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Butteryum food blog recipes

Filtering by Category: ice cream sorbet gelato recipes

Roasted Blueberry Ice Cream with Balsamic and Goat Cheese

Patricia @ ButterYum

Roasted Blueberry Ice Cream with Balsamic and Goat Cheese - ButterYum

I have to give full credit to my oldest daughter, ButterYum Jr, for making this amazing ice cream after finding the recipe by Kayley on a wonderful blog called Kitchen McCabe.  Roasting the blueberries with really good quality balsamic vinegar intensifies their flavor and adding goat cheese gives the ice cream a tangy quality and satisfying chewy texture.  It's brilliant.  

Items used to make this recipe:

(affiliate links)

Roasted Blueberry Ice Cream with Balsamic and Goat Cheese

makes 2 quarts

Printable Recipe

Ingredients

  • 12 ounces fresh or frozen blueberries

  • 1 tablespoon very good quality balsamic vinegar

  • 1 cup granulated sugar, divided

  • 1 1/2 cups whole milk, divided

  • pinch of fine salt

  • 3 large egg yolks

  • 4 ounces goat cheese, room temperature

  • 2 tablespoons freshly squeezed lemon juice

  • 1 1/2 cups heavy cream

Directions

  1. Preheat oven to 425F.

  2. In a 1 or 2-quart oven-safe casserole dish, combine the blueberries, 1/4 cup sugar, and the balsamic vinegar; toss well and roast, uncovered, for 30 minutes, then remove from oven and set aside until needed.

  3. In a medium bow., beat egg yolks and set aside until the milk mixture is warm (step 4).

  4. In a medium saucepan over medium-high heat, combine 1 cup milk, salt, and remaining sugar until the milk begins to steam.

  5. Slowly pour about half of the milk mixture into the beaten egg yolks, beating constantly to prevent the yolks from curdling.

  6. Pour yolk mixture into the the saucepan containing the remaining milk mixture and return to heat; whisking constantly until it thickens.

  7. Remove from heat and pour into a large mixing bowl; whisk in the goat cheese, remaining milk, cream, and lemon juice until fully combined.

  8. Puree roasted berries (including all their juices) in a blender or food processor until smooth; whisk into custard base until fully combined.

  9. Pour ice cream mix through a sieve to remove any residual solids; chill in an airtight container for at least 4 hours or overnight (mixture should be 40F or less before processing in an ice cream machine.

  10. Process mixture in ice cream machine according to manufacturer's instructions; transfer to a freezer-safe airtight container for storage.

  11. Allow ice cream to sit at room temperature for 5-10 minutes before scooping.

recipe adapted from The Kitchen McCabe

Comment
categories ice cream sorbet gelato recipes, fruit recipes, dessert recipes
tags ice cream recipes, ice cream and gelato recipes, blueberry recipes, dessert recipes, fruit recipes

Very Cherry Gelato

Patricia @ ButterYum

In honor of National Ice Cream Day, I'd like to share this recipe for Very Cherry Gelato. The cherries are roasted, which not only intensifies their flavor, but it also prevents them from freezing too hard in the ice cream (a tip from David Lebovitz). Let's get churning. 

I love Boyajian products and this stuff is pretty amazing. If you don't have any, feel free to use Kirsch, Amaretto, or Bourbon.  

The cherries are left whole with the pits inside.  Sprinkle with a little sugar and a splash of natural cherry flavor (or other alcohol).

They roast in the oven for only 15 minutes.  They'll lose a little of their lovely color, but the intensified flavor will more than make up for that.

The pits are very easy to remove after the cherries are roasted.

Oooh.. and look at all that lovely cherry juice.  It's packed full of flavor so we'll definitely add it to the ice cream.  Here's the recipe.

Items used to make this recipe:

(affiliate links)

Very Cherry Gelato

Printable Recipe

Ingredients

  • 40 whole sweet cherries, unpitted, stems removed

  • 2 tablespoons sugar

  • 1 teaspoon natural cherry flavor (or Kirsch, Amaretto, Bourbon)

  • 1 1/2 cups whole milk

  • 1 cup heavy cream

  • 4 egg yolks

  • 1/2 cup granulated sugar

  • pinch of salt

  • 2 teaspoons pure vanilla extract

Directions

To prepare cherries:

  1. Preheat oven to 400F.

  2. Place whole, stemmed cherries in an oven safe dish; add 2 tablespoons sugar and natural cherry flavor or booze and toss well.

  3. Roast cherries, uncovered for 15 minutes; remove from oven and allow them to cool.

  4. Using gloved hands, remove pits and discard (save the juice from the pan); chop cherries into small pieces.

  5. Store roasted cherries with their juice in an airtight container in the fridge for up to 5 days.

To prepare gelato base:

  1. Whisk together egg yolks, sugar, and salt in a bowl; set aside.

  2. In a heavy bottomed saucepan, heat the milk and heavy cream together until small bubbles start to form around the edges of the pan.

  3. Slowly whisk about 1/2 cup of the hot milk/cream mixture into the yolks.

  4. Pour the egg yolk mixture back into the milk/cream mixture and heat over medium-high, stirring constantly, until the mixture thickens. Remove from heat and stir in vanilla extract.

  5. Pour ice cream base into an airtight container and refrigerate overnight.

To make gelato:

  1. Process ice gelato base, chopped cherries, and cherry juice in an ice cream machine following the manufacturer's instructions. Makes about 1 quart.

5 Comments
categories ice cream sorbet gelato recipes, fruit recipes, dairy recipes, dessert recipes
tags bing cherry recipes, ice cream recipes, fruit recipes, gelato recipes, cherry recipes