Recipes for Making Your Own Ice Cream

[vineesh]

Almond Ice Cream



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 manufacturer’s instruction. Transfer to covered container and freeze until firm.

[vineesh]

Banana Ice Cream



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.

[vineesh]

Blueberry Ice Cream



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.

[vineesh]

Butter Pecan Ice Cream



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 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.

[vineesh]

Cherry Ice Cream



3/4 cup dried cherries

1/2 cup rum

21/2 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.

[vineesh]

Chocolate Ice Cream


2 oz Unsweetened chocolate

1/3 c Unsweetened cocoa pwdr

1 1/2 c Milk

2 Large eggs

1 c Sugar

1 c Whipping cream

1 t Vanilla extract

1.Melt the unsweetened chocolate on top of a double boiler over hot, not boiling, water. Gradually whisk in the cocoa and heat, stirring constantly, until smooth. (The chocolate may "seize" or clump together. Don't worry, the milk will dissolve it.) Whisk in the milk, a little at a time, and heat until completely blended. Remove from the heat and let cool.

2. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and vanilla and whisk to blend.

3. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1 to 2 hours, depending on your refrigerator.

4. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. Makes 1 quart.