REC: Ice Cream!

[FarmGirl]

Well, its almost summer and I saw Mel mention that her Ice cream maker is collecting dust (kinda like mine), so I thought we could all share some ice cream recipes! The recipes don't have to be for ice cream makers, but thats what I am going to post - I love my ice cream maker (Its a CuisinArt), and I have completely forgotten how to make the stuff without it

So, without further ado... here are some of my favorites.

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Grandma's Lemon Custard Ice Cream

Finely grated zest of 3 lemons
½ cup Fresh lemon juice
¾ cup Sugar
2 cups Half-and-half, or substitute 3 parts milk to 1 part cream
4 large Egg yolks
Pinch of salt
2 cups Heavy cream

In a heavy bowl, combine the lemon zest and lemon juice, and stir in the sugar with a fork. Let it stand for 30 minutes. The sugar helps release the flavor of the zest. Scald the half-and-half over medium heat and set aside. In a bowl, whisk the egg yolks and salt with a mixer until well blended. Slowly add about half of the scalded half-and-half and stir gently. Return the mixture to the saucepan. Cook the custard over medium to low heat stirring constantly until it is thick enough to cover the back of a spoon. Do not let it boil or it will curdle. Immediately remove it from the heat and strain the custard into a large bowl. Stir in the lemon mixture and the heavy cream.

Lay a sheet of wax paper or plastic wrap directly on the surface to prevent a skin from forming and refrigerate until thoroughly chilled. Pour the mixture into the ice cream maker and freeze according to manufacturer's directions. Or you can "still-freeze" this ice cream, as well; it just will not be as smooth.

When the ice cream is thickened and frozen, cover it and place it in the freezer until firm. Let it soften slightly in the refrigerator before serving.
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Blueberry Ice Cream

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

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

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

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

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Ginger Ice Cream

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

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

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

Process custard in ice cream maker according to manufacturer’s instruction. Transfer to covered container and freeze until firm.

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Pumpkin Ice Cream

1 1/2 cups light cream
6 egg yolks
3/4 cup sugar
1/2 teaspoon vanilla extract
3/4 teaspoon pumpkin pie spice
1 1/2 cups heavy cream
1 1/2 cups canned solid pack pumpkin

Scald cream in heavy saucepan. Whisk yolks, sugar and vanilla in medium bowl. Gradually whisk in the cream, add the spice. Return to saucepan and stir over medium-low heat until mixture thickens, about 10 minutes; do not boil. Remove from heat. Whisk in the heavy cream and the pumpkin. Strain into bowl. Refrigerate until well chilled.

Transfer to ice cream maker and process according to manufacturer's instructions.

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Strawberry Ice Cream

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

Combine 3/4 cup sugar, flour, and salt; set aside.

Scald milk in top of a double boiler; add a small amount of milk to sugar mixture, stirring to make a smooth paste. Stir sugar mixture into remaining milk; cook, stirring constantly, until thickened. Cover and cook 10 minutes.

Stir a small amount of hot mixture into eggs. Stir eggs into remaining hot mixture; cook, stirring constantly, l minute. Let cool.

Combine strawberries, remaining 1/4 cup sugar, whipping cream, and flavorings; stir into custard. Pour into container of a 2-quart electric or hand-turned ice cream freezer; freeze according to manufacturer's directions.

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Lemon Drop Ice Cream

4 cups whipping cream and/or half-and-half or light cream
1-1/2 cups sugar
1/2 teaspoon finely shredded lemon peel
1/3 cup lemon juice
1 teaspoon vanilla
1 ounce (1/2 cup) crushed lemon-flavor hard candies

Stir together whipping cream and/or half-and-half or light cream, sugar, lemon peel, lemon juice, and vanilla in a large bowl.

Freeze in a 2- to 3-quart ice cream freezer according to manufacturer¿s directions. Remove the dasher and stir in crushed candy. Makes 1-1/2 quarts.

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Vanilla Bean Ice Cream

7 large egg yolks
3/4 cup sugar
dash salt
1 vanilla bean
2 cups half and half
1 1/2 cups heavy cream

Whisk egg yolks with sugar and salt in large bowl; set aside. Split vanilla bean lengthwise and scrape out seeds. Combine beans, seeds, half and half and heavy cream in a large saucepan. Bring just to a simmer. Gradually whisk hot cream into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until mixture thickens and coats the back of a spoon (do not let it boil). Strain through sieve into large bowl. Refrigerate until thoroughly chilled.

Freeze in ice maker according to manufacturer's directions.
Makes about 1 quart.

[heather6773]

I'm off to the ice cream stand!!!
I don't have an ice cream maker but my parents did when we were little. I remember it tasting soooo good. We could hardly wait until it was frozen.

[Mel-icious]

Oh yum! Especially the lemons and pumpkin!! I have to say, I absolutely HAD to have an ice cream maker, and I have yet to use it. I'm going to have to break that bad boy out and try some of these.

Being the recipe swappin' addict I am I do have a couple untrieds if you interested in trying them out, let me know how they turn out.


* Exported from MasterCook *

Eating Well Chocolate Ice Cream

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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1 Recipe By :Eating Well Magazine
Serving -- ¥
: 6 Preparation Time :0:00
Categories : Ice Cream/Frozen Desserts


Amount Measure Ingredient -- Preparation Method
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3 cup 1% low-fat milk
1/4 cup dark corn syrup
2 tablespoon brown sugar
2 large egg yolks
2/3 cup Dutch-process cocoa powder
2 tablespoon cornstarch
1 ounce bittersweet chocolate
1 tablespoon coffee liqueur
2 teaspoon vanilla extract
1 1/2 cup Marshmallow Fluff

1.In a large heavy saucepan, combine 2 1/2 cups milk, corn syrup and brown sugar. Heat over medium heat, stirring to dissolve the sugar, until steaming.

2. Meanwhile, in a medium-sized bowl, whisk together egg yolks, cocoa, cornstarch and the remaining 1/2 cup cold milk until smooth.
3. Gradually whisk the hot milk into the egg-yolk mixture; then return to the pan. Cook over medium heat, whisking constantly, until the mixture boils and thickens, about 3 minutes. (Because the custard is thickened with cornstarch, it will not curdle when it boils.)

4.Remove from the heat, add chocolate, and stir until melted. Stir in coffee liqueur or brewed coffee and vanilla.

5.Transfer the custard to a large clean bowl and place a piece of wax paper directly over the surface to prevent a skin from forming. Cool completely. Add Marshmallow Cream and mix with a whisk until as smooth as possible. (The mixture will be a little lumpy; lumps will break down during stir-freezing.) Chill until cold.

6.Pour into the canister of an ice cream maker and freeze according to the manufacturer's instructions.
Number of Servings: 6

Calories: 267 Cholesterol: 75.43 mg
Protein: 7.29 g Sodium: 119.4 mg
Carbohydrates: 52.49 g Total Fat: 5.7 g


* Exported from MasterCook *

Lemon-buttermilk Ice Cream

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Dessert

Amount Measure Ingredient -- Preparation Method
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1 1/2 cups sugar
1 cup fresh lemon juice (about 10 lemons)
2 cups half-and-half
2 cups whole milk
2 cups fat-free buttermilk

Combine sugar and juice in a large bowl, stirring with a whisk until sugar dissolves. Add half-and-half, whole milk, and buttermilk. Pour mixture into freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container. Cover and freeze 1 hour or until firm.

Yield: 18 servings (serving size: 1/2 cup). 130 cal, 3.6g fat, 2.8g pro, 21.4g carb, 0.1g fiber, 18mg chol, 0mg iron, 54mg sod, 93mg calc.

Source:
"Cooking Light-5/02"



* Exported from MasterCook *

Chocolate Fudge Ice Cream

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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1 can Sweetened condensed Milk -- (14 oz)
1 pkg instant chocolate fudge pudding -- (4 oz)
4 c whole milk
2 T unsweetened Dutch processed cocoa powder.

Combine all ingredients. Whisk until well combined. Chill
Place in ice cream maker and follow manufacturer's directions for making ice cream.

Makes 2 quarts. (My machine only makes 1.5 quarts, so I couldn't use all the mix.)

143 cals, 4 grms fat per 1/2 cup serving.






* Exported from MasterCook *

Jewel's Peanut Butter Chocolate Chip Ice Cream

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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1/4 cup sugar
3 large eggs
1 cup skim milk
1/2 cup creamy peanut butter (natural)
1 cup Fat Free Sweetened Condensed Milk
1/2 cup Fat Free Half & Half
2 tsp Vanilla

In a medium mixing bowl beat the sugar into the eggs until slightly thickened and pale yellow. Set aside. Bring the milk to a simmer in a medium saucepan over low heat. Slowly beat the hot milk into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a wooden spoon or whisk until the custard thickens slightly. Do not let the mixture boil or the eggs will scramble. Remove from the heat and beat in the peanut butter with a whisk. Pour the hot custard through a strainer into a large clean bowl. Allow to cool slightly, then whisk in the condensed milk, half & half and vanilla. Cover and refrigerate until cold or overnight. Add 1/2 cup mini chocolate chips when mixture is semi-frozen in ice cream maker.

Original:
PEANUT BUTTER ICE CREAM

3/4 cup sugar
3 large eggs
1 cup milk
1/2 cup creamy peanut butter (no reduced fat)
1-1/2 cups heavy cream
2 tsp vanilla extract.

Jewel from CL BB came up with this lightened version and it got rave reviews, I like alot of her recipes.

[nisha]

ooh, yummy!!! We got a CuisinArt as a wedding gift and have used it quite a bit!!!

Does anybody have a really good recipe for peach ice cream???
My grandma used to make it when I was little and I LOVED it! She can't find her recipe now