n ice-bath in a large bowl and place the heavy cream
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.
Soften the pistachio ice cream just enough to be able to work with it (it shouldn't be melted).
Fold in avocado cubes.
Refreeze.
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.
he colour lightens.
Heat cream and milk in a medium
Mix fruit in bowl and let stand until juices mix.
Take one scoop of ice cream and pour or spoon fruit mixture on top.
Add dash of Amaretto (almond flavored liquor).
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.
In a bowl, put ice cream powder.
Gradually add water to powder, stirring until dissolved.
Add milk and almond extract. Freeze in a freezer tray until thick, but not too hard.
Beat with a hand held rotary beater until smooth.
Fold in peach pulp and continue to freeze.
Check and stir frequently.
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.
using an electric mixer, beat cream cheese and butter on medium
Mix all ingredients except vanilla in saucepan.
Heat until little beads appear.
Remove from heat and add vanilla.
Mix well and pour into ice cream (freeze).
Makes 1 gallon.
In saucepan combine 1 cup sugar and cornstarch.
Gradually stir in 1/8 cup water.
Add blueberries and lemon juice.
Cook over medium heat, stirring constantly until it thickens.
Cool. Blend softened cream cheese and 1 1/2 cups sugar until creamy. Slice bananas in bottom of pie shell.
Spread cream cheese mixture over bananas and top with blueberry filling.
Refrigerate and serve with ice cream or whipped cream.
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.
br>Process according to your ice cream maker's instructions.
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!
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.
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.
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.
In a large sauce pan, combine rhubarb and water; bring to a boil. Cover and simmer over medium heat until rhubarb is tender, about 15 minutes. Remove from heat.
Stir in gelatin (either strawberry or raspberry) and sugar until dissolved.
Add frozen strawberries (or raspberries) and ice cream; alow to thaw, stirring occasionally.
Pour into indivitual servind dishes. Refrigerate several hours or until firm.
Serve with a garnish of whipped cream on top.
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.