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I Scream For Ice Cream



Ice Cream Index







 
                  Pina Colada Home Made Ice Cream

1 (12 oz.) can crushed pineapple
1 pkg. frozen coconut
1 qt. half and half
1 pt. whipping cream
1 can Eagle Brand milk
4 eggs, beaten well
2 c. sugar
2 tsp. rum flavoring
Method

Mix Eagle Brand milk, sugar and eggs in large bowl. Beat well; add cream and half and half. Add remaining ingredients. Place in ice cream freezer.

                               Chocolate Ice Milk
1 quart milk
4 ounce unsweetened chocolate
1 1/3 cups sugar

Method

Heat milk and sugar together in a saucepan over low heat. In another saucepan, melt the chocolate slowly over low heat. When smooth, gradually add the milk-sugar mixture to the chocolate, stirring constantly to keep the chocolate smooth. Cook over medium heat until the mixture smooth. Cool thoroughly.
Pour the mixture into the bowl of the machine and freeze.
Makes 1 quart.

                                  Berry Ice Cream

3 tb Cornstarch
6 c Milk
2 2/3 c Sugar (see note)
4 Eggs
3/4 ts Salt
13 oz Evaporated milk
2 c Whipping cream
2 c Crushed fresh berries
1 3/4 tb Vanilla

Method

Mix cornstarch with 1/2 cup milk until smooth. Add additional 1 1/2 cups milk and cook over very low heat until thick and smooth, stirring constantly to avoid lumps. Blend sugar, eggs, salt and evaporated milk in electric mixer bowl. Add hot cornstarch mixture and beat well. Add whipping cream, remaining 4 cups milk, berries and vanilla. Pour into gallon electric or hand-crank freezer. Churn and freeze according to manufacturer's directions until firm, then carefully remove paddle. Seal ice cream container well. Fill ice cream freezer to top with crushed ice and ice cream salt. Cover freezer tightly and set aside several hours to let ice cream season. Or spoon ice cream into another container which has been chilled and store in home freezer to season.
Note: It may be necessary to increase amount of sugar slightly depending on sweetness of berries. Makes about 1 gallon
 
 

                        Low-fat Delicious Ice Cream

1-1/4 cups sugar
3 cups half & half (coffee cream)
1/3 cup juice or crushed fruit
For lime ice cream use
1/3 fresh lime juice
2 teaspoons grated lime rind.
For orange ice cream, use
1/3 cup orange juice
2 teaspoons grated orange rind.
For mango ice cream, use
1/3 crushed mango slices with some juice.

Method

Combine all ingredients and make according to your ice cream maker directions. Freeze overnight before using, otherwise ice cream will be too soft.

Serves: 8 to 10.


                                      Avocado Ice Cream

Three 8-oz. avocados
1/2 teaspoon kosher salt
3/4 cup superfine sugar
5 tablespoons fresh lemon juice
3/4 cup heavy cream

Method

Peel and pit the avocados. Cut them into chunks and purée in a food processor. You should have about 2 1/2 cups of purée. With the machine running, add the remaining ingredients.
Pour the mixture into the bowl of the machine and freeze. Makes about 1 quart.

                          Strawberries and Ice Cream

16 oz. fresh strawberries
3 Tbl. sugar
4 Tbl. basalmic vinegar
2 Tbl. white wine
15 whole black peppers
vanilla ice cream

Method

Wash strawberries and cut into slices.Mix sugar, balsamic vinegar, white wine and black peppers.Pour strawberries into mixture. Mix well, then place in refrigerator for 30 to 45 minutes.Remove from refrigerator 10 minutes before serving over ice cream. Serves six.

                            Fried Mexican Ice Cream

1 pt Vanilla ice cream or other flavor
1/2 c Crushed cornflakes or cookie crumbs
1 tb Ground cinnamon
2 ts Sugar
1 Egg
Oil for deep frying
Honey
Whipped cream

Method

Scoop out 4 to 5 balls of ice cream. Return to freezer. Mix cornflakes crumbs, cinnamon and sugar. Roll frozen ice cream balls in  half of crumb mixture and freeze again. Beat egg and dip coated  balls in egg, then roll again in remaining crumbs. Freeze until   ready to use. (For thicker coating, repeat dipping in egg and  rolling in crumbs.) When ready to serve, heat oil to 350F. Place 1  frozen ice cream ball in fryer basket or on perforated spoon and lower into hot oil 1 minute. Immediately remove and place in dessert dish. Drizzle with honey and top with dollop of whipped  cream. Continue to fry balls one at a time. Balls will be crunchy  on outside and just beginning to melt inside.
Makes 4 to 5 servings

                          Peanut Butter Ice Cream - Bonbons
2 Egg yolks
14 1/2 oz Can evaporated milk
1/2 c Peanut butter
2/3 c Sugar
1/8 ts Salt

Method


Beat eggs well. Blend in the milk, peanut butter, sugar and salt and pour into freezer tray. Freeze until almost hard then pour into a bowl and beat until smooth. Return to freezer tray or molds and freeze until firm. Makes 4 to 6 servings *Try this with a hot fudge sauce and topped with peanuts. Chocolate bon bon Ice cream or other favorite flavor hard chocolate topping: Make sure the ice cream is hard frozen. Melt 12 oz of semi-sweet chocolate pieces and 1/2 cup margarine in the top part of a double boiler. Remove from heat but keep warm over hot water. Use a fork to dip ice cream balls into the chocolate, working as fast as possible. When you've dipped about 10 - 12 pieces, place then in the freezer and continue the dipping. After the chocolate is firm, you can wrap with foil or plastic wrap. For a variation with vanilla ice cream, add 1 Tab instant coffee to the melted chocolate. I have in a hurry, bought ice-cream at the market and with a melon spoon dipped the ice cream out into small balls, frozen them hard and then dipped in the chocolate as above. A quick delicious treat when you want that something extra but don't have the time to spend making it or if you have the time, after the first dipping and letting the chocolate freeze hard, dip a second time