Slushed! Part 8

MAKES ABOUT 1 QUART.

4 egg yolks cup sugar 2 cups whole milk 1 cup heavy cream cup green creme de menthe Mint leaves, for garnish Whisk the egg yolks and sugar in a large bowl. Set aside.

Put the milk and cream in a medium-sized, heavy-bottomed pot. Cook over medium heat, stirring occasionally, until the edges just start to bubble. Remove the pot from the heat.

Slowly, drizzle the hot mixture into the egg yolk mixture, whisking constantly. Return the mixture to the pot. Cook over medium heat, whisking constantly, until it registers 170F on a candy thermometer and is thick enough to coat the back of a spoon.

Strain the mixture into a large bowl. Whisk in the creme de menthe. Cool in an ice bath, whisking frequently to lower the mixture's temperature. Refrigerate until completely chilled, about 46 hours.

Process the mixture in your ice cream maker according to the manufacturer's instructions. Transfer to a container and freeze overnight.

Serve garnished with fresh mint leaves.

Mint Chocolate Chip Gelato This gelato makes a fabulous base for mint chocolate chip gelato-right down to the color. Simply add in 1 cup of mini dark chocolate chips, shaved dark chocolate, or dark chocolate chunks in the last 5 minutes in the ice cream maker.

Peppermint Patty Gelato

Get ready: This super minty gelato may just blow you away. For a little more chocolate, toss in cup of mini chocolate chips along with the chopped peppermint patties. For a more subtle mint flavor, subst.i.tute light creme de menthe for the peppermint schnapps.

MAKES ABOUT 1 QUART.

4 egg yolks cup sugar 2 cups whole milk 1 cup heavy cream teaspoon peppermint extract cup peppermint schnapps 1 cup peppermint patties, chopped Small, whole peppermint patties, for garnish Whisk the egg yolks and sugar in a large bowl. Set aside.

Put the milk and cream in a medium-sized, heavy-bottomed pot. Cook over medium heat, stirring occasionally, until the edges just start to bubble. Remove the pot from the heat.

Slowly, drizzle the hot mixture into the egg yolk mixture, whisking constantly. Return the mixture to the pot. Cook over medium heat, whisking constantly, until it registers 170F on a candy thermometer and is thick enough to coat the back of a spoon.

Strain the mixture into a large bowl. Whisk in the peppermint extract and peppermint schnapps. Cool in an ice bath, whisking frequently to lower the mixture's temperature. Refrigerate until completely chilled, about 46 hours.

Process the mixture in your ice cream maker according to the manufacturer's instructions, adding in the chopped peppermint patties in the last 5 minutes. Transfer to a container and freeze overnight.

Serve garnished with a small peppermint patty.

Campari & Lemon Gelato

Bitters are everywhere in the bar scene these days. This gelato gets its herbal flavor from a little gin and a splash of bright red Campari. Creamy, sweet-tart lemon curd and lemon zest give it bright, citrus notes. This recipe errs on the less bitter side. Taste the custard mixture once you whisk in the liquors. For a more p.r.o.nounced bitters flavor, add a little more Campari. (But be careful, a little goes a long way!) MAKES ABOUT 1 QUARTS.

4 egg yolks cup sugar 2 cups whole milk 1 cup heavy cream 1 cup lemon curd Zest from large lemon 1 tablespoon Campari 1 tablespoon gin Whisk the egg yolks together in a large bowl. Set aside.

Combine the milk and cream in a medium-sized, heavy-bottomed pot. Cook over medium heat, stirring occasionally, until the edges just start to bubble. Remove the pot from the heat.

Slowly, drizzle the hot mixture into the egg yolks, whisking constantly. Return the mixture to the pot. Cook over medium heat, whisking constantly, until it registers 170F on a candy thermometer and is thick enough to coat the back of a spoon.

Strain the mixture into a large bowl. Whisk in the lemon curd, lemon zest, Campari, and gin. Cool in an ice bath, whisking frequently to lower the mixture's temperature. Refrigerate until completely chilled, about 46 hours.

Process the mixture in your ice cream maker according to the manufacturer's instructions. Transfer to a container and freeze overnight.

White Russian Gelato

Like the eponymous c.o.c.ktail, this smooth, creamy gelato has just a hint of coffee flavor. Serve garnished with chocolate-flavored whipped cream or shaved dark chocolate.

MAKES ABOUT 1 QUART.

4 egg yolks cup sugar 2 cups whole milk 1 cup heavy cream cup Kahlua Chocolate whipped cream, for garnish Shaved dark chocolate, for garnish Whisk the egg yolks and sugar in a large bowl. Set aside.

Put the milk and cream in a medium-sized, heavy-bottomed pot. Cook over medium heat, stirring occasionally, until the edges just start to bubble. Remove the pot from the heat.

Slowly, drizzle the hot mixture into the egg yolk mixture, whisking constantly. Return the mixture to the pot. Cook over medium heat, whisking constantly, until it registers 170F on a candy thermometer and is thick enough to coat the back of a spoon.

Strain the mixture into a large bowl. Whisk in the Kahlua. Cool in an ice bath, whisking frequently to lower the mixture's temperature. Refrigerate until completely chilled, about 46 hours.

Process the mixture in your ice cream maker according to the manufacturer's instructions. Transfer to a container and freeze overnight.

Serve garnished with the chocolate whipped cream and shaved dark chocolate.

Chocolate Whipped Cream

You can get chocolate whipped cream in a can at the market, but it's really easy to make your own.

cup heavy cream 1 teaspoon unsweetened cocoa powder 1 teaspoon powdered sugar Combine all ingredients and beat to soft peaks. Makes about cup.

Cinnamon Fireball Gelato

This is the mellow baby sister of the Fireball Shooter, a fiery shot with rum, cinnamon schnapps, and Tabasco. For a ridiculously over-the-top sundae, serve a few scoops sprinkled with red hot candies, hot fudge sauce, and ground cinnamon.

MAKES ABOUT 1 QUART.

4 egg yolks cup sugar 2 cups whole milk 1 cup heavy cream 1 teaspoon ground cinnamon 2 tablespoons cinnamon schnapps 1 tablespoon light rum Whipped cream, for garnish Ground cinnamon, for garnish Whisk the egg yolks and sugar in a large bowl. Set aside.

Combine the milk and cream in a medium-sized, heavy-bottomed pot. Cook over medium heat, stirring occasionally, until the edges just start to bubble. Remove the pot from the heat.

Slowly, drizzle the hot mixture into the egg yolk mixture, whisking constantly. Return the mixture to the pot. Cook over medium heat, whisking constantly, until it registers 170F on a candy thermometer and is thick enough to coat the back of a spoon.

Strain the mixture into a large bowl. Stir in the ground cinnamon, cinnamon schnapps, and light rum. Cool in an ice bath, whisking frequently to lower the mixture's temperature. Refrigerate until completely chilled, about 46 hours.

Process the mixture in your ice cream maker according to the manufacturer's instructions. Transfer to a container and freeze overnight.

Serve garnished with whipped cream and a dusting of ground cinnamon.

Pistachio Rum Gelato

Warning: This ain't your average scoop of bright green pistachio. Toasting the pistachios really helps to bring out their flavor. If you can't survive without that neon-green color, feel free to play mad scientist and stir some all-natural, green food coloring into the custard as it cools.

MAKES ABOUT 1 QUART.

1 cups unsalted pistachios, sh.e.l.led 4 egg yolks 1 cup sugar 2 cups whole milk 1 cup heavy cream cup light rum Whipped cream, for garnish Sh.e.l.led pistachios, for garnish Put the pistachios in a nonstick pan on the stove over medium heat. Toast, stirring frequently, until fragrant and lightly browned. Remove from heat and transfer to a plate. Cool to room temperature.

Put the toasted pistachios in the bowl of your food processor. Pulse a few times to grind them. Don't overprocess them, or you'll wind up with pistachio b.u.t.ter. Set aside.

Whisk the egg yolks and the sugar in a large bowl. Set aside.

Combine the milk and cream in a medium-sized, heavy-bottomed pot. Cook over medium heat, stirring occasionally, until the edges just start to bubble. Remove the pot from the heat.

Slowly, drizzle the hot mixture into the egg yolk mixture, whisking constantly. Return the mixture to the pot. Cook over medium heat, whisking constantly, until it registers 170F on a candy thermometer and is thick enough to coat the back of a spoon.

Strain the mixture into a large bowl. Stir in the rum and ground pistachios. Cool in an ice bath, whisking frequently to lower the mixture's temperature. Refrigerate until completely chilled, about 46 hours.

Process the mixture in your ice cream maker according to the manufacturer's instructions. Transfer to a container and freeze overnight.

Serve garnished with whipped cream and a few whole, sh.e.l.led pistachios.

Chapter 5.

Frozen Yogurt

Frozen yogurt, or froyo, is the quintessential summer treat because a lot of the recipes don't involve any cooking on the stove.

Simply put the yogurt in a big bowl, mix in a little sugar, maybe some cream, and whatever flavorings you like, then toss it in the ice cream maker and let the beast work its magic. It really is that easy. Stay as simple or get as fancy as you like with the flavorings. The hard part is waiting for it to freeze.

One of the great things about making frozen yogurt is that you can choose the kind of yogurt you put in it. Whole milk Greek yogurt makes ridiculously thick, creamy, luxurious froyo. Nonfat yogurt produces a thinner treat that's almost akin to old-fas.h.i.+oned ice milk-with plenty of tang.

Orange Creamsicle Frozen Yogurt with Grand Marnier

This frozen yogurt tastes just like an ice cream truck Creamsicle. It's rich and creamy, and just a little bit tangy. Fresh orange juice and triple sec give it a double shot of bright citrus flavor. A little gelatin adds body and contributes to the smooth texture-and helps it set up.

MAKES ABOUT 1 QUART.