Passionfruit Ice Cream

Lilikoi or Passion Fruit Ice Cream

 Our ice cream was super smooth, creamy, and at the perfect temperature. Even when the custard sat in the freezer overnight, the ice cream did not harden too much. It was easily scoopable and melted perfectly. Since the ice cream was a little tart, I paired it with a generous scoop of vanilla ice cream. Then I achieved the perfect balance of sweet and tart as I remember having in Hawaii.

Ingredients

½ cup fresh or frozen passionfruit pulp (from 6-8 fresh passionfruits) I used passionfruit puree
2 cups heavy cream divided
7 Tablespoons granulated sugar
Pinch salt
3 large egg yolks

Directions

In a large bowl, mix together the passionfruit puree and ½ cup of the heavy cream. Set a fine mesh strainer over the top and set aside.

In a small bowl, whisk together the egg yolks and set aside.
In a medium saucepan set over medium heat, mix together the 

remaining heavy cream, sugar, and salt. Once the mixture starts to steam, pour about ½ cup of it into the small bowl with the egg yolks. Whisk vigorously so the eggs don't scramble.

Pour the egg yolk mixture back into the saucepan and keep stirring until the mixture thickens enough to coat the back of a wooden spoon or spatula. 

Pour the mixture into the large bowl with the fine mesh sieve over the top to strain out any bits of cooked egg. Mix well until everything is smooth and uniform.

Allow the mixture to come to room temperature. Then cover and chill overnight before churning. Once the mixture is cool, churn according to your manufacturer's directions. Cool another 6-8 hours before serving.

I find that the ice cream tastes best with a scoop of vanilla ice cream to cut down on the tartness.

Passionfruit Ice Cream

Passionfruit Ice Cream

Yield: Makes about 2 quarts (About!)
Ingredients:
1 1/2 cups sugar
3 large eggs
3 cups heavy cream
1 1/4 cups thawed frozen Passionfruit pulp *See Note

Special Equipment
an ice cream maker

Directions:
Whisk together sugar and eggs. Heat cream in a 2 1/2- to 3-quart heavy saucepan over moderate heat until it just reaches a boil, then add hot cream to egg mixture in a slow stream, whisking. Pour custard into saucepan

Cook custard over moderately low heat, stirring constantly, until it registers 170°F on an instant-read or candy thermometer (do not let boil). Pour custard through a fine sieve into a clean bowl and cool completely. Stir in passion-fruit pulp, then chill, covered, until cold.

Freeze custard in ice cream maker. Transfer to an airtight container and put in freezer to harden.

Available in Latino markets.

Cooks' note:
· Ice cream can be made 1 week ahead.

*Bloggers Note: To seperate the seeds from the pulp: Scrape the cut passion fruit and place the pulp in a Vita-Mix.  Turn on the blender with settings at Low and 1, never any higher or it will grind the seeds.  Allow it to run for a couple of minutes, depending on the amount of pulp. The pulp will separate from the seeds.  I put the remaining seeds in a strainer and press with the back of a spoon to extract and remaining juice.

Easy Peasy!!!

Passionfruit Ice Cream Pie With Ginger Crust

Passionfruit Ice Cream Pie

With Gingerbread Crust

Instead of a plain cookie crust, create a crispy, chewy one with crumbled gingersnaps, dried pineapple and candied ginger.  If the Passion Fruit ice cream is not available to you, use an ice cream flavor (fruit) to blend with the flavor of ginger. 

Ingredient:
18 ounce box gingersnaps (lightly crushed) 
1 dried sweetened pineapple ring coarsely chopped 
2 tablespoons coarsely chopped candied ginger 
4 tablespoons unsalted butter (softened) 
1 ¼ cups dulce de leche (16-ounce jar) 
½ cup passion fruit nectar (see Note) 
3 pints vanilla ice cream (slightly softened) 
¼ cup salted roasted pistachios (coarsely chopped) 
2 tablespoons shredded sweetened coconut

Directions:

In a food processor, combine the crushed gingersnaps with the pineapple, candied ginger and butter and process until fine crumbs form. Press the crumbs evenly over the bottom and 1 inch up the side of a 9-inch springform pan. Freeze until firm, about 10 minutes.

In a blender, blend the dulce de leche and passion fruit nectar until smooth.

Spread 1 pint of ice cream in the chilled crust. Using a very small ice cream scoop (2 tablespoons), scoop the remaining 2 pints of ice cream into the crust, leaving some nooks and crannies. Drizzle 3/4 cup of the dulce de leche sauce over the ice cream, allowing it to pool in spots. Sprinkle with the pistachios and coconut and freeze until firm, at least 2 1/2 hours.
Remove the ring and cut the pie into wedges. Serve the extra dulce de leche sauce at the table.

Make Ahead
The pie can be frozen in an airtight container for up to 4 days.

Notes

Look for passion fruit nectar at supermarkets, preferably the Looza brand.

No Churn Vietnamese Iced Coffee Ice Cream

Vietnamese Iced Coffee In ice Cream Form!

Servings: 4 (makes about 2 cups)
Prep Time: 10 Minutes

Total Time: 10 Minutes, plus 5 to 6 hours to freeze

Ingredients:
1-1/2 to 2 teaspoons vanilla extract
Brimming 2 tablespoons instant espresso powder
Fine sea salt
1 cup heavy whipping cream
Brimming 1/3 cup full-fat sweetened condensed milk
Scant 1 tablespoon molasses


Directions:
In a medium bowl combine: 

1½ teaspoons of the vanilla 

the espresso 

a pinch of salt  

Stir to mix well it will seem slightly sludgy. 

Add the cream, 

condensed milk, 

molasses. 

Taste and, if you want to boost the flavor a touch, add more vanilla, ¼ teaspoon at a time; the amount required depends on the vanilla and your palate. An extra pinch of salt sometimes helps too.

With an electric handheld mixer fitted with two beaters or a whisk attachment, whip the mixture at high speed for about 3 minutes, until you get a firm, spreadable texture like fluffy whipped cream or frosting. 

Transfer to a 3-to 4-cup storage container, cover, and freeze until firm, 5 to 6 hours, or up to 2 weeks.

Let the ice cream sit at room temperature for 10 to 15 minutes to soften to a scoopable texture before serving.

Note: For coffee and chocolate ice cream, hand chop 1½ ounces bittersweet or dark chocolate into very small bits so they will disperse well. After whipping up the ice-cream mixture, use a spatula to gently fold in the chocolate. Freeze as directed. Your yield will be a little more than the original recipe.

STEP-BY-STEP INSTRUCTIONS

In a large bowl, combine the vanilla, espresso powder, and salt; stir until the espresso powder is mostly dissolved.

Add the cream, condensed milk, and molasses.

Using an electric handheld mixer fitted with the beaters or whisk attachment, whip the mixture at high speed until just thickened to a fluffy whipped cream-like consistency, 2½ to 3 minutes. Do not over-whip.

Transfer to a 3-to 4-cup storage container, cover, and freeze until firm, 5 to 6 hours, or up to 2 weeks.

Let the ice cream sit out at room temperature for a few minutes before scooping.

Grilled Peaches With Balsamic Fudge And Vanilla Ice Cream

Grilled Peaches With Balsamic,

Fudge, And Vanilla Ice Cream

Grilling peaches soften them up just like baking them in a pie and really brings out that sweet-peachy flavor. Choose fruit that is ripe but still firm enough so they will hold their shape when sliced in half. We make a savory fudge-like sauce by reducing some balsamic vinegar. And if you’ve already grilled your dinner, putting sliced peaches on the dying fire takes no effort at all. And to tie all of that deliciousness together, we serve them alongside a couple scoops of rich and creamy vanilla ice cream.  Serves 4

Ingredients

1/2 cup balsamic vinegar
4 ripe but still firm peaches, halved
Olive oil
Vanilla ice cream
Black pepper (optional)

Directions:
In a small saucepan, bring the balsamic vinegar to a boil and immediately reduce the heat to low. Stir occasionally until the liquid in the pan is reduced by half ( you should end up with 1/4 cup). Let cool and pour into a small pitcher or bowl.

Start a small fire in your grill using almost 1 chimney of charcoal briquets (30-40). For a gas grill, set the temperature to 450°F.

Slice the peaches in half horizontally and gently twist apart. Remove the pit and brush each side with olive oil.

When the coals have died down to grey ash (no flames), put the peaches directly over the heat and cook for 5 minutes or until the peaches are soft to the touch when gently squeezed.


Scoop the vanilla ice cream (we like vanilla ice cream, it has just the right amount of butterfat to make a silky smooth sundae) on to dessert plates or bowls and put one or two peach halves on top. Drizzle the balsamic sauce over the top and add a few grinds of black pepper (optional).

Fresh Fig Ice Cream

Fresh Fig Ice Cream 

Ingredients;

2 pounds fresh figs (Black Mission is best)

1/2 cup water

1 lemon

3/4 cup sugar

Directions:

Remove the hard end stem ends from the figs, then cut each fig in 8 pieces.  Put the pieces in a non-reactive saucepan with the water and zest the lemon directly into the saucepan.  Cover and cook over medium heat stirring frequently until the figs are tender, 8 to 10 minutes.

Remove the lid, add the sugar, and continue to cook stirring frequently until figs are a gemlike consistency.  Remove from the heat and let cool to room temperature.  Once cool, puree the fig paste in a blender or food processor with the cream and lemon zest and juice.  Taste, then add more lemon juice if desired.

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instruction.

Black Pepper Ice Cream

Black Pepper Ice Cream

Makes about 2 cups:

Ingredients:

1/2 cup milk

1/3 cup sugar

1 tablespoon black peppercorns, coarsely cracked

Pinch of salt

1 cup heavy cream

3 large egg yolks

Directions:

Warm the milk, peppercorns, salt and 1/2 cup of the cream in a medium saucepan.  Pour the remaining 1/2 cup cream into a large bowl with a strainer set on top.  In a separate medium bowl, whisk together the egg yolks.  Slowly pour the warmed mixture into the egg yolks whisking constantly, then scrape the warmed egg yolks back into the saucepan.  

Stir the mixture constantly over a medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.  Pour the custard through the strainer. pressing the peppercorns gently to extract as much flavor as possible.  Discard the peppercorns and stir the custard into the cream.   Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instruction. 

The Perfect Scoop  pg. 102

Perfect pairings:  

Icy cold melon in Lemon-lime syrup.  Zest 2 limes into a small saucepan.  Add 1 cup water and 3/4 cup sugar.  Bring the mixture to a boil and cook until the syrup is reduced to 3/4 cup.  Remove from heat, pour into a bowl, and chill thoroughly.

Peel, seed, and cut a cantaloupe or honeydew melon into 1 inch chunks, and add them to the syrup.  Chill for at least 1 hour.  Then serve the melon pieces with some of the syrup alongside the Black Pepper Ice-Cream.  Garnish with a few grains of cracked pink peppercorns. 

Panforte Ice Cream

Panforte Ice Cream

Ingredients:

Yield: 1 quart
1 cup half and half

2/3 cup sugar

1 cinnamon stick, cut in half

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

2 cups heavy cream

4 large egg yolks

3 tablespoons full flavored honey

1/4 cup mixed candied citrus peel

1/2 cup almonds, toasted

Directions:

Warm the half and half, sugar, and spices in a medium saucepan.  Cover, remove from heat, and let steep at room temperature for 30 minutes.

Rewarm the spice infused mixture.  Pour the cream into a large bowl and set a mesh strainer on top.  In a separate medium bowl, whisk together the egg yolks.  Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.  Pour the custard through a strainer and mix it into the cream.  Discard the cinnamon stick.  Stir the custard until cool over an ice bath.  While it is cooling, warm the honey in a small saucepan, then stir it into the custard.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.  During the last few minutes of churning, add the candied citrus peel and almonds.

The Perfect Scoop,  pg.68   Pairs well with Black Pepper Ice Cream

Super Lemon Ice Cream

Super Lemon Ice Cream

Ingredients:

2 lemons

1/3 cup sugar

1/2 cup freshly squeezed lemon juice

2 cups half and half

Pinch of salt

Directions:

Zest the lemons directly into the food processor or blender.  Add the sugar and blend until the lemon zest is very fine.  Add the lemon juice and blend until the sugar is completely dissolved.  Blend in the half and half and salt until smooth.

Chill for 1 hour, then freeze the mixture in your ice cream maker according to the manufactures  instructions.  Makes 1 quart.  

Pg. 85 The Perfect Scoop.

Vanilla Ice Cream, Philadelphia-Style

Vanilla Ice Cream, Philadelphia-Style

Ingredients:

Yield: 1 Quart
3 cups heavy cream or 2 cups heavy cream and 

   1 cup whole milk

3/4 cup sugar

Pinch of salt

1 vanilla bean, split in half lengthwise

3/4 teaspoon vanilla extract

Directions:

Pour 1 cup of the cream into a medium saucepan and add the sugar and salt.  Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot.  Warm over medium heat, stirring, until the sugar is dissolved.

Remove from the heat and add the remaining 2 cups cream or 1 cup heavy cream and 1 cup milk and the vanilla extract.

Chill the mixture thoroughly in the refrigerator.  When ready to churn, remove the vanilla bean, rinsing and reserving it for another use and then freeze the mixture in your ice cream maker according to the manufacture's instructions. 

To Make Chocolate-Ripple Ice Cream, layer 1 cup each Fudge Ripple and Salted Butter Caramel Sauce into the just churned custard.

Fudge Ripple:  

1/2 cup sugar

1/3 cup corn syrup

1/2 cup water

6 Tablespoons unsweetened Dutch Process Cocoa   

   Powder

Whisk together the sugar, corn syrup, water and cocoa powder in a medium saucepan over medium heat, whisking constantly until the mixture begins to bubble at the edges.

Continue to whisk until it just comes to a boil.  Cook for 1 minute, whisking frequently.  Remove from the heat, stir in the vanilla, and let cool.  Chill in the refrigerator before using.

Mixing it in:  The Fudge-Ripple should be thoroughly chilled, as it is easiest to use when very cold.  Just beforee you remove the ice cream from the machine, spoon some of the fudge ripple onto the bottom of the storage container.  As you remove the ice cream from the machine, layer generous spoonfuls of the sauce between layers of ice cream.  Avoid stirring the Fudge Ripple, as it will make the ice cream muddy looking.

Mocha Ripple: Substitute strongly brewed espresso for the water in the recipe, or stir in 1 tablespoon of best quality instant coffee granules after you boil the mixture.

Salted Butter Caramel Sauce:

6 tablespoons butter

1/4 cup sugar

1 cup heavy cream

1/2 teaspoon vanilla extract

1 1/2 teaspoons coarse salt  (fleur de sel)

Melt the butter in a large, heavy-duty saucepan or dutch oven.  Stir in the sugar and cook, stirring frequently until the sugar is a deep golden brown and starts to smoke.

Remove from the heat and immediately stir in half of the cream and stir until smooth (wear an oven mitt since the mixture will steam and splatter and may bubble up furiously.)  Stir in the rest of the cream, then add the vanilla and salt.  If there are any lumps of caramel, whisk the sauce of a low-heat until they're dissolved.  Serve warm. 

The Perfect Scoop  pg. 25

Crispy Macadamia-Nut Fried Ice-Cream Balls with Chocolate Macadamia Nut Sauce

Crispy Macadamia Nut Fried Ice-Cream Balls with Chocolate Macadamia Nut Sauce

Ingredients:

1 quart super-premium vanilla ice cream such as Häagen-Dazs

1 1/2 cups macadamia nuts (about 7 ounces)

3 large eggs

6 cups cornflakes (about 7 ounces)

about 5 cups vegetable oil for deep-frying

confectioners' sugar for dusting

Accompaniment:chocolate macadamia nut sauce

Preparation:

Line a shallow baking pan with wax paper and put pan in freezer 5 minutes. With a 1-ounce ice cream scoop (1 1/2 inches in diameter) scoop out 12 ice-cream balls and transfer to pan. Freeze balls, covered, until very hard, at least 3 hours and up to 8.

*

Preheat oven to 350° F.

*

While ice cream is hardening, in a baking pan toast nuts in one layer in middle of oven until golden, about 10 minutes, and cool. Finely chop nuts and transfer to a shallow bowl.

*

Roll balls in nuts, pressing lightly, until well coated. Freeze balls, covered, until very hard, at least 1 hours and up to 8.

*

In a bowl lightly beat eggs and in another bowl crumble cornflakes. Dip balls in egg, letting excess drip off, and roll in cornflakes to coat. Freeze balls, covered, at least 1 hours and up to 8. Reserve remaining egg and corn flakes, chilling egg. Repeat dipping and coating procedure with reserved egg and cornflakes. Freeze balls, covered, until very hard, at least 3 hours and up to 8.

*

In a 3-quart heavy kettle heat 2 inches oil over moderate heat until a deep-fat thermometer registers 375° F. Working in batches of 2 or 3, fry balls, turning them, about 20 seconds, or until golden and crisp. With a slotted spoon transfer balls to paper towels to drain. Make sure oil returns to 375° F between batches.

*

Dust ice-cream balls with confectioners' sugar and serve immediately with sauce.

*

Chocolate Macadamia Nut Sauce Makes about 1 1/2 cups Ingredients 

2/3 cup macadamia nuts (about 3 1/2 ounces) 

1 ounce fine quality bittersweet chocolate (not unsweetened) 

1/2 cup sugar 

3/4 cup heavy cream

*

Preparation Preheat oven to 350°F. In a baking pan toast nuts in one layer in middle of oven until golden, about 10 minutes, and cool. Finely chop nuts and chocolate separately. In a dry heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling pan, until deep golden. Remove pan from heat and carefully add cream down side of pan (mixture will bubble and steam). Simmer mixture, stirring occasionally, until caramel is dissolved. Stir in chocolate and nuts. Cool sauce 10 minutes and in a food processor blend until smooth. Serve sauce warm. Sauce may be made 1 week ahead and chilled, covered. Reheat sauce to warm before serving.

Sandusky Ohio

Cedar Point Amusement Park Across The Bay A Tame Squirrel In Battery Park A "Small" Size Ice Cream Cone At Toft's Dairy A Trip Down Memory Lane

Tonight we met family for dinner in Sandusky Ohio. Following our dinner, we strolled the pier and docks along Lake Erie. Visible were the roller coasters at Cedar Point Amusement and the lights. We strolled along the lake front of Battery Park. Treating everyone to Tofts Dairy for the best ice cream anywhere ended our evening.

The origin of Toft's Dairy dates back to 1900. The photo of the milk wagon is an authentic delivery wagon from the early years of the business. Several years ago when I was a student nurse, my best friend and I would go to Toft's for an ice cream cone if we scored a 100% on our exams of the day. If we didn't score a 100% we thought we needed a cone for consolation. When we graduated from our nursing program, the two counter servers gave us T-shirts that said, "Where's The Ice Cream". On the back of the shirt, Toft's Dairy was printed.

Ice Cream Pie ... Flashback Friday

Ice Cream Pie

Birthdays at our house were celebrated with the celebrant choosing the dinner menu and inviting one guest for dinner who was not allowed to bring a gift. Their friendship was the gift. Don did not like cake and did a good job convincing our four children that ice cream pie was a better choice. I enjoyed that too because this is such an easy dessert to put together.  Our favorite for a Birthday but with Butter Pecan Ice Cream.

Crunch Crust

Ingredients:

1/2 cup butter, room temp.

1/4 cup brown sugar

1 cup flour, unsifted

1/2 cup nuts and or coconut

1/2 teaspoon vanilla

1/2 gallon ice cream, flavor of choice

Directions:

Heat oven to 400 degrees.

Mix the crust ingredients together just until combined. Spread in a 13 x 9 1/2" loaf pan. Bake for approximately 15 minutes, only until it is golden. The color turns quickly so watch carefully.

When golden remove from oven and stir with a spoon. Press all but a small amount (used for topping) into a pie plate to form a crust while it is still hot. The amount reserved for topping should be stirred to resemble "crumbles". Allow the "crust" to cool completely. Fill with softened 
ice cream, the flavor of choice. Top with the "crumbles" and place in freezer until ready to serve.

To soften ice cream to use easily for filling, place in refrigerator for half hour.