Thai Tea Ice Cream

It's finally hot out.  Cool down with this ice cream - infused with the Thai iced tea flavors of anise and cardamom.  

Thai tea leaves can be found on amazon (what can't be?) or at well stocked grocery stores.  I like the one by Panthai.  

Makes about 1 quart.

Thai Tea Ice Cream

2 cups milk

1 cup cream

2.5 oz thai tea leaves

1/2 cup sugar

4 egg yolks

pinch salt

Combine milk, cream and tea leaves in a sauce pan.  Bring to a boil.  Turn off heat and let steep 10 minutes.  Strain and discard tea leaves.  Stir in sugar.  Return to boil.

Beat egg yolks in a bowl. Whisk in 1/3 boiling liquid to temper the eggs.  Add tempered eggs to the boiling liquid.  Add a pinch of salt.  Cook, whisking constantly until mixture has thickened and coats the back of a spoon.  

Strain into a bowl set over an ice bath to cool right away.  Place in fridge.  Let cool completely.  

Process in ice cream maker until smooth and frozen.     


Grapefruit Sherbet

Do you say sherbet or sherbert for you?  I think I've been saying it wrong my whole life.  It's a frozen dessert of fruit and cream without eggs. Similar to the basic ice cream recipe posted last summer.

Use fresh squeezed grapefruit juice.

Grapefruit Sherbet
1 tablespoon grapefruit zest
1/2 cup sugar
1 cup heavy cream
Pinch of salt
3 cups grapefruit juice (3 large grape fruits will get you there)
2 tablespoons Cointreau

In a small pan, heat and stir zest, sugar, cream and salt. Once sugar is dissolved, remove from heat. Chill in fridge 1 hour or until cool. Combine with juice and Cointreau. Freeze in ice cream machine until frozen, about 25 minutes. Serve or store in freezer.

Peppermint Candy Cane Ice Cream


Cameron made this last year and it had to be made again.  This and roasted chestnuts are my two new holiday traditions.  It's hard to not open the freezer and take a bite every time I walk into the kitchen.  

Makes about 3 cups.

Peppermint Candy Cane Ice Cream

4 egg yolks

1/2 cup sugar

2 cups milk

1 cup heavy cream, divided in half

pinch salt

1/4 teaspoon peppermint extract

1/3 cup coursely crushed candy canes

Whisk egg yolks and sugar together.  Set aside.  

In a small pot, heat milk and 1/2 cup heavy cream until steaming but not simmering or boiling.  Slowly whisk hot milk/cream into eggs.  

Return to small pot and over medium high heat, stir until mixture is thick and coats back of a spoon.  Do not let mixture boil.  Remove from heat and stir in remaining heavy cream, pinch of salt and peppermint extract.  

Chill in fridge.   Once mixture is cold process in ice cream maker.  (Mine took 20 minutes.)  Add crushed candy canes and process until just mixed in.  Serve or transfer to freezer. 

Vanilla Ice Cream Base Recipes


Here are two different ice cream recipes which can be used as base recipes for all of your ice cream making needs.  Both are vanilla but one recipe has eggs and the other does not.  I know most custard based recipes call for 4-8 egg yolks but after some testing I feel 2 makes a rich, creamy ice cream.  Egg based ice creams are richer and creamier with a traditional ice cream flavor and mouthfeel.  Non egg based ice creams are a little different, milkier and almost more of a frozen yogurt texture.  Both are better straight out of the ice cream maker but will also freeze to an easy to scoop consistency.  

Each makes about 3 cups of ice cream. 

Vanilla Ice Cream (custard based) 

2 cups whole milk

2 teaspoons vanilla extract

1/2 cup sugar

2 egg yolks

1 cup heavy cream

Whisk egg yolks with sugar until bright yellow in a non plastic bowl.    

Heat milk in a small pot until it steams but doesn't simmer or boil.   

Pour and small amount of hot milk into egg and sugar mixture.  Whisk.  Slowly add remaining milk and whisk.  

Pour this back into the small pot and return to the stove, cook over medium low heat stirring until mixture thickens and coat the back of a spoon, about 8 minutes.   

Pour mixture through a sieve.  Add vanilla and salt.  Slowly whisk in heavy cream.  Chill in fridge until cold.  Process in ice cream maker as per machines instructions, usually for about 20 minutes.


Vanilla Ice Cream (Egg free) 

1 cup heavy cream

1/2 cup sugar

pinch salt

2 teaspoons vanilla

2 cups whole milk

Heat cream, sugar and salt in a small pot, stirring, until sugar is dissolved. 

Add vanilla and milk.  Chill in fridge until cold.  Process in ice cream maker as per machine's instructions, usually about 20 minutes.    


Jalapeno Cheesecake Ice Cream


It's like frozen cheese cake, with candied jalapenos with a graham cracker swirl.  It's a strange one, but I like it.  Before you start, make sure the ice cream maker bowl is frozen.  We like to store it in the freezer so it's always ready should the ice cream making mood strike.  

Makes 1 quart. 

Jalapeno Cheesecake Ice Cream

for the cheesecake ice cream 

8 oz cream cheese, at room temperature

3/4 cup sugar

1 cup sour cream

1 cup heavy cream

juice of 1/2 a lime

pinch of salt 

for the candied jalapenos 

3 large jalapenos, halved, seeded (or 4 smaller)

1 cup sugar

1 cup water

for the graham cracker crumb 

2 graham crackers

1 tablespoon butter, melted

Start with the ice cream base.  In a bowl, whip cream cheese until smooth, add sugar and whip until lump free.  Add sour cream and heavy cream and mix one minute more.  Add lime juice and pinch of salt, mix until well combined.  Place in fridge until well chilled, 3 hours or over night.   

While the ice cream in chilling, prepare the candied jalapenos.  In a small pot, combine sugar and water, stir until sugar is dissolved.  Add jalapeno halves and simmer 15 minutes.  Remove jalapenos and dry on rack about 1 hour.  The sugar syrup can either be saved for future uses (great for making jalapeno flavored cocktails!) or discarded.  Chop and set aside.   

Next, prepare the graham cracker dust.  Heat oven to 350 degrees.  Break down crackers into a fine crumb.  Add melted butter and press into the bottom of a skillet.  Bake 15 minutes.  Set aside and let cool.

Back to the ice cream.  Once chilled, give it one more quick whip.  Assemble ice cream maker, add ice cream base, jalapenos and process according to machines instructions.   It was about 20 minutes for me.  

When packing ice cream, layer the graham cracker crumb with layers of ice cream so that when scooped, there will be swirls of the crumb.