The Scoop On The Ice Cream Capital Of The World

The Scoop On The Ice Cream Capital Of The World

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ChazzCreations City of Alachua Alachua has had families that have
ChazzCreations City of Alachua Alachua has had families that have from chazzcreations.com

Indulge in the Sweetness of Le Mars, Iowa

Welcome to the ice cream capital of the world, where the streets are lined with dairy cows, and the sweet aroma of freshly churned ice cream fills the air. Le Mars, Iowa, is a small town with a big reputation for producing some of the best ice cream in the world. From classic flavors like vanilla and chocolate to unique creations like butter pecan and blueberry cheesecake, there is something for everyone to enjoy.

Join us on a journey through the history of ice cream in Le Mars, and discover two delicious recipes that will transport your taste buds straight to the heart of the ice cream capital of the world.

Recipe 1: Le Mars Blueberry Cheesecake Ice Cream

Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 6 egg yolks
  • 8 oz cream cheese, softened
  • 1/2 cup blueberry preserves
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Instructions:

  1. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is heated through.
  2. In a separate bowl, whisk the egg yolks until pale and frothy.
  3. Slowly pour a ladleful of the warm cream mixture into the egg yolks, whisking constantly to temper the eggs. Repeat with another ladleful of cream, then pour the egg mixture back into the saucepan with the remaining cream.
  4. Cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon. Remove from heat and let cool slightly.
  5. In a large mixing bowl, beat the cream cheese until smooth. Add the blueberry preserves, vanilla extract, and salt, and mix until well combined.
  6. Pour the cooled custard mixture into the mixing bowl with the cream cheese mixture. Beat on medium speed until well combined.
  7. Chill the mixture in the refrigerator for at least 2 hours, or overnight.
  8. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. Transfer to a freezer-safe container and freeze until firm.
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Nutritional Information:

Serving Size: 1/2 cup
Calories: 354
Fat: 26g
Saturated Fat: 15g
Cholesterol: 201mg
Sodium: 151mg
Carbohydrates: 27g
Fiber: 0g
Sugar: 26g
Protein: 5g

Cooking Time:

Prep Time: 20 minutes
Cook Time: 10 minutes
Chilling Time: 2 hours
Total Time: 2 hours 30 minutes

Equipment:

  • Medium saucepan
  • Bowl
  • Whisk
  • Large mixing bowl
  • Mixer
  • Ice cream maker
  • Freezer-safe container

Serving Suggestions:

Serve topped with fresh blueberries and a drizzle of honey.

Variations:

Swap out the blueberry preserves for your favorite fruit or flavor. Try strawberry, raspberry, or even chocolate chips.

Substitutions:

You can use half-and-half instead of heavy cream for a lighter version of this recipe. You can also use low-fat cream cheese instead of full-fat.

Storage:

Store in a freezer-safe container for up to 2 weeks.

Tips:

  • Make sure the custard mixture has cooled completely before adding it to the cream cheese mixture.
  • Chill the mixture for a minimum of 2 hours before churning in the ice cream maker.
  • Let the ice cream soften for a few minutes before serving for easier scooping.

Frequently Asked Questions:

Can I use frozen fruit instead of preserves?
Yes, you can use frozen fruit, but make sure to thaw it completely before adding it to the cream cheese mixture.

Can I use a hand mixer instead of a stand mixer?
Yes, you can use a hand mixer instead of a stand mixer.

Recipe 2: Le Mars Butter Pecan Ice Cream

Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 6 egg yolks
  • 1 cup pecans, chopped
  • 4 tbsp unsalted butter
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Instructions:

  1. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is heated through.
  2. In a separate bowl, whisk the egg yolks until pale and frothy.
  3. Slowly pour a ladleful of the warm cream mixture into the egg yolks, whisking constantly to temper the eggs. Repeat with another ladleful of cream, then pour the egg mixture back into the saucepan with the remaining cream.
  4. Cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon. Remove from heat and let cool slightly.
  5. In a separate pan, melt the butter over medium heat. Add the chopped pecans and toast for 3-5 minutes, stirring occasionally, until fragrant and lightly browned.
  6. Pour the cooled custard mixture into a large mixing bowl. Add the toasted pecans, vanilla extract, and salt, and mix until well combined.
  7. Chill the mixture in the refrigerator for at least 2 hours, or overnight.
  8. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. Transfer to a freezer-safe container and freeze until firm.
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Nutritional Information:

Serving Size: 1/2 cup
Calories: 407
Fat: 35g
Saturated Fat: 17g
Cholesterol: 201mg
Sodium: 82mg
Carbohydrates: 21g
Fiber: 1g
Sugar: 20g
Protein: 5g

Cooking Time:

Prep Time: 20 minutes
Cook Time: 10 minutes
Chilling Time: 2 hours
Total Time: 2 hours 30 minutes

Equipment:

  • Medium saucepan
  • Bowl
  • Whisk
  • Large mixing bowl
  • Mixer
  • Ice cream maker
  • Freezer-safe container
  • Small frying pan

Serving Suggestions:

Serve topped with a drizzle of caramel sauce and a sprinkle of sea salt.

Variations:

Try using different nuts like almonds or walnuts instead of pecans. You can also add a swirl of chocolate sauce for a decadent twist.

Substitutions:

You can use half-and-half instead of heavy cream for a lighter version of this recipe. You can also use salted butter instead of unsalted, just adjust the amount of salt in the recipe accordingly.

Storage:

Store in a freezer-safe container for up to 2 weeks.

Tips:

  • Make sure the custard mixture has cooled completely before adding the pecans.
  • Chill the mixture for a minimum of 2 hours before churning in the ice cream maker.
  • Let the ice cream soften for a few minutes before serving for easier scooping.

Frequently Asked Questions:

Can I use different nuts in this recipe?
Yes,

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