Thank you to all who participated in our annual Ice Cream Crank-off Competition! Enjoy the delicious recipes from the first place winners!
VANILLA Flavor Category
Kamryn Huber and Joshua Moore
Ol’ Fashioned Vanilla Ice Cream
Makes about 2 quarts
4 cups heavy whipping cream
4 cups whole milk
¾ cup sugar
2 ½ teaspoons pure vanilla extract
Combine all ingredients in a large bowl; mix well. Pour into ice cream freezer container and freeze according to manufacturer’s directions.
BITTERSWEET CHOCOLATE ICE CREAM
Makes about 2 ½ quarts
8 egg yolks, beaten
2 (14-ounce) cans sweetened condensed milk
2 cups heavy whipping cream
2 cups half-and-half
1 (12-ounce) can evaporated milk
1 cup sweet cream
4 ounces bittersweet chocolate (60% cacao)
⅔ cup double Dutch dark cocoa
In large heavy saucepan, combine the egg yolks, sweetened condensed milk, whipping cream, half-and-half, evaporated milk and sweet cream; mix well. Heat on medium-low, stirring frequently. In a double-boiler, melt the chocolate; stir in the cocoa until smooth. Stir the chocolate mixture into the saucepan. Increase the heat; cook until mixture reaches 160 degrees, stirring constantly. Remove from heat and cool quickly in an ice bath. Refrigerate overnight. Pour into ice cream freezer container and freeze according to manufacturer’s directions.
TANGY LEMON SUPREME ICE CREAM
Makes about 3 cups
½ cup powdered confectioners’ sugar replacement sweetener (Swerve)
2 teaspoons grated lemon zest
¼ cup freshly-squeezed lemon juice
3 eggs, beaten
4 tablespoons butter
⅓ cup powdered confectioners’ sugar replacement sweetener (Swerve)
1 ½ cups heavy whipping cream
To make the Lemon Curd, combine ½ cup sweetener, lemon zest, lemon juice and eggs in medium saucepan. Cook over low heat, stirring constantly until mixture reaches 160 degrees. Stir in butter. Cover surface with plastic wrap; chill. Combine the Lemon Curd, ⅓ cup sweetener and whipping cream in a medium bowl and mix well. Pour into ice cream freezer container and freeze according to manufacturer’s directions.
OTHER FLAVOR Category
WEDDING CAKE ICE CREAM
Makes about 1 ½ quarts
6 egg yolks
1 cup sugar
1 ½ cups half-and-half
1 ½ cups milk
¼ teaspoon salt
2 teaspoons almond extract
1 ¼ cups white cake mix
1 cup heavy whipping cream
1 teaspoon vanilla extract
In medium bowl, whisk egg yolks and sugar until well-blended. In medium saucepan, combine half-and-half, milk, salt, almond extract and cake mix; heat until bubbly. Whisk small amount of the hot milk mixture into the egg mixture then add to the saucepan, stirring constantly. Cook and stir over low heat until mixture reaches 160 degrees. Chill. Stir in whipping cream and vanilla. Pour into ice cream freezer container and freeze according to manufacturer’s directions.
To view last year’s recipes, click HERE.