Notes from a Nester: Autumn Ice Cream
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A blogumn by Debra Barlow
My Kitchen Obsession
I don’t know when it happened. Maybe it was the day the dial switched from 29 to 30 or maybe it was the moment when my dear husband slipped that band on my finger. But I suspect it’s been longer than that. Really, I suspect it’s been buried deep down under piles of clutter for most of my life. The awful truth is…I’m domestic. I am obsessed with all things house and home. I blame William-Sonoma. When their catalog comes in the mail I devour it like it was the latest issue of Us Weekly. And from this obsession comes one of my favorite things: the Kitchen-Aid ice cream maker attachment.
First, if you like to cook or bake or just like to have an enviable collection of kitchen appliances – stop now and go out and buy a Kitchen-Aid standing mixer. They are the greatest things and, let’s be honest, a kitchen status symbol if there ever was one. And while you’re out buying the mixer, go ahead and buy that ice cream maker attachment. If you like ice cream – and clearly, you have to like ice cream – this will be your new best friend. Gone are the days of those clunky old machines. This attachment is stored in the freezer and is ready to make a delicious quart of ice cream at a moment’s notice.
My parents are visiting this week and to demonstrate my new found frozen-dessert making expertise, I tried a Buttermilk Peach Ice Cream Recipe from Homesick Texan, one of my new favorite blogs. Being from Texas and, let’s face it, a little homesick, I have fond memories of this sweet peach treat. We had some last night and it was great. The cinnamon adds a nice flavor and the buttermilk gives it a good creaminess. I used fat free half and half instead of the cream. It messes with the consistency, but cuts down the fat considerably.
I know it’s practically fall, but keep the lazy days of summer alive – get your own ice cream maker attachment and treat yourself to a big bowl of homemade goodness. If you have a fantastic ice cream recipe of your own (or borrowed, we’re not picky), leave it in the comments.
Happy eating! Buttermilk Peach Ice Cream Recipe after the jump:
Recipe Courtesy of the Homesick Texan blog:
Buttermilk Peach Ice Cream
2 cups cream
1 cup buttermilk
2 pounds (about 6) whole peaches, peeled and sliced, or 2 cups peaches, frozen or canned
3/4 cups of sugar
1/2 teaspoon cinnamon
1 teaspoon vanilla
2 Tablespoons of lemon juice
Method:
1. Toss peeled and sliced peaches with sugar, lemon juice and cinnamon. Cover, refrigerate and let macerate at least for a couple of hours, preferably overnight or all day.
2. Puree 1 1/2 cups of the peaches (save the rest for mixing in after you make your ice cream), and then mix puree with cream, buttermilk and vanilla.
3. Freeze according to your ice-cream maker’s instructions.
Notes: To peel the peaches, I place them into a pot of boiling water for 30 seconds, and then transfer them to a bowl filled with ice water to halt the cooking. The skin should rub right off after blanching. If you use canned, you also might want to use less sugar if they were canned in syrup.
The fillies gave me this ice cream maker for my birthday and I love it!!! This peach ice cream sounds lovely. How about sweet corn ice cream with blueberry pie?…YUMMY!
The fillies gave me this ice cream maker for my birthday and I love it!!! This peach ice cream sounds lovely. How about sweet corn ice cream with blueberry pie?…YUMMY!
Here is a very yummy and very different chocolate ice cream recipe.
Burnt chocolate ice cream
2 cups milk
2 cups whipping cream
2/3 cup sugar
1 vanilla bean split
1 cup egg yolks (about 14 large eggs)
1 cup semisweet chocolate morsels(no need to use expensive chocolate as you are going to burn it anyway)
This is enough for 3 pints of ice cream but the recipe works well if you half it or double it.
Combine the milk,cream,1/3 cup of the sugar and the vanilla bean in a large saucepan and bring to a boil over medium heat.
Meanwhile in a large mixing bowl combine the egg yolks and remaining sugar. Mix thoroughly with a wisk.
when th emixture in the sauce pan starts to boil remove it from the heat and slowly stream it into the egg and sugar mix stirring constantly and then pour back into the saucepan.
Place the mixture back over medium heat and cook for about 5 minutes of until it starts to thicken and will coat the back of a spoon. Remove from heat and set pan in a bowl of ice to chill for 15 minutes stirring occasionally.
Place the chocolate morsels in a small heavy bottomed saute pan and cook over medium low heat for about 5 minutes. Stir them only once per minute because you want them to burn.This is a very smoky process but it is so worth it. When the chocolate it done it will be be a litlle balck and smoking.Slowly wisk the chocolate into the ice cream base and let chill for at least 15 minutes moreThen cover the bowl with plastic wrap and poke some holes in it to let out the steam and refrigerate until cold. Finally strain the mixture through a fihne mesh strainer and freeze acording to your machines instructions.
The Chocolate has such a nice flavor in this ice cream it is well worth the work.
Here is a very yummy and very different chocolate ice cream recipe.
Burnt chocolate ice cream
2 cups milk
2 cups whipping cream
2/3 cup sugar
1 vanilla bean split
1 cup egg yolks (about 14 large eggs)
1 cup semisweet chocolate morsels(no need to use expensive chocolate as you are going to burn it anyway)
This is enough for 3 pints of ice cream but the recipe works well if you half it or double it.
Combine the milk,cream,1/3 cup of the sugar and the vanilla bean in a large saucepan and bring to a boil over medium heat.
Meanwhile in a large mixing bowl combine the egg yolks and remaining sugar. Mix thoroughly with a wisk.
when th emixture in the sauce pan starts to boil remove it from the heat and slowly stream it into the egg and sugar mix stirring constantly and then pour back into the saucepan.
Place the mixture back over medium heat and cook for about 5 minutes of until it starts to thicken and will coat the back of a spoon. Remove from heat and set pan in a bowl of ice to chill for 15 minutes stirring occasionally.
Place the chocolate morsels in a small heavy bottomed saute pan and cook over medium low heat for about 5 minutes. Stir them only once per minute because you want them to burn.This is a very smoky process but it is so worth it. When the chocolate it done it will be be a litlle balck and smoking.Slowly wisk the chocolate into the ice cream base and let chill for at least 15 minutes moreThen cover the bowl with plastic wrap and poke some holes in it to let out the steam and refrigerate until cold. Finally strain the mixture through a fihne mesh strainer and freeze acording to your machines instructions.
The Chocolate has such a nice flavor in this ice cream it is well worth the work.
This is terrible. I am in complete lust for ice cream now.