Pina Colada Ice Cream | Double Chocolate Ice Cream | Maple-Pecan Ice Cream
| Frozen Custard Ice Cream | Vanilla Bean Ice Cream | Homemade Peach Ice Cream
| Best Chocolate Ice Cream | Foolproof Chocolate Ice Cream | Vanilla Bean Frozen Yogurt
| Chocolate Frozen Yogurt | Georgia Peanut Butter Sauce | Peanut Butter Fudge Sauce
| Vanilla Sauce | Plain Ice Cream | Country Rich Ice Cream | Berry Ice Cream
| Sherbert Ice Cream
3 cups whole milk
1 package (3.4 oz) Instant Coconut Cream Pudding
1 small can (8 ounces) crushed pineapple, drained
1 teaspoon rum flavoring
1 teaspoon vanilla extract
Combine all ingredients in a mixing bowl; mix on medium speed until well blended. Pour into prepared ice cream maker and freeze as directed. Makes about 1 quart.
2 1/2 ounces unsweetened chocolate
1 cup granulated sugar
1 cup milk
2 cups heavy cream
1 teaspoon vanilla
1/4 to 1/2 cup semisweet chocolate chips
chopped
nuts or mini marshmallows, if desired
In a 2-quart saucepan, heat chocolate, sugar, milk, cream and vanilla until chocolate is melted. Cool. Pour the mixture into a blender and process until smooth. Add chocolate chips (or chunks of your favorite chocolate bar) and blend until chips are broken up. Pour into prepared ice cream maker and freeze according to manufacturer's directions. Just before done, add chopped nuts or marshmallows. Makes 1 quart.
1 cup pure maple syrup, dark or Grade B if possible
1 tablespoon cornstarch
6 large egg yolks
1 1/2 cups heavy cream
1 cup whole milk
1/2 teaspoon vanilla extract
1/2 cups coarsely chopped pecans or walnuts
Bring the heavy cream to a simmer in a heavy-bottom saucepan over medium heat. Whisk together maple syrup, cornstarch, and egg yolks. Pour about 1/3 of the hot cream into the syrup mixture, then pour the syrup mixture into the remaining cream in the saucepan. Heat over medium low heat, stirring constantly, until hot and thickened slightly. Do not let boil. Strain into a large mixing bowl. Cool the mixture; whisk in milk and vanilla. Chill thoroughly then freeze in your ice cream machine. Add pecans near the end of freezing time. Makes 1 quart.
6 eggs
2 cups milk
3/4 cup sugar
3 tbsp honey
1/4 teaspoon salt
2 cups whipping cream
1 tablespoon vanilla extract
In medium saucepan, beat together eggs, milk, sugar, honey and salt. Cook over low heat, stirring constantly, until mixture is thick enough to coat metal spoon and reaches at least 160 degrees. Cool quickly by setting pan in ice or cold water and stirring for few minutes. Cover and refrigerate until thoroughly chilled, at least 1 hour. When ready to freeze, pour chilled custard, whipping cream and vanilla into 1-gallon ice cream freezer can. Freeze according to manufacturer's directions using 6 parts ice to 1 part rock salt. Transfer to freezer containers and freeze until firm. Makes 1 1/2 to 2 quarts
7 large egg yolks
3/4 cup sugar
dash salt
1 vanilla bean
2 cups half and half
1 1/2 cups heavy cream
Whisk egg yolks with sugar and salt in large bowl; set aside. Split vanilla bean lengthwise and scrape out seeds. Combine beans, seeds, half and half and heavy cream in a large saucepan. Bring just to a simmer. Gradually whisk hot cream into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until mixture thickens and coats the back of a spoon (do not let it boil). Strain through sieve into large bowl. Refrigerate until thoroughly chilled. Freeze in ice maker according to manufacturer's directions. Makes about 1 quart.
1 cup chopped fresh peaches
1 1/4 cups sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups whole milk
2 large eggs, beaten
1 tablespoon Vanilla
2 cups half and half
Combine the peaches with 1/4 cup of sugar and chill. Combine 1 cup of sugar with the cornstarch and salt. Blend the milk in gradually. Microwave on high (100%) for about 8 minutes or until thick, stirring two to three times. Slowly whisk the hot milk mixture into the beaten eggs. Microwave, on high (100%), about two minutes or until thick and creamy. Chill thoroughly. Add the vanilla and cream to the mixture. Stir in the peaches. Freeze in an ice cream maker (in batches if necessary) following the manufacturer's directions. Makes about 1 1/2 to 2 quarts.
4 oz. unsweetened chocolate, chopped
2 cups half & half or evaporated milk
1 1/4 cups sugar
2 tbsp. flour
1/4 teaspoon salt
3 eggs
1 1/2 cups heavy cream
1 1/2 teaspoons vanilla extract
1/2 cup chopped nuts, optional
In heavy saucepan, combine chocolate and half & half. Cook over moderate heat until chocolate is melted and mixture is smooth (about 5 minutes). In small bowl, combine sugar, flour and salt. Gradually whisk dry ingredients into the melted chocolate mixture and bring to boil. Reduce heat to moderately low and cook, whisking occasionally. In medium bowl, whisk eggs briefly. Slowly whisk in half of the hot chocolate mixture then transfer this mixture to the remaining chocolate in saucepan. Cook about 5 minutes, until thick, smooth, and steaming. Remove from heat and stir in heavy cream and vanilla. Let cool to room temperature then chill until cold. Pour into ice cream maker and freeze. Transfer to container and freeze at least 30 minutes before serving.
1/2 gallon chocolate milk
1 can sweetened condensed milk
8-ounce carton non-dairy whipped topping
Mix ingredients together in an ice cream freezer. If needed, milk may be added up to the "fill" line. Freeze.
2/3 cup sugar
2 teaspoons cornstarch
12 ounces evaporated skim milk
1 egg -- slightly beaten
2 tablespoons light corn syrup
1 vanilla bean
2 teaspoons vanilla extract
1 1/2 cups nonfat yogurt -- stirred
In a medium saucepan, combine sugar and cornstarch. Stir in milk , beaten egg and corn syrup. Cook, stirring, over low heat until mixture thickens and coats a metal spoon. Remove from heat; cool. Slit the vanilla bean and scrape the seeds into the mixture along with the vanilla extract and yogurt. Freeze in ice cream freezer according to manufacturer's instructions. Makes 8 servings.
1/2 cup Sugar
1 tablespoon Corn starch
1 1/2 cups Skim milk
1 Egg, lightly beaten
1/2 cup Chocolate-flavored syrup
1/4 cup Light-colored corn syrup
1 1/2 cups Plain low-fat yogurt
1/2 teaspoon Vanilla extract
Combine sugar and cornstarch in saucepan; gradually stir in milk and egg. Bring to a boil, stirring constantly with a wire wisk. Cook 1 minute or until thickened and mixture coats a metal spoon, stirring constantly. Remove from heat; stir in syrups. Pour into a bowl; let cool completely. Stir in yogurt and vanilla. Cover and chill 8 hours. Pour mixture into a freezer can of a 1-quart hand-turned or 1/2-gallon electric freezer. Freeze according to manufacturer's instructions. Allow to ripen 1 hour in freezer can. Yield: 8 servings
1 cup sugar
1 tablespoon white corn syrup
1/4 teaspoon salt
3/4 cup milk
6 tablespoons peanut butter
1/2 teaspoon vanilla extract
Mix sugar, Karo (corn syrup), salt and milk. Cook over low heat , stirring constantly until thickened. Add peanut butter and mix well. Remove from heat, let cool, add vanilla. Serve on vanilla ice cream.
1 cup corn syrup -- light or dark
1 cup creamy peanut butter
1/2 cup heavy cream
1 cup semisweet chocolate chips
In a 2-quart bowl (microwaveable), combine corn syrup, peanut butter, and cream. Microwave on HIGH for 1 1/2 minutes, until boiling. Add chocolate chips and stir until melted. Store in the refrigerator; warm up to serve over ice cream. Makes 2 1/2 cups
1 cup water
1/2 cup sugar
1 tablespoon cornstarch
2 tablespoons butter
2 teaspoons vanilla extract
pinch salt
Bring water to a boil in a small saucepan. Combine sugar and cornstarch, blend well. Add sugar and cornstarch mixture to boiling water; reduce heat to medium, stirring constantly, and cook until thickened. Remove from heat and add the butter, vanilla, and salt, stirring until butter is melted. Spoon over dessert. Makes 3/4 cup.
2 c whole milk (add cream or powdered milk to 2% or skim milk)
1/2 c sugar
1 tsp vanilla
Flavoring, such as chocolate or fruit syrups, or Kool-Aid type powder.
Mix everything, and stir well. Follow the instructions for your own ice cream maker. Makes about 3 or 4 servings.
2-3 eggs, beaten until fluffy
1 c whole milk
I cup light cream
1 c sugar
1 tsp vanilla
1/4 tsp salt
Fresh crushed and sweetened fruit, such as strawberries or peaches.
Mix everything, and stir well. Follow the instructions for your own ice cream maker. Be sure the eggs are well beaten, and use only very fresh eggs, preferably within two or three days old. Makes about 3 or 4 servings.
3 tbsp. Cornstarch
6 c Milk
2 2/3 c Sugar (see note)
4 Eggs
3/4 tsp. Salt
13 oz Evaporated milk
2 c Whipping cream
2 c Crushed fresh berries
1 3/4 tbsp. Vanilla
Mix cornstarch with 1/2 cup milk until smooth. Add additional 1 1/2 cups milk and cook over very low heat until thick and smooth, stirring constantly to avoid lumps. Blend sugar, eggs, salt and evaporated milk in electric mixer bowl. Add hot cornstarch mixture and beat well. Add whipping cream, remaining 4 cups milk, berries and vanilla. Pour into gallon electric or hand-crank freezer. Churn and freeze according to manufacturer's directions until firm, then carefully remove paddle. Seal ice cream container well. Fill ice cream freezer to top with crushed ice and ice cream salt. Cover freezer tightly and set aside several hours to let ice cream season. Or spoon ice cream into another container which has been chilled and store in home freezer to season. Note: It may be necessary to increase amount of sugar slightly depending on sweetness of berries. Yields about 1 gallon
1 qt Sugar, heaping
8 oz Evaporated milk
4 Oranges, juice of
3 Lemons, juice of
1 qt Heavy cream
1 can Pineapple, small, drained
Milk, whole
Mix to dissolve sugar, evaporated milk, and juice of fruit. Add cream and pineapple. Put mixture in a 2 qt. ice cream freezer and top to line with whole milk. Yield: 2 Servings
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