homemade ice cream and other frozen treats
TRANSCRIPT
Homemade Ice
Cream and Other
Frozen Treats
By Susanne – The Hillbilly Housewife
www.HillbillyHousewife.com
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Table of Contents Introduction ..................................................................................................................... 7
With or Without - Muscle vs Machine .............................................................................. 9
How To Make Ice Cream Without A Machine ................................................................ 11
How To Make Ice Cream With A Machine ..................................................................... 12
Ice Cream Machine Facts ............................................................................................. 13
We Can't Forget The All Time Family Favorite - Frozen Pops ...................................... 15
Ice Cream ...................................................................................................................... 17
Old-Tyme Vanilla Custard Ice Cream ........................................................................ 17
Chocolate Malted Ice Cream ..................................................................................... 19
Blended Chocolate Mint Ice Cream ........................................................................... 20
Three Ingredient Chocolate Ice Cream ...................................................................... 21
No Cook Double Chocolate Almond Ice Cream ......................................................... 22
Coffee Klatsch Ice Cream .......................................................................................... 23
Mighty Mocha Latte Ice Cream .................................................................................. 24
Java Mocha Ice Cream .............................................................................................. 25
Chocolate Espresso Ice Cream ................................................................................. 26
Summer Strawberry Chocolate Ice Cream ................................................................ 27
Fresh Strawberry White Chocolate Ice Cream .......................................................... 28
Simply Dreamy Strawberry Ice Cream ....................................................................... 29
Strawberry Swirl Ice Cream ....................................................................................... 30
Peachy Cheese Cake Ice Cream............................................................................... 31
Pecan Praline Peach Ice Cream ................................................................................ 32
Mango Melon Ice Cream ........................................................................................... 34
Peppermint Candy Ice Cream ................................................................................... 35
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Easy No-Cook Lemon Lime Ice Cream ..................................................................... 36
Cherry Razzy Ice Cream ........................................................................................... 37
Spiced Pumpkin Ice Cream ....................................................................................... 38
Pecan Caramel Granola Crunch Ice Cream .............................................................. 39
Lemony Cream Cheese Ice Cream ........................................................................... 41
Chocolate Chunk Banana Ice Cream ........................................................................ 42
Toasted Coconut Banana Ice Cream ......................................................................... 43
Spirited Rum Raisin Ice Cream.................................................................................. 44
Blueberry Cinnamon Ice Cream................................................................................. 45
First Class Cardamom Ice Cream .............................................................................. 46
Heavenly White Chocolate Ice Cream ....................................................................... 47
Garden Mint Ice Cream ............................................................................................. 48
Easy Minty Fig Ice Cream .......................................................................................... 49
Raspberry Joy Ice Cream .......................................................................................... 50
Pumpkin Spice Custard Ice Cream ............................................................................ 51
Old Fashioned Pistachio Ice Cream .......................................................................... 52
Pistachio Cream Cheese Ice Cream.......................................................................... 53
Simply Scrumptious Peanut Butter Ice Cream ........................................................... 54
Lip Smackin' Lemon Ice Cream ................................................................................. 55
Green Tea Delight Ice Cream .................................................................................... 56
Ginger Cream Ice Cream ........................................................................................... 57
Celebration Eggnog Ice Cream ................................................................................. 58
Chocolate Chip Cookie Dough Ice Cream ................................................................. 59
Coffee Cup Ice Cream ............................................................................................... 60
Toasted Butter Pecan Ice Cream............................................................................... 61
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Rhubarb Strawberry Pie Ice Cream ........................................................................... 62
Cool Banana Ice Cream ............................................................................................ 63
Smooth Almond Ice Cream ........................................................................................ 64
Low Fat Homemade Vanilla Ice Cream ..................................................................... 65
Sugar-Free Chocolate Ice Cream .............................................................................. 67
Sugar-Free Vanilla Ice Cream ................................................................................... 68
Frozen Yogurt ............................................................................................................... 69
Citrus Fresh Strawberry Frozen Yogurt ..................................................................... 69
Honey Peach Frozen Yogurt ..................................................................................... 70
Blackberry Orange Frozen Yogurt ............................................................................. 71
Smooth Raspberry Frozen Yogurt ............................................................................. 72
Rich Chocolate Frozen Yogurt ................................................................................... 73
Spiced Peach Frozen Yogurt ..................................................................................... 74
Apricot Honey Frozen Yogurt .................................................................................... 75
Fresh Basil Lemon Frozen Yogurt ............................................................................. 76
Classic Vanilla Frozen Yogurt .................................................................................... 77
Sherbet .......................................................................................................................... 78
Black Cherry Choco Chip Sherbet ............................................................................. 78
Creamy Orange Ice Sherbet ...................................................................................... 79
Lime Creme Sherbet .................................................................................................. 80
Tangy Blueberry Sherbet ........................................................................................... 81
Raspberry Buttermilk Sherbet .................................................................................... 82
Sorbet ............................................................................................................................ 83
Berry Wine Sorbet ..................................................................................................... 83
Watermelon Lime Sorbet ........................................................................................... 84
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Grapefruit Mint Sorbet ............................................................................................... 85
Perfect Pineapple Sorbet ........................................................................................... 86
Double Sweet Treat Apricot Sorbet ........................................................................... 87
Strawberry Lemon Sorbet .......................................................................................... 88
Crazy For Cantaloupe Sorbet .................................................................................... 89
Cherry Jubilee Sorbet ................................................................................................ 90
Frozen Pops .................................................................................................................. 91
Classic Fruity Drink Icy Pops ..................................................................................... 91
Frozen Fruit Juice Pops ............................................................................................. 92
Pineapple Buttermilk Freezer Pops ........................................................................... 93
Fruit Cocktail Ice Pops ............................................................................................... 94
Layered Fresh Fruit Honey Icy Pops ......................................................................... 95
Minted Cantaloupe Freezer Pops .............................................................................. 96
Pineapple Vanilla Cream Icy Pops............................................................................. 97
Orangesicle Creme Pops ........................................................................................... 98
Old Fashioned Homemade Frozen Fudge Pops ....................................................... 99
Orange Cream Yogurt Freezer Pops ....................................................................... 100
Maple Mocha Cappuccino Pops .............................................................................. 101
Smooth Banana Raspberry Yogurt Pops ................................................................. 102
Fresh Apricot Citrus Pops ........................................................................................ 103
Banana Peach Yogurt Dream Pops ......................................................................... 104
Boastful Berry Smoothie Pops ................................................................................. 105
Crazy Combo Frozen Fruit Pops ............................................................................. 106
Banana Strawberry Cremesicle Pops ...................................................................... 107
Healthy Strawberry Apple Yogurt Pops ................................................................... 108
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Whipped Cream Fudge Almond Pops ..................................................................... 109
Chocolate Peanut Butter Freezer Pops ................................................................... 110
Tropical Isle Frozen Pops ........................................................................................ 111
Berry Blue Strawberry Swirl Icy Pops ...................................................................... 112
Easy Fudge Pudding Pops ...................................................................................... 113
Cool Double Cherry Icy Pops .................................................................................. 114
Rocky Road Fudge Freezer Pops............................................................................ 115
Minty Blackberry Frozen Pops ................................................................................. 116
Fresh Rosemary Lemonade Icy Pops ...................................................................... 117
Thyme For Peachy Pops ......................................................................................... 118
Exotic Lime Strawberry Cilantro Icy Pops ................................................................ 119
Recommended Resources .......................................................................................... 120
Crockpot Cooking Made Simple .............................................................................. 120
Freezer Cooking Made Simple ................................................................................ 120
Simple Summer Cooking ......................................................................................... 120
Meal Planning Made Simple .................................................................................... 121
Menu Planning Central ............................................................................................ 121
Dining On A Dime .................................................................................................... 121
Keeping It Clean ...................................................................................................... 122
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Introduction
Frozen treats are as ancient as, well, ice and snow. From the first moment someone
mashed berries into a bowl of snow, we were hooked.
From that simple beginning, frozen treats have evolved, using sugar, chocolate, coffee,
fruit, and even herbs for flavor. Milk and cream were introduced to the recipes. The
freezing method was perfected by using salt to cool the ingredients faster. Churning the
frozen mixture was found to create a smoother texture. And, it appears the
experimenting goes on and on, which is a wonderful thing for us!
Since those ancient times, people have been creating a variety of frozen treats; some
simple, some complicated. For that reason, we now have categories that give us a
general idea of what to expect in a frozen treat. Granted, not all parts of the world
distinguish their frozen treats this way. When commercially prepared products are sold
in the United States, for instance, the government requires they meet certain criteria to
wear a certain label. With that said, let's take a look at a general guideline of what to
expect a particular frozen treat to be like:
1) Ice Cream — made with milk and sometimes with heavy cream and eggs 2) Frozen Yogurt — made with yogurt as the base and is softer than ice cream 3) Sherbet — made mostly of fruit and some milk and is lighter than ice cream 4) Sorbet — made with fruit and no dairy and is very light in flavor 5) Frozen Pops — frozen treat on a stick using any ingredients
As you can see, a lot has happened since that first bowl of berries and snow.
Frozen treats are a creation that started in homes, not factories. It took centuries before
the invention of refrigeration made mass-produced ice cream possible. Now, you can
enjoy a taste of ice cream with just a simple stop at any convenience or grocery store.
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But, going back to the basics of creating frozen treats can be a lot of fun! Not only are
you making your own delicious recipes, you can enjoy the process with your family and
friends. Kids, especially, are amazed by the 'magic' of ice cream making.
Learning the basics about making frozen treats is the first step to creating your own
homemade 'magic.' Whether you use the simplest method or the most complicated, it's
all about the same thing - turning several food items into one yummy cold treat!
Let's get started...
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With or Without - Muscle vs Machine
The first discussion that occurs whenever folks consider making ice cream at home is
"with or without." That is to say, with or without an ice cream making machine.
Can you make ice cream without a machine? Sure you can.
Considering people made ice cream for many centuries without the luxury of electric
mixers, hand-cranked churns, or refrigeration, we can assume we can do the same
thing today.
Here is a quick review of the basics of ice cream production:
The 'pot freezer method' describes the basic procedure. All that's needed is a bowl
placed inside a larger bowl that's been filled with ice and salt. The ingredients are
placed in the smaller bowl, which is placed in the bigger bowl that has been filled with
the ice and salt. The ingredients are then mixed vigorously by hand with a big spoon or
paddle, for a long time. This method was improved upon quite a bit when the hand-
crank churn was invented. Not only was it easier to mix, but the texture was smoother
and creamier.
This basic method, whether mixed by hand with a spoon or with an attached crank,
uses the same process: the ice and salt combination in the outer bowl works together
to lower the temperature of the ingredients to below freezing. The salt actually melts
the ice, which in turn absorbs heat from the mixture, speeding up the freezing process.
After the invention of the hand-cranked churn, homemade ice cream became a family
event during the summer. If an image comes to mind of a family sitting on a front porch
on a hot summer day, taking turns operating the crank on the ice cream churn, it's not
surprising. This is an image familiar to many of us.
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Now that your taste buds are intrigued with the possibility of a delightful frozen treat,
let's take a look at how to make ice cream, either with or without an ice cream maker.
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How To Make Ice Cream Without A Machine
If you don't have an ice cream maker, don't fret. You can make ice cream at home
without the aid of either a hand-cranked machine or an electric ice cream maker.
How? All you need is a freezer, and a little muscle.
Here's the method:
1. To begin the process, put a shallow stainless steel bowl in the freezer to get cold.
2. Now, in a separate mixing bowl, combining the ingredients as stated in the recipe directions.
3. Set the bowl (with the ingredients in it) in a larger bowl filled with ice and salt. Let chill for five to ten minutes, stirring ingredients with a whisk or spoon until mixture gets cold.
4. Pour the cold ingredients out of the bowl you mixed them in and into the 'frozen' stainless steel bowl in the freezer.
5. Put 'frozen' stainless steel bowl with ingredients back into freezer, then check in about 15 to 20 minutes to see if the mixture is starting to get frozen around the edges.
6. If so, take a heavy whisk, slotted spoon, or electric hand-mixer and stir the mixture, briskly, breaking the frozen edges up and beating into the rest of the mixture. Rapid, brisk stirring will help the ice cream get smooth and creamy.
7. Repeat this brisk mixing every 30 minutes until the mixture becomes a solid 'ice cream' texture. You may need to mix the ice cream 4 to 6 times before the consistency is right. (If the mixture freezes too solid too quickly, put in the refrigerator so it softens enough to mix again; mix and put back in freezer and repeat.)
8. Once the ice cream has set up properly, is smooth, creamy, and semi-solid, transfer it into a freezer container with a cover. Cover and store in freezer for at least one hour before serving; longer if you like it more firm.
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How To Make Ice Cream With A Machine
What happens if you find an ice cream recipe that doesn't call for an electric or hand-
cranked ice cream maker? Can you use your modern day conveniences for those
made-by-hand ice cream recipes?
Sure you can! Here's how:
1. Prepare and mix the ingredients as called for in the recipe.
2. Fill the ice cream maker according to the manufacturer's directions, and process according to the instructions.
3. If the entire recipe doesn't fit in the ice cream maker, just work in batches. Put an empty bowl in the freezer first. Also keep the ingredients refrigerated between batches. Then, process one batch at a time, pouring each batch as it finishes into the bowl in the freezer, covering the bowl after each addition. Continue until all of the mixture is processed in the ice cream maker.
4. When complete, stir together the mixture in the freezer bowl, then transfer to airtight freezer-safe container, cover and freeze until firm.
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Ice Cream Machine Facts
If making frozen treats at home is something you and your family will want to enjoy
often, an ice cream machine may be in your future.
Even though the process of freezing ingredients to produce ice cream hasn't changed,
the equipment has. Nowadays, ice cream machines are almost as varied as ice cream
recipes.
Finding an ice cream machine that fits your needs takes a bit of research. You'll find
many sources for product reviews that will give you an idea of which machines to
consider. Of course, convenience costs money, so the closer you get to set-it-and-
forget-it, the more you'll pay.
As discussed earlier, the freezing process is simple: get the ingredients very cold and
stir, stir, stir. What separates one ice cream machine from another is in exactly how the
ingredients are kept cold and how the stirring occurs.
Let's take a look at the basic facts about the types of ice cream machines on the
market.
Old fashioned ice and salt cooler This maker has an outer container which holds ice and salt, with an electric motor or hand-crank that operates a paddle inserted in an inner canister that holds the ingredients. You might think these simple makers would be the least expensive of all the models. But, it's not necessarily so. Yes, you can find nice quality makers with an electric mixer for around $30, but you can also find designer models for over $150.
Pre-frozen insulated canister
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This maker has a special hollow-wall canister with a gel or liquid, that you put in your freezer before making the ice cream. This frozen canister holds the cold long enough for the ice cream maker to work. Again, prices are dependent on features. You can find a nice maker for around $50, or you can spend in the upwards of $90, or more. Keep in mind that you have to pre-freeze the canister, which means you won't be able to make a second batch right away without a second canister ready in the freezer. Buying extra canisters is possible, but adds to the expense.
True compressor freezer This machine is like having a stirring paddle in your refrigerator's freezer compartment. It's a self-contained freezer which only requires putting ingredients in, plugging it in, and flipping a switch. Of course, this convenience costs money. You can expect to pay around $200 to $250 for one of these professional-style machines. But, if you want to make batch after batch after batch of ice cream or other frozen treats, these machines deliver.
Decision Time
Consider how involved you want to get in ice cream making before you make your
decision. Then check the features and prices that will suit your family. You may want to
start small, then upgrade as you learn more. Be sure to check into some of the clever
little ice cream makers that are fun to use and entertaining, especially for kids.
Once you get your ice cream making equipment together, it's time to explore the world
of recipes. Whether you're making ice cream, frozen yogurt, sherbet, or sorbet, it all
comes down to the recipe.
Let your imagination, and your good taste, guide you.
Have fun and enjoy!
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We Can't Forget The All Time Family Favorite - Frozen Pops
Our discussion of frozen treats wouldn't be complete without including one of our all
time favorites - frozen pops. Putting a stick in a tasty blend of ingredients, then freezing
it solid, is a brilliant idea that has become a part of our summertime landscape.
It seems as if these icy pops have been a part of our history almost forever. But, how
did someone come up with the idea? Let's take a look...
The Story of the Original Popsicle® Brand Ice Pop
Doesn't it seem like the best invention stories are about the accidental ones? If you've
ever wondered where those frozen treats on a stick came from, here's the story
according to the Popsicle company's own website.
(Learn more fun facts by visiting Popsicle® at www.Popsicle.com/The-Popsicle-
Story.aspx.)
Here's the story:
"The Popsicle® brand is an American classic, with more than 30 creative variations of
the original Popsicle® product. And believe it or not, it all started with an accident!
In 1905, 11-year-old Frank Epperson left a mixture of powdered soda, water, and a
stirring stick in a cup on his porch. It was a cold night, and Epperson awoke the next
morning to find a frozen pop. He called it the "Epsicle."
It was a hit with his friends at school, and later with his own kids. They constantly called
for "Pop's 'sicle." So in 1923, Epperson changed the name and applied for a patent. A
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couple of years later, Epperson sold the rights to the brand name Popsicle® to the Joe
Lowe Company in New York. The rest is history!"
Yes, that little accident has thrilled kids, and grownups, for generations. What's
happened through the years is an explosion of creations based on this simple treat with
a handle.
Fans of the frozen pop have experimented with ingredients to expand on the notion of
something cool and refreshing to eat on a stick. The recipes we share here are
evidence of the love we have for creative ideas when it comes to a simple, perfect treat.
Now, on to the recipes.
Enjoy!
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Ice Cream
Old-Tyme Vanilla Custard Ice Cream
2 quarts half-and-half cream
2 cups sugar
1 vanilla bean
4 teaspoons vanilla extract
24 large egg yolks
Run the tip of a sharp knife lengthwise down the vanilla bean and scrape the seeds out
into a small cup.
In a large saucepan, put the half-and-half, sugar, vanilla seeds, and vanilla extract; stir
together; put saucepan over medium high heat and bring just to a boil, then immediately
remove from the heat and set aside.
In a large bowl, put the egg yolks and whisk until smooth.
Remove 1 cup of the cream/vanilla mixture and very slowly start drizzling a steady, but
slow, stream into the egg yolks, whisking constantly.
Continue whisking, and add another 1 cup of cream/vanilla mixture, drizzling a steady
stream into the egg yolks, then add another 1 cup in the same way, then 1 more cup -
for a total of 4 cups. Add egg mixture to saucepan, whisking well.
Now,take the bowl of eggs and pour into the saucepan with the remaining cream/vanilla.
Put saucepan back over medium high heat, and cook, stirring constantly, until
thickened. Test with a wooden spoon; when the mixture coats the wooden spoon and
sticks well, it's thick enough. You can test with a candy thermometer; it should read 170
degrees. BE SURE not to let it boil. This is your 'custard' to make the ice cream.
Pour custard through a fine sieve (or line a colander with several layers of cheesecloth)
into a stainless-steel bowl which is sitting in a larger bowl filled with ice and a little water.
Let the custard cool in the bowl/ice bath, stirring several times until cooled completely.
Remove stainless-steel bowl with cool custard, cover well with plastic wrap (pressed on
the surface of the custard) and put in refrigerator for 2 to 3 hours. (Stir a few times to
help prevent skin from forming.
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Remove from refrigerator and uncover; peel off any skin that may have formed.
Fill your ice cream maker with cold custard and freeze according to manufacturer's
instructions.
Store in freezer in covered freezer container.
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Chocolate Malted Ice Cream
2 1/2 cups skim milk
2/3 cup sugar
1/2 cup nonfat dry milk
1/2 cup malted milk powder
3 1/2 ounces unsweetened chocolate, chopped
3/4 cup pasteurized liquid egg whites
1 tablespoon vanilla extract
1/4 teaspoon salt
Put the skim milk, sugar, dry milk, malted milk powder, and chocolate in a blender
container and turn blender on, processing until smooth.
Pour the mixture into a large heavy saucepan, put over medium heat, and bring mixture
to a simmer, whisking constantly; remove from heat.
Put liquid egg whites into a large bowl. Start slowly pouring hot milk mixture into the egg
whites, constantly whisking until all milk is added and mixture is smooth; continue
whisking and add vanilla extract, then salt, whisking until combined.
Cover with plastic wrap and put in refrigerator for at least 3 hours or overnight.
Pour mixture into ice cream maker and process according to manufacturer's directions.
Scoop into container, cover, and put in freezer until hardened, or enjoy immediately.
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Blended 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 heavy cream, milk, sugar, and mint chocolate chips in a saucepan, put over
low heat, whisk together constantly until the chocolate chips almost completely melt and
mixture is smooth; remove from heat, continue stirring until chocolate completely melts.
In a medium bowl, whisk the egg yolks and salt briskly until thickens.
Gradually stream the chocolate mixture into the egg yolk mixture, whisking constantly,
until well blended. Put bowl in refrigerator and chill for 30 minutes.
Pour mixture into ice cream maker and process according to manufacturer's
instructions.
When done, scoop ice cream into container, cover, and put in freezer to harden
completely and 'ripen' for about 4 hours.
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Three Ingredient Chocolate Ice Cream
1 quart skim or low-fat chocolate milk
1/2 cup sweetened condensed milk
1 3/4 cups whipped topping
In a large bowl, pour the chocolate milk and the sweetened condensed milk and whisk
together to combine well.
Fold in whipped topping using a rubber spatula, in a "bottom to top" motion. Don't over
mix.
Put mixture into ice cream maker and process according to manufacturer's directions.
If you want it firmer, put in container, cover, and put in freezer for 1 to 4 hours to harden.
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No Cook Double Chocolate Almond Ice Cream
1 (14 oz) can sweetened condensed milk
1 (5 oz) can evaporated milk
2 cups whole chocolate milk
2/3 cup chocolate syrup
3/4 cup toasted sliced almonds
In a large bowl, whisk together the milks and chocolate syrup until blended; cover bowl
and chill 30 minutes.
Pour mixture into ice cream maker and process according to manufacturer's
instructions.
Scoop ice cream into freezer-safe container, cover, and put in freezer for 15 minutes.
Remove from freezer and stir in almonds, cover again, then return to freezer for 3 to 4
hours or until hardened.
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Coffee Klatsch Ice Cream
1/4 cup sugar
1 tablespoon cornstarch
1 tablespoon instant coffee granules
2 tablespoons butter, melted
1 cup milk
1 teaspoon vanilla extract
1 can (14 ounces) sweetened condensed milk
2 cups heavy whipping cream
In a large saucepan, whisk together the sugar, cornstarch, coffee, and butter until well
blended, then, While whisking, slowly stir in milk.
Put saucepan over medium heat and bring mixture to a boil, cooking, stirring constantly,
for about 2 minutes or until thickens.
Remove the pan from the heat and whisk in the vanilla extract; allow to sit on the
counter until cool.
When cool, whisk in the sweetened condensed milk.
In a large COLD stainless steel bowl, pour whipping cream and beat with an electric
mixer until stiff peaks are formed; then fold this into the cooled milk/coffee mixture.
Spoon this mixture into a freezer-safe shallow pan, cover and put in freezer for at least
5 to 6 hours or until it hardens.
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Mighty Mocha Latte Ice Cream
3/4 cup sugar
2 tablespoons cornstarch
1 tablespoon instant espresso
1/8 teaspoon salt
2 cups milk
1 cup heavy whipping cream
1 egg yolk
1 1/2 teaspoons vanilla bean paste (or real vanilla extract)
1 cup chopped pecans
2 ounces finely chopped semisweet chocolate
In a large heavy saucepan, whisk together the sugar, cornstarch, espresso, and salt.
Gradually whisk in the milk and heavy whipping cream until blended well; put saucepan
over medium heat and cook, stirring constantly, approximately 10 to 12 minutes, or until
mixture thickens; remove from heat.
In a separate bowl, whisk egg yolk until frothy and thickened a bit.
Start slowly streaming 1 cup of hot milk/cream mixture into egg yolk, whisking
constantly, until combined, then pour yolk mixture into hot milk/cream in saucepan,
whisking constantly.
When combined, whisk in vanilla bean paste; set aside and allow to cool at least 1 hour,
stirring occasionally.
Place plastic wrap over bowl when cooled down, making sure the plastic is in direct
contact with the cream mixture; put in refrigerator for 8 hours or overnight.
When getting ready to make ice cream, heat the oven to 350 degrees; put pecans in a
single layer on a baking sheet, and bake for about 8 to 9 minutes or until toasted,
tossing or stirring halfway through the cooking process; remove from oven and allow to
cool completely.
Remove cream mixture from refrigerator, whisk again, and pour into ice-cream maker;
process according to manufacturer's instructions.
When ice cream is done processing, remove to a large bowl and stir in the toasted
pecans and the chopped chocolate, then transfer to container, cover, and put in freezer
for 3 to 4 hours or until firm.
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Java Mocha Ice Cream
1 (8-ounce) package semisweet chocolate squares, coarsely chopped
1/4 cup strong brewed coffee
2 cups whipping cream
1 cup half-and-half
3/4 cup sugar, divided
3 tablespoons instant coffee granules
4 egg yolks
Put chopped chocolate in a 1 quart microwave safe bowl and microwave at High level
for three 30 second intervals, stirring in between each interval, until the chocolate is
melted; remove and stir in brewed coffee; set mixture aside.
In a heavy saucepan, add whipping cream, half-and-half, 1/2 cup sugar, and coffee
granules; place over medium-high heat and bring to a boil, stirring constantly until sugar
and coffee granules dissolve; set aside.
In separate bowl, using an electric mixer, beat the egg yolks and remaining 1/4 cup
sugar at high speed until frothy and pale yellow.
Turn electric mixer to low speed and start gradually pouring in the hot cream mixture
into egg yolk mixture with mixer running; when totally combined, return mixture to
saucepan.
Put saucepan over medium heat and cook, stirring constantly, 6 to 7 minutes or until
mixture thickens and coats a wooden spoon; remove from heat.
Take melted chocolate mixture and stir into mixture in saucepan,
Pour into a large bowl and cover with plastic wrap, then put into refrigerator and chill at
least 2 hours.
Pour chilled mixture into ice cream maker and prepare according to manufacturer's
instructions.
Spoon ice cream into container, cover, and freeze for 3 to 4 hours to harden completely.
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Chocolate Espresso Ice Cream
1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups low-fat milk
1 cup half & half
1 egg yolk
2 tablespoons instant espresso granules
1/4 cup grated or shaved semisweet chocolate baking bar
Whisk together sugar, cornstarch, and salt in a large heavy saucepan, then slowly add
milk and half & half, whisking to combine. Put saucepan over medium heat and cook,
stirring constantly, 8 to 10 minutes or until mixture thickens slightly; remove from heat
and set aside.
In separate bowl, whisk egg yolk briskly until slightly thickened and frothy.
Take 1 cup of the hot milk mixture and very gradually start drizzling into the egg yolk,
whisking constantly; then take the egg yolk mixture and return to saucepan, whisking
constantly.
Add the espresso to the saucepan, whisking constantly.
Pour the mixture through a fine-mesh sieve (or a cheesecloth lined colander) into a
large stainless steel bowl; let cool on counter for 1 hour, stirring occasionally. When
cool, cover bowl with plastic wrap, pressing it gently to the surface of the cream mixture,
and put in refrigerator for at least 8 hours or overnight.
Pour mixture into ice cream maker, and process according to manufacturer's
instructions.
Halfway through the process, stir in the chocolate, continue processing.
When done, scoop ice cream into container, cover, and put in freezer to harden
completely, about 3 to 4 hours.
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Summer Strawberry Chocolate Ice Cream
1 tablespoon water
1 1/2 teaspoons unflavored gelatin
3 cups skim milk, divided
3 large egg yolks
1 can (14 oz) sweetened condensed milk
1 vanilla bean
3/4 cup chopped fresh or frozen strawberries
1/4 cup mini chocolate chips
Put water in a bowl and sprinkle gelatin in; let stand at room temperature, and stir a few
times while you make the rest of the recipe.
Into a large heavy saucepan, pour 1 1/2 cups of the milk. Then, prepare the vanilla
bean; cut lengthwise through bean with small sharp knife; scrape out the seeds directly
into the milk in saucepan and add the pod, too.
Put the saucepan over medium heat and heat the milk mixture until it steams, but does
not bubble.
In separate big bowl, Whisk egg yolks and sweetened condensed milk together.
Gradually start pouring in the heated milk, whisking constantly until all the milk is
incorporated and blended well; then pour the mixture back into the saucepan and return
to burner on medium heat; stir constantly for about 3 to 5 minutes, until the custard
coats and sticks to a wooden spoon. Be sure not to let mixture boil.
Pour the custard through a fine-mesh sieve (or a cheesecloth lined colander) into a
large stainless steel bowl; whisk in the softened gelatin and whisk until melted.
Pour in the remaining 1 1/2 cups and whisk until combined well.
Cover bowl with plastic wrap (making sure plastic touches the surface of the mixture)
and refrigerate at least 2 to 3 hours.
Remove chilled mixture from refrigerator and whisk, then pour into an ice cream maker
and process according to manufacturer's directions.
During the last 5 minutes of processing, add strawberries and chocolate chips, and
continue processing.
Scoop the ice cream into a container, cover, and put in freezer to harden.
© HillbillyHousewife.com – All Rights Reserved 28
Fresh Strawberry White Chocolate Ice Cream
1 1/2 cups white chocolate chips
2 Tablespoons REAL vanilla extract
3/4 cup sour cream
1 can (14 oz) sweetened condensed milk
3 cups fresh strawberries, chopped fine
2 1/2 cups heavy whipping cream
In a double boiler (or a small pot inside a bigger pot filled with water) over medium heat,
melt white chocolate chips, stirring until starting to melt, then removing insert, and
continue to stir until completely melted.
Add into the white chocolate the REAL vanilla extract, sour cream, and sweetened
condensed milk, stirring to combine; let cool to room temperature.
Stir strawberries into cooled chocolate mixture.
Put heavy whipping cream in COLD stainless steel bowl and beat until soft peaks form.
Fold whipped cream into cooled white chocolate/strawberry mixture.
Spoon mixture into a large plastic food container with a tight cover; put in freezer for 5 to
6 hours or overnight until frozen solid.
© HillbillyHousewife.com – All Rights Reserved 29
Simply Dreamy Strawberry Ice Cream
3 cups fresh frozen strawberries
2 eggs
2 cups half-and-half
1 cup whipping cream
1 1/4 cup sugar
1/4 teaspoon vanilla
Puree fresh frozen strawberries in food processor until smooth. (Buy fresh strawberries
and freeze them, rather than buy frozen strawberries.) Set aside.
Put eggs in cold stainless steel bowl and Whip eggs vigorously with whisk.
Add to the eggs, the half-and-half, whipping cream, sugar, and vanilla, stirring to
combine.
Add pureed strawberries and mix until blended thoroughly.
Pour mixture into properly prepared (cold) ice cream maker and start machine, freezing
according to machine's instructions.
Put in freezer safe container, cover, and keep frozen until ready to serve. The longer
you keep it in the freezer, the more solid it will become.
© HillbillyHousewife.com – All Rights Reserved 30
Strawberry Swirl Ice Cream
2 cups heavy cream
1 cup plus 1/2 cup sugar
4 large egg yolks
1/8 teaspoon salt
2 teaspoons vanilla extract
1 quart strawberries, hulled and cut into 1/2-inch slices
In large saucepan, combine heavy cream, 1 cup sugar, egg yolks, and salt; put over
burner set to medium-low heat, stirring constantly with wooden spoon. Using candy
thermometer, test when mixture reaches 160 degrees, which will take about 10 to 15
minutes. If you don't have a thermometer, use the 'wooden spoon test' - when custard
coats the wooden spoon and sticks there, it's ready.
Put a fine-mesh strainer in a stainless steel bowl inside a larger bowl with an ice bowl;
then stir in the vanilla extract.
Cover mixture with plastic wrap (pressing onto surface of mixture) and refrigerate for at
least 4 hours.
In a large saucepan, put strawberries and 1/2 cup sugar; place on burner on medium-
high and bring to a boil; continue boiling, uncovered, for 3 to 4 minutes or until
strawberries form a syrup. Remove from heat and refrigerate (will be used in preparing
ice cream).
When custard has cooled in refrigerator for at least 4 hours, take strawberry mixture out
and take 1 cup of cooked strawberries and put in food processor and puree, keeping the
remaining strawberries in refrigerator for later.
Stir the pureed strawberries into the chilled custard mixture until blended well.
Pour this mixture into the ice cream maker and process according to manufacturer's
directions.
When done, transfer the ice cream mixture to a shallow freezer-safe container; spoon
the remaining strawberries from refrigerator on top of the ice cream and run a kitchen
knife in a swirling motion to distribute the strawberries through the ice cream, creating
the swirl.
Cover the ice cream and put in the freezer and freezer for at least 4 more hours.
© HillbillyHousewife.com – All Rights Reserved 31
Peachy Cheese Cake Ice Cream
2 1/2 cups half-and-half (or light cream), divided
3/4 cup granulated white sugar
1/2 cup packed brown sugar
2 eggs, beaten
1 package (8 oz) cream cheese, softened
2 cups fresh or frozen (thawed), unsweetened peaches
1/2 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon vanilla
In a large saucepan combine 1 1/2 cups of the half-and-half, granulated sugar, brown
sugar, and eggs and put over medium heat; stir and bring just to a boil (do not allow to
fully boil); remove from heat and set aside. Don't worry if it looks a little lumpy or
curdled; that's fine.
Put cream cheese in a large bowl and beat with an electric mixer until smooth.
Keep mixer running and gradually add the half-and-half/sugar mixture, mixing until
smooth; cover bowl and refrigerate for 2 to 3 hours or until cold.
Put peaches in food processor and process half the peaches until almost smooth.
Chop remaining peaches with a sharp knife into coarse-cut, bite size pieces; set aside.
Remove bowl from refrigerator when cold and stir in the remaining half-and-half, the
smooth-processed peaches, lemon zest, lemon juice, and vanilla.
Put mixture into your ice cream maker and process/freeze according to manufacturer's
directions. When done, stir in the coarsely chopped peaches and put in container with
cover, and put in freezer for at least 4 to 6 hours.
© HillbillyHousewife.com – All Rights Reserved 32
Pecan Praline Peach Ice Cream
3/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
1 cup heavy whipping cream
1 egg yolk
1 1/2 teaspoons vanilla bean paste (may substitute vanilla extract)
1 cup peeled and coarsely chopped peaches
2 tablespoons light corn syrup
1 1/2 tablespoons butter
1 cup coarsely chopped pecans
1/4 teaspoon kosher salt
In a large heavy saucepan, put the sugar, cornstarch, and salt and whisk to combine;
then, while whisking, slowly pour in the milk and whipping cream. Put saucepan over
medium heat and cook, stirring constantly, for about 10 minutes or until mixture
becomes thicker; remove from heat.
Put egg yolk in a bowl and Whisk until frothy; then, while whisking, gradually pour in 1
cup of the hot milk/cream mixture; then add yolk mixture into milk/cream mixture in
saucepan, constantly whisking while adding.
Finally, Whisk into the saucepan the vanilla bean paste and allow mixture to cool for at
least 1 hour, whisking occasionally.
During the 1 hour cooling time, prepare the remaining ingredients.
Put peaches and corn syrup in a saucepan over medium heat; cook for about 5
minutes, stirring frequently; mash with a potato masher until semi-smooth and set aside
to cool for 1 hour, or until cream mixture is cool.
Add the peach mixture to the saucepan with the cooled cream mixture, stir to combine;
cover with plastic, pressing it directly on the surface to keep it from forming a skin, and
put in refrigerator for at least 8 hours or overnight.
Prepare pecan mixture by melting butter in a small skillet over medium heat, then add
pecans, and cook for about 7 to 9 minutes, stirring constantly; remove from and sprinkle
with the kosher salt; allow to cool at room temperature for at least 30 minutes.
© HillbillyHousewife.com – All Rights Reserved 33
To prepare ice cream, take cream/peach mixture out of refrigerator and pour into
prepared ice cream maker and freeze according to manufacturer's directions.
When done, stir the pecans into the ice cream, then transfer to a freezer container,
cover tightly, and put in freezer to harden for about 3 to 4 hours.
© HillbillyHousewife.com – All Rights Reserved 34
Mango Melon Ice Cream
2 cups whole milk
2 cups buttermilk
2 cups half & half
1 cup sugar
1 tablespoon vanilla extract
1 1/2 cups chopped mango
1 1/2 cups chopped cantaloupe
Put the milk, buttermilk, half & half, sugar, and vanilla in a big bowl and whisk until the
sugar dissolves completely.
Put the mango and cantaloupe in a food processor (or blender) and process until you
get a puree texture.
Add fruit to milk mixture and stir until well combined.
Pour into ice cream maker and process according to the manufacturer's directions.
When done, transfer to a covered freezer container and put in freezer for 3 to 4 hours
until mixture hardens.
© HillbillyHousewife.com – All Rights Reserved 35
Peppermint Candy Ice Cream
2 1/2 cups low-fat milk, divided
2 large egg yolks
2 teaspoons vanilla extract
1 can (14 oz) fat-free sweetened condensed milk
2/3 cup crushed peppermint candies (about 25 candies)
In a large heavy saucepan, stir together 1 1/4 cups milk and the egg yolks; put pan over
medium heat and cook about 7 to 8 minutes or until thickens, stirring constantly.
Cool the milk/egg mixture at room temperature, then pour into large bowl.
Into the bowl with the milk/egg, add the vanilla extract and sweetened condensed milk,
stirring until blended well, then cover and put in refrigerator until completely chilled,
about 1 hour.
Remove bowl from refrigerator and stir in the crushed peppermint candies. Pour the
mixture into an ice-cream maker and freeze according to manufacturer's instructions.
When done, scoop ice cream into a freezer container, cover and put in freezer for at 2
to 4 hours or until hardened.
© HillbillyHousewife.com – All Rights Reserved 36
Easy No-Cook Lemon Lime Ice Cream
4 cups whole milk
1 1/2 cups sugar
1 cup heavy whipping cream
1 teaspoon lemon zest
1/3 cup lemon juice
1 teaspoon lime zest
3 tablespoons lime juice
Put milk, sugar, whipping cream, lemon zest, lemon juice, lime zest, and lime juice in a
large bowl and whisk to combine well. This may appear lumpy or curdled; that's just
fine.
Put mixture into ice cream maker and process according to the manufacturer's
directions.
Scoop finished ice cream into freezer container, cover, and put in freezer for about 4
hours to harden.
© HillbillyHousewife.com – All Rights Reserved 37
Cherry Razzy Ice Cream
3/4 cup sugar
1 envelope unflavored gelatin
4 cups whole milk
4 eggs, beaten
1 pound dark sweet cherries, pitted and halved
1 pkg (12 oz) frozen unsweetened red raspberries (or 3 cups fresh)
1/4 cup frozen orange juice concentrate, thawed
In a large heavy saucepan, put sugar and gelatin, stirring to combine.
Add milk to saucepan, whisking well; put pan over medium heat just until mixture starts
to boil, stirring constantly; remove from heat.
Take about 1 cup of the milk mixture and slowly drizzle into the bowl with the beaten
eggs, whisking constantly; then pour this egg mixture into the saucepan, stirring
constantly.
Return the saucepan to the burner, and cook, stirring constantly for 2 to 3 minutes or
until mixture thickens (coats a spoon). Be sure not to let mixture boil.
Remove from heat and stir in the cherries, raspberries, and orange juice concentrate;
cover and put in refrigerator to chill for 5 hours or overnight.
To make, put mixture into ice cream maker and process according to manufacturer's
directions.
You can harden, or 'ripen' the ice cream by putting it in a covered freezer container for 4
to 5 hours.
© HillbillyHousewife.com – All Rights Reserved 38
Spiced Pumpkin Ice Cream
2 cups whipping cream
3/4 cup packed dark brown sugar
5 egg yolks
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon cognac or brandy
1 cup canned (un-spiced) pumpkin
In a large heavy saucepan, combine the whipping cream and brown sugar; put pan over
medium heat and cook for about 4 to 5 minutes, stirring constantly, until mixture starts
to bubble; remove from heat.
In a separate bowl, whisk together the egg yolks, cinnamon, nutmeg, allspice, cloves,
and salt.
Take 1/2 cup of the hot cream/sugar mixture and gradually pour into the egg mixture,
whisking constantly until smooth; then pour the egg mixture into the remaining hot
cream in saucepan, whisking as you add.
Put saucepan over medium heat and cook about 4 to 6 minutes, stirring constantly, until
the mixture thickens (it should be thick enough to coat a spoon, and stick there.) Be
sure NOT to let mixture boil.
Pour the custard through a fine-mesh sieve (or a cheesecloth lined colander) into a
large stainless steel bowl; whisk in the vanilla and the cognac or brandy; then whisk the
canned pumpkin into the mixture. Cover surface with plastic wrap, making sure it is in
direct contact with the surface of the mixture (this prevents a skin from forming);
refrigerate at least 3 hours or overnight.
To prepare, pour the mixture into an ice cream maker and process according to the
manufacturer's directions.
Put finished product in container, cover and freeze until hardened.
© HillbillyHousewife.com – All Rights Reserved 39
Pecan Caramel Granola Crunch Ice Cream
3/4 cup quick-cooking oats
1 cup chopped pecans
1/4 cup all-purpose flour
2 1/4 cup firmly packed light brown sugar, divided
3 cups milk
1 (12 oz) can evaporated milk
1/2 teaspoon salt
4 egg yolks
4 cups whipping cream
1 (14 oz) can sweetened condensed milk
2 tablespoons vanilla extract
1 (20 oz) jar caramel topping
Preheat oven to 350 degrees.
Put the oats, pecans, flour, and 1/4 cup brown sugar into a bowl, mix together, then
spread in a single layer on baking sheet and bake in preheated oven for 12 to 15
minutes. Remove and cool completely on top of a cooling rack. When cool put in food
processor and process until chopped fine; set aside.
In a large heavy saucepan, put remaining 2 cups brown sugar, milk, evaporated milk,
and salt, mix together and put over medium-low heat; bringing mixture to a simmer,
stirring constantly, for 1 to 2 minutes; set aside. Do NOT let mixture boil.
Put egg yolks in a separate bowl and whisk until light yellow and frothy.
Gradually start pouring into egg yolks 1 cup of the hot milk/sugar mixture, whisking
constantly; then pour egg mixture into saucepan, whisking constantly to combine.
Put saucepan back over medium-low heat, stirring constantly for 1 to 2 minutes or until
mixture begins to thicken; remove saucepan from heat; stir in whipping cream,
sweetened condensed milk, and vanilla extract until combined well, let sit and cool to
room temperature.
Pour mixture into ice cream maker and process according to manufacturer's instructions
only until partially frozen.
Open ice cream maker and add oat/pecan mixture and jar of caramel to top of mixture
in ice cream maker, then cover and continue processing according to manufacturer's
instructions until mixture is frozen.
© HillbillyHousewife.com – All Rights Reserved 40
Spoon mixture into container, cover, and put in freezer for 6 to 12 hours to harden
completely.
© HillbillyHousewife.com – All Rights Reserved 41
Lemony Cream Cheese Ice Cream
5 cups half & half (or light cream)
2 1/2 cups sugar
4 eggs, beaten
3 packages (8 oz size) cream cheese
1 teaspoon lemon zest
2 tablespoons lemon juice
2 teaspoons vanilla extract
In a large heavy saucepan, stir together 3 cups of the half & half, sugar, and eggs. Put
over medium heat and cook, stirring constantly, until just comes to a boil; remove from
heat.
In a large mixing bowl, beat cream cheese with an electric mixer until smooth. Start
drizzling the hot cream mixture into the cream cheese, keeping the electric mixer
running.
Cover with plastic wrap and put in refrigerator to chill, at least 3 hours.
Stir remaining half & half into chilled mixture, along with the lemon zest, lemon juice,
and vanilla extract.
Spoon into ice cream maker and process according to the manufacturer's directions.
Put in container, cover, and put in freezer for 3 to 4 hours or until hardened.
© HillbillyHousewife.com – All Rights Reserved 42
Chocolate Chunk Banana Ice Cream
3 ripe bananas
1 1/4 cups whole milk
1/3 cup sugar
1 teaspoon real vanilla extract
1/8 teaspoon salt
1/2 cup heavy cream
3 ounces milk chocolate, chopped into tiny chunks
Get out your food processor; add the bananas, milk, sugar, vanilla, and salt; process
until smooth. Transfer banana mixture to a large bowl and add the heavy cream and
milk chocolate, stirring to combine.
Pour the mixture into an ice cream maker and process according to the manufacturer's
instructions.
Spoon the ice cream into a container, cover and put in freezer until hardened, about 4
hours.
© HillbillyHousewife.com – All Rights Reserved 43
Toasted Coconut Banana Ice Cream
2 cups sweetened flaked coconut
1 cup sugar
6 egg yolks
4 cups milk
2 cups half and half
1 can (15 oz) cream of coconut
2 teaspoons real vanilla extract
3 ripe bananas, mashed
Put coconut on a baking sheet and bake at 350 degrees for 10 to 12 minutes, stirring
occasionally, until lightly toasted.
Put sugar, egg yolks, and milk in a large heavy saucepan, and mix well. Put saucepan
over medium heat, cook whisking constantly, 18 to 20 minutes or until mixture thickens
(it should coat a spoon.) Do NOT let boil.
Remove from heat.
Whisk in the toasted coconut, half and half, cream of coconut, and vanilla extract.
With a rubber spatula, fold in bananas; then transfer into a large bowl.
Cover bowl with plastic food wrap and chill in refrigerator for at least 3 hours.
Remove mixture from refrigerator and pour into ice cream maker, processing according
to manufacturer's instructions.
Store in covered container in freezer to harden fully.
© HillbillyHousewife.com – All Rights Reserved 44
Spirited Rum Raisin Ice Cream
3/4 cup raisins
1/2 cup rum
1 cup milk
1/2 cup sugar
2 eggs
2 cups heavy cream
In a bowl, put the raisins and pour rum over, cover; let stand at room temperature
overnight to plump.
Put milk in a small saucepan over medium heat, stirring and heating until steaming.
In a separate bowl, whisk the eggs with the sugar.
Slowly add hot milk to egg/sugar mixture, whisking constantly, until all milk is
incorporated; then pour mixture back into the saucepan and cook over medium-low heat
until mixture thickens, stirring constantly. Be sure NOT to boil.
Remove from heat and let cool to room temperature.
Stir in heavy cream, cover and chill in refrigerator for at least 2 hours.
Pour into ice cream maker and process according to manufacturer's instructions.
During the last 5 minutes of processing, add the rum soaked raisins (use slotted spoon
to remove from bowl), and continue processing.
Put ice cream in container, cover, and put in freezer to harden fully.
© HillbillyHousewife.com – All Rights Reserved 45
Blueberry Cinnamon Ice Cream
1 tablespoon water
1 1/2 teaspoons unflavored gelatin
3 cups low-fat milk, divided
1 vanilla bean
3 large egg yolks
1 can (14 oz) nonfat sweetened condensed milk
1 cup fresh or frozen blueberries
1 teaspoon ground cinnamon
Put the water in a bowl and sprinkle the gelatin over the top. Set aside, stirring
occasionally.
In a large heavy saucepan, pour 1 1/2 cups milk, then cut the vanilla bean lengthwise
and scrape the seeds into the milk and toss in the pod.
Put the saucepan over medium heat and cook, stirring, until the milk steams, but does
not boil; remove from heat.
In a bowl, Whisk together the egg yolks and sweetened condensed milk. Very slowly
start pouring the milk from the saucepan into the egg mixture in bowl, whisking
constantly. When all the hot milk is whisked into eggs, pour the mixture back into the
saucepan and put over medium heat.
Cook mixture for 3 to 4 minutes, stirring constantly with a wooden spoon, until mixture
thickens and coats the spoon - do NOT boil.
Pour the mixture through a fine-mesh sieve, or a colander lined with cheesecloth, into a
large stainless steel bowl; stir in the gelatin mixture until blended well and gelatin is
melted.; then whisk in the remaining 1 1/2 cups milk.
Cover the custard with plastic food wrap, pressing it onto the surface and refrigerate for
at least 2 to 3 hours.
Take the mixture out of refrigerator and whisk again, then pour into ice cream maker;
then process according to manufacturer's directions.
Add the blueberries and cinnamon during the last 5 minutes of processing.
When done, scoop into container, cover, and put in freezer to harden.
© HillbillyHousewife.com – All Rights Reserved 46
First Class Cardamom Ice Cream
1 1/2 cups sugar
2 tablespoons all-purpose flour
5 cups milk
4 beaten egg yolks
1 tablespoon vanilla extract
1 1/2 teaspoons ground cardamom
1 teaspoon lemon zest
3 cups whipping cream
In a large saucepan put the sugar and flour and whisk together.
Slowly whisk in 2 cups of the milk; then put over medium heat, cooking stirring
constantly until mixture starts to bubble and thicken, then cook for 1 more minute,
stirring gently.
Into the bowl with the beaten eggs, slowly whisk in about 1 cup of the hot milk mixture,
whisking constantly; then return the egg mixture to the saucepan with the hot milk;
continue cooking over medium heat, stirring, just until mixture starts to bubble again;
remove from heat.
Stir in vanilla, cardamom, lemon zest, and remaining milk; allow to cool at room
temperature.
Cover the surface of the custard with plastic wrap, and refrigerate for at least 3 hours, or
overnight.
When cold, remove from refrigerator and stir in the whipping cream, then pour into ice
cream maker and process according to manufacturers directions.
Scoop into freezer container, cover, and put in freezer for 3 to 4 hours or until hardens.
© HillbillyHousewife.com – All Rights Reserved 47
Heavenly White Chocolate Ice Cream
2 cups light cream (or half and half)
12 ounces white chocolate, coarsely chopped
4 eggs
1 1/2 cups sugar
2 cups heavy cream
Put cream (or half and half) double-boiler top, fill bottom with water, and put on medium
heat burner until water just comes to a simmer and milk gets warm; reduce heat and
add the chocolate, making sure the water is barely simmering, and heat until the
chocolate is melted, stirring frequently; remove from heat.
Put eggs in a medium size bowl and, using an electric mixer, beat the eggs; then add
the sugar to the eggs while the mixer is running and continue beating until all the sugar
is dissolved.
With mixer on slow speed, drizzle in the chocolate mixture until incorporated, then add
the heavy cream, mixing slowly until combined.
Cover bowl and refrigerate until completely cold.
Pour mixture into ice cream maker and prepare according to manufacturer's
instructions.
Scoop ice cream into container, cover and put in freezer for 4 to 5 hours or until
hardened.
© HillbillyHousewife.com – All Rights Reserved 48
Garden Mint Ice Cream
2 cups whole milk
1 Tablespoon - plus - 1 teaspoon cornstarch
3 Tablespoons cream cheese, softened
1 1/4 cups heavy cream
2/3 cup sugar
1 1/2 Tablespoons light corn syrup
1 cup coarsely chopped fresh mint leaves
1/8 teaspoon kosher salt
In a small bowl, whisk together 2 tablespoons of the milk with all the cornstarch.
In a separate large bowl, whisk the cream cheese until smooth.
In a large saucepan, combine the remaining milk with the heavy cream, sugar, and corn
syrup; put over medium heat and bring to a boil, whisking constantly until the sugar
dissolves, about 3 to 4 minutes.
Remove from heat and gradually whisk in the cornstarch mixture.
Return saucepan to burner over medium-high heat and bring back to a boil and cook,
stirring constantly, until mixture is thickened slightly, about 1 to 2 minutes.
Take this mixture and gradually start adding it to the cream cheese mixture, whisking
constantly until smooth; then whisk in chopped mint, then the salt.
Make an ice bath in a large bowl with ice and a little water, then set the bowl with the
mixture in and let stand, stirring occasionally, for about 15 to 25 minutes or until cooled
down completely.
Pour the mixture through a fine-mesh sieve (or a cheesecloth lined colander) directly
into ice cream maker and process according to manufacturer's instructions.
When done, scoop ice cream into container, cover, and put in freezer to harden
completely and 'ripen' - about 4 hours.
© HillbillyHousewife.com – All Rights Reserved 49
Easy Minty Fig Ice Cream
1 (14 oz) can sweetened condensed milk
1 (5 oz) can evaporated milk
2 cups whole milk
2 tablespoons sugar
2 teaspoons vanilla extract
2 cups coarsely chopped peeled fresh figs
1/4 cup fresh lemon juice
2 tablespoons sugar
2 teaspoons chopped fresh mint
Whisk together all three milks, 2 tablespoons sugar, and vanilla extract in a large bowl
until well blended. Cover and chill in refrigerator for 30 minutes.
When cold, pour milk mixture into ice cream maker and process according to
manufacturer's instructions.
When ice cream is 15 minutes from being ready, in a bowl, mix together the figs, lemon
juice, 2 tablespoons sugar, and chopped mint, then stick in your freezer (not the ice
cream maker) and freeze for 15 minutes.
Remove from freezer and stir cold fig/mint mixture into prepared ice cream mixture,
mixing well. Transfer completed mixture to container, cover, and put in freezer until
hardened, about 1 to 2 hours.
© HillbillyHousewife.com – All Rights Reserved 50
Raspberry Joy Ice Cream
4 cups fresh raspberries
1 1/2 cups sugar, divided
1/2 lemon, juiced
2 eggs
2 cups heavy cream
1 cup whole milk
In a bowl, put raspberries, 3/4 cup of the sugar, and lemon juice together and toss;
cover with plastic food wrap and refrigerate for 2 to 3 hours, mixing every half hour or
so.
When mixture is ready, prepare the ice cream.
In a separate bowl, whisk the eggs until light and fluffy; then start adding the remaining
3/4 cup sugar, a little at a time, and continue whisking until completely blended. Slowly
pour the heavy cream and the milk into the egg mixture and whisk to blend.
Take the raspberry mixture out of the refrigerator and drain the juice from the
raspberries into the cream mixture and blend well with the whisk.
Mash the raspberries with a potato masher, fork, or in a food processor until pureed;
then stir the puree into the cream mixture. Pour the mixture into the ice cream maker
and process following the manufacturer's instructions.
When done, scoop ice cream into container, cover, and put in freezer to harden
completely, about 3 to 4 hours.
© HillbillyHousewife.com – All Rights Reserved 51
Pumpkin Spice Custard Ice Cream
6 egg yolks
3/4 cup sugar
1/2 teaspoon vanilla extract
1 1/2 cups half and half
3/4 teaspoon pumpkin pie spice
1 1/2 cups heavy cream
1 1/2 cups canned solid pack pumpkin (un-spiced)
In a medium bowl, whisk egg yolks, sugar, and vanilla extract in medium bowl.
Put half and half in heavy saucepan over medium heat, heating until steams (do not
boil).
Very gradually whisk the hot half and half into the egg yolk mixture, add pumpkin pie
spice, then add the spice, and pour mixture back into saucepan.
Put saucepan over medium-low heat and cook, stirring constantly, until mixture
thickens, about 10 minutes. Be sure it doesn't boil; remove from heat.
Whisk the heavy cream and pumpkin into the saucepan.
Pour the mixture through a fine-mesh sieve (or a cheesecloth lined colander) into ice
cream maker and process according to manufacturer's instructions.
When done, scoop ice cream into container, cover, and put in freezer to harden
completely and to 'ripen' about 4 hours.
© HillbillyHousewife.com – All Rights Reserved 52
Old Fashioned Pistachio Ice Cream
1 to 1 1/4 cups shelled pistachios
2 1/2 cups milk
3 eggs
1 cup sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
1 cup heavy cream, whipped into stiff peaks
Blanch pistachios by placing them in a heat-safe bowl, then pour boiling water over and
let stand for 1 minute, then drain, cool, and remove any peels.
Put nuts, milk, eggs, and sugar in food processor or blender and blend until a smooth,
green liquid forms; pour this mixture into a heavy saucepan.
Put saucepan over low heat and cook, stirring constantly, until mixture thickens enough
to coat a wooden spoon, about 20 to 25 minutes. Do not boil.
Remove from heat and pour into bowl set in a large bowl ice bath; allow to cool, then stir
in the almond and vanilla extracts.
Whip cream into stiff peaks, then fold whipped cream into custard mixture.
Pour mixture into ice cream maker and process according to manufacturer's
instructions.
When done, scoop ice cream into container, cover, and put in freezer to harden
completely and 'ripen' for about 4 hours.
© HillbillyHousewife.com – All Rights Reserved 53
Pistachio Cream Cheese Ice Cream
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
3 tablespoons cream cheese, softened
1 1/4 cups heavy cream
2/3 cup sugar
1 1/2 tablespoons light corn syrup
1/2 cup toasted pistachios, very finely ground
1/4 teaspoon pure almond extract
1/4 teaspoon kosher salt
In a small bowl, whisk together 2 tablespoons of the milk with all the cornstarch.
In a separate large bowl, whisk the cream cheese until smooth.
In a large saucepan, combine the remaining milk with the heavy cream, sugar, and corn
syrup; put over medium heat and bring to a boil, whisking constantly until the sugar
dissolves, about 3 to 4 minutes.
Remove from heat and gradually whisk in the cornstarch mixture.
Return saucepan to burner over medium-high heat and bring back to a boil and cook,
stirring constantly, until mixture is thickened slightly, about 1 to 2 minutes.
Take this mixture and gradually start adding it to the cream cheese mixture, whisking
constantly until smooth; then whisk in ground pistachios, almond extract, and salt.
Make an ice bath in a large bowl with ice and a little water, then set the bowl with the
mixture in and let stand, stirring occasionally, for about 15 to 25 minutes or until cooled
down completely.
Pour the mixture through a fine-mesh sieve (or a cheesecloth lined colander) directly
into ice cream maker and process according to manufacturer's instructions.
When done, scoop ice cream into container, cover, and put in freezer to harden
completely and 'ripen' - about 4 hours.
© HillbillyHousewife.com – All Rights Reserved 54
Simply Scrumptious Peanut Butter Ice Cream
2 eggs
1/2 cup sugar
1/2 cup chunky peanut butter
1 1/2 cups heavy cream
1 1/2 cups milk
In a large bowl, whisk together the eggs and sugar until light and fluffy.
Whisk in the peanut butter until blended well and smooth.
Add the heavy cream and milk, whisking constantly to blend.
Pour mixture into ice cream maker and process according to manufacturer's
instructions.
When done, scoop ice cream into container, cover, and put in freezer to harden
completely and 'ripen' for about 4 hours.
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Lip Smackin' Lemon Ice Cream
1 cup milk
1 cup sugar
1/3 cup fresh lemon juice
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
In a small saucepan, heat milk over medium-low heat until it just steams and has small
bubbles forming around edge of pan. Add sugar, whisking until dissolved; remove from
heat and allow it to cool completely at room temperature.
When it's cool, add the lemon juice and stir well; set aside.
In a large cold bowl, beat heavy cream until stiff peaks form; fold in vanilla extract, then
the cooled milk/sugar/lemon mixture.
Spoon mixture into a freezer-safe container, cover, and put in freezer for 4 to 6 hours or
until firm. At about 2 to 3 hours, stir the semi-frozen mixture and return to freezer.
© HillbillyHousewife.com – All Rights Reserved 56
Green Tea Delight Ice Cream
1/3 cup water
1/3 cup sugar
2 teaspoon green tea powder
1 cup heavy cream
1 cup light cream
In a small heavy saucepan over low heat, stir together the water and sugar until the
sugar dissolves completely, then let mixture simmer gently for 5 minutes; remove from
heat.
In a bowl, pour 1 tablespoon of the sugar syrup from the saucepan, then add the green
tea powder and stir together until blended; add the green tea/syrup mixture to the rest of
the syrup in the saucepan and stir until blended well.
Stir in the heavy cream and the light cream, whisking constantly until well blended.
Pour mixture into ice cream maker and process according to manufacturer's
instructions.
When done, scoop ice cream into container, cover, and put in freezer to harden
completely and 'ripen' for about 4 hours.
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Ginger Cream Ice Cream
2 cups whole milk
2 cups heavy cream
1/2 cup finely chopped fresh ginger root
8 egg yolks
1/2 cup sugar
In a large heavy saucepan, add milk, cream, and ginger root; bring just to a simmer over
low heat (a few bubbles), then cover the saucepan, remove from heat, and let stand as
is for 20 minutes. Put saucepan back on burner over low, remove cover, and bring to a
simmer again, then remove from heat.
Pour mixture through a fine sieve or cheesecloth lined colander into a bowl. (Throw the
ginger that's strained off away.) Set milk mixture in bowl aside and let cool slightly.
In a separate bowl, whisk the egg yolks and sugar together until pale yellow and frothy.
Gradually drizzle the milk mixture into the egg/sugar mixture, whisking constantly until
combined well.
Pour this mixture into heavy saucepan over medium heat, stirring constantly, until
mixture thickens (should coat a spoon), about 4 minutes. (Be sure not to let boil.)
Pour the mixture through a fine-mesh sieve (or a cheesecloth lined colander) into a
large stainless steel bowl; let cool in refrigerator for 2 hours, stirring occasionally.
Pour mixture into ice cream maker and process according to manufacturer's
instructions.
When done, scoop ice cream into container, cover, and put in freezer to harden
completely and 'ripen' for about 4 hours.
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Celebration Eggnog Ice Cream
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
In the top of a double boiler, put the egg yolks, sugar, salt, brandy, rum, and sherry,
then set in the bottom of the double boiler filled with water over medium heat; cook,
stirring, until mixture thickens enough to coat a wooden spoon thoroughly.
Remove from heat, take the top of the double boiler out of the bottom.
Slowly drizzle the milk and heavy cream into the mixture, whisking until smooth, add the
nutmeg and whisk until combined; set aside and allow to cool completely before
proceeding.
In a cold stainless steel bowl, beat the egg whites until stiff peaks form, then fold them
in the cooled cream mixture.
Pour mixture into ice cream maker and process according to manufacturer's
instructions.
When done, scoop ice cream into container, cover, and put in freezer to harden
completely and 'ripen' for about 4 hours.
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Chocolate Chip Cookie Dough Ice Cream
2 cups milk
1 3/4 cup sugar
1/2 teaspoon salt
1 tablespoon vanilla extract
4 cups heavy cream
2 cups light cream
1 cup chocolate chip cookie dough
Put milk into heavy saucepan over medium heat and heat until milk steams and bubbles
form around edge; remove from heat.
Add the sugar and salt to the milk and whisk until dissolved.
Stir in vanilla, heavy cream, and light cream; cover saucepan and refrigerate for at least
30 minutes.
Pour cooled mixture into ice cream maker and process according to machine's
instructions.
Once ice cream is done, dump into a large bowl and stir in the chocolate chip cookie
dough by breaking the dough up into tiny chunks and dropping in the ice cream, mixing
in until distributed throughout the ice cream.
When mixed in well, scoop ice cream into a freezer container, cover, and put in freezer
to harden completely and 'ripen' for about 4 hours.
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Coffee Cup Ice Cream
1 cup milk
1/4 cup ground coffee
1 cup sugar
3 large eggs
1/8 teaspoon salt
1 Tablespoon vanilla extract
3 cups half and half
Heat milk in a heavy saucepan over medium high heat until small bubbles start to form
around the edges; remove from heat.
Into the saucepan, stir in ground coffee and half the sugar until blended well.
In a separate bowl, beat the eggs with a whisk until frothy.
Very slowly start drizzling hot milk/coffee mixture into the beaten eggs in bowl, whisking
constantly, until all milk is incorporated, then return to saucepan.
Add remaining sugar and salt to saucepan, whisking to combine, then turn heat to
medium high and, whisking continuously, cook for 3 to 4 minutes or until mixture is
thickened.
Remove saucepan from heat and stir in vanilla and 1 cup half and half.
Put saucepan in refrigerator until chilled completely. Pour the cooled mixture through a
fine-mesh sieve (or a cheesecloth lined colander) into a large bowl, then whisk in
remaining half and half until smooth.
Pour mixture into ice cream maker and process according to manufacturer's
instructions.
When done, scoop ice cream into container, cover, and put in freezer to harden
completely and 'ripen' for about 4 hours.
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Toasted 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 pecans
Mix together the light cream, sugar, and butter in a heavy saucepan over low heat;
cook, stirring constantly, until steamy hot and little bubbles start to form around the
edge.
Let the mixture cool at room temperature, or set in an ice bath.
When cool, stir in the heavy cream and vanilla extract.
Pour mixture into ice cream maker and process according to manufacturer's
instructions.
Mix toasted pecans in, then scoop ice cream into container, cover, and put in freezer to
harden completely and 'ripen' for about 4 hours.
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Rhubarb Strawberry Pie Ice Cream
2 cups diced rhubarb, thawed if frozen
1 1/4 cups sugar, divided
1/2 cup water
2 tablespoons strawberry gelatin powder
1/2 teaspoon ground cinnamon
1/2 cup miniature marshmallows
1 cup whole milk
1/4 teaspoon salt
2 cups heavy whipping cream
1 teaspoon vanilla extract
In a saucepan, Put the rhubarb, 1/2 cup of the sugar, and the water and bring it to a
boil.
Turn the heat to low, cover, and simmer slowly for 10 to 15 minutes or until the rhubarb
is tender.
Remove from the heat; sprinkle gelatin and cinnamon in rhubarb mixture and let stand
for 1 minute. After the 1 minute, stir the mixture until the gelatin is completely dissolved;
allow to cool to room temperature, then stir in marshmallows; set aside.
In a large heavy saucepan over medium-low heat, add the milk, salt, and remaining
sugar, heating until milk steams and starts to form little bubbles around the edge;
remove from the heat.
Stir heavy cream and vanilla extract into the custard mixture and put in refrigerator until
completely chilled, about 1 hour.
Pour the chilled mixture into ice cream maker and process for 10 minutes, or until the
mixture begins to get thick; add the rhubarb mixture to ice cream maker and continue
processing according to manufacturer's directions.
When done, transfer ice cream to a freezer-safe container, cover and put in freezer for 2
to 4 hours to harden.
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Cool Banana Ice Cream
2 cups milk
2 cups heavy cream
2 eggs, beaten until frothy
1 1/4 cup sugar
1/4 teaspoon salt
1 cup pureed ripe bananas
1/2 teaspoon vanilla extract
1/8 teaspoon nutmeg
In a heavy saucepan over low heat, combine milk, cream, eggs, sugar and salt, cooking
and stirring constantly until mixture thickens, enough to coat a wooden spoon.
Put saucepan in refrigerator until the mixture cools completely.
When cooled, mix in the pureed bananas, vanilla extract, and nutmeg.
Pour mixture into ice cream maker and process according to manufacturer's
instructions.
When done, scoop ice cream into container, cover, and put in freezer to harden
completely and 'ripen' for about 4 hours.
© HillbillyHousewife.com – All Rights Reserved 64
Smooth Almond Ice Cream
1/4 cup blanched almonds
2 cups milk
2/3 cup heavy cream
3 egg yolks
1/2 cup sugar
Put almonds in a blender or food processor and process until they turn to a powder;
pour the milk and heavy cream in food processor while running, mixing until smooth.
In a heavy saucepan over medium heat, cook the almond/milk mixture, stirring
constantly, just until it comes to a boil, then remove from heat and set aside.
In a separate bowl, whisk together the the egg yolks and sugar until light and fluffy.
Slowly pour the almond/milk mixture into the bowl with the egg/sugar mixture, whisking
constantly, until blended well.
Return this mixture to the saucepan over medium-low heat, cook, stirring constantly,
until the mixture thickens enough to coat the back of a spoon. (Be sure NOT to let boil.)
Put in refrigerator to cool, about 1 to 2 hours.
When cool, pour mixture into ice cream maker and process according to manufacturer's
instructions.
When done, scoop ice cream into container, cover, and put in freezer to harden
completely and 'ripen' for about 4 hours.
© HillbillyHousewife.com – All Rights Reserved 65
Low Fat Homemade Vanilla Ice Cream
1 tablespoon water
1 1/2 teaspoons unflavored gelatin
3 cups skim milk, divided
1 vanilla bean
3 large egg yolks
1 can (14 oz) nonfat sweetened condensed milk
Put water in small bowl and sprinkle gelatin over the surface of the water; let stand,
stirring once or twice.
Meanwhile, pour half the milk (1 1/2 cup) into a large saucepan.
Using a small, sharp knife, cut vanilla bean lengthwise, open and scrape the seeds into
the milk in saucepan and then add the pod.
Turn burner on medium heat and put saucepan on; heating milk until it is just hot, not
bubbling.
In a bowl, put the egg yolks and condensed milk, and whisk together.
Take the hot milk and slowly start pouring it into the bowl with the eggs/condensed milk
mixture, whisking constantly.
Pour the milk/egg mixture back into the saucepan and continue cooking over medium
heat, stirring constantly until mixture thickens; test with a wooden spoon - if mixture
coats spoon and stays there, it's thick.
Be patient and do NOT boil.
Line a colander with several layers of cheesecloth (or use a fine mesh strainer), and
pour the custard through into a cold stainless steel bowl set in a larger bowl with an ice
bath.
Whisk the custard while adding the gelatin/water, continuing to stir until gelatin is
incorporated and custard is smooth.
Continue whisking while adding remaining 1 1/2 cups milk.
Place plastic wrap over surface of custard in stainless steel bowl and put in refrigerator
for several hours.
Remove from refrigerator, whisk again, then pour into a prepared ice cream maker.
© HillbillyHousewife.com – All Rights Reserved 66
Process according to manufacturer's directions.
To store, put ice cream in covered freezer container and store in freezer.
© HillbillyHousewife.com – All Rights Reserved 67
Sugar-Free Chocolate Ice Cream
1 tsp. plain gelatin
2 1/2 cups low fat milk, divided
1/2 cup sugar free chocolate drink mix
1 cup drained yogurt* see note (the solids from 2 cups yogurt strained overnight)
1 tsp. vanilla extract
dash salt
*Put 2 cups yogurt in cheesecloth lined colander and drain into a bowl in refrigerator
overnight. (Measure 1 cup drained yogurt for recipe.)
Put gelatin in saucepan with 1/2 cup milk; put over low heat and cook, stirring, until
gelatin dissolves; remove from heat.
Place the saucepan in a large bowl with ice cubes and allow to cool.
Pour cooled mixture into a blender or food processor and add the remaining milk,
chocolate drink mix, drained yogurt, vanilla extract, and salt; blend until smooth.
Pour into a bowl, cover and put in refrigerator until cold.
Pour mixture into ice cream maker and process according to manufacturer's
instructions.
When done, scoop ice cream into container, cover, and put in freezer to harden
completely and 'ripen' for about 4 hours.
© HillbillyHousewife.com – All Rights Reserved 68
Sugar-Free Vanilla Ice Cream
1 teaspoon unflavored gelatin
2 1/4 cup cold skim milk
1 cup nonfat dry milk
4 oz. egg substitute
5 teaspoon artificial sweetener
1/8 teaspoon lemon or almond extract
2 teaspoon vanilla extract
Put skim milk in a small saucepan, add gelatin and let sit for 2 minutes; put over low
heat and stir until gelatin dissolves; remove from heat and place saucepan in a large
bowl of ice water and allow to cool.
Combine remaining ingredients in a blender or food processor and process until
combined well; pour in milk/gelatin mixture and blend until smooth.
Pour into a bowl and refrigerate until cold.
Remove from refrigerator and whisk, then pour the mixture through a fine-mesh sieve
(or a cheesecloth lined colander) into ice cream maker and process according to
manufacturer's instructions.
When done, scoop ice cream into container, cover, and put in freezer to harden
completely and 'ripen' for about 4 hours.
© HillbillyHousewife.com – All Rights Reserved 69
Frozen Yogurt
Citrus Fresh Strawberry Frozen Yogurt
4 cups fresh strawberries, washed, stems removed, and hulled
1/3 cup sugar
2 tablespoons orange juice
1/2 cup nonfat or low-fat plain yogurt
Place strawberries in a food processor and process until smooth.
Add sugar and orange juice to food processor and process for 5 seconds.
Add yogurt and pulse food processor five to 10 times until blended.
Transfer mixture to a bowl, cover, and put in refrigerator until cold, at least 1 hour, but
may leave overnight.
When ready to prepare, pour mixture into an ice cream maker and process according to
manufacturer's directions.
You may serve this immediately, or transfer to a freezer container with a cover, and
allow to firm up in the freezer for several hours.
© HillbillyHousewife.com – All Rights Reserved 70
Honey Peach Frozen Yogurt
4 peaches, peeled, pitted, and chopped fine (about 3 cups)
2 (16 oz each) cartons of vanilla yogurt
1/4 cup honey
Place 1 1/2 cups of the chopped peaches, yogurt, and honey in food processor
container, cover and process or until smooth.
Add the remaining chopped peaches and scoop into a bowl; cover and put in freezer for
3 to 4 hours or until firm.
Chill a mixing bowl, then break up the frozen peach mixture into little pieces and put in
chilled bowl.
With electric mixer on medium speed, start mixing up the frozen peach yogurt until
fluffy; start with beaters on slow, then gradually increase the speed.
Scoop the mixture back into an airtight container, cover, and put back in freezer for 4 to
6 hours or until hardened.
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Blackberry Orange Frozen Yogurt
2 cups fresh or frozen unsweetened blackberries (thawed)
1/2 cup sugar
1 teaspoon unflavored gelatin
1/2 cup skim milk
1/4 cup water
1 (8 oz) carton plain nonfat yogurt
1 tablespoon orange zest
1/4 cup orange juice
In medium saucepan, combine sugar and gelatin, stir in milk and water and put pan
over low heat, stirring and heating until gelatin dissolves; set aside and allow to cool.
In a food processor, put the blackberries and process until smooth. Put into a fine-mesh
sieve over a bowl and press with the back of a big spoon to squeeze all the blackberry
juice into the bowl; discard the seeds.
In the pan with the gelatin/milk mixture, add the blackberry puree, yogurt, orange zest,
and orange juice, mixing well.
Spoon the mixture into an ice cream maker and process according to manufacturer's
directions.
Or, put in container and freeze in freezer for 4 to 6 hours. Break up frozen mixture and
put in mixer bowl and mix on low, then increasing speed, until mixture is fluffy; then put
back in container, cover, and put back in freezer for several hours until hardened.
© HillbillyHousewife.com – All Rights Reserved 72
Smooth Raspberry Frozen Yogurt
3 cups fresh raspberries
2/3 cup sugar
1 tablespoon cornstarch
1 cup milk
1/4 cup corn syrup
1 cup plain yogurt
In food processor, process the raspberries until you have a puree texture; about 1 to 2
minutes.
Put into a fine-mesh strainer set in a bowl and strain, pressing mixture with spoon;
discard the seeds and keep the juice in bowl; set aside.
In a small saucepan, stir together the sugar and cornstarch, then slowly add the milk
while whisking; put saucepan over medium heat and bring to a boil, stirring constantly;
cook 1 minute, stirring constantly; remove from the heat.
Whisk into the saucepan the raspberry from the bowl, then add the corn syrup, whisking
to combine.
Put mixture in refrigerator and chill completely.
When chilled, stir the yogurt into the raspberry mixture; cover and chill in refrigerator for
6 to 8 hours.
Pour mixture into ice cream maker and process according to manufacturer's
instructions.
Put in tightly sealed container in freezer and let harden for 3 to 4 hours.
© HillbillyHousewife.com – All Rights Reserved 73
Rich Chocolate Frozen Yogurt
3/4 cup sugar
2 teaspoons cornstarch
12 ounces evaporated low-fat milk
1 teaspoon vanilla
1 cup plain yogurt
2 ounces semisweet chocolate chips
In medium saucepan, combine the sugar and cornstarch, then slowly stir in milk.
Put over medium heat and cook, stirring constantly, until thickens (coats the back of a
spoon); remove from heat and allow to cool at room temperature.
Stir in the vanilla and yogurt; put in refrigerator until the mixture is cold.
Put chocolate chips in a bowl over water that has been boiled; stir until melted.
Pour melted chocolate into the chilled yogurt mixture, stirring gently to combine.
Put in ice cream maker and process according to manufacturer's directions.
Put into airtight container, cover, and put in freezer until hardened.
© HillbillyHousewife.com – All Rights Reserved 74
Spiced Peach Frozen Yogurt
1/2 cup sugar
1 teaspoon gelatin
1/8 teaspoon nutmeg
1/2 cup milk
2 tablespoons corn syrup
1 1/2 pound peaches, peeled and coarse chopped
1 cup plain yogurt
1/2 teaspoon vanilla extract
Combine sugar, gelatin, and nutmeg in a heavy saucepan, whisk in the milk and let
stand for 1 minute to allow gelatin to soften.
Put saucepan over low heat and cook, stirring constantly, for 5 minutes or until the
gelatin dissolves; remove from heat, then add the corn syrup and stir to combine.
Let the mixture cool completely at room temperature.
In a food processor, put the peaches and process until smooth.
Put the peach puree in a large bowl, then add the gelatin mixture, yogurt, and the vanilla
extract, stirring well to combine.
Cover with plastic wrap and put in refrigerator to chill for 8 hours or overnight.
Scoop mixture into your ice cream maker and process according to manufacturer's
instructions.
You can firm this up by putting in freezer for 2 to 4 hours.
© HillbillyHousewife.com – All Rights Reserved 75
Apricot Honey Frozen Yogurt
5 apricots, pitted and finely chopped, about 3 cups
1 carton (32 oz) low fat vanilla yogurt
2 tablespoons honey
Put half the chopped apricots in your food processor, add the yogurt and honey;
process on puree setting until smooth.
Put this pureed mixture in a large bowl, add the remaining chopped apricots and stir to
combine; cover bowl with plastic wrap and put in freezer for 4 to 6 hours until mixture is
firm.
Put a sturdy mixer bowl in the freezer or refrigerator and chill completely, then remove
hardened mixture from freezer and spoon it into the chilled bowl, breaking the mixture
up somewhat.
With an electric mixer, beat the frozen mixture on low speed, then increase the speed to
medium and continue beating until mixture gets fluffy.
Spoon fluffy mixture into a freezer container, cover, and return to freezer for 4 to 6 hours
or until firm again.
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Fresh Basil Lemon Frozen Yogurt
6 cups (48 oz) plain yogurt
1 cup fresh basil leaves, very thinly sliced or chopped
1/2 cup sugar
1/2 cup chopped walnuts, toasted
4 tsp lemon zest
In a colander or strainer, put about 3 or 4 layers of cheesecloth, and place over a bowl.
Spoon yogurt into colander and fold the cheesecloth over the top of the yogurt;
refrigerate overnight.
Remove drained yogurt from refrigerator, lift cheesecloth out of colander and dump
solidified yogurt into a large bowl.
Stir in the basil, sugar, walnuts, and lemon zest.
To process, pour into an ice cream maker and follow the manufacturer's instructions.
Put in freezer container, cover, and put in freezer if you would like it firmer, otherwise,
it's ready to eat right out of the ice cream maker.
© HillbillyHousewife.com – All Rights Reserved 77
Classic Vanilla Frozen Yogurt
2 1/4 cup milk
1/2 cup sugar
1 envelope gelatin
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cup plain yogurt
1/4 cup corn syrup
Combine the milk, sugar, gelatin, and salt in a heavy saucepan and let stand for 1
minute to soften the gelatin.
Cook the mixture over low heat, stirring, for 5 minutes or until the gelatin dissolves; let
the mixture cool completely at room temperature.
When cool, stir in the vanilla extract, yogurt, and corn syrup, mixing well, then pour this
mixture into a bowl, cover with plastic wrap and put in refrigerator to chill completely, for
8 to 12 hours. To process, pour into an ice cream maker and follow the manufacturer's
instructions.
If desired, you can make this firmer by putting it into your freezer in a covered freezer
container for 3 or 4 hours.
© HillbillyHousewife.com – All Rights Reserved 78
Sherbet
Black Cherry Choco Chip Sherbet
4 cups fresh or frozen dark sweet cherries, pitted and chopped
1 cup sugar
2 liters black cherry soda, chilled
1 can (14 oz) sweetened condensed milk
1 cup (6 oz) miniature semisweet chocolate chips
Put cherries and sugar in a large heavy saucepan. Cook over medium heat for 12 to 15
minutes, stirring frequently, until mixture thickens slightly. Pour into a large bowl and
allow to sit at room temperature until cool to the touch; cover bowl and refrigerate until
completely chilled, about 30 minutes.
Into the bowl with cherries, add the cherry soda, milk, and chocolate chips, mixing to
combine well.
To process, pour into an ice cream maker and follow the manufacturer's instructions.
If desired, you can make this firmer by putting it into your freezer in a covered freezer
container for 3 or 4 hours.
© HillbillyHousewife.com – All Rights Reserved 79
Creamy Orange Ice Sherbet
3 cups water, divided
1 cup sugar
1 can (12 oz) frozen orange juice concentrate, thawed
2 tablespoons lemon juice
1/2 cup half and half cream
In a small saucepan, pour in 1 cup water, add sugar, and put over medium-high heat;
bring to a boil, stirring often. Let boil for 1 minute longer, and when sugar is completely
dissolved, remove from heat and let cool slightly at room temperature.
When sugar syrup is cool to touch, stir in orange juice concentrate, lemon juice, and
remaining 2 cups of water, stirring to combine.
Put this mixture in a freezer-safe bowl, cover and freeze until firm.
Remove the freezer and using electric mixer on low, beat until blended, then with beater
running add the half and half cream and continue beating until smooth.
Cover and return to freezer until it hardens, about 1 to 3 hours.
© HillbillyHousewife.com – All Rights Reserved 80
Lime Creme Sherbet
4 teaspoons lime zest (about 4 limes)
1/2 cup fresh lime juice (about 4 limes)
1 cup sugar
3 cups half and half
1/2 cup water
1/8 teaspoon salt
Put all ingredients into a large bowl and whisk together until frothy.
Pour mixture into an ice cream maker and process according to manufacturer's
instructions.
Spoon mixture into an airtight container, cover, and put in freezer to harden if desired.
© HillbillyHousewife.com – All Rights Reserved 81
Tangy Blueberry Sherbet
2 cups fresh or frozen blueberries, thawed
1 cup buttermilk
1/2 cup sugar
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla extract
Put all the ingredients in a food processor or blender and blend until smooth.
Pour into a a shallow freezer-safe container, cover and put in freezer for 4 to 5 hours or
until firm.
Remove mixture from freezer and break up into chunks. Put chunks in a food processor
or blender and blend until smooth again.
Put mixture in airtight freezer container, cover and put in freezer until firm, about 4 to 6
hours.
© HillbillyHousewife.com – All Rights Reserved 82
Raspberry Buttermilk Sherbet
2 cups fresh raspberries (or frozen, thawed)
1 cup sugar
2 cups buttermilk
1 teaspoon vanilla extract
Put raspberries in a food processor or blender and blend until smooth.
Pour mixture through a fine mesh strainer into a large bowl. The strained mixture in the
bowl is the basis for your sherbet.
In the bowl with the strained raspberries, add sugar, buttermilk, and vanilla extract,
stirring until well blended.
Pour mixture into an ice cream maker and process according to manufacturer's
instructions.
Spoon mixture into an airtight container, cover, and put in freezer to harden if desired.
© HillbillyHousewife.com – All Rights Reserved 83
Sorbet
Berry Wine Sorbet
3 cups blackberry wine (may substitute Rosé)
1 cup sugar
1/3 cup fresh lime juice
1 cup water
1 cup fresh blackberries
1 cup fresh blueberries
1/2 cup fresh raspberries
2 tablespoons sugar
2 tablespoons blackberry wine
1/2 teaspoon lime zest
Put the blackberry wine, sugar, lime juice, and water in a small saucepan over medium
heat, cook, stirring frequently, until sugar dissolves, about 3 or 4 minutes.
Fill a large bowl with ice and put the saucepan in the ice bath, stirring frequently and
cooling for about 1 hour (adding ice to ice bath if necessary).
Meanwhile, combine berries, sugar, 2 tablespoons wine, and lime zest in a large bowl,
toss to combine, cover and chill for 1 hour.
When first mixture is cooled completely in ice bath, pour into ice cream maker and
process according to manufacturer's instructions.
When done, scoop sorbet from ice cream maker into a large bowl, stir in berry mixture,
and put in container, cover, and put in freezer for about 8 hours.
(You can also choose to freeze the sorbet without mixing in the berries. Instead, spoon
sorbet directly from ice cream maker into container, cover, and freeze for at least 4
hours. Serve by spooning berry mixture over the top of sorbet.)
© HillbillyHousewife.com – All Rights Reserved 84
Watermelon Lime Sorbet
3 cups water
1 cup sugar
4 cups seeded, chopped watermelon
1/4 cup lime juice
Put water and sugar in a heavy saucepan over medium-high heat, bring to a boil,
stirring constantly. When sugar dissolves completely, cook for 1 more minute, stirring,
then remove from heat and allow mixture to sit at room temperature until it is cool to the
touch. This is your simple syrup.
When syrup is cool, pour into food processor, add watermelon and lime juice, and
process until smooth. (You may need to do this in two batches if your food processor
container is smaller.)
Pour puree into a bowl, cover and chill in refrigerator for about 2 hours.
Spoon mixture into ice cream maker and process according to manufacturer's
instructions.
Serve immediately or put in container, cover, and put in freezer to harden.
© HillbillyHousewife.com – All Rights Reserved 85
Grapefruit Mint Sorbet
3 cups water
1 cup sugar
3 cups fresh grapefruit juice
1 teaspoon chopped fresh mint
Put water and sugar in a heavy saucepan over medium-high heat, bring to a boil,
stirring constantly. When sugar dissolves completely, cook for 1 more minute, stirring,
then remove from heat and allow mixture to sit at room temperature until it is cool to the
touch. This is your simple syrup.
When syrup is cool, pour into food processor, add grapefruit and fresh mint, and
process until smooth. (You may need to do this in two batches if your food processor
container is smaller.)
Pour puree into a bowl, cover and chill in refrigerator for about 2 hours.
Spoon mixture into ice cream maker and process according to manufacturer's
instructions.
Harden in freezer for 2 to 4 hours, or serve immediately.
© HillbillyHousewife.com – All Rights Reserved 86
Perfect Pineapple Sorbet
3 cups water
1 cup sugar
2 cups chopped pineapple (canned or fresh)
Put water and sugar in a heavy saucepan over medium-high heat, bring to a boil,
stirring constantly. When sugar dissolves completely, cook for 1 more minute, stirring,
then remove from heat and allow mixture to sit at room temperature until it is cool to the
touch. This is your simple syrup.
When syrup is cool, pour into food processor, add pineapple, and process until smooth.
You can strain this through a colander if you want to remove some of the pineapple pulp
out. (You may need to do this in two batches if your food processor container is
smaller.)
Pour puree into a bowl, cover and chill in refrigerator for about 2 hours.
Spoon mixture into ice cream maker and process according to manufacturer's
instructions.
Put in freezer to harden, or serve immediately.
© HillbillyHousewife.com – All Rights Reserved 87
Double Sweet Treat Apricot Sorbet
1 can (20 oz) apricot halves, drained
1 jar (10 oz) apricot preserves
1 1/2 teaspoons orange zest
2 tablespoons lemon juice
Put all the ingredients in food processor and process until smooth.
Pour into an airtight freezer container, cover and put in freezer for 2 to 3 hours to
harden.
© HillbillyHousewife.com – All Rights Reserved 88
Strawberry Lemon Sorbet
3 cups water
1 cup sugar
5 cups fresh or frozen strawberries
2 tablespoons lemon juice
Put water and sugar in a heavy saucepan over medium-high heat, bring to a boil,
stirring constantly. When sugar dissolves completely, cook for 1 more minute, stirring,
then remove from heat and allow mixture to sit at room temperature until it is cool to the
touch. This is your simple syrup.
When syrup is cool, pour into food processor, add strawberries and lemon juice, and
process until smooth. (You may need to do this in two batches if your food processor
container is smaller.)
Pour puree into a bowl, cover and chill in refrigerator for about 2 hours.
Spoon mixture into ice cream maker and process according to manufacturer's
instructions.
To harden, put in airtight container in freezer for several hours, or serve from ice cream
maker.
© HillbillyHousewife.com – All Rights Reserved 89
Crazy For Cantaloupe Sorbet
3 cups water
1 cup sugar
4 cups chopped cantaloupe
Put water and sugar in a heavy saucepan over medium-high heat, bring to a boil,
stirring constantly. When sugar dissolves completely, cook for 1 more minute, stirring,
then remove from heat and allow mixture to sit at room temperature until it is cool to the
touch. This is your simple syrup.
When syrup is cool, pour into food processor, add cantaloupe, and process until
smooth. (You may need to do this in two batches if your food processor container is
smaller.)
Pour puree into a bowl, cover and chill in refrigerator for about 2 hours.
Spoon mixture into ice cream maker and process according to manufacturer's
instructions.
© HillbillyHousewife.com – All Rights Reserved 90
Cherry Jubilee Sorbet
3 cups water
1 cup sugar
1 (6 oz) can frozen lemonade concentrate, prepared
1 (16 oz) jar maraschino cherries, un-drained
Put water and sugar in a heavy saucepan over medium-high heat, bring to a boil,
stirring constantly. When sugar dissolves completely, cook for 1 more minute, stirring,
then remove from heat and allow mixture to sit at room temperature until it is cool to the
touch. This is your simple syrup.
When syrup is cool, pour into food processor, add prepared lemonade and maraschino
cherries, and process until smooth. (You may need to do this in two batches if your food
processor container is smaller.) Strain the mixture by pressing through a sieve to
remove the cherry stems and skins.
Pour puree into a bowl, cover and chill in refrigerator for about 2 hours.
Spoon mixture into ice cream maker and process according to manufacturer's
instructions.
Put in container, cover, and put in freezer to harden, or serve immediately.
© HillbillyHousewife.com – All Rights Reserved 91
Frozen Pops
Classic Fruity Drink Icy Pops
1 package (3 oz size) gelatin (any flavor)
1/2 cup sugar
2 cups boiling water
1 1/2 cups very cold water
10 to 12 molds or paper cups, sticks or plastic spoons
In a heat-proof bowl, put gelatin and sugar, then pour in boiling water and stir until all is
dissolved.
Add the cold water, stirring.
Pour immediately into molds or cups.
Put in freezer for about 1 hour or until pops are semi-frozen or slushy enough to hold up
a stick.
Insert stick (or plastic spoons) in each pop, then freeze until solid.
© HillbillyHousewife.com – All Rights Reserved 92
Frozen Fruit Juice Pops
2 cups water
1 cup sugar
4 cups unsweetened apple juice
1 cup unsweetened pineapple or orange juice
1/2 cup lemon juice
12 molds or paper cups (3 oz size) and sticks or plastic spoons
Put water and sugar in a large saucepan over medium-high heat, bring to a boil, reduce
heat to low and simmer, uncovered, for a few minutes, stirring, until sugar dissolves.
Remove from heat and let cool for 5 minutes.
Add the juices to the sugar mixture, stirring to combine well.
Pour mixture into molds or cups. Assemble the molds, or insert sticks or plastic spoons
into cups. Freeze until solid, about 1 to 2 hours.
© HillbillyHousewife.com – All Rights Reserved 93
Pineapple Buttermilk Freezer Pops
1 quart buttermilk
1 can (20 oz) crushed pineapple, drained
1 1/2 cups sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
18 to 20 paper cups and sticks or molds
In a bowl, mix together the buttermilk, pineapple, sugar, vanilla extract, and salt.
Pour into cups or molds.
If using cups, put in freezer for about 1 hour or until semi-frozen, just solid enough to
hold the sticks up, and insert sticks; put back in freezer for 2 hours or until solid.
If using molds, fill and freeze.
© HillbillyHousewife.com – All Rights Reserved 94
Fruit Cocktail Ice Pops
1 can (29 oz size) fruit cocktail in extra light syrup, undrained
12 molds or 12 paper cups (3 oz size) and sticks or plastic spoons for handles.
Fill molds or cups with fruit cocktail making sure each cup gets a fair share of the liquid
from can.
Insert sticks or spoons in the cups, or top the molds as directed.
Freeze solid, about 2 to 3 hours, depending on freezer.
© HillbillyHousewife.com – All Rights Reserved 95
Layered Fresh Fruit Honey Icy Pops
3/4 cup honey, divided
2 cups sliced fresh strawberries
6 kiwifruit, peeled and sliced
1 1/3 cups sliced fresh ripe peaches
12 molds or cups, sticks or plastic spoons
First layer: In blender or food processor, puree 1/4 cup honey and strawberries; pour
strawberry puree into cups or molds and put in freezer for about 30 minutes or until
frozen almost firm.
Second layer: In blender or food processor, puree 1/4 cup honey and kiwi; pour kiwi
puree over frozen strawberry layer, then insert sticks and put back in freezer for about
30 minutes more or until frozen almost firm.
Third layer: In blender or food processor, puree 1/4 cup honey and peaches; pour
peach puree over frozen kiwi layer, and return to freezer, then freeze until solid, about 2
to 3 hours.
© HillbillyHousewife.com – All Rights Reserved 96
Minted Cantaloupe Freezer Pops
4 cups cleaned and diced cantaloupe
1/4 cup sugar
1 tablespoon chopped fresh mint or 1 teaspoon dried mint
2 tablespoons lemon juice
1/2 teaspoon lemon zest
12 plastic cups or molds (3 oz size), sticks or plastic spoons
Put the cantaloupe, sugar, mint, lemon juice, and lemon zest in food processor or
blender and process until smooth and pureed.
Pour mixture into cups or molds and insert sticks.
Put in freezer and freeze until firm, about 1 to 3 hours.
© HillbillyHousewife.com – All Rights Reserved 97
Pineapple Vanilla Cream Icy Pops
1 1/2 cups cold fat-reduced milk
1 can (8 oz) unsweetened crushed pineapple
1 can (6 oz) unsweetened pineapple juice
1 teaspoon vanilla extract
1 package (3 oz size) instant vanilla pudding mix
14 plastic cups or molds (3 oz size), sticks or plastic spoons
In a blender or food processor, add the milk, pineapple, pineapple juice, and vanilla
extract, process until smooth.
Pour this puree into a bowl and add the pudding mix, whisking vigorously to combine
very well.
Pour the mixture into cups or molds, insert sticks or spoons, and freeze until solid, about
2 to 3 hours.
© HillbillyHousewife.com – All Rights Reserved 98
Orangesicle Creme Pops
1 cup cold milk
2 cups vanilla ice cream
1 can (6 oz) frozen orange juice concentrate, partially thawed
12 molds or disposable plastic cups (3 ounces each), sticks or plastic spoons
Put the milk, ice cream, and orange juice concentrate in a blender or food processor
and blend until very smooth.
Pour into molds or plastic cups, assemble molds or insert sticks or spoons in cups and
freeze until solid, about 2 to 3 hours.
© HillbillyHousewife.com – All Rights Reserved 99
Old Fashioned Homemade Frozen Fudge Pops
1/4 cup butter, cubed
1/2 cup all-purpose flour
4 cups milk
1 1/3 cups packed brown sugar
1/3 cup baking cocoa
1 teaspoon salt
2 teaspoons vanilla extract
20 molds or 3 oz size disposable plastic cups and sticks or plastic spoons
In a large heavy saucepan, melt the butter over medium heat.
Immediately whisk in flour until smooth, then, while whisking, gradually drizzle in the
milk. Whisk in the brown sugar, cocoa, and salt. Bring to a boil, whisking, and cook for 2
minutes or until mixture thickens.
Remove from heat and stir in the vanilla. Set aside and let cool at room temperature for
20 minutes or until cool to touch, stirring several times during this cooling process.
When cool, pour into molds or plastic cups; complete assembly of molds; if using cups,
insert sticks or plastic spoons.
Freeze until firm, about 3 to 4 hours.
© HillbillyHousewife.com – All Rights Reserved 100
Orange Cream Yogurt Freezer Pops
1 package (3 oz size) orange gelatin
1 cup boiling water
1 cup (8 oz) vanilla yogurt
1/2 cup low-fat milk
1/2 teaspoon vanilla extract
10 plastic cups or molds (3 oz size), sticks or plastic spoons
In a large heat proof bowl, put the gelatin then pour in boiling water and stir until gelatin
is dissolved.
Let sit and cool to room temperature.
When cool to the touch, stir in the yogurt, milk, and vanilla extract.
Pour mixture into the molds or cups, insert sticks or plastic spoons and put in freezer
until frozen solid, about 3 to 4 hours.
© HillbillyHousewife.com – All Rights Reserved 101
Maple Mocha Cappuccino Pops
2 cups heavy whipping cream
1/2 cup half and half cream
1/4 cup real maple syrup
1/4 cup chocolate syrup
1 tablespoon instant coffee granules
12 molds or paper cups (3 oz size), sticks or plastic spoons
In a large bowl, whisk together the whipping cream, half and half, maple syrup,
chocolate syrup, and coffee granules until coffee granules dissolves completely.
Pour this mixture into molds or cups and assemble molds or put the sticks or plastic
spoons in the cups.
Put in freezer until solid, about 3 to 4 hours.
© HillbillyHousewife.com – All Rights Reserved 102
Smooth Banana Raspberry Yogurt Pops
2 1/4 cups (18 oz) raspberry yogurt
2 tablespoons lemon juice
2 medium ripe bananas, cut into chunks
12 molds or paper cups (3 oz size) and sticks or plastic spoons
In your food processor or blender, puree the raspberry yogurt, lemon juice, and
bananas.
Spoon into pop molds or cups, assemble molds or insert sticks or plastic spoons into
cups.
Put in freezer until solid, about 3 to 4 hours.
© HillbillyHousewife.com – All Rights Reserved 103
Fresh Apricot Citrus Pops
1 cup sliced fresh apricots
1/2 cup ice cubes
1/4 cup lemon juice
1/4 cup orange juice
4 teaspoons sugar
1 teaspoon lemon zest
6 molds or paper cups (3 oz size), sticks or plastic spoons
In a blender or food processor, combine the ingredients and process until pureed.
Fill molds or cups; assemble molds or insert sticks or plastic spoons into cups.
Put in freezer until solid, about 1 to 2 hours.
© HillbillyHousewife.com – All Rights Reserved 104
Banana Peach Yogurt Dream Pops
1 envelope unflavored gelatin
1 cup cold water
1/2 cup sugar
1 1/2 cups (12 oz) peach yogurt
2 cups peeled and sliced fresh peaches (or frozen peach slices)
1 medium ripe banana, chopped
16 molds or paper cups (3 oz size), sticks or plastic spoons
In a small saucepan, pour in cold water and sprinkle gelatin in. Set aside for 1 minute;
then stir in the sugar.
Put saucepan over low heat and stir constantly until gelatin and sugar are both
dissolved; remove from heat and let stand at room temperature for 3 minutes, or until
cooled slightly.
Pour mixture into a blender or food processor, then add the yogurt, peaches, and
banana and process until you have a smooth puree.
Fill molds or cups; assemble molds or insert sticks or plastic spoons into cups.
Put in freezer until solid, about 2 to 4 hours.
© HillbillyHousewife.com – All Rights Reserved 105
Boastful Berry Smoothie Pops
1/2 cup orange juice
1 cup fresh blackberries
1 cup fresh raspberries
3/4 cup fresh blueberries
1 medium ripe banana, cut into chunks
1 tablespoon sugar
9 molds or paper cups (3 oz), sticks or plastic spoons
Put all the ingredients in a blender or food processor and blend until you have a smooth
puree.
Fill molds or cups; assemble molds or insert sticks or plastic spoons into cups.
Put in freezer until solid, about 2 to 4 hours.
© HillbillyHousewife.com – All Rights Reserved 106
Crazy Combo Frozen Fruit Pops
1 cup orange-tangerine juice
2 cans (15 oz size) sliced pears, drained and divided
1 medium banana, sliced and divided
1 cup red raspberry juice
1 cup grape juice
19 paper cups (3 oz size), sticks or plastic spoons
In blender or food processor, combine the orange-tangerine juice, 3/4 cup pears, 1/3 of
the banana slices, and process until smooth.
Fill each cup with 1 tablespoon mixture; insert sticks or plastic spoons into cups and put
in freezer for 30 minutes or until somewhat firm.
In blender or food processor, combine the raspberry juice, 3/4 cup pears, 1/3 of the
banana slices, and process until smooth. Pour raspberry mixture over orange layer and
return to freezer for 30 minutes or until somewhat firm.
In blender or food processor, combine the grape juice, remaining pears, and remaining
banana slices, and process until smooth. Pour grape into cup and return to freezer for 1
to 2 hours or until frozen firm.
© HillbillyHousewife.com – All Rights Reserved 107
Banana Strawberry Cremesicle Pops
1/2 cup half and half
1/2 cup orange juice
2 tablespoons honey
1 pint fresh strawberries, stems removed and hulled
1 medium ripe banana, cut into chunks
10 molds or paper cups (3 oz), sticks or plastic spoons
Put the ingredients into a blender or food processor and blend until smooth and pureed.
Fill molds or cups; assemble molds or insert sticks or plastic spoons into cups.
Put in freezer until solid, about 2 to 4 hours.
© HillbillyHousewife.com – All Rights Reserved 108
Healthy Strawberry Apple Yogurt Pops
2 cups (16 oz) strawberry yogurt
3/4 cup apple juice concentrate, thawed
10 molds or paper cups (3 oz), sticks or plastic spoons
Put yogurt and apple juice concentrate in a large bowl and whisk together until smooth
and combined well.
Fill molds or cups; assemble molds or insert sticks or plastic spoons into cups.
Put in freezer until solid, about 2 to 4 hours.
© HillbillyHousewife.com – All Rights Reserved 109
Whipped Cream Fudge Almond Pops
1 envelope whipped topping mix
1/2 cup cold milk
1/2 teaspoon vanilla extract
3/4 cup hot fudge ice cream topping
2 tablespoons water
1 cup finely chopped almonds, toasted, divided
6 plastic cups (3 oz size), sticks or plastic spoons
In a mixing bowl, beat the topping mix, milk, and vanilla extract with electric beater on
low speed just until blended, then turn beater to High speed and beat until soft peaks
form, about 4 to 5 minutes.
In a separate large bowl, mix together the fudge topping and water, then fold in the
whipped topping mixture using a rubber spatula, adding 1/2 cup of the almonds as you
fold.
Spoon mixture into plastic cups and freeze until firm about 2 to 3 hours.
Remove from freezer, peel the plastic cups off, and roll the frozen pops in remaining
almonds before serving.
© HillbillyHousewife.com – All Rights Reserved 110
Chocolate Peanut Butter Freezer Pops
1 cup cold water
1 envelope unflavored gelatin
1/2 cup sugar
1 cup creamy peanut butter
1 cup chocolate milk
10 molds or plastic or paper cups (3 oz size), sticks or plastic spoons
Pour water into a small saucepan and sprinkle gelatin in; let stand for 1 minute, then stir
in sugar and put over medium heat, cooking and stirring until gelatin and sugar are
dissolved. Set aside to cool for 1 minute, then transfer to a large bowl.
Add peanut butter and milk, whisking until smooth and creamy.
Fill molds or cups; assemble molds or insert sticks or plastic spoons into cups.
Put in freezer until solid, about 2 to 4 hours.
© HillbillyHousewife.com – All Rights Reserved 111
Tropical Isle Frozen Pops
2 cups strawberry-banana juice blend
1 can (8 oz) crushed pineapple, undrained
1 cup frozen strawberries, thawed
1 medium banana
18 molds or plastic or paper cups (3 oz size), sticks or plastic spoons
Place the juice, pineapple, strawberries and banana in a blender or food processor and
process until smooth.
Fill molds or cups with the puree; assemble molds or insert sticks or plastic spoons into
cups.
Put in freezer until solid, about 2 to 4 hours.
© HillbillyHousewife.com – All Rights Reserved 112
Berry Blue Strawberry Swirl Icy Pops
6 tablespoons Berry-Blue gelatin
1 cup sugar, divided
2 cups boiling water, divided
2 cups cold water, divided
6 tablespoons Strawberry gelatin
18 molds or plastic or paper cups (3 oz size), sticks or plastic spoons
Put Berry Blue gelatin, 1/2 cup sugar, 1 cup boiling water in a heat proof bowl; stir to
dissolve gelatin and sugar, then stir in 1 cup cold water.
In a separate heat proof bowl, dissolve Strawberry gelatin, remaining sugar in remaining
boiling; then stir in remaining cold water.
Put both bowls into freezer and freeze for about 1 to 1 1/2 hours or until slushy.
Remove bowls from freezer and scoop mixtures out together into a large bowl. Draw a
knife or long spatula through the slush into swirls, then scoop out into individual molds
or cups.
Assemble molds or insert sticks or plastic spoons into cups.
Put in back in freezer until solid, about 2 to 4 hours.
© HillbillyHousewife.com – All Rights Reserved 113
Easy Fudge Pudding Pops
1 package (3.4 oz size) cook-and-serve chocolate pudding mix
3 cups milk
1/4 cup sugar
1/2 cup heavy whipping cream, whipped
13 molds or plastic or paper cups (3 oz size), sticks or plastic spoons
In a large saucepan over medium heat, stir together the pudding, milk, and sugar and
bring to a boil, stirring constantly cook for 2 minutes.
Remove from heat and cool at room temperature for 30 minutes, stirring often.
When mixture is cooled, whip the cream; pour into cold bowl and beat with electric
beater until stiff peaks form.
Scoop the whipped cream into the prepared chocolate pudding mixture and fold in with
a spatula.
Fill molds or cups; assemble molds or insert sticks or plastic spoons into cups.
Put in freezer until solid, about 2 to 4 hours.
© HillbillyHousewife.com – All Rights Reserved 114
Cool Double Cherry Icy Pops
1 cup sugar
1 package (3 ounces) cherry gelatin
1 envelope unsweetened cherry drink mix
2 cups boiling water
2 cups cold water
10 molds or plastic or paper cups (3 oz size), sticks or plastic spoons
In a large heat-safe bowl, put the sugar, gelatin, and drink mix, pour in boiling water and
stir to dissolve; then add the cold water and stir.
Fill molds or cups; assemble molds or insert sticks or plastic spoons into cups.
Put in freezer until solid, about 2 to 3 hours.
© HillbillyHousewife.com – All Rights Reserved 115
Rocky Road Fudge Freezer Pops
1 package (3 oz size) chocolate pudding mix (cook-serve type)
2 1/2 cups milk
1/2 cup chopped peanuts
1/2 cup miniature semisweet chocolate chips
1/2 cup marshmallow creme
12 molds or plastic or paper cups (3 oz size), sticks or plastic spoons
Put pudding mix and milk in a saucepan over medium heat, bring to a boil and cook,
stirring constantly, for 2 minutes. It should thicken in that time. Remove and let stand
at room temperature for 30 minutes, stirring several times while it cools.
Put peanuts and chocolate chips in a separate bowl and toss together, then divide
equally into each mold or cup.
Fold the marshmallow cream into the pudding (you can leave this a little swirled, not
completely mixed in), then spoon even amounts into each mold or cup.
Assemble molds or insert sticks or plastic spoons into cups.
Put in freezer until solid, about 2 to 4 hours.
© HillbillyHousewife.com – All Rights Reserved 116
Minty Blackberry Frozen Pops
2 cups water
1 cup packed light brown sugar
2 cups strained blackberry puree (from 4 cups fresh blackberries)
1/4 cup finely chopped fresh mint
16 molds or plastic or paper cups (3 oz size), sticks or plastic spoons
Puree blackberries in a food processor, then strain through a fine mesh to remove
seeds.
In a small saucepan over medium heat, bring water to a boil and whisk in brown sugar;
continue stirring and cooking until sugar is dissolved. Remove from heat and let cool for
3 to 4 minutes.
Stir blackberry puree and mint into the brown sugar syrup.
Fill molds or cups; assemble molds or insert sticks or plastic spoons into cups. (If using
cups, you may want to freeze them for 30 minutes until slushy before inserting sticks so
they stand upright.)
Put in freezer until solid, about 2 to 3 hours.
© HillbillyHousewife.com – All Rights Reserved 117
Fresh Rosemary Lemonade Icy Pops
2 cups water
1 cup packed light brown sugar
3/4 cup lemon juice
1 teaspoon finely chopped fresh rosemary
12 molds or plastic or paper cups (3 oz size), sticks or plastic spoons
Put water and brown sugar in a saucepan over medium heat, bring to a boil, cooking
and stirring constantly until the brown sugar is dissolved. Remove from heat and let
stand for 2 to 3 minutes to cool slightly. Stir in lemon juice and fresh rosemary.
Fill molds or cups; assemble molds or insert sticks or plastic spoons into cups. (If using
cups, you may want to freeze them for 30 minutes until slushy before inserting sticks so
they stand upright.)
Put in freezer until solid, about 2 to 3 hours.
© HillbillyHousewife.com – All Rights Reserved 118
Thyme For Peachy Pops
2 cups water
1 cup packed light brown sugar
2 cups peach puree (from 4 cups ripe peaches, peeled and diced)
1 teaspoon finely chopped fresh thyme
16 molds or plastic or paper cups (3 oz size), sticks or plastic spoons
Puree the peaches by processing in food processor or blender until very smooth.
Bring water to a boil in a small saucepan; add brown sugar, and cook, stirring
constantly, until sugar is completely dissolved. Remove from heat and cool at room
temperature for a few minutes. Add the peach puree and fresh thyme to the sugar syrup
and stir.
Fill molds or cups; assemble molds or insert sticks or plastic spoons into cups.
Put in freezer until solid, about 2 to 3 hours.
© HillbillyHousewife.com – All Rights Reserved 119
Exotic Lime Strawberry Cilantro Icy Pops
2 cups water
1 cup packed light brown sugar
2 cups strawberry puree (from 4 cups sweet strawberries)
3 tablespoons finely chopped fresh cilantro
2 tablespoons lime juice
16 molds or plastic or paper cups (3 oz size), sticks or plastic spoons
Puree strawberries by putting in food processor and blending until smooth. Set aside.
In a small heavy saucepan, bring the water to a boil and add the brown sugar. Stir
constantly while cooking until sugar is dissolved. Remove from heat and allow to cool
for 2 to 3 minutes.When sugar syrup is cooled, stir in strawberry puree, cilantro, and
lime juice until well blended.
Fill molds or cups; assemble molds or insert sticks or plastic spoons into cups. (If
mixture is too thin to hold sticks upright, freeze without sticks for 30 minutes, then put
sticks in.)
Put in freezer until solid, about 2 to 3 hours.
© HillbillyHousewife.com – All Rights Reserved 120
Recommended Resources
Crockpot Cooking Made Simple
Tired of spending all day stirring pots in the kitchen, or just don’t
have the time to make a big homemade meal for dinner each
night? I don’t either. Instead I put my crockpot to work.
Let me show you how simple and easy it is to put inexpensive
and healthy meals on the table without all the work and fuss.
Get your copy of Crockpot Cooking Made Simple here.
Freezer Cooking Made Simple
If you like the convenience of those frozen TV dinners, but aren’t
too fond of the lack of nutrition, abundance of salt and aren’t a
big fan of the taste, take a look at my freezer cooking guide. I’d
love to show you just how easy it is to make your own frozen
meals that you can thaw and heat for quick and easy dinners on
busy nights.
Get your copy of Freezer Cooking Made Simple here.
Simple Summer Cooking
We cook very different in the summer time than during the rest of
the year. Meals are cooler and lighter and we’re trying to heat up
the house as little as possible. Here are some tried and true
simple summer meals that will allow you to stay cool.
Get your copy of Summer Cooking – Keeping it Cool While
Keeping Your Cool here.
© HillbillyHousewife.com – All Rights Reserved 121
Meal Planning Made Simple
Planning meals ahead of time safes you and your family time
and money.
Find out exactly how I go about planning my meals and how you
can do the same. I’m also sharing 6 of my own weekly meal
plans complete with recipes and shopping lists.
Get Your Copy of Meal Planning Made Simple here.
Menu Planning Central
If you want the benefits of meal planning, but just don’t want to
make out those weekly menus yourself, take a look at Menu
Planning Central. My friend Christine does a great job making out
4 different types of menus for you and you have the option to
customize those menus with her My Menu Maker software.
http://www.MenuPlanningCentral.com
Dining On A Dime
The Dining On A Dime Cookbook is packed with over 1,200 money
saving recipes and tips, kids tips and snack ideas, gift baskets, menus,
food storage directions, Cleaning Cents and Pretty for Pennies. The
recipes are easy to cook with ingredients that you probably already
have in your pantry. To make shopping easy and economical, it also
includes a pantry list and a shopping list.
Order your copy today at http://www.hillbillyhousewife.com/dime
© HillbillyHousewife.com – All Rights Reserved 122
Keeping It Clean
This is a 3 ebook series that will help you spend less time and money on your laundry. Tawra and Jill from Living On A Dime share their best frugal laundry, cleaning and home organization tips.
Grab your copy today at http://www.hillbillyhousewife.com/laundry