Tag Archives: ice cream

Fresh Strawberry Ice Cream

Forbidden Rice Blog | Fresh Strawberry Ice Cream (8 of 8)

Summer seems to be flying by. I could’ve sworn it was June just yesterday, that the kids were about to get out of school, not start back up again… Vincent’s going into his senior year of high school and Silas into his last year of elementary school. I’m not sure how that happened so quickly.

Regardless, summer produce is still in full swing (thank goodness!). Strawberries luckily make two robust appearances around here — late spring/early summer and then again in the late summer. (I prefer the latter, as the berries always seem a deeper red, sweeter and more delicious!) A good old-fashioned strawberry ice cream celebrates both the loveliness of summer and the wonderful abundance of these beautiful berries. While this recipe does require an ice cream maker, and just a little while to throw together between the chilling and churning, the strawberry ice cream that results is absolutely creamy and delightful (and totally worth your efforts)!

Forbidden Rice Blog | Fresh Strawberry Ice Cream (4 of 8)

Fresh Strawberry Ice Cream

Makes a little more than a quart of ice cream.

4 egg yolks
1 cup plus 2 tablespoons half and half
1 cup plus 2 tablespoons heavy cream
3/4 cup granulated sugar
3 pints fresh strawberries, hulled
1 1/2 teaspoons vanilla extract
scant 1/4 teaspoon salt

Forbidden Rice Blog | Fresh Strawberry Ice Cream (7 of 8)


In a small bowl, whisk the egg yolks.

Put the half and half plus half of the sugar in a medium sized pot. Heat over medium heat, being sure the mixture doesn’t boil, occasionally stirring until the sugar dissolves, (5 or so minutes). Set a fine-meshed sieve over a large heatproof bowl.

Forbidden Rice Blog | Fresh Strawberry Ice Cream (1 of 8)

Once the half and half mixture is hot, whisk a little of it into the egg yolks to temper them. Whisk all of the warm egg yolks into the hot half and half. Stir constantly with a wooden spoon or heatproof spatula as you heat the mixture over medium heat (keep scraping the bottom and stirring until the mixture thickens and you can coat the back of a spoon). Again, make sure the mixture doesn’t come to a boil. Remove from the heat and pour through the mesh sieve over a large heatproof bowl. Add the heavy cream to the mixture and stir to combine. Cover and chill in the refrigerator for at least 30 minutes (or until thoroughly chilled).

Forbidden Rice Blog | Fresh Strawberry Ice Cream (2 of 8)

Place the strawberries in a large bowl and mash them a bit with a potato masher. Add the remaining sugar. Let the strawberries macerate in their own juices, stirring occasionally until the sugar has disintegrated, 15 to 20 minutes. Add the berries to the chilled cream mixture. Add the vanilla and salt. Chill, covered, in the refrigerator for at least 30 minutes (but up to 2 days in advance).

Freeze the custard according to your ice cream maker’s instructions.

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Forbidden Rice Blog | Fresh Strawberry Ice Cream (6 of 8)

Mint Chocolate Cookie Ice Cream

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What do you eat when you’re alone? Seems like a funny question, but I imagine I’m not the only one who eats differently when I am by myself, versus when I’m cooking for others. Are you a stand at the counter no dishes kind of person? Perhaps a certain dish calls out to you – a giant bowl of popcorn? Peanut butter out of the jar with or without anything to go along with it? Toast topped with cream cheese, pickles, and lots of ground pepper (hey now, this is delicious even though it is almost guaranteed to result in people asking if you’re pregnant)? Kettle Chips by the bagful?

When I am home alone in the middle of the day, chances are I’ve spent a good majority of time washing dishes. I don’t want to make or eat a single thing that will require me to wash more dishes. Sometimes I cave; I’ll scramble eggs in one pan, add some salsa and cheese, then eat it straight out of the same pan, with the same fork that did the scrambling. Sometimes this apprehension for dishes means I’ll eat a banana, yogurt, and then granola by the handful. Or chips with salsa or hummus that is in the fridge. No dishes required. Then there are times we have just the slightest bit of ice cream left in the freezer. The only requirements: a spoon and my face. TOTALLY DOABLE.

We have had this ice cream lingering around for a little while. In part because after I made it, fed three kids, my husband and I some the day it was made, I hid it in the back of the freezer so I could come back to it whenever I wanted without having to share. (Guiltless confession!) I have a weird thing about crunchy things in my ice cream. When I was a kid, rocky road ice cream meant I’d eat everything except the nuts, which I’d spit out immediately. This lack of desire for crunchiness in my ice cream extends (but absolutely is not limited to) chocolate chips, chocolate chunks, nuts of any variety, candy pieces that aren’t soft or melty, etc., etc. The dilemma is certain flavors of ice cream I really do love – like mint chip. I just don’t like the chips. When I discovered Ben and Jerry’s Mint Chocolate Cookie ice cream, I immediately fell in love. The cookies soften just enough within the ice cream to leave chunks of chocolate goodness, while the minty ice cream balances them out. This homemade version is equally delicious and easy enough to put together!

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Mint Chocolate Cookie Ice Cream

Yields approximately one quart of ice cream.

3/4 cup whole milk
1/2 cup unrefined cane sugar
a small pinch of salt
1 1/2 cups heavy cream
1 vanilla bean, scraped
4 egg yolks
one 9-ounce package Newman-O’s, chopped roughly
1 tablespoon organic peppermint extract

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Warm the milk, sugar, salt and half of the heavy cream in a small pot over medium heat. Once the milk is warm, scrape the seeds from the vanilla bean into the milk mixture. Add the whole bean pod, too, along with the peppermint extract. Cover the pot and allow it to sit at room temperature for 30 minutes.

Pour the remaining heavy cream into a small bowl (steel is preferable if you have one) then set a mesh strainer over the top of the bowl. In a separate bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the yolks, stirring constantly. Scrape the warmed egg yolks and milk back into your small sauce pot.

Over medium heat, stir the egg/milk mixture constantly, scraping the bottom of the pot while you mix. Continue stirring and cooking the mixture until it thickens and can coat the back of your spoon or spatula. Pour the custard through the mesh strainer, into the remaining heavy cream, being sure to remove the vanilla bean pod. Place the custard into your refrigerator until it’s thoroughly chilled, occasionally stirring.

Once the custard is completely cold, you’re ready to churn the ice cream. Freeze the mixture in your ice cream maker, according to the manufacturer’s instructions. Once the ice cream reaches a soft-serve consistency, add in half of the chopped up cookies, allowing them to churn into the ice cream as well.

Layer the mixture in a lidded container, alternating layers with more of the remaining chopped cookies. Place a sheet of plastic wrap over the top of the ice cream, pressing it directly onto the ice cream, removing any trapped air. Cover the container with its lid as well, then allow the ice cream to harden in the freezer until it reaches a scoop-able consistency (1-2 hours or so).

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Meyer Lemon, Ginger and Vanilla Bean Sherbet


A list. For you and us.

First of all, I:

Dislike:  waking up early.  Like:  the time between 11PM and 2AM for the q-u-i-e-t.  Love:  sleeping in.

Dislike:  sweetened coffee.  Like:  fresh orange juice.  Love:  bourbon.

Dislike:  jeggings (for REAL).  Like:  shorts that are longer than my underwear.  Love:  my bootcut jeans.

Dislike:  my feet being tucked in under the covers.  Like:  one sheet, one down comforter.  Love:  one sheet, one down comforter, laden in fresh-laundry-smell.

Dislike:  green peas.  Like:  broccoli.  Love:  raw spinach!

Dislike:  the sound of our dog licking himself.  Like:  the little “woof!” said dog makes when he’s dreaming.  Love:  all 200+ pounds of german shepherd in this house.

Dislike:  weird ice cream flavors, like licorice.  Like:  ice cream for breakfast.  Love:  homemade ice cream for breakfast. and lunch. and dinner. and dessert.

You know what I love equally as much as homemade ice cream?  Meyer lemon season, which is in its peak as I write this.  It wasn’t until I moved to Oregon that I even discovered Meyer lemons.  To me, a lemon was simply the thing I eagerly stole off our neighbor’s tree, or what you used in lemonade.  The type didn’t matter.  When I moved here, I discovered these Meyer lemons, which were at times found near the oranges and grapefruits, rather than the other lemons and limes.  They are soft, with thin and brilliantly scented skin.  Since they’re sweeter than your typical Eureka or Lisbon lemon and certainly less acidic, they’re often used in sweeter dishes and desserts.

I have dreamed of this ice cream for years.  When I received our KitchenAid ice cream attachment, I knew I would eventually make a Meyer lemon ice cream, but I had to learn how to make ice cream first.  I feel like I have the basics down, so that’s where we’re at.  Ice cream seemed a little heavy for the lightness of lemon, so I opted for a sherbet, which is creamier than sorbet, but not as heavy as ice cream.  This sherbet is laden with lemon flavor, sweetened with vanilla bean, and balanced with just the slightest hint of ginger.  It’s refreshing, great for dessert, or as breakfast – which is my preference! 


Meyer Lemon, Ginger and Vanilla Bean Sherbet
Recipe modified from David Lebovitz’s The Perfect Scoop

Makes about one quart of sherbet


3 cups whole milk
3/4 cup sugar
zest from two meyer lemons
1 vanilla bean, scraped
1 heaping tablespoon fresh, finely grated ginger
6 tablespoons freshly squeezed meyer lemon juice (the two zested lemons should yield this much)

For directions, read more here

The Perfect Scoop by David Lebovitz: Chocolate Ice Cream


Last week I shared a recipe from David Lebovitz’s book, The Perfect Scoop, for vanilla ice cream. This week, I’m bringing you another recipe from the same book – chocolate ice cream. Since these two recipes were my first attempt at homemade ice cream, I decided to keep things pretty un-fancy as far as elaborate ingredient lists are concerned. I figure if I can get basics like chocolate and vanilla ice cream down, then adding things into them later will be an easy way to dress things up.

Much like the vanilla ice cream, this chocolate ice cream is straightforward. I suggest using high quality chocolate, as the flavor will shine through handsomely. The ice cream itself is decadently rich and a good quality chocolate simply steps up the intensity of the chocolate flavor in the final ice cream. I’ve started joking that my KitchenAid ice cream attachment was a bad decision gift request, because with its ease, throwing together homemade ice cream is simple and not at all time-consuming. I  suppose there are worse things that I could be making – or consuming…


Chocolate Ice Cream
Recipe from David Lebovitz’s The Perfect Scoop

Yields approximately one quart of ice cream.

2 cups heavy cream
3 tablespoons unsweetened cocoa powder (this is what I used)
5 ounces bittersweet or semisweet chocolate, chopped (I used this dark chocolate)
2/3 cup sugar
pinch of salt
1 cup whole milk
5 large egg yolks
1/2 teaspoon vanilla extract

Warm half of the cream and cocoa powder over medium heat, whisking until the cocoa blends into the cream. Bring the mixture to a boil and then reduce the heat to low, simmering for 30 seconds, constantly whisking. Remove from the heat and add your chopped chocolate, stirring until the mixture is smooth. Stir in the remaining cream, then pour the mixture into a large bowl (I prefer steel), being sure to scrape down the sides. Set a mesh strainer over the top of the bowl.Warm up the whole milk, sugar, and salt in the same pot you just used, over medium heat. In a separate bowl, whisk the egg yolks until creamy. Slowly pour the warmed milk into the egg yolks, stirring constantly. Scrape the egg/milk mixture back into the pot. Stir the mixture constantly over medium heat, scraping the bottom of the pot as you go. Continue cooking the custard until the the mixture has thickened enough to coat the back of your spoon or spatula.Pour the custard through the mesh strainer, into the chocolate cream mixture. Stir in the vanilla extract. Continue stirring the custard over an ice bath, until the custard cools. Place the custard into your refrigerator until it’s thoroughly chilled.When you are ready to churn the ice cream, remove the vanilla bean from the custard. Freeze the mixture in your ice cream maker, according to the manufacturer’s instructions. The ice cream will not freeze hard in the machine, but reach a soft-serve consistency. You can serve it like this if you wish (it’s delicious) or scoop the mixture into a lidded container and allow it to harden in the freeze for 2 to 4 hours, for it to reach a scoop-able consistency.