Do you like ice cream, frozen yogurt, sorbet, ice milk or frozen soy milk? If you're anything like us then the answer is an emphatic Yes!  But have you tried making any or all of these at home?  Or what about making your own homemade frozen ice cream creations?  Well, thanks to Peggy Fallon's new cookbook, "Ice Cream and Frozen Treats" you can now make all of these wonderful treats and temptations at home!  

"Ice Cream and Frozen Desserts" begins with a collection of ice cream, frozen custard and gelato recipes.  You'll find many traditional favorites and corresponding variations including vanilla and chocolate but you'll also be tempted with wonderful modern ice creams such as chocolate-chipotle, cinnamon-basil and green tea ice creams.  As great as these recipes are, "Ice Cream and Frozen Desserts" has much more to offer.  Peggy provides a wide assortment of light ice creams, ice milks, sorbets, frozen yogurts and even frozen soy ice milk recipes that you will absolutely crave.  Of course, these frozen treats are not as rich tasting as real ice cream but by eliminating egg yolks and cream, Peggy has provided us with wonderful frozen treats without the guilt inherent in full-fledged ice cream.

"Ice Cream and Frozen Desserts" also has recipes for frozen creations using store bought ice creams that are great for entertaining.  One example is today's recipe, "Black and White Chocolate Cupcakes".  This recipe can be made with store bought vanilla ice cream or even better with Peggy's "Tahitian Vanilla" ice cream in wonderful little frozen chocolate cups for the ultimate in adult entertaining.  You'll also love her "Baked Potato Sundae" dessert that converts vanilla ice cream, chocolate, pine nuts, and whipped cream into a whimsical baked potato that will entertain your guests and taste great.  Many of the frozen creations Peggy provides are quick and easy, or as she calls them "practically instant", treats that both you and your kids will love such as "Chocolate Cookie Ice Cream Cake" and "Chocolate-Peanut Butter Pie".  

With so many great recipes either to make your own ice cream or to convert store bought ice cream into an amazing treat you'll surely be craving for Peggy Fallon's "Ice Cream and Frozen Desserts".

Black and White Chocolate Cupcakes

• 12 ounces (350 grams) semisweet or white chocolate, chopped
• 1 quart (1 liter) Tahitian Double Vanilla Ice Cream (see recipe below) or your favorite brand
• Chocolate Whipped Cream, for garnish
• Fresh raspberries or crystallized violets, for garnish

Serves 8 to 10

1. Line 10 muffin or cupcake tins with paper liners.  Place the chocolate in a heatproof bowl placed over a pan of barely simmering water.  Cook over low heat, stirring occasionally, until melted smooth.  Remove the chocolate from the heat and set aside for 5 to 10 minutes.

2. Spoon 1 tablespoon of melted chocolate into each paper liner.  Using a narrow pastry brush, spread the chocolate over the bottom and up the sides of the liners to coat evenly, leaving a 1/8 inch (1/3 cm) margin at the top.  Freeze for 30 minutes or until the chocolate is firm.  Set the bowl of chocolate sauce aside.

3. When the cups are set, return the bowl of chocolate to the pan of barely simmering water.  Add 1 more tablespoon of warm chocolate to each cup and brush over the bottom and up the sides of the paper liner, forming a second layer, still leaving the bare margin at the top.  Refrigerate or freeze for at least 1 hour.

4. To remove the chocolate from each paper liner, grasp the top edges of the paper and gently peel it away from the chocolate; set on a parchment-lined baking sheet.  Do not rush this process, as the cups are fragile.  Refrigerate or freeze until the chocolate is firm; then cover and refrigerate until needed.

5. To serve, carefully set a frozen chocolate cupcake on each dessert plate.  Fill with a scoop of Tahitian Double Vanilla Ice Cream.  Top with a dollop of Chocolate Whipped Cream and garnish with a single berry or crystallized violet.

Tahitian Double Vanilla Ice Cream

From Ice Cream and Frozen Desserts by Peggy Fallon, DK Publishing 2007

If you love vanilla, why bother with an ice cream recipe that contains only a miserly teaspoon of the luscious essence?  This version flaunts a double dose of fragrant vanilla, placing it right at the head of its class.  Tahitian vanilla has a heady floral flavor, worth its extra price.

• 1 vanilla bean, preferably Tahitian
• 3 cups heavy cream
• 1 cup milk
• ¾ cup sugar
• Dash of salt
• 4 egg yolks
• 1 tablespoon Tahitian vanilla extract
  

Makes about 1 quart (1 liter)

1. Using the pointed tip of a sharp knife, split the vanilla bean in half lengthwise and scrape the tiny black seeds into a heavy medium saucepan.  Add the vanilla bean, cream, and milk and bring to a simmer over medium heat.  Remove from the heat, cover and let stand at room temperature for 30 minutes to blend the flavors.

2. Add the sugar and salt.  Return to medium heat and cook, stirring occasionally, until the sugar dissolves and the mixture is hot, about 5 minutes.

3. Beat the egg yolks lightly in a medium bowl.  Gradually whisk in about 1 cup of the warm vanilla cream.  Return the egg mixture to the saucepan, reduce the heat to medium-low, and cook, stirring, until the custard thickens enough to coat the back of a spoon, 170° to 175°F (75° to 80°C).  Do not let boil, or the egg yolks will curdle.

4. Strain the custard into a bowl, pressing through as many of the vanilla seeds as you can.  Refrigerate covered, until the custard is very cold, at least 6 hours or as long as 2 days.

5. Stir in the vanilla extract.  Pour the custard into the canister of an ice cream maker and freeze according to the manufacturer's directions.  Transfer the ice cream to a covered container and freeze until it is firm enough to scoop, at least 3 hours or overnight.

About Ice Cream and Frozen Desserts

Ice Cream and Frozen Desserts by Peggy Fallon puts your ice cream machine to delicious use with a rainbow of flavors for rich ice creams, light sorbets, creamy frozen yogurts, and party-perfect molded desserts.  Enjoy over 125 easy, all-natural, homemade recipes, ranging from elegant Cinnamon-Basil ice cream to traditional Tahitian vanilla ice cream to playful chocolate chip birthday pizza with scoops du Jour.  You'll also find an enticing array of quick, creative, "almost-instant" desserts made from store-bought or freshly made ice cream that are ideal for entertaining.  

Get Ice Cream and Frozen Desserts at:

• Amazon.com

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