Great Adult ice cream recipe?!
Answers: I got one of those self contained ice cream makers for my birthday this summer and wanted to make some ice cream this thanksgiving. So far, it has been more of a treat for my kids (and I'm fine with that). However.....It's adult time, and I want to make something with a little kick for my adult dinner guests. Anybody ever made any liquor based ice cream?
Limoncello liquor makes a great sorbet. Cream based liquors like Balleys, Godiva or Kaluah are excellent for ice cream. Stronger alcohols like vodka don't freeze, so that may make your ice cream or sorbet too watery. Just start with a basic ice cream base and substitute some of the milk with the liquor of your choice.
Good luck!
Cheesecake Ice Cream
? 5 cups half and half or light cream
? 2 1/2 cups sugar
? 4 beaten eggs
? 3 8 oz. packages cream cheese or Neufchatel cheese, softened
? 1 teaspoon finely shredded lemon peel
? 2 tablespoons lemon juice
? 2 teaspoons vanilla
? fresh fruit for topping (Optional)
In a large saucepan, combine 3 cups of the half and half or light cream, the sugar, and eggs. Cook and stir over medium heat just until boiling.
In a large mixing bowl beat cream cheese with an electric mixer until smooth; gradually beat in hot mixture. Cover and chill completely.
Stir in remaining half and half or light cream, lemon peel, lemon juice, and vanilla. Freeze in a 4 or 5 quart ice cream freezer according to the directions. Ripen 4 hours.
Garnish each serving with choice of fruit, if desired.
Makes about 3 quarts (24 servings)
Add in a liqueur of your choice - I'd recommend Frangelico or even Kahlua but use your imagination and pick your fave... Not that this recipe makes 3 qts which is 3 batches in most ice cream makers
mudslide
make regular ole vanilla ice cream
scoop 2 scoops in a glass
2 jiggers kalhua
drizzle with chocolate
top tith whipped cream
Chocolate Ice Cream & Raspberry Flavored Cheesecake Dipped
1 graham cracker pie crust
1 (8 ounce) package Philadelphia Cream cheese, softened
1 cup sugar
1 (3 ounce) package raspberry Jell-O gelatin
1 pint chocolate ice cream, softened (your fav. brand)
1 (12 ounce) package Hershey's semi-sweet chocolate chips
1 cup frozen raspberries
4 tablespoons sugar
NOTE: You may add 1/2 pack of any flavor of Jello gelatin to cream cheese for another flavor variation. And also you may use any flavored ice cream of your choice.
Prepare graham cracker crust as instructions define and set in refrigerator until cream cheese is ready.
If cream cheese is softened then in a blender mix to break up, then add sugar and mix until blended.
Add half pack of of Jello mix to cream cheese, blend until cream cheese has an even color.
Refrigerate for at least 1 hour in an 8x9 inch baking pan.
Making sure your ice cream is softened, not melted add 1 pint of your favorite chocolate ice cream on top of the cream cheese mixture.
Refrigerate for at least 1 hour or at least until ice cream is firm.
Take your cream cheese out of the fridge and empty contents out of pan (if you need help take a torch and set flame all over bottom until you are sure it is ready to move. Make sure you keep torch moving so the graham cracker crust wont burn).
If you don't have a torch or have one but do not feel comfortable using one just make a Ban Marie with a larger baking dish.
That is simply placing your dish for about 1 minute inside another larger one with hot boiling water resting around it.
Be sure not to set it there to long less your dish will melt.
Melt your chocolate using a double boiler until smooth adding (if you want to) 2 tbsp of butter to insure that your chocolate wont crack while cooling.
If cheese cake can be removed from pan then cut into 9 individual even pieces.
Set cheese cakes on top of wire rake setting on top of a cake pan or cookie sheet.
You must allow space for the chocolate to drip.
Make sure all sides are covered as even as possible.
Refrigerate until cheese cakes are set firm to your liking.
At least 1 hour in the coolest part of your refrigerator.
In a sauce pot add your frozen raspberries and 4 tablespoons of super fine granulated sugar (or whatever sugar you can find EXCEPT POWDERED SUGAR).
Cook for 10 minutes or until raspberries are completely softened.
TO SERVE: In a dessert bowl add a cream cheese and chocolate ice cream square and drizzle raspberries around it, with tiny dollops of whip cream on top.
Or, On a pie plate add your cheesecake square a dollop of whip cream on top and a spoonful of heated raspberries in they're sauce on top of the whipped cream.
Or, Just eat plain for a lighter dessert.
NOTE: If you do not have a double boiler you may use a microwave.
However to prevent chocolate from burning take a regular sauce pot fill it about 1 quarter of the way full with water and boil it until boiling rapidly.
Take a glass bowl and set on top of sauce pot, add your chocolate and mix with a plastic spatula (the kind you ice cakes with).
However any utensil will do.
CAUTION: MAKE SURE THE GLASS BOWL YOU USE ISN'T COMBUSTIBLE!
I have one but not liquor based, but heat based. Make chocolate ice cream and add cinnamon, ancho and chipotle peppers to taste (dried ground fine)....Freeze and enjoy.