Warm spring evenings call for light suppers and something cold to follow. If you haven’t yet splurged on a new-style ice cream maker, it’s worth the $50 investment.
CHAMELEON ICE CREAM is my new ‘standard but never-the-same-twice’ ice cream. It begs for creativity! Banana chocolate, anyone? Ginger? Have fun with this! I’ve lightened the typical ice cream recipe with a still-rich combination of milks, two eggs compared to eight or more, only 4 tablespoons of sugar.
The secret trick to satisfaction is to bump the flavor ‘essence’ – note the three tablespoons of vanilla extract in VERY VANILLA – to compensate for the flavor loss from less fat.
COFFEE SPICE Add 2 tablespoons expresso powder or instant coffee granules to egg mixture, then stir in ¼ teaspoon cinnamon and ¼ teaspoon cloves.
COCONUT Substitute 13 ounces coconut milk for whole milk and half & half. Reduce sugar to 2 tablespoons. Toast 2 ounces sweetened coconut. (To toast, spread coconut evenly on a baking sheet. Set oven for 350F, put pan in right away. Stir every couple minutes during about 12 minutes of toasting.) Stir coconut into frozen mixture after processing.
CHAMELEON ICE CREAM
Time to table: 2½ - 3 hours
Makes 3½ cups
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VERY VANILLA
- 1 cup half & half
- 1 cup whole milk
- 1 cup ½% or skim milk
- 2 eggs
- 4 tablespoons sugar
- 3 tablespoons vanilla extract
Stir milks in medium non-stick saucepan over medium heat. Bring almost to a boil. Refrigerate uncovered 15 minutes.
While milk mixture is heating, separately whisk eggs. (TIP: Use a two-cup container.) Add sugar and vanilla. Whisk again and set aside.
Remove milk mixture from frig and discard thin skin on top. A quarter cup at a time, add about half milk mixture to egg mixture, whisking after each addition. Whisking, pour milk-egg mixture into saucepan. Over medium heat, cook until a slightly thickened custard forms. (TIPS: Stir often and then constantly to prevent uneven cooking. The custard is fully cooked once it coats a metal spoon.)
Refrigerate custard until completely chilled, 2 – 3 hours. (TIP: Another option is to place in the freezer for about an hour.) Process in an ice cream processor and serve immediately. (TIP: Start processor just before sitting down to eat.)
Homemade ice cream can be made and processed ahead of time but because its ingredients include no gums nor preservatives, its texture is soft but most pleasing immediately after processing. Or – cover the processor bowl and hold for up to 30 minutes.
Pie & Ice Cream, Cookies & Ice Cream
• GINGER ICE CREAM Omit the vanilla. Add 3 heaping tablespoons of ginger paste to the milks while warming, strain before cooking the custard.
• CINNAMON ICE CREAM Follow Very Vanilla instructions. Add 2 teaspoons cinnamon to the milks.
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