Monday, September 13, 2010

Ice Cream's a Breeze

I love ice cream.


It's not too late to make it. Sure, I know summer is gone, but ice cream is delicious all year 'round. And there's something about ice cream that just makes it one of the perfect comfort foods. The texture, the taste, the way it slides down your throat.

Feeling hot? Ice cream. Feeling a cold coming on? Ice cream.

On a diet? Eat ice cream all day. I swear you'll lose weight. (Just make sure you don't eat anything else. I remember doing that back in myteens. Too funny. The way we can rationalize.)

Back to the topic at hand.

Ice cream. I posted on Facebook Friday that I was going to share a new recipe with you this week and asked what everyone's favorite flavor was. The responses were great. Responders didn't just share flavors but their reasons why.

The list included Dulce de Leche, Pralines and Cream, Chocolate, Mexican Vanilla and more. Yum, yum, yum!


What's your favorite ice cream? Have you ever made it?


To help myself make one of my favorite foods, I bought a countertop Cuisinart Ice Cream machine. Not too expensive and easy to use! Truly.

The hardest part of making ice cream is cooking the eggs and dairy at the beginning....low, low, low so nothing burns or curdles. The cooking only lasts a few minutes. Cool for quite a while. And then the fun begins. Put in whatever you like and make the flavor of your dreams.

One of my secrets is adding Mascarpone cheese to the mix. It's a luscious, creamy cheese that works like cream but gives a little more texture.


STRAWBERRY PASSION BREEZE ICE CREAM


INGREDIENTS:

3 egg yolks

1 c. sugar

1 c. half and half

1 c. whipping cream

1 c. (8 oz.) mascarpone

1 teaspoon vanilla

4-6 strawberries, cored and sliced

2 tablespoons white sugar

2 tablespoons water

1 additional teaspoon vanilla

¼ cup white chocolate chips

¼ cup shredded coconut

red sprinkles (for decoration)

DIRECTIONS:

In a sauce pan, over low heat, mix strawberries, sugar, water and vanilla. Cook for 3 minutes, until tender. Set aside and let cool completely. Strain off juice (reserve for sauce, if desired).

In a separate sauce pan, 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 minutes.] Add whipping cream, mascarpone, and vanilla. Stir until mascarpone melts, and let cool to room temperature.

Chill egg mixture 1-3 hours in refrigerator

Then: Start counter top mixer. Add cream mixture. Whip 20-25 minutes

Add berries, chocolate, and coconut to ice cream mixture. Whip 5 more minutes until goodies are incorporated.

Pour into clean containers and freeze. About three hours later, it is a perfect consistency.

Serve and adorn with extra strawberries and red sprinkles for colorful fun!


SPECIAL GIVEAWAY THIS WEEK -

Know someone who hasn't read The Long Quiche Goodbye? A librarian? A teacher? A PTA pal? A mom? I'm giving away a copy to one of the commenters today. If you have a friend who wants to read it for free, have them check out the blog and leave a comment!


36 comments:

  1. I love quiche, so I'd love to read this book. Maybe it'll make me hungry enough to make it.
    Please enter me.
    desertrose5173 at gmail dot com

    ReplyDelete
  2. I scream, you scream, we all scream for ice cream!!!! This is one of those things I have always thought about making but never have...it seemed so labor intensive and I'm not a labor intensive kind of gal...but now I may just give it a try. Our local store has all of their "summer kitchen" items half off so this may tip the vote even further!!
    Thanks for the lovely cool idea!!

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  3. I would love to read this book-thanks I am a huge fan of quiche but always make it without the crust-I have one I make with three cheese, sundried tomatoes and a full bag of spinach-perfect for breakfast in the winter.

    thank you

    chocolateand croissants at yahoo . com

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  4. PS i have never put marscapone cheese in my ice cream before-last weekend I made almond tumeric and clove ice cream-the recipe is posted on my blog.

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  5. Oh Boy, Ice Cream!

    Where were you for my party last weekend???

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  6. I love ice cream! I would also love to read your book! I keep looking at it and want to get it, but money is extremely tight, so ...

    Denise

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  7. You've made it look easy...and yummy, too! I'll admit that I haven't made ice cream on the stove,although I've done it with an ice cream maker a few times. This looks so wonderful I'll have to give it a go. :)

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  8. I've made lots of icecream in my maker with my fresh eggs and all but lately I've found the EASIEST icecream to make in the world - Stun your friends with this. Take two or so cups of frozen berries (raspberries are my fave.) throw in cuisinart, whirl around while adding a cup or so of whipping cream and watch as ice cream forms - throw in a little honey and that is it! Mucho goodo.
    Jan Morrison

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  9. I love ice cream. I feel like a kid again when I eat it!
    I would love to read your book.

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  10. Well, I'm so thrilled with how many love ice cream, all the fun suggestions like strawberries and whipped cream and that's it? My! And tumeric, clove? Wow! Zippy and fun.

    And for those of you who want to read the book (and if you don't win today's book), remember to tell your local librarian to order it. That's a great way to read books if you can't afford otherwise. Our libraries need your support, too. ~Avery

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  11. I love the recipe, Avery. Ice cream and cheese - what could be better?

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  12. Great recipe, Avery! Thanks for sharing it -- it looks simply decadent!

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  13. Love your recipe, Avery, especially the idea of using mascarpone. The white chocolate and coconut are brilliant additions, too. You asked about our favorite flavor. I know, I know, you expect me to say coffee -- but as a kid it was always butter pecan. These days I'm a sucker for a good old fashined vanilla soft serve and I especially love it dipped in chocolate for a cold, hard crunchy shell. Great giveaway today. Everyone: The Long Quiche Goodbye is a delicious read. Don't miss it!

    Cheers,
    ~ Cleo
    Free Coffee Drawing LIVE today at 7 PM (Eastern)
    Coffeehouse Mystery.com
    Cleo Coyle on Twitter

    Reply