Health Life: Ice Cream Recipes

Ice Cream Recipes

Brown Sugar Cinnamon Ice Cream Recipe So perfect for putting on all your crumbles, cobblers, cakes, and pies this fall!

Ice cream is one of the things that everyone needs to make at least once because, thanks to inexpensive and easy to use ice cream makers that are available these days, it's easier than you might expect. After you've made ice cream once, I guarantee you'll make it again.

Although there are hundreds of variations found around the world, ice creams can be divided into two general categories: those that are custard-based, and those that aren't. I have included one of each in the recipes below. Dairy products are generally included, but dairy-free alternatives are available for those who are lactose intolerant or vegan.

They can be flavored with just about everything under the sun. Worldwide, vanilla and chocolate are the most popular flavors, but things such as green tea, avocado, and even garlic flavored ice creams are popular in certain parts of the world.

Ricotta is a very popular flavor of ice cream in Italy. (Do you think the rum might have something to do with that?) This recipe can be used as a base for your own flavor if you add a flavorful mixture of your own design instead of the ricotta mixture.

Ricotta Ice Cream (Gelato di Ricotta)

1 vanilla bean
2 cups (500 ml) milk
6 egg yolks
3/4 cup (180 ml) sugar
2 cups (500 ml) ricotta cheese
1/4 cup (60 ml) heavy cream
1 Tbs (15 ml) dark rum (optional)

Cut the vanilla bean in half lengthwise and scrape the black paste (the seeds) from the inside with the tip of a knife. Combine the vanilla seeds, the split pod, and the milk in a pot and bring to a simmer over moderate heat. Remove from the heat, let steep for 15 minutes, and remove the vanilla pod. (Place it in a jar with sugar to make vanilla sugar.) Whisk together the egg yolks and sugar until fluffy and pale yellow in color. Set aside. Return the milk to the heat and bring to a simmer again. Remove from the heat and stir about 1/3 of the milk into the egg mixture. Add the resulting egg yolk mixture to the pan with the remainder of the milk and stir to combine. Cook over low heat, stirring constantly, until the mixture thickens slightly or it reaches 185F (85C) on an instant-read thermometer. Remove from the heat and strain through a fine-mesh sieve. Cool in the refrigerator, stirring occasionally, until cold to the touch, about 30 minutes. Combine the ricotta, cream, and optional rum in a bowl and whisk until smooth and thoroughly combined. Fold the ricotta mixture into the egg mixture. Transfer to an ice cream maker and freeze according to the manufacturer's directions. Makes about 1 quart (1 L).
This ice cream is delicate and subtle in flavor. If fresh figs are not available then use dried figs that have been reconstituted in warm water. It will make a stronger flavored ice cream, but equally delicious.

Fig Ice Cream

1 lb (450 g) fresh, ripe figs, or dried figs to equal 1 lb. after soaking in warm water for 2 hours (about 12 to 18 figs, depending on size)
2/3 cup granulated sugar
2 cups milk

Wash the figs and remove the tough tips of the stems. Do not peel the figs. Put all ingredients in a blender or food processor and process until creamy and thoroughly combined. Transfer to the tub of an ice cream maker and freeze according to the manufacturer's instructions. Makes about 6 portions.

Note:Make plenty of sports and care for your self to stay healthy throughout your life. do sport exercises every day. Avoid eating salty foods at the same time avoid eating too much.