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Posts Tagged ‘ice cream recipes’

Nectarine Gelato Nectarines often take a back seat to the king of summer fruit, the peach. But according to the University of Rhode Island Landscape and Horticultural Program, Fresh peaches provide respectable amounts of the antioxidant Vitamins A and C in addition to potassium and fiber. Nectarines provide twice the Vitamin A, slightly more Vitamin C, and much more potassium than peaches. And, if that’s not enough, a vendor at a farmers market recently suggested to my husband that he use nectarines instead of peaches to make “peach” gelato. He said, “Nectarines taste more ‘peachy’ and have more fragrance.” Step aside fuzzy peaches, a new king has been anointed!

Nectarine Gelato
Adapted from a recipe found on MangiaBenePasta

INGREDIENTS
1½ cups heavy cream
1½ cups whole milk
1 cup sugar
1 vanilla bean, split lengthwise
1 to 1-1/3 cups of nectarine purée

DIRECTIONS
1. In a medium saucepan, combine the cream, milk, and sugar. Cook over medium heat until the mixture comes to a simmer.

2. Remove from heat.

3. Scrape the vanilla seeds into the milk, add the bean, and let sit for 30 minutes. Strain into a clean bowl discarding the vanilla bean.

4. Stir in the nectarine purée.

5. Cover and refrigerate for at least 2 hours or overnight.

6. Transfer to an ice cream maker and freeze according to manufacturer’s directions.

Makes a little over one quart

LINNELL’S NOTES
1. My husband tripled the recipe, so that we could give away some of the gelato as gifts. To do that, he used 3 to 4 cups of nectarine purée.

2. To that tripled recipe, my husband added 1/2 cup sugar and juice of half a lemon to the nectarine purée. These amounts are dependent on the sweetness of the fruit.

Enjoy!

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Lemon Mascarpone Gelato Looking at the bowl of ice cream sitting before you, you might think, “Plain old vanilla.” After first taste, however, you jump for joy at the bright lemon flavor that swims through your mouth. Together, fresh lemon and creamy mascarpone cheese form a delicious flavor combination reminiscent of cheesecake. Simply delightful!

Lemon Mascarpone Gelato
Max Falkowitz, Editor of Serious Eats:New York

INGREDIENTS
2 cups mascarpone cheese, chilled
1½ cups whole milk, chilled
1/2 cup sugar
1 teaspoon finely grated lemon zest from 1 lemon
1/2 teaspoon fresh juice from 1 lemon
1/4 teaspoon kosher salt

DIRECTIONS
1. In a large bowl, slowly whisk together all ingredients until well combined. If cheese and milk are not already chilled, chill mixture in refrigerator for 2 to 3 hours.

2. Transfer mixture to ice cream maker and churn according to manufacturer’s instructions. Serve immediately as soft serve or chill in freezer for 4 hours for a firmer texture.

Yields: About 1 quart

LINNELL’S NOTES
1. Mix the cheese and milk mixture together well, so that small lumps of mascarpone cheese don’t remain.

2. Because I have a large ice cream maker, I doubled the recipe.

Enjoy!

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Homemade Ice Cream: Almond Butter Crunch Ice Cream The subject line of an email to my husband read, “Make this for me.” The body of the email was blank, except for a link to an online recipe. Possessing a sweet tooth and being the thoughtful man that he is, my husband came home from work with a shopping bag filled with necessary ingredients. In our family, not only does he bring home the bacon, he makes the ice cream, too!

Almond Butter Crunch Ice Cream
The Noble Pig

INGREDIENTS
1 cup almond butter
3/4 cup sugar
1/2 teaspoon table salt
2 cups heavy cream
2 cups whole milk
2 teaspoons vanilla bean paste or regular vanilla
1 cup vanilla almond crunch granola (large almonds removed) or your favorite granola

DIRECTIONS
1. Add almond butter, sugar and salt to the bowl of a stand mixer. Blend on medium speed for at least 5 minutes.

2. Add cream, milk and vanilla and mix another 2 minutes until fully incorporated.

3. Add cream mixture to the freezer bowl of your ice cream maker and freeze according to manufacturer’s directions. Right before removing, add your favorite granola and let mix in. (If your granola has large chunks, just stir it in rather than pour into the ice cream maker while it’s running.)

4. Place into a container when it’s done and freeze for 3 hours in the freezer.

Makes 1¼ quarts

LINNELL’S NOTES
1. To me this had the saltiness of salted-caramel. Next time, I’ll ask my husband to cut back on the salt and we’ll see which version we like better.

2. I chopped up some toasted almonds that I had on hand and added it to the leftover granola. The additional nuts and granola made a great topping for this ice cream.

3. For those of you wondering if the granola remained crunchy, I can positively say it did–down to the very last spoonful!

Enjoy!

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