Ice Cream Recipes 2
HOMEMADE VANILLA version 3
1 T cornstarch
6 C milk
1+1/2 C sugar
4 eggs
1/2 t salt
4 C whipping cream
1 T pure vanilla extract
Mix cornstarch to a thin, smooth paste with a little of the milk. Combine with 4 C of the milk and all the sugar, and
cook in top of double boiler over boiling water, with occasional stirring, for 20 minutes. Remove from heat. Beat
eggs until light colored; gradually stir into the hot mixture and return to heat. Cook 2 minutes longer, stirring
constantly. Cool, pour through a strainer into your ice-cream-maker's canister, and add the remaining ingredients,
stirring well. [If you want to throw in crushed fruit or other extras, now's the time.] Once the lid's on the canister,
follow your usual ice-rock salt-cranking routine. Makes ~ 4 quarts. Notes:
I usually pour the final 2 C milk, salt, whipping cream, and vanilla extract into the canister and have
it sitting in the 'fridge while I cook the rest of the mixture.
Once everything's cooked and in the canister, you don't have to crank it right away, so the cooking
part can be done way ahead of time.
With our hand-cranked maker [cranking until it's extremely hard to turn the crank], the stuff emerges
at a easy-to-slide-down-your-throat consistency. We like to finish making it before the dinner guests
arrive, then keep it in the freezer until time for dessert, at which point the consistence seems ideal.
By the next morning, it's much harder than store-bought-with-preservatives varieties.
HONEY VANILLA
A big hit at the Highland Games in Kansas City it's a honey/oatmeal flavor.
Prepare a 2 qt batch of the Old Time Vanilla mix and then add 1 cup of honey. Mix thoroughly and set in the
refrigerator to age the mix. While the mix is aging, take 1/2 cup oatmeal and boil for about fifteen minutes in 1 1/2
cups of water. Strain the water through a fine strainer and save the water. The cooked oatmeal can be eaten or
discarded. Add the water to the ice cream mix and let it chill in the refrigerator for three hours. Freeze in an ice
cream freezer according to the manufacturer’s directions.
HONEY APPLE CINNAMON RAISIN WALNUT
1/3 cup raisins
1 cup water
1 cup whole milk
1 cup half and half
1/2 cup honey
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4 egg yolks
1/4 cup apple syrup
1 cup cream
1 tsp cinnamon
1/3 cup chopped walnuts
Soak the raisins in the water overnight. Beat egg yolks in a bowl Mix milk, half and half, and honey in a pan. Heat
to a boil. Pour half of milk/honey mixture into egg yolks, beating while you pour. Beat well, and beat into remaining
milk/honey mixture in pan. Mix over low heat for 3-5 minutes Mix in apple syrup Let cool and add cream. Right
before adding to ice cream maker, beat in cinnamon. Drain raisins and mix with walnuts When ice cream has
stiffened (2 minutes before done), add raisins and walnuts
ITALIAN BANANA DREAM
4 bananas
2 tbsp lemon juice
4 egg yolks
½ can sweetened condensed milk
1 ½ cups sugar
1 ½ pt whipping cream
½ pt whole milk
½ tsp salt
2 tbsp vanilla
This is a dense very flavorful Italian ice cream. This one is so good it might create a new banana growing industry
in Italy.
The secret to this recipe is to use very ripe bananas. If they are slightly over-ripe, that is even better. Crush
bananas and add lemon juice and set aside. In a large mixing bowl, whisk together egg yolks, sweetened
condensed milk, sugar, whipping cream and whole milk. Then add salt and vanilla extract. Freeze this mix in an
ice cream freezer and when thick add the prepared bananas and continue to freeze. This is best when served
very cold. It has extraordinary flavor and "mouthfeel".
*If you are concerned about the possibility of Salmonella from uncooked eggs, substitute an equivalent amount of
Egg Beaters.
JALAPENO MINT ICE CREAM: For you jalapeno lovers:
Start with slicing open 1-3 ripe jalapeno chile peppers (depending on your macho rating), remove the placenta
and seeds, and chop them very fine. Then add them to a batch of the Old Time Vanilla Ice Cream, also adding 1
tsp of mint extract. Let the mix age in the refrigerator for at least four hours before freezing. Mucho Bueno!!!
LEMON version 1
500 ml table cream
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250 ml milk
5 lemons
2/3 cup sugar
8 egg yolks
Bring a thin peel of the lemons to a boil with the cream, the milk, and the sugar. Mix into egg yolks, and heat on
low until slightly thickened. Strain and cool. Juice lemons and add to mix. Make in ice cream machine.
Notes: Don't add lemon juice until just before mixing in ice cream machine.
LEMON version 2
150 gr sugar
200 cc whipping cream
200 cc milk
a little salt
juice of about 3 lemons
Mix the white of the egg till it's `compact'. Mix all the other ingredients completely. Pour it in the ice-maker or any
other bowl. When using an ice-maker it will be ready in 20 minutes. When you have not put it in the freezer and
mix it every 5 minutes first, and after a while every 10 minutes.
LEMON DILL MUSTARD ICE CREAM
Don't scoff until you've tried this unbelievable ice cream!!
Use the recipe for the Old Time Vanilla, but substute white granular sugar for the brown sugar, and add 3 TBSP
Lemon Dill Mustard.
LEMON VANILLA
A one an' a two...Lawrence Welk would have loved it. Exquisite lemon flavor blended with a hefty vanilla.
Clean three ripe lemons squeeze out the juice saving 1/2 cup of strained juice. Grate the zest from the squeezed
lemons and add it to the juice. Mix a two quart batch of the Old Time Vanilla (see recipe) Ice Cream omitting
the brown sugar. Before freezing the ice cream, add the strained lemon juice and add 1cup of granulated sugar.
Mix thoroughly and then age (chill in the refrigerator) for four hours. Now freeze in an ice cream freezer according
the the manufacturer’s directions.
LICORICE
6 large egg yolks
1-1/2 cups milk
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1-1/4 cups heavy cream
1/2 cup sugar
10 one inch soft black licorice candies
1 Tbs. Pernod liqueur
1 tsp. vanilla extract
Lightly whisk egg yolks in a large bowl. Combine remaining ingredients, except vanilla, in a heavy saucepan over
medium high heat. Stir frequently until mixture just comes to a boil. In a steady stream, slowly whisk mixture into
beaten egg yolks. Return mixture to pan over medium low heat and cook, stirring constantly, until it registers 170°
F on a candy thermometer (do not boil). Remove from heat. Stir in vanilla and strain mixture through a fine sieve
into a bowl. Discard licorice pieces. Cover and chill in refrigerator. Freeze in an ice cream maker 20-30 minutes
until frozen.
LIME
1 1/3 Cup Lime juice
1 1/3 Cup Sugar
1 Cup Whipping Cream
1 Cup Whole Milk
Mix ingrediants just before putting in machine. Very strong lime flavor. I felt it was too strong. Other's liked it this
strong. If I made it again, I would reduce the lime juice and sugar to 3/4 cup each, reduce the milk to 1/2 cup, and
leave the amount of cream unchanged at 1 cup.
MAPLE-BLUEBERRY
3 cups blueberries
1 cup maple syrup
1 cup whipping cream (optional)
Puree bluFeberries. Add maple syrup and cream. Freeze in ice cream maker.
Notes: One of the simpler ice creams to make.
MAPLE WALNUT ICE CREAM
4 egg yolks
3 cups table cream
3/4 cup walnut pieces
1 cup amber maple syrup
Beat egg yolks.
Put table cream in a sauce pan and bring almost to a boil.
Beat heated cream into eggs.
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Cool.
Mix in maple syrup just before freezing in ice cream machine.
When almost done, stir in walnut pieces.
Notes:
This also makes a good Maple Ice Cream Recipe
If you can get Grade B maple syrup, use it instead and reduce it to half-a-cup (you
may need to experiment here; possibly 3/4 cup would be better). Note: I used to
recommend getting Grade C, but apparently the high-end of that has been renamed
Grade B, and the low end of that is illegal to sell in retail stores (at least in Vermont).
Be careful with the cream: If you decrease the milkfat content, then the ice cream will
be slushy and have a poor texture.
MARSHMALLOW VANILLA
10 large marshmallows
1 cup milk
1/4 cup sugar
1 cup whipping cream
1/2 tsp vanilla
Mix marshmallows, 1/2 cup of milk, and sugar in a pan.
Heat over low heat until marshmallows melt.
Add remaining ingredients and cool.
Make in ice cream maker.
Notes: A little sweet, a little icy, not very rich. Perhaps make with 2 eggs (technically not needed, as
marshmellows should have emulsifiers)
MILK CHOCOLATE SHERBET
Remember ordering a "400" at the soda fountain? Well now you can have it frozen. Icy, almost a granita. You'll
love it.
Melt 2 oz. Baker's chocolate, and add 1 cup whole milk, and 1 3/4cups sugar, 2 tbsp vanilla extract, and 4 cups
water. Mix thoroughly and freeze in the freezer section of your refrigerator in a shallow rectangular cake pan,
stirring every 20 minutes with a fork until frozen.
MINT CHOCOLATE CHIP
This one is delicious when frozen in a graham cracker crust pie shell. Garnish it with chocolate rose petals you
can make yourself.
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Make a batch of the Old Time Vanilla recipe, but use 1/3 cup sugar instead of the brown sugar. Add 1 1/2 tsp of
mint extract and when the ice cream is almost frozen, add 1 cup semi-sweet mini chocolate chips. This recipe is
just the right amount to put into two 9" graham cracker crust pie shells for a great ice cream pie. To really dress
up your ice cream pie, take a few small leaves from the rose bush out back, wash and dry them thoroughly. Take
the remaining chocolate chips and melt them in a double boiler. Use a butter knife to spread a thin layer of melted
chocolate on the back side of the leaves and place them in the freezer for about twenty minutes. Then add one
more coating of chocolate and replace the leaves in the freezer. After the leaves are frozen, peel the leaves from
the chocolate and garnish the pie. Between coatings, take a little melted chocolate and spread it very thinly on a
cool cookie sheet and place it in the refrigerator. When you have finished the second coating of the leaves, take
the cookie sheet from the refrigerator and with a sharp metal spatula, scrape up the chocolate into curls. Along
with the chocolate leaves, these make a really nice garnish.
MOCHA MOUSSE
2 C heavy cream, whipped stiff
1/4 tsp salt
3/4 C chocolate syrup (like Hershey's Fudge sauce)
1 whole fresh egg
1 individual serving International Coffee instant powder
To the heavy cream whipped with the salt, add the slightly beaten whole fresh egg and beat until well blended.
Add, folding gently, but thoroughly, the chocolate and instant coffee. Freeze in ice cream maker
Notes: ------ Add the salt after the cream has been whipped stiff.
This ice cream is VERRRRY smooth and delicious. It was originally a recipe for chocolate mousse ice cream and
called for a generous 3/4 C chocolate sauce, but I ran out and added the instant coffee (mocha flavor) to intensify
the flavor.
MOTHER LODE BUTTER BRICKLE
You'll feel like an old time prospector when you dig into this mountain of ice cream. Golden bits of butter brickle
will be your reward when you hit the mother lode.
This ice cream uses the Old Time Vanilla (see recipe) for a base mix. The butter brickle is folded into the ice
cream after it is frozen. The butter brickle is prepared as follows. Lightly grease a large cookie sheet and then
melt 4 tablespoons of butter in a saucepan. Then add 1/3 cup sugar and 1 tablespoon water and bring to a boil.
Continue heating with constant stirring until the preparation reaches 300o. Remove from heat and add 1/2 cup of
chopped pecans. Spread on the cookie sheet and when cool break into small pieces. Fold this preparation into
the ice cream when frozen.
MUSCADINE GRAPE
An Arkansas specialty, best with home grown grapes.
Prepare a 2 quart batch of the Old Time Vanilla Ice Cream and when nearly frozen stir in one small jar of
Muscadine Grape Jelly. Add about ten drops of blue food coloring and ten drops of red food coloring.
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NON-DAIRY BANANA COCONUT
2 teaspoons kosher gelatin
1/4 guava or other tropical fruit juice
1/4 cup honey
2-1/4 cups vanilla soy milk
1 cup mashed bananas (2 medium bananas)
1 teaspoon vanilla
1/4 cup finely shredded coconut
1. In a small bowl, sprinkle gelatin over apple juice. Let sit, stirring occasionally, until gelatin is dissolved and
softened, about 10 minutes.
2. In a medium saucepan, whisk together honey and 2 cups soy milk. Cook until just hot, stirring frequently;
remove from heat. Add softened gelatin to hot milk mixture, stirring until gelatin is completely dissolved. Stir in
remaining soy milk, bananas, and vanilla; let cool, cover, and refrigerate until very well-chilled.
3. Spoon chilled mixture into the canister of an ice cream maker and freeze according to manufacturer's
directions, adding coconut halfway through freezing time.
Makes about 1 quart.
NON-DAIRY CHOCOLATE MINT
2 teaspoons kosher gelatin
1/4 cup peppermint tea, room temperature
1/4 cup honey
3-1/4 cups chocolate soy milk
1/2 teaspoon peppermint extract
1. In a small bowl, sprinkle gelatin over apple juice. Let sit, stirring occasionally, until gelatin is dissolved and
softened, about 10 minutes.
2. In a medium saucepan, whisk together honey and 2 cups soy milk. Cook until just hot, stirring frequently;
remove from heat. Add softened gelatin to hot milk mixture, stirring until gelatin is completely dissolved. Stir in
remaining soy milk and peppermint extract; let cool, cover, and refrigerate until very well-chilled
3. Spoon chilled mixture into the canister of an ice cream maker and freeze according to manufacturer's
directions.
Makes about 1 quart.
NON-DAIRY CINNAMON RAISIN
2 teaspoons kosher gelatin
1/4 cup apple juice
1/4 cup honey
1 teaspoon cinnamon
3 cups vanilla soy milk
1 teaspoon vanilla
1/3 cup coarsely chopped raisins
1. In a small bowl, sprinkle gelatin over apple juice. Let sit, stirring occasionally, until gelatin is dissolved and
softened, about 10 minutes.
2. In a medium saucepan, whisk together honey, cinnamon, and 2 cups soy milk. Cook until just hot, stirring
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frequently; remove from heat. Add softened gelatin to hot milk mixture, stirring until gelatin is completely
dissolved. Stir in remaining soy milk, vanilla, and raisins; let cool, cover, and refrigerate until very well-chilled.
3. Spoon chilled mixture into the canister of an ice cream maker and freeze according to manufacturer's
directions.
Makes about 1 quart.
NON-DAIRY EXPRESSO
2 teaspoons kosher gelatin
1/4 cup espresso or strong coffee, room temperature
1/4 cup maple syrup
3-1/4 cups vanilla soy milk
2 teaspoons vanilla
2 teaspoons ground espresso beans
1. In a small bowl, sprinkle gelatin over coffee. Let sit, stirring occasionally, until gelatin is dissolved and softened,
about 10 minutes.
2. In a medium saucepan, whisk together maple syrup and 2 cups soy milk. Cook until just hot, stirring frequently;
remove from heat. Add softened gelatin to hot milk mixture, stirring until gelatin is completely dissolved. Stir in
remaining soy milk and vanilla; let cool, cover, and refrigerate until chilled.
3. Spoon chilled mixture into the canister of an ice cream maker and freeze according to manufacturer's
directions, adding ground espresso beans halfway through freezing time.
Makes about 1 quart.
NON-DAIRY STRAWBERRY
2 teaspoons kosher gelatin
1/4 cup apple-strawberry juice
2/3 cup all-fruit strawberry jam
3 cups vanilla soy milk
1 teaspoon vanilla
1. In a small bowl, sprinkle gelatin over apple juice. Let sit, stirring occasionally, until gelatin is dissolved and
softened, about 10 minutes.
2. In a medium saucepan, whisk together jam and 2 cups soy milk. Cook until just hot, stirring frequently; remove
from heat. Add softened gelatin to hot milk mixture, stirring until gelatin is completely dissolved. Stir in remaining
soy milk and vanilla; let cool, cover, and refrigerate until very well-chilled.
3. Spoon chilled mixture into the canister of an ice cream maker and freeze according to manufacturer's
directions.
Makes about 1 quart.
NON-DAIRY VANILLA
2 teaspoons kosher gelatin
1/4 cup apple juice
1/4 cup honey
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3-1/4 cups vanilla soy milk
2 teaspoons vanilla
1. In a small bowl, sprinkle gelatin over apple juice. Let sit, stirring occasionally, until gelatin is dissolved and
softened, about 10 minutes.
2. In a medium saucepan, whisk together honey and 2 cups soy milk. Cook until just hot, stirring frequently;
remove from heat. Add softened gelatin to hot milk mixture, stirring until gelatin is completely dissolved. Stir in
remaining soy milk and vanilla; let cool, cover, and refrigerate until very well-chilled.
3. Spoon chilled mixture into the canister of an ice cream maker and freeze according to manufacturer's
directions.
Makes about 1 quart.
OLD ENGLISH TOFFEE
This unbelievable toffee crunch is what we fought the 1776 Revolution for!
First, we'll prepare the toffee crunch. Lightly grease a large cookie sheet, and melt 4 tbsp butter in a sauce pan.
Add 1/3 cup granulated sugar and 1 tbsp water. Bring the mixture to a boil and continue cooking while constantly
stirring until the mix reaches 300 degrees. Remove from heat, spread quickly on the cookie sheet as thinly as you
can. When cool break up into very small crunchies. Next, take 1 cup sugar and cook it in a sauce pan until it
becomes a nice golden brown color. Add 1 1/2 cups half & half and 1 pint whipping cream. The toffee will
immediately become rock hard. Keep cooking until the cream is nearly boiling and as you continue cooking the
toffee will dissolve. When the toffee is all dissolved, remove from heat and cool completely. Now, in a large mixing
bowl, lightly whisk two eggs*, then whisk in 1 can Eagle Brand sweetened condensed milk, and 1/3 cup brown
sugar. When completely mixed, add 2 1/2 tbsp vanilla extract and 1/4 tsp salt, and the toffee/cream mix, (don't
add the crunchies yet) and mix thoroughly. Age (chill in the refrigerator) for four hours. After aging, fill the canister
no more than 3/4 full and freeze according to the ice cream freezer manufacturer's directions. When the ice cream
is almost frozen, add in the crunchies.
*If you are concerned about the possibility of Salmonella from uncooked eggs, substitute an equivalent amount of
Egg Beaters.
OLD FASHIONED VANILLA
1 large egg
1 c half and half
3/4 cup sugar
1 tbsp vanilla extract
3 c heavy cream (note: sometimes I do this as 1 c half and half, 2 c cream)
Put the egg, 1 c half and half, sugar, and vanilla in a blender and blend on medium speed until the mixture us
smooth and sugar is dissolved. Slowly add the 3 c cream and continue blending until mixture is smooth, about 30
seconds. Transfer the mixture to ice cream machine and freeze according to manufacturer's directions. Makes
slightly more than 1 qt. Notes: ------ Hints on freezing with ice and salt: if the ice cream is not getting hard in 20-30
minutes, it's always been my experience that there is a problem with the ice-salt mixture, and almost always it's
that you are using too little salt. Start the canister chilling with the ice and salt before you make the above mixture,
to give it a good head start. Be sure to use LOTS of salt; the salt is what lowers the temperature to make the ice
cream mixture freeze. If the ice is melting and the ice cream still isn't hard, add more ice and more salt. If you are
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making ice cream with alcohol in it (the above serves as a great base for Kahlua Chip), I've found it useful to put
the alcohol in when the ice cream is almost done. The alcohol interferes with the freezing process, so adding it
later seems to help. Same with small solids like chocolate chips; putting them in late gets them evenly distributed,
rather than all at the bottom. --
OLD TIME VANILLA
In a large mixing bowl whisk two eggs*, add 1 can of sweetened condensed milk and whisk together until
thoroughly mixed. Then add 1/4 cup sugar, 1/4 cup brown sugar and again mix thoroughly. Don’t pack the brown
sugar into the measuring cup, let it stay loose just as it comes out of the box. Then add 1 pint of heavy whipping
cream, 1 pint of half and half, 1/4 tsp salt and 2 1/2 tablespoons of real vanilla extract. For the very best results
(who wants anything less?), let the mix chill in the refrigerator for about four hours which allows the mix to "age"
before freezing according to the directions with your ice cream freezer..
*If you are concerned about the possibility of Salmonella from uncooked eggs, substitute an equivalent amount of
Egg Beaters.
OLD-FASHIONED CHOCOLATE
2 c Sugar
2/3 c Hershey's Cocoa
1/4 c All-purpose flour
1/4 ts Salt
2 c Milk
2 Eggs, slightly beaten
1 tb Vanilla extract
1 qt Light cream
1/2 pt Whipping cream
In medium saucepan, combine sugar, cocoa, flour and salt; stir in milk and eggs. Cook over medium heat, stirring
constantly, until mixture boils; boil and stir 1 minute. Remove from heat. Stir in vanilla, light cream and whipping
cream. Refrigerate until cold. Freeze in ice cream freezer according to manufacturer's directions. About 2-1/2
quarts ice cream.
OLD-FASHIONED STRAWBERRY
1 pt Strawberries
1 c Sugar
1 Egg
1 c Half and half
1 t Vanilla
3 c Heavy cream
Hull the berries and cut the larger ones in half. Place the berries in a double boiler and add 1/2 cup sugar. Heat
for 10-15 minutes, stirring occasionally, until the fruit is very soft. Puree the fruit in a blender. Transfer puree to a
bowl and cool in the refrigerator.
Put the egg, half and half, remaining sugar and vanilla extract in the blender and blend on medium speed till
mixture is smooth and the sugar is dissolved. Slowly add the cream and continue blending on low speed for 30
seconds. Transfer the mixture to your ice cream freezer and freeze according to manufacturer's instructions.
When the ice cream is about half frozen, add the strawberry puree to the mixture. Continue freezing. Makes
slightly more than 1 quart.
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PAWPAW
Here's a down home recipe for you folks who live in the hills of the Ozarks and Southern U.S. The Pawpaw is
more nutritious than the banana, but with all that great banana flavor.
Skin and remove the seeds from two medium sized very ripe pawpaws. Place in a blender with two eggs*, 1/2 cup
sugar, 1/4 cup brown sugar, and 1 can sweetened condensed milk (Eagle Brand). Blend on high for about 20
seconds or until well blended. Add 1 pint whipping cream, 1 pint Half and Half, 2 TBSP vanilla extract, and 1/4 tsp
salt, mix well, age in refrigerator for about 4 hours then freeze in ice cream freezer according to the
manufacturer's directions.
*If you are concerned about the possibility of Salmonella from uncooked eggs, substitute an equivalent amount of
Egg Beaters.
PEANUT BUTTER CHOCOLATE CHIP
A delicious ice cream utilizing the proven combination of chocolate and peanut butter!
For this ice cream, prepare the base mix using the recipe for Old Time Vanilla (see recipe), but when mixing
the eggs, sugar, brown sugar and sweetened condensed milk, stir in one cup of crunchy peanut butter. Then add
the remaining ingredients according to the Old Time Vanilla recipe, and when the ice cream is nearly frozen, add
1/2 cup of mini semi-sweet chocolate chips.
PEACH version 1
1 1/2 Cups Whole Milk
1/2 cup sugar
3 eggs
1 tablespoon pure vanilla extract
1 cup whipping cream
2 cups pureed skinned peaches (with additional 2/3 cup sugar)
Beat eggs likely.
Beat in sugar slowly, beating an additional 1 minute when all sugar is added.
Heat milk almost to a boil, and add (still hot) to the egg mixture, stirring constantly.
Cool.
Add vanilla extract, cream, and peach/sugar puree.
Mixed opinions; tasted a bit sour. Might try waiting to add peaches until just before adding to machine.
PEACH version 2
6 medium peaches (about 2 lbs), peeled and stoned, or 4 cups frozen unsweetened peach slices, thawed.
1 cup sugar
3 cups heavy cream
1 cup milk
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2 teaspoons vanilla extract
1. In a large bowl, mash the peaches into a course puree. Stir in 1/4 cup of the sugar. Let stand 1 hour.
2. Add the cream, milk, remaining 3/4 cup sugar, and vanilla to peaches, stirring to blend. Refrigerate, covered,
until very cold, at least 3 hours or as long as 3 days.
3. Stir the mixture to blend and pour in to the canister of an ice cream maker. Freeze according to the
manufacturer's directions. Eat at once or transfer to a covered container and freeze up to 8 hours.
PEANUT BUTTER
2 eggs
1/2 cup sugar
1/2 cup chunky peanut butter
1 1/2 cups heavy cream
1 1/2 cups milk
Whisk together the eggs and sugar until light and fluffy. Add the peanut butter and whisk until smooth. Mix in the
whipping cream and milk. Transfer the mixture to the ice cream maker and process according to manufacturer’s
instructions.
PERILS OF PRALINE
The only peril here is to your waistline. This is a creamy pecan praline ice cream worthy of the praline experts in
the deep south.
This pecan praline ice cream is made using the recipe for Ultimate Butter Pecan (see recipe) Ice Cream. The
pecans are prepared just as for the Butter Pecan ice cream. Cook for ten minutes in a saucepan 1/2 cup brown
sugar, 2 tbsp light corn syrup, 1/4 cup half and half and 1/8 tsp salt. Then add the prepared pecans to this sauce.
The pecan sauce with the pecans is then swirled into the ice cream after freezing.
PHILADELPHIA BLUE
2 cups cream
1/3 cup sugar
1 cup blueberries, pureed
Heat cream until it starts steaming (or until bubbles appear).
Remove from heat and stir in sugar until dissolved.
Add pureed blueberries and cool.
Mix in machine.
PINEAPPLE CHERRY ICE CREAM
This recipe combines the tartness of pineapple with the delightful sweetness of Maraschino cherries.
Prepare the mix as for Old Time Vanilla (see recipe), but omit the brown sugar and add an additional1/2 cup
sugar, and 10 oz canned crushed pineapple. (Do not use fresh pineapple, which contains an acid which causes
the cream to curdle. The canning process neutralizes this acid. When the ice cream is almost frozen, add 6 oz
chopped Maraschino Cherries and just a little of the juice. Mmmmmm....
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PISTACHIO
1 1/4 cups pistachio
2 1/2 cups milk
3 eggs
1 cup sugar
1 cup heavy cream whipped
1 teaspoon almond extract
1 teaspoon vanilla extract
Shell the pistachio. Blanch the nuts by placing them in a bowl and pouring boiling water over it. Let stand for 1
minute. Drain, and peel the pistachios. Blend the nuts, the milk, the eggs, and the sugar until you have a green
smooth liquid. Pour into a saucepan. Cook over low heat until the custard thickens, about 25 minutes or so. Do
not boil or it will curdle. Let the mixture cool and add vanilla and almond extracts. Stir and Fold in whipped cream.
PRALINE
3 Eggs
1 3/4 c Light brown sugar; firm pack
3 c Milk
3 c Whipping cream
1 tb Vanilla
1/4 ts Maple flavoring (opt)
1 c Slated pecans; chopped
Beat eggs until foamy in a large mixing bowl. Gradually add sugar; beat until thickened. Add milk, cream, vanilla,
and maple flavor; mix well. Stir in pecans. Chill. Churn-freeze. Makes 3 quarts.
PUMPKIN ICE CREAM
14 oz can of pumpkin
1/2 cup brown sugar
1/4 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp ginger
1/2 cup maple syrup
1 cup milk
2 cups whipping cream
Mix ingrediants and freeze in ice cream maker. Tastes like pumpkin pie
QUICK RASPBERRY
Two 10-oz. packages frozen raspberries packed in syrup, partially thawed
2 cups heavy cream
Lightly crush the raspberries while still in the bag.
Pour into the bowl of the machine and add the cream and freeze.
Makes about 1 quart.
RASPBERRY version 1
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3 eggs plus 1 egg yolk
2 cup table cream (18% milk fat)
1 1/2 cup sugar
2 cups raspberries
Beat eggs. Beat in sugar.
Heat cream until steaming. Stir into egg/sugar mix. Cool.
Mash raspberries, add to cream/egg/sugar mix.
Freeze in ice cream maker.
RASPBERRY version 2
4 cups fresh raspberries
1 1/2 cups sugar
Juice of half a lemon
2 eggs
2 cups heavy cream
1 cup milk
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. Whisk the eggs in a mixing bowl until light and fluffy, add the remaining 3/4 cup sugar, a
little at a time, then continue whisking until completely blended. 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. Transfer the mixture to an ice cream maker and freeze following the
manufacturer's instructions.
ROSE
6 1/2 cup heavy cream
2 tsp. rose water
1/8 tsp. salt
3/4 cup granulated sugar
1/4 tsp. red food coloring
Combine heavy cream, rose water, salt, sugar and food coloring. Freeze. Makes 1/2 gallon
RUM RAISIN
3/4 cup Raisins
1/2 cup Rum
1 cup Milk
1/2 cup Sugar
2 Eggs
2 cups Cream
Pour rum over raisins, cover, let stand overnight. Warm the milk in a small pan. Whisk the eggs with the sugar in
a separate bowl. Slowly add warm milk to mixture continuing to whisk. Pour mixture back in the pan and heat
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slowly until thickened, stirring constantly (looks like very liquid pudding). Do not boil! Let cool to room
temperature, add cream, and chill. Add rum raisins just before the end of the freezing process.
SAFFRON
1 1/2 cups half-and-half
1 egg
1/2 gram saffron, chopped fine
brandy
1/3 cup sugar
Soak the saffron in a very small amount of brandy (enough to cover it) for one hour. Boil the egg for exactly 45
seconds. Combine all ingredients and refrigerate for 1/2 hour. Then follow the usual procedure for your ice-cream
maker.
Serves about 3 people. The saffron flavor was very pronounced -- you would not want to increase the amount of
saffron from the above, and could probably get by with less.
SMOKEY CHIPOTLE ICE CREAM
This one is good as a dessert or you can be really bold and use it as an appetizer to wake up the taste buds
before a steak dinner.
To a batch of the Old Time Vanilla Ice Cream mix (see recipe), add 3/4 tsp chipotle seasoning salt. Be sure to let
this mix age in the refrigerator for at least four hours before freezing.
STRAWBERRY version 1
2 cups strawberries, stemmed
1/4 cup sugar
Juice of 1/2 lemon
1 cup whipping cream
1 cup table cream
4 egg yolks
1/2 cup sugar
Slice strawberries, coat with 1/4 sugar and lemon juice.
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Stir and let sit for at least 1 hour.
Beat egg yolks; beat in sugar.
Heat creams together until steaming. Stir into egg/sugar mixture. Cool.
Just before adding to ice cream machine, mash strawberries and stir into cream/egg mixture.
Freeze in ice cream maker.
Notes: I used *very* ripe strawberries. If strawberries less ripe, increase sugar (to at most 1 cup total).
STRAWBERRY version 2
2 pints strawberries, washed and hulled
1/2 cup plus 2 tablespoons superfine sugar
3 tablespoons fresh lemon juice
1 1/2 cups heavy cream
Purée the strawberries in a food processor. Stir in the remaining ingredients.
Pour the mixture into the bowl of the machine and freeze.
Makes about 3 1/2 cups.
SUGAR-FREE CAPPUCCINO
1 tsp. plain gelatin
1.5 cups low fat milk
2 tbs. instant espresso coffee powder
3.5 tsp. NutraSweet sweetener
2 tbs. nonfat dry milk
1.5 cups buttermilk
1 tsp. vanilla extract
.25 tsp cinnamon
dash salt
Soften gelatin in 1/2 cup milk. Heat in a small saucepan and add coffee. Cook over low heat until gelatin and
coffee dissolve. Remove from heat, stir in Nutrasweet, and place saucepan in another bowl of cold or ice water to
cool to room temperature. Pour mixture into a blender or food processor, add rest of milk and remaining
ingredients and blend until smooth. Cover and chill in the refrigerator until ready to freeze. Blend for a few
seconds before pouring into the ice cream maker. Freeze according to the manufacturer's instructions.
SUGAR-FREE CHOCOLATE
1 tsp. plain gelatin
2.5 cups low fat milk
1/2 cup Nestle Quik Sugar Free chocolate drink mix
1 cup drained yogurt (the solid half of 2 cups yogurt strained overnight)
1 tsp. vanilla extract
dash salt
Soften gelatin in 1/2 cup milk. Heat in a small saucepan until gelatin dissolves. Remove from heat and place
saucepan in another bowl of cold or ice water to cool mixture to room temperature. Pour mixture into a blender or
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food processor. Add remaining milk, Quik, yogurt, vanilla and salt. Blend until smooth. Cover and chill in the
refrigerator until ready to freeze. Blend for a few seconds before pouring into the ice cream maker. Follow the
manufacturer's instructions for freezing. Makes about 1 quart.
SUGAR-FREE FRUITY
8 c PET Lite milk
Sugar Substitute equivalent to 1/2 c Sugar
4 c Strawberries
8 Pineapple, slices, canned
16 tb Pineapple Juice, from can
2 c Orange Juice
Put all ingredients in a home freezer and freeze according to instructions. Exchanges: Each 1 cup Serving equals
1 Milk and 3/4 Fruit.
SUGAR-FREE ICE CREAM BASE
1 tsp. plain gelatin
1.5 cups low fat milk
3.5 tsp. NutraSweet sweetener
2 tbs. nonfat dry milk
1.5 cups buttermilk
dash salt
Soften gelatin in 1/2 cup milk. Heat in a small saucepan until the gelatin dissolves. Remove from heat, stir in
NutraSweet, and place saucepan in another bowl of cold or ice water to cool to room temperature. Pour mixture
into a blender or food processor, add rest of milk and remaining ingredients and blend until smooth. Cover and
chill in the refrigerator until ready to freeze. Blend for a few seconds before pouring into the ice cream maker.
Follow the manufacturer's instructions for freezing. Makes one quart.
SUGAR-FREE VANILLA
If you can't handle sugar or you are looking for a low calorie ice cream, this one is perfect. You'll never believe it's
sugar free. It just might become your favorite.
Whisk together 3 eggs* and 1 pt of half and half. Then mix together 7 tsp Equal artificial sweetener. Add 1 pt
whipping cream, 1 pt whole milk, 2 1/2 tbsp vanilla extract and 1/4 tsp salt. Freeze in an ice cream freezer and eat
without guilt. Oooops! There’s still plenty of butterfat here!
*If you are concerned about the possibility of Salmonella from uncooked eggs, substitute an equivalent amount of
Egg Beaters.
SWEET BANANA PEPPER ICE CREAM: This is a really sweet taste treat, you are guaranteed to be surprised at
how good it is.
Slice open 2-3 ripe sweet banana peppers, remove the seeds, and chop fine. Then add them to a batch of the Old
Time Vanilla Ice Cream mix before freezing. Be sure to let this mix age in the refrigerator for at least four hours
before freezing.
TROPICAL COCONUT
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Put a spoonful in your mouth and close your eyes. Grass skirts, waves lapping on the shore, ukelele music. It's
not a dream.
Take 1 1/2 cups of half and half and add 3 cups of shredded coconut. In a saucepan bring this mixture to a boil
and then simmer for five minutes. Strain through a fine strainer and discard the coconut, saving the cream. Then
mix a 2 qt batch of the Old Time Vanilla mix, using this half and half preparation for the half and half in the recipe.
Then add 1/3 tsp coconut extract and freeze in an ice cream freezer.
TROPICAL ORANGE
This would have been a musical piece if Gershwin had tasted this. It's a delicate orange in a rich vanilla base
served inside a frozen orange. Elegant...the only word for it.
Clean several large oranges and slice off the stem end of the orange, saving this slice. Clean out the orange pulp
and squeeze the pulp into juice saving 1/2 cup of strained juice. Place the shells in the freezer compartment of the
refrigerator and freeze for four hours. Mix a two quart batch of the Old Time Vanilla (see recipe) Ice Cream
omitting the brown sugar. Before freezing the ice cream, add the strained orange juice and add 1/4 cup of
granulated sugar. Age the mix for four hours and freeze in an ice cream freezer according the the manufacturer’s
directions. When frozen, fill the orange shells, replace the orange "lids" and replace in the freezer section of the
refrigerator for hardening.
ULTIMATE BUTTER PECAN
So buttery you'll moo. The favorite of many, it's rich and creamy.
Again, use the Old Time Vanilla (see recipe) for the base recipe, but use 3/4 cup of brown sugar. Also, add 4
tablespoons of melted butter to the mix after adding the sweetened condensed milk and brown sugar. Be very
careful melting the butter so that it doesn’t separate or churning might result. Now you must prepare the pecans.
To do this, mix 1cup of chopped pecans with 2 tablespoons of melted butter and 1/3 cup of brown sugar. After the
mix has aged (chilled in the refrigerator for about four hours), stir thoroughly and freeze according to the
manufacturer’s directions. When the mix is frozen, stir in the prepared pecans.
VANILLA GINGER PECAN
This is a great flavorful ice cream that combines three characteristic flavors of Ginger, Candied Pecans, and
Vanilla.
Prepare a batch of Old Time Vanilla (see recipe) ice cream adding 2 tsp Ginger spice. While the ice cream is
freezing, take one cup of chopped pecans, and add three tablespoons melted butter and 1/2 cup brown sugar and
mix completely.. When the ice cream is nearly frozen, stir in the pecans.
VANILLA LIMEADE SHERBET
We used to walk downtown to get a vanilla limeade at the local drugstore soda fountain. Mmmmm.
In a large mixing bowl, lightly whisk one egg*, and then whisk in 1 can Eagle Brand sweetened condensed milk.
Add one 2 litre bottle of 7-up (which has been shaken to remove the "fizz"), 1/2 cup whipping cream, and 1 1/2
tbsp vanilla extract. 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.
VANILLA version 1
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2 eggs
3/4 cup sugar
1 cup milk
1 cup table cream
1 cup whipping cream
1 tbl vanilla
Beat egg. Beat in sugar.
Mix milk and table cream in a sauce pan and bring almost to a boil.
Beat heated cream into eggs.
Cool. Add whipping cream, vanilla. Make in ice cream machine.
VANILLA version 2
4 cups table cream (18% milk fat)
2/3 cup sugar
2 tbl vanilla
Heat cream and sugar together until sugar is dissolved.
Add vanilla. Cool. Make in ice cream machine.
Variations: Cinnamon Ice Cream
Reduce vanilla to 1 tablespoon and add 1 tablespoon of cinnamon.
VANILLA VELVET
6 Egg yolks
3/4 c Sugar
1 1/4 c Milk
1 1/4 c Heavy cream
1 1/2 lg Vanilla beans
1/2 ts Vanilla extract
1 pn Salt
Cream the egg yolks and sugar together in a mixing bowl until thick and light. Combine the milk and cream in a 2-
quart microwave-safe casserole. Cut the vanilla beans in half lengthwise, and scrape the seeds into the bowl. Add
the beans, extract, and salt. Cook, uncovered, at full power (650 to 700 watts) for 3 minutes.
Remove the vanilla beans. With a mixer running on low speed, slowly add the milk mixture to the egg yolk
mixture, stirring until smooth. Return the mixture to the casserole. Whisking once a minute, cook until the custard
is thick and coats the back of a spoon, 3 1/2 minutes. Do not overcook it. Allow the custard to cool to room
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temperature. Then refrigerate it, loosely covered, until chilled, a minimum of 3 hours. Freeze in an ice cream
maker according to manufacturer's directions. Makes 5 cups.
WAFFLE CONES
2 Large eggs
1/2 cup sugar
2/3 cup butter, melted then cooled
1 TBSP vanilla extract
3/4 cup flour
Makes about six large cones
Lightly beat the eggs then add in the remaining ingredients, adding the flour last. Before pre-heating the pizelle, I
lightly spray a vegetable oil based non-stick compound (PAM, e.g.) on the cooking surfaces. Spoon about 2 tbsp
batter onto pizelle and cook for about 45 seconds. The temperature of the pizelle (waffle cone iron) varies a lot in
various appliances, so the first batch will be an experiment to determine the cooking time. The edges should be
golden brown and cooked completely, not too brown on the edges, but not mushy in the middle. Form around a
mandrel (I use an old wooden cone with a handle. They should become crispy and hold their shape as they cool. I
set mine in an old fashioned cone holder from an old soda shop, but they could be set inside small juice glasses
to cool.
WHAT A PEAR! ICE CREAM
Start with the recipe for Old Time Vanilla (see recipe), but omit the brown sugar. And instead of adding the
Half and Half to the mix, put it into a blender with a chopped very ripe pear. Blend on high speed for two minutes,
then add this to the ice cream mix. Freeze in an ice cream freezer according to the manufacturer's directions.
WHITE CHOCOLATE
2 cups light cream
4 eggs
12 oz white chocolate coarsely chopped
1 1/2 cups sugar
2 cups heavy cream
Scald the light cream in top of double boiler set over simmering water. Add the chocolate. Reduce heat so the
water barely simmers and cook until the chocolate is melted, stirring occasionally. Remove from heat. Using a
electric mixer, beat the eggs in medium bowl. Add the sugar and continue beating until all the sugar is dissolved.
Slowly mix in the chocolate mixture. Beat in the heavy cream. Refrigerate until well chilled. Pour into the ice
cream maker using it according to manufacturer's instructions. Freeze in covered container at least 4 hours.
SORBETS & ICES
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APPLE SORBET
3 cups unsweetened apple juice
One 6-oz. can unsweetened concentrated apple juice
3 tablespoons fresh lemon juice
Place the apple juice, concentrate and lemon juice into the bowl of the machine and freeze.
Makes about 1 quart
APRICOT SORBET
Two 16-oz. cans apricots packed in heavy syrup, drained, liquid discarded
3/4 cup simple syrup
3 tablespoons fresh lemon juice
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.
BLACKBERRY ICE
6 cups ripe blackberries
1/2 cup granulated sugar
juice of 2 lemons
3/4 cup Creme de Cassis (black currant liqueur)
1. Combine all ingredients in a heavy saucepan and set over medium heat. Cook, stirring frequently, for 20
minutes, or until all berries have burst. 2. Cool mixture slightly and force through a sieve or through the fine disc of
a food mill. Cool the resulting puree completely. 3. Pour cooled mixture into a shallow metal pan (a cake tin is
ideal), and set it in your freezer. 4. When the mixture is about half frozen, in 2 to 3 hours, remove the pan from the
freezer, scrape the blackberry ice out of the pan into a bowl, and beat with a wire whisk until soft and icy parts are
completely mixed. Return the ice to the pan, set it back in the freezer, and freeze completely. 5. The ice will be
very solid. To serve, temper in refrigerator for 15 to 30 minutes before attempting to dish up.
CALVADOS SORBET
1 3/4 cups plus 2 tablespoons Calvados
3 tablespoons simple syrup
Heat 1 1/2 cups Calvados in a saucepan over medium heat until warm. Turn off the heat, stand back and touch a
lit match to the Calvados. Let it flame until the flames die down, about 8 minutes. Stir in remaining 6 tablespoons
unflamed Calvados and the simple syrup.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart
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
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CAMPARI-ORANGE ICE
3 cups strained fresh orange juice
1 cup Campari
juice of 1 lemon
1 cup granulated sugar
1. Combine ingredients in a saucepan and set over medium heat. Stir constantly until the mixture is about to boil
and all the sugar is dissolved. 2. Cool to room temperature, pour into a shallow pan (an 8-inch square cake tin is
ideal), and freeze. 3. The mixture will take from 3 to 6 hours to freeze and, because of its relatively low sugar
content, will be very solid. To serve, set in refrigerator for 30 minutes to temper the texture slightly.
CAPPUCCINO ICE
3 cups prepared strong coffee, made at least partially with dark roast "espresso" coffee
1 cup half-and-half
1 cup granulated sugar
1. Combine ingredients in a saucepan and set over medium heat. Stir constantly until the mixture is about to boil
and all the sugar is dissolved. 2. Cool to room temperature, pour into a shallow pan (an 8-inch square cake tin is
ideal), and freeze. 3. The mixture will take from 3 to 6 hours to freeze and, because of its relatively low sugar
content, will be very solid. To serve, set in refrigerator for 30 minutes to temper the texture slightly.
CHAMPAGNE SORBET
Alcohol sorbet defrost quickly, so leave this in the machine until moments before serving. Serve as part of a long
dinner or for dessert with fresh strawberries.
1 bottle (about 3 cups) Champagne
1 1/2 cups simple syrup
Pour the Champagne and simple syrup into the bowl of the machine and freeze.
Makes about 5 cups.
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
CHERRY SORBET
2 cups simple syrup
Two 16-oz. cans pitted bing cherries in heavy syrup
1/4 cup fresh lemon juice
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1/4 cup water
Drain the cherries, reserving 2 tablespoons of the syrup. Put the cherries through a food mill. Stir in cherry syrup,
lemon juice and water.
Pour the mixture into the bowl of the machine and freeze.
Makes about 4 1/2 cups.
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
CHOCOLATE ICE
1 quart milk
4 ounce unsweetened chocolate
1 1/3 cups sugar
Heat milk and sugar together in a saucepan over low heat. In another saucepan, melt
Pour the mixture into the bowl of the machine and freeze.
Makes 1 quart.
CHOCOLATE SORBET
1 quart water
4 ounce unsweetened chocolate, broken into chunks
1 1/2 cups sugar
Use a knife or a food processor to chop the chocolate into very small pieces.
Heat the water and sugar together in a saucepan. Add the chocolate and simmer for 20 min until the mixture is
very smooth and not grainy. Do not boil. Cool thoroughly.
Pour the mixture into the bowl of the machine and freeze.
Makes 1 quart.
CRANBERRY SORBET
3 cups plus 6 tablespoons canned or bottled cranberry juice
1/2 cup plus 1 tablespoon simple syrup
Mix the cranberry juice and simple syrup together.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart
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
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refrigerate in a covered jar.
Makes about 1 quart
EXOTIC FRUIT ICE
1 large can frozen juice
1 can water
1 egg white
Buy one large can of frozen juice (I usually use the "exotic" varieties such as pineapple-guava-raspberry or
banana-orange-passion-fruit; there are lots of these available in the US.) Thaw the juice concentrate. Add one
can of water. Beat one egg white until it is foamy and mix it into the fruit juice mixture. Freeze in your favorite ice
cream maker. This makes just less than one quart of very smooth ice.
GRAPEFRUIT SORBET
1 1/3 cups simple syrup
2 2/3 cups unsweetened grapefruit juice
Mix the grapefruit juice and simple syrup together.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.
ICED COFFEE
1/4 cup instant coffee
1/4 cup sugar or equivalent of sweetener
1/4 cup hot water
Mix the above ingredients until coffee and sugar is dissolved. Add 4 cups cold milk. Shake well in blender or milk
shake maker. Serve over ice chips.
KIWI SORBET
6 kiwi fruits
1 cup simple syrup
3 teaspoons fresh lemon juice
Peel the kiwis. Purée in a food processor until very frothy. You should have about 1 1/ 2 cups Purée.Stir in the
simple syrup and lemon juice.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart
LEMON ICE
2 cups strained fresh lemon juice
2 cups water
2 cups granulated sugar
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1. Combine lemon juice with water in a small saucepan. Stir in the sugar. 2. Set saucepan over moderate heat.
Bring to a boil, stirring constantly, then remove from heat and cool to room temperature. 3. Pour the lemon
mixture into a shallow pan (an 8-inch square cake tin is ideal) and set it in your freezer. 4. The ice will be ready in
3 to 6 hours, depending on the efficiency of your freezer. Because of the high sugar content, this ice will usually
be soft enough to serve, so you may as well make it in advance of the day you'll be needing it.
LEMON SORBET
1 1/2 cups fresh lemon juice
1 tablespoon grated lemon zest
3 cups simple syrup
Place the lemon juice, zest and simple syrup into the bowl of the machine and freeze.
Makes about 1 quart
LILIKOI AND PINEAPPLE ICE
2 cups lilikoi (passion fruit) pulp
2 cups pineapple pulp
3/4 cup sugar
2 egg whites
Strain lilikoi pulp and reserve seeds. Place all the ingredients in a food processor and process until well blended.
Pour the mixture into a metal or plastic bowl and freeze. When frozen, break up the ice and place a small amount
at a time into the food processor. When whipped and frothy, return to the bowl and freeze again. This mixture will
not freeze hard and solid, so it will be easy to scoop out to serve. Sprinkle a few of the reserved seeds over the
top of the ice when it is served or they may be added when the ice is returned to the freezer for the second time.
MANDARIN ORANGE SORBET
Five 11-oz. cans mandarin oranges packed in light syrup
1 cup superfine sugar
3 tablespoons fresh lemon juice
Drain the oranges and reserve 2 cups of the syrup. Purée the oranges in a food processor. Stir in the reserved
syrup, sugar and lemon juice.
Pour the mixture into the bowl of the machine and freeze.
Makes about 5 1/2 cups.
MANGO SORBET
1 cup simple syrup
4 ripe mangoes
1/4 cup fresh lemon juice
Peel and pit the mangoes. Purée in a food processor. You should have about 3 1/ 2 cups Purée. Stir in the simple
syrup and lemon juice. Force the mixture through a fine sieve
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart
MILK CHOCOLATE SORBET
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Melt 2 oz. Baker's chocolate, and add 1 cup whole milk, and 1 3/4cups sugar, 2 tbsp vanilla extract, and 4 cups
water. Freeze in ice cream maker.
ORANGE SORBET
2 cups fresh orange juice
juice of 1 lemon
1 cup water
1 cup sugar
Heat 1 cup of water and the sugar in a saucepan until dissolved. Bring to a boil, simmer 2 minutes and leave to
cool. Stir the orange juice and lemon juice into the sugar syrup. Chill the mixture. Freeze the mixture in an ice
cream machine using it according to manufacturer’s instruction.
PEACH SORBET
Two 16-oz. cans peaches packed in heavy syrup, drained, liquid discarded
3/4 cup simple syrup
1/4 cup fresh lemon juice
Purée the peaches in a food processor. Add the syrup, lemon juice.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.
PEAR SORBET
Two 16-oz. cans pears packed in heavy syrup, drained, liquid discarded
1 cup plus 2 tablespoons simple syrup
6 tablespoons fresh lemon juice
Purée the pears 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.
PINAPPLE ICE
1 cup sugar
2/3 cup water
1 fresh pineapple
1/3 cup fresh lime juice
1 large egg white
Combine sugar and water in a saucepan over medium heat; stir until sugar dissolves and syrup begins to simmer.
Chill. (I assume you're supposed to take if off the heat, first). Cut pineapple in half, lengthwise, leaving crown
intact. Remove fruit from both halves, leaving 1/2-inch of fruit inside the rind. Remove core and cut fruit into 1-inch
chunks. Place pineapple halves in large plastic bags and freeze until ready to use. In a food processor with metal
blade in place, add pineapple chunks and process until pineapple is smooth and uniformly pureed. You should
have about 2 cups puree. Add chilled syrup and lime juice. Process 10 seconds. Place mixture in metal tray or
bowl and partially freeze. With metal blade in place, place spoonfuls of partially thawed pineapple mixture in bowl
of processor. Mix by turning processor on and off about 8 times, then process about 2 minutes until completely
blended, smooth and fluffy. With machine running, add egg white through feed tube. Process 1 minute. Refreeze.
Spoon into pineapple shells and serve.
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PINEAPPLE SORBET
1 3/4 cups simple syrup
One 20-oz. can pineapple packed in its own juice
Drain the pineapple and reserve the juice for another use. Purée the pineapple in a food processor until very
frothy. You should have about 2 cups Purée.Stir in the simple syrup.
Pour the mixture into the bowl of the machine and freeze.
Makes about 3 1/2 cups.
PLUM SORBET
1 1/4 cups sugar
1 cup water
9 ripe red plums
1 teaspoon fresh lemon juice
Combine the sugar and water in a saucepan over low heat. Stir until the sugar dissolves. Increase heat and bring
to boil. Cool sugar syrup completely.
Halves and pit the plums. Transfer to food processor and purée. Strain purée through sieve into bowl. Stir in 1 cup
of the sugar syrup (reserve the rest for another use) and add the lemon juice. Pour into ice cream machine and
freeze according to manufacturer's directions.
RASPBERRY SORBET
You might make extra purée and use it as a sauce under the sorbet. A fresh mint spring makes a pretty garnish.
2 pints raspberries, washed and hulled
1 1/3 cup simple syrup
1/4 cup fresh lemon juice
Purée the raspberries in a food processor. You should have about 3 cups. Stir in 1 cup of the simple syrup and
the lemon juice. Taste and add remaining syrup if necessary.
Pour the mixture into the bowl of the machine and freeze.
Makes about 3 1/2 cups.
STRAWBERRY MILK SORBET
1 pint strawberries, washed, hulled, and coarsely chopped
1/3 cup superfine sugar
1 tablespoon fresh lemon juice
2 cups skim milk
6 tablespoons non-fat dry milk
1 1/2 teaspoons vanilla extract
Heat milk, sugar, and non-fat dry milk in saucepan, stirring until the sugar and dry milk are dissolved. Cool
thoroughly. Stir in the strawberries, lemon juice, and vanilla.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.
STRAWBERRY SORBET
You might make extra purée and use it as a sauce under the sorbet. A fresh mint spring makes a pretty garnish.
2 pints strawberries, washed and hulled
1 cup plus 2 tablespoons superfine sugar
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1/4 cup fresh lemon juice
Purée the strawberries in a food processor. You should have about 3 cups. Stir in 1 cup of the simple syrup and
the lemon juice. Taste and add remaining syrup if necessary.
Pour the mixture into the bowl of the machine and freeze.
Makes about 3 1/2 cups.
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
TOMATO & BASIL SORBET
5 fresh ripe tomatoes
1/2 cup fresh lemon juice
1 teaspoon salt
1/2 cup simple syrup
1 tablespoon tomato paste
6 fresh basil leaves, coarsely chopped
Peel, core and seed the tomatoes. Purée in a food processor. You should have about 3 cups Purée. Stir in
remaining ingredients.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart
VANILLA SORBET
This is a basic recipe. You may add other flavorings, fruit purées or nuts according to taste
1/2 cup superfine sugar
3 cups skim milk
6 tablespoons non-fat dry milk
1 1/2 teaspoons vanilla extract
Heat milk, sugar, and non-fat dry milk in saucepan, stirring until the sugar and dry milk are dissolved. Cool
thoroughly. Stir in the vanilla.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.
WATERMELON SORBET
1/3 cup sugar
1/4 cup water
1/3 cup light corn syrup
2 cups pureed watermelon
1 Tbsp lemon juice
Combine sugar, water and syrup in a saucepan. Stir until it boils. Reduce heat and simmer for 5 minutes. Let cool.
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Refrigerate. Remove meat from the watermelon and discard seeds. Puree in a blender. Measure and add 3 cups
of watermelon and lemon juice to the cold sugar, water, syrup mixture. Pour into machine for 20-30 minute or until
desired consistency.
YOGURTS
FRESH STRAWBERRY FROZEN YOGURT
2 pints strawberries, washed and hulled
2 cups unflavored yogurt
1/3 cup honey
Purée the strawberries in a food processor. You should have about 3 cups. Put the yogurt, honey and strawberry
purée into the bowl of the machine and freeze.
Makes about 5 cups.
HONEY FROZEN YOGURT
4 cups unflavored yogurt
1 cup honey
Put the yogurt and honey into the bowl of the machine and freeze.
Makes about 1 quart.
PEACH FROZEN YOGURT
1/2 cup sugar
1 teaspoon gelatin
1/8 teaspoon nutmeg
1/2 cup milk
2 tablespoons corn syrup
1 1/2 pound peaches, peeled & quartered
1 cup plain yogurt
1/2 teaspoon vanilla
Combine the first 3 ingredients in a saucepan. Stir in milk; let stand 1 minute. Place over low heat; cook 5 minutes
or until the gelatin dissolves, stirring constantly. Remove from heat; stir in the corn syrup. Let the mixture cool
completely. In a food processor add the peaches and process until smooth; scraping the sides of the processor
bowl occasionally. Combine the peach purée, gelatin mixture, yogurt, and vanilla in a large bowl; stir well. Cover
and chill 8 hours. Pour mixture into a ice cream machine and freeze according to manufacturer's instructions.
RASPBERRY FROZEN YOGURT
3 cups raspberries
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2/3 cup sugar
1 tablespoon cornstarch
1 cup milk
1/4 cup corn syrup
1 cup plain yogurt
In food processor purée the raspberries for about 1 minute or until smooth. Strain and discard seeds. Set aside.
Combine the sugar and cornstarch in a small saucepan. Add the milk and bring to a boil. Cook 1 minute, stirring
constantly. Remove from the heat. Stir in raspberry purée and corn syrup. Let the mixture cool completely.
Combine the raspberry mixture and yogurt in a bowl; stir well. Cover and chill 8 hours. Pour raspberry mixture into
a ice cream machine. Freeze according to manufacturer's instructions.
VANILLA FROZEN YOGURT
1 teaspoon vanilla extract
2 1/4 cup milk
1/2 cup sugar
1 envelope gelatin
1/8 teaspoon salt
1 1/2 cup plain yogurt
1/4 cup corn syrup
Combine the milk, sugar, gelatin, and salt. Let stand 1 minute. Cook over low heat for 5 minutes or until the
gelatin dissolves. Let the mixture cool completely. Stir in the vanilla extract, yogurt, and corn syrup. Pour into a
bowl; cover and chill for 8 hours. Pour into a ice cream machine and freeze according to manufacturer's
instructions.
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