COOKING WITH GALA

French Ice Cream Base - 14 Recipes

Blueberry Lavender Ice Cream: 

1 quart French Ice Cream Base (see recipe) 
1/2 teaspoon dried lavender flowers 
2 cups fresh blueberries 
3 tablespoons water 
Sugar to taste (optional) 

Prepare the French Ice Cream Base according to recipe instructions, except add the lavender to cream mixture before bringing it to a boil. Finish the base recipe as instructed. Strain. Refrigerate overnight. 

Combine the blueberries and water in a small saucepan over low heat. If the blueberries are not sweet, add a touch of sugar. Cook gently, stirring constantly and pressing the blueberries against the side of the pan with a wooden spoon to break them down. Continue to cook until the mixture is jammy in texture, let cool. Add the cooled blueberries to the chilled base and combine completely. Process in ice cream maker according to manufacturer's instructions. Makes about 1.5 quarts 

Blueberry-Thyme: Instead of lavender, use 2 sprigs of fresh thyme. Continue recipe as above. 

Blueberry-Plum Lavender: Use 1 cup of blueberries as directed. Also, puree plums (with skins) to measure 1 cup. Add to the cooked and cooled blueberry mixture, then fold the fruit into the cold custard. Process according to manufacturer's instructions. 

Mixed Berry: Use a mixture of raspberries, blackberries and blueberries to make about 2 cups puree, fold into the chilled base and process. 

Saffron Rosewater Ice Cream:  Prepare the ice cream base according to instructions, except add 1/2 t saffron threads to the cream mixture before bringing it to a boil. Stir 2 T rosewater into the chilled custard and process in an ice cream maker according to manufacturer's instructions. Yields 1 quart 

Saffron orange blossom: Substitute 2 tablespoons orange blossom water for the rosewater. 

Apricots and pistachios: During the final few minutes of churning, toss in 3 T each chopped pistachios and dried apricots. 

Candied zest: During the final few minutes of churning, add 4 T chopped candied citrus zest. 

Mint Stracciatella (Mint Chocolate Chip): Prepare ice cream base according to recipe, except add 1/3 c mint leaves to cream mixture before bringing it to a boil. Finish base recipe as instructed, strain and refrigerate overnight. Process chilled custard mixture in an ice cream machine according to manufacture's instructions. During last 5 minutes of churning, melt 2 oz high quality dark chocolate in a microwave. After ice cream has finished churning, transfer to a bowl. Drizzle melted chocolate over ice cream and stir in by hand, allowing pieces to break up and disperse. Yields 1 quart 

Lemon Ice Cream:  Prepare ice cream base according to recipe instructions, except add the finely grated zest of 2 lemons to cream mixture before bringing it to a boil. Finish base recipe as instructed, strain, refrigerate overnight. Stir 2/3 c lemon juice into chilled base. Process in an ice cream maker according to manufacturer's instructions. Yields: 1 quart 

Lemon Mint: Add 1/4 cup whole mint leaves with lemon zest to cream mixture before bringing it to a boil. Finish recipe as instructed. 

Lemon Basil: Add 1/4 cup whole basil leaves with lemon zest to cream mixture before bringing it to a boil. Finish recipe as instructed. 

Lemon swirl: Warm 1/3 cup lemon curd very slightly in microwave, just enough to make it pourable. In last 2 minutes of processing ice cream in the ice-cream maker, slowly pour lemon curd into canister Turn machine off immediately so curd will remain in swirls instead of being incorporated. 

Cantaloupe Ice Cream 

1 medium-size cantaloupe, peeled, seeded and cubed 

Put cantaloupe cubes in a food processor and process to a chunky puree to make about 2 cups, more or less. Fold puree into ice cream base. Process in an ice cream maker according to manufacturer's instructions. Yields 1 1/2 quarts