Vanilla Bean Ice-Cream w/ Macerated Strawberries

Vanilla Bean Ice-Cream w/ Macerated Strawberries

Macerated Strawberries

Ingredients:

1/2 lb - Strawberries, hulled and quartered

1/8 Cup - Brown Sugar

Procedure:

1.  Combined brown sugar and quartered strawberries together to macerate.

Vanilla Bean Ice-Cream

Ingredients:

1 3/4 Cup - Heavy Cream

3/4 Cup - Whole Milk, or 2%

1/4 Cup - Sugar

1 Vanilla Bean

1 tsp - Salt

5 Large - Egg Yolks

1/4 Cup - Sugar

2 tsp - Vanilla Extract

1.  Macerate Strawberries, set aside.

2.  Combine Heavy cream, milk, salt, 1/4 cup sugar.  Split the vanilla bean and bring to simmer.

 3.  Remove from heat, let seep for 30 minutes for flavoring.

 4.  Mix egg yolk with 1/4 cup sugar until light yellow.

 5.  It should have a nice ribbon consistancy.  In the meantime, place heavy cream and vanilla pot back onto the stove, and bring to simmer, slowly add 1/2 cup of heavy cream mix to egg yolk mixture and whisk, repeat one more time.

 6.  Pour the yolk mixture to the remaining heavy cream mix and stir over medium heat until the back of your wooden spoon is nicely coated.  Add 2 tsp Vanilla Extract.

 

7.  Pour mixture into a sieve and chill for 2 hours or overnight, then follow ice-cream maker instruction.

 8.  Enjoy!  As you can tell, I couldn't resist the wait of an extra 2 hours after the ice-cream maker mixing, hence the soft ice-cream consistency.  Delicious!

Condensed Milke Ice Cream w/ Vietnamese Coffee

Let's just say, this taste better than my daily dose of coffee in the morning! So delicious!  Thank you Chef Robert Wemischner for this fabulous recipe!  Hope everyone else will try this recipe and enjoy it is much as I do.


*NOTE:  Vietnamese Coffee is very strong, may be wide awake if consuming as a late night dessert :)

Strawberry Balsamic Ice-Cream

I went to Beachy cream from the new Santa Monica Marketplace over the weekend.  It was my second time going there and thought I give their Strawberry Balsamic w/ sugar cookie Ice-cream a try.  Their balsamic flavor is mild, in fact, I can barely taste it.  If you ever go there, try their Key lime w/ Coconut Oatmeal Ice-cream Sandwich.  I think that's my favorite for now.

I'm hoping to perfect this ice-cream recipe below.  My family and David seems to love it, but I would like it to be more creamy.  Perhaps using the second half of the milk with heavy cream instead?  Have fun with this recipe!

Strawberry Balsamic Ice-Cream
Servings:  4-6

Ingredients:
3 - Egg Yolks
70g - Granulated Sugar
200g - Whole Milk

250g - Strawberry Puree
30g - Granulated Sugar
2 Tbsp - Lemon Juice

200g - Whole Milk
1Tbsp - Balsamic Vinegar

Procedure:

1.  Whisk Egg Yolk and sugar until sugar is dissolved light and pale yellow.

2.  Heat the 200g whole milk and pour into the egg yolk mix, continue to whisk until combined.  Let cool 30 minutes to 1 hour in the fridge.

3.  Puree Strawberries, granulated sugar, and lemon juice.  Put 50g of strawberry puree in fridge (set aside).

4.  Pour the remaining strawberry purees, 200g milk, and 1 tbsp balsamic vinegar into the egg yolk mixture.

5.  Follow your ice-cream maker instruction after this procedure.  Then pour the remaining 50g strawberry puree 1 minute before your ice-cream instruction.

6.  Freeze until desired consistency and enjoy!

Avocado Ice Cream

Mom’s birthday is today!  So I decided to make use of her avocados last night and make ice cream out of them, YUMMY!!  Recipe is below:

Avocado Ice Cream

(2  Quarts)

24 Ounce – Avocado (sliced and cored)

2 Tbsp – Lemon Juice

3 Cup – Milk (can substitute with low – fat, skim, or soy milk)

1 Cup – Sugar

2 Cup – Heavy Cream (can substitute with half & half)

Procedure

1.       Puree Avocado, lemon juice, milk and sugar altogether until smooth.

2.       Pour above mixture into a stainless steel bowl and mix in the heavy cream.

3.       Chill the mixture in the freezer for 20 to 30 minutes.

4.       Use an Ice Cream Maker (Cusinart – ICE30BC) and churn the mixture for 30 to 40 minutes depending on how soft you prefer your ice-cream.  The longer the churning, the less soft the texture.

5.       Chill for 4-6 hours before serving.  (I prefer it right out of the machine, Enjoy!)

 Thanks Cuisinart!