NY TIMES ICE CREAM FLAVORS

NY TIMES ICE CREAM FLAVORS image

Number Of Ingredients 9

AROMATICS
VANILLA, COFFEE OR GREEN TEA
If making vanilla ice cream, slice 2 vanilla beans in half lengthwise and scrape down the sides. Add seeds and pods; or 1/2 cup whole coffee beans ground coarsely in a coffee grinder or food processor; or 1/4 cup green tea leaves to the cold milk and cream mixture. Let custard steep off the heat for 30 minutes before straining. Chill.
MINT OR BASIL
In a food processor, pulse together 1 cup clean and dry mint or basil leaves with 2/3 cup granulated sugar until pulverized and bright green. Use herb sugar instead of plain sugar to make the base. Let custard steep off the heat for 30 minutes before straining. Chill.
CINNAMON
Break a 4-inch-long cinnamon stick (preferably a fragrant variety like Ceylon or canela) into a food processor. Add 2/3 cup granulated sugar and pulse until finely ground. Use cinnamon sugar instead of plain sugar to make the base. Let custard steep off the heat for 30 minutes before straining. Chill.
LEMON OR LIME
In a food processor, pulse together zest of 3 lemons or limes with 2/3 cup granulated sugar until smooth and brightly colored. Use citrus sugar instead of plain sugar to make the base. Let custard steep off the heat for 30 minutes before straining. Stir in the juice and zest of 1 lemon or lime. Chill.

Steps:

FRUIT STRAWBERRY OR RASPBERRY Make the base without milk. In a blender, purée 1 pound berries, 3 tablespoons sugar, 1/2 teaspoon lemon juice or balsamic vinegar and a pinch of salt. Taste; add more sugar and/or lemon or vinegar if necessary. Purée should be on the sweet side, with some underlying tartness. Stir into base before chilling. Strain before churning if using raspberries. PEACH OR APRICOT Pit and dice 3 pounds peaches or apricots (no need to peel them). In a saucepan over medium heat, gently simmer fruit with 1/2 cup sugar until fruit is tender, about 10 minutes. Purée in a food processor or blender. Make the base without milk. Stir 1/2 cup buttermilk and the fruit purée into warm, strained base. Add a few drops of almond extract if desired. Chill. CHERRY In a saucepan over medium heat, simmer 6 cups pitted cherries (from 2 pounds) with 1/3 cup sugar until cherries are very soft, about 10 minutes. Purée in a food processor or blender. Make the base without milk. Stir 1/2 cup buttermilk and the cherry purée into warm, strained base. Add a few drops of kirsch if desired. Chill. BANANA In a blender, purée 4 very ripe medium bananas, 2 tablespoons sugar, 1 teaspoon lemon juice and a pinch of salt until smooth. Make the base without milk. Stir 1/2 cup buttermilk and the fruit purée into warm, strained base. Add a few drops of vanilla extract if desired. Chill.