Ice Cream Recipes

It is offically summer. How do you like your ice cream. Do you have a recipe for a machine, what kind of dessets to you make with ice cream?

GREEN STUFF(ACTUALLY ITS CALLED GREEN SH**)

MAKE THIS EXACTLY AS IT READS.

BASE:
1/2 c melted butter
44 crushed ritz crackers(not powdered)
Form into 9" x 13" pan

FILLING:
2 small packages of pistachio pudding(just the mix)
2 litres of vanilla ice cream
1 large tub of cool whip.

Let ice cream slightly thaw so that you are able to stir it. Add pudding and cool whip, then spread onto base

TOP:
2 crispy crunch bars crumbled ontop of filling. I have also used creshed skor if anyone is alergic to the peanut butter in the crispy crunch

Ingredients:
1/2 vanilla bean
11oz Mexican chocolate chopped (3 1/2 disks - Ibarra) coarsley chopped
3 3/4 cups half & half
3 large eggs
Scant 1/4 teaspoon salt

To Make
Halve vanilla bean lengthwise & scape seeds into 3 qt saucepan (I put the pod in too), Add Chocolate & Half & Half, bring to boil over medium heat, whisking. Remove from heat.

LIghtly beat eggs with salt in a bowl, then add hot chocolate mixture in slow stream while whisking. Transfer mixture to cleaned saucepan & cook over moderately low heat, stirring constantly until custard coats back of a spoon - 1-5 minutes. Pour through a fine-mesh sieve into a metal bowl. Put blowl ina a larger bowl of ice & cold water & cool - stirring occasionally. (I put plastic wrap over the top to prevent a skin & leave overnight in the fridge)

Freeze custard in ice cream maker - transfer to airtight container & freeze until hardened.

My sister in law puts icecream, any flavor you like between fresh hot waffles then the syrup. My kids love it!

Candy Ice Cream

1 (12 ounce) container frozen whipped topping, thawed
1 (14 ounce) can sweetened condensed milk
1 cup white sugar
1 teaspoon vanilla extract
1 1/2 cups candy-coated chocolate pieces
1 pinch salt
2 cups milk

Combine whipped topping, condensed milk, sugar, vanilla, candy and salt in the freezer canister of an ice cream maker, stir. Insert paddle, and fill with enough milk to reach 1 inch from top of canister (may be more or less than 2 cups). Freeze according to manufacturer’s directions. (To freeze without an ice cream maker, use a 2 quart plastic container, fill with milk to two inches from the top and freeze in freezer, stirring every 15 minutes until hard.)

B-man :smiley:

Ice Cream

1 Pint heavy cream
1 (14oz) can condensed milk, chilled at least overnight
4 eggs, separated
dash of vanilla

In a large-ish bowl, whip egg whites to stiff peaks. In another (also
large-ish) bowl whip cream to stiff peaks. Beat egg yolks into
condensed milk (a medium bowl will do) and when well mixed, beat in
vanilla. Combine everything into the cream bowl (egg whites last) and
fold together until well blended. Resist the temptation to eat the
mixture at this point!

Pour into freezer-proof container and freeze for 8 hours. May need to be removed from the freezer about 10 minutes before serving because it sets rock hard.

B-man :smiley:

Cinnamon Candy Yogurt Ice Cream

1 9-ounce package cinnamon candies
1/4 cup water
1 envelope unflavored jello
1/2 cup milk
2 eggs
2 cups plain yogurt
1 teaspoon vanilla extract
3/4 cup cream whipped

Melt cinnamon candies over medium heat with water, stirring until a
smooth syrup develops.

Sprinkle gelatin over milk in small saucepan; let stand 3 minutes to soften. Heat over low heat, stirring constantly to dissolve gelatin.

Beat eggs in large mixer bowl on medium speed until thick and lemon colored. Beat in gelatin mixture, yogurt, cinnamon syrup, and vanilla on medium speed. Fold in whipped cream.

Freeze in ice cream freezer according to manufacturer’s
instructions or for still-freezing, place yogurt mixture in a 3-
quart metal bowl; cover with plastic or wax paper. Freeze until
mixture forms 1/2 -inch frozen layer around sides of bowl, about 2
hours; remove from freezer. Stir mixture, breaking it up; beat with
mixer at medium speed until smooth, about 1 minute.

Return to freezer and repeat process when mixture forms 1/2 -inch frozen layer. Serve immediately.

B-man :smiley:

Ice Cream Sandwiches

1/2 cup butter
1/2 cup semi-sweet chocolate chips
1/3 cup sugar
1 egg
1 teaspoon vanilla
3/4 cup flour
2 tablespoons cocoa powder
1/2 teaspoon baking powder
3 cups vanilla ice cream, slightly softened

Preheat oven to 325 degrees.

Line 10x15 cookie sheet with wax paper & lightly oil paper.

Melt butter and choc. chips, stir and allow to cool.

Beat together sugar & egg till pale & creamy. Beat in melted
choc. and vanilla. Add flour, cocoa, and baking powder. Continue
beating until incorporated. Transfer batter to pan and spread evenly
to edges.

Bake 15 min., then remove from oven. Cool 10 min. and
invert onto cutting board.

Carefully remove wax paper and, using sharp unserrated knife, cut in half lengthwise. When completely cool, spread ice-cream over one half of the chocolate biscuit evenly. Top with second wafer. Wrap in plastic wrap and freeze for at least 4 hr.

Cut into 8 slices.

B-man :smiley:

Cinnamon “Fried” Ice Cream

An easy way to “fry” your ice cream. A quick finish under the broiler makes it authentic.

3 cups Cinnamon Toast Crunch® cereal, crushed
6 scoops (1/2 cup each) vanilla ice cream

  1. Place cereal in shallow pan.

  2. Quickly roll 1 scoop of ice cream at a time in cereal to coat. Place coated scoops of ice cream in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Cover and freeze about 2 hours or until firm.

  3. Set oven control to broil.

  4. Uncover pan. Broil scoops with tops 6 inches from heat about 30 seconds or until coating is light brown.

B-man :smiley:

1958 Good Housekeeping’s “Book of Ice Creams and Cool Drinks”

Things to do with Ice Cream:
Spur-of-the Moment Sundaes

Nectar Ambrosia: Spoon canned whole fruit apricot nectar over vanilla ice cream; sprinkle with plain or toasted flaked coconut.

Pretzel Crisp: Top vanilla or chocolate ice cream with Chocolate Sauce, sprinkle with crumbled pretzels.

(Chocolate Sauce: In double boiler, heat 1 6-oz pkg. semi-sweet chocolate pieces (1 cup) with 1/2 to 3/4 cup white corn syrup, stirring until blended. Stir in 1/4 cup light cream, 1 tablesp. butter or margarine, 1/4 teasp. vanilla extract.)

Rainbow: Top vanilla ice cream with snipped gumdrops.

Deep South: Drizzle molasses over coffee or vanilla ice cream; add few chopped pecans.

Small Fry: Sprinkle cocoa or chocolate flavored malted-milk powder over chocolate, vanilla, or coffee ice cream. If desired, first spoon on Chocolate Sauce. (see #2 for Chocolate Sauce)

Honey Bunch: Spoon honey blended with crunchy peanut butter over vanilla or chocolate ice cream.

Jam-Dandy: Heap strawberry or other jam, or heated orange marmalade, over vanilla or strawberry ice cream.

Sweet Tooth: Drizzle warm maple or maple-flavored syrup over vanilla or coffee ice cream; sprinkle with salted almonds, peanuts, or mixed salted nuts.

Frosty Fruit: Spoon slightly thawed frozen peaches or berries over vanilla or coffee ice cream.

Red and White: Spoon canned whole cranberry sauce over vanilla ice cream; sprinkle with brown sugar mixed with cinnamon.

Tea Special: Sprinkle grated orange rind mixed with sugar over chocolate ice cream or orange sherbet.

Candy Crush: Generously sprinkle crushed peppermint candy over chocolate ice cream.

Peanut Toss: Sprinkle crushed peanut brittle over vanilla, coffee, or chocolate ice cream.

Fruit Flip: Spoon thawed frozen orange or tangerine-juice concentrate over vanilla ice cream; sprinkle with grated unsweetened chocolate or semisweet chocolate pieces. Or use thawed frozen grape or pineapple-juice concentrate; sprinkle with cinnamon or nutmeg.

Crumble Bun: Top chocolate, coffee, strawberry, or peach ice cream with crumbled macaroons, chocolate wafers, or gingersnaps.

Mello-Mallo: Thin read-to-use marshmallow cream with cold water till of sauce consistency. Spoon over chocolate, coffee, strawberry, or vanilla ice cream. If desired, sprinkle with chopped maraschino cherries or grated unsweetened chocolate.

Wunderbar: Spoon warm prepared mincemeat over vanilla or coffee ice cream. Or use snipped dates or dried figs soaked in brandy. Or use raisins soaked in rum.

Sauce Apple: Spoon warm applesauce over chocolate or vanilla ice cream; sprinkle with nutmeg.

Patty Mint: Top vanilla or chocolate ice cream with crumbled chocolate-covered peppermint patties.

Cream Sophisticate: Add 1 tablespoon instant-cocoa mix per 1/2 cup heavy cream; whip; spoon over vanilla ice cream. Or add instant coffee to taste before whipping; use on chocolate ice cream Or after whipping, fold in drained, crushed berries; use on orange or lemon sherbet.

Ginger-Ginger: Top vanilla ice cream with chopped preserved ginger and its syrup. Or use shaved crystallized ginger on orange or lemon sherbet.

B-man :smiley:

Emerald Ice Cream Parfaits

1/2 gallon vanilla ice cream
3/4 cup cream de menthe
1 8-oz. carton whipped topping
1/2 cup pecans chopped

Place 1 scoop of ice cream in a parfait glass or another clear glass. Drizzle 1 Tbsp. cream de menthe over ice cream and repeat with another scoop and drizzle. Top with whipped topping and chopped pecans.

B-man :smiley:

Mint Ice Cream Pie

1 9-inch chocolate pie shell
1/4 cup milk
1 7-oz. jar marshmallow cream
1/4 cup creme de menthe
1/4 cup creme de cacao
1 8-oz. container whipped topping
3 cups vanilla ice cream, softened
Chocolate syrup

Combine milk and marshmallow cream in a glass bowl and microwave on high for 1 minute, stir in creme de menthe and creme de cacao and whipped topping and stir until blended. Spread ice cream along the bottom of pie shell followed by milk mixture. Chill overnight. Drizzle with chocolate syrup just before serving.

B-man :smiley:

Ice Cream Pumpkin Pie

Yield: 8

Ingredients

1 package (9 ounces) prepared graham cracker pie crust
1 pint vanilla ice cream, softened
1 can (16 ounces) pumpkin
1 cup whipped cream
3/4 cup sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon salt

Fill pie crust with ice cream; freeze until solid.

In medium bowl, combine pumpkin, whipped cream, sugar, pumpkin pie spice and salt. Spoon mixture over frozen layer of ice cream in crust; freeze until solid.

To serve, remove pie from freezer and place in refrigerator one hour before serving. Slice and serve with additional whipped cream, if desired.

B-man :smiley:

JACK-O’-LANTERN PIE
A great Halloween treat…also refreshing in the summer months!

1 package (4-serving size) Orange flavor Jello

1 cup boiling water

1 pint vanilla ice cream, softened

1 chocolate crumb pie crust

Whipped topping

Candy corn

  1. Dissolve gelatin in boiling water. Spoon in ice cream, stirring until melted and smooth. Chill until slightly thickened, about 15 minutes.

  2. Pour gelatin mixture into pie crust. Chill until firm, about 2 hours. Garnish with whipped topping and candy corn. Yield: 8 servings.

Peanut Butter Ice Cream Sandwhiches
3/4 cup peanut butter
1/2 cup shortening
1-1/4 cups packed brown sugar
3 tbsp. milk
1 tbsp. vanilla
1 egg
1-3/4 cups flour
3/4 tsp. salt
3/4 tsp. baking soda
3/4 cup miniature chocolate chips
2 cups ice cream (any flavor), slightly softened

Ice cream candies, miniature chocolate chips, sprinkles, coconut or chopped nuts

  1. Heat oven to 375º.

  2. In a large bowl, combine peanut butter, shortening, brown sugar, milk and vanilla. Beat at medium speed with electric mixer until well blended. Add egg and beat until just blended.

  3. In another bowl, combine flour, salt and baking soda. Add to creamed mixture at low speed until mixed well. Stir in chocolate chips.

  4. Drop by heaping tablespoonfuls 2 inches apart on baking sheet. Flatten slightly in a crisscross pattern with fork dipped in water. Bake at 375º for 8 to 10 minutes, or until set and lightly browned. Cool on baking sheet for 2 minutes before removing to wire rack.

  5. For each ice cream sandwich, press 1 rounded tablespoon of ice cream between 2 cookies. Put sandwiches in rectangular pan and freeze uncovered until firm, about 1 hour.

  6. Roll edges of sandwiches in desired coating, such as ice cream candies or chopped nuts. Wrap each sandwich in plastic wrap. Store sandwiches in freezer in plastic freezer bag. Yield: about 18 sandwiches.

Pumpkin Mousse Ice Cream Pie
1 1/4 cups crushed gingersnap cookies (about 28 )
1/3 cup butter, melted
1/4 cup granulated sugar
1 pint vanilla ice cream, softened
1 cup 100% Pure Pumpkin (not pumkin pie mix)
3/4 cup granulated sugar
1 1/2 teaspoons pumpkin pie spice
1 cup whipping cream
1/2 teaspoon vanilla extract
1 recipe pumpkin topping, (recipe follows)

Directions:
PREHEAT oven to 375° F.

COMBINE crushed cookies, butter and 1/4 cup sugar in small bowl. Press onto bottom and sides of 9-inch pie plate.

BAKE for 8 minutes. Cool completely. Spread ice cream over gingersnap crust. Freeze for 2 hours or until firm.

COMBINE pumpkin, 3/4 cup sugar and pumpkin pie spice in medium bowl. Beat whipping cream and vanilla extract in small mixer bowl until stiff peaks form; fold into pumpkin mixture. Spoon over ice cream. Freeze for 1 hour or until firm. Serve with Pumpkin Topping.

FOR PUMPKIN TOPPING
COMBINE 12.25-ounce jar caramel or butterscotch sauce, 1/2 cup 100% Pure Pumpkin and 1/2 teaspoon pumpkin pie spice in small bowl.

Fudgy Chocolate Ice Cream

5 (1-oz) squares unsweetened chocolate, melted
1 (14-oz) can Sweetened Condensed Milk (not evaporated)
2 tsp vanilla extract
2 cups Half-and Half cream
2 cups whipping cream, unwhipped
1/2 cup chopped nut (optional)

In large mixer bowl, beat chocolate, sweetened condensed milk and vanilla. Stir in half-and-half, whipping cream and nuts if desired. Pour into ice cream freezer container. Freeze according to manufacturer’s instructions.

Refrigerator-Freezer Method

Omit half-and-half. Reduce chocolate to 3 (1-ounce) squares. Whip whipping cream.

In large mixer bowl, beat chocolate, sweetened condensed milk and vanilla; fold in whipped cream and nuts if desired. Pour into 9x5-inch loaf pan or other 2-quart container; cover.

Freeze 6 hours or until firm.

Vanilla Ice Cream

2/3 cup sweetened condensed milk
1/2 cup water
1-1/2 tsp vanilla
1 cup heavy cream

Blend milk, water and vanilla thoroughly, pour into freezing tray of refrigerator and freeze until ice crystals form around sides of pan.

Whip cream until stiff enough to hold a soft peak, fold into milk mixture and freeze.

When half frozen, scrape mixture from sides and bottom of pan, beat until smooth but not melted and freeze until firm. Serves 6.

Apricot

Use 1/2 cup crushed fresh apricots and 1/2 cup apricot juice instead of water. Reduce vanilla to 1/2 teaspoon.

Cherry

Use 1 cup cherry juice and 1/2 cup minced cherries instead of water. Use 1 tsp lemon juice instead of vanilla.

Coffee

Use strong black coffee instead of water. Reduce vanilla to 1/2 tsp.

Coffee Rum

Use strong black coffee instead of water and use 2 tbsp rum for vanilla.

Orange

Use orange juice instead of water and 1/2 tsp grated orange rind for vanilla.

Peach

Omit vanilla. Crush 1 cup fresh sliced peaches, sweeten with about 1/4 cup confectioners’ sugar and add to blended milk and water. Chill and proceed as above.

Strawberry

Omit vanilla. Crush 1 cup strawberries, sweeten with about 1/4 cup confectioners’ sugar and add to blended milk and water. Chill and proceed as above.

Pistachio

Use 1 tsp almond extract instead of vanilla. Fold in 1/4 cup finely chopped pistachio nut meats, 1 stiffly beaten egg white and a few drops green food coloring with whipped cream.

Maple Nut

Use 2 tsp maple flavoring instead of vanilla. After mixture has been partially frozen and beaten fold in 1/4 cup chopped walnut meats.

Grape Ice Cream

1- 12 oz can frozen grape juice concentrate, thawed & undiluted
1- 1/2 gallon vanilla ice cream, softened

Thaw ice cream just enough to mix with grape juice. Pour into a freezer container and re-freeze. If you like grape juice, the taste is awesome. Kids love this and it is definitely unusual.

Coffee Toffee Ice Cream Cake

28 Oreo cookies
6 large Heath candy bars(coffee-toffee bars)
1/2 gallon coffee ice cream
1/2 gallon chocolate ice cream
8 oz. Hershey chocolate syrup

Put 14 Oreos in one plastic bag and 14 Oreos in another plastic bag. Crush with a rolling pin or mallet. Do NOT use food processor. Place 6 Heath candy bars in a plastic bag and crush. Lightly oil a 10 inch springform pan. Sprinkle bottom of pan with one bag cookies. Add the 1/2 gallon of softened chocolate ice cream. Drizzle 4 0z. of Hershey syrup over ice cream. Sprinkle second bag of cookies over syrup. Add 1/2 gallon of softened coffee ice cream. Drizzle with 4 oz. of Hershey syrup. Sprinkle top with bag of crushed Heath bars. Cover with foil.
Freeze until hard.