Note: Our Assignment Editor, Channing, is all about the ice cream right now and she shared some of her fave recipes for those without ice cream makers. And our Editor and Founder Annemarie got the ice cream add on for her KitchenAid for Mother’s Day (woot!) and will be making some ice cream tonight. We’ll add the pictures here a bit later today!
Here’s what Annemarie’s children deemed “the best ice cream in the world”. Her first attempt at chocolate ice cream was definitely a success and speaking of recipes, here’s the one she used above using half and half instead of whole milk and Scharffen Berger chocolate. Next time she tries chocolate she’s thinking that this Jamie Oliver recipe looks worth a whirl.
Want to know which of your friends and family really get you? Tell them you’re getting an ice cream maker for mother’s day. After I posted about our London Drugs ice cream maker giveaway I couldn’t stop talking about it to family. And friends. And total strangers at the grocery store…
The responses I got were either screams of joy (my people!) or politely feigned pleasure (that’d be the bus driver I told). And yes, the women in my family were excited too. But you know who really came through on the ice cream front? My dad, who loves frozen treats so much that when I announced I was starting a collection of family ice cream recipes he gamely fired off a bunch of his favourites.
Except: I don’t have that ice cream maker yet. If you’re in the same boat, read on for two amazing recipes he sent me that don’t require a maker – single-ingredient banana ice cream that’s kid friendly via blogger Use Real Butter, as well as a more grown-up brown bread ice cream at the bottom of this post. The notes are all my dad’s, and tell you a lot about how my family feels about ice cream – see his observation at the end of the recipe. And if you’re in the happy position of having an ice cream maker, or you won our giveaway, these lime and peach sherbet recipes he tracked down ( as well as these ice cream recipes at Clockwork Lemon (woot, Canadian bloggers!) will get your week off to the right start.
Dad’s Brown Bread Ice Cream
- ½ cup roasted and chopped hazelnuts, ground
- 1 ½ cups fresh whole wheat bread crumbs
- 4 tablespoons raw sugar (I use dark brown sugar)
- 3 egg whites
- ½ cup white sugar
- 1 ½ cups heavy cream
- a few drops of vanilla extract
- fresh mint sprigs, to decorate
For the sauce
- 1 ½ cups black currents (frozen raspberries or even blueberries would do as well)
- 6 tablespoons sugar
- 1 tablespoon creme de cassis (no household should be without…)
- Preheat the broiler. Combine the hazelnuts and breadcrumbs on a baking sheet, and then sprinkle over the raw sugar. Broil, watching the baking sheet like a hawk, stirring every 15-20 seconds or so, until the mixture is crisp and evenly browned. Leave to cool.
- Whisk the egg whites until stiff, then gradually whisk in the sugar until the mixture is thick and glossy. Whip the cream until it forms soft peaks and fold it and the meringue together with the bread crumb mixture and the vanilla extract.
- Spoon the mixture into a five-cup loaf pan. Smooth the top level, then cover and freeze for several hours.
- If you think sauce might be a good addition, then turn out the ice cream onto a plate and cut into slices. Arrange each slice on a serving plate, spoon over a little sauce, and decorate with fresh mint sprigs.
Supposedly serves 6. Ha!