Ideas For Home

My fifth  installment for National Ice Cream Month is my version of Homemade Cotton Candy Ice Cream. This one was pretty and pink and tasty!

For the fourth installment for National Ice Cream Month I offer my version of Homemade Rubarb Ice Cream. This one was super sweet and was very sorbet like. I think it would be good as a balance served on top of a  shortcake maybe.

Rhubarb Ice Cream

INGREDIENTS:
4 stalks rhubarb, about 1 1/4 lbs
1 cup water
3/4 cup sugar
1 cup heavy cream
1 cup skim milk

DIRECTIONS:
1. Trim the ends of the rhubarb stalks and chop them into 1/2″ pieces.  Place the pieces in a saucepan with sugar and water on high heat.
2. Boil the rhubarb for about 10-15 minutes, or until broken down with a jelly-type consistency.
3. Remove the rhubarb from the saucepan, and blend or puree in a food processor until smooth.  Place the pureed rhubarb in the refrigerator to cool for at least 2 hours.
4. Add cream and milk to the rhubarb and place in an ice-cream machine for about 40 minutes, or until thick and creamy.  Serve immediately, or freeze for later.

For my third installment for National Ice Cream Month I offer my homemade version of Fresh Mint Ice Cream. This one was a huge and delicious hit.

Fresh Mint Ice Cream…From the kitchen of One Perfect Bite

Ingredients:
1 cup whole milk
3/4 cup sugar
2 cups heavy cream
Pinch of salt
2 cups lightly packed fresh mint leaves
5 large egg yolks

Directions:
1) Warm milk, sugar, 1 cup cream and salt in a small saucepan. Add mint leaves and stir until they’re immersed in liquid. Cover, remove from heat, and let steep at room temperature for 1 hour.
2) Strain mint-infused mixture through a mesh strainer into a medium saucepan (milk will be a lovely shade of emerald). Mine was a pale green, not emerald. Press mint leaves to extract as much flavor as possible, then discard them. Pour remaining 1 cup heavy cream into a large bowl and set the strainer on top.
3) Rewarm mint-infused mixture. In a separate medium bowl, whisk together egg yolks. Slowly pour warm mint liquid into egg yolks, whisking constantly, then scrape warmed egg yolks back into saucepan.
4) Stir mixture constantly over medium heat with a heatproof spatula, scraping bottom as you stir, until mixture thickens and coats spatula. Pour custard through strainer and stir it into cream. Stir until cool over an ice bath.
5) Chill mixture thoroughly in refrigerator. Then freeze it in an ice cream maker according to the manufacturer’s instructions. Turn into a storage container and freeze until ready to use. Yield: 1 Quart.