It's officially summertime! We recently bought a new high-tech ice cream maker from Wolfgang Puck and have been testing out new recipes. Over the years we have experimented with many different ice cream makers, from the traditional rock salt devices, to the most sophisticated models made in Italy. Never completely satisfied, I have consistently maintained that homemade ice cream is a "waste of my time." Still, I always believe that a recipe that hasn't been perfected is never one to give up on. Combine that with the irresistible sales pitch of the wonderful hosts on HSN and voila -- we have new ice cream maker. Here is one of the latest recipes. I have no idea where the idea to add marshmallows came from, but it gives the solution a very creamy and smooth texture. The addition coffee liquor makes this ice cream extra decadent and sophisticated -- it almost reminds me of the ice cream version of an Opera Cake. As for the coffee, we used Starbucks Vias instant coffee because we happened to have it in the house at the time, but any good-quality freeze-dried coffee will work just fine. This recipe is simple because it has a non-custard cream base, so no cooking is required. This is especially wonderful if you have guest coming over and want to make up a batch of ice cream in a short amount of time. Custard based ice creams need to chill for hours before they can be made into ice cream, but this recipe can be put together in minutes -- perfect!
2-1/3 cups heavy or whipping cream
1/3 cup milk
3/4 cup sugar
3-1/2 tablespoons good-quality free-dried coffee (3 Starbucks Vias)
1/2 teaspoon vanilla extract
2 tablespoons coffee liquor (we used Patron Coffee XO and the results were very pleasing. As with any liquor, make sure that you are using one that is gluten free. I can't confirm whether Patron XO is gluten free, but most tequilas are and I have not noticed any adverse effects.)
1/4 cup mini marshmallows
1/2 cup chocolate chips
In a medium bowl, combine all the ingredients except the chocolate chips.
Transfer the mixture to your ice cream maker and freeze according to the manufacturer's instructions. When the ice cream is "ready" according to the manufacturer's instructions for your particular ice cream maker, quickly stir the chocolate chips into the mixture. Transfer to a storage container and continue freezing until you are ready to serve. It can certainly be enjoyed immediately, but it is best to wait for at least an hour.
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