Ice cream is one of the most delicious dairy food items in the whole world. It is my most favorite food. People of every ages like ice cream. It has many flavors and designs. Ice cream is a frozen dessert usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavors. Most varieties contain sugar, although some are made with other sweeteners. In some cases, artificial flavors and colors are used in addition to the natural ingredients. The meaning of the term ice cream varies from one country to another. Terms like frozen custard, frozen yogurt, sorbet, gelato and others are used to distinguish different varieties and styles. Ice cream may have this composition:
Greater than 10% milk fat and usually between 10% and as high as 16% fat in some premium ice creams.
9 to 12% milk solids-not-fat: this component, also known as the serum solids, contains the proteins and carbohydrates found in milk.
0.2% to 0.5% stabilizers and emulsifiers.
55% to 64% water which comes from the milk or other ingredients.
These compositions are percentage by weight. Since ice cream can contain as much as half air by volume, these numbers may be reduced by as much as half if cited by volume. In terms of dietary considerations, however, the percentages by weight are more relevant.
Tuesday, August 24, 2010
Cheery Ice Cream
1/2 cup rum
21/2 cups light cream
1/2 cup sugar
4 egg yolks
1/4 teaspoon vanilla
Place the cherries in a bowl and cover with rum. Allow to soak for several hours or overnight. Heat the light cream and sugar together until the sugar is dissolved and bubbles begin to form around edge of the pot.
Whisk yolks until creamy. Add 1/2 cup of the warm cream to the egg yolks. Pour the warmed yolks back into the half-and-half and continue to cook, stirring, until the custard mixture coats the back of a spoon. Do not boil the mixture or it will curdle. Stir in the vanilla; allow cooling completely, and then chilling. Pour into the ice-cream maker and freeze according to manufacturer's directions. Drain the cherries. When the mixture
begins to thicken as it freezes, add the cherries and freeze until ice cream is the proper consistency.
Mint Chocolote Ice Cream
1 cup milk
1/3 cup sugar
1 cup mint chocolate chips
2 egg yolks
1/8 teaspoon salt
Combine 1 1/4 cups heavy cream, the milk, sugar and the mint chocolate chips in a saucepan. Cook over low heat, stirring with a wire whisk, until the chips are melted and mixture is smooth. Remove from heat. In a medium bowl, beat the egg yolks and the salt until thick. Gradually add the chocolate mixture. Beat until well blended and chill 30 minutes. Pour the chilled chocolate/egg mixture into an electric ice cream freezer; churn until thick. Cover and store in freeze until ready to serve.
Chocolote Ice Cream
1/3 c Unsweetened cocoa powder
1 1/2 c Milk
2 Large eggs
1 c Sugar
1 c whipping cream
1 t Vanilla extract
1. Melt the unsweetened chocolate on top of a double boiler over hot, not boiling, water. Gradually whisk in the cocoa and heat, stirring constantly, until smooth. (The chocolate may "seize" or clump together. Don't worry, the milk will dissolve it.) Whisk in the milk, a little at a time, and heat until completely blended. Remove from the heat and let cool.
2. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, and then continue whisking until completely blended, about 1 minute more. Pour in the cream and vanilla and whisk to blend.
3. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1 to 2 hours, depending on your refrigerator.
4. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
Cookie Ice Cream
1 3/4 cup sugar
1/2 teaspoon salt
1 tablespoon vanilla
4 cups heavy cream
1 cup chocolate chip cookie dough
2 cups light cream
Scald milk until bubbles form around edge. Remove from heat. Add the sugar and salt. Stir until dissolved. Stir in light cream, vanilla, and the heavy cream. Cover and refrigerate for at least 30 minutes. Freeze as directed by your ice cream machine's instructions. Once ice cream has been through the entire ice cream machine process and is now a chilled soft ice cream, add the chocolate chip cookie dough. Just break up the dough as best you can with your hands and drop it in small clusters into the soft ice cream. Try to mix it around to ensure that the cookie dough is evenly distributed throughout the ice cream. Put the ice cream in the freezer for several hours until hardened.
Dark Chocolate Ice Cream
1 cup milk
2 eggs
1 cup sugar
1 cup heavy cream
1 teaspoon vanilla extract
1 pinch salt
Melt chocolate in double boiler over hot (not boiling) water. Gradually whisk in milk, stir until smooth. Remove from heat and let it cool. Whisk eggs in a mixing bowl until light and fluffy. Gradually whisk in sugar, then continue whisking 1 minute, until completely blended. Add the cream, vanilla, and salt; whisk. Add the chocolate mixture; blend well. Cover, chill, and freeze according to ice cream maker's directions.
Eggnog Ice Cream
10 tablespoons sugar
Pinch of salt
1/4 cup brandy
1/4 cup rum
2 tablespoons dry sherry
1 cup milk
2 cup heavy cream
1/4 teaspoon nutmeg, freshly grated
Cook the egg yolks, sugar, salt, brandy, rum and sherry in a double boiler until very light and thickened. Remove from heat, add the milk and cream; cool. Beat the egg whites until stiff; fold them in the cream mixture. Pour into an ice cream machine and process according to manufacturer's directions. Sprinkle with nutmeg before serving.
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