Use your KitchenAid mixer ice cream bowl attachment to prepare this divine and decadent ice cream recipe. Don’t forget to freeze the bowl overnight first.
This giant ice cream sandwich cake has all the rocky road surprises in the filling with the blissful, buttery cookie base and topping. This ice-cream recipe can easily be dressed up or down by adding different chocolate, fruits or nuts at the end of the churning.
Continue reading “Rocky Road Ice-Cream Sandwhich Cake”
An ice cream with a twist on some favourite Aussie flavours. So good you will be eating it straight from the freezer! Made in the KitchenAid Stand Mixer using the ice cream bowl attachment. Continue reading “Ginger and Macadamia Praline Ice Cream”
The Land Down Under may not get the “white Christmas” that carollers sing about, but it does get the unique honour of celebrating the Yuletide season during summer. What better way to rock an Australian Christmas than by combining everyone’s favourite hot day treat – ice cream – with more traditional flavours? We’ve gathered some pretty amazing ice cream recipes that are in the spirit of the season. You’ll love to have these at your upcoming parties!
Continue reading “Christmas Ice Cream Flavours”
Three yummy ice cream recipes you can make at home using the Zoku Ice Cream maker! Continue reading “Zoku Ice Cream Recipes”
A simply stunning and impressive dessert, that tastes amazing! Continue reading “French Chocolate Mousse and Praline Ice Cream”
If you love coffee, then you will love this delicious Espresso Ice Cream. For an extra jolt add some dark chocolate!
- 1 cup heavy cream
- 2 cups whole milk, divided
- 1 cup cup brewed espresso
- 1 cup granulated sugar
- 2 tbs cornstarch
- pinch sea or kosher salt
- 1 tbs liquid pectin
- In a medium saucepan, combine cream and 1½ cups of the milk. Set over medium/medium-low heat and bring to a simmer
- While cream/milk mixture is heating, put the remaining milk, espresso, sugar, cornstarch and salt into a small-medium mixing bowl. Whisk to combine
- Once milk/cream mixture comes to a simmer, add the milk/sugar mixture and stir until fully combined. While still set over medium/medium-low heat, stir continuously until mixture boils and thickens to where it can coat the back of a spoon (this will take about 15 minutes, depending on the stove being used).
- Remove pan from heat, stir in pectin, strain and cool to room temperature. Cover and refrigerate a minimum of at least 2 hours, or overnight. Whisk mixture together again before pouring into the ice cream maker.
- Pour the mixture into the mixing bowl of the Cuisinart® Ice Cream and Gelato Maker fitted with the gelato paddle. Turn unit on, set Timer and press Start. Let mix until thickened, about 40 minutes. The gelato will have a soft, creamy texture. If a firmer consistency is desired, transfer to an airtight container and place in freezer for about 2 hours
This is the most luxurious and deeply satisfying ice-cream
- 2 cups Whole milk
- 2 cups Heavy Cream
- 1 cup Granulated sugar, divided
- pinch Sea or Kosher salt
- 1 Whole Vanilla bean, havled and seeds scraped
- 5 Large egg yolks
- 1 1/2 tsps Pure vanilla extract
- 1 In a medium saucepan on medium-low heat, whisk together the milk, cream, half the sugar, salt and the scraped vanilla bean (including the pod). Bring mixture just to a boil.
- While the milk/cream mixture is heating, combine the yolks and remaining sugar in a meduim bowl. Using a hand mixer on low speed or whisk, beat until mixture is pale and thick.
- Once the milk/heat mixture has come to a slight boil, whisk about 1/3 of the hot mixture into the yolk/sugar mixture. Add another 1/3 of the mixture, then return the combined mixture to the saucepan.
- Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook- the process should only take a few minutes.
- Pour the mixture through a fine mesh strainer (discard the vanilla pod) and bring to room temperature. Stir in the vanilla.
- Cover and regrigerate at least 2 hours. Whisk mixture together before pouring into the ice cream maker.
- Turn the ice cream maker on and set timer for 40 minutes. Let mix until thickened, about 40 minutes.
- The ice cream will have a soft and creamy texture. If a firmer texture is required, transfer to an air tight container and place in the freezer for around 2 hours.
A light a creamy strawberry ice cream with a burst of fresh strawberries! Yum! Continue reading “Fresh Strawberry Ice cream”
Easy, , Serves 5 Cups
Butter pecan ice cream is smooth vanilla ice cream with a slight buttery flavor, with pecans added. Just delicious!
- 4 tbs Unsalted butter
- 1 cup Pecans (halves, pieces or whole)
- 1 tsp Sea or kosher salt
- 1 cup Whole milk
- 2 cups Heavy cream
- 1 tbs Pure vanilla extract
- 1 Melt the butter in a medium fry pan. Add pecans and salt. Cook over meduim-low heat until pecans are toasted and golden, stir frequently, about 6-8 minutes.
- Remove from heat, strain and reserve pecans, allowing them to chill.
- In a medium bowl, on low speed use a hand mixer to combine the milk and sugar. Until the sugar is dissolved.
- Stir in the heavy cream and vanilla. Cover and refrigerate for at least 2 hours.
- Whisk mixture together again before pouring into the ice cream maker.
- Pour mixture into the ice cream maker, turn on and set timer for 40 minutes.
- Let mixture thicken, usually about 40 minutes.
- Five minutes before mixture is completed, add the reserved pecans through the mix-in opening and let mix in completely.
- The ice cream will have a soft and creamy texture. If a firmer texture is required, transfer into an air tight container and place in freezer for about 2 hours.