Tidewater Kitchen - July 2010


Ice Cream Social
Pamela Meredith-Doyle


Who doesn’t love smooth and creamy and rich ice cream? It’s almost impossible to resist. It doesn’t always have to come from an ice cream truck or your freezer section in your grocery store.
Kids of all ages love ice cream! It is a great family treat to make together. Have them help with the mix, work the freezer and then add the toppings.
With all my favorite recipes, you will be able to enjoy many different ice creams and desserts at home. With a little planning, you can have a fun time getting everyone involved or invite neighbors for an ice cream social.
There are many kinds of ice cream makers on the market. My favorite is the Cuisinart, which is an electric machine with a removable bowl that must be frozen in the freezer. Pour ingredients into the base, turn it on, and the machine will do the rest. These are around $50.00 or a little more.
The main reason for making ice cream at home, aside from the pleasure it gives your entire family, is that you can create your own family favorite. It is essentially a mixture of milk, cream, sugar and some flavorings, such as the basic vanilla. All you have to do is add your choice of flavorings or fruit to complete it. Just make sure you pay attention to your measuring.
Vanilla is the most popular flavor of ice cream in the world. Just about 75% of ice cream that is eaten is vanilla, with chocolate coming in second. Have fun creating your own specialty, whether it be candy cane, coffee or any other great flavor you can imagine.
One thing to remember is to always use high butterfat base when making a fruit ice cream. Cut up the fresh fruit, add some sugar or lemon juice, and then refrigerate it in a bowl for about 30 minutes. The addition of the sugar will lower the freezing point of the fruit and prevent it from icing up! The sugar and lemon juice will extract the juices from the fruit and flavor the ice cream.

Basic Uncooked Vanilla Bean Base
1/2 t. vanilla bean paste or 1 T. vanilla extract
1 cup whole milk
3/4 cup organic sugar
2 cups heavy cream, chilled

In a mixer combine eggs, sugar, cream and milk. Add flavoring or fruits if you would like.

Sugared Almond Ice Cream
Sugared almond is one of my absolute favorites. Enjoy!

1-1/4 cups organic sugar
1/2 cup slivered almonds
1 cup whole milk
2 cups heavy cream
1 T. vanilla extract
1/2 t. almond extract

In a mixer combine eggs, sugar, cream and milk. Pour into a chilled ice cream maker. As it starts to thicken, about 15 minutes, add flavoring and the almonds.

Peach Ice Cream
This is great to make in the summertime when peaches are the ripest in season.

Basic Vanilla Recipe
3 cups peeled, stoned and sliced fresh peaches, about 6 peaches (or you could also enjoy strawberries or blueberries as well instead of peaches!)
3/4 cup organic sugar
2 T. fresh lemon juice which is about 1 medium lemon

Make the basic vanilla bean base.
In the food processor or blender, combine the peaches, sugar, and lemon juice. Blend until smooth. Transfer to a strainer set over a bowl and allow the juice from the peaches to drain. This should strain for about 1 hour. Stir the fruit puree into the basic vanilla bean base. Add 1 cup of the strained juice. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s directions. Store in the freezer container and enjoy!

Rich Chocolate Sorbet
2 cups water
1 cup sugar
1/4 cup good quality cocoa

Combine the water, sugar and cocoa in a small saucepan and bring to a boil over medium heat. Stir until the sugar dissolves completely. Let cool to room temperature. Follow same freezing directions.

Lemon Sorbet
2 cups water
1 cup sugar
1/2 cup fresh lemon juice
1 lemon zest

Put the water and sugar in a saucepan and bring to a boil over low heat, stirring constantly until the sugar is dissolved. Remove from the heat, add the lemon juice and grated rind. Put the mixture into a shallow bowl to cool, cover with plastic wrap and freeze.
After sorbet is frozen, and just before serving time, return it to the food processor and mix until smooth, or put the ingredients in an ice cream maker.

Raspberry Sauce
2-1/2 cups frozen raspberries, thawed
1/2 cup super fine sugar
2 T. lemon juice

Place the raspberries, sugar and lemon juice in a blender and puree until smooth, about 2 minutes.
Press the mixture through a fine mesh strainer to remove the seeds. Serve over ice cream or fresh fruit.
Place in a squeeze bottle for easy serving. Can be made ahead. Makes about 1-1/2 cups.

Easy Butterscotch Sauce
3 T. margarine
1/2 cup brown sugar (light or dark)
1/4 cup heavy cream

Combine all the ingredients in a small sauce pan. Simmer for 5 minutes. As it cools it will get thicker.
Serve this delicious sauce hot or cold. This butterscotch sauce is wonderful over coffee ice cream.

Chocolate Fudge Sauce
2 cups powdered sugar
1 cup evaporated milk
1 T. corn syrup
1 cup Ghirardelli semi-sweet chocolate chips
1/2 cup margarine or unsalted butter
1 t. Madagascar vanilla

In a medium saucepan combine powdered sugar, milk, margarine, corn syrup and chocolate chips. Cook over medium heat until mixture boils, stirring constantly. Remove from heat; stir in vanilla.
Serve warm over ice cream or dessert. Cover and refrigerate
Can be made up to five days ahead. Reheat over a double boiler or at fifty percent power in the microwave. Makes 2-2/3 cup.

Cookie Cones
1/4 cup butter
2 egg whites
3/4 cup powdered sugar
1/8 teaspoon sea salt
1/4 teaspoon Madagascar vanilla
1/2 cup all-purpose flour

Melt butter in microwave and cool. Beat egg whites until very stiff. Fold in confectioners sugar, salt, vanilla and flour. Add the cooled butter in gently.
Either use a Pizzelle iron by Vitantonio or bake them on a cookie sheet. Using a Pizzelle iron, coat iron with Pam. Heat iron until light goes off. Pour 1 teaspoon of batter in center of each iron. Carefully close the lid, but you do not need to lock handle. Bake for 30 seconds. With a fork, lift cookie out and roll into a cone and close seal at the bottom of the cone with the back of spoon.
If you are cooking them on a cookie sheet, grease cookie sheets and add 2 tablespoons full of batter. Spread with the back of a spoon to even it out. Bake 8-10 minutes or until brown. Lift off one at a time, working fast so cookies don’t have time to cool. Using a paper towel or garden glove, shape the cookie into a cone. Close the seam with the back of a spoon. Press until it cools.