On these crazy hot summer days, there is nothing better than ice cream! Specially when you are able to make any type of flavour your heart and tummy desire!
Last week we went shopping, and even though I didn't plan for "snowman" to become part of the family, I couldn't resist any longer. Yes, snowman is my new ice cream maker! I am very glad to have it on my kitchen now! I don't know why I end up naming every gadget in my kitchen, maybe it is because that way I tend to care more for them as they become my little kitchen helpers! I have to admit they are an important part of my big love for cooking! Once I enter any cooking store, just forget about me, I could spend hours in there!
I am sharing this lovely recipe with all of you who are obsessed with ice cream!
Enjoy each frosty bite!
Blueberry-Cherry Ice Cream
Ingredients:
2 cups fresh Cherries (pitted)
2 cups fresh Blueberries
Juice of 1/2 lemon
1/4 cup sugar
1 1/2 cups half-and-half
1 cup sugar
5 large egg yolks
1 1/2 cups heavy cream
Directions:
Add all the fruit to a medium saucepan with 1/4 cup sugar and lemon juice. Cook over low heat, covered, for 20 to 25 minutes. Drain using a fine mesh strainer, pressing fruit to extract as much juice/puree as possible. Set aside.
Heat half-and-half and 1 cup sugar in a separate saucepan over low heat. Turn off heat when mixture is totally heated.
Add heavy cream to a separate bowl.
Beat egg yolks with an electric mixer until yolks are pale yellow and slightly thick.
Temper the egg yolks by slowly drizzling in 1 1/2 cups of hot half-and-half mixture, whisking constantly. Then, pour the egg yolk/half-and-half mixture into the pan containing the rest of the half-and-half mixture. Cook over low to medium-low heat until quite thick. Stir constantly. Drain custard using a fine mesh strainer, then pour into the bowl with the cream. Mix it well.
I am sharing this lovely recipe with all of you who are obsessed with ice cream!
Enjoy each frosty bite!
Ingredients:
2 cups fresh Cherries (pitted)
2 cups fresh Blueberries
Juice of 1/2 lemon
1/4 cup sugar
1 1/2 cups half-and-half
1 cup sugar
5 large egg yolks
1 1/2 cups heavy cream
Directions:
Add all the fruit to a medium saucepan with 1/4 cup sugar and lemon juice. Cook over low heat, covered, for 20 to 25 minutes. Drain using a fine mesh strainer, pressing fruit to extract as much juice/puree as possible. Set aside.
Heat half-and-half and 1 cup sugar in a separate saucepan over low heat. Turn off heat when mixture is totally heated.
Add heavy cream to a separate bowl.
Beat egg yolks with an electric mixer until yolks are pale yellow and slightly thick.
Temper the egg yolks by slowly drizzling in 1 1/2 cups of hot half-and-half mixture, whisking constantly. Then, pour the egg yolk/half-and-half mixture into the pan containing the rest of the half-and-half mixture. Cook over low to medium-low heat until quite thick. Stir constantly. Drain custard using a fine mesh strainer, then pour into the bowl with the cream. Mix it well.
Add fruit's juice/puree to the cream/custard mixture and stir. Chill mixture completely, before pouring it on your ice cream maker. Follow instructions on how to use it, and enjoy!
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Delish! I love my KA ice cream attachment!
ReplyDeleteLooks great! My wife and I love to make homemade ice cream. This would be a great addition instead of making blueberry smoothies. Thanks.
ReplyDeleteI've been thinking about getting the Kitchen Aid ice creamm maker attachment. Looks like it makes some pretty yummy ice cream!
ReplyDeletethat ice cream looks good, but i'm thinking more about the KA attachment. i've broken a couple of ice cream makers because the churning mechanism is so flimsy, but this seems like a good solution because there is no way the mixer is going to break. hmmmm.
ReplyDeleteGo for it Justin!!! It is definitely one of the best gadgets I've ever invested on!! Seriously easy to use and to work with! What is best is that you just sit back and relax while the mixer is doing it for you!
ReplyDelete