Crunchy Lemon Ice Cream
Pistachio Ice Cream
Raspberry Marble Ice Cream
Strawberry Ice Cream
How to still freeze ice cream
Recipe By :the Complete Book of Homemade Ice Cream
Serving Size : 1 Preparation Time :0:00
Categories : Ice Cream
The ice cream or sherbet mix is frozen without churning. No special ice
cream maker is required.
Prepare ice cream or sherbet mixture according to recipe instructions.
Pour mix into desired refrigerator ice tray or mold, and freeze without
stirring in freezer compartment of refrigerator.*
Serve.
NOTES : * Some still-frozen mixes are removed from the freezer, beaten by
hand, and returned to freezer, but this is specified in the recipe
directions. Generally, the texture of still-frozen ice creams is good only
if sufficient air has been whipped into the mix prior to freezing, or at
some point during the freezing.
Nutr. Assoc. :
* Exported from MasterCook *
Crunchy Lemon Ice Cream (SF)
Recipe By :the Complete Book of Homemade Ice Cream
Serving Size : 1 Preparation Time :0:00
Categories : Ice Cream
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups heavy cream -- whipped
2 cups frozen concentrated lemonade
1 cup sugar
1/8 teaspoon salt
4 tablespoons butter -- melted
3/4 cup corn flakes -- crushed
3/4 cup pecans -- finely chopped
1/2 cup dark brown sugar
Mix together whipped heavy cream, lemonade, sugar and salt.
In a separate bowl, mix together melted butter, crushed corn flakes,
chopped
pecans and brown sugar.
Pour the lemon-cream mixture into freezing container. Then lightly swirl
the
corn flake-pecan mixture through the lemon cream.
Still-freeze.
* Exported from MasterCook *
Pistachio Ice Cream
Recipe By :SOAR
Serving Size : 1 Preparation Time :0:00
Categories : Ice Cream
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups milk
3 eggs
1 cup sugar
1 cup whipping cream -- whipped
1 1/4 cups pistachio nuts
1 tablespoon vanilla extract
1 tablespoon almond extract
Blanch the nuts by placing in a bowl and pouring boiling water over them.
Let sit for 1 min. Drain and peel.
Blend the nuts, milk, eggs and sugar until you have a green smooth liquid.
Pour into a saucepan. Cook over low heat until the custard thickens, about
25 min. Do not boil or it will curdle. Cool. When cool, add vanilla and
almond extracts. Stir. Fold in whipped cream.
Freeze in an ice cream maker or in a container or bowl in your freezer. If
you use the bowl in freezer method, you should pull the bowl out 2 or 3
times and mix the mixture with a mixer. The frozen custard on the sides of
the bowl should be moved into the rest of the mixture. This incorporates
air
and breaks up ice crystals.
* Exported from MasterCook *
Raspberry Marble Ice Cream
Recipe By :the Complete Book of Homemade Ice Cream
Serving Size : 1 Preparation Time :0:00
Categories : Ice Cream
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 eggs
1 3/4 cups light corn syrup
1 1/2 cups milk
3 cups frozen raspberries -- thawed and drained
2 teaspoons vanilla extract
1 1/2 cups heavy cream
Combine and mix well the eggs, 1 cup of the corn syrup, the milk and
vanilla extract. Whip cream and fold into the egg mixture. Still freeze
to a mush. In a saucepan, combine raspberries and remaining 3/4 cup corn
syrup. Cook over low heat for 10 min. Cool. Beat partially frozen ice
cream, until smooth, with a rotary or electric beater. Return ice cream
to freezing tray and drop spoonfuls of cooled raspberry syrup into the
mixture. Swirl syrup through the ice cream.
Still-freeze.
NOTES : Be careful when not cooking eggs. You may want to use an egg
substitute or a pasteurized egg product.
* Exported from MasterCook *
Strawberry Ice Cream
Recipe By :the Complete Book of Homemade Ice Cream
Serving Size : 1 Preparation Time :0:00
Categories : Ice Cream
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages frozen strawberries(10 ounce) -- thawed and
drained
1 1/2 tablespoons fresh lemon juice
2 tablespoons lemon peel
1/2 teaspoon ground allspice
1 1/2 cups condensed milk
3 cups heavy cream -- whipped
In an electric blender, mix together strawberries, lemon juice, lemon peel
and allspice. Blend for 30 sec. on high speed.
Add condensed milk and whipped heavy cream to the blended mixture. Mix
well.
Still-freeze.
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