I took my little ice cream maker out of storage and it is now sitting on my counter. It will remain in its current spot for the next couple of months while I sort out some of the recipes that I am eager to try out. If you are interested in getting the ins and outs of making ice cream , go here.
Trust me on this one, his recipes are marvelous!
This ice cream recipe in a no custard ice cream. Non-custard style ice cream is made without eggs and does not call for the careful cooking that the custard style ice cream requires. Even though the non-custard style ice cream is not as smooth, it can still have a wonderfully rich flavor. It contains less fat than the custard style and there are lighter versions that can be made using ingredients, such as half & half, whole milk, low fat milk, and yogurt, rather than heavy cream. These recipes will not produce ice cream as rich and smooth as the custard style but is will still taste wonderful.
The rich chocolate cookies are delicious on its own or assembled as ice cream sandwiches. The cookies will be soft - it is vital to cool it on the baking sheet prior to removing it. I used a small ice cream scoop for the cookies, a teaspoon will work well. You may be tempted to make the cookies bigger...don't as it will spread quite a bit while baking.
Once the cookies are cooled, I assembled little ice cream sandwiches and individually wrapped them in wax paper . I had to work quickly and froze the sandwiches as I went along.
Strawberry Ice Cream - Emily Luchetti
This recipe requires an ice cream maker.
3/4 cup pureed strawberries
1/4 cup chopped strawberries
2 cups heavy cream
1 1/3 cup whole milk
pinch of salt
1/3 cup sugar
1/2 tsp pure vanilla extract
Heat milk, cream, salt and sugar in a large pot. Turn off the heat when milk comes to a simmer. Cool milk for at least 4 hours or overnight. Process the cooled milk and pureed strawberries in an ice cream maker according to manufacturer's instructions. Fold in chopped strawberries in the end and freeze for at least 4 hours before serving.
Fudge Cookies - Emily Luchetti
4 tb unsalted butter
12 oz bittersweet chocolate - chopped
1/3 cup all purpose flour
1/4 tsp baking powder
a pinch of salt
3 large eggs
3/4 cup granulated sugar
2 tsp pure vanilla extract
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
Melt chocolate and butter in a double boiler. Cool to room temperature.
Sift dry ingredients together. Using a mixer, whip eggs, sugar and vanilla until mixture is thick and pale. Pour in cooled melted chocolate to egg mixture and mix well using a spatula. Stir in sifted dry ingredients and let batter rest for 30 minutes in the fridge before baking.
Place cookie batter on a baking sheet using a teaspoon or a small ice cream scoop, this way all the cookies will be the same size and will make neat little sandwiches. Place cookies 2 inches apart on a cookie sheet and bake for 10 minutes. The tops will looked cracked. Cool cookies on sheet and remove cookies from the baking sheet using a spatula.
To assemble ice cream sandwiches
Place a scoop of ice cream on a cookie , top with another cookie and press down gently on sandwiches. Serve immediately or freeze. Cookies can also be assembled a day ahead, wrapped individually in waxed paper and frozen.
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