What is your best and favorite ice cream recipies?!
Now that berry season is in full bloom, I'm looking for people's favorite ice cream recipes for my ice cream maker!.!.!.I made blueberry yesterday, and it's fantastic!. Do you have a favorite!? Something special or unique!? Please share!!Www@FoodAQ@Com
Answers:
I love a mix of raspberries and strawberries with a little Chambord mixed in!. I use about 2 Tbslp of the liqueour in a standard sized recipe, and it seems to give it just a touch more depth of flavor!.
I also love raspberries with chocolate chips!.!.!.YUM!
I add either of these to just a standard sweet cream type mixture, such as that in the Ben & Jerry's book!. I think I'll go make some now!.!.!.I wonder what's on hand!?Www@FoodAQ@Com
I also love raspberries with chocolate chips!.!.!.YUM!
I add either of these to just a standard sweet cream type mixture, such as that in the Ben & Jerry's book!. I think I'll go make some now!.!.!.I wonder what's on hand!?Www@FoodAQ@Com
Lemon Custard Ice Cream
2 cups half-and-half
1 cup whipping cream
4 egg yolks
1 cup sugar
1 tablespoon lemon zest
1/3 cup fresh lemon juice
In a heavy 3-quart saucepan, combine half-and-half and whipping cream!. Bring to a simmer over medium heat on stovetop!. Remove from heat when the first bubbles begin to form around the edge of the pan!.
In a metal bowl, whisk together egg yolks, sugar, and lemon zest!. Gradually pour the hot half-and-half mixture into the egg-yolk mixture, whisking constantly!. Return the mixture to the same saucepan; cook and stir over medium-low heat for 5 to 10 minutes until custard thickens!. DO NOT let custard boil!.
Pour custard into another bowl to cool; stir in lemon juice!. Cover and refrigerate for at least 1 hour, but preferably overnight!.
Pour mixture into a gel-type countertop freezer!. Freeze according to manufacturer’s directions!. Ice cream will be soft!. For firmer ice cream, place in the freezer for several hours or overnight!.
For a 6-quart canister freezer, increase quantities to 2 quarts half-and-half, 1 quart whipping cream, 12 egg yolks, 4 cups sugar, 1/4 cup lemon zest, and 1 cup fresh lemon juice!.
--Taste of the South
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Peach Ice Cream
1 quart very soft peaches
2 cups sugar
1 tsp!. pure vanilla
1 tsp!. almond extract,
2 quarts cold, rich cream
Place peaches and next 3 ingredients in a large bowl!. Cover with a tee towel, and set aside for an hour or so!. Be sure to keep some pieces in small chunks!.
When ready to freeze add cream, mix thoroughly, and freeze in your freezer!.
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Vanilla Ice Cream, No-Cook
(this is a great base to which you can add fresh berries or fruit when the ice cream is about half frozen!.)
? 2 eggs
? 1? cups white sugar
? ? teaspoon salt
? 3 cups milk
? 1? cups evaporated milk
? 1 Tbsp!. vanilla extract
? ? cup water
Beat eggs until foamy!. Whisk in sugar until thickened!. Gradually whisk in salt, 6 cups milk, evaporated milk, vanilla and water!. Pour into freezer canister of ice cream maker!. Fill to fill line with remaining milk if necessary!. Freeze according to manufacturers' directions!. Yield: ? gallonWww@FoodAQ@Com
2 cups half-and-half
1 cup whipping cream
4 egg yolks
1 cup sugar
1 tablespoon lemon zest
1/3 cup fresh lemon juice
In a heavy 3-quart saucepan, combine half-and-half and whipping cream!. Bring to a simmer over medium heat on stovetop!. Remove from heat when the first bubbles begin to form around the edge of the pan!.
In a metal bowl, whisk together egg yolks, sugar, and lemon zest!. Gradually pour the hot half-and-half mixture into the egg-yolk mixture, whisking constantly!. Return the mixture to the same saucepan; cook and stir over medium-low heat for 5 to 10 minutes until custard thickens!. DO NOT let custard boil!.
Pour custard into another bowl to cool; stir in lemon juice!. Cover and refrigerate for at least 1 hour, but preferably overnight!.
Pour mixture into a gel-type countertop freezer!. Freeze according to manufacturer’s directions!. Ice cream will be soft!. For firmer ice cream, place in the freezer for several hours or overnight!.
For a 6-quart canister freezer, increase quantities to 2 quarts half-and-half, 1 quart whipping cream, 12 egg yolks, 4 cups sugar, 1/4 cup lemon zest, and 1 cup fresh lemon juice!.
--Taste of the South
-------------------------
Peach Ice Cream
1 quart very soft peaches
2 cups sugar
1 tsp!. pure vanilla
1 tsp!. almond extract,
2 quarts cold, rich cream
Place peaches and next 3 ingredients in a large bowl!. Cover with a tee towel, and set aside for an hour or so!. Be sure to keep some pieces in small chunks!.
When ready to freeze add cream, mix thoroughly, and freeze in your freezer!.
---------------------
Vanilla Ice Cream, No-Cook
(this is a great base to which you can add fresh berries or fruit when the ice cream is about half frozen!.)
? 2 eggs
? 1? cups white sugar
? ? teaspoon salt
? 3 cups milk
? 1? cups evaporated milk
? 1 Tbsp!. vanilla extract
? ? cup water
Beat eggs until foamy!. Whisk in sugar until thickened!. Gradually whisk in salt, 6 cups milk, evaporated milk, vanilla and water!. Pour into freezer canister of ice cream maker!. Fill to fill line with remaining milk if necessary!. Freeze according to manufacturers' directions!. Yield: ? gallonWww@FoodAQ@Com
I love vanilla and strawberry ice cream!. Sometimes i just stick strawberries in my vanilla for my unique taste!. With a random syrup!.Www@FoodAQ@Com
cantalope sorbet:
1 cantaloupe, cut into chunks and frozen
1 cup sugar
1 cup water
egg yolk
blend up in blender and put in ice cream maker!. good with vanilla icecreamWww@FoodAQ@Com
1 cantaloupe, cut into chunks and frozen
1 cup sugar
1 cup water
egg yolk
blend up in blender and put in ice cream maker!. good with vanilla icecreamWww@FoodAQ@Com
good luck getting good recipes out of anyone!.!.!. people guard good recipes with their lifeWww@FoodAQ@Com
vanilla milkshakeWww@FoodAQ@Com