Six
Ice Cream Recipes for Summer '16
By FBWorld Team
Whether
piled into a cone, frozen on a stick, sandwiched between
cookies, or scooped onto a slice of pie, no summer dessert
serves up childhood memories quite like ice cream. From
easy to expert, we've gathered recipes from chefs at some
of the finest resorts in the U.S. Some call for ice cream
makers, one a deep-fryer, and two turn simple store-bought
ice cream into a company-worthy dessert. Enjoy!
Red's
Caramelized Banana Split
Red's
at Sea Crest Beach Hotel, North Falmouth, Mass.
Store-bought
ice cream lets the homemade toppings shine in this classic
kids' favorite, from a classic summer destination.
Ingredients:
1 Banana
3 tbls. Sugar (in the raw)
Vanilla Ice Cream
Chocolate Ice Cream
Strawberry Ice Cream
5-6 large Strawberries
1 cup diced Pineapple
2 cups Chocolate Chips
2 cups Heavy Cream
1/2 cup Powdered Sugar
1 tspn. Vanilla Extract
Procedures:
Make the whipped cream: add heavy cream, half of the powdered
sugar, and the vanilla extract, and whip in a kitchen
mixer until stiff peaks form.
Dice
strawberries and coat with remaining powdered sugar; mix
well and set aside.
Heat
a heavy gauge pan until it is very hot, add diced pineapple
and stir until golden brown and caramelized on all sides.
(Note: The natural sugars in the pineapple will caramelize,
so no additional sugar is needed.)
Melt
the chocolate over a double boiler and set aside. (Note:
for an optional garnish, take half of the melted chocolate
and insert into a pastry bag with fine tip; pipe a design
or wording of your choice onto a piece of wax paper and
refrigerate for 10-15 minutes until set.)
Split the unpeeled banana down the middle to create two
even halves. Leave in the peel and sprinkle with the sugar
in the raw. Brûlée the sugar with a kitchen
torch until golden brown. (Do not touch the sugar as it
will be extremely hot!) Let cool for a minute or two.
Plating:
Remove peel from the caramelized banana, place in a bowl,
and top with one scoop of each ice cream flavor. Drizzle
melted chocolate over the chocolate ice cream, strawberries
over the strawberry ice cream, and caramelized pineapple
over the vanilla. Top with whipped cream, optional chocolate
garnish, and serve.
Black
& White Jar
McCoy's
Oceanfront at the Ft. Lauderdale Marriott Pompano Beach
Resort & Spa, Fla.
In
summertime, the livin' is easy and entertaining should
be, too. The sophisticated look of this cool, tall glass
of dessert means dinner guests will never know how simple
it was to pull off.
Ingredients:
Chocolate Mousse (store-bought is fine)
Vanilla Bean Ice Cream
Chocolate Pearls
Cherries or (another fruit for garnish
Procedures:
Layer chocolate mousse and vanilla ice cream in a rocks
glass or, if you prefer, a sundae bowl. Garnish with a
scattering of chocolate pearls and top with a cherry or
the berry of your choice.
Caramelized
Peach & Buttermilk Ice Cream
Pastry
Chef Ana Garza, elements at Sanctuary on Camelback Mountain,
Scottsdale, Ariz.
Fresh-from-the-orchard
flavor makes this a must-try for any summer chef.
Peach
Compote Ingredients:
4 Peaches
1/4 cup Brown Sugar
Pinch of Salt
1 tbls. Vanilla Extract
Buttermilk
Ice Cream Ingredients:
1 cup Heavy Cream
1/2 cup Sugar
1/4 tsp Salt
2 tbls. Honey
6 Egg Yolks
1 Vanilla Bean
1-1/2 cup Buttermilk
Procedures:
Peach compote: Blanch peaches by dropping into boiling
water for 1 to 2 minutes; use a slotted spoon to transfer
peaches to an ice bath to stop cooking. Remove skin as
soon as it is cool enough to touch. Chop fruit. Heat brown
sugar in a saucepan; once it starts to melt, add peaches,
salt and vanilla extract. Cook 10-12 minutes until mixture
starts to bubble and peaches are soft. Set aside.
Buttermilk
ice cream: Add heavy cream, sugar and salt to a saucepan,
heat until it reaches a simmer, and remove from heat.
Beat egg yolks and temper with hot cream, whisking the
entire time. Return mixture to saucepan and cook over
low heat until temperature reaches 170æ F and the mixture
coats the back of a spoon.
Strain
through a chinois; add honey, vanilla bean and buttermilk.
Refrigerate until cold, 4 to 5 hours. Pour buttermilk
mixture into ice cream maker and process according to
directions. Fold in peach compote and serve.
Crispy
Fried Ice Cream
The
Newes from America pub at Kelley House, Edgartown, Mass.
A
scoop of breakfast-inspired brilliance: Homemade vanilla
ice cream wrapped in French toast, rolled in cereal, and
deep fried to crispy perfection.
Vanilla
Ice Cream Ingredients:
2 cups Heavy Cream
1 cup Milk
3/4 cup Sugar
1/4 tsp Salt
1 Vanilla Bean, (split and scraped)
6 Egg Yolks
2 tspn. Vanilla Extract
Crust
Ingredients:
2 slices Texas Toast
1 cup French Toast Batter
1 cup Honey Bunches of Oats Cereal, (crushed)
Procedures:
In a saucepan, combine heavy cream, 1/2 cup sugar, milk,
salt and vanilla bean. Heat until very hot but not boiling.
Remove from heat, cover and let sit for 30 minutes to
infuse cream mixture with vanilla flavor.
In
a bowl, whisk egg yolks and the rest of the sugar until
smooth; return saucepan with cream mixture to the stove
and bring to a simmer.
Temper
egg/sugar mixture by streaming in 1/2 cup of the hot cream
mixture, whisking constantly. Slowly stream the tempered
egg/sugar mixture back into the rest of the cream mixture
over medium heat, stirring gently and scraping the bottom
until the mixture thickens enough to coat the back of
a spatula and to leave a clear trail when you run your
finger through it. Pour the mixture through a fine mesh
strainer into a container for chilling. Set the container
into an ice-water bath and stir with spatula until cool.
Cover with plastic wrap and refrigerate overnight. Stir
in vanilla extract; pour into ice cream maker and process
according to directions. Don't overmix.
Using
a size 12 disher (ice cream scoop), form four ice cream
balls, place on a sheet tray and freeze. Cut a piece of
Texas toast in half and flatten it with a rolling pin.
Place an ice cream ball on top of the bread, mold the
bread into a ball around the ice cream. Repeat process
with the remaining three ice cream balls, using 1/2 piece
of Texas toast for each. Wrap and freeze for 1 hour. When
they are hard enough to manipulate, dip each ball into
French toast batter and coat with crushed cereal mix.
Deep fry until golden brown for 2 minutes. Garnish if
desired (a few options: a dusting of confectioner's sugar,
whipped cream, chocolate sauce) and serve.
Orange
Creamsicle Ice Cream
Palm
Beach Marriott Singer Island Beach Resort & Spa, Fla.
Inspired
by the ice cream truck classic, this citrus sensation
offers nostalgia by the scoop.
Ingredients:
1 qt. Heavy Cream
6 oz. Egg Yolks (approx. 9-10)
10 oz. Sugar
6 oz. Cream Cheese, (soffened)
2 tspn. Orange Oil
Procedures:
Bring heavy cream and half of the sugar to a boil. Temper
the egg yolks and other half of the sugar into the hot
liquid. Cook to 178 degrees. Strain and pour over cream
cheese, stirring until fully melted. Add in orange oil.
Cool
mixture over an ice bath and pour into ice cream maker;
process according to directions until slight firm. Let
freeze for 24 hours before scooping.
Rhubarb
Mint Ice Cream
Executive
Chef David Haick, Whiteface Lodge, Lake Placid, New York
Tart
rhubarb and cool mint are an ideal flavor combination
for a hot summer day.
Ingredients:
2 cups Rhubarb Puree
1 liter Heavy Cream
14 Fresh Egg Yolks
2 cups Sugar
1/2 cup Fresh Mint
Procedures:
1. Heat heavy cream to 180 degrees. Add
mint leaves and steep 10 minutes. Strain through chinois.
2.
Combine yolks and sugar and mix until ribbon stage. Add
warm cream. Bring to a thick consistency, or 185 degrees.
3.
Add rhubarb puree and combine well. Pour into an ice cream
maker and process according to directions.
4.
Serve with fresh fruit.
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