Sweet Cream Ice Cream With Toasted Wheat Berries Recipes

Steps:

• Stir milk and sugar in a large bowl until sugar is dissolved. Slowly stir in heavy cream.
• Pour milk mixture into an ice cream maker and freeze according to the manufacturer's instructions.

Steps:

• In a medium bowl, whisk together the egg yolks and sugar until well combined.
• Pour the cream into a medium pot set over low heat. Split the vanilla bean, scrape the seeds into the cream and add the pod to the pot. Heat until cream is scalded. Remove from heat and slowly whisk a small amount into the egg mixture. Slowly whisk the egg mixture into the cream mixture. Set aside to cool. Once cool, fold in the sour cream.
• Refrigerate for several hours or overnight. Strain into an ice-cream machine and spin to the desired consistency.
• Toast the wheat berries in a sauté pan over low heat until they pop, 4 to 6 minutes.
• To serve, place a large scoop of ice cream in a dish, sprinkle with a tablespoon of toasted wheat berries and some berries.

Steps:

• In a medium saucepan, whisk together the egg yolks, sugar and salt until pale yellow. While whisking, slowly add the cream and the milk. Heat the mixture over medium-low heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon or about 170 degrees on an instant-read thermometer, 10 to 12 minutes.
• Transfer the mixture through a fine-mesh sieve into a bowl to cool at room temperature. Stir in the peppermint extract. Cover and chill at least 4 hours or overnight. Set a 9-by-5-inch loaf pan in the freezer to chill.
• If adding the chocolate chunks, stir together the chocolate and vegetable oil and set aside. Churn the ice cream mixture in an ice cream machine according to manufacturer's instructions. During the last few minutes of processing, add the candy cane pieces and very slowly drizzle in the chocolate mixture. (If added too quickly, the chocolate will clump; when the ice cream has been fully churned, use a pair of kitchen shears to cut any pieces that are too large.) Transfer the ice cream to the prepared loaf pan, cover well with plastic wrap and freeze until firm.

Steps:

• Preheat oven to 350 degrees. Butter a nine-inch-square baking pan.
• Cream butter, add sugar and beat in egg. Stir in banana puree. Stir in whole wheat and white flour and baking soda. Add vanilla.
• Add chocolate chips and walnuts and bake for 25 minutes. Remove from oven and allow to cool before cutting into squares.

Steps:

• In a heavy 3-­quart saucepan, combine the milk and honey and bring to a boil. Stir in the wheat berries, cinnamon, and salt. Return to a boil, then reduce the heat and cook at a gentle boil for 30 minutes, stirring occasionally. Skim off and discard the skin that forms on top.
• Stir in the dates and continue cooking at a gentle boil, stirring occasionally, until the mixture becomes quite thick, about 15 minutes longer. Add more honey, if you wish.
• Serve hot in small bowls. Garnish with whipped cream, if you wish.

Steps:

• In a small bowl, combine the cranberries and dark rum. Cover and let stand at room temperature for 2 hours; drain, reserving 2 tablespoons of rum.
• In a large bowl, whisk together the egg yolks and sugar.
• In a medium, heavy-bottomed saucepan, bring milk and heavy cream to a boil; remove from heat and add sea salt. Whisking constantly, slowly drizzle the milk mixture into the yolks until completely combined. Scrape the custard back into the saucepan and simmer over medium-low heat, stirring constantly, until the custard is thick enough to coat the back of a spoon (do not let it come to a boil). Strain through a fine-mesh sieve into a bowl; stir in the reserved rum and cranberries and chill until very cold, at least 3 hours.
• Transfer the custard to an ice cream maker and churn according to the manufacturer's instructions. When the ice cream is almost finished, pour the chocolate and walnuts into the machine and allow to incorporate completely. Freeze in an airtight container.