let them eat ice cream (for the pool-less on a hot day)

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A recent acquisition in my kitchen is an appliance that I probably would never purchase. It is, however, an appliance that someone might buy raffle tickets to win but after the excitement of the prize, it might sit in the basement, forgotten about until spring cleaning. That someone is a very kind colleague and the prize appliance is the Cuisinart Soft Serve Ice Cream Maker. My colleague asked if I would like the long forgotten ice cream maker. Without any hesitation (who would hesitate? It’s a FREE ICE CREAM MAKER!) I said yes and long story short, I, Em of deuxdilettantes, am the proud owner of a soft serve ice cream maker.

The timing of this addition to my kitchen couldn’t be any more perfect. With the recent change of temperature (hello Lake Washington, my savior from the heat), a bit of homemade ice cream felt just right. I invited Bee to join me in the christening of the ice cream maker. The whole event was a bit comical. It must have been 90 degrees in my flat. I don’t have AC and the windows hardly open. We watched the neighbors frolic in their pool as we made ice cream and wondered if we could tempt them with cool treats so that we might take a dip in the refreshing water. I’m pretty sure we made all the rookie mistakes as we created a lovely ice cream mess in my kitchen.

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It was messy (and that picture was taken after we cleaned up) but we had a blast. And we ended up with darn good ice cream.

Even if your not crazy about our flavor combinations, at least consider the following two tips:

1. The freezer bowl MUST be cold. The owner manual suggests 12 hours in the freezer but I suggest 24 hours just to be safe.

2. Adding anything solid (dare I suggest chocolate chunks?!) to the milk/cream liquid mixture WILL clog the machine and create a mess. We suggest allowing the mixture to thicken and then add, slowly.

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Lavender cardamom vanilla with chocolate chunk ice cream

Yields 1.5 pints

Ingredients

  • 1 cup whole milk (plus extra)
  • 1/4 cup lavender
  • 10 pods cardamom (split open)
  • 1/4 teaspoon vanilla
  • 1/2 cup sugar
  • 2 cups heavy cream (very cold)
  • 1/3 cup coarsely chopped dark chocolate

1. Combine 1 cup milk, lavender, cardamom and vanilla in a medium sauce pan. Bring to simmer and then reduce heat to low / low-medium. Gently stir and cook for about 20 minutes.

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2. Strain mixture and discard lavender buds and cardamom pods. Pour the mixture into a measuring cup and top off milk mixture to measure 1 cup. Put in refrigerator or over an ice bath.

3. Once milk is cold, pour into a mixing bowl and add sugar. Whisk or mix until sugar is dissolved. Then add cream. Mix and pour into freezer bowl. Turn on ice cream machine and let it do its magic.

4. As the milk/cream mixture starts to thicken to a soft serve consistency begin to add chocolate chunks a small spoonful at a time. Once the mixture is past soft serve consistency but prior to ice cream, turn off the machine and begin to scoop out ice cream into a freezer safe container. Freeze until mixture has hardened and then serve! Or serve immediately as soft serve!

Dutch chocolate with cinnamon and chocolate chunk ice cream

Yields 1.5 pints

Ingredients

  • 2/3 cup unsweetened Dutch processed cocoa powder
  • 1/2 cup sugar
  • 1/3 cup firmly packed brown sugar
  • 1 cup whole milk (very cold)
  • pinch cinnamon powder
  • pinch cayenne pepper
  • 2 cups heavy cream (very cold)
  • 1/4 cup coarsely chopped dark chocolate

1. Combine the cocoa powder with sugars in a medium bowl. Mix until lumps are removed.

2. Add the whole milk and mix until smooth. Add cinnamon, cayenne and heavy cream. Mix and pour into freezer bowl.

3. Turn on ice cream maker and allow to mix.

4. As the milk/cream mixture starts to thicken to a soft serve consistency begin to add chocolate chunks a small spoonful at a time. Once the mixture is past soft serve consistency but prior to ice cream, turn off the machine and begin to scoop out ice cream into a freezer safe container. Freeze until mixture has hardened and then serve! Or serve immediately as soft serve!

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Strawberry with balsamic caramel ice cream

Yields 1.5 pints

Ingredients

  • 1/3 cup and 2 tablespoons granulated sugar
  • 1 tablespoon water
  • 1/3 cup balsamic vinegar
  • 1 cup whole milk (very cold)
  • 1/2 cup firmly packed brown sugar
  • 1 teaspoon vanilla
  • 2 cups heavy cream (very cold)
  • 1 pint strawberries, hulled and pureed

1. Combine the granulated sugar, water and balsamic vinegar in a shallow pan. Bring to a boil and then reduce heat. Let simmer for about 15 minutes – until the consistency is thick and syrupy but not yet a caramel. Remove from heat and pour into a heat safe container. Set aside and allow mixture to thicken as it cools.

2. In a medium mixing bowl, combine the whole milk, brown sugar and vanilla. Whisk or mix until smooth. Then add heavy cream. Stir and then add to freezer bowl. Start mixing and as mixture thickens begin to add the strawberry puree, slowly.

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Allow mixture to continue to thicken and then slowly add the balsamic caramel.

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Once the mixture is past soft serve consistency but prior to ice cream, turn off the machine and begin to scoop out ice cream into a freezer safe container. Freeze until mixture has hardened and then serve! Or serve immediately as soft serve!

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As I write this, I realize that over the past week I have eaten more ice cream than I should ever admit to. But hey, that was all for research! It doesn’t count. We are dreaming up all sorts of ideas for the machine. There has been discussion of coconut milk… almond milk… sorbets… oh the possibilities!

Have a lovely week and stay cool. And eat ice cream!

XOXO, Em

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One thought on “let them eat ice cream (for the pool-less on a hot day)

  1. Pingback: goat cheese blueberry honey ice cream, philadelphia-style | deux dilettantes…

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