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Number 1, chocolate ice cream

 

 

 

 

INGREDIENTS

SERVINGS 8 YIELD

  • 4ounces unsweetened chocolate

  • 1cup milk

  • 2eggs (Can substitute equal amount of Egg Beaters)

  • 1cup sugar

  • 1cup heavy cream

  • 1teaspoon real vanilla extract

  • 1pinch salt

 

 

 

 

DIRECTIONS

  • Melt chocolate in double boiler over hot (not boiling) water.

  • Gradually whisk in milk, stir until smooth.

  • Remove from heat and let it cool.

  • Whisk eggs in a mixing bowl until light and fluffy.

  • Gradually whisk in sugar, then continue whisking 1 minute, until completely blended.

  • Add the cream, vanilla, and salt; whisk.

  • Add the chocolate mixture; blend well.

  • Cover, chill, and freeze according to ice cream maker's directions.

 

 

 

 

Number 2, cookie dough

 

 

 

 

INGREDIENTS

YIELD10 1/2 cup servings

  • 1cup whole milk, well chilled

  • 3⁄4cup granulated sugar

  • 2cups heavy cream, well chilled

  • 1teaspoon pure vanilla extract

  • 2⁄3cup cake mix

 

 

 

 

 

DIRECTIONS

  • Place freezer bowl of ice cream maker into the freezer. It is better to keep it in there 24/7 that way it is always ready.

  • In a medium bowl, whisk the milk and granulated sugar until the sugar is dissolved.

  • Stir in the heavy cream and vanilla to taste.

  • Stir in cake mix, making sure there are no lumps.

  • Pour mixture into the freezer bowl and let mix until it has thickened (about 25-30 minutes).

  • Remove ice cream from freezer bowl and place into a separate container.

  • Place freezer bowl and the ice cream into the freezer to further harden.

 

 

 

 

 

 

 

INGREDIENTS

YIELD 1 Quarts

  • 2large eggs

  • 3⁄4cup sugar

  • 2cups heavy whipping cream

  • 1cup milk

  • 2teaspoons vanilla extract

 

 

 
 

DIRECTIONS

  • 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, milk, and vanilla and whisk to blend.

  • Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.

  • Makes 1 Quart **Variation: add 1 cup coarsely chopped Reese's Peanut butter cups, after ice cream stiffens (about 2 minutes before it is done) let it continue processing.

     

     

     

     

     

     

     

     

     

Number 3, french vanilla ice cream

Number 4, strawberry ice cream

 

 

INGREDIENTS

YIELD 1 Quart 

  • 1 1⁄2cups pureed fresh strawberries (If using frozen sliced strawberries in sugar or syrup, decrease or omit sugar in recipe.)

  • 1⁄2cup half-and-half

  • 1⁄2cup heavy whipping cream

  • 1⁄2cup sugar

  • 1egg (or equivalent amount of "egg substitute")

 

 

 

DIRECTIONS

  • Puree all ingredients in a blender (if you want larger chunks of strawberries, only process 2/3 the amount in the blender, adding the remainder of sliced/diced strawberries to the mixture after blending).

  • Chill mixture for 1/2 to 1 hour until cold.

  • Process according to the freezing instructions for your ice cream machine.

 

 

 

 

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