Mango Ice Cream

Ingredients....


(1) 4 egg whites
(2) 1 3/4 cups superfine sugar
(3) 2 1/2 cups heavy cream
(4) 2 ripe mangoes, flesh roughly chopped into 1-inch pieces


Method...

1.In a bowl, beat the egg whites until thick. Add the sugar and beat until stiff. Add the cream and continue beating until the mixture is thick and creamy. Gently mix in the mango pieces.

2.Cover and freeze until almost set. Take out, beat again and return to the freezer to set overnight.

3.One hour before serving, place the ice cream in the refrigerator to soften a little.

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Fig Ice Cream

Ingredients...

(1) 1 lb Very ripe figs

(2) 3 tb Water

(3) 1 1/2 c Whipping cream

(4) 1/2 c Sugar plus:1 tb Sugar

(5) 3 Egg yolks

(6) Vanilla to taste

(7) Cognac or brandy (optional) -- to taste

Method...

1.Wash the figs, cut off the stem ends, and cut in quarters into a
non-corroding saucepan. Add the water and cook slowly until very
tender, about 20 minutes, stirring often. The cooking time will
depend on the variety of fig you are using and how thick the skin is.
Coarsely chop the figs in a food processor, or put them through a
food mill, or crush well with a potato masher.

2.Warm 1 cup of the cream with the sugar in a non-corroding
saucepan, stirring occasionally, until the sugar has dissolved. Whisk
the egg yolks just enough to mix them and whisk in some of the hot
cream mixture to warm them. Return to the pan and cook over low
heat, stirring constantly, until the custard coats the spoon. Strain
through a medium-fine strainer into a container. Add the remaining
cream and 1-1/2 cups of the fig puree. Flavor to taste with a few
drops each of vanilla and Cognac or brandy. Chill thoroughly.
Freeze according to the instructions

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Chocolate Cream Pie

Ingredients...
(1) 1 (9 inch) baked pastry shell
(2) 1 1/4 cups white sugar
(3) 2 tablespoons all-purpose flour
(4) 2 tablespoons corn starch
(5) 1/4 teaspoon salt
(6) 1 1/2 cups milk
(7) 4 egg yolks
(8) 2 (1-ounce) squares unsweetened chocolate
(9) 1 tablespoon butter
(10) 1 teaspoon vanilla extract
(11) Sweetened whipped cream

Method...

1.In medium saucepan, combine sugar, flour, cornstarch and salt. In
a medium bowl, beat milk and egg yolks until smooth. Gradually stir
into sugar mixture. Stir constantly over medium heat until mixture
thickens and comes to a full boil. Boil and stir for one minute.
Remove from heat and stir in chocolate, butter and vanilla. Stir until
melted.

2.Pour into pie shell. Place plastic wrap over filling to prevent skin
from forming and chill for several hours.

3.Serve with a dollop of sweetened whipped cream, if desired.

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Almond Ice Cream

Ingredients...

(1) 1/4 C. blanched almonds

(2) 2 C. milk

(3) 2/3 C. heavy cream

(4) 3 egg yolks

(5) 1/2 C. sugar

Method...

1.Reduce the almonds to a powder. Add the milk and heavy cream,
mix thoroughly together. In a saucepan, heat the almond mixture
and bring it to a boil. Remove from heat and reserve.

2.In a bowl, mix the egg yolks and sugar until light and fluffy. Add the
almond mixture and mix well with wooden spoon. Return the
mixture to the saucepan. Stir over medium-low heat until the custard
thickens and coats the back of a spoon, do not boil.

3.Strain custard into a clean bowl and refrigerate until cold. Process
custard in ice cream maker according to manufacturer’s instruction.
Transfer to covered container and freeze until firm

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Blueberry Cream Pies

Ingredients .....

(1) 1 cup granulated sugar

(2) 1 (8-ounce) package cream cheese, softened

(3) 1 (8-ounce) container frozen nondairy whipped topping, thawed

(4) 2 (9-inch) graham cracker pie crusts

(5) 4 medium bananas, sliced

(6) 1 (21-ounce) can blueberry pie filling

Method....

1.In a medium mixing bowl cream together sugar and softened
cream cheese. Stir in non-dairy whipped topping.

2.Line 2 graham cracker pie crusts with bananas. Pour the cream
cheese mixture on top followed by blueberry pie filling. Refrigerate
until ready to serve.

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Blackcurrant Ice Cream

Ingredients....

(1) 450 g/1 lb blackcurrants, stripped from their stalks

(2) 150 ml water

(3) 75 g/3 oz caster (superfine) sugar
(4) 3 eggs, separated

(5) 300 ml single (light) cream
(6) 300 ml double (heavy) cream

Method....

Put the blackcurrants in a pan with the water and sugar. Heat gently, stirring, until the sugar dissolves, then bring to the boil and boil for 5 minutes. Puree in a blender or food processor, then pass through a sieve (strainer). Beat the egg yolks, then gradually whisk in the puree. Cool slightly, then stir in the single cream. Turn into a freezer-proof container and freeze for 1—1.5 hours until half-frozen. Whisk thoroughly with a fork to break up the ice crystals. Whisk the egg whites until stiff, then whip the double cream until peaking. Fold the cream, then the egg whites, into the mixture and freeze until firm.

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Banana Pie

Ingredients ....

(1) 2 packages dry non-dairy topping mix

(2) 2 3/4 cups milk

(3) 1(7-ounce) package instant banana pudding mix

(4) 1 (9-inch) baked pie shell

Method....

Mix non-dairy topping mix (dry) with cold milk. Add instant banana
pudding mix. Blend, then beat at high speed with an electric mixer
for 2 minutes. Spoon into baked pie shell. Chill for 4 hours.

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Apple-Cream Pie

Ingredients....

(1) 2 (12-ounce) package Apples.

(2) 1 teaspoon ground cinnamon.

(3) 2 teaspoons lemon juice.

(4) 1 cup marshmallow creme.

(5) 1 (8-ounce) package cream cheese, softened.

(6) 1 (9-inch) unbaked pastry shell.

(7) 2 tablespoons light brown sugar.

(8) 1/4 cup all-purpose flour.

(9) 2 tablespoons butter or margarine.

(10) 1/4 cup chopped walnuts.

(11) 1/2 cup powdered sugar.

(12) 1 tablespoon water .

(13) 1/2 teaspoon vanilla extract.

Method....

1.THAW harvest apples in microwave at MEDIUM(50% power) 5 to 6
minutes; set aside.

2.COMBINE apples, cinnamon, and lemon juice in a medium bowl;
stir well, and set aside. Combine marshmallow creme and cream
cheese in a small bowl beating at medium speed with an electric
mixer until blended. Fold into apple mixture. Spoon into pastry shell.

3.COMBINE brown sugar and flour in a small bowl; cut in butter until
mixture resembles coarse meal. Stir in walnuts. Sprinkle over apple
mixture. Bake at 375° F for 30 to 40 minutes.

4.COMBINE confectioner's sugar, water, and vanilla in a small bowl;
stir well. Drizzle over warm pie. Serve at room temperature or chilled.

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Honey Ice Cream

Ingredients...

(1) 2 cup heavy cream

(2) 1 cup whole milk

(3) 2 large eggs

(4) 3/4 cup creamed honey

Method....

1. In a heavy saucepan bring cream and milk just to a boil. In a bowl whisk together eggs and honey until combined well. Add hot cream mixture to egg mixture in a slow stream, whisking, and pour custard into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170aF. (Do not let boil.)

2. Pour custard through a sieve into a clean bowl and cool. Chill custard, its surface covered with plastic wrap, until cold, at least 2 hours, and up to 1 day. Freeze custard in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.

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Lemon Ice Cream

Ingredients...

(1) 1 C. granulated sugar

(2) 1 C. whole milk

(3) 1/3 C. fresh lemon juice (about 1 1/2 lemons)

(4) 1 C. whipping cream

(5) 1/2 t. vanilla

(6) Fresh mint leaves, lemon slices for garnish

Method...

1. Mix sugar, milk and lemon juice. Whip cream until stiff. Fold cream into milk mixture. Add vanilla and pour mixture into shallow 9 x 9-inch pan to freeze.
2. Stir at least once when partially frozen.
3. Garnish with fresh mint leaves or paper-thin lemon slices.

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Raspberry Ice Cream

Ingredients...

(1) 1 pint fresh raspberries

(2) 1 1/2 cups sugar

(3) 1/2 lemon juice

(4) 2 large eggs

(5) 2 cups heavy or whipping cream

(6) 1 cup milk

Method....

1. Toss the raspberries, 3/4 cup sugar, and the lemon juice together in a bowl. Cover and refrigerate for 2 hours, stirring every 30 minutes.

2. 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.

3. Pour in the heavy cream and milk and whisk to blend. Drain the juice from the raspberries into the cream mixture and blend. Mash the raspberries until pureed and stir them into the cream mixture.

4. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.

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Coconut Ice Cream

Ingredients...

(1) 1 1/2 cups milk

(2) 1 1/2 cups heavy cream

(3) 1 cup canned unsweetened coconut milk

(4) 4 egg yolks

(5) 1/2 cup sugar

(6) 1 teaspoon pure vanilla

Method....

1. In a medium saucepan combine the milk, cream and coconut milk. Bring to a boil over medium heat. Remove from heat and let it sit for at least 1 hour. Return the saucepan to low heat and bring the mixture to a simmer.

2. In a mixing bowl, whisk the egg yolks and the sugar until light and fluffy. Slowly add the warm milk mixture while constantly whisking. Pour this mixture back into the saucepan and heat over low heat until the mixture thickens and coats the back of a spoon. Remove the mixture from heat and let it cool. Add the vanilla and chill thoroughly.

3. Freeze in a ice cream maker according to the manufacturers directions

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Cherry Ice Cream

Ingredients...

(1) 3/4 cup dried cherries

(2) 1/2 cup rum2

(3) 1/2 cups light cream

(4) 1/2 cup sugar

(5) 4 egg yolks

(6) 1/4 teaspoon vanilla

Method...

1. Place the cherries in a bowl and cover with rum. Allow to soak for several hours or overnight.

2. Heat the light cream and sugar together until the sugar is dissolved and bubbles begin to form around edge of the pot. Whisk yolks until creamy. Add 1/2 cup of the warm cream to the egg yolks. Pour the warmed yolks back into the half-and-half and continue to cook, stirring, until the custard mixture coats the back of a spoon. Do not boil the mixture or it will curdle. Stir in the vanilla, allow to cool completely, then chill.

3. Pour into the ice-cream maker and freeze according to manufacturer's directions. Drain the cherries. When the mixture begins to thicken as it freezes, add the cherries and freeze until ice cream is the proper consistency.

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Rich Chocolate

Ingredients....

(1) 1/4 cup butter, melted

(2) 1/2 cup unsweetened cocoa powder

(3) 1/3 cup milk

(4) 1 teaspoon vanilla extract

(5) 1/4 teaspoon salt

(6) 3 cups confectioners’ sugar

Method...

In a large bowl, combine butter and cocoa; beat until well mixed. Add in the milk, vanilla and salt; beat until smooth. Gradually beat in the confectioners’ sugar until frosting is smooth and creamy. Add more milk if you want a thinner consistency.

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Home-made Chocolate

Ingredients...


(1) Sugar
(2) Milk powder
(3) Cocoa powder
(4) Butter
(5) Nuts

Method...

1.Take equal quantities of sugar, milk powder and cocoa powder.
2.Sieve milk powder and cocoa powder together.
3.Spread butter on a low bottom plate and keep it aside.
4.In a frying pan, add little water to sugar and heat until it melts.
5.Add the mixture of milk powder and cocoa powder and mix well.
6.Add a little amount of butter to the above for flavour.
7.Once the mixture blends well, remove from heat.
8.Spread it on the butter coated low bottom plate.
9.Add nuts on the spread mixture and let it cool for a while.
10.Place it in the freezer of the refigerator until it becomes hard.
This is a very simple recipe and can be prepared in less than half an hour. This can also be stored for a long period of time.

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Peach Ice Cream

Ingredients...

(1) ¾ cup of peach pulp

(2) Juice of½ lemon

(3) ¾ cup of granulated sugar

(4) 1½ cups of thin cream

Instructions...

Pare and stone choice, ripe peaches and press the pulp through a "ricer;" add the sugar and lemon juice and turn into the can of a freezer, packed in ice and salt; add the cream and freeze as usual.

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Orange Ice Cream

Ingredients....

(1) 1 cup heavy cream

(2) 1 cup thin cream

(3) 2 cups orange juice

(4) Sugar

Instructions...

Add cream slowly to orange juice, sweeten to taste, and freeze. Serve with canned strawberries or fresh fruit mashed and sweetened

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Easy Mint Chip Ice Cream

Ingredients...

(1) 1 (14 ounce) can sweetened condensed milk

(2) 2 tablespoons water

(3) 1/4 teaspoon peppermint extract

(4) 3 drops green food coloring

(5) 2 cups heavy whipping cream, whipped

(6) 1 cup miniature semisweet chocolate chips

Method...

In a large bowl, combine milk, water, extract and food coloring. Fold in whipped cream and chocolate chips. Pour into a foil-lined 9-in. x 5-in. x 3-in. loaf pan. Cover and freeze for 6 hours or until firm. Lift out of the pan and remove foil; slice.

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Caramel Ice Cream

Ingredients...

(1) 1 cup granulated sugar

(2) 4 cups whipping cream

(3) 1 cup milk

(4) 1/2 cup granulated sugar

(5) 1 tablespoon all-purpose flour

(6) 1 teaspoon vanilla extract

Method...

1. Place 1 cup sugar in a large heavy saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until sugar melts and turns golden. Reduce heat to low; gradually add whipping cream and milk. Cook over medium heat, stirring frequently, until smooth.

2. Combine 1/2 cup sugar and flour; stir well. Add to caramelized sugar mixture; cook over low heat, stirring constantly, 10 minutes or until mixture is thickened. Stir in vanilla.

3.Pour mixture into freezer container of a 2-quart hand-turned or electric freezer. Freeze according to manufacturer's instructions. Pack freezer with additional ice and salt, and let stand 1 hour before serving.

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Chocolate Ice Cream

Ingredients ....

(1) 1/2 pound dark French chocolate
(2) 1 cup boiling water
(3) 5 cups heavy cream (separated into 3 cups and 2 cups)
(4) 1/2 pound sugar

Method...

1.Dissolve 1/2 pound of the best French chocolate in a breakfast-cup of boiling water, add 3 cups of the cream 1/2 pound of sugar, boiled to a syrup; strain through silk and put into the ice pail.

2.Freeze in the usual way.

3.When frozen, add 2 more cups of the heavy cream cream, work until it is smooth Store in a sealed freezer-safe container until ready to serve the ice cream

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Coffee Ice Cream

INGREDIENTS...

(1) 1/4 cup sugar

(2) 1 tablespoon cornstarch

(3) 1 tablespoon instant coffee granules

(4) 2 tablespoons butter or margarine, melted

(5) 1 cup milk 1 teaspoon vanilla extract

(6) 1 (14 ounce) can sweetened condensed milk

(7) 2 cups whipping cream

DIRECTIONS...

In a saucepan, stir sugar, cornstarch, coffee and butter until blended. Stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool completely. Stir in condensed milk. In a mixing bowl, beat cream until stiff peaks form; fold into milk mixture. Pour into a 9-in. square pan. Cover and freeze for 6 hours or until firm.

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Strawberry Ice Cream

Ingredients...

(1) 2 1/4 cups granulated sugar
(2) 1 1/2 tablespoons all-purpose flour
(3) 3/4 teaspoon salt
(4) 6 large eggs, lightly beaten
(5) 5 cups milk 1 (12-ounce) can evaporated milk
(6) 1 teaspoon vanilla extract
(7) 3 cups mashed fresh strawberries
(8) 2 cups whipping cream, whipped
(9) 3/4 cup granulated sugar

Method...

1. Combine first 3 ingredients in a large saucepan; stir well. Add eggs and milks,
stirring with a wire whisk until blended. Cook over medium heat, stirring
constantly, until mixture is thickened (Do Not Boil). Remove from heat, and stir in
vanilla; let cool 30 minutes. Cover custard with plastic wrap, gently pressing
directly on custard. Chill at least 8 hours.
2. Add strawberries, whipped cream , and 3/4 cup sugar to chilled custard; stir
well.
3.Pour mixture into freezer container of a 5-quart hand-turned or electric freezer.
Freeze according to manufacturer's instructions. Pack freezer with additional ice
and salt, and let stand 1 hour before serving.


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Easy Vanilla Ice Cream

Ingredients...

(1) 2 (14-ounce) cans sweetened condensed milk

(2) 1 quart half-and-half

(3) 1 tablespoon plus

(4) 1 teaspoon vanilla extract

Method...

Combine all ingredients, mixing well. Pour mixture into 1-gallon ice cream freezer container. Follow manufacturers instructions for operating the ice cream maker. When machine has stopped, drain the melted water from the bucket and repack with more ice and rock salt (3 parts ice to 1 part rock salt.) Cover with heavy towel and let set undisturbed for about 1 hour to "season". Serve immediately or store in freezer.

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