Homemade Raspberry Ice Cream

Raspberry Ice Cream

• 3 egg yolks

• 3/4 cup half-and-half

• 1/2 cup sugar

• 3/4 cup heavy cream

• 3/4 pint raspberries

• 2 tbs sugar

• a couple drops vanilla extract

• pinch of salt

Whisk the egg yolks briefly in a small bowl. Set a strainer over a heat-proof bowl. Heat the half-and-half and 1/2 cup sugar in a heavy-bottomed pot over medium heat, until sugar dissolves. When hot whisk a little of the hot half-and-half into the egg yolks and then whisk warm yolks into the hot mixture. Cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon. Do not let it boil. Remove from the heat and quickly strain. Add the heavy cream. Cover the mixture and chill. Puree the raspberries in a food processor, and strain the puree to remove the seeds. (It will take some help from your fingers to press the raspberries through while the seeds remain in the strainer.) Stir in the 2 tbs of sugar, and once the sugar has melted, add the berries to the cold cream mixture. Add vanilla and salt. Chill thoroughly and then freeze according to your ice-cream maker's instructions.

Meyer Lemon Ice Cream

Meyer Lemon Ice Cream

I have been enjoying a long winter of citrus fruits. Every January, I get a little burst of lemon fever, and it carries me right into the springtime. Here we are, on the very first day of spring, and I have a bit of sweet citrusy heaven to share: Meyer lemon ice cream.

This was my first time ever buying a bag of Meyer lemons. I was mostly surprised by how orange in color they were. I kept reaching into my little bowl of lemons thinking I was going to grab a tangerine. While Meyer lemons are not quite as sour as regular lemons, you could easily substitute regular lemons into this recipe.

I adapted my favorite ice cream recipe to come up with this. It is a custard-based recipe, so it takes a little extra time but the creaminess is so worth it. This ice cream is lemony, but it isn't too tart. The perfect balance of flavors.

Meyer Lemon Ice Cream

• 3 egg yolks
• 3/4 cup half-and-half
• 1/2 cup sugar
• 3/4 cup heavy cream
• 1/4 cup fresh Meyer lemon juice
• zest from two Meyer lemons
• 2 tbs sugar
• pinch of salt

Whisk the egg yolks briefly in a small bowl. Set a strainer over a heat-proof bowl. Heat the half-and-half and 1/2 cup sugar in a heavy-bottomed pot over medium heat, until sugar dissolves. When hot whisk a little of the hot half-and-half into the egg yolks and then whisk warm yolks into the hot mixture. Cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon. Do not let it boil. Remove from the heat and quickly strain. Add the heavy cream. Cover the mixture and chill.
Once chilled, stir in the lemon juice, zest, and the 2 tbs of sugar. Add salt. Freeze according to your ice-cream maker's instructions. 

Green Tea Ice Cream Recipe

Ingredients : 

•    1 cup vanilla ice cream

•    1 teaspoon green tea powder (matcha)

How To Prepare : 

1.   Lightly pound the ice cream on a wooden cutting board; transfer to bowl and add matcha; mix well. Refreeze or eat immediately. 

Servings : 02 

Prep Time : 5 Min

Ready In : 5 Min

la Mode Ice Cream Dessert Cake Recipe

Ingredients:
* 1 1/2 cups Oreo cookie crumbs
* 1/2 cup caramel ice cream topping, heated slightly in microwave
* 2 (1.5-quart) containers chocolate ice cream, softened slightly
* 1 cup crumbled brownies (homemade OR store-bought)
* 1 cup chopped Rolo candies OR other caramel chocolate candies
How To Cook:
1.Line a 9-inch springform pan with non-stick foil. Sprinkle crumbs on bottom and press to make an even layer. Drizzle evenly with heated caramel topping. Place in freezer 30 minutes to firm up.

2.Spread softened ice cream evenly over caramel, smoothing top with a knife. Sprinkle top evenly with brownie and caramel candy pieces, pressing in slightly. Freeze until firm, 4 to 5 hours.

3.Then top with a piece of waxed paper and wrap in a double thickness of foil. Return to freezer until serving, up to 1 month.

4.To serve, remove from freezer and let stand at room temperature 15 to 25 minutes. Remove springform side of pan and with a large, sharp knife, cut into slices. Serve immediately.

Service: 10