Ultimate Ice cream recipes...

[satans worm]

Just bought an ice cream maker (built in freezing facility rather than the 'put the tub in the freezer first' type, if you know what i mean)
Any how, looking for some ultimate ice cream recipes, any PH favs out there???
Or books to recommend?

[tvrforever]

I recommend this book http://www.amazon.co.uk/Icecreamists-Creams-Recipe...

[Mobile Chicane]

Delia Smith's nutmeg mascarpone ice cream:

http://www.deliaonline.com/recipes/type-of-dish/su...

[PedroB]

Rhubarb Crumble Ice cream is my favorite

For the ice cream:

1 lb (450 g) trimmed rhubarb
8 oz (225 g) sugar
1 tablespoon lemon juice
15 fl oz (425 ml) whipping cream
A splash of rosewater or orange blossom water (optional)

For the crumble:
3 oz (75 g) plain white flour
2 oz (50 g) butter
2 oz (50 g) light brown muscovado sugar
½ level teaspoon ground ginger

Combine all the crumble ingredients in a bowl and use your hands to rub the butter into the flour as if you were making pastry. You want small, pea sized pieces of dough. Sprinkle these evenly into a baking dish and put to one side.

Cut the barb into 1cm lengths and put in a shallow baking dish, then sprinkle over the lemon juice and sugar mixing well. I added a splash of the rosewater at this point. Put the dish on a low shelf in the preheated oven and the crumble mix on the top. The crumble needs to be baked for 10 minutes then removed and left to cool. The barb may take another 15-20 although I found this slightly too long so remember to check it. When it has cooled slightly, blend it to a purée.

Break up the crumble into pea sized lumps again.

Stir the cream into the purée then churn in an ice cream maker until it has the texture of softly whipped cream, then scrape it into a plastic tub (with a lid) and stir in the crumble pieces quickly, before freezing.

[satans worm]

PedroB said:

Rhubarb Crumble Ice cream is my favorite

For the ice cream:

1 lb (450 g) trimmed rhubarb
8 oz (225 g) sugar
1 tablespoon lemon juice
15 fl oz (425 ml) whipping cream
A splash of rosewater or orange blossom water (optional)

For the crumble:
3 oz (75 g) plain white flour
2 oz (50 g) butter
2 oz (50 g) light brown muscovado sugar
½ level teaspoon ground ginger

Combine all the crumble ingredients in a bowl and use your hands to rub the butter into the flour as if you were making pastry. You want small, pea sized pieces of dough. Sprinkle these evenly into a baking dish and put to one side.

Cut the barb into 1cm lengths and put in a shallow baking dish, then sprinkle over the lemon juice and sugar mixing well. I added a splash of the rosewater at this point. Put the dish on a low shelf in the preheated oven and the crumble mix on the top. The crumble needs to be baked for 10 minutes then removed and left to cool. The barb may take another 15-20 although I found this slightly too long so remember to check it. When it has cooled slightly, blend it to a purée.

Break up the crumble into pea sized lumps again.

Stir the cream into the purée then churn in an ice cream maker until it has the texture of softly whipped cream, then scrape it into a plastic tub (with a lid) and stir in the crumble pieces quickly, before freezing.

mmm, that does sound good !

[Tanguero]

The best sorbet in the universe, ever, anywhere, bar none.

500ml FeverTree tonic
400ml Stock sugar syrup (400g sugar fully disolved in 400ml water)
Juice and finely grated zest of 1 large lime
1 measure of your favourite gin

churn until it starts to freeze then add
2 well beaten egg whites
and continue churning until fully incorporated.

Firm up in the freezer and serve.

Mere words can't describe just how awesomely good this is.

[PedroB]

Tanguero said:

The best sorbet in the universe, ever, anywhere, bar none.

500ml FeverTree tonic
400ml Stock sugar syrup (400g sugar fully disolved in 400ml water)
Juice and finely grated zest of 1 large lime
1 measure of your favourite gin

churn until it starts to freeze then add
2 well beaten egg whites
and continue churning until fully incorporated.

Firm up in the freezer and serve.

Mere words can't describe just how awesomely good this is.

I know exactly what i'm doing when I get home.

[Tanguero]

PedroB said:

Tanguero said:

The best sorbet in the universe, ever, anywhere, bar none.

500ml FeverTree tonic
400ml Stock sugar syrup (400g sugar fully disolved in 400ml water)
Juice and finely grated zest of 1 large lime
1 measure of your favourite gin

churn until it starts to freeze then add
2 well beaten egg whites
and continue churning until fully incorporated.

Firm up in the freezer and serve.

Mere words can't describe just how awesomely good this is.

I know exactly what i'm doing when I get home.

Tempting though it is to add more gin, trust me - don't! It will stop the sorbet from freezing properly. One measure in that quantity is just enough to give the flavour and moderate the size of the ice crystals to make a really smooth, unctuous, melting to a breath of fresh air, sorbet.

[Gruffy]

David Lebovitz's Salted Caramel Ice Cream and Madalene's Cream Cheese Sorbet (great with carrot cake) are two of the very best.

[Gruffy]

Candied Bacon Ice Cream - Very PH
Green Tea Ice Cream - 'Big in Japan'
Guinness & Milk Chocolate Ice Cream
Popcorn Ice Cream
Roquefort & Honey Ice Cream

[Digger]

Permission to turn this in to a What Ice-cream Maker thread as well?

What did you go for OP if you don't mind me asking?

[bigdom]

I bought one last week, we were in costco and the missus decided 'we' needed it. So far, so good, made frozen yoghurt for the wife and clotted cream mint choc chip for me! You can buy online even if not a costco member, this and Amazon link attached for reviews, they're £50 dearer

http://www.amazon.co.uk/Cuisinart-Professional-Ice...


http://www.costco.co.uk/view/product/uk_catalog/co...

[krallicious]

Digger said:

Permission to turn this in to a What Ice-cream Maker thread as well?

All you need is a Pac o Jet. (and a few grand to buy it).

[satans worm]

Im afraid mine is not a make in the UK , I'm based in Switzerland, got a bargain at 50pct off as it had no box or instructions, and as the instructions are only in German and Italian it didnt matter they where missing, as I cant read in either language

[PedroB]

Tanguero said:

PedroB said:

Tanguero said:

The best sorbet in the universe, ever, anywhere, bar none.

500ml FeverTree tonic
400ml Stock sugar syrup (400g sugar fully disolved in 400ml water)
Juice and finely grated zest of 1 large lime
1 measure of your favourite gin

churn until it starts to freeze then add
2 well beaten egg whites
and continue churning until fully incorporated.

Firm up in the freezer and serve.

Mere words can't describe just how awesomely good this is.

I know exactly what i'm doing when I get home.

Tempting though it is to add more gin, trust me - don't! It will stop the sorbet from freezing properly. One measure in that quantity is just enough to give the flavour and moderate the size of the ice crystals to make a really smooth, unctuous, melting to a breath of fresh air, sorbet.

Cheers. I was reading Edd Kimber's baking book the other day, in which there is a section on icecream. Interestingly he suggests using a measure of vodka in some of his recipes, not as a flavour but as effectively antifreeze to keep the texture softer and smoother.

[Tanguero]

PedroB said:

Cheers. I was reading Edd Kimber's baking book the other day, in which there is a section on icecream. Interestingly he suggests using a measure of vodka in some of his recipes, not as a flavour but as effectively antifreeze to keep the texture softer and smoother.

Yes - a shot of neutral vodka or of a suitably flavoured liqueur can make a huge difference to texture. Best to try half quantity first as too much can leave you with an unfreezable slush.