GOURMET ICE CREAM RECIPES
OLD FASHIONED FRENCH VANILLA
2 eggs, beaten 1/2 cup sugar
1 1/2 cups whipping cream, chilled 1 1/2 cups milk
1 tsp. pure vanilla extract
Combine sugar and milk in saucepan. Cook over medium heat, stirring occasionally
until mixture almost boils. Reduce heat to medium low. Slowly pour a little hot milk
into the egg mixture, beating constantly. Continue to add milk slowly until half of
milk is mixed into eggs. Pour egg mixture into sauce pan, stirring constantly with a
wooden spoon. Within 1-3 minutes, mixture will thicken and coat the spoon.
Remove from heat and chill mixture overnight in refrigerator or place in freezer until
mixture is 32-40°F, approximately 45 minutes. Add cream and vanilla, stirring to
incorporate and freeze as directed.
COFFEE ICE CREAM
1 1/4 cups whipping cream 1/2 cup sugar
1 cup coffee/espresso 1 1/4 cups milk
2 1/2 Tbsp. sugar 2 eggs beaten
Combine sugar and milk in saucepan. Cook over medium heat, stirring occasionally
until mixture almost boils. Reduce heat to medium low. Slowly pour a little hot milk
into the egg mixture, beating constantly. Continue to add milk slowly until half of
milk is mixed into eggs. Pour egg mixture into sauce pan, stirring constantly with a
wooden spoon. Within 1-3 minutes, mixture will thicken and coat the spoon.
Remove from heat.
In another sauce pan, reduce coffee and 2 1/2 Tbsp. sugar on high heat until it
reduces to a syrup and is reduced to approximately 2 Tbsp. Add coffee syrup to
custard and chill mixture overnight in refrigerator or place in freezer until mixture is
32-40°F, approximately 45 minutes.
Combine chilled whipping cream and chilled mixture, stirring with a wire whisk until
fully incorporated. Pour into canister and freeze as directed.
CHOCOLATE GELATO
1 1/2 cups whipping cream 1/2 cup sugar
2 1/2 oz. bittersweet chocolate, chopped 1 1/2 cups light cream
2 eggs, beaten
Combine sugar, light cream, heavy cream and chocolate in saucepan. Cook over
Medium heat, stirring occasionally until mixture almost boils. Reduce heat to
Medium Low heat. Slowly pour a little of the hot mixture into the beaten eggs,
stirring constantly. Continue to add the hot mixture slowly until the mixture has
been added to the eggs. Pour egg mixture into sauce pan, stirring constantly with a
wooden spoon. Within 1-3 minutes, mixture will thicken and coat the spoon.
Remove from heat and chill mixture overnight in refrigerator or place in freezer until
mixture is 32-40°F, approximately 45 minutes. Pour into canister and freeze as
directed.
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GOURMET ICE CREAM RECIPES (CONT.)
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