Three Of A Kind Ice Cream Recipes

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TRIO OF ICE CREAMS



Trio of Ice Creams image

(GLACES AUX TROIS PARFUMS) These lavender, honey-saffron and nougat ice creams show off true Provençal flavors.

Yield Serves 8

Number Of Ingredients 17

5 tablespoons sugar
2 tablespoons honey
2 tablespoons water
1/3 cup whole almonds, toasted
1 teaspoon grated orange peel
3 tablespoons water
1/4 teaspoon (scant) saffron threads
6 tablespoons honey
1/4 cup water
2 teaspoons fresh or dried lavender blossoms
1/4 cup sugar
2 tablespoons honey
4 cups whipping cream
2 cups whole milk
10 large egg yolks
2 tablespoons (packed) brown sugar
Pinch of salt

Steps:

  • Butter baking sheet. Stir first 3 ingredients in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 5 minutes. Remove from heat; stir in nuts and peel. Immediately pour onto prepared sheet. Cool completely. Chop nougat.
  • Simmer 3 tablespoons water and saffron in small saucepan until reduced by half, about 1 minute. Stir in honey. Set aside.
  • Simmer 1/4 cup water and lavender in small saucepan until reduced by half, 1 minute. Add sugar; stir to dissolve. Simmer 2 minutes to thicken syrup slightly. Stir in honey. Set aside.
  • Bring cream and milk to simmer in heavy large saucepan. Whisk yolks to blend in large bowl. Gradually whisk hot cream mixture into yolks. Return mixture to same saucepan. Stir constantly over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 10 minutes (do not boil). Divide custard among 3 bowls (about 2 cups custard in each bowl).
  • Stir nougat, brown sugar and pinch of salt into 1 bowl of hot custard. Whisk honey-saffron mixture into custard in second bowl. Whisk lavender mixture into custard in third bowl. Cool mixtures completely, stirring occasionally (nougat will dissolve). Chill nougat and honey-saffron custards until cold. Chill lavender custard at least 4 hours or overnight. Strain; discard lavender in strainer.
  • Process ice cream custards separately in ice cream maker according to manufacturer's instructions. Freeze in covered containers. (Can be made 1 week ahead.)

THREE OF A KIND ICE CREAM



Three of a Kind Ice Cream image

This recipe is from "The Real Festivus" by Daniel O'Keefe. It is the author's grandmother's recipe. O'Keefe explained, "The tradition is to call this three of a kind, and to use three of each ingredient. But that makes a very big batch - it fills three old-type ice trays. Instead, I usually make batches of one or two of each ingredient. Freeze it in any kind of container that is freezable, probably plastic." I have yet to try this recipe; I'm putting it here for safekeeping :)

Provided by SeaChelle

Categories     Frozen Desserts

Time 10m

Yield 1 batch

Number Of Ingredients 6

3 ripe bananas, mashed
3 oranges, juice of
3 lemons, juice of
3 cups sugar
3 cups heavy cream
3 cups water

Steps:

  • Mix all together in a large bowl.
  • Freeze, stirring occasionally. If you don't stir as it freezes, it will separate a little bit, with the creamy part tending to the bottom and the fruit to the top. But if you stir it, it will be smooth and lovely.
  • Freezing time varies.

Nutrition Facts : Calories 5248.1, Fat 266.2, SaturatedFat 165, Cholesterol 978.2, Sodium 306.2, Carbohydrate 737.4, Fiber 10.2, Sugar 668.2, Protein 20.8

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