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Regular Recipes

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A
 
Apple Sorbet (sugarless)
 
Ingredients:
 - 3 cups unsweetened apple juice
 - One 6-oz. can unsweetened concentrated apple juice
 - 3 tablespoons fresh lemon juice
 
Place the apple juice, concentrate and lemon juice into the bowl of the machine and freeze.
 

Apricot Ice Cream

Ingredients:
 
 - 500 gm Apricots, halved and stoned (1lb)
 - 50 gm Caster sugar, (2 oz)
 - 2 table Water
 - 568 ml Double cream, (1 pint)
 - Fresh mint to decorate
 
Place the apricots in a pan with the sugar and water.
Bring to the boil then poach gently for 10-15 minutes, stirring occasionally, until soft.
Puree the apricots; alternatively chop half for a chunkier texture. Allow to cool.
Whip the cream and fold in the apricots, transfer to a freezer-proof container.
Freeze for 1 hour then beat again and freeze for a further 2-3 hours or overnight.
Remove from the freezer 30 minutes before serving and decorate with fresh mint leaves.
Delicious served with the poached apricots.
 
 


B

Banana Ice Cream Recipe
 
Ingredients:
 - 3/4 pint (375 ml)
 - Milk or cream or a mixture of both (according to taste)
 - 4 oz (100g) sugar
 - 3 Ripe bananas (to purée)

Purée the bananas place in a mixing bowl. Pour in the milk/cream and sugar, mixing in well as you do so. Transfer the whole mixture into an ice cream maker and freeze according to the manufacturer's instructions.
 

Blueberry Ice Cream
 
Ingredients:
 - 3 cup half & half
 - 2 tbl flour
 - 2 tbl water
 - 3 x egg yolks
 - 1 cup granulated sugar
 - 1 1/2 tsp white vanilla
 - 1 1/2 cup fresh blueberries
 
In a double boiler, scald the cream. Blend the flour with the water and add to the cream. Beat the egg yolks with sugar; slowly add to the cream with the extract. Cook, stirring constantly until mixture thickens. Remove and chill. Follow manufacturer's directions for the ice cream maker. Add the blueberries just before ice cream is frozen (last 5 minutes).
 

Butterscotch Ice Cream

Ingredients:
 - 3 tbl Butter or margarine
 - 1/2 cup Brown sugar
 - 1 cup Milk
 - 1 1/2 tbl Cornstarch
 - 2 tbl Cold milk
 - 1 pch Salt
 - 1/4 tsp Vanilla
 - 1 cup Heavy cream, whipped
 
Sugar in top of double boiler until butter is melted and well blended with sugar. Add 1 cup milk and heat to boiling. Mix cornstarch with 2 tablespoons cold milk; stir into butter and sugar mixture. Add salt and cook, stirring constantly, until thickened. Cool and add vanilla. Fold in whipped cream. Turn into refrigerator tray. Freeze to a mush. Remove to chilled bowl and beat quickly but thoroughly with rotary beater until smooth and fluffy. Return to tray and freeze.
 


 
C
 
Chocolate Ice Cream - Custard base recipe
 
Ingredients:
 - 5 egg yolks
 - 1 pint (500 ml) milk
 - 1/2 pint (250 ml) double/heavy cream
 - 2 oz (50g) sugar
 - 3 tablespoons of cocoa powder
 
Create a custard base (see Essential recipes - Custard base recipe) - and at the point where you remove the saucepan from the heat to allow the mixture to cool, add the cocoa.
Then chill the custard until it's really cold. Once chilled mix until slushy.
Add the cream (whipped) and make sure it mixes in well.
Transfer the mixture in an ice cream maker and freeze according to the manufacturer's instructions.
 

Quick chocolate ice cream recipe

Ingredients:
 - 5 tablespoons of cocoa,
 - 1 can (large) condensed milk,
 - 1/2 pint (250 ml) milk
 
Mix together the milk and condensed milk. Dissolve the cocoa in a little hot water.
When fully dissolved stir it into the milk/condensed milk mixture.
Transfer the whole mixture into an ice cream maker and freeze according to the manufacturer's instructions.
 
 
Chocolate Chip Ice Cream Recipe
 
Ingredients:
 - 1/2 (250 ml) pint milk
 - 1/2 pint (250 ml) double/heavy cream
 -  3 oz (75g) sugar
 - 5 oz (125g) plain chocolate (grated)
 
Place the milk and sugar into a saucepan and heat gently, dissolving the sugar. Place the milk to one side to cool and when cold, stir in the cream.
Transfer the complete mixture into an ice cream maker and freeze following the manufacturer's instructions BUT remembering to add the grated chocolate as the ice cream begins to thicken.
 

Cinnamon Ice Cream
 
Try this with hot apple pie
 
Ingredients:
 - 1 Recipe Custard Ice Cream Base (See Custard base recipe)
 - 1/2 teaspoons ground cinnamon or 2 cinnamon sticks
 
Put about 2 cups of the Custard Ice Cream Base with the cinnamon in a saucepan. Cook over low heat, stirring constantly, 5 to 10 min, or until the mixture is warm and suffused with cinnamon flavour. Cool thoroughly. Remove cinnamon sticks, if used.
Pour the mixture into the bowl of the machine and freeze.
 
 
Coconut Ice Cream
 
Ingredients:
 - 1 cup milk
 - One 15-oz can sweetened cream of coconut
 - 1 1/2 cups heavy cream
 - 1 1/2 tightly-packed sweetened coconut flakes
 
Place the coconut cream and milk in a food processor and blend thoroughly. Stir in the cream and coconut flakes.
Pour the mixture into the bowl of the machine and freeze.
 

Coffee Ice Cream
 
Ingredients:
 - 1 recipe Custard Ice Cream Base
 - 1/4 cup instant coffee granules, preferable espresso
 
Mix about 1 cup of the Custard Ice Cream Base together with the coffee. Stir over low heat until the coffee is dissolved. Mix with the remaining base. Cool thoroughly.
Pour the mixture into the bowl of the machine and freeze.
 

Champagne Sorbet
 
Alcohol sorbet defrosts quickly, so leave this in the machine until moments before serving. Serve as part of a long dinner or for dessert with fresh strawberries.
 
Ingredients:
 - 1 bottle (about 3 cups) Champagne
 - 1 1/2 cups simple syrup
 
Pour the Champagne and simple syrup into the bowl of the machine and freeze.
 
Makes about 5 cups.
 
  
Cherry Sorbet
 
Ingredients:
 - 2 cups simple syrup
 - Two 16-oz. cans pitted bing cherries in heavy syrup
 - 1/4 cup fresh lemon juice
 - 1/4 cup water
 
Drain the cherries, reserving 2 tablespoons of the syrup. Put the cherries through a food mill. Stir in cherry syrup, lemon juice and water.
Pour the mixture into the bowl of the machine and freeze.
Makes around 5 cups.
 
 
Cranberry Sorbet
 
Ingredients:
 - 3 cups
 - 6 tablespoons canned or bottled cranberry juice
 - 1/2 cup
 - 1 tablespoon simple syrup syrup
 
Mix the cranberry juice and simple syrup together.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart
 
 
Cheesecake Ice Cream Recipe
 
Ingredients:
 - 1/2 pint (250 ml) double (heavy) cream
 - 1/2 pint (250 ml) sour cream
 - 6 oz (150g) cream cheese
 - 3 tablespoons fresh lemon juice
 - 3/4 cup granulated sugar
 - 1/4 teaspoon vanilla extract
 - 2 oz (50g) grated milk chocolate

Place the cream cheese into a mixing bowl and beat until soft and smooth. Slowly add the sugar and then beat in the sour cream followed by the double (heavy) cream.
Add the vanilla extract and lemon juice and mix until thick and smooth. Cover and chill in the refrigerator for 2-3 hours.
Take the chilled mixture and beat until creamy then transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.
 
 


D
  
Dulce De Leche Ice Cream
 
Ingredients:
 - 2 x tins sweetened condensed milk
 - 3 cup whipping cream
 - 1 cup milk
 - 1 dsh salt
 - 4 tsp vanilla extract
 
In a heavy-bottomed pan over medium heat, cook condensed milk until golden brown in colour, stirring constantly for about 10-12 minutes. The caramel will turn thicker as it cooks, but constant stirring will ensure an even colour.
Remove caramel from heat and whisk in cream and milk a little at a time, being careful for steam that comes off the hot caramel when cream is added. Add salt. Stir in vanilla extract and cool mix completely.
Prepare ice cream in an ice cream maker, following the manufacturer's instructions. Serve immediately for soft-style ice cream, or freeze until ready to use.
 

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E
 
Espresso Ice Cream (Gelato Al Café)
 
Ingredients:
 - 1 3/4 lt double cream
 - 450 ml milk
 - 4 x fresh vanilla pods split lengthways egg yolks
 - 350 gm caster sugar
 - 1 x 225g jar good quality instant coffee
 
Follow the instructions for making Vanilla Ice Cream until the mixture has thickened.
Put the instant coffee into a bowl and add 300 ml of the hot custard.
Stir until the granules have dissolved.
Return this mixture to the saucepan and stir well; it should be a very dark colour. Allow to cool.
Pour into an ice cream machine and churn until frozen or freeze in a suitable container.
 


 
F


Fig Ice Cream

Ingredients:
 -  1 lb Very ripe figs
 -  3 tbl Water
 -  1 1/2 cup Whipping cream
 -  1/2 cup Sugar, plus:
 -  1 tbl Sugar
 -  3 x Egg yolks
 -  Vanilla, to taste
 -  Cognac or brandy (optional) to taste
 
Wash the figs, cut off the stem ends, and cut in quarters into a non-corroding saucepan. Add the water and cook slowly until very tender, about 20 minutes, stirring often. The cooking time will depend on the variety of fig you are using and how thick the skin is.
Coarsely chop the figs in a food processor, or put them through a food mill, or crush well with a potato masher.
Warm 1 cup of the cream with the sugar in a non-corroding saucepan, stirring occasionally, until the sugar has dissolved.
Whisk the egg yolks just enough to mix them and whisk in some of the hot cream mixture to warm them.
Return to the pan and cook over low heat, stirring constantly, until the custard coats the spoon. Strain through a medium-fine strainer into a container.
Add the remaining cream and 1-1/2 cups of the fig puree.
Flavour to taste with a few drops each of vanilla and Cognac or brandy. Chill thoroughly. Freeze according to the instructions with your ice-cream maker.
 
 


G
 
Grapefruit Sorbet
 
Ingredients:
 - 1 1/3 cups simple syrup
 - 2 2/3 cups unsweetened grapefruit juice
 
Mix the grapefruit juice and simple syrup together.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.
 

Green Tea Ice Cream Recipe
 
Ingredients:
 - 2 egg yolks
 - 2 tablespoons dry green tea
 - 1 tablespoon sugar
 - 1/2 vanilla pod
 - 1 1/4 cups double (heavy) cream
 - 1/4 cup caster sugar
 - 1 1/4 cups milk
 - 2 tablespoons boiling water

Take the dry green tea and soak in boiling water with the tablespoon of sugar for 10-12 minutes. Into a saucepan put the vanilla pod and milk and gently bring to the boil then pour this over the tea.
Leave to stand for 5 or 6 minutes.
Beat the egg yolks with the 1/4 cup caster sugar in a separate bowl and then strain the milk mixture into it.
Transfer to a saucepan and gently heat, stirring all the time, until the mixture is thick. Leave to cool.
Whip the double (heavy) cream and fold into the cooled tea mixture. Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.
 
 
 
H

Honey Frozen Yogurt
 
Ingredients:
 - 4 cups unflavoured yogurt
 - 1 cup honey
 
Put the yogurt and honey into the bowl of the machine and freeze.
Makes about 1 quart.
 
 
I
 
Irish coffee Ice Cream
 
Inspiration for this indulgence came from the popular beverage that marries coffee, Irish whiskey, and cream. Irish whiskey is less pungent than Scotch whisky and sweeter and cleaner in taste than American bourbon whiskey. Omit the whiskey if you wish, or use Irish Mist, a liqueur made of whiskey and honey, for a slightly sweeter note.
 
Ingredients:
 - 1 cup sugar
 - 1 envelope unflavoured gelatine
 - 4 cups half-and-half or light cream
 - 3 beaten eggs
 - 1/4 cup instant coffee crystals
 - 1/4 cup whiskey or Irish Mist liqueur


In a large saucepan combine sugar and gelatine. Stir in half-and-half or light cream. Cook and stir over medium heat till mixture almost boils and sugar dissolves.

Remove from heat. Stir about 1 cup of the hot mixture into beaten eggs; return all to saucepan. Cook and stir for 2 minutes or till slightly thickened. Do not boil. Stir in instant coffee crystals and whiskey or liqueur. Cool. Transfer the mixture to a 4-quart ice-cream maker and freeze according to the manufacturer's directions.

Or, transfer the mixture to a 9 x 9 x 2 inch baking pan. Cover and freeze 2 to 3 hours or till almost firm. Break frozen mixture into chunks. Transfer to a chilled bowl.

Beat with an electric mixer till smooth but not melted. Return to pan. Cover; freeze till firm.
 
 
J
 
Japanese Tea Ice Cream
 
Ingredients:
 -  4 x Egg yolks
 -  3/4 cup Granulated sugar
 -  2 tsp Soy Sauce
 -  1 2/3 cup Heavy cream
 -  1/3 cup + 1 T strongly brewed green tea
 
Beat egg yolks with sugar and soy sauce in a bowl.
Scald the cream; take off heat and stir in the cold tea. Add egg mixture and cook over very low heat, stirring constantly until mixture thickens.
Either sieves the mixture, or put in blender, then freezes it. Stir the mixture a few times for a smoother texture.
When mixture is partially frozen, break up the crystals by stirring. The ice cream should be served soft.
 


K
 
Kiwi Sorbet
 
Ingredients:
 -  6 kiwi fruits
 -  1 cup simple syrup
 -  3 teaspoons fresh lemon juice
 
Peel the kiwis.
Purée in a food processor until very frothy.
You should have about 1 1/ 2 cups Purée.
Stir in the simple syrup and lemon juice.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart
 
 

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L
 
 
Lemon Ice Cream
 
Ingredients:
 -  Zest of 1 lemon
 -  2/3 cup sugar
 -  7 tablespoons fresh lemon juice
 -  2 1/2 cups heavy cream
 -  1 cup milk
 -  5 egg yolks
 
Put the lemon zest and sugar in a food processor and process until the zest is finally chopped.
In a saucepan, mix the lemon sugar with 1 1/2 cups heavy cream and all milk. Bring to a boil, stirring occasionally to dissolve the sugar.
 
Place the egg yolks in a large bowl and whisk briefly, still whisking the yolks, slowly pour in the hot cream. When the mixture is smooth, pour it back into the saucepan or into the top of a double boiler.
 
Cook over low heat or over simmering water, stirring constantly, until the mixture becomes thick custard, about 15 min. Do not let the mixture boil.
 
Place the custard in a metal bowl set over a larger bowl of ice. Stir until very cold and thick. Mix in the lemon juice.
Whip the remaining cup of cream until stiff. Fold in the lemon custard. Pour the mixture into the bowl of the machine and freeze.
 


Lemon Sorbet
 
Ingredients:
 - 1 1/2 cups fresh lemon juice
 - 1 tablespoon grated lemon zest
 - 3 cups simple syrup
 
Place the lemon juice, zest and simple syrup into the bowl of the machine and freeze.
Makes about 1 quart
 
 
 
M
 
 

Mango Sorbet
 
Ingredients:
 - 1 cup simple syrup
 - 4 ripe mangoes
 - 1/4 cup fresh lemon juice
 
Peel and pit the mangoes.
Purée in a food processor.
You should have about 3 1/ 2 cups Purée.
 
Stir in the simple syrup and lemon juice.
Force the mixture through a fine sieve
Pour the mixture into the bowl of the machine and freeze.
 
 
Mint Choc Chip Ice Cream Recipe
 
Ingredients:
 - 1/2 (250 ml) pint milk
 - 1/2 pint (250 ml) double/heavy cream
 - 3 oz (75g) caster sugar
 - 5 oz (125g) plain chocolate (grated)
 - 1 teaspoon peppermint essence
 
Optional: two or three drops of green food colouring.
Place the milk and sugar into a saucepan and heat gently, dissolving the sugar. Place the milk to one side to cool and when cold, stir in the cream and peppermint essence (and the green food colouring if you want to use it).
Transfer the complete mixture into an ice cream maker and freeze following the manufacturer's instructions BUT remembering to add the grated chocolate as the ice cream begins to thicken.
 


 
N

Nectarine Ice Cream
 
Ingredients:
 
 - 3 lrg Nectarines
 - 3/4 cup Sugar
 - 1 tbl Fresh lemon juice
 - 1 cup Half-and-half
 - 1/2 cup Heavy cream
 - A, (2-inch) piece of vanilla bean
 - 1/4 tsp thinly grated fresh lemon zest
 
 
Peel the nectarines, reserving the peelings, and slice them, reserving the pits. In a food processor combine the nectarine slices, 1/2 cup of the sugar, and the lemon juice and pulse the motor until the nectarine slices are chopped coarse. Transfer the mixture to a bowl and chill it, covered.
In a saucepan heat the half-and-half, the cream, the reserved nectarine peelings and pits, the remaining 1/4 cup sugar, the vanilla bean, the zest, and a pinch of salt over moderate heat until the mixture is very hot but not boiling;. Remove the pan from the heat, let the mixture cool to room temperature, and chill it, covered, for 1 hour, or until it is very cold.
Strain the cram mixture through a fine sieve into the bowl with the chopped nectarines, stir the mixture until it is combined well, and freeze it in an ice-cream freezer according to the manufacturer's instructions.
 

O
 
 
Orange Mandarin Sorbet
 
Ingredients:
 - Five 11-oz. cans mandarin oranges packed in light syrup
 - 1 cup superfine sugar
 - 3 tablespoons fresh lemon juice
 
Drain the oranges and reserve 2 cups of the syrup.
Purée the oranges in a food processor.
Stir in the reserved syrup, sugar and lemon juice.
Pour the mixture into the bowl of the machine and freeze.
 
Makes about 5 1/2 cups.
 

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 P
 
Peach Ice Cream
 

Ingredients:
 - Two 16-oz. cans reaches packed in heavy syrup, drained, liquid discarded
 - 3/4 cup simple syrup
 - 3 tablespoons fresh lemon juice
 - 1 cup heavy cream
 
Purée the apricots in a food processor. Add the syrup, lemon juice and cream.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.
 
 
Pistachio Ice Cream
 
Ingredients:
 - 1 recipe Custard Ice Cream Base (see essential recipes)
 - 1 cup shelled, blanched, peeled, coarsely chopped pistachio nuts
 - 1/2 teaspoon almond extract
 
Mix all ingredients together.
Pour the mixture into the bowl of the machine and freeze.
Makes about 5 cups.
 
 
Peach Sorbet
 
Ingredients:
 - Two 16-oz. cans peaches packed in heavy syrup, drained, liquid discarded
 - 3/4 cup simple syrup
 - 1/4 cup fresh lemon juice
 
Purée the apricots in a food processor.
Add the syrup, lemon juice.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.
 
 
Pear Sorbet
 
Ingredients:
 - Two 16-oz. cans pears packed in heavy syrup, drained, liquid discarded
 - 1 cup and 2 tablespoons of simple syrup
 - 6 tablespoons fresh lemon juice
 
Purée the apricots in a food processor.
Add the syrup lemon juice and cream.
Pour the mixture into the bowl of the machine and freeze.
Makes around 1 quart.
 
Pineapple Sorbet
 
Ingredients:
 -  1 3/4 cups simple syrup
 -  One 20-oz. can pineapple packed in its own juice
 
Drain the pineapple and reserve the juice for another use.
Purée the pineapple in a food processor until very frothy.
You should have about 2 cups Purée.
Stir in the simple syrup.
Pour the mixture into the bowl of the machine and freeze.
Makes about 3 1/2 cups.
 
Papaya Ice Cream

Ingredients:
 - 1 x Ripe papaya, peeled, seeded sliced
 - 1 tbl Lemon juice
 - 3/4 cup Sugar
 - 2 x Eggs, beaten
 - 1 cup Milk
 - 1 cup Half & half, of whip cream
 
In blender or food processor fitted with metal blade, puree papaya and lemon juice.
In a medium saucepan, combine sugar, beaten eggs and milk.
Cook and stir over low heat until mixture thickens and coats a spoon. Add pureed papaya and half and half. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions.
 
 
Q
 
Quick Raspberry Ice Cream
 
Ingredients:
 - Two 10-oz. packages frozen raspberries packed in syrup, partially thawed.
 - 2 cups heavy cream
 
Lightly crush the raspberries while still in the bag.
Pour into the bowl of the machine and add the cream and freeze.
 
 
 
R
 
 
Raspberry Sorbet
 
You might make extra purée and use it as a sauce under the sorbet. A fresh mint spring makes a pretty garnish.
 
Ingredients:
 - 2 pints raspberries, washed and hulled
 - 1 1/3 cup simple syrup
 - 1/4 cup fresh lemon juice
 
Purée the raspberries in a food processor. You should have about 3 cups. Stir in 1 cup of the simple syrup and the lemon juice. Taste and add remaining syrup if necessary.
 
Pour the mixture into the bowl of the machine and freeze.
Makes about 3 1/2 cups.
 
 
 
 
 
S
 
Fresh Strawberry Frozen Yogurt
 
Ingredients:
 - 2 pints strawberries, washed and hulled
 - 2 cups unflavoured yogurt
 - 1/3 cup honey
 
Purée the strawberries in a food processor.
You should have about 3 cups.
Put the yogurt, honey and strawberry purée into the bowl of the machine and freeze.
 
 
Strawberry Ice Cream
 
Ingredients:
 - 2 pints strawberries, washed and hulled
 - 1/2 cup plus 2 tablespoons superfine sugar
 - 3 tablespoons fresh lemon juice
 - 1 1/2 cups heavy cream
 
Mash the strawberries in a food processor.
Stir in the remaining ingredients.
Pour the mixture into the bowl of the machine and freeze.
Makes about 3 1/2 cups.
 
 
Strawberry Sorbet
 
You might make extra purée and use it as a sauce under the sorbet. A fresh mint spring makes a pretty garnish.
 
Ingredients:
 -  2 pints strawberries, washed and hulled
 -  1 cup plus 2 tablespoons superfine sugar
 -  1/4 cup fresh lemon juice
 
Purée the strawberries in a food processor. You should have about 3 cups. Stir in 1 cup of the simple syrup and the lemon juice. Taste and add remaining syrup if necessary.
Pour the mixture into the bowl of the machine and freeze.
Makes about 3 1/2 cups.
 
 
Strawberry Milk Sherbet
 
Ingredients:
 - 1 pint strawberries, washed, hulled, and coarsely chopped
 - 1/3 cup superfine sugar
 - 1 tablespoon fresh lemon juice
 - 2 cups skim milk
 - 6 tablespoons non-fat dry milk
 - 1 1/2 teaspoons vanilla extract
 
Heat milk, sugar, and non-fat dry milk in saucepan, stirring until the sugar and dry milk are dissolved. Cool thoroughly. Stir in the strawberries, lemon juice, and vanilla.
Pour the mixture into the bowl of the machine and freeze.
 
 
 

T
 
Tomato & Basil Sorbet

 
Ingredients:
 - 5 fresh ripe tomatoes
 - 1/2 cup fresh lemon juice
 - 1 teaspoon salt
 - 1/2 cup simple syrup
 - 1 tablespoon tomato paste
 - 6 fresh basil leaves, coarsely chopped
 
Peel, core and seed the tomatoes. Purée in a food processor.
You should have about 3 cups Purée.
Stir in remaining ingredients.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart
 
 
  
V
 
 
Vanilla Ice Cream
 

Recipe for something quick and delicious!
 
Ingredients:
 - 1/2 pint (250 ml) single/light cream
 - Small tin of condensed milk
 - 1-2 teaspoons vanilla extract (according to taste)
 
Pour all ingredients into a mixing bowl and mix until smooth. Transfer the whole mixture into an ice cream maker and freeze according to the manufacturer's instructions.
 
 
Vanilla Ice Cream
 
Ingredients:
 - 1 cup whole milk
 - 3 cups heavy cream
 - 4 egg yolks
 - 2 vanilla beans, split, or 2 tablespoon vanilla extract
 - 3/4 cup sugar
 
Follow the recipe for Custard Ice Cream Base, adding the vanilla beans to the saucepan with the cream, milk and sugar. Just before straining, scrape the seeds from the beans into the custard base. If using vanilla extract, add to the base after straining.

Pour the cooled mixture into the bowl of the machine and freeze.
 
 
Vanilla Ice Milk
 
This is a basic recipe. You may add other flavourings, fruit purées or nuts according to taste.
 
Ingredients:
 - 1/2 cup superfine sugar
 - 3 cups skim milk
 - 6 tablespoons non-fat dry milk
 - 1 1/2 teaspoons vanilla extract
 
Heat milk, sugar, and non-fat dry milk in saucepan, stirring until the sugar and dry milk are dissolved. Cool thoroughly. Stir in the vanilla.
Pour the mixture into the bowl of the machine and freeze.
 
 
 
Y
 
Yoghurt Ice Cream
 

Ingredients:
 - 10 fl oz whole-milk plain yoghurt
 - 4 oz your favourite fruit
 - Sugar to taste
 
 
Dissolve a little sugar in water in a saucepan and add the fruit. Simmer for 5 minutes until soft and then puree through a sieve. If you have a food processor or liquidiser doesn’t cook the fruit - just whiz it to a puree, adding sugar, a teaspoon at a time, until it is to your taste. Beat the puree into the yoghurt, pour into a plastic container and put it in the freezer.
When it has set, take it out, spoon it back into the food processor or liquidiser and give it a quick whiz. This gets rid of any little particles of ice that may have formed. If you don't have a machine, spoon the mixture into a bowl and whisk it thoroughly. Pour it back into the plastic container and freeze again.
When you're ready to eat it, leave it in the fridge for half an hour before serving.
 



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