BLACK ICE CREAM RECIPE RECIPES

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BLACK CHERRY ICE CREAM RECIPE - FOOD.COM



Black Cherry Ice Cream Recipe - Food.com image

Make and share this Black Cherry Ice Cream recipe from Food.com.

Total Time 4 hours 30 minutes

Prep Time 4 hours

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 4

2 cups ripe black cherries, pitted
2/3 cup granulated sugar
1 1/4 cups heavy cream, whipped
lemon juice (optional)

Steps:

  • Mash cherries slightly with the sugar in a bowl.
  • Fold in cream, then taste the mixture and add more sugar or some lemon juice, if necessary.
  • Pour the mixture into container. Cover and freeze until firm, beating well after 1 1/2 hours.
  • About 30 minutes before serving, transfer the ice cream to the refrigerator.

Nutrition Facts : Calories 287.6, FatContent 18.4, SaturatedFatContent 11.4, CholesterolContent 67.9, SodiumContent 18.8, CarbohydrateContent 31.4, FiberContent 1, SugarContent 28.5, ProteinContent 1.5

BLACK PEPPER ICE CREAM RECIPE - FOOD.COM



Black Pepper Ice Cream Recipe - Food.com image

This is a lower calorie version of David Lebovitz's recipe that I got off a blog he posted. It sounds like a crazy combination, but the pepper is more of a background flavor, a tingle in the back of your throat, if you will. It is one of the best ice creams I've ever tasted and I LOVE ice cream!

Total Time 15 minutes

Prep Time 15 minutes

Yield 1 quart, 8 serving(s)

Number Of Ingredients 7

2 cups 1% low-fat milk
1/2 cup sugar
1 tablespoon black peppercorns, coarsely cracked
1 tablespoon pure vanilla extract
1/4 teaspoon salt
2 cups half-and-half
3 large egg yolks

Steps:

  • Warm the milk, sugar, peppercorns, salt and 1 cup of the half and half in a medium saucepan. (I heated it until it almost boiled.) Cover, remove from the heat, and let steep at room temperature for one hour.
  • Rewarm the peppercorn-infused mixture. In a large bowl, whisk together the egg yolks. Slowly pour the warm mixture into the yolks, then pour it all back into the saucepan.
  • Quickly rinse the bowl, pour the remaining half and half into it, and set a mesh strainer on top.
  • Stir the custard constantly over medium heat with a heatproof spatula until it thickens. Pour the custard through the strainer, pressing the peppercorns gently to extract as much flavor as possible.
  • Discard the peppercorns and stir the custard into the cream.
  • Chill thoroughly (4-6 hours, or 2 hours over an ice bath).
  • Freeze according to your ice cream maker's directions.

Nutrition Facts : Calories 177.8, FatContent 9.2, SaturatedFatContent 5.3, CholesterolContent 104.1, SodiumContent 127.5, CarbohydrateContent 18.6, FiberContent 0, SugarContent 16, ProteinContent 4.9

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BLACK PEPPER ICE CREAM RECIPE - FOOD.COM
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