The Chef's Cookbook » Desserts

Learning How to Make Ice Cream at Home

guest blogger — Thu, 12 Jan 2012 14:30:46 +0000

If you’re looking for a fast and easy way to expand your dessert routine, it might be time to go back to the basics. Rather than getting elaborate and coming up with a fancy dessert your family hasn’t tasted before, why not turn to a classic? For many families, the possibility of making ice cream is overlooked because it’s so easy to buy it at your local grocery store. While simply picking up a box of ice cream can save you a lot of time, making it on your own gives you a wonderful opportunity to turn it into a fun family experience. Best of all, it’s a lot easier than most people think and your entire family can get in on the action.

It doesn’t take much at all to cause the chemical reaction that turns liquid ingredients into ice cream. It fact, you can even do it with two Ziploc bags if you want to experiment with how it works. You basically need a container with all of your ingredients surrounded by an outer layer of cold. That’s basically what an ice cream maker does, and an automated motor insurers all of the ingredients blend together smoothly. But whatever model you choose, you’ll notice the same basic set up that is common to all ice cream makers on the market. Even something simple like the Play and Make Ball essentially re-creates the same conditions.

You can usually get a good ice cream maker for around $100 these days. In fact, what is widely considered to be the best product on the market – the Cuisinart Pure Indulgence – usually retails for around $70. That’s a great price for something that will likely be a regular addition to your appliance collection. After just a few uses, you’ll see that a quality machine pay for itself over time. If you want something more expensive, there are some really great options that can produce a tremendous amount of ice cream. But the main difference with higher models is usually the fact they come with pre-freezing measures already built into the system.

With a simple machine, you’ll need to put the bowl in a freezer beforehand for several hours. This will ensure that you get the right chemical reaction with cool temperatures surrounding your ingredients. With a bit of planning this usually isn’t a problem although if you don’t have a frozen bowl, you obviously won’t be able to make any ice cream. With everything in place, all you have to do is mix the ingredients into the inner bowl and press the “on” button. You’ll see the motor start to grind and a special churning paddle at the center of the inner bowl. In as quickly as 25 minutes, your liquid ingredients will eventually turn into a solid product that can best be described as soft serve ice cream. If you want to harden it up to accompany things like chocolate cake or apple pie, all you have to do is put it in the freezer.

Obviously, good timing is involved in the process but if you have everything organized, there shouldn’t be any problems coordinating your ice cream making routine. It’s also a great way to get the kids in on the action because they can contribute their own flavor ideas as well. There are numerous recipes you can get online or you’ll be able to experiment with various flavor combinations once you get the hang of things. All you need are beginner recipes to serve as the base, and from there you can make additions to create your own flavors. It’s definitely an experience that combines spending quality family time together with a delicious treat everyone will enjoy.

This article comes from icecreamakers.com where you can find further reviews and information for purchasing the best ice cream maker for your family.

Spiced Oatmeal Apples

TheSaltyChef — Sun, 26 Dec 2010 16:00:39 +0000

Ingredients:

6 Peeled, and sliced Gala apples
1/4 cup white sugar
1/2 cup brown sugar
1/4 cup coconut
1/2 cup water
2 TBSP butter
1 TSP fresh nutmeg
1 TBSP cinnamon
1/4 tsp clove
1/4 tsp salt
1 cup crushed oatmeal raisin cooked, crumbled.

Directions:
Add all ingredients to cooker, except for cookies. Cook on meduim heat for 4-5 hours or until apples are tender. at the last hour add the crumbled cookies ontop.

12 Days of Cookies, Day 7-Pumpkin Oatmeal Cookies

TheSaltyChef — Thu, 16 Dec 2010 16:00:40 +0000

Ingredients:

* 2 cups all-purpose flour
* 1 cup quick cooking oats
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 1/2 teaspoons ground cinnamon
* 1/2 teaspoon ground allspice
* 1 cup (8 ounces) butter, softened
* 1 cup light brown sugar, packed
* 3/4 cup granulated sugar
* 1 large egg
* 1 teaspoon vanilla extract
* 1 cup canned solid pack pumpkin
* 1 cup raisins or cranberries
* 1 cup chopped pecans, walnuts, or hazelnuts

Preparation:
Heat oven to 350Â°. Lightly grease baking sheets or line with silicone baking sheets.

Combine the flour, oats, baking powder, soda, salt, and spices; set aside.

In a mixing bowl with electric mixer, cream the butter and sugars until light and fluffy. Beat in the egg, vanilla, and pumpkin. Slowly beat in the dry ingredients until blended. Stir in raisins or cranberries and chopped nuts. Drop by teaspoonfuls onto the prepared baking sheets. Bake for 12 to 15 minutes, or until lightly browned around the edges and set. Cool for a few minutes then remove to a rack to cool completely.

12 Days Of Cookies, Day 3

TheSaltyChef — Sun, 12 Dec 2010 17:24:42 +0000

Candy Cane Crisps

Ingredients

* 1 1/4 cups (about 1/3 tub) Refrigerated Sugar Cookie Tub Dough, slightly softened
* 1/2 cup crushed candy canes

Directions
PREHEAT oven to 325º F.

STIR crushed candy canes into cookie dough. Refrigerate for 15 minutes for easier handling. Roll dough into 18, 1 1/4-inch balls. Place 2 inches apart on foil-lined greased baking sheets.

BAKE for 14 to 16 minutes or until edges are set but centers are still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

12 Days Of Cookies, Day 2

TheSaltyChef — Sat, 11 Dec 2010 17:23:26 +0000

Black Forest Cookies

Ingredients

* 3/4 cup all-purpose flour
* 1/4 teaspoon baking powder
* 1 3/4 cups (11.5-oz. pkg.) Milk Chocolate chips, divided
* 1/2 cup packed brown sugar
* 1/4 cup butter, softened
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 6-ounce package Cherry Flavor Sweetened Dried Cranberries
* 1 cup pecans or walnuts, coarsely chopped

Directions
PREHEAT oven to 350° F. Grease baking sheets.

COMBINE flour and baking powder in small bowl. Microwave 3/4 cup morsels in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth. Stir in brown sugar, butter, eggs and vanilla extract. Add flour mixture, mixing until combined. Stir in remaining morsels, sweetened dried cranberries and pecans. Drop by tablespoonfuls onto prepared baking sheets.

BAKE for 12 minutes or until cookies are puffed and set to the touch. For a firmer cookie, bake for 14 minutes. Let stand for 2 minutes; remove to wire racks to cool completely.

12 Days Of Cookies, Day 1

TheSaltyChef — Fri, 10 Dec 2010 17:38:50 +0000

Pumpkin Perfect Oatmeal Cookies

Ingredients

* 1 pkg. (17.5 oz.) oatmeal cookie mix
* 1/2 cup 100% Pure Pumpkin
* 3 tablespoons vegetable oil
* 1 large egg
* 1 cup sweetened dried cranberries, raisins or nuts (optional)

Directions
PREHEAT oven to 375º F.

COMBINE cookie mix, pumpkin, oil and egg in large bowl. Stir in dried cranberries, if desired. Drop by rounded teaspoonfuls, about 2 inches apart, onto ungreased baking sheets.

BAKE for 10 to 12 minutes or until lightly browned and set in centers. Cool on baking sheets for 1 minute; remove to wire racks to cool completely. Store cookies in covered container.

Desserts for Autumn

TheSaltyChef — Sun, 26 Sep 2010 16:57:58 +0000

Autumn is a great time of year for comfort food, and what meal is more full of comfort food than dessert? Here are some great ideas that will make your mouth sing!

Pumpkin Bread

‘Tis the season of the pumpkin, that ever so versatile gourd we cherish at Halloween and Thanksgiving. One of the most scrumptious treats autumn has to offer is fresh pumpkin bread.

Ingredients

* 3 cups sugar
* 1 cup vegetable oil
* 4 eggs, lightly bean
* 16 ounces canned unsweetened pumpkin
* 3 1/2 cups flour
* 2 teaspoons salt
* 2 teaspoons baking soda
* 1 teaspoon baking powder
* 1 teaspoon nutmeg
* 1 teaspoon allspice
* 1 teaspoon cinnamon
* 1/2 teaspoon cloves
* 2/3 cup water

Directions

Preheat oven to 350 degrees. Butter and flour 2 9 by 5 loaf pans. Stir together sugar and oil. Stir in eggs and pumpkin. Combine dry ingredients in separate bowl. Blend dry ingredients and water into wet mixture, alternating. Divide batter between two loaf pans. Bake for 30 to 40 minutes or until cake tester comes out clean. Let stand 10 minutes. Remove from pans and cool.

Carrot Cake

Spiced cakes make for wonderful autumn desserts. From mulled ciders to pumpkin pie, spices reign in the fall. So carrot cake, with its perfect blend of spices, nuts, and carrots, and a sweet cream cheese or butter cream icing, gains a seasonal promotion from dessert staple to timely dessert classic.

Ingredients

* 4 eggs
* 1 1/4 cups vegetable oil
* 2 cups white sugar
* 2 teaspoons vanilla extract
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 2 teaspoons ground cinnamon
* 3 cups grated carrots
* 1 cup chopped pecans
*
* 1/2 cup butter, softened
* 8 ounces cream cheese, softened
* 4 cups confectioners’ sugar
* 1 teaspoon vanilla extract
* 1 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Strawberry-Banana Sherbet

TheSaltyChef — Sat, 10 Jul 2010 15:00:33 +0000

Ingredients:

4 cups strawberries, stemmed
4 very ripe bananas
Â½ Cups sugar
1 cup freshly squeezed lemon juice
2 cups whole milk

Directions:

Place berries in a large bowl. Using a potato masher, mash berries and set aside. Place the peeled bananas and sugar in a bowl. Using a potato masher, mash until smooth.

Add banana mixture to the berries, and mix. Stir in the lemon juice, and milk. Divide the mixture between four metal ice cube trays, about 2 cups per tray. The sherbet can also be poured into a 9X13 inch glass baking dish and placed in freezer. Stir every 30 minutes until frozen. About 4 hours.

Freezer French Vanilla

TheSaltyChef — Sat, 15 May 2010 15:18:42 +0000

When kids learn how to mix up vanilla ice cream by hand, the rewards are even sweeter. Use this recipe as an opportunity to teach your kids how to scald milk, use a double boiler, and test that a custard mixture has thickened.

Ingredients

* 2 cups milk
* 5 egg yolks
* 3/4 cup sugar
* 3/4 tsp. vanilla extract

* Pinch of salt
* 1 pint whipping or heavy cream, chilled
* Candies, cookies or fruit (optional)

Instructions

Scald the milk in a saucepan by heating it until it approaches the boiling point (it will look frothy and bubbles will appear on the edges). Set it aside.

In the top of a double boiler, whisk the egg yolks and sugar until smooth. Mix in the vanilla extract and salt, add the scalded milk, and whisk until smooth.

3. Cook the egg-milk mixture over simmering water stirring continuously for 10 minutes, or until it begins to thicken and coats the back of a spoon. (If you don’t own a double boiler, use two similar-size saucepans, placing one on top of the other.) You’ll know the custard mixture is ready (and the egg yolks are cooked) when it coats the back of a spoon

4. Remove the pan from the double boiler and add the whipping or heavy cream. Mix thoroughly. Carefully pour the mixture into a 9- by 13-inch pan, cover, and place in the freezer. (At this point, you could use an ice cream maker if you have one.)

5. Every hour or so, stir the mixture and scrape the edges of the pan to keep the ice cream smooth as it freezes. After about 5 hours, it should be frozen. Cover and keep in the freezer until ready to serve. Makes 1 quart.

6. If you want to make your ice cream extra creamy, before serving, let it soften for 15 minutes, scoop it into a bowl, and beat it with a mixer.

7. To jazz up your ice cream, you can mix in candies, cookies or fresh fruit at this stage. Try folding crushed Oreo cookies, fresh diced strawberries, chocolate chips or broken peanut butter cups into slightly softened ice cream. Let the kids experiment with their own combination of ingredients, and they’ll have a flavor that rivals gourmet ice cream.

Tropical Fruit Toss

TheSaltyChef — Thu, 13 May 2010 15:14:00 +0000

This Hawaiian dessert salad is both tasty and healthy. Let each diner customize his or her own salad with a sprinkle of grated coconut, chopped macadamia nuts, and/or chocolate chips.

Ingredients

* 2 navel oranges
* 1/2 fresh pineapple
* 1 banana
* 1 kiwi

* 1/2 cup red seedless grapes
* 1 tablespoon or more each of sweetened coconut flakes, chopped macadamia nuts, and chocolate chips or chocolate or rainbow sprinkles
* 4 slices of star fruit (optional)

Instructions

Peel and section one of the oranges. Cut each section in half, then add to a bowl. Wash the second orange and zest it into the bowl. Then cut it in half and squeeze the juice into the bowl.
2.

Peel, core, and cut the pineapple into chunks (about 1-1/2 cups). Peel the banana and slice it into rounds. Peel the kiwi and cut it into 1-inch pieces. Add the pineapple, banana, kiwi, and grapes to the bowl and toss well.
3.

Divide the fruit salad among 4 plates. Let the kids garnish each with coconut, macadamia nuts, chocolate chips or sprinkles, and a slice of star fruit, if desired. Serves 4.