frozen dessert recipes

8/11/2019 Frozen Dessert Recipes

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Some of the recipes use these recipes:

Simple Syrup:4 cups sugar4 cups waterPlace the water and sugar in a saucepan and simmer until the sugar is dissolved. Cool to roomtemperature, then

refrigerate in a covered jar.Maes a!out " #uart

Custard Ice Cream Base:$his !ase will eep for % to 4 da&s in the refrigerator in a tightl&'covered jar.(t is important that the jar !e well sealed or the !ase will pic up flavors from other foods. (f &ouprefer to use tur!inado sugar, su!stitute it for the granulated in the recipe." cup whole mil%)4 cup sugar4 egg &ols% cups heav& cream*eat the cream, mil and sugar in a heav&'!ottomed saucepan, stirring occasionall& until thesugar is dissolved and the mi+ture is hot. Place the egg &ols in a !owl and whis !riefl&. tillwhising, slowl& pour in a!out " cup of the hot li#uid. -hen the mi+ture is smooth, slowl& pour itinto the li#uid in the saucepan, whising constantl&. Coo over medium heat, stirring constantl&,until the mi+ture thicens slightl& and coats the !ac of a spoon, a!out minutes. /e sure not letthe mi+ture !oil at an& time or will curdle. train into a clean !owl and use as directed in thespecific recipes. tir in the nuts.Maes " #uart.


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ALMOND")4 cup !lanched almonds0 cups mil0)% cup heav& cream% egg &ols")0 cup sugar

Reduce the almonds to a powder. 1dd the mil and heav& cream, mi+ thoroughl& together. (n asaucepan, heat the almond mi+ture and !ring it to a !oil. Remove from heat and reserve.(n a !owl, mi+ the egg &ols and sugar until light and fluff&. 1dd the almond mi+ture and mi+ wellwith wooden spoon. Return the mi+ture to the saucepan. tir over medium'low heat until thecustard thicens and coats the !ac of a spoon, do not !oil.train custard into a clean !owl and refrigerate until cold. Process custard in ice cream maeraccording to manufacturer2s instruction. $ransfer to covered container and freeze until firm.


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APPLE WALN!0 apples, cored, peeled, chopped0 cups whipping cream")0 teaspon cinnamon" cup mil% egg &ols

%)4 cup sugar")4 chopped walnuts

team apples until soft. Puree with ")4 cup of sugar, " cup of cream and cinnamon /eat egg&ols. /eat ")0 cup of sugar. *eat mil and " cup of cream just short of !oiling. tir into egg &ols.Mi+ mil)egg and apple mi+tures. Cool. Mi+ in machine. 1dd walnuts when ice cream nearl&read&.


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AP"ICO!$wo "3'oz. cans apricots paced in heav& s&rup, drained, li#uid discarded%)4 cup simple s&rup0 ta!lespoons fresh lemon juice" cup heav& cream

Pure the apricots in a food processor. 1dd the s&rup. lemon juice and cream.Pour the mi+ture into the !owl of the machine and freeze.Maes a!out " #uart.


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A#OCADO56ield7 a !it more than " pt8" pt. half and half 5" cup mil 9 " cup cream8")0 cup sugar% &ols")4 cup dar rum0 ripe *aas avocadoes, pureed

juice and zest of one lime

First mae " pint creme anglaise7 *eat to a simmer " pt. half and half and ")0 cup sugar. (n a!owl, whis % &ols.Mi+ ")% of the hot li#uid with the &ols, whising. $his warms the &ols. :ow whis the &olmi+ture !ac into the hot li#uid ;FF $*< F=1M


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BANANA $ersio% &0 cups mil0 cups heav& cream0 eggs, !eaten" ")4 cup sugar")4 teaspoon salt" cup pure !ananas

")0 teaspoon vanilla e+tract") teaspoon nutmeg

(n a saucepan, com!ine the mil, cream, eggs, sugar and salt. Coo and stir over low heat untilmi+ture thicens slightl& and coats the !ac of a spoon. Refrigerate the mi+ture until cool.Com!ine the cooled custard with the !ananas, vanilla and nutmeg. Pour into freezer container.Freeze according to manufacturer2s instructions.


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BANANA $ersio% '$he riper the !ananas, the more flavor.4 ripe !ananas%)4 cup simple s&rup% ta!lespoons fresh lemon juice" cup heav& cream

-oring #uicl& to eep the !ananas from darening, peel and place them in a food processorwith the lemon juice. pure until smooth. 6ou should have a!out 0 cups of pure. tir in thesimple s&rup, then the cream Pour the mi+ture into the !owl of the machine and freeze.Maes a!out " #uart.


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BANANA PEAN! B!!E" ICE C"EAM% cups mil% eggs" cup sugar" cup whipping cream")0 cup peanut !utter% ripe !ananas

" lemon, juice

/eat eggs in a !owl. /eat in sugar. *eat mil to almost !oiling. tir into eggs. 1dd cream. Cool.tir " cup of mil mi+ture into peanut !utter to mae peanut !utter more li#uid. Pour peanut !uttermi+ture into mil mi+ture. Mi+ in machine. -hile mi+ing, mash !ananas. 1dd juice of lemon to!ananas. -hen ice cream almost solid, add!ananas and freeze until done.


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BE""() BE""( S!"AWBE""($his is !est made with fresh straw!erries in season. ;f course, that means &ou can onl& enjo& fora few wees in the late spring, then &ou have to wait a whole &ear. (t>s worth the wait.$ae two pints of fresh, ripe straw!erries, and prepare them !& cleaning and topping them andcutting them into medium sized pieces. $hen add in ")0 cup of sugar and the juice of ")0 lemon.

=et them sit in the refrigerator overnight and then when the ice cream mi+ 5see ;ld $ime

?anilla recipe8 has !een prepared and aged 5chilled in the refrigerator for four hours8, add thejuice from the straw!err& preparation to the mi+ along with "@ drops of red food coloring and placethe remaining straw!erries in the freezer compartment of &our refrigerator while &oufreeze the mi+ according to the manufacturer2s directions. -hen the ice cream is almost frozen,add in the straw!erries and finish freezing.


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BLEBE""( $ersio% &0 pints !lue!erries" ")0 cups sugar% ta!lespoons orange juice4 cups light cream" teaspoon vanilla e+tract

(n a %'#uart saucepan com!ines !lue!erries, sugar and orange juice. Mash !erries slightl& andcoo over medium heat, stirring occasionall&, until the mi+ture comes to a !oil. immer A minutes.Remove from heat and puree in a food processor or !lender. Push mi+ture through a strainer withthe !ac of a wooden spoon. Cool the mi+ture. (n the chilled canister of ice'cream maer com!ine!lue!err& mi+ture, cream and vanilla. Freeze according to manufacturer>s directions.


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BLEBE""( $ersio% '% cups !lue!erries% cups ta!le cream" ")4 cups sugar

/lend in !lender just !efore putting in machine.imple recipe, great ice cream. :ice te+ture, nice flavor 5not too sweet8.


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B"OWN S*A" PECAN" cup mil" scant paced cup !rown sugar4 egg &ols% cups heav& cream" cup pecan pieces

*eat the cream. mil and sugar in a heav&'!ottomed saucepan, stirring occasionall& until thesugar is dissolved and the mi+ture is hot. place the egg &ols in a !owl and whis !riefl&. tillwhising, slowl& pour in a!out " cup of the hot li#uid. -hen the mi+ture is !lended, slowl& pour itinto the li#uid in the saucepan, whising constantl&. Coo over heat, stirring constantl& until themi+ture thicens slightl& and coats the !ac of a spoon, a!out minutes. /e sure not let themi+ture !oil at an& time or will curdle. strain into a clean !owl and cool thoroughl&. tir in the nuts.Pour the mi+ture into the !owl of the machine and freeze.Maes A cups.


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B"N! CA"AMEL56ields7 " Buart or A@ ml8" C 5"@ g8 granulated sugar" C 504@ ml8 *;$ water4 eggs")0 C 54@g8 powdered sugar0 C 54A@ ml8 heav& cream

" tsp vanilla e+tract

*eat granulated sugar and ")4 C 53@ ml8 of the water in a large sillet on medium high heat untilthe sugar melts and !oils, stirring occasionall&. /oil until mi+ture is a dar !rown remove fromheat. Eraduall& stir in remaining %)4 C 5"@ ml8 water. 5( love this part, cause the s&rup !oils upwhen the hot water is added8 Cool to room temperature and set aside. /eat eggs in a medium!owl until thic and lemon colored graduall& !eat in powdered sugar. tir in cream and vanilla stirin the caramel mi+ture. Chill. Freeze in an ice cream machine according to manufacturer2sdirections.


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B!!E" PECAN0 cups light cream" cup !rown sugar0 ta!lespoons !utter0 cups heav& cream" teaspoon vanilla e+tract")0 cup toasted chopped pecans

Com!ine the light cream, sugar, and !utter in a medium saucepan. Coo, stirring constantl& overlow heat until !u!!les form around the edges of the pan. =et the mi+ture cool and put it in $he icecream machine. tir in heav& cream and vanilla. Freeze as directed !& &our machine2smanufacturer. 1dd pecan after ice cream !egins to harden.


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CA"AMELA large egg &ols")3 t. salt t. water0)% cup 9 4 t. sugar" ")0 cups mil" ")0 cups heav& whipping cream

Place the egg &ols in a large mi+ing !owl. 1dd the salt and whis until smooth. et aside.Com!ine the sugar and water in a heav&'!ottomed saucepan large enough to eventuall& hold themil and cream. Dissolve the sugar in the water over low heat. $his ma& tae a while. 1nalternative is to use the microwave, and then transfer the sugar solution to a saucepan. (ncreaseto high heat and coo the s&rup until it is golden am!er colored. -hile the sugar is carmelizing,scald the mil and cream. 1s soon as the caramel is a golden'am!er color, slowl& add the miland cream, 0 $. at a time. /e ver& careful, as the mi+ture will !u!!le up. -his the caramelcream into the eggs. train and refrigerate until cold. Freeze according to ice cream machineinstructions.


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CA"AMEL ALMOND" cup sugar" cup !oiling water4 cups heav& cream")0 cup sugar3 egg &ols, lightl& !eatenpinch of salt

" tsp. vanillatoasted almonds

(n heav& pan, heat " cup sugar until it melts and !ecomes golden in color. C1Rt splash on &ou.8tir until dissolved. /ring to !oil and coo until thic5'"@ min.8 et aside. (n another pan scaldcream. 1dd sugar and mi+ well. Pour cream slowl& over egg &ols, stirring constantl&. Return tosaucepan and coo over medium heat, stirring constantl&, until thicened. 1dd salt, vanilla, and%)4 cups of the caramel s&rup5saving the rest.8 Mi+ well. Freeze in ice cream maer according toinstructions. erve topped with remaining caramel s&rup and toasted almonds.


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C+E""(%)4 cup dried cherries")0 cup rum0 ")0 cups light cream")0 cup sugar4 egg &ols")4 teaspoon vanilla

Place the cherries in a !owl and cover with rum. 1llow to soa for several hours or overnight.*eat the light cream and sugar together until the sugar is dissolved and !u!!les !egin to formaround edge of the pot. -his &ols until cream&. 1dd ")0 cup of the warm cream to the egg&ols. Pour the warmed &ols !ac into the half'and'half and continue to coo, stirring, until thecustard mi+ture coats the !ac of a spoon. Do not !oil the mi+ture or it will curdle. tir in thevanilla, allow to cool completel&, then chill. Pour into the ice'cream maer and freeze according tomanufacturer>s directions. Drain the cherries. -hen the mi+ture !egins to thicen as it freezes,add the cherries and freeze until ice cream is the proper consistenc&.


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C+OCOLA!E $ersio% &4 egg &ols, lightl& !eaten" cup sugar0 cups ta!le cream 5"H mil fat8" ")0 cups mil")0 cup cocoa powder 5sifted80 tsp pure vanilla e+tract

/eat egg &ols lightl&. /eat in sugar. *eat the cream)mil on the stove. 1s it>s heating, !eat incocoa powder. *eat cream)mil)cocoa mi+ until steaming. tir into egg)sugar mi+. 1dd vanillae+tract. Cool. Freeze in ice cream maer.:otes7( use Dutch processed cocoa 5instead of 1merican processed8, !ut (>m not sure how muchdifference it maes. (>ve tried using a higher mil fat content, !ut then the mi+ taes on theconsistenc& of pudding when cooled, and doesn>t freeze hard enough in ice cream maer.


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C+OCOLA!E $ersio% '4 oz unsweetened chocolate 5( used Ehirardelli8" ")4 cup mil0 eggs, lightl& !eaten" cup sugar" cup cream" pinch salt

" tsp pure vanilla e+tract")0 cup mil

Melt chocolate over low heat while heating mil over low heat. Eraduall& stir mil into meltedchocolate. (f &ou don>t stir mil in graduall&, chocolate will clump and &ou will have difficult&!reaing it down. (f &ou stir mil in graduall&, chocolate will clump, !ut &ou>ll !e a!le to !rea itdown when &ou add a little more mil. *eat while stirring until smooth. Mi+ture will !ecome thic./eat sugar into eggs. tir in hot chocolate)mil mi+ture into eggs. 1dd cream, salt, vanilla, ande+tra ")0 cup mil. Cool. Freeze in ice cream maer.


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C+OCOLA!E $ersio% ,% eggs")0 cup sugar oz !ittersweet chocolate" cup mil0 cups ta!le cream 5"H mil fat8" ta!lespoon cocoa powder

" ta!lespoon vanilla e+tract/eat eggs lightl&. /eat sugar into eggs. *eat chocolate, mil, and " cup of cream together in asauce pan. tir occasionall& until chocolate starts to melt. -hen chocolate partiall& melted, stir incocoa powder. -hen hot 5and chocolate full& melted and cocoa dissolved8 !ut not !oiling, removefrom stove and stir in to eggs. 1dd second cup of cream and vanilla. Cool. and mae in ice creammaer.


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C+OCOLA!E ALMONDChocolate (ce Cream mi+ 5see recipe8%)4 cup toasted almonds

Mae a !atch of chocolate ice cream 5see recipe8. -hen nearl& frozen, add the toastedalmonds.:ote7 6ou will o!tain !etter results if &ou toast &our own almonds. /u& !lanched almonds, toast inthe oven at 0A@ for 0'4 minutes 5watch them carefull& so the& don>t !urn8. 6ou ma& want to chopthe almonds !efore toasting if &ou prefer smaller pieces.


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C+OCOLA!E ALMOND B!!E"0 oz !ittersweet chocolateA $!l cocoa powder0 cup mil% eggs, lightl& !eaten" cup sugar" cup cream

".A tsp pure vanilla e+tract%)4 cup almond !utter

Melt chocolate over low heat.Eraduall& stir in cocoa powder and mil while continuing to heat. 6ou want the consistenc& to !ethic !ut not solid as &ou add the mil and cocoa powder. /eat sugar into eggs. tir hotchocolate)mil mi+ture into eggs. 1dd cream and vanilla e+tract. Cool. Iust !efore adding to icecream maer, stir a cup of ice cream mi+ture into almond !utter. ;nce mi+ed, stir into rest of icecream mi+ture. Freeze in ice cream maer according to manufacturer>s instructions..


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C+OCOLA!E BANANA% eggs" cup sugar0 oz !ittersweet chocolate0 cups ta!le cream 5"H milfat8" ")0 cups mil3 ta!lespoons cocoa powder

" ta!lespoon vanilla e+tract% over'ripe !ananasIuice of " lemon/eat eggs lightl&/eat sugar in to eggsMelt chocolate in mil and cream-hen chocolate partiall& melted, stir in cocoa powder.Continue stirring chocolate)cream mi+ture until hot !ut not #uite !oilingtir hot chocolate)cream mi+ture in to eggs.tir in vanilla e+tract.Cool.-hen read& to mae, mash !ananas and lemon juice togetherMae chocolate mi+ture in ice cream maer.Iust !efore read&, add !anana mi+ture.:ote7 se good #ualit&, Jver&J ripe !ananas. ;therwise &our ice cream will have a strange flavor.


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C+OCOLA!E C+IP COO-IE DO*+0 c Mil" %)4 c ugar")0 ts alt0 c *alf G *alf" t! ?anilla s instructions. ;nce ice cream has !een through the entire ice cream machineprocess and is now a chilled soft ice cream, add the chocolate chip cooie dough. Iust !rea upthe dough as !est &ou can with &our hands and drop it in small clusters into the soft ice cream.$r& to mi+ it around to ensure that the cooie dough is evenl& distri!uted throughout the icecream. Put the ice cream in the freezer for several hours until hardened.


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C+OCOLA!E E.P"ESSO0 C heav& cream, whipped stiff")4 tsp salt%)4 C chocolate s&rup 5ie :estles8" whole fresh egg, slightl& !eaten" serving of instant coffee powder, &our choice of international flavor 5mocha, vienna, etc8

1dd the salt and egg to the whipped cream. /eat until well !lended. 1dd, folding gentl&, !utthoroughl&, the chocolate s&rup and instant coffee. Freeze as is for % hours.


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C+OCOLA!E /LA-E(f &ou lie little chew& !its of dar chocolate in &our ice cream then this chocolate chip is just thething for &ou. $his is prepared just lie the Dou!le Chocolate 5see recipe8, e+cept when thechocolate is dissolved in the dou!le !oiler, pour the thic chocolate sauce directl& into theprepared ice cream mi+. $he chocolate will KshatterK into thousands of chocolate !its and a fewlarge clumps. (mmediatel& !eat on low speed mi+er until all the large clumps are !roen up intotin& chocolate flaes. 1llow to cool completel&, chilling in the refrigerator for a!out four hours 5this

KagesK the mi+8, and freeze in &our ice cream freezer.


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C+OCOLA!E /"O0EN (O*"!%)4 cup sugar0 teaspoons cornstarch"0 ounces evaporated lowfat mil" teaspoon vanilla" cup plain &ogurt0 ounces semisweet chocolate chips

(n medium saucepan, com!ine the sugar and cornstarch. tir in mil. Coo and stir overmoderate heat until thicened and !u!!l&. Remove from heat let the mi+ture in the refrigerator.

1dd the vanilla and &ogurt. Refrigerate until the mi+ture is cold. Melt the chocolate. -hile thechocolate is hot, pour it ver& slowl& into the chilled &ogurt mi+ture while stirring gentl&. Freeze in aice'cream maer according to manufacturer>s directions.


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C+OCOLA!E MACADAMIA N! ICE C"EAM3 egg &ols")0 cup of sugar" cup ta!le cream" cup mil4 oz semi'sweet chocolate" cup whipping cream

" pinch of salt" tsp vanilla" A oz can Macadamia nuts

/eat eggs &ols in !owl !eat in sugar. *eat ta!le cream and mil in a pan over medium heat.Melt chocolate over low heat. -hen mil is hot, mi+ a small amount into chocolate and stir until!lended. Repeat with small amounts of mil until all mil is added. 1dd hot mil)chocolate mi+ toeggs, stirring as &ou add. Cool, add whipping cream, vanilla and salt. Chop Macadamia nuts.Freeze in ice cream maer. -hen almost frozen, add nuts.


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C+OCOLA!E MA"S+MALLOW5Maes " Eallon8" c. sugar3 eggs" $!sp. flour" can *ershe&>s chocolate s&rup0 c. miniature marshmallows

" large can evaporated mil" can


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C+OCOLA!E MIN!" ")4 cup heav& cream" cup mil")% cup sugar" cup mint chocolate chips0 egg &ols") teaspoon salt

Com!ine " ")4 cups heav& cream, the mil, sugar and the mint chocolate chips in a saucepan.Coo over low heat, stirring with a wire whis, until the chips are melted and mi+ture is smooth.Remove from heat. (n a medium !owl, !eat the egg &ols and the salt until thic. Eraduall& addthe chocolate mi+ture. /eat until well !lended and chill %@ minutes. Pour the chilled chocolate)eggmi+ture into an electric ice cream freezer churn until thic. Cover and store in freeze until read& toserve.


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C+OCOLA!E PEAN! B!!E" ICE C"EAM% oz !ittersweet chocolate3 $!l cocoa powder0 ")0 cup mil% eggs, lightl& !eaten" cup sugar" whipping cup cream

".A tsp pure vanilla e+tract%)4 cup peanut !utter

Melt chocolate over low heat. Eraduall& stir in cocoa powder and mil while continuing to heat.6ou want the consistenc& to !e thic !ut not solid as &ou add the mil and cocoa powder. /eatsugar into eggs. tir hot chocolate)mil mi+ture into eggs. 1dd cream and vanilla e+tract. Cool.Iust !efore adding to ice cream maer, stir a cup of ice cream mi+ture into peanut !utter. ;ncemi+ed, stir into rest of ice cream mi+ture. Freeze in ice cream maer according to manufacturer>sinstructions. se fresh ground peanut !utter if possi!le 5ie, it should !e "@@H peanuts8.


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C+OCOLA!E PEAN! B!!E" C+IP:ice !its of rich chocolate and cream& peanut !utter are scattered through this rich flavored icecreamL

For this great recipe use ;ld $ime ?anilla 5see recipe8 ice cream and when almost frozen stirin ")4 cup emi'weet Chocolate mini'chips and ")4 cup peanut !utter chips.


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C+OCOLA!E "ASPBE""(Chocolate (ce Cream mi+ 5reduce to " tsp vanilla e+tract8" cup rasp!erriesMash rasp!erries together with ")4 cup sugar. Iust !efore adding to ice cream maer, stir juicefrom !erries into mi+. Freeze in ice cream maer according to manufacturer>s instructions. Iust!efore frozen, add !erries. :ote7 Fresh rasp!erries produce !etter ice cream, !ut frozenrasp!erries will still mae an e+cellent treat 5!ut don>t use rasp!erries frozen in s&rup8.


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CINNAMON $ersio% &% cups heav& cream" ")0 cups whole mil0 vanilla !eans, split lengthwise" cup plus 0 ta!lespoons sugar3 egg &ols0 ")0 teaspoon cinnamon

Com!ine cream and mil in a large sauce pan. crape in seeds from vanilla !eans add !eans./ring just to simmer. -his sugar and &ols in large !owl to !lend. Eraduall& whis in hot creammi+ture. Return mi+ture to same saucepan. tir over medium'low heat until custard thicens andleaves path on !ac of spoon when finger is drawn across, a!out 3 min. 5do not !oil8. train intolarge !owl. -his in ground cinnamon. Chill until cold, a!out % hours. $ransfer custard to icecream maer and process according to manufacturer>s instructions. $ransfer ice cream toa covered container and freeze until firm. 5Can !e made % da&s ahead. eep frozen8.


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CINNAMON $ersio% '")4 cup non'instant sim mil powder0)% cup sugar0 cups ta!le cream" cup mil0 egg &ols" ta!lespoon cinnamon

Mi+ sim mil powder and ")% cup of sugar in a large !owl. lowl& !eat in cream &ou want todissolve the solids in the cream, !ut just !arel&. 1void clumping. /eat until smooth, and then !eatin mil. =ightl& !eat eggs &ols !eat in remaining sugar. *eat cream)mil)sugar mi+ture to almost!oiling. Pour hot cream)etc mi+ onto egg &ols while constantl& stirring. Cool, and put in ice creammachine. hortl& !efore ice cream is read& 5it should have thicened8, add cinnamon.


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CINNAMON $ersio% ,$r& this with hot apple pie

" recipe Custard (ce Cream /ase")0 teaspoons ground cinnamon or 0 cinnamon stics

Put a!out 0 cups of the Custard (ce Cream /ase with the cinnamon in a saucepan. Coo over low

heat, stirring constantl&, A to "@ min, or until the mi+ture is warm and suffused with cinnamonflavor. Cool thoroughl&. Remove cinnamon stics, if used. Pour the mi+ture into the !owl of themachine and freeze. Maes a!out " #uart.


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COCON!% ")0 dl mil 5ma& !e lowfat80 ")0 dl cream0 ")0 dl sweetened coconut s&rup" t!sp fresh or dried grated coconut 5optional8 tir ever&thing together and pour in the ice creammaer. Freeze in the machine until stiff. $he #uantities are right for the popular (talian Cadd& icecream maer which maes a!out " pint.


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CO//EE $ersio% &" can sweetened condensed mil" C ver& strong coffee li#uid") tsp salt" tsp vanilla" C heav& cream, whipped stiff" egg white, stiffl& !eaten

Mi+ the ingredients together in the order listed a!ove and stir well. Freeze in a refrigerator tra&until mush& or a!out " short hour. crape !ottom and sides, and !eat mi+ture until smooth.Return to refrigerator and freeze until firm, a!out % hours.Comments7 ''''''''' ( have mi+ed the ingredients together and just left it in a wide tupperwaredish in the freezer until frozen, without the e+tra !eating and it was just fine. $his ice cream is oneof m& favorites. (t has a smooth te+ture and &ou can var& the intensit& of the flavor !& how strong&ou mae the coffee. Personall&, ( lie it strong and will mae the coffee !& mi+ing " cup of a good#ualit&, freshl& ground coffee with " cup of hot water and letting it steep for a few minutes. $hen (strain out the coffee grounds with cheese cloth or a coffee filter.


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CO//EE $ersio% '" cup mil")4 cup ground coffee" cup sugar% large eggs, !eaten") tsp. salt" $!s. vanilla e+tract

% cups half and half

*eat mil in a heav& saucepan over medium high heat. -hen !u!!les form around the edges ofpan, remove from heat. tir in coffee and half the sugar. (n a slow and stead& stream, whis hotmi+ture into !owl with !eaten eggs, whising constantl&. Return to saucepan. 1dd remainingsugar and salt. tir constantl& over medium high heat %'4 minutes until mi+ture is thicened. tirin vanilla and " cup half and half and chill in refrigerator. train through a ver& fine sieve orcheesecloth. 1dd remaining half and half and freeze in an ice cream maer 0@'%@ minutes untilfrozen.


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CO//EE $ersio% ,

" recipe Custard (ce Cream /ase")4 cup instant coffee granules, prefera!le espressoMi+ a!out " cup of the Custard (ce Cream /ase together with the coffee. tir over low heat untilthe coffee is dissolved. Mi+ with the remaining !ase. Cool thoroughl&. Pour the mi+ture into the!owl of the machine and freeze. Maes a!out " #uart.


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COO-IE DO*+0 cups mil" %)4 cup sugar")0 teaspoon salt" ta!lespoon vanilla4 cups heav& cream" cup chocolate chip cooie dough

0 cups light cream

cald mil until !u!!les form around edge. Remove from heat. 1dd the sugar and salt. tir untildissolved. tir in light cream, vanilla, and the heav& cream. Cover and refrigerate for at least %@minutes. Freeze as directed !& &our ice cream machine>s instructions. ;nce ice cream has !eenthrough the entire ice cream machine process and is now a chilled soft ice cream, add thechocolate chip cooie dough. Iust !rea up the dough as !est &ou can with &our hands and dropit in small clusters into the soft ice cream. $r& to mi+ it around to ensure that the cooie dough isevenl& distri!uted throughout the ice cream. Put the ice cream in the freezer for several hoursuntil hardened.


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DA"- C+OCOLA!E4 ounces unsweetened chocolate" cup mil0 eggs" cup sugar" cup heav& cream" teaspoon vanilla e+tract" pinch salt

Melt chocolate in dou!le !oiler over hot 5not !oiling8 water. Eraduall& whis in mil, stir untilsmooth. Remove from heat and let it cool. -his eggs in a mi+ing !owl until light and fluff&.Eraduall& whis in sugar, then continue whising " minute, until completel& !lended. 1dd thecream, vanilla, and salt whis. 1dd the chocolate mi+ture !lend well. Cover, chill, and freezeaccording to ice cream maer>s directions.


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DA"- /D*E3 oz nsweetened chocolate0 t! /utter0 c ugar")% c =ight corn s&rup0 c *alf and half4 s directions. 6ield7 " ")0 #uarts.


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DIABE!IC ICE C"EAM oz Pet =ite Mil4 p ugar u!stitute" ts ?anilla

1DD ;:< ;F $*< F;==;-(:E0 ea Peach, peeled and diced" ea /anana, mashed4 sl Pineapple with juice oz ;range Iuice0 c traw!erries, crushed

Directions7 Mi+ all together and put in freezer of refrigerator until hardened. Remove ' !rea up 'put in !lender and whip until cream&. erve. Can also !e made in one of the small electricmachines, or one of those that goes in freezer. Calories7 NA cal.


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DILL PIC-LE$his was designed for our e+pectant mothers. ort of com!ines the whole shootin> match in onedish. People alwa&s want to now, is it dill or sweetO -ell, it>s !oth, and it>s much !etter than &ou>dthin. For this unusual !ut ver& tast& ice cream, use the ice cream !ase for the ;ld $ime ?anilla(ce Cream. $hen add 0 teaspoons of dill weed and freeze according to the manufacturer2sdirections. -hen the ice cream is nearl& frozen, add in %)4 cup of chopped sweet picles.


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DOBLE C+OCOLA!E$his is a dou!le chocolate ice cream guaranteed to get &our endorphins flowing. (t>s made from

!oth Dutch process cocoa and /aer>s chocolate li#ueur. Prepare the mi+ as for the ;ld $ime?anilla 5see recipe8 ice cream, !ut instead of the !rown sugar, use cup of white granulatedsugar. et the mi+ near!& after it is prepared. $hen in a dou!le !oiler with the water hot !ut not!oiling, melt 0 ounces of good #ualit& !aer2s unsweetened chocolate. -hen completel& melted,

add " ta!lespoon of Dutch chocolate cocoa powder. $his chocolate sauce will thicenimmediatel&, so #uicl& add some of the !ase mi+, ")4 cup at a time stirring constantl&. $hechocolate sauce will now thicen into a massive thic !all of chocolate. eep adding !ase mi+ upto a cup and eep stirring until &ou have a smooth thic chocolate sauce. -hen it has cooledslightl&, add to the !ase mi+ and stir vigorousl&. :ot all the chocolate will dissolve &ou2ll still havethousands of ver& tin& chocolate !its in the mi+, which is as it should !e, !ut &ou>ll pr!a!l& need tostrain out a num!er of the larger chuns, perhaps several ta!lespoonfuls, !ut that>s o, that>s how&ou now &ou have a supersaturated suspension of chocolateL =et the mi+ chill in the refrigeratorfor four hours 5allowing it to age8 and then freeze according to the directions with &our ice creamfreezer.


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EAS( #ANILLAA


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/"ENC+ #ANILLA BEAN$his is an e+tremel& rich custard ice cream in the !est French tradition and flavored with realvanilla !eans. (n a large mi+ing !owl, whis three eggs, add " can s directions.;oh'la'laL


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/"ES+ /"I!4 c. mil4 eggs, !eaten0 c. sugar")0 t. salt0 c. heav& cream0 $. vanillaliced Peaches or traw!erries

Prepare sliced peaches or straw!erries and sprinle with sugar and allow to set until the maejuice. se enough fruit to mae a!out " #t. of fruit puree. Put fruit and juice into !lender andcoarsel& puree. 6ou should have a!out " !lender full or a!out " #t. 1dd fruit puree to the custardmi+ture which has !een cooled or chilled overnight in the refrigerator. 5( alwa&s mae the custardthe da& !efore and put in refrigerator. ( prepare the fruit and let it sit overnight in the refrigerator aswell.8 $his recipe assumes &ou have a " gallon freezer. $he freezer can should never !e filledmore that %)4 full !ecause the ice cream e+pands as it freezes and it will overflow if the can is toofull. 6ou can also mae rasp!err& ice cream !ut don>t use as man& rasp!erries 5pro!a!l& 0 cupsof puree is enough8 as the& have a much more intense flavor. 1ctuall& &ou can add just a!out an&fruit &ou would lie to tr& !ut these are all the ones ( have tried.


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/"I! !O/1BASED ICE C"EAM0 ")0 t nflavored gelatin") t alt")0 c ugar" ")4 c Frozen fruit and)or !err& 'juice concentrate, thawed"@ ea 5oz8 soft tofu or silen 'tofu, drained")4 c afflower oil% $ Fresh lemon juice")0 t ?anilla e+tract

prinle gelatin over %)4 cup water 5in saucepan8 and allow to sit % minutes. Coo over ver& lowheat until gelatin is dissolved. Mi+ in salt and sugar and coo, stirring to dissolve sugar. Removefrom heat. (n !lender, or processor, com!ine juice, tofu, oil, lemon juice, vanilla, %)4 cup water andprocess until ver& smooth. 1dd gelatin mi+ture. Freeze in ice cream machine, according tomanufacturers, instructions,Maes " #uart.


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*IN*E"" ")4 cups mil" cup heav& cream")% cup sugar% egg &ols" $!sp. finel& chopped cr&stallized ginger5( love this so ( use more8&rup7")0 cup water")% cup sugar0 $!sp. grated, peeled, fresh ginger root

$o mae &rup7(n pan, simmer water, sugar, and fresh ginger %'4 min., stirring occasionall&. et aside to cool Amin.

$o mae (ce Cream7(n another pan, scald mil and cream 5don>t !oil8. Remove from heat and stir in remaining sugarand the s&rup. et aside "A min. to let flavors !lend. $hen strain ginger solids from mil mi+ture.-his in the egg &ols and cr&stallized ginger. Return to heat5use either dou!le !oiler or heatdiffuser.8 *eat gentl&, stirring constantl&, until it !ecomes a thin custard. Don>t allow it to simmer or

!oil. Cool mi+ture and freeze according to instructions.


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*"APE S+E"BE!Erape flavored sher!et. $his one is the coldest, most refreshing treat (>ve ever found for a hotsummer da&.

-his " eggJ in a !owl and add " can sweetened condensed mil. -hen thoroughl& mi+ed, add")0 cup heav& whipping cream. $ae a 0 litre !ottle of grape soda and shae it carefull& until allthe KfizzK is gone and add it to the mi+. Chill completel& in the refrigerator !efore freezing, thenfreeze in &our ice cream freezer. J(f &ou are concerned a!out the possi!ilit& of almonella fromuncooed eggs, su!stitute an e#uivalent amount of


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*"APE/"I! ICE C"EAM" Cup Erapefruit juice" Cup ugar" Cup -hipping Cream")0 Cup -hole Mil

Mi+ ingredients just !efore putting in machine. ?er& nice te+ture. trong grapefruit flavor.

urprisingl& good.


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*"EA! PMP-IN

tart on *alloween and mae it right through $hansgiving. :o one will eat pumpin pie againafter tr&ing this holida& treat.

For this recipe, prepare a !atch of the ltimate /utter Pecan ice cream mi+, !ut omit the pecans.

$hen tae an additional 0 eggsJ and lightl& !eat them in a separate !owl, and add an additional")0 cup sugar. 1dd one cup of the prepared /utter Pecan ice cream mi+, and when !lendedthoroughl&, add one "A oz. can of pumpin, and 0 t!sp cinnamon. 1dd this to the /utter Pecanmi+ and freeze in &our ice cream freezer. J(f &ou are concerned a!out the possi!ilit& of almonellafrom uncooed eggs, su!stitute an e#uivalent amount of


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*"EEN !EA ICE C"EAM" #uart mil")0 ounce powdered Iapanese Ereen tea"A egg &ols" pound sugar" cup heav& cream" cup half and half

/ring mil to a !oil. Remove from heat and add green tea. Mi+ well. (n a separate !owl, !eat egg&ols and sugar together until the& form a ri!!on. Com!ine egg mi+ture and mil, then strain intoa saucepan. Coo over mediumhigh heat until just !efore the mi+ture reaches a !oil. Removefrom heat and cool completel& over ice water. /eat heav& cream and half and half over ice wateruntil froth&. Pour into egg mi+ture and mi+ well. Process in ice cream maer according tomanufacturer>s instructions. Freeze 0'% hours !efore serving.Recommend serving with the following rasp!err& sauce7

Rasp!err& auce7" ")0 pints rasp!erries" cup sugar" cup water

Place all in a saucepan, !oil for "A minutes, stirring occasionall&. Puree in a food processor, strainand cool in refrigerator !efore using.


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*INNESS S!O!" cup water0 ta!lespoons cornstarch")0 cup sweetened condensed mil" ")0 cups evaporated mil")4 teaspoon salt")0 cup sugar")0 cup Euinness stout

(n a heav& saucepan whis together the water and the cornstarch and simmer the mi+ture overmoderate heat, whising, for 0 minutes. 1dd the mils, the salt, and the sugar, heat the mi+tureover moderatel& low heat, whising, for " to 0 minutes, or until the sugar is dissolved, and removethe pan from the heat. =et the mi+ture cool completel&, stir in the Euinness, and freeze themi+ture in an ice'cream freezer according to the manufacturer>s instructions.


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+A0ELN!" cup hazelnuts4 cups light cream%)4 cup sugar% egg &ols" ")0 teaspoons vanilla e+tract

Preheat the oven to %A@ F. Place the hazelnuts on a cooie sheet and !ae for "A minutes. Coverand let stand for "A minutes. -rap the hazelnuts in a itchen towel and ru! to loosen the sins.Cool completel&. Finel& grind the hazelnuts in a food processor and set aside. cald the cream ina saucepan. -his the egg &ols and sugar in a !owl. Eraduall& whis in the hot cream. Returnmi+ture to the saucepan and stir over medium heat until custard thicens and leave a path on the!ac of the spoon when &ou draw &our finger across. Do not let the mi+ture !oil. Remove fromheat stir in the vanilla. train mi+ture in a large !owl, cover and refrigerate. $ransfer the mi+ture tothe ice cream machine, add the nuts and process according to manufacturer2s instructions.


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+OMEMADE #ANILLA $ersio% '" $ cornstarch3 C mil"9")0 C sugar4 eggs")0 t salt4 C whipping cream" $ pure vanilla e+tract

Mi+ cornstarch to a thin, smooth paste with a little of the mil. Com!ine with 4 C of the mil and allthe sugar, and coo in top of dou!le !oiler over !oiling water, with occasional stirring, for 0@minutes. Remove from heat. /eat eggs until light colored graduall& stir into the hot mi+ture andreturn to heat. Coo 0 minutes longer, stirring constantl&. Cool, pour through a strainer into &ourice'cream'maer>s canister, and add the remaining ingredients, stirring well. Q(f &ou want to throwin crushed fruit or other e+tras, now>s the time. ;nce the lid>s on the canister, follow &our usualice'roc salt'craning routine. Maes S 4 #uarts.:otes7 ( usuall& pour the final 0 C mil, salt, whipping cream, and vanilla e+tract into the canisterand have it sitting in the >fridge while ( coo the rest of the mi+ture. ;nce ever&thing>s cooed andin the canister, &ou don>t have to cran it right awa&, so the cooing part can !e done wa& aheadof time. -ith our hand'craned maer Qcraning until it>s e+tremel& hard to turn the cran, the

stuff emerges at a eas&'to'slide'down'&our'throat consistenc&. -e lie to finish maing it !eforethe dinner guests arrive, then eep it in the freezer until time for dessert, at which point theconsistenc& seems ideal. /& the ne+t morning, it>s much harder than store'!ought'with'preservatives varieties.


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+ONE( #ANILLA1 !ig hit at the *ighland Eames in ansas Cit& it>s a hone&)oatmeal flavor.Prepare a 0 #t !atch of the ;ld $ime ?anilla mi+ and then add " cup of hone&. Mi+ thoroughl& andset in the refrigerator to age the mi+. -hile the mi+ is aging, tae ")0 cup oatmeal and !oil fora!out fifteen minutes in " cups of water. train the water through a fine strainer and save thewater. $he cooed oatmeal can !e eaten or discarded. 1dd the water to the ice cream mi+ and letit chill in the refrigerator for three hours. Freeze in an ice cream freezer according to themanufacturer2s directions.


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+ONE( APPLE CINNAMON "AISIN WALN!")% cup raisins" cup water" cup whole mil" cup half and half")0 cup hone&4 egg &ols

")4 cup apple s&rup" cup cream" tsp cinnamon")% cup chopped walnuts

oa the raisins in the water overnight. /eat egg &ols in a !owl Mi+ mil, half and half, and hone&in a pan. *eat to a !oil. Pour half of mil)hone& mi+ture into egg &ols, !eating while &ou pour./eat well, and !eat into remaining mil)hone& mi+ture in pan. Mi+ over low heat for %'A minutesMi+ in apple s&rup =et cool and add cream. Right !efore adding to ice cream maer, !eat incinnamon. Drain raisins and mi+ with walnuts -hen ice cream has stiffened 50 minutes !eforedone8, add raisins and walnuts


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I!ALIAN BANANA D"EAM4 !ananas0 t!sp lemon juice4 egg &ols can sweetened condensed mil" cups sugar" pt whipping cream pt whole mil tsp salt0 t!sp vanilla

$his is a dense ver& flavorful (talian ice cream. $his one is so good it might create a new !ananagrowing industr& in (tal&. $he secret to this recipe is to use ver& ripe !ananas. (f the& are slightl&over'ripe, that is even !etter. Crush !ananas and add lemon juice and set aside. (n a large mi+ing!owl, whis together egg &ols, sweetened condensed mil, sugar, whipping cream and wholemil. $hen add salt and vanilla e+tract. Freeze this mi+ in an ice cream freezer and when thicadd the prepared !ananas and continue to freeze. $his is !est when served ver& cold. (t hase+traordinar& flavor and KmouthfeelK. J(f &ou are concerned a!out the possi!ilit& of almonellafrom uncooed eggs, su!stitute an e#uivalent amount of


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LEMON $ersio% &A@@ ml ta!le cream0A@ ml milA lemons0)% cup sugar egg &ols

/ring a thin peel of the lemons to a !oil with the cream, the mil, and the sugar. Mi+ into egg&ols, and heat on low until slightl& thicened. train and cool. Iuice lemons and add to mi+. Maein ice cream machine. Notes: Don>t add lemon juice until just !efore mi+ing in ice cream machine.


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LEMON $ersio% '"A@ gr sugar0@@ cc whipping cream0@@ cc mila little salt

juice of a!out % lemons

Mi+ the white of the egg till it>s Tcompact>. Mi+ all the other ingredients completel&. Pour it in theice'maer or an& other !owl. -hen using an ice'maer it will !e read& in 0@ minutes. -hen &ouhave not put it in the freezer and mi+ it ever& A minutes first, and after a while ever& "@ minutes.


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LEMON DILL MS!A"D ICE C"EAMDon>t scoff until &ou>ve tried this un!elieva!le ice creamLLse the recipe for the ;ld $ime ?anilla, !ut su!stute white granular sugar for the !rown sugar,and add % $/P =emon Dill Mustard.


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LEMON #ANILLA1 one an> a two...=awrence -el would have loved it.


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LICO"ICE3 large egg &ols"'")0 cups mil"'")4 cups heav& cream")0 cup sugar"@ one inch soft !lac licorice candies" $!s. Pernod li#ueur

" tsp. vanilla e+tract=ightl& whis egg &ols in a large !owl. Com!ine remaining ingredients, e+cept vanilla, in a heav&saucepan over medium high heat. tir fre#uentl& until mi+ture just comes to a !oil. (n a stead&stream, slowl& whis mi+ture into !eaten egg &ols. Return mi+ture to pan over medium low heatand coo, stirring constantl&, until it registers "N@U F on a cand& thermometer 5do not !oil8.Remove from heat. tir in vanilla and strain mi+ture through a fine sieve into a !owl. Discardlicorice pieces. Cover and chill in refrigerator. Freeze in an ice cream maer 0@'%@ minutes untilfrozen.


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MAPLE1BLEBE""(% cups !lue!erries" cup maple s&rup" cup whipping cream 5optional8

Puree !lue!erries. 1dd maple s&rup and cream. Freeze in ice cream maer.Notes: ;ne of the simpler ice creams to mae.


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MAPLE WALN! ICE C"EAM4 egg &ols% cups ta!le cream%)4 cup walnut pieces" cup am!er maple s&rup/eat egg &ols.Put ta!le cream in a sauce pan and !ring almost to a !oil.

/eat heated cream into eggs.Cool.Mi+ in maple s&rup just !efore freezing in ice cream machine.-hen almost done, stir in walnut pieces.

:otes7 $his also maes a good Maple (ce Cream Recipe(f &ou can get Erade / maple s&rup, use it instead and reduce it to half'a'cup 5&ouma& need to e+periment here possi!l& %)4 cup would !e !etter8. :ote7 ( used torecommend getting Erade C, !ut apparentl& the high'end of that has !een renamedErade /, and the low end of that is illegal to sell in retail stores 5at least in ?ermont8./e careful with the cream7 (f &ou decrease the milfat content, then the ice cream will!e slush& and have a poor te+ture.


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MA"S+MALLOW #ANILLA"@ large marshmallows" cup mil")4 cup sugar" cup whipping cream")0 tsp vanillaMi+ marshmallows, ")0 cup of mil, and sugar in a pan.

*eat over low heat until marshmallows melt.1dd remaining ingredients and cool.Mae in ice cream maer.Notes:1 little sweet, a little ic&, not ver& rich. Perhaps mae with 0 eggs 5technicall& not needed,as marshmellows should have emulsifiers8


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MIL- C+OCOLA!E S+E"BE!Remem!er ordering a K4@@K at the soda fountainO -ell now &ou can have it frozen. (c&, almost agranita. 6ou>ll love it.

Melt 0 oz. /aer>s chocolate, and add " cup whole mil, and " %)4cups sugar, 0 t!sp vanillae+tract, and 4 cups water. Mi+ thoroughl& and freeze in the freezer section of &our refrigerator in ashallow rectangular cae pan, stirring ever& 0@ minutes with a for until frozen.


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MIN! C+OCOLA!E C+IP$his one is delicious when frozen in a graham cracer crust pie shell. Earnish it with chocolaterose petals &ou can mae &ourself.

Mae a !atch of the ;ld $ime ?anilla recipe, !ut use ")% cup sugar instead of the !rown sugar.1dd " ")0 tsp of mint e+tract and when the ice cream is almost frozen, add " cup semi'sweet mini

chocolate chips. $his recipe is just the right amount to put into two K graham cracer crust pieshells for a great ice cream pie. $o reall& dress up &our ice cream pie, tae a few small leavesfrom the rose !ush out !ac, wash and dr& them thoroughl&. $ae the remaining chocolate chipsand melt them in a dou!le !oiler. se a !utter nife to spread a thin la&er of melted chocolate onthe !ac side of the leaves and place them in the freezer for a!out twent& minutes. $hen add onemore coating of chocolate and replace the leaves in the freezer. 1fter the leaves are frozen, peelthe leaves from the chocolate and garnish the pie. /etween coatings, tae a little meltedchocolate and spread it ver& thinl& on a cool cooie sheet and place it in the refrigerator. -hen&ou have finished the second coating of the leaves, tae the cooie sheet from the refrigeratorand with a sharp metal spatula, scrape up the chocolate into curls. 1long with the chocolateleaves, these mae a reall& nice garnish.


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MOC+A MOSSE0 C heav& cream, whipped stiff")4 tsp salt%)4 C chocolate s&rup 5lie *ershe&>s Fudge sauce8" whole fresh egg" individual serving (nternational Coffee instant powder

$o the heav& cream whipped with the salt, add the slightl& !eaten whole fresh egg and !eat untilwell !lended. 1dd, folding gentl&, !ut thoroughl&, the chocolate and instant coffee. Freeze in icecream maer:otes7 '''''' 1dd the salt after the cream has !een whipped stiff.$his ice cream is ?


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MSCADINE *"APE1n 1ransas specialt&, !est with home grown grapes.Prepare a 0 #uart !atch of the ;ld $ime ?anilla (ce Cream and when nearl& frozen stir in onesmall jar of Muscadine Erape Iell&. 1dd a!out ten drops of !lue food coloring and ten drops of redfood coloring.


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NON1DAI"( BANANA COCON!0 teaspoons osher gelatin")4 guava or other tropical fruit juice")4 cup hone&0'")4 cups vanilla so& mil" cup mashed !ananas 50 medium !ananas8" teaspoon vanilla")4 cup finel& shredded coconut

". (n a small !owl, sprinle gelatin over apple juice. =et sit, stirring occasionall&, until gelatin isdissolved and softened, a!out "@ minutes.0. (n a medium saucepan, whis together hone& and 0 cups so& mil. Coo until just hot, stirringfre#uentl& remove from heat. 1dd softened gelatin to hot mil mi+ture, stirring until gelatin iscompletel& dissolved. tir in remaining so& mil, !ananas, and vanilla let cool, cover, andrefrigerate until ver& well'chilled.%. poon chilled mi+ture into the canister of an ice cream maer and freeze according tomanufacturer>s directions, adding coconut halfwa& through freezing time.Maes a!out " #uart.


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NON1DAI"( C+OCOLA!E MIN!0 teaspoons osher gelatin")4 cup peppermint tea, room temperature")4 cup hone&%'")4 cups chocolate so& mil")0 teaspoon peppermint e+tract

". (n a small !owl, sprinle gelatin over apple juice. =et sit, stirring occasionall&, until gelatin isdissolved and softened, a!out "@ minutes.0. (n a medium saucepan, whis together hone& and 0 cups so& mil. Coo until just hot, stirringfre#uentl& remove from heat. 1dd softened gelatin to hot mil mi+ture, stirring until gelatin iscompletel& dissolved. tir in remaining so& mil and peppermint e+tract let cool, cover, andrefrigerate until ver& well'chilled%. poon chilled mi+ture into the canister of an ice cream maer and freeze according tomanufacturer>s directions.Maes a!out " #uart.


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NON1DAI"( E.P"ESSO0 teaspoons osher gelatin")4 cup espresso or strong coffee, room temperature")4 cup maple s&rup%'")4 cups vanilla so& mil0 teaspoons vanilla0 teaspoons ground espresso !eans

". (n a small !owl, sprinle gelatin over coffee. =et sit, stirring occasionall&, until gelatin isdissolved and softened, a!out "@ minutes.0. (n a medium saucepan, whis together maple s&rup and 0 cups so& mil. Coo until just hot,stirring fre#uentl& remove from heat. 1dd softened gelatin to hot mil mi+ture, stirring until gelatinis completel& dissolved. tir in remaining so& mil and vanilla let cool, cover, and refrigerate untilchilled.%. poon chilled mi+ture into the canister of an ice cream maer and freeze according tomanufacturer>s directions, adding ground espresso !eans halfwa& through freezing time.Maes a!out " #uart.


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NON1DAI"( S!"AWBE""(0 teaspoons osher gelatin")4 cup apple'straw!err& juice0)% cup all'fruit straw!err& jam% cups vanilla so& mil" teaspoon vanilla

". (n a small !owl, sprinle gelatin over apple juice. =et sit, stirring occasionall&, until gelatin isdissolved and softened, a!out "@ minutes.0. (n a medium saucepan, whis together jam and 0 cups so& mil. Coo until just hot, stirringfre#uentl& remove from heat. 1dd softened gelatin to hot mil mi+ture, stirring until gelatin iscompletel& dissolved. tir in remaining so& mil and vanilla let cool, cover, and refrigerate untilver& well'chilled.%. poon chilled mi+ture into the canister of an ice cream maer and freeze according tomanufacturer>s directions.

Maes a!out " #uart.


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NON1DAI"( #ANILLA0 teaspoons osher gelatin")4 cup apple juice")4 cup hone&%'")4 cups vanilla so& mil0 teaspoons vanilla

". (n a small !owl, sprinle gelatin over apple juice. =et sit, stirring occasionall&, until gelatin isdissolved and softened, a!out "@ minutes.0. (n a medium saucepan, whis together hone& and 0 cups so& mil. Coo until just hot, stirringfre#uentl& remove from heat. 1dd softened gelatin to hot mil mi+ture, stirring until gelatin iscompletel& dissolved. tir in remaining so& mil and vanilla let cool, cover, and refrigerate untilver& well'chilled.%. poon chilled mi+ture into the canister of an ice cream maer and freeze according tomanufacturer>s directions.Maes a!out " #uart.


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OLD /AS+IONED #ANILLA" large egg" c half and half%)4 cup sugar" t!sp vanilla e+tract% c heav& cream 5note7 sometimes ( do this as " c half and half, 0 c cream8

Put the egg, " c half and half, sugar, and vanilla in a !lender and !lend on medium speed until themi+ture us smooth and sugar is dissolved. lowl& add the % c cream and continue !lending untilmi+ture is smooth, a!out %@ seconds. $ransfer the mi+ture to ice cream machine and freezeaccording to manufacturer>s directions. Maes slightl& more than " #t.:otes7 '''''' *ints on freezing with ice and salt7 if the ice cream is not getting hard in 0@'%@minutes, it>s alwa&s !een m& e+perience that there is a pro!lem with the ice'salt mi+ture, andalmost alwa&s it>s that &ou are using too little salt. tart the canister chilling with the ice and salt!efore &ou mae the a!ove mi+ture, to give it a good head start. /e sure to use =;$ of salt thesalt is what lowers the temperature to mae the ice cream mi+ture freeze. (f the ice is melting andthe ice cream still isn>t hard, add more ice and more salt. (f &ou are maing ice cream with alcoholin it 5the a!ove serves as a great !ase for ahlua Chip8, (>ve found it useful to put the alcohol inwhen the ice cream is almost done. $he alcohol interferes with the freezing process, so adding itlater seems to help. ame with small solids lie chocolate chips putting them in late gets them

evenl& distri!uted, rather than all at the !ottom. ''


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OLD1/AS+IONED S!"AWBE""(" pt traw!erries" c ugar"


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PAWPAW*ere>s a down home recipe for &ou fols who live in the hills of the ;zars and outhern .. $hePawpaw is more nutritious than the !anana, !ut with all that great !anana flavor. in and removethe seeds from two medium sized ver& ripe pawpaws. Place in a !lender with two eggsJ, ")0 cupsugar, ")4 cup !rown sugar, and " can sweetened condensed mil 5


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PEAN! B!!E" C+OCOLA!E C+IP1 delicious ice cream utilizing the proven com!ination of chocolate and peanut !utterL

For this ice cream, prepare the !ase mi+ using the recipe for ;ld $ime ?anilla 5see recipe8,!ut when mi+ing the eggs, sugar, !rown sugar and sweetened condensed mil, stir in one cup ofcrunch& peanut !utter. $hen add the remaining ingredients according to the ;ld $ime ?anillarecipe, and when the ice cream is nearl& frozen, add ")0 cup of mini semi'sweet chocolate chips.


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PEAC+ $ersio% &" ")0 Cups -hole Mil")0 cup sugar% eggs" ta!lespoon pure vanilla e+tract" cup whipping cream0 cups pureed sinned peaches 5with additional 0)% cup sugar8

/eat eggs litel&. /eat in sugar slowl&, !eating an additional " minute when all sugar is added.*eat mil almost to a !oil, and add 5still hot8 to the egg mi+ture, stirring constantl&. Cool.

1dd vanilla e+tract, cream, and peach)sugar puree. Mi+ed opinions tasted a !it sour. Might tr&waiting to add peaches until just !efore adding to machine.


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PEAN! B!!E"0 eggs")0 cup sugar")0 cup chun& peanut !utter" ")0 cups heav& cream" ")0 cups mil

-his together the eggs and sugar until light and fluff&. 1dd the peanut !utter and whis untilsmooth. Mi+ in the whipping cream and mil. $ransfer the mi+ture to the ice cream maer andprocess according to manufacturer2s instructions.


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PE"ILS O/ P"ALINE$he onl& peril here is to &our waistline. $his is a cream& pecan praline ice cream worth& of thepraline e+perts in the deep south.

$his pecan praline ice cream is made using the recipe for ltimate /utter Pecan 5see recipe8(ce Cream. $he pecans are prepared just as for the /utter Pecan ice cream. Coo for ten minutesin a saucepan ")0 cup !rown sugar, 0 t!sp light corn s&rup, ")4 cup half and half and ") tsp salt.

$hen add the prepared pecans to this sauce. $he pecan sauce with the pecans is then swirledinto the ice cream after freezing.


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P+ILADELP+IA BLE0 cups cream")% cup sugar" cup !lue!erries, pureed

*eat cream until it starts steaming 5or until !u!!les appear8.Remove from heat and stir in sugar until dissolved.

1dd pureed !lue!erries and cool.Mi+ in machine.


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PIS!AC+IO" ")4 cups pistachio0 ")0 cups mil% eggs" cup sugar" cup heav& cream whipped" teaspoon almond e+tract

" teaspoon vanilla e+tract

hell the pistachio. /lanch the nuts !& placing them in a !owl and pouring !oiling water over it. =etstand for " minute. Drain, and peel the pistachios. /lend the nuts, the mil, the eggs, and thesugar until &ou have a green smooth li#uid. Pour into a saucepan. Coo over low heat until thecustard thicens, a!out 0A minutes or so. Do not !oil or it will curdle. =et the mi+ture cool and addvanilla and almond e+tracts. tir and Fold in whipped cream.


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P"ALINE%


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PMP-IN ICE C"EAM"4 oz can of pumpin")0 cup !rown sugar")4 tsp cinnamon") tsp nutmeg")4 tsp ginger")0 cup maple s&rup

" cup mil0 cups whipping creamMi+ ingrediants and freeze in ice cream maer. $astes lie pumpin pie


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"ASPBE""( $ersio% &% eggs plus " egg &ol0 cup ta!le cream 5"H mil fat8" ")0 cup sugar0 cups rasp!erries

/eat eggs. /eat in sugar.

*eat cream until steaming. tir into egg)sugar mi+. Cool.Mash rasp!erries, add to cream)egg)sugar mi+.Freeze in ice cream maer.


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"ASPBE""( $ersio% '4 cups fresh rasp!erries" ")0 cups sugarIuice of half a lemon0 eggs0 cups heav& cream" cup mil

$oss the rasp!erries, %)4 cup sugar, and the lemon juice together in a !owl. Cover and refrigeratefor 0 hours, stirring ever& %@ minutes. -his the eggs in a mi+ing !owl until light and fluff&, addthe remaining %)4 cup sugar, a little at a time, then continue whising until completel& !lended.Pour in the heav& cream and mil and whis to !lend. Drain the juice from the rasp!erries into thecream mi+ture and !lend. Mash the rasp!erries until pureed and stir them into the cream mi+ture.$ransfer the mi+ture to an ice cream maer and freeze following the manufacturer>s instructions.


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"OSE3 ")0 cup heav& cream0 tsp. rose water") tsp. salt%)4 cup granulated sugar")4 tsp. red food coloring

Com!ine heav& cream, rose water, salt, sugar and food coloring. Freeze. Maes ")0 gallon


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"M "AISIN%)4 cup Raisins")0 cup Rum" cup Mil")0 cup ugar0


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SA//"ON" ")0 cups half'and'half" egg")0 gram saffron, chopped fine!rand&")% cup sugar

oa the saffron in a ver& small amount of !rand& 5enough to cover it8 for one hour. /oil the eggfor e+actl& 4A seconds. Com!ine all ingredients and refrigerate for ")0 hour. $hen follow the usualprocedure for &our ice'cream maer. erves a!out % people. $he saffron flavor was ver&pronounced '' &ou would not want to increase the amount of saffron from the a!ove, and couldpro!a!l& get !& with less.


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SMO-E( C+IPO!LE ICE C"EAM$his one is good as a dessert or &ou can !e reall& !old and use it as an appetizer to wae up thetaste !uds !efore a stea dinner.$o a !atch of the ;ld $ime ?anilla (ce Cream mi+ 5see recipe8, add %)4 tsp chipotle seasoningsalt. /e sure to let this mi+ age in the refrigerator for at least four hours !efore freezing.


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S!"AWBE""( $ersio% &0 cups straw!erries, stemmed")4 cup sugarIuice of ")0 lemon" cup whipping cream" cup ta!le cream4 egg &ols

")0 cup sugar

lice straw!erries, coat with ")4 sugar and lemon juice.tir and let sit for at least " hour./eat egg &ols !eat in sugar.*eat creams together until steaming. tir into egg)sugar mi+ture. Cool.Iust !efore adding to ice cream machine, mash straw!erries and stir into cream)egg mi+ture.Freeze in ice cream maer.Notes: ( used Jver&J ripe straw!erries. (f straw!erries less ripe, increase sugar 5to at most " cuptotal8.


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S!"AWBE""( $ersio% '0 pints straw!erries, washed and hulled")0 cup plus 0 ta!lespoons superfine sugar% ta!lespoons fresh lemon juice" ")0 cups heav& cream

Pure the straw!erries in a food processor. tir in the remaining ingredients.Pour the mi+ture into the !owl of the machine and freeze.Maes a!out % ")0 cups.


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S*A"1/"EE CAPPCCINO" tsp. plain gelatin".A cups low fat mil0 t!s. instant espresso coffee powder%.A tsp. :utraweet sweetener0 t!s. nonfat dr& mil".A cups !uttermil" tsp. vanilla e+tract.0A tsp cinnamondash salt

often gelatin in ")0 cup mil. *eat in a small saucepan and add coffee. Coo over low heat untilgelatin and coffee dissolve. Remove from heat, stir in :utrasweet, and place saucepan in another!owl of cold or ice water to cool to room temperature. Pour mi+ture into a !lender or foodprocessor, add rest of mil and remaining ingredients and !lend until smooth. Cover and chill inthe refrigerator until read& to freeze. /lend for a few seconds !efore pouring into the ice creammaer. Freeze according to the manufacturer>s instructions.


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S*A"1/"EE C+OCOLA!E" tsp. plain gelatin0.A cups low fat mil")0 cup :estle Bui ugar Free chocolate drin mi+" cup drained &ogurt 5the solid half of 0 cups &ogurt strained overnight8" tsp. vanilla e+tractdash salt

often gelatin in ")0 cup mil. *eat in a small saucepan until gelatin dissolves. Remove from heatand place saucepan in another !owl of cold or ice water to cool mi+ture to room temperature.Pour mi+ture into a !lender or food processor. 1dd remaining mil, Bui, &ogurt, vanilla and salt./lend until smooth. Cover and chill in the refrigerator until read& to freeze. /lend for a fewseconds !efore pouring into the ice cream maer. Follow the manufacturer>s instructions forfreezing. Maes a!out " #uart.


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S*A"1/"EE /"I!( c P


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S*A"1/"EE ICE C"EAM BASE" tsp. plain gelatin".A cups low fat mil%.A tsp. :utraweet sweetener0 t!s. nonfat dr& mil".A cups !uttermildash salt

often gelatin in ")0 cup mil. *eat in a small saucepan until the gelatin dissolves. Remove fromheat, stir in :utraweet, and place saucepan in another !owl of cold or ice water to cool to roomtemperature. Pour mi+ture into a !lender or food processor, add rest of mil and remainingingredients and !lend until smooth. Cover and chill in the refrigerator until read& to freeze. /lendfor a few seconds !efore pouring into the ice cream maer. Follow the manufacturer>s instructionsfor freezing. Maes one #uart.


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S*A"1/"EE #ANILLA(f &ou can>t handle sugar or &ou are looing for a low calorie ice cream, this one is perfect. 6ou>llnever !elieve it>s sugar free. (t just might !ecome &our favorite.-his together % eggsJ and " pt of half and half. $hen mi+ together N tsp


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!"OPICAL COCON!Put a spoonful in &our mouth and close &our e&es. Erass sirts, waves lapping on the shore,uelele music. (t>s not a dream.

$ae " ")0 cups of half and half and add % cups of shredded coconut. (n a saucepan !ring thismi+ture to a !oil and then simmer for five minutes. train through a fine strainer and discard thecoconut, saving the cream. $hen mi+ a 0 #t !atch of the ;ld $ime ?anilla mi+, using this half andhalf preparation for the half and half in the recipe. $hen add ")% tsp coconut e+tract and freeze inan ice cream freezer.


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L!IMA!E B!!E" PECANo !utter& &ou>ll moo. $he favorite of man&, it>s rich and cream&.

1gain, use the ;ld $ime ?anilla 5see recipe8 for the !ase recipe, !ut use %)4 cup of !rownsugar. 1lso, add 4 ta!lespoons of melted !utter to the mi+ after adding the sweetened condensedmil and !rown sugar. /e ver& careful melting the !utter so that it doesn2t separate or churning

might result. :ow &ou must prepare the pecans. $o do this, mi+ "cup of chopped pecans with 0ta!lespoons of melted !utter and ")% cup of !rown sugar. 1fter the mi+ has aged 5chilled in therefrigerator for a!out four hours8, stir thoroughl& and freeze according to the manufacturer2sdirections. -hen the mi+ is frozen, stir in the prepared pecans.


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#ANILLA *IN*E" PECAN$his is a great flavorful ice cream that com!ines three characteristic flavors of Einger, CandiedPecans, and ?anilla.

Prepare a !atch of ;ld $ime ?anilla 5see recipe8 ice cream adding 0 tsp Einger spice. -hilethe ice cream is freezing, tae one cup of chopped pecans, and add three ta!lespoons melted

!utter and ")0 cup !rown sugar and mi+ completel&.. -hen the ice cream is nearl& frozen, stir inthe pecans.


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#ANILLA LIMEADE S+E"BE!-e used to wal downtown to get a vanilla limeade at the local drugstore soda fountain.

(n a large mi+ing !owl, lightl& whis one eggJ, and then whis in " can


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#ANILLA $ersio% &0 eggs%)4 cup sugar" cup mil" cup ta!le cream" cup whipping cream" t!l vanilla

/eat egg. /eat in sugar.Mi+ mil and ta!le cream in a sauce pan and !ring almost to a !oil./eat heated cream into eggs.Cool. 1dd whipping cream, vanilla. Mae in ice cream machine.


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#ANILLA #EL#E!3


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WA//LE CONES0 =arge eggs")0 cup sugar0)% cup !utter, melted then cooled" $/P vanilla e+tract%)4 cup flour

Maes a!out si+ large cones=ightl& !eat the eggs then add in the remaining ingredients, adding the flour last. /efore pre'heating the pizelle, ( lightl& spra& a vegeta!le oil !ased non'stic compound 5P1M, e.g.8 on thecooing surfaces. poon a!out 0 t!sp !atter onto pizelle and coo for a!out 4A seconds. $hetemperature of the pizelle 5waffle cone iron8 varies a lot in various appliances, so the first !atchwill !e an e+periment to determine the cooing time. $he edges should !e golden !rown andcooed completel&, not too !rown on the edges, !ut not mush& in the middle. Form around amandrel 5( use an old wooden cone with a handle. $he& should !ecome crisp& and hold theirshape as the& cool. ( set mine in an old fashioned cone holder from an old soda shop, !ut the&could !e set inside small juice glasses to cool.


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W+A! A PEA"4 ICE C"EAMtart with the recipe for ;ld $ime ?anilla 5see recipe8, !ut omit the !rown sugar. 1nd insteadof adding the *alf and *alf to the mi+, put it into a !lender with a chopped ver& ripe pear. /lend onhigh speed for two minutes, then add this to the ice cream mi+. Freeze in an ice cream freezeraccording to the manufacturer>s directions.


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W+I!E C+OCOLA!E0 cups light cream4 eggs"0 oz white chocolate coarsel& chopped" ")0 cups sugar0 cups heav& cream

cald the light cream in top of dou!le !oiler set over simmering water. 1dd the chocolate. Reduceheat so the water !arel& simmers and coo until the chocolate is melted, stirring occasionall&.Remove from heat. sing a electric mi+er, !eat the eggs in medium !owl. 1dd the sugar andcontinue !eating until all the sugar is dissolved. lowl& mi+ in the chocolate mi+ture. /eat in theheav& cream. Refrigerate until well chilled. Pour into the ice cream maer using it according tomanufacturer>s instructions. Freeze in covered container at least 4 hours.


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SO"BE!S 5 ICES

APPLE SO"BE!% cups unsweetened apple juice;ne 3'oz. can unsweetened concentrated apple juice% ta!lespoons fresh lemon juice

Place the apple juice, concentrate and lemon juice into the !owl of the machine and freeze.Maes a!out " #uart


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AP"ICO! SO"BE!$wo "3'oz. cans apricots paced in heav& s&rup, drained, li#uid discarded%)4 cup simple s&rup% ta!lespoons fresh lemon juicePure the apricots in a food processor. 1dd the s&rup. lemon juice and cream.Pour the mi+ture into the !owl of the machine and freeze.Maes a!out " #uart.


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BLAC-BE""( ICE3 cups ripe !lac!erries")0 cup granulated sugar

juice of 0 lemons%)4 cup Creme de Cassis 5!lac currant li#ueur8

Com!ine all ingredients in a heav& saucepan and set over medium heat. Coo, stirring fre#uentl&,

for 0@ minutes, or until all !erries have !urst.0. Cool mi+ture slightl& and force through a sieve or through the fine disc of a food mill. Cool theresulting puree completel&.%. Pour cooled mi+ture into a shallow metal pan 5a cae tin is ideal8, and set it in &our freezer.4. -hen the mi+ture is a!out half frozen, in 0 to % hours, remove the pan from the freezer, scrapethe !lac!err& ice out of the pan into a !owl, and !eat with a wire whis until soft and ic& parts arecompletel& mi+ed. Return the ice to the pan, set it !ac in the freezer, and freeze completel&.A. $he ice will !e ver& solid. $o serve, temper in refrigerator for "A to %@ minutes !eforeattempting to dish up.


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CAL#ADOS SO"BE!" %)4 cups plus 0 ta!lespoons Calvados% ta!lespoons simple s&rup5!elow8

*eat " ")0 cups Calvados in a saucepan over medium heat until warm. $urn off the heat, stand!ac and touch a lit match to the Calvados. =et it flame until the flames die down, a!out minutes. tir in remaining 3 ta!lespoons unflamed Calvados and the simple s&rup. Pour the

mi+ture into the !owl of the machine and freeze. Maes a!out " #uart

imple &rup74 cups sugar4 cups waterPlace the water and sugar in a saucepan and simmer until the sugar is dissolved. Cool to roomtemperature, then refrigerate in a covered jar.Maes a!out " #uart


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CAMPA"I1O"AN*E ICE% cups strained fresh orange juice" cup Campari

juice of " lemon" cup granulated sugar

".Com!ine ingredients in a saucepan and set over medium heat. tir constantl& until the mi+ture

is a!out to !oil and all the sugar is dissolved0. Cool to room temperature, pour into a shallow pan 5an 'inch s#uare cae tin isideal8, and freeze.%. $he mi+ture will tae from % to 3 hours to freeze and, !ecause of its relativel& low sugarcontent, will !e ver& solid. $o serve, set in refrigerator for %@ minutes to temper the te+ture slightl&.


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CAPPCCINO ICE% cups prepared strong coffee, made at least partiall& with dar roast KespressoK coffee" cup half'and'half" cup granulated sugar

". Com!ine ingredients in a saucepan and set over medium heat. tir constantl& until the mi+tureis a!out to !oil and all the sugar is dissolved.

0. . Cool to room temperature, pour into a shallow pan 5an 'inch s#uare cae tin is ideal8, andfreeze.

%. $he mi+ture will tae from % to 3 hours to freeze and, !ecause of its relativel& low sugarcontent, will !e ver& solid. $o serve, set in refrigerator for %@ minutes to temper the te+tureslightl&.


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C+AMPA*NE SO"BE!1lcohol sor!et defrost #uicl&, so leave this in the machine until moments !efore serving. erveas part of a long dinner or for dessert with fresh straw!erries.

" !ottle 5a!out % cups8 Champagne" ")0 cups simple s&rupPour the Champagne and simple s&rup into the !owl of the machine and freeze.

Maes a!out A cups.

imple &rup74 cups sugar4 cups waterPlace the water and sugar in a saucepan and simmer until the sugar is dissolved. Cool to roomtemperature, thenrefrigerate in a covered jar.Maes a!out " #uart


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C+E""( SO"BE!0 cups simple s&rup$wo "3'oz. cans pitted !ing cherries in heav& s&rup")4 cup fresh lemon juice")4 cup water

Drain the cherries, reserving 0 ta!lespoons of the s&rup. Put the cherries through a food mill. tir

in cherr& s&rup, lemon juice and water. Pour the mi+ture into the !owl of the machine and freeze.Maes a!out 4 ")0 cups.

imple &rup74 cups sugar4 cups waterPlace the water and sugar in a saucepan and simmer until the sugar is dissolved. Cool to roomtemperature, thenrefrigerate in a covered jar.Maes a!out " #uart


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C+OCOLA!E ICE" #uart mil4 ounce unsweetened chocolate" ")% cups sugar

*eat mil and sugar together in a saucepan over low heat. (n another saucepan, meltPour the mi+ture into the !owl of the machine and freeze.

Maes " #uart.


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C+OCOLA!E SO"BE!" #uart water4 ounce unsweetened chocolate, !roen into chuns" ")0 cups sugar

se a nife or a food processor to chop the chocolate into ver& small pieces.*eat the water and sugar together in a saucepan. 1dd the chocolate and simmer for 0@ min until

the mi+ture is ver& smooth and not grain&. Do not !oil. Cool thoroughl&.Pour the mi+ture into the !owl of the machine and freeze.Maes " #uart.


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E.O!IC /"I! ICE" large can frozen juice" can water" egg white

/u& one large can of frozen juice 5( usuall& use the Ke+oticK varieties such as pineapple'guava'rasp!err& or !anana'orange'passion'fruit there are lots of these availa!le in the .8 $haw the

juice concentrate. 1dd one can of water. /eat one egg white until it is foam& and mi+ it into thefruit juice mi+ture. Freeze in &our favorite ice cream maer. $his maes just less than one #uart ofver& smooth ice.


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*"APE/"I! SO"BE!" ")% cups simple s&rup0 0)% cups unsweetened grapefruit juice

Mi+ the grapefruit juice and simple s&rup together.Pour the mi+ture into the !owl of the machine and freeze.Maes a!out " #uart.


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ICED CO//EE")4 cup instant coffee")4 cup sugar or e#uivalent of sweetener")4 cup hot water

Mi+ the a!ove ingredients until coffee and sugar is dissolved. 1dd 4 cups cold mil. hae well in!lender or mil shae maer. erve over ice chips.


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-IWI SO"BE!3 iwi fruits" cup simple s&rup% teaspoons fresh lemon juice

Peel the iwis. Pure in a food processor until ver& froth&. 6ou should have a!out " ") 0 cupsPure.tir in the simple s&rup and lemon juice.

Pour the mi+ture into the !owl of the machine and freeze.Maes a!out " #uart


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LEMON ICE0 cups strained fresh lemon juice0 cups water0 cups granulated sugar

". Com!ine lemon juice with water in a small saucepan. tir in the sugar.0. et saucepan over moderate heat. /ring to a !oil, stirring constantl&, then remove from heat

and cool to room temperature.%. Pour the lemon mi+ture into a shallow pan 5an 'inch s#uare cae tin is ideal8 and set it in &our

freezer.4. $he ice will !e read& in % to 3 hours, depending on the efficienc& of &our freezer. /ecause of

the high sugar content, this ice will usuall& !e soft enough to serve, so &ou ma& as well mae itin advance of the da& &ou>ll !e needing it.


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LILI-OI AND PINEAPPLE ICE0 cups lilioi 5passion fruit8 pulp0 cups pineapple pulp%)4 cup sugar0 egg whites

train lilioi pulp and reserve seeds. Place all the ingredients in a food processor and process

until well !lended. Pour the mi+ture into a metal or plastic !owl and freeze. -hen frozen, !rea upthe ice and place a small amount at a time into the food processor. -hen whipped and froth&,return to the !owl and freeze again. $his mi+ture will not freeze hard and solid, so it will !e eas& toscoop out to serve. prinle a few of the reserved seeds over the top of the ice when it is servedor the& ma& !e added when the ice is returned to the freezer for the second time.


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MANDA"IN O"AN*E SO"BE!Five ""'oz. cans mandarin oranges paced in light s&rup" cup superfine sugar% ta!lespoons fresh lemon juice

Drain the oranges and reserve 0 cups of the s&rup. Pure the oranges in a food processor. tir inthe reserved s&rup, sugar and lemon juice. Pour the mi+ture into the !owl of the machine and

freeze. Maes a!out A ")0 cups.


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MAN*O SO"BE!" cup simple s&rup4 ripe mangoes")4 cup fresh lemon juice

Peel and pit the mangoes. Pure in a food processor. 6ou should have a!out % ") 0 cups Pure.tir in the simple s&rup and lemon juice. Force the mi+ture through a fine sieve Pour the mi+ture

into the !owl of the machine and freeze.Maes a!out " #uart


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MIL- C+OCOLA!E SO"BE!Melt 0 oz. /aer>s chocolate, and add " cup whole mil, and " %)4cups sugar, 0 t!sp vanillae+tract, and 4 cups water. Freeze in ice cream maer.


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O"AN*E SO"BE!0 cups fresh orange juice

juice of " lemon" cup water" cup sugar

*eat " cup of water and the sugar in a saucepan until dissolved. /ring to a !oil, simmer 0 minutes

and leave to cool. tir the orange juice and lemon juice into the sugar s&rup. Chill the mi+ture.Freeze the mi+ture in an ice cream machine using it according to manufacturer2s instruction.


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PEAC+ SO"BE!$wo "3'oz. cans peaches paced in heav& s&rup, drained, li#uid discarded%)4 cup simple s&rup")4 cup fresh lemon juice

Pure the peaches in a food processor. 1dd the s&rup, lemon juice.Pour the mi+ture into the !owl of the machine and freeze.

Maes a!out " #uart.


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PEA" SO"BE!$wo "3'oz. cans pears paced in heav& s&rup, drained, li#uid discarded" cup plus 0 ta!lespoons simple s&rup3 ta!lespoons fresh lemon juice

Pure the pears in a food processor. 1dd the s&rup. lemon juice and cream.Pour the mi+ture into the !owl of the machine and freeze.

Maes a!out " #uart.


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PINAPPLE ICE" cup sugar0)% cup water" fresh pineapple")% cup fresh lime juice" large egg white

Com!ine sugar and water in a saucepan over medium heat stir until sugar dissolves and s&rup!egins to simmer. Chill. 5( assume &ou>re supposed to tae if off the heat, first8. Cut pineapple inhalf, lengthwise, leaving crown intact. Remove fruit from !oth halves, leaving ")0'inch of fruitinside the rind. Remove core and cut fruit into "'inch chuns. Place pineapple halves in largeplastic !ags and freeze until read& to use. (n a food processor with metal !lade in place, addpineapple chuns and process until pineapple is smooth and uniforml& pureed. 6ou should havea!out 0 cups puree. 1dd chilled s&rup and lime juice. Process "@ seconds. Place mi+ture in metaltra& or !owl and partiall& freeze. -ith metal !lade in place, place spoonfuls of partiall& thawedpineapple mi+ture in !owl of processor. Mi+ !& turning processor on and off a!out times, thenprocess a!out 0 minutes until completel& !lended, smooth and fluff&. -ith machine running, addegg white through feed tu!e. Process " minute. Refreeze. poon into pineapple shells and serve.


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PLM SO"BE!" ")4 cups sugar" cup water ripe red plums" teaspoon fresh lemon juice

Com!ine the sugar and water in a saucepan over low heat. tir until the sugar dissolves. (ncrease

heat and !ring to !oil. Cool sugar s&rup completel&. *alves and pit the plums. $ransfer to foodprocessor and pure. train pure through sieve into !owl. tir in " cup of the sugar s&rup5reserve the rest for another use8 and add the lemon juice. Pour into ice cream machine andfreeze according to manufacturer>s directions.


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"ASPBE""( SO"BE!6ou might mae e+tra pure and use it as a sauce under the sor!et. 1 fresh mint spring maes aprett& garnish.

0 pints rasp!erries, washed and hulled" ")% cup simple s&rup")4 cup fresh lemon juice

Pure the rasp!erries in a food processor. 6ou should have a!out % cups. tir in " cup of thesimple s&rup and the lemon juice. $aste and add remaining s&rup if necessar&. Pour the mi+tureinto the !owl of the machine and freeze.Maes a!out % ")0 cups.


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S!"AWBE""( MIL- SO"BE!" pint straw!erries, washed, hulled, and coarsel& chopped")% cup superfine sugar" ta!lespoon fresh lemon juice0 cups sim mil3 ta!lespoons non'fat dr& mil" ")0 teaspoons vanilla e+tract

*eat mil, sugar, and non'fat dr& mil in saucepan, stirring until the sugar and dr& mil aredissolved. Cool thoroughl&. tir in the straw!erries, lemon juice, and vanilla.Pour the mi+ture into the !owl of the machine and freeze.Maes a!out " #uart.


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S!"AWBE""( SO"BE!0 pints straw!erries, washed and hulled" cup plus 0 ta!lespoons superfine sugar")4 cup fresh lemon juice

Pure the straw!erries in a food processor. 6ou should have a!out % cups. tir in " cup of thesimple s&rup and the lemon juice. $aste and add remaining s&rup if necessar&.

Pour the mi+ture into the !owl of the machine and freeze.Maes a!out % ")0 cups.

imple &rup74 cups sugar4 cups water

Place the water and sugar in a saucepan and simmer until the sugar is dissolved. Cool to roomtemperature, then refrigerate in a covered jar.Maes a!out " #uart


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!OMA!O 5 BASIL SO"BE!A fresh ripe tomatoes")0 cup fresh lemon juice" teaspoon salt")0 cup simple s&rup" ta!lespoon tomato paste3 fresh !asil leaves, coarsel& chopped

Peel, core and seed the tomatoes. Pure in a food processor. 6ou should have a!out % cupsPure. tir in remaining ingredients. Pour the mi+ture into the !owl of the machine and freeze.Maes a!out " #uart


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#ANILLA SO"BE!$his is a !asic recipe. 6ou ma& add other flavorings, fruit pures or nuts according to taste

")0 cup superfine sugar% cups sim mil3 ta!lespoons non'fat dr& mil" ")0 teaspoons vanilla e+tract

*eat mil, sugar, and non'fat dr& mil in saucepan, stirring until the sugar and dr& mil aredissolved. Cool thoroughl&. tir in the vanilla. Pour the mi+ture into the !owl of the machine andfreeze. Maes a!out " #uart.


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(O*"!S

/"ES+ S!"AWBE""( /"O0EN (O*"!0 pints straw!erries, washed and hulled0 cups unflavored &ogurt")% cup hone&

Pure the straw!erries in a food processor. 6ou should have a!out % cups. Put the &ogurt, hone&and straw!err& pure into the !owl of the machine and freeze.Maes a!out A cups.


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+ONE( /"O0EN (O*"!4 cups unflavored &ogurt" cup hone&

Put the &ogurt and hone& into the !owl of the machine and freeze.Maes a!out " #uart.


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PEAC+ /"O0EN (O*"!")0 cup sugar" teaspoon gelatin") teaspoon nutmeg")0 cup mil0 ta!lespoons corn s&rup" ")0 pound peaches, peeled G #uartered

" cup plain &ogurt")0 teaspoon vanilla

Com!ine the first % ingredients in a saucepan. tir in mil let stand " minute. Place over low heatcoo A minutes or until the gel

frozen dessert recipes

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