FAST AND FRUITY ICE CREAM
Provided by Ree Drummond : Food Network
Categories dessert
Time 10m
Yield 4 to 5 servings
Number Of Ingredients 6
Steps:
- Place the frozen fruit in a food processor with the Greek yogurt, heavy cream and vanilla. Process until smooth. Add the chopped chocolate and pulse until the chocolate pieces have become small bits. Serve immediately in bowls and garnish with shaved dark chocolate over the top.
PASSION FRUIT "TZATZIKI" WITH OLIVE OIL ICE-CREAM
The original name of this recipe was, "Set passion fruit tzatziki with olive oil ice-cream and chocolate baklava cigar." It was found at Australian Gourmet Traveller online. This recipe was created by George Calombaris, The Press Club. This is a 3 part recipe, the passion fruit "tzatziki", the olive oil ice-cream and the chocolate baklava "cigar." Here is the accompanying recipe for Recipe #315273. Prep time is a guess, Cook/Freeze time includes chill time but the freeze time depends on your ice cream machine. "Note: The Press Club uses Spanish earthenware dishes available from The Essential Ingredient."
Provided by ThatSouthernBelle
Categories Gelatin
Time 5h30m
Yield 1 litre, 6 serving(s)
Number Of Ingredients 12
Steps:
- For olive oil ice-cream, combine milk, 80 ml cream (1/3 cup) and vanilla bean and seeds in a saucepan and bring to the boil over medium-high heat, then remove from heat and stand for 1 hour.
- Whisk egg yolks and sugar until pale and thick, then strain milk mixture, discarding solids, and add to egg yolks, whisking to combine.
- Return mixture to a clean saucepan and stir over low-medium heat for 3-4 minutes or until mixture thickens enough to coat the back of a spoon, then cool and stir in olive oil.
- Whisk remaining cream to soft peaks and fold through egg yolk mixture. Churn mixture in an ice-cream machine according to manufacturer's instructions. Makes about 1 litre.
- For candied fennel, finely shave fennel using a mandoline and combine in a saucepan with sugar and 150ml water.
- Stir over medium heat until sugar dissolves, increase heat to medium-high and simmer for 10 minutes or until tender.
- Set aside.
- For tzatziki, whisk yogurt, passion fruit and icing sugar until combined. Transfer to a saucepan and stir over medium heat to warm through. Squeeze excess water from gelatin, add to mixture and stir until dissolved. Strain fennel from syrup and divide among six ½ cup-capacity shallow dishes (see note), pour tzatziki on top to fill, and refrigerate for at least 4 hours or until set.
- To serve, place a scoop of ice-cream on each dish of set tzatziki and serve with a cigar.
Nutrition Facts : Calories 573.8, Fat 44.9, SaturatedFat 18.3, Cholesterol 214.7, Sodium 144.4, Carbohydrate 37.4, Fiber 6.5, Sugar 22.2, Protein 9.4
FRESH FRUIT ICE CREAM IN A BAGGIE
Homemade ice cream without the ice cream freezer. Great for dorm rooms! Delicious way to use your fresh seasonal fruit.
Provided by Melissa
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 15m
Yield 1
Number Of Ingredients 6
Steps:
- Combine the half and half, sugar, vanilla, and strawberries in a quart size resealable plastic bag. Press the air out of the bag, seal, and shake bag to combine contents. Place the bag into a gallon sized zip top bag. Add the ice to the gallon bag, press the air out, and seal bag.
- Wrap bags in a hand towel. Shake continuously, until the contents of the small bag thickens into soft-serve ice cream, 5 to 10 minutes.
- Rinse the small bag quickly under cold water to wash off salt. Lay the ice cream filled baggie on a flat surface. Use a wooden spoon handle to push the ice cream down to the bottom corner of the baggie. Snip off the corner, and squeeze ice cream into a bowl.
Nutrition Facts : Calories 436.2 calories, Carbohydrate 38.9 g, Cholesterol 89.5 mg, Fat 27.9 g, Fiber 0.8 g, Protein 7.4 g, SaturatedFat 17.3 g, Sodium 22872.6 mg, Sugar 27.8 g
OLIVE OIL ICE CREAM
My well-meaning hostess, knowing that I had come to Italy to sample chocolate and gelato, planned a special dinner in my honor. As we drove up the mountain to the restaurant, she turned to me and said, "We've arranged a special dinner just for you. Each and every course is going to have chocolate in it!" Gulp. Dinner was, um, interesting, and chocolate was indeed incorporated into each and every course-except for dessert! However, the chef presented us with a selection of ice creams, including one flavored with a fruity, locally pressed olive oil. Olive oil ice cream pairs remarkably well with summer fruits such as strawberries and apricots, and if you use a fruity Spanish Arbequina olive oil, you'll find this ice cream is sublime drizzled with Lean Chocolate Sauce (page 165) too. Be sure to try it flecked with a few grains of coarse sea salt over the top.
Yield makes about 1 quart (1 liter)
Number Of Ingredients 6
Steps:
- Warm the milk, sugar, and salt in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer on top.
- In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Whisk the olive oil into the custard vigorously until it's well blended, then stir until cool over an ice bath. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
- For Lemon-Olive Oil Ice Cream, very, very finely grate the zest of 1 lemon, preferably unsprayed, into the olive oil and warm it gently. Remove from the heat and let it infuse while you make the custard. Whisk the oil along with the zest into the ice cream custard.
- To make Honey-Roasted Apricots to serve along with Olive Oil Ice Cream, for 6 servings, split 12 fresh apricots in half and remove the pits. Arrange them cut side down in a baking dish and drizzle with 3 tablespoons (45 ml) honey, 6 tablespoons (90 ml) white wine, and 1/2 vanilla bean, split lengthwise. Bake, uncovered, for 20 minutes, or until the apricots are tender, basting them with their juices midway during baking. Serve the apricots warm or at room temperature with a scoop of Olive Oil Ice Cream and some French Almonds (page 189).
NO-CHURN OLIVE OIL ICE CREAM WITH HOT FUDGE
At Ecco restaurant in Atlanta, one dessert stands above the rest: a salted olive oil gelato. Inspired by that dish in flavor but not in method, this frozen treat doesn't require an ice-cream maker. Instead, a sweetened condensed milk base, flavored with olive oil, is lightened with whipped cream and frozen. Once this fluffy mass is firm and scooped, the silky texture will make you think: Why does anyone churn at all? The hot fudge sauce, with its chewy texture and deep, chocolaty flavor, is as easy to make and uses up the other half of a 14-ounce can of sweetened condensed milk.
Provided by Eric Kim
Time 3h25m
Yield 1 quart ice cream and 3/4 cup sauce
Number Of Ingredients 8
Steps:
- Make the ice cream: In a medium bowl, whisk together the sweetened condensed milk, olive oil and salt until well combined.
- In a separate larger bowl (or in the bowl of a stand mixer), whisk the heavy cream by hand or with a hand or stand mixer until stiff peaks form. When you lift the whisk out of the bowl and flip it over, a peak of whipped cream should stand upright without flopping over. Add a dollop of the whipped cream to the smaller bowl with the condensed milk and stir vigorously to help loosen the condensed milk mixture.
- Add the lightened condensed milk mixture to the whipped cream and, using a rubber spatula or large metal spoon, gently combine the two components by dragging the utensil under and over the mixture, scraping the sides and bottom of the bowl as you go. Repeat this folding to fully incorporate the cream while maintaining its air bubbles.
- Transfer to an airtight container and freeze until firm, at least 3 hours or overnight.
- Make the hot fudge sauce: To a small microwave-safe bowl, add the sweetened condensed milk, chocolate and salt. Microwave on high in 30-second increments until the chocolate is completely melted, 30 to 60 seconds total. Add the olive oil and stir vigorously until smooth. Alternatively, heat the condensed milk, chocolate and salt in a small saucepan over medium, stirring occasionally, until the chocolate is melted, then turn off the heat and stir in the olive oil.
- To serve, let the ice cream sit at room temperature to thaw for at least 10 minutes before scooping, then top with the hot fudge sauce. The hot fudge can be refrigerated in an airtight container for up to 5 days; microwave right before serving until loose enough to dollop over the ice cream. The ice cream can be frozen for up to 1 month.
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OLIVE OR NUT OIL ICE CREAM - ALTON BROWN
From altonbrown.com
Servings 1.5Estimated Reading Time 1 minCategory SweetsTotal Time 4 hrs 37 mins
- Place the milk and heavy cream into a medium saucepan and set over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from heat.
- In a medium mixing bowl, whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Add the oil and whisk thoroughly. Temper the cream mixture into the egg mixture by whisking in small amounts, approximately 1 tablespoon at a time, until about a 1/3 of the cream mixture has been added. Pour in the remainder of the cream and stir to combine. Return the mixture to the saucepan and place over medium-low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and reaches 170 to 175ºF, 5 to 7 minutes. Strain the mixture through a fine-mesh strainer into a container and place in the refrigerator uncovered. Allow to sit uncovered until it is cool enough not to form condensation on the lid. Cover and store for 4 hours, up to overnight, or until the temperature reaches 40ºF or below.
- Pour into an ice cream maker and process according to the manufacturer's directions, 25 to 35 minutes. Serve as is for soft-serve or freeze for another 3 to 4 hours to allow ice cream to harden. If freezing longer than 4 hours, remove from the freezer for 15 to 20 minutes before serving.
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