Ben and Jerry's Kiwi Ice Cream
Ben and Jerry's Heath Bar Crunch Ice Cream
Ben and Jerry's Fresh Georgia Peach Ice Cream
Ben and Jerry's New York Super Fudge Chunk
Ben and Jerry's Oreo Mint Ice Cream
Ben and Jerry's Orange Cream Dream Ice Cream
Ben's Chocolate Ice Cream
Blueberry Ice Cream
Cafe Au Lait Ice Cream
Coconut Ice Cream
White Chocolate Ice Cream


Ben and Jerry's Kiwi Ice Cream
6 Ripe kiwis
1 cup Sugar
1 Tbsp Sugar
2 large Eggs
2 cup Heavy or whipping cream
Kiwi Ice Cream is one of Ben and Jerry's more exotic, subtle flavors for
the true connoisseur. Peel the kiwis and mash them in a bowl until pureed.
Stir 2 tablespoons sugar into the fruit, cover, and refrigerate 1 hour.
Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk
in 1 cup sugar, a little at a time, then continue whisking until
completely
blended, about 1 minute more. pour in the cream and whisk to blend. stir
in
the kiwis. Transfer the mixture to an ice cream Maker and freeze following
manufacturer's instructions. Makes 1 quart.

Ben and Jerry's Heath Bar Crunch Ice Cream
4 Heath Bars
2 large Eggs
3/4 cup Sugar
2 cup Heavy or whipping cream
1 cup Whole milk
2 tsp Vanilla
Using a sharp knife, cut the candy bars into 1/2 to 1 inch chunks. You
should have about 1 cup. Place the chucks in a bowl, cover and freeze.
Whisk the egg in a mixing bowl until light and fluffy, 1-2 minutes. Whisk
in the sugar, a little at a time, then continue to whisk until completely
blended, about 1 minute more. Pour in the cream, milk, vanilla, and whisk
to blend. Transfer the mixture to ice cream maker and freeze following
manufacturer instructions. After the ice cream stiffens (about 2 minutes
before it is done) add the candy, then continue freezing until the ice
cream is ready. Makes generous 1 quart.
Variation: COFFEE HEATH BAR CRUNCH: Omit vanilla and substitute 3 Tbsp.
good
quality freeze-dried coffee. Add 2 Tbsp coffee with the cream and milk,
and
add the remaining 1 Tbsp coffee with the candy( after the ice cream
stiffens.

Ben and Jerry's Fresh Georgia Peach Ice Cream
2 cup Ripe peaches; finely chopped
1 1/4 cup Sugar
1/2 Juice of lemon
2 large Eggs
2 cup Heavy or whipping cream
1 cup Milk
The best way to capture the elusive flavor of summertime. Ben and Jerry
prefer small peaches because they have more flavor and less water than the
larger ones. Combine the peaches, 1/2 cup of the sugar, and the lemon
juice
in a bowl. Cover and refrigerate for 2 hours, stirring the mixture every
30
minutes. Remove the peaches from the refrigerator and drain the juice into
another bowl. Return the peaches to the refrigerator. Whisk the eggs in a
mixing bowl until light and fluffy, 1-2 minutes. Whisk in the remaining
3/4
cup sugar, a little at a time, then continue whisking until completely
blended, about 1 minute more. Pour in the cream and milk and whisk to
blend. Add the peach juice and blend. Transfer the mixture to an ice cream
maker and freeze following manufacturer's instructions. After the ice
cream
stiffens (about 2 minutes before it is done) add the peaches, then
continue
freezing until the ice cream is ready. Makes 1 generous quart.

Ben and Jerry's New York Super Fudge Chunk
1/4 cup White chocolate; chop coarse
1/4 cup Semisweet chocolate; chop
1/4 cup Pecan halves; chopped
1/4 cup Walnuts; chop coarse
1/4 cup Chocolate covered almonds; - cut in half
4 oz Unsweetened chocolate
1 cup Milk
2 large Eggs
1 cup Sugar
1 cup Heavy or whipping cream
1 tsp Vanilla extract
1 pinch Salt
Combine the coarsely chopped chocolate, pecans, walnuts and chocolate
covered almonds in a bowl, cover and refrigerate. Melt the unsweetened
chocolate in the top of a double boiler over hot, not boiling water. Whisk
in the milk, a little at a time, and heat, stirring constantly, until
smooth. Remove from the heat and let cool. Whisk the eggs in a mixing bowl
until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a
time, then continue whisking until completely blended, about 1 minute
more.
Add the cream, vanilla and salt and whisk to blend. Pour the chocolate
mixture into the cream mixture and blend. Cover and refrigerate until
cold,
about 1-3 hours, depending on your refrigerator. Transfer the cream
mixture
to an ice cream maker and freeze following the manufacturer's
instructions.
After the ice cream stiffens (about 2 minutes before it is done), add the
chocolate and nuts, then continue freezing until the ice cream is ready.
Makes one Generous Quart. Note: "New York Super Fudge Chunk was developed
as a regional flavor for the sophisticated New York palate. After coming
up
with several variations in our Burlington lab,we packed the samples in dry
ice and shipped them by bus to our New York consultants, a group of
musicians on Manhattan's Upper West Side. Following several weeks of
refinement and discussion, we all agreed on this final recipe- a chocolate
lover's dream."

Ben and Jerry's Oreo Mint Ice Cream
2/3 cup Oreo's; coarsely chopped
2 large Eggs
3/4 cup Sugar
2 cup Heavy or whipping cream
1 cup Milk
2 tsp Peppermint extract
Ben and Jerry have been making Oreo Mint ever since they opened their
first
store in the gas station. it was their top-selling flavor for a long time
and was only recently nudged out of first place by Heath Bar Crunch. Place
the cookies in a bowl, cover and refrigerate. Whisk the eggs in a mixing
bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at
a
time, then continue whisking until completely blended, about 1 minute
more.
Pour in the cream and milk and whisk to blend. add the peppermint extract
and blend again. Transfer the mixture to an ice cream maker and freeze
following manufacturer's instructions. After the ice cream stiffens, about
2 minutes before it is done, add the chopped cookies, then continue
freezing until the ice cream is ready. Makes 1 generous quart.

Ben and Jerry's Orange Cream Dream Ice Cream
1/3 cup Orange juice concentrate;- thawed
2 tsp Vanilla
2 cup Heavy or whipping cream
3/4 cup Sugar
2/3 cup Half and half
This recipe for Orange Cream Dream is easy to make and very refreshing. it
brings back memories of waiting for the ice cream man on warm summer
evenings.
Pour the cream into a mixing bowl. Whisk in the sugar, a little at a time,
then
continue whisking until completely blended, about 1 minute more. Pour the
half
and half and whisk to blend. Add the juice concentrate and vanilla and
blend.
Transfer the mixture to an ice cream maker and freeze following the
manufacturer's instructions. Makes one generous quart.

Ben's Chocolate Ice Cream
4 oz Unsweetened chocolate
1 cup Milk
2 large Eggs
1 cup Sugar
1 cup Heavy or whipping cream
1 tsp Vanilla
1 pinch Salt

Ben's Chocolate Ice Cream is about as rich as they come. The pinch of salt
helps to bring out the chocolate flavor. Melt the unsweetened chocolate in
the top of a double boiler over hot, not boiling water. Gradually whisk in
the milk and heat, stirring constantly, until smooth. Remove from the heat
and let cool. Whisk the eggs in a mixing bowl until light and fluffy, 1-2
minutes. Whisk in the sugar, a little at a time, then continue whisking
until completely blended, about 1 minute more. Add the cream, vanilla and
salt and whisk to blend. Pour the chocolate mixture into the cream mixture
and blend. Cover and refrigerate until cold, about 1-3 hours, depending on
your refrigerator. Transfer the mixture to an ice cream maker and freeze
following the manufacturer's instructions. Makes 1 generous quart.
VARIATION: Chocolate Almond- Add 1 cup roasted whole almonds (salted or
unsalted) after the ice cream stiffens, about 2 minutes before it is done,
then continue to freeze until the ice cream is ready.


Blueberry Ice Cream
2 pints fresh blueberries
1 cup sugar
1/8 teaspoon salt
2 cups heavy cream -- lightly whipped
1 cup evaporated milk
Mash berries and cook with sugar, on medium heat, stirring constantly, for
5
min. Press berries through a sieve. Cool. Add salt, lightly whipped cream
and
evaporated milk to the berries. Churn-freeze.

Cafe Au Lait Ice Cream
2 Eggs -- beaten
2/3 cup sugar
1 1/2 cups milk
2 tablespoons instant coffee granules
1/2 teaspoon vanilla
1/4 cup miniature marshmallows
1 cup Half & half
In a medium saucepan, combine beaten eggs, sugar and milk. Cook and
stir over low heat until mixture thickens and coats a spoon. Add
coffee granules; stir in vanilla and marshmallows until melted. Set
aside to cool 15 minutes. Add half & half or whipping cream.
Pour into ice-cream canister. Freeze in ice cream maker according to
manufacturer's directions. Makes about 1 quart.

Coconut Ice Cream
2 cups milk
2 16 oz. cans Coco Lopez (sweetened cream of coconut)
3 cups heavy cream
2 tsp. coconut extract (optional)
Place the coconut cream and milk in a food processor and blend thoroughly.
Stir in the cream and coconut flakes. Pour the mixture into
the bowl of the machine and freeze. Makes about 2 quarts. Add coconut
flakes if desired.

White Chocolate Ice Cream
2 cups Half and half
12 oz White chocolate; coarsely chopped
4 Eggs
1 1/2 cup Sugar
2 cup Whipping cream
Scald half and half in top of double boiler set over simmering water. Add
chocolate. Reduce heat so water barely simmers and cook until chocolate is
melted, stirring occasionally. Remove from heat. Using electric mixer,
beat
eggs in medium bowl to blend. Add sugar and beat until dissolved. Slowly
mix in chocolate mixture. Beat in cream. Refrigerate until well chilled.
Process chocolate mixture in ice cream maker according to manufacturer's
instructions. Freeze in covered container at least 4 hours to mellow. If
frozen solid, let ice cream soften slightly in refrigerator before
serving.
Makes 2 quarts.

I have more, but figured this would be a good start.

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