Originally Posted by Chopstix
I was recently served an excellent home-made Cinnamon ice cream. It wasn't made with any ice cream making machine. I couldn't get the recipe but was told that it had mascarpone cheese in it.
As I don't have an ice cream maker, I'm looking for ice cream recipes that don't need ice cream making machines. Thank you in advance!
Chopstix, mascarpone ice cream & cinnamon sounds delish! I don't have an ice cream maker either, so, I'm glad to see your post. One idea (although not home-made) for cinnamon ice cream - get a good quality vanilla ice cream, let it defrost a bit and mix in cinnamon, to taste, and freeze. Serve with hot apple pie. Yum.
I went into my frozen files for some recipes I would like to try and hope they might be of interest. Some are not 'ice cream' recipes, but a few ideas to experiment with.
Espresso and Mascarpone Icebox Cake
Serving Size : 12
3 cups chilled heavy cream
1/2 cup plus 1 tablespoon sugar
1 cup mascarpone cheese (about 9 oz) at room temperature
1 (9-oz) box chocolate wafers such as Nabisco Famous
1 tablespoon instant-espresso powder*
9 1/2 to 10-inch springform pan (about 26 cm)
Beat 2 cups cream with 6 tablespoons sugar in a bowl with an electric mixer at medium speed until it just holds soft peaks, 2 to 4 minutes. Reduce speed to low, then add mascarpone and mix until combined.
Spread 1 1/4 cups mascarpone mixture evenly in bottom of springform pan and cover with 14 wafers, slightly overlapping if necessary. Spread with another 1 1/4 cups mascarpone mixture, followed by 14 more wafers arranged in the same manner. Spread remaining mascarpone mixture on top. Smooth top with a metal offset spatula, then cover pan with foil and freeze until firm, about 1 hour.
Transfer from freezer to refrigerator and chill, covered, until a sharp knife inserted into center cuts through softened wafers easily, about 8 hours. Pulse remaining chocolate wafers in a food processor until finely ground.
Beat remaining cup cream with espresso powder and remaining 3 tablespoons sugar using electric mixer at medium speed until it just holds stiff peaks, about 3 minutes. Remove foil and side of pan and frost cake all over with espresso cream. Sprinkle edge of top lightly with wafer crumbs. Serve cold.
• Cake, without espresso cream, can be chilled up to 2 days.
• Cake can be frosted with espresso cream 4 hours ahead and chilled, loosely covered with foil.
Parmigiano-Reggiano "Ice Cream"
1 cup heavy cream
2 cloves of garlic, peeled & sliced in half lengthwise
1/4 teaspoon of nutmeg
2 cups grated Parmigiano-Reggiano
Aged Balsamic Vinegar
Multigrain raisin or crusty French Bread
Pear or apple slices
Spicy greens such as Arugula
Bring Cream, garlic and nutmeg to a boil in a heavy saucepan over medium-high heat, watching constantly. Remove garlic from cream. Add Parmigaino Reggiano, 1/2 cup at a time, stirring constantly until all cheese is incorporated
Continue stirring until all cheese is melted, about 1 minute. Remove from heat, pour into a shallow heat resistant dish and cool to room temperature. Cover dish and refrigerate until cheese stiffens
Scoop portions of "Gelato" with an ice cream scoop onto 6 salad plates. Garnish with your choice of accompaniments listed above. Drip a few drops of aged balsamic vinegar over the gelato and serve.
Berry Blender Ice Cream
1 Package (10 ounces) frozen sliced strawberries in syrup
1/4 Cup Whipping Cream
1 Teaspoon Lemon Juice
Dip package of frozen strawberries into hot water; remove strawberries and cut into chunks the size of ice cubes. Combine cream and eggs in blender or food processor fitted with metal blade; whirl 2 seconds. Drop in frozen Strawberries, a chunk at a time. Whirl until smooth, turning on and off and scraping side of container as needed. Stir in lemon juice. Spoon into serving dishes.
Note: Ice cream can be made ahead, covered, and stored in freezer. Remove 15 minutes before serving. Makes about 1 1/4 cups.
This dessert looks so good, wanted to toss it in as well:
Italian Lemon Semifreddo
1 (15.75-oz.) can lemon pie filling
1 cup whipping cream, whipped
1 pint lemon sorbet, softened
1 (13 3/4-oz.) pkg. soft coconut macaroons, coarsely crumbled
Place pie filling in large bowl. Fold whipped cream into pie filling until nearly blended.
Gradually add spoonfuls of sorbet, mixing at low speed until blended. Reserve 1 cup macaroon crumbs; fold remaining crumbs into whipped cream mixture. Pour mixture into 13x9-inch (3-quart) baking dish. Top with reserved macaroon crumbs. Cover tightly with foil. Freeze at least 4 hours or overnight until firm.
Before serving, refrigerate 1 hour or let stand at room temperature for 30 minutes or until slightly thawed. Cut into squares. Store in freezer.