Ice Cream Recipes

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 manufacturer’s instruction. Transfer to covered container and freeze until firm.

Strawberry Ice Cream

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1 cup sugar, divided
2 tablespoons all-purpose flour
Dash of salt
l 1/2 cups milk
2 eggs, slightly beaten
l 1/2 cups sieved or pureed fresh strawberries
1 1/2 cups whipping cream
l 1/2 teaspoons vanilla extract
1 teaspoon almond extract
Combine 3/4 cup sugar, flour, and salt; set aside.

Scald milk in top of a double boiler; add a small amount of milk to sugar mixture, stirring to make a smooth paste. Stir sugar mixture into remaining milk; cook, stirring constantly, until thickened. Cover and cook 10 minutes.
Stir a small amount of hot mixture into eggs. Stir eggs into remaining hot mixture; cook, stirring constantly, l minute. Let cool.
Combine strawberries, remaining 1/4 cup sugar, whipping cream, and flavorings; stir into custard. Pour into container of a 2-quart electric or hand-turned ice cream freezer; freeze according to manufacturer's directions.

Peach Ice Cream

6 medium peaches (about 2 lbs), peeled and stoned, or 4 cups frozen unsweetened peach slices, thawed.
1 cup sugar
3 cups heavy cream
1 cup milk
2 teaspoons vanilla extract

1. In a large bowl, mash the peaches into a course puree. Stir in 1/4 cup of the sugar. Let stand 1 hour.

2. Add the cream, milk, remaining 3/4 cup sugar, and vanilla to peaches, stirring to blend. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.

3. Stir the mixture to blend and pour in to the canister of an ice cream maker. Freeze according to the manufacturer's directions. Eat at once or transfer to a covered container and freeze up to 8 hours. Makes about 1.5 Quarts:
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Ice Cream Cones

You will need a non-stick cookie sheet and a cone-shaped mold to make these cones. If they end up with a hole in the bottom, plug the hole with a mini-marshmallow.

3/4 cup sugar
1 large egg
2 tablespoons butter, melted and cooled
1 teaspoon vanilla extract
1/4 cup milk
1/2 cup all-purpose flour, sifted

Preheat oven to 300 F. In medium mixing bowl, beat the sugar into the egg until it is thickened and pale yellow. .Beat in the butter, vanilla, and milk. Gently stir in the flour. Grease a large non-stick cookie sheet and spread 1.5 tablespoons of the batter into a 6 inch circle using a thin, flexible spatula. Bake for 15 minutes or until lightly browned. Remove each cookie from the sheet and wrap around a cone shaped mold, sealing the point. The cookies harden as they cool so work as quickly as you can.
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BANANA ICE CREAM

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2 cups milk
2 cups heavy cream
2 eggs, beaten
1 1/4 cup sugar
1/4 teaspoon salt
1 cup purée bananas
1/2 teaspoon vanilla extract
1/8 teaspoon nutmeg

In a saucepan, combine the milk, cream, eggs, sugar and salt. Cook and stir over low heat until mixture thickens slightly and coats the back of a spoon. Refrigerate the mixture until cool. Combine the cooled custard with the bananas, vanilla and nutmeg. Pour into freezer container. Freeze according to manufacturer’s instructions

BUTTER PECAN ICE CREAM

2 cups light cream
1 cup brown sugar
2 tablespoons butter
2 cups heavy cream
1 teaspoon vanilla extract
1/2 cup toasted chopped pecan

Combine the light cream, sugar, and butter in a medium saucepan. Cook, stirring constantly over low heat until bubbles form around the edges of the pan. Let the mixture cool and put it in The ice cream machine. Stir in heavy cream and vanilla. Freeze as directed by your machine’s manufacturer. Add pecan after ice cream begins to harden.
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Chocolate Ice Cream

2 oz Unsweetened chocolate
1/3 c Unsweetened cocoa powder
1 1/2 c Milk
2 Large eggs
1 c Sugar
1 c Whipping cream
1 t Vanilla extract

1.Melt the unsweetened chocolate on top of a double boiler over hot, not boiling, water. Gradually whisk in the cocoa and heat, stirring constantly, until smooth. (The chocolate may "seize" or clump together. Don't worry, the milk will dissolve it.) Whisk in the milk, a little at a time, and heat until completely blended. Remove from the heat and let cool.
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Chocolate Mint Ice Cream

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.

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Pistachio Ice Cream

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1 1/4 cups pistachio
2 1/2 cups milk
3 eggs
1 cup sugar
1 cup heavy cream whipped
1 teaspoon almond extract
1 teaspoon vanilla extract

Shell the pistachio. Blanch the nuts by placing them in a bowl and pouring boiling water over it. Let stand for 1 minute. Drain, and peel the pistachios. Blend the nuts, the milk, the eggs, and the sugar until you have a green smooth liquid. Pour into a saucepan. Cook over low heat until the custard thickens, about 25 minutes or so. Do not boil or it will curdle. Let the mixture cool and add vanilla and almond extracts. Stir and Fold in whipped cream

Sugar Free Vanilla Ice Cream

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1 tsp. unflavored gelatin
2 1/4 cup cold skim milk
1 cup nonfat dry milk
4 oz. egg substitute
5 tsp. Nutra-Sweet or Equal
1/8 tsp. lemon or almond extract
2 tsp. vanilla extract

Sprinkle gelatin over skim milk in a small saucepan and allow gelatin to soften for a few minutes. Stir mixture over low heat until gelatin completely dissolves.

Remove from heat and place saucepan in another bowl of cold or ice water to cool to room temperature. Combine remaining ingredients in a blender or food processor and process until well combined. Add milk-gelatin mixture and blend for a few more seconds. Chill in refrigerator until ready to freeze. Blend for a few seconds before pouring mixture through a strainer into the ice cream maker. Follow instructions for freezing. Makes about 1 quart.

SNOW ICE CREAM

Ingredients:
Snow
Milk
Sugar
Vanilla Extract

Gather a big bowl of snow.

Make sure to skim it off the tops of car or outdoor furniture so it will be clean.

Add sugar and vanilla to taste and milk to desired consistency. Yummy and fun!

ROCK SALT HOW DOES IT WORK

Rock salt forces the ice surrounding the can of ice cream mix to melt. The "brine solution" or liquid that forms in the wooden bucket absorbs heat from the mix and gradually lowers the temperature of the mix until it begins to freeze. If there were no salt added to the ice, it would melt at 32 degrees Fahrenheit and eventually the ice water and mix would come to equilibrium at 32 degrees. The ice cream mix, however, does not begin to freeze until its temperature falls below 27 degrees. Therefore, in order to freeze the mix, we need a salt concentration, or a ratio of 5 cups of ice to 1 cups of salt. At this concentration, our brine temperature should remain constant at 8 to 12 degrees F. This will give the rapid cooling and freezing that is essential to making smooth creamy ice cream Make Ice Cream.com