Cinnamon Orange Strawberry Frozen Yoghurt (Tastes like a warm summer night)

Materials:

• 3 c. strawberry-flavored greek yogurt (Chobani works well)
• 1/2 c. sugar
• 1 tsp. cinnamon
• zest of one orange
• 1 tsp. vanilla
• 1 c. strawberries, chopped finely

Methods:

1. Mix all ingredients.
2. Cool in refrigerator for ~30 min.
3. Freeze in ice cream maker according to maker instructions (typically 25 min).
4. Amazing served with rhubarb sauce.

Notes:

Brought to Dara & Brian's wonderful barbeque June 20 2010.

Mascarpone Ice Cream

Materials:

For 1 qt.

• 1 c. whole milk
• 1 c. heavy cream
• 1 c. mascarpone cheese (~8 oz.)
• 3/4 c. sugar
• 3 egg yolks
• 1/2 tsp. vanilla

Methods:

1. In a small bowl, beat the egg yolks together with the sugar until fluffy and lighter in color. Set aside.
2. Combine the milk and cream in a medium saucepan and just bring to a boil over medium-high heat. Reduce to a simmer.
3. While beating the egg yolk mixture, pour in a small spoonful of the hot milk mixture and continue to beat. Repeat the process with a larger spoonful, while beating, then repeat.
4. Scoop all the egg yolk mixture into the hot milk mixture.
5. Return to medium-low heat and cook 8-10 minutes longer, stirring frequently, with a spatula to scrape all corners of the bottom of the pot. Do not let boil. The custard should be just thick enough to coat the back of a spoon, but have no lumps.
6. Chill custard 4 hours or overnight.
7. Whisk in mascarpone and vanilla until smooth in texture.
8. Follow ice cream maker instructions to churn into ice cream.
9. Transfer to air tight container and freeze for 2 hours to let "ripen".
10. Nummy.

Ginger, Pepper & Cardamom Ice Cream (aka Spicy Cold Heaven)

Materials:

    Custard

• 4-1/2 c. light cream
• 3 eggs, whole
• 1-1/8 c. sugar
• 2 thumbs (approx. 1-1/2 - 2 Tbsp) fresh ginger, grated
• 2 Tbsp cardamom, freshly ground
• 1-1/2 Tbsp black pepper, freshly ground

     Mix Ins

• 1/2 c. candied sugared ginger, cut into fine pieces

Methods:

1. Heat the cream on the stove until just boiling, then remove from heat to let cool
2. In a separate bowl, mix beat the eggs with the sugar
3. Ladle ~1 c. of the cream slowly into the eggs & sugar mixture to heat egh slowly without cooking
4. Add the egg mixture into the rest of the cream, along with the fresh ginger pepper and cardamom.
5. Heat the mixture over low heat, stirring continuously, until the liquid thickens enough to coat the back of a spoon. 
6. Take the custard mixture off the heat and place in the refrigerator overnight. 
7. Once cooled, transfer the custard base to an ice cream maker and let run. 
8. Once the ice cream has thickened, with about 2 min. until done, slowly add in the candied ginger and let mix until dispersed. 
9. Transfer the ice cream to a freezer container and place in the freezer until hardened, about 3-4 hours.