MAPLE-BLUEBERRY
3 cups blueberries
1 cup maple syrup
1 cup whipping cream (optional)
Puree blueberries. Add maple syrup and cream. Freeze in ice cream maker.
Notes:
One of the simpler ice creams to make.
MAPLE WALNUT ICE CREAM
4 egg yolks
3 cups table cream
3/4 cup walnut pieces
1 cup amber maple syrup
Beat egg yolks.
Put table cream in a sauce pan and bring almost to a boil.
Beat heated cream into eggs.
Cool.
Mix in maple syrup just before freezing in ice cream machine.
When almost done, stir in walnut pieces.
Notes: This also makes a good Maple Ice Cream Recipe
If you can get Grade B maple syrup, use it instead and reduce it to half-a-cup (you
may need to experiment here; possibly 3/4 cup would be better). Note: I used to
recommend getting Grade C, but apparently the high-end of that has been renamed
Grade B, and the low end of that is illegal to sell in retail stores (at least in
Vermont
).
Be careful with the cream: If you decrease the milkfat content, then the ice cream will
be slushy and have a poor texture.
MARSHMALLOW VANILLA
10 large marshmallows
1 cup milk
1/4 cup sugar
1 cup whipping cream
1/2 tsp vanilla
Mix marshmallows, 1/2 cup of milk, and sugar in a pan.
Heat over low heat until marshmallows melt.
Add remaining ingredients and cool.
Make in ice cream maker.
Notes:
A little sweet, a little icy, not very rich. Perhaps make with 2 eggs (technically not needed, as marshmellows should have emulsifiers)
MILK CHOCOLATE SHERBET
Remember ordering a "400" at the soda fountain? Well now you can have it frozen. Icy, almost a granita. You'll love it.
Melt 2 oz. Baker's chocolate, and add 1 cup whole milk, and 1 3/4cups sugar, 2 tbsp vanilla extract, and 4 cups water. Mix thoroughly and freeze in the freezer section of your refrigerator in a shallow rectangular cake pan, stirring every 20 minutes with a fork until frozen.
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