Category Archives: Ice cream

Earl Greyer Ice Cream

Earl Greyer Ice Cream

Earl Greyer Ice Cream

Did you hear that summer is back?  Seriously, it has been really warm here lately.  To celebrate, this recipe is about holding on to summer and not letting go.  We decided that we had to hold onto summer for just one more pint of ice cream.

Ice cream ingredients

Ice cream ingredients

Have you ever noticed how many popular morning beverages have been turned into ice cream flavors?  For example, hot chocolate and chocolate ice cream.  Coffee?  Sure, there are a lot of coffee ice creams.  Tea?  Hmm, what about tea?  Lots of people drink tea… where’s the tea ice cream?   Right now, it is in my freezer.  This is thanks to David Lebovitz and his fantastic book, The Perfect Scoop.  We have written about this book before.  It is our go-to ice cream bible and has a plethora of recipes to try.  In this case, we decided to use his recipe for black currant tea ice cream as a foundation.  But we adapted it to use one of our most favorite tea flavors, Earl Greyer from The Republic of Tea.  The black tea flavored with bergamot makes for a delicious and light ice cream.

Cream, sugar, and tea

Cream, sugar, and tea

One final note.  Don’t feel like you have to wait for dessert to eat this ice cream.  I suspect that many of you out there have had a scoop or two of ice cream for breakfast somewhere along the way.  But now, you have the perfect accompaniment to a hot scone or fresh donut.  Go ahead, after all, it’s tea.

Ready to strain and cook

Ready to strain and cook

Earl Greyer Ice Cream

Adapted from The Perfect Scoop by David Lebovitz

Ingredients:

1/2 cup whole milk

1 cup heavy cream

3/8 cup (75 grams) sugar

1/8 cup (8 grams) Earl Greyer loose leaf tea

3 large egg yolks

To Make:

In a medium sauce pan (with a lid) over medium heat, gently warm the milk, 1/2 cup of heavy cream, the sugar, and the tea leaves.  The idea is to heat the milk so the sugar is fully dissolved and you see some steam coming from the mixture.  Remove from the heat, cover and let steep one hour.

In a bowl, (using your wicked awesome) whisk the three egg yolks together.  In another bowl, pour in the other 1/2 cup of heavy cream and set a mesh strainer over it.

After an hour, re-warm the milk-tea mixture.  While whisking the egg yolks, slowly pour in the warm milk mixture.  Whisk constantly to avoid cooking the eggs.  Once the milk team mixture is incorporated in egg yolks, pour it all back into the sauce pan.  Heat the custard mixture over medium heat, stirring constantly.  To ensure that you have fully cooked eggs, the custard must reach a temperature between 170F and 175F.  An indication that this is done is when there is steam coming from the custard and it feels like it is starting to cook on the bottom of the pan.  To test if the custard is ready, dip a spoon into the mixture and run your finger down the back of the spoon.  If the trail left by your finger stays, the custard is ready.

When the custard has reached the right temperature, pour it through the mesh strainer and into the rest of the heavy cream.  Whisk to combine with the bowl set over in an ice bath to cool it quickly.  This must chill for at least eight hours.  Overnight is even better.  Once the custard is chilled, churn in the ice cream maker of your choice according to the manufacturer’s directions.

To Serve:

Eating the ice cream right out of the churner, which is very tempting, yields a lovely soft-serve texture.  Put it all back in the freezer for a few hours will yield something more like a traditional ice cream.  If you serve it frozen, it’s best to remove the ice cream from the freezer for about five minutes before serving.  Makes about 1 pint.

3 Comments

Filed under Dessert, Ice cream, Recipes

Strawberry Rosé Sorbet

Strawberry Rosé Sorbet

For your eating pleasure, may I present one last strawberry gasp.  The all-to-short season is over, but summer is just heating up.  And nothing is better than refreshing and cool ice cream when it is hot outside.  This recipe is the most refreshing of them all.  This is a sweet, fruity, adults-only sorbet that is the perfect resting place for those last ripe summer strawberries.  For those who are dairy-intolerant, I promise that one taste of this and you won’t miss ice cream any more.

Strawberries and Wine

The key to this dessert is the quality of ingredients.  There are only strawberries, wine, and sugar in this sorbet so there is nothing to hide behind.  It is worth using the ripest, freshest strawberries and good quality wine.  All the individual flavors come through in the final sorbet.

Blending

Speaking of wine, the recipe calls for Rosé, a light pink wine (usually from France) that is fruity and dry.  You don’t need to spend a lot on the wine but please, whatever you do, do not buy white zinfandel.  It is not the same and will not raise your dessert to heretofore unknown levels of deliciousness like a good Rosé will.

Churning

Strawberry Rosé Sorbet

From The Perfect Scoop by David Lebovitz

Ingredients:

1 lb fresh strawberries, hulled and sliced

2 cups Rosé wine

2/3 cup sugar

To Make:

In a medium saucepan, bring the wine and sugar to a gentle boil and stir until sugar is dissolved.  Add the sliced strawberries to the wine mixture and set aside until cooled to room temperature.

Using a blender or a food processor, puree the mixture until smooth.  Pour the mixture through a fine mesh sieve to remove the seeds.  Put the sorbet base in the fridge until thoroughly chilled.  Churn as per the instructions for your ice cream maker.  Because of the alcohol content, the mixture will be soft after churning.  A couple of hours in the freezer will firm it up perfectly.

To Serve:

This doesn’t need anything more than some sliced fresh berries on top.  Makes 1 quart.

3 Comments

Filed under Dairy-free, Dessert, Fruit, Gluten-Free, Ice cream, Recipes

Strawberry Granita

Strawberry Granita

 

Strawberry season is all too fleeting.  As soon as we get the email that the strawberries are ripe and ready for picking, we go into hoarding mode.  Similar to squirrels gathering nuts for the winter, we pick and pick until our freezers are full of strawberries in gallon-sized bags.  We pick and process until we have enough berries that we can enjoy them deep into the winter (and until our hands are permanently stained pink). 

A glut of strawberries

 

With the end of the season rapidly approaching and our freezer full of 40 lbs of strawberries, it is time to take a breath and think about making some delicious summer treats with the few remaining pounds that are hanging around the house.  First on deck, a strawberry granita.  If you aren’t familiar with the granita, come and sit by the pool with me so we can discuss. 

Berries macerating

 

Granitas are quite possibly the perfect summer dessert.  Icy, clean, and fresh, they are a grown-up version of what you used to make with your Snoopy Sno-Cone machine.  They are also very easy to make and don’t require any special equipment (i.e., no ice cream maker needed).  Heaped high in a bowl or mixed with some sparkling wine in a champagne glass, granitas are a lovely way to celebrate the summer. 

Straining the mixture

 

Strawberry Granita 

Recipe from The Perfect Scoop by David Lebovitz 

Ingredients: 

2 lbs fresh strawberries, hulled 

6 tbls sugar 

1 cup water 

a few drops of lemon juice 

To Make: 

Slice the strawberries and place them in a large bowl.  Add the sugar and stir to combine.  Let the strawberries macerate for about an hour. 

Pour the strawberries, their juices, the water, and the lemon juice into a blender or food processor and blend until smooth.  Pour the mixture through a fine-mesh sieve to strain out the seeds. 

Place the mixture in a 9x13x2 inch metal, plastic, or glass dish (you can use larger or smaller dishes, make sure to adjust your total freezing).  Put it in the freezer and let it sit for an hour.  At the end of the hour, use a whisk or a fork to break up any ice crystals that have formed, raking from the sides towards the center of the dish.  This article offers a good overview of how to make granita (and some yummy-sounding recipes too).  Keep doing this every 30 minutes or so until you have a pile of ice crystals (stir more frequently as you get closer to frozen).  If at any point, the mixture gets too hard, let is thaw a bit on the counter and then resume stirring.  It should take bout 3-4 hours, depending on your freezer, pan, sugar content, etc. (if you were to spoon some into a bowl at the slushy phase, I wouldn’t tell). 

To Serve: 

Serve in pretty glasses, bowls, or any other serving vessel.  Garnish with fresh mint, or top with some sparking wine, champagne, or prosecco.  Serves 4-6 as a dessert, many more as a palate cleanser.

Leave a comment

Filed under Dairy-free, Dessert, Fruit, Gluten-Free, Ice cream, Recipes

Fresh Mint Ice Cream with Fudge Brownies

A Little Bowl of Heaven

A Little Bowl of Heaven

Fresh mint + cream + chocolate brownies = a little bit of heaven.  Anyone else agree?  Marc got an ice cream maker for Father’s Day and ever since we have been busy churning out batches of delicious homemade ice cream.  Most of our inspirations come from the fantastic David Lebovitz (who has a super food blog with Parisian flair) and his book, The Perfect Scoop

The ice creams in the book are divided into two main types, custard style and Philadelphia style.  Philadelphia style ice creams are pretty easy to make.  You simply mix all ingredients in a blender until smooth and don’t typically need to cook anything.  Custard-based ice creams, on the other hand, involve cooking cream and egg yolks (and other flavorings) to mak a custard base.  Making custard can be a little tricky because you have to temper the eggs to avoid making a not-so-appetizing mix of cream and scrambled eggs. 

We have been pretty lazy and have made only Philadelphia-style ice creams.  While they have been delicious, we finally decided we needed to put on the big kid undies and try out a custard.  We had a big bunch of fresh mint left over from a recipe earlier in the week, a quiet and rainy Sunday, and no ice cream in the freezer… it was time.

I am pleased to say that making the custard was pretty simple.  Nary a single egg yolk was scrambled.  Of course, it was absolutely necessary to make a pan of Dense Chewy Brownies to stir into the ice cream.  The brownies are amazing – rich, fudgy, and they still taste almost like the batter even when they are cooked. 

Did I mention there are chocolate chips in here?

Did I mention there are chocolate chips in here?

The mint ice cream is really nice.  The fresh mint adds an herbal, green flavor to the ice cream that traditional mint does not have.  The final result is absolutely delicious.

Churning the Mint Ice Cream

Churning the Mint Ice Cream

Since both of these recipes can only be found in The Perfect Scoop, and since we didn’t modify them at all, I am not going to post them here.  It somehow feels wrong to post recipes that aren’t available for free on the internet if you don’t make any changes.  Consider this your incentive to purchase the book.  You won’t be sorry.

Leave a comment

Filed under Baked goods, Dessert, Ice cream