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