SWEET CREAM ICE CREAM BASE

Better Homes & Gardens - Best of Summer Recipes - - Scooped! -

prep 25 min­utes chill 4 hours

13/4 cups whole milk

5 tsp. corn­starch

13/4 cups whip­ping cream

1/2 cup sugar

1/3 cup non­fat dry milk

1/2 tsp. kosher salt

1. Fill a large bowl half­way with ice and water; set a slightly smaller bowl in the same large bowl. (Make sure water doesn’t go into smaller bowl.) Set aside.

2. In a small bowl whisk to­gether 3 Tbsp. milk and the corn­starch un­til smooth.

3. In a large saucepan com­bine re­main­ing milk, the cream, sugar, dry milk, and salt; whisk un­til no lumps re­main. Cook over medium- high heat un­til mix­ture just comes to boil­ing, whisk­ing fre­quently. Re­duce heat; sim­mer, un­cov­ered, 4 min­utes.

4. Add corn­starch mix­ture. Cook and stir 1 minute more.

5. Pour mix­ture into smaller bowl in ice water. Us­ing an im­mer­sion blender, blend 1 minute. Let stand in ice water 10 min­utes, stir­ring oc­ca­sion­ally.

6. Re­move bowl from ice water. Cover; chill 4 to 24 hours un­til well chilled.

7. Un­cover mix­ture; blend with im­mer­sion blender or whisk un­til smooth.

8. Churn in a 11/2- to 2- qt. ice cream freezer ac­cord­ing to man­u­fac­turer’s di­rec­tions. Store in an air­tight con­tainer; freeze overnight. Makes 8 serv­ings.

per serv­ing 276 cal, 21 g fat ( 13 g sat. fat), 65 mg chol, 173 mg sodium, 20 g carb, 0 g fiber, 18 g sug­ars, 4 g pro.

cof­fee & donuts Pre­pare Sweet Cream Ice Cream Base as di­rected, ex­cept add 1/4 cup ground cof­fee to the milk mix­ture in Step 3; strain, if de­sired, be­fore chill­ing. Af­ter churn­ing, fold in two plain cake or glazed donuts, cut up. Serve with caramel ice cream top­ping, if de­sired.

honey-thyme Pre­pare Sweet Cream Ice Cream Base as di­rected, ex­cept use 1/3 cup sugar. For thyme- in­fused ice cream: Be­fore Step 3, in a small saucepan com­bine cream with 10 fresh thyme sprigs; bring just to sim­mer­ing. Sim­mer gen­tly, un­cov­ered, 5 min­utes. Re­move thyme sprigs. Use in­fused cream in Step 3. In Step 7, blend 1/2 cup honey into mix­ture. Af­ter churn­ing, trans­fer to freezer con­tainer; freeze overnight. Serve with ad­di­tional honey and thyme.

triple-fudge swirl Pre­pare Sweet Cream Ice Cream Base as di­rected, ex­cept be­fore Step 3, make a choco­late paste: In a small saucepan com­bine 1/4 cup unsweet­ened co­coa pow­der, 3 oz. chopped bit­ter­sweet choco­late, and 1/4 cup of the whip­ping cream. Heat over low heat un­til choco­late mix­ture forms a smooth paste (mix­ture will be thick). Add choco­late paste and corn­starch mix­ture in Step 4; whisk un­til smooth. Af­ter churn­ing, layer ice cream and dol­lops of hot fudge ice cream top­ping (about 1 cup) in a freezer con­tainer. Freeze overnight. Top scoops with sea salt.

straw­berry short­cake Pre­pare Sweet Cream Ice Cream Base as di­rected, ex­cept be­fore blend­ing in Step 7, add 3/4 cup crème fraîche. For straw­berry puree: In a large bowl toss to­gether 2 cups fresh straw­ber­ries, hulled and halved, and 2 Tbsp. gran­u­lated and/or packed brown sugar. Let stand 30 min­utes, stir­ring oc­ca­sion­ally. Place in food pro­ces­sor; process un­til smooth. Af­ter churn­ing, layer ice cream, straw­berry puree, and 11/2 cups coarsely chopped bis­cuits in a freezer con­tainer; freeze overnight. sum­mer san­gria Pre­pare Sweet Cream Ice Cream Base as di­rected, ex­cept blend in red wine re­duc­tion be­fore chill­ing mix­ture. For red wine re­duc­tion, in a large saucepan com­bine one 750- ml bot­tle fruity red wine (such as Pinot Noir or Red Zin­fan­del) and 1 cup or­ange liqueur. Bring to boil­ing; re­duce heat. Sim­mer, un­cov­ered, for 1 hour or un­til re­duced to 3/4 cup. Af­ter churn­ing, fold in 1/2 tsp. or­ange zest. Trans­fer to a freezer con­tainer; freeze overnight.

spicy sweet corn Pre­pare Sweet Cream Ice Cream Base as di­rected, ex­cept be­fore Step 3, make corn- in­fused cream: Cut ker­nels from 6 ears corn. Cut cobs in 11/2- to 2- inch pieces. In a 5- quart pot com­bine 21/2 cups whip­ping cream with corn cobs and corn ker­nels. Bring just to sim­mer­ing. Sim­mer gen­tly, un­cov­ered, for 5 min­utes. Re­move from heat; cool slightly. Trans­fer to a large bowl; chill, cov­ered, 2 hours. Re­move cobs from cream; strain cream through a fine mesh sieve, press­ing on corn ker­nels. Mea­sure 13/4 cups cream, adding ad­di­tional cream, if needed. Dis­card corn and cobs. Pro­ceed with Step 3 us­ing corn- in­fused cream in place of whip­ping cream. Be­fore blend­ing in Step 7, add 3/4 cup sour cream and 1/4 tsp. ground an­cho chile pep­per or cayenne pep­per. Af­ter churn­ing, fold in 1/2 tsp. lime zest. Trans­fer to a freezer con­tainer; freeze overnight. Top scoops with ad­di­tional chile pep­per and lime zest.

BONUS IDEA! lemon bar Pre­pare Sweet Cream Ice Cream Base as di­rected. Af­ter churn­ing, layer ice cream in a freezer con­tainer with dol­lops of pur­chased lemon curd (about 1 cup). Freeze overnight. Serve topped with lemon zest and sprin­kled with pow­dered sugar.

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