ICE CREAM FOR MACHINE

 1/4 c sugar

1 tall container of heavy cream

1 can sweet and condense milk

3T vanilla

Put in ice cream machine for an hour.

Ashlee

Trits Costa Rica

1 stick melted butter
1 egg
1 c sugar
2 c crushed graham cracker, vanilla wafers or Trader Joe's letter cookies

Preheat oven at 350 degrees.
Beat the butter and egg together, this is a MUST.   Then mix in the graham cracker and sugar.  Roll out mixture on a cookie sheet 1/8-1/4" thick.  Using a silicone baking mat works best.  Bake for 18 minutes  or until golden brown.  Let cool for a couple minutes.  Using a glass or cookie cutter, cut out circles. Dipping glass in sugar helps keep it from sticking.  Let cookies cool completely.  Then assemble cookies in an ice cream sandwich with your choice of ice cream.  If you want to make just a crumble on top of homemade ice cream just crush up the cooked sheet of batter and store in a ziplock for a few weeks. 


Jen Gwen

Chocolate Wafer Cake

1 pkg Nabisco Famous Chocolate Wafers
1 small whipping cream carton (whipped)
1/2 c sugar
vanilla

Whip cream until stiff, then add sugar and vanilla.  Spread 2 tablespoons of whipped cream on display platter. Put a teaspoon of whipped cream on cookie and stand cookie at a diagonal up on display platter.  Repeat till whipping cream and cookies are used up, then use remaining whipping cream to coat the cookie log.

Kaye Macdonald

Frozen Hot Chocolate Trader Joe's Style

6oz of your favorite chocolate
6 T hot chocolate mix
3 T sugar
1 carton of TJ whipping cream
1 1/2 c milk
12 ice cubes

TOP with any favorites such as:
spray whipping cream
shaved chocolate
sprinkles
cinnamon

Melt chocolate until smooth, add hot chocolate mix and sugar to chocolate and thoroughly incorporate.  Slowly add whipping cream to chocolate mixture to make room temperature.  Pour milk in blender, then pour chocolate mix in blender, then ice cubes one top then blend.  Pour in 4- 8oz glasses and top with your favorite toppings. 


Ashlee Macdonald

Pineapple Ice cream

1/2 gallon pineapple sherbet
2-3 cups of cut up strawberries or raspberries
2 bananas (diced)
1/2 t vanilla

Thaw ice cream and mix all ingredients together, then refreeze.

Chrissy Sperry

Strawberry Ice Cream

3 heaping cups strawberries

1/4 t salt

1/3 c sugar

2 large eggs

1 1/2 c half and half

1/2 c heavy cream

1 t vanilla extract

Puree the strawberries with the salt in a food processor or blender. There should be about 2 cups of puree. Set aside.

In a medium mixing bowl, beat the sugar into the eggs until thickened and pale yellow. Set aside.

Bring the half and half to a simmer in a heavy medium saucepan. Slowly beat the hot half and half into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the strawberry puree, cream, and vanilla. Cover and refrigerate until cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.

Makes about 5 cups

Bruce Weinstein

Chocolate Ice Cream

1 c sugar

3 large eggs

1 c cocoa powder

1 1/2 c milk

1 c heavy cream

1 T vanilla extract

Place the sugar, eggs, and cocoa in a food processor and blend until smooth.

Bring the milk to a boil in a heavy medium saucepan. With the food processor running, slowly pour the hot milk into the chocolate mixture through the feed tube. Process until well blended. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture to boil or the eggs will scramble. Remove from the heat and pour the hot chocolate custard through the strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the cream and vanilla. Cover and refrigerate until cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze for at least 2 hours.

Makes about 1 quart

VARIATIONS

Chocolate Banana Chip Ice Cream

Add 1/2 c chopped dried banana chips to the machine when the ice cream is semifrozen. Allow the machine to mix the chips. Proceed with the recipe as directed.

Chocolate Brittle Ice Cream

Add 1/2 c chopped peanut brittle to the machine when the ice cream is semifrozen. Allow the machine to mix in the candy. Proceed with the recipe as directed.

Chocolate Candy Bar or Cookie Ice Cream

Add 2 chopped candy bars or 1 c of chopped cookie of your choice to the machine when the ice cream is semifrozen. Allow the machine to mix the candy. Proceed with the recipe as directed.

Chocolate Cheesecake Ice Cream

Stir in 1/2 c no-bake cheesecake powder mix along with the cream and vanilla. Optional: add 1 cup crumbled cheesecake to the machine when the ice cream is semifrozen. Allow the machine to mix the cake in. Proceed with the recipe as directed.

Chocolate Marshmellow Nut Ice Cream

Add 1/2 c mini-marshmallows and 1/2 c chopped toasted almonds or nut of your choice to the machine when the ice cream is semifrozen. Allow the machine to mix in the marshmallows and nuts. Proceed with the recipe as directed.

German Chocolate Ice Cream

Add 1/2 c shredded sweetened coconut to the machine when the ice cream is semifrozen. Allow the machine to mix in the coconut. Proceed with the recipe as directed. Swirl in 1/2 c caramel sauce into the finished ice cream. Take care not to over-swirl or the carmel will "melt" into the ice cream. Streaks of caramel should be visible.

Bruce Weinstein

Cheesecake Ice Cream

1 c sugar

4 oz cream cheese (room temperature)

1 large egg

1/2 t vanilla extract

3/4 c milk

2 t grated fresh lemon or orange zest

1 1/2 c heavy cream

3 graham crackers (crumbled)

Beat the sugar and the cream cheese together until smooth and creamy. Beat in egg and vanilla and set aside.

Bring the milk to a boil in a heavy medium saucepan. Slowly beat the hot milk into the cheese mixture. Pour the entire mixture back into the pan and place over low heat.

Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Removed from the heat and pour the hot cheese custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the lemon zest and cream. Cover and refrigerate until cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturers instructions. Adding the crumbled graham crackers to the machine when the ice cream is semi-frozen. Allow the machine to mix in the crackers. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.

Makes about 1 quart.

VARIATIONS

Cherry Cheesecake Ice Cream

Gently swirl in 3/4 c canned cherry pie filling into the finished ice cream. Be careful not to over swirl or the cherries will "melt" into the ice cream. Streaks of cherry "sauce" should be visible.

Mint Chocolate Chip Cheesecake Ice Cream

Omit the lemon zest, substitute peppermint extract for the vanilla extract. Add 1/2 c miniature chocolate chips to the machine when the ice cream is semi frozen. Allow the machine to mix in the chips. Proceed with the recipe as directed.

Oreo Cheesecake Ice Cream

Omit the lemon zest, substitute crumbled Oreos for the graham crackers. Proceed with the recipe as directed.

White Chocolate Cheesecake Ice Cream

Omit the lemon zest. Add 1/2 c melted white chocolate to the custard along with the vanilla. Proceed with the recipe as directed.

Bruce Weinstein

Fried Ice Cream

1/2 gallon vanilla ice cream

1 1/2 c corn flakes (frosted or plain) OR rice krispies

3/4 c granola

1/3 c coconut

1/2 bag toffee bits

3/4 c honey

1 T canola oil

Put ice cream out to soften. Spread softened ice cream in 9 X 13 pan. Put your oil in a large saucepan over medium heat. Saute granola, coconut, and toffee. Then add the cereal and honey. Mix well and remove from heat. Let completely cool, then place on top of ice cream and freeze.

Kaye Macdonald

Lemon-Lime Ice Cream Dessert

Crust:

7 T butter (room temperture)

4 T sugar

Ritz Crackers (1 sleeve or 1 1/2 c crushed)



Ice Cream Layer:

1/2 gallon vanilla ice cream

1 qt lime sherbet (or any flavor you desire)



Topping:

1 c sugar

4 T fresh lemon juice or bottled

6 T butter

2 eggs (well beaten)


Over a low-medium heat, mix the butter, lemon juice and sugar, cook until sugar is dissolved. Add eggs slowly while stirring. Continue cooking until thickened. Set aside to cool before adding to the ice cream layer. When cool, spread topping over the ice cream layer. Garnish with limes that are sliced and slit to the middle and twisted. Put in freezer for several hours before serving. Remove from freezer about 10 minutes before serving.

by Kaye Macdonald