August is notoriously sweltering hot in the low country. For cooks, this means foregoing recipes that use an oven to avoid heating up the house and instead opting for recipes that cool you down. I can think of no better way to cool down in the summer heat than with ice cream.
Growing up in the south, my mom loved to make us homemade peach ice cream with one of those old fashioned ice-driven churners. The result was loosely churned ice cream with chunks of cold fresh peaches. A perfect treat after playing all day on a long, sticky summer day.
Even today, when my husband and I visit my mother for a summer holiday or gathering, she loves to make ice cream with the same machine–and many times it still includes peaches. So of course when I registered for my wedding, I wanted to include an ice cream maker. I thought it would be so lovely to be able to make my own ice cream at home
Tips to perfect your own ice cream:
• If you want a more pungent flavor, soak your flavoring in your milk starting the night before you make your ice cream base.
• The difference between this ice cream and others is the larger amount of cream and egg yolks used in the recipe.
• Always temper your eggs to avoid creating scrambled egg ice cream.
• Make sure you completely cool you base in the fridge before you add it to the ice cream maker.
Cherry Cheesecake Ice Cream Sandwiches
• 1 Stick of Butter, softened
• 1/2 Cup of Granulated Sugar
• 1 Large Egg
• 1/4 Teaspoon of Salt
• 1 Teaspoon of Vanilla Extract
• 1/4 Cup of Cocoa Powder
• 1 1/2 Cups of All Propose Flour
- Beat together butter and sugar until thoroughly combined and continue to beat for another three to four minutes until fluffy.
- While beating, combine your remaining dry ingredients in a separate bowl and mix together.
- In a small bowl, beat together you extract and egg.
- Mix 1/2 of your dry mixture into your butter mixture.
- Follow by your adding in your egg mixture, beating until fully combined.
- Finish by mixing in your remaining dry mixture.
- Shape dough into a disc, cover in plastic wrap and let rest in the fridge for one hour.
- On a well floured surface, roll out your chilled dough to an 1/8 inch thickness.
- Use your desired cookie cutter to cut out your cookie rounds.
- Place all of your cookie rounds on a slip-mat lined cookie sheet.
- Let the cookies rest in the fridge for another ten minutes before baking. While the cookies chill, preheat your oven to 350 degrees Fahrenheit.
- Bake for 10 minutes or until just done. Let cool completely before using.
Cherry Cheesecake Ice Cream
• 1 Block of Creamed Cheese, softened
• 1/2 Cup of Granulated Sugar
• 4 Large Egg Yolks
• 1 Cup of Whole Milk
• 2 Cups of Heavy Cream
• 1/2 Teaspoon of Vanilla Extract
• 1/2 Teaspoon of Salt
• 1 Cup of Fresh Cherries, pitted and coarsely chopped
- Pour your milk and cream into a large sauce pan and heat over medium heat. Do not let the milk heat over a simmer.
- While the milk heats, whisk together cream cheese, granulated sugar, vanilla, salt and egg yolks until thoroughly combined. Continue to beat for an additional one to two minutes until fluffy.
- Slowly temper the egg mixture with your warm milk. Start by adding about 1/2 a cup at the time, pouring slowly while you continually whisk by hand.
- Once all of the milk has been tempered in, pour the custard back into your saucepan.
- Heat over medium and cook the custard, stirring continually. Heat until the custard coats the back of a wooden spoon or is at least doubled in thickness.
- Remove from the heat and pour through a fine mesh strainer.
- Let the custard cool completely in the fridge before churning, about one hour.
- When ready, add the custard to your ice cream maker and churn according to the machines instructions.
- Once churned at soft, stir in your cherries.
- Place ice cream into a sealable container, and let harden for at least one hour before serving.