as requested..........

Fresh Lemon Sorbet

3 cups water
1 cup sugar
1 teaspoon finely shredded lemon peel or lime peel
1/2 cup fresh lemon or lime juice
few drops yellow food coloring or green food coloring

Bring water and sugar to boiling in a saucepan. Remove from heat; cool thoroughly. Cover and chill. Combine syrup, peel, and juice in a 9x9x2-inch baking pan. Add food coloring. Cover; freeze 3 to 4 hours or till almost firm.

Break frozen mixture into small chunks. Transfer to a chilled mixing bowl. Beat with an electric mixer on medium speed till fluffy but not melted. Transfer to a 4- to 6-cup freezer container; cover and freeze till firm.

To serve, let stand at room temperature for 5 minutes before serving. Makes 9 (1/2 cup) servings.


 Black Walnut-Caramel Ice Cream    

 
1/2 cup sugar
2 cups milk
2 slightly beaten egg yolks
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
4 teaspoons dried egg whites*
1 cup whipping cream
1/2 cup chopped black walnuts or English walnuts

To caramelize sugar, in a heavy 8-inch skillet cook 1/2 cup sugar over medium-high heat until sugar begins to melt, shaking the skillet occasionally to heat the sugar evenly. Do not stir. Once the sugar starts to melt, reduce heat to low. Cook about 5 minutes more or until all of the sugar is melted and golden, stirring as needed with a wooden spoon. Slowly add the milk. Cook and stir over medium-low heat until the sugar is melted, stirring often.

In a medium saucepan gradually add the hot milk mixture to the egg yolks. Add the 1/2 cup sugar and the salt. Cook and stir over medium heat until mixture just coats a metal spoon. Remove pan from heat and stir in vanilla. Quickly cool the egg yolk mixture by placing the saucepan in a sink of ice water for 1 to 2 minutes, stirring constantly. Set aside.

Prepare dried egg whites according to package directions; beat with an electric mixer on high speed until stiff peaks form (tips stand straight). Whip cream until soft peaks form (tips curl over). Fold egg whites and whipped cream into cooled egg yolk mixture. Fold in the nuts. Pour into an 8x8x2-inch square baking pan. Cover; freeze for 1 hour. Stir; cover and freeze until firm or overnight.

Makes 1-1/2 pints.

*Note: Eating uncooked eggs is considered to be unsafe. Beaten egg whites should not be substituted for the dried egg whites. Look for this product in the egg section of the supermarket.


Blueberry Ice Cream

1 envelope unflavored gelatin
1/2 C. cold milk
1/2 C. milk, heated to boiling
2 C. (1 pint) fresh blueberries
3/4 C. sugar
2 C. (1 pint) whipping cream whipped

In a 5 C. blender, sprinkle gelatin over cold milk; let stand 3-4 minutes. Add hot milk and process at low speed until gelatin is completely dissolved, about 2 minutes. Let cool completely.

Add blueberries and sugar, process at high speed until blended. Pour into a large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from spoon. Fold whipped cream into gelatin mixture.

Pour into two 4 x 10 inch freezer trays or an 8 inch baking pan; freeze until firm.

Makes about 1 1/2 qt. ice cream.


Blueberry Sorbet
 
4 cups fresh blueberries 
1 can (6 ounces) frozen apple juice concentrate 


1 In the container of a food processor or blender, combine blueberries and apple juice concentrate; whirl until liquefied. Pour into an 11 x 7-inch baking pan. Cover and freeze until firm around the edges, about 2 hours. 
2 With a heavy spoon, break frozen mixture into pieces. Place mixture in a processor or blender container; whirl until smooth but not completely melted. 
3 Spoon into a 9 x 5-inch loaf pan; cover and freeze until firm. Serve within a few days. 


Servings: 6

Cherry Spumoni

1 1/2 cups heavy cream
1/2 cup sweetened condensed milk
1/2 teaspoon rum flavoring
1 (21-ounce) can cherry pie filling
1 cup pitted fresh sweet cherries
1/3 cup miniature chocolate chips
1/3 cup slivered almonds, toasted

Combine heavy cream, sweetened condensed milk and rum flavoring in a large bowl; mix well. Refrigerate 30 minutes.

Lightly grease inside of a 9x5x3-inch baking pan. Cut a piece of plastic wrap 24-inches long. Line bottom and sides of pan with plastic wrap so that several inches of wrap overhang each long side.

Remove cream mixture from refrigerator. Beat with electric mixer on high speed 3 to 4 minutes or until soft peaks form. Do not overbeat. Fold in cherry pie filling, fresh sweet cherries, chocolate chips and almonds. Spoon mixture evenly into lined pan. Cover and freeze at least 5 hours or overnight.

To serve, quickly dip pan in hot water, immersing just the bottom and halfway up sides to help release ice cream. Using overhanging plastic wrap for handles, gently remove spumoni from pan and transfer to serving plate. Remove plastic wrap by lifting spumoni with metal spatula. Cut crosswise into slices and serve immediately.


 Easy Chocolate Almond Ice Cream  


1 quart heavy cream (whipping cream)
1 can Hershey?s syrup
1 can sweetened condensed milk
1/2 cup slivered or sliced almonds, toasted and cooled


In mixing bowl, combine the cream and milk. Whip on low for a minute or two, then switch to high and beat with mixer until soft peaks form.
Add chocolate syrup and almonds, and beat until well mixed.
Put in metal pan, and cover with foil.
Freeze overnight.

EASY DOUBLE CHOCOLATE ICE CREAM

2 c. chilled whipping cream
2 tbsp. Hershey’s cocoa
1 can sweetened condensed milk
1/3 c. Hershey’s syrup

Line 9 x 5 x 3 inch loaf pan with foil. In large mixer bowl beat whipping cream and cocoa until stiff. Combine sweetened condensed milk and syrup; fold into whipped cream mixture. Pour into prepared pan. Cover; freeze 6 hours or until firm.


Easy Fresh Lemon Ice Cream

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2 cups heavy cream or whipping cream or half and half
1 cup sugar
Grated peel of 1 lemon
1/3 cup fresh squeezed lemon juice


In large bowl, combine cream and sugar; stir to dissolve sugar.

Blend in lemon peel and juice (The mixture will thicken slightly).

Pour into shallow pan and freeze until firm, about 4 hours.

If desired, garnish with fresh strawberries.

Makes 6 to 9 servings, about 3 cups.

This ice cream is very rich and smooth, so small servings are in order.

Toffee Ice Cream

10 oz. Health bars
1/2 package Famous chocolate wafers, crushed
1/4 cup margarine, melted
1/2 gallon vanilla ice cream or ice milk

Sauce
1 stick margarine
1 (12 oz.) pkg. chocolate chips
2 c. powdered sugar
1 lg. can evaporated milk
1 tbsp. vanilla

Put Heath bars in freezer to harden. Mix chocolate wafer crumbs and margarine and press in 9x13 inch pan. Refrigerate to harden. Crush Heath bars and mix with softened ice cream. Spread over crust and freeze 6-8 hours.

Sauce: Melt butter and chips. Add milk and sugar. Cook 8 minutes or until thick, stirring constantly. Add vanilla and serve warm over the ice cream.


Strawberry Ice Cream  
  
1 pint strawberries 
1/3 cup sugar 
2 cups light cream, very cold 
Juice of half a lemon 



1 Remove stems from strawberries. Place strawberries on cookie sheet and freeze until solid. In a food processor combine cream, sugar, lemon juice, and frozen berries. 
2 Blend until smooth and remove to 9 x 9-inch glass dish. Freeze again until firm. Serve. 


Servings: 6 

Rocky Road Freeze

1 can (14 oz.) sweetened condensed milk (not evaporated)
1/2 cup chocolate syrup
2 cups whipping cream
1 cup miniature marshmallows
1/2 cup miniature chocolate chips
1/2 cup chopped salted peanuts (or walnuts)

In small bowl, combine milk and chocolate syrup; set aside.

In mixing bowl, beat whipping cream until stiff peaks form.

Fold in chocolate mixture, marshmallows and peanuts.

Transfer to a freezer-proof container.*

Cover, freeze for 5 hours or until firm.

Remove from freezer 10 minutes before serving.

Will serve approximately 8-10 people

*This does not need to be put in ice cream freezer. After frozen, it will be smooth & creamy with no ice crystals in it.

Irish Chocolate Ice Cream

 
4   beaten egg yolks
3/4  cup sugar
3/4  cup milk
3/4  cup half-and-half or light cream
3  ounces semisweet chocolate, coarsely chopped
2  tablespoons instant coffee crystals
1/4  cup Irish whiskey or bourbon whiskey
2  cups whipping cream

  
Directions
In a heavy medium saucepan combine the egg yolks, sugar, milk, half-and-half or light cream, chocolate, and coffee crystals. Cook and stir over medium heat until the mixture is slightly thickened and bubbly; remove from heat. Beat mixture with a rotary beater until smooth. Transfer to a medium bowl. Cool thoroughly by placing bowl in a sink or large bowl of ice water; stir occasionally. Stir in whiskey.
In a large mixing bowl beat whipping cream with an electric mixer on medium speed until soft peaks form (tips curl). Fold in cooled chocolate mixture. Pour into an 8x8x2-inch baking pan. Cover and freeze at least 8 hours or overnight until firm. Let stand at room temperature for 10 to 15 minutes before serving. Makes about 12 servings (1-1/2 quarts).

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EZ Raspberry Ice Cream  

  
1 cup whipping cream
2/3 cup sweetened condensed milk
1 tablespoon lemon juice
1 10-oz. pkg. frozen raspberries, partially thawed

Whip cream until thick.

Put remaining ingredients in blender, cover & blend, then fold into whipped cream.

Pour into shallow container & freeze for 2 to 3 hours.

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Easy Fresh Lemon Ice Cream  
 
2 cups heavy cream or whipping cream or half and half
1 cup sugar
Grated peel of 1 lemon
1/3 cup fresh squeezed lemon juice


In large bowl, combine cream and sugar; stir to dissolve sugar.

Blend in lemon peel and juice (The mixture will thicken slightly).

Pour into shallow pan and freeze until firm, about 4 hours.

If desired, garnish with fresh strawberries.

Makes 6 to 9 servings, about 3 cups.

This ice cream is very rich and smooth, so small servings are in order.
 

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EASY DOUBLE CHOCOLATE ICE CREAM  


 
2 c. chilled whipping cream
2 tbsp. Hershey's cocoa
1 can sweetened condensed milk
1/3 c. Hershey's syrup

Line 9 x 5 x 3 inch loaf pan with foil. In large mixer bowl beat whipping cream and cocoa until stiff. Combine sweetened condensed milk and syrup; fold into whipped cream mixture. Pour into prepared pan. Cover; freeze 6 hours or until