Best New Ice Cream Flavors 2011 – Recipes

Each of these three ice cream flavors is based on using an ingredient from the earth or plant to infuse flavor into the ice cream. I call it going back to the earth to retrieve its riches.

LEMON ZEST ICE CREAM (Commercial)
This is not a lemon ice cream. It is the touch of lemon from the zest that makes this ice cream delicious.

INGREDIENTS
10-Qt Batch
1¼ gal Ice cream mix (B)
2 oz Two-fold vanilla extract (B)
½ Tbsp Vanilla specks (optional) (B)
6½ oz Pasteurized eggs* (B)
2 oz Lemon juice (B)
4 Zest of the Lemon (B)
*You can substitute egg base for pasteurized eggs. If you do so, use 12 ounces of egg base for a 20-quart batch and adjust accordingly for other size batches.

PREPARATION
Batch time: 8–10 minutes**

Pour all ingredients into batch freezer. Turn on the dasher, set timer to 8 minutes, turn on the refrigeration and begin the batch. When the batch is complete, turn off refrigeration and extrude the finished product.

LEMON ZEST ICE CREAM (Home)

INGREDIENTS
8 Egg yolks
8 oz Sugar
16 oz Milk
16 oz Heavy cream
1 Tbsp Vanilla extract
1 tbsp Lemon juice
Zest of 2 lemons

PREPARATION
Use a double boiler to create a custard base. Pour the egg yolks, sugar and milk into the pot. Heat the mixture slowly but do not bring to a boil. When a film forms over the back of your spoon, remove custard base from heat and place the pot into a larger pot filled with cold water to cool. Add in heavy cream and place in refrigerator until cold (at least 2 hours). Then stir in vanilla extract and transfer to an ice cream maker. Freeze according to manufacturer’s instructions. Turn off refrigeration and extrude the finish-ed product. Yield: 1½ quarts of ice cream

FRESH GINGER ICE CREAM (Commercial)
This is a favorite of Maraline Olson of Screamin’ Mimi’s in Sebastopol, California, who says, “I cannot keep it in stock.” Need I say more?

INGREDIENTS
10-Qt Batch
1 lb Fresh ginger root (yield: 8 oz juice) (B)
1¼ gal Ice cream mix (B)
1 oz Two-fold Tahitian vanilla extract (B)
1¼ lb Candied ginger pieces (E)

PREPARATION
Batch time: 8–10 minutes
Use a fruit juicer to juice the ginger root. (You may need more than what is called for to obtain 8 ounces of juice.) Pour the ice cream mix, vanilla extract and ginger juice into the batch freezer, turn on the dasher and blend for 1 minute. Then set the timer to 8 minutes, turn on refrigeration and begin the batch. When the batch is complete, add in ginger pieces, turn off refrigeration and extrude finished product. Decorate tops of tubs with ginger pieces.

MALCOLM SAYS: There are many variations with ginger; I like it with mango.

FRESH GINGER ICE CREAM (Home)
INGREDIENTS
8 Egg yolks
8 oz Sugar
16 oz Milk
16 oz Heavy cream
1 Tbsp Two-fold Tahitian vanilla extract (B)
1 Fresh ginger root (yield: 2 oz juice) (B)
1 oz Two-fold Tahitian vanilla extract (B)
4 oz Candied ginger pieces (E)

PREPARATION
Use a fruit juicer to juice the ginger root. (You may need more than what is called for to obtain 2 ounces of juice.) Use a double boiler to create a custard base. Pour the egg yolks, sugar and milk into the pot. Heat the mixture slowly but do not bring to a boil. When a film forms over the back of your spoon, remove custard base from heat and place the pot into a larger pot filled with cold water to cool. Add in heavy cream and place in refrigerator until cold (at least 2 hours). Then stir in vanilla extract and transfer to an ice cream maker. Freeze according to manufacturer’s instructions. Turn off refrigeration and extrude the finish-ed product. Yield: 1½ quarts of ice cream

MEXICAN COFFEE ICE CREAM (Commercial)
It’s amazing what a touch of cinnamon can do for a flavor. This flavor delivers a terrific sensual punch for anyone who likes coffee.

INGREDIENTS
10-Qt Batch
2½ oz Freeze-dried coffee (B)
1 oz Hot water (B)
2 tsp Cocoa (22–24% fat) (B)
1¼ gal Ice cream mix (B)
2 oz Two-fold vanilla extract (B)
1¼ lb Chocolate-covered coffee beans: ⅓ (B), ⅔ (O)
½ oz Cinnamon (E)
6 oz Kahlua or Tia Maria (E)

PREPARATION
Batch time: 8–10 minutes
Mix freeze-dried coffee with as little hot water as possible. Add cocoa and blend thoroughly until mixture is very smooth with no dry coffee or cocoa visible. Pour the coffee mixture, ice cream mix, vanilla extract and ⅓ of the coffee beans into the batch freezer. Turn on dasher, set timer to 8 minutes, turn on refrigeration and begin the batch. When the batch is almost complete, add in the cinnamon and Kahlua (or Tia Maria), turn off the refrigeration, add in the remaining chocolate-covered coffee beans and extrude the finished product. Decorate tops of tubs with coffee beans.

MEXICAN COFFEE ICE CREAM (Home)
½ oz Freeze-dried coffee 16 oz Heavy cream
½ tsp Cocoa 1 Tbsp Vanilla extract
8 Egg yolks ¼ tsp Cinnamon
8 oz Sugar 2 oz Kahlua or Tia Maria
16 oz Milk 5 oz Chocolate-covered coffee beans

PREPARATION
Mix freeze-dried coffee with as little hot water as possible. Add cocoa and blend until mixture is very smooth with no dry coffee or cocoa visible. Use a double boiler to create a custard base. Pour egg yolks, sugar and milk into the pot and heat slowly but do not bring to a boil. When a film forms over the back of your spoon, remove custard base from heat and place the pot into a larger pot filled with cold water to cool. Add in heavy cream and place in refrigerator until cold (at least 2 hours). Then stir in the coffee mixture, vanilla and cinnamon and transfer to an ice cream maker. Freeze according to manufacturer’s instructions. Then add in Kahlua and chocolate-covered coffee beans, turn off refrigeration and extrude the finished product. Yield: 1½ quarts of ice cream

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