Ice Cream in Food Processor Recipe

The ingredients

• 2/3 cup of sugar
• 2 cups of whole milk
• 1 ¼ cups of heavy cream
• 1 tablespoon & 1 teaspoon cornstarch
• 1 ½ tablespoons of light corn syrup
• 1 ½ ounces of softened cream cheese (3 tablespoons)
• 1/8 teaspoon of kosher salt
• 1 cup of coarsely chopped mint leaves

Preparation Method

1. Pour ice water into a large bowl until it fills up. Add two tablespoons of milk into a small bowl and mix it with the cornstarch. Whisk the cream cheese in another small bowl until you get a smooth mixture.
2. Add the heavy cream, the remaining milk, corn syrup and sugar into a large saucepan. Boil the mixture over moderate heat for about 4 minutes, making sure that the sugar dissolves.
3. Add the cornstarch mixture into the saucepan after removing it off the heat. Whisk the mixture and boil it over moderate heat for about a minute to thicken it.
4. Whisk the hot mixture into the cream cheese slowly until it becomes fine. Chop fresh mint leaves and add, followed by salt. Whisk thoroughly and let the bowl sit in the ice water, letting it stand for about 20 minutes. Occasionally stir until it gets cold.
5. Alternatively, add all the ingredients in a food processor and run it till you obtain the right texture for your ice cream custard. Visit this page to find suitable machine for this.
6. Get your ice cream maker and strain the ice cream base into it. Use the back of a spoon to press the cut mint leaves to extract its flavor. Depending on the instructions provided by the manufacturer, freeze your ice cream after packing it into a plastic container.
7. Cover the ice cream surface directly with a plastic sheet wrap and close it using an airtight lid. Put it in the freezer and leave it for about 4 hours until it becomes firm.

The ingredients

• 2 cups of heavy cream
• 15 large egg-yolks
• 2 cups of Guinness (16 ounces)
• 1 cup of granulated sugar
• 1 ¾ cups of whole milk
• Chocolate-covered pretzels for serving purposes

Preparation Method

1. Combine milk, cream and the Guinness in a large saucepan and simmer over moderate heat. Add the sugar and egg yolks in a large bowl and whisk.
2. Add the hot cream of Guinness into the bowl containing the yolks and whisk continuously until the ingredients blend well.
3. Pour the thick creamy mixture into the saucepan and simmer over moderate heat (don’t let it boil). Use a spoon to stir the mixture for about 6 minutes until it’s coated in a thick cream.
4. Pour the custard into a medium-sized bowl and put it in a larger bowl or container with ice water. Leave it for about 30 minutes until it becomes cold.
5. Alternatively, add all the ingredients in food processor and run it till you obtain the right texture for your ice cream.
6. Pour the thick mixture (custard) into your ice cream maker, and based on instructions from the manufacturer, freeze it in two or three batches. Add the ice cream into an airtight container before putting it into a freezer. Leave it for about 4 hours.
7. Scoop the frozen ice cream into small containers or bowls and top with the chocolate-covered pretzels to serve or leave it in the freezer for future use.

The ingredients

• 1 ¼ cups of sugar
• 1 cup of hazelnuts or 0.5 pounds
• 16 large egg yolks
• 1 ½ quarts half-and-half

Preparation Method

1. Pre-heat the oven to 350F and bake the hazelnuts for 12 minutes, spreading them on a baking sheet. You can also remove the nuts when they brown or unleash a sweet fragrance.
2. Place the hazelnuts on a kitchen towel and rub to remove the husks then chop them using a food processor into a coarse texture.
3. Add the sugar and half-and-half in a large, heavy-duty saucepan and simmer over moderate heat. Stir continuously to dissolve the sugar.
4. Add the hazelnuts in the saucepan and cover. Let it simmer for about 30 minutes.
5. Whisk the egg yolks in a large stainless steel bowl. Slowly add the hot ½ cup of half-and-half and stir. Continue adding the rest as you whisk.
6. Pour the mixture into a food processor and pulsate until you get thick custard. You’ll know it’s ready when you stir it with a spoon and it gets covered in thick cream.
7. Place a large stainless steel bowl on an ice water bath and strain the custard into it, getting rid of the hazelnuts. Continue stirring until the custard becomes cold.
8. Portion the custard in batches using an ice cream maker and based on instructions from the manufacturer, put them in airtight containers and freeze for at least 3 days.

The ingredients

• 2 cups of heavy cream
• 6 large egg yolks
• ½ a cup of sugar
• 1 cup of milk
• ½ a cup of sweet red wine such as Sagrantino Passito, Moscato Rosa or Recioto di Valpolicella

Preparation Method

1. Add the egg yolks in a heat-proof bowl and whisk them.
2. Add milk, cream and sugar in a saucepan and simmer over moderate heat. Stir for about 4 minutes to dissolve the sugar.
3. Add the hot cream into the bowl with egg yolks and whisk.
4. Pour the mixture into a food processor and pulsate until you get thick custard. You’ll know it’s ready when you stir it with a spoon and it gets covered in thick cream.
5. Take a clean bowl and strain the custard into it. Add red wine gradually as you stir. Cover the bowl and put it in a refrigerator for about an hour to chill. Based on the instructions from the manufacturer, freeze the custard in refrigerator and serve as dessert.