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Snickerdoodle ice cream
Oct. 5th, 2010 01:47 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
highlander_iiLike I said in my journal: "Okay, so I stole the idea from Ben & Jerry's, but their snickerdoodle ice cream was so damned good, I had to try to make my own w/o the cookies in the middle. (They just detracted from the ice cream part!)"
I don't remember where I found this, but this is the basic recipe that I modified:
Snickerdoodle ice cream:
Prep Time: 10 mins Total Time: 1 1/4 hr
Ingredients:
* 1/2 cup sugar
* 1/2 cup brown sugar, firmly packed
* 1/2 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg (freshly ground if available)
* 2 cups heavy whipping cream
* 1 1/2 cups half-and-half (the fat-free version can be used)
* 1 1/2 teaspoons vanilla extract
Directions:
1. 1 In a medium mixing bowl, combine sugars and spices. Stir in the rest of the ingredients until well-mixed.
2. 2 Pour mixture into a 1 quart ice cream maker, and freeze according to manufacturer's instructions.
Alterations:
I substituted butter flavoring for the vanilla, but then added about 1/2 a teaspoon of vanilla in anyway, b/c it needed it.
However - 1 1/2 teaspoons is too much butter flavor, so I need to cut that back a little, probably to 3/4 of a teaspoon or so.
I added an additional 1/4 tsp of cinnamon, but I think that needs to be upped another 1/4 tsp
But it comes out really yummy!
Next up, I'm gonna try the 'premium style' ice cream - you know, where you make the custard and then turn that into ice cream (b/c what I'm making now is more ice 'milk' than ice cream - it's not thick enough for my tastes).
I don't remember where I found this, but this is the basic recipe that I modified:
Snickerdoodle ice cream:
Prep Time: 10 mins Total Time: 1 1/4 hr
Ingredients:
* 1/2 cup sugar
* 1/2 cup brown sugar, firmly packed
* 1/2 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg (freshly ground if available)
* 2 cups heavy whipping cream
* 1 1/2 cups half-and-half (the fat-free version can be used)
* 1 1/2 teaspoons vanilla extract
Directions:
1. 1 In a medium mixing bowl, combine sugars and spices. Stir in the rest of the ingredients until well-mixed.
2. 2 Pour mixture into a 1 quart ice cream maker, and freeze according to manufacturer's instructions.
Alterations:
I substituted butter flavoring for the vanilla, but then added about 1/2 a teaspoon of vanilla in anyway, b/c it needed it.
However - 1 1/2 teaspoons is too much butter flavor, so I need to cut that back a little, probably to 3/4 of a teaspoon or so.
I added an additional 1/4 tsp of cinnamon, but I think that needs to be upped another 1/4 tsp
But it comes out really yummy!
Next up, I'm gonna try the 'premium style' ice cream - you know, where you make the custard and then turn that into ice cream (b/c what I'm making now is more ice 'milk' than ice cream - it's not thick enough for my tastes).
azurelunaticThis is reproduced with permission from copperbadge; you can read the original ice cream custard recipe in his journal and otherwise chatter at him there.
copperbadge; you can read the original ice cream custard recipe in his journal and otherwise chatter at him there. So, a lot of you asked for the recipe for/location of the peppermint-tea ice cream. WELCOME TO MY KITCHEN!
Basically all the ice cream I make comes from one recipe.
( Recipe )
Voila! Ice cream!
Death-By-Mocha Ice Cream
May. 25th, 2009 04:31 pmseidskrattiIt feels like summer here in the Southern US and other parts of the Northern Hemisphere, so that means it's ice cream time! My mother has a 2qt Cuisinart ice cream maker which she kindly allows me to use, and I love the thing. It makes delicious, smooth homemade ice cream, sorbet, frozen yogurt, frozen custard , etc., usually in under an hour. Sometimes in under half an hour. Great investment if you like the frozen desserts.
Past experiments have included a dairy-free dark chocolate pomegranate sorbet and a butter-pecan frozen custard that was almost too rich to eat. It not only stood on its own, it pulled out a buttery switchblade and threatened other flavors to back off. It was still delicious, though, and making the butter pecans was fun (I might re-do that recipe this year to make it a little lower-fat. I'll try and post that if I get around to it.)
Today, though, I was trying to make something to please my parents, since it was their kitchen I was sabotaging (and did I ever). I settled on something with chocolate and coffee, since they're both coffee fans. I also had to do a bit of improvising with ingredients, but it was super-easy and turned out well.
( Recipe under here... )
Past experiments have included a dairy-free dark chocolate pomegranate sorbet and a butter-pecan frozen custard that was almost too rich to eat. It not only stood on its own, it pulled out a buttery switchblade and threatened other flavors to back off. It was still delicious, though, and making the butter pecans was fun (I might re-do that recipe this year to make it a little lower-fat. I'll try and post that if I get around to it.)
Today, though, I was trying to make something to please my parents, since it was their kitchen I was sabotaging (and did I ever). I settled on something with chocolate and coffee, since they're both coffee fans. I also had to do a bit of improvising with ingredients, but it was super-easy and turned out well.
( Recipe under here... )
