July 26, 2013

Ice Ice Baby


It’s Florida.  It’s summer.  It’s hot.

What better way to cool off than homemade ice cream?!?!

Yes, please.




I must say that after a few nudges and hints from my hubby asking about making homemade ice cream, I gave in…and I’m so happy I did.  I don’t know why we don’t make more of it in the summer, ice cream that is Winking smile, but it is so easy and so fun.


I found this recipe on Pinterest and was excited to try it for two reasons:

1.  It only called for 1 egg yolk, most of the ice cream recipes I have found have anywhere from 6-8.  Yikes (although I’m sure delicious).

2.  I could use skim milk.  Although it did call for heavy cream, the majority of the liquid was skim, which cut down on some of the calories. 





I tested it out on both Mike and my mom and it got rave reviews!  It’s definitely a must try!


Mocha Latte Ice Cream

Print this recipe!

  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon instant espresso
  • 1/8 teaspoon salt
  • 2 cups milk  (I used skim)
  • 1 cup heavy whipping cream
  • 1 egg yolk
  • 1 1/2 teaspoons vanilla
  • 1 cup chopped pecans
  • 2 ounces finely chopped bittersweet chocolate


1. Whisk together first 4 ingredients in a large heavy saucepan. Gradually whisk in milk and whipping cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.

2. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk to temper. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla. Cool 1 hour, stirring occasionally.

3. Place plastic wrap directly on cream mixture, and chill 8 to 24 hours – very important step.

4. Meanwhile, preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 minutes or until toasted and fragrant, stirring once halfway through. Cool completely (about 30 minutes).

5. Pour chilled cream mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and time may vary.) Before transferring ice cream to an airtight container for further freezing, stir in pecans and chocolate. Garnish, if desired.




Special thanks to my food stylist/assistant.


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