If there was ever a time to eat ice cream, it is now.
A basic vanilla ice cream is the foundation for a variety of flavors. Let your imagination be your guide. For those with a sweet tooth, I’ve included a salted caramel sauce that is delicious even without the ice cream.
Frozen yogurt is one of my favorites and adding fresh Bing cherries makes it a double winner. This banana “ice cream” recipe has no sugar or dairy, but it has the rich, creamy texture of a full-fat version. Keep a stash of frozen bananas in your freezer for a last-minute dessert or snack.
Bon ice cream appétit!
Basic Vanilla Ice Cream, With Variations(Makes about 1 quart)3 cups heavy cream
3/4 cup sugar
Pinch of salt
Seeds from a 3-inch vanilla bean, scraped, or 1 tablespoon pure vanilla extract, added after cream is chilled
1 cup regular milk
For peach, or apricot, ice cream:
1 teaspoon pure almond extract
5 ripe peaches or apricots, blanched, peeled, pitted and chopped
Splash of fresh orange juice, chilled, to prevent discolorationFor strawberry, blueberry, blackberry, or raspberry ice cream:1 quart berries, washed, drained and mashed
Slightly sweetened with sugar and chilledFor Heath bar crunch, or mint chocolate chip, ice cream:1 heaping cup smashed heath-bar pieces
1 cup chocolate chips
1/4 cup chopped fresh mint leaves slightly bruisedTo prepare:Place the ice cream container in the freezer overnight, or longer.
Stir 1 cup cream, sugar and salt together in a saucepan over medium heat.
Heat, until the sugar is dissolved and bubbles form on the side of the pan.
Remove from the heat.
Add vanilla bean with the seeds.
Steep, until the mixture is room temperature.
Chill in refrigerator.
Remove bean.
Whisk milk and 2 cups of cream into sweetened cream. For fruit variation, reduce cream and milk to a total of 3 cups.
Taste and adjust the sweetness.
Add vanilla extract, if using.
Transfer chilled cream to the cold ice cream container.
Freeze, according to the manufacturer’s directions. For all variations, add chilled fruit mixture, or chips, mint and crunch, when ice cream is half frozen and continue freezing.
Scoop ice cream into chilled bowls.
Sprinkle with sliced fruit, berries, and additional nuts, chocolate or salted caramel sauce.Salted Caramel Sauce(About 1 cup)1 cup granulated sugar
6 tablespoons salted butter, cut into 6 sections
1/2 cup heavy cream
1 teaspoon coarse salt
Flaky Malden salt, for garnishTo prepare:Add sugar to a heavy, tall-sided, non-reactive saucepan over moderate heat.
Stir constantly with a wooden spoon, watching closely to avoid burning.
Add all the butter at once when the sugar is completely melted.
Stir vigorously, until butter is melted, about 2 minutes.
Slowly add heavy cream in a thin stream with a wire whisk.
Boil, without stirring, for 1 minute.
Remove pan from heat.
Add salt.
Stir well.
Let cool to room temperature before serving.
To store, pour sauce into a dry glass jar, cover and refrigerate for up to 2 weeks.Bing Cherry Frozen Yogurt(Makes 1 quart)3 cups fresh Bing cherries, pitted, crushed
2 tablespoons kirschwasser
Pinch of salt
1 teaspoon pure almond extract
3 cups plain Greek yogurt, full fat or non-fat
Optional: sugar, to tasteTo prepare:Place the ice cream container in the freezer overnight, or longer.
Add cherries to a bowl.
Crush, until they release their juices, leaving some chunks.
Taste and add sugar, if needed, stirring until sugar is dissolved.
Stir kirschwasser, salt and almond extract to the cherries.
Taste and adjust the flavor.
Add yogurt to cherries.
Stir, until well mixed.
Chill at least 3 hours, or overnight.
Transfer mixture to ice cream maker.
Freeze, according to manufacturer’s directions.Instant Banana “Ice Cream”Adapted from “It’s All Good” by Gwyneth Paltrow(Makes about 1 pint)4 large bananas, peeled and thinly sliced
Juice of 1 lemon, freshly squeezed
2 tablespoons maple syrup
1/2 cup unsweetened almond milk
2 teaspoons pure vanilla extract
Optional topping:
1/2 cup toasted almonds, chopped
Pinch of coarse sea salt
2 ounces dark chocolate, coarsely gratedTo prepare:Roll banana slices in lemon juice.
Arrange in a single layer on parchment paper-lined baking sheet.
Freeze solid.
Combine almonds, salt and chocolate in a small bowl.
Set aside.
Add frozen bananas, almond milk, maple syrup and vanilla to a food processor.
Pulse, until the texture is like soft-serve ice cream. It won’t appear smooth at first, but once the banana defrosts, it quickly becomes creamy.
Spoon into chilled bowls.
Sprinkle with nut and chocolate mixture.
Serve at once.
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