ALMOND BUTTER SWIRL ICE CREAM
Warm weather days require ice cream! However, dealing with dairy intolerances can be tricky. This dairy-free recipe is a favorite at our house, especially with kids! -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 1 quart.
Number Of Ingredients 6
Steps:
- Mix first five ingredients until well blended. Fill cylinder of ice cream maker no more than two-thirds full. Freeze according to manufacturer's directions, slowly adding melted chocolate during the last 2 minutes of processing. Serve immediately, or transfer to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.
Nutrition Facts :
NO-CHURN ALMOND AND RASPBERRY SWIRL ICE CREAM
No ice cream machine required for this frozen treat, as the cream is whipped before being frozen. Vanilla extract or vanilla bean paste will make a good substitute here if you don't have almond extract and don't want to go to the store.
Provided by Sarah Jampel
Categories Bon Appétit Dessert Frozen Dessert Ice Cream Milk/Cream Raspberry Almond Fruit Vegetarian Wheat/Gluten-Free Peanut Free Soy Free Kid-Friendly Summer
Yield Makes about 2 quarts
Number Of Ingredients 6
Steps:
- Bring raspberries, sugar, and ¼ tsp. salt to a simmer in a medium saucepan over medium heat and cook, stirring often, until raspberries begin to burst and lose their shape, about 4 minutes. Strain through a fine-mesh sieve into a large measuring glass, pressing on solids; discard solids. Pour back into saucepan and return to medium heat. Cook, stirring occasionally, until sauce is thick enough to coat a spoon, 10-15 minutes. (You should have about 6 Tbsp.) Transfer back to measuring glass and chill until cold, about 30 minutes.
- Mix condensed milk, almond extract, and remaining ¾ tsp. salt in a medium bowl to combine.
- Using an electric mixer, beat cream in a medium bowl, starting on low speed and gradually increasing to medium-high as it thickens, until billowy and stiff peaks form, about 4 minutes.
- Add a dollop of whipped cream to condensed milk mixture and mix in with a rubber spatula (this is just to lighten it so that the next stage-folding-is easier). Add remaining whipped cream; fold in, running spatula down sides and along bottom of bowl, then lifting up through center and over top while rotating bowl to integrate without deflating, until very few streaks of condensed milk mixture remain.
- Scrape about one third of ice cream base into a loaf pan that's at least 8½x4½". Drizzle over one third of raspberry syrup. Repeat layers 2 more times, ending with raspberry syrup (no need to be precise). Using a small offset spatula or butter knife, make figure-eight motions through ice cream base to swirl raspberry syrup throughout. Cover with plastic wrap or an airtight silicone lid and freeze until solid, at least 8 hours.
- To serve, transfer loaf pan to refrigerator and let ice cream soften 10 minutes before scooping into bowls.
- Do Ahead: Ice cream can be made 1 week ahead. Keep frozen.
BUTTER-ALMOND ICE CREAM
Provided by Ian Knauer
Categories Milk/Cream Ice Cream Machine Dessert Frozen Dessert Almond Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 1 quart
Number Of Ingredients 8
Steps:
- Whisk together cream, milk, sugar, and eggs in a heavy medium saucepan, then cook over medium-low heat, stirring constantly with a wooden spoon, until custard is thick enough to coat back of a spoon and registers 175°F on an instant-read thermometer. Strain custard through a fine-mesh sieve into a bowl. Cool completely, stirring frequently, then chill, covered, until very cold, at least 8 hours.
- Meanwhile, cook almonds in butter with a scant 1/4 teaspoon salt in a heavy skillet over medium heat, stirring, until butter and almonds are pale golden, about 6 minutes. Remove from heat and cool.
- Freeze custard in ice cream maker, then fold in almonds with butter. Transfer to an airtight container and put in freezer to harden.
PEANUT BUTTER SWIRL ICE CREAM
Got this from Saveur Magazine. They say it's based on a recipe in Bruce Weinstein's "The Ice Cream Book".
Provided by rockinred
Categories Frozen Desserts
Time 10h30m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Heat milk in a small saucepan over medium heat until just hot. Meanwhile, beat sugar & eggs together in a medium bowl until thick & pale yellow.
- Gradually whisk hot milk into egg mixture in bowl, then pour milk-egg mixture into saucepan. Return saucepan to medium-low heat and cook custard, stirring constantly with a wooden spoon until it is thick enough to coat the back of the spoon, about 5 minutes. Remove saucepan from the heat and stir in half the peanut butter. Strain the custard inot a large bowl, let cool briefly, stirring often, then stir in cream and vanilla. Cover & refrigerate until cold, 6-8 hours.
- Process mixture in an ice cream maker according to manufacturer's directions, adding half the chopped nuts to the ice cream 30 seconds before it has finished churning. Transfer to a bowl, quickly swirl in remaining peanut butter, cover, and freeze until hard. Serve ice cream sprinkled with remaining nuts.
Nutrition Facts : Calories 5056.8, Fat 398.6, SaturatedFat 134.6, Cholesterol 1157.8, Sodium 2353.7, Carbohydrate 272.7, Fiber 33.6, Sugar 185.7, Protein 152.6
PEANUT BUTTER-SWIRL ICE CREAM
Homemade ice cream with an ice cream maker is always a fun pastime for adults and kids alike.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 1/2 quarts
Number Of Ingredients 6
Steps:
- Line one 8-by-12-inch glass or metal baking pan and one 8-by-8-inch glass or metal baking pan with parchment paper.
- Fill a large bowl with ice and water; set aside. Combine egg yolks and sugar in the bowl of an electric mixer fitted with a whisk attachment. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. (Alternatively, whisk egg yolks and sugar together in a medium bowl.)
- In a medium saucepan, bring milk just to a simmer. With mixer running on low, use a measuring cup or ladle to slowly pour about 1/2 cup of the hot milk into the egg-yolk mixture, beating constantly until blended. Continue, adding about 1/2 cup milk at a time, until all has been added.
- Return mixture to saucepan; cook over medium-low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat back of spoon, 3 to 5 minutes. The custard should retain a line drawn across back of spoon with your finger. Whisk in 1 cup peanut butter.
- Remove pan from heat, and stir in cold heavy cream. Pour custard through a mesh strainer into a medium bowl set in the ice bath; stir occasionally until cool. Stir vanilla into cooled custard. Cover bowl and refrigerate at least 30 minutes or overnight.
- Pour the custard into a chilled ice-cream maker; freeze according to manufacturer's instructions. (The ice-cream mixture will be set but not hard.)
- Swirl in remaining cup of peanut butter; transfer two-thirds of the soft ice cream, or 1 quart, to larger baking pan, smoothing the surface with an offset spatula. Transfer remaining third (1/2 quart) to smaller pan, smoothing its surface. Cover each pan with plastic wrap; freeze overnight. Ice cream may be made to this point up to 1 week ahead.
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