Best Vanilla Ice Cream With Flambeed Fresh Mincemeat Recipes

Mincemeat Ice Cream image

Yield Makes about 5 1/2 cups

Number Of Ingredients 20

Vanilla Ice Cream
2 cups heavy whipping cream
2 cups whole milk
1 vanilla bean, split lengthwise
10 large egg yolks
1 1/2 cups sugar
Mincemeat
2 Golden Delicious apples (about 1 1/3 pounds), peeled, cored, cut into 3/4-inch cubes
1 1/2 cups raisins
1 cup pecans, toasted, chopped
1 cup sugar
3/4 cup apple cider
1/4 cup Calvados (apple brandy)
1/4 cup (1/2 stick) unsalted butter
2 1/2 tablespoons fresh lemon juice
1 cinnamon stick
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon finely grated lemon peel

Steps:

For ice cream:
Mix cream and milk in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer; remove from heat.
Whisk yolks and sugar in large bowl to blend. Gradually whisk hot cream mixture into yolk mixture. Return mixture to saucepan. Stir over medium heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes. Strain custard into bowl. Cover; chill until cold, about 4 hours.
For mincemeat:
Bring all ingredients to boil in heavy large saucepan. Reduce heat to medium and cook until almost all liquid is absorbed, stirring frequently, about 15 minutes. Discard cinnamon stick. Transfer mixture to bowl; refrigerate until cold, about 2 hours.
Process custard in ice cream maker. Transfer ice cream to bowl. Fold in 3 cups cold mincemeat. Cover and freeze until firm, about 4 hours. (Can be made 3 days ahead. Keep frozen.)

Salty Vanilla and Cinnamon Ice Cream image

Provided by Aaron McCargo Jr.

Time 1h52m

Yield 1 quart

Number Of Ingredients 13

1 vanilla bean, split and scraped
2 teaspoons ground cinnamon
Pinch of ground nutmeg
2 cups whole milk
6 large egg yolks
3/4 cup granulated sugar
1/4 cup dark brown sugar
2 cups cold heavy cream
2 teaspoons pure vanilla extract
1/4 teaspoon salt
Waffle cones, for serving
Chopped Marcona almonds, for garnish
Coarse sea salt, for garnish

Steps:

In a medium saucepan over medium heat, add the split vanilla bean, cinnamon and nutmeg. Bring the milk to just a simmer, cover and turn off the heat. Let the spices steep, about 15 minutes.
In a large nonreactive bowl, add the egg yolks and both sugars. Whisk until the sugar is mostly dissolved into the egg yolks, about 2 minutes.
Temper the eggs into the milk by adding 1 cup or so cooled milk to the egg mixture, whisking constantly. Continue slowly adding the milk to the egg mixture until both are combined.
Transfer the milk mixture back to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat back of the spoon, 2 minutes or so. Remove the pan from the heat and add the heavy cream, vanilla extract and salt. Strain through a fine sieve into a cooled bowl. Stir the mixture occasionally until cooled completely. Stir the vanilla extract into the cooled custard. Refrigerate for 1 hour.
Pour the mixture into an ice cream maker and freeze according to the manufacturers' instructions. Serve the ice cream in waffle cones and garnish with chopped Marcona almonds and coarse sea salt.

Holiday Mincemeat Cake with Eggnog Rum Sauce image

Provided by Food Network

Categories dessert

Number Of Ingredients 9

Steps:

Heat oven to 350 deg. Spray oven-safe 11-inch skillet or a 9 X 13 cake pan with nonstick cooking spray.
Prepare cake mix according to package directions, except reduce the water by 1/4 cup. After mixing, fold in the mincemeat and nuts.
Bake 35 to 40 min. Cake is done with toothpick inserted in center of cake comes out clean.
Let cool 5 min. Run a knife around edge of pan and invert onto serving plate.
Sauce: Combine butter, sugar and eggnog in small saucepan. Bring to a boil. Boil for 2 min. Remove from heat stir in rum or rum extract and a dash of nutmeg. Serve warm.