COFFEE ICE CREAM, PHILADELPHIA STYLE

MAKES ABOUT 1 QUART

THE high fat content of cream requires a longer steeping time to
infuse the coffee flavor from the beans. Let the mixture sit overnight in the
refrigerator for a very strong and rich coffee flavor.

3 ½ cups heavy cream
¾ cup sugar
1 cup whole coffee beans

Heat the cream in a large heavy saucepan over medium heat until small
bubbles appear around the edge. Do not let the cream boil. Remove from
the heat and add the sugar. Stir until the sugar dissolves completely. Stir
in the coffee beans. Cover and cool to room temperature, then refrigerate
overnight.

Strain out the coffee beans. Freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions. When finished, the ice
cream will be soft but ready to eat. For firmer ice cream, transfer to a
freezer-safe container and freeze at least 2 hours.

Variations

COFFEE CORDIAL ICE CREAM Add ¼ cup coffee liqueur to the cream
along with the sugar. Proceed with the recipe as directed.

MEXICAN COFFEE ICE CREAM Add ½ teaspoon ground cinnamon along
with the coffee beans. Proceed with the recipe as directed.

CINNAMON ICE CREAM, PHILADELPHIA STYLE

MAKES JUST UNDER 1 QUART

THIS version of cinnamon ice cream is very easy to make and has
a strong, pure, cinnamon flavor.

3 cups light cream
2/3 cup sugar
¼ teaspoon vanilla extract
1 teaspoon ground cinnamon

Heat the cream in a large, heavy saucepan over medium heat until small
bubbles appear around the edge. Do not let the cream boil. Remove from
the heat, add the sugar, and stir until it is completely dissolved. Whisk in
the vanilla and cinnamon. Cool to room temperature. Cover and refrigerate
until cold or overnight. The cinnamon will rise to the top, but don’t worry:
it will incorporate into the ice cream while it freezes.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions. When finished, the ice
cream will be soft but ready to eat. For firmer ice cream, transfer to a
freezer-safe container and freeze at least 2 hours.

Variations

CINNAMON BASIL ICE CREAM Finely mince 6 fresh basil leaves and
add them to the cream before heating. Proceed with the recipe as directed.

CINNAMON BURST ICE CREAM Add ½ cup red-hot candies to the machine
when the ice cream is semifrozen. Allow the machine to mix in the
candy. Proceed with the recipe as directed.

CINNAMON BUTTERSCOTCH ICE CREAM Swirl ½ cup butterscotch
sauce into the finished ice cream. Take care not to overswirl or the sauce
will “melt” into the ice cream. Streaks of butterscotch should be visible.
Serve immediately or freeze until firm.

NOUVEAU CINNAMON ICE CREAM Add ½ teaspoon ground black
pepper and 1 cup crushed strawberries to the warm cream. Proceed with
the recipe as directed.

CHERRY ICE CREAM, PHILADELPHIA STYLE

MAKES ABOUT 3 CUPS

THIS ice cream requires fresh cherries. Remove all the pits before
adding the pureed cherries to the cream.

½ cup heavy cream
1/3 cup sugar
1 cup stemmed and pitted fresh sweet cherries
¼ cup sweet cherry or black cherry syrup

Heat the cream in a heavy medium saucepan over medium heat, until small
bubbles appear around the edge. Do not let the cream boil. Remove from
the heat and add the sugar, stirring until the sugar dissolves completely.
Cool to room temperature.

Place the cherries in a blender with the cherry syrup and blend until the
fruit is pureed, about 15 seconds. Stir the cherry puree into the cooled
cream. Refrigerate until cold or overnight.

Freeze in 1 or 2 batches in your ice cream machine according to the manufacturer’s
instructions. When finished, the ice cream will be soft but ready
to eat. For firmer ice cream, transfer to a freezer-safe container and freeze
for at least 4 hours.

Variations

CHERRY CHOCOLATE NUT ICE CREAM Add ¼ cup shaved semisweet
chocolate and ¼ cup chopped toasted pecans (see page xvi) to the machine
when the ice cream is semi-frozen. Allow the machine to mix in the additional
ingredients. Proceed with the recipe as indicated.

CHERRY LICORICE ICE CREAM Add 1 tablespoon crushed fennel seeds
to the cream before heating. Proceed with the recipe as directed.

CHERRY LIME RICKEY ICE CREAM Add 2 teaspoons grated fresh lime
zest and 1 tablespoon bottled sweetened lime juice along with the cherries.
Proceed with the recipe as indicated.

CHERRY MALTED ICE CREAM Add ¼ cup malted milk powder along
with the sugar. Proceed with the recipe as directed.