Ice cream is loved by nearly everyone. And it's especially favored this time of the year ... when the weather threatens to melt it quicker than you can eat it!
Everyone has a favorite flavor. Vanilla is beloved and traditional. Chocolate is particularly fun to see displayed on young children ... as long as they aren't yours! But this month, I'm offering a trio of unusual flavors that you aren't likely to find at your grocery store or even at the local soda fountain. After all, with all of the high quality ice cream available, I think it's important to use an ice cream maker at home to make something extra special and unique. Enjoy them and good luck keeping your cool!
Ginger Custard
- 2 c. whole milk
- 2 c. heavy cream
- 1/2 c. chopped fresh ginger
- 8 egg yolks
- 1/2 c. sugar
Bring the milk, cream and ginger to simmer in a saucepan. Cover the pan and let it rest for 20 minutes. Bring the mixture to a simmer again. Strain it into a medium bowl and discard the ginger.
Whisk the yolks and sugar in a large bowl until they are a pale yellow color. Gradually whisk the egg mixture into the milk mixture. Return the mixture to the saucepan and stir over medium heat until the custard thickens and leaves path on the back of the spoon when a finger is drawn across, about 4 minutes (do not boil). Strain the custard into a clean bowl. Chill the mixture for about 2 hours.
Process the custard in an ice cream maker according to the manufacturer’s instruction. Transfer the custard to a covered container and freeze it until firm.
- Yields: about 1 quart
- Preparation Time: about 3 hours, plus freezing
Mango Ice Cream
- 1 can (30 oz.) mango pulp
- 1 large container (16 oz.) frozen whipped topping -- thawed
- 1 can (14 oz.) sweetened condensed milk
Combine all the ingredients and whip together until you get a creamy mixture.
Process the mixture in an ice cream maker according to the manufacturer’s instruction. Transfer the ice cream to a covered container and freeze it until firm.
If you use fat-free sweetened condensed milk and light whipped topping, you have a low-fat delicious ice cream!
- Yields: about 1 quart
- Preparation Time: 30 minutes, plus freezing time
Rose Ice Cream
- 6 1/2 c. heavy cream
- 2 tsp. rose water
- 1/8 tsp. salt
- 3/4 c. sugar
- 1/4 tsp. red food coloring
Combine all of the ingredients and chill until cold. Process the mixture in an ice cream maker according to the manufacturer’s instruction. Transfer the ice cream to a covered container and freeze it until firm.
- Yields: 1/2 gallon
- Preparation Time: 15 minutes, plus freezing time