxy aftertaste on the tongue from too much butterfat. 

As a result, I began experimenting until I came up with an improved version (IMO). Why is it better? A few reasons... 

(1) Adding evaporated milk to the mix before freezing creates a final product that has a much cleaner, more ice-cream-like texture, eliminating that waxy butterfat coating on the tongue. It also...

(2) Allows very fine ice crystals to form, which make the final product colder in the mouth and gives it a more stable form in the dish or on your cone. Finally...

(3) By only whipping the cream until its thickened, rather than until it has "stiff peaks" (as most of the other recipes require), the final product is denser and more like a churned ice cream or gelato. And away we go...






To download this recipe in a
free PDF document 
that you can print, save,
or share, click here.
Click for the Recipe PDF.


Cleo Coyle’s No-Churn 
Vanilla Bean Ice Cream 

Vanilla beans are easy to work with (and they're fun to work with, too). See my tips on buying and storing vanilla beans at the end of this recipe. 

Makes a little over 1 quart (around 5 cups)

Ingredients:


1 (5 ounce) can evaporated milk (about 2/3 cup)
1 vanilla bean pod
2 cups Heavy Cream (aka Heavy Whipping Cream)
1 (14 ounce) can Sweetened Condensed Milk (about 1-1/4 cups)
2 pinches of table salt (or finely ground sea salt)



Directions:


Step 1 – Infuse your evaporated milk with vanilla bean flavor: 


Pour your evaporated milk into a small saucepan. 

Place your vanilla bean pod on a flat surface. Run a sharp knife down the length of it. Pull open the pod with your fingers and, using the edge of the knife, scrape the seeds out and add them to the pan. Throw in the empty pod, too, and bring the mix to a simmer (do not boil). 

As soon as it begins to simmer, remove the pan from the stove to a cool place in the kitchen, place the lid on the pan, and allow the vanilla beans and pod to infuse the evaporated milk for at least one hour



After one hour, remove the pod from the pan and proceed with the recipe using this newly infused “vanilla evaporated milk” in place of the plain evaporated milk. (Your milk should be room temperature after infusion. If not, pop it in the fridge for 10 minutes or until cool to the touch.)


Step 2 - Make the ice cream: 

In a chilled metal, glass, or ceramic bowl, beat heavy cream with an electric mixer until thickened. Do not create whipped cream, just beat it until it resembles a thick white gravy. See my photo below...




Pour in the sweetened condensed milk and the “vanilla evaporated milk” from Step 1. (Be sure to use all of it, scraping the bottom and sides of the pan to clean it of extra milk or vanilla bean seeds.) Finally add the salt. Beat the mixture until it slightly thickens again, about a minute. 



Pour the mixture into a chilled 9 x 5 metal loaf pan. A metal pan will conduct the cold better than a sealed plastic container. Do not fill to the very top; here’s why...


Wrap the loaf plan in plastic wrap, keeping the plastic from touching the ice cream itself. Place the pan in the freezer for a good 12 hours. 



Scoop, serve and enjoy! 

To store: transfer the ice cream into a re-sealable plastic container or continue to re-wrap the metal pan in plastic wrap to prevent freezer burn.





CLEO'S 

VANILLA BEAN TIPS



BUYING VANILLA BEANS

I like to buy my vanilla beans online at the Vanilla Mart here. They're good quality and the shipping is free. 

If you'd like to learn the difference between Madagascar Vanilla, Mexican Vanilla, and Tahitian Vanilla, as well as other varieties, click here to visit the Beanilla site. I haven't yet bought from them, but I plan to because their variety is outstanding.

STORING VANILLA BEANS

The goal of storage is to prevent your beans from drying out. Once I receive my beans in the mail, I take them out of their packaging and wrap each one individually in plastic. Then I store them all in an airtight container in a cool, dry area of the kitchen. Most sources agree to keep vanilla beans far, far away from your refrigerator, which will dry them out. 

TROUBLESHOOTING DRIED BEANS

If your beans are dry and brittle instead of plump and supple, they're older beans, which have dried out. I ran into this problem when I bought them in local stores, which is why I now buy them online. You can still work with dried beans. Soak them in warm water for 20 minutes or so until they become more supple and slightly plumper. Then pat them dry and proceed with splitting and scraping them.

USING PODS FOR VANILLA SUGAR

If you scrape out the seeds for a recipe, don't discard the pod. Place it in a sealed container with one cup of sugar and you'll soon have vanilla-flavored sugar for your coffee, tea, or try sprinkling it over fresh berries, your morning oatmeal, or baked apples. Delicious! 


And may you...



Eat with springtime joy!



~ Cleo Coyle

New York Times bestselling author of  
The Coffeehouse Mysteries



Friend me on facebook here. * Follow me on twitter here
Learn about my books here


* * *


Our newest mystery is now
a bestselling hardcover!


Coffee. It can get a girl killed.

Amazon * B&N




A Mystery Guild Selection
A Baker & Taylor Fall "Trends" Pick
Three "Best of Year" Reviewer Lists


Dead to the Last Drop 
is a culinary mystery with 
more than 25 delicious recipes!

See the free illustrated 
Recipe Guide by clicking here.



*  *  *



The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
15 titles includes the added bonus of recipes. 



GET A FREE TITLE CHECKLIST
OF BOOKS IN ORDER
(with mini plot summaries)


* * * 


Marc and I also write
The Haunted Bookshop Mysteries

Get a free title checklist, 
with mini plot summaries, 



Or learn more about the 
books and meet Jack Shepard, 
our PI ghost by clicking here.




Tuesday, August 25, 2015

How to Make a Better No Churn Ice Cream + Tote Bag and #Bookgiveaway from Cleo Coyle




A Coffeehouse Mystery
by Cleo Coyle



Tuesday, September 1, Marc and I will be celebrating the release of our 14th Coffeehouse Mystery Once Upon a Grind in its mass market paperback edition. To help us celebrate, we are delighted to sponsor a fun, little giveaway this week.

Scroll down to the end of this post to find out how to enter to win an autographed copy of our book and a custom-made Coffeehouse Mystery tote bag.

The contest is now over. Thanks to everyone who entered and congrats to the winner, Kathleen Costa!



And now for today's recipe...






"No churn" ice cream appeals to me. It's easy to make, takes little room in my freezer, and does not require reading appliance instructions (huzzah). It's also economical and the way its frozen, in 9 x 5 bread loaf pans, even makes it look like the gelato shops of Italy...


Unfortunately, there is a problem with the most common recipe for "no churn" ice cream, one I have worked to remedy. I'll tell you the specifics of how below. In the meantime, you might be wondering...

Where did this "no churn" idea come from? 

Well, I don't think it's a coincidence that the Eagle Brand Condensed Milk label carries the same recipe as the one found on so many foodie blogs and YouTube videos across the internet. And where did the Eagle Brand company chef get the idea? Possibly from an ancient form of ice cream called Kulfi, which dates back to 16th Century India and is still enjoyed today. Kulfi is made without churning. Cooks boil down milk to a fraction of its original volume, concentrating the sugar and texture-smoothing milk proteins, before chilling.

Fast-forward to the present. While the American market has been dominated by French custard-style ice cream (cream, milk, sugar, and flavorings cooked with eggs or egg yolks before freezing), in recent years, we have seen increasing popularity of "Philadelphia-style" ice cream and a form of Italian Gelato which does not use eggs. 

The No Churn Ice Cream recipes I'm sharing with you today borrow from all of these ideas. I hope you enjoy them...




Chocolate, Vanilla, Coffee

Why I Revised the Popular
"No Churn" Ice Cream Recipe 

Cleo Coyle has a partner in 
crime-writing—her husband.
Learn about their books
by clicking here or here.
Freezing straight cream will get you a block as hard as ice. Adding sugar lowers the freezing point, and churning introduces air, which keeps the ice crystals small and creates that softer, fluffier texture we enjoy scooped onto cones or heaped into dishes.

"No churn" ice cream replaces the
churning of air into the cream with whipping the air into the cream before freezing. This does a good job of keeping the end product as soft and fluffy as churned ice cream. 
But there's a problem with the most common "no churn" recipe I've seen (i.e., cream + sweetened condensed milk). It produces an ice cream that's far too soft, melts too easily, and leaves a waxy aftertaste on the tongue from too much butterfat. In short, it produces a product like ice cream but not as good.

So I began experimenting with that ubiquitous no churn recipe and have come up with an improved version (IMO, of course). Why is it better? A few reasons...

(1) Adding evaporated milk to the mix before freezing creates a final product that has a much cleaner, more ice-cream-like texture, eliminating that waxy butterfat coating on the tongue. It also...

(2) Allows very fine ice crystals to form, which make the final product colder in the mouth and gives it a more stable form in the dish or on your cone. Finally...

(3) By only whipping the cream until its thickened, rather than until it has "stiff peaks" (as most of the other recipes require), the final product is denser and more like a churned ice cream or gelato.

I'm continuing to experiment with flavors and ratios. If you're an ice cream or gelato lover, I invite you to join the foodie fun.

For today, my experiments have yielded nice results with these recipes. May you mix them with love and eat them with joy!

~ Cleo



Click here for free PDF.

To download all 3 recipes in a free PDF document that you can print, save, or share, click here.



Cleo's No Churn Chocolate Ice Cream

Makes a little over 1 quart, about 5 cups

1/4 cup natural, unsweetened cocoa powder
1 (14 ounce) can Sweetened Condensed Milk (about 1-1/4 cups)
2-1/3 cups Heavy Cream (aka Heavy Whipping Cream)
1/3 cup evaporated milk
1/2 teaspoon pure vanilla extract

Directions: Into a bowl, fork-whisk the cocoa powder into the sweetened condensed milk. Set aside. 



In a large, chilled metal, glass, or ceramic bowl, beat heavy cream with an electric mixer until thickened. (Do not create whipped cream, simply beat it until it resembles thickened white gravy, as pictured below...) 



Add your chocolate sweetened condensed milk, evaporated milk, and pure vanilla extract. With the mixer on low, blend everything until smooth. Be sure to blend the chocolate all the way through. The mixture should resemble a light chocolate milkshake without any chocolate streaks. 


Pour the blended mixture into a 9 x 5 metal loaf pan. Why? Because a metal pan will conduct the cold better than a plastic container. Do not fill the pan to the very top. Here’s why. 


You'll need to stretch a sheet of plastic wrap across the top of the pan, keeping the plastic from touching the ice cream itself. Place the pan in the freezer for 8 to 12 hours. By then, the entire pan should be ready to serve and enjoy! To store, you can scoop the ice cream into a re-sealable plastic container, or you can continually re-wrap the metal pan in plastic wrap to prevent freezer burn. 








Cleo's No Churn Vanilla Ice Cream

Makes a little over 1 quart, about 5 cups 


2 cups Heavy Cream (aka Heavy Whipping Cream)
1 (14 ounce) can Sweetened Condensed Milk (about 1-1/4 cups)
2/3 cup evaporated milk (or one 5-ounce can)
2-1/2 teaspoons pure vanilla extract
2 pinches of table salt (or finely ground sea salt)

Directions: In a chilled metal, glass, or ceramic bowl, beat heavy cream with an electric mixer until thickened. 
(Do not create whipped cream, simply beat it until it resembles thickened white gravy.) Add the sweetened condensed milk, evaporated milk, pure vanilla extract, and salt. With the mixer on low, blend the mixture well until smooth. 

Pour the blended mixture into a 9 x 5 metal loaf pan. Why? Because a metal pan will conduct the cold better than a plastic container. Do not fill the pan to the very top. Here’s why. You'll need to stretch a sheet of plastic wrap across the top of the pan, keeping the plastic from touching the ice cream itself. Place the pan in the freezer for 8 to 12 hours. By then, the entire pan should be ready to serve and enjoy! To store, you can scoop the ice cream into a re-sealable plastic container, or you can continually re-wrap the metal pan in plastic wrap to prevent freezer burn.







Cleo's No Churn Coffee Ice Cream 

Makes a little over 1 quart, about 5 cups

2 cups Heavy Cream (aka Heavy Whipping Cream)
1 (14 ounce) can Sweetened Condensed Milk (about 1-1/4 cups) 

2/3 cup evaporated milk (or one 5-ounce can) 
1 Tablespoon instant espresso powder*
1/2 teaspoon pure vanilla extract

Directions: In a chilled metal, glass, or ceramic bowl, beat heavy cream with an electric mixer until thickened. 
(Do not create whipped cream, simply beat it until it resembles thickened white gravy.) Add the sweetened condensed milk, evaporated milk, instant espresso powder, and vanilla. With the mixer on low, blend the mixture well until smooth. 

Pour the blended mixture into a 9 x 5 metal loaf pan. Why? Because a metal pan will conduct the cold better than a plastic container. Do not fill the pan to the very top. Here’s why. You'll need to stretch a sheet of plastic wrap across the top of the pan, keeping the plastic from touching the ice cream itself. Place the pan in the freezer for 8 to 12 hours. By then, the entire pan should be ready to serve and enjoy! To store, you can scoop the ice cream into a re-sealable plastic container, or you can continually re-wrap the metal pan in plastic wrap to prevent freezer burn.


*Espresso powder note: In baking and cooking, good quality instant espresso powder produces better flavor than instant coffee or coffee crystals, which is why I recommend using instant espresso instead of instant coffee for your recipes. The brand I use is Medaglia D'oro because it delivers the instant espresso in fine powder form, which dissolves beautifully into batters. All is not lost if you have only instant coffee crystals or your instant espresso brand comes in crystal rather than powder form. For best flavor in those cases, whisk the crystals into a small amount of the evaporated milk until completely dissolved before using in this recipe.



To download all 3 recipes
in a free PDF document,

click here.






Once Upon a Grind:
A Coffeehouse Mystery

The bestselling hardcover
is now in paperback!


* A Best Book of the Year
Reviewer's Pick - Kings River Life

* Top Pick! ~ RT Book Reviews 
* Fresh Pick ~ Fresh Fiction 
* A Mystery Guild Selection


Congrats to Kathleen Costa,
who won an autographed copy of
ONCE UPON A GRIND!









Eat (and read) with Joy!



~ Cleo Coyle


New York Times bestselling author of  
The Coffeehouse Mysteries




Friend me on facebook here. * Follow me on twitter here
Learn about my books here

* * *


Join coffeehouse manager 
Clare Cosi as she solves the crime 
against "Sleeping Beauty," opens 
secret doors (uptown and down), 
and investigates a cold case that's 
been unsolved since the Cold War.


Wonderful recipes are also featured in Cleo's 14th 
culinary mystery, Once Upon a Grind, including...

* Dairy-Free "Cinderella" Pumpkin Cake
* Snow White Chocolate Mocha 
* Black Forest Brownies 
* Cappuccino Blondies 
* Shrimp Kiev
* Dr Pepper Glazed Chicken
* Silver Dollar Chocolate Chip Cookies
* Caramel-Dipped Meltaways
* Poor Man's Caviar

...and many more recipes, including
a guide to reading coffee grinds...



See the book's
Recipe Guide


* * * 

*Starred Review 
~ Kirkus

A Coffeehouse Mystery 

"Top Pick" -RT Book Reviews

"...a highly satisfying mystery."
-Publishers Weekly


See Billionaire Blend's
Recipe Guide


* * * * * * 



The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
14 titles includes the added bonus of recipes. 



GET A FREE
TITLE CHECKLIST
(with mini plot summaries)



* * * 


Marc and I also write
The Haunted Bookshop Mysteries

Get a free title checklist, 
with mini plot summaries, 



Or learn more about the 
books and meet Jack Shepard, 
our PI ghost by clicking here.





Sign up for our Coffeehouse Newsletter here.
(Recipes, contests, videos, fun info)

After you subscribe, an auto-reply will send 
you a link to several past newsletters.

Thanks for stopping by the Kitchen! 

Cleo