stuart james beall

These recipes were made in a Whynter machine with a 1.5 quart mixing pail.

* Heavy Whipping Cream ~ 2 Cups.

* Whole milk ~ 1+1/2 Cup.

* Cane Sugar ~ 1 Cup.

* Vanilla Extract ~ 1 teaspoon.

* Fruit jam ~ 8 ounces.

Put first four listed ingredients into the Whynter mixing pail. That would be the heavy cream, milk, sugar, and vanilla. Begin churning, and wait about 20 minutes. Remove lid from pail and drop several scoops of your “currant” favorite jam into the cream as it churns. For this recipe, I used about 8 ounces of Danish Choice Blackcurrant Preserves.

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Roasted Plum Ice Cream

When I first made roasted plum ice cream, it was an adaptation of other recipes I found online, in order to fit my Whynter ice cream maker. The plums roasted nicely, without losing much juice.

The next year my plums were different. They were literally falling from the tree every time I managed to pick one. They were very ripe. After roasting them in my Ninja Air Fryer there was an abundance of juice in the drip pan. The fruit was reduced to mush, which made it fairly easy to separate the pits.

Here’s my recipe:

* Medium Size Purple Plums ~ 9.

* Cane Sugar ~ 1+1/4 Cups.

* Heavy Whipping Cream ~ 2+1/2 Cups.

* Almond Extract ~ 1 teaspoon.

* Vanilla Extract ~ 1 teaspoon.

* Sea Salt ~ 1/4 teaspoon.

Split 9 average or medium-sized plums, and set on an air fryer drip pan. Use the air roast setting at 375 degrees F, and cook about 18 minutes. Allow to cool, then remove the pits… with your fingers. Put the plum pulp into a food processor and purée. Pour into a mixing bowl, with all the plum juices from the drip pan. Add sugar, heavy cream, almond extract, vanilla extract, and sea salt. Stir gently, until sugar is dissolved.

Pour the mixture into the Whynter pail. Churn about 35 minutes, or until the paddle stops. Remove paddle and scrape off the ice cream into a freezer container.

Another method you might try: use a steam juicer to extract the plum juice, and discard the pulp.

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Bartlett Pear Ice Cream

There came an abundance of Bartlett pears to my kitchen this week. The ripe, yellow fruit taunted me: Bet you can’t make good ice cream with pears! Sure I will. Watch this….

I tried David Lebovitz’ recipe for Caramelized Pear Ice Cream. I used a cast iron skillet to begin melting the cane sugar, and stirred in a fresh pear purée, with a trickle of lemon juice. It was a success, except that the resulting ice cream tasted more like burnt sugar, although I most certainly did NOT burn the sugar.

Pears have a delicate flavor that can be easily overwhelmed with caramelized sugar. I wanted more pear flavor in my ice cream, so I tried a variation on Mr. Lebovitz’ idea.

Peel and dice 3 fresh Bartlett pears, and purée in a food processor. Put into the mixing pail.

Add 16 ounces of heavy cream, 4 Tablespoons of sour cream, 8 ounces of whole milk, a pinch of sea salt, and 1 + 1/2 Cups of cane sugar. Begin churning.

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Root Beer Ice Cream

When vanilla ice cream is combined with just the right amount of root beer (or sassafras soda) it puts me into a heavenly altered state.

A certain franchise restaurant offers a combination of soft serve vanilla ice cream and root beer soda pop, calling it a “freeze”. The result depends on who does the mixing. Too much soda pop results in a soupy milkshake. Whatever you like to call it, this is NOT a milkshake, and it’s NOT a float. It’s ice cream.

Ingredients

• Heavy Cream ~ 2 + 1/2 Cups.
• Low-fat milk ~ 3/4 Cup.
• Cane Sugar ~ 1 Cup.
• Vanilla Extract ~ 1 teaspoon.
• Cook’s Flavoring Root Beer ~ 1 teaspoon.
• Root beer soda pop ~ 12 ounces.

If you have Half & Half instead of whole milk, you can try substituting with 1+2/3 Cup of Half & Half and 1+2/3 Cup of heavy cream.

You can try your favorite brand of root beer. For this recipe, I used a can of A&W Root Beer.

Put the cream, milk, sugar, and vanilla into the Whynter pail and begin churning. Wait about 5 minutes to let most of the sugar dissolve, then slowly add the root beer soda. Add a couple ounces, then let it churn a minute. Add a couple ounces, then let it churn a minute. Continue until the entire 12 ounces of root beer is combined in the pail.

Don’t wait too long before adding the root beer soda, or this ice cream could turn out lumpy.

Here are a couple useful items I use when churning my own ice cream. I purchased a set of re-usable ice cream containers and some small rubber spatulas through Amazon.

I use the small spatula to scrape ice cream from the mixing paddle, and the containers to store the ice cream in my freezer.

I hand-wash all my ice cream equipment: the Whynter pail and paddle, the spatulas, and the ice cream containers.

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Oreo Cookies Ice Cream

There are many flavors of Oreo cookies. Buy a package of your favorite Oreo cookies, and mix them into your vanilla ice cream!

I like the gluten-free Oreos. Select about 12 cookies. Using a butcher knife, I cut each cookie into quarters. Set cookies aside.

• Heavy Cream ~ 3 Cups.
• Whole milk ~ 1 Cup.
• Cane Sugar ~ 1 + 1/4 Cup.
• Vanilla extract ~ 1 teaspoon.

If you have Half & Half instead of whole milk, you can try substituting with 2 + 1/4 Cups of Half & Half and 2 Cups of heavy cream.

Put the cream, milk, sugar, and vanilla into the Whynter pail and begin churning. Wait about 25 minutes until the mixture begins to freeze. It will roll up in waves. Now add the chunks of Oreo. If you add the Oreo cookies much sooner, they will get pulverized, but the ice cream will taste fine anyway.

After adding the cookie chunks, pay attention to how long the mixture churns before it slows down to a dead stop.