Recipe ingredients:

• 4 cups heavy cream
• 5 egg yolks
• 1 cup granulated sugar
• 1 cup crushed blanched almonds
• 1 tablespoon Amaretto liqueur

 Recipe method:

• Pour the cream into a saucepan and heat gently.
• Beat the egg yolks and sugar together until pale and creamy.
• Beat 2 tablespoons of the hot cream into the egg mixture, then beat in the remaining cream, a half cup at a time.
• Pour into a double boiler, or into a bowl set over a pan of simmering water, and cook over a gentle heat, stirring constantly 15 to 20 minutes, until the mixture coats the back of a spoon. Cool mixture, then chill.
• Pour chilled mixture into an ice cream maker and churn according to manufacturer instructions.
• While the paddle is churning, add the almonds and Amaretto, freeze gelato overnight.
• Place in the refrigerator about 20 minutes before serving.

Tags: almond, amaretto, gelato, recipe, ice, cream, recipes, cooking

 Recipe ingredients:

• 1/4 cup blanched almonds
• 2 cups whole milk
• 3/4 cup heavy cream
• 3 egg yolks
• 1/2 cup superfine sugar
• 1 teaspoon kirsch

 Recipe method:

• Pound the almond into paste. Add milk and heavy cream, mix thoroughly together. In a saucepan, heat the almond mixture to a boil. Remove from heat.
• In a bowl, mix egg yolks, sugar and kirsch for 5 minutes. Add almond milk and mix well with wooden spoon. Heat the mixture over low heat for 5 minutes without letting it boil. Stir continuously.
• Then allow it to cool. Strain through a sieve into ice cream maker and freeze until the ice cream is thoroughly firm.

Tags: almond, recipe, ice, cream, recipes, cooking

 Recipe ingredients:

• 1 1/2 pounds peaches, peeled, pitted, sliced
• 1 cup granulated sugar
• 2 tablespoons fresh lemon juice
• 1 cup crumbled amaretti cookies
• 3 tablespoons Amaretto
• 6 large egg yolks
• 2 teaspoons vanilla extract
• 2 cups well-chilled heavy cream

 Recipe method:

• In a bowl toss peaches with 1/4 cup sugar and lemon juice and let mixture stand 30 minutes. Drain mixture and puree peaches in a food processor.
• In heavy saucepan combine remaining 3/4 cup sugar with 1/4 cup water, bring mixture to a boil over moderate heat, washing down the sides of pan with a pastry brush dipped in cold water, and simmer the syrup until it is a pale golden caramel.
• Add 1/2 cup boiling water carefully. Mixture will bubble vigorously. Simmer mixture, stirring, until caramel is dissolved.
• In a small bowl sprinkle the cookies with Amaretto and let stand for 5 minutes.
• In a large bowl with electric mixer beat egg yolks until they are thick and pale, add syrup in a stream, beating, and beat mixture until cool.
• Stir in vanilla extract, peach puree, cookie mixture and cream.
• Freeze the mixture in an ice cream maker according to the manufacturer directions.

Tags: amaretto, peach, recipe, ice, cream, recipes, cooking

 Recipe ingredients:

• 5 cooking apples, peeled and cored
• 2 cups cottage cheese, divided
• 1 cup half-and-half, divided
• 1/2 cup apple butter, divided
• 1/2 cup granulated sugar, divided
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 2 eggs

 Recipe method:

• Chop apples into 1/4-inch dice. Set aside.
• In blender or food processor, combine 1 cup cottage cheese, 1/2 cup half-and-half, 1/4 cup apple butter, 1/4 cup sugar, cinnamon, cloves and one egg. Blend until smooth.
• Pour into a large bowl. Repeat with remaining cottage cheese, half and half, apple butter and egg. Combine with previously pureed mixture.
• Stir in chopped apples. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer directions.

Tags: apple, cheese, recipe, ice, cream, recipes, cooking

 Recipe ingredients:

• 1 cup (about 6 ounces) dried apricots
• 1/3 cup plus 2 tablespoons granulated sugar
• 2/3 cup water
• 1 1/2 cups milk
• 2 tablespoons Earl Grey tea leaves
• 1 1/2 cups heavy cream
• Pinch of salt
• 4 egg yolks
• 1 tablespoon apricot brandy or orange liqueur

 Recipe method:

• In a small heavy saucepan, combine the apricots, 2 tablespoons of the sugar and water. Bring to a boil over moderate heat. Reduce the heat to moderately low and simmer, uncovered, until the apricots are tender, 10 to 12 minutes.
• Transfer the apricots and any remaining liquid to a food processor and puree until smooth, scraping down the sides of the bowl once or twice. Set aside.
• In a heavy medium saucepan, combine the milk and tea leaves. Warm over low heat until the milk is hot. Remove from the heat and let steep for 5 minutes. Strain the milk through a fine-meshed strainer.
• Return the milk to the saucepan and add the heavy cream, remaining 1/3 cup sugar and salt. Cook over moderate heat, stirring frequently with a wooden spoon, until the sugar is completely dissolved and the mixture is hot, 5 to 6 minutes. Remove from the heat.
• In a medium bowl, whisk the egg yolks until blended. Gradually whisk in one-third of the hot cream in a thin stream, then whisk the mixture back into the remaining cream in the saucepan.
• Cook over moderately low heat, stirring constantly, until the custard lightly coats the back of the spoon, 5 to 7 minutes. Do not let boil.
• Immediately remove from the heat and strain the custard into a medium bowl. Set the bowl in a larger bowl of ice and water. Let the custard cool to room temperature, stirring occasionally.
• Whisk in the reserved apricot puree and the brandy until blended. Cover and refrigerate until cold, at least 6 hours or overnight.
• Pour the custard into an ice cream maker and freeze according to the manufacturer instructions.

Tags: apricot, earl, grey, recipe, ice, cream, recipes, cooking

 Recipe ingredients:

• 1 1/4 cups cream
• 1 (1 pound) can apricot pie filling
• 1 egg white

 Recipe method:

• Whip the cream until soft peaks are formed, then fold in the pie filling.
• In a clean bowl whip the egg white until stiff but not dry and fold into the cream and apricot mixture.
• Pour into a container, cover and freeze until firm.
• About 20 minutes before serving, transfer the ice cream to the refrigerator.

Tags: apricot, recipe, ice, cream, recipes, cooking

 Recipe ingredients:

• 3/4 pound very ripe apricots, peeled and pitted
• Juice of 1 large lemon
• 1/2 cup granulated sugar

 Recipe method:

• Puree the apricots into a bowl.
• Add the lemon juice and whip in the sugar with a wire whisk.
• Pour into a container, cover and freeze until firm, beating 3 times at 45 minute intervals.
• About 30 minutes before serving, transfer the sorbet to the refrigerator.

Tags: apricot, sorbet, recipe, ice, cream, recipes, cooking

 Recipe ingredients:

• 2 eggs, separated
• 1/3 cup granulated sugar
• 1 1/4 cup light cream
• 2 avocados
• Finely grated zest and juice of 1 large orange
• 1 1/4 cups heavy cream, whipped

 Recipe method:

• Put egg yolks with the sugar in a bowl and beat until thick.
• Put the light cream in a heavy-based saucepan, and heat to just below simmering point then beat into the egg yolks.
• Return to the rinsed pan and cook over low heat, stirring constantly, until thickened. Set aside to cool, stirring occasionally.
• Remove the flesh from the avocados and puree with the orange zest and juice and put in a bowl.
• Beat in the cooled custard and fold in the whipped cream. Spoon into a container, cover and freeze until just becoming firm. Beat well in a bowl.
• Whip the egg whites until stiff but not dry and fold into the avocado mixture. Spoon the mixture back into the container. Cover and freeze until firm.
• About 30 minutes before serving, transfer the ice cream to the refrigerator. When serving, top each bowl of ice cream with a lemon slice.

Tags: avocado, recipe, ice, cream, recipes, cooking

 Recipe ingredients:

• 2 cups pureed avocado pulp
• 1 cup granulated sugar
• 1 cup crushed pineapple
• 1/3 cup plus 1 tablespoon lemon juice
• 3/4 cup milk
• 1/4 teaspoon salt
• 2 egg whites
• 1/4 cup granulated sugar

 Recipe method:

• In a bowl combine sugar, pineapple and lemon juice. Stir until sugar is dissolved.
• Combine avocado pulp and milk. Mix well. Add sugar mixture and avocado. Mix well.
• Add salt to egg whites. Beat until soft peaks form.
• Begin adding 1/4 cup sugar, 1 tablespoon at a time, continuing to beat.
• Beat until all sugar is added and whites are stiff.
• Fold egg whites into avocado mixture. Spoon into freezer tray or a pan. Freeze until almost hard.
• Place in blender or mixer and gently blend until sherbet consistency. Serve at once.

Tags: avocado, pineapple, sherbet, recipe, ice, cream, recipes, cooking

 Recipe ingredients:

• 1 quart half-and-half
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/4 cup Baileys irish cream liqueur
• 3 eggs, beaten
• Enough milk to bring to 1/2 gallon

 Recipe method:

• Blend ingredients together.
• Freeze in ice cream freezer according to manufacturer instructions.
• Serve with fresh strawberries and brownies.

Tags: Baileys, irish, recipe, ice, cream, recipes, cooking

 Recipe ingredients:

• 3 cups whipping cream, divided
• 1 cup half-and-half
• 3/4 cup granulated sugar
• 4 large eggs
• 8 ounces white chocolate, melted
• 1 1/2 pound (about 4) very ripe bananas
• 3 tablespoons fresh lemon juice

 Recipe method:

• Bring 1 cup cream, half-and-half and sugar to simmer in heavy medium saucepan, stirring occasionally. Whisk yolks in medium bowl. Whisk in hot cream mixture.
• Return mix to saucepan and stir over medium low heat until custard thickens and coats spoon, about 5 minutes. Do not boil.
• Strain into large bowl. Add white chocolate; whisk until well blended. Mix in remaining 2 cups cream. Refrigerate until cold.
• Peel and slice bananas. Puree bananas with lemon juice. Mix puree into custard. Transfer custard to ice cream maker and process according to manufacturer instructions.

Tags: banana, white, chocolate, recipe, ice, cream, recipes, cooking

 Recipe ingredients:

• About 1 3/4 cups sweetened condensed milk
• 2 tablespoons cornstarch
• 3 eggs, separated
• Granulated sugar, to taste
• 4 bananas
• Juice of 1 lime or lemon
• Few drops of vanilla extract

 Recipe method:

• Add enough water to the condensed milk to make 1 quart. Put the cornstarch in a cup and stir in a little milk until smooth.
• In a heavy-based saucepan, bring the remaining milk to a boil. Pour into the blended cornstarch, stirring. Return the mixture to the boil again, stirring constantly. Continue to cook until the mixture thickens. Check for sweetness.
• Beat the egg yolks, with sugar if needed, in a bowl and stir in the hot milk. Mash the bananas with the lime or lemon juice and beat into the custard with the vanilla extract. Leave to cool, stirring occasionally.
• Pour the mixture into a container, cover and freeze until just becoming firm. Beat well in a bowl. Whip the egg whites until stiff, but not dry, and fold into the custard. Spoon the mixture back into the container. Cover and freeze until firm.
• About 30 minutes before serving, transfer the ice cream to the refrigerator.

Tags: banana, custard, recipe, ice, cream, recipes, cooking

 Recipe ingredients:

• 12 ripe bananas
• 2 quarts whipping cream
• 1 1/2 cups granulated sugar
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 2 tablespoons vanilla extract
• 25 to 30 pounds chopped ice
• 5 pounds rock salt

 Recipe method:

• Blend all bananas in food processor until thick.
• Put banana mixture in bottom of an ice cream maker.
• Add whipping cream, sugar, lemon juice, salt and vanilla extract.
• There should be about 2 inches of space between the top of the mixture and the top of the freezer.
• Fill the ice cream maker with an ice and rock salt mixture of 2 ice to 1 rock salt ratio.
• Crank freezer handle about 15 to 20 minutes, refilling around ice cream container with ice and rock salt mixture.

Tags: banana, recipe, ice, cream, recipes, cooking

 Recipe ingredients:

• 2 cups water
• 1 1/2 cups granulated sugar
• 3 pounds bananas, unpeeled
• 2 tablespoons fresh lemon juice

 Recipe method:

• Heat the water and sugar in a large saucepan over medium-high heat. Whisk to dissolve the sugar. Bring the mixture to the boil and allow to boil until slightly thickened and reduced to 2 1/4 cups, about 15 minutes.
• While the sugar and water are reducing to a syrup, peel the bananas. Smash them to a rough-textured consistency in a stainless-steel bowl, using a slotted spoon. Pour the boiling syrup over the mashed bananas. Cool in an ice water bath to a temperature of 40 to 45 F, about 15 minutes.
• When cold, add the lemon juice. Freeze in an ice cream freezer following the manufacturer instructions. Transfer the semi-frozen sorbet to a plastic container, securely cover the container, then place in the freezer for several hours before serving.

Tags: banana, sorbet, recipe, ice, cream, recipes, cooking

 Recipe ingredients:

• 1 box frozen strawberries
• 1 cup pecans
• 2 cans sweetened condensed milk
• 3 bananas, sliced or mashed
• 1 cup coconut
• 1 quart (4 cups) half-and-half
• 1 small can crushed pineapple, not drained

 Recipe method:

• Put all ingredients into an ice cream freeze and then fill remainder of ice cream freezer with whole milk.
• Make as you would any homemade ice cream following freezer manufacturer instructions.

Tags: banana, split, recipe, ice, cream, recipes, cooking

 Recipe ingredients:

• 2 quarts cream
• 2 quarts milk
• 3 pounds granulated sugar
• Pinch of salt
• 12 to 16 ounces melted semisweet chocolate
• 4 cups egg yolks
• 1/4 cup vanilla extract

 Recipe method:

• In a large pot over medium-high heat, combine the cream, milk, sugar, salt and chocolate.
• Temper in the egg yolks (add a little of the hot liquid to the egg yolks to warm them, then slowly add the egg yolks to the hot mixture).
• Add the vanilla extract. Cook until the mixture thickens and coats the back of a spoon.
• Use immediately or chill in the refrigerator.

Tags: basic, chocolate, base, recipe, ice, cream, recipes, cooking

 Recipe ingredients:

• 2 cans pitted dark sweet Bing cherries
• 4 tablespoons fresh lemon juice

 Recipe method:

• Freeze unopened can of cherries until solid, about 18 hours.
• Submerge can in hot water for 1 to 2 minutes. Open and pour syrup into a food processor bowl. Place fruit on a cutting surface and cut into chunks.
• Add to bowl and puree until smooth. Add lemon juice and process until blended thoroughly.
• Cover and freeze until ready to serve, up to 8 hours.

Tags: bing, cherry, sorbet, recipe, ice, cream, recipes, cooking

 Recipe ingredients:

• 2 (3 1/2 ounce) bars Tobler bittersweet chocolate, finely chopped
• 2 cups half-and-half
• 1/2 cup milk
• 3 large egg yolks at room temperature
• Pinch of salt
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract

 Recipe method:

• Combine chopped chocolate, half-and-half and milk in a medium size saucepan.
• Cook, stirring, over low heat until chocolate melts and mixture is smooth, being careful not to scorch. Set aside.
• Beat egg yolks with the salt and sugar until sugar is dissolved. Add 1/2 cup of the chocolate mixture to the yolks to warm them, mix thoroughly. Add yolk mixture to the balance of the chocolate mixture.
• Return to heat and cook slowly, stirring constantly, until thick enough to coat a spoon, about 2 minutes. Stir in vanilla extract off the heat and allow to cool.
• Pour mixture into an ice cream maker and freeze according to manufacturer directions.

Tags: bittersweet, chocolate, recipe, ice, cream, recipes, cooking

 Recipe ingredients:

• 2 cups ripe black cherries, pitted
• 2/3 cup granulated sugar
• 1 1/4 cups heavy cream, whipped
• Lemon juice, optional

 Recipe method:

• Mash cherries slightly with the sugar in a bowl.
• Fold in cream. Taste the mixture and add more sugar or some lemon juice, if necessary.
• Pour the mixture into container. Cover and freeze until firm, beating well after 1 1/2 hours.
• About 30 minutes before serving, transfer the ice cream to the refrigerator.

Tags: black, cherry, recipe, ice, cream, recipes, cooking

 Recipe ingredients:

• 2 cups fresh or frozen unsweetened blackberries or 1 (16 1/2 ounce) can blackberries , drained
• 1/3 to 1/2 cup granulated sugar
• 1 teaspoon unflavored gelatin
• 1/2 cup skim milk
• 1/4 cup water
• 1 (8 ounce) carton plain nonfat yogurt
• 1 tablespoon finely shredded orange peel
• 1/4 cup orange juice

 Recipe method:

• Thaw berries, if frozen. Meanwhile, in medium saucepan combine sugar and gelatin. Stir in milk and water. Heat just till gelatin dissolves. Set aside to cool.
• In a food processor bowl process berries till smooth. Press through sieve. Discard seeds. Stir berry puree, yogurt, orange peel, and orange juice into gelatin mixture.
• Turn into a 2-quart electric ice-cream freezer. Freeze according to manufacturer directions.

Tags: blackberry, frozen, yogurt, recipe, ice, cream, recipes, cooking

 Recipe ingredients:

• 4 cups fresh blackberries
• 1 cup water
• Sugar
• 2 1/2 cups whipping cream
• Fresh blackberry, for garnish
• Fresh mint leaves, for garnish

 Recipe method:

• Line a colander with two layers of dampened cheesecloth. Set over large bowl.
• Combine berries and water in medium saucepan. Slowly bring to boil. Reduce heat and simmer gently until soft, about 10 minutes. Pour into cheesecloth-lined strainer. Let stand until juice has drained into bowl, about 30 minutes.
• Gently squeeze pulp to extract remaining juice. Measure berry juice into heavy medium saucepan. Add 1 cup sugar for each cup juice.
• Cook over low heat, swirling pan occasionally, until sugar dissolves. Increase heat and boil syrup 2 minutes. Cool completely.
• Mix 2 1/2 cups of the syrup with cream. Refrigerate until well chilled.
• Process blackberry mixture in ice cream maker according to manufacturer instructions.
• Freeze in covered container several hours to mellow flavors. Garnish with fresh berries and mint leaves.

Tags: blackberry, recipe, ice, cream, recipes, cooking

 Recipe ingredients:

• 1/3 cup granulated sugar
• 1 cup water
• 2 cups strained blood orange juice
• 2 teaspoons fresh lemon juice
• 2 teaspoons finely-grated blood orange zest
• 2 tablespoons orange-flavored liqueur or vodka, optional
• 3 large egg whites, beaten until stiff

 Recipe method:

• Combine sugar and water in a small saucepan and heat until sugar is melted and mixture is clear. Remove and chill.
• In a glass bowl, combine chilled sugar syrup, orange juice, lemon juice, zest and liqueur.
• Mix thoroughly, then fold in the egg whites using an over-and-under motion.
• Continue folding until no egg white streaks remain in the mixture.
• Pour mixture into an ice cream maker and freeze until firm, according to manufacturer instructions.

Tags: blood, orange, sherbet, recipe, ice, cream, recipes, cooking

 Recipe ingredients:

• 2 cups fresh blueberries, stemmed
• 1/2 cup granulated sugar
• 2 1/2 cups light cream or half-and-half
• Fresh blueberries, for decoration

 Recipe method:

• Mix blueberries and sugar in a saucepan and cook, stirring occasionally, until the sugar dissolves and the mixture simmers. Remove from heat and let cool.
• Stir in the cream, mixing well. Pour the mixture into a container and cool completely.
• Cover and chill for at least 1 hour before freezing until firm, beating twice at hourly intervals.
• About 20 minutes before serving, transfer ice cream to the refrigerator. Serve decorated with blueberries.

Tags: blueberry, recipe, ice, cream, recipes, cooking

 Recipe ingredients:

• 1 envelope unflavored gelatine
• 1/2 cup milk
• 3 cups cubed blueberry
• 1 cup Karo light corn syrup

 Recipe method:

• In small saucepan, sprinkle gelatine over milk. Stir over low heat until dissolved.
• Place in blender container with blueberry and corn syrup. Cover. Blend on high speed 30 seconds.
• Pour into 9-inch square baking pan. Cover. Freeze overnight.
• Soften slightly at room temperature, about 10 to 15 minutes.
• Spoon into large bowl. With mixer at low speed, beat until smooth, but not melted.
• Pour into 4-cup mold or freezer container. Cover. Freeze about 4 hours or until firm.
• Unmold or soften at room temperature for easier scooping.

Tags: blueberry, sherbet, recipe, ice, cream, recipes, cooking

 Recipe ingredients:

• 2 1/2 cups half-and-half
• 1/3 cup firmly packed light brown sugar
• 1/3 cup granulated sugar
• 1 cup coarsely chopped pecans
• 2 to 3 tablespoons bourbon

 Recipe method:

• Combine half and half with the sugars in a small saucepan.
• Slowly heat until sugars dissolve. Set aside to cool.
• Stir in pecans and bourbon. Pour into an ice cream maker.
• Freeze until firm, according to manufacturer instructions.

Tags: bourbon, pecan, recipe, ice, cream, recipes, cooking

 Recipe ingredients:

• 1 cup whipping cream
• 1/2 cup Brach chocolate covered raisins
• 3/4 cup milk
• 1 egg
• 2 teaspoons rum flavoring

 Recipe method:

• In small saucepan over medium heat, combine whipping cream and chocolate covered raisins.
• Stir until chocolate has melted. Remove from heat.
• Whisk in milk, egg and flavoring. Chill.
• Freeze according to manufacturer directions.

Tags: brach, chocolate, rum, raisin, recipe, ice, cream, recipes, cooking

 Recipe ingredients:

• 1/2 pint whipping cream
• 1/4 pint milk
• 5 ounces confectioners sugar
• 1 tablespoon vanilla extract
• 5 tablespoons brandy
• 3 ounces unsalted butter, softened

 Recipe method:

• Pour cream and milk into a bowl and beat together until softly stiff.
• Stir in sugar, vanilla extract, brandy and butter until smooth.
• Pour into a freezer container and freeze according to manufacturer instructions until solid.

Tags: brandy, butter, recipe, ice, cream, recipes, cooking

 Recipe ingredients:

• 2 3/4 cup cold water
• 1 (1-inch) stick cinnamon
• 1 1/2 cups granulated sugar
• Pinch of salt
• 1/4 cup applejack
• 2 cups red burgundy
• 4 tablespoons strained lemon juice
• 1 tablespoon grated orange rind

 Recipe method:

• Combine in saucepan cold water, cinnamon, sugar, salt and applejack. Stir until sugar is dissolved.
• Bring to the boiling point and boil for 5 minutes without stirring.
• Strain the liquid into a saucepan or a large bowl and cool a little.
• Stir in red burgundy, lemon juice and orange rind.
• Cool thoroughly and chill for at least 2 hours in the refrigerator, stirring every half hour, before freezing.

Tags: burgundy, recipe, ice, cream, recipes, cooking

 Recipe ingredients:

• 1 cup granulated sugar
• 1 cup hot water, divided
• 4 eggs
• 1/2 cup confectioners sugar
• 2 cups heavy cream
• 1 teaspoon vanilla extract

 Recipe method:

• Heat granulated sugar and 1/4 cup of the water in a large skillet on medium high heat until the sugar melts and boils, stirring occasionally.
• Boil until mixture is a dark brown. Remove from heat. Gradually stir in remaining 3/4 cup water. Cool to room temperature and set aside.
• Beat eggs in a medium bowl until thick and lemon colored. Gradually beat in confectioners sugar.
• Stir in cream and vanilla extract. Stir in the caramel mixture. Chill.
• Freeze in an ice cream machine according to manufacturers directions.

Tags: burnt, caramel, recipe, ice, cream, recipes, cooking

 Recipe ingredients:

• 2 cups half-and-half
• 1 cup whipping cream
• 1/2 cup granulated sugar
• 1/2 cup peach preserves, not jelly
• 1 vanilla bean, split and scraped
• Pinch kosher salt
• 4 medium peaches, halved, pitted and grilled or broiled until brown

 Recipe method:

• Combine all ingredients but peaches in a large saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan. Stirring occasionally, bring the mixture to 170 F.
• Remove from heat and strain into a lidded container. Cool mixture, then refrigerate mixture overnight to mellow flavors and texture.
• Freeze mixture in ice cream freezer according to unit instructions. The mixture will not freeze hard in the machine. Meanwhile, chop peaches roughly.
• Once the volume has increased by half and reached a soft serve consistency, add the peaches and continue turning to incorporate.
• Spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.

Tags: burnt, peach, recipe, ice, cream, recipes, cooking

 Recipe ingredients:

• 1 cup pecans
• 3 tablespoons melted butter
• 1/4 teaspoon salt
• 4 eggs
• 2 1/2 cups granulated sugar
• 1 can sweetened condensed milk
• 1 small box butter pecan or vanilla instant pudding
• 1 tablespoon vanilla extract

 Recipe method:

• Saute pecans and salt in butter until golden brown. Cool.
• Beat eggs until frothy. Gradually add sugar, beating until thick.
• Stir in canned milk and dry pudding. Add vanilla extract and nuts. Pour into a freezer can.
• Use freezer as per manufacturer instructions.

Tags: butter, pecan, recipe, ice, cream, recipes, cooking

 Recipe ingredients:

• 1 can sweetened condensed milk
• 8 eggs
• 1/2 cup peanut butter
• 1 can evaporated milk
• 3 cups granulated sugar
• Milk, to fill freezer
• 4 king-size Butterfingers or 8 (11 ounce) size Butterfingers

 Recipe method:

• Mix the first 6 ingredients.
• Add the chopped or broken Butterfingers.
• Freeze in ice cream maker.

Tags: butterfinger, recipe, ice, cream, recipes, cooking

 Recipe ingredients:

• 1 cup granulated sugar
• 1 envelope unflavored gelatin
• 2 cups buttermilk
• 2 beaten egg yolks
• 4 cups light cream
• 1 tablespoon vanilla extract
• 2 cups diced fresh peeled peaches or 2 (1-pound) cans peaches, drained and diced

 Recipe method:

• In saucepan, combine sugar and gelatin. Gradually stir in buttermilk.
• Cook and stir over low heat till gelatin is dissolved.
• Stir about 1 cup of the hot mixture into the beaten egg yolks. Return to hot mixture in saucepan. Cook and stir for 2 minutes.
• Stir in salt, light cream and vanilla. Chill.
• Add peaches. Freeze in 4 or 5-quart ice cream freezer.

Tags: buttermilk, peach, recipe, ice, cream, recipes, cooking

 Recipe ingredients:

• 1 envelope unflavored gelatine
• 1/2 cup milk
• 3 cups cubed cantaloupe
• 1 cup Karo light corn syrup

 Recipe method:

• In small saucepan, sprinkle gelatine over milk. Stir over low heat until dissolved.
• Place in blender container with cantaloupe and corn syrup. Cover. Blend on high speed 30 seconds.
• Pour into 9-inch square baking pan. Cover. Freeze overnight.
• Soften slightly at room temperature, about 10 to 15 minutes.
• Spoon into large bowl. With mixer at low speed, beat until smooth, but not melted.
• Pour into 4-cup mold or freezer container. Cover. Freeze about 4 hours or until firm.
• Unmold or soften at room temperature for easier scooping.

Tags: cantaloupe, sherbet, recipe, ice, cream, recipes, cooking

 Recipe ingredients:

• 1/2 cup granulated sugar
• 3/4 cup evaporated milk

 Recipe method:

• In a heavy-based saucepan, dissolve sugar in 2/3 cup water and cook over low heat until it turns a rich golden brown.
• Remove from heat and gradually stir in another 2/3 cup water. Cover your hand while doing this, as the caramel splatters.
• Return the pan to the heat and stir until the caramel has dissolved.
• Put the milk in a bowl and whip until thick and light. Pour the caramel in, still whipping. Pour the mixture into a container.
• Cover and freeze until firm, beating well after 1 1/2 hours. About 30 minutes before serving, transfer the ice cream to the refrigerator.

Tags: caramel, recipe, ice, cream, recipes, cooking

 Recipe ingredients:

• 1 cup plus 2 tablespoons half-and-half
• 6 large egg yolks
• 5 1/2 tablespoons granulated sugar
• 1 cup whipping cream
• 5 1/2 tablespoons granulated sugar
• 1 whole vanilla bean, split down the center
• 1 rounded teaspoon freshly ground cardamom

 Recipe method:

• In small heavy-bottomed saucepan slowly bring half-and-half to boil. Place in refrigerator overnight, or chill in freezer briefly but do not freeze.
• Cream egg yolks and 5 1/2 tablespoons sugar. Set aside.
• In 2-quart saucepan combine whipping cream, remaining sugar and vanilla bean and slowly bring to a boil, stirring frequently.
• Remove bean. Using point of paring knife, scrape vanilla grains from inside hull. With fingers, rub off any cream or remaining vanilla grains and mix into cream. Return the cleaned vanilla pods to the cream. Add the cardamom.
• Add about 1/3 of the cream mixture to yolks, whisking constantly. Pour this mixture into saucepan, whisking constantly and bring to just under boiling point. Remove from heat. Immediately place pan in cold water or over ice to stop cooking. Stir frequently until cool.
• Beat in chilled half-and-half and vanilla extract. Put the completed custard in the refrigerator overnight.
• When ready to freeze the custard, strain out the vanilla pods. Place in ice cream maker and churn according to manufacturer directions.

Tags: cardamom, recipe, ice, cream, recipes, cooking

 Recipe ingredients:

• 1 1/2 ounces unsweetened baking chocolate
• 1 cup half-and-half
• 1/3 cup granulated sugar
• 1 cup whipping cream
• 6 egg yolks
• 1/3 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 cup miniature marshmallows
• 1 cup toasted, chopped almonds
• 1 cup raisins
• 1 cup miniature chocolate chips

 Recipe method:

• In small saucepan, over low heat, melt chocolate with half and half. Stir until smooth. Set aside.
• In medium saucepan, combine 1/3 cup sugar and cream, and over medium heat, beat in egg yolks and the other 1/3 cup sugar until light and lemon colored.
• Temper egg yolk mixture by stirring about half of the very hot cream mixture in.
• Pour egg mixture into saucepan and continue cooking until thickened, about 165 degrees F.
• Remove from heat and stir in the softened butter and vanilla extract.
• Add the chocolate mixture and stir until quite smooth and well blended. Allow to cool, then refrigerate.
• Before churning, add the marshmallows, almonds, raisins and chips.

Tags: Charleston, cobblestone, recipe, ice, cream, recipes, cooking

 Recipe ingredients:

• 1 cup granulated sugar
• 2 cups buttermilk
• 1 teaspoon grated lemon peel
• 1/4 cup lemon juice

 Recipe method:

• Mix all ingredients until sugar is dissolved.
• Pour into 1-quart ice-cream freezer.
• Freeze according to manufacturer directions.

Tags: cheesecake, sherbet, recipe, ice, cream, recipes, cooking

 Recipe ingredients:

• 3 ounces cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 2 cups half-and-half
• 2 cups whipping cream
• 1 tablespoon vanilla extract
• 1/2 teaspoon almond extract
• 1 (17 ounce) can dark sweet cherries, pitted, well drained or 10 ounces maraschino cherries, drained and chopped

 Recipe method:

• In large mixer bowl, beat cream cheese until fluffy.
• Gradually add sweetened condensed milk until smooth.
• Add remaining ingredients. Mix well.
• Pour into ice cream freezer container and freeze according to manufacturer directions.

Tags: cherry, cheesecake, recipe, ice, cream, recipes, cooking

 Recipe ingredients:

• 2 cups water
• 6 cups milk
• 1 pint whipping cream
• 3 teaspoons almond extract
• 16 ounces maraschino cherries, drained and chopped, juice reserved
• 1/2 teaspoon salt
• Enough cherry juice to color

 Recipe method:

• Mix all ingredient together and put into a 4-quart freezer.
• Freeze according to manufacturer instructions.

Tags: cherry, recipe, ice, cream, recipes, cooking

 Recipe ingredients:

• 3 ounces unsweetened chocolate, coarsely chopped
• 1 (14 ounce) can sweetened condensed milk
• 1 1/2 teaspoons vanilla extract
• 4 tablespoons unsalted butter
• 3 egg yolks
• 2 ounces semisweet chocolate
• 1/2 cup strong black coffee
• 3/4 cup granulated sugar
• 1/2 cup light cream
• 1 1/2 teaspoons dark rum
• 2 tablespoons white creme de cacao
• 2 cups heavy cream
• 2 ounces unsweetened chocolate, finely grated
• 1/4 teaspoon salt

 Recipe method:

• In double boiler, melt 3 ounces unsweetened chocolate. Add milk, stirring until smooth. Stir in vanilla extract and remove from heat.
• Cut butter into four equal pieces and add, one piece at a time, constantly stirring until all butt has been incorporated. Beat yolks until light and lemon colored.
• Gradually stir in chocolate mixture and continue stirring until smooth and creamy. Set aside.
• In double boiler, heat 2 ounces semisweet chocolate, coffee, sugar and light cream. Stir constantly until smooth. Stir in rum and creme de cacao and allow mixture to cool to room temperature.
• Combine both chocolate mixtures, heavy cream, grated unsweetened chocolate and slat in large bowl.
• Pour mixture into canister of ice cream freezer and freeze according to manufacturer directions.

Tags: chock, full, chocolate, recipe, ice, cream, recipes, cooking

 Recipe ingredients:

• 2 ounces good quality bittersweet chocolate
• 5 tablespoons cocoa powder
• 2 cups milk
• 3 eggs, lightly beaten
• 1 cup granulated sugar
• 1 cup cream
• 1 1/2 teaspoons pure vanilla extract
• 3/4 cup almond butter

 Recipe method:

• Melt chocolate over low heat. Gradually stir in cocoa powder and milk while continuing to heat. You want the consistency to be thick but not solid as you add the milk and cocoa powder.
• Beat sugar into eggs. Stir hot chocolate/milk mixture into eggs. Add cream and vanilla extract. Cool.
• Just before adding to ice cream maker, stir a cup of ice cream mixture into almond butter. Once mixed, stir into remaining ice cream mixture.
• Freeze in ice cream maker according to manufacturer instructions.

Tags: chocolate, almond, butter, recipe, ice, cream, recipes, cooking

 Recipe ingredients:

• 2 cups whole milk
• 1 3/4 cups granulated sugar
• 1/2 teaspoon salt
• 2 cups half-and-half
• 1 tablespoon vanilla extract
• 4 cups whipping cream
• 1 large size Pillsbury chocolate chip cookie dough

 Recipe method:

• Take the chocolate cookie dough out of the refrigerator and leave out until needed.
• Scald milk until bubbles form around edge. Remove from heat. Add sugar and salt. Stir until dissolved.
• Stir in half-and-half, vanilla extract and whipping cream. Cover and refrigerate 30 minutes. Freeze as ice cream machine manufacturer instructions.
• When ice cream has been through the entire ice cream machine process and is now a chilled soft ice cream, add the chocolate chip cookie dough.
• Break up the dough as best you can with your hands and drop it in small clusters into the soft ice cream.
• Mix it around to ensure that the cookie dough is evenly distributed throughout the ice cream.
• Put the ice cream in the freezer for several hours until hardened.

Tags: chocolate, chip, cookie, dough, recipe, ice, cream, recipes, cooking

 Recipe ingredients:

• 2 cups whole milk
• 5 large egg yolks, at room temperature
• 3/4 cup granulated sugar
• 2 (1.5 ounce) bars Godiva Dark Chocolate, finely chopped
• 2 teaspoons vanilla extract
• 2 cups heavy cream
• 3 (1.5 ounce) bars Godiva Dark Chocolate, coarsely chopped
• 1 (16 1/2 ounce) can Bing cherries in heavy syrup, drained and halved
• 1 cup almonds, toasted and chopped

 Recipe method:

• Heat milk in saucepan over medium heat until it comes to a boil.
• Meanwhile, whisk egg yolks and sugar in mixing bowl until thick and pale-colored.
• Add one-third of hot milk to yolk mixture, whisking constantly. Pour egg mixture back into saucepan.
• Continue cooking over medium heat, stirring constantly, until mixture coats the back of a spoon. Do not boil.
• Remove from heat. Add chopped chocolate and stir until smooth. Pour into metal bowl and cool. Stir in vanilla and heavy cream. Freeze for 4 hours.
• Cut off top of each juice drink box and place on a baking sheet in freezer. Place the chopped chocolate, cherries and almonds on baking sheet in freezer.
• When the chocolate custard mixture is semi-frozen, turn into food processor bowl. Cover and process until slushy.
• Stir in frozen chocolate, cherries and almonds. Divide mixture into 8 juice drink boxes, filling to the top.
• Place in freezer for 15 minutes. Insert popsicle stick in each and freeze for 3 hours more.

Tags: chocolate, chunksicles, recipe, ice, cream, recipes, cooking

 Recipe ingredients:

• 1 envelope unflavored gelatine
• 1/4 cup cold water
• 1/2 cup milk
• 6 tablespoons granulated sugar
• 3/4 cup Hershey syrup
• 1 cup chilled half-and-half
• 1 cup chilled whipping cream
• 1 tablespoon vanilla extract

 Recipe method:

• In a medium-size saucepan sprinkle gelatine over cold water. Let stand 5 minutes to soften.
• Add milk and sugar. Cook over medium heat, stirring constantly, just until gelatine and sugar are dissolved.
• Remove from heat. Add syrup. Cool for 10 minutes.
• Add half-and-half, whipping cream and vanilla extract. Chill thoroughly.
• Freeze in an ice cream freezer according to manufacturer directions.

Tags: chocolate, recipe, ice, cream, recipes, cooking

 Recipe ingredients:

• 1/2 cup semisweet chocolate chips
• 1/2 cup plus 2/3 cup heavy cream
• 1/4 cup water
• 8 marshmallows, cut up

 Recipe method:

• Combine chocolate chips, the 1/2 cup cream, water and marshmallows in a 2-quart saucepan.
• Cook and stir over low heat until the chocolate and marshmallows melt.
• Remove from heat. Chill thoroughly. Whip the 2/3 cup cream until stiff.
• Fold into cold chocolate mixture until well blended.
• Freeze in ice cube tray. Do not stir.

Tags: chocolate, mallow, recipe, ice, cream, recipes, cooking

 Recipe ingredients:

• 8 ounces semisweet chocolate, chopped
• 2 cups whipping cream
• 2 cups half-and-half
• 4 egg yolks
• 3/4 cup granulated sugar
• 3/4 cup plain malted milk powder
• 1 tablespoon vanilla extract

 Recipe method:

• Melt chocolate in top of double boiler over simmering water, stirring until melted. Pour into large bowl.
• Scald cream with half-and-half in heavy medium saucepan. Whisk yolks and sugar in medium bowl. Gradually whisk cream mixture into yolks.
• Return mixture to saucepan and stir over medium low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes. Do not boil.
• Gradually whisk custard into chocolate. Whisk in malted milk and vanilla extract. Press plastic wrap on surface of custard and refrigerate until cold.
• Process in ice cream maker according to manufacturer instructions.

Tags: chocolate, malted, recipe, ice, cream, recipes, cooking

 Recipe ingredients:

• 8 ounces semisweet chocolate, chopped
• 1 tablespoon plus 1 teaspoon solid vegetable shortening
• 1/2 cup multicolored sprinkles
• 12 waffle cones

 Recipe method:

• In 2-cup glass measure, microwave chocolate and shortening on HIGH for 1 1/2 to 2 minutes, until melted. Stir until smooth. Place jimmies on plate.
• Use a wide pastry brush to brush inside of one cone with chocolate mixture to coat.
• Paint a 1-inch wide chocolate band around the outside top of cone. Hold cone over a plate of sprinkles, and use fingers to sprinkle the sprinkles over chocolate edge to cover.
• Stand cone upright in freezer, to harden chocolate. Place pointed end of cone into freezer rack grid or lean cone against something. Repeat with remaining cones.
• Store dipped cones in food-storage bag in refrigerator up to 2 weeks.

Tags: chocolate, painted, waffle, cones, recipe, ice, cream, recipes, cooking

 Recipe ingredients:

• 1/4 cup water
• 2 tablespoons instant coffee
• 1 (6 ounce) package semisweet chocolate chips
• 3 egg yolks
• 2 ounces dark rum
• 1 1/2 cups heavy cream, whipped
• 1/2 cup slivered almonds, toasted

 Recipe method:

• In a small saucepan, place sugar, water and coffee.
• Stirring constantly, bring to a boil and cook for 1 minute.
• Place chocolate chips in a blender or food processor, and with the motor running, pour the hot syrup over and blend until smooth. Beat in egg yolks and rum and cool slightly.
• Fold chocolate mixture into whipped cream, then pour into individual serving dishes or a bombe dish.
• Sprinkle with toasted almonds. Freeze.
• To serve, remove from freezer at least 5 minutes before serving.

Tags: chocolate, rum, recipe, ice, cream, recipes, cooking

 Recipe ingredients:

• 1 cup whipping cream
• 1/2 cup chocolate covered raisins
• 3/4 cup milk
• 1 egg
• 2 teaspoon rum flavoring

 Recipe method:

• In small saucepan over medium heat, combine cream and chocolate covered raisins.
• Stir until chocolate has melted.
• Remove from heat.
• Whisk in milk, egg and flavoring. Chill.
• Freeze according to manufacturer directions.

Tags: chocolate, rum, raisin, recipe, ice, cream, recipes, cooking