Ice Cream
Recipe By:
Chris Koch
Serving Size :
12 Preparation Time :0:00
Categories : C
-- American - CA Ice Cream, sorbet
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 1/2 C Water
2 Oz Sugar
4 Oz Lemonade,
Frozen Concentrate
5 Tbsp Vodka
3 Tbsp Blue
Curacao
In a pot,
combine the water and sugar. Stir over medium heat until sugar
dissolves
Remove from
heat and add the concentrate. Add the vodka and Curacao and chill
until cold
Process in ice
cream maker and transfer to storage container and freeze.
Recipe By:
Chris Koch
Serving Size :
2 Preparation Time :0:00
Categories : C
-- American South Ice Cream, sorbet
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
2/3 cup pecans
-- chopped
1 tablespoon
butter
1/2 cup sugar
27 ounces
cream
16 ounces half
and half
4 each egg
2/3 cup sugar
1 tablespoon
vanilla
Toast pecans
on a baking pan for 12 minutes in a 350° oven, set aside
Melt the
butter in a 2 or 3 quart pan, add sugar and melt. Continue stirring
and cooking to caramelize sugar
Stir in the
cream and milk.
Whisk together
the eggs and sugar. Temper the egg mixture with hot caramel milk
Strain and
stir in vanilla
Chill
completely, process per ice cream maker instructions
Add the pecans
20 minutes into freezing process.
Recipe By:
Chris Koch
Serving Size :
12 Preparation Time :0:00
Categories : C
-- American - CA Ice Cream, sorbet
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
4 tablespoons
hazelnuts -- toasted and ground
1/2 cup
chocolate chips
2 cups cream
2 cups half
and half
4 tablespoons
instant coffee
2 each egg
yolk
1 cup sugar
1 teaspoon
vanilla
Toasting nuts
adds a tremendous amount of flavor. Toasting in a pan on the stove
often ends with scorched or burnt nuts. The best way to toast nuts
is to place them on a lipped baking sheet or shallow baking dish.
Place them in a pre-heated 350° oven and begin by toasting for 10
minutes. Increase the length a few minutes at a time until the
desired color is achieved. Grind the hazelnuts place in a container
and place int he freezer.
In a sauce pan
over medium high heat combine the dairy products, coffee and
chocolate. Heat and stir until chocolate is melted.
Whisk the yolk
and sugar together until light and fluffy.
Stir the
chocolate mix into the eggs, add the vanilla and chill.
Prepare the
machine. add chilled mix and operate per manufactures directions.
After 15-20 minutes -- once the mix begins to freeze, add nuts.
Recipe By:
Chris Koch
Serving Size :
0 Preparation Time :0:00
Categories : C
-- Caribbean Ice Cream, sorbet
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 Cup Heavy
Cream
2 Tablespoons
Brown Sugar
2 Teaspoons
Rum
1/2 Teaspoon
Vanilla
1/4 Teaspoon
Ground Cinnamon
Whip the heavy
cream to soft peaks, add all other ingredients and continue whipping
to firm peaks
Description:
"serve with w/
strudel or other apple dessert"
Recipe By:
Chris Koch
Serving Size :
6 Preparation Time :0:00
Categories : C
-- American - SE C -- Asian
Ice Cream,
sorbet
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
3 cups coconut
milk
8 ounces half
and half
1 ounce half
and half
1 pinch salt
3/4 cup sugar
4 each egg
yolks
1 1/2
tablespoons tapioca starch
3/4 cup
shredded coconut meat
1/2 cup fresh
mint leaves -- minced
In a heavy
sauce pan, bring the coconut milk and the 1st measure of half and
half to a boil
In a mixing
bowl, whish the egg yolks and sugar together until thick and very
pale yellow
Temper the hot
milk mixture into the eggs.
Eggs need to
be tempered so that they don't become scrambled when mixing with a
hot liquid {usually a hot dairy product, but may be stock or a
sauce}. Begin to temper by whisking in about 1/3 of the hot liquid
into the eggs. Carefully and slowly, whisk in the remaining hot
liquid.
Return the
mixture to the pan over low heat and cook for 5 minutes or until
thickened. DO NOT LET BOIL. This is the custard base
In another
mixing bowl, combine the starch with the 2nd measure of half and
half until smooth, then whisk into the custard base with the coconut
Cool as
quickly as possible and chill over-night or in an Ice bath until
very well chilled
Process in the
ice cream machine per directions. Add the minced mint leaves after
10 minutes of processing. Transfer to a storage container and freeze
or serve directly.
Yield:
"1 quart"
Recipe By:
Chris Koch
Serving Size :
4 Preparation Time :0:00
Categories : C
-- Mexican Desserts
Ice Cream,
sorbet
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 cup Coco
Lopez
3/4 cup water
1/2 cup lime
juice
Whisk the 3
ingredients together and chill.
Pour into the
ice cream machine, process for about 20 minutes. Transfer to a
container and freeze.
Recipe By:
Chris Koch
Serving Size :
6 Preparation Time :0:00
Categories : C
-- American - NE Ice Cream, sorbet
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
2 C
Cranberries
1 1/2 C Water
1 C Sugar
1 C Tawny Port
Combine all
the ingredients in a pot, bring to boil and cook until berries pop
Purée the
mixture and stain into a clean bowl and chill completely
Process per
machine instructions and store.
Recipe By:
Chris Koch
Serving Size :
8 Preparation Time :0:00
Categories : C
-- Asian Ice Cream, sorbet
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
2 cups boiling
water
8 each green
tea bags
2 cups water
1 1/2 cups
sugar
1/4 cup dark
corn syrup
1 teaspoon
crystallized ginger -- minced fine
Place the tea
bags into a heat proof container. Add the boiling water and brew the
tea for 5 minutes, remove bags
In a saucepan,
combine sugar and water, bring to a boil for 1 minute
Remove the
sauce pan from the heat and add the tea, syrup and ginger
Cool and chill
completely
Place into ice
cream maker and process
Yield:
"1 quart"
Recipe By:
Chris Koch
Serving Size :
1 Preparation Time :0:00
Categories : C
-- American - Midwest/Plains Ice Cream, sorbet
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
6 Ea corn on
cob -- remove kernels
2 C heavy
cream
1/4 C sugar
2 C milk
2 Tbsp bourbon
9 Ea egg yolks
3/4 C brown
sugar, packed
Shuck the
corn. Remove the kernels and reserve the cobs. Cut or break the cobs
into 1/2 or 1/3rd
In a heavy
sauce pan, combine corn kernels, corn cobs, cream, sugar - simmer
covered for 20 minutes
Remove the
cobs. In a food processor, purée the corn mixture and strain. Press
the solids to remove all the liquid and discard the solids
Return the
liquid to the pan, add the milk and bourbon, bring to just boiling.
In a mixing
bowl, whisk the brown sugar and yolks together then temper with hot
corn mix. Eggs need to be tempered so that they don't become
scrambled when mixing with a hot liquid. Begin to temper by whisking
in about 1/3 of the hot dairy into the eggs. Carefully and slowly,
whisk in the remaining hot dairy.
Return to the
pan and bring to 170°, strain and chill completely.
Make ice cream
according to machine directions
Recipe By:
Chris Koch
Serving Size :
1 Preparation Time :0:00
Categories : C
-- French Ice Cream, sorbet
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 1/4 C Water
5 Oz Sugar
5 Tbl Creme De
Cassis
10 Oz
Champagne -- chilled
Stir the water
and sugar over medium heat until sugar dissolves to create a simple
syrup
Remove the
simple syrup from heat and add the cassis
Chill this
mixture until completely chilled. Add the chilled champagne
Process in the
ice cream machine, transfer to storage container
Recipe By:
Chris Koch
Serving Size :
1 Preparation Time :0:00
Categories : C
-- Mexican Ice Cream, sorbet
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
2 C Water
7 Oz Sugar
6 Oz Lime
Juice
6 Tbsp Triple
Sec
6 Tbsp Tequila
1 Tsp Lime
Peel -- grated
Dissolve sugar
in water over medium heat. Bring to boil, remove for the heat and
cool.
Mix in the
lime juice, triple sec, tequila and lime zest. Chill completely.
Process per
your ice cream machine directions for sorbet and store
Recipe By:
Chris Koch
Serving Size :
4 Preparation Time :0:00
Categories : C
-- American - CA Ice Cream, sorbet
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
4 Oz Pineapple
Juice
4 Oz Peach Or
Passion Fruit Nectar
4 Oz Guava
Nectar
2 Oz Sugar
4 Tsp
Grenadine
1 Tbsp Lime
Juice
4 Ea Pineapple
Wedges
Combine all
the ingredients except the pineapple wedges in a non-reactive pan
over medium heat. Bring to boil and stir to dissolve the sugar.
Chill completely
Process per
your ice cream maker instructions and transfer to a separate
container for storage
Recipe By:
Chris Koch
Serving Size :
4 Preparation Time :0:00
Categories : C
-- American South Ice Cream, sorbet
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 1/2 C Water
3 Oz Sugar
3/4 C Fresh
Mint -- lite pack
3 Tbsp Bourbon
1 Tbsp Creme
De Menthe
1 Tsp Fresh
Mint -- minced
Stir water,
mint and sugar over medium heat until sugar dissolves. Bring to
boil, remove
Chill until
cold, strain, mix in bourbon, creme de menthe and minced mint
Process per
your machine instructions. Transfer to container when finished and
store
Recipe By:
Chris Koch
Serving Size :
8 Preparation Time :0:00
Categories : C
-- American - NW Ice Cream, sorbet
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
2 1/4 Lb Pears
-- peel , core and slice
1 3/4 C
Gewürztraminer
3/4 C Sugar
2 Tbsp Corn
Syrup
2 Tbsp Fresh
Mint leaves
Combine the
pears with the wine in a sauce pan. Cover and cook until tender
Transfer to a
food processor and add the sugar, corn syrup and mint and puree.
Strain if necessary
Chill this
mixture and process per your machine's directions.
Transfer to
storage container and place in freezer
Recipe By:
Chris Koch
Serving Size :
1 Preparation Time :0:00
Categories : C
-- American - SE Ice Cream, sorbet
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 3/4 C Sweet
Dessert Wine
2 1/2 cups
pink grapefruit juice -- each grapefruit will produce about 1/2 cup
of juice
1/2 C Sugar --
plus 2 Tbl
2 Tbsp Light
Corn Syrup
1 Tbsp
Grenadine
1 1/2 Tsp
Grapefruit Zest -- grated
Divide the
wine into 1 cup and 3/4 cup portions. Reduce the 1 cup of the wine
to 1/4 c
Grate zest
from one grapefruit, juice all the others
Combine wine
reduction, the reserve wine, the grapefruit juice, sugar, corn
syrup, grenadine in pan. Bring to a boil, remove and cool. Chill
completely
Process per
your machine's directions and store
Recipe By:
Chris Koch
Serving Size :
8 Preparation Time :0:00
Categories : C
-- Caribbean Ice Cream, sorbet
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 1/4 C Water
5 Oz Sugar
16 Oz
Boysenberries -- sub frozen berries of choice
7 Tbsp Light
Rum
1 1/4 C Water
5 Oz Sugar
16 Oz Mangos
-- pit and peel
7 Tbsp Light
Rum
You need two
pans. Place the first 4 ingredients in one pan. Place the next 4
ingredients in the other pan. Bring both to a boil, remove from heat
and cool. Purée each separately.
Carefully pour
the two purees into a shallow dish and freeze.
Using an ice
cream scoop, scrape across the surface of the frozen sorbet to
create a rainbow effect
Recipe By:
Chris Koch
Serving Size :
6 Preparation Time :0:00
Categories :
Ice Cream, sorbet
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 3/4 C Water
3 Oz Sugar
3 1/2 Tsp
Instant Espresso Powder
1 Tbsp Dark
Corn Syrup
4 Oz Whipping
Cream
2 Oz Vodka
2 Oz Kahlua
Stir water and
sugar over medium heat until dissolved, bring to a boil.
Remove from
heat and add espresso powder
Mix in corn
syrup, cream, vodka and kahlua. Chill until cold
Process per
ice cream machine directions and store. Garnish with coffee beans