1 cup sugar
2 tablespoon all-purpose flour
2 cups milk
1 egg
slightly beaten
2 oz
unsweetened baking
chocolate (2 squares) broken
into pieces teaspoon Rum extract
2 cups
heavy cream
or light cream chilled
In large microwave safe bowl combine sugar and
flour; gradually stir in milk. Blend in egg and baking chocolate
pieces. Microwave at HIGH (100%) about 2 to 2 1/2 minutes, stirring
frequently, just until mixture
boils and thickens. Add rum extract; blend with whisk until mixture is
smooth.
Chill thoroughly. Add
heavy cream to chilled mixture; blend well.
Freeze in 2 quart ice cream freezer according to manufacturer's
directions.
Peanut
Butter Ice Cream
Yield: 4 Servings
2 Egg yolks
14 1/2 oz can evaporated milk
1/2 c Peanut butter
2/3 c Sugar
1/8 tsp. Salt
Beat eggs well. Blend in the milk, peanut butter, sugar and salt and
pour into freezer tray. Freeze until almost hard then pour into a bowl
and beat until
smooth. Return to freezer tray or molds and freeze until firm. Makes 4
to 6 servings *Try this with a hot fudge sauce and topped with peanuts.
Chocolate bon bon Ice cream or other favorite flavor hard chocolate
topping: Make sure the ice cream is hard frozen. Melt 12 oz of
semi-sweet chocolate pieces and
1/2 cup margarine in the top part of a double boiler. Remove from heat
but keep warm over hot water. Use a fork to dip ice cream balls into
the chocolate, working as fast as possible. When you've dipped about 10
- 12 pieces, place then in the freezer and continue the dipping. After
the chocolate
is firm, you can wrap with foil or plastic wrap.
Peach Ice Cream Recipe
Serving Size : 8
MAKES 2 QUARTS -
Double or Triple for size of your ice cream freezer
1 cup Sugar
2 Tbsp Flour
1 cup Milk
2 cups Mashed peaches
2 Tbsp Lemon juice
1/2 pint Whipping cream -- (half-pint carton)
Mix sugar, flour and milk and cook on medium heat until
thick, stirring occasionally (you can do this in microwave at 50%
power). Add peaches, lemon juice and whipping cream. This makes 2
quarts.
Freezing instructions:
Put mixture into ice cream freezer can, and assemble
freezer. Pour
ice (fine ice is better) until it is about 3-inches deep. Sprinkle 1/2
cup
rock salt around the can. Layer ice/salt until it is just above the lid
of
the can. If too much salt is added the ice cream will freeze too fast
around
the edges of the can. Crank
until the mixture becomes stiff. Open the lid, being careful not to get
salt into the ice cream, and remove the paddle. Put Glad Wrap on top of
the
can and put the lid back on. Put a cork into the hole in the lid
of
the can. Pour out some of the water from the hole in the side of the
ice
cream freezer. Take out some of the ice and add more salt and put the
ice
back in, so the salt gets throughout the ice (makes it freeze harder).
Cover
the ice cream freezer with several layers of newspapers and a
heavy
blanket. Let set for about 30-45 minutes before serving.
Low fat
banana and strawberry "Ice Cream" recipe
1 banana for each person.
1/2 cup of strawberries for each person.
1tbsp crystallized (candied) ginger for each person.
Slice fruit, retain 1 strawberry per person for
garnish. Freeze bits overnight in plastic bag. Chop ginger
finely. Remove from freezer and blend all the ingredients until
they have the consistency of icecream.
Put individual servings into bowls and garnish with strawberries.
This
is also really divine made with mangos and bananas.
Very Raspberry
Granita
1 1/2 cups water
1/2 cup sugar
3/4 pound fresh or frozen raspberries, (about 2 generous
cups)
1/2 cup raspberry preserves, (optional)
2 1/2 T. fresh lemon juice
Bring water and sugar to a boil in a pan. Reduce heat to a
simmer and when
the sugar has dissolved, stir the raspberries into the syrup
and allow to
cool. Place the preserves, if using in a food processor
along with
the
raspberry syrup and puree. Press the mixture through a fine
sieve,
discarding the seeds. Stir in the lemon juice. Pour the
granita in a wide
shallow metal pan. Cover with lid, foil or plastic and allow
to freeze for
one or two hours, until it has frozen around the edges. Take
container out
of freezer and scrap the ice with a fork, mixing it from the
edge to the
center. Repeat this scraping and mixing process every 1/2
hour or so, at
least 3 times until the entire mixture has turned into small
sequined ice
flakes. Serve at once.
Quick Method:
Pour the granita mixture into ice trays and cover with
plastic wrap. Allow
to freeze solid. Process the cubes in a food processor when
ready to serve. The raspberry preserves give this granita a
luxurious richness. If you
like, drizzle a little creme de Cassis over the granita and
serve it with
tuiles and a dollop of creme fraiche.
Lemon
Italian Ice
Yield: 6-8 servings
3 c Water
1 1/4 c Sugar
1 1/2 ts Grated lemon peel
3/4 c Lemon juice
Combine water, sugar and lemon peel in medium
saucepan. Bring
to a boil on medium heat, stirring constantly. remove from heat
and
allow to cool. Pour mixture into canister of ice cream maker.
stir in
lemon juice. Freeze according to manufacturer's directions.
Makes
1 quart.
Low Fat
Raspberry Sorbet
24ounces raspberries (2 bags if frozen)
1 cup sugar
1 tablespoon lemon juice
1 teaspoon vodka (optional)
Puree the raspberries in processor or blender. Strain to
remove seeds. Add sugar and blend until the sugar has completely
dissolved. Mix in
lemon juice and vodka, pour into ice cream maker, and process. Transfer
to
separate container and freeze for about 2 hours before serving.
Fresh
Whipped Cream
1cup heavy or whipping cream -- cold
2 tablespoons sugar (optional)
½ teaspoon vanilla extract (optional)
Beat the cream in a large chilled mixing bowl until it
starts to
thicken.
Gradually add the sugar and vanilla, if using, while
continuing to beat.
The whipped cream is ready when it holds a stiff peak. Be
sure not to
overheat or you'll have butter.
Makes 1 pint
Fresh
Peach Ice Cream
3 cups peach pulp and juice
Juice from 1 large orange
Juice from 3 lemons
3 cups sugar
1 teaspoon vanilla
1 quart milk
1 pint cream
Mix together peach pulp, all juices, sugar and vanilla. Let
stand at room
temperature three hours. Mix with milk and cream and pour
into an ice cream
maker. Freeze.
FRESH
GINGER ICE CREAM
1/3 cup water
1/2 cup sugar -- + 2
tablespoons
1/4 cup very finely minced --
(packed) pureed or grated
fresh ginger
1 cup whole milk
2 extra large egg yolks
1 cup cold heavy cream
1 teaspoon fresh lemon juice
Combine the water and 1/4 cup of the sugar in a small heavy
saucepan. Bring to a steaming near-simmer over moderate heat,
stirring to dissolve the sugar. Add the ginger, stir to
blend, then
bring the mixture to a boil. Reduce the heat to maintain a
weak
simmer and simmer for 5 minutes. Remove from heat.
Combine the 2 tablespoons sugar with the milk in a large
heavy
saucepan. Bring to a near simmer over moderate heat,
stirring to
dissolve the sugar. Remove from heat. Carefully scrape the
sugar
syrup into the milk mixture. Stir to combine, cover the pot
to hold
in the heat, and set the mixture aside to steep for 20
minutes.
Peach
Frozen Yogurt with Sweet 'n Low
1/4 cup lowfat milk
1 teaspoon unflavored gelatin -- 2
2 ripe medium-large peaches -- peeled and
coarsely chopped
5 (1-gram) packets Sweet 'n Low® sweetener
1/3 cup sugar
1/2 teaspoon vanilla extract
1 cup plain lowfat yogurt -- stirred
1 egg white
1/3 cup nonfat dry milk
1/3 cup cold water
In small saucepan, combine 1/4 cup milk and gelatin; let
stand 1 minute.
Cook and stir over low heat until gelatin dissolves.
Remove from heat; set
aside. In blender or food processor fitted with metal
blade, combine
peaches, sweetener and sugar. Process until fruit is
finely chopped. Stir
in vanilla, dissolved gelatin and yogurt. In medium
bowl, beat egg white,
dry milk and water until stiff but not dry. Fold into
peach mixture.
Freeze in ice-cream maker according to manufacturer's
directions; or follow
refrigerator-freezer instructions on page 4. Makes
about 1 quart.
Servings per quart: 6-8 is about right for adults; for
teens 4-5 is more realistic.
Pastel
Mint Frozen Yogurt
1cup lowfat milk
1 (1.3-oz.) envelope Dream Whip whipped
topping mix
1/3 cup sugar
1 1/2 cups plain lowfat yogurt -- stirred
3/4 cup (about 4 oz.) pastel
after-dinner mints, coarsely chopped
In medium bowl, gradually add milk to whipped topping mix;
stir until well
mixed. Stir in sugar and yogurt. Add coarsely
chopped mints and freeze in ice-cream maker according to manufacturer's
directions. Or follow
refrigerator-freezer instructions and add coarsely chopped
mints after
final processing or beating. Makes about 1 quart.
Serving Sizes: 6 to 8 servings per quart is about
right for
adults; for
teens, 4 to 5 servings is more realistic.
Maui Sherbet
1 ½ cups crushed pineapple
3/4 cup confectioners’ sugar
1 1/2 cups banana -- mashed
1/3 cup pineapple juice
1/4 cup lemon juice
1/4 cup lime juice
2 egg whites -- stiffly beaten
Drain pineapple, reserve Juice. Combine sugar and pineapple.
Add banana and all juices. Place in freezer trays; freeze until almost
firm. Turn
frozen
mix into bowl and fold in egg whites gradually. Beat until
light and
fluffy. Return to trays and freeze.
6-8 servings
French Cream
4 ripe bananas
Sugar -- to taste
Heavy cream
Freeze each whole banana in separate piece of foil.
Immediately before
serving, remove from freezer. Unwrap and cut very thin
slices directly
into
well-chilled dessert glasses. Sprinkle quickly with sugar
and pour
enough
cream over each to coat banana. The cream will freeze to
sliced banana.
Must be served immediately! (Serve with vanilla or lemon
wafers)
Nectarine
Frozen Yogurt Creme
3 fresh nectarines -- chopped
1 cup sugar
2 egg whites
1 tablespoon lemon juice
1 cup whipping cream
1/2 cup plain yogurt
additional nectarine wedges and mint
1 sprigs -- for garnish
Combine nectarines, sugar, egg whites and lemon juice in
large mixture
bowl. Beat at high speed until very fluffy and stiff
(approximately 7
minutes). Whip cream until stiff peaks form. Fold whipped
cream and yogurt into nectarine mixture. Turn into plastic freezer
containers. Cover
and freeze until firm. Scoop or spoon into stemmed glasses or dessert
dishes.
Garnish with additional nectarine wedges and mint sprigs.
Makes about 2 quarts.
Chocolate
Fudge Ripple
4 large egg yolks
100 grams caster sugar
300 milliliters milk
1/2 teaspoon vanilla extract or 1
tsp. vanilla essence
300 milliliters double cream
CHOCOLATE
FUDGE SAUCE
100 grams dark chocolate broken into small pieces
3 tablespoons golden syrup
2 tablespoons hot water
1 teaspoon coffee essence -- (optional)
Use the method from the blueprint for Vanilla Ice Cream to
prepare a
custard using the eggs, sugar and milk. Allow to cool
completely, then add
the vanilla and cream, and chill.
Prepare the chocolate fudge sauce while the custard is
cooling. Using a
small, heavy-based pan, melt the chocolate with the syrup,
water and coffee essence, if used. Remove from the heat as soon as the
chocolate has melted, then beat thoroughly. Allow to cool, then chill
until required.
Freeze-churn the ice cream until ready to serve. Pack
spoonfuls of the
finished ice cream into a suitable freezer container,
drizzling or spooning
the sauce randomly over the scoops. Harden the ice cream in
the freezer
before serving, or store until required.
Peach
Custard Ice Cream
2 eggs -- beaten
1 1/2 cups whole milk
1 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups whipping cream
1 1/2 cups peach puree -- (3 to 4 peaches)
Combine eggs, milk, sugar and salt in saucepan. Cook over
Low heat,
stirring constantly, until mixture coats metal spoon
lightly. DO
NOT BOIL.
Remove from heat; stir in vanilla and cream. Cool. Peel and
pit peaches,
then puree to make 1 1/2 cups. Add to custard mixture. Pour
into 2 quart
ice cream freezer and freeze according to manufacturer's
directions.
Apple Strawberry Ice Cream
1 pint fresh strawberries -- hulled and sliced
Juice of 1/2 lemon
Sweet Cream Base (pages 28-29)
1/2 cup apple cider jelly
1 cup peeled diced apples
1. Combine the strawberries and half the lemon juice in a
bowl. Cover and
refrigerate at least 1 hour.
2. Prepare the Sweet Cream Base. Drain the juice from the
strawberries
into the base, add the apple jelly, and blend. Return the
strawberries to the refrigerator.
3. Toss the apples and remaining lemon juice together in a
separate bowl. Cover and refrigerate.
4. Transfer the base to an ice cream maker and freeze
following the
manufacturer's instructions.
5. After the ice cream stiffens (about 2 minutes before it
is done),
add
the strawberries and apples, then continue freezing until
the ice
cream is ready,
Makes generous 1 quart
Peach
Custard Ice Cream
1 quart whole milk
1 cup cream -- or evaporated milk
3 eggs
1 cup sugar
1 tablespoon all-purpose flour
1/8 teaspoon salt
2 quarts mashed peaches
1 tablespoon vanilla extract
Scald milk and cream. Beat eggs and combine with half of the
sugar. Mix
flour and salt with remainder of sugar. Bend all with hot
milk and cream.
Cook until it thickens. Add mashed peaches, vanilla and
freeze according to
manufacturer's instructions.
Frozen Coffee Parfait
Makes 6 to 8 servings.
We recommend one of the following coffees for this recipe:
Yemen _Mocha, Mexico Bourbon de Coatepec, or, Java Blawan Washed.In a
large bowl, combine The sweetened condensed milk and the coffee with
mixer on high whip for three to five minutes and then, by hand, fold in
the whipped whipping cream. Make sure the mixture is evenly
distributed. 1 14 oz can sweetened condensed milk Spoon the
mixture in 6 to 8 serving dishes, then freeze for 3 hours or until
firm. 1/3 cup double strength coffee (sweetened with 4 tablespoons of
sugar while hot) allow to cool before using Garnish before serving with
a chocolate covered
coffee bean and chocolate syrup if desired. Return leftovers
to the freezer.
1 cup whipped heavy whipping cream
Rich
Strawberry Frozen Yogurt
1/2 cup sugar
2 teaspoons cornstarch
1 cup half and half or whipping cream
1/4 cup light corn syrup
1 egg -- slightly beaten
2 cups fresh or frozen unsweetened strawberries
1 cup plain lowfat yogurt -- stirred
In medium saucepan, combine sugar and cornstarch; stir in
half and half and corn syrup. Cook and stir over moderate heat
until mixture simmers; cook 1 minute longer. Remove from heat;
stir in beaten egg. Return to low heat;
cook and stir 2 minutes. Remove from heat; cool.
In blender or food
processor fitted with metal blade, purée
berries. Add to cool egg mixture;
stir in yogurt. Freeze in ice-cream maker according to
manufacturer's
directions; or follow refrigerator-freezer instructions on
page 4. Makes
about 1 quart.
Serving portions: 6 to 8 servings
Raspberry
Ice Cream
1 pint fresh raspberries
1/2 cups sugar
Juice of 1/2 lemon
2 large eggs
2 cups heavy or whipping cream
1 cup milk
1 Toss the raspberries, s/4 cup of the sugar, and the lemon
juice together
in a bowl. Cover and refrigerate for 2 hours, stirring every
30 minutes.
2. Whisk the eggs in a mixing bowl until light and fluffy, 1
to 2 minutes.
Whisk in the remaining cup sugar, a little at a time,
then continue
whisking until completely blended, about 1 minute more. Pour
in the heavy
cream and milk and whisk to blend.
3. Drain the juice from the raspberries into the cream
mixture and blend.
Mash the raspberries until pureed and stir them into the
cream mixture.
4. Transfer the mixture to an ice cream maker and freeze
following the
manufacturer's instructions.
Makes generous 1 quart
Note: If you prefer a chunkier raspberry ice cream, return
the raspberries
to the refrigerator after pouring off the juice. After the
ice cream
stiffens (about 2 minutes before it is done), add the whole
raspberries,
then continue freezing until the ice cream is ready.
Pineapple-Orange
Ice Cream - Frozen Custard
6 eggs
2 cups milk
1 1/3 cups sugar
3 cups fresh pineapple puree* (about 1.5 lb.)
2 cups whipping cream
1/4 cup frozen orange juice concentrate (about 1.5 oz.)
2 teaspoons grated orange peel
1 teaspoon vanilla
In medium saucepan beat together eggs, milk and sugar. Cook
over low heat, stirring constantly, until mixture reaches 160 F and
coats a metal spoon with a thin film. Cool quickly by setting pan in
ice or cold water and stirring for a few minutes. Cover and refrigerate
until thoroughly chilled, at least 1 hour.
When ready to freeze, pour chilled custard, puree, whipping
cream, juice
concentrate, peel and vanilla into 1-gallon ice cream
freezer container.
Freeze according to manufacturer's directions. Transfer to
freezer and
freeze until firm. *To puree, peel and core pineapple. Cut
into chunks and place in 5-cup blender or food processor container
Cover. Blend at medium speed until smooth.
Low Fat
Rum Raisin Ice Cream
1 Very ripe banana
1 ts Lowfat yogurt
1/4 ts Rum extract
1 tb Raisins
Peel banana, wrap in plastic and freeze 24 hours. Thaw
slightly,
combine in blender with remaining ingredients except
raisins. Blend
until smooth. Stir in raisins. Serve.
Banana Split
There are as many theories on what constitutes a “proper”
banana split as
there are on how to cure the hiccups. Here is a basic split
with variations.
Halve one large banana lengthwise for each serving. Brush
halves with lemon
juice. Place in “split” plates with halves facing each
other. Place
a scoop
each of vanilla, strawberry, and chocolate ice cream in
center of plate.
Variations:
Top with whipped cream. Sprinkle with nuts and top with
maraschino cherry.
Fill center of plate with banana, coconut, and pineapple ice
cream. Top
with shredded coconut and pineapple syrup or pineapple
preserves.
Use any 3 flavors of ice cream. Top with same flavor jam,
jelly, or
preserve and sprinkle with toasted slivered almonds.
Use vanilla fudge, chocolate chip, and chocolate ice cream.
Top with
chocolate-flavored whipped cream and curls of chocolate.
Use any flavors of ice cream and top with chocolate hot
fudge sauce
and nuts in syrup.
Chocolate
Cookie Dough Ice Cream
COOKIE DOUGH
125 grams plain flour
1 tablespoon unsweetened cocoa powder -- sieved
75 grams butter
75 grams caster sugar
50 grams roughly chopped chocolate chips
water to mix -- if necessary
Make up a quantity of Extra-Rich Vanilla Ice Cream following
the method in the blueprint.
Prepare the cookie dough while the custard for the ice cream
is cooling.
Blend together the flour, cocoa and butter. Stir in the
sugar and
chocolate
chips, then bring the mixture together into a firm dough,
adding a few
drops of water to mix if necessary. Knead the dough
thoroughly, then cover
with cling film and chill. (You will need about half the
dough for the ice
cream, but it is difficult to make a smaller quantity. Add
more it you
wish, or freeze the remainder for later use—you could bake
it up
into
cookies!) Chop the dough roughly before you add it to the
ice cream.
Freeze-churn the ice cream until thick, then fold in as much
chopped dough as your conscience will allow. Continue churning, or
harden in the freezer
before serving.
Cherry
Amaretto Ice Cream
850 ml milk
125 g caster sugar
1 tsp. vanilla extract -- or
2 tsp. vanilla essence
1 pinch salt
75 g cherries -- roughly chopped
50 g amaretti biscuits -- roughly chopped
Prepare the basic ice milk following the blueprint recipe
for Vanilla
Ice
Milk. Freeze-churn the cooled mixture until almost
ready to serve, then scoop it out of the ice-cream machine into a bowl.
Fold in the chopped cherries and biscuits, then allow the mixture to
harden slightly in the freezer for 10-15 minutes before serving.
MINT-CHIP
ICE CREAM
1 1/2 tsp. (7 mL) unflavored gelatin
2 Tbsp (30 mL) boiling water
2 tsp. (10 mL) green peppermint flavoring
1/4 tsp. (1 mL) salt
1 env. (1 env.) lo-cal whipped topping mix
1/2 cup (125 mL) cold water
1 tsp. (5 mL) vanilla extract
1/4 cup (60 mL) small semisweet chocolate chips
Instructions:
Sprinkle gelatin over boiling water, stirring to dissolve.
add
peppermint flavoring and salt; stir well. Let mixture cool.
Combine
topping mix, cold water and vanilla in bowl, and whip
mixture until
stiff. Fold in peppermint mixture and chocolate chips. POur
into
freezer tray and freeze until firm. (Yield: 6 servings).
Nectarine
Custard Ice Cream
2 eggs -- beaten
1 1/2 cups whole milk
1 cup sugar
1/8 teaspoon salt
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 1/2 cups whipped cream
1 1/2 cups nectarine puree
Combine eggs, milk, sugar and salt in saucepan. cook over
low heat,
stirring constantly, until mixture coats metal spoon
lightly. DO
NOT BOIL.
Remove from heat; stir in vanilla and almond extracts and
cream. Cool.
Bland and peel nectarines; halve or slice, then puree to
make 1
1/2 cups.
Add to custard mixture. pour into 2 quart ice cream freezer
and freeze
according to manufacturer's directions.
Pumpkin
Ice Cream Pie
Amount
1 quart vanilla ice cream -- softened
3/4 cup canned pumpkin
1/4 cup honey
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
1 baked 9-inch pie crust -- cooled
1/3 cup chopped pecans
Whipped cream -- (garnish)
Pecan halves -- (garnish)
Combine first 8 ingredients in mixing bowl and blend well.
Pour into pie crust. Sprinkle with chopped nuts. Freeze until
serving time. Garnish with whipped cream and pecan
halves just before serving.
Pear Sorbet
1 can pears -- (29 ounce) drained (reserve 1/2
cup syrup)
1/2 cup sugar
1/4 cup eau de vie de
poire* -- or pear brandy (optional)
1 tablespoon fresh lemon juice
For sorbet: Combine all ingredients in processor and puree
until smooth. Turn into ice cream maker and process according to
manufacturer's instructions. Transfer to plastic container and freeze 3
hours. *Available at most liquor stores
Praline
Ice Cream
3 Eggs
1 3/4 c Light brown sugar; firm pack
3 c Milk
3 c Whipping cream
1 tb Vanilla
1/4 ts Maple flavoring (opt)
1 c Slated pecans; chopped
Beat eggs until foamy in a large mixing bowl. Gradually add
sugar;
beat until thickened. Add milk, cream, vanilla, and maple
flavor; mix
well. Stir in pecans. Chill. Churn-freeze. Makes 3 quarts.
Maple
Walnut Ice Cream
2 1/4 c whipping cream
1/2 c Granulated maple sugar
1/4 c Maple syrup
1 x Pinch of salt
1/2 c Chopped walnuts
1/2 c Chopped hard maple sugar
Scald cream, dissolving into it the 1/2 cup maple sugar and
1/4 cup
maple syrup (or use 3/4 cup maple syrup) and the salt. Chill
overnight in a glass container. Freeze in a crank ice cream
freezer,
adding nuts and chopped hard maple sugar before the last 20
cranks.
Pack and freeze until hard. Makes 3 pints.
Cherry
Berry Ice Cream
2 Envelope of unflavored gelatin
1 1/2 c Sugar
1/2 c Water
10 oz Frozen sliced strawberries
2 c Dark sweet cherries
4 c Light cream or half & half
2 c Whipping cream
2 ts Vanilla
In a small saucepan combine unflavored gelatin and sugar.
Add water
and strawberries. Cook over medium heat, stirring
constantly, until
mixture just comes to a boil. Remove from heat and cool to
room temperature.
Caramel-Pecan
Ice Cream
Ingredients:
3/4 cup sugar
1/2 cup water
1-1/2 cups half and half
6 egg yolks, beaten
1-1/2 cups heavy cream
1 teaspoon vanilla extract
2 teaspoons unsalted butter
1/2 cup pecans, walnuts, or brazil nuts, chopped
In a heavy saucepan, combine the sugar and 1/4 cup of the
water. Cook
over medium heat, shaking the pan, until the sugar melts and
caramelizes
to a light amber color. Be careful, as the syrup is very
hot. (If
the
sugar should crystallize before melting, put a lid on the
pan to
wash
down the sugar crystals on the sides, rather than stirring
the mixture.)
Carefully pour in the remaining 1/4 cup water--it will steam
and bubble.
Carefully add the half-and-half and cook, stirring, until
the syrup
Re-melts. Whisk some of the hot half-and-half mixture into
the egg yolks.
Pour the mixture into a double boiler and cook over barely
simmering
water, stirring constantly, until the custard coats the
spoon.
Immediately place the pan in a pan of cold water and stir to
cool. Stir
in the cream and vanilla. Cover and refrigerate for 2 to 3
hours, or
until thoroughly chilled. In a saucepan, melt the
butter over medium heat and saute the nuts until golden brown; let
cool.
Freeze the mixture in an ice cream maker according to the
manufacturer's
instructions. When partially frozen, mix in the nuts.
Serving Size = 1/2 cup
Ginger
Cookie Ice Cream Sandwich
For Cookies:
1/2 cup plus 2 tablespoons unsalted butter, cut into pieces
2/3 cup granulated sugar
1/3 cup firmly packed light or dark brown sugar
1/4 cup light or dark molasses
1 large egg
2 cups all-purpose flour
1 teaspoon baking soda
Pinch of salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
For Ice Cream:
4 cups half and half
1 cup granulated sugar
1/4 cup grated fresh ginger
6 large egg yolks
Preheat an oven to 350 degrees F. Position a rack in the
center of the
oven. Grease a baking sheet or line with parchment paper,
and set
aside.
FOR COOKIES: In a large bowl, beat together the butter, 1/3
cup
granulated sugar, and brown sugar, using an electric mixer,
until light
and creamy. Beat in the molasses and egg until well blended.
Sift the
flour, baking soda, salt, ginger, cinnamon, and nutmeg into
the molasses
mixture, and beat until well blended.
With clean hands, form balls 1 1/2 inches in diameter (the
size of large
walnuts). Roll each ball in a bowl filled with the remaining
1/3 cup
granulated sugar. Place the dough balls 4 inches apart on
the prepared
sheet. With the bottom of a custard cup or small bowl,
flatten each ball
into a 2-inch disk. Bake until the cookies are firm to the
touch, about
12 minutes. Let the cookies cool slightly on the sheet before
transferring to a wire rack to cool completely. Repeat with
remaining
dough. You should have about 32 cookies. Store or freeze the
cookies in
an airtight container at room temperature or in a freezer
until ready to
use.
FOR ICE CREAM: In a saucepan, combine the half-and-half and
sugar over medium-high heat and scald (bring almost a boil). Remove
from the heat and let the half-and-half cool to nearly room
temperature; otherwise,
when the fresh ginger is added, the liquid may curdle. Stir
in the
grated ginger, cover, and allow to steep overnight in the
refrigerator.
Remove from the refrigerator and strain the liquid through a
fine-mesh
sieve. Discard the grated ginger.
In a large bowl, whisk the egg yolks until light yellow.
Slowly whisk in
the half-and-half. Pour the liquid into the top of a double
boiler. Cook
over water that has been brought to a boil and reduced to
medium,
stirring constantly with a wooden spoon, until the custard
thickens and
covers the back of the spoon, about 10 minutes. Strain the
custard
through a fine-mesh sieve into a container. Cover with
plastic wrap and
refrigerate until thoroughly chilled, at least 3 hours or as
long as
overnight.
Place the mixture in an ice-cream maker and freeze according
to the
manufacturer's instructions. Transfer the ice cream to a
container,
cover, and freeze for several hours.
Serving size = 1 sandwich
Bing
Cherry Ice Cream
1/2 cup water
1 1/2 cups sugar -- divided
2 cups Bing cherries -- stemmed, pitted, and
halved
6 ounces cream cheese -- at room temperature
1 ½ cups milk
1 cup heavy cream
1 teaspoon vanilla extract
In a small saucepan, combine water, 3/4 cup sugar, and
cherries. Bring to
a boil over medium heat, stirring occasionally, until the
sugar dissolves.
Remove from heat; let the cherries steep for 30
minutes. Drain the
cherries, discarding the syrup. Transfer the cherries
to a bowl, cover,
and refrigerate for at least 30 minutes or up to 8 hours.
In a food processor, process cream cheese until smooth,
about 30
seconds. Scrape down the sides of the bowl.
Meanwhile, combine the milk, cream and remaining 3/4 cup
sugar in a
saucepan. Cook over medium heat, stirring occasionally to
help dissolve
the sugar, until bubbles form around the edges of the pan,
about 5
minutes.
Add about 1/2 cup of the hot milk mixture to the cream
cheese; process
until smooth, about 30 seconds. Add the remaining milk
mixture and
process for another 30 seconds. Strain through a
fine-mesh sieve into a
bowl. Add vanilla; stir to combine. Cover and
refrigerate until chilled, at least 3 hours or up to 24 hours.
Inside-Out Sundae
4 ounces hot fudge
4 ounces caramel candy
1/4 cup honey-roasted peanuts
1 scoop vanilla ice cream
4 ounces strawberry topping
Paint hot fudge on half of the exterior of a tulip glass and
caramel on the other half. Sprinkle chopped peanuts on the hot fudge
and caramel.
Freeze the glass for up to an hour.
Scoop vanilla ice cream into pre-coated glass.
Cover ice cream with strawberries and top with whipped cream
and cherry. Top contents inside the glass with hot fudge.
Drizzle medium-size round plate with hot fudge and place
sundae in the
center of plate.
Sprinkle plate with chopped peanuts.
Pour the cream mixture into an ice cream maker and freeze
according to the manufacturer's instructions. When nearly frozen and
the consistency of
thick whipped cream, add the cherries. Churn or stir
just until mixed.
Transfer the ice cream to a freezer safe container.
Cover and freeze
until firm, at least 3 hours or up to 3 days, before serving.
Mango Apricot Frozen Yogurt
2 medium mangoes -- peeled and cubed
1/2 cup apricot-pineapple juice
1/3 cup sugar
1/8 teaspoon ground mace
3/4 cup plain lowfat yogurt -- stirred
In blender or food processor fitted with metal blade,
combine mangoes,
apricot-pineapple juice and sugar. Puree until
smooth. Freeze in
ice-cream maker according to manufacturer's directions; or
follow
refrigerator-freezer instructions. Makes about 1 quart.
Chocolate
Raspberry Ice cream
3 Tbsp unsweetened cocoa powder -- sieved
600 ml milk
125 g caster sugar
1 tsp vanilla extract -- or
2 tsp vanilla essence
125g raspberries
grated rind and juice of half a lemon sugar to taste
Blend the cocoa to a thin paste with a little of the cold
milk. Heat the
remaining milk with the sugar until the sugar has dissolved
and the milk is
almost boiling. Add the hot milk to the cocoa, stirring all
the time.
Flavour with the vanilla, then leave until completely cold.
Whizz the raspberries with the lemon rind and juice in a
food processor,
and add sufficient sugar to sweeten them to taste. Rub the
puree through a
sieve, if you wish, then chill it until required.
Turn the chocolate milk into the ice-cream machine and
freeze-churn until
ready to serve. Remove the dasher from the machine, pressing
the ice milk
back into the machine. Make some holes in the ice milk,
using a
thick
skewer or a thin spoon handle, and fill with the raspberry
puree. Leave for
a few minutes, then scoop out the ice milk across the puree,
creating a
ripple effect. Alternatively, drizzle the puree over the
chocolate ice milk
as you scoop it.
Crunchy
Melody Cream
1 cup sugar
2 tablespoons all-purpose flour
¼ teaspoon salt
4 cups Half-and-Half
4 eggs -- beaten
2 cups banana -- mashed
1 tablespoon lemon juice -- or lime or orange juice
1/4 teaspoon almond extract
3 drops yellow food coloring
1/2 cup toasted chopped almonds -- or chopped filberts
or chopped pecans
¾ cup mini-marshmallows
11 ounce square semisweet chocolate -- grated
Combine sugar, flour, and salt in saucepan. Gradually stir in
Half-and-Half. Bring to boil and stir constantly over low
heat. Simmer for
2 minutes. Add small amount of hot mixture to the eggs in
separate bowl,
mix well, and return egg mixture to saucepan. Simmer,
stirring for 1 minute
over low heat. Remove from heat and add banana, Juice,
almond extract,
and
food coloring. Freeze in 2 freezer trays until firm around
edges but soft
in center. Turn into large chilled bowl. Beat until creamy
and stir in
chopped nuts, marshmallows, and chocolate. Return to freezer
trays and
freeze until firm.
Peanut
Brittle Ice Cream with Caramel Sauce
Peanut Brittle
2 cups sugar
1/4
teaspoon fresh
lemon juice
1 1/4 cups salted husked
peanuts
1 tablespoon unsalted butter
Homemade Rich Vanilla Ice Cream
2 cups whipping cream
1 vanilla bean -- split
6 jumbo egg yolks -- room temperature
3/4 cup sugar
Caramel Sauce
1 cup sugar
1/8 teaspoon fresh lemon juice
3/4 cup whipping cream
For peanut brittle: Grease baking sheet. Melt 1//4 cup sugar
in
heavy medium saucepan over medium heat, stirring con-
stantly. Add remaining sugar 1/4 cup at a time, stirring
each ad-
dition until melted before adding next. Add lemon juice and
stir until syrup is brown, about 1 minute. Reduce heat to low
and add peanuts and butter, stirring until nuts are well
coated. Immediately pour onto prepared sheet, using greased
spatula to spread to thickness of peanut. Cool until firm.
Break peanut brittle into 1-inch pieces. Coarsely chop 1/4
in pro-
cessor. Measure % cup chopped pieces to use in ice cream.
Store
remaining peanut brittle in airtight container.
For ice cream: Scald 1 cup cream and freeze 30 minutes to
chill.
Combine remaining 1 cup cream with vanilla bean and bring to
boil in heavy small saucepan over medium heat. Remove from
heat. Remove vanilla bean and scrape seeds into cream. Beat
yolks and sugar with electric mixer until pale yellow and
slowly dissolving ribbon forms when beaters are lifted. Beat
in
1/3 cup hot cream; return mixture to saucepan. Cook over low
at until mixture leaves path back of spoon when finger is
n across and registers 180 degrees F on candy thermometer,
stirring
constantly, about 5 minutes; do not boil. Strain custard
through
fine sieve into bowl set into larger bowl of ice water.
Stir
occasionally until cool. Strain scalded cream into custard.
Process vanilla custard in ice cream maker according to
Manufacturer's instructions. Fold 1/2 cup chopped peanut
brittle into
ice cream. Freeze in covered container overnight to mellow.
Serve with Caramel Sauce.
Melt 1/4 cup sugar in heavy medium saucepan over medium
heat, stirring constantly. Add remaining sugar 1/4 cup at a
time,
stirring each addition until melted before adding next. Add
lemon juice and stir until syrup is golden brown, about 1
min-
ute. Cool 5 minutes. Bring cream to boil and gradually add to
syrup, stirring until smooth. Strain sauce through
fine sieve
if necessary. (Can be prepared 1 day ahead. Spoon into glass
jar.
Reheat by placing jar in saucepan of simmering water.) Serve
Caramel Sauce warm.
PURPLE
COW POPSICLES
1 Envelope plain gelatin
2/3 C. cold water
2 2/3 C. dry milk
2/3 C. grape juice
(concentrate)
Sprinkle gelatin in over cold water and let stand for 5
minutes. Cook over
low heat about 1 minute. Add milk and stir in grape juice.
Fill molds, ice
trays, muffin tins or cups. Freeze about 6 hours or until
solid. Put
toothpicks in each one before freezing, then serve.
Rum Cream
Pie (Frozen Dessert)
-Crust--
36 Oreo Cookies -- de-sugared
1 Stick Butter Or Margarine -- melted
--Filling--
6 Egg Yolks
1 C Sugar
1 Tbsp Gelatin
½ C Cold Water
1 pt Whipped Cream
1/2 C Rum
Shaved Chocolate -- for garnish
FOR THE CRUST: Roll cookies fine and mix well with melted
butter.
Press into two 9" pie plates and freeze.
FOR THE FILLING: Beat egg yolks well. Add the
sugar and beat until
thick and creamy. Soak the gelatin in cold water.
Place over
a low
flame and bring to a boil. Pour the gelatin over the egg
mixture stirring
briskly. Whip the cream until stiff. Fold into
pie mixture and stir in the rum.
Pour into 2 frozen pie shells. Sprinkle with shaved
chocolate. Freeze until
firm. Each pie serves 8.
Pizza Sundae -
vanilla ice cream -- spread 2" deep over 8" round brownie
chocolate sauce -- OR marshmallow sauce
Nestle crunch -- topping
Oreos -- crushed -- topping
peanuts -- topping
M & M's – topping
Peach
Cobbler Frozen Yogurt
2 large or 3 medium fresh peaches, peeled and sliced
(about 2 1/2 cups)
2 teaspoons lemon juice
3/4 cup sugar
1/2 cup nonfat milk
1 teaspoon unflavored gelatin
1/4 teaspoon ground cinnamon
1 tablespoon margarine or butter, optional
1/2 teaspoon vanilla extract
1/2 cup nonfat milk
1 cup plain nonfat yogurt -- stirred
3 vanilla wafers, broken into 1/2-inch -- (3 to 4)
pieces
In blender or food processor fitted with metal blade,
combine peaches,
lemon juice and sugar. Process until chopped but not
pureed. In 1-1/2- or 2-quart saucepan, combine peach mixture and
1/2 cup milk. Sprinkle gelatin over peach-milk mixture; let stand
1 minute. Stir in cinnamon and
margarine or butter, if desired. Simmer over
medium-low heat
about 3 or 4 minutes, stirring frequently. Remove from heat; stir
in
vanilla. Cool
peach mixture. Set aside 3/4 cup peach mixture in
refrigerator. Stir 1/2
cup milk and yogurt into remaining peach mixture.
Freeze in ice-cream
maker according to manufacturer's directions. When
frozen fold in chilled
3/4 cup peach mixture and vanilla wafers just enough to
create a swirled
effect. Or follow refrigerator-freezer instructions
and fold
in chilled
3/4 cup peach mixture and vanilla wafers after final
processing or beating
just enough to create a swirled effect. Makes about 1
quart.
Passion
Fruit Frozen Yogurt
1/2 cup lowfat milk
1 teaspoon unflavored gelatin
5 passion fruit
3/4 cup sugar
1 teaspoon lemon juice
1 1/2 cups plain low-fat yogurt -- stirred
1 egg white
1/3 cup water
1/3 cup nonfat dry milk
In small saucepan, combine milk and gelatin; let stand 1
minute. Cook and
stir over low heat until gelatin dissolves; set aside.
Cut each passion
fruit in half crosswise; scoop out pulp and seeds.
Discard shell. In
blender or food processor fitted with metal blade, puree
pulp and
seeds.
Strain; discard seeds. Combine passion fruit juice
with sugar,
lemon juice
and dissolved gelatin. Stir in yogurt. In medium
bowl, combine egg white,
water and nonfat dry milk. Beat until stiff but not
dry. Fold into yogurt
mixture. Freeze in ice-cream maker according to
manufacturer's directions; or follow refrigerator-freezer
instructions. Makes about 1 quart.
Orchard-Fresh
Plum FrozenYogurt
2/3 cup sugar
1 teaspoon cornstarch
1/2 cup lowfat milk
5 fresh plums -- peeled and quartered
3 tablespoons light corn syrup
1cup plain lowfat yogurt -- stirred
In medium saucepan, combine sugar and cornstarch. Stir
in milk. Cook and stir over moderate heat until bubbly; then cook
1 minute longer. Remove from heat. Combine plums and corn
syrup in blender or food processor fitted with metal blade.
Process until finely chopped. add to cooked mixture; cool.
Stir in yogurt. Freeze in ice-cream maker according to
manufacturer's directions; or follow refrigerator-freezer instructions.
Makes about 1
Honey
Crunch Ice Cream
HONEY CRUNCH
1 tablespoon honey
1 teaspoon butter -- melted
1 teaspoon milk
1 teaspoon light brown sugar
1/2
teaspoon pure vanilla extract
1/4
cup Grape-Nuts cereal
ICE CREAM
1
1/2
cups whole milk
1
can nonfat sweetened condensed milk (14-ounce)
1
tablespoon pure vanilla extract
1
tablespoon fresh lemon juice
1/4
teaspoon salt
TO MAKE HONEY CRUNCH:
1. Preheat oven to 350°F. Lightly oil a small baking pan
or coat it with
nonstick cooking spray.
2. In a small bowl, mix honey, butter, milk, brown sugar and
vanilla until
blended. With a fork, stir in Grape-Nuts until well coated.
Spread in a thin
layer in the prepared baking pan. Bake, stirring once or
twice, for 5
minutes, or until the cereal has darkened and bubbling has
subsided. Spread
on a plate and let cool completely. Break up any large
clumps and
set aside. (The honey crunch can be stored in an airtight container at
room
temperature for up to 3 days.)
TO MAKE ICE CREAM:
1. In a large bowl, mix milk, condensed milk and vanilla
until blended. For
best results, refrigerate the mixture until well chilled, at
least 2 hours.
2. Stir lemon juice and salt into the chilled ice cream
mixture. Pour into
the canister of an ice cream maker and freeze according to
manufacturer's
directions. Halfway through freezing, when ice cream begins
to thicken,
sprinkle in honey crunch and continue freezing. If
necessary, let
the ice
cream harden in the freezer for 30 minutes before serving.
(Use within hours of freezing, if possible, or store in the freezer for
up to 4
days. If the
ice cream becomes very hard in the freezer, soften it in the
refrigerator
for about 30 minutes before scooping.)
Fruit and
Nut Ice Cream
3 cups Chestnuts -- shelled
1 cup sugar
1 1/2 cups water
6 egg yolks -- beaten
3 cups Half-and-half
½ teaspoon vanilla
1/2 pound candied fruit --
finely chopped
Boil and rice chestnuts. Cook sugar and water 5
minutes. Add chestnuts,
bring to boil. Stir syrup and chestnuts gradually into
egg yolks. Stir
until cold, add half-and-half, vanilla, and candied
fruit. Freeze in
ice-cream maker as per manufacturers instructions.
Frozen
Cinnamon Nut Yogurt
4 cups Vanilla yogurt
1 cup Sugar
1/2 teaspoon Cinnamon
Salt
1 cup Whipping cream
1 teaspoon Vanilla
1 cup Walnut pieces
Thoroughly combine yogurt, sugar, cinnamon and salt in
mixing bowl.
Stir in whipping cream and vanilla. Add nuts. Cover and refrigerate 30
minutes.
Freeze according to manufacturer's directions
Papaya Sorbet
4 cups ripe papaya pulp -- 3-4 papayas
1 cup sugar -- up to 2
juice of 2 lemons
2 egg whites -- room temperature
Combine papaya with sugar and lemon juice in a bowl and mix
well. Beat egg whites until stiff peaks form. Fold into
papaya mixture. Pour into bowl or loaf pan and freeze, without
stirring, until consistency of sherbet,
approximately 60 minutes.
Lemon
Freezer Pie
1 1/2 cups vanilla wafer crumbs
3 eggs -- separated
1/2 cup sugar
1 cup whipping cream -- whipped
1/4 cup fresh lemon
juice
Butter 9 X 9-inch metal baking pan. Press 3/4 cup crumbs into
bottom. Reserve remainder. Chill crust while preparing
filling.
Beat whites in large bowl of electric mixer until frothy.
Gradually
add sugar and continue beating until soft peaks form.
Add yolks 1 at a time, beating well after each
addition. Fold in
whipped cream and lemon juice. Pour into prepared crust.
Sprinkle remaining 1/4 cup crumbs over top. Freeze over-
night before serving.
Strawberry
Sherbet
2 pints strawberries -- hulled
1 tablespoon black cherry
concentrate
3 tablespoons lemon
juice
fresh mint
Serves 4 to 6
Blend together the strawberries, black cherry concentrate,
and lemon juice
in a blender or food processor until smooth. Freeze in
a sorbettier or ice
cream freezer. Garnish with fresh mint
Almond Granita
2 cups whole almonds -- skin on, roasted &cooled
4 cups water
5 1/2 cups sugar
3/4 cup light corn syrup
2 teaspoons lemon zest -- grated
4 tablespoons almond-flavored liqueur
Pulse the almonds to a powder in a food processor. Transfer
to a pot and
combine with the water, sugar, corn syrup and lemon zest.
Bring to a boil
over medium heat, stirring occasionally. Cool completely and
add the
liqueur. Transfer to a 9- by 13-inch (23- by 33-cm) glass
baking dish and
place in the freezer. Freeze for 3 hours, stirring with a
whisk every 30
minutes, until the granita has completely frozen into small
granules. Serve
the same day or cover and keep frozen for up to 2 days. Stir
with a fork to
break up the granita before serving..
President
Ford's Butter Pecan Ice Cream –
4 whole eggs
4 egg yolks
3/4cup sugar
1 quart half-and-half
1 teaspoon vanilla extract
1 1/2 cups butter pecans
In a large mixing bowl, beat eggs with yolks and sugar. Add
half the
half-and-half and mix with a wire whisk.
In a saucepan, heat the remaining 2 cups of cream to the
boiling point;
Slowly stir into the egg mixture. Transfer to the top of a
double boiler.
Cook, stirring constantly, until mixture coats the spoon; do
not boil. Let
cool over a bowl of ice, stirring often. Add vanilla and
butter pecans.
Place in an ice cream freezer and freeze to desired
consistency, following
manufacturer's instructions. Store in the freezer in an
airtight plastic or
stainless steel container.
PISTACHIO
SPUMONI ICE CREAM
1 1/2 cup half and half
3/4 cup sugar
1/8 teaspoon salt
3 egg yolks -- beaten
2 cups heavy cream
3/4 cup pistachios -- shelled & chopped
1/3 cup candied maraschino
cherries
1/3 cup orange peel -- finely
chopped
3 tablespoons light rum
Heat but do not boil half and half in saucepan; stir in
sugar and
salt.
Pour small amount of half and half into egg yolks, stir
constantly. Return
yolk mixture to half and half mixture. Cook and stir
over medium heat
about 5 to 10 minutes or until thickened and creamy;
cool. Stir in heavy
cream. Chill thoroughly. Pour into ice cream freezer
container; follow
manufacturer's directions for freezing. Add
pistachios, cherries,
orange
peel and rum when almost frozen; finish freezing.
Freeze at least 2 hours
before serving.
Brandied
Eggnog with Ice Cream
300 milliliters single cream
1 vanilla pod
4 large egg yolks
100 grams caster sugar
300 milliliters double cream
4 tablespoons brandy
2 teaspoons freshly grated nutmeg -- about 1 small
Heat the single cream with the vanilla pod until almost
boiling. Remove the
pan from the heat, cover and leave for at least 20 minutes,
or until cold.
Remove the vanilla pod; rinse it well, and store for future
use.
Continue following the blueprint for Extra-Rich Vanilla Ice
Cream, from
step 2, but add both the brandy and the nutmeg to the eggs
and sugar before whisking them together.
Freeze-churn until ready to serve. The grated nutmeg gives
an appealing,
slightly flecked appearance to this ice cream.
Pumpkin Ice Cream Freeze
1 1/4 cups ginger snaps -- crushed (about 25 co
1/4 cup sugar
1/4 cup butter -- melted
1 quart vanilla ice cream
1cup canned pumpkin
1 cup brown sugar
1 teaspoon vanilla
1 teaspoon nutmeg
1/4 teaspoon ground ginger
Mix the first three ingredients, holding back 1/4 cup of the
crumbs, in a
bowl. Press the mixture into a 8 x 5" baking dish and
set aside.
Combine the remaining ingredients in a large bowl and pour
over the crust.
Freeze overnight. Serve with the reserved crumbs on
top and
maybe add some chopped nuts.
Key Lime Frozen Yogurt
1 cup plain low-fat yogurt -- stirred
(1) 14 ounce can sweetened condensed milk
1 6 ounce can frozen limeade concentrate,
undiluted and partially thawed
In medium bowl, combine yogurt and condensed milk.
Stir in
undiluted and partially thawed limeade concentrate. Freeze in
ice-cream maker according to manufacturer's directions; or follow
refrigerator-freezer instructions.
Makes about 1 quart.
Frozen
Sherry Cream Glaze
1 quart vanilla ice cream -- softened
1/2 cup dry or medium-dry Sherry
1 cup mixed diced fresh fruits
Combine ice cream, Sherry and fruits in blender or mixing
bowl
and blend quickly. Pour into refrigerator freezing tray and
me until mushy. Stir well, then continue freezing until
mixture is firm.
Frozen
Orange-Coconut Pie
Coconut Crust
3 tablespoons unsalted butter
1 ounce unsweetened chocolate
1 tablespoon whipping cream
1 teaspoon instant coffee powder
1/2 cup powdered sugar
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1/4 teaspoon cinnamon
7 ounces flaked toasted coconut Filling
1 can sweetened condensed milk -- (14 ounce)
3 1/2 tablespoons fresh lemon juice
1/2 cup orange marmalade
1 teaspoon vanilla
1 teaspoon orange extract
1 1/2 cups whipping cream -- whipped
1 large orange -- peeled and thinly sliced
2 1.65 ounce chocolate-coconut candy bars -- chopped
For crust: Generously grease 9-inch deep-dish pie plate. Melt
butter and chocolate in medium saucepan over low heat.
Stir in cream and coffee powder and mix until smooth. Add
powdered sugar, vanilla, almond extract and cinnamon and blend well.
Remove from heat and fold in coconut. Press mixture into
bottom and sides of prepared pie dish. Refrigerate while
pre-paring filling.
Mix milk and lemon juice in large bowl. Stir in marmalade,
vanilla and orange extract. Fold in whipped cream. Spoon into
crust. Freeze overnight.
Remove pie from freezer 10 to 15 minutes before
serving.
Garnish with orange and candy.
Thai Ice Cream
Thai ice cream is made from coconut milk, and as such is a
totally
non-dairy (ie vegetarian) product.
Ingredients
2 cups coconut milk (see also coconut
cream as a richer alternative)
1 cup water
4 eggs
1 tsp of vanilla or rosewater (optional)
pinch of salt
2 TBS. of shredded coconut (see below)
sprigs of mint for garnish
Method.
Stir fry the coconut until golden (optionally use a few
pieces of fresh corn.
Thais often flavor ice cream with things considered unusual
to western tastes). Heat the coconut milk and water over medium heat,
stirring continuously for a couple of minutes. Do not allow to
boil. In a bowl beat two eggs, plus two yolks, then add the other
ingredients, and whisk gently.
Transfer the mixture to a double boiler over gently boiling
water, and slowly blend in the hot coconut milk, stirring until the
mixture thickens to form a continuous slightly sticky coat on the back
of a spoon lifted from the mixture.
Remove from the heat and allow to cool, then transfer to a
metal ice cream tray or similar container and place in the coldest part
of the freezer
for one hour.
Remove to a food processor and beat slowly until smooth
(this incorporates
some stir into the mixture and prevents it becoming too hard), then
return
to the freezer and complete the
freezing process.
Creamy
Lemon Chip Ice Cream
2 cups sugar
1 cup water
finely grated zest of 1 lemon
3/4 cup fresh lemon juice (4
lemons)
1/8 teaspoon salt
1 cup half-and-half
1 cup heavy or whipping cream
3 large egg yolks
1/2 cup lemon drop candies --
crushed (see note)
1. Boil the sugar and water together, stirring constantly,
for 4 minutes to
get a syrup. Stir in the lemon zest, lemon juice, and salt.
Set aside.
2. Heat the half-and-half just below a boil in a heavy
medium saucepan.
Combine half-and-half, flavored syrup, cream, and egg yolks
in the top of a double boiler. Cook, stirring constantly, over but not
touching simmering
water until the mixture is thick enough to coat a spoon,
about 4 minutes.
3. Refrigerate for 4 to 12 hours, then place in the
refrigerator freezer
for 5 minutes. Stir in the crushed lemon drops. Freeze in an
ice cream
maker following the manufacturer's directions.
Note: The lemon drops can be crushed by putting them in a
freezer-type
zip-top plastic bag and hitting them with a hammer or a meat
pounder. They
should be pounded into fairly fine pieces.
What this recipe shows:
Heating half-and-half above 175°F (79°C) produces a
smoother-textured ice cream. Emulsifiers in egg yolks give the ice
cream a smooth, creamy
mouth feel. A small amount of salt enhances the flavors of the
ingredients.
Chilling and "aging" the mixture for 4 hours between 27°
and 35°F (- 2.8°
and 1.7°C) enable it to freeze at the proper rate for
smooth ice cream and
provide better body and texture.
Mocha Float
4 oz. chilled brewed espresso -- sweetened to taste
3 Tbsp. chocolate syrup
3 oz. milk
1 scoop coffee _mocha chip ice cream -- (1/3
cup)
1 scoop dark chocolate ice cream -- (1/3 cup)
Chilled seltzer or club soda
Whipped cream for garnish
Sweetened cocoa for garnish
Pour espresso, chocolate syrup and milk into a chilled 16
ounce glass. Stir to blend. Add coffee, _mocha chip and dark
chocolate ice cream. Fill glass with seltzer and stir.
Garnish with dollop of whipped cream and dust with cocoa.
Irish Cream Frozen Yogurt
2 tablespoons water
1 teaspoon unflavored gelatin
3 ounces semi-sweet chocolate, coarsely chopped
3/4 cup lowfat milk
1/4 cup light corn syrup
1/4 cup sugar
3 tablespoons Bailey's Irish Cream liqueur
1 cup plain lowfat yogurt -- stirred
1 egg white
1/3 cup water
1/3 cup nonfat dry milk
In small saucepan, combine 2 tablespoons water and gelatin;
let stand 1
minute. Stir over low heat until gelatin dissolves; set
aside. In medium
saucepan, combine chocolate, milk, corn syrup and
sugar. Cook and whisk over low heat until mixture is
smooth. Stir in dissolved gelatin mixture; cool. Add Irish
cream and yogurt. Beat egg white, 1/3 cup water and nonfat dry
milk until stiff but not dry. Fold into yogurt mixture.
Freeze in ice-cream maker according to manufacturer's directions.
Serving portions: 6 to 8 servings per quart is about
right for adults; for
teens, 4 to 5 servings per quart is more realistic.
Brandied
Eggnog Ice Cream
300 milliliters single cream
1 vanilla pod
4 large egg yolks
100 grams caster sugar
300 milliliters double cream
4 tablespoons brandy
2 teaspoons freshly grated nutmeg -- about 1
small
Heat the single cream with the vanilla pod until almost
boiling. Remove the
pan from the heat, cover and leave for at least 20 minutes,
or until cold.
Remove the vanilla pod; rinse it well, and store for future
use.
Continue following the blueprint for Extra-Rich Vanilla Ice
Cream, from
step 2, but add both the brandy and the nutmeg to the eggs
and sugar before whisking them together.
Freeze-churn until ready to serve. The grated nutmeg gives
an appealing,
slightly flecked appearance to this ice cream.
Honey Ice
1 1/2 cups cold water
1/2 cup honey
1 cup fresh orange juice
2 Tablespoons fresh lemon juice
1 teaspoon grated orange peel
1/2 teaspoon cinnamon
pinch salt
1 cup whipping cream
6 Tablespoons Grand Marnier
3 Tablespoons pistachio nuts -- chopped --
garnish
Beat water and honey in saucepan until thoroughly
blended. Place over
medium heat and bring to boil. Let boil 2 minutes
without stirring.
Remove from heat and add next 5 ingredients. Strain
into ice tray or
shallow dish. Freeze.
when ready to serve, whip cream. Scoop ice into bowls
and pour 1 TBSP Grand Marnier over each. Top with whipped cream
and nuts.
Vanilla
Ice Milk
125 g caster sugar
1 tsp vanilla extract -- or
2 tsp vanilla essence
1 pinch salt
1 Heat the milk until almost boiling, when tiny bubbles are
just rising to
the surface. Add the sugar and stir until dissolved, then
leave the milk to
cool completely.
2 Stir the vanilla and salt into the cold milk, then pour it
into the
ice-cream machine. Freeze-churn until thick and ready to
serve.
Green Tea
Ice Cream
4 cups whipping cream
2 cups milk
1 1/2 cups raw sugar
1/2 teaspoon ground ginger
1 teaspoon green tea -- ground to powder
Lukewarm water
Combine cream, milk, sugar and ginger in bowl. Mix until
sugar
dissolves.
Place ground green tea in measuring cup and add enough luke-
warm water to measure 3/4 cup. Mix tea and water and
combine
with cream mixture.
Hour into ice cube tray with dividers removed and freeze
again.
Frozen
Lemon Mousse
30 lemon or vanilla wafers
4 egg yolks
1/2 cup fresh lemon juice
1/4 cup sugar
1 1/2 Tablespoons lemon peel -- grated
4 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup sugar
1 1/2 cups whipping cream
Line bottom & sides of 8" or 9" spring form pan with
wafers. Combine next 4
ingredients in large bowl and blend well. Let mixture
stand at room
temperature.
Beat egg whites until foamy. Add cream of tartar and
salt and continue
beating until soft peaks form. Gradually add remaining
3/4 cup sugar,
beating constantly until stiff and glossy. Whip cream
until stiff. Gently
fold whites and cream into yolk mixture. Carefully
spoon into pan. Cover
with foil and freeze overnight. Let mousse soften in
refrigerator about 60
minutes before serving.
Apricot, Orange, & Lemon Sorbet
125 g caster sugar
425 ml water
1 tsp crushed cardamom seeds -- (optional)
175 g ready-to-eat dried apricots
1 orange grated rind and juice
250 ml orange juice
1 lemon
grated rind and juice
Prepare the sugar syrup as for the Papaya Lime blueprint,
adding the
cardamom seeds, if desired. Leave to cool completely.
Soak the apricots with the orange rind and juice, plus the
extra orange
juice, for 30 minutes. Whizz the apricot and orange mixture
in a liquidizer
or food processor until smooth. Mix the purée with
the cold
sugar syrup and the lemon rind and juice, then pour into the ice-cream
machine.
Freeze-churn until ready to serve.
Pink Grapefruit sherbet (see instructions)
Fresh
Lemon Sherbet (2 quarts)
4-6 lrg. lemons (enough for 1/2 cup zest and 1 cup juice)
2 1/2 cups sugar
4 cups water
2 egg whites, beaten into foam with 1/8 tsp. salt
1 cup iced aquavit (2 hr.. in freezer)
Pulverize zest with 1 cup of the sugar in food processor for
2
min., then add 1 1/2 cups of the water and pulverize 2 min.
more.
In pan, combine zest with remaining sugar, bring to simmer
and
swirl pan until sugar dissolves. Remove from heat. Add juice
and
remaining water, and chill. Whisk in egg whites and freeze
according
to instructions.
Pour a big spoonful of iced aquavit over each serving. Serve
with
candied citrus peel.
Fresh
Orange Sherbet
Follow general directions for lemon sherbet. But substitute:
5-6 lrg. navel oranges for the lemons
1 quart orange juice for the lemon juice and water
Puree only half the zests with sugar. (Reserve the
rest to
be
candied.) Complete the sherbet and serve with spoonful of
iced
orange liqueur. Fresh Grapefruit Sherbet
Follow general instructions for lemon sherbet. But
substitute:
3-4 lrg. pink grapefruit for lemons
Puree half the zest for sherbet. (Reserve remaining to
be candied.)
Cut grapefruit segments from dividing membranes. Add enough
juice
to segments to make 1 quart--no water. Proceed with recipe
and
serve with spoonful of iced kirsch.
Christmas
Pudding Ice Cream
1 liter rich vanilla ice cream
1 liter caramel swirl ice cream
1 1/2 cups mixed dried fruit
1 cup mixed glaze fruit chopped
1/2 cup whole unblanched
almonds -- roasted and chopped
1/2 cup whole hazelnuts
roasted and chopped
1 teaspoon ground cinnamon
seasonal fruits -- such as
blueberries, and cherries
Remove the ice cream from the freezer approximately 30
minutes before
using. It should have a soft folding consistency but not be
fully melted.
Place in large mixing bowl. Using a metal spoon, fold in the
dried fruits,
nuts and cinnamon. Spoon mixture into an 8 cup fluted or
straight sided
ring tin or mold. Store covered with plastic wrap in the
freezer for
several hours or until firm. Cover a flat tray with plastic
wrap, turn ice
cream out of the mold onto a tray and re-freeze overnight.
Remove the
Christmas pudding from the freezer 15 minutes before
serving. To
serve:
place the pudding onto a serving plate (a flat bottomed
plate is
best) and
pile berries, like blueberries, strawberries, cherries and
loganberries into the centre.
Apple Cinnamon Ice Cream
1 large cinnamon sticks -- or 2 small
300 milliliters milk
4 large egg yolks
100 grams caster sugar
1/2 teaspoon vanilla extract
-- or 1 tsp vanilla essence
300 milliliters double cream
2 crisp tart eating apples -- peeled and diced
1 teaspoon ground cinnamon
50 grams unsalted butter
Heat the cinnamon sticks in the milk until almost boiling.
Remove the pan
from the heat, cover and leave for 20 minutes. Whisk the egg
yolks and
sugar together until thick and pale. Discard the cinnamon
sticks, then
reheat the milk, and continue making the custard following
the blueprint
for Vanilla Ice Cream, from step 2.
Prepare the cinnamon apples while the custard is cooling.
Toss the chopped apples in the ground cinnamon. Heat the butter in a
frying pan, and wait until the foam subsides, then add the apples with
any remaining cinnamon
and fry quickly until they just start to soften, stirring continuously.
Allow to cool completely.
Freeze-churn the ice cream until well thickened, then
gradually add the
cold apples while the ice-cream machine is still running,
continuing
churning until the ice cream is ready to serve.
Bucket of
Worms Sundae -
Vanilla Ice cream
Chocolate syrup
whipped cream -- topping
oreos -- crushed -- topping
gummy worms – topping
Coffee
Alexander Shake
1/4 cup boiling water
2 teaspoons instant coffee granules
1 cup milk
2 tablespoons Chocolate Syrup
1 cup vanilla ice cream
Stir boiling water and coffee granules in small cup.
Cool.
Put milk, syrup, ice cream and prepared coffee into
blender. Process until
smooth. Pour into 2 fancy stemware glasses.
Classic
Chocolate Syrup
6 ounces semi-sweet chocolate
1/2 cup evaporated milk
1/4 cup water
Melt chocolate in top of a double boiler. Gradually
stir in evaporated
milk, & continue stirring until sauce is fully blended
and smooth. Remove
from heat & stir in water until smooth.
Syrup may be refrigerated in an airtight container for up to
3 weeks. To
reheat, set over a double boiler and stir until
smooth. If
re-heating over
direct heat, use very low flame, and be careful not to let
the sauce bubble or burn.
Grape 'n
Lemon Frozen Yogurt
1/4 cup water
1 teaspoon unflavored gelatin
1 1/2 cups Concord grape juice
1/3 cup sugar
1/2 cup lowfat milk
1 tablespoon light corn syrup
1 cup lemon lowfat yogurt -- stirred
In small saucepan, combine water and gelatin; let stand 1
minute. Cook and stir over low heat until gelatin dissolves;
remove from heat. In medium
bowl, combine grape juice, sugar, milk, corn syrup and
dissolved gelatin.
Stir in yogurt. Freeze in ice-cream maker according to
manufacturer's
directions; or follow refrigerator-freezer
instructions. Makes about 1 quart.
Coffee-Chocolate
Jewel Pie
1 pint coffee ice cream -- slightly softened
1 baked 8-inch chocolate wafer crust
1/4 cup semisweet chocolate chips
1/4 cup marshmallow creme
1/4 cup fudge sauce
1/4 cup chopped pecans
Whipped cream
Spread half of ice cream in pie crust. Sprinkle with half of
chips.
Spoon marshmallow creme over chips. Spread remaining ice
cream over marshmallow creme. Pour fudge sauce over.
Sprinkle
with pecans and remaining chocolate chips. Freeze pie. Let
stand at room temperature about 10 minutes before serving.
Top slices with whipped cream.
WATERMELON POPS
4 cups watermelon cubes
4 paper cups -- 7 ounce size
4 popsicle sticks
Remove black seeds from watermelon cubes and puree in
blender. Pour into paper cups. Place sticks in cups and freeze until
firm. To eat, tear paper cup from the frozen pop.
Ice Cream Pie
1 cup brown sugar
1/3 cube butter
2 ounces semi-sweet chocolate -- 2 squares
2 cups corn flakes
1 quart ice cream
Line greased pie plate. Mix brown sugar, butter and
chocolate and put in a
double boiler and cook until chocolate and sugar are
melted. Pour over
corn flakes. Mix with fingers and save 1/3 for
topping. Put corn flake
mixture in pie crust fashion. Fill with 1 quart ice
cream, cover with rest
of topping. Freeze. Take out of freezer 15
minutes before serving.
Freezer Punch
3 small cans frozen lime & lemonade
3 large bottles
soda water
fifth of bourbon
Freeze in 1/.2 gallon milk cartons. Take out of
freezer 15
minutes before serving
Honey
Vanilla Frozen Yogurt
14 ounces whole milk plain yogurt
1/2 cup sugar
1 envelope unflavored gelatin -- softened in
1/4 cup water
1 dash salt
1/2 cup evaporated milk
1 teaspoon vanilla
2 tablespoons honey
Scald evaporated milk over low heat stirring occasionally to
avoid the
"skin" formation over the top of the milk. Add sugar,
salt and softened
gelatin. Stir until thoroughly dissolved and mixture
is completely
smooth.
Add yogurt, honey and vanilla. Mix well. Chill
thoroughly in refrigerator
for 2 hours or longer. Pour into salt on Ice Cream
Machine and freeze.
Frozen
Yogurt S'Mores Cups
1/2 cup crushed graham crackers (about 6 squares)
1 tablespoon melted margarine or butter
1 cup chocolate frozen yogurt -- slightly softened
1/4 cup marshmallow cream -- stirred
1/2 teaspoon lukewarm water
In small bowl, combine graham-cracker crumbs and margarine
or
butter. Line 4 custard cups with paper baking liners. Press
about half of crumb mixture on bottom of liners; shill. Working
quickly,
lightly press half of frozen
chocolate yogurt over chilled graham-cracker mixture.
Stir marshmallow
cream with lukewarm water until smooth; spoon over yogurt in
each cup.
Then top with remaining frozen yogurt. Sprinkle with
remaining crumb
mixture. Freeze in refrigerator-freezer at least 2
hours or until firm.
Makes 4.
FROZEN
STRAWBERRY ROCKY ROAD
1 quart strawberries
5 marshmallows -- cut in quarters
1/2 cup sugar
1 cup whipping cream -- chilled
Crush strawberries; stir in marshmallows and sugar.
Let stand
about 1
hour. Beat cream until soft peaks form; fold into
strawberry mixture.
Pour into refrigerator trays. Freeze until firm,
stirring 3 or 4 times.
Chocolate-Almond Ice Cream Cake
Cookie Crust
2 cups crushed chocolate wafers
1/2 cup butter -- melted
1/4 cup sugar
Filling
1 1/4 cups sliced almonds
1/4 cup crushed amaretti
cookies*
1 tablespoon butter
2 tablespoons armaretto liqueur
2 pints rich vanilla ice cream -- softened
3 tablespoons light corn syrup
1 1/2 tablespoons butter -- plus 1 tsp cut into
small pieces
1 tablespoon water -- plus 1 1/2
teaspoons
2 ounces semisweet chocolate -- chopped
1 ounce unsweetened chocolate -- chopped
1 ounce white chocolate -- chopped
1 cup whipping cream -- well chilled
1/4 cup powdered sugar
2 tablespoons amaretto liqueur
1/2 teaspoon almond
extract
3 egg whites -- room temperature
1/4 teaspoon cream of tartar
2 tablespoons sugar
1 tablespoon coconut extract
1/2 cup toasted unsweetened
shredded coconut
For crust: Preheat oven to 350 degrees. Butter sides
only of 9-inch
Spring form pan. Mix crushed chocolate wafers, melted
butter
and sugar in large bowl. Press onto bottom and sides of pan.
Bake 10 minutes. Refrigerate crust while preparing ice cream
filling. Retain oven temperature at 350 degrees.
For filling: Spread almonds evenly in 10-inch baking pan.
Toast until golden, stirring occasionally, 12 to 14 minutes.
Let
cool. Set 1/4 cup aside for garnish.
Combine 1 cup toasted almonds, amaretti and
1 tablespoon butter in processor or blender and mix, stopping
frequently to scrape down sides, until smooth paste
forms, about 2 minutes. Transfer to large bowl and add
amaretto, stirring to incorporate thoroughly. Add softened
ice cream 1/2 pint at a time, stirring well and returning to
freezer between additions if ice cream becomes too soft.
Freeze 15 minutes. Spread ice cream mixture evenly over
crust. Freeze until firm, at least 6 hours or overnight.
Combine corn syrup, butter and water in small saucepan over
medium-high heat and bring to boil, stirring
occasionally. Add
chocolates and immediately remove pan from heat. Whisk
until
smooth. Cool to room temperature, stirring
occasionally, about
10 minutes. Pour glaze carefully over ice cream,
spreading
quickly with spatula. Freeze until firm, about 2
hours. Beat
cream, powdered sugar, amaretto and almond extract in large
bowl of electric mixer until soft peaks form. Beat egg
whites
and cream of tartar in another bowl of electric mixer until
foamy. Gradually add 2 tablespoons sugar and beat
until soft
peaks form. Add coconut extract and continue beating
until
stiff. Gently fold cream mixture into egg white
mixture, 1/3 at a
time. Carefully spread over glaze and filling. Sprinkle with
cocoa
nut and reserved 1/4 cup almonds. Freeze at least 1 hour.
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