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.