Archive for: ice cream
Marshmallows and marshmallow swirls are common additions to ice cream, adding a sweet swirl and a unique flavor that you just can’t get any other way. Believe it or not, marshmallows can also be used to make ice cream. I originally found a variation of this recipe in an old recipe notebook that my grandmother kept, probably clipped out from an ad or an article in a magazine (there was no attribution), and she clearly saw it as a way to get some more use out of a bag of store bought marshmallows. As a big marshmallow lover, I couldn’t resist giving the idea a try.
To make this ice cream, you simply melt a generous amount of marshmallows into some milk, then chill the mixture and fold in whipped cream. I used mini marshmallows and they added a nice amount of sweetness and thickened the milk very slightly as they melted, due to the dusting of cornstarch that keeps them from sticking together. The recipe works very well and you end up with an ice cream that really captures the flavor of a marshmallow! It is tasty on its own, but it is better when used in an ice cream sundae or an ice cream sandwich, where the marshmallow will add a new dimension to the dessert.
You’re going to want to use storebought, jet-puffed marshmallows for this recipe to get the best results. This is a no-churn ice cream that can be made without an ice cream maker, thanks to presence of the whipped cream, which adds a lot of air to the ice cream base. For variety, you can fold in shredded coconut, chocolate chips or anything else you can think of before freezing the mixture, too.
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I am a huge lover of coffee, so it should be no surprise that I am also a huge fan of coffee ice creams. Coffee ice creams can deliver the flavor of a good cup of coffee in a cold, refreshing package that is perfect for hot summer afternoons, and the are the perfect base for delicious affogatos. I’ve had both dark espresso flavored ice creams and very mildly flavored coffee ice creams. This Cafe Latte Ice Cream falls right in the middle and will satisfy a craving both for coffee and for a frozen treat.
The ice cream has a good coffee flavor and a very creamy base that balances it, and you taste both elements clearly in every bite. It gives you the same flavor effect that you get from a cafe latte – hence the name of the ice cream. Of course, a plain latte isn’t going to be sweetened and this ice cream has some sugar added to ensure that it keeps a creamy texture and still tastes like dessert. Whole milk and heavy cream give this ice cream a rich, but easy to make, base. You can use a lower fat milk in place of the whole milk and still get good results, but just keep in mind that the ice cream may be a touch less creamy if you do.
I used Starbucks Via when preparing this recipe, as it is easy to use and really concentrates a good coffee flavor. Instant espresso powder will also work well and is easy to incorporate. If you don’t have either of these ingredients, you can infuse the cream with 1/4 cup of ground coffee or espresso beans by combining the cream and coffee, bringing it to a boil and letting it sit with the beans for 4-5 minutes. Strain out the coffee beans and continue with the recipe. It adds an extra step to the recipe, but definitely gives it a good flavor.
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A slice of crispy buttered toast topped with a sweet layer of cinnamon sugar is a simple, but delicious treat. It’s an easy breakfast favorite, although I’ve been known to have a slice after dinner with a cup of tea if I have some good toasting bread on hand and can’t wait for the morning. To capture these flavors in a more distinctly dessert form, I turned my toast into Cinnamon Toast Ice Cream. This ice cream perfectly captures the flavor of buttered cinnamon toast (sans bread) in a creamy frozen form.
The secret to this ice cream is using browned butter to give it a buttery toast flavor (otherwise it would just be ice cream with cinnamon and vanilla). A small amount of butter is cooked and browned first, then sugar and the other ice cream ingredients are added to it to create the ice cream base. I keep things simply by using ground cinnamon – just like I do on my toast – and vanilla extract in this recipe. The base should be completely chilled before churning.
This ice cream is very creamy and rich tasting thanks to the brown butter in the recipe. You will get the best results with this recipe if you churn it in an ice cream maker, no matter which kind you have. The dry ice method works well and is a fun option if you don’t have an ice cream maker. If you’re a fan of cinnamon toast in the mornings, this ice cream will definitely be a hit with you and you’ll find that it’s just as addicting as that classic, simple toast.
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It is great to have an ice cream maker at home if you’re a big ice cream lover. Homemade ice cream, straight out of the machine, is something that is hard to beat with storebought products. It’s also fun because it is so easy to customize the ice cream with your favorite mix-ins, whether you like to add crushed up Oreo cookies or a swirl of caramel sauce. There are some ice cream recipes out there that you can make without an ice cream maker and still get outstanding results. One recipe that comes to mind uses sweetened condensed milk as a base and has whipped heavy cream folded into it, which adds the air that is normally incorporated into ice cream by an ice cream mixer. It’s easy to make, works out extremely well and, of course, uses no special equipment of any kind.
No-Churn Chocolate Mint Chocolate Chip Ice Cream is this type of recipe. It starts out with a mixture of sweetened condensed milk, chocolate sauce, vanilla and peppermint extracts. Heavy cream is beaten to soft peaks and folded into the base. The resulting ice cream has an almost mousse-like consistency that just melts when it hits your tongue. It has a light chocolate flavor with just enough mint added to it. It is light and creamy, and it is never too hard to scoop straight out of the freezer. I have used homemade chocolate sauce when making this ice cream, but it is honestly just as good with a good quality chocolate or chocolate fudge sauce to use as flavoring (because you know you have some for homemade sundaes).
I typically fold small chocolate chips or coarsely chopped dark chocolate into this ice cream before freezing it. If you have mint chocolate baking pieces, which are sometimes available in grocery stores, or chopped mint chocolate bars, they will work even better and get a little more mint into your finished product.
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Homemade ice cream is a wonderful treat, but you really do need an ice cream maker for the best and most consistent results. There are many affordable ice cream makers out there (and plenty of more expensive ones!) that will pay for themselves if you make ice cream yourself regularly. If you don’t make ice cream on a regular basis, however, you probably don’t want another appliance taking up valuable room in your kitchen. So, is it possible to make great ice cream at home without an ice cream maker? Yes, and the secret is to use dry ice.
Dry ice is solid carbon dioxide and it has a temperature of -109.3F (78.5C). It is primarily used for preserving ice cream and other frozen foods at very cold temperatures. For instance, it may be used to chill the interior of an ice cream cart on a hot day at the park so the popsicles don’t melt before they’re sold. It is also often added to Halloween punch because of the fog-like clouds that it generates when put into water or other liquids.
But how can you make ice cream with it?
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