On a hot summer day, there is NOTHING better than some delicious and fresh ice cream. We are extremely fond of the ice cream man. The sound of that distinctive jingle as he's making his way around the bend. Scurrying to collect some cash to be ready to place your order. Colleen has been spending some of her summer quarantine time perfecting some yummyness of her own. She's been giving her new Kitchen Aide ice cream attachment a good work out and perfecting the chocolate recipe. Meanwhile across the county Randy gave his own Kitchen Aide some love with some fresh strawberries. Let us know which one is your favorite. As you can see, Jameson is partial to his mom's Chocolate. Ah to be a kid again!
CHOCOLATE
¾ cup sugar
1 cup milk
¼ teaspoon salt
2 tablespoons unsweetened cocoa powder
3 eaches egg yolk, lightly beaten
2 ounces semisweet chocolate, chopped
2 cups heavy cream
1 teaspoon vanilla extract
Step 1
Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.
Step 2
When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice cream maker, and freeze according to manufacturer's directions.
OR
STRAWBERRY
So, Randy is camera shy to say the least, OK so he's obnoxious about not having his photo taken, kinda like Colleen, but he doesn't have a kid to substitute so we'll go with the Kitchen aide in action. It's kind of fitting that he used chef John's recipe for this. If you aren't familiar with him - he's a faceless chef who's voice and culinary talents have entertained and educated us for hours upon hours.
Chef John's Strawberry Ice Cream
Many people consider this type of strawberry ice cream recipe a 'hack' or a 'cheat' because we're skipping the more time-consuming and sometimes temperamental egg-custard step; but even if I didn't want to save time I'd still prefer this method. To be clear, I'm only speaking about this specific flavor of ice cream. For deep, dark chocolate, or butter pecan, I'll take the classic French-style every time. But, for sweet, juicy strawberries, I'm not a big fan of the egginess you get with the traditional method.
12 ounces fresh strawberries, hulled
¾ cup white sugar
2 cups heavy whipping cream
1 cup milk
1 teaspoon vanilla extract
1 tiny pinch salt
2 drops red food coloring
Step 1
Place strawberries and sugar in a blender and pulse until pureed; steep for 10 minutes.
Step 2
Pour cream, milk, vanilla extract, and salt into strawberry mixture; blend until smooth and slightly thickened, 10 to 15 seconds. Whisk red food color into cream mixture.
Step 3
Pour strawberry mixture into the container of an ice cream maker and freeze according to the manufacturer's instructions. Transfer ice cream to a sealable container, cover the ice cream with plastic wrap, seal the container, and freeze, 2 hours to overnight.
Step 4
Process in an ice cream maker until thick. Immediately transfer to a sealable container, cover with plastic wrap, cover the bowl with a lid and freeze for 2 hours to overnight.
We'd love to try some of your recipes:
