Ed Pawlowski > wrote:
> Philadelphia Vanilla
>
> This famous recipe, named after the city of Philadelphia that was once
> the ice cream capitol of America, is simple to make and has a
> particular delicate flavor. Its only ingredients are cream, sugar, and
> flavoring.
>
> 6 cups of light cream
> 1 cup of sugar
> 3" vanilla bean or 1/2 teaspoon vanilla extract
> Pinch of salt
>
> Heat cream until almost boiling. Remove from heat and add sugar. Stir
> until dissolved. Allow to cool, then scrape the seeds from inside the
> vanilla bean, and add to the cream with salt. Stir again. Chill the
> mixture, then pour into ice cream freezer and stir until very stiff.
> Leave in freezer to ripen for a few hours before serving. Makes two
> quarts.
>
> Peach
>
> Fresh fruits make healthful, delicious flavorings for homemade
> icecreams. Raspberries or other full-flavored fruit can be substituted
> for peaches in this recipe.
>
> 6 cups of light cream
> 1 1/4 cups of sugar
> Pinch of Salt
> 1-2 cups of peach pulp
>
> Heat cream to just below boiling point. Remove from heat, add sugar
> and salt, and stir until dissolved. Add peach pulp when cool. Makes
> two quarts.
>
> Blueberry
>
> For delicate tasting fruits with a high water content, such as
> pineapples or blueberries used in this recipe, use 1 to 2 cups of
> sweetened fruit per cup of cream.
>
> 6 cups of blueberries
> 1/3 cup of water
> Juice of 1 large lemon
> Pinch of salt
> 1 and 1/2 cups of sugar
> 3 cups of light cream
>
> Simmer blueberries with water in covered pan until soft. Mash and
> strain. Add lemon juice, salt and sugar. Allow to cool, then combine
> with cream and stir-freeze. Makes 2 1/4 quarts.
>
> Italian Chocolate
>
> Whole eggs are added to Italian ice cream to give a richer flavor. The
> whipped whites, folded in just before freezing, provide a light fluffy
> texture.
>
> 6 eggs
> Pinch of Salt
> 1 1/2 cups of sugar
> 1 qt of whole milk
> 3 oz unsweetened chocolate
> 1 qt of heavy cream
>
> Separate the egg yolks and whites into different bowls, mix yolks,
> salt, and 1 cup of sugar, and beat well. Heat milk until almost
> boiling, add lumps of chocolate and stir until melted. Slowly stir
> chocolate until melted. Slowly stir chocolate mixture into yolks.
> Allow to cool. Beat egg whites until thick, add remaining sugar, and
> continue beating until whites form peaks. Fold whites into cooled
> chocolate mixture, add cream, then chill and stir-freeze. Makes 2 1/2
> quarts.
>
>
>
> French Strawberry
>
> French ice cream made with heavy cream and the yolks of several eggs
> is the most expensive recipe to make, but for many people its smooth,
> rich flavor is the best.
>
> 6 egg yolks
> 2 cups of milk
> 1 cup of sugar
> Pinch of salt
> 4 cups of heavy cream
> 2 cups of crushed strawberries
> 1 tbsp. lemon juice
>
> Mix the egg yolks, milk, sugar, and salt in a double boiler and heat
> to make a thick custard. cook until the mixture coats the back of a
> wooden spoon evenly. Allow to cool. Add heavy cream. Pour into ice
> cream maker and stir-freeze. Allow to ripen a few hours before
> serving. Makes 2 1/2
> quarts.
>
>
> Easy Blackberry Ice Cream
>
> (very popular in the Pacific NW since blackberries are everywhere). No
> eggs, and no cooking.
> Sorry, not non-fat because there is cream.
>
> 24 oz blackberries (2 bags, if you buy them frozen)
> 3/4 cup powdered sugar (sifted)
> 2/3 cup whipping cream
> 1 tsp lemon juice
>
> Puree the blackberries in processor or blender. Strain to remove
> seeds. Mix all ingredients, pour into ice cream maker, and process
> according to manufacturer's instructions.
>
> Transfer to separate container and freeze for about 2 hours before
> serving.
>
>
> For those who want less fat, try this recipe
>
> Raspberry Sorbet.
>
> Warning: this is RASPBERRY (potent)!
>
> 24 oz raspberries (2 bags, if you buy them frozen)
> 1 cup sugar
> 1 tbsp lemon juice
> 1 tsp vodka (optional)
>
> Puree the raspberries in processor or blender. Strain to remove seeds.
> Add sugar and blend until the sugar has completely dissolved.
>
> Mix in lemon juice and vodka, pour into ice cream maker, and process.
>
> Transfer to separate container and freeze for about 2 hours before
> serving.
>
>
> Cardiac Attack Vanilla Ice Cream
>
> Recipe By : Rock & Kathy McNelly's Late Great Uncle Lloyd
>
> 12 Eggs
> 1 Pinch Salt
> 4 Ounces Vanilla
> 2 Pints Whipping Cream
> 2 1/2 Cups Sugar
> Half And Half -- To Top
>
> Add eggs to bowl and whisk in the salt, vanilla, whipping cream, and
> sugar, and chill in freezer. Remove from freezer, stir to make sure
> that everything is well mixed, and add to ice cream freezer. Fill with
> half and half to about two inches below the top of the container,
> cover with lid, and start to crankin'!
>
>
>
>
> Cream Cheese Ice Cream
>
> Recipe By : A $100 Better Homes and Gardens recipe
>
> 3 8 Ounce pkg's cream cheese,
> 1 softened
> 2 1/2 C sugar
> 4 eggs
> 2 Tb lemon juice
> 2 Ts vanilla
> 5 C light cream
>
> In a large mixer bowl beat cream cheese and sugar with an electric
> mixer on med. speed till smooth. Beat in the eggs, lemon juice, and
> vanilla till combined. Stir in the light cream. Freeze in a 4 or 5 qt
> ice cream freezer according to the manufacturers directions. Makes
> about 3 qts.
>
> Note: 1/2 cup contains 290 calories So rich and creamy it's just like
> eating cheesecake.
>
>
>
> Isabella's Aphrodisiac
>
> Recipe By : Flora Isabella Castillo winner of the Epicurious Ice Cream
>
> 1 Tablespoon unsalted butter
> 1/2 Cup sliced almonds
> 1 1/2 Cups whole milk
> 4 egg yolks
> 3/4 Cup sugar
> 1/8 Teaspoon salt
> 2 Cups heavy cream -- chilled
> 1 Cup peeled and mashed rich ripe figs
> 1 Teaspoon vanilla
>
> In a small skillet over medium heat, melt the butter. Add the almonds
> and sauté until just golden. Remove the almonds and dry on paper
> towel. Put aside for later. In a medium saucepan, over medium heat,
> bring the milk to a simmer. Remove the pan from the heat and set
> aside. In a stainless steel bowl, or double boiler, whisk the yolks
> with the sugar and salt for 3 minutes, or until pale yellow. Add hot
> milk slowly while whisking. Place the stainless steel bowl over a pan
> of simmer water and cook whisking constantly, for 8 to 10 minutes, or
> until the custard is thick enough to coat the back of a spoon. Remove
> the custard from the water and stir in the chilled cream, mashed figs,
> vanilla, and almond extract. Chill the mixture for 30 minutes, then
> pour into an ice cream maker and freeze according to the
> manufacturer's directions. Makes about 1 quart.
> Flora Isabella Castillo First-prize winner of the Epicurious Ice Cream
> Contest
>
>
>
> Makes one gallon.
>
> 1 3/4 cups sugar
> 3 raw eggs
> 1 package (4 oz.) of vanilla Junket
> 1 lg. can of Pet Milk
> 2 sm. cans of Pet Milk
> 1 quart of milk
> 1 TBS. or more of vanilla extract
> Water, as much as needed to finish off ice cream barrel to desired
> level.
>
> Remember that you don't fill barrel all the way to the top. Leave a
> couple of inches for expansion of the ice cream as it freezes. This
> recipe is the best I've ever made for a down home, homemade flavor.
> However, it is not for folks that are afraid of raw eggs.
>
> Another Gaulden original, for better or worse.
> Danny
>
>
> Banana Ice Cream
>
> Ingredients:
> 2 cups Milk
> 2 cups Whipping cream
> 2 Eggs -- beaten
> 1 1/4 cup Sugar
> 2 medium Ripe bananas -- peeled
> 1/2 teaspoon Vanilla
> 1/4 teaspoon Salt
> 1/8 teaspoon Ground nutmeg
>
> Directions:
> In a saucepan combine milk, cream, eggs, and sugar.
> Cook and stir over low heat until mixture thickens slightly and coats
> the back of a spoon. Cool to room temperature.
> Puree bananas in blender ( 1 cup). Combine cooled custard, bananas,
> vanilla, salt and nutmeg. Pour into freezer container. Freeze
> according to manufacturer's directions.
> Recipe URL:
> http://www.cdkitchen.com/recipes/rec...Cream372.shtml
>
>
>
>
>
>

Thank you!!! These all sound wonderful! I cant wait to try the
blackberry because thats one of my favorites.