Looking for a place to chill out and satisfy your sweet cravings? Look no further than Milton’s Ice Cream Parlor! This charming spot is the perfect place to escape from reality and indulge in some seriously delicious ice cream. Whether you’re a classic vanilla lover or a die-hard chocolate fanatic, Milton’s has something for everyone.
So, what are you waiting for? Grab a spoon and let’s dive into some of the most mouthwatering ice cream recipes you’ve ever tasted!
Recipe 1: Milton’s Classic Vanilla Ice Cream
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 vanilla bean, split and scraped
- 6 large egg yolks
Instructions:
- In a medium saucepan, heat the cream, milk, sugar, and vanilla bean over medium heat until it begins to steam. Remove from heat and let steep for 30 minutes.
- In a separate bowl, whisk together the egg yolks. Slowly pour in the warm cream mixture, whisking constantly.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
- Strain the mixture through a fine-mesh sieve into a clean bowl. Cover and chill in the refrigerator until completely cooled.
- Churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Transfer the ice cream to a container and freeze for at least 2 hours, or until firm.
Nutritional Information:
Serving Size: 1/2 cup
Calories: 250
Fat: 20g
Saturated Fat: 12g
Cholesterol: 195mg
Sodium: 30mg
Carbohydrates: 14g
Sugar: 14g
Protein: 3g
Cooking Time:
Prep Time: 45 minutes
Cook Time: 20 minutes
Chilling Time: 4 hours
Total Time: 5 hours 5 minutes
Equipment:
- Ice cream maker
- Saucepan
- Whisk
- Bowl
- Fine-mesh sieve
- Container for freezing
Serving Suggestions:
Serve with fresh berries or a drizzle of chocolate sauce.
Variations:
Try adding in some crushed cookies or chocolate chips for a fun twist on the classic flavor.
Substitutions:
You can use 2 teaspoons of vanilla extract in place of the vanilla bean if needed.
Storage:
Store in an airtight container in the freezer for up to 1 week.
Tips:
Make sure to temper the egg yolks slowly to avoid scrambling them.
Notes:
This recipe can easily be doubled or tripled to make more ice cream.
Frequently Asked Questions:
- Can I use low-fat milk instead of whole milk? Yes, but the ice cream may not be as creamy.
- Do I have to use a vanilla bean? No, you can use vanilla extract instead.
- Can I make this recipe without an ice cream maker? Yes, but the texture may not be as smooth.
Recipe 2: Milton’s Decadent Chocolate Ice Cream
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 3/4 cup unsweetened cocoa powder
- 6 large egg yolks
Instructions:
- In a medium saucepan, heat the cream, milk, sugar, and cocoa powder over medium heat until it begins to steam. Remove from heat and let cool slightly.
- In a separate bowl, whisk together the egg yolks. Slowly pour in the warm cream mixture, whisking constantly.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
- Strain the mixture through a fine-mesh sieve into a clean bowl. Cover and chill in the refrigerator until completely cooled.
- Churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Transfer the ice cream to a container and freeze for at least 2 hours, or until firm.
Nutritional Information:
Serving Size: 1/2 cup
Calories: 280
Fat: 22g
Saturated Fat: 13g
Cholesterol: 195mg
Sodium: 30mg
Carbohydrates: 18g
Sugar: 14g
Protein: 4g
Cooking Time:
Prep Time: 45 minutes
Cook Time: 20 minutes
Chilling Time: 4 hours
Total Time: 5 hours 5 minutes
Equipment:
- Ice cream maker
- Saucepan
- Whisk
- Bowl
- Fine-mesh sieve
- Container for freezing
Serving Suggestions:
Serve with whipped cream and chocolate shavings for an extra indulgent treat.
Variations:
Try adding in some chopped nuts or a swirl of caramel sauce for a fun twist on the classic flavor.
Substitutions:
You can use 1/2 cup of sweetened cocoa powder instead of unsweetened if desired.
Storage:
Store in an airtight container in the freezer for up to 1 week.
Tips:
Make sure to use good quality cocoa powder for the best flavor.
Notes:
This recipe can easily be doubled or tripled to make more ice cream.
Frequently Asked Questions:
- Can I use low-fat milk instead of whole milk? Yes, but the ice cream may not be as creamy.
- Do I have to use unsweetened cocoa powder? No, but the ice cream may be too sweet if you use sweetened cocoa powder.
- Can I make this recipe without an ice cream maker? Yes, but the texture may not be as smooth.
Final Thoughts
There’s something truly magical about Milton’s Ice Cream Parlor. Maybe it’s the cozy atmosphere, or maybe it’s the incredible ice cream, but whatever it is, I can’t get enough. These two recipes are just a small taste of what Milton’s has to offer, and I encourage you to try them out for yourself. Whether you’re a vanilla or chocolate lover, you won’t be disappointed!