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Cooking for Fun's
Ice Cream Shoppe

Raspberry Ice Cream
4 cups fresh raspberries
1 1/2 cups sugar
Juice of half a lemon
2 eggs
2 cups heavy cream
1 cup milk

Toss the raspberries, 3/4 cup sugar, and the lemon juice together in a bowl. Cover and refrigerate for 2 hours, stirring every 30 minutes. Whisk the eggs in a mixing bowl until light and fluffy, add the remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended. Pour in the heavy cream and milk and whisk to blend. Drain the juice from the raspberries into the cream mixture and blend. Mash the raspberries until pureed and stir them into the cream mixture. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.

CFF Shared by Sandy

Chocolate Marshmallow Ice Cream
(Makes 1 gallon)
1 cup sugar
6 eggs
1 tbsp flour
1 can Hershey's chocolate syrup
2 cups miniature marshmallows
1 large can evaporated milk
1 can Eagle Brand Sweetened Condenses Milk

Gradually add sugar to eggs, beating thoroughly. Add flour, evaporated milk, Eagle Brand milk, chocolate syrup and marshmallows. Whip thoroughly together. Put all this in double boiler and cook until it coats the spoon. Cool. Pour in freezer can and finish filling the freezer can with whole milk; freeze.

CFF Shared by Sandy

Egg Nog Ice Cream
6 eggs, separated
10 tbsp sugar
Pinch of salt
1/4 cup brandy
1/4 cup rum
2 tbsp dry sherry
1 cup milk
2 cups heavy cream
1/4 tsp nutmeg, freshly grated

Cook the egg yolks, sugar, salt, brandy, rum and sherry in a double boiler until very light and thickened. Remove from heat, add the milk and cream; cool. Beat the egg whites until stiff, fold them in the cream mixture. Pour into a ice creammachine and process according to manufacturer's directions. Sprinkle with nutmeg before serving.

CFF Shared by Sandy

Frozen Sherbet Pie
Pastry:
1 cup rolled oats
1/2 cup unbleached white flour
3/4 cup flaked coconut
5 tbsp vegetable oil
1/4 tsp nutmeg
Unsweetened fruit juice
Filling:
1/3 cups unsweetened frozen fruit juice concentrate
Two eggs, separated
2 cups plain yogurt
Topping:
2 ripe bananas

To prepare pastry, combine ingredients except fruit juice and mix well. Gradually add fruit juice, using just enough to form a soft dough. Press into lightly oiled 9-inch pie pan and bake at 375 F for 15 minutes or until lightly browned. Cool and keep chilled. To prepare sherbet filling, whip concentrated fruit juice and egg yolks (reserve whites) in a blender or food processor. Add yogurt and whip just until mixture reaches slushy consistency and is almost frozen. Beat egg whites until stiff. Remove partially frozen sherbet from Freezer and blend with whipped egg whites on low blend speed just until mixed. Pour into prebaked piecrust and return to freezer. It will not freeze solid but will retain sherbet consistency. When pie is frozen, top with sliced bananas and return to freezer. Allow pie to set 15 minutes at room temperature to soften slightly before serving.

CFF Shared by Carole

Cheesecake Ice Cream
Recipe By:  The ChiliDog http://umn.edu/~fine0015
1 pt heavy cream
1 pt half and half
1 cup sugar
1 tbsp vanilla
12 oz cream cheese -- softened
1 tbsp lemon juice
Lemon zest -- to taste
3 graham crackers -- crushed

Mix sugar and vanilla into cream. Blend cream cheese with half-and-half in blender until smooth, and add to cream mixture. Stir in lemon juice and zest. Process in your ice cream freezer, adding crushed up graham crackers during the last few minutes. Freeze according to your freezers directions.

CFF Shared by Amy

Cinnamon Ice Cream
Recipe By:  The ChiliDog http://umn.edu/~fine0015
Ice Cream Base:
3 egg yolks
2 cups whipping cream
1 1/2 cups milk
1 cups sugar
2 tsp vanilla
Cinnamon Swirl:
1/2 cups brown sugar -- packed
2/3 cups flour
1 tbsp cinnamon
1/4 cup butter

Ice cream: In a large bowl, whisk egg yolks until slightly thickened. Set aside. In a saucepan, combine cream, milk, and sugar. Bring to a gentle boil over medium high heat, stirring to dissolve sugar. Whisk about 1 cup of the hot mixture into the egg yolks, then whisk the egg yolk mixture back into the pan.  Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon.  Pour through a fine sieve into a large bowl. Stir in vanilla. Cool slightly. Then, cover with plastic wrap and refrigerate for at least 4 hours and up to 2 days. Freeze in an ice cream maker according to manufacturer's instructions. Transfer ice cream to a freezer container and gently stir in cinnamon swirl just until marbelized. Cover lightly and freeze 1/2 to 2 hours before serving.

Cinnamon Swirl: Preheat oven to 300F. In a medium bowl, mix the brown sugar with the flour and cinnamon. Using knives or a pastry blender, cut in the butter until the mixture is  crumbly. Spread evenly on a baking sheet, and bake 5 minutes. Stir several  times while baking, watching to be sure the topping does not burn. Cool, then break up any large clumps that may have formed.

CFF Shared by Amy

Kahlua Frost
9 oz. Kahlua liqueur -- (9 to 12)
1/2 pint whipping cream
1 tsp vanilla
1/4 cup powdered sugar -- sifted
1 quart rich chocolate ice cream
2  liters club soda
Cinnamon sticks

Whip cream until soft peaks form. Gradually add powdered sugar and vanilla. Continue to beat until stiff peaks form. Assembly for each drink: Into the bottom of a stemmed glass (wine or water goblet), put one jigger (1.5 oz) Kahlua. Add 1 heaping tablespoon whipped cream. Add 2 tablespoons club soda; whisk together. Add one large scoop ice cream. Fill glass to within 1/2-inch of the rim with additional club soda. Cover top with whipped cream and add a cinnamon stick as a stirrer.

Note: Quantities of ingredients will vary according to glassware and personal taste. Makes 6-8 servings.

CFF Shared by Wendy

Maple And Ginger Ice Cream
Recipe By:  Camp Maple Syrup (Quebec, Canada)
1 cup light single cream
3 tbsp Pure Maple Syrup
4 tbsp confectioner sugar -- icing sugar
2 Tsp vanilla extract
3/4 cup heavy double cream
1/2 cup milk
2 tsp white rum -- optional
1 cup stem ginger -- drained & finely chopped

Whisk the heavy (double) cream and CAMP 100% Pure Maple Syrup until stiff. Gently heat the light (single) cream, vanilla extract (essence), confectioner (icing) sugar and milk in a heavy saucepan, stirring continuously until sugar is dissolved, then stir in the heavy (double) cream mixture.  Pour into a container and freeze for approximately 2 hours until mushy.  Turn into a chilled bowl, beat with a whisk, and add the finely chopped ginger and rum (optional).  Return to the container and freeze until firm.  Serve with CAMP 100% Pure Maple Syrup. Serves 4 - 6.

CFF Shared by Sherilyn

Milky Way Ice Cream
Recipe By:  The ChiliDog http://umn.edu/~fine0015
10 Milky Way Bars
1 can sweetened condensed milk
1 can chocolate syrup
Milk
Ice
Ice cream salt

Melt candy bars with sweetened condensed milk. Add chocolate syrup and cool. Pour into chilled ice cream freezer container. Add milk to fill line and stir to mix. Add ice and salt to fill as container turns. Process until frozen.

CFF Shared by Amy

Ben & Jerry's Oreo Mint Ice Cream
Recipe By:  Ben and Jerry's Homemade Ice Cream and Dessert Book
2/3 cup coarsely chopped Oreo's
2 large eggs
3/4 cup sugar
2 cups heavy or whipping cream
1 cup milk
2 tsp peppermint extract

Ben and Jerry have been making Oreo Mint ever since they opened their first store in the gas station. It was their top-selling flavor for a long time and was only recently nudged out of first place by Heath Bar Crunch.

1. Place the cookies in a bowl, cover and refrigerate.

2. Whisk the eggs in a mxing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. add the peppermint extract and blend again.

3. Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions.

4. After the ice cream stiffens, about 2 minutes before it is done, add the chopped cookies, then continue freezing until the ice cream is ready. Makes 1 generous quart.

Peach Ice Cream
Recipe By:  Smooth and Delicious!
Makes 2 quarts - double or triple for size your ice cream freezer
1 cup sugar
2 tbsp flour
1 cup milk
2 cups mashed peaches*
2 tbsp lemon juice
1/2  pint whipping cream -- (half-pint carton)

Mix sugar, flour and milk and cook on medium heat until thick, stirring occasionally (can do this in microwave at 50% power). Add peaches, lemon juice and whipping cream. This makes 2 quarts.

Freezing instructions: Put mixture into ice cream freezer can,  and assemble freezer. Pour ice (fine ice is better) until it is about 3-inches deep. Sprinkle 1/2 cup rock salt around the can. Layer ice/salt until it is just above the lid of the can. If too much salt is added the ice cream will freeze too fast around the edges of the can. Crank until the mixture becomes stiff. Open the lid, being careful not to get salt into the ice cream, and remove the paddle. Put Glad Wrap on top of the can and put the lid back on. Put a cork into the hole in the lid of the can. Pour out some of the water from the hole in the side of the ice cream freezer. Take out some of the ice and add more salt and put the ice back in, so the salt gets throughout the ice (makes it freeze harder). Cover the ice cream freezer with several layers of newspapers and a heavy blanket. Let set for about 30-45 minutes before serving.

Put left-over ice cream into an air-tight container and freeze in freezer. This ice cream freezes well and is still smooth after being frozen.

* I like Freestone peaches the best.

Pistachio Ice Cream
2 1/2 cups milk
3 eggs
1 cup sugar
1 cup whipping cream, whipped
1 1/4 cup pistachio nuts
1 tbsp pure vanilla extract
1 tbsp pure almond extract

Blanch the nuts by placing in a bowl for one minute and pouring boiling water over them (the nuts should be out of the shells).  Drain and peel. Blend the nuts, the milk, the eggs, and the sugar until you have a green smooth liquid.  Pour into a saucepan. Cook over low heat until the custard thickens, about 25 minutes or so. Do not boil or it will curdle. Cool. When cool, add vanilla and almond extracts.  Stir. Fold in whipped cream.

Freeze in an ice cream maker or in a container or bowl in your freezer. If you use the bowl in freezer method, you should pull the bowl out 2 or 3 times and mix the mixture with a mixer.  The frozen custard on the sides of the bowl should be moved into the rest of the mixture. This incorporates air and breaks up ice crystals.

Strawberry Ice Cream
Recipe By:  Southern Living Cookbook published in 1987
2 cups sugar -- divided
1/4 cup all-purpose flour
1 dash salt
3 cups milk
4 eggs -- slightly beaten
3 cups sieved or pureed fresh strawberries
3 cups whipping cream
1 tbsp vanilla extract
2 tsp almond extract

Combine 1-1/2 cups sugar, flour, and salt; set aside. Heat milk in top of a double broiler until hot; 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 slightly thickened. Cover and cook 10 minutes. Stir about one-fourth of hot mixture into beaten eggs; add to remaining hot mixture. Cook, stirring constantly, 1 minute. Let cool. Combine strawberries, remaining 1/2 cup of sugar, whipping cream, and flavorings; stir into custard. Pour into freezer can of a 1-gallon hand-turned or electric ice cream freezer; freeze according to manufacturer's instructions. Mixture does not need ripening. Yield: 3 quarts

This may seem like a great deal of work, but believe me..the taste is worth it!! Hope you enjoy!

CFF Shared by Cynthia

Three Sisters Ice Cream
For 6-quart ice cream freezer; Refreshing "tootie-fruity" flavor
6 eggs
3 cups sugar
4 bananas -- mashed
1 large can pineapple -- crushed
1 small can frozen orange juice concentrate
2 cans milnot -- (2-3 cans) - (evaporated milk)
1 tsp vanilla
Milk to fill freezer can
1 dash salt

Beat eggs. Mix all ingredients except milk and put into freezer can. Add milk to fill freezer 2/3 full.

Freezing instructions: Assemble freezer. Pour ice (fine ice is better) until it is about 3-inches deep. Sprinkle 1/2 cup rock salt around the can. Layer ice/salt until it is just above the lid of the can. If too much salt is added the ice cream will freeze too fast around the edges of the can. Crank until the mixture becomes stiff. Open the lid, being careful not to get salt into the ice cream, and remove the paddle.  Put Glad Wrap on top of the can and put the lid back on. Put a cork into the hole in the lid of the can. Pour out some of the water from the hole in the side of the ice cream freezer. Take out some of the ice and add more salt and put the ice back in, so the salt gets throughout the ice (makes it freeze harder). Cover the ice cream freezer with several layers of newspapers and a heavy blanket. Let set for about 30-45 minutes before serving.

Put left-over ice cream into an air-tight container and freeze in freezer. This ice cream freezes well and is still smooth after being frozen.

NOTES: Do not drain pineapple or mix up frozen orange juice - just dump them "as is" into the mixture.

White Chocolate Ice Cream
1 quart heavy cream
8 large egg yolks
1 cup sugar
1/2 large vanilla bean -- slit open lengthwise
1/2 lb white chocolate -- chopped

Scald 2 cups of the cream in a medium saucepan over medium heat, just until the milk gives off steam and bubbles begin to form around the edge. Remove the pan from the heat. In a medium bowl, whisk the egg yolks until they have a pale lemon hue. Add the sugar and continue to whisk until dissolved. Slowly whisk in 1/2 cup of the scalded cream. When the mixture is thoroughly blended, whisk it into the scalded cream in the saucepan. Add the vanilla bean. Return the saucepan to low heat and whisk the cream constantly for about 5 minutes, until it has thickened and reached a temperature of 178 to 180F, as registered on an instant-read or a dairy thermometer. Remove the pan from the heat. Remove the vanilla bean from the pan, then whisk in the white chocolate, until it is melted and thoroughly incorporated. Scrape out the inside of the vanilla bean with the back of a knife and add these flecks to the pan. Whisk in the remaining cream. Transfer the mixture to a bowl, cover, and refrigerate for at least 8 hours. Prepare the ice cream in an ice-cream maker according to manufacturer's directions. Store the ice cream in the freezer, where it has a shelf life of about 1 week.

Yield: 1 quart

Ben & Jerry's French Vanilla Ice Cream
Recipe By: Ben & Jerry's Ice Cream & Dessert Book
2 large eggs
3/4 cup sugar
2 cups whipping cream
1 cup milk
2 tsp vanilla extract

1) Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue  whisking until completely blended, about 1 minute more. Pour in the  cream, milk, and vanilla and whisk to blend.

2) Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. Makes 1 quart.

Ben & Jerry's Peanut Butter Ice Cream
Recipe By: Ben & Jerry's Ice Cream & Dessert Book
2 large eggs
3/4 cup sugar
2 cups cream
1 cup milk
1/3 cup smooth peanut butter -- * see note
1/2 cup chopped roasted peanuts salted or unsalted -- chopped

1) Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.

2) Whisk in the sugar, a little at a time, then continue whisking  until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.

3) Pour about 1 cup of the cream base into a separate bowl and whisk  in the peanut butter, a little at a time. Return the peanut butter  mixture to the remaining cream base and stir until well blended.

4) Transfer the mixture to an ice cream maker and freeze following  the manufacturer's instructions.

5) If you like a chunky peanut butter ice cream, add the peanuts when  the ice cream begins to stiffen (about 5 minutes before it is done),  then continue freezing until the ice cream is ready. Makes 1 generous  quart.

Ben & Jerry's Heath Bar Crunch Ice Cream
Recipe By: Ben & Jerry's Ice Cream & Dessert Book
5 Heath candy bars
3 eggs
1 cup granulated sugar
3 cups whipping cream
1 1/2 cups half-and-half
3 tsp vanilla extract

1.  Freeze the candy bars.

2.  Beat the eggs by hand until fluffy.

3. Slowly beat in the sugar.

4.  Add the cream, half and half, and vanilla and mix well.

5.  Pour the mixture into an ice cream maker and freeze.

6. While the ice cream is freezing, place the frozen candy bars in a  plastic bag and break them into small pieces with a knife handle.

7.  When the ice cream is done, remove it from the ice cream maker and add  the candy pieces.  Mix well with a large spoon and store in the freezer. Makes 1 quart.

NOTES : The real secret to Ben & Jerry's ice cream is its consistency. It is a thick and creamy ice cream developed with special equipment that keeps a great deal of air out of the mixture. The less air in the ice cream, the thicker the consistency. Therefore, you may find the above recipes fills your ice cream maker a little more than other ice cream recipes.  It's also important to get the right consistency of Heath bar chunks. Most of the candy bar should be crushed into crumbs, but stop breaking the candy when there are still several 1- and 1/2-inch chunks remaining. Try substituting other ingredients for the Heath bar chunks, just as Ben and Jerry have.  Try Reese's Peanut Butter Cups, Oreo cookies, Kit Kat bars, Rollo cups, M&Ms, and chunks of raw cookie dough.