Vanilla Bean Ice Cream Recipe

It's that time of year again for ice-cream. You know, when it's 108 degrees outside.  Well, at least here in Arizona it's that hot!  Let's just say we eat our ice-cream inside the air conditioned house. ;)

I decided to try a vanilla bean recipe this time.  I already have a fabulous (and popular!) Haagen Dazs Vanilla Ice Cream recipe that is always a winner, but I decided to branch out and try something with a little vanilla bean in it.

I referenced the great book of ice-cream recipes (The Perfect Scoop by David Lebovitz) and this is what he had.  It is a custard based vanilla (hello 6 egg yolks!) and I will admit that it takes a little time and patience for this one.

I found it perfect with tart berries and a little cake.  I will admit however that my Vanilla Ice Cream (haagen dazs copycat) is still my favorite!

Vanilla Bean Ice Cream from The Perfect Scoop by David Lebovitz - "Vanilla Ice Cream"
Ingredients
1 cup milk (I used 2%)
3/4 cup sugar
2 cups heavy cream
pinch of salt
1 vanilla bean, split in half lengthwise
6 large egg yolks
3/4 teaspoon vanilla extract

1. Warm the milk, sugar, 1 cup heavy cream and salt in a medium saucepan.  Scrape the seeds from the vanilla bean into the warm milk and add the bean as well.  Cover, remove from heat and let steep at room temperature for 30 minutes.
2. Pour the remaining cup of heavy cream into a large bowl and set a mesh strainer on top.  In a separate medium sized bowl whisk together the egg yolks.  Slowly pour the warm mixture into the egg yokes, whisking constantly and scrape the warmed egg yolks back into the saucepan.
3. Stir the mixture continually over medium heat with a heatproof spatula.  Pour the custard through the strainer and stir it into the cream.  Put the vanilla bean back into the custard, add the vanilla extract and stir until cool over an ice bath (or put in the refrigerator and stir every 5-10 minutes until cool).
4. Chill the mixture thoroughly in the refrigerator.  When you're ready to make the ice-cream remove the vanilla bean (you can rinse it and save for another use/recipe) then freeze the mixture according to your ice-cream maker directions.  If you like it soft eat right away, otherwise put the ice-cream back into the freezer overnight or until hard (that's how we like it).

Chocolate Raspberry Truffle Ice Cream

Doesn't that look lovely?  It's ice-cream season here in AZ again (although some could argue it is year round) and with the 80-90 spring temps I've pulled out my ice-cream maker.  I have an attachment for my KitchenAid mixer and it works wonderfully.

I decided to start off the new year of ice-cream with a new recipe.  I have the best book, The Perfect Scoop by David Lebovitz.  Ah, the spring and summer are going to be delicious!

First up, Chocolate Raspberry ice cream.  I called it chocolate raspberry truffle because it is so smooth and rich with a slight tart from the raspberries, ah, just like a truffle!  This recipe makes only 3 cups so you may want to double the recipe because it goes fast!

Chocolate Raspberry Truffle Ice Cream from The Perfect Scoop by Lavid Lebovitz

Ingredients

1 1/2 cups heavy cream

5 tablespoons unsweetened dutch-process cocoa powder

2/3 cup sugar

2 cups raspberries, fresh or frozen

Directions

1. Whisk together the cream, cocoa powder and sugar in a large saucepan.  Heat the mixture, whisking frequently until it comes to a full rolling boil (about 10 minutes for me, it will start to foam up).  Remove from heat and add the raspberries (I used frozen).  Cover and let stand for 10 minutes.

2. Puree the mixture in a food processor or blender.  You can press the mixture through a mesh strainer to remove the seeds if you want, I didn't take the time and enjoyed the little seedy crunch here and there. 

3. Chill the mixture thoroughly, then freeze using your ice-cream maker.  After mixing in my attachment for 15 minutes I put the ice cream in the freezer (in a glass container) overnight to harden.

Chocolate Peanut Butter Ice-Cream Recipe

This ice-cream recipe isn't exactly exotic, it's just a little addition to an already fabulous recipe.  I took my Double Chocolate Ice Cream and added some peanut butter towards the end.  It's perfect when you want a little salty with your sweet. :)

Chocolate Peanut Butter Ice Cream 

Ingredients

Double Chocolate Ice Cream

1/2 cup peanut butter (I prefer creamy)

Directions

Follow the recipe for Double Chocolate Ice Cream.  When you have finished mixing (and before placing it into the freezer to harden) slowly add the peanut butter a few chunks at a time.  This will make ribbons of peanut butter.  Make sure the mixer is on a slow speed.  Once the peanut butter is mixed in put the ice-cream back in the freezer to harden.

Enjoy!!

Sweet Cream Ice Cream Recipe

Are you ready for another ice-cream recipe?  I think that I am a vanilla girl at heart since I keep being drawn to the vanilla flavors. :)  Recipes like vanilla and honey or even buttermilk.  So on my hunt for more vanilla'ish flavors I remembered sweet cream.  Oh sweet cream, my favorite flavor back in college.  I first discovered it at a cold stone creamery type of ice-cream shop.  I always chose it over the other base flavors.  

What is lovely about making sweet cream is the simplicity.  Just a tiny bit of cooking and a bit of patience as it cools.  It is also by far the creamiest ice-cream I've made so far.  I might even do a little more half-and-half and a little less heavy cream next time.

Sweet Cream Ice Cream
Ingredients
2 cups half-and-half
3/4 cup sugar
1 cup heavy cream
2 teaspoons vanilla extract
2 teaspoons fresh lemon juice

Directions
1. Gently heat 1 cup of the light cream and all of the sugar in a small saucepan, stirring just until sugar dissolves. Pour the mixture into a large heatproof mixing bowl and cool to room temperature. Stir in the remaining 1 cup light cream, whipping cream, vanilla, and lemon juice. Cover the bowl with plastic wrap then refrigerate for at least 2 hours or until the mixture is well chilled.
2. When the mixture is well chilled use it in your ice-cream maker..

Makes 1 quart.  Recipe from bhe.com

The first night I ate my sweet cream with fresh cherries.  Amazing!  I recommend a little tart with all the creamy sweet.  You could also try blueberries, raspberries, blackberries or kiwi.  Brought me right back to college and the berry mix-ins I'd add to my sweet cream base.  :)  Enjoy!

Luscious Lemon Ice Cream Recipe

It's time for another ice-cream recipe!  My 4 year old requested lemon (can I say that I love that she wanted lemon, that's my girl!) so I put a few recipes together to make this one.  It has that perfect combo of sweet and tart.  I will admit however that I have yet to try an ice-cream recipe that I didn't love.  How can you not like heavy cream, sugar and fresh ingredients?  Yum!

This ice-cream was especially fabulous with a few fresh raspberries on top.  Doesn't that look amazing?  Is it time for dessert yet?

Luscious Lemon Ice Cream

1 tablespoon freshly grated lemon zest
1/2 cup fresh lemon juice
1 cup sugar
2 large eggs (I had jumbo)
1 cup heavy cream
1 cup milk
1/2 teaspoon vanilla

Instructions
In a saucepan whisk together the zest, lemon juice, sugar and the eggs.  Combine the heavy cream and milk (I used a 2 cup measuring cup) and whisk 1 cup of it and the vanilla into the saucepan.  Cook the mixture over moderately high heat, whisking constantly until it just comes to a simmer. Strain the custard through a fine sieve into a bowl, pressing hard on the zest and chill it covered with plastic wrap until it is cold.  Whisk in the remaining 1 cup milk/heavy cream mixture and freeze the mixture in an ice-cream maker according to the manufacturer's instructions.  Makes about 1 quart.

ETA: Remember when I told you about adding interesting toppings to ice-cream?  One of them was Meringue cookies from Trader Joe's.  I had the BEST idea tonight.  Crumble up a couple of those cookies on the luscious lemon ice-cream and you have lemon meringue!  I am eating a bite of this combo at this exact second. :)

Coconut Ice-Cream Recipe

Did you know that it is national ice-cream day today?  It was established by former President Ronald Reagan back in 1984. I guess he really loved ice-cream too!

I have a few ice-cream recipes on my blog to help you get into the spirit including honey, key-lime, double chocolate, buttermilk, frappuccino and the very popular vanilla (haagen dazs copy-cat recipe).  And today I introduce coconut!

I have a confession to make.  I made this ice-cream a couple weeks ago and it went so fast that I didn't get a good photo.  So that gave me a good reason to make it again last night, you know, so I could take a photo. ;)

This ice-cream was a big hit, everyone around here loved it and I think I'll be making it for our baby's 1st birthday party.  I love that it is a no cook, no egg, easy-peasy recipe!

This recipe is a combination of a few different recipes that I found on Pinterest.  But it's the closest to one from marthawrites.com.

Coconut Ice Cream
*makes about 1 quart

1 cup heavy cream
1 cup milk
1 cup coconut milk (canned, unsweetened)
3/4 cup sugar (or to taste)
1/4 tsp salt
*2-3 cups sweetened flaked coconut, optional

1. In a bowl, whisk together cream, milk and coconut milk.  Add sugar and salt and whisk until the sugar is dissolved, 3-4 minutes.  Keep cold until ready to pour into the ice-cream maker.  Follow ice-cream maker instructions.
2. Optional step: Once the churning is almost through (about 20 minutes) add the flaked coconut and churn a bit more until blended. 
3. Pour soft cream into a container. Freeze 2-5 hours and then serve.

I skipped the coconut flakes as I prefer my ice-cream smooth.

Happy Ice-Cream Day!  

Key Lime Ice-Cream Recipe

Our latest ice-cream flavor is key-lime.  Not only was this flavor rich, creamy and flavorful but it also required no cooking!  No eggs, no custard, just mix, chill, blend and freeze.  Perfect.  I imagine this is one of those ice-cream recipes that you could make without a ice-cream maker.  You'd just need to keep stirring it every 20-30 minutes (manually) as it freezes.  Just a thought.

You could also make it key lime-pie by adding some graham crackers or graham cracker crumbs to your bowl.  I didn't have any in the house (shocking I know since I have children) so I ate it plain, with berries or with meringues on top.  Yummy!!

Key Lime Ice-Cream

Ingredients

• 1 1/2 cups sweetened condensed milk
• 1 1/2 cups heavy whipping cream
• 1 cup lime juice
• 1 teaspoon lime zest
• 4 to 6 graham crackers, for garnish

Directions

Mix ingredients together and refrigerate until cold. Pour into ice cream maker and mix for 12 to 15 minutes. Transfer to another container and cover tightly with a lid (I like glass containers, they fit nicely in my freezer). Place in freezer for several hours.

Double Chocolate Ice Cream

We continue to be in an ice-cream phase around here.  I've been making 1-2 types a week!  My most recent attempt was chocolate.  If you ask my 4 year old what her favorite flavor is she will always say "chocolate".  So I had to make some for her.  Of course I needed to try it a few times to make sure it was good, you know because I'm a great mom like that. :)  This ice cream is amazing.  My husband even said it's the best chocolate ice-cream he's ever had.  Oh how I love our new hobby of ice-cream making!!

Double Chocolate Ice Cream from The Perfect Scoop (a book I must get!!)

2 cups heavy cream
3 tablespoons unsweetened Dutch-process cocoa powder
5 ounces semisweet chocolate
1 cup whole milk
¾ cup granulated sugar
Pinch of salt
5 large egg yolks
½ teaspoon vanilla extract

1. Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.

2. Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolk. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

3. Stir the mixture constantly over the 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 chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath (I put it in the refrigerator and stirred it every 5 minutes or so instead).

4. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.)

A happy customer.

Honey Ice Cream

This week's new ice-cream flavor was honey.  Yes, honey.  I'd never had honey ice-cream before but it sounded so simple that I had to give it a try.  I found it to be refreshing, light and sweet.  A perfect pairing with fresh berries or chocolate brownies.  It was basically a vanilla ice-cream with a honey flavor.

Honey Ice-Cream from saveur.com

1 1∕3 cups milk
1 1∕3 cups heavy cream
3∕4 cup honey
1∕4 tsp. vanilla extract
1 egg, separated

1. Put milk, cream, and honey into a medium heavy­ bottomed saucepan and heat over medium heat, stirring often with a wooden spoon, until honey dissolves and mixture is hot, about 5 minutes. Add vanilla, then transfer mixture to a large bowl set into another large bowl, filled with ice, and set aside, stirring occasionally, until chilled.
2. Put egg white into a clean medium bowl and whisk until soft peaks form, about 2 minutes. Whisk egg yolk in a small bowl until pale yellow and thick, about 1 minute. Fold beaten egg white into egg yolk until well mixed, then fold egg mixture into chilled milk–honey mixture.
3. Process mixture in an ice cream maker according to manufacturer's directions.  My ice-cream wasn't set after 20 minutes so I put it in the freezer.  It wasn't really hard until the next day.

Buttermilk Ice Cream

My search for yummy ice-cream recipes continues.  I started by making vanilla ice-cream that tastes just like Haagen Dazs.  I also made my husband some vanilla ice-milk (no cream, just milk) which he is enjoying.  I decided to be adventurous this time around and make a buttermilk flavored ice-cream.  I usually have fresh buttermilk in my refrigerator since I use it to make my famous Buttermilk Ranch Dressing and also Buttermilk Pancakes.

I don't remember having buttermilk ice-cream before but the description sounded so great (a creamy ice-cream that tastes a bit like cheesecake and lemon) I had to give it a try.  I looked at a few different recipes but ended up using the recipe from about.com.  I love that it only has 4 ingredients.

Buttermilk Ice-Cream

Ingredients
1 cup heavy cream
6 egg yolks
3/4 cup sugar
2 cups buttermilk

Directions
1. Bring cream to a boil in a small sauce pan.  Meanwhile, in a medium bowl whisk the egg yolks and sugar together until pale yellow and thick.
2. When cream boils slowly pour it into the egg mixture, whisking constantly (so you don't cook the eggs).  Return mixture to pan and cook, stirring constantly over medium-low heat until thick enough to coat the back of a spoon.
3. Pour mixture into a clean bowl and stir in buttermilk.  Cover and refrigerate until chilled (about an hour up to overnight).
4. Freeze in an ice-cream maker.

This rich and creamy ice-cream is perfect with fresh berries.  Enjoy!

Vanilla Ice Cream Recipe - just like Haagen Dazs

Our new ice-cream maker arrived last weekend.  We christened it by trying out a simple vanilla recipe.  We have been devoted Haagen Dazs ice-cream lovers for awhile now thanks to their simple (non-chemical) ingredients.  Imagine my surprise when this recipe tasted just like Haagen Dazs vanilla!  Of course the ingredients are right on the package, but there are so many ways out there to make vanilla that I was pleased that our first attempt was right on.

Copy-cat Haagen Dazs Vanilla Ice-Cream
Ingredients
4 egg yolks
1 cup milk
1 cup heavy cream
1/2 cup sugar
2 tsp vanilla

Directions
Slowly bring the milk to almost boiling and then remove from heat.  In a medium bowl mix together the egg yolks and sugar until it's thick.  Then pour the mixture into the hot milk slowly while continuously stirring.  After it's mixed, heat on medium until the custard thickens, about 10 minutes.  Be careful that it doesn't boil.  When you see a film on the back of your spoon then you can remove the pan from heat.  Leave to cool.

When the custard base is cool stir in the heavy cream and vanilla, then transfer the mixture to your ice cream maker.  Follow your manufacturer's instructions.

I think this recipe will be a great base for other flavors.  I'm looking forward to experimenting with fruit, pistachio nuts or even coffee.  I can't wait for our next batch!

More Fabulous, Simple and Chemical Free Ice Cream Recipes:

Double Chocolate
Vanilla Bean
Coconut
Sweet Cream
Buttermilk
Luscious Lemon
Chocolate Raspberry Truffle
Key Lime
Chocolate Peanut Butter

I scream you scream we all scream for ice-cream.

We decided last night that our family needs an ice-cream maker.  Well need might be a strong word, perhaps it would be better to say we really really want one.

We decided to get an attachment for our KitchenAid mixer rather than a stand alone machine.  I love any reason to use my KitchenAid to it's perfect.

Last night I started researching ice-cream recipes on Pinterest.  I'm not going to lie, a few minutes in and I was running to the freezer for some Haggen Dazs.  I couldn't help myself!  

I can't wait for the attachment to arrive and to start trying out some of the flavors I found.  Any recipe recommendations for me?