recipe adapted from The New York Times
makes about 1 quart
INGREDIENTS:
3 cups heavy or whipping cream
1 cup whole milk
1 vanilla bean, split lengthwise and seeds scraped out with the tip of a sharp knife (or substitute with 1 tsp pure vanilla extract)
1/2 cup sugar
1/2 tsp salt
METHOD:
1. Combine cream, milk and vanilla bean (pod and seeds) in a saucepan or a microwave-safe container. Bring the mixture to a simmer.
2. Turn off heat and add sugar, salt and mix well. Let the mixture cool and then pour into a container and chill in the refrigerator for 4 hours or overnight.
3. When you're ready to churn the ice cream, pour the mixture into a blender and blend on high for a minute.
4. Pour the blended mixture into your ice cream maker and churn according to manufacturer's instructions. Transfer to an airtight container and freeze for 3-4 hours until hard.
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Green Tea Ice Cream
makes about 1 quart
INGREDIENTS:
3 cups heavy or whipping cream
1 cup whole milk
1/2 cup matcha powder
1/2 cup sugar
1/2 tsp salt
1 tsp pure vanilla extract
METHOD:
1. Combine cream and milk in a saucepan or a microwave-safe container and bring to a simmer.
2. Turn off heat, add sugar, salt, vanilla extract and mix well. Let the mixture cool and then pour into a container and chill in the refrigerator for 4 hours or overnight.
3. When you're ready to churn the ice cream, pour the mixture into a blender and blend on high for a minute.
4. Pour the blended mixture into your ice cream maker and churn according to manufacturer's instructions. Transfer to an airtight container and freeze for 3-4 hours until hard.
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Coconut Ice Cream
recipe adapted from The Hungry Mouse
makes about 1 quart
INGREDIENTS:
2 (13-oz.) cans of unsweetened coconut milk
1/2 cup sugar
2 tsp vanilla extract
METHOD:
1. Chill the coconut milk overnight.
2. Pour the coconut milk, sugar and vanilla extract into a blender and blend on high until the mixture is fully combined and bubbly.
3. Pour the blended mixture into your ice cream maker and churn according to manufacturer's instructions. Transfer to an airtight container and freeze for 3-4 hours until hard.
