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.
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 bowl, whisk the milk and granulated sugar until the sugar is dissolved.
Stir in the heavy cream and vanilla to taste.
Stir in brownie mix, making sure there are no lumps.
Pour mixture into the bowl and mix in electric ice cream mixer until it has thickened (about 25-30 minutes).depending on your maker.
Remove ice cream from bowl and place into a separate container.
Place bowl and the ice cream into the freezer to get to consistency you want.
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.
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.
Combine lemon juice, lemon zest,and sugar in a mixing bowl.
Gradually stir in milk, heavy cream and salt.
Pour into an 8 inch glass baking dish, cover and freeze until firm. Remove ice cream one half at a time and run through a food processor until nearly smooth. pour into a plastic bowl, with lid. Top ice cream mixture with plastic wrap and seal with lid to bowl.Will keep up to one week.
Scoop peanut butter with a teaspoon and place a chocolate chip or two (upside down)in the center of the spoon on top of the peanut butter.
You can also make small oval balls of peanut butter with wet hands and add an upside down chip to the center.
Fold into ice cream. Repeat until the ice cream has the effect of leopard spots.
Refreeze.
Pour whipping cream, and chocolate syrup into a bowl and mix until soft peaks form when beater is lifted (takes a few minutes.
Line a loaf pan with plastic wrap, overlapping on sides (this makes removing the ice cream easier). Pour half of the mixture into the pan, smooth out a bit, then add cookie wafers, mint extract (if using). Add rest of cream mixture on top, smooth out. Freeze overnight. Enjoy!
Grate the zest from two of the lemons using a microplane, squeeze the juice of all three lemons and pour into a bowl with the zest and sugar, stir to combine and leave for 30 minutes, to let the flavour deepen.
Whip the cream with the water until it holds soft peaks, then whisk in the sweetened lemon juice.
Turn into a shallow container, cover and freeze (no stirring) until firm - this could take 3-6 hours.
Let stand in container in the fridge for half an hour to soften enough to serve.
orming and cool.
Beat cream until soft peaks form; carefully
Combine lavender flowers and wine in a small bowl; leave in a warm place for about 15 minutes to allow the flavour to develop.
Using electric mixer, beat cream until stiff and glossy; gradually mix in strained wine with half the sugar.
Beat the egg whites until stiff peaks form; beat in remaining sugar.
Using metal spoon, fold egg whites into the cream with extra lavender flowers; spoon mixture into a freezer container and freeze 3-4 hours, or until just firm.
This is lovely served in tuile baskets (made of brandy snaps).
Whip the cream until stiff peaks form. Well, I tried that, and got a bunch of bubbles, so bubbles work too!
Whisk in the pudding mix, careful to get all the lumps out but don't overmix. Let sit for a few minutes to thicken up.
Whisk in the frozen lemonade concentrate. It's okay if it did what mine did and sat out too long and melted a little and made the mixture liquidy.
Pour the contents into a freezer-safe container, and freeze overnight.
Place ricotta in blender or food processor container & blend till smooth.
Add the condensed milk, half & half & cinnamon & blend till combined.
In a 2 quart metal bowl, whip the cream till soft peaks form. Add ricotta/milk mixture, almonds & chocolate. Fold gently till combined.
Cover bowl & place in freezer for 2 hours or until edges start to harden. Stir & put back in the freezer for another 2 hours or until firm.
To serve, let stand at room temp till soft enough to scoop.
In a large bowl, combine condesed milk, peppermint extract, food color and water.
Blend well.
(Color should be dark, as it will lighten up with the whipped cream.).
Gradually fold in whipped cream.
Add chocolate chips and mix well.
Pour into a 9x5-inch (1. 5 L) freezer container.
Cover and freeze at least 6 hours.
Whisk coconut milk, sugar, half-and-half, lime juice, lime zest, and salt together in a bowl until sugar dissolves. Transfer coconut mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches 'soft-serve' consistency.
Transfer ice cream to a lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 3 hours or overnight.
Scoop ice cream into stemmed glasses or bowls. Garnish with mango and and lime slices.
Place all ingredients directly into ice cream maker.
Stir well, until smooth.
Freeze according to manufacturer's directions.
Note: This one takes a bit longer to fully firm up, but it's worth it!
he colour lightens.
Heat cream and milk in a medium
br>Process according to your ice cream maker's instructions.
Put all ingredients in ice cream cylinder and churn until firm.