coops of half of the ice cream and half of the sorbet
Beat eggs; gradually add sugar.
Add half and half milk as you
continually
stir.
Add
whipping cream;
beat again. The mixture appears thick.
It means you're doing a good job. Pour
in cylinder.\tAdd
homogenized
milk\tin
the ice cream cylinder until
it fills to the top.
Do not allow the milk to overflow. You will need rock salt and ice to freeze.
Combine pumpkin, ginger, cinnamon, and cloves in a saucepan; cook and stir occasionally, about 5 minutes. Transfer to a bowl; place in freezer to cool quickly.
Soften ice cream in a microwave oven in two 15-second intervals. Place in a large bowl; add pumpkin mixture. Stir until color is uniform. Fold in gingersnaps until evenly distributed. Freeze until firm, about 30 minutes.
br>The next day, remove ice cream from freezer and allow to
Beat egg in a bowl. Stir in sweetened condensed milk, cinnamon, salt, nutmeg, and ginger.
Put water in a saucepan; sprinkle in gelatin, let stand 1 minute. Place saucepan over low heat; cook and stir until gelatin dissolves. Pour in milk mixture; increase heat to medium-low. Cook and stir until slightly thickened, 5 to 10 minutes. Remove from heat. Stir pumpkin in gently until combined.
Spread 3/4-inch layer of ice cream into crust; cover with pumpkin mixture. Freeze until set, about 2 hours.
Mix the eggs, cream, sugar and vanilla with a mixer.
Pour into your electric ice cream maker can.
Add condensed milk and fruit and stir well.
Add dairy milk and stir, then you can plug it in and let it go.
Beat eggs and sugar together, then add milk, cream and vanilla.
Beat until well mixed.
Put mixture into ice cream freezer canister and crank it until mixture gets solid.
Makes 6 quarts.
Combine cereal and peanut butter.
Scoop ice cream into balls, using No. 16 ice cream scoop or shape into 2 1/4-inch balls.
Roll in cereal mixture.
Place on wax paper and freeze until firm. Drizzle with hot fudge.
Makes 8.
Add crushed peppermint candy to any vanilla ice cream recipe after it has frozen for about 15 minutes.
Makes 2 quarts.
In a small saucepan, briefly heat together the pumpkin, brown sugar and spices until sugar is dissolved; set aside to cool.
Combine pumpkin mixture thoroughly with softened vanilla ice cream; spoon into a small loaf pan, cover and freeze until solid.
he hot fudge sauce, heat cream until almost boiling. Add chocolate
First make the ice cream.
Scald milk over
1. Transfer ice cream to bowl; place in refrigerator
Allow the ice cream to melt in a large bowl till it is just a thick, soupy mixture.
Crush the entire package of Oreos in a food processor.
Mix the melted ice cream and the cool whip together.
Take a 9 by 13 pan and layer the Oreos and the ice cream mixture.
Start with the ice cream and then add Oreos then the ice cream and so on.
Put it in the freezer over night or at least 8 hours covered in plastic wrap and then serve with dribbled chocolate sauce on top.
CLASSIC ICE CREAM: To the fruit
efrigerated or frozen.
Cook's Note: The recipe for Chocolate Fudge
or 15 minutes. Take the ice cream out of the freezer to
Ice Cream -- in a large bowl let the ice cream come to room temp or workable. Add the flavors and mix well. Cover and refreeze.
That's it. This is so subtle but so good. Serve this with some fresh ginger snaps from your bakery. Easy and simple. Gourmet ice cream that took just a few minutes to make.
nto a baking tray and cook for about 10 minutes, just
Line 9 inch round cake pan with plastic wrap.
Arrange cookies in bottom of pan.
Spread ice cream over cookies.
Reserve 1/2 cup fudge sauce. Drizzle/pour remaining fudge over ice cream.
Mix candy into whipped topping. Spread over fudge sauce.
Drizzle remaining fudge sauce onto topping.
Freeze 4 hours or overnight.
Lift cake out of pan; peel off plastic wrap.
Let stand 10 minutes.
Top with additional candy, if desired.