Sure, it’s cold outside. But we’re still eating frozen dessert because nothing beats the combination of freshly-made smooth and creamy pumpkin gelato and crunchy crushed gingersnap cookies. So get out that homemade ice cream freezer and join us. You won’t be sorry.
1 cup pumpkin purée
1 1/2 cups whole milk
1 cups heavy cream
1 1/2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
Pinch of salt
1 tablespoon vanilla extract
4 large egg yolks
1/2 cup granulated sugar
1/2 cup dark brown sugar
2 tablespoons maple syrup
Freeze the work bowl of an ice cream maker according to the manufacturer’s instructions. Set a small metal bowl into a large bowl filled with ice.
Combine the pumpkin purée, milk, cream, spices, salt, vanilla, and pumpkin flavor in a saucepan. Set the pan over medium heat, and bring the mixture just to a boil. Remove it from the heat.
Beat together the egg yolks and sugars until light and airy.
Slowly add half the warm pumpkin mixture into the egg yolk mixture, whisking to temper the warm mixture into the eggs. Pour the yolk/pumpkin mixture back into the saucepan and cook over low heat, stirring until the custard thickens and coats the back of a spoon. It should register between 170°F and 180°F on a digital thermometer.
Pour the mixture into the small bowl set into the large bowl filled with ice; occasionally stir to cool the mixture, then refrigerate overnight.
The next day, transfer the custard to an ice cream maker. Freeze according to the manufacturer’s instructions. When frozen, transfer to a container in thirds while layering in the maple syrup and crushed ginger snaps. Freeze for 3-4 hours before serving. Makes about 1 quart.
It’s hot out there and time to cool off with this tasty treat. Deliciously creamy lemon gelato dotted with fresh seasonal peaches and stuffed in a crispy ginger cookie we coated in Bourbon Vanilla Sugar. You can’t get any cooler than these summer ice cream sammies.
1 ⅓ cups bread flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon powdered ginger
1 stick unsalted butter, at room temperature
¾ cup sugar
1 large egg
1 teaspoon vanilla extract
¼ cup Bourbon Barrel Foods Bourbon Vanilla Sugar or Turbinado sugar
In a medium bowl, whisk together the flour, baking powder, salt, and ginger.
Using a stand mixer, or hand mixer, beat together the butter and sugar until the butter is light and fluffy and the sugar has dissolved. Add the egg, vanilla extract, and combine until smooth.
On low speed, slowly add the flour mixture and blend until just incorporated. Cover and refrigerate the dough for a minimum of 4 hours or up to 24 hours.
When ready to bake, preheat the oven to 375°F. Line two baking sheets with parchment paper. Roll the dough into 1” diameter balls, then roll the dough balls in the Bourbon Vanilla or Turbinado sugar. Place the dough 2″ apart on the prepared baking sheets. Use a flat-bottom glass or cup, flatten the dough balls to ⅜” thick. Place the dough in the oven and bake for 14-15 minutes or until lightly browned. Remove from the oven, and cool on the sheet tray for five minutes. Transfer to a rack to cool completely.
Lemon Peach Gelato
2 small fresh peaches
2 cups whole milk
1 cup cream
1 large lemon
6 large egg yolks
½ cup sugar
Cut the peaches in half and remove the pit and any hard interior pieces. Cut the peach halves into a small dice. Place on a parchment lined sheet tray, in one layer, preferably not touching. Place in the freezer.
Combine the milk and cream in the saucepan. Using a vegetable peeler, carefully remove in strips the yellow part only on the outside of the lemon and add to the saucepan with the milk/cream mixture. Place over medium heat and cook until steaming, be careful not to let the mixture boil. Remove from the heat, cover, and allow the lemon to infuse for 20 minutes.
In a medium bowl, whisk together egg yolks and sugar until the mixture turns light yellow and the sugar has dissolved into the eggs. Pour the infused milk through a fine mesh strainer into the egg mixture, a small amount at a time, whisking until thoroughly combined.
Pour the mixture into a clean saucepan, and place over medium-low heat. Stir constantly with a wooden spoon until a thick custard forms that coat the back of the wooden spoon, about 10 minutes. Be careful not to overheat.
Place a smaller bowl in a large bowl filled with ice. Strain the custard through a fine-mesh sieve into the small cold bowl. Stir occasionally to cool the mixture, then cover and place in the refrigerator and keep cold until well chilled, about 3-4 hours or preferably overnight.
Freeze in an ice cream maker according to manufacturer’s instructions. When the gelato is almost completed, add in the small diced frozen peaches. Place in a freezer container and freeze 2-3 hours.
Set the gelato out of the freezer for 10-20 minutes or spreadable. Spread two tablespoons of gelato on the side of one cookie. Top with another and freeze until solid, about 30 minutes. Make 10 cookie sandwiches with extra gelato.
A perfect holiday treat – ginger infused gelato accented with a cranberry sauce swirl. We whisked leftover Thanksgiving cranberry sauce with maple syrup and added it with bits of candied ginger to give this cool treat some spicy heat.
2 cups whole milk
1 cup heavy cream
2″ piece of ginger, peeled and sliced into 1/4″ rounds
Pinch of salt
4 egg yolks
¾ cup sugar
1 cup cranberry sauce
3 tablespoons maple syrup
¼ cup very thinly sliced candied ginger
Finely sliced candied ginger for garnish
In a heavy bottom saucepan, combine the milk, cream, fresh ginger, and salt. Place over medium-low heat and cook, stirring occasionally until bubbles start to form around the edges and the mixture reaches 170 degrees. Remove from the heat, cover, and set aside to infuse the ginger for one-two hours. Pour the milk/cream mixture through a fine-mesh sieve to strain out the ginger pieces, pressing on the ginger to extract all the liquid. Return the strained liquid to the pan and reheat to 170 degrees.
In a bowl, whisk the eggs until smooth. Gradually add the sugar and whisk until the mixture is thick and pale yellow and the sugar had dissolved into the eggs. Temper the eggs by slowly adding the hot milk/cream while whisking constantly. Return the mixture to the pan and cook over low heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and it reaches 185 degrees. Do not boil.
Fill a large bowl with ice. Place a medium bowl in the center of the ice. Pour the mixture through a fine mesh strainer into the clean bowl set over the ice and cool completely, stirring occasionally. When cooled, cover, and refrigerate overnight.
The next day in a small bowl whisk the cranberry sauce with the maple syrup. Set aside.
Pour the custard into an ice cream maker and freeze according to manufacturer’s instructions. During the remaining 5 minutes of freezing, add the chopped ginger. During the last 30 seconds, add half the cranberry sauce mixture. Transfer the ice cream to a freezer-safe container, layering with the remaining cranberry sauce, and place in the freezer for at least four hours before serving. Makes 8 servings.
It sounds wrong, but Corn Ice Cream is popping up everywhere from celebrity chefs to foodie magazines. Sweet corn ice cream is really delicious. Our version is made from fresh corn and includes almond butter toffee to give it a “caramel corn” flavor and crunch. Corn is at peak – so now is the time to try it! Pick up some farm fresh corn and cream to make a batch today.
Almond Butter Toffee
1/2 cup thinly sliced almonds
1 stick unsalted butter
1/2 cup sugar
1/4 teaspoon vanilla extract
1/8 teaspoon salt
Preheat the oven to 350 degrees. Line a 1/4 sheet pan baking sheet with parchment paper. Spread almonds in an even layer on the parchment paper on the baking sheet. Place into oven and bake until they smell toasted and are lightly browned, about 7-8 minutes; set aside.
In a medium saucepan melt butter over medium heat. When melted, add the sugar, vanilla, and salt. Cook, whisking until the mixture turns brown and reaches 300 degrees on a candy thermometer, about 10-15 minutes.
Immediately spread the hot candy mixture evenly over the toasted almonds in a very thin layer. Be quick, it sets up fast.
Let cool completely for about 2 hours. Break the almond toffee into very small pieces and keep in an airtight container. Toffee can be made the night before but be careful. It’s so good it could disappear by morning!
Fresh Corn Ice Cream
4 ears fresh corn, shucked
2 cups milk
2 cups heavy cream
3/4 cup sugar
1/8 teaspoon salt
9 large egg yolks
Using a large knife, slice the kernels off the cobs and place in a large saucepan. Break the cobs in half and add them to the pan along with the milk, cream, and 1/2 cup of the sugar. Stir to mix well. Bring the mixture to a boil, stirring, and then remove from the heat. Cover and set aside for one hour to infuse the corn flavor into the liquid. Remove and discard the cobs, pour the mixture through a fine mesh strainer into a clean bowl, pressing on the solids to remove as much liquid as possible. Discard the solids.
Turn the heat back on, pour the cream mixture into a clean sauce pan. Bring the mixture back to a simmer, remove from the heat. In a small bowl, whisk the salt, egg yolks and remaining 1/4 cup of sugar. Slowly add a cup of the hot cream mixture to the yolks, stirring constantly so they don’t curdle. Add another cup or two, stirring constantly to temper the eggs. Add the yolk mixture to the rest of the cream mixture in the saucepan, stirring. Cook over medium-low heat, stirring constantly with a wooden spoon, until thick custard forms. It should be thick enough to coat the spoon, about 10 minutes. Remove from the heat.
Set aside a larger ice filled metal bowl with a medium metal bowl fitted inside it over the ice. Set another fine sieve strainer over the medium bowl.
Pass the custard through the strainer into the cold bowl. Discard any remaining solids. When the custard is cool, cover tightly and refrigerate over night or at least 6 hours. Freeze in an ice cream maker according to the manufacturer’s directions. At the end of the freezing cycle add the finely chopped butter toffee. Place the ice cream in a tightly covered container in the freezer and freeze for 2 hours before serving.
The smokey essence of grilled peaches goes perfect with bourbon and vanilla. There is no better combination for a summertime dessert on a hot July night.
Bourbon Vanilla Ice Cream
1 cup whole milk
3/4 cup heavy cream
1/2 cup dark brown sugar, packed
6 large egg yolks
2 Tablespoon sugar
1/8 teaspoon kosher salt
1/8 cup bourbon, (for a non-alcoholic version, use 1 teaspoon of vanilla extract)
1/2 teaspoon bourbon vanilla extract
Stir milk, cream and brown sugar in saucepan over medium high heat until comes to rolling boil. Whisk yolks, sugar and salt in a medium bowl until pale yellow and sugar is dissolved.
Place medium metal bowl in a large bowl of ice water to chill. Set with fine mesh strainer.
Add hot cream mixture to egg yolks gradually, whisking constantly. Return to pan and cook over low heat until nappe (coats the back of a spoon). Strain the custard into the chilled bowl. Cool, stirring occasionally. When cooled, add the vanilla extract and bourbon, then cover and chill overnight. Freeze in an ice cream machine following the manufacturers directions.
4 fresh peaches
Grape seed oil for brushing
Preheat grill to medium-high heat. Cut peaches in half and remove the pits. Brush cut side with grape seed oil. Place peach halves cut side down on grill. Grill for about 3 minutes. Turn and cook for another 3 minutes. Serve with Bourbon Vanilla Ice Cream.
Meaning “partially frozen” in Italian, semifreddo will maintain a soft, velvety texture – even right out of the freezer. Semifreddo contains so much sugar and air, it will never freeze into a hard, dense block like ice cream. To make a semifreddo you don’t need an ice cream maker or any other special equipment – just a hand mixer. It’s so easy to whip one together you’ll want to give it a try for your next summer event, or maybe just because it tastes so good, and it’s just so darn hot outside.
1/2 cup chopped pistachios, toasted
1-3/4 cups chilled heavy whipping cream
1-1/4 cups plus 1/2 tablespoon sugar
7 large egg yolks
1/2 cup fresh lemon juice
1 tablespoon plus 2 teaspoons finely grated lemon peel
1/4 teaspoon salt
1 cup fresh raspberries
Line 9x5x3-inch metal loaf pan with plastic wrap, leaving a generous overhang. Sprinkle the chopped and toasted pistachios evenly over the bottom of pan. Using an electric mixer, beat whipping cream in large bowl until soft peaks form. Refrigerate whipped cream while making the custard.
Whisk 1-1/4 cups sugar, egg yolks, lemon juice, lemon peel, and salt in large metal bowl to blend. Set bowl over large saucepan of simmering water and whisk constantly until yolk mixture is thick and fluffy and instant-read thermometer inserted into mixture registers 170°F, about 4 minutes. Remove bowl from over simmering water. Using electric mixer, beat mixture until cool, thick, and doubled in volume, about 6 minutes. Fold in chilled whipped cream. Transfer mixture to prepared loaf pan and smooth top. Tap loaf pan lightly on work surface to remove air pockets. Fold plastic wrap overhang over top to cover. Freeze semifreddo until firm, at least 8 hours or overnight.
When ready to serve: Gently mix the berries and remaining 1/2 tablespoons sugar in large bowl. Rest for 20 minutes in the refrigerate until cold. Unfold plastic wrap from top of semifreddo and invert dessert onto platter; remove plastic wrap. Dip heavy large knife into hot water; cut semifreddo crosswise into 1-inch-thick slices. Transfer to plates; spoon the raspberries over the top.