Wine & Dine

Episode #34 - Ice Cream Recipes

Vanilla Ice Cream
Buttered Sweet Corn Ice Cream
Peach Riesling Sorbet

Vanilla Ice Cream

(3 quarts – approximately 20 – ½ c. servings)

1 ½ cups whole milk
1 ½ cups sugar
1/8 t. salt
1 ½ cups half and half
1 T. Vanilla
3 cups heavy whipping cream

Scald milk until bubbles form around edge (do not boil!). Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla and whipping cream. Cover and refrigerate for 30 minutes. Freeze according to ice cream maker manufacturers directions.

Buttered Sweet Corn Ice Cream

(2 quarts – approximately 14 – ½ c. servings)

4-6 Medium-sized ears of fresh sweet corn
1 ½ cups whole milk
1 cup sugar
3 cups heavy cream
1/8 t. sea salt
1 T. imitation butter flavoring

Boil ears of corn. Cool. Cut and scrape corn from cob and puree in food processor. Mix milk and sugar together until sugar is dissolved. Stir in heavy cream, corn, salt and butter flavoring. Pour mixture into pre-chilled ice cream maker canister. Freeze according to manufacturers directions. Ice cream will be soft and creamy. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for approximately 2 hours. Remove from freezer about 15 minutes before serving. Very unique and worth making!

Peach Riesling Sorbet

4 cups fresh peeled peaches
Sugar – to desired sweetness
Juice of 1 fresh lime
1 ½ cups Stoney Ridge Riesling wine

Puree fresh peaches until a liquid. Add remaining ingredients. Pour into oblong dish and place in freezer. Stir mixture every 2 hours. It should be ready in 4-6 hours. Serve as a partial slushy treat in fancy wine glasses.