Ingredients Jump to Instructions ↓

  1. %%

  2. From: clark

  3. (Clovis Lark)

  4. Source: Brazil in Barbara Karoff's paper back on latin american cuisine.

  5. Now here is a redaction of my own:


  7. (Yield: a bit more than 1 pt)

  8. 1 pt. half and half (1 cup milk + 1 cup cream)

  9. 3 yolks

  10. First make 1 pint creme anglaise:

  11. 1 pt. half and half and 1/2 cup sugar.

  12. In a bowl, whisk 3 yolks.

  13. Mix 1/3 of the hot liquid with the yolks, whisking. This warms the

  14. yolks. Now whisk the yolk mixture back into the hot liquid OFF THE

  15. FLAME. Let cool.

  16. When cool, add flavoring:

  17. 1/4 cup dark rum

  18. 2 ripe Haas avocadoes, pureed

  19. juice and zest of one lime.

  20. Freeze in an ice cream freezer according to the manufacturer's

  21. instructions.

  22. As you can see, this recipe is constructed so that it is easy to add any

  23. flavoring to the basic custard. Where it asks to add flavoring, try:

  24. Balsamic vinegar: Add 2 tablespoons balsamic vinegar.

  25. (nutty and vanilla like, but slightly tangier. No one will

  26. even guess)

  27. Cognac: Add 1/3 cup cognac

  28. Passionfruit: Add 1/4 cup passionfruit puree. %%


  30. 1 qt. vanilla ice cream, softened

  31. 1/2 cup Pineapple Preserves

  32. Macadamia Graham Cracker Crust (see below)

  33. Chocolate Sauce

  34. Strawberries, sliced

  35. 1 banana thinly sliced

  36. whipped cream

  37. Prepare crust as described below.

  38. Combine softened ice cream and pineapple preserves; mix well. Spoon

  39. into macadamia graham cracker crust. Freeze. Cut into wedges and serve with bowls of chocolate sauce, sliced strawberries, sliced

  40. bananas and whipped cream.

  41. Macadamia Graham Cracker Crust --

  42. 1/4 cup Macadamia Nuts

  43. 1 cup graham cracker crumbs

  44. 1/4 cup butter, softened

  45. 1/4 cup sugar

  46. Finely chop the macadamia nuts. Combine macadamia nuts, graham

  47. cracker crumbs, butter and sugar; blend well. Press into 9-inch

  48. pie plate. Chill. Makes one 9-inch pie crust. %%


  50. 1/4 cup sugar Instructions: --

  51. 2 quarts of fresh berries

  52. 1/4 cup sugar over them and let

  53. them sit for a couple hours. This will leech much of the juice out of

  54. them. Pour off the juice and press the berries through cheesecloth.

  55. Bring the liquid to a boil and reduce (stirring all the while) by about half.

  56. Freeze. This makes under a quart of slush. Since it hasn't been emulsified,

  57. it isn't as smooth as the first recipe, but the berry taste is very very

  58. intense. (You can emulsify it by cooling the liquid and adding an egg white,

  59. but this seems to cut into the taste more then you might expect.) %%


  61. 6 cups ripe blackberries

  62. juice of 2 lemons

  63. 3/4 cup Creme de Cassis (black currant liqueur)

  64. 1. Combine all ingredients in a heavy saucepan and set over medium

  65. heat. Cook, stirring frequently, for 20 minutes, or until all berries

  66. have burst.

  67. 2. Cool mixture slightly and force through a sieve or through the fine

  68. disc of a food mill. Cool the resulting puree completely.

  69. 3. Pour cooled mixture into a shallow metal pan (a cake tin is ideal),

  70. and set it in your freezer.

  71. 4. When the mixture is about half frozen, in 2 to 3 hours, remove the

  72. pan from the freezer, scrape the blackberry ice out of the pan into a

  73. bowl, and beat with a wire whisk until soft and icy parts are completely

  74. mixed. Return the ice to the pan, set it back in the freezer, and freeze completely.

  75. 5. The ice will be very solid. To serve, temper in refrigerator for 15

  76. to 30 minutes before attempting to dish up. %%

  77. Source: Wild About Ice Cream by Sue Spitler


  79. (Yields: 1 Quart or 950 ml)

  80. 1 C (190 g) granulated sugar

  81. 1 C (240 ml) HOT water

  82. 1/2 C (40g) powdered sugar

  83. 2 C (450 ml) heavy cream

  84. 1 tsp vanilla extract

  85. Heat granulated sugar and 1/4 C (60 ml) of the water in a large skillet

  86. on medium high heat until the sugar melts and boils, stirring

  87. occasionally.

  88. Boil until mixture is a dark brown; remove from heat. Gradually stir in

  89. remaining 3/4 C (180 ml) water.

  90. (I love this part, cause the syrup boils up when the hot water is added)

  91. Cool to room temperature and set aside.

  92. Beat eggs in a medium bowl until thick and lemon colored; gradually beat

  93. in powdered sugar.

  94. Stir in cream and vanilla; stir in the caramel mixture. Chill. Freeze

  95. in an ice cream machine according to manufacturers directions. %%


  97. 3 cups strained fresh orange juice

  98. 1 cup Campari


  100. 3 cups prepared strong coffee, made at least partially with dark

  101. roast "espresso" coffee.

  102. 1 cup half-and-half

  103. 1. Combine ingredients in a saucepan and set over medium heat. Stir

  104. constantly until the mixture is about to boil and all the sugar is

  105. dissolved.

  106. 2. Cool to room temperature, pour into a shallow pan (an 8-inch square

  107. cake tin is ideal), and freeze.

  108. 3. The mixture will take from 3 to 6 hours to freeze and, because of

  109. its relatively low sugar content, will be very solid. To serve, set in

  110. refrigerator for 30 minutes to temper the texture slightly. %%

  111. -- 1 cup sugar

  112. 1 cup boiling water

  113. 4 cups heavy cream

  114. 1/2 cup sugar

  115. 6 egg yolks, lightly beaten pinch of salt

  116. 1 tsp. vanilla

  117. toasted almonds

  118. -- In heavy pan, heat 1 cup sugar until it melts and becomes golden in

  119. color. CAREFULLY add boiling water to syrup(partially cover pan while

  120. 9-10 min.

  121. over egg yolks, stirring constantly. Return to saucepan and cook over

  122. medium heat, stirring constantly, until thickened. Add salt, vanilla, and 3/4 cups of the caramel syrup(saving the rest.)

  123. Mix well. Freeze in ice cream maker according to instructions. Serve

  124. topped with remaining caramel syrup and toasted almonds. %%

  125. From: mrum

  126. firebug.Berkeley.EDU (Marc Rumminger)

  127. Source: Stars Desserts, by Emily Luchetti, HarperCollins (1991).


  129. (Yield: 1 quart)

  130. Some comments from the cookbook author:

  131. "Two major rules for ice cream: First, it should be full of flavor, so

  132. that, for example, ... caramel ice cream tastes like caramel. You

  133. should not have to guess the flavor; it should be evident from the first

  134. bite. Second, the texture should be rich and smooth (the addition of

  135. milk prevents it from becoming too heavy)."

  136. 5 large egg yolks

  137. 1/6 t. salt

  138. 8 t. water

  139. 2/3 cup 4 t. sugar

  140. 1 1/2 cups milk

  141. 1 1/2 cups heavy whipping cream

  142. Place the egg yolks in a large mixing bowl. Add the salt and whisk

  143. until smooth. Set aside.

  144. Combine the sugar and water in a heavy-bottomed saucepan large enough to

  145. eventually hold the milk and cream. Dissolve the sugar in the water

  146. over low heat. This may take a while. An alternative is to use the

  147. microwave, and then transfer the sugar solution to a saucepan. Increase

  148. to high heat and cook the syrup until it is golden amber colored. While

  149. the sugar is carmelizing, scald the milk and cream.

  150. As soon as the caramel is a golden-amber color, slowly add the milk and cream, 2 T. at a time. Be very careful, as the mixture will bubble up.

  151. Whisk the caramel cream into the eggs.

  152. Strain and refrigerate until cold.

  153. Freeze according to ice cream machine instructions. %%


  155. 3/4 C chocolate syrup (ie Nestles)

  156. 1 whole fresh egg, slightly beaten

  157. 1 serving of instant coffee powder, your choice of international flavor (mocha, vienna, etc)

  158. Add the salt and egg to the whipped cream. Beat until well blended. Add, folding gently, but thoroughly, the chocolate syrup and instant

  159. coffee. Freeze as is for 3 hours. %%

  160. From: Nancy M. Schnepp CHOCOLATE HOME MADE ICE CREAM

  161. 1 7/8 cups sugar

  162. 3 1/2 cups milk

  163. 4 cups whipping cream

  164. 3 tsp. vanilla

  165. 1/2 tsp. salt

  166. 1 metal can (16 oz.) Hershey's syrup

  167. Beat eggs, add all other ingredients

  168. and mix. Freeze.

  169. This is VERY good and rich. %%

  170. From: robert

  171. (Chu, Robert K.T.)


  173. 3 1/2 dl milk (may be lowfat)

  174. 2 1/2 dl cream

  175. 2 1/2 dl sweetened coconut syrup

  176. 1 tbsp fresh or dried grated coconut

  177. Stir everything together and pour in the icecream maker. Freeze in the

  178. machine until stiff. The quantities are right for the popular Italian

  179. Caddy icecream maker which makes about 1 pint. %%

  180. Source: Ice Cream and Ice Cream by Louis P. DeGouy


  182. 1 can sweetened condensed milk

  183. 1 C very strong coffee liquid

  184. 1/8 tsp salt

  185. 1 tsp vanilla

  186. 1 C heavy cream, whipped stiff

  187. 1 egg white, stiffly beaten

  188. Mix the ingredients together in the order listed above and stir well.

  189. Freeze in a refrigerator tray until mushy or about 1 short hour. Scrape

  190. bottom and sides, and beat mixture until smooth. Return to refrigerator and freeze until firm, about 3 hours.


  192. I have mixed the ingredients together and just left it in a wide

  193. tupperware dish in the freezer until frozen, without the extra beating

  194. and it was just fine. This ice cream is one of my favorites. It has a

  195. smooth texture and you can vary the intensity of the flavor by how

  196. strong you make the coffee. Personally, I like it strong and will make

  197. the coffee by mixing 1 cup of a good quality, freshly ground coffee with

  198. 1 cup of hot water and letting it steep for a few minutes. Then I

  199. strain out the coffee grounds with cheese cloth or a coffee filter. %%

  200. From: dtau

  201. (David Au)


  203. Deep fried ice cream is not something for my taste, but I just happen to

  204. know the recipe and it's very easy to make. Use ice cream of any flour

  205. you like. Scoop and roll the ice cream into a ball, usually the size of

  206. a tennis ball. Prepare some white bread with the sides trimmed off and wrap them around the ice cream ball. Roll the ball in some beaten eggs

  207. and then in some bread crumbs. Freeze until ready to be served. When

  208. frying the ice cream, use medium to hot oil and fry it until golden

  209. brown. The frying must be done as quickly as possible before the ice

  210. cream melts. Enjoy. %%

  211. From: marcy

  212. (Marcy Thompson)


  214. 1 large can frozen juice

  215. 1 can water

  216. 1 egg white

  217. Buy one large can of frozen juice (I usually use the "exotic" varieties

  218. such as pineapple-guava-raspberry or banana-oragne-passion-fruit; there

  219. are lots of these available in the US.) Thaw the juice concentrate. Add

  220. one can of water. Beat one egg white until it is foamy and mix it into the fruit juice mixture. Freeze in your favourite ice cream maker. This

  221. makes just less than one quart of very smooth ice. %%


  223. (makes 7 servings)

  224. -- 3/4 cup real maple syrup

  225. 4 egg yolks, well beaten

  226. 2 cups whipping cream, stiffly whipped

  227. Heat syrup in top of double boiler. Add a little syrup to egg yolks,

  228. then stir yolks into syrup. Cook, stirring constantly, until thickened. Remove from heat and cool thoroughly. Fold mixture into whipped cream. Spoon into mold or dessert glasses, serve chilled or frozen. %%


  230. 1 1/2 oz light rum

  231. 4 pineapple chunks

  232. 1 tblsp lime juice

  233. 1/2 tsp sugar

  234. 1 cup crushed ice

  235. Combine rum, pineapple, lime juice, sugar and crushed ice in blender.

  236. Blend at low speed. %%


  238. (12 servings)

  239. Parfait --

  240. 3/4 cup granulated sugar

  241. 1/2 cup water

  242. 4 egg yolks

  243. 2 pints fresh strawberries

  244. 2 cups heavy cream

  245. 1/4 cup confectioners' sugar

  246. 12 large fresh strawberries

  247. Fondant --

  248. 1 1/2 cups confectioners' sugar

  249. 3 tblsp light corn syrup

  250. 1 tblsp lemon juice

  251. Mint leaves

  252. 1. One day ahead: Lightly oil an 8-cup decorative mold or bowl with

  253. vegetable oil; place in freezer. In a small saucepan, mix granulated

  254. sugar and the water. Bring to boiling, stirring until sugar dissolves;

  255. boil without stirring until syrup " spins a thread" when dropped from a

  256. spoon, about 5 minutes.

  257. 2. Meanwhile, place egg yokls in small bowl of electric mixer; beat

  258. until light and lemon-colored. Gradually add sugar syrup in a thin

  259. stream, beating constantly. Keep beating until egg yolk mixture is

  260. 5 minutes. Set bowl in larger bowl of ice water for minutes to chill completely, stirring constantly.

  261. 3. In colander, under cold running water, wash 2 pints strawberries;

  262. drain; hull. Puree strawberries in blender or food processor to make 2

  263. cups. In chilled medium-sized bowl of electric mixer, beat heavy cream

  264. and 1/4 cup confectioners' sugar until stiff. Add strawberry puree to

  265. egg yolk mixture; mix until blended.

  266. 4. Pour strawberry mixture into whipped cream. With wire whisk or rubber spatula, mix jnlio,D5ostcha,iybre rack to dry. To serve: invert

  267. mold over chilled serving platter; shake gently to release. If

  268. necessary, place a hot, damp cloth over mold and shake to release.

  269. Garnish with fondant-dipped strawberries and mint leaves.

  270. Tip: --

  271. Make individual servings of this light dessert: Simply spoon strawberry

  272. mixture into individual parfait glasses; chill, and just before serving,

  273. top each serving with a fondant-dipped strawberry.

  274. Nutrient Analysis Per Serving: --

  275. Calories 311 kcal

  276. Protein 2 g

  277. Carbohydrates 40 g

  278. Fat 17 g

  279. Cholesterol 125 mg

  280. Sodium 22 mg %%

  281. From: kyoung

  282. (kyoung)

  283. Source: McCall's Cooking School


  285. Turn your favorite punch into a sparkling delight by adding a colorful

  286. fruited ice ring. The ice ring is easy to prepare and makes a beautiful

  287. presentation. Use the fruit of your choice and, if you wish, substitute

  288. fruit juice for the water. Just be sure to coordinate the flavor and color of the juice with the ingredients of your punch.

  289. Water

  290. 1/2 lb red and/or green seedless grapes, cut in small clusters

  291. 1/2 pint fresh strawberries

  292. 1 small orange, sliced, then halved

  293. Nontoxic leaves, such as lemon leaves or rose leaves

  294. 1. Pour water into a 5-cup ring mold (or any size ring mold that fits

  295. 1/2 inch below top of mold; freeze until firm,

  296. about 3 hours.

  297. 2. Arrange grapes, strawberries and orange slices decoratively on top

  298. of ice in mold. Tuck leaves between fruit, as desired. Arrange so

  299. that some fruit and leaves stand above top of mold.

  300. 3. Add enough water to fill the ring mold; freeze until firm, about 1

  301. hour. Dip ring mold in warm water for a few seconds to loosen ice;

  302. unmold and float fruit side up in punch.


  304. Suggested Fruits Beverage --

  305. Lemon slices Iced tea Strawberries, raspberries, Lemonade

  306. Pineapple chunks; grapes; Punch

  307. strawberries; raspberries;

  308. maraschino cherries;

  309. mandarin oranges; orange,

  310. lemon or lime slices

  311. Lime slices, strawberries, Ginger ale

  312. raspberries

  313. To make fruited ice cubes, fill an ice-cube tray halfway with water;

  314. freeze until firm, about 1 1/2 hours. Place one or two pieces of

  315. desired fruit in each section of the tray. Fill with water; freeze

  316. until firm, about 1 1/2 hours. If desired, substitute lemonade or a

  317. light-colored juice for the water. %%

  318. From: hz225wu

  319. (Micaela "Stayka" Pantke)


  321. 500g fruit puree (pineapple, strawberries, whatever you like...)

  322. 0 1/2l purified sugar

  323. juice of 1 lemon

  324. 400-500g cream

  325. Stir all the ingredients together and put into refrigerator (fast

  326. 2-3 hours and stir every

  327. 30 minutes

  328. to achieve a creamy consistency.

  329. Purified Sugar: --

  330. 1 1/2kg sugar

  331. 1/2l water

  332. Stir sugar into water and boil with small to medium heat. Skim the foam

  333. throughout the process. When the foaming stops, the purified sugar is

  334. ready to be used once it has cooled down. %%


  336. 300 gr fruit (strawberry, plums, etc.) in very small parts

  337. 100 cc milk

  338. 50 cc whipping cream

  339. From: especkma

  340. (Erik A Speckman)

  341. Source: Sundays at Moosewood Restaurant


  343. -- 1 1/4 cups milk

  344. 3 egg yolks

  345. 1 Tbsp. finely chopped crystallized ginger(I love this so I use more)

  346. Syrup:

  347. -- 1/2 cup water

  348. 2 Tbsp. grated, peeled, fresh ginger root

  349. In pan, simmer water, sugar, and fresh ginger 3-4 min., stirring

  350. occasionally. Set aside to cool 5 min.

  351. In another pan, scald milk and cream (don't boil). Remove from heat and stir in remaining sugar and the syrup. Set aside 15 min. to let

  352. flavors blend. Then strain ginger solids from milk mixture. Whisk in the egg yolks and crystallized ginger. Return to heat(use

  353. either double boiler or heat diffuser.) Heat gently, stirring

  354. constantly, until it becomes a thin custard. Don't allow it to simmer

  355. or boil. Cool mixture and freeze according to instructions. %%

  356. From: rodney.j.mertz

  357. (Rodney Mertz)

  358. Source: Chef Yoshi Katsumara of Chicago

  359. Instructions:

  360. 1/2 ounce powdered Japanese Green tea 1 pound sugar

  361. Bring milk to a boil. Remove from heat and add green tea. Mix well. In a seperate bowl, beat egg yolks and sugar together until they form a

  362. ribbon. Combine egg mixture and milk, then strain into a saucepan. Cook over medium-high heat until just before the mixture reaches a boil. Remove from heat and cool completely over ice water. Beat heavy cream

  363. and half and half over ice water until frothy. Pour into egg mixture

  364. and mix well. Process in icream maker according to manufacturer's

  365. instrucions. Freeze 2-3 hours before serving. He recommends serving with the following raspberry sauce:

  366. Raspberry Sauce: --

  367. 1 1/2 pints raspberrys

  368. Place all in a saucepan, boil for 15 minutes, strirring occassionally. Puree in a food processor, strain and cool in refrigerator before using. %%

  369. From: liberty

  370. (Linda/BDT Burbank, CA (aka BZ Baker

  371. Lib))


  373. (Serves 15)

  374. 1 quart milk

  375. 1/2 oz powdered japanese green tea (see note)

  376. 15 egg yolks

  377. 1 lb sugar

  378. 1 cup heavy cream

  379. 1 cup half and half Instructions: --

  380. Bring milk to a boil. Remove from heat and add green tea. Mix well. In a separate bowl, beat egg yolks and sugar together until they form a

  381. ribbon. Combine egg mixture and milk, then strain into a saucepan. Cook over medium-high heat until just before the mixture reaches a boil. Remove from the heat and cool completely over ice water. Beat heavy cream and half-and-half over ice water until frothy. Pour

  382. 2 to 3 hours (to ripen) before serving.


  384. 1-1/2 pints raspberries

  385. 1 cup water

  386. Place all the ingredients in a saucepan. Bring to a boil and simmer for 15 minutes, stirring occasionally to break up raspberries. Puree mixture in a food processor. Strain and cool in the refrigerator. Serve spoonfuls of ice cream surrounded by raspberry sauce. Garnish

  387. with raspberries and slices of Japanese pears if desired. Note: --

  388. If you can't find powdered tea, blend regular green tea in a coffee or spice grinder until powdered. When I first had this (at a Japanese restaurant), they garnished it with

  389. Kiwi. I thought it was mint ice cream, that is until I tasted

  390. about a big shock, it was DELICIOUS though! %%

  391. From: pattee

  392. ucsu.Colorado.EDU (Donna Pattee)


  394. 500ml milk

  395. 5 large eggs

  396. 140g sugar

  397. 200ml heavy cream

  398. 1 tblsp green tea powder

  399. 1. Warm up the milk (to be "lukewarm"). Mix half the sugar and the

  400. green tea powder in a bowl, and pour half the milk slowly; stir well.

  401. Make sure the powder is completely dissoloved. The milk should not be

  402. too hot--otherwise, it will ruin the color of green tea.

  403. 2. Mix egg yolks and the remaining half of sugar together; stir in the

  404. rest of the warm milk. Heat the mixture in a double boiler (I suppose

  405. you can heat it in a havy-bottomed pan, stirring constantly to avoid

  406. burning). When the mixture is slightly thickened, add the green tea mixture.

  407. 3. Continue to cook the mixture for another 10 minutes or so (until the

  408. consistency is thicker and the color is more "transparent").

  409. 4. Remove from the heat, strain the mixture, then cool it in ice water,

  410. stirring occasionally.

  411. 5. In the mean time, whip the cream until soft peaks form (don't make

  412. it too thick).

  413. 6. Add the cream to the other mixture; mix well. Pour it into a

  414. plastic container. Chill until slightly firm, then stir the mixture

  415. once. You will get the smoother texture if you continue to stir it

  416. occasionally (the recipe says "every one hour") until you finish

  417. 6-7 hours


  419. This is the tried and true recipe that has been in my family for at least 50 years.

  420. 1 cup of granulated sugar

  421. 1 cup of karo light corn syrup

  422. 1 1/2 - 2 quarts of Half-n-Half

  423. Mix the sugar and karo syrup with an electric or hand rotary beater.

  424. Add one egg at a time, mixing completely after each one. Add 1 quart of Half-n-Half and mix throughly.

  425. Optional: --

  426. At this point you can add fresh fruit or chocolate if you like flavored

  427. ice cream. Pour into the metal can from the ice cream maker, also put in the paddle thing. Add enough of the 2nd quart of Half-n-Half to the fill line mark. Put the can into the outside bucket, pack chunks of ice and rock salt (do in layers of about 2" inches of ice then 2-3 handfuls of salt). Turn on the ice cream maker and let it go until done.

  428. After it is done, remove the paddle and scrap off the ice cream, put the lid back on and pack more ice and salt up over the top and let it sit for 2-3 hours (OPTIONAL) %%

  429. From: cathydo

  430. (Cathy Downes)


  432. 1/2 cup granulated sugar

  433. 2 tsp vanilla

  434. 1 cup whole milk

  435. 1 cup whipping cream

  436. 13-16 oz empty/clean coffee can (or similiar type)

  437. 2-3 lb empty/clean coffee can (or similiar type)

  438. Mix all ingredients in the smaller can and seal with lid. Tape the lid

  439. with masking tape, all around the length of the can. Place the smaller can in the larger can and pack ice and salt around the

  440. 1 inch of ice then a handful of salt until just to

  441. the top of the small can). Put the lid on the larger can. Lay the can on its side and roll it back and forth between two people a

  442. 4 feet. Continue this for 7 minutes. It is

  443. important that the rolling not stop and that the rolls are steady and even. After 7 minutes, open the larger can and take the tape/lid off the

  444. smaller can. Stir the "ice cream" and scrap off the frozen part off the

  445. sides, mixing it all in together. Seal up the smaller can again. Add more ice and salt to bring the level up to the top of the can, seal

  446. up the larger can again. Roll for another 7 minutes, and it's done. %%

  447. From: ag311

  448. (Carol Conti-Entin)

  449. (Carol Conti-Entin, 2878 Chadbourne Road, Shaker Heights, OH 44120-2215)


  451. 1 T cornstarch

  452. 6 C milk (we've gone from whole down to 1%...a negligible difference)

  453. 1/2 C sugar

  454. 4 eggs

  455. 1/2 t salt

  456. 4 C whipping cream (which is why the milk's fat %age doesn't matter)

  457. 1 T pure vanilla extract

  458. Mix cornstarch to a thin, smooth paste with a little of the milk.

  459. Combine with 4 C of the milk and all the sugar, and cook in top of

  460. double boiler over boiling water, with occasional stirring, for 20

  461. minutes. Remove from heat. Beat eggs until light colored; gradually

  462. stir into the hot mixture and return to heat. Cook 2 minutes longer,

  463. stirring constantly. Cool, pour through a strainer into your

  464. ice-cream-maker's canister, and add the remaining ingredients, stirring

  465. well.

  466. If you want to throw in crushed fruit or other extras, now's the

  467. time.

  468. Once the lid's on the canister, follow your usual

  469. 4 quarts.

  470. Notes: --

  471. 2 C milk, salt, whipping cream, and vanilla

  472. extract into the canister and have it sitting in the 'fridge while I

  473. cook the rest of the mixture.

  474. 2) Once everything's cooked and in the canister, you don't have to crank

  475. it right away, so the cooking part can be done way ahead of time.

  476. 3) With our hand-cranked maker

  477. cranking until it's extremely hard to

  478. turn the crank

  479. , the stuff emerges at a easy-to-slide-down-your-throat

  480. consistency. We like to finish making it before the dinner guests

  481. arrive, then keep it in the freezer until time for dessert, at which

  482. point the consistence seems ideal. By the next morning, it's much

  483. harder than store-bought-with-preservatives varieties. %%

  484. From: dd194

  485. cleveland.Freenet.Edu (Mirjam Dorn)


  487. 250 ml heavy cream

  488. 4 eggs, separated

  489. your favorite flavoring

  490. Whip the cream until it's almost stiff. Add the sugar a bit at a time

  491. while continually whipping, till really stiff. Add the egg yolks one at

  492. a time.

  493. At this time, add the flavoring. I frequently use pureed fruit, instant

  494. vanilla pudding and mini chocolate chips, jello powder, etc. A big hit

  495. at a recent party was chocolate shavings and Grand Marnier (NOTE:

  496. Alchohol gives the ice-cream a "soft freeze" quality).

  497. Whip the egg whites until stiff, then fold into the mixture. Pour into a freezer container (like Tupperware, etc.), put it in the freezer, and forget about it until about 6 hours later when it's ready. If you

  498. really want to trouble yourself, you can take it out halfway through and re-whip it to add more air and give it more volume, but I rarely do this

  499. anymore and it still comes out fine. %%

  500. From: maryk

  501. (Mary Kudreikis)

  502. 1/4 cup instant coffee

  503. 1/4 cup sugar or equivalent of sweetener

  504. 1/4 cup hot water

  505. Mix the above ingredients until coffee and sugar is dissolved. Add 4

  506. cups cold milk. Shake well in blender or milk shake maker. Serve over

  507. ice chips. %%

  508. From: sfisher

  509. (Scott Fisher)



  512. 1. Fight over who has to get out of bed first to make the coffee. (Normally the one who doesn't have to make the coffee has to get up to

  513. make a bottle for the littlest kid, but that will change.)

  514. 2. Gulp down a cup each before I have to bolt out the door to get to

  515. work. 3. Let the rest of the pot cool on the counter by attending to your

  516. 4. Pour over ice. Note: you can omit Step

  517. 3 but if you do, you run the risk of having your

  518. iced coffee be too weak. CAFE SUA DA (VIETNAMESE ICED COFFEE)

  519. Ingedients: --

  520. 3 tsp ground espresso

  521. 2-3 tblsp sweetened condense milk

  522. water

  523. ice cream

  524. 1. Put 3 teaspoons of ground espresso into a Vietnamese coffee maker

  525. 2. Put 2 to 3 tablespoons of sweetened condensed milk into the bottom

  526. 3. Put 1 tablespoon of boiling water on top of the screw-lid, then

  527. unscrew it till bubbles come out of the holes in the screw-lid and drops

  528. of coffee start trickling into the cup. Then fill the maker to just

  529. 4. Try to ignore the coffee maker for the next

  530. 20 minutes, or however

  531. long it takes to drip. Note: you can cut the time to brew by unscrewing the screw-lid a few

  532. turns, but this affects strength; stronger, richer coffee takes longer

  533. than weaker coffee. 5. When the water has all dripped through the coffee, stir the coffee

  534. to mix with the sweetened condensed milk. Pour over ice. Try not to

  535. drink it too quickly... it tastes like melted coffee ice cream. If you cannot find a Vietnamese coffee maker, you can get much the same

  536. effect by using espresso or coffee made in a plunger pot. But if you're

  537. the kind of person who likes fountain pens, SU carburettors, and generally messing about with things to no particular point or benefit,

  538. the Vietnamese coffee makers can be terribly relaxing. They are a

  539. living example of the difference between tweak, twiddle and frob. No

  540. matter how much you tweak or twiddle with it, you end up just frobbing

  541. it. %%

  542. From: lim


  544. Source: Harold McGee's The Curious Cook, chapter 10 ("Fruit Ices, Cold

  545. and Calculated").

  546. Collier Books, ISBN 0-02-009801-4


  548. Each recipe makes two cups of Italian ice. If you want to make more or less than that, just multiply or divide the ingredients. In the column

  549. headings, "fruit" refers to juice or puree of that fruit; "lemon" means

  550. lemon juice. Make sure the sugar is dissolved before you pop these in

  551. the freezer. The traditional method is to simmer the sugar and water

  552. for a few minutes, but stirring sugar into tap water (hot or cold) works

  553. just as well. Hard ices should be stirred every 15-30 minutes in the

  554. freezer to keep crystal size down, and to minimize the formation of

  555. liquid syrup puddles. McGee lists recipes for both "fruit" and "water" ices; the former have

  556. just fruit, lemon, and sugar, while the latter are diluted somewhat with

  557. water. I'm just listing the water ices, since the fruit ices can get

  558. expensive-- a pint of raspberries will make a quart of soft water ice,

  559. but only 1 1/3 pints of soft fruit ice. Soft ices are about twice as

  560. sweet as hard ices. Recipes can be combined (within the same texture type) in various

  561. proportions; McGee says that blackberry-pear is pretty good. He also

  562. notes that avocado ices are a little too rich when made plain, but add a

  563. 3 avocado:

  564. other fruit). The "water" listing in the fruit column is for ices made with

  565. water-based flavours, like coffee or tea (herbal or not); wine might be

  566. a possibility. The "melon" listing isn't too clear; by process of

  567. elimination, it's for any melon that isn't cantaloupe, but I've gotten

  568. Italian-ice-like results from cutting watermelon into chunks and freezing them. You don't have to haul out other ingredients, but you do

  569. have to spit out seeds. In the soft ice table, there're a lot of "2

  570. " listings for tablespoons

  571. of lemon juice. More than 2 T will put a definite lemon flavor into the

  572. ice; if you're not sure about how much to use, taste the mixture before

  573. freezing. Although I've tried to check my typing as closely as I can, I can't

  574. guarantee I didn't make any typos in the ingredient numbers. The only

  575. way you can really be sure is to buy the book. No, I don't know Harold

  576. McGee myself, but let's face it, this list is a copyright violation. HARD ICES

  577. 6 T

  578. 2 T

  579. apricot 1 7 1 3/4

  580. avocado 1 8 2 3/4

  581. banana 1 5 2 3/4

  582. blackberry 1 7 2 3/4

  583. black currant 3/4 7 0 1

  584. blueberry 1 6 2 3/4

  585. cactus pear 1 6 2 3/4

  586. cherry 1 5 2 3/4

  587. cranberry 3/4 8 0 1

  588. fig 1 5 2 3/4

  589. gooseberry 1 6 1 3/4

  590. grape 1 5 2 3/4

  591. grapefruit 1 7 0 3/4

  592. guava 1 7 2 3/4

  593. kiwi fruit 3/4 6 0 1

  594. lemon 1/2 8 0 1 1/4

  595. lime 1/2 8 0 1 1/4

  596. litchi 1 5 2 3/4

  597. mango 1 6 2 3/4

  598. melon 1 6 2 3/4

  599. cantaloupe 1 7 2 3/4

  600. orange 1 6 2 3/4

  601. papaya 1 6 2 3/4

  602. passion fruit 3/4 7 0 1

  603. peach 1 6 2 3/4

  604. pear 1 6 2 3/4

  605. persimmon 1 5 2 3/4

  606. pineapple 1 5 2 3/4

  607. plum 1 6 2 3/4

  608. pomegranate 1 5 2 3/4

  609. raspberry 1 7 2 3/4

  610. red currant 1 7 1 3/4

  611. strawberry 1 7 2 3/4

  612. tomato 1 8 2 3/4

  613. water 1 8 0-3 3/4

  614. SOFT ICES

  615. Fruit Sugar Lemon Water -- -- -- --

  616. 1 C

  617. 11 T

  618. apricot 1 12 2 1/2

  619. avocado 3/4 14 2

  620. 3/4

  621. banana 1 10 2

  622. blackberry 1 12 2 1/2

  623. black currant 3/4 13 0 3/4

  624. blueberry 1 12 2

  625. cactus pear 1 12 2

  626. cherry 1 11 2

  627. cranberry 3/4 13 0 3/4

  628. fig 1 10 2

  629. gooseberry 1 12 1 1/2

  630. grape 1 10 2

  631. grapefruit 1 13 0 1/2

  632. guava 1 12 2

  633. kiwi fruit 3/4 12 0 3/4

  634. lemon 1/2 14 0 1

  635. lime 1/2 14 0 1

  636. litchi 1 10 2

  637. mango 1 12 2

  638. melon 1 12 2

  639. cantaloupe 1 13 2

  640. orange 1 12 2

  641. papaya 1 12 2

  642. passion fruit 3/4 13 0 3/4

  643. peach 1 12 2

  644. pear 1 12 2

  645. persimmon 1 11 2

  646. pineapple 1 11 2

  647. plum 1 12 2 1/2

  648. pomegranate 1 11 2

  649. raspberry 1 12 2 1/2

  650. red currant 1 13 1 1/2

  651. strawberry 1 12 2 1/2

  652. tomato 1 13 2

  653. 1/2

  654. 3/4 %%

  655. From: mrwarden

  656. phoenix.Princeton.EDU (Melissa Rhoads Warden)

  657. Source: The Silver Palate Cookbook

  658. LEMON ICE

  659. 2 cups strained fresh lemon juice

  660. 2 cups water

  661. 2 cups granulated sugar

  662. 1. Combine lemon juice with water in a small saucepan. Stir in the

  663. sugar.

  664. 2. Set saucepan over moderate heat. Bring to a boil, stirring

  665. constantly, then remove from heat and cool to room temperature.

  666. 3. Pour the lemon mixture into a shallow pan (an 8-inch square cake tin

  667. is ideal) and set it in your freezer.

  668. 4. The ice will be ready in 3 to 6 hours, depending on the efficiency

  669. of your freezer. Because of the high sugar content, this ice will

  670. usually be soft enough to serve, so you may as well make it in advance

  671. of the day you'll be needing it. %%


  673. 150 gr sugar

  674. juice of about 3 lemons.

  675. while every 10 minutes. %%

  676. 1982, pg.


  678. (Serves: 6-8)

  679. 1/2 cup strained lemon juice

  680. 1 tblsp grated lemon rind

  681. 3 large eggs, separated into whites and yolks

  682. 1 cup granulated sugar

  683. pinch of cream of tartar

  684. pinch of salt

  685. 1 cup well chilled, heavy cream

  686. 3 tblsp confectioners sugar

  687. slivered lemon rind for garnish

  688. 1. In a small heavy saucepan, combine the lemon juice, grated lemon

  689. rind, the egg yolks and 1/2 cup of the granulated sugar. Beat the

  690. mixture until it is well combined. Cook over moderate heat, stirring

  691. constantly, until it thickens. Do not let the mixture boil. Transfer

  692. the mixture to a large bowl and let cool.

  693. 2. In a bowl, beat the egg whites with the cream of tartar and a pinch

  694. of salt until they hold soft peaks. Add the remaining 1/2 cup of

  695. granulated sugar, 1 tablespoon at a time, beating. Beat the meringue

  696. until it holds stiff peaks.

  697. 3. Fold the meringue into the lemon mixture.

  698. 4. In a chilled bowl, beat the heavy cream until it holds soft peaks.

  699. Beat in the confectioners sugar and bet the mixture until it holds stiff

  700. peaks.

  701. 5. Fold the whipped cream into the lemon/meringue mixture.

  702. 6. Divide the mixture among 8 ounce parfait glasses. Chill the glasses

  703. in the freezer for 2 hours.

  704. 7. Garnish the deserts with the slivered lemon rind and serve. %%


  706. 2 cups lilikoi (passion fruit) pulp

  707. 2 cups pineapple pulp

  708. 2 egg whites

  709. Strain lilikoi pulp and reserve seeds. Place all the ingredients in a

  710. food processor and process until well blended. Pour the mixture into a

  711. metal or plastic bowl and freeze. When frozen, break up the ice and place a small amount at a time into the food processor. When whipped

  712. and frothy, return to the bowl and freeze again. This mixture will not

  713. freeze hard and solid, so it will be easy to scoop out to serve.

  714. Sprinkle a few of the reserved seeds over the top of the ice when it is

  715. served or they may be added when the ice is returned to the freezer for the second time. %%

  716. From: hall

  717. Tymnet.COM (Peggy Hall)

  718. Modified recipe from "Ice Cream and Ice Cream Desserts" by Louis P. DeGouy


  720. 2 C heavy cream, whipped stiff

  721. 1/4 tsp salt

  722. 3/4 C chocolate syrup (like Hershey's Fudge sauce)

  723. 1 whole fresh egg

  724. 1 individual serving International Coffee instant powder

  725. To the heavy cream whipped with the salt, add the slightly beaten whole

  726. fresh egg and beat until well blended. Add, folding gently, but

  727. thoroughly, the chocolate and instant coffee. Freeze in a tupperware

  728. bowl for 3 hours. Notes: --

  729. Add the salt after the cream has been whipped stiff.

  730. This ice cream is VERRRRY smooth and delicious. It was originally a

  731. recipe for chocolate mousse ice cream and called for a generous 3/4 C

  732. chocolate sauce, but I ran out and added the instant coffee (mocha

  733. flavor) to intensify the flavor. %%

  734. From: marcia

  735. (Marcia Bednarcyk) Source: The Bergen Record (A NJ newspaper)


  737. 1 large egg

  738. 1 c half and half

  739. 3/4 cup sugar

  740. 1 tbsp vanilla extract

  741. 3 c heavy cream (note: sometimes I do this as 1 c half and half, 2 c cream)

  742. Put the egg, 1 c half and half, sugar, and vanilla in a blender and blend on medium speed until the mixture us smooth and sugar is

  743. dissolved. Slowly add the 3 c cream and continue blending until mixture

  744. is smooth, about 30 seconds. Transfer the mixture to ice cream machine

  745. and freeze according to manufacturer's directions. Makes slightly more

  746. than 1 qt. Notes: --

  747. Hints on freezing with ice and salt: if the ice cream is not getting

  748. hard in 20-30 minutes, it's always been my experience that there is a

  749. problem with the ice-salt mixture, and almost always it's that you are

  750. using too little salt. Start the canister chilling with the ice and salt before you make the above mixture, to give it a good head start. Be sure to use LOTS of salt; the salt is what lowers the temperature to

  751. make the ice cream mixture freeze. If the ice is melting and the ice

  752. cream still isn't hard, add more ice and more salt. If you are making ice cream with alcohol in it (the above serves as a

  753. great base for Kahlua Chip), I've found it useful to put the alcohol in

  754. when the ice cream is almost done. The alcohol interferes with the

  755. freezing process, so adding it later seems to help. Same with small

  756. solids like chocolate chips; putting them in late gets them evenly

  757. distributed, rather than all at the bottom. -- %%


  759. Basic Ingredients: --

  760. 2 c. heavy cream

  761. Prepare sliced peaches or strawberries and sprinkle with sugar and allow

  762. to set until the make juice. Use enough fruit to make about 1 qt. of

  763. fruit puree. Put fruit and juice into blender and coarsely puree. You

  764. 1 blender full or about 1 qt. Add fruit puree to the

  765. custard mixture which has been cooled or chilled overnight in the

  766. refrigerator. (I always make the custard the day before and put in

  767. refrigerator. I prepare the fruit and let it sit overnight in the

  768. 1 gallon freezer. The freezer can should never be filled more that

  769. 3/4 full because the

  770. ice cream expands as it freezes and it will overflow if the can is too

  771. full. You can also make raspberry ice cream but don't use as many raspberries

  772. 2 cups of puree is enough

  773. flavor. Actually you can add just about any fruit you would like to try but

  774. these are all the ones I have tried. %%


  776. 1 cup sugar

  777. 2/3 cup water

  778. 1 fresh pineapple

  779. 1/3 cup fresh lime juice

  780. 1 large egg white

  781. Combine sugar and water in a saucepan over meduim heat; stir until sugar

  782. dissolves and syrup begins to simmer. Chill. (I assume you're supposed

  783. to take if off the heat, first).

  784. Cut pineapple in half, lengthwise, leaving crown intact. Remove fruit

  785. from both halves, leaving 1/2-inch of fruit inside the rind. Remove

  786. core and cut fruit into 1-inch chunks. Place pineapple halves in large

  787. plastic bags and freeze until ready to use.

  788. In a food processor with metal blade in place, add pineapple chunks and process until pineapple is smooth and uniformly pureed. You should have

  789. 2 cups puree. Add chilled syrup and lime juice. Process

  790. seconds. Place mixture in metal tray or bowl and partially freeze.

  791. With metal blade in place, place spoonfuls of partially thawed pineapple

  792. mixture in bowl of processor. Mix by turning processor on and off about 8 times, then process about 2 minutes until completely blended, smooth

  793. and fluffy. With machine running, add egg white through feed tube.

  794. Process 1 minute. Refreeze. Spoon into pineapple shells and serve. %%

  795. From: spp

  796. (Steve Pope)


  798. 1 1/2 cups half-and-half

  799. 1 egg

  800. 1/2 gram saffron, chopped fine

  801. brandy

  802. 1/3 cup sugar

  803. Soak the saffron in a very small amount of brandy (enough to cover it)

  804. for one hour. Boil the egg for exactly 45 seconds. Combine all

  805. ingredients and refrigerate for 1/2 hour. Then follow the usual

  806. procedure for your ice-cream maker (I did this using the smallest model

  807. Donvier). Result: --

  808. Serves about 3 people. The saffron flavor was very pronounced --

  809. you would not want to increase the amount of saffron from the

  810. above, and could probably get by with less. %%

  811. From: arielle

  812. (Stephanie da Silva)


  814. 2 avocados, seeded, peeled and cubed

  815. 6 large fresh or thawed frozen strawberries

  816. 1/2 cup strawberry flavoured yogurt

  817. 1 tblsp orange juice concentrate

  818. 1 tsp brown sugar

  819. Shredded coconut, optional

  820. Place strawberries in a bowl; lightly mash with fork. Add avocado cubes

  821. and gently mix together. Spoon strawberr/avocado mixture into four

  822. long-stemmed wine glasses. Combine yogurt, orange juice concentrate and brown sugar in a small bowl. Drizzle yogurt mixture over strawberries

  823. and avocado and sprinkle with coconut. %%

  824. From: ekoster

  825. (Elwin A. Koster)


  827. 100 gr sugar

  828. 200 cc whipping cream

  829. 200 cc milk

  830. 1 pouch vanilla suger

  831. 1/2 white of an egg

  832. a little salt

  833. Mix the white of the egg till it's

  834. compact'. Mix all the other

  835. ingredients completely. Pour it in the ice-maker or any other bowl.

  836. When using an ice-maker it will be ready in 20 minutes. When you have

  837. not put it in the freezer and mix it every 5 minutes first, and after a

  838. while every 10 minutes.

  839. This is the basic-recipe I use, e.g. to make

  840. walnut-cream' add about 150 gr. crushed walnuts or any other nuts.

  841. orange sauce). %%

  842. From: connally

  843. (Kate Connally)

  844. Source: "Howard Johnson's Presents Old Time Ice Cream Soda Fountain

  845. Recipes or How to Make a Soda Fountain Pay" (originally published in 1903)


  847. Ingredients: --

  848. 4 c. milk

  849. 4 eggs, beaten

  850. 2 c. sugar

  851. 1/2 t. salt

  852. 4 c. heavy cream

  853. 2 T. vanilla

  854. Instructions: --

  855. Warm the milk and then add the eggs, sugar, and salt. Stir constantly

  856. until the mixture reaches a temperature of 155 F. or until it coats the

  857. back of the spoon. Remove from heat, stir in cream and vanilla. Continue stirring occasionally until the mixture has cooled to about 90

  858. F. This will take about 5 minutes if done over ice. Turn into the

  859. freezer can and freeze. %%


Send feedback