Irvington Ice Cream Flavors

Irvington Ice Cream Flavors updated their website address.

Make homemade ice cream in exactly the flavor you crave. We've got way more including peach, pumpkin, even coconut-avocado.

White cup filled with blow torched marshmallow.

Chocolate Malt Ice-Cream Cake Recipe.

Blueberry Cheesecake Ice Cream.

Chocolate Malt Ice-Cream Cake
Ingredients

1 1/2
cups Gold Medal™ all-purpose flour
1
cup sugar
1/4
cup unsweetened baking cocoa
1
teaspoon baking soda
1/2
teaspoon salt
1
cup water
1/3
cup vegetable oil
1
teaspoon white vinegar
1
teaspoon vanilla
1
cup chocolate fudge topping
1 1/2
quarts (6 cups) vanilla ice cream, slightly softened
2
cups malted milk ball candies, coarsely chopped
1
cup whipping (heavy) cream
1/4
cup chocolate fudge topping
Additional malted milk ball candies, if desired
Steps
1
Heat oven to 350ºF. Grease bottom and side of springform pan, 9x3 or 10x2 3/4 inches, with shortening; lightly flour. In large bowl, mix flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Stir vigorously about 1 minute or until well blended. Immediately pour into pan.
2
Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.
3
Spread 1 cup fudge topping over cake; freeze about 1 hour or until topping is firm. In large bowl, mix ice cream and coarsely chopped candies; spread over cake. Freeze about 4 hours or until ice cream is firm.
4
In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
5
Remove side of pan; place cake on serving plate. Top with whipped cream. Melt 1/4 cup fudge topping; drizzle over whipped cream. Garnish with additional candies.

Rich and creamy homemade vanilla ice cream recipe that only requires five ingredients!

Ingredients
1¾ cups heavy cream
1¼ cup whole milk
¾ cup sugar
⅛ teaspoon fine sea salt
1 tablespoon vanilla extract or 1 vanilla bean split in half lengthwise or
Optional: 2 cups of add-ins - soft brownies, cookies, and blondies work great

Instructions
Pour 1 cup of the cream into a saucepan and add the sugar, salt. Scrape the seeds of the vanilla bean into the pot and then add the vanilla pod to the pot. Warm the mixture over medium heat, just until the sugar dissolves. Remove from the heat and add the remaining cream, milk, and vanilla. Stir to combine and chill in the refrigerator.

When ready to churn, remove the vanilla pod, whisk mixture again and pour into ice cream maker. Churn according to the manufacturer's instructions. Transfer the finished ice cream to an airtight container and place in the freezer until ready to serve.

Enjoy!

If you're cooking anything that you want to develop some kind of crust - think meat or fish - avoid using your nonstick pan. The nonstick coating acts as a barrier between the heat and your food, which can prevent it from developing that rich, crispy texture.

Ingredients for Chikoo Ice Cream

200ml-NESTLɠa plus Nourish milk
250 g-Chikoos
1/2 tin (200g)-NESTLɠMILKMAID
250 g-Fresh Cream

How to make Chikoo Ice Cream

1. Mash peeled, de-seeded chikoos using electric blender or mixer-grinder.
2. Combine MILKMAID, milk & cream. Mix well and freeze for 2 hrs.
3. Add chikoo pulp. Mix well and return to freezer for 4 more hrs.

Coffee Ice Cream Recipe

INGREDIENTS
1 1/2 cups whole milk
3/4 cup sugar
1 1/2 cups whole coffee beans (decaf unless you want the caffeine in your ice cream)
Pinch of salt
1 1/2 cups heavy cream
5 large egg yolks
1/4 teaspoon vanilla extract
1/4 teaspoon finely ground coffee (press grinds through a fine mesh sieve)

Method:
1 Steep milk with sugar, coffee beans, salt, and cream: Heat the milk, sugar, whole coffee beans, salt, and 1/2 cup of the cream in a medium saucepan until it is quite warm and steamy, but not boiling. Once the mixture is warm, cover, remove from the heat, and let steep at room temperature for 1 hour.

2 Set remaining cream into a bowl over ice bath with sieve: Pour the remaining 1 cup of cream into a medium size metal bowl, set on ice over a larger bowl. Set a mesh strainer on top of the bowls. Set aside.

3 Temper the egg yolks: Reheat the milk and coffee mixture, on medium heat, until again hot and steamy (not boiling!). In a separate bowl, whisk the egg yolks together. Slowly pour the heated milk and coffee mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm milk, but not cooked by it. Scrape the warmed egg yolks back into the saucepan.

4 Heat egg milk coffee mixture until it thickens: Stir the custard mixture constantly over medium heat with a heatproof, flat-bottomed spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes.

5 Pour the custard through the strainer and stir it into the cream. Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible. Then discard the beans. Mix in the vanilla and finely ground coffee, and stir until cool.

6 Chill and process in ice cream maker: Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.

Raspberry Swirl Ice Cream:
Ingredients:
2 cups (480 ml) half-and-half
5 large egg yolks
2/3 cup (130 grams) granulated white sugar
1/2 vanilla bean or 1 1/2 teaspoons pure vanilla extract
For the Raspberry Swirl:
1/2 cup (120 ml) raspberry puree (Sauce) or raspberry preserves

Note: Half and Half cream is a mixture of cream and whole milk and contains 10 - 12% butterfat.
Directions:

In a small saucepan, over medium-high heat, bring the half-and-half and the vanilla bean (if using) to the scalding point (the milk begins to foam up). Remove from heat, take out the vanilla bean and scrape the seeds from the bean with the back of a knife, and mix the seeds back into the half-and-half.
Meanwhile in a stainless steel bowl beat the egg yolks and sugar until light and fluffy (about two minutes). You can do this with a wire whisk or I like to use a hand mixer. Gradually pour the scalding half-and-half into the whipped egg yolk mixture, making sure you keep whisking constantly so the eggs don't curdle. If any lumps do form, strain the mixture first before heating.

Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F) (77 degrees C). The term 'coat a spoon' is a technique used mainly as a way to test when an egg-based custard or sauce is done. A spoon, usually wooden, is placed in the custard and, when the spoon is raised, the film of custard on the back of the spoon will stay in place even when you draw a line with your finger through the middle of the custard.
Immediately remove the custard from the heat and continue to stir the custard for a few minutes so it does not overcook. At this point stir in the vanilla extract, if using. Cover and let cool to room temperature and then refrigerate the custard until it is completely cold (several hours but preferably overnight).

Transfer the cold custard to the chilled container of your ice cream machine and process according to the manufacturer's instructions. Once the ice cream is made, to create the marbleized or swirled pattern, place about one third of the ice cream in the bottom of a container and then pour about one half of the raspberry sauce on top of it. Top the sauce with another one third of ice cream and then the rest of the raspberry sauce. End with the remaining ice cream. Cover and place in the freezer for several hours or until firm. If the ice cream becomes too hard place in the refrigerator for about 30 minutes before serving so it can soften.

What is your favorite flavor ??

Yummy ice cream..

https://www.youtube.com/watch?v=ypbPnyJeQ3A

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