INGREDIENTS
No Churn Ice Cream
1 1/4 cups heavy cream, straight out of the fridge
2/3 cup sweetened condensed milk
1 tsp vanilla extract
1/2 cup of an add on ( chocolate chips, nuts, cinnamon, caramel, Nutella,
stewed strawberries…)
French Style Chocolate Ice Cream
2 cups heavy cream
3 tbsps unsweetened Dutch-process cocoa powder
5 ounces semisweet chocolate chips
1 cup whole milk
3/4 cup sugar
Pinch of salt
5 large egg yolks
1/2 tsp vanilla extract
Philadelphia Style Ice Cream
3 cups heavy cream
3/4 cup sugar
Pinch of salt
2 teaspoons vanilla extract
1 Vanilla bean cut in half lengthwise.
DIRECTIONS
No Churn: Add all ingredients into a bowl. Using a handheld mixer, whisk mixture until soft peaks form. Add
your add ons and combine as you want it. Pour mixture into a freezer friendly container for at least 6 hours. Preferably over night.
French Style Chocolate Ice Cream:
a. Warm 1 cup of milk in a sauce pan with the cocoa powder. Whisk as it heats. Bring to a boil and then lower heat and simmer for about a minute.
b. Turn heat off and add chocolate chips. Stir until chocolate has melted and the custard is smooth. Add the remaining cup of cream, pour entire mixture into a bowl and set aside.
c. In the sauce pan warm up milk, sugar and salt.
d. In a medium bowl using a handheld mixer whisk egg yolks until a little frothy. Slowly ladle some of the hot milk while whisking (tempering the eggs). Add a few more ladles until your egg mixture is steaming.
e. Add tempered eggs into saucepan with hot milk while stirring. Keep cooking the custard until it thickens and creates a nice thick coating on your spoon or spatula.
f. Turn heat off and place a sieve on the bowl with your chocolate mixture. Pour the warm custard from your sauce pan into the sieve.
g. Once all the custard has past through the sieve, add vanilla and mix the two custards together.
h. Let custard cool COMPLETELY. Then place custard in fridge overnight so it’s chilled. Pour mixture into your ice cream maker and follow your ice cream maker manufacture’s instructions.
Philadelphia Style Ice Cream:
a. Pour 1 cup of cream into a medium saucepan and add sugar and salt. Stir to combine.
b. Using the back of a pairing knife, scrape vanilla bean to remove the caviar and place the caviar and bean into your sauce pan.
c. Turn heat on to medium stirring until sugar has completely dissolved.
d. Turn heat off and add the remaining 2 cups of cream as well as the vanilla extract.
e. Let the mixture cool completely then chill it in the fridge.
f. Remove the vanilla bean and pour chilled mixture into your ice cream maker. Follow manufacturer’s instructions.
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