teaberryblue | Entries tagged with dairy

I made a ricotta-based gelato today, with a flavor reminiscent of cannoli filling.

The Richest Gelato

Recipe Type: Dessert

Author: Tea

Prep time: 5 mins

Cook time: 30 mins

Total time: 35 mins

Serves: 4-6

A velvety, rich gelato made with ricotta. This is extremely dense and you will only want a little bit!

Ingredients

1 cup fresh ricotta
1/4 cup cream or half & half
1/8 cup Ramazzotti Amaro
1/2 tsp vanilla extract
1/2 tsp each lemon & orange zest
2 egg yolks

Instructions

Stir together ricotta, half & half & amaro until ricotta is smooth (no lumps)
Add remaining ingredients and stir until eggs are fully incorporated
Add to ice cream maker and mix according to ice cream maker instructions

This was so incredibly dense and thick and velvety smooth; I have never made a gelato like this before. I could inhale the whole thing, except that it’s too rich for that!!!

Mirrored from Nommable!.

I made a ricotta-based gelato today, with a flavor reminiscent of cannoli filling.

The Richest Gelato

Recipe Type: Dessert

Author: Tea

Prep time: 5 mins

Cook time: 30 mins

Total time: 35 mins

Serves: 4-6

A velvety, rich gelato made with ricotta. This is extremely dense and you will only want a little bit!

Ingredients

1 cup fresh ricotta
1/4 cup cream or half & half
1/8 cup Ramazzotti Amaro
1/2 tsp vanilla extract
1/2 tsp each lemon & orange zest
2 egg yolks

Instructions

Stir together ricotta, half & half & amaro until ricotta is smooth (no lumps)
Add remaining ingredients and stir until eggs are fully incorporated
Add to ice cream maker and mix according to ice cream maker instructions

This was so incredibly dense and thick and velvety smooth; I have never made a gelato like this before. I could inhale the whole thing, except that it’s too rich for that!!!

Mirrored from Nommable!.

Have you ever had a quail egg?

If you haven’t, they are tiny and delicious:

They are often just served raw or lightly poached over other food, or pickled. Anyway, I was at the market (if you can’t get them at your usual grocery store, try an Asian market; they cost around $3 for a package of 18 near me in New York City) and quail eggs were on sale, so I thought it would be fun to try ice cream with them.

Recipe: Quail Egg Ice Cream

Recipe Type: Dessert

Author: Tea

Prep time: 9 hours

Cook time: 65 mins

Total time: 10 hours 5 mins

Serves: 4-10

A traditional ice cream made with quail eggs instead of chicken eggs.

Ingredients

3/4 cup whole milk
3/4 cup half & half
1/2 Tsp vanilla extract
10 quail egg yolks
5 whole quail eggs
1/4 cup sugar
2 cups heavy cream

Instructions

Stir egg yolks and sugar together until frothy and yellow
Bring milk, half and half to boil slowly with vanilla
Pour hot milk into egg mixture very slowly, in 1/3 cup increments, whisking well to temper the egg mixture
Once 2/3 of the milk has been added to the eggs, pour the milk and egg mixture back into the pot and whisk well
Put the pot back over medium heat. Stir intermittently to keep the mixture from sticking to the pot and burning
Once the mixture begins to thicken to a consistency like pudding, remove it from heat
Refrigerate for four hours or overnight.
Add cream and whole quail eggs to mixture and stir well.
Put mixture in your ice cream freezer and follow the instructions for your ice cream freezer
Remove when ice cream reaches the desired consistency. Freeze for two hours or overnight before serving
Eat it all up!

The ice cream was actually a bit lighter and milkier than a traditional custard-based chicken egg ice cream, which I found to be very interesting, especially with those extra raw eggs added in. Other than that, there is not too much of a difference. It was pretty good lightly sweet ice cream.

Mirrored from Nommable!.

Have you ever had a quail egg?

If you haven’t, they are tiny and delicious:

Recipe: Quail Egg Ice Cream

Recipe Type: Dessert

Author: Tea

Prep time: 9 hours

Cook time: 65 mins

Total time: 10 hours 5 mins

Serves: 4-10

A traditional ice cream made with quail eggs instead of chicken eggs.

Ingredients

3/4 cup whole milk
3/4 cup half & half
1/2 Tsp vanilla extract
10 quail egg yolks
5 whole quail eggs
1/4 cup sugar
2 cups heavy cream

Instructions

Stir egg yolks and sugar together until frothy and yellow
Bring milk, half and half to boil slowly with vanilla
Pour hot milk into egg mixture very slowly, in 1/3 cup increments, whisking well to temper the egg mixture
Once 2/3 of the milk has been added to the eggs, pour the milk and egg mixture back into the pot and whisk well
Put the pot back over medium heat. Stir intermittently to keep the mixture from sticking to the pot and burning
Once the mixture begins to thicken to a consistency like pudding, remove it from heat
Refrigerate for four hours or overnight.
Add cream and whole quail eggs to mixture and stir well.
Put mixture in your ice cream freezer and follow the instructions for your ice cream freezer
Remove when ice cream reaches the desired consistency. Freeze for two hours or overnight before serving
Eat it all up!

Mirrored from Nommable!.

Recipe: Turmeric Ice Cream

Recipe Type: Dessert

Author: Tea

Prep time: 9 hours

Cook time: 1 hour 15 mins

Total time: 10 hours 15 mins

Serves: 4-10

This ice cream is a spicy, smoky alternative to plain vanilla

Ingredients

3/4 cup whole milk
3/4 cup half & half
about 1 oz whole or large chunks of turmeric root
4 pods whole black cardamom
1/2 Tsp vanilla extract
4 egg yolks
1/4 cup sugar
2 cups heavy cream

Instructions

Stir egg yolks and sugar together until frothy and yellow
Bring milk, half and half to boil slowly with turmeric, cardamom and vanilla
Pour hot milk into egg mixture very slowly, in 1/3 cup increments, whisking well to temper the egg mixture
Once 2/3 of the milk has been added to the eggs, pour the milk and egg mixture back into the pot and whisk well
Put the pot back over medium heat. Stir intermittently to keep the mixture from sticking to the pot and burning
Once the mixture begins to thicken to a consistency like pudding, remove it from heat
Remove cardamom pods and turmeric root
Refrigerate for four hours or overnight.
Add cream to mixture and stir well.
Put mixture in your ice cream freezer and follow the instructions for your ice cream freezer
Remove when ice cream reaches the desired consistency. Freeze for two hours or overnight before serving
Eat it all up!

Notes

Black cardamom is smokier than most cardamom. You can substitute white or green cardamom but the flavor will be slightly different.

Most of the prep time involves having the ice cream mixture in the fridge or freezer. Most of the cooking time involves having the ice cream in the ice cream freezer. The active time for this recipe is about 25 minutes.

You can vary the quantities of milk, half and half, and cream– it should come out to 3 1/2 cups total, but you may like a different texture better. Use more cream and less milk for thicker ice cream, more milk and less cream if you like it lighter.

Mirrored from Nommable!.

Recipe: Turmeric Ice Cream

Recipe Type: Dessert

Author: Tea

Prep time: 9 hours

Cook time: 1 hour 15 mins

Total time: 10 hours 15 mins

Serves: 4-10

This ice cream is a spicy, smoky alternative to plain vanilla

Ingredients

3/4 cup whole milk
3/4 cup half & half
about 1 oz whole or large chunks of turmeric root
4 pods whole black cardamom
1/2 Tsp vanilla extract
4 egg yolks
1/4 cup sugar
2 cups heavy cream

Instructions

Stir egg yolks and sugar together until frothy and yellow
Bring milk, half and half to boil slowly with turmeric, cardamom and vanilla
Pour hot milk into egg mixture very slowly, in 1/3 cup increments, whisking well to temper the egg mixture
Once 2/3 of the milk has been added to the eggs, pour the milk and egg mixture back into the pot and whisk well
Put the pot back over medium heat. Stir intermittently to keep the mixture from sticking to the pot and burning
Once the mixture begins to thicken to a consistency like pudding, remove it from heat
Remove cardamom pods and turmeric root
Refrigerate for four hours or overnight.
Add cream to mixture and stir well.
Put mixture in your ice cream freezer and follow the instructions for your ice cream freezer
Remove when ice cream reaches the desired consistency. Freeze for two hours or overnight before serving
Eat it all up!

Notes

Black cardamom is smokier than most cardamom. You can substitute white or green cardamom but the flavor will be slightly different.

Mirrored from Nommable!.

Recipe: Bourbon-Pluot Gelato

Recipe Type: Dessert

Author: Tea

Prep time: 10 mins

Cook time: 65 mins

Total time: 1 hour 15 mins

Serves: 6-10 depending on size of scoops.

This is a delicious cool summer treat made with bourbon and pluots.Gelato makers use about 1.5 cups of liquid plus additional ingredients. For a standard ice cream maker, approximately doubling the recipe should work.

Ingredients

1/2 cup whole milk
1/2 cup half & half
1/2 cup heavy cream
1/4 + 1/4 cup sugar (any kind will do)
2 ripe pluots
1/2 cup water
1/2 tsp vanilla
2 egg yolks
1/4 cup whole fresh sage leaves
1/4 cup bourbon (I used Buffalo Trace)

Instructions

Tear pluots into small pieces.
Put water, 1/4 cup sugar, sage and pluots in a small saucepan over high heat until water begins to boil and sugar is dissolved.
Turn heat to low, add vanilla. Let cook, stirring intermittently, until pluots have cooked down and liquid has become syrupy. (This can take about 20 minutes
While pluots are cooking, mix milk, half & half, and cream together.
Add sugar and eggs and whisk together well.
Put milk mixture into gelato maker and begin freezing according to instructions.
Remove sage from pluots
Put pluots in freezer and wait until cool
When milk mixture is halfway hardened, stop freezer and add pluots, syrup from pan, and bourbon.
Continue freezing in gelato maker until done.
Eat soft or freeze 2 hours or more for scoopable gelato.

Mirrored from Nommable!.

Recipe: Cherry Vanilla Gelato

Recipe Type: Dessert

Author: Tea

Prep time: 10 mins

Cook time: 65 mins

Total time: 1 hour 15 mins

Serves: 6-10 depending on size of scoops.

This is a simple gelato recipe. Gelato makers use about 1.5 cups of liquid plus additional ingredients. For a standard ice cream maker, approximately doubling the recipe should work.

Ingredients

1/2 cup whole milk
1/2 cup half & half
1/2 cup heavy cream
1/4 + 1/4 cup sugar (any kind will do)
Approximately 15 washed and pitted fresh cherries
1/2 cup water
1/2 tsp vanilla
2 egg yolks

Instructions

) Put water, 1/4 cup sugar, and cherries in a small saucepan over high heat until water begins to boil and sugar is dissolved.
) Turn heat to low, add vanilla. Let cook, stirring intermittently, until cherries have cooked down and liquid has become syrupy. (This can take about 20 minutes)
) While cherries are cooking, mix milk, half & half, and cream together.
) Add sugar and eggs and whisk together well.
) Put milk mixture into gelato maker and begin freezing according to instructions.
) Put cherries in freezer and wait until cool
) When milk mixture is halfway hardened, stop freezer and add cherries and syrup from pan.
) Continue freezing in gelato maker until done.
) Eat soft or freeze 2 hours or more for scoopable gelato.

Please also take a moment to check out my recipe for blueberry-peach gelato on Nommable!

Mirrored from Nommable!.

Recipe: Cherry Vanilla Gelato

Recipe Type: Dessert

Author: Tea

Prep time: 10 mins

Cook time: 65 mins

Total time: 1 hour 15 mins

Serves: 6-10 depending on size of scoops.

This is a simple gelato recipe. Gelato makers use about 1.5 cups of liquid plus additional ingredients. For a standard ice cream maker, approximately doubling the recipe should work.

Ingredients

1/2 cup whole milk
1/2 cup half & half
1/2 cup heavy cream
1/4 + 1/4 cup sugar (any kind will do)
Approximately 15 washed and pitted fresh cherries
1/2 cup water
1/2 tsp vanilla
2 egg yolks

Instructions

) Put water, 1/4 cup sugar, and cherries in a small saucepan over high heat until water begins to boil and sugar is dissolved.
) Turn heat to low, add vanilla. Let cook, stirring intermittently, until cherries have cooked down and liquid has become syrupy. (This can take about 20 minutes)
) While cherries are cooking, mix milk, half & half, and cream together.
) Add sugar and eggs and whisk together well.
) Put milk mixture into gelato maker and begin freezing according to instructions.
) Put cherries in freezer and wait until cool
) When milk mixture is halfway hardened, stop freezer and add cherries and syrup from pan.
) Continue freezing in gelato maker until done.
) Eat soft or freeze 2 hours or more for scoopable gelato.

Please also take a moment to check out my recipe for blueberry-peach gelato on Nommable!

Mirrored from Nommable!.

This is the very first post on Nommable! And it is delicious!

A few weeks ago, I asked the folks who read my recipe posts to suggest ice cream flavors they would like to see. The consensus was overwhelmingly for bacon ice cream! Here’s what I’ve got for you! It’s an easy recipe that can be made at home with a regular consumer-grade ice cream maker. I used a gourmet bacon toffee for the toffee chunks, but you can replace that with your favorite toffee bar or chocolate chips if you can’t find a bacon toffee. Bacon seems to be trendy right now, though, so check out your local chocolate shop– a lot of them have chocolate-covered candied bacon around here!

Maple Bacon Toffee Ice Cream

Recipe Type: Dessert

Author: Tea

Prep time: 9 hours

Cook time: 1 hour 15 mins

Total time: 10 hours 15 mins

The most popular request on my personal blog: a recipe for bacon ice cream!

Ingredients

1/2 lb bacon
3/4 cup whole milk
3/4 cup half & half
4 egg yolks
2/3 cup maple syrup
4 oz Vosges bacon caramel toffee (If you can’t find this, using Heath or Skor bars is perfectly okay)
2 cups heavy cream

Instructions

Cut the uncooked bacon into 1/2″ pieces
Cook the bacon until it is crispy, set it aside to drain
Stir egg yolks and syrup together until frothy
Bring milk, half and half, and one tablespoon of the grease from the bacon just to boil
Pour hot milk into egg mixture very slowly, in 1/3 cup increments, whisking well to temper the egg mixture
Once 2/3 of the milk has been added to the eggs, pour the milk and egg mixture back into the pot and whisk well
Put the pot back over medium heat. Stir intermittently to keep the mixture from sticking to the pot and burning
Once the mixture begins to thicken to a consistency like pudding, remove it from heat and refrigerate for four hours or overnight.
Add cream to mixture and stir well.
Crush toffee into small bits and add to mixture
Add bacon
Put mixture in your ice cream freezer and follow the instructions for your ice cream freezer
Remove when ice cream reaches the desired consistency. Freeze for two hours or overnight before serving
Eat it all up!

Notes

PS– A few of you have expressed an interest in writing for Nommable! If you’d like to post regularly or semi-regularly, you can email me at demiurge@antagonia.net with your preferred username, and I’ll set up your account. If you have a single submission you’d like to send my way, you can go to the contribute page on the website.

Mirrored from Nommable!.

This is the very first post on Nommable! And it is delicious!

Maple Bacon Toffee Ice Cream

Recipe Type: Dessert

Author: Tea

Prep time: 9 hours

Cook time: 1 hour 15 mins

Total time: 10 hours 15 mins

The most popular request on my personal blog: a recipe for bacon ice cream!

Ingredients

1/2 lb bacon
3/4 cup whole milk
3/4 cup half & half
4 egg yolks
2/3 cup maple syrup
4 oz Vosges bacon caramel toffee (If you can’t find this, using Heath or Skor bars is perfectly okay)
2 cups heavy cream

Instructions

Cut the uncooked bacon into 1/2″ pieces
Cook the bacon until it is crispy, set it aside to drain
Stir egg yolks and syrup together until frothy
Bring milk, half and half, and one tablespoon of the grease from the bacon just to boil
Pour hot milk into egg mixture very slowly, in 1/3 cup increments, whisking well to temper the egg mixture
Once 2/3 of the milk has been added to the eggs, pour the milk and egg mixture back into the pot and whisk well
Put the pot back over medium heat. Stir intermittently to keep the mixture from sticking to the pot and burning
Once the mixture begins to thicken to a consistency like pudding, remove it from heat and refrigerate for four hours or overnight.
Add cream to mixture and stir well.
Crush toffee into small bits and add to mixture
Add bacon
Put mixture in your ice cream freezer and follow the instructions for your ice cream freezer
Remove when ice cream reaches the desired consistency. Freeze for two hours or overnight before serving
Eat it all up!

Notes

Mirrored from Nommable!.

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tea berry-blue

i like chickens.

The Richest Gelato

The Richest Gelato

Recipe: Quail Egg Ice Cream

Recipe: Quail Egg Ice Cream

Recipe: Turmeric Ice Cream

Recipe: Turmeric Ice Cream

Recipe: Bourbon-Pluot Gelato

Recipe: Cherry Vanilla Gelato

Recipe: Cherry Vanilla Gelato

Recipe: Maple Bacon Toffee Ice Cream

Recipe: Maple Bacon Toffee Ice Cream

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