Brown Sugar-Ginger Ice Cream

2 cups whole milk
1/2 cup plus 1/2 cup firmly packed brown sugar (light or dark)
1 teaspoon ground ginger
1/4 teaspoon salt
4 large egg yolks
2 cups whipping cream
1 teaspoon vanilla

Combine the milk, 1/2 cup of the brown sugar, the ginger, and the salt in a medium, heavy saucepan. Scald the milk mixture over medium-high heat, stirring often, for 5 minutes.

While the milk is scalding, whisk together the egg yolks in a medium mixing bowl. Add the remaining 1/2 cup of brown sugar and whisk until the eggs are light and fluffy. Whisking constantly, add a small amount of the hot milk to the egg mixture. Gradually whisk in the remaining hot milk. 

Return the custard mixture to the pan and cook over medium-low heat, stirring often, until the custard is thick enough to coat the back of a spoon, about 5 minutes. Remove the pan from the heat and place in a bowl of ice water to quickly cool the custard. Let the custard cool, stirring often, for 5 minutes.

While the custard is cooling, combine the cream and the vanilla in a medium bowl. Stir in the custard mixture. Cover with plastic wrap and press the wrap directly onto the surface of the custard. Refrigerate until completely chilled, at least 4 hours or overnight. The custard may be stored in the refrigerator for up to 3 days.

Freeze the chilled custard mixture in an ice-cream maker according to the manufacturer's instructions. Transfer the ice cream to an airtight container and freeze in the freezer for 2 to 4 hours before serving.

Makes about 1 1/2 quarts.

From Spice Dreams by Sara Engram and Katie Luber

Chocolate Ice Cream

1 1/2 cups heavy cream
1 1/2 cups plus 2 tablespoons whole milk
3/4 cup plus 2 tablespoons (175 grams) sugar
1/2 teaspoon (2 grams) kosher salt
6 large egg yolks
2 ounces (56 grams) unsweetened chocolate
1/4 cup (28 grams) unsweetened cocoa powder

Pour the cream and milk into a double boiler or a heatproof bowl set over a saucepan of simmering water (the bottom of the bowl should not touch the water).  Whisk in 1/4 cup (50 grams) of the sugar and the salt and stir until both have dissolved.  Warm the mixture until you see steam rising from the top.

Meanwhile, prepare an ice bath in a large bowl and set another bowl over it.  Set aside.

In a medium bowl, with a kitchen towel underneath it to prevent slipping, whisk together the egg yolks with the remaining 1/2 cup plus 2 tablespoons (125 grams) sugar until uniform.  While whisking, add a splash of the hot dairy mixture to the yolks.  Continue to add the dairy mixture, whisking it in bit by bit, until you've added about half.  Add the yolk mixture to the remaining dairy mixture in the double boiler.  Set the heat under the double boiler to medium and cook the custard, stirring continuously with a wooden spoon and reducing the heat to medium-low as necessary, until steam begins to rise from the surface and the custard thickens enough to coat the back of the spoon.  Hold the spoon horizontally and run your finger through the custard.  If the trail left by your finger stays separated, the custard is ready to be cooled.  Remove the custard from the heat and stir in the chocolate and cocoa powder until the chocolate has melted completely.  Using an immersion blender, buzz the custard until it is uniform.

Strain the custard into the bowl sitting over the prepared ice bath and stir for 3 to 5 minutes, or until the custard has cooled.  Transfer the custard to a quart-size container, cover, and refrigerate for at least 4 hours or preferably overnight. When properly chilled and hydrated, the custard will be thick like pudding.

Freeze the chilled custard in an ice cream maker.

From Van Leeuwen Artisan Ice Cream Book

Roasted Cherry Vanilla Ice Cream with Chocolate

Roasted Cherries:

12 ounces sweet cherries

1 tablespoon sugar

2 teaspoons vanilla extract

Vanilla Ice Cream Base:

1 1/4 cups half-and-half (or substitute whole milk)

1 vanilla bean, split lengthwise and scraped (or substitute 1-2 tablespoons vanilla extract)

1/2 cup sugar

1/8 teaspoon fine sea salt

4 large egg yolks

1 1/4 cups heavy whipping cream

4 ounces bittersweet chocolate, coarsely chopped (1 scant cup)

Make the roasted cherries:

Position a rack in the center of the oven and heat oven to 450º F.  Spread the cherries in a single layer in a small, rimmed baking dish or pan.  Sprinkle with the sugar and 1 teaspoon vanilla extract.  Roast the cherries in the oven, giving the pan a shuffle every 5 minutes, until they are oozing juice and beginning to collapse, about 15 minutes.  Watch them closely so that the juices don't burn.  Remove from the oven and let cool.

When the cherries are cool enough to handle, pit them, making sure to save all the juice.  Chop the cherries coarsely, into roughly quarters or eighths.  Combine the chopped cherries, their juice, and the remaining teaspoon of vanilla extract in a jar, and chill.

Make the vanilla ice cream base:

In a medium saucepan, warm the half-and-half with the vanilla bean pod and scrapings over medium heat, until it steams and small bubbles form on the bottom of the pan, swirling occasionally.  Remove from the heat, cover the pot, and let steep for 30-60 minutes.

Add the sugar and salt, and re-warm the half-and-half until steamy hot, swirling to dissolve the sugar.  Place the egg yolks in a medium bowl, and set the bowl on a damp towel.  Place the heavy cream in a heatproof medium bowl and set a fine mesh strainer over the top.

Whisking constantly, dribble the hot half-and-half mixture into the egg yolks.  Pour the mixture back into the pot and set it over a low flame.  Stir the custard constantly with a heat-proof silicone spatula or wooden spoon, scraping the bottom and corners of the pot well, until the custard thickens slightly and/or registers 170º F on an instant-read thermometer.  This will only take a few minutes.  Immediately strain the custard into the cold cream.  Return the vanilla pod to the custard, and chill until very cold, at least 4 hours and preferably overnight, or up to 2 days.

Churn the ice cream:

Remove the vanilla pod.  Place the ice cream base in the freezer for 30 minutes to get it really cold, stirring once halfway through.  Place the cherries in the freezer, too, along with a 9x5 metal loaf pan, or a vessel of equal size that will hold your finished ice cream.

Meanwhile, place the chopped chocolate in a heatproof bowl, and set the bowl over a pot of steaming, not simmering, water, stirring occasionally until it is completely melted.  Keep the chocolate warm.  Churn the ice cream base in your ice cream maker until frozen.  Gently swirl in the chilled cherries and their liquid.  Do this by hand, with a spoon, so that the ice cream retains a marbled look of burgundy streaks on white, rather than becoming uniformly pink.

Finish the ice cream:

Make sure your chocolate is warm and runny, but not hot.  Working quickly to minimize ice cream meltage, spread about one quarter of the ice cream into the pan.  Use a teaspoon to drizzle thin ribbons of about one quarter of the chocolate over the ice cream.  Repeat with another layer of ice cream, then chocolate.  Continue until you've used up all the ice cream, ending with a final layer of chocolate drizzle.

Place the ice cream in the freezer to harden; this will take about 4 hours or overnight. Once hardened, transfer the ice cream to an airtight container. 

From The Bojon Gourmet blog

Salted Jaggery Kulfi

130 grams jaggery
300 ml evaporated milk
100 ml milk
200 ml heavy cream
1/4 teaspoon salt

Heat the jaggery in a saucepan, stirring until it melts.  Then whisk in the evaporated milk, milk, and cream.  When the milks and cream are fully incorporated, add the salt and bring the heat up to almost boiling, then take off the heat.  Allow to cool, then pour into moulds and freeze.

Serves 6.

From Fresh India by Meera Sodha

Lemon Buttermilk Ice Cream

1 1/2 cups sugar
1 cup buttermilk
1 cup lemon juice (8-10 lemons)
Zest from 3 lemons
2 cups half-and-half
14-ounce can sweetened condensed milk

Combine the sugar and lemon juice in a bowl and stir until the sugar has dissolved.  Add the buttermilk, lemon zest, half and half, and condensed milk, stirring with a whisk.  Chill in refrigerator or let sit in an ice bath for 10 minutes.  

Freeze in an ice cream maker. (Can also freeze in a chilled steel bowl or baking pan.  Stir vigorously with a whisk after 20 minutes, being sure to break up the edges.  Continue process every 30 minutes until the mixture begins to thicken, about 5 times.  Pour mixture into a container with a lid, cover, and place back in the freezer until completely firm.)

From Lemons for Lulu blog

Buttermilk Ice Cream

250 ml (1 cup) heavy cream
150 grams (5 ounces) sugar
6 egg yolks
250 ml (1 cup) buttermilk

Combine the cream and half the sugar in a heavy-based saucepan over a low heat and bring to a simmer.

Whisk the egg yolks and the remaining sugar in an electric stand mixer until the sugar has dissolved.  With the motor running, slowly pour the hot cream mixture into the egg mixture and whisk until well-combined.  Pour the custard mixture back into the saucepan.  Cook over a low heat for about 8 minutes, stirring frequently, or until the custard thickens enough to coat the back of a spoon.  Strain into a bowl and allow to cool.  When cool, stir in the buttermilk and refrigerate until cold.

Churn the cold custard in an ice-cream machine.  Transfer to a plastic container and freeze for up to 3 days.

From Saraban by Greg and Lucy Malouf

Coffee Caramel Swirl Ice Cream

For caramel swirl:

1/2 cup sugar

1/3 cup light corn syrup

1/4 cup water

7 tablespoons heavy cream

1/2 teaspoon vanilla

For custard:

1 cup sugar

2 1/4 cups whole milk

1 1/4 cups heavy cream

4 large egg yolks

3 tablespoons instant espresso powder

1/2 teaspoon vanilla

Make caramel swirl:

In a 3-quart heavy saucepan, boil sugar, corn syrup, water, and a pinch of salt over moderate heat, stirring, until sugar is dissolved. Boil mixture, without stirring, gently swirling pan, until a deep golden caramel. Remove pan from heat and carefully pour cream and vanilla down side of pan (mixture will vigorously steam and caramel will harden). Simmer mixture, stirring, until caramel is dissolved. Remove pan from heat and cool caramel. Caramel swirl may be made 1 week ahead and chilled, covered. Bring caramel swirl to room temperature before using. (If caramel swirl is too stiff to pour, heat slightly.)

Make custard:

In a dry 5-quart heavy saucepan, cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, gently swirling pan, until deep golden. Remove pan from heat and carefully pour milk and cream down side of pan (mixture will vigorously steam and caramel will harden). Simmer mixture, stirring, until caramel is dissolved.

Temper the egg yolks by very slowly pouring in the hot milk mixture while whisking continuously.  Return the custard to the saucepan and place over low heat.  Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185°F.  Do not bring to a boil. 

Whisk in espresso powder and vanilla until espresso powder is dissolved. Pour custard through a fine sieve into another large bowl and cool. Chill custard, its surface covered with wax paper, until cold, at least 3 hours, and up to 2 days.

Freeze custard in an ice-cream maker, in 2 batches if necessary. Transfer one third ice cream to a 2-quart airtight container and drizzle one third caramel swirl over it. Repeat layering with remaining ice cream and caramel swirl. Freeze ice cream until hard, at least 8 hours, and up to 1 week.

Makes about 1 1/2 quarts.

From Gourmet, with many changes

Note:  Makes wonderful ice cream sandwiches with Chocolate Espresso Cookies

Lemon Gelato

Plain Gelato Base
1/4 cup fresh lemon juice
2 teaspoons grated lemon zest

Make the plain gelato base and chill as directed.

Gently whisk the lemon juice and zest into the base.  Freeze in an ice cream maker.

Makes about 1 quart of gelato.


From The Ciao Bella Book of Gelato and Sorbetto by F.W. Pierce and Danilo Zecchin

Blueberry Gelato

Plain Gelato Base
3 cups fresh blueberries
1/4 cup sugar
2 tablespoons fresh lemon juice

Make the plain gelato base and chill as directed. 

Place the blueberries in a medium saucepan.  Sprinkle with the sugar, then add the lemon juice; toss until the sugar is dissolved and the blueberries are well-coated.  Let sit for 30 minutes, stirring occasionally.

Place the pan of blueberries over medium-low heat and cook until the blueberries pop and soften completely and the syrup just starts to thicken, about 10 minutes.  Remove from the heat and let cool to room temperature.  Transfer to a container, cover, and refrigerate until cold, at least 2 hours.  (The blueberries may be prepared a day ahead.)

Place the blueberries in a blender or food processor, add half the base, and blend until fully incorporated.  Whisk into the remaining base.  Freeze in an ice cream maker.

Makes about 1 quart of gelato.


From The Ciao Bella Book of Gelato and Sorbetto by F.W. Pierce and Danilo Zecchin

Peach Gelato

Plain Gelato Base
1 pound peaches
1 teaspoon fresh lemon juice

Make the plain gelato base and chill as directed.

To blanch the peaches and remove their skins: Prepare a large bowl of ice water.  Bring a large saucepan of water to a boil.  Using the tip of a paring knife, cut a small X into the bottom of the peaches.  Immerse the peaches in the water and leave for about 1 minute to loosen the skins (the riper the peach, the less time required).  Using a slotted spoon, remove the peaches, immediately plunge them into the bowl of ice water, and let them sit until cool enough to handle, about 1 minute.  Peel the peaches using a paring knife, then remove the pit and roughly chop the flesh. 

Combine the peach flesh and lemon juice in a food processor and puree, scraping down the sides of the machine once or twice if needed.  Pour through a fine-mesh strainer into a bowl, pressing down on the solids to extract all the liquid.  Discard the solids.  Cover and refrigerate the puree until cold, about 1 hour.

Gently whisk the peach puree into the base.  Freeze in an ice cream maker.

Makes about 1 quart of gelato.


From The Ciao Bella Book of Gelato and Sorbetto by F.W. Pierce and Danilo Zecchin

Blackberry Gelato

Plain Gelato Base
3 cups fresh blackberries
1 tablespoon sugar
2 teaspoons fresh lemon juice

Make the plain gelato base and chill as directed.

Combine the blackberries, sugar, and lemon juice in a food processor and puree, scraping down the sides of the machine once or twice if needed.  Pour through a fine-mesh strainer into a bowl, pressing down on the solids to extract all the liquid.  Discard the solids.  Cover and refrigerate the puree until cold, about 1 hour.

Gently whisk the blackberry puree into the base.  Freeze in an ice cream maker.

Makes about 1 quart of gelato.


From The Ciao Bella Book of Gelato and Sorbetto by F.W. Pierce and Danilo Zecchin

Strawberry Gelato

2 cups whole milk
1 cup heavy cream
4 large egg yolks
1/2 cup sugar
1 pound strawberries (about 1 quart), hulled and thinly sliced
1/4 cup sugar
2 tablespoons fresh lemon juice

In a heavy-bottom saucepan, combine the milk and cream.  Place over medium-low heat and cook, stirring occasionally so a skin doesn't form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170°F.

Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth.  Gradually whisk in the sugar until it is well-incorporated and the mixture is thick and pale yellow.  Temper the egg yolks by very slowly pouring in the hot milk mixture while whisking continuously.  Return the custard to the saucepan and place over low heat.  Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185°F.  Do not bring to a boil.

Pour the mixture through a fine-mesh strainer into a clean bowl and let cool to room temperature, stirring every 5 minutes or so.  To cool the custard quickly, make an ice bath by filling a large bowl with ice and water and placing the bowl with the custard in it; stir the custard until cooled.  Once completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight.

Place the strawberries in a medium saucepan.  Sprinkle with the sugar, then add the lemon juice; toss until the sugar is dissolved and the strawberries are well-coated.  Let sit for 15 minutes, stirring occasionally.

Place the pan of strawberries over medium-low heat and cook until the strawberries soften completely and the syrup just starts to thicken, about 10 minutes.  Remove from the heat and let cool to room temperature.  Transfer to a container, cover, and refrigerate until cold, at least 2 hours.  (The strawberries may be prepared a day ahead.)

Reserve a quarter of the strawberries and syrup.  Place the remaining strawberries in a blender or food processor, add half the gelato base, and blend until fully incorporated.  Whisk into the remaining base.  Freeze in an ice cream maker.  Add the reserved strawberries 5 minutes before the churning is completed.

Makes about 1 quart of gelato.


From The Ciao Bella Book of Gelato and Sorbetto by F.W. Pierce and Danilo Zecchin

Coffee Gelato

2 cups whole milk
1 cup heavy cream
4 large egg yolks
2/3 cup sugar
2 teaspoons instant coffee granules

In a heavy-bottom saucepan, combine the milk and cream.  Place over medium-low heat and cook, stirring occasionally so a skin doesn't form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170°F.

Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth.  Gradually whisk in the sugar until it is well-incorporated and the mixture is thick and pale yellow.  Temper the egg yolks by very slowly pouring in the hot milk mixture while whisking continuously.  Return the custard to the saucepan and place over low heat.  Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185°F.  Do not bring to a boil.  Remove from heat and stir in instant coffee until it is dissolved.

Pour the mixture through a fine-mesh strainer into a clean bowl and let cool to room temperature, stirring every 5 minutes or so.  To cool the custard quickly, make an ice bath by filling a large bowl with ice and water and placing the bowl with the custard in it; stir the custard until cooled.  Once completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight.

Makes about 1 quart of gelato.


From The Ciao Bella Book of Gelato and Sorbetto by F.W. Pierce and Danilo Zecchin

Vanilla Gelato

2 cups whole milk
1 cup heavy cream
1/2 vanilla bean
4 large egg yolks
2/3 cup sugar
3/4 teaspoon pure vanilla extract
Pinch of salt

In a heavy-bottom saucepan, combine the milk and cream.  Split the vanilla bean in half lengthwise and scrape the seeds from the bean into the cold milk and cream mixture. 

Place the milk mixture over medium-low heat and cook, stirring occasionally so a skin doesn't form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170°F.  Remove the pan from the heat and set aside for 20 minutes to steep.  Return the pan to the heat and bring the mixture back to 170°F. 

Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth.  Gradually whisk in the sugar until it is well-incorporated and the mixture is thick and pale yellow.  Temper the egg yolks by very slowly pouring in the hot milk mixture while whisking continuously.  Return the custard to the saucepan and place over low heat.  Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185°F.  Do not bring to a boil.

Pour the mixture through a fine-mesh strainer into a clean bowl and let cool to room temperature, stirring every 5 minutes or so.  To cool the custard quickly, make an ice bath by filling a large bowl with ice and water and placing the bowl with the custard in it; stir the custard until cooled.  Once completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight.

Remove the custard from the refrigerator and gently whisk in the vanilla extract and salt.  Freeze in an ice cream maker.

Makes about 1 quart of gelato.


From The Ciao Bella Book of Gelato and Sorbetto by F.W. Pierce and Danilo Zecchin

Chocolate Gelato

2 cups whole milk
1 cup heavy cream
1/2 cup unsweetened cocoa powder
4 ounces bittersweet chocolate, finely chopped
4 large egg yolks
3/4 cup sugar

In a heavy-bottom saucepan, combine the milk and cream.  Place over medium-low heat and cook, stirring occasionally so a skin doesn't form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170°F.  Turn off the heat and whisk in the cocoa powder.  Add the chopped chocolate, and stir or whisk until the chocolate is completely melted and the mixture is smooth.

Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth.  Gradually whisk in the sugar until it is well-incorporated and the mixture is thick and pale yellow.  Temper the egg yolks by very slowly pouring in the hot milk mixture, whisking continuously.  Return the custard to the saucepan and place over low heat.  Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185°F.  Do not bring to a boil.

Pour the mixture through a fine-mesh strainer into a clean bowl and cool to room temperature, stirring every 5 minutes or so.  To cool the custard quickly, make an ice bath by filling a large bowl with ice and water and placing the bowl with the custard in it; stir the custard until cooled.  Once completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight.  Freeze in an ice cream maker.

Makes about 1 quart of gelato.


From The Ciao Bella Book of Gelato and Sorbetto by F.W. Pierce and Danilo Zecchin

Plain Gelato Base

2 cups whole milk
1 cup heavy cream
4 large egg yolks
2/3 cup sugar

In a heavy-bottom saucepan, combine the milk and cream.  Place over medium-low heat and cook, stirring occasionally so a skin doesn't form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170°F.

Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth.  Gradually whisk in the sugar until it is well-incorporated and the mixture is thick and pale yellow.  Temper the egg yolks by very slowly pouring in the hot milk mixture while whisking continuously.  Return the custard to the saucepan and place over low heat.  Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185°F.  Do not bring to a boil.

Pour the mixture through a fine-mesh strainer into a clean bowl and let cool to room temperature, stirring every 5 minutes or so.  To cool the custard quickly, make an ice bath by filling a large bowl with ice and water and placing the bowl with the custard in it; stir the custard until cooled.  Once completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight.

Makes enough for about 1 quart of gelato.


From The Ciao Bella Book of Gelato and Sorbetto by F.W. Pierce and Danilo Zecchin