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.
heat the milk and heavy cream over medium heat until small
Simmer half-and-half and cream in a saucepan. Remove from
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.
Set aside.
In the ice cream container, add half and half
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.
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.
Mix all ingredients.
Freeze in ice cream maker or use freezer tray method.
For a variation, add 1 teaspoon vanilla extract and 3 tablespoons Contreau instead of the lemon juice.
Serves 8.
For ice cream: Line 9-cup charlotte mold
Whisk egg yolks and heavy cream together. Add coffee beans. Heat
ottomed saucepan, bring milk and cream just to a boil over
b>ice-bath in a large bowl and place the heavy cream
ates in hot water for 1 hour.
Beat together
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
Combine ingredients in a blender or food processor until sugar dissolves.
Refrigerate until needed for ice-cream maker.
Pour into the ice cream maker and follow your ice-cream maker's instructions for freezing.
Note: Due to variances in operating times on different models, that is not included in the prep time.
Mix all ice cream ingredients in a bowl with an electric mixer for about
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.
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.
he ice cream maker.
While the mixture was churning in an ice cream maker, add