(#62) MAPLE GINGER: The Taste of Fall

I used to hate Autumn because it meant Winter was on its way.  The temperature starts to drop, everything starts to die, and it's dark by 5pm.  But the flavors of Fall make up for all of this (and the foliage isn't bad, either!)  While I'm usually deep into hibernation at this point in the year, I am now out and about, and able to enjoy all of the gifts that Autumn has to offer.  This is all thanks to ice cream, of course.  I'm in love with all of the possibilities for this season so much that I haven't even thought about Winter creeping up on us.  

Maple Ginger is the essence of Fall in an ice cream flavor and one of my absolute favorites to make (and eat!)

Recommended: throw in the ginger while you are reducing the maple syrup.  This will help blend and bring out both flavors.

Scoopsies' Maple Ginger Ice Cream

(yields about 1 quart)

1/2 cup grade B maple syrup (reduced to about 1/4 cup)

1 cup fresh ginger (grated)

1 1/2 cups heavy cream

1 1/2 cups milk

5 egg yolks

1 tbl maple extract

(#46) ESPRESSO CHIP: Coffee & Chocolate

Our coffee-based flavors are some of my favorite! Coffee Oreo, Turkish Coffee, Dirty Watah Java--we've had quite some luck with them!  An "espresso" flavor has been on our master list since we started "100 Scoopsies," so we figured it was about time we whipped something up!   

A dripping scoop of espresso chip

Scoopsies' Espresso Chip Ice Cream

(yields about 1.5 pints) 
2 cups heavy cream

1 1/2 cups whole milk

3/4 cups sugar

2 TBL espresso powder

1 vanilla bean

pinch of salt

4 egg yolks

bittersweet chocolate bits (we used about 3/4 cup)

(#38) COOKIE DOUGH: Childhood Favorite

Cookie dough ice cream is probably the most popular "modern" but classic ice cream flavor. During the early 90's Ben & Jerry's started mass producing this flavor, obviously making it every child's number one choice. I remember being excited to see it at the local Friendly's restaurant and then being even more excited when every shop in town started carrying this flavor. I try to use my "grown-up taste buds" but I can never outgrow cookie dough ice cream!

Scoopsies' Cookie Dough Ice Cream

yields about 1.5 quarts

cookie dough:

5 tablespoons unsalted butter

1/4 teaspoon salt

1/3 cup packed brown sugar

1/4 cup flour

1/8 cup chocolate chopped very fine

1/2 teaspoon vanilla extract

vanilla base:

1 1/2 cups heavy cream

3/4 cup milk

1/4 teaspoon salt

1/8 teaspoon guar powder

1/2 cup sugar

1 vanilla bean

2 large eggs

2 large egg yolks

Pinch of salt

1/4 cup mini chocolate chips

(#36) SAFFRON: Luxury Threads

Saffron is the world's most expensive spice. This is because each "thread" or stigma must be hand picked off its flowering plant, the crocus sativus. Taking more than 225,000 stigmas to produce one pound of saffron threads. Sounds luxurious right? The taste is really hard to describe! Some people think it is bitter and spicy but I find it to be slightly sweet and woodsy. Best way to find out is to add a small amount in a dish or better yet, your next ice cream flavor! Maybe have a scoop after eating a big bowl of paella? Anyone?

above photo : pleasehelpmerhonda.com

Scoopsies' Saffron Ice Cream

(yields about 1 quart)

1 1/2 cups heavy cream

1 cup whole milk

2 large eggs

2 large egg yolks

3/4 cup sugar

1/8 teaspoon guar powder

1/2 teaspoon (packed very loose) saffron threads

The scoop on saffron.

(#25) CANTALOUPE SORBET: To Cool You Off

We couldn't have had a better introduction to the world of sorbets.  We got the idea from my favorite ice cream book, "Scoop" by Ellen Brown but the recipe is one we created.  Cantaloupe sorbet takes refreshing to the next level.  

We used two lemons in our recipe; I would recommend starting with one and tasting the batter as you add more.   

Scoopsies' Cantaloupe Sorbet

yields about 1 quart

1 ripe cantaloupe

1/2 cup sugar

1 tablespoon cornstarch

pinch of salt

2 lemons