OLD ENGLISH TOFFEE
First, we'll prepare the toffee crunch. Lightly grease a large cookie sheet, and melt 4 tbsp butter in a sauce pan. Add 1/3 cup granulated sugar and 1 tbsp water. Bring the mixture to a boil and continue cooking while constantly stirring until the mix reaches 300 degrees. Remove from heat, spread quickly on the cookie sheet as thinly as you can. When cool break up into very small crunchies. Next, take 1 cup sugar and cook it in a sauce pan until it becomes a nice golden brown color. Add 1 1/2 cups half & half and 1 pint whipping cream. The toffee will immediately become rock hard. Keep cooking until the cream is nearly boiling and as you continue cooking the toffee will dissolve. When the toffee is all dissolved, remove from heat and cool completely. Now, in a large mixing bowl, lightly whisk two eggs*, then whisk in 1 can Eagle Brand sweetened condensed milk, and 1/3 cup brown sugar. When completely mixed, add 2 1/2 tbsp vanilla extract and 1/4 tsp salt, and the toffee/cream mix, (don't add the crunchies yet) and mix thoroughly. Age (chill in the refrigerator) for four hours. After aging, fill the canister no more than 3/4 full and freeze according to the ice cream freezer manufacturer's directions. When the ice cream is almost frozen, add in the crunchies.
*If you are concerned about the possibility of Salmonella from uncooked eggs, substitute an equivalent amount of Egg Beaters.
OLD FASHIONED VANILLA
1 large egg
1 c half and half
3/4 cup sugar
1 tbsp vanilla extract
3 c heavy cream (note: sometimes I do this as 1 c half and half, 2 c cream)
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 dissolved. Slowly add the 3 c cream and continue blending until mixture is smooth, about 30 seconds. Transfer the mixture to ice cream machine and freeze according to manufacturer's directions. Makes slightly more than 1 qt.
Notes: ------ Hints on freezing with ice and salt: if the ice cream is not getting hard in 20-30
minutes, it's always been my experience that there is a problem with the ice-salt mixture, and almost always it's that you are 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 make the ice cream mixture freeze. If the ice is melting and the ice 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 great base for Kahlua Chip), I've found it useful to put the alcohol in when the ice cream is almost done. The alcohol interferes with the freezing process, so adding it
later seems to help. Same with small solids like chocolate chips; putting them in late gets them evenly distributed, rather than all at the bottom. --
OLD TIME VANILLA
In a large mixing bowl whisk two eggs*, add 1 can of sweetened condensed milk and whisk together until thoroughly mixed. Then add 1/4 cup sugar, 1/4 cup brown sugar and again mix thoroughly. Don’t pack the brown sugar into the measuring cup, let it stay loose just as it comes out of the box. Then add 1 pint of heavy whipping cream, 1 pint of half and half, 1/4 tsp salt and 2 1/2 tablespoons of real vanilla extract. For the very best results (who wants anything less?), let the mix chill in the refrigerator for about four hours which allows the mix to "age" before freezing according to the directions with your ice cream freezer.. *If you are concerned about the possibility of Salmonella from uncooked eggs, substitute an equivalent amount of Egg Beaters.
OLD-FASHIONED CHOCOLATE
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.
OLD-FASHIONED STRAWBERRY
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.