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Summer Strawberry Ice Cream

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Why is ice cream so soft if it is frozen? Liquids usually turn hard as ice when frozen, but ice cream stays smooth and soft. The secret lies in constantly stirring the cream as it freezes. When a dense liquid like cream freezes, ice crystals form and grow in it. But if the crystals are constantly disturbed, they stay small and separate and the liquid doesnt solidify into a rock-solid hard block of ice.

Ingredients:

  • 2 baskets fresh strawberries (4 cups)
  • 2 cups sour cream (not reduced fat)
  • 1 cup heavy cream
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 pinch of salt
  • Ice and rock salt if needed for the ice cream
      maker

Directions:

Before you start
Be sure an adult is nearby to help.

Read the instructions for your ice cream maker so you will know how it works.

If your ice cream maker has a canister that needs to be frozen, put it in the freezer to chill for at least 8 hours before you plan to make the ice cream.

Prepare the berries
Put the strawberries on a cutting board. Using a paring knife, cut a thick slice from the top of each berry to remove the green stem. Using the knife, cut the berries into small pieces.

Blend the ingredients
In a blender, combine the strawberries, sour cream, heavy cream, sugar, vanilla and salt. (The salt helps intensify the berry flavor.) Cover the blender with the lid and hold the lid down while you blend on high speed until the mixture is smooth. You may need to stop the blender from time to time and scrape down the sides with a rubber spatula to get everything evenly blended

Get ready to freeze
Pour the berry mixture into the chilled canister of your ice cream maker. Use the spatula to scrape out every last bit. Attach the hand crank if your machine has one. Fill the bucket with ice and sprinkle with rock salt if your ice cream maker needs it.

Freeze the ice cream
Freeze the berry mixture according to the manufacturers instructions. Some ice cream makers require you to crank the handle of the machine the entire time, while other machines do all the work for you.

Ripen the ice cream
Using the rubber spatula, scoop the ice cream into a freezerproof storage container with a lid and place it in the freezer to get firm (or ripen) for 4 hours. (The ice cream can be eaten before this, but ripening it will give it a better texture and keep it from melting too quickly in your bowl.)

Scoop and serve
The ice cream is ready when it is firm and scoopable but not overly soft.

Dip an ice cream scoop into hot water and warm briefly. Pull the scoop across the ice cream to form a ball. Release the ball into a bowl, repeat to add more balls, if you like, and serve immediately. Makes 1 quart.

Sweet Corn Ice Cream with Blackberry Sauce

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The natural sweetness of freshly harvested corn combines with cream to create an unusual—but delicious—ice cream. With a drizzle of fresh blackberry sauce that’s a fruity counterpoint to the rich ice cream, this cooling dessert captures summer in a bowl.

Ingredients:

  • 4 ears of fresh sweet corn, husks and silk removed 
  • 3 cups half-and-half 
  • 1 cup heavy cream, plus more as needed 
  • 2/3 cup plus 1/2 cup sugar 
  • Pinch of salt 
  • 1/4 cup water
  • 2 1/2 pints blackberries 
  • 1 tsp. fresh lemon juice 

Directions:

Using a chef’s knife, cut the kernels off the corn cobs. Add the kernels and cobs to a large pot along with the half-and-half and cream. Add the 2/3 cup sugar and the salt and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, covered, for about 5 minutes, stirring occasionally. Remove from the heat and let steep for at least 3 hours or up to overnight. (If steeping for longer than 3 hours, refrigerate the mixture.)

Strain the corn mixture through a fine-mesh sieve. Using your hands, wring out the cobs and press on the kernels with a spoon to extract as much liquid as possible; discard the cobs and kernels. Measure the liquid; you should have about 3 cups. If not, add more cream as needed. Cover and refrigerate the corn-infused mixture for at least 3 hours or up to 8 hours.

In a nonreactive saucepan, bring the 1/2 cup sugar and the water to a boil over medium-high heat. Add 2 pints of the blackberries and stir to combine. Reduce the heat to medium and cook, stirring occasionally, until the berries break down, about 8 minutes. Transfer the mixture to a blender and add the lemon juice. Purée the berry mixture, then strain it through a fine-mesh sieve. Cover and refrigerate until ready to serve.

Freeze the chilled corn-infused mixture in an ice-cream maker according to the manufacturer’s instructions. If desired, pack it into an airtight container and freeze until very firm.

To serve, scoop the ice cream into bowls, drizzle with the blackberry sauce, top with a few of the remaining blackberries and serve immediately. Makes 1 quart ice cream; serves 6.

Traditional Vanilla Gelato with Wild Cherry Syrup

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Cherry syrup is delicious drizzled over this vanilla gelato, and it can also be swirled into the gelato during the final stage of freezing. Use about 1/3 cup syrup.

Ingredients:

  • 2 cups milk
  • 4 egg yolks
  • 1/2 cup sugar
  • 1/2 tsp. vanilla paste or extract
  • Wild cherry syrup for serving

Directions:

In a saucepan over medium-low heat, warm the milk until bubbles form around the edge of the pan. Remove from the heat.

In a mixing bowl, whisk together the egg yolks and sugar until blended. Gradually add the warm milk, stirring until blended. Transfer the mixture to a clean saucepan, set over medium-low heat and cook, stirring constantly with a wooden spatula or spoon, until the custard thickens and leaves a path on the back of the spatula when a finger is drawn across it.

Pour the custard through a fine-mesh sieve set over a clean bowl and stir in the vanilla. Refrigerate the custard, stirring occasionally, until chilled, 1 to 2 hours.

Transfer the chilled custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the gelato to a container; cover and freeze 3 to 4 hours before serving.

Scoop the gelato into individual ice cream dishes or bowls and drizzle with cherry syrup.
Serves 4 to 6.

Watermelon Ice Pops

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Cool off on a hot summer day with these refreshing pops!

Ingredients:

  • 4 1/2 cups watermelon chunks
  • 1/2 cup sugar
  • 1 pinch of salt

Directions:

Seed the watermelon
Before you start, be sure an adult is nearby to help.

Put the watermelon chunks on a cutting board. If you see any black seeds in your watermelon chunks, use the point of a paring knife to carefully poke them out.

Prepare to puree
In a blender container, combine the watermelon chunks, sugar and salt. (Salt might seem like a strange ingredient to add to a dessert, but it actually helps make the flavor of the watermelon more intense.)

Blend the mixture
Cover the blender with the lid and hold it down while you blend on high speed until the mixture is liquid (some small chunks of melon are okay).

Freeze the pops
Pour the mixture into a glass measuring cup with a spout, then divide the mixture evenly among 8 frozen fruit pop molds. Insert the sticks.

Freeze the ice pops for at least 8 hours or overnight.

Run the molds under warm water for 30 seconds to release the pops. Eat the pops right away! Makes 8 pops.

Wintergreen Ice Cream with Chocolate Truffles

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If you would like to omit the truffles, substitute 6 oz. top-quality bittersweet chocolate, coarsely chopped.

Ingredients:

For the ice cream:

  • 2 bunches fresh mint, about 2 oz. total, tough
      stems removed and leaves coarsely chopped
  • 2 cups heavy cream
  • 2 cups milk
  • 2/3 cup sugar
  • 8 egg yolks
  • 2 Tbs. green crème de menthe

For the chocolate truffles:

  • 5 oz. bittersweet chocolate, finely chopped
  • 6 Tbs. (3/4 stick) unsalted butter, at room
      temperature
  • 1/4 cup heavy cream
  • 2 tsp. green crème de menthe
  • Boiling water, as needed

Directions:

To make the ice cream, in a saucepan over medium heat, combine the mint, cream, milk and sugar and heat, stirring occasionally, until small bubbles appear along the edges of the pan. Remove from the heat and let stand for 1 hour.

Meanwhile, make the truffles: Place the chocolate, butter and cream in the top pan of a double boiler or in a heatproof bowl and set over a pan of gently simmering water; do not allow the bowl to touch the water. Stir often until the chocolate melts, then immediately remove the pan from the heat and stir in the crème de menthe. Pour the mixture into an 8-inch cake pan and place in the freezer until cold, about 1 hour.

Shape the cold chocolate mixture into truffles: Dip a 1/2-tsp. measuring spoon or a tiny melon baller into boiling water, quickly scoop out a truffle and place on a baking sheet. Repeat until all the truffles are formed, arranging them in a single layer and making sure that they do not touch one another. Place in the freezer until thoroughly chilled, about 1 hour.

While the truffles are chilling, finish making the ice cream: Reheat the cream mixture until small bubbles appear along the edges of the pan. Remove from the heat. In a large bowl, whisk the egg yolks until blended. Slowly pour the hot cream mixture into the egg yolks, whisking constantly. Return the mixture to the saucepan and place over medium heat. Cook, stirring constantly, until the mixture coats the back of a spoon. Strain through a fine-mesh sieve into a clean bowl. Stir in the crème de menthe and refrigerate until cold.

Transfer the mixture to an ice cream maker and process according to the manufacturer's instructions. Fold in the chilled truffles during the final 1 minute of freezing. Serve immediately or pack into a container and freeze for up to 10 days.
Makes 1 1/2 quarts; serves 8.

Fresh Strawberry Ice Cream

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Prepare this ice cream at the peak of strawberry season, from April to June, when the berries will have an intensely sweet aroma and flavor. If you can find the wild strawberries known as fraises des bois, use this variety.

Ingredients:

  • 3 cups half-and-half
  • 6 egg yolks
  • 1 cup sugar
  • Pinch of salt
  • 2 cups sliced strawberries
  • 1 tsp. vanilla extract

Directions:

In a saucepan over medium heat, warm the half-and-half until steam begins to rise from the surface, 4 to 5 minutes.

In a heatproof bowl, whisk together the egg yolks, sugar and salt until blended. Gradually add the hot half-and-half, whisking constantly until fully incorporated. Transfer the mixture to a clean saucepan and set over medium-low heat. Cook, stirring constantly with a wooden spoon or spatula, until the custard is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 8 to 10 minutes; do not allow the custard to boil.

Pour the custard through a fine-mesh sieve set over a clean bowl and stir in the strawberries and vanilla. Nestle the bowl in a larger one filled halfway with ice and water and cool the custard to room temperature, stirring occasionally. Refrigerate until cold, at least 1 hour.

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart.

Fresh Peach Ice Cream

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For the best possible flavor, use only the ripest, juiciest peaches for this summertime treat. To peel peaches, cut a shallow X on the blossom end of each one, then immerse in a pot of boiling water for about 30 seconds. Using a slotted spoon, transfer to a work surface. When cool enough to handle, slip off the skins with your fingertips or a small, sharp knife.

Ingredients:

  • 2 cups peeled, pitted and finely chopped
      ripe peaches
  • 1/2 cup sugar
  • 1/4 cup light corn syrup
  • 1 1/2 cups half-and-half
  • 1 cup heavy cream
  • 4 egg yolks
  • 1/2 tsp. vanilla extract

Directions:

In a saucepan over medium heat, combine the peaches, 1/4 cup of the sugar and the corn syrup. Cook, stirring, until the sugar melts and the peaches are heated through, 3 to 5 minutes. Pour into a large bowl and set aside.

In the same saucepan over medium-high heat, combine the half-and-half and 1/2 cup of the cream, bring to a simmer and remove from the heat. In a metal bowl, whisk the egg yolks and the remaining 1/4 cup sugar until blended. Gradually pour the hot cream mixture into the yolk mixture, whisking constantly. Return the mixture to the saucepan and set over medium-low heat. Cook, stirring constantly with a wooden spoon, until the custard is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil.

Pour the custard through a fine-mesh sieve into the peach mixture. Transfer three-fourths of the mixture to a food processor or blender and puree until smooth. Pour the puree back into the remaining peach mixture. Add the vanilla and the remaining 1/2 cup cream and whisk to blend. Refrigerate for about 1 hour.

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a freezer-safe container, cover and freeze until firm, at least 4 hours or up to 3 days, before serving. Serves 8.

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