Current weather

  • Scattered clouds
  • 54°
    Scattered clouds

Labor Day Ice Cream Social

Posted: Wednesday, September 01, 2010

Triple Chocolate, Moolicious Vanilla

Back | Next
Photo By Sue Ade
Photo By Sue Ade
Great ice creams start with flawless recipes. The chocolate-chocolate chip ice creams, pictured bottom left and right, were made from the same basic no-cook recipe using sweetened condensed milk and cocoa, with the one on the left being made with King Arthur Flour's "double-dutch dark cocoa," and the one on the right with Hershey's "natural unsweetened cocoa." KitchenAid's delicious recipe for "Triple Chocolate Ice Cream," top left, comes right from the company's manual for its ice cream maker attachment, and "Moolicious Recipe for Vanilla Ice Cream," top right, is shared by MooTime Creamery, sellers of quality hand-crafted ice cream, frozen yogurt, and sorbet. MooTime Creamery opened its first store, in 1998, in Coronado, California.

If you don't already own an ice cream maker for making homemade ice cream, gelato, frozen yogurt, and sorbet, this is a good time of the year to check them out. You're likely to catch a sale and for as little as 50 bucks, be on your way to churning out luscious homemeade ice cream to help celebrate the upcoming Labor Day holiday. Cuisinart's Pure Indulgence 2 Qt. Frozen Yogurt-Sorbet & Ice Cream Maker (ICE-30BC) with its ability to produce a half-gallon of soft-serve ice cream in about 25 minutes, has won high marks among users, as has the KitchenAid ice cream maker attachment of the same capacity, which only needs be affixed to a KitchenAid stand mixer to be operational. I use my KitchenAid ice cream attachment regularly and retired a pricey Gaggia Gelatiera ice cream maker recently, but my three Donvier hand-crank ice cream makers and their "chillfast" aluminum cylinders, now upwards of fifteen years old, are my true ice cream-making marvels. Homemade ice cream is a rightful pleasure of life and not to be missed. No matter your culinary skill, nothing you create will give more pleasure to more people than homemade ice cream. Should you decide to make ice cream soon, start with chocolate. End with chocolate. And when you're ready to begin again, make it chocolate. Prefer vanilla? Start with vanilla

Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at kitchenade@yahoo.com.

Moolicious Recipe Vanilla Ice Cream

Recipe courtesy MooTime Creamery, Coronado, California; www.mootime.com

1 cup granulated fine sugar

4 large egg yolks, pasteurized if you have them, preferred for food safety

3/4 cup half-and-half

3/4 cup whole milk

1 1/2 cups heavy cream

2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract

In a mixing bowl, combine sugar and egg yolks. Beat the mixture until it is a thick. Bring the half-and-half and milk to a simmer in a heavy, medium-size saucepan. Slowly beat the hot half-and-half and milk mixture into the egg and sugar mixture. This mixture should be hot, but not boiling. If it gets too hot or you add the egg and sugar too fast you will have scrambled eggs. Return the mixture to the saucepan and simmer for a few minutes as you constantly stir to make a custard-like consistency. Strain the mixture into a large bowl to chill overnight in a refrigerator.The next day, stir in heavy cream and vanilla before adding it to your ice cream machine. Follow the ice cream machine's directions to freeze ice cream. Ice cream is actually best right from the ice cream maker, when it is about 10 to 15 degrees F.

Makes about 1 quart.

Triple Chocolate Ice Cream

Recipe source: KitchenAid ice cream maker attachement instructions and recipe manual

2 cups whipping cream

2 squares (1 ounce each) semisweet baking chocolate, cut into chunks

2 squares (1 ounce each) unsweetened baking chocolate, cut into chunks

2 cups half-and-half

1 cup granulated sugar

1/2 cup unsweetened cocoa powder, like Hershey's

8 large egg yolks

4 teaspoons vanilla extract

1/8 teaspoon salt

4 bars (1.55 ounces each) milk chocolate, chopped (about 1 1/2 cups)*

In a small saucepan, place 1/2 cup whipping cream, semisweet chocolate, and unsweetened chocolate. Heat over medium-low heat, until chocolate melts, stirring frequently. Remove from heat; set aside. In medium saucepan over medium heat, heat half-and-half until very hot but not boiling, stirring often. Remove from heat; set aside. In a small bowl, combine sugar and cocoa powder; set aside. Place egg yolks in mixer bowl. Attach bowl and wire whip to mixer. Turn to speed 2 (slow mixing) and gradually add sugar mixture; mix about 30 seconds, or until well blended and slightly thickened. Continuing on speed 2, very gradually add chocolate mixture and half-and-half; mix until well blended. Return half-and-half mixture to medium saucepan; stirring constantly, cook over medium heat until small bubbles form around edge and mixture is steamy. Do not boil. Transfer half-and-half mixture into large bowl; stir in remaining 1 1/2 cups whipping cream, vanilla, and salt. Cover and chill thoroughly, at least 8 hours. Following manufacturer's instructions for making ice cream. Ice cream may be eaten immediately, or placed in an airtight container in the freezer for hardening, 2 to 4 hours. Makes 16 (1/2 cup) servings.

*Kitchen Ade Note: I found 1/2 cup (about 3.5 ounces) chopped chocolate sufficient for this recipe.

No-Cook Chocolate-Chocolate Chip Ice Cream

1 (14-ounce) can sweetened condensed milk

1 (5-ounce) can evaporated milk

2 tablespoons granulated sugar

1/3 cup natural cocoa, like Hershey's*

Pinch salt

1 cup heavy cream

1 cup whole milk

2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract

1/2 cup chopped or grated bittersweet or dark chocolate, or equal amount of mini semisweet chocolate chips

In a medium saucepan, over medium-low heat, whisk together sweetened condensed milk, cocoa, and salt until smooth. Lower heat to a simmer, and stir in creams, whisking until well blended. Remove from heat and stir in vanilla. Pour mixture into a 2-quart container and refrigerate several hours, or overnight, until mixture is very cold. Place chilled mixture into the canister of an ice cream maker, and freeze according to manufacturer's instructions. Just before removing the ice cream from the canister, stir in chocolate chips. Remove ice cream from the canister to a freezer-proof container with a lid. Cover ice cream and freeze mixture until ice cream hardens, about 3 hours, or until desired consistency is reached. Ice cream will not become icy after it is frozen, but if it becomes too hard to scoop, allow the ice cream to sit out for a few minutes to soften. Makes about 1 1/2 quarts.

*Kitchen Ade Note: For a deeper color, use Hershey's Special Dark cocoa or King Arthur Flour's Double Dutch Dark Cocoa; www.kingarthurflour.com, 1-800-827-6836

No-Cook Intensely Vanilla Ice Cream

Omit cocoa and chocolate chips from recipe. Increase vanilla to 2 tablespoons.

(Yes, two tablespoons. If you like to see specs of vanilla bean in your vanilla ice cream, replace some or all of the vanilla extract with Nielsen-Massey Vanilla Bean Paste.)

Place all ingredinets in a 2-quart pitcher and chill until very cold. Freeze ice cream as directed in the recipe for No-Cook Chocolate-Chocolate Chip Ice Cream.



CONTACT US

  • 150 Trading Bay Rd, Kenai, AK 99611
  • Switchboard: 907-283-7551
  • Circulation and Delivery: 907-283-3584
  • Newsroom Fax: 907-283-3299
  • Business Fax: 907-283-3299
  • Accounts Receivable: 907-335-1257
  • View the Staff Directory
  • or Send feedback

ADVERTISING

SUBSCRIBER SERVICES

SOCIAL NETWORKING

MORRIS ALASKA NEWS