Ice Cream Recipes 1
Some recipes use these recipes. It is as follows:
Simple Syrup:
4 cups sugar
4 cups water
Place the water and sugar in a saucepan and simmer until the sugar is dissolved. Cool to room temperature, then
refrigerate in a covered jar.
Makes about 1 quart
Custard Ice Cream Base:
This base will keep for 3 to 4 days in the refrigerator in a tightly-covered jar. It is important that the jar be well
sealed or the base will pick up flavors from other foods. If you prefer to use turbinado sugar, substitute it for the
granulated in the recipe.
1 cup whole milk
3/4 cup sugar
4 egg yolks
3 cups heavy cream
Heat the cream, milk and sugar in a heavy-bottomed saucepan, stirring occasionally until the sugar is dissolved
and the mixture is hot. Place the egg yolks in a bowl and whisk briefly. Still whisking, slowly pour in about 1 cup of
the hot liquid. When the mixture is smooth, slowly pour it into the liquid in the saucepan, whisking constantly.
Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon,
about 8 minutes. Be sure not let the mixture boil at any time or will curdle. Strain into a clean bowl and use as
directed in the specific recipes. Stir in the nuts.
Makes 1 quart.
ALMOND
1/4 cup blanched almonds
2 cups milk
2/3 cup heavy cream
3 egg yolks
1/2 cup sugar
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.
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.
Strain custard into a clean bowl and refrigerate until cold. Process custard in ice cream maker according to
Page Ice Cream Recipes e 1 of 53
manufacturer’s instruction. Transfer to covered container and freeze until firm.
APPLE WALNUT
2 apples, cored, peeled, chopped
2 cups whipping cream
1/2 teaspon cinnamon
1 cup milk
3 egg yolks
3/4 cup sugar
1/4 chopped walnuts
Steam apples until soft. Puree with 1/4 cup of sugar, 1 cup of cream and cinnamon Beat egg yolks. Beat 1/2 cup
of sugar. Heat milk and 1 cup of cream just short of boiling. Stir into egg yolks. Mix milk/egg and apple mixtures.
Cool. Mix in machine. Add walnuts when ice cream nearly ready.
APRICOT
Two 16-oz. cans apricots packed in heavy syrup, drained, liquid discarded
3/4 cup simple syrup
2 tablespoons fresh lemon juice
1 cup heavy cream
Purée the apricots in a food processor. Add the syrup. lemon juice and cream.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.
AVOCADO
(Yield: a bit more than 1 pt)
1 pt. half and half (1 cup milk + 1 cup cream)
1/2 cup sugar
3 yolks
1/4 cup dark rum
2 ripe Haas avocadoes, pureed
juice and zest of one lime
First make 1 pint creme anglaise: Heat to a simmer 1 pt. half and half and 1/2 cup sugar. In a bowl, whisk 3 yolks.
Mix 1/3 of the hot liquid with the yolks, whisking. This warms the yolks. Now whisk the yolk mixture back into the
hot liquid OFF THE FLAME. Let cool.
When cool, add flavoring: 1/4 cup dark rum 2 ripe Haas avocadoes, pureed juice and zest of one lime. Freeze in
an ice cream freezer according to the manufacturer's instructions.
Notes: ------ As you can see, this recipe is constructed so that it is easy to add any flavoring to the basic custard.
Page Ice Cream Recipes e 2 of 53
Where it asks to add flavoring, try: Balsamic vinegar: Add 2 tablespoons balsamic vinegar. (nutty and vanilla like,
but slightly tangier. No one will even guess)
Cognac: Add 1/3 cup cognac
Passionfruit: Add 1/4 cup passionfruit puree.
BANANA version 1
2 cups milk
2 cups heavy cream
2 eggs, beaten
1 1/4 cup sugar
1/4 teaspoon salt
1 cup purée bananas
1/2 teaspoon vanilla extract
1/8 teaspoon nutmeg
In a saucepan, combine the milk, cream, eggs, sugar and salt. Cook and stir over low heat until mixture thickens
slightly and coats the back of a spoon. Refrigerate the mixture until cool. Combine the cooled custard with the
bananas, vanilla and nutmeg. Pour into freezer container. Freeze according to manufacturer’s instructions.
BANANA version 2
The riper the bananas, the more flavor.
4 ripe bananas
3/4 cup simple syrup
3 tablespoons fresh lemon juice
1 cup heavy cream
Working quickly to keep the bananas from darkening, peel and place them in a food processor with the lemon
juice. purée until smooth. You should have about 2 cups of purée. Stir in the simple syrup, then the cream
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.
BANANA PEANUT BUTTER ICE CREAM
3 cups milk
3 eggs
1 cup sugar
1 cup whipping cream
1/2 cup peanut butter
3 ripe bananas
1 lemon, juice
Beat eggs in a bowl. Beat in sugar. Heat milk to almost boiling. Stir into eggs. Add cream. Cool. Stir 1 cup of milk
mixture into peanut butter to make peanut butter more liquid. Pour peanut butter mixture into milk mixture. Mix in
machine. While mixing, mash bananas. Add juice of lemon to bananas. When ice cream almost solid, add
bananas and freeze until done.
Page Ice Cream Recipes e 3 of 53
BANANA WALNUT
1 cup milk
2 eggs
1/3 cup sugar
2 bananas, mashed
1 cup cream
1/2 cup walnut pieces
Beat eggs in a bowl. Beat in sugar. Heat milk to almost boiling. Stir into eggs. Stir milk/egg mixture into bananas.
Cool. Add cream. Mix in machine. Add walnuts shortly before done.
BERRY, BERRY STRAWBERRY
This is best made with fresh strawberries in season. Of course, that means you can only enjoy for a few weeks in
the late spring, then you have to wait a whole year. It's worth the wait.
Take two pints of fresh, ripe strawberries, and prepare them by cleaning and topping them and cutting them into
medium sized pieces. Then add in 1/2 cup of sugar and the juice of 1/2 lemon. Let them sit in the refrigerator
overnight and then when the ice cream mix (see Old Time Vanilla recipe) has been prepared and aged (chilled
in the refrigerator for four hours), add the juice from the strawberry preparation to the mix along with 10 drops of
red food coloring and place the remaining strawberries in the freezer compartment of your refrigerator while you
freeze the mix according to the manufacturer’s directions. When the ice cream is almost frozen, add in the
strawberries and finish freezing.
BLUEBERRY version 1
2 pints blueberries
1 1/2 cups sugar
3 tablespoons orange juice
4 cups light cream
1 teaspoon vanilla extract
In a 3-quart saucepan combines blueberries, sugar and orange juice. Mash berries slightly and cook over medium
heat, stirring occasionally, until the mixture comes to a boil. Simmer 5 minutes.
Remove from heat and puree in a food processor or blender. Push mixture through a strainer with the back of a
wooden spoon. Cool the mixture.
In the chilled canister of ice-cream maker combine blueberry mixture, cream and vanilla. Freeze according to
manufacturer's directions.
BLUEBERRY version 2
3 cups blueberries
3 cups table cream
1 1/4 cups sugar
Blend in blender just before putting in machine.
Simple recipe, great ice cream. Nice texture, nice flavor (not too sweet).
Page Ice Cream Recipes e 4 of 53
BROWN SUGAR PECAN
1 cup milk
1 scant packed cup brown sugar
4 egg yolks
3 cups heavy cream
1 cup pecan pieces
Heat the cream. milk and sugar in a heavy-bottomed saucepan, stirring occasionally until the sugar is dissolved
and the mixture is hot. place the egg yolks in a bowl and whisk briefly. Still whisking, slowly pour in about 1 cup of
the hot liquid. When the mixture is blended, slowly pour it into the liquid in the saucepan, whisking constantly.
Cook over heat, stirring constantly until the mixture thickens slightly and coats the back of a spoon, about 8
minutes. Be sure not let the mixture boil at any time or will curdle. strain into a clean bowl and cool thoroughly. Stir
in the nuts.
Pour the mixture into the bowl of the machine and freeze.
Makes 5 cups.
BURNT CARAMEL
(Yields: 1 Quart or 950 ml)
1 C (190 g) granulated sugar
1 C (240 ml) HOT water
4 eggs
1/2 C (40g) powdered sugar
2 C (450 ml) heavy cream
1 tsp vanilla extract
Heat granulated sugar and 1/4 C (60 ml) of the water in a large skillet on medium high heat until the sugar melts
and boils, stirring occasionally. Boil until mixture is a dark brown; remove from heat. Gradually stir in remaining
3/4 C (180 ml) water. (I love this part, cause the syrup boils up when the hot water is added) Cool to room
temperature and set aside. Beat eggs in a medium bowl until thick and lemon colored; gradually beat in powdered
sugar. Stir in cream and vanilla; stir in the caramel mixture. Chill. Freeze in an ice cream machine according to
manufacturer’s directions.
BUTTER PECAN
2 cups light cream
1 cup brown sugar
2 tablespoons butter
2 cups heavy cream
1 teaspoon vanilla extract
1/2 cup toasted chopped pecans
Combine the light cream, sugar, and butter in a medium saucepan. Cook, stirring constantly over low heat until
Page Ice Cream Recipes e 5 of 53
bubbles form around the edges of the pan. Let the mixture cool and put it in The ice cream machine. Stir in heavy
cream and vanilla. Freeze as directed by your machine’s manufacturer. Add pecan after ice cream begins to
harden.
CARAMEL
5 large egg yolks
1/6 t. salt
8 t. water
2/3 cup + 4 t. sugar
1 1/2 cups milk
1 1/2 cups heavy whipping cream
Place the egg yolks in a large mixing bowl. Add the salt and whisk until smooth. Set aside. Combine the sugar
and water in a heavy-bottomed saucepan large enough to eventually hold the milk and cream. Dissolve the sugar
in the water over low heat. This may take a while. An alternative is to use the microwave, and then transfer the
sugar solution to a saucepan. Increase to high heat and cook the syrup until it is golden amber colored. While the
sugar is carmelizing, scald the milk and cream. As soon as the caramel is a golden-amber color, slowly add the
milk and cream, 2 T. at a time. Be very careful, as the mixture will bubble up. Whisk the caramel cream into the
eggs. Strain and refrigerate until cold. Freeze according to ice cream machine instructions.
CARAMEL ALMOND
1 cup sugar
1 cup boiling water
4 cups heavy cream
1/2 cup sugar
6 egg yolks, lightly beaten
pinch of salt
1 tsp. vanilla
toasted almonds
In heavy pan, heat 1 cup sugar until it melts and becomes golden in color. CAREFULLY add boiling water to
syrup(partially cover pan while doing this so the caramel doesn't splash on you.) Stir until dissolved. Bring to boil
and cook until thick(9-10 min.) Set aside. In another pan scald cream. Add sugar and mix well. Pour cream slowly
over egg yolks, stirring constantly. Return to saucepan and cook over medium heat, stirring constantly, until
thickened. Add salt, vanilla, and 3/4 cups of the caramel syrup(saving the rest.) Mix well. Freeze in ice cream
maker according to instructions. Serve topped with remaining caramel syrup and toasted almonds.
Page Ice Cream Recipes e 6 of 53
CHERRY
3/4 cup dried cherries
1/2 cup rum
2 1/2 cups light cream
1/2 cup sugar
4 egg yolks
1/4 teaspoon vanilla
Place the cherries in a bowl and cover with rum. Allow to soak for several hours or overnight.
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.
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.
CHERRY BERRY
2 Env unflavored gelatin
1 1/2 c Sugar
1/2 c Water
10 oz Frozen sliced strawberries
2 c Dark sweet cherries
4 c Light cream or half & half
2 c Whipping cream
2 ts Vanilla
In a small saucepan combine unflavored gelatin and sugar. Add water and strawberries. Cook over medium heat,
stirring constantly, until mixture just comes to a boil. Remove from heat and cool to room temperature.
Meanwhile, chop cherries. In a 3 quart or larger ice cream freezer combine half and half, whipping cream, vanilla,
strawberry mixture and cherries.
Freeze according to manufacturer's direction or place in freezer containers and freeze at least 4 hours. Makes
about 3 quarts.
CHOCOLATE version 1
4 egg yolks, lightly beaten
1 cup sugar
2 cups table cream (18% milk fat)
1 1/2 cups milk
1/2 cup cocoa powder (sifted)
2 tsp pure vanilla extract
Page Ice Cream Recipes e 7 of 53
Beat egg yolks lightly. Beat in sugar. Heat the cream/milk on the stove. As it's heating, beat in cocoa powder.
Heat cream/milk/cocoa mix until steaming. Stir into egg/sugar mix. Add vanilla extract. Cool. Freeze in ice cream
maker.
Notes:
I use Dutch processed cocoa (instead of American processed), but I'm not sure how much difference it makes.
I've tried using a higher milk fat content, but then the mix takes on the consistency of pudding when cooled, and
doesn't freeze hard enough in ice cream maker.
CHOCOLATE version 2
4 oz unsweetened chocolate (I used Ghirardelli)
1 1/4 cup milk
2 eggs, lightly beaten
1 cup sugar
1 cup cream
1 pinch salt
1 tsp pure vanilla extract
1/2 cup milk
Melt chocolate over low heat while heating milk over low heat. Gradually stir milk into melted chocolate. If you
don't stir milk in gradually, chocolate will clump and you will have difficulty breaking it down. If you stir milk in
gradually, chocolate will clump, but you'll be able to break it down when you add a little more milk. Heat while
stirring until smooth. Mixture will become thick. Beat sugar into eggs. Stir in hot chocolate/milk mixture into eggs.
Add cream, salt, vanilla, and extra 1/2 cup milk. Cool. Freeze in ice cream maker.
CHOCOLATE version 3
3 eggs
1/2 cup sugar
8 oz bittersweet chocolate
1 cup milk
2 cups table cream (18% milk fat)
1 tablespoon cocoa powder
1 tablespoon vanilla extract
Beat eggs lightly. Beat sugar into eggs. Heat chocolate, milk, and 1 cup of cream together in a sauce pan. Stir
Page Ice Cream Recipes e 8 of 53
occasionally until chocolate starts to melt. When chocolate partially melted, stir in cocoa powder. When hot (and
chocolate fully melted and cocoa dissolved) but not boiling, remove from stove and stir in to eggs. Add second
cup of cream and vanilla. Cool. and make in ice cream maker.
CHOCOLATE ALMOND
Chocolate Ice Cream mix (see recipe)
3/4 cup toasted almonds
Make a batch of chocolate ice cream (see recipe). When nearly frozen, add the toasted almonds.
Note: You will obtain better results if you toast your own almonds. Buy blanched almonds, toast in the oven at 250
for 2-4 minutes (watch them carefully so they don't burn). You may want to chop the almonds before toasting if
you prefer smaller pieces.
CHOCOLATE ALMOND BUTTER
2 oz bittersweet chocolate
5 Tbl cocoa powder
2 cup milk
3 eggs, lightly beaten
1 cup sugar
1 cup cream
1.5 tsp pure vanilla extract
3/4 cup almond butter
Melt chocolate over low heat.
Gradually stir in cocoa powder and milk while continuing to heat. You want the consistency to be thick but not
solid as you add the milk and cocoa powder.
Beat sugar into eggs.
Stir hot chocolate/milk mixture into eggs.
Add cream and vanilla extract. Cool.
Just before adding to ice cream maker, stir a cup of ice cream mixture into almond butter. Once mixed, stir into
rest of ice cream mixture.
Freeze in ice cream maker according to manufacturer's instructions.
Page Ice Cream Recipes e 9 of 53
Very rich. It wouldn't hurt if you reduced the almond butter to 1/2 cup.
CHOCOLATE BANANA
3 eggs
1 cup sugar
2 oz bittersweet chocolate
2 cups table cream (18% milkfat)
1 1/2 cups milk
6 tablespoons cocoa powder
1 tablespoon vanilla extract
3 over-ripe bananas
Juice of 1 lemon
Beat eggs lightly
Beat sugar in to eggs
Melt chocolate in milk and cream
When chocolate partially melted, stir in cocoa powder.
Continue stirring chocolate/cream mixture until hot but not quite boiling
Stir hot chocolate/cream mixture in to eggs.
Stir in vanilla extract.
Cool.
When ready to make, mash bananas and lemon juice together
Make chocolate mixture in ice cream maker.
Just before ready, add banana mixture.
Note: Use good quality, *very* ripe bananas. Otherwise your ice cream will have a strange flavor.
CHOCOLATE CHIP COOKIE DOUGH
2 c Milk
Page Ice Cream Recipes e 10 of 53
1 3/4 c Sugar
1/2 ts Salt
2 c Half & Half
1 tb Vanilla Extract
4 c Whipping Cream
Pillsbury Chocolate Chip - Cookie Dough (large size) - OR homemade cookie dough
Take the chocolate cookie dough out of fridge and leave out till needed. Scald milk until bubbles form around
edge. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla, and whipping
cream. Cover and refrigerate 30 minutes. Freeze as directed by your ice cream machine's instructions.
Once ice cream has been through the entire ice cream machine process and is now a chilled soft ice cream, add
the chocolate chip cookie dough. Just break up the dough as best you can with your hands and drop it in small
clusters into the soft ice cream. Try to mix it around to ensure that the cookie dough is evenly distributed
throughout the ice cream. Put the ice cream in the freezer for several hours until hardened.
CHOCOLATE EXPRESSO
2 C heavy cream, whipped stiff
1/4 tsp salt
3/4 C chocolate syrup (ie Nestles)
1 whole fresh egg, slightly beaten
1 serving of instant coffee powder, your choice of international flavor (mocha, vienna, etc)
Add the salt and egg to the whipped cream. Beat until well blended. Add, folding gently, but thoroughly, the
chocolate syrup and instant coffee. Freeze as is for 3 hours.
CHOCOLATE FLAKE
If you like little chewy bits of dark chocolate in your ice cream then this chocolate chip is just the thing for you.
This is prepared just like the Double Chocolate (see recipe), except when the chocolate is dissolved in the double
boiler, pour the thick chocolate sauce directly into the prepared ice cream mix. The chocolate will "shatter" into
thousands of chocolate bits and a few large clumps. Immediately beat on low speed mixer until all the large
clumps are broken up into tiny chocolate flakes. Allow to cool completely, chilling in the refrigerator for about four
hours (this "ages" the mix), and freeze in your ice cream freezer.
CHOCOLATE FROZEN YOGURT
3/4 cup sugar
2 teaspoons cornstarch
12 ounces evaporated lowfat milk
1 teaspoon vanilla
1 cup plain yogurt
Page Ice Cream Recipes e 11 of 53
2 ounces semisweet chocolate chips
In medium saucepan, combine the sugar and cornstarch. Stir in milk. Cook and stir over moderate heat until
thickened and bubbly. Remove from heat; let the mixture in the refrigerator. Add the vanilla and yogurt.
Refrigerate until the mixture is cold. Melt the chocolate. While the chocolate is hot, pour it very slowly into the
chilled yogurt mixture while stirring gently. Freeze in a ice-cream maker according to manufacturer's directions.
CHOCOLATE MACADAMIA NUT ICE CREAM
6 egg yolks
1/2 cup of sugar
1 cup table cream
1 cup milk
4 oz semi-sweet chocolate
1 cup whipping cream
1 pinch of salt
1 tsp vanilla
1 5 oz can Macadamia nuts
Beat eggs yolks in bowl; beat in sugar. Heat table cream and milk in a pan over medium heat. Melt chocolate over
low heat. When milk is hot, mix a small amount into chocolate and stir until blended. Repeat with small amounts
of milk until all milk is added. Add hot milk/chocolate mix to eggs, stirring as you add. Cool, add whipping cream,
vanilla and salt. Chop Macadamia nuts. Freeze in ice cream maker. When almost frozen, add nuts.
CHOCOLATE MARSHMALLOW
(Makes 1 Gallon)
1 c. sugar
6 eggs
1 Tbsp. flour
1 can Hershey's chocolate syrup
2 c. miniature marshmallows
1 large can evaporated milk
1 can Eagle Brand milk
Gradually add sugar to eggs, beating thoroughly. Add flour, evaporated milk, Eagle Brand milk, chocolate syrup
and marshmallows. Whip thoroughly together. Put all this in double boiler and cook until it coats the spoon. Cool.
Pour in freezer can and finish filling the freezer can with whole milk; freeze.
CHOCOLATE MINT
1 1/4 cup heavy cream
Page Ice Cream Recipes e 12 of 53
1 cup milk
1/3 cup sugar
1 cup mint chocolate chips
2 egg yolks
1/8 teaspoon salt
Combine 1 1/4 cups heavy cream, the milk, sugar and the mint chocolate chips in a saucepan. Cook over low
heat, stirring with a wire whisk, until the chips are melted and mixture is smooth. Remove from heat. In a medium
bowl, beat the egg yolks and the salt until thick. Gradually add the chocolate mixture. Beat until well blended and
chill 30 minutes. Pour the chilled chocolate/egg mixture into an electric ice cream freezer; churn until thick. Cover
and store in freeze until ready to serve.
CHOCOLATE PEANUT BUTTER ICE CREAM
3 oz bittersweet chocolate
6 Tbl cocoa powder
2 1/2 cup milk
3 eggs, lightly beaten
1 cup sugar
1 whipping cup cream
1.5 tsp pure vanilla extract
3/4 cup peanut butter
Melt chocolate over low heat. Gradually stir in cocoa powder and milk while continuing to heat. You want the
consistency to be thick but not solid as you add the milk and cocoa powder. Beat sugar into eggs. Stir hot
chocolate/milk mixture into eggs. Add cream and vanilla extract. Cool. Just before adding to ice cream maker, stir
a cup of ice cream mixture into peanut butter. Once mixed, stir into rest of ice cream mixture. Freeze in ice cream
maker according to manufacturer's instructions. Use fresh ground peanut butter if possible (ie, it should be 100%
peanuts).
CHOCOLATE PEANUT BUTTER CHIP
Nice bits of rich chocolate and creamy peanut butter are scattered through this rich flavored ice cream!
For this great recipe use Old Time Vanilla (see recipe) ice cream and when almost frozen stir in 1/4 cup Semi-
Sweet Chocolate mini-chips and 1/4 cup peanut butter chips.
CHOCOLATE RASPBERRY
Chocolate Ice Cream mix (reduce to 1 tsp vanilla extract)
1 cup raspberries
Mash raspberries together with 1/4 cup sugar. Just before adding to ice cream maker, stir juice from berries into
Page Ice Cream Recipes e 13 of 53
mix. Freeze in ice cream maker according to manufacturer's instructions. Just before frozen, add berries. Note:
Fresh raspberries produce better ice cream, but frozen raspberries will still make an excellent treat (but don't use
raspberries frozen in syrup).
CINNAMON version 1
3 cups heavy cream
1 1/2 cups whole milk
2 vanilla beans, split lengthwise
1 cup plus 2 tablespoons sugar
6 egg yolks
2 1/2 teaspoon cinnamon
Combine cream and milk in a large sauce pan. Scrape in seeds from vanilla beans; add beans. Bring just to
simmer. Whisk sugar and yolks in large bowl to blend. Gradually whisk in hot cream mixture. Return mixture to
same saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger
is drawn across, about 6 min. (do not boil). Strain into large bowl. Whisk in ground cinnamon. Chill until cold,
about 3 hours.
Transfer custard to ice cream maker and process according to manufacturer's instructions. Transfer ice cream to
a covered container and freeze until firm. (Can be made 3 days ahead. Keep frozen).
CINNAMON version 2
1/4 cup non-instant skim milk powder
2/3 cup sugar
2 cups table cream
1 cup milk
2 egg yolks
1 tablespoon cinnamon
Mix skim milk powder and 1/3 cup of sugar in a large bowl. Slowly beat in cream; you want to dissolve the solids
in the cream, but just barely. Avoid clumping. Beat until smooth, and then beat in milk. Lightly beat eggs yolks;
beat in remaining sugar. Heat cream/milk/sugar mixture to almost boiling. Pour hot cream/etc mix onto egg yolks
while constantly stirring. Cool, and put in ice cream machine. Shortly before ice cream is ready (it should have
thickened), add cinnamon.
CINNAMON version 3
Try this with hot apple pie
1 recipe Custard Ice Cream Base
1/2 teaspoons ground cinnamon or 2 cinnamon sticks
Put about 2 cups of the Custard Ice Cream Base with the cinnamon in a saucepan. Cook over low heat, stirring
Page Ice Cream Recipes e 14 of 53
constantly, 5 to 10 min, or until the mixture is warm and suffused with cinnamon flavor. Cool thoroughly. Remove
cinnamon sticks, if used.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.
CINNAMON NUT CRUNCH
This is a favorite for the fall and winter holidays. Cinnamons and pecans in a rich vanilla.
Prepare a batch of Ultimate Butter Pecan (see recipe) Ice Cream, but use an additional 1/4 cup of brown
sugar, and add 2 tablespoons of ground cinnamon to the base mix.
COCONUT
3 1/2 dl milk (may be lowfat)
2 1/2 dl cream
2 1/2 dl sweetened coconut syrup
1 tbsp fresh or dried grated coconut (optional)
Stir everything together and pour in the ice cream maker. Freeze in the machine until stiff. The quantities are right
for the popular Italian Caddy ice cream maker which makes about 1 pint.
COFFEE version 1
1 can sweetened condensed milk
1 C very strong coffee liquid
1/8 tsp salt
1 tsp vanilla
1 C heavy cream, whipped stiff
1 egg white, stiffly beaten
Mix the ingredients together in the order listed above and stir well. Freeze in a refrigerator tray until mushy or
about 1 short hour. Scrape bottom and sides, and beat mixture until smooth. Return to refrigerator and freeze until
firm, about 3 hours. Comments: --------- I have mixed the ingredients together and just left it in a wide tupperware
dish in the freezer until frozen, without the extra beating and it was just fine. This ice cream is one of my favorites.
It has a smooth texture and you can vary the intensity of the flavor by how strong you make the coffee.
Personally, I like it strong and will make the coffee by mixing 1 cup of a good quality, freshly ground coffee with 1
cup of hot water and letting it steep for a few minutes. Then I strain out the coffee grounds with cheese cloth or a
coffee filter.
Page Ice Cream Recipes e 15 of 53
COFFEE version 2
1 cup milk
1/4 cup ground coffee
1 cup sugar
3 large eggs, beaten
1/8 tsp. salt
1 Tbs. vanilla extract
3 cups half and half
Heat milk in a heavy saucepan over medium high heat. When bubbles form around the edges of pan, remove
from heat. Stir in coffee and half the sugar. In a slow and steady stream, whisk hot mixture into bowl with beaten
eggs, whisking constantly. Return to saucepan. Add remaining sugar and salt. Stir constantly over medium high
heat 3-4 minutes until mixture is thickened. Stir in vanilla and 1 cup half and half and chill in refrigerator. Strain
through a very fine sieve or cheesecloth. Add remaining half and half and freeze in an ice cream maker 20-30
minutes until frozen.
COFFEE version 3
1 recipe Custard Ice Cream Base
1/4 cup instant coffee granules, preferable espresso
Mix about 1 cup of the Custard Ice Cream Base together with the coffee. Stir over low heat until the coffee is
dissolved. Mix with the remaining base. Cool thoroughly.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.
COOKIE DOUGH
2 cups milk
1 3/4 cup sugar
1/2 teaspoon salt
1 tablespoon vanilla
4 cups heavy cream
1 cup chocolate chip cookie dough
2 cups light cream
Scald milk until bubbles form around edge. Remove from heat. Add the sugar and salt. Stir until dissolved. Stir in
light cream, vanilla, and the heavy cream. Cover and refrigerate for at least 30 minutes. Freeze as directed by
your ice cream machine's instructions. Once ice cream has been through the entire ice cream machine process
and is now a chilled soft ice cream, add the chocolate chip cookie dough. Just break up the dough as best you
can with your hands and drop it in small clusters into the soft ice cream. Try to mix it around to ensure that the
cookie dough is evenly distributed throughout the ice cream. Put the ice cream in the freezer for several hours
until hardened.
CRYING CAYENNE ICE CREAM
It comes on kind of slow, like any good cry.
Page Ice Cream Recipes e 16 of 53
First slice open 1 to 3 ripe cayenne peppers (depending on how close the fire department is) and remove the
placenta and seeds, then chop fine. Then add them to a batch of the Old Time Vanilla Ice Cream mix. Be sure to
let this mix age in the refrigerator for at least four hours before freezing.
DARK CHOCOLATE
4 ounces unsweetened chocolate
1 cup milk
2 eggs
1 cup sugar
1 cup heavy cream
1 teaspoon vanilla extract
1 pinch salt
Melt chocolate in double boiler over hot (not boiling) water. Gradually whisk in milk, stir until smooth. Remove
from heat and let it cool.
Whisk eggs in a mixing bowl until light and fluffy. Gradually whisk in sugar, then continue whisking 1 minute, until
completely blended. Add the cream, vanilla, and salt; whisk. Add the chocolate mixture; blend well. Cover, chill,
and freeze according to ice cream maker's directions.
DARK FUDGE
6 oz Unsweetened chocolate
2 tb Butter
2 c Sugar
1/3 c Light corn syrup
2 c Half and half
4 Eggs
2 ts Vanilla extract
2 c Whipping cream
In a large, heavy saucepan, melt chocolate and butter over low heat, stirring often. Stir in sugar, corn syrup and
2/3 cup of the half and half. Stir over medium-low heat until mixture comes to a boil. Simmer 4 minutes without
stirring; set aside.
In a small bowl, beat eggs until blended. Stir in 1/2 cup of hot chocolate mixture. Stir egg mixture into remaining
chocolate mixture. Cook and stir over medium heat until slightly thickened, about 1 minute. Cool to lukewarm. Stir
in vanilla, whipping cream and the rest of the half and half. Freeze in ice-cream maker according to
manufacturer's directions. Yield: 1 1/2 quarts.
DIABETIC ICE CREAM
8 oz Pet Lite Milk
4 pk Sugar Substitute
1 ts Vanilla
ADD ONE OF THE FOLLOWING
2 ea Peach, peeled and diced
1 ea Banana, mashed
4 sl Pineapple with juice
8 oz Orange Juice
2 c Strawberries, crushed
Directions: Mix all together and put in freezer of refrigerator until hardened. Remove - break up - put in blender
Page Ice Cream Recipes e 17 of 53
and whip until creamy. Serve. Can also be made in one of the small electric machines, or one of those that goes
in freezer. Calories: 75 cal. Exchanges: 1/2 Milk and 1/2 Fruit
DILL PICKLE
This was designed for our expectant mothers. Sort of combines the whole shootin' match in one dish. People
always want to know, is it dill or sweet? Well, it's both, and it's much better than you'd think.
For this unusual but very tasty ice cream, use the ice cream base for the Old Time Vanilla Ice Cream. Then add 2
teaspoons of dill weed and freeze according to the manufacturer’s directions. When the ice cream is nearly
frozen, add in 3/4 cup of chopped sweet pickles.
DOUBLE CHOCOLATE
This is a double chocolate ice cream guaranteed to get your endorphins flowing. It's made from both Dutch
process cocoa and Baker's chocolate liqueur.
Prepare the mix as for the Old Time Vanilla (see recipe) ice cream, but instead of the brown sugar, use 1/2
cup of white granulated sugar. Set the mix nearby after it is prepared. Then in a double boiler with the water hot
but not boiling, melt 2 ounces of good quality baker’s unsweetened chocolate. When completely melted, add 1
tablespoon of Dutch chocolate cocoa powder. This chocolate sauce will thicken immediately, so quickly add some
of the base mix, 1/4 cup at a time stirring constantly. The chocolate sauce will now thicken into a massive thick
ball of chocolate. Keep adding base mix up to a cup and keep stirring until you have a smooth thick chocolate
sauce. When it has cooled slightly, add to the base mix and stir vigorously. Not all the chocolate will dissolve;
you’ll still have thousands of very tiny chocolate bits in the mix, which is as it should be, but you'll prbably need to
strain out a number of the larger chunks, perhaps several tablespoonfuls, but that's ok, that's how you know you
have a supersaturated suspension of chocolate! Let the mix chill in the refrigerator for four hours (allowing it to
age) and then freeze according to the directions with your ice cream freezer.
EASY VANILLA
5 Eggs
Pinch of Salt
2 c Sugar
2 pk Instant vanilla pudding mix
1 cn Evaporated milk
2 Qt. milk
Beat eggs well. add salt. blend in sugar and pudding mix. add milks. stir well. Pour in container, (plastic works
best), store in freezer at least over night.
EGG NOG ICE CREAM
6 eggs, separated
10 tablespoons sugar
pinch of salt
1/4 cup brandy
1/4 cup rum
2 tablespoons dry sherry
1 cup milk
2 cup heavy cream
1/4 teaspoon nutmeg, freshly grated
Page Ice Cream Recipes e 18 of 53
Cook the egg yolks, sugar, salt, brandy, rum and sherry in a double boiler until very light and thickened. Remove
from heat, add the milk and cream; cool. Beat the egg whites until stiff, fold them in the cream mixture. Pour into a
ice cream machine and process according to manufacturer's directions. Sprinkle with nutmeg before serving.
FRENCH VANILLA BEAN
This is an extremely rich custard ice cream in the best French tradition and flavored with real vanilla beans.
In a large mixing bowl, whisk three eggs, add 1 can Eagle Brand sweetened condensed milk, 1/4 cup brown
sugar, 1 pint whipping cream, 1 pint Half and Half, and 1/8 tsp salt. Mix thoroughly and transfer to large saucepan.
Take one long vanilla bean, split lengthwise and chop into 1/4" lengths, then add them to the saucepan. Heat the
mix while stirring constantly to a low simmer and continue to simmer for about 15 minutes. Strain into a large
bowl, straining out the larger pieces of vanilla bean. Allow to cool and age in the refrigerator for about four hours
and then freeze in an ice cream freezer according to the manufacturer's directions.Ooh-la-la!
FRESH FRUIT
4 c. milk
4 eggs, beaten
2 c. sugar
1/2 t. salt
2 c. heavy cream
2 T. vanilla
Sliced Peaches or Strawberries
Prepare sliced peaches or strawberries and sprinkle with sugar and allow to set until the make juice. Use enough
fruit to make about 1 qt. of fruit puree. Put fruit and juice into blender and coarsely puree. You should have about
1 blender full or about 1 qt. Add fruit puree to the custard mixture which has been cooled or chilled overnight in
the refrigerator. (I always make the custard the day before and put in refrigerator. I prepare the fruit and let it sit
overnight in the refrigerator as well.) This recipe assumes you have a 1 gallon freezer. The freezer can should
never be filled more that 3/4 full because the ice cream expands as it freezes and it will overflow if the can is too
full. You can also make raspberry ice cream but don't use as many raspberries (probably 2 cups of puree is
enough) as they have a much more intense flavor. Actually you can add just about any fruit you would like to try
but these are all the ones I have tried.
FRESH PEACH
2 c Ripe peaches; finely chopped
1 1/4 c Sugar
1/2 Juice of lemon
2 lg Eggs
2 c Heavy or whipping cream
1 c Milk
Note: Small peaches because 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
Page Ice Cream Recipes e 19 of 53
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 if is done) add the peaches, then
continue freezing until the ice cream is ready. Makes 1 generous quart.
FRUIT TOFU-BASED ICE CREAM
2 1/2 t Unflavored gelatin
1/8 t Salt
1/2 c Sugar
1 1/4 c Frozen fruit and/or berry -juice concentrate, thawed
10 ea (oz) soft tofu or silken -tofu, drained
1/4 c Safflower oil
3 T Fresh lemon juice
1/2 t Vanilla extract
Sprinkle gelatin over 3/4 cup water (in saucepan) and allow to sit 3 minutes. Cook over very low heat until gelatin
is dissolved. Mix in salt and sugar and cook, stirring to dissolve sugar. Remove from heat. In blender, or
processor, combine juice, tofu, oil, lemon juice, vanilla, 3/4 cup water and process until very smooth. Add gelatin
mixture. Freeze in ice cream machine, according to manufacturers, instructions, or freeze in ice cube trays and
follow manual instruction as noted above. Makes 1 quart.
GINGER
1 1/4 cups milk
1 cup heavy cream
1/3 cup sugar
3 egg yolks
1 Tbsp. finely chopped crystallized ginger(I love this so I use more)
Syrup:
1/2 cup water
1/3 cup sugar
2 Tbsp. grated, peeled, fresh ginger root
To make Syrup:
In pan, simmer water, sugar, and fresh ginger 3-4 min., stirring occasionally. Set aside to cool 5 min.
To make Ice Cream:
In another pan, scald milk and cream (don't boil). Remove from heat and stir in remaining sugar and the syrup.
Page Ice Cream Recipes e 20 of 53
Set aside 15 min. to let flavors blend. Then strain ginger solids from milk mixture. Whisk in the egg yolks and
crystallized ginger. Return to heat(use either double boiler or heat diffuser.) Heat gently, stirring constantly, until it
becomes a thin custard. Don't allow it to simmer or boil. Cool mixture and freeze according to instructions.
GRAPE SHERBET
Grape flavored sherbet. This one is the coldest, most refreshing treat I've ever found for a hot summer day.
Whisk 1 egg* in a bowl and add 1 can sweetened condensed milk. When thoroughly mixed, add 1/2 cup heavy
whipping cream. Take a 2 litre bottle of grape soda and shake it carefully until all the "fizz" is gone and add it to
the mix. Chill completely in the refrigerator before freezing, then freeze in your ice cream freezer.
*If you are concerned about the possibility of Salmonella from uncooked eggs, substitute an equivalent amount of
Egg Beaters.
GRAPEFRUIT ICE CREAM
1 Cup Grapefruit juice
1 Cup Sugar
1 Cup Whipping Cream
1/2 Cup Whole Milk
Mix ingredients just before putting in machine. Very nice texture. Strong grapefruit flavor. Surprisingly good. Even
those who grimaced on being told the flavor of the day had seconds.
Note: Fresh squeezed grapefruit juice is far better than bottled. Also, use pink or red grapefruit.
GREAT PUMPKIN
Start on Halloween and make it right through Thanksgiving. No one will eat pumpkin pie again after trying this
holiday treat.
For this recipe, prepare a batch of the Ultimate Butter Pecan ice cream mix, but omit the pecans. Then take an
additional 2 eggs* and lightly beat them in a separate bowl, and add an additional 1/2 cup sugar. Add one cup of
the prepared Butter Pecan ice cream mix, and when blended thoroughly, add one 15 oz. can of pumpkin, and 2
tbsp cinnamon. Add this to the Butter Pecan mix and freeze in your ice cream freezer.
*If you are concerned about the possibility of Salmonella from uncooked eggs, substitute an equivalent amount of
Egg Beaters.
GREEN TEA ICE CREAM
1 quart milk
1/2 ounce powdered Japanese Green tea
15 egg yolks
Page Ice Cream Recipes e 21 of 53
1 pound sugar
1 cup heavy cream
1 cup half and half
Bring milk to a boil. Remove from heat and add green tea. Mix well. In a separate bowl, beat egg yolks and sugar
together until they form a ribbon. Combine egg mixture and milk, then strain into a saucepan. Cook over mediumhigh
heat until just before the mixture reaches a boil. Remove from heat and cool completely over ice water. Beat
heavy cream and half and half over ice water until frothy. Pour into egg mixture and mix well. Process in ice
cream maker according to manufacturer's instructions. Freeze 2-3 hours before serving.
Recommend serving with the following raspberry sauce:
Raspberry Sauce:
1 1/2 pints raspberries
1 cup sugar
1 cup water
Place all in a saucepan, boil for 15 minutes, stirring occasionally. Puree in a food processor, strain and cool in
refrigerator before using.
GUNINESS STOUT
1 cup water
2 tablespoons cornstarch
1/2 cup sweetened condensed milk
1 1/2 cups evaporated milk
1/4 teaspoon salt
1/2 cup sugar
1/2 cup Guinness stout
In a heavy saucepan whisk together the water and the cornstarch and simmer the mixture over moderate heat,
whisking, for 2 minutes. Add the milks, the salt, and the sugar, heat the mixture over moderately low heat,
whisking, for 1 to 2 minutes, or until the sugar is dissolved, and remove the pan from the heat. Let the mixture
cool completely, stir in the Guinness, and freeze the mixture in an ice-cream freezer according to the
manufacturer's instructions.
HAZELNUT
1 cup hazelnuts
4 cups light cream
3/4 cup sugar
3 egg yolks
1 1/2 teaspoons vanilla extract
Preheat the oven to 350 F. Place the hazelnuts on a cookie sheet and bake for 15 minutes. Cover and let stand
for 15 minutes. Wrap the hazelnuts in a kitchen towel and rub to loosen the skins. Cool completely. Finely grind
the hazelnuts in a food processor and set aside.
Scald the cream in a saucepan. Whisk the egg yolks and sugar in a bowl. Gradually whisk in the hot cream.
Page Ice Cream Recipes e 22 of 53
Return mixture to the saucepan and stir over medium heat until custard thickens and leave a path on the back of
the spoon when you draw your finger across. Do not let the mixture boil. Remove from heat stir in the vanilla.
Strain mixture in a large bowl, cover and refrigerate.
Transfer the mixture to the ice cream machine, add the nuts and process according to manufacturer’s
instructions.
HOMEMADE VANILLA version 1
1 cup granulated sugar
1 cup Karo light corn syrup
4 eggs
1 1/2 to 2 quarts Half-n-Half
Mix the sugar and Karo syrup with an electric or hand rotary beater. Add one egg at a time, mixing completely
after each one. Add 1 quart of Half-n-Half and mix thoroughly.
Optional:
At this point you can add fresh fruit or chocolate if you like flavored ice cream. Pour into the metal can from the ice
cream maker, also put in the paddle thing. Add enough of the 2nd quart of Half-n-Half to the fill line mark. Put the
can into the outside bucket, pack chunks of ice and rock salt (do in layers of about 2" inches of ice then 2-3
handfuls of salt). Turn on the ice cream maker and let it go until done. After it is done, remove the paddle and
scrap off the ice cream, put the lid back on and pack more ice and salt up over the top and let it sit for 2-3 hours
HOMEMADE VANILLA version 2
1/2 cup granulated sugar
2 tsp vanilla
1 cup whole milk
1 cup whipping cream
13-16 oz empty/clean coffee can (or similar type)
2-3 lb empty/clean coffee can (or similar type)
Mix all ingredients in the smaller can and seal with lid. Tape the lid
with masking tape, all around the length of the can.
Place the smaller can in the larger can and pack ice and salt around the smaller can
Lay the can on its side and roll it back and forth between two people a short distan
even.
After 7 minutes, open the larger can and take the tape/lid off the
smaller can. Stir the "ice cream" and scrap off the frozen part off the sides, mixi
Add more ice and salt to bring the level up to the top of the can, seal
up the larger can again. Roll for another 7 minutes, and it's done.
Page Ice Cream Recipes e 23 of 53
