Mary's Easy Fudgsicle Ice Cream Recipe
1 can Sweet condensed milk
2/3 c Chocolate syrup
2 c Whipping cream
In a large bowl, stir condensed milk and chocolate syrup. In another bowl
whip the cream until stiff. Fold whipped cream into chocolate mixture.
Line a 9"x5" loaf pan with foil. Pour the mixture into the pan and
cover with foil wrap. Freeze for 6 hrs or until firm. This recipe is so easy
and so very delicious.
Chocolate Ice Cream
3 tb Cornstarch
6 c Milk
2 2/3 c Sugar
4 Eggs
3/4 ts Salt
13 oz Evaporated milk
2 c Whipping cream
2 oz Semisweet chocolate; melted
1 3/4 tb Vanilla
Mix cornstarch with 1/2 cup milk until smooth. Add additional 1
1/2 cups milk and cook over very low heat until thick and smooth, stirring
constantly to avoid lumps. Blend sugar, eggs, salt and evaporated milk in
electric mixer bowl. Add hot cornstarch mixture and beat well. Add whipping
cream, remaining 4 cups milk, chocolate and vanilla.
Pour into gallon electric or hand-crank freezer. Churn and freeze according to
manufacturer's directions until firm, then carefully remove paddle. Seal ice
cream container well. Fill ice cream freezer to top with crushed ice and ice
cream salt. Cover freezer tightly and set aside several hours to let ice cream
season. Or spoon ice cream into another container which has been chilled and
store in home freezer to season. Makes about 1 gallon
Dark Fudge Ice Cream
6 oz Unsweetened chocolate
2 tb Butter
2 c Sugar
1/3 c Light corn syrup
2 c Half and half
4 Eggs
2 ts Vanilla extract
2 c Whipping cream
In a large, heavy saucepan, melt chocolate and butter over low
heat, stirring often. Stir in sugar, corn syrup and 2/3 cup of the half and
half. Stir over medium-low heat until mixture comes to a boil. Simmer 4 minutes
without stirring; set aside.
In a small bowl, beat eggs until blended. Stir in 1/2 cup of hot chocolate
mixture. Stir egg mixture into remaining chocolate mixture. Cook and stir over
medium heat until slightly thickened, about 1 minute. Cool to lukewarm. Stir in
vanilla, whipping cream and the rest of the half and half. Freeze in ice-cream
maker according to manufacturer's directions. Yield: 1 1/2 quarts.
Old-Fashioned Chocolate Ice Cream
2 c Sugar
2/3 c Hershey's Cocoa
1/4 c All-purpose flour
1/4 ts Salt
2 c Milk
2 Eggs, slightly beaten
1 tb Vanilla extract
1 qt Light cream
1/2 pt Whipping cream
In medium saucepan, combine sugar, cocoa, flour and salt; stir
in milk and eggs. Cook over medium heat, stirring constantly, until mixture
boils; boil and stir 1 minute. Remove from heat. Stir in vanilla, light cream
and whipping cream. Refrigerate until cold. Freeze in ice cream freezer
according to manufacturer's directions. About 2-1/2 quarts ice cream. Courtesy
of the Hershey Kitchens.
Old Fashioned Strawberry Ice Cream
1 pt Strawberries
1 c Sugar
1 Egg
1 c Half and half
1 t Vanilla
3 c Heavy cream
Hull the berries and cut the larger ones in half. Place the
berries in a double boiler and add 1/2 cup sugar. Heat for 10-15 minutes,
stirring occasionally, until the fruit is very soft. Puree the fruit in a
blender. Transfer puree to a bowl and cool in the refrigerator.
Put the egg, half and half, remaining sugar and vanilla extract in the blender
and blend on medium speed till mixture is smooth and the sugar is dissolved.
Slowly add the cream and continue blending on low speed for 30 seconds.
Transfer the mixture to your ice cream freezer and freeze according to
manufacturer's instructions.
When the ice cream is about half frozen, add the strawberry puree to the
mixture. Continue freezing. Makes slightly more than 1 quart.
Recipe for Cherry Berry Ice Cream
2 Env unflavored gelatin
1 1/2 c Sugar
1/2 c Water
10 oz Frozen sliced strawberries
2 c Dark sweet cherries
4 c Light cream or half & half
2 c Whipping cream
2 ts Vanilla
In a small saucepan combine unflavored gelatin and sugar. Add
water and strawberries. Cook over medium heat, stirring constantly, until
mixture just comes to a boil. Remove from heat and cool to room temperature.
Meanwhile, chop cherries. In a 3 quart or larger ice cream freezer combine half
and half, whipping cream, vanilla, strawberry mixture and cherries.
Freeze according to manufacturer's direction or place in freezer containers and
freeze at least 4 hours. Makes about 3 quarts.
Fresh Georgia Peach Ice Cream
2 c Ripe peaches; finely chopped
1 1/4 c Sugar
1/2 Juice of lemon
2 lg Eggs
2 c Heavy or whipping cream
1 c Milk
Note: Small peaches because have more
flavor and less water than the larger ones. Combine the peaches, 1/2 cup
of the sugar, and the lemon juice in a bowl. Cover and refrigerate for 2 hours,
stirring the mixture every 30 minutes. Remove the peaches from the refrigerator
and drain the juice into another bowl. Return the peaches to the refrigerator.
Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in
the remaining 3/4 cup 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 peach juice and blend. Transfer the mixture to an ice cream
maker and freeze following manufacturer's instructions. After the ice cream
stiffens (about 2 minutes before if is done) add the peaches, then continue
freezing until the ice cream is ready. Makes 1 generous quart.
Butter Pecan Ice Cream Recipe
1 cn Sweetened condensed milk
1 1/2 c Pecans; chopped, toasted
3 tb Butter or margarine; melted
1 ts Maple flavoring
2 c Half & half
2 c Whipping cream, unwhipped
In large bowl, combine sweetened condensed milk, pecans,
butter and maple; mix well. Stir in remaining ingredients. Pour into ice cream
freezer container. Freeze according to manufacturer's directions. Makes 2
quarts.
REFRIGERATOR-FREEZER METHOD: Omit half & half.
Whip whipping cream. In large bowl, combine sweetened condensed milk, pecans,
butter and maple; mix well. Fold in whipping cream. Pour into 9x5" loaf
pan; cover. Freeze 6 hours or until firm.
Choco Chip Cookie Dough Ice Cream
2 c Milk
1 3/4 c Sugar
1/2 ts Salt
2 c Half & Half
1 tb Vanilla Extract
4 c Whipping Cream
Pillsbury Chocolate Chip - Cookie Dough (large size) - OR homemade cookie dough
Take the chocolate cookie dough out of fridge and leave out
till needed. Scald milk until bubbles form around edge. Remove from heat. Add
sugar and salt. Stir until dissolved. Stir in half and half, vanilla, and
whipping cream. Cover and refrigerate 30 minutes. Freeze as directed by your
ice cream machine's instructions.
Once 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. Just break up
the dough as best you can with your hands and drop it in small clusters into
the soft ice cream. Try to 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.
Diabetic Ice Cream
8 oz Pet Lite Milk
4 pk Sugar Substitute
1 ts Vanilla
ADD ONE OF THE FOLLOWING
2 ea Peach, peeled and diced
1 ea Banana, mashed
4 sl Pineapple with juice
8 oz Orange Juice
2 c Strawberries, crushed
Directions: Mix all together and put in freezer of
refrigerator until hardened. Remove - break up - put in blender and whip until
creamy. Serve. Can also be made in one of the small electric machines, or one
of those that goes in freezer. Calories: 75 cal. Exchanges: 1/2 Milk and 1/2
Fruit
Vanilla Velvet Ice Cream
6 Egg yolks
3/4 c Sugar
1 1/4 c Milk
1 1/4 c Heavy cream
1 1/2 lg Vanilla beans
1/2 ts Vanilla extract
1 pn Salt
Cream the egg yolks and sugar together in a mixing bowl until thick and
light. Combine the milk and cream in a 2-quart microwave-safe casserole. Cut
the vanilla beans in half lengthwise, and scrape the seeds into the bowl. Add
the beans, extract, and salt. Cook, uncovered, at full power (650 to 700 watts)
for 3 minutes.
Remove the vanilla beans. With a mixer running on low speed, slowly add the
milk mixture to the egg yolk mixture, stirring until smooth. Return the mixture
to the casserole. Whisking once a minute, cook until the custard is thick and
coats the back of a spoon, 3 1/2 minutes. Do not overcook it. Allow the custard
to cool to room temperature. Then refrigerate it, loosely covered, until
chilled, a minimum of 3 hours. Freeze in an ice cream maker according to
manufacturer's directions. Makes 5 cups.
Easy Vanilla Ice Cream
5 Eggs
Pinch of Salt
2 c Sugar
2 pk Instant vanilla pudding mix
1 cn Evaporated milk
2 Qt. milk
Beat eggs well. add salt. blend in sugar and pudding mix. add
milks. stir well. Pour in container, (plastic works best), store in freezer at
least over night.
Praline Ice Cream
3 Eggs
1 3/4 c Light brown sugar; firm pack
3 c Milk
3 c Whipping cream
1 tb Vanilla
1/4 ts Maple flavoring (opt)
1 c Slated pecans; chopped
Beat eggs until foamy in a large mixing bowl. Gradually add
sugar; beat until thickened. Add milk, cream, vanilla, and maple flavor; mix
well. Stir in pecans. Chill. Churn-freeze. Makes 3 quarts.
Pumpkin Ice Cream
5 1/3 oz Evaporated milk
2 Eggs; separated
1/2 c Light brown sugar
1/4 ts Ginger; powdered
1/2 ts Cinnamon; powdered
1/4 ts Nutmeg; powdered
1 c Pumpkin puree (canned or fresh cookied)
1/8 ts Salt
1/8 ts Cream of tartar
Combine evaporated milk, egg yolks, brown sugar, and spices in
top of double boiler. Using a wire whisk beat the ingredients until smooth.
Place top over simmering water and cook until custard thickens, stirring
constantly. Remove from heat. Stir in 1 cup pumpkin puree. Set aside.
In medium-sized bowl beat egg whites, salt, and cream of tartar until stiff
peaks are formed. Fold beaten egg whites into pumpkin custard. Scrape into
freezer container or serving dish, cover tightly, and freeze until firm (about
3 hours). Serve directly from freezer (doesn't have to ripen in refrigerator
first). This ice cream is best if eaten within 1 week. Yield: 1 Quart.
Maple
Walnut Ice Cream
2 1/4 c whipping cream
1/2 c Granulated maple sugar
1/4 c Maple syrup
1 x Pinch of salt
1/2 c Chopped walnuts
1/2 c Chopped hard maple sugar
Scald cream, dissolving into it the 1/2 cup maple sugar and 1/4 cup maple
syrup (or use 3/4 cup maple syrup) and the salt. Chill overnight in a glass
container. Freeze in a crank ice cream freezer, adding nuts and chopped hard
maple sugar before the last 20 cranks. Pack and freeze until hard. Makes 3
pints.
Low Fat
Rum Raisin Ice Cream
1 Very ripe banana
1 ts Lowfat yogurt
1/4 ts Rum extract
1 tb Raisins
Peel banana, wrap in plastic and freeze 24 hours. Thaw slightly, combine in
blender with remaining ingredients except raisins. Blend until smooth. Stir in
raisins. Serve.
Sugar
Free Ice Cream
8 c PET Lite milk
Sugar Substitute equivalent to 1/2 c Sugar
4 c Strawberries
8 Pineapple, slices, canned
16 tb Pineapple Juice, from can
2 c Orange Juice
Put all ingredients in a home freezer and freeze according to instructions.
Exchanges: Each 1 cup Serving equals 1 Milk and 3/4 Fruit.
