Culinary School Secrets: Homemade Ice Cream Recipe
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As culinary school aims to prepare students to work all stations in the kitchen, one section is wholly dedicated to dessert. If you can follow a recipe with precision and get the hang of dessert making, then I actually find it to be less stressful and more gratifying when the outcome is delicious. And who on earth doesn't love dessert?
Making ice cream proves to be an art in itself, with boutique ice cream parlors popping up all over, and flavors becoming increasingly experimental. Maple bacon, olive oil, carrot ginger...the possibilities are endless, and almost always tasty. Curious connoisseurs can purchase at-home ice cream makers easily and relatively inexpensively, making flavor invention even more prevalent.
The key too good ice cream is a good custard base called crème anglaise. After that, add whatever flavorings you want!
- 1 quart whole milk
- 1 quart heavy cream (the balance of milk and cream is completely up to you. Use more milk for a lighter texture and more cream for a creamier and denser mouthfeel)
- 10 egg yolks
- 1 cup sugar
- Pinch of salt
Whisk the egg yolks and sugar in a bowl together until the mixture becomes pale yellow and the sugar has dissolved, about 3 minutes. Add the mixture to a pot with the milk, cream and a pinch of salt.
Attach a thermometer to the pot and over very low heat, slowly heat up the custard, while mixing constantly with a wooden spoon. When the mixture thickens slightly and reaches 175 degrees, turn off the heat and pour mixture into a bowl over ice. Stir until cooled.
Next, add whatever flavorings you would like and follow the directions given on your ice cream machine!
12 Deliciously Easy Protein (Yes, Protein) Ice Cream Recipes
Protein Ice Cream
This recipe is extremely basic—with just three ingredients and five steps, you have every reason in the world to give this baby a try. Think of it as a gateway protein ice cream recipe into the others: once you’ve had a taste of its easy, delicious final product, you’ll definitely come back for more. In different shapes. And flavors. Luckily, you’re now equipped with this list!
This blogger includes a video at the bottom of her post, which is especially helpful for those who might want a visual aid. She doesn’t actually include almond butter in the mix, but she uses it as a topping, which is good enough for me. Also: Look. At. That. Photo.
Let me explain: There’s chocolate, and there are frozen cherries. Sorry, do you need to know more? Oh, stop asking questions and whip this one up already.
It may not be the healthiest of this bunch (at 409 calories), but it’s sure as hell better than the alternative. Which is to say, it’s better than straight-up cake.
Although I’ve never been a huge fan of pistachios, I can appreciate those who are. (Hi, mom!)
Let’s play a guessing game that you’re destined to lose. How many calories do you think S’mores Ice Cream would be? 500 calories? 400? How about you cut that number in half, and then some. This recipe, with cocoa powder, marshmallow fluff and graham cracker, checks in at an underwhelming (but totally awesome) 160 calories. Um, so … I’ll have three. That’s how it works, right?
Apple Pie Protein Ice Cream
via Nutritionist in the Kitch
With a wicked combo of frozen bananas, unsweetened applesauce and red gala apples, this one’s not to be missed.
For a little more variety, I decided to include this recipe for protein “fluff,” unmatched in lightness and easy to make.
Chocolate and peanut butter: arguably the most legendary combination known to mankind. And now it’s healthy. Swoon!
Spinach is this recipe’s secret ingredient, subtle enough to go unnoticed, but prevalent enough to turn the protein ice cream a healthy shade of green. Impressed? Me, too.
Almonds? Check. Raspberry? Check. Chocolate? Check. Over 16 grams of protein and less than 120 calories? Somehow … Some way … Check.
#1: “Chunky” Monkey Ice Cream
Healthy Chunky Monkey Ice Cream… but without the “chunky” part! This 5-ingredient ice cream has it all — full on flavor with decadent chocolate, rich peanut butter and naturally sweet bananas, an amazing texture that is just as creamy and velvety smooth as store-bought ice cream… oh, and it’s secretly healthy, too.
- ¼ cup Unsweetened Vanilla Almond Milk
- 2 tbs Peanut Flour
- ½ teaspoon Vanilla Extract
- 1 packet Natural Sweetener (stevia, Truvia, etc.)
- pinch of Salt
- 1 large Banana, chopped into “coins” and frozen
- 1 tsp Mini Chocolate Chips
How To Make Ice Cream Like an Artisan: Splendid Recipes from Jeni’s Ice Creams in Columbus, Ohio
We’ve gushed about Jeni’s Ice Creams a few (too many?) times here, but we can’t stop talking about how good this ice cream is. We are very proud of this local treasure – all inspired by Ohio dairy and fruit.
So we were delighted to see Jeni Britton, our hometown culinary hero, in Food & Wine this month – with a full spread of tips and recipes on recreating some of her stunning ice creams. We were really surprised by the first thing we read…
Jeni Britton, the founder of Jeni’s, is a young chef with a genius for ice cream and sorbet. She was on Food & Wine’s Tastemaker Award list, and she won a Gold Medal award in the Gallo Family Vineyards competition this year. Her seasonal, locally-sourced lineup of flavors includes things like Thai Chili (made with locally made Krema peanut butter, coconut, and just a hint of chili pepper), strawberry rose petal, goat cheese with sour cherry compote, and banana cajeta.
So we were definitely excited to see this Food & Wine piece and recipes from her, especially considering that we’ve been trying to reverse-engineer some of our favorite ice cream flavors for the last two years.
The first thing she said, which really surprised us, is that she doesn’t use any eggs at all in her exceptionally creamy and rich ice creams. She finds the taste of eggs distracts from the pure flavor of the cream. So instead she uses just light touches of cornstarch and gelatin after reducing the cream down a bit to thicken it.
Great tips! We can hardly wait to try them out. There were also quite a few recipes attached to the article.
Here are a couple of our favorite recipes from the piece:
• Sour-Cherry Lambic Sorbet – We’ve had this sorbet, made with a wonderful cherry lambic beer. This gives it just a hint of yeastiness, but it mainly tastes of tart, fresh cherries. We probably won’t even attempt this at home, since we can buy it by the pint!
• Pistachio Ice Cream – This one, on the other hand, is worth attempting at home. It has a light, delicate flavor that tastes of cream, pistachio, and almost nothing else. Our favorite is this ice cream sandwiched between two big chewy almond macaron cookies in Jeni’s signature ice cream sandwich. (See their whole menu here.)
If you aren’t in the Columbus, Ohio, area, you probably haven’t tasted Jeni’s splendid flavors yet – but you can order by mail. Expensive, yes, but consider it for a summer birthday treat. You won’t be disappointed.
Favorite Homemade Ice Cream Recipes
To make ice cream at home, you&aposll need to start by making a vanilla base. My recipe produces a velvety-smooth vanilla ice cream with a rich, traditional flavor. Of course, you can just take that perfect vanilla ice cream and eat it straight away (I promise I won&apost tell!). But if you want to get a little fancy with your homemade ice cream recipe, you can just tweak the recipe slightly to create chocolate, peanut butter, strawberry, peach, or any of the other delightful flavors covered below.
Hand-Crank vs. Electric Ice Cream Makers
In addition to the ingredients, homemade ice cream requires a device that makes ice cream. I have used an old-fashioned hand-crank ice cream maker for many summers, and even though it&aposs a fair amount of work, it reliably makes authentic, old-fashioned ice cream that really can&apost be beat. When I use a hand-crank model, I always feel like I&aposve really earned my dessert! However, there are of course more modern, electric ice cream makers out there that require a lot less elbow grease. Ultimately, it&aposs up to you. Either way, you&aposll wind up with a homemade treat that everyone will love to eat!
Chocolate Ice Cream Recipe | Home Made Chocolate Ice Cream With Easy Available Ingredients
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Once the base of the ice cream is made, you then want to start adding in your flavors like vanilla, chocolate, etc. I decided to add in mixed fresh berries because I wanted the colors of it to look really cool and loaded with flavor. At first, I was just going to make strawberry, but I figured we’re close to all the berries being in-season than not so mixed berries it is!
Every time I use fresh berries I immediately rinse them. Berries have the kind of flesh where things can stick very easily, like pesticides so be sure to wash them.
Place the berries along with some lemon juice, vanilla and sugar into a small pot and cook them over low heat for about 20 minutes or until they are reduced in size and broken down. The berry mixture will essentially look like a really chunky jam and you could definitely use it like that because it is super tasty! Chill the mixture for about 45 minutes and then fold it right into the chilled ice cream and freeze it. This is when it gets super hard because it takes about 6 hours to freeze so it’s best to make this in the morning and go find something to do.
The cool thing about this recipe is that it is completely malleable, you can swap out my berries for chocolate, or cherries, or make a strawberry version, it’s totally up to you so be sure to get creative!
Sous Vide Strawberry Ice Cream
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
If this recipe is inappropriate or has problems, please flag it for review.
Ingredients for 6
2 cups (473 ml) stemmed and sliced strawberries
1/2 cup (118 ml) ultrafine sugar
1/2 teaspoon (246 ml) cinnamon
1/2 cup (118 ml) granulated sugar
1 teaspoon (5 ml) vanilla bean paste
Set the Anova Sous Vide Precision Cooker to 180°F (82.2°C).
Combine the strawberries, ultrafine sugar, and cinnamon in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 30 minutes.
When the timer goes off, remove the bag from the water bath. Keep the Anova Sous Vide Precision Cooker set to 180°F (82.2°C).
Puree the milk, cream, granulated sugar, egg yolks, vanilla paste, and salt in a blender until smooth and frothy, about 30 seconds.
Add the strawberry mixture and pulse 3-4 times to break up fruit. (Or if you don’t like large chunks, puree until smooth.)
Transfer mixture to a second large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 hour. Agitate the bag several times throughout the cooking process to prevent clumps from forming.
When the timer goes off, remove the bag from the water bath and transfer to an ice bath to cool.
Following the manufacturer's directions, churn the mixture in an ice cream maker until set. Freeze until ready to serve.
Hot Chocolate Ice Cream Recipe
Maddie and I were thinking about making some homemade ice cream and since chocolate is her favorite, we thought we would give that a try. I looked in the recipe book that came with my new Cuisinart Ice Cream Gelato Maker and found a basic recipe that looked easy enough.
The only problem was the recipe called for cocoa powder which I couldn’t find and thought we didn’t have in the house. It turns out we had plenty but I was looking in all the wrong places. Not to be dissuaded, Maddie and I found some Starbucks Hot Chocolate Mix in the cupboard and decided to give it a try.
The results were better than we expected: rich and creamy and just the right amount of sweetness. What I really like about this recipe is how easy it is. The base takes less time to prepare because it is not “custard-style” ice cream that calls for eggs and has to be cooked beforehand nor is it a gelato that also has to be heated up on the stove first.
I think you’ll like this Hot Chocolate Ice Cream and I suggest you give it a try.
Healthy Vanilla Protein Ice Cream
Ice cream. ICE CREAM. IIICCEE CRREEEEAAAAAMM. Sorry, I’ll try to contain myself from now on, I’m just a little (read: extremely) excited to share this recipe. Vanilla Bean Ice Cream is an all-time classic… and now it’s been made totally, utterly, and completely guilt-free with this Healthy Vanilla Protein Ice Cream recipe. This sweet and creamy, mouthwatering amazingness is refined sugar free, low carb, low fat, and high protein, but you would NEVER ever ever suspect it. Ohhhh yes.
I worked pretty darn hard to perfect this recipe. It required three trials to get just the right flavor, texture, and amazing nutrition label. But it was so, so worth it.
In my first trial, I tried to make a no-churn ice cream by blending all of the ingredients in a blender, pouring everything into a ceramic loaf pan, then freezing until firm. Sadly, it froze into a rock hard brick, and even after thawing it for a while, each scoop was super icy and crystallized.
In the second trial, I gave up on the no-churn ice cream idea and used my ice cream maker. The texture was spot on, but it wasn’t flavorful enough and could be a bit sweeter.
In the third (and final) trial, I added more stevia extract and some more Homemade Vanilla Paste. To achieve that “true” ice cream flavor, I also added a tiny bit of butter flavoring. My first bite? FOODGASM ON A SPOON.
This Healthy Vanilla Protein Ice Cream is delectable all on its own, sandwiched in between two Peanut Butter Oatmeal Cookies, on top of a warm slice of Citrus Pound Cake, added to a Red Velvet Smoothie to transform it into a milkshake, or served alongside some Homemade Maraschino Cherries! No matter how you serve this sugar free ice cream, you’ll be glad you did.