COOKIE DOUGH
2 cups milk
1 3/4 cup sugar
1/2 teaspoon salt
1 tablespoon vanilla
4 cups heavy cream
1 cup chocolate chip cookie dough
2 cups light cream
Scald milk until bubbles form around edge. Remove from heat. Add the sugar and salt. Stir until dissolved. Stir in light cream, vanilla, and the heavy cream. Cover and refrigerate for at least 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.
CRYING CAYENNE ICE CREAM
It comes on kind of slow, like any good cry.
First slice open 1 to 3 ripe cayenne peppers (depending on how close the fire department is) and remove the placenta and seeds, then chop fine. Then add them to a batch of the Old Time Vanilla Ice Cream mix. Be sure to let this mix age in the refrigerator for at least four hours before freezing.
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
DILL PICKLE
This was designed for our expectant mothers. Sort of combines the whole shootin' match in one dish. People always want to know, is it dill or sweet? Well, it's both, and it's much better than you'd think. For this unusual but very tasty ice cream, use the ice cream base for the Old Time Vanilla Ice Cream. Then add 2 teaspoons of dill weed and freeze according to the manufacturer’s directions. When the ice cream is nearly frozen, add in 3/4 cup of chopped sweet pickles.
EASY VANILLA
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.
EGG NOG ICE CREAM
6 eggs, separated
10 tablespoons sugar
pinch of salt
1/4 cup brandy
1/4 cup rum
2 tablespoons dry sherry
1 cup milk
2 cup heavy cream
1/4 teaspoon nutmeg, freshly grated
Cook the egg yolks, sugar, salt, brandy, rum and sherry in a double boiler until very light and thickened. Remove from heat, add the milk and cream; cool. Beat the egg whites until stiff, fold them in the cream mixture. Pour into a ice cream machine and process according to manufacturer's directions. Sprinkle with nutmeg before serving.
FRUIT TOFU-BASED ICE CREAM
2 1/2 t Unflavored gelatin
1/8 t Salt
1/2 c Sugar
1 1/4 c Frozen fruit and/or berry -juice concentrate, thawed
10 ea (oz) soft tofu or silken -tofu, drained
1/4 c Safflower oil
3 T Fresh lemon juice
1/2 t Vanilla extract
Sprinkle gelatin over 3/4 cup water (in saucepan) and allow to sit 3 minutes. Cook over very low heat until gelatin is dissolved. Mix in salt and sugar and cook, stirring to dissolve sugar. Remove from heat. In blender, or processor, combine juice, tofu, oil, lemon juice, vanilla, 3/4 cup water and process until very smooth. Add gelatin mixture. Freeze in ice cream machine, according to manufacturers, instructions,
Makes 1 quart.
GINGER
1 1/4 cups milk
1 cup heavy cream
1/3 cup sugar
3 egg yolks
1 Tbsp. finely chopped crystallized ginger(I love this so I use more)
Syrup:
1/2 cup water
1/3 cup sugar
2 Tbsp. grated, peeled, fresh ginger root
To make Syrup:
In pan, simmer water, sugar, and fresh ginger 3-4 min., stirring occasionally. Set aside to cool 5 min.
To make Ice Cream:
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 flavors blend. Then strain ginger solids from milk mixture. Whisk in the egg yolks and crystallized ginger. Return to heat(use either double boiler or heat diffuser.) Heat gently, stirring constantly, until it becomes a thin custard. Don't allow it to simmer or boil. Cool mixture and freeze according to instructions.
GREEN TEA ICE CREAM
1 quart milk
1/2 ounce powdered Japanese Green tea
15 egg yolks
1 pound sugar
1 cup heavy cream
1 cup half and half
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 ribbon. Combine egg mixture and milk, then strain into a saucepan. Cook over mediumhigh heat until just before the mixture reaches a boil. Remove from heat and cool completely over ice water. Beat heavy cream and half and half over ice water until frothy. Pour into egg mixture and mix well. Process in ice cream maker according to manufacturer's instructions. Freeze 2-3 hours before serving.
Recommend serving with the following raspberry sauce:
Raspberry Sauce:
1 1/2 pints raspberries
1 cup sugar
1 cup water
Place all in a saucepan, boil for 15 minutes, stirring occasionally. Puree in a food processor, strain and cool in refrigerator before using.
GUINNESS STOUT
1 cup water
2 tablespoons cornstarch
1/2 cup sweetened condensed milk
1 1/2 cups evaporated milk
1/4 teaspoon salt
1/2 cup sugar
1/2 cup Guinness stout
In a heavy saucepan whisk together the water and the cornstarch and simmer the mixture over moderate heat, whisking, for 2 minutes. Add the milks, the salt, and the sugar, heat the mixture over moderately low heat, whisking, for 1 to 2 minutes, or until the sugar is dissolved, and remove the pan from the heat. Let the mixture cool completely, stir in the Guinness, and freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.
HAZELNUT
1 cup hazelnuts
4 cups light cream
3/4 cup sugar
3 egg yolks
1 1/2 teaspoons vanilla extract
Preheat the oven to 350 F. Place the hazelnuts on a cookie sheet and bake for 15 minutes. Cover and let stand for 15 minutes. Wrap the hazelnuts in a kitchen towel and rub to loosen the skins. Cool completely. Finely grind the hazelnuts in a food processor and set aside. Scald the cream in a saucepan. Whisk the egg yolks and sugar in a bowl. Gradually whisk in the hot cream. Return mixture to the saucepan and stir over medium heat until custard thickens and leave a path on the back of the spoon when you draw your finger across. Do not let the mixture boil. Remove from heat stir in the vanilla. Strain mixture in a large bowl, cover and refrigerate. Transfer the mixture to the ice cream machine, add the nuts and process according to manufacturer’s instructions.
HOMEMADE VANILLA version 1
1 cup granulated sugar
1 cup Karo light corn syrup
4 eggs
1 1/2 to 2 quarts Half-n-Half
Mix the sugar and Karo syrup with an electric or hand rotary beater. Add one egg at a time, mixing completely after each one. Add 1 quart of Half-n-Half and mix thoroughly.
Optional: At this point you can add fresh fruit or chocolate if you like flavored 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. 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
HOMEMADE VANILLA version 2
1 T cornstarch
6 C milk
1+1/2 C sugar
4 eggs
1/2 t salt
4 C whipping cream
1 T pure vanilla extract
Mix cornstarch to a thin, smooth paste with a little of the milk. Combine with 4 C of the milk and all the sugar, and cook in top of double boiler over boiling water, with occasional stirring, for 20 minutes. Remove from heat. Beat eggs until light colored; gradually stir into the hot mixture and return to heat. Cook 2 minutes longer, stirring constantly. Cool, pour through a strainer into your ice-cream-maker's canister, and add the remaining ingredients, stirring well. [If you want to throw in crushed fruit or other extras, now's the time.] Once the lid's on the canister, follow your usual ice-rock salt-cranking routine. Makes ~ 4 quarts.
Notes: I usually pour the final 2 C milk, salt, whipping cream, and vanilla extract into the canister and have it sitting in the 'fridge while I cook the rest of the mixture. Once everything's cooked and in the canister, you don't have to crank it right away, so the cooking part can be done way ahead of time. With our hand-cranked maker [cranking until it's extremely hard to turn the crank], the stuff emerges at a easy-to-slide-down-your-throat consistency. We like to finish making it before the dinner guests arrive, then keep it in the freezer until time for dessert, at which point the consistency seems ideal. By the next morning, it's much harder than store-bought-with-preservatives varieties.
HONEY VANILLA
A big hit at the Highland Games in Kansas City it's a honey/oatmeal flavor.
Prepare a 2 qt batch of the Old Time Vanilla mix and then add 1 cup of honey. Mix thoroughly and set in the refrigerator to age the mix. While the mix is aging, take 1/2 cup oatmeal and boil for about fifteen minutes in 1 ½ cups of water. Strain the water through a fine strainer and save the water. The cooked oatmeal can be eaten or discarded. Add the water to the ice cream mix and let it chill in the refrigerator for three hours. Freeze in an ice cream freezer according to the manufacturer’s directions.
JALAPENO MINT ICE CREAM:
For you jalapeno lovers:
Start with slicing open 1-3 ripe jalapeno chile peppers (depending on your macho rating), remove the placenta and seeds, and chop them very fine. Then add them to a batch of the Old Time Vanilla Ice Cream, also adding 1 tsp of mint extract. Let the mix age in the refrigerator for at least four hours before freezing. Mucho Bueno!!!
LICORICE
6 large egg yolks
1-1/2 cups milk
1-1/4 cups heavy cream
1/2 cup sugar
10 one inch soft black licorice candies
1 Tbs. Pernod liqueur
1 tsp. vanilla extract
Lightly whisk egg yolks in a large bowl. Combine remaining ingredients, except vanilla, in a heavy saucepan over medium high heat. Stir frequently until mixture just comes to a boil. In a steady stream, slowly whisk mixture into beaten egg yolks. Return mixture to pan over medium low heat and cook, stirring constantly, until it registers 170° F on a candy thermometer (do not boil). Remove from heat. Stir in vanilla and strain mixture through a fine sieve into a bowl. Discard licorice pieces. Cover and chill in refrigerator. Freeze in an ice cream maker 20-30 minutes until frozen.
MILK CHOCOLATE SHERBET
Remember ordering a "400" at the soda fountain? Well now you can have it frozen. Icy, almost a granita. You'll love it.
Melt 2 oz. Baker's chocolate, and add 1 cup whole milk, and 1 3/4cups sugar, 2 tbsp vanilla extract, and 4 cups water. Mix thoroughly and freeze in the freezer section of your refrigerator in a shallow rectangular cake pan, stirring every 20 minutes with a fork until frozen.
MINT CHOCOLATE CHIP
This one is delicious when frozen in a graham cracker crust pie shell. Garnish it with chocolate rose petals you can make yourself.
Make a batch of the Old Time Vanilla recipe, but use 1/3 cup sugar instead of the brown sugar. Add 1 1/2 tsp of mint extract and when the ice cream is almost frozen, add 1 cup semi-sweet mini chocolate chips. This recipe is just the right amount to put into two 9" graham cracker crust pie shells for a great ice cream pie. To really dress up your ice cream pie, take a few small leaves from the rose bush out back, wash and dry them thoroughly. Take the remaining chocolate chips and melt them in a double boiler. Use a butter knife to spread a thin layer of melted chocolate on the back side of the leaves and place them in the freezer for about twenty minutes. Then add one
more coating of chocolate and replace the leaves in the freezer. After the leaves are frozen, peel the leaves from the chocolate and garnish the pie. Between coatings, take a little melted chocolate and spread it very thinly on a cool cookie sheet and place it in the refrigerator. When you have finished the second coating of the leaves, take the cookie sheet from the refrigerator and with a sharp metal spatula, scrape up the chocolate into curls. Along with the chocolate leaves, these make a really nice garnish.
MOCHA MOUSSE
2 C heavy cream, whipped stiff
1/4 tsp salt
3/4 C chocolate syrup (like Hershey's Fudge sauce)
1 whole fresh egg
1 individual serving International Coffee instant powder
To the heavy cream whipped with the salt, add the slightly beaten whole fresh egg and beat until well blended. Add, folding gently, but thoroughly, the chocolate and instant coffee. Freeze in ice cream maker
Notes: ------ Add the salt after the cream has been whipped stiff.
This ice cream is VERRRRY smooth and delicious. It was originally a recipe for chocolate mousse ice cream and called for a generous 3/4 C chocolate sauce, but I ran out and added the instant coffee (mocha flavor) to intensify the flavor.
MOTHER LODE BUTTER BRICKLE
You'll feel like an old time prospector when you dig into this mountain of ice cream. Golden bits of butter brickle will be your reward when you hit the mother lode.
This ice cream uses the Old Time Vanilla (see recipe) for a base mix. The butter brickle is folded into the ice cream after it is frozen. The butter brickle is prepared as follows. Lightly grease a large cookie sheet and then melt 4 tablespoons of butter in a saucepan. Then add 1/3 cup sugar and 1 tablespoon water and bring to a boil. Continue heating with constant stirring until the preparation reaches 300o. Remove from heat and add 1/2 cup of chopped pecans. Spread on the cookie sheet and when cool break into small pieces. Fold this preparation into the ice cream when frozen.
MUSCADINE GRAPE
An Arkansas specialty, best with home grown grapes.
Prepare a 2 quart batch of the Old Time Vanilla Ice Cream and when nearly frozen stir in one small jar of Muscadine Grape Jelly. Add about ten drops of blue food coloring and ten drops of red food coloring.
PAWPAW
Here's a down home recipe for you folks who live in the hills of the Ozarks and Southern U.S. The Pawpaw is more nutritious than the banana, but with all that great banana flavor. Skin and remove the seeds from two medium sized very ripe pawpaws. Place in a blender with two eggs*, 1/2 cup
sugar, 1/4 cup brown sugar, and 1 can sweetened condensed milk (Eagle Brand). Blend on high for about 20 seconds or until well blended. Add 1 pint whipping cream, 1 pint Half and Half, 2 TBSP vanilla extract, and 1/4 tsp salt, mix well, age in refrigerator for about 4 hours then freeze in ice cream freezer according to the manufacturer's directions.
*If you are concerned about the possibility of Salmonella from uncooked eggs, substitute an equivalent amount of Egg Beaters.
PEANUT BUTTER CHOCOLATE CHIP
A delicious ice cream utilizing the proven combination of chocolate and peanut butter!
For this ice cream, prepare the base mix using the recipe for Old Time Vanilla (see recipe), but when mixing the eggs, sugar, brown sugar and sweetened condensed milk, stir in one cup of crunchy peanut butter. Then add the remaining ingredients according to the Old Time Vanilla recipe, and when the ice cream is nearly frozen, add 1/2 cup of mini semi-sweet chocolate chips.
PEANUT BUTTER
2 eggs
1/2 cup sugar
1/2 cup chunky peanut butter
1 1/2 cups heavy cream
1 1/2 cups milk
Whisk together the eggs and sugar until light and fluffy. Add the peanut butter and whisk until smooth. Mix in the whipping cream and milk. Transfer the mixture to the ice cream maker and process according to manufacturer’s instructions.
PERILS OF PRALINE
The only peril here is to your waistline. This is a creamy pecan praline ice cream worthy of the praline experts in the deep south.
This pecan praline ice cream is made using the recipe for Ultimate Butter Pecan (see recipe) Ice Cream. The pecans are prepared just as for the Butter Pecan ice cream. Cook for ten minutes in a saucepan 1/2 cup brown sugar, 2 tbsp light corn syrup, 1/4 cup half and half and 1/8 tsp salt. Then add the prepared pecans to this sauce. The pecan sauce with the pecans is then swirled into the ice cream after freezing.
PHILADELPHIA BLUE
2 cups cream
1/3 cup sugar
1 cup blueberries, pureed
Heat cream until it starts steaming (or until bubbles appear).
Remove from heat and stir in sugar until dissolved.
Add pureed blueberries and cool.
Mix in machine.
PISTACHIO
1 1/4 cups pistachio
2 1/2 cups milk
3 eggs
1 cup sugar
1 cup heavy cream whipped
1 teaspoon almond extract
1 teaspoon vanilla extract
Shell the pistachio. Blanch the nuts by placing them in a bowl and pouring boiling water over it. Let stand for 1 minute. Drain, and peel the pistachios. Blend the nuts, the milk, the eggs, and the sugar until you have a green smooth liquid. Pour into a saucepan. Cook over low heat until the custard thickens, about 25 minutes or so. Do not boil or it will curdle. Let the mixture cool and add vanilla and almond extracts. Stir and Fold in whipped cream.
PRALINE
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.
ROSE
6 1/2 cup heavy cream
2 tsp. rose water
1/8 tsp. salt
3/4 cup granulated sugar
1/4 tsp. red food coloring
Combine heavy cream, rose water, salt, sugar and food coloring. Freeze. Makes 1/2 gallon
RUM RAISIN
3/4 cup Raisins
1/2 cup Rum
1 cup Milk
1/2 cup Sugar
2 Eggs
2 cups Cream
Pour rum over raisins, cover, let stand overnight. Warm the milk in a small pan. Whisk the eggs with the sugar in a separate bowl. Slowly add warm milk to mixture continuing to whisk. Pour mixture back in the pan and heat slowly until thickened, stirring constantly (looks like very liquid pudding). Do not boil! Let cool to room temperature, add cream, and chill. Add rum raisins just before the end of the freezing process.
SAFFRON
1 1/2 cups half-and-half
1 egg
1/2 gram saffron, chopped fine
brandy
1/3 cup sugar
Soak the saffron in a very small amount of brandy (enough to cover it) for one hour. Boil the egg for exactly 45 seconds. Combine all ingredients and refrigerate for 1/2 hour. Then follow the usual procedure for your ice-cream maker. Serves about 3 people. The saffron flavor was very pronounced -- you would not want to increase the amount of saffron from the above, and could probably get by with less.
SMOKEY CHIPOTLE ICE CREAM
This one is good as a dessert or you can be really bold and use it as an appetizer to wake up the taste buds before a steak dinner.
To a batch of the Old Time Vanilla Ice Cream mix (see recipe), add 3/4 tsp chipotle seasoning salt. Be sure to let this mix age in the refrigerator for at least four hours before freezing.
PUMPKIN ICE CREAM
14 oz can of pumpkin
1/2 cup brown sugar
1/4 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp ginger
1/2 cup maple syrup
1 cup milk
2 cups whipping cream
Mix ingrediants and freeze in ice cream maker. Tastes like pumpkin pie
ULTIMATE BUTTER PECAN
So buttery you'll moo. The favorite of many, it's rich and creamy.
Again, use the Old Time Vanilla (see recipe) for the base recipe, but use 3/4 cup of brown sugar. Also, add 4 tablespoons of melted butter to the mix after adding the sweetened condensed milk and brown sugar. Be very careful melting the butter so that it doesn’t separate or churning might result. Now you must prepare the pecans. To do this, mix 1cup of chopped pecans with 2 tablespoons of melted butter and 1/3 cup of brown sugar. After the mix has aged (chilled in the refrigerator for about four hours), stir thoroughly and freeze according to the manufacturer’s directions. When the mix is frozen, stir in the prepared pecans.
WAFFLE CONES
2 Large eggs
1/2 cup sugar
2/3 cup butter, melted then cooled
1 TBSP vanilla extract
3/4 cup flour
Makes about six large cones
Lightly beat the eggs then add in the remaining ingredients, adding the flour last. Before pre-heating the pizelle, I lightly spray a vegetable oil based non-stick compound (PAM, e.g.) on the cooking surfaces. Spoon about 2 tbsp batter onto pizelle and cook for about 45 seconds. The temperature of the pizelle (waffle cone iron) varies a lot in various appliances, so the first batch will be an experiment to determine the cooking time. The edges should be golden brown and cooked completely, not too brown on the edges, but not mushy in the middle. Form around a
mandrel (I use
an old wooden cone with a handle. They should become crispy and hold their shape
as they cool. I set mine in an old fashioned cone holder from an old soda shop,
but they could be set inside small juice glasses to cool.