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Pistachio and Dried Cherry Ice Cream
11/2 cups whole milk
11/2 cups heavy cream
1 cup coarsely chopped unsalted pistachios
1 cup coarsely chopped dried cherries
4 large egg yolks
1/2 cup (4 ounces) sugar
1/2 teaspoon vanilla extract
In a heavy 2-quart saucepan, combine the milk, 1 cup of the cream, 1/2 cup of the pistachios and 1/2 cup of the cherries. Cook over medium heat until bubbles form around the edges of the pan, about 5 minutes. Remove from the heat and set aside for 20 minutes to steep.
Strain the milk mixture through a fine-mesh sieve into a bowl, pressing on the solids with the back of a large spoon. Discard the pistachios and cherries. Return the milk to the saucepan.
Meanwhile, combine egg yolks, sugar and remaining 1/2 cup cream in a bowl. Whisk until smooth.
Gradually whisk about 1/2 cup of the warm milk mixture into the egg mixture until smooth. Pour the egg mixture into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4-6 minutes. Do not let the custard boil.
Strain through a fine-mesh sieve into a bowl. Add the vanilla and stir to combine.
Place the bowl in a larger bowl partially filled with ice cubes and water. Stir occasionally until cool. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
Refrigerate until chilled, at least 3 hours or up to 24 hours.
In a small bowl, toss the remaining pistachios and cherries together.
Pour the custard into an ice-cream maker and freeze according to the manufacturer's instructions. When nearly frozen and the consistency of thick whipped cream, add the remaining pistachios and cherries. Churn or stir just until mixed.
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.
Source: "Williams-Sonoma Ice Cream" (Simon & Schuster, $16.95).
Rocky Road Ice Cream
11/2 cups whole milk
11/2 cups heavy cream
6 ounces bittersweet or semisweet chocolate, coarsely chopped, plus 2 ounces, cut into 1/2-inch chunks
4 large egg yolks
1/2 cup sugar
Pinch of salt
1 teaspoon vanilla extract
1/4 cup coarsely chopped walnuts
1/4 cup minimarshmallows
In a heavy 2-quart saucepan, combine the milk and 1 cup of the cream. Cook over medium heat until bubbles form around the edges of the pan, about 5 minutes.
Put the coarsely chopped chocolate in a heat-proof bowl. Pour the hot milk mixture over the chocolate and let stand until chocolate is melted, about 3 minutes. (Set the saucepan aside for later use.) Whisk until the mixture is smooth.
Meanwhile, in a separate bowl, combine the egg yolks, sugar, salt and remaining 1/2 cup cream. Whisk until the mixture is smooth and the sugar begins to dissolve.
Gradually whisk about 1/2 cup of the milk mixture into the egg mixture until sooth. Pour the egg mixture into the reserved saucepan and stir in the remaining milk mixture. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4-6 minutes. Do not let the custard boil. Strain through a fine-mesh sieve into a bowl. Add the vanilla and stir to combine.
Place the bowl in a larger bowl partially filled with ice cubes and water. Stir occasionally until cool. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.
Pour the custard into an ice-cream maker and freeze according to the manufacturer's instructions. When nearly frozen and the consistency of thick whipped cream, stir in the chocolate chunks, walnuts and marshmallows.
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.
Source: "Williams-Sonoma Ice Cream" (Simon & Schuster, $16.95).
Bing Cherry Ice Cream
1/2 cup water
11/2 cups sugar
2 cups fresh Bing cherries, stemmed, pitted and halved
6 ounces cream cheese, at room temperature (see note)
11/2 cups whole milk
1 cup heavy cream
1 teaspoon vanilla extract
In a small saucepan, combine the water, 3/4 cup of the sugar and the cherries. Bring to a boil over medium heat, stirring occasionally, until the sugar dissolves. Remove from the heat and let the cherries steep for 30 minutes. Drain the cherries and discard the syrup. Transfer the cherries to a bowl, cover and refrigerate for at least 30 minutes or up to 8 hours.
In a food processor, process the cream cheese until smooth, about 30 seconds. Scrape down the sides of the bowl.
Meanwhile, combine the milk, cream and remaining 3/4 cup sugar in a saucepan. Cook over medium heat, stirring occasionally to help dissolve the sugar, until bubbles form around the edges of the pan, about 5 minutes.
Add about 1/2 cup of the hot milk mixture to the cream cheese and process until smooth, about 30 seconds. Add the remaining milk mixture and process for another 30 seconds. Strain through a fine-mesh sieve into a bowl. Add the vanilla and stir to combine. Cover and refrigerate until chilled, at least 3 hours or up to 24 hours.
Pour the cream mixture into an ice-cream maker and freeze according to the manufacturer's instructions. When nearly frozen and the consistency of thick whipped cream, add the cherries. Churn or stir just until mixed. 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.
Note: For the right consistency in this ice cream, use commercial cream cheese, such as Philadelphia brand, not natural or low-fat cream cheese.
Source: "Williams-Sonoma Ice Cream" (Simon & Schuster, $16.95).