All Things Ice Cream Blog

131 Great Ice Cream Recipes! This digital e-book of ice cream recipes is sure to delight your taste buds!

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Nestle foods subsidiary Haagen-Dazs is warning that disappearing bee colonies in the United States could become a big problem for the premium ice cream maker. That’s because, according to Haagen-Dazs, one-third of the U.S. food supply — including a variety of fruits, vegetables and even nuts — depends on pollination from bees.

read more | digg story

Ben & Jerry’s owners personally endorsed candidate Barack Obama and drove around Vermont in “Obamamobiles” and gave out “Cherries for Change” to people on the streets. The flavor is very similar to Cherry Garcia.

Check out the MSNBC Video about it.

The key to changing your eating habits is to create healthier variations of the foods you love.  Nutrition Data has a great tool for analyzing the food you eat.  You can even analyze recipes to figure out which ingredients are giving the most/least nutrients.  The food analyzer also lets you find a food that is high in up to three nutrients and low in up to three others.  This would be great for those of you who make ice cream at home, but need a low fat, low carb recipe.

You have to register to use the “pantry” feature of the site, but it’s very non intrusive and  you only need to put in your email, city, state, country.

The pomegranate is a fall and winter fruit, so this gelato is appropriate for the season. Refreshing without being heavy, it has a beautiful blush-pink color, and the tanginess of the fruit cuts the richness of the dairy. The result is an irresistible autumnal dessert you won’t soon forget.

Active time: 15 min
Start to finish: 3 1/2 hr (includes chilling and freezing)

Servings: Makes 1 quart.

Ingredients:

1 1/2 cups heavy cream
1/2 cup whole milk
3/4 cup sugar
1 1/2 tablespoons cornstarch
1/8 teaspoon salt
1 1/4 cups bottled pomegranate juice
1/3 cup pomegranate liqueur such as PAMA
1 teaspoon fresh lemon juice

Special equipment: an ice cream maker

Garnish: pomegranate seeds

Whisk together cream, milk, sugar, cornstarch, and salt in a 2 1/2- to 3-quart heavy saucepan. Bring to a boil over moderate heat, whisking occasionally, then boil, whisking, 2 minutes. Remove from heat and whisk in remaining ingredients.

Transfer to a bowl and chill, uncovered, until cold, at least 1 hour.

Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours.

Soften gelato slightly in refrigerator, about 20 minutes, before serving.

Cook’s notes:
• Cream mixture (before churning) can be chilled, covered, up to 1 day ahead.
• Gelato keeps 1 week.

Epicurious 

Another great one from Epicurious

There are no eggs in this recipe — it’s the cornstarch that gives the gelato a smooth, silky texture. Fine-quality chocolate provides its rich flavor.

Active time: 20 min Start to finish: 5 hr (includes chilling and freezing)

Servings: Makes about 1 qt.

Ingredients

3 cups whole milk
1/4 cup sugar
3 tablespoons cornstarch
Scant 1/4 teaspoon salt
7 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped

Special equipment: an ice cream maker

Bring 2 1/4 cups milk just to a boil in a 4-quart heavy saucepan over moderate heat. While milk is heating, whisk together sugar, cornstarch, salt, and 1/4 cup (cold) milk in a bowl until smooth, then whisk into boiling milk and bring to a boil over moderate heat, whisking. Boil, whisking frequently, 3 minutes (mixture will be very thick). Remove from heat.

Bring remaining 1/2 cup (cold) milk just to a boil in a 1-quart heavy saucepan over moderate heat. Pour hot milk over chocolate in a bowl and let stand until chocolate is melted, about 1 minute, then whisk until smooth. Stir into cornstarch-milk mixture and force through a fine-mesh sieve into a bowl. Cool slightly, stirring frequently to prevent a skin from forming, then cover surface with wax paper and chill until cold, at least 1 1/2 hours.

Freeze mixture in ice cream maker, then transfer to an airtight container and freeze until hardened, about 3 hours. Let soften 5 minutes before serving.

Cooks’ note:
• Gelato keeps 1 week.

From Epicurious

Considered a luxury in the nineteenth century, this ice cream has flourished in the past decade and has become a modern classic in Irish restaurants. But it is easy to prepare at home, too, because the recipe does not require an ice cream maker. In this version of the ice cream, the breadcrumbs are turned into a praline.

Servings: Serves 6 to 8.

Ingredients:
1 cup crumbs from brown soda bread or crustless whole wheat bread
14 tablespoons sugar
3 tablespoons (packed) dark brown sugar
2/3 cup whole milk
1 3-inch piece vanilla bean, split lengthwise
2 large egg yolks
1 1/3 cups chilled whipping cream
2 1-pint baskets strawberries, hulled, sliced

Preparation:
Preheat oven to 375°F. Line baking sheet with foil; butter foil. Mix breadcrumbs, 3 tablespoons sugar and brown sugar in medium bowl. Scatter over prepared baking sheet. Bake until sugar begins to melt and crumbs are slightly darker, stirring crumbs occasionally with metal spatula to prevent sticking, about 10 minutes. Transfer breadcrumbs to bowl and cool. Break crumbs into small pieces.

Place milk in medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat and let steep 30 minutes.

Whisk egg yolks and 5 tablespoons sugar in large bowl to blend. Gradually whisk in milk mixture. Return mixture to same saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain into small bowl. Chill custard until cold, stirring occasionally, about 1 hour.

Beat whipping cream in large bowl until firm peaks form. Fold custard into cream. Gently fold into breadcrumbs. Transfer to covered containers and freeze. (Can be prepared 3 days ahead. Keep frozen.)

Combine strawberries and remaining 6 tablespoons sugar in medium bowl. Let stand until juices form, about 20 minutes. Scoop ice cream into bowls. Spoon strawberries and juices over and serve.

Now there is a “spice rack” just for ice cream (and coffee) lovers!

13 great flavor combinations, packaged in a spice type jar. You can simply twist the cap off and shake JAVATI’s special blends right on top of your favorite ice cream! You control the taste! Eat some, then shake some more if you wish. You can always add more or less to taste.

The perfect, maximum flavor, minimum fat and calorie ICE CREAM TOPPING!

“JAVATI” (Java referring to coffee, T for topping, I for ice cream)

Make the “healthy choice” when it comes to your ice cream topping…

Imagine…Chocolate Syrup…2 tbls adds 100 calories
Caramel Topping…2tbls adds 100 calories
Whipped Cream…1/2 cup adds120 calories
Peanuts…1/2 cup adds 520 calories
Marachino Cherry…just 1 adds 10 calories
——————————————————————-
Typical Sundae Calorie Overload… 850 calories!

But most Javati flavors add less than 15 calories/serving and less than 1gm of fat.
WoW!

What are pomegranates good for?

Researchers report that they are rich in antioxidants that can keep bad LDL cholesterol from oxidizing (American Journal of Clinical Nutrition, May 2000). This degradation of LDL seems to be an initial step in the development of atherosclerosis. In addition, pomegranate juice, like aspirin, can help keep blood platelets from clumping together to form unwanted clots. [SOURCE]

Why not have your antioxidants and your calcium in one sitting?

Pomegranate Ice Cream Recipe

3 cups of whipping cream
1 cup of milk
1/2 cup of sugar
1 vanilla bean, split
4 large egg yolks
2 pomegranate

In a saucepan, heat the cream, milk, sugar and vanilla bean until the sugar has dissolved and the mixture is hot but not boiling.

Whisk egg yolks in a bow and gradually add 1 cup of the cream mixture. When smooth, add it all back into the pan.

Whisk constantly over low heat until it thickens slightly and coats the spoon, about five minutes. Don’t let it boil.

Remove the pan from the heat.

Remove the seeds from the pomegranate and extract the juice with a mortar and pestle.

Take the vanilla bean out of the pan and add the fruit juice. Put in the refrigerator for an hour until cool.

Put everything ice cream maker and follow manufacturer’s directions.

Recipe courtesy of Eat Dangerously 

There are lots of crazy food combos out there and I admit I like quite a few myself. Here’s one that sounds incredibly delicious and I can’t wait to try it!

Ice Cream & Gourmet Popcorn! Grab your favorite ice cream flavor: in a malt, float, shake, or simply a bowl…. and then grab your favorite popcorn flavor…. and throw it on top! Voila! A delicous combo!

There’s a place in Chicago that offers such a thing –> Dip and Pop

Here are two great gourmet popcorn companies!