Master Recipe
2 cups half & half
1/2 cup corn syrup
1/4 cup sugar
1 egg white (as a stabilizer), beaten
Add to this base any flavoring like vanilla extract, or
fruit, such as frozen sliced strawberries. Whisk together
until corn syrup is incorporated. Pour into your ice
cream maker and freeze according to manufacturer's instructions.
Hints: Transfer soft
ice cream to a plastic container and lay a sheet of waxed
paper or plastic wrap over the surface, blocking out
any air. Affix lid. Freeze until hard (at least 2-3 hours,
ideally overnight). After scooping some ice cream out
of its container, replace the waxed paper and your ice
cream will stay fresh longer and will remain free of
ice crystals.
Balsamic Fig
3 oz (about 10) dried figs
2 Tbsp Balsamic vinegar
2 cups half & half
1/2 cup corn syrup
1 egg white (as a stabilizer), beaten
Puree figs and vinegar in food processor until the mixture
resembles coarse meal. (This only takes a few seconds.) Stir
the fig mixture together with the half & half, corn
syrup and the beaten egg white until the corn syrup is
incorporated. Pour into your ice cream maker and
freeze according to manufacturer's instructions.
Banana
5 ripe bananas, mashed
2 cups half & half
1/2 cup corn syrup
up to 1/4 cup sugar (optional, depending
on how sweet the bananas are)
1 egg white (as a stabilizer),
beaten
Whisk all ingredients together until corn syrup is incorporated. Pour
into your ice cream maker and freeze according to manufacturer's
instructions.
Variations:
add 1 Tbsp rum in the last 2 minutes of freezing
or 1 cup walnut pieces
or 1 cup chocolate chips
or 1 cup peanut butter chips
or all of the above
Brown Sugar
1 cup dark brown sugar
1 Tbsp molasses
2 cups half & half
1 egg white (as a stabilizer), beaten
Whisk all ingredients together until brown sugar is incorporated.
Pour into your ice cream maker and freeze according to
manufacturer's instructions.
Variations:
add 1 cup roasted pecan pieces in the last 5 minutes
of freezing to make Butter Pecan
or 16oz frozen strawberries, chopped to make Strawberries
& Brown Sugar
Chocolate
1/2 pound semisweet chocolate, broken into pieces
2 cups
half & half
1/2 cup corn syrup
1/2 cup sugar
Melt chocolate with the half and half, corn syrup and
sugar over double boiler and whisk until smooth. Cool
completely in refrigerator. Pour into your ice cream
maker and freeze according to manufacturer's instructions.
Cinnamon
2 cups half & half
1/2 cup corn syrup
1/4 cup sugar
1 egg white (as a stabilizer), beaten
1-2 tsp ground cinnamon
(depending on how much cinnamon you like and how strong
your spice is)
1 tsp vanilla extract
Whisk all ingredients together until corn syrup is incorporated.
Pour into your ice cream maker and freeze according to
manufacturer's instructions.
Variations:
add 1/2 cup red hots in the last 5 min. of
freezing
or 1 cup walnut pieces
or 1 cup pecan pieces
Try serving this ice cream in phyllo cups for a Mediterranean
dessert.
Coconut
1 can (13.5oz) coconut milk
1 cup shredded coconut (can
be toasted first)
2 cups half & half
1/2 cup corn syrup
1/4 cup sugar
1 egg white (as a stabilizer), beaten
Whisk all ingredients together until corn syrup is incorporated.
Pour into your ice cream maker and freeze according to
manufacturer's instructions.
Variations:
add 1 Tbsp rum in the last 2 min. of freezing
or 1 cup canned pineapple pieces
or both for Piña Colada flavor
Coffee
2 Tbsp instant Yuban coffee
1 teaspoon water
2 cups half & half
1/2 cup corn syrup
1/2 cup sugar
1 egg white (as a stabilizer), beaten
Dissolve the instant coffee in the water. Whisk
all ingredients together until corn syrup is incorporated.
Pour into your ice cream maker and freeze according to
manufacturer's instructions.
Variations:
add 1 cup Heath Bar pieces in the last 5 min. of freezing
and 1 Tbsp cocoa powder dissolved in 1 tsp hot water
to make Cappuccino Crunch
or 1 cup chocolate chips
or 1 cup brownie pieces
Mandarin Orange Chocolate
1/2 pound semisweet chocolate, broken into pieces
1/2 can
(6oz) frozen orange juice concentrate - the higher the
quality orange juice, the better the ice cream
2 cups
half & half
1/2 cup corn syrup
1/4 cup sugar
Melt chocolate with the half and half, corn syrup and
sugar over double boiler and whisk until smooth. Cool completely
in refrigerator. Add
frozen orange juice concentrate. Pour into your ice cream
maker and freeze according to manufacturer's instructions.
Mascarpone
Italian mascarpone cheese, similar to a cross
between ricotta and cream cheese, gives this ice cream
subtle flavor and rich texture. It's wonderful over a
warm fruit tart.
8 ounces fresh mascarpone cheese
2 cups half & half
1/2 cup corn syrup
1/4 cup sugar
1 egg white (as a stabilizer), beaten
pinch salt
Whisk all ingredients together until corn syrup is incorporated.
Pour into your ice cream maker and freeze according to
manufacturer's instructions.
Peach
Fresh peaches can be used in this recipe, but as with
all fruit in ice cream recipes (with the exception of
bananas), they have to be macerated first. To macerate
fruit, soak in a few tablespoons of sugar (or fruit-flavored
liqueur like Framboise) a few hours or overnight to break
down the cell walls. Otherwise you'll have peach ice
bombs hard enough to break your teeth.
2 cans (15oz each) peaches or 4 cups (32oz) frozen peaches
2
cups half & half
1/2 cup corn syrup
1 egg white (as a stabilizer), beaten
Lightly puree the canned peaches in their syrup in a blender
on the lowest setting for a few seconds. If using frozen
peaches, chop them into small pieces. (You might also want
to try half canned, half frozen for varying textures in
your ice cream). Combine all the fruit with remaining ingredients
and whisk together until corn syrup is incorporated. Pour
into your ice cream maker and freeze according to manufacturer's
instructions.
Rosewater
Rosewater is a Persian spice (in liquid form) found
in most Middle Eastern markets. It's used to flavor
pastries and to drizzle over ice cream. If you're
not used to it, you might think you're eating roses or
perfume. This ice cream is very exotic. It
pairs well with baklava.
2 tsp rosewater
2 cups half & half
1/2 cup corn syrup
1/4 cup sugar
1 egg white (as a stabilizer), beaten
2-3 drops of red food
coloring (optional)
Whisk all ingredients together until corn syrup is incorporated.
To give your ice cream a rosy glow, add food coloring one
drop at at time until you get a nice rosy pink color. Pour
into your ice cream maker and freeze according to manufacturer's
instructions.
Vanilla
2 cups half & half
1/2 cup corn syrup
1/4 cup sugar
1 egg white (as a stabilizer), beaten
1 tsp real vanilla
extract
Whisk all ingredients together until corn syrup is incorporated.
Pour into your ice cream maker and freeze according to
manufacturer's instructions.
Variations (add to the machine in the last 5 min of
freezing):
add 1 cup crushed Oreo cookies
or 1 cup M&Ms
(plain or peanut)
or 1 cup crushed peanut butter cookies
or
1 cup small pieces of your favorite candy
bar.
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