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Ice Cream with Whipped Cream

Ice cream can be flavored to suit your mood or the bounty of the farmer’s market. See the suggestions following this recipe, but don’t limit yourself to what we’ve included here. Try peaches, pistachios, caramel sauce, chocolate chunks, or crushed cookies to create your own specialty of the house!

Whipping heavy cream with the gradual addition of sugar creates the famous simple and sweet topping that we all know and love so well. From ice cream to drinks, pies to cakes, the list of possibilities in which to use whipped cream is nearly endless!

Ice Cream with Whipped Cream recipe by The Culinary Institute of America

Ingredients

French Vanilla Ice Cream

Makes 4 Cups

  • 2 cups heavy cream
  • 1/2 cup granulated sugar
  • 1/8 tsp salt
  • 1 vanilla bean, split, or 2 tsp vanilla extract
  • 6 large egg yolks

Dark or White Chocolate Ice Cream

Makes 4 Cups

  • 1 cup of milk
  • 2 cups heavy cream
  • 1/2 cup granulated sugar
  • 1/8 tsp salt
  • 1 vanilla bean, split, or 2 tsp vanilla extract
  • 6 large egg yolks
  • 2/3 cup finely chopped dark or white chocolate

Cherry Vanilla Ice Cream

Makes 4 Cups

  • 2 cups heavy cream
  • 1/2 cup granulated sugar
  • 1/8 tsp salt
  • 6 large egg yolks
  • 1 1/2 tsp almond extract
  • 1 cup pitted sweet or sour cherries

Praline Ice Cream

Makes 4 Cups

  • 2 cups heavy cream
  • 1/2 cup brown sugar
  • 1/8 tsp salt
  • 1 vanilla bean, split, or 2 tsp vanilla extract
  • 6 large egg yolks
  • 2 tbsp praline paste (available in some specialty shops or through mail-order sources)
  • 1 cup coarse-chopped toasted hazelnuts

Whipped Cream

Makes 1/4 cup

  • 1 cup heavy cream
  • 4 tablespoons sugar

Directions

French Vanilla Ice Cream

  1. Combine the cream, 1/4 cup of the sugar, and the salt in a heavy-gauge pan over medium heat and bring to a simmer. If you are using a split vanilla bean, add it to the cream as it comes to a simmer. Remove the pan from the heat as soon as it reaches a simmer.
  2. Blend the egg yolks with the remaining 1/4 cup sugar until smooth and light. Ladle about half of the hot milk mixture into the blended yolks, adding it a little at a time and whisking constantly as you work.
  3. Pour the yolk mixture into the cream and return the pan to low heat. Cook, stirring constantly with a wooden spoon, until thickened enough to cling to the back of the spoon. (Do not bring to a full boil.)
  4. Strain the mixture through a fine-mesh sieve into a clean container set in a bowl of ice water. If using vanilla extract, stir it into the mixture now. Continue to stir until ice cream base has cooled to 70°F. Cover the container, refrigerate for at least 12 hours.
  5. Set up your ice cream freezer according to the manufacturer’s directions, add the ice cream base, and freeze until it is very thick but still soft enough to stir.
  6. Transfer the ice cream to a freezer container and place in the freezer to firm and ripen for at least 4 hours before serving.

Dark or White Chocolate Ice Cream

  1. Follow the directions for the French Vanilla Ice Cream adding 1 cup of milk to the cream before bringing it to a simmer.
  2. Strain the ice cream base over 2/3 cup finely chopped dark or white chocolate, and stir the mixture until the chocolate has melted and is well blended.
  3. Place the bowl over an ice bath and stir until cooled properly.

Cherry Vanilla Ice Cream

  1. Follow the directions for the French Vanilla Ice Cream omitting the vanilla bean.
  2. Add 1 1/2 tsp almond extract to the ice cream before you put it in the ice cream freezer.
  3. Fold 1 cup pitted sweet or sour cherries into the ice cream when you take it out of the ice cream freezer, before putting it into the before putting it into the freezer to firm and ripen.

Praline Ice Cream

  1. Follow the directions for the French Vanilla Ice Cream substituting the brown sugar for the granulated sugar.
  2. Add 2 tbsp praline paste (available in some specialty shops or through mail-order sources) to the milk and cream as the mixture comes to a simmer.
  3. Fold 1 cup coarse-chopped toasted hazelnuts into the ice cream when you take it out of the ice cream freezer, before putting it into the before putting it into the freezer to firm and ripen.

Whipped Cream

  1. Beat cream until frothy, then gradually add sugar.
  2. Continue whipping until desired peaks are achieved.

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