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david cooks dinner, gather food studio, personal chef, colorado springs

Ice Cream: The Short Scoop

So as the story goes, Alexander the Great was eating snow and ice flavored with Honey all the way back in the second century. Yada Yada Yada, a couple few years go by and now it's 16th century Italy. Catherine de Medici ( you know that name because she's from Florence - and we all know she LOVED spinach so much that a'la florentine means - with Spinach - I did a report about Catherine de Medici in school so I could go on and on, but I digress ) married King Henry II of France in 1553 and brought the creamy dessert for the elite to France. Then King Charles in England caught wind of the dessert he referred to as "Cream Ice". A few more, and then a few more after that years, it's 1777 in New York City, and ice cream starts appearing in advertisements. 1851 brings Industrial Revolution and all of its neat design and the spread of ice cream is born! Today, the annual production is 1.6 Billion (with a B) gallons of Ice Cream, with Vanilla still being the fav! With all of these fun little tidbits I throw out there every week.. y'all should be winning some awesome bar bets!

Ok, so fun time is over - I legit have to work at some point today :)

I have 3 Ice Cream recipe for you today. The first is a No Churn and Vegan Strawberry Ice Cream. Second is an Indian version of Ice Cream that's more of a custard. It's called a Kulfi. And the third is a nostalgic, bring you back to your 7th grade summer, Butterfinger Ice Cream. Time to get chilly with it!

No Churn Vegan Strawberry Ice Cream

2 cans coconut milk

2 T. cornstarch

¼ C. maple syrup

1 tsp. vanilla

4 C. frozen strawberries

Combine the coconut cream and the cornstarch together in a food processor.Whip to soft peaks. Remove to a bowl and set aside.

In the same food processor, combine the maple syrup, vanilla and strawberries.Process the ingredients until they are creamy.Remove the ingredients to a bowl and very gently fold in the soft whipped coconut milk.

Place the ice cream base in a container with a lid and freeze.Every 30 minutes, quickly remove from the freezer and whisk slightly. Do this for the first 3-4 hours.After 3-4 hours, the ice cream will be firm enough to scoop.

Dark Chocolate and Pistachio Kulfi

2 C. heavy cream

½ C. cocoa powder

1 can sweetened condensed milk

½ tsp salt

½ tsp. cardamom, ground

1 tsp. smoked paprika

1 ½ . toasted pistachio, cracked and slightly ground

Prepare a loaf mold by lining it completely with saran wrap, leaving a couple inches on each side over the edge; set aside.

Pour cream and cocoa powder into a mixing bowl of a stand mixer. Turn the mixer on its lowest and combine the cream and cocoa powder.

When combined, turn the speed up and let the cream form stiff peaks.

When the cream has peaked, turn the mixer speed down and slowly drizzle in the can of sweet condensed milk. Make sure it is combined well. Stop the mixer and scrape the sides of the bowl gently. When the mixer is off, add the salt, cardamom and chili powder.

Turn the mixer on med-med high and beat the mixture to a nice soft peaks.

When the mixture has peaked, gently fold in your pistachios. Do not fold aggressively or it will deflate the cream!

Transfer the mixture to the lined mold, cover the top with the extra wrap and freeze until set.

When set and frozen, remove from the mold and cut into slices, or keep in the mold and scoop out.

Butterfinger Ice Cream

1 C. heavy cream

1 C. milk

2/3 C. sugar

3 egg yolks

1 tsp vanilla

1 king sized butterfinger, broken into pieces

In a saucepan over medium heat, combine the heavy cream, sugar, and egg yolks.Stir continually until the mixture thickens and coats the back of a spoon.Remove from the heat and whisk in the milk and vanilla.

Place the thickened cream mixture over a bowl of ice water and stir occasionally until it is chilled.

Freeze in an ice cream maker according to manufacturer’s instructions.When the ice cream is almost done churning, add the butterfinger pieces and let churn another few minutes.Immediately place in the freezer and freeze to desired consistency.

NOTE – The butterfingers can be substituted with any other candy bar that is your favorite!