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Homemade Ice Cream - July 29/30, 2006

Blueberry Ice Cream
Green Tea Mint Ice Cream
Jalapeño Chocolate Ice Cream

Blueberry Ice Cream

Ingredients:

2 cups blueberries  

¾ cup sugar

Pinch of salt  

1 cup whole milk

1½ cups heavy cream  

Fresh blueberries for garnish

Directions:
Place into a medium saucepan, the 2 cups of blueberries, sugar and salt.  Bring to a boil over medium heat. Then lower heat and simmer for five minutes. While the mixture is heating, mash the berries with a potato masher. Mix frequently to make sure all the sugar has dissolved. Remove from heat and cool 15 minutes.

Strain blueberries into a bowl. Add milk and then the heavy cream. Stir until smooth.  Cover and chill one hour (or overnight) in the refrigerator.  Pour into ice cream maker and follow the manufacturer’s directions.

Spoon into bowls. Garnish with blueberries.

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Green Tea Mint Ice Cream

Ingredients:

1 cup whole milk  

¾ cup sugar

2 cups heavy cream  

Green tea concentrate

Fresh mint leaves to taste

Directions:
First, steep two bags of green tea in ½ cup hot water. Remove the bags.  Grind mint with a food processor until fine.  Then in a bowl whisk together the milk and sugar until the sugar is nearly dissolved. Add green tea concentrate and the mint. Mix well. 

Whisk in the heavy cream.  Pour the mixture into ice cream maker and follow the manufacturer’s directions.

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Jalapeño Chocolate Ice Cream

Ingredients:

4 Fresh Jalapeño peppers  

Peel of 2 limes

2 tbsp lime juice  

¾  cup sugar

1 cup whole milk  

2 cups heavy cream

2 tsp. vanilla  

¾ cup cocoa powder

Directions:
Parboil
jalapeño peppers in boiling water for three minutes. Do not overcook. 
Place in ice water to cool.

Remove the seeds from the jalapeños and discard.  Process the jalapeños, lime peel, lime juice, and chocolate in a blender or food processor until finely chopped.  Mix in milk, sugar until smooth.  Blend in heavy cream and stir quickly.  Pour into ice cream maker and follow the manufacturer’s directions.

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