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The Spaghetti Ice Cream Company
 



FREE HOMEMADE  ICE CREAM AND GELATO
RECIPES FOR YOUR ICE CREAM MAKER
 



 



What is this? This is Spaghetti Ice Cream Click here
to find out more about this really FUN, cooool, gourmet ice 
cream or gelato dessert. You and your kids will love it !!
Have a Spaghetti Ice Cream party or Ice Cream social 



at your next gathering.

These ice cream recipes can be made with Ice cream or gelato (Italian gourmet ice cream) Note: Gelato can be made by using the standard ice cream recipes and replacing the cream with whole or 1%-2% milk.   Note: some recipes are just for gelato.

Click here to return to recipe link page
 

If you have a favorite or unusual Ice cream recipe or gelato recipe
that you would like to submit to our list, please send it
to us, you will receive honorable mention on our website for it.
recipes@spaghettiicecream.com
 

Pizza Ice Cream
For 1 serving you will need: 
1/2 qt of fresh strawberries - Sugar - vanilla ice cream -1 kiwi - 1 banana - Some red grapes - whipped cream - coconut flakes

Take a handful of strawberries and put them in a blender, add some sugar and blend (this strawberry sauce will be your tomato sauce). Slice up kiwi, some strawberries, and a banana  they will be your toppings. You will also need some red grapes they will be your olives. Spread out your favorite light colored ice cream, for example:  vanilla (or maybe banana) on a chilled plate. Make sure the ice cream is spread out at least 1/2 inch thick. Add some whipped cream and coconut flakes as your cheese. Now you can decorate with the strawberry sauce and then the cut up fruits. Voile, there you have it, a Pizza ice cream!!! bon appetite !!! 

Pumpkin Ice Cream Recipe
14 oz can of pumpkin
1/2 cup brown sugar
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/4 tsp. ginger
1/2 cup maple syrup
1 cup milk
2 cups whipping cream
Mix ingredients, COOL, and pour 
into Ice Cream Maker. 



Green Tea ice cream recipe
1/3 cup water
1/3 cup sugar
2 teaspoon green tea
1 cup heavy cream
1 cup light cream

Combine the water and sugar in a small saucepan over low heat, stirring, until the sugar melts, and simmer the syrup for 5 minutes. In a separate bowl, mix 1 tablespoon of the syrup with the powdered green tea, then add that mixture to the syrup in the saucepan, and stir until evenly mixed. Add the light cream and heavy cream , pour into an ice cream freezer, and freeze according to manufacturer's instructions.

Crazey Ice Caffee
For one serving you will need: 
1 cup of coffee - Some sugar - 1 scoop vanilla ice cream - Whipped cream -  cocoa powder. 

Make coffee add some sugar and let it chill. Scoop one ball of vanilla ice cream or gelato into a large cup and fill it up with chilled coffee. Add whipped cream on top and sprinkle with cocoa powder.  It's delicious and refreshing especially on a hot summer day!!!

Better than Vanilla Gelato
Made in your ice cream maker 
For 1 quart you will need:
5 large egg yolks - 3/4 cup sugar - 2 cups whole milk - 1 cup half & half - 2 tsp. vanilla extract. 
 

Combine egg yolks and sugar in a mixing bowl. Beat at medium high speed until the mixture is thick and pale yellow in color. Heat milk to a simmer. Add half of the milk to the egg yolk mixture and whisk until blended. Stir in the rest of the milk and cook over low heat, stirring constantly. Remove from heat, when the mixture coats the back of your spoon. Stir in the half & half. Pass mixture through a fine strainer into a bowl and set over an ice bath to chill. Stir in the vanilla extract. Freeze in an ice cream maker according to manufacturer's instructions. 

Chocolate Gelato recipe
1 cup sugar
2 cups milk
1 cup cocoa powder, sifted
3 1/2 ounces bittersweet chocolate, chopped
4  egg yolks, beaten lightly

In a heavy saucepan cook 1/4 cup sugar, undisturbed, over moderate heat until it begins to melt and cook, stirring with fork, until melted completely and deep golden brown. Remove pan from heat and dip pan briefly into a bowl of ice water to stop cooking. (Caramel will harden). Cool pan about 5 minutes and return to heat. Add milk and cook over moderate heat, whisking until caramel is melted. Whisk in cocoa until combined well and keep mixture warm.

In a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring, and remove from heat. In a bowl with an electric mixer beat egg yolks with remaining 3/4 cup sugar until thick and pale. Whisk in caramel mixture and chocolate in streams, whisking until combined. Pour custard into another 3 quart heavy saucepan and cook over moderately low heat until a candy thermometer registers 140 F. Cook custard stirring (do not let it boil), 4 minutes more and remove from heat. Cool custard completely and freeze in an ice cream maker.

Coffee Gelato recipe
2/3 cup sugar
4  egg yolks
1 cup milk; at room temperature
1/8 teaspoon salt
4 teaspoons instant coffee
1 cup heavy cream

Beat the sugar and egg yolks together until pale yellow and very thick. Slowly add the milk, beating gently to avoid a build-up of foam. Stir in the salt.  Transfer mixture to the top of a double boiler with an inch of boiling water in the bottom half. Regulate heat so water remains at a low boil, and stir continuously 8 minutes. Custard will thicken enough to coat the spoon, and surface foam will disappear. Immediately remove top of double boiler and set it in a large bowl of cold water. Stir 2 minutes to cool custard somewhat. Then transfer it to a bowl and add the coffee, stirring to dissolve it thoroughly. Cover and set in refrigerator to chill thoroughly. Also chill heavy cream. When ready to proceed, whip cream into soft peaks and stir it into coffee custard. Transfer mixture to ice cream machine and proceed according to machine's directions.

Lemon-orange Gelato
2  cups milk
2 tablespoons orange zest
2 tablespoons lemon zest
5 egg yolks
3/4 cup sugar
4 tablespoons lemon juice

Scald the milk with the orange and lemon zest in a medium saucepan. Whisk the egg yolks and sugar to blend. Gradually whisk half of the hot milk into the yolks. Return the yolks to the saucepan with remaining milk. Stir over low heat until custard thickens and leave a path on the back of the spoon when you draw your finger across it. Do not let the mixture boil. Transfer the mixture to a large bowl and chill.

Once the mixture is cool stir in the lemon juice. Transfer to ice cream maker and process according to manufacturers instructions.

Peach Gelato
1 cup  sugar
2 cups water
1 1/4 lb fully ripe peaches, peeled halved and pitted
1/2 teaspoon lemon juice
1 cup heavy cream

Put sugar and 2 cups water in a saucepan. Stir over medium heat until sugar dissolves, then raise heat, bring syrup to a boil and boil 5 minutes. Transfer syrup to a bowl and let it cool completely. Purée peaches in a food processor blender. Measure out 2 cups of purée and stir in lemon juice. Add purée to cooled sugar syrup and chill thoroughly. Whip cream into soft peaks and fold it into fruit mixture. Transfer mixture to ice cream machine and freeze according to machine's directions.
 
 

The Best Vanilla Ice Cream
For 1 quart you will need: 
1 cup whole milk - 3 cups heavy cream - 3/4 cups sugar - 4 egg yolks -  2 tbs.. vanilla extract. 

In a heavy bottomed saucepan heat milk, cream and sugar stirring occasionally until the sugar is dissolved and the mixture is hot. In a mixing bowl start whisking the egg yolks. Take about one cup of the hot mixture and slowly pour it into the egg yolks and keep whisking. When your egg yolk mixture is smooth, slowly pour it into your hot mixture in the saucepan, whisking constantly. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Be sure not to let the mixture boil at any time or it will curdle.  Pass mixture through a fine strainer into a bowl and  stir in the vanilla extract. Freeze in an ice cream maker according to manufacturer's instructions.
 

Tasty Ice Cream Cones
You will need : A non-stick cookie sheet - A cone shaped mold - 3/4 cup sugar - 2 tablespoons butter - 1 large egg 1/4 cup milk - 1 teaspoon vanilla extract -1/2 cup all-purpose flour. 

Preheat oven to 300º F. In medium mixing bowl, beat the sugar into the egg.  Beat in the butter, vanilla extract, and milk. Stir in the flour. Grease the non-stick cookie sheet and spread 1.5 tablespoons of the batter into a  6 inch circles  using a spatula. Bake for 15 minutes or until lightly browned. Remove the cookies from the sheet  and wrap around the cone shaped mold. The cookies harden as they cool so work as quickly as possible. Great with your homemade gelato or ice cream!!! 

Cooool Tropical Shake
For 6 servings you will need: 
1 cup vanilla ice cream -  ¾ cup light cream - 8 ¼ oz. crushed pineapple -1/3 cup frozen orange juice concentrate - 1 sliced banana  - 3 to 4 ice cubes -  Toasted coconut. 

Blend together the ice cream, light cream, pineapple, frozen orange juice concentrate, and banana.  Add ice cubes one at a time until mixture is foamy.  Last, but not least, sprinkle ½ tsp. toasted coconut on top of  each serving. Serve immediately. Mmmm refreshing and exotic!!! 

Anna Banana™ Ice Cream Pie
For 1 Pie you will need: 
1 Pie Crust - 2 bananas - 1 quart vanilla ice cream - hot fudge sauce - pineapple preserves - chopped nuts - whipped topping - maraschino cherries 

Slice bananas and lay out on the bottom of the pie crust. Spoon  ice cream (softened) on top. Freeze for 2 hours. Top with pineapple preserves, hot fudge sauce, ad a dollop of whipped topping, sprinkle with chopped nuts and decorate with maraschino cherries. Makes a great pie for a summer garden party!  Kids love it too! 
 

Coconut Ice Cream
 1 cup milk 
One 15 oz can sweetened cream of coconut
 1 1/2 cups heavy cream
 1 1/2 tightly packed sweetened coconut flakes

 Place the coconut cream and milk in a food processor and blend thoroughly.
 Stir in the cream and coconut flakes.
 Pour the mixture into the bowl of the machine and freeze.
 Makes about 1 quart.

Quick Raspberry Ice Cream
 Two 10 oz. packages frozen raspberries packed in syrup, partially thawed
 2 cups heavy cream

 Lightly crush the raspberries while still in the bag.
 Pour into the bowl of the machine and add the cream and freeze.
 Makes about 1 quart.

Lemon Ice Cream
 Zest of 1 lemon
 2/3 cup sugar
 7 tablespoons fresh lemon juice
 2 1/2 cups heavy cream
 1 cup milk
 5 egg yolks

 Put the lemon zest and sugar in a food processor and process until the zest is  finally chopped. In a saucepan, mix the lemon sugar with 1 1/2 cups heavy  cream and all milk. Bring to a boil, stirring occasionally to dissolve the sugar.   Place the egg yolks in a large bowl and whisk briefly. still whisking the yolks,  slowly pour in the hot cream. When the mixture is smooth, pour it back into the saucepan or into the top of a double boiler. Cook over low heat or over simmering water, stirring constantly, until the mixture becomes a thick custard,  about 15 min. Do not let the mixture boil.  Place the custard in a metal bowl set over a larger bowl of ice. Stir until very  cold and thick. Mix in the lemon juice.   Whip the remaining cup of cream until stiff. Fold in the lemon custard. Pour the mixture into the bowl of the machine and freeze. 
 Makes about 1 quart.

Fried Mexican Ice Cream
1 pt Vanilla ice cream or other flavor
1/2 c Crushed corn flakes or cookie crumbs
1 tb Ground cinnamon
2 ts Sugar
1 Egg
Oil for deep frying
Honey
Whipped cream

Scoop out 4 to 5 balls of ice cream. Return to freezer. Mix corn flakes crumbs, cinnamon and sugar. Roll frozen ice cream balls in  half of crumb mixture and freeze again. Beat egg and dip coated  balls in egg, then roll again in remaining crumbs. Freeze until   ready to use. (For thicker coating, repeat dipping in egg and  rolling in crumbs.) When ready to serve, heat oil to 350F. Place 1  frozen ice cream ball in fryer basket or on perforated spoon and lower into hot oil 1 minute. Immediately remove and place in dessert dish. Drizzle with honey and top with dollop of whipped  cream. Continue to fry balls one at a time. Balls will be crunchy  on outside and just beginning to melt inside.
Makes 4 to 5 servings

Champagne ice cream recipe
2 egg yolks 
1 cup milk 
40 gr. - 3 tbs. icing sugar 
rind of 1/2 lemon 
1 glass champagne 
1/4 cup whipped cream 

Put the milk, sugar and lemon rind in a saucepan and break in the yolks of two eggs, stir on low heat and continue stirring until it comes to the boil. Remove the rind and let it cool. When it is cold fold in the whipped cream and the champagne and place in an ice cold metal container. 

Place in the freezer for an hour and stir every 20 minutes with an electric blender or whisk. 
Serve in champagne glasses and pour chilled champagne on top. 

Mango Kulfi - Indian ice cream
1 tb Unflavored gelatin
3 tb Water
4 Ripe mangoes
1/2 c Sugar
1 tb Lemon juice
1 1/2 c Whipping cream, whipped stiff
Shelled roasted pistachios ground

Mango Kulfi is a delightful Indian ice cream. Although it does not have a custard base it does have a soft, creamy texture. You don't even need and electric ice cream gizmo to make it! Kulfi is usually molded into individual portions and garnished with lots of ground roasted pistachio nuts.
Place water in a small saucepan; sprinkle with gelatin. Allow to soften for five minutes; cook over low heat until dissolved. Peel and pit mangoes. Puree flesh in a blender or food processor. You should have 3-1/2 cups puree. Place mango in a large bowl; add sugar, lemon juice and dissolved gelatin. Stir until the sugar dissolves.  Fold whipped cream into mango mixture. Place bowl in freezer until mixture is half frozen; about one hour. Remove from freezer; beat until smooth. Pack into individual bowls or molds; return to freezer and freeze until about half frozen but still creamy. Garnish with plenty or ground roasted pistachio nuts. Makes 6 1 cup molds

Royal Crown vanilla ice cream recipe
5 egg yolks 
· 2/3 cups sugar 
· 1 cup half and half 
· 2 tablespoons butter 
· 1 cup whipping cream 
· 2 teaspoons vanilla extract 
Beat yolks and sugar until blended. Pour in top of double boiler. Stir in half and half. Cook and stir over boiling water until thickens. Set aside - stir in butter. While cooling on a rack, stir occasionally until room temperature. Stir in whipping cream and vanilla. Freeze according to manufacturers directions. 

Ice Cream In A Bag 
Materials Needed:
· 1 Tbs. Sugar 
· 1/2 Cup Half-n-Half 
· 1/4 tsp. Vanilla 
· 1/2 Cup Rock Salt 
· Ice 
· 1 Pint Size Ziploc Bag 
· 1 Gallon Size Ziploc Bag 

Instructions:
Combine the sugar, half-n-half, and vanilla in the pint size ziploc bag and seal tightly. Combine the ice and rock salt in the large ziploc bag. Place the small bag inside of the larger bag and seal. Shake the bag until the mixture turns into ice cream! This will take about 5 minutes. (You may want to wear gloves.) Add sprinkles, candy, nuts, or fruit and enjoy! 

Almond ice cream
1/4 cup blanched almonds
2 cups milk
2/3 cup heavy cream
3 egg yolks
1/2 cup sugar
Reduce the almonds to a powder. Add the milk and heavy cream, mix thoroughly together. In a saucepan, heat the almond mixture and bring it to a boil. Remove from heat and reserve.
In a bowl, mix the egg yolks and sugar until light and fluffy. Add the almond mixture and mix well with wooden spoon. Return the mixture to the saucepan. Stir over medium-low heat until the custard thickens and coats the back of a spoon, do not boil.
Strain custard into a clean bowl and refrigerate until cold. Process custard in ice cream maker according to manufacturers instruction. Transfer to covered container and freeze until firm.

American Ice Cream Recipe
1 pint milk
2 tablespoons flour
2 tablespoons water
3/4 cup sugar
2 egg yolks
1 cup heavy cream
1 teaspoon vanilla

Scald the milk, stirring constantly. Mix the flour
and cold water to a smooth paste and add to it
slowly the scalded milk, continuing the stirring.
When thickened, cook over hot water for about
fifteen minutes. Add sugar and beaten egg
yolks and cook two minutes. Strain the custard
through a fine sieve and, when cold, add the
cream and vanilla and freeze. This makes a
smooth, rich cream. For variation, use dark
brown sugar or maple sugar instead of the
white sugar.

Caramel Ice Cream Recipe
Follow the for French Ice Cream, using Karo,
Blue Label and adding to the scalded milk two
tablespoons granulated sugar, caramelized
and melted in one-fourth cup boiling water.

French Ice Cream Recipe
3 cups milk
1-1/2 cups Karo, Red Label
1-1/2 tablespoons Argo or Kingsford's
Cornstarch
3 egg yolks
Few grains salt
1-1/2 teaspoons vanilla
1 cup heavy cream
1/2 cup sugar

Scald milk, Karo and sugar and thicken with the
cornstarch dissolved in an equal quantity of
cold milk. Cook fifteen minutes, stir in the egg
yolks well beaten and combined with a little of
the thickened mixture. Chill, add salt, flavoring
and cream, and freeze, packing with three parts
of cracked ice to one of rock salt.

Chocolate Ice Cream Recipe
In top of double boiler melt 1-1/2 squares
chocolate, add 1/2 cup sugar or 1/4 cup sugar
and 1/4 cup corn syrup; mix well, add slowly 1
teaspoon gelatin soaked in 1 cup evaporated
milk. Scald and stir until blended. Chill, add 1
cup water and freeze. Beat with egg beater
once during the freezing. Serve with or without
whipped cream, or with Marshmallow Sauce,
flavored with 1/2 teaspoon vanilla in place of
peppermint.

Chocolate Pecan Cream Recipe
1 square chocolate
2/3 cup sugar
2 tablespoons boiling water
2 cups thin cream
1 cup pecan nutmeats
2/3 teaspoon vanilla
1/8 teaspoon salt

Melt the chocolate, add sugar, and cook with
water until smooth and glossy. Add the cream
slowly, then the salt, the pecan meats crushed
into small pieces, and the vanilla. Cool and
freeze. Serve with whipped cream and a few
pecan meats. Other nuts may be used instead
of the pecans, if desired.

Coffee Ice Cream with evaporated milk Recipe
Put in saucepan 1 cup strong black coffee
infusion, 1/2 cup sugar and 1 teaspoon gelatin.
Heat until gelatin is dissolved, strain, cool in
refrigerator and beat until very light. Scald 1 cup
evaporated milk. Chill and beat until very light
and gradually beat into the coffee mixture. Turn
into refrigerator pan and freeze.
 
 

Fresh Fruit Ice Cream Recipe
Prepare fruit by sprinkling sugar over it. Let it
stand one hour, press through a coarse sieve
and stir into American ice cream when the
cream is frozen to a mush. If seed fruits, such
as currants, are used, strain through a fine
sieve or a piece of cheesecloth and use the
juice only. The juice can be pout into the freezer
with the cream and not served until later, as in
the case of the mashed fruits. Grated pineapple
with the addition of a little lemon juice makes a
particularly fine fruit cream
Ice Cream Pies Recipe
 

Cut Plain or Puff Pastry in circles and bake on
the outside of muffin pans. Cool and when
ready to serve put a layer of Apple sauce in the
bottom of each pastry case. Cover with a
scoop of Vanilla or Chantilly Mousse and with a
thick Meringue piled high. Place on a board
and put in broiling oven or in a very hot oven
until meringue is delicately brown. Serve
immediately.

Any fresh or canned fruit, crushed and
sweetened to taste can be used in place of the
apple sauce, and any simple mousse in place
of those suggested.

Macaroon Ice Cream Recipe
One pint thin cream, two-thirds cup sugar, one
pint milk, one cup rolled macaroons, one
tablespoon vanilla, two or three eggs, speck of
salt. Make a custard of the milk, eggs, sugar
and salt. Cool, add the vanilla and freeze. When
nearly frozen add the macaroons, prepared by
drying in the oven; they are then put through a
meat chopper or rolled.

Maple Ice Cream Recipe
Beat the yolks of two eggs until light; add
two-thirds of a cup of maple syrup and half a
cup of milk. Cook over hot water, stirring
constantly, until the mixture thickens; then pour
over the stiffly beaten whites of two eggs and
cool. When cold add a cup and. a half of cream
and freeze.

Maple Ice Cream Sauce Recipe
Cook a cup of maple syrup and a tablespoon of
butter until it drops thick but does not quite form
a soft ball when tested in cold water. Serve hot
over each portion of cream. Half a cup of
chopped pecans or English walnuts is a
delicious addition to the sauce. Serve with
vanilla or macaroon ice cream.
 

Peach Ice Cream Recipe
3/4 cup of peach pulp
Juice of 1/2 lemon
3/4 cup of granulated sugar
1 1/2 cups of thin cream

Pare and stone choice, ripe peaches and
press the pulp through a "ricer;" add the sugar
and lemon juice and turn into the can of a
freezer, packed in ice and salt; add the cream
and freeze as usual.

Peanut Ice Cream Recipe
One quart of thin cream, one cup of rolled
peanut meats, one cup of sugar, one
tablespoon of vanilla. Mix all together and
freeze.

Pineapple Ice Cream Sandwich Recipe
Serve Vanilla Mousse between slices of Yellow
cake. Cover with Crushed pineapple.

Vanilla Mousse: Beat 1-1/2 cups cream until
light and beat in gradually 1/4 cup sugar, 2
tablespoons corn syrup, 1-1/2 teaspoons
vanilla and Few grains salt. Put in refrigerator
pan and freeze.

Basic cake recipe: 1/3 cup butter or shortening
1 cup sugar
2 eggs
1-3/4 cup flour
2 teaspoons baking powder
1/2 cup milk
1 teaspoon vanilla

Cream the butter or butter substitute, add sugar
and continue creaming. Add well beaten eggs.
Mix and sift the dry ingredients and add
alternatively with the milk. Add flavoring. Bake
in layers at 380 degrees for twenty minutes.
Any good filling and frosting may be used. The
batter may be varied by adding nuts, coconut,
spices, etc., and may be baked as a loaf cake.

Strawberry Ice Cream Recipe
1 pint of milk
1/2 teaspoonful of salt
1/2 cup of sugar
1 basket of strawberries
2 level tablespoonfuls of cornstarch
1 1/2 cups of sugar (granulated)
1 pint of cream

Sift together, several times, the sugar,
cornstarch and salt, then cook in the milk,
scalded over hot water; stir constantly until the
mixture thickens and is smooth, then cover and
let cook fifteen minutes. Pick over, wash and
drain the berries; mix them with the sugar and
let stand an hour or more, then press through a
fine sieve. Strain the cornstarch mixture into the
freezer, and when cold add the cream and
begin to freeze the mixture. When half frozen
add the strawberries and sugar and finish
freezing.

Vanilla Ice Cream, Junket Recipe
1 pint of milk
1/2 tablespoonful of vanilla extract
1/2 cup of double cream
1/2 cup of sugar
1/2 junket tablet
1 tablespoonful of cold water

Crush the half tablet and let stand in the cold
water to dissolve. Heat the milk, cream, sugar
and vanilla to about 90 deg F.; stir in the
dissolved tablet, pour into the can of the freezer
and let stand in a warm place until the mixture
"sets" or jellies. Do not jar the mixture while it is
jellying. When cold freeze as in the first recipe.
This makes an exceptionally nice ice cream.

Vanilla Ice Cream, Philadelphia Style Recipe
1 pint of thin cream
1/2 tablespoonful of vanilla extract
1/2 cup of granulated sugar
 

Mix all together and turn into the can of the
freezer. Pack with salt and crushed ice in the
usual proportion and turn the crank until the
mixture is well frozen. At first turn the crank
slowly, later turn more quickly. Take out the
dasher and scrape the cream from it into the
freezer; beat the whole thoroughly, smooth over
the top and put on the cover. If the ice floats,
turn off the water and repack, using larger
pieces of ice and one measure of salt to four or
five of ice. Spread burlaps, carpet or
newspaper over the top, to keep the ice from
melting too fast. The cream may be scalded; in
summer this is advisable.

Walnut Nougat Ice Cream Recipe
Scald 1 cup milk with 1 teaspoon gelatin and
add slowly to 3 egg yolks mixed with 1/4 cup
sugar and a Few grains salt. Return to double
boiler and stir constantly until coating is formed
on the spoon. Strain and cool. Put 1/3 cup
sugar in frying pan and stir until melted and
slightly brown. Add 1/3 cup walnut meats, finely
chopped and turn mixture into a slightly buttered
pan. When cold put through food chopper, add
to custard, then add 1/2 pint cream beaten stiff
and 2 teaspoons vanilla. Freeze. Other nuts
may be used in place of walnuts.

To make a rich fruit ice cream omit the walnuts,
use sugar without melting it and add to the
mixture, dates or prunes cut in pieces, or any
desired fresh or canned fruit, allowing one cup
or less of fruit. Use less sugar if fruit is very
sweet.

Banana Rum Ice cream recipe
3/4 cup sugar
1 tablespoon cornstarch
2 egg yolks
1 egg
2 cups milk
3 tablespoons dark rum
1 teaspoon vanilla
1 cup heavy cream, chilled
5 bananas

In a bowl whisk together the sugar, cornstarch, egg yolks, egg. Scalded the milk and add it in a stream, whisking. In a heavy saucepan bring the mixture to a boil over moderate heat, whisking, and boil it, whisking, for a minute. Add the rum, boil the custard for one minute more, and strain it through a fine sieve into a bowl. Chill the custard until it is cool and stir in the vanilla and the cream. In a food processor purée the bananas and stir the purée into the custard. Chill the mixture until it is cold. Freeze the mixture in an ice cream freezer according to the manufacturers instructions.

Blueberry Ice cream
2 pints blueberries
1 1/2  cups sugar
3 tablespoons orange juice
4 cups light cream
1 teaspoon vanilla extract

In a 3-quart saucepan combines blueberries, sugar and orange juice. Mash berries slightly and cook over medium heat, stirring occasionally, until the mixture comes to a boil. Simmer 5 minutes.

Remove from heat and puree in a food processor or blender. Push mixture through a strainer with the back of a wooden spoon. Cool the mixture.

In the chilled canister of ice-cream maker combine blueberry mixture, cream and vanilla. Freeze according to manufacturer's directions.

Butterscotch ice cream recipe
3 tablespoons butter
1/2 cup brown sugar
1 cup milk
1 1/2 tablespoons cornstarch
2 tablespoons cold milk
1/4 teaspoon salt
1/4 teaspoon vanilla
1 cup heavy cream, whipped

Heat butter and sugar in top of double boiler until butter is melted and well blended with sugar. Add 1 cup milk and heat to boiling. Mix cornstarch with 2 tablespoons cold milk; stir into butter and sugar mixture. Add salt and cook, stirring constantly, until thickened. Cool and add vanilla. Fold in whipped cream. Let the mixture cool in the refrigerator. Transfer custard to ice cream maker and process according to manufacturer's instructions.

Cherry and chocolate ice cream recipe
1/4  cup chocolate shaving
1/4  cup fresh cherries, pitted and halved
2 large eggs
3/4  cup sugar
2 cups heavy cream
1 cup milk

Place the chocolate shaving and the cherries in separate bowls. Cover and refrigerate. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Add the sugar, a little at a time, then continue whisking until completely blended. Pour in the cream and milk and whisk to blend. Transfer the mixture to an ice cream maker and freeze following the manufacturers instructions.

Just before the ice cream is done, add the chocolate and the cherries, then continue freezing until the ice cream is ready.

Cherry Ice cream recipe
3/4 cup dried cherries
1/2 cup rum
21/2 cups light cream
1/2 cup sugar
4  egg yolks
1/4 teaspoon vanilla

Place the cherries in a bowl and cover with rum. Allow to soak for several hours or overnight.

Heat the light cream and sugar together until the sugar is dissolved and bubbles begin to form around edge of the pot. Whisk yolks until creamy. Add 1/2 cup of the warm cream to the egg yolks. Pour the warmed yolks back into the half-and-half and continue to cook, stirring, until the custard mixture coats the back of a spoon. Do not boil the mixture or it will curdle. Stir in the vanilla, allow to cool completely, then chill.

Pour into the ice-cream maker and freeze according to manufacturer's directions. Drain the cherries. When the mixture begins to thicken as it freezes, add the cherries and freeze until ice cream is the proper
consistency.

Chocolate and Banana ice cream recipe
3 eggs
1 cup sugar
2 ounces bittersweet chocolate
2 cups light cream
1 1/2 cups milk
6 tablespoons cocoa powder
1 tablespoon vanilla extract
3 over-ripe bananas
3 tablespoons lemon juice

Lightly beat eggs and add the sugar. In a saucepan, melt the chocolate with the milk and cream. When the chocolate start to melt, add the cocoa powder and stir. Continue stirring the chocolate and cream mixture until hot but not quite boiling. Pour a little bit of cream in the egg mixture and stir. Slowly add the rest of the hot cream. Add the vanilla. Let the cream mixture cool completely.

Transfer the cream mixture to the ice cream machine and process according manufacturers directions. Meanwhile, mash the bananas and lemon juice together. When the ice cream is almost ready, add the bananas.

Chocolate Mint ice cream recipe
1 1/4 cup heavy cream
1 cup milk
1/3 cup sugar
1 cup mint chocolate chips
2 egg yolks
1/8 teaspoon salt

Combine 1 1/4 cups heavy cream, the milk, sugar and the mint chocolate chips in a saucepan. Cook over low heat, stirring with a wire whisk, until the chips are melted and mixture is smooth. Remove from heat. In a medium bowl, beat the egg yolks and the salt until thick. Gradually add the chocolate mixture.  Beat until well blended and chill 30 minutes. Pour the chilled chocolate/egg mixture into an electric ice cream freezer; churn until thick. Cover and store in freeze until ready to serve.

Cinnamon ice cream
3 cups heavy cream
1 1/2 cups whole milk
2 vanilla beans, split lengthwise
1 cup plus 2 tablespoons sugar
6 egg yolks
2 1/2 teaspoon cinnamon

Combine cream and milk in a large sauce pan. Scrape in seeds from vanilla beans; add beans. Bring just to simmer. Whisk sugar and yolks in large bowl to blend. Gradually whisk in hot cream mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 6 min. (do not boil). Strain into large bowl. Whisk in ground cinnamon. Chill until cold, about 3 hours.

Transfer custard to ice cream maker and process according to
manufacturer's instructions. Transfer ice cream to a covered container and freeze until firm. (Can be made 3 days ahead. Keep frozen).

Cookie Dough Ice cream
2 cups milk
1 3/4 cup sugar
1/2 teaspoon salt
1 tablespoon vanilla
4 cups heavy cream
1 cup chocolate chip cookie dough
2 cups light cream

Scald milk until bubbles form around edge. Remove from heat. Add the sugar and salt. Stir until dissolved. Stir in light cream, vanilla, and the heavy cream. Cover and refrigerate for at least 30 minutes. Freeze as directed by your ice cream machine's instructions. Once ice cream has been through the entire ice cream machine process and is now a chilled soft ice cream, add the chocolate chip cookie dough. Just break up the dough as best you can with your hands and drop it in small clusters into the soft ice cream. Try to mix it around to ensure that the cookie dough is evenly distributed throughout the ice cream. Put the ice cream in the freezer for several hours until hard.

Cream cheese ice cream recipe
1 1/2  8 ounce packages cream cheese, softened
1 1/4 cups sugar
2  eggs
1 tablespoons lemon juice
1 teaspoons vanilla
2 1/2 cups light cream

In a large mixer bowl beat cream cheese and sugar with an electric mixer on until smooth. Beat in the eggs, lemon juice, and vanilla until well combined. Stir in the light cream. Freeze in a ice cream freezer according to the Manufacturers directions.

Eggnog ice cream recipe
6 eggs, separated
10 tablespoons sugar
pinch of salt
1/4 cup brandy
1/4 cup rum
2 tablespoons dry sherry
1 cup milk
2 cup heavy cream
1/4 teaspoon nutmeg, freshly grated

Cook the egg yolks, sugar, salt, brandy, rum and sherry in a double boiler until very light and thickened. Remove from heat, add the milk and cream;  cool. Beat the egg whites until stiff, fold them in the cream mixture. Pour into a ice cream machine and process according to manufacturer's directions.
Sprinkle with nutmeg before serving.

Fudge Chunk ice cream recipe
1/4 cup white chocolate; coarsely chop
1/4 cup semisweet chocolate; chop
1/4 cup pecan halves; chopped
1/4 cup walnuts; chop coarse
1/4 cup chocolate covered almonds, cut in half
4 ounces unsweetened chocolate
1 cup milk
2  eggs
1 cup sugar
1 cup heavy cream
1 teaspoon vanilla
1/4 teaspoon salt

Combine the coarsely chopped chocolate, pecans, walnuts and chocolate covered almonds in a bowl, cover and refrigerate. Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water. Whisk in the milk, a little at a time, and heat, stirring constantly, until smooth. Remove from heat and let cool. Whisk the eggs in a mixing bowl until light and fluffy. Whisk in the sugar, a little at a time, then continue whisking until completely blended. Add the cream, vanilla and salt and whisk to blend. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold. Transfer the cream mixture to an ice cream maker and freeze following the manufacturer's instructions. After the ice cream stiffens,
about 2 minutes before it is done, add the chocolate and nuts, then continue freezing until the ice cream is ready.

Fudge ice cream
4 ounces unsweetened chocolate
1 cup milk
2 eggs
1 cup sugar
1 cup heavy cream
1 teaspoon vanilla extract
1  pinch salt

Melt chocolate in double boiler over hot (not boiling) water. Gradually whisk in milk, stir until smooth. Remove from heat and let it cool.

Whisk eggs in a mixing bowl until light and fluffy. Gradually whisk in sugar,  then continue whisking 1 minute, until completely blended. Add the cream, vanilla, and salt; whisk. Add the chocolate mixture; blend well. Cover, chill, and freeze according to ice cream maker's directions.

Frangelico ice cream
1 1/2 cups heavy cream
1 1/2 cups milk
3/4 cup sugar
1 vanilla bean, split lengthwise
8 egg yolks
1/3 cup Frangelico

In a saucepan, bring to a boil the cream, milk, sugar and vanilla. Remove from heat. Whisk yolks in large bowl to blend. Gradually whisk hot cream mixture into yolks. Return to pan. Stir over medium heat until custard thickens and  leaves path on back of spoon when finger is drawn across, about 7 minutes.  Whisk in Frangelico. Refrigerate uncovered until cold. Process custard in ice cream maker according to manufacturer's instructions.

Ginger ice cream recipe
2 cups whole milk
2 cups heavy cream
1/2 cup chopped fresh ginger
8 egg yolks
1/2 cup sugar

Bring the milk, cream and ginger to simmer in a saucepan. Cover; let it rest for 20 minutes. Bring to simmer again. Strain into medium bowl. Discard the ginger.

Whisk the yolks and sugar in a large bowl until they are a pale yellow color. Gradually whisk in the milk mixture. Return mixture to the saucepan and stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Strain custard into clean bowl. Chill about 2 hours.

Process custard in ice cream maker according to manufacturers instruction. Transfer to covered container and freeze until firm.
 
 
German Chocolate Ice Cream recipe
1/2 cup sugar
2 tablespoons flour
1/8 teaspoon salt
1/8 teaspoon cinnamon
2 cups milk
4 oz semisweet chocolate melted
2  eggs beaten
1/2 cup shredded coconut
2 cups light cream
1/2 cup pecans; chopped

Combine the sugar, flour, salt and cinnamon in a saucepan. Gradually add the milk. Cook over medium heat, stirring constantly, until thickened. Cook for an additional 2 minutes. Remove from heat. Blend in the melted chocolate. Mix a small amount of hot mixture into the eggs; then add the eggs to the pan, stirring constantly. Cook for 1 minute, do not boil. Remove from heat; add the coconut. Let the mixture cool before adding the cream. Transfer to the ice cream machine and use according to manufacturers instructions. Add the nuts when the mixture starts to freeze. Transfer to a container and store in freezer.

Hazelnut ice cream
1 cup hazelnuts
4 cups light cream
3/4 cup sugar
3 egg yolks
1 1/2 teaspoons vanilla extract

Preheat the oven to 350 F. Place the hazelnuts on a cookie sheet and bake for 15 minutes. Cover and let stand for 15 minutes. Wrap the hazelnuts in a kitchen towel and rub to loosen the skins. Cool completely. Finely grind the
hazelnuts in a food processor and set aside.

Scald the cream in a saucepan. Whisk the egg yolks and sugar in a bowl.  Gradually whisk in the hot cream. Return mixture to the saucepan and stir over medium heat until custard thickens and leave a path on the back of the spoon when you draw your finger across. Do not let the mixture boil. Remove from heat stir in the vanilla. Strain mixture in a large bowl, cover and refrigerate.

Transfer the mixture to the ice cream machine, add the nuts and process according to manufacturers instructions.

Anise ice cream
2 cups milk
2 cups heavy cream
1/2 cup sugar
1/2 cup star anise. whole
8 large egg yolks
3 tablespoons Per nod 
In a saucepan combine the milk, cream, sugar, and the star anise, bring the mixture just to a boil, and remove the pan from the heat. In a bowl whisk the egg yolks, add the cream mixture in a stream, whisking, and pour the mixture back into the pan. Cook the custard over moderately low heat, stirring, until it registers 170°F on a thermometer. Let the mixture cool completely. Stir in the Per nod and freeze the custard in an ice cream freezer according to the manufacturer's instructions.


Honey Apple Cinnamon Raisin Walnut Ice cream recipe
  1/3 cup raisins
1 cup water
 1 cup whole milk
         1 cup half and half
        1/2 cup honey
       4 egg yolks
         1/4 cup apple syrup
     1 cup cream
  1 tsp. cinnamon
         1/3 cup chopped walnuts

         Soak the raisins in water overnight. Beat egg yolks in a bowl. Mix milk, half and half, and honey in a pan.
   Heat to a boil. Pour half and half/honey mixture into
         egg yolks, beating while you pour. Beat well, and beat into remaining milk/honey mixture in pan. Mix over low heat for 3-5 minutes. Mix in apple syrup. Let COOL,
         and add cream. Right before adding to ice cream
         maker, beat in cinnamon. Drain raisins and mix with walnuts. When ice cream has stiffened (2 minutes
         before done), add raisins and walnuts.Chocolate Rum Ice Cream Recipe

 Makes: 8 Servings
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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