"Opheila" wrote in message ...

On 18:37 7 Oct 2018, Jinx the Minx > wrote in
news
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 can't wait to try the
blackberry because that's one of my favorites.

==

Yum +1 )

==

Thank you for agreeing forger)))