I just bought an electric ice cream maker, does anyone have recipes? I’d like any flavor except chocolate, I don’t like it, lol.
This one tastes exactly like Dairy Queen’s Sof-Serv
Vanilla Ice Cream
3 cups milk
2 3/4 cups sugar
3/4 teaspoon salt
3 cups half and half
2 tablespoons vanilla extract
6 cups whipping cream
Scald milk until bubbles form around the edge of pan. Remove from heat; add sugar and salt, stir until dissolved. Stir in half and half, vanilla extract and whipping cream. Cover and refrigerate. Freeze according to manufacturer’s instructions or see “How To Use A Rival Ice Cream Maker”.
Makes enough for a 6 quart ice cream maker.
Key Lime Ice Cream
3/4 cup sugar
2 eggs
1/2 teaspoon grated lime peel
1 cup milk
1 cup miniature marshmallows
1 cup whipping cream
1/2 cup Key Lime Juice
2-3 drops green food coloring
Combine sugar and eggs and mix thoroughly; add peel and milk, thicken slightly over medium heat and remove from stove. Add marshmallows and stir until melted. Cool. Add juice and whipping cream to the cooled mixture. Add food coloring as desired, crank up the ice cream machine…
Orange Crush Sherbet
2 cans Sweetened condensed milk
20 oz Crushed pineapple
6 cans Orange soda, 12 oz each
Combine sweetened condensed milk, orange soda and pineapple in bowl; mix well. Chill overnight. Pour into ice cream freezer container. Freeze according to manufacturer’s instructions.
Yield: 16 servings.
This is one of my own:
Snickerdoodle Cookie Dough Ice Cream
2 cups milk
1-3/4 cup sugar
1/2 teaspoon salt
1 tablespoon vanilla
4 cups heavy cream
1 cup snickerdoodle cookie dough
2 cups light cream
Scald milk until bubbles form around edge. Remove from heat. Add the sugar and salt. Stir until dissolved. Stir in light cream, vanilla, and the heavy cream. Cover and refrigerate for at least 30 minutes. Freeze as directed by your ice cream machine’s instructions. Once ice cream has been through the entire ice cream machine process and is now a chilled soft ice cream, add the snickerdoodle cookie dough. Just break up the dough as best you can with your hands and drop it in small clusters into the soft ice cream. Try to mix it around to ensure that the cookie dough is evenly distributed throughout the ice cream. Put the ice cream in the freezer for several hours until hard.
REVERSE ROOT BEER FLOAT
Chris Draa, executive pastry chef at Wente Vineyards in Livermore, puts this amusing twist on one of America’s favorite fountain drinks, using crème anglaise as a topping.
– 2 quarts root beer
– 2 cups half-and-half
– 8 egg yolks
– 1 cup sugar
– 1 tablespoon vanilla
INSTRUCTIONS: Pour the root beer into a heavy saucepan and bring to a boil. Reduce heat to simmer and cook until reduced by half. Cool, then refrigerate until chilled, 3 to 4 hours or overnight. Freeze in an ice cream maker according to manufacturer’s instructions.
Bring the half-and-half to a boil in a heavy saucepan over medium heat.
Combine the egg yolks and sugar in a bowl, beating until the sugar is well incorporated. Slowly add the hot cream to the yolk mixture, whisking constantly. Transfer to a heavy saucepan and cook, stirring constantly, until the custard thickens slightly (it should coat the back of a spoon). Do not let it boil or it will curdle.
Strain the custard through a fine sieve into a bowl; stir in the vanilla. Refrigerate until chilled, 3 to 4 hours or overnight.
And of course you need something to serve that homemade ice cream in –
You will need a non-stick cookie sheet and small bowls to form the ice cream bowls.
3/4 cup sugar
1 large egg
2 tablespoons butter, melted and cooled
1 teaspoon vanilla extract
1/4 cup milk
1/2 cup all-purpose flour, sifted
Preheat oven to 300 F. In medium mixing bowl, beat the sugar into the egg until it is thickened and pale yellow. Beat in the butter, vanilla, and milk. Gently stir in the flour. Grease a large non-stick cookie sheet and spread 1.5 tablespoons of the batter into a 6 inch circle using a thin, flexible spatula. Bake for 15 minutes or until lightly browned. Remove each cookie from the sheet and place directly over a clean, inverted bowl. The cookies will fall around the sides of the bowl and harden as they cool. These will harden as they cool so work as quickly as you can.
Banana Bonanza Ice Cream
Yield: 16 Servings
2 c milk
2 c whipping cream
2 eggs, beaten
1-1/4 c sugar
2 med bananas, extra ripe, peeled
1/2 tsp vanilla
1/4 tsp salt
1/8 tsp ground nutmeg
In saucepan, combine milk, cream, eggs, and sugar. Cook and stir over low heat until mixture thickens slightly and coats the back of a spoon. Cool to room temperature. Puree bananas in blender (1 cup). Combine cooled custard, bananas, vanilla, salt and nutmeg. Pour into freezer container. Freeze according to manufacturer’s directions.
As an aside - there is a place not far from where I live called Monkey Hill where there are lots of wild monkeys running around and vendors selling small bananas, raw quail eggs and longans to feed the monkeys. Oddly enough many of the monkeys don’t grab for the bananas; they prefer the raw quail eggs. They grab them and roll them back and forth on the pavement until they break open and then they slurp them up like crazy. They can be aggressive when they see what they want. I don’t really like the little buggers.