ICELAND ICE CREAM RECIPES

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BLUEBERRY CARDAMOM ICE CREAM FROM ICELAND RECIPE - FOOD.COM



Blueberry Cardamom Ice Cream from Iceland Recipe - Food.com image

If you like blueberries, you should try this. Creamy, delicious, and unique purple color. From Global Table Adventure. Makes 2 quarts so if you have a smaller ice cream maker you need to divide it and churn it in TWO batches. I used 1/4 t. cardamom and cardamom was very subtle. Notice that you need to chill blueberry mixture a long time-preferably overnight-I have not included that chilling in prep time. I have a 1.5 quart ice maker so did do it in two batches-but second batch did not get as solid b/c the cylinder had warmed up. Churning took about 25 minutes per batch. Next time I am going to reduce so it fits. This recipe has a different technique-fruit is chilled overnight; LATER cream and milk is added right before churning.

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 2 quarts, 8-10 serving(s)

Number Of Ingredients 6

2 cups blueberries
1 tablespoon water
2/3 cup sugar
1/4-1/2 teaspoon ground cardamom
2 cups heavy cream
1 cup milk

Steps:

  • In a medium saucepan, stir and simmer together the blueberries, water, sugar and CARDAMOM until the blueberries soften and the sugar dissolves —about 5-10 minutes.
  • Chill completely in an ice bath or overnight.
  • When the blueberry mix is sufficiently chilled, give them a buzz-whir with an immersion blender (or regular blender). You can keep a small scoop unblended for texture, if you’d like. Just keep in mind that large pieces of blueberry will freeze VERY HARD in the ice cream.
  • Add the blueberry mixture to an ice cream maker with the cream and milk.
  • Churn according to the manufacturer’s instructions.
  • Eat immediately for soft serve or put in a container and freeze a few hours longer for a harder freeze.

Nutrition Facts : Calories 310.6, FatContent 23.3, SaturatedFatContent 14.4, CholesterolContent 85.8, SodiumContent 38.2, CarbohydrateContent 25.1, FiberContent 0.9, SugarContent 20.4, ProteinContent 2.5

HOMEMADE VANILLA ICE CREAM RECIPE | MARTHA STEWART



Homemade Vanilla Ice Cream Recipe | Martha Stewart image

Nothing is as rewarding as a dish of homemade ice cream for dessert. Top off a scoop with a chocolate-chip cookie.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Yield Makes 1 1/2 quarts

Number Of Ingredients 6

2 vanilla beans, split lengthwise and scraped
2 cups milk, chilled
6 large egg yolks
3/4 cup plus 2 tablespoons sugar
2 cups heavy cream
1 teaspoon pure vanilla extract

Steps:

  • In a medium saucepan over medium heat, combine the vanilla beans and scrapings with the milk. Bring to a gentle boil. Remove from heat, and let steep, covered, 30 minutes.
  • Prepare an ice bath; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks and sugar on medium-high speed until thick and pale, about 4 minutes.
  • Place milk mixture over medium-high heat; bring just to a simmer. Slowly pour about 1/4 cup hot-milk mixture into egg-yolk mixture, beating on low speed until blended. Continue adding milk, about 1/2 cup at a time, beating until incorporated after each addition.
  • Return mixture to saucepan; stir with a wooden spoon over low heat until mixture is thick enough to coat back of spoon, 3 to 5 minutes. Custard should retain a line drawn across the back of the spoon with your fingertip.
  • Remove pan from heat; stir in chilled cream to stop cooking. Pour custard through a fine sieve into a medium bowl set in ice bath; let stand, stirring occasionally, until chilled. Stir in extract. Freeze in an ice-cream maker according to manufacturer's instructions.

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