heat the milk and heavy cream over medium heat until small
Beat eggs. Add sugar gradually to eggs and continue to beat until mixture is very stiff.
Add milk, heavy cream, vanilla and salt.
Mix thoroughly.
Pour into can and freeze as directed with ice cream maker.
For ice cream: Line 9-cup charlotte mold
Mix all in ice cream maker and freeze according to manufacture's instructions.
To make in loaf pan omit half and half. In bowl combine sweetened milk and vanilla. Fold in 2 cups whipping cream whipped. Do not use non dairy whipped topping.
Pour into 9x5 loaf pan or 2 quart container. Cover.
Freeze 6 hours or till firm.
Whisk egg yolks and heavy cream together. Add coffee beans. Heat
ottomed saucepan, bring milk and cream just to a boil over
Combine the yogurt, cream and zest in the canister of the ice cream maker and follow individual machine's operating instructions.
If there is no ice cream maker, mix everything by hand and place it in a metal container in the refrigerator. Mix it by hand six times, about once every half hour, over the course of the day.
Scoop ice cream onto a slice of honeycomb, drizzle with honey and garnish with a sprig of lavender.
Serve.
Soften the pistachio ice cream just enough to be able to work with it (it shouldn't be melted).
Fold in avocado cubes.
Refreeze.
n ice-bath in a large bowl and place the heavy cream
In a mixing bowl, mix all ingredients well.
Put ingredients into your ice cream maker. Follow the instructions that go to your ice cream maker.
Once made into ice cream, store in freezer. I like to use a glass mason jar.
For the ice cream:
Lightly whisk egg yolks
ith toffee sauce and vanilla ice-cream (Haagen Daaz is a good
Mix all ice cream ingredients in a bowl with
In a bowl, stir the cream and sugar together until the
Pour heavy and light creams into freezer can of electric ice cream maker.
Stir in sugar, vanilla and salt until sugar is to dissolved.
Freeze, following manufacturer's directions.
Serve immediately or spoon into freezer storage container; store in freezer.
Wash, hull and chop strawberries.
(You may use 2 cans of frozen strawberries instead; omit sugar if you do.)
If not, combine sugar with fresh strawberries in medium size bowl.
Cover and chill for 3 hours.
Combine freezing mix and milk; stir until freezing mix is dissolved.
Stir in strawberries.
Pour mixture into freezing container of home ice cream maker.
Stir in cream. Follow procedure recommended by manufacturer of ice cream maker for preparing ice cream.
Yields 2 quarts.
Place caramel ice cream topping into a microwave-safe
CLASSIC ICE CREAM: To the fruit cocktail, add
In a medium mixing bowl, combine sugars and spices. Stir in the rest of the ingredients until well-mixed.
Pour mixture into a 1 quart ice cream maker, and freeze according to manufacturer's instructions.
Heat cream in a heavy saucepan over low heat. Whisk in egg yolks, one at a time. Cook over low heat, stirring constantly until the mixture coats the back of a spoon. DO NOT LET BOIL. Remove from heat.
Whisk in remaining ingredients. Cool to room temperature. I usually place mine in the refrigerator or freezer if needed sooner. (Don't forget it in the freezer or it will freeze over, you just want to cool it).
Pour into ice cream maker and freeze according to your machine.