The weather outside is finally beginning to warm up. You know what that means – it’s time for ice cream! You don’t have to go out to an ice cream parlor for this sweet treat though. Enjoy a bowl (or two) with these quick and easy ice cream recipes! This way, you can enjoy all of the dessert you want, right in the comfort of your own home.
Buttermilk Plum Ice Cream
You’ll need: 1 cup of buttermilk, 2 cups of half-and-half, 1 cup of heavy cream, 2 cups of black plums (peeled and chopped), 6 large egg yolks, 1 1/3 cups plus 3 tablespoons of sugar (divided), 1 tablespoon of light corn syrup, 2 teaspoons of fresh lemon juice, and 1/8 teaspoon of table salt
Step 1: Start by whisking the half-and-half, buttermilk, heavy cream, and egg yolks. Then, whisk in 1 1/3 cups of sugar and pour the mixture into a medium sized saucepan. Cook the mixture over medium-low heat for about 12 minutes, whisking often.
Step 2: After the mixture has began to boil, pour it into a metal bowl. Then, take a larger bowl and fill it halfway with iced water. Afterward, place the smaller bowl with the ice cream mixture into the ice water, allowing it to cool. Chill the ice cream for about 30 minutes, whisking occasionally. After 30 minutes, cover the ice cream and keep it chilled for about 2 hours.
Step 3: While the ice cream is chilling, place the plums into a small saucepan and cover them with corn syrup, salt, and the remaining 3 tablespoons of sugar. Stir and cook the mixture over medium heat for about 10 minutes (or until the plums are tender), stirring occasionally.
Step 4: Remove the plums from the heat and allow them to stand for about 15 minutes. Then, stir in the lemon juice and cover the plums. Chill for about 2 hours.
Step 5: Pour the ice cream into a freezer container of an electric ice cream maker and freeze according to the manufacturer’s instructions. Then, transfer the ice cream to a freezer-safe pan and freeze it for about 1 hour.
Step 6: While you’re doing this, freeze the plum mixture for about 30 minutes. Afterward freezing, dollop the plums over the frozen ice cream and swirl. Serve and enjoy.
Bourbon-Butter-Salted Pecan Ice Cream
You’ll need: 1 can of sweetened condensed milk (14 oz.), 1 can of evaporated milk (5 oz.), 1 cup of pecans (coarsely chopped), 2 cups of whole milk, 2 tablespoons of sugar, 2 tablespoons of bourbon, 1/2 tablespoon of butter, 1/8 teaspoon of table salt, and 1/4 teaspoon of kosher salt
Step 1: Whisk together the condensed milk, evaporated milk, pecans, whole milk, sugar, and bourbon. After whisking, cover the mixture and chill for 2 minutes.
Step 2: Pour the mixture into a freezer container of an electric ice cream maker. Freeze according to the manufacturer’s instructions.
Step 3: Remove the container from the ice cream maker and freeze for an additional 30 minutes.
Step 4: While freezing, cook the pecans and butter in a small saucepan over medium heat. Stir consistently for about 8 minutes (or until toasted). Afterward, spread the pecans out on a sheet of wax paper. Then, sprinkle them with kosher salt and cool.
Step 5: Stir the pecans and bourbon into the ice cream. Then, transfer the ice cream into a freezer-safe container and loosely cover it with aluminum foil. Freeze for 4 hours, or until firm.
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