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

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.

"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)))

On Sun, 07 Oct 2018 12:43:28 -0400, Ed Pawlowski > wrote:

>Philadelphia Vanilla
>
>This famous recipe, named after the city of Philadelphia

I was wondering what it was named after.