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Blackberry Ice Cream
Recipe
- Title:
- Blackberry Ice Cream
- Categories:
- Ice cream, Fruits
- Yield:
- 1 servings
Ingredients
- 4 c Fresh Blackberries
- 2 1/2 c Whipping cream
- 1 c Water
- Blackberries for garnish
- Sugar
- Mint leaves for garnish
Directions
- Line strainer with two layers of dampened cheesecloth.
- Set over large bowl.
- Combine berries * and water in medium saucepan.
- Slowly bring to boil.
- Reduce heat and simmer gently until soft, about 10 minutes.
- Pour into cheesecloth-lined strainer.
- Let stand until juice has drained into bowl, about 30 minutes.
- Gently squeeze pulp to extract remaining juice.
- Measure berry juice into heavy medium saucepan.
- Add 1 cup sugar for each cup juice.
- Cook over low heat, swirling pan occasionally, until sugar dissolves.
- Increase heat and boil syrup 2 minutes.
- Cool completely.
- Mix 2 1/2 cups syrup with cream.
- Refrigerate until well chilled.
- Process blackberry mixture in ice cream maker according to manufacturer's instructions; ice cream will be soft.
- Freeze in covered container several hours to mellow flavors.
- Garnish with fresh berries and mint leaves.
- *Can substitute unsweetened frozen blackberries, thawed.
Double Almond Ice Cream *
Recipe
- Title:
- Double Almond Ice Cream *
- Categories:
- Ice cream
- Yield:
- 1 servings
Directions
- PATTI - VDRJ67A 3 c Whipping cream 1 tb Vanilla 1 c Milk 2 ts Almond extract 3/4 c Sugar + 2 tbls; divided 2 tb Butter 4 Egg yolks; beaten 1 1/2 c Natural almonds; chopped
Directions
- Combine cream, milk and 3/4 cup sugar in medium saucepan.
- Cook and stir over medium heat until sugar is dissolved and mix is hot.
- Gradually add 1 cup cream mix to the beaten egg yolks, whisking constantly.
- When mix is smooth, strain into double boiler.
- Gradually pour in remaining cream mix, whisking constantly.
- Cook over simmering water, stirring, until mix thickens slightly and coats the back of a spoon, about 8 minutes.
- DO NOT BOIL.
- Stir in extracts.
- Cool.
- Meanwhile, melt butter and stir in remaining 2 tbls sugar in small saucepan.
- Cook and stir over medium heat until the sugar begins to bubble ( about 30 seconds).
- Add almonds and cook and stir over medium heat until golden and well coated; cool.
- Stir almonds into cream mixture.
- Pour into ice cream freezer container.
- Freeze according to manufacturer's directions.
- Makes 1 quart.
Cranberry Raspberry Ice Cream **
Recipe
- Title:
- Cranberry Raspberry Ice Cream **
- Categories:
- Ice cream
- Yield:
- 1 servings
Directions
- PATTI - VDRJ67A 1 c Milk 16 oz Cran-raspberry sauce 1/3 c Sugar 1 c Light cream 1/4 ts Salt 1/2 ts Vanilla 1 Egg
Directions
- In small saucepan, heat milk until warm.
- Stir in sugar and salt until dissolved.
- In a bowl, beat egg.
- Stir small amount of warm mixture into beaten egg; return to warm mixture, stirring constantly.
- Cook and stir over low heat for 5 minutes.
- Chill.
- In large bowl, break up cran-rapsberry sauce with a fork; stir in egg mix, cream and vanilla.
- Pour into 2-qt metal container of ice cream maker.
- Process according to manufacturer's directions.
- Makes 1 quart.
- NOTE: Can be made by pouring into freezer trays; place in freezer for 2 hours.
- Beat well in chilled bowl, cover and return to freezer.
- Repeat beating again in 2 hours.
- Re-freeze after each beating.
- Cover tray closely each time.
Cake/ice Cream Desserts From a Freezer Tray
Recipe
- Title:
- Cake/ice Cream Desserts From a Freezer Tray
- Categories:
- Ice cream
- Yield:
- 6 servings
Ingredients
- 1 1/2
- Tablesp. sherry, and another
- -Serve sliced,
- -1/2 pt. ice cream. Freeze.
Directions
- The freezer tray of your automatic refrigerator makes wonderful cake-and-ice-cream specialties in jig time.
Directions
- FROZEN LADYFINGERS: Pack tray two thirds full with vanilla ice cream.
- Split ladyfingers, sprinkle generously with rum- arrange crosswise, with flat sides down, on ice cream.
- Freeze.
- Before serving, spread generous layer whipped cream over ladyfingers.
- Serve sliced.
Directions
- BUTTERSCOTCH
ALMOND ICE
CREAM CAKE: Line bottom of tray with strips of bakers' poundcake. - Spread with 1 pt.
- vanilla, coffee, or chocolate ice cream.
- Freeze.
- Serve sliced, with butterscotch sauce and toasted almonds.
Directions
- CHOCOLATE CHARLOTTE: Slice 8 spongecake layer crosswise into 1/4"-thick slices.
- Use to line bottom and sides of tray.
- Sprinkle with 2 tablesp.
- sherry; then spread with 1/2 pt.
- chocolate ice cream.
- Top with rest of cake, with whipped cream.
- Makes 6 servings.
Directions
- FREEZER-TRAY TRIFLE: In tray, alternate layers of spongecake strips with layers of vanilla, coffee, chocolate, butter-pecan, or strawberry ice cream, ending with cake.
- Sprinkle with 1/4 cup rum.
- Freeze.
- Serve sliced with crushed berries and bottled eggnog sauce or custard sauce flavored with rum.
Chocolate Chip Cookie Dough Ice Cream
Recipe
- Title:
- Chocolate Chip Cookie Dough Ice Cream
- Categories:
- Ice cream, Chocolate
- Yield:
- 24 servings
Ingredients
- 2 c Milk
- 4 c Whipping Cream
- 1 3/4 c Sugar
- 1 ea Pillsbury Chocolate Chip
- 1/2 ts Salt
- 1 x Cookie Dough (large size)
- 2 c Half & Half
- 1 x Or use homemade cookie dough
- 1 tb Vanilla Extract
Directions
- Take the chocolate cookie dough out of fridge and leave out till needed.
- Scald milk until bubbles form around edge.
- Remove from heat.
- Add sugar and salt.
- Stir until dissolved.
- Stir in half and half, vanilla, and whipping cream.
- Cover and refrigerate 30 minutes.
- Freeze as directed by your ice cream machine's instructions.
- Once ice cream has been through the entire ice cream machine process and is now a chilled soft ice cream, add the chocolate chip cookie dough.
- Just break up the dough as best you can with your hands and drop it in small clusters into the soft ice cream.
- Try to mix it around to ensure that the cookie dough is evenly distributed throughout the ice cream.
- Put the ice cream in the freezer for several hours until hardened.
- Origin: We pretty much took our vanilla ice cream recipe and added the chocolate chip cookie dough.
- You can easily use the Pillsbury cookie dough, but it's cheaper and better to use homemade.
- Our Mrs.
- Field's Chocolate Chip Cookie Dough recipe makes this a especially yummy!
Directions
- ^^^Eileen Shaughnessy:::XSPC52B, Prodigy Food & Wine Board
