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My Favorite Ice Cream
This page shows some icecreamplaces and some recipies
My Top Three Ice Cream Shops
These are my top three places to go for ice cream
#1
The Mix Ice Cream Bar
Located at Greenlake7900 E Green Lake Dr N
Seattle, WA 98103-4800
Phone: (206) 526-9910
#2
Baskin-Robbins
7110 E Green Lake Dr NSeattle, WA 98115-5415
Phone: (206) 524-2555
#3
Ben & Jerry's
2595 NE University Village MallSeattle, WA 98105-5090
Phone: (206) 526-0607
Ice Cream Recipes
Chocolate Chip Cookie Dough Ice Cream
2 cups milk1 3/4 cup sugar
1/2 teaspoon salt
1 tablespoon vanilla
4 cups heavy cream
1 cup chocolate chip cookie dough
2 cups light cream
Scald milk until bubbles form around edge. Remove from
heat. Add the sugar and salt. Stir until dissolved. Stir
in light cream, vanilla, and the heavy cream. Cover and
refrigerate for at least 30 minutes. Freeze as directed by
your ice cream machine's instructions. Once ice cream has
been through the entire ice cream machine process and is
now a chilled soft ice cream, add the chocolate chip cookie
dough. Just break up the dough as best you can with your hands
and drop it in small clusters into the soft ice cream. Try to
mix it around to ensure that the cookie dough is evenly
distributed throughout the ice cream. Put the ice cream in
the freezer for several hours until hardened.
Chocolate Ice Cream
2 oz Unsweetened chocolate1/3 c Unsweetened cocoa pwdr
1 1/2 c Milk
2 Large eggs
1 c Sugar
1 c Whipping cream
1 t Vanilla extract
1.Melt the unsweetened chocolate on top of a double boiler over hot, not boiling, water. Gradually whisk in the cocoa
and heat, stirring constantly, until smooth. (The chocolate
may "seize" or clump together. Don't worry, the milk will
dissolve it.) Whisk in the milk, a little at a time, and
heat until completely blended. Remove from the heat and let cool.
2. Whisk the eggs in a mixing bowl until light and
fluffy, 1 to 2 minutes. Whisk in the sugar, a little at
a time, then continue whisking until completely blended,
about 1 minute more. Pour in the cream and vanilla and whisk to blend.
3. Pour the chocolate mixture into the cream mixture
and blend. Cover and refrigerate until cold, about 1 to 2
hours, depending on your refrigerator.
4. Transfer the mixture to an ice cream maker and freeze
following the manufacturer's instructions. Makes 1 quart.
Peach Sorbet
4 cups peaches, peeled pitted and sliced2 1/4 cups sugar
2/3 cup orange juice
1/3 cup lemon juice
In a blender or a food processor, pur�e the peaches. In large
saucepan, combine the sugar, orange juice and lemon juice. Over
medium heat, cook and stir until the sugar dissolves; remove
from heat. Stir in pured peaches. Refrigerate until cold. Freeze
the mixture in an ice cream machine using it according to
manufacturer�s instruction
Kiwi Sorbet
1 cup sugar1/2 cup water
9 large kiwis, peeled, diced
Combine water and sugar in a saucepan and bring to a boil
over medium heat stirring constantly until the sugar has
dissolves. Cool.
Pur�e the kiwis in a food processor. Set aside 1 cup
of pur�e. Strain the remaining pur�e through a fine sieve.
Combine both pur�es and the syrup in a ice cream maker and
freeze according to manufacturer�s instructions.
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