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Lemon Ice Cream

Recipe found at: http://www.recipezaar.com/6928
All rights reserved to the original poster and/or creator.




Ingredients
3 large egg yolks
14 ounces sweetened condensed milk
1/2 cup lemon juice
yellow food coloring (optional)
2 cups whipping cream

Directions
  1. Whip Whipping Cream and set aside.
  2. In large bowl, beat egg yolks, stir in sweetened condensed milk (not evap- orated milk), lemon juice and food coloring if desired.
  3. Fold in whipped cream.
  4. Por into 9 x 5-inch loaf pan or other 2-qt containier.
  5. Cover, freeze 6 hours or until firm.
  6. Serve with warm Blueberry 'N' Spice Sauce.
Freeze time: 6 hours

Banana Orange Ice Cream

Recipe found at: http://www.recipezaar.com/352
All rights reserved to the original poster and/or creator




Ingredients
7 large bananas (very ripe)
4 teaspoons fresh lemon juice
1/4 teaspoon salt
1 cup sugar
1 1/2 cups fresh orange juice
1/4 cup confectioners' sugar
3 cups heavy cream, lightly whipped

Directions
  1. Peel and mash bananas and combine with the next four ingredients.
  2. Fold confectioners' sugar into lightly whipped heavy cream and add to banana mixture.
  3. Churn-freeze.
Prep: 5 minutes

Watermelon Sherbet

Recipe found at: http://www.bhg.com/recipes/recipedetail.jsp?recipeId=33924
All rights reserved to the original poster and/or creator.




Ingredients

Directions

1. Place 3 cups of the watermelon in a blender container or food processor bowl. Cover and blend or process until smooth. Repeat with remaining melon. (You should have 4 cups total of melon puree. If necessary, blend or process additional watermelon to measure 4 cups.)

2. In a large mixing bowl combine watermelon puree, whipping cream, buttermilk, sugar, and red food coloring (if desired). Stir the mixture until sugar is dissolved. Freeze in a 4- or 5-quart ice-cream freezer according to the manufacturer's directions. Makes about 2-1/2 quarts (16 to 18 servings).

Freezer Directions: Prepare the watermelon mixture as above, except use 3 cups watermelon, 1-1/2 cups whipping cream, 3/4 cup buttermilk, and 2/3 cup sugar. Transfer to a 9x9x2-inch pan. Cover and freeze for 2 to 3 hours or until almost firm.

Break the frozen watermelon mixture into small chunks. Transfer to a chilled mixing bowl. Beat with an electric mixer until smooth but not melted. Return to pan. Cover and freeze until firm. Makes 1-1/4 quarts.


Prep: 15 minutes
Freeze: 35 minutes

Strawberry Daiquiri Sorbet

Recipe found at: http://www.bhg.com/recipes/recipedetail.jsp?recipeId=R025945
All rights reserved to the original poster and/or creator.




Ingredients

  • 1-1/2  cups water
  • 1  cup sugar
  • 8  cups strawberries, hulled
  • 1/4  cup light rum
  • 2  teaspoons finely shredded lime peel
  • 1/4  cup lime juice
  • 1  tablespoon orange liqueur
  •   Lime peel twists (optional)

Directions

1. In a medium saucepan combine water and sugar. Cook and stir over high heat until mixture comes to a boil and sugar dissolves. Remove from heat and cool syrup completely.

2. Place strawberries in a food processor bowl or blender container. Cover; process or blend until nearly smooth. (For best results, puree half of the mixture at a time.) In a bowl stir together pureed strawberries, rum, lime peel, lime juice, and orange liqueur. Stir in the cooled syrup.

3. Freeze in a 4-quart ice-cream freezer according to the manufacturer�s directions. Using a small ice cream scoop, scoop sorbet into dishes. Garnish with lime peel twists, if desired. makes 2 quarts or 16 servings.

Prep: 10 minutes
Freeze: 8 hours

Strawberry-Lime Ice

Recipe found at: http://www.bhg.com/recipes/recipedetail.jsp?recipeId=R056175
All rights reserved to the original poster and/or creator.




Ingredients

  • 1  16-ounce package frozen unsweetened whole strawberries, thawed
  • 1/2  cup water
  • 1/4  cup lime juice
  •   Sugar substitute to equal 1/2 cup sugar

Directions

1. In a blender or food processor combine strawberries, water, lime juice, and sugar substitute. Cover and blend or process until smooth. Transfer mixture to a freezer container. Cover and freeze for 4 hours or until firm.

2. To serve, let stand at room temperature for 15 minutes. Use a large metal spoon or ice cream scoop to scrape ice into dessert dishes. Makes 8 servings.


Prep: 5 minutes
Freeze: 4 hours

Cardamom Ice Cream

Recipe found at: http://www.bhg.com/recipes/recipedetail.jsp?recipeId=5946
All rights reserved to the original poster and/or creator.




Ingredients

  • 2  tablespoons all-purpose flour
  • 5  cups milk
  • 4  beaten egg yolks
  • 1  tablespoon vanilla
  • 1-1/2  teaspoons ground cardamom
  • 1  teaspoon finely shredded lemon peel
  • 3  cups whipping cream
  • 1-1/2  cups sugar

Directions

1. In a large saucepan stir together sugar and flour. Gradually stir in 2 cups of the milk. Cook and stir over medium heat until thickened and bubbly. Cook 1 minute more. Stir about 1 cup of the hot mixture into beaten egg yolks; return to remaining hot mixture in saucepan. Cook and stir just until mixture returns to boiling. Remove from heat. Stir in vanilla, cardamom, lemon peel, and remaining milk. Cool slightly. Cover the surface with plastic wrap.

2. Refrigerate at least 2 hours or up to 24 hours. Stir in whipping cream. Freeze in a 4- or 5-quart ice cream freezer according to manufacturer�s directions. Makes about 2 quarts (16 servings).

Prep time: 25 minutes
Freeze: 35 minutes
Chill: 2 hours

Irish Coffee Ice Cream

Recipe found at: http://www.bhg.com/recipes/recipedetail.jsp?recipeId=22946
All rights reserved to the original poster and/or creator




Ingredients

  • 1  cup sugar
  • 1  envelope unflavored gelatin
  • 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

Directions

1. In a large saucepan combine sugar and gelatin. Stir in half-and-half or light cream. Cook and stir over medium heat until 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 until 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.

2. Or, transfer the mixture to a 9x9x2-inch baking pan. Cover and freeze 2 to 3 hours or until almost firm. Break frozen mixture into chunks. Transfer to a chilled bowl. Beat with an electric mixer until smooth but not melted. Return to pan. Cover; freeze until firm. Makes about 1-1/2 quarts (12 to 16 servings).

Make-Ahead Tip: Place ice cream in freezer container; seal, label, and freeze up to 1 week.

Prep time: 20 minutes
Freeze: 4 hours and 30 minutes

Irish Chocolate Ice Cream

Recipe found at: http://www.bhg.com/recipes/recipedetail.jsp?recipeId=R030490
All rights reserved to the original poster and/or creator.




Ingredients

  • 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).

Prep time: 20 minutes
Freeze: 8 hours

Truly Key Lime Pie Ice Cream

Recipe found at: http://allrecipes.com/Recipe/Truly-Key-Lime-Pie-Ice-Cream/Detail.aspx
All rights reserved to the original poster and/or creator.




INGREDIENTS

  • 1 (12 fluid ounce) can evaporated milk
  • 1 (14 ounce) can sweetened condensed milk
  • 2 cups milk
  • 2/3 cup heavy cream
  • 2 egg yolks, beaten
  • 1 cup white sugar
  • 1 cup lime juice
  • 2 teaspoons lemon extract (optional)
  • 1 (3 ounce) package lime flavored gelatin mix
  • 6 whole graham crackers

DIRECTIONS

  1. In a saucepan over low heat, combine the evaporated milk, sweetened condensed milk, milk, and heavy cream. Cook until warm, whisking frequently. Once the mixture is hot to the touch, whisk in the gelatin mix and sugar, stirring constantly until sugar and gelatin are completely dissolved. Whisk in the egg yolks, and remove from the heat. Stir in the lime juice and lemon extract.
  2. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. This recipe takes a bit longer to set up than the usual ice cream.
  3. Once the ice cream is thick, open the canister, and place large pieces of graham cracker evenly on each side. They will break into smaller pieces as the machine churns. Mix for about 5 more minutes. Transfer to a freezer container, seal, and freeze until solid. I like to use 1 gallon resealable freezer bags.
Prep time: 7 minutes
Cook time: 10 minutes
Ready in: 1 hour and 17 minutes

Raspberry Ice Cream

Recipe found at: http://allrecipes.com/Recipe/Raspberry-Ice-Cream/Detail.aspx
All rights reserved to the original poster and/or creator




INGREDIENTS

  • 2 cups fresh or frozen raspberries
  • 2 cups whipping cream
  • 1 cup half-and-half cream
  • 1 cup sugar
  • 2 teaspoons vanilla extract

DIRECTIONS

  1. Place the raspberries in a blender; cover and process on medium-high speed until chopped. Combine all ingredients in the cylinder of an ice cream freezer. Stir in sugar is dissolved. Freezer according to manufacturer's directions.
Prep time: 10 minutes
Cook time: 30 minutes
Ready in: 40 minutes.

Peppermint Ice Cream

Recipe found at: http://allrecipes.com/Recipe/Peppermint-Ice-Cream/Detail.aspx
All rights reserved to the original poster and/or creator




INGREDIENTS

  • 4 egg yolks
  • 1 1/2 cups half-and-half cream
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 2 cups whipping cream
  • 4 1/2 teaspoons vanilla extract
  • 1 cup crushed peppermint candies

DIRECTIONS

  1. In a heavy saucepan, whisk egg yolks, half-and-half, sugar and salt. Cook and stir over low heat until mixture reaches 160 degrees F and coats the back of a metal spoon. Remove from the heat. Place pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
  2. Fill cylinder of ice cream freezer two-thirds full. (Refrigerate any remaining mixture until ready to freeze.) Freeze according to the manufacturer's directions. Stir in peppermint candy. Allow to ripen in ice cream freezer or firm up in the refrigerator freeze for 2-4 hours before serving.
Prep time: 15 minutes
Cook time: 30 minutes
Ready in: 45 minutes

Peanut Butter Ice Cream

Recipe found at: http://allrecipes.com/Recipe/Peanut-Butter-Ice-Cream/Detail.aspx
All rights reserved to the original poster and/or creator




INGREDIENTS

  • 4 cups half-and-half cream
  • 3 cups non-fat dry milk
  • 3 cups milk
  • 1 1/2 cups sugar
  • 1 1/2 cups peanut butter
  • 4 teaspoons vanilla extract

DIRECTIONS

  1. Pour the half-and-half, dry milk, and milk into a large saucepan over low heat. Cook until heated, stirring to dissolve the dry milk. Stir in the peanut butter and sugar until smooth and sugar has dissolved. Remove from heat, and stir in the vanilla. Cool mixture, and refrigerate.
  2. Stir the mixture, or blend in a blender before pouring into an ice cream maker. Freeze according to the manufacturer's instructions.
Prep time: 10 minutes
Cook time: 15 minutes
Ready in: 3 hours and 25 minutes

Peanut Butter Cup Ice Cream

Recipe found at: http://allrecipes.com/Recipe/Peanut-Butter-Cup-Ice-Cream/Detail.aspx
All rights reserved to the original poster and/or creator





INGREDIENTS

  • 1/4 cup sugar
  • 3 eggs
  • 1 cup whole milk
  • 3/4 cup peanut butter
  • 3/4 cup sweetened condensed milk
  • 1/2 cup half-and-half cream
  • 2 teaspoons vanilla extract
  • 12 miniature peanut butter cups, chopped

DIRECTIONS

  1. In a medium bowl, beat the sugar and eggs with an electric mixer until thick, about 3 minutes. Set aside. Pour milk into a small saucepan, and bring to a simmer over low heat. Gradually drizzle the hot milk into the eggs while whisking vigorously. Then pour the whole mixture into the saucepan. Cook over low heat, stirring constantly, until thick enough to coat the back of a metal spoon. Do not boil.
  2. Remove from heat, and whisk in peanut butter. Allow to cool slightly, then whisk in the sweetened condensed milk, half-and-half and vanilla. Cover and refrigerate until chilled.
  3. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Fold in peanut butter cups when mixture is still soft, then transfer to a container, and freeze until solid.
Prep Time: 15 minutes
Cook time: 5 minutes
Ready in: 3 hours and 20 minutes.

Mocha Ice Cream

Recipe found at: http://allrecipes.com/Recipe/Mocha-Ice-Cream/Detail.aspx
All rights reserved to the original poster and/or creator




INGREDIENTS

  • 2 1/4 cups sugar
  • 3/4 cup baking cocoa
  • 1/3 cup all-purpose flour
  • 1 tablespoon instant coffee granules
  • Dash salt
  • 3 cups milk
  • 4 eggs, beaten
  • 4 cups half-and-half cream
  • 2 cups heavy whipping cream
  • 3 tablespoons vanilla extract

DIRECTIONS

  1. In a large heavy saucepan, combine the sugar, cocoa, flour, coffee and salt. Gradually add milk and eggs; stir until smooth. Cook and stir over medium-low heat until mixture is thick enough to coat a metal spoon and reaches 160 degrees F, about 15 minutes. Refrigerate until chilled. Stir in the remaining in the remaining ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Remove from the freezer 10 minutes before serving.
Prep time: 35 minutes
Ready in: 35 minutes

Coffee Ice Cream

Recipe found at: http://allrecipes.com/Recipe/Coffee-Ice-Cream/Detail.aspx
All rights reserved to the original poster and/or creator





INGREDIENTS

  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon instant coffee granules
  • 2 tablespoons butter or margarine, melted
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 (14 ounce) can sweetened condensed milk
  • 2 cups whipping cream

DIRECTIONS

  1. In a saucepan, stir sugar, cornstarch, coffee and butter until blended. Stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool completely. Stir in condensed milk. In a mixing bowl, beat cream until stiff peaks form; fold into milk mixture. Pour into a 9-in. square pan. Cover and freeze for 6 hours or until firm.
Prep time: 30 minutes
Ready in: 30 minutes

Candy Bar Ice Cream

Recipe found at: http://allrecipes.com/Recipe/Candy-Bar-Ice-Cream/Detail.aspx
All rights reserved to the original poster and/or creator




INGREDIENTS

  • 2 quarts half-and-half cream
  • 1 cup milk
  • 2 1/4 cups sugar
  • 1/4 teaspoon salt
  • 4 eggs, beaten
  • 4 1/2 teaspoons vanilla extract
  • 5 Butterfinger candy bars (2.1 ounces each), chopped

DIRECTIONS

  1. In a large heavy saucepan, heat the cream and milk to 175 degrees F; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into eggs.
  2. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160 degrees F and coats the back of a metal spoon.
  3. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
  4. Stir in candy bars. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.
Prep time: 25 minutes
Ready in: 25 minutes

Blueberry Cheesecake Ice Cream

Recipe found at: http://allrecipes.com/Recipe/Blueberry-Cheesecake-Ice-Cream/Detail.aspx
All rights reserved to the original poster and/or creator.





INGREDIENTS

  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 1 1/4 cups fresh or frozen blueberries
  • 1 tablespoon lemon juice
  • GRAHAM CRACKER MIXTURE:
  • 2 1/4 cups graham cracker crumbs
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup butter, melted
  • ICE CREAM:
  • 1 1/2 cups sugar
  • 1 (3.4 ounce) package instant cheesecake or vanilla pudding mix
  • 1 quart heavy whipping cream
  • 2 cups milk
  • 2 teaspoons vanilla extract

DIRECTIONS

  1. In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled.
  2. In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15-in. x 10-in.x 1-in. baking pan. Bake at 350 degrees F for 10-15 minutes or until lightly browned. Cool completely on a wire rack.
  3. In a large bowl, whisk the ice cream ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Whisk before adding to ice cream freezer (mixture will have some lumps).
  4. Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl. Freeze.
Prep time: 25 minutes
Cook time: 10 minutes
Ready in: 35 minutes

Banana Split Ice Cream

Recipe found at: http://allrecipes.com/Recipe/Banana-Split-Ice-Cream/Detail.aspx
All rights reserved to the original poster and/or creator.




INGREDIENTS

  • 2 cups white sugar
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1 quart milk
  • 1 (12 fluid ounce) can evaporated milk
  • 6 eggs, beaten
  • 1 tablespoon vanilla extract
  • 1 quart chocolate milk
  • 2 (10 ounce) packages frozen strawberries, thawed
  • 3 bananas, diced
  • 1 (15 ounce) can crushed pineapple, with juice

DIRECTIONS

  1. In a heavy saucepan over medium heat, combine sugar, flour, salt, milk and evaporated milk. Cook, stirring, until bubbles form at edges and mixture is slightly thickened. Pour a small amount of hot milk into the beaten eggs, stirring to combine. Then remove milk mixture from heat and stir the eggs into the milk until fully incorporated.
  2. Stir in vanilla, chocolate milk, strawberries, bananas and pineapple with its juice. Pour into the freezer canister of an ice cream maker, adding milk as needed to bring to fill line. Chill in refrigerator until quite cold, then freeze according to manufacturer's instructions.
Prep time: 10 minutes
Cook time: 10 minutes
Ready in: 1 hour and 30 minutes

Cinnamon Ice Cream

Recipe found at: http://allrecipes.com/Recipe/Cinnamon-Ice-Cream/Detail.aspx
All rights reserved to the original poster and/or creator.




INGREDIENTS

  • 1 cup white sugar
  • 1 1/2 cups half-and-half cream
  • 2 eggs, beaten
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon

DIRECTIONS

  1. In a saucepan over medium-low heat, stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble. Pour the egg mixture back into the saucepan, and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon. Set aside to cool.
  2. Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer's instructions.
Prep time: 5 minutes
Cook time: 15 minutes
Ready in: 1 hour and 50 minutes

Orange Sherbet

Recipe found at: http://allrecipes.com/Recipe/Orange-Sherbet-I/Detail.aspx
All rights reserved to original poster and/or creator




INGREDIENTS

  • 1/4 cup cold water
  • 1 teaspoon unflavored gelatin
  • 3/4 cup boiling water
  • 3/4 cup sugar
  • 2 1/4 tablespoons grated orange zest
  • 1/2 cup orange juice
  • 1/4 cup lemon juice
  • 1 egg yolk, beaten
  • 1/2 cup heavy cream
  • 3 tablespoons sugar
  • 1 pinch salt
  • 1 egg white

DIRECTIONS

  1. Place cold water in a small bowl and sprinkle gelatin over the surface. Allow to stand 5 minutes.
  2. In a medium bowl, stir together boiling water, 3/4 cup sugar and soaked gelatin. Stir until gelatin and sugar are dissolved. Stir in orange zest, orange juice, lemon juice and egg yolk. Set aside.
  3. In a large bowl, whip cream with 3 tablespoons sugar and salt until stiff peaks form. In a separate bowl, whip egg white until stiff. Fold into whipped cream. Stir in juice mixture a little at a time. Pour into a shallow dish and place in freezer. Freeze until firm, stirring twice during the first hour.
Prep Time: 20 minutes
Ready In: 4 hours

Pineapple Orange Sorbet

Recipe found at: http://allrecipes.com/Recipe/Pineapple-Orange-Sorbet/Detail.aspx
All rights reserved to the original poster and/or creator.




INGREDIENTS

  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 2 cups orange juice
  • 1 tablespoon lemon juice
  • 1 (20 ounce) can crushed pineapple
  • 2 teaspoons freshly grated orange zest

DIRECTIONS

  1. In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.
  2. In a food processor, puree pineapple with its juice until smooth. Transfer to a metal bowl, and stir in lemon juice, orange juice, and orange zest. Freeze until slightly firm, but not frozen.
  3. Process mixture again in the food processor or beat with an electric mixer until smooth. Transfer to a freezer container and freeze until firm, about 2 hours.
Prep Time: 20 min
Cook Time: 10 min
Ready in: 3 hours

Orange-Pineapple Ice

Recipe found at: http://allrecipes.com/Recipe/Orange-Pineapple-Ice/Detail.aspx.
All rights reserved for the original poster and/or creator.




INGREDIENTS

  • 1 (14 ounce) can sweetened condensed milk
  • 1 (8 ounce) can crushed pineapple
  • 1 gallon orange soda

DIRECTIONS

  1. Combine condensed milk, pineapple and orange soda in freezer canister of ice cream maker. Freeze according to manufacturer's directions.
Prep time: 45 minutes
Ready in: 45 minutes.

Lemon Sorbet

Original recipe found at: http://allrecipes.com/Recipe/Lemon-Sorbet/Detail.aspx
All rights reserved with the original poster and/or creator.





INGREDIENTS

  • 1 lemon's peel, finely diced
  • 1 cup water
  • 1/2 cup sugar
  • 1/2 cup lemon juice
  • 1/2 cup carbonated mineral water
  • 6 strips of lemon zest, for garnish

DIRECTIONS

  1. In a saucepan, stir together the diced lemon peel, 1 cup of water and sugar. Bring to a boil, then reduce heat to medium and simmer for 5 minutes. Remove from the heat, and allow to cool.
  2. In a pitcher or bowl, stir together the lemon syrup with peel, lemon juice and mineral water. Pour into an ice cream maker, and freeze according to the manufacturer's instructions. Garnish each serving with a twist of lemon peel.
  3. If you do not have an ice cream maker, you may freeze it in a tall canister. Freeze for 1 1/2 hours. Remove and stir with a whisk. Return to the freezer and stir about once every hour for about 4 hours. The more times you stir, the more air will be incorporated, resulting in a lighter finished product.
Prep time: 15 min
Cook time: 1 Day 1 Hour
Ready in: 1 Day, 1 hour, 15 min

Mint Chocolate Chip Ice Cream

This first recipe was found at: http://allrecipes.com/Recipe/Easy-Mint-Chocolate-Chip-Ice-Cream/Detail.aspx
All rights reserved by the original poster and/or creator.

 

INGREDIENTS

  • 2 cups 2% milk
  • 2 cups heavy cream
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 3 drops green food coloring (optional)
  • 1 cup miniature semisweet chocolate chips

DIRECTIONS

  1. In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.
  2. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.
Original recipe yield: 2 quarts
Prep Time: 5 Min
Cook Time: 40 Min
Ready in: 2 Hrs 45 Min