Ice Cream Recipes
Try these delicious Ice Cream Recipes from Chef Laura Klein 'Queen of Green' - Organic Vanilla Bean Ice Cream, and Fresh Organic Chocolate Mint Ice Cream. As always, use as many organic ingredients as possible for optimum flavor!
Organic Vanilla Bean Ice Cream
Makes about 1 quart
Ingredients:
2 1/2 cups whole organic milk
2 vanilla beans
5 large organic egg yolks
2/3 cup sugar
1 cup organic heavy cream
Method:
Add milk to a medium saucepan. Halve the vanilla beans lengthwise with a knife. With your finger or knife, scrape the vanilla beans into the saucepan with the milk and add vanilla pod to the mixture. Stir and bring mixture to a simmer and steep for 30 minutes. Strain mixture, reserve milk and discard solids.
Combine egg yolks and sugar in the bowl of an electric mixer fitted with a paddle attachment. Beat on medium-high speed until very thick and pale yellow, for about 3-5 minutes. Return milk to a simmer.
Prep an ice water bath.
Temper the egg yolks by slowly adding half of the warm milk mixture to the egg yolk mixture while stirring constantly until blended. Add new mixture to sauce pan with remaining milk. Stir consistently over low heat until mixture is thick enough to coat the back of a wooden spoon.
Remove saucepan from heat and immediately stir in cream. Place an empty bowl over the ice water bath. Strain mixture through a fine mesh strainer into empty bowl and chill for at least 3 hours to overnight in the refrigerator.
Freeze custard in ice-cream maker according to the manufacturer's instructions. Store in an airtight container in freezer until ready to eat.
As always, use as many organic ingredients as possible for optimum flavor!
Fresh Organic Chocolate Mint Ice Cream
Makes about 1 quart.
Ingredients:
2 1/2 cups whole organic milk
3 1/2 cups fresh organic chocolate mint
5 large organic egg yolks
2/3 cup sugar
1 cup organic heavy cream
Method:
In a medium saucepan, combine milk and fresh chocolate mint. Bring mixture to a gentle boil, cover and remove pan from heat. Steep mixture for 30 minutes. Strain mixture, reserve milk and discard solids.
Combine egg yolks and sugar in the bowl of an electric mixer fitted with a paddle attachment. Beat on medium-high speed until very thick and pale yellow, for about 3-5 minutes. Return milk to a simmer.
Prep an ice water bath. Place ice cubes in a bowl and fill half with water.
Temper the egg yolks by slowly adding half of the warm milk mixture to the egg yolk mixture while stirring constantly until blended. Add new mixture to sauce pan with remaining milk. Stir consistently over low heat until mixture is thick enough to coat the back of a wooden spoon.
Remove saucepan from heat and immediately stir in cream. Place an empty bowl over the ice water bath. Strain mixture through a fine mesh strainer into empty bowl and chill for at least 3 hours to overnight in the refrigerator.
Freeze custard in ice-cream maker according to the manufacturer's instructions. Store in an airtight container in freezer until ready to eat.
Big Blend Radio - Laura Klein was a special co-host on Big Blend Radio on July 16, 2010. To listen to the entire show, please click here. To listen to Laura host the Eat, Drink and Be Merry Show, please click here. To listen to Laura's interview about ice cream, please click here.
