Coffee and Doughnuts Ice Cream

Ingredients

• 3 day-old glazed doughnuts, cut into 8 pieces
• 1 cup cold, strong, brewed coffee
• 1/2 cup sugar
• 2 cups heavy cream
• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup milk
• 1 teaspoon vanilla extract

Directions

1. Place the doughnut pieces in a single layer in the bottom of a shallow dish. Pour just enough of the coffee over the doughnuts so the liquid is completely absorbed by the doughnuts. Put the dish in the freezer.
2. Mix the remaining coffee with the sugar, cream, sweetened condensed milk, milk, and vanilla in a bowl; stir.
3. Pour the mixture into an ice cream maker and freeze according to manufacturer's directions until the ice cream cycle is completed. Fold the frozen doughnuts into the mixture; transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. Ripen in the freezer for at least 12 hours.

Chocolate Creme Fraiche Ice Cream

Ingredients

• 6 (1 ounce) squares bittersweet chocolate, chopped
• 1 cup 2% milk
• 2 cups creme fraiche
• 1/2 cup white sugar
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract

Directions

1. Blend the chocolate and milk together in a blender on high until smooth; add the creme fraiche, sugar, maple syrup, and vanilla extract. Blend again until the sugar has dissolved.
2. Pour the mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer at least 2 hours or overnig

Easy Mint Chocolate Chip Ice Cream

Ingredients

• 2 cups 2% milk
• 2 cups heavy cream
• 1 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 3 drops green food coloring (optional)
• 1 cup miniature semisweet chocolate chips

Directions

1. In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.
2. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.

Chocolate Velvet Ice Cream

Ingredients

• 2/3 cup white sugar
• 1/3 cup unsweetened cocoa powder
• 3 egg yolks, beaten
• 2 2/3 cups heavy cream
• 1/3 cup semisweet chocolate chips

Directions

1. In large bowl, stir together sugar and cocoa. Add egg yolks and blend with electric mixer. Add cream a little at a time, beating well after each addition. Chill mixture in refrigerator.
2. While cream mixture is chilling, grate chocolate chips in blender or food processor or using a rotary grater, until fine. Stir into cream mixture. Freeze in canister of ice cream maker according to manufacturer's instructions.

Chocolate Ice Cream

Ingredients

• 3/4 cup sugar
• 1 cup milk
• 1/4 teaspoon salt
• 2 tablespoons unsweetened cocoa powder
• 3 egg yolk, lightly beaten
• 2 ounces semisweet chocolate, chopped
• 2 cups heavy cream
• 1 teaspoon vanilla extract

Directions

1. Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.
2. When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice cream maker, and freeze according to manufacturer's directions.

Pear Ice Cream

Ingredients:

1 ½ cups of whipping cream.
¾ cup of granulated sugar.
4 medium egg yolks, lightly beaten.
½ teaspoon of vanilla.
1 tablespoon of pear liqueur (optional).
1 ½ lb of ripe pears.
¼ cup of water.

Preparation Instructions:

In a suitably sized saucepan, over medium heat, combine 1 cup of the whipping cream with the sugar.

Cook for 5 minutes or until the sugar dissolves.

Whisking constantly, gradually pour the mixture over egg yolks in a bowl.

Return the mixture to the saucepan and cook over medium-low heat for 12 minutes or just until mixture coats back of spoon.

Stir in remaining whipping cream, vanilla, and optionally the pear liqueur.

Meanwhile, peel, core and coarsely chop the ripe pears.

In another saucepan, combine the pears with ¼ cup of water, then cook over medium heat for 5 minutes or until heated through.

In a food processor or blender, pure pears with the liquid.

Stir the pear purée into the custard.

Place waxed paper directly on surface and refrigerate until completely chilled.

Pistachio Ice Cream

Ingredients:

1 ¼ cups of pistachio nuts, shells removed.
2 ½ cups of milk.
3 medium eggs.
1 cup of sugar.
1 cup of whipping cream, whipped.
1 tablespoon of pure vanilla extract.
1 tablespoon of pure almond extract.

Preparation Instructions:

Blanch the pistachio nuts by placing in a bowl for one minute and pouring boiling water over them. Drain and peel.

Blend the pistachio nuts, milk, eggs, and the sugar until you have a green smooth liquid.

Pour into a saucepan and cook over low heat until the custard thickens (takes approximately 25 minutes). Do not boil.

Allow to cool.

Add the vanilla and almond extracts.

Stir, then fold in the whipped cream.

Freeze in an ice cream maker.

Ingredients:

2 cups of milk.
1 tablespoon of loose green tea.
6 medium egg yolks.
½ cup of sugar.
2 cups of whipping cream.
1 ½ tablespoon of Japanese green tea powder.

Preparation Instructions:

Heat the milk with tea for 5 minutes just below a simmer.

Whisk together the egg yolks and sugar.

Gradually whisk the hot milk into the egg mixture until all the milk is added.

Return to pot and cook over medium-low heat, stirring with a wooden spoon until it coats the back of a spoon.

Strain and chill completely.

Stir in the cream and green tea powder and churn in an ice cream maker according to manufacturer's directions.

Spoon into a container and freeze until firm.

Peanut Butter Ice Cream

Ingredients:

3 medium egg yolks.
½ cup of honey.
1 cup of milk.
1 cup of crunchy peanut butter.
Vanilla extract, to taste.
1 ½ cups of whipping cream.
Melted chocolate, to garnish.

Preparation Instructions:

In a bowl, beat the egg yolks and honey until smooth and creamy.

In a stainless steel bowl or top of a double boiler, set over a pan of boiling water, heat milk.

Reduce heat until water simmers.

Stir in the egg mixture; beat thoroughly.

Stir slowly until custard slightly thickens.

Remove from heat.

Add the peanut butter and beat until cool.

Stir in the vanilla extract.

Pour the cream and custard into ice cream canister.

Freeze in ice cream maker according to the manufacturer's instructions.

Garnish with melted chocolate and serve.

Orange Ice Cream

Ingredients:

4 tablespoons of frozen orange juice concentrate.
¾ cup of sugar.
1 cup of milk.
1 tablespoon of orange zest.
1 cup of heavy cream.
1 teaspoon of vanilla.
1 tablespoon of Grand Marnier liqueur.
Mint, to garnish.
Candied orange zest, to garnish.

Preparation Instructions:

In a large bowl, combine the frozen orange juice concentrate, sugar, milk and orange zest.

In another bowl whip the cream and vanilla to stiff peaks.

Gently fold whipped cream into orange mixture to combine.

Pour into a loaf pan and freeze overnight.

Scoop into dishes and drizzle with Grand Marnier liqueur.

Garnish with a sprig of mint and candied orange zest.

Cinnamon Ice Cream

Ingredients:

4 cups of medium cream.
1 cinnamon stick.
5 medium egg yolks.
¾ cup of granulated sugar.

Preparation Instructions:

In a double boiler, scald the cream with the cinnamon stick.

Beat the egg yolks with the sugar, slowly beat into the cream and cook stirring constantly until thick. Discard the cinnamon stick.

Remove from heat, cool, chill and freeze in ice cream maker as directed in the manufacturer's instructions.

Vanilla Bean Ice Cream

Ingredients:

1 cup of heavy cream.
1 cup of half-and-half.
2 vanilla beans.
5 large egg yolks.
½ cup of granulated sugar.

Preparation Instructions:

In a medium heavy sauce pan, combine the cream and the half-and-half.

Split the vanilla beans in half lengthwise and, using the tip of a knife, scrape out the small seeds into the cream mixture and drop in the pods.

Bring the mixture to a boil, then remove from the heat.

In a bowl, whisk together the egg yolks and sugar until thickened and pale.

Pour in the hot cream mixture and stir until thoroughly combined.

Strain into a large container and refrigerate until cold.

When the cream mixture is cold, pour it into the bowl of an ice cream maker and freeze as directed in the manufacturer's instructions.

Raspberry Ice Cream recipe

Ingredients:

4 cups of fresh raspberries.
1 cup of water.
Sugar.
2 ½ cups of whipping cream.

Preparation Instructions:

Line a strainer with two layers of dampened cheesecloth. Set over large bowl.

In a medium saucepan, combine the raspberries and water. Slowly bring to boil.

Reduce heat and simmer gently until soft (approximately 10 minutes).

Pour into the cheesecloth-lined strainer.

Allow to stand until the juice has drained into bowl (approximately 30 minutes).

Gently squeeze the pulp to extract remaining juice.

Measure the raspberry juice into heavy medium saucepan. Add 1 cup of sugar for each cup juice.

Cook over low heat, swirling pan occasionally, until the sugar dissolves.

Increase heat and boil the syrup 2 minutes.

Allow to cool completely.

Mix 2 ½ cups of syrup with cream.

Refrigerate until thoroughly chilled.

Process raspberry mixture in an ice cream maker according to manufacturer's directions.

Freeze in a covered container several hours.

Serve as desired.

Tutti-Fruitti Ice Cream

Ingredients:

1 cup of fruit salad.
1 jar of Maraschino cherries.
¼ lb of cream cheese.
1 ¼ cups of powdered sugar.
½ pint of whipping cream.

Preparation Instructions:

Drain all juice from fruit but ¼ cup.

Cream the sugar and cream cheese and add diced fruit, cherries and ¼ cup of juice.

Fold in the whipped cream and freeze

Strawberry Sundae

Ingredients:

2 cups strawberries, chopped
½ cup apple juice
Vanilla ice cream, for serving
½ cup chopped peanuts

Preparation Instructions:

1) Place strawberries and juice in a small pot; bring to a boil over high heat. Simmer 5 minutes, until thickened. Remove from heat and cool.

2) To serve, scoop ice cream into tall glasses. Pour reserved strawberry syrup over and top with peanuts.

Notes about this recipe:

Take a load off and enjoy the sweeter things in life with this classic sundae recipe. Fresh strawberry syrup, vanilla ice cream, and crunch peanuts make for a refreshing and comforting treat.