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Grazing with Gary

We all scream for ice cream

By: Gary Gilligan
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Well this week with all the heat, it is time for ice cream. This week always reminds me it is ice cream time. I retired from the El Dorado County Fair a few years ago. I was the official chef for more than 12 years. Teaching cooking classes five times a day for four days was so much fun but the best time was making ice cream in a Zip Loc bag every day with 25 to 40 people. Here are a few recipes that I love and it calls for an ice cream maker. I have an electric one from Pampered Chef but you can use the old-fashioned ones with ice and rock salt and a crank.

 

Basic Vanilla Ice Cream

Ingredients

2 cups heavy whipping cream

1 cup whole milk

½ cup sugar

1 teaspoon vanilla extract

Directions

Place the bowl of the ice cream maker into the freezer on the coldest setting for at least 24 hours.

Combine ingredients in a bowl and whisk for 1 minute, or until the sugar is dissolved. Place bowl in refrigerator for 30 minutes, or until mixture reaches 45 degrees.

Remove the bowl from the freezer and attach the assembled clear lid to the bowl.

Set the timer for 20 minutes. Once the paddle starts rotating, pour the cream mixture into the bowl.

When the ice cream maker stops turning, check for doneness. The mixture should be a soft-serve consistency. If needed, add more time until desired consistency is reached.

Cook's tips:

The ice cream will be a “soft-serve” consistency when it first comes out of the machine. For a firmer, scoopable ice cream, cover the bowl with a stretch-fit silicone lid and place in the freezer for 2–4 hours.

For chocolate ice cream, add ½ cup of chocolate syrup to the mixture. For strawberry ice cream, add ½ cup of chopped fresh strawberries to the mixture. Churn the ice cream for 25–30 minutes.


 

Frozen Custard

Adding egg yolks to this frozen treat gives it a richer, creamy texture than traditional ice cream.

Ingredients

1½ cups heavy whipping cream

½ cup whole milk

½ cup sugar

2  egg yolks

1 teaspoon vanilla extract

Directions

1. Place the bowl of the ice cream maker in the freezer on the coldest setting for at least 24 hours.

2. Combine the cream, milk, and sugar in a small saucepan. Bring to a gentle boil over medium heat. Remove the pan from the heat.

3. Meanwhile, whisk the egg yolks in a classic batter bowl. Slowly add 1 cup of the hot cream into the egg yolks to temper the eggs. Slowly add the egg mixture back into the hot cream. Cook over medium-low heat, stirring occasionally for about 5 minutes, or until the mixture thickens enough to coat the back of a spoon and reaches 165 degrees.

4. Remove the pan from the heat, add the vanilla, and pour the mixture into a clean bowl. Cover the bowl and let it chill in the refrigerator for at least 2 hours, or until it reaches 45 degrees.

5. Remove the ice cream maker bowl from the freezer and attach the assembled clear lid to the bowl.

6. Set the timer for 20 minutes. Once the paddle starts rotating, pour the mixture into the bowl.

7. When the ice cream maker stops turning, check the doneness. The mixture should be a soft-serve consistency. If needed, add more time until desired consistency is reached.

Cook's tips:

The ice cream will be a “soft-serve” consistency when it first comes out of the machine. For a firmer, scoopable ice cream, cover the bowl with a stretch-fit silicone lid and place in the freezer for 2–4 hours.


 

Strawberry Ice Cream

Macerating fresh strawberries with sugar gives this ice cream tons of strawberry flavor. Save the syrup for drinks, cakes, or ice cream topping.

Ingredients

1 pound fresh strawberries, cleaned and hulled

3/4 cup sugar, divided

2 cups heavy whipping cream

1 cup whole milk

1 teaspoon vanilla extract

⅛ teaspoon salt

Directions

1. Place the bowl of the ice cream maker into the freezer on the coldest setting for at least 24 hours.

2. Coarsely chop the strawberries. Combine the chopped strawberries and ½ cup of the sugar. Cover and refrigerate for 1 hour.

3. Combine the remaining ingredients in a bowl and whisk until the sugar is dissolved. Place in refrigerator until ready to use.

4. Pour the strawberries into a small colander sitting inside a bowl and strain out the resulting syrup, using a large spoon or spatula to press out as much liquid as possible (save the syrup for another use). Add the strawberries to the cream mixture and stir to combine.

5. Remove the ice cream maker bowl from the freezer and attach the assembled clear lid to the bowl.

6. Set the timer for 30 minutes. Once the paddle starts rotating, pour the mixture into the bowl.

7. When the ice cream maker stops turning, check the doneness. The mixture should be a soft-serve consistency. If needed, add more time until desired consistency is reached.

 

Strawberry Greek Frozen Yogurt

Easy, three-ingredient frozen yogurt comes together in less than 30 minutes. It’s the perfect treat for the whole family.

Ingredients

2 cups plain Greek yogurt (full fat)

½ cup blue agave syrup

8 medium strawberries, hulled

Directions

1. Place the bowl of the ice cream maker into the freezer for at least 8 hours, or overnight.

2. Finely chop the strawberries to measure 1 cup.

3. In a medium mixing bowl, combine the yogurt, syrup, and strawberries.

4. Remove the ice cream maker bowl from the freezer and attach the assembled clear lid to the bowl.

5. Set the timer for 20 minutes. Once the paddle starts rotating, pour the mixture into the bowl.

6. When the ice cream maker stops turning, check the doneness. The frozen yogurt should be a thick, soft-serve consistency. If needed, add more time until the desired consistency is reached. Yogurt is best served immediately.


 

Vegan Strawberry Ice Cream

Ingredients

1 can (13.66 ounces) unsweetened coconut milk

½ cup sugar

2 tablespoons coconut oil, melted

1 teaspoon vanilla extract

¼ cup fresh strawberries, chopped

Directions

1. Place the bowl of the ice cream maker into the freezer on the coldest setting for at least 24 hours.

2. Combine the coconut milk, sugar, coconut oil, and vanilla extract in a bowl and whisk for 1 minute, or until the sugar is dissolved.

3. Add the strawberries and stir to combine.

4. Remove the ice cream maker bowl from the freezer and attach the assembled clear lid to the bowl.

5. Set the timer for 20 minutes. Once the paddle starts rotating, pour the mixture into the bowl.

6. When the ice cream maker stops turning, check the doneness. The mixture should be a soft-serve consistency. If needed, add more time until desired consistency is reached.

 

Coffee Ice Cream

Ingredients

1½ cups heavy whipping cream

½ cup whole milk

½ cup sugar

1 tablespoon instant coffee granules

2  egg yolks

1 teaspoon vanilla extract

Directions

1. Place the bowl of the ice cream maker into the freezer on the coldest setting for at least 24 hours.

2. Combine the cream, milk, sugar, and coffee in a small saucepan. Bring to a gentle boil over medium heat. Remove the pan from the heat.

3. Meanwhile, whisk the egg yolks in a bowl. Slowly add 1 cup of the hot cream into the egg yolks to temper the eggs. Slowly add the egg mixture back into the hot cream. Cook over medium-low heat, stirring occasionally for about 5 minutes, or until the mixture thickens enough to coat the back of a spoon and reaches 165 degrees.

4. Remove the pan from the heat, add the vanilla, and pour the mixture into a clean bowl. Cover the bowl and let it chill in the refrigerator for at least 2 hours, or until it reaches 45 degrees.

5. Remove the ice cream maker bowl from the freezer and attach the assembled clear lid to the bowl.

6. Set the timer for 20 minutes. Once the paddle starts rotating, pour the mixture into the bowl.

7. When the ice cream maker stops turning, check the doneness. The mixture should be a soft-serve consistency. If needed, add more time until desired consistency is reached.