Last week we blogged about great places to enjoy ice cream when vacationing at one of the ten Distinctive Inns of New England. We offered the inside scoop on ice cream tours and must-try ice cream shops. This week, we’re here to share some delicious ice cream recipes from DINE inns. While we do suggest you try these at home, we also encourage you to leave the mess behind and plan your next New England romantic getaway at a DINE member inn. Either way, you’ll scream for ice cream and leave everyone you share these treats with asking for the recipe too, especially during Ice Cream Month celebrated throughout July.
Sweet Corn Ice Cream from Rabbit Hill Inn
We’ve heard of corn on the cob dripping in sweet, salty butter, but in ice cream? Leave it the Rabbit Hill Inn to come up with a recipe for sweet corn ice cream, and guess what? It’s really, really good! When this dish is on the menu, guests beg for more, according to Leslie at the Rabbit Hill Inn.
5 ears fresh sweet corn
4 cups heavy cream
1 cup of sugar
7 egg yolks
2 cups half and half
Vanilla Bean, split
First cut the raw kernels from the ears of corn. Place the kernels, the cobs, and the split vanilla bean, in the heavy cream and simmer until reduced by half. Add one cup of sugar, bring back to boil and remove from heat. Remove the cobs and vanilla bean.
In a blender, puree this cream mix with the kernels until fully pureed. Return to the heat and simmer. In a bowl, add some of the hot mixture to the eggs yolks while whipping. Return this egg mixture to the boiling puree stirring constantly until it lightly thickens. Strain through a chinois or fine mesh strainer. Add cold half and half and cool mixture in fridge.
Freeze this mix according to your ice cream freezer directions. Enjoy all the applause and compliments that will come your way.
Lemon Basil Sorbet, handmade at the Grafton Inn
Here’s another perfect way to cool off on a hot summer day with cool lemon basil sorbet. This recipe from the Grafton Inn is ridiculously simple and feeds a crowd. It was served just this week at their Phelps Barn Pub and was a true crowd-pleaser on a warm summer night.
1 quart of simple syrup (equal parts sugar and water)
1 quart of fresh squeezed lemon juice
2-3 T minced basil
Mix together all ingredients and place in ice cream machine according to manufacturer’s directions. Allow to ripen overnight for the best flavor. Yields 3 quarts (enough for a crowd!).
Rich “Frozen Custard” Vanilla Ice Cream from Manor on Golden Pond
If you’re looking for a rich frozen custard, turn to this winner of a recipe from the Manor On Golden Pond. Served throughout the summer, guests rave about this delicious treat, the perfect way to end a dinner in the Van Horn Dining Room or the Three Cocks Pub.
1 lbs. milk
9 ounces sugar
3 tahitian vanilla beans, split and scraped
10 egg yolks
.3 oz. plain salt
Heat the cream, milk, sugar and salt along with the vanilla seeds and pods in a double boiler until the mixture is hot and the sugar is dissolved. As the mixture heats, prepare an ice bath large enough to receive the top part of the double boiler.
Temper the egg yolks into the hot cream and return to the double boiler, whisking continuously until the mixture is thickened to a nappe consistency. IMMEDIATELY transfer the bowl of the double boiler to the ice bath and stir vigorously until the mixture is cooled considerably.
Refrigerate overnight before churning into ice cream (don’t forget to remove the vanilla pods!). Prepare according to your ice cream maker instructions.
Cool garnishes for ice cream from Deerfield Inn
Of course all hands are on deck with construction right now at the Deerfield Inn, but once Champney’s Restaurant is up and running again, we expect you will see these garnishes and toppings on locally made ice cream once again. Meanwhile, they share their ideas for creating organic ice cream toppers and hope that once you have your ice cream of choice, you can create some super cool garnishes and toppings from your own garden the Deerfield Inn way.
Gather totally fresh pesticide-free mint leaves from your herb garden, fresh egg whites, white sugar and some spearmint extract to start. Whip up the egg whites until frothy, and dip the leaves into the foam. Lay out the leaves on a wire rack, sprinkle granulated sugar mixed with a dash of added spearmint extract over them, then leave them to dry. Store in parchment paper layers in airtight container.
Candied flowers make ice cream taste better too. The process is the same as above, but superfine sugar is better here. The flowers should be pesticide free, and the petals should be brushed rather than dunked. Let the petals dry without touching each other. Some examples of edible flowers are citrus blossoms, pansy, jasmine, nasturtium, and of course the delightful violet.