Blood Orange Milkshake
Adapted from Roger's Trinbago and inspired by There Will Be Blood
2 cups milk
6 scoops vanilla ice cream
1 blood orange peeled, seeded and divided into segments
- Pour the milk into the blender.
- Add ice cream and blend for three minutes.
- Add orange segments. Blend for two minutes.
- Pour into a large glass.
- Garnish with a really long straw.
Witches' Brew
From How Stuff Works
Makes 4 (6-ounce) servings
2 cups apple cider
1-1/2 to 2 cups vanilla ice cream
2 tablespoons honey
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
- Process cider, ice cream, honey, cinnamon and nutmeg in food processor or blender until smooth. Pour into glasses and sprinkle with additional nutmeg. Serve immediately.
Orange Ice Cream
From Joy of Baking
1 1/2 cups (360 ml) heavy whipping cream
1/2 cup (120 ml) half-and-half
2 cups (480 ml) freshly squeezed orange juice
1/2 cup (100 grams) granulated white sugar (or to taste)
1 tablespoon fresh lemon juice
1 tablespoon orange zest (optional)
1 teaspoon pure vanilla extract
- In a large bowl or measuring cup combine all the ingredients.
- Cover and place in the refrigerator until it is completely cold (several hours or overnight).
- Transfer the mixture to the container of your ice cream machine and process according to the manufacturer's instructions.
- Once made, transfer the ice cream to a chilled container and store in the freezer. If the ice cream becomes too hard place in the refrigerator for about 30 minutes before serving so it can soften.
Makes about 3 cups.
Fresh Mint Ice Cream
Reprinted with permission from The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments by David Lebovitz. Copyright 2007. Published by Ten Speed Press.
1 cup (250 ml) whole milk
3/4 cup (150 g) sugar
2 cups (500 ml) heavy cream
pinch of salt
2 cups (80 g) lightly packed fresh mint leaves
5 large egg yolks
- Warm the milk, sugar, 1 cup (250 ml) of the cream, and salt in a small saucepan. Add the mint leaves and stir until they're immersed in the liquid. Cover, remove from the heat and let steep at room temperature for 1 hour.
- Strain the mint-infused mixture through a mesh strainer into a medium saucepan. Press on the mint leaves to extract as much of the flavor as possible, then discard the mint leaves. Pour the remaining 1 cup (250 ml) heavy cream into a large bowl and set the strainer on top.
- Rewarm the mint-infused mixture. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mint liquid into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Stir until cool over an ice bath.
- Chill the mixture throughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
Note: I actually ended up using 4 eggs instead of 5 and it came out a little cream heavy, but was delicious nonetheless.
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Ice Cream Cones
Reprinted with permission from The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments by David Lebovitz. Copyright 2007. Published by Ten Speed Press.
1/4 cup (60ml) egg whites (about 2 large egg whites)
7 tbsp (85 g) sugar
1/2 tsp vanilla extract
1/8 tsp salt
2/3 cup (90g) flour
2 tbsp (30g) unsalted butter, melted
- Preheat the oven to 350F (175C).
- In a small mixing bowl, stir together the egg whites, sugar and vanilla. Stir in the salt and half of the flour, then mix in the melted butter. Beat in the rest of the flour until smooth.
- Line a baking sheet with parchment paper and use a small offset spatula or the back of a spoon to spread 2 level tbsp of the batter into a circle 6 inches (15cm) across. Try to get the circles as even and smooth as possible (you're likely to get 2 rounds on one standard baking sheet).
- Put the baking sheet in the oven and begin checking the cones after about 10 minutes. Depending on your oven, they'll take between 10 and 15 minutes to bake. The circles should be a deep golden brown throughout (some lighter and darker spots are inevitable so don't worry). Remove the baking sheet from the oven. Use a thin metal spatula to loosen the edge of one disk. Slide the spatula under the disk, quickly flip it over, and immediately roll it around the cone-rolling form [Note: If you don't have a cone-rolling form, you can try to roll by hand, they will probably not be as tightly formed. Also, you may wish to wear clean rubber gloves, as the cookies will be quite warm to the touch.], pressing the seam firmly on the counter to close the cone and pinching the point at the bottom securely closed. Let the cone cool slightly on the mold until it feels firm, then slide it off and stand it upright in a tall glass to cool. Roll the other cone the same way. (If it's too firm, return the baking sheet to the oven for a minute or so until it's pliable again.)
- Repeat, using the remaining batter. You'll find it easier to spread the batter if you slide the reusable parchment paper off the baking sheet; any heat from the baking sheet will make the batter fussy to spread.
Storage: The batter can be made up to 4 days in advance and stored in the refrigerator. Let the batter come to room temperature before using. Once baked and cooled, store the cones in an airtight container until ready to serve. They're best eaten the same day they're baked.
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Root Beer Floats
From Bobby Flay
1 pint vanilla ice cream
2 bottles very cold old-fashioned root beer
Splash bourbon, optional
Freshly whipped cream
Place a few scoops of vanilla ice cream into 2 tall chilled float glasses. Pour the root beer and bourbon, if using, over the ice cream and top with a dollop of whipped cream.
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