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Homemade ice cream with the flip of a switch

Chef Mick Rosacci
Chef Mick Rosacci
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Everyone enjoys ice cream, but have you ever noticed how the room perks up when you mention homemade ice cream?Making ice cream at home used to be a lot of trouble, but not today. Forget about the ice, salt and all that cranking. With the latest generation of ice cream makers, you just fill the frozen carafe and flip the switch. Even something as simple as yogurt whisked into fruit juice can be transformed into a frozen treat in minutes.The secret to great frozen treats is a smooth texture. As liquids freeze, long ice crystals form, interlocking and fusing into a rock-hard block – not very ice-creamy. The dasher of an ice cream freezer constantly breaks up those ice crystals, giving your frozen treat a smooth and creamy texture.If you don’t have an ice cream freezer, you can still make tasty frozen treats. Simply place your sweet liquid concoction in a casserole pan in the freezer and whisk every 30 minutes until frozen.It’s hot and ice cream is cold – why not whip up a batch and chill with the ones you love tonight! Buon Appetito – Salute! Chef Michael Angelo (mick) Rosacci and family own and operate Tony’s Meats & Specialty Foods and Tony Rosacci’s Fine Catering in Littleton and Centennial. For more recipes, visit http://www.TonysMarket.com.

1 quart whipping cream1 quart milk12 egg yolks1 cup sugar1 pinch salt2-3 tablespoons vanilla (or two vanilla beans split and scraped)Pour milk and cream, along with 1/2 teaspoon sugar, into a large, metal mixing bowl. Place bowl over a pot of simmering water and heat slowly, stirring regularly. Meanwhile, beat egg yolks until smooth, add sugar and salt and beat until creamy and light colored. Temper the eggs into the cream (slowly whisk 1/3 of the warm cream into the eggs, then slowly whisk the egg and cream mixture back into double boiler).Heat, stirring almost constantly, until cream exceeds 170 degrees and develops a custard-like aroma. Strain into a bowl and place over a bowl of ice water to cool, stirring every five minutes. When cool, lay a sheet of plastic wrap directly onto cream and chill thoroughly in refrigerator.Pour into chilled ice cream maker and freeze according to manufacturer’s directions – store in freezer until time to serve.- Chef Mick Rosacci, Tony’s Meats & Specialty Foods

8 egg yolks1/2 cup sugar, to tastepinch of salt1 tablespoon vanilla paste (or one scraped vanilla bean)2 pints heavy creamSweet Marsala wineHeat cream with a pinch of sugar in a double boiler, add vanilla.Meanwhile, beat egg yolks until smooth, add sugar and salt and beat until creamy and light colored. Slowly whisk 1/3 of the warm cream into the eggs, then whisk back into double boiler. Heat, stirring almost constantly, until cream exceeds 170 degrees and develops a custard-like aroma. Strain into a bowl and place over a bowl of ice water to cool, stirring every five minutes. When cool, lay a sheet of plastic wrap directly onto cream and chill thoroughly in refrigerator.When completely chilled, pour into ice cream freezer. When cream begins to freeze, slowly drizzle in Marsala to taste and continue to freeze. Serve immediately.- Chef Mick Rosacci, Tony’s Meats & Specialty Foods*For a more intense Marsala flavor, use reduced Marsala.

3/4 cup sugar1 pint waterThe zest of a half a lemonThe juice of three lemonsBring the sugar, water and lemon zest to a boil and let simmer for 10 minutes. Let the mixture cool, stir in the lemon juice, taste and adjust. Freeze in ice cream freezer according to manufacturer’s directions. – Translated and adapted from Pellegrino Artusi, 1890

1/2 cup butter1 cup brown sugar1 cup heavy cream, room temperatureMelt butter in heavy saucepan. Add sugar and stir over low heat until dissolved. Increase heat and boil for 3 minutes. Remove from heat and when bubbles subside, slowly stir in cream. If it seizes, continue to stir until smooth. Makes 1-1/2 cups.

Blend 1 pound blueberries to a puree with the juice of 2 oranges and 1 lemon. Strain the mixture and stir in 1/4 cup sugar. Beat together 1 cup low-fat yogurt and 2 tablespoons low-fat milk for about 5 minutes to lighten. Add 1/4 cup of sugar and beat for a further minute. Gently combine the fruit preparation with the milk and yogurt mixture. Either freeze in an ice cream maker or put the mixture in the freezer in a bowl and as the mixture hardens, whisk it two or three times. When it is too firm to whisk any more, it is ready.

1 tablespoon sugar1/2 pint heavy cream1 tablespoon butter1/2 pound semisweet chocolate, chopped1 tablespoon liqueur (optional)Combine sugar, cream and butter; heat to a boil, and remove from heat. Add chocolate, stirring until melted. Cool to body temperature and stir in liqueur. Serve warm over iced cream.

Split bananas, place on a metal pan and sprinkle with turbinado or white sugar then brown with a culinary torch or under broiler. Makes a great base for a banana split, or a tasty ice cream garnish!

2 tablespoons butter3 tablespoons brown sugar1/8 teaspoon ground cinnamon1 banana1 tablespoon lemon juice1/4 cup rum2 tablespoons banana liqueurIn a small skillet over medium heat, melt butter. Stir in sugar and cinnamon and heat until bubbly. Peel and quarter the banana. Place banana pieces and lemon juice in skillet and cook 3 to 4 minutes more, basting with syrup.Remove pan from heat, push ingredients to one side and carefully add banana liqueur and rum to edge of pan. Carefully place back on burner and ignite the alcohol. Shake pan a few times and remove from the heat. Continue to baste the banana slices with their sauce until the flames die down. Serve at once with hard frozen ice cream.

1/2 batch of vanilla custard ice cream2 egg yolks2 batches of bananas foster1/2 batch of caramel saucemini or large graham cracker crusts, chilledcaramelized bananas, garnishPrepare 1/2 batch of ice cream according to directions, increasing egg yolks to 8 rather than 6. Place on a bowl of iced water to cool, stirring every few minutes.Prepare bananas foster according to directions, cool and puree in blender. Blend pureed bananas into ice cream base; lay plastic on top and chill.Freeze ice cream base in ice cream freezer. Put graham cracker crusts into freezer to chill. Meanwhile, prepare caramel sauce according to directions.Spoon a little of the cooled caramel sauce into chilled graham cracker crust and spread to a thin layer. Fill with frozen ice cream, cover with plastic and freeze.When time to serve: Pull ice cream pies out of the freezer to soften at least 10 minutes before serving. Meanwhile, caramelize bananas and gently warm caramel sauce. Serve pies drizzled with caramel sauce and garnished with caramelized bananas. *Note: this is a very sweet dessert, feel free to cut sugar in ice cream down to 3/4 or 1/2 cup.- Chef Mick Rosacci, Tony’s Meats & Specialty Foods


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