Cool Down With Home-Made Ice Cream

No dessert says summer quite like home-made ice cream. From simple chocolate to fresh-from-the-orchard fruit flavors to a sophisticated twist on the ice-cream sandwich, we’ve collected some of the most tempting recipes from resort and restaurant chefs across the U.S. to enjoy in the final weeks of summer.

Raspberry Cheesecake Gelato
Pebble Beach Market at Pebble Beach Resorts (Pebble Beach, Calif.)

· 3 oz. cream cheese, softened
· 1 tablespoon high-quality vanilla extract
· 1 cup sugar
· 1 ½ cups pureed fresh raspberries (strained through fine strainer)
· 1 cup heavy whipping cream
· 1 cup whole milk

In a large bowl, whisk cream cheese until smooth. Add sugar to cream cheese, continue whisking until combined. Stir in the raspberry puree. Whisk in cream and milk until fully combined. Using either an ice cream batch freezer or a home-style ice cream machine, pour mixture into container and turn the ice cream according to the machine’s directions. Once the gelato is slightly frozen and the machine stops, place in the freezer to set for a few hours, or ideally overnight, before serving.

Strawberry Ice Cream
Pastry Chef Lindsay Stewart, Ninety Acres at Natirar (Somerset County, N.J.)

· ½ cup milk
· 3 cups heavy cream
· 1 cup sugar
· 1 pinch kosher salt
· 9 egg yolks
· 1 pint fresh strawberries, blended

Bring milk, cream, sugar and salt to a scald in a saucepan. Slowly temper in whisked egg yolks and cook until nappé (coats the back of a spoon). Strain and cool over an ice bath. Once cool, add blended strawberries. Pour into an ice-cream maker and process according to the machine’s directions until it reaches the desired consistency.

Caramelized Peach & Buttermilk Ice Cream
Pastry Chef Ana Garza, elements at Sanctuary on Camelback Mountain Resort & Spa (Paradise Valley, Ariz.)

For peach compote:
· 4 peaches
· ¼ cup brown sugar
· Pinch of salt
· 1 tablespoon vanilla extract

For buttermilk ice cream:
· 1 cup heavy cream
· ½ cup sugar
· ¼ teaspoon salt
· 2 tablespoons honey
· 6 egg yolks
· 1 vanilla bean
· 1 ½ cups buttermilk

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 170˚ 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.

Chocolate Ice Cream
Pastry Chef Emily Gobbi at Harbor View Hotel (Edgartown, Mass.)

1 ½ cups heavy cream
1 ½ cup whole milk
⅔ cup sugar
¼ teaspoon kosher salt
6 large egg yolks
¾ cup dark chocolate chips

In a heavy-bottomed sauce pot bring the milk, cream, sugar and salt to a simmer. Remove from heat. In a separate bowl, whisk the egg yolks until frothy. While whisking constantly, slowly stream in about ⅓ of the hot cream mixture into the yolks. Pour the yolk mixture back into the pot and return to low heat. Stir the mixture with a rubber spatula, being sure to scrape the bottom of the pan. Cook the custard until it becomes thick enough to coat the back of a spoon (175˚F on an instant read thermometer). Pour the hot mixture over the chocolate chips and stir until the chocolate is melted and fully incorporated. Strain the mixture through a fine mesh sieve and allow to cool to room temperature. Cover and chill for at least 4 hours (overnight is ideal). Churn according to your ice cream machine manufacturers’ instructions.

Cookies and Cream Churros
Pastry Chef Kursten Riggott, Palm Beach Marriott Singer Island Beach Resort & Spa (Riviera Beach, Fla.)

For churros (yields about 16 disks):
· 1 cup water
· 1 stick unsalted butter
· ¾ cup all-purpose flour
· ¼ cup cocoa powder
· 2 tablespoons sugar
· 3 tablespoons Oreo crumbs
· 3 eggs
· Sugar or cinnamon sugar for dusting

For vanilla bean ice cream (yields about 4 cups):
· 2 ½ cups heavy cream
· 1 vanilla bean, scraped
· 4 eggs
· 2 egg yolks
· 1 cup sugar

Churros: Combine water, butter and sugar in a pot and bring to boil. Combine all-purpose flour, cocoa powder and Oreo crumbs in a bowl; whisk to combine. Once liquid comes to boil, add the flour mixture and stir with a wooden spoon until dough pulls away from side of pot. Pour into the bowl of a stand mixer fitted with a paddle attachment. Turn mixer on low speed; once steam goes away add in eggs one at a time. Once the last egg has been added turn up speed to medium and mix until a thick batter forms. Spoon batter into a piping bag fitted with a small star tip and pipe a 3-inch circle onto a parchment paper that has been placed on a sheet tray. Place in freezer overnight.

Fill a large sauce pot halfway with canola oil; heat oil to 375˚ F (or use a tabletop deep fryer). Once oil has reached 375˚, fry Oreo churro disks for about 5-6 minutes. Shake off the excess oil and let drain onto a paper towel. Toss the churros in either sugar or cinnamon sugar, depending on preference. Let cool.

Ice cream: Heat the cream in a pot until it starts to simmer. Whisk in eggs, yolks and vanilla bean (both whole bean and the scraped insides). Turn heat to low and whisk 8-10 minutes, whisking constantly. Once cooked, turn off heat and stir in sugar. Strain the ice cream into a bowl. Let cool, then place in freezer overnight. Place a scoop of ice cream between two churro disks and roll the sides in crushed Oreo crumbs or sprinkles. Serve immediately.

Bourbon Butter Pecan Ice Cream
Executive Chef Eric Kaszubinski, McCoy’s Oceanfront at Fort Lauderdale Marriott Pompano Beach Resort & Spa (Pompano Beach, Fla.)

· 2 cups Jim Beam bourbon
· 2 egg yolks
· 1 cup heavy cream
· ½ cup sugar
· 2 tablespoons brown sugar
· 3 oz. caramel
· 1 cup half and half
· 1 pinch of salt
· 1 tablespoon sugar
· 1 tablespoon vanilla
· 1 teaspoon flour
· 4 oz. butter
· 6 oz. pecans

In a medium sauce pan combine the heavy cream, ¼ cup of the sugar, half & half, and vanilla. Heat over medium heat until it just starts to bubble. While waiting, in a mixing bowl whisk together the egg yolks, flour, and the remaining ¼ cup of sugar. Whisk to a light yellow appearance, then take the bowl over to where you pot is heating up. Slowly ladle about 4-6 oz. of the heated cream into the egg mixture while whisking constantly; this will temper the eggs (keeping them from scrambling from the heat). Once tempered, pour the egg mixture into the remaining cream mixture and continue to heat until thickened. Sprinkle in the pinch of salt. Remove from flame and cool in an ice bath. This will be your base.

In a medium sauce pan, heat the bourbon, caramel, the tablespoon of sugar, the 2 tablespoons brown sugar and the 4 oz. butter. Caution: the bourbon will catch fire. Turn off the heat and let the fire burn out to cook off the alcohol. Alternatively, if you want to retain some alcohol, cover the flames with a lid to put out the fire instead of allowing it to burn off. Cool in an ice bath.

Once cooled, pour base into an ice cream maker and churn for about 10 minutes; then add the bourbon mix and churn for another 25 minutes. Add pecans in the final 5 minutes to keep them from becoming soft.

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