DOUBLE CHOCOLATE

This is a double chocolate ice cream guaranteed to get your endorphins flowing.
It's made from both Dutch process cocoa and Baker's chocolate liqueur.
Prepare the mix as for the Old Time Vanilla (see recipe) ice cream, but instead of the brown sugar, use 1/2 cup of white granulated sugar.

Set the mix nearby after it is prepared. Then in a double boiler with the water hot but not boiling, melt 2 ounces of good quality baker’s unsweetened chocolate.
When completely melted, add 1 tablespoon of Dutch chocolate cocoa powder. This chocolate sauce will thicken immediately, so quickly add some of the base mix, 1/4 cup at a time stirring constantly. The chocolate sauce will now thicken into a massive thick ball of chocolate.

Keep adding base mix up to a cup and keep stirring until you have a smooth thick chocolate sauce.
When it has cooled slightly, add to the base mix and stir vigorously. Not all the chocolate will dissolve;
you’ll still have thousands of very tiny chocolate bits in the mix, which is as it should be, but you'll prbably need to strain out a number of the larger chunks, perhaps several tablespoonfuls, but that's ok, that's how you know you have a supersaturated suspension of chocolate!

Let the mix chill in the refrigerator for four hours
(allowing it to age) and then freeze according to the directions with your ice cream freezer.

DILL PICKLE

This was designed for our expectant mothers.
Sort of combines the whole shootin' match in one dish.
People always want to know, is it dill or sweet? Well, it's both, and it's much better than you'd think.
For this unusual but very tasty ice cream, use the ice cream base for the Old Time Vanilla Ice Cream.

Then add 2 teaspoons of dill weed and freeze according to the manufacturer’s directions. When the ice cream is nearly frozen, add in 3/4 cup of chopped sweet pickles.

DIABETIC ICE CREAM

8 oz Pet Lite Milk
4 pk Sugar Substitute
1 ts Vanilla ADD ONE OF THE FOLLOWING
2 ea Peach, peeled and diced
1 ea Banana, mashed
4 sl Pineapple with juice
8 oz Orange Juice
2 c Strawberries,

crushed Directions:
Mix all together and put in freezer of refrigerator until hardened.
Remove - break up - put in blender Ice Cream Recipesand whip until creamy.

Serve. Can also be made in one of the small electric machines, or one of those that goes in freezer. Calories: 75 cal. Exchanges: 1/2 Milk and 1/2 Fruit

DARK FUDGE

6 oz Unsweetened chocolate
2 tb Butter
2 c Sugar
1/3 c Light corn syrup
2 c Half and half
4 Eggs
2 ts Vanilla extract
2 c Whipping cream
In a large, heavy saucepan, melt chocolate and butter over low heat, stirring often. Stir in sugar, corn syrup and
2/3 cup of the half and half. Stir over medium-low heat until mixture comes to a boil. Simmer 4 minutes without
stirring; set aside.
In a small bowl, beat eggs until blended. Stir in 1/2 cup of hot chocolate mixture. Stir egg mixture into remaining
chocolate mixture. Cook and stir over medium heat until slightly thickened, about 1 minute. Cool to lukewarm. Stir
in vanilla, whipping cream and the rest of the half and half. Freeze in ice-cream maker according to
manufacturer's directions. Yield: 1 1/2 quarts.

DARK CHOCOLATE 4 ounces unsweetened chocolate 1 cup milk 2 eggs 1 cup sugar 1 cup heavy cream 1 teaspoon vanilla extract 1 pinch salt Melt chocolate in double boiler over hot (not boiling) water. Gradually whisk in milk, stir until smooth. Remove from heat and let it cool. Whisk eggs in a mixing bowl until light and fluffy. Gradually whisk in sugar, then continue whisking 1 minute, until completely blended. Add the cream, vanilla, and salt; whisk. Add the chocolate mixture; blend well. Cover, chill, and freeze according to ice cream maker's directions.

COOKIE DOUGH
2 cups milk
1 3/4 cup sugar
1/2 teaspoon salt
1 tablespoon vanilla
4 cups heavy cream
1 cup chocolate chip 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 chocolate chip 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 hardened.

COFFEE version 3
1 recipe Custard Ice Cream Base
1/4 cup instant coffee granules, preferable espresso
Mix about 1 cup of the Custard Ice Cream Base together with the coffee. Stir over low heat until the coffee is
dissolved. Mix with the remaining base. Cool thoroughly.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.

COFFEE version 2
1 cup milk
1/4 cup ground coffee
1 cup sugar
3 large eggs, beaten
1/8 tsp.
salt 1 Tbs.
vanilla extract

3 cups half and half Heat milk in a heavy saucepan over medium high heat. When bubbles form around the edges of pan, remove from heat.
Stir in coffee and half the sugar.
In a slow and steady stream, whisk hot mixture into bowl with beaten eggs, whisking constantly. Return to saucepan. Add remaining sugar and salt.

Stir constantly over medium high heat 3-4 minutes until mixture is thickened. Stir in vanilla and 1 cup half and half and chill in refrigerator.
Strain through a very fine sieve or cheesecloth. Add remaining half and half and freeze in an ice cream maker 20-30 minutes until frozen.

COFFEE version 1
1 can sweetened condensed milk
1 C very strong coffee liquid
1/8 tsp salt
1 tsp vanilla
1 C heavy cream, whipped stiff
1 egg white, stiffly beaten
Mix the ingredients together in the order listed above and stir well. Freeze in a refrigerator tray until mushy or
about 1 short hour. Scrape bottom and sides, and beat mixture until smooth. Return to refrigerator and freeze until
firm, about 3 hours. Comments: --------- I have mixed the ingredients together and just left it in a wide tupperware
dish in the freezer until frozen, without the extra beating and it was just fine. This ice cream is one of my favorites.
It has a smooth texture and you can vary the intensity of the flavor by how strong you make the coffee.
Personally, I like it strong and will make the coffee by mixing 1 cup of a good quality, freshly ground coffee with 1
cup of hot water and letting it steep for a few minutes. Then I strain out the coffee grounds with cheese cloth or a
coffee filter.

COCONUT
3 1/2 dl milk (may be lowfat)
2 1/2 dl cream
2 1/2 dl sweetened coconut syrup
1 tbsp fresh or dried grated coconut (optional)
Stir everything together and pour in the ice cream maker.

Freeze in the machine until stiff. The quantities are right for the popular Italian Caddy ice cream maker which makes about 1 pint.

CINNAMON NUT CRUNCH

This is a favorite for the fall and winter holidays.

Cinnamons and pecans in a rich vanilla.
Prepare a batch of Ultimate Butter Pecan (see recipe) Ice Cream, but use an additional 1/4 cup of brown sugar, and add 2 tablespoons of ground cinnamon to the base mix.

CINNAMON version 3

Try this with hot apple pie

1 recipe Custard Ice Cream Base

1/2 teaspoons ground cinnamon or
2 cinnamon sticks Put about 2 cups of the Custard Ice Cream Base with the cinnamon in a saucepan. Cook over low heat, stirring

Ice Cream Recipes constantly,
5 to 10 min, or until the mixture is warm and suffused with cinnamon flavor. Cool thoroughly. Remove cinnamon sticks, if used.

Pour the mixture into the bowl of the machine and freeze. Makes about 1 quart.

CINNAMON version 2
1/4 cup non-instant skim milk powder
2/3 cup sugar 2 cups table cream
1 cup milk
2 egg yolks
1 tablespoon cinnamon Mix skim milk powder and
1/3 cup of sugar in a large bowl.
Slowly beat in cream; you want to dissolve the solids in the cream, but just barely. Avoid clumping. Beat until smooth, and then beat in milk.

Lightly beat eggs yolks; beat in remaining sugar. Heat cream/milk/sugar mixture to almost boiling.

Pour hot cream/etc mix onto egg yolks while constantly stirring. Cool, and put in ice cream machine.
Shortly before ice cream is ready (it should have thickened), add cinnamon.

CINNAMON version 1
3 cups heavy cream
1 1/2 cups whole milk
2 vanilla beans, split lengthwise
1 cup plus
2 tablespoons sugar
6 egg yolks
2 1/2 teaspoon cinnamon


Combine cream and milk in a large sauce pan. Scrape in seeds from vanilla beans; add beans. Bring just to simmer.

Whisk sugar and yolks in large bowl to blend.
Gradually whisk in hot cream mixture. Return mixture to same saucepan.

Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 6 min. (do not boil). Strain into large bowl. Whisk in ground cinnamon. Chill until cold, about 3 hours.
Transfer custard to ice cream maker and process according to manufacturer's instructions. Transfer ice cream to a covered container and freeze until firm. (Can be made 3 days ahead. Keep frozen).

CHOCOLATE RASPBERRY

Chocolate Ice Cream mix (reduce to 1 tsp vanilla extract)
1 cup raspberries Mash raspberries together with 1/4 cup sugar.

Just before adding to ice cream maker, stir juice from berries into mix.

Freeze in ice cream maker according to manufacturer's instructions. Just before frozen, add berries.

Note: Fresh raspberries produce better ice cream, but frozen raspberries will still make an excellent treat (but don't use raspberries frozen in syrup).

CHOCOLATE PEANUT BUTTER CHIP
Nice bits of rich chocolate and creamy peanut butter are scattered through this rich flavored ice cream!
For this great recipe use Old Time Vanilla (see recipe) ice cream and when almost frozen stir in 1/4 cup Semi- Sweet Chocolate mini-chips and 1/4 cup peanut butter chips.

CHOCOLATE PEANUT BUTTER ICE CREAM

3 oz bittersweet chocolate
6 Tbl cocoa powder
2 1/2 cup milk
3 eggs, lightly beaten
1 cup sugar
1 whipping cup cream
1.5 tsp pure vanilla extract
3/4 cup peanut butter
Melt chocolate over low heat.

Gradually stir in cocoa powder and milk while continuing to heat. You want the consistency to be thick but not solid as you add the milk and cocoa powder.

Beat sugar into eggs. Stir hot chocolate/milk mixture into eggs. Add cream and vanilla extract. Cool. Just before adding to ice cream maker, stir a cup of ice cream mixture into peanut butter. Once mixed, stir into rest of ice cream mixture.

Freeze in ice cream maker according to manufacturer's instructions. Use fresh ground peanut butter if possible
(ie, it should be 100% peanuts).

CHOCOLATE MINT
1 1/4 cup heavy cream Ice Cream Recipes
1 cup milk
1/3 cup sugar
1 cup mint chocolate chips
2 egg yolks
1/8 teaspoon salt Combine
1 1/4 cups heavy cream, the milk, sugar and the mint chocolate chips in a saucepan.

Cook over low heat, stirring with a wire whisk, until the chips are melted and mixture is smooth. Remove from heat. In a medium bowl, beat the egg yolks and the salt until thick.

Gradually add the chocolate mixture. Beat until well blended and chill 30 minutes.

Pour the chilled chocolate/egg mixture into an electric ice cream freezer; churn until thick. Cover and store in freeze until ready to serve.

CHOCOLATE MARSHMALLOW
(Makes 1 Gallon)
1 c. sugar
6 eggs
1 Tbsp. flour
1 can Hershey's chocolate syrup
2 c. miniature marshmallows
1 large can evaporated milk
1 can Eagle Brand milk Gradually add sugar to eggs, beating thoroughly.

Add flour, evaporated milk, Eagle Brand milk, chocolate syrup and marshmallows.
Whip thoroughly together. Put all this in double boiler and cook until it coats the spoon. Cool.

Pour in freezer can and finish filling the freezer can with whole milk; freeze.

CHOCOLATE MACADAMIA NUT ICE CREAM
6 egg yolks
1/2 cup of sugar
1 cup table cream
1 cup milk
4 oz semi-sweet chocolate
1 cup whipping cream
1 pinch of salt
1 tsp vanilla
1 5 oz can Macadamia nuts

Beat eggs yolks in bowl; beat in sugar.
Heat table cream and milk in a pan over medium heat.

Melt chocolate over low heat.
When milk is hot, mix a small amount into chocolate and stir until blended. Repeat with small amounts of milk until all milk is added.

Add hot milk/chocolate mix to eggs, stirring as you add. Cool, add whipping cream, vanilla and salt. Chop Macadamia nuts. Freeze in ice cream maker. When almost frozen, add nuts

CHOCOLATE FROZEN YOGURT
3/4 cup sugar
2 teaspoons cornstarch
12 ounces evaporated lowfat milk
1 teaspoon vanilla
1 cup plain yogurt
Ice Cream Recipes 2 ounces semisweet chocolate chips In medium saucepan, combine the sugar and cornstarch. Stir in milk. Cook and stir over moderate heat until thickened and bubbly.

Remove from heat; let the mixture in the refrigerator. Add the vanilla and yogurt. Refrigerate until the mixture is cold.

Melt the chocolate. While the chocolate is hot, pour it very slowly into the chilled yogurt mixture while stirring gently.
Freeze in a ice-cream maker according to manufacturer's directions.

CHOCOLATE FLAKE If you like little chewy bits of dark chocolate in your ice cream then this chocolate chip is just the thing for you. This is prepared just like the Double Chocolate (see recipe), except when the chocolate is dissolved in the double boiler, pour the thick chocolate sauce directly into the prepared ice cream mix. The chocolate will "shatter" into thousands of chocolate bits and a few large clumps. Immediately beat on low speed mixer until all the large clumps are broken up into tiny chocolate flakes. Allow to cool completely, chilling in the refrigerator for about four hours (this "ages" the mix), and freeze in your ice cream freezer.

CHOCOLATE EXPRESSO
2 C heavy cream, whipped stiff
1/4 tsp salt
3/4 C chocolate syrup (ie Nestles)
1 whole fresh egg, slightly beaten
1 serving of instant coffee powder, your choice of international flavor (mocha, vienna, etc) Add the salt and egg to the whipped cream.

Beat until well blended.
Add, folding gently, but thoroughly, the chocolate syrup and instant coffee.
Freeze as is for 3 hours.

CHOCOLATE CHIP COOKIE DOUGH
2 c Milk Ice Cream Recipes Page 10 of 53 e-book://Pages/ice_cream_recipes.htm 2/16/2003 1 3/4 c Sugar 1/2 ts Salt 2 c Half & Half 1 tb Vanilla Extract 4 c Whipping Cream

Pillsbury Chocolate Chip - Cookie Dough (large size) - OR homemade cookie dough Take the chocolate cookie dough out of fridge and leave out till needed. Scald milk until bubbles form around edge.

Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla, and whipping cream. Cover and refrigerate 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 chocolate chip 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 hardened.

CHOCOLATE BANANA
3 eggs
1 cup sugar
2 oz bittersweet chocolate
2 cups table cream (18% milkfat)
1 1/2 cups milk
6 tablespoons cocoa powder
1 tablespoon vanilla extract
3 over-ripe bananas Juice of 1 lemon Beat eggs lightly Beat sugar in to eggs Melt chocolate in milk and cream When chocolate partially melted, stir in cocoa powder.
Continue stirring chocolate/cream mixture until hot but not quite boiling Stir hot chocolate/cream mixture in to eggs. Stir in vanilla extract. Cool.
When ready to make, mash bananas and lemon juice together Make chocolate mixture in ice cream maker. Just before ready, add banana mixture.

Note: Use good quality, *very* ripe bananas. Otherwise your ice cream will have a strange flavor.

CHOCOLATE ALMOND BUTTER 2 oz bittersweet chocolate
5 Tbl cocoa powder
2 cup milk
3 eggs, lightly beaten
1 cup sugar
1 cup cream
1.5 tsp pure vanilla extract
3/4 cup almond butter Melt chocolate over low heat.

Gradually stir in cocoa powder and milk while continuing to heat. You want the consistency to be thick but not solid as you add the milk and cocoa powder.
Beat sugar into eggs. Stir hot chocolate/milk mixture into eggs.

Add cream and vanilla extract. Cool. Just before adding to ice cream maker, stir a cup of ice cream mixture into almond butter.

Once mixed, stir into rest of ice cream mixture. Freeze in ice cream maker according to manufacturer's instructions. Ice Cream Recipes

Page 9 of 53 e-book://Pages/ice_cream_recipes.htm 2/16/2003 Very rich. It wouldn't hurt if you reduced the almond butter to 1/2 cup.

CHOCOLATE ALMOND

Chocolate Ice Cream mix (see recipe)
3/4 cup toasted almonds Make a batch of chocolate ice cream (see recipe).

When nearly frozen, add the toasted almonds.
Note: You will obtain better results if you toast your own almonds.
Buy blanched almonds, toast in the oven at 250 for 2-4 minutes
(watch them carefully so they don't burn).
You may want to chop the almonds before toasting if you prefer smaller pieces.

CHOCOLATE version 3
3 eggs
1/2 cup sugar
8 oz bittersweet chocolate
1 cup milk
2 cups table cream (18% milk fat)
1 tablespoon cocoa powder
1 tablespoon vanilla extract
Beat eggs lightly. Beat sugar into eggs.
Heat chocolate, milk, and 1 cup of cream together in a sauce pan.
Stir
Ice Cream Recipes

Page 8 of 53
e-book://Pages/ice_cream_recipes.htm 2/16/2003
occasionally until chocolate starts to melt. When chocolate partially melted, stir in cocoa powder. When hot
(andchocolate fully melted and cocoa dissolved) but not boiling, remove from stove and stir in to eggs.
Add second cup of cream and vanilla.
Cool. and make in ice cream maker.

CHOCOLATE version 2

4 oz unsweetened chocolate (I used Ghirardelli)
1 1/4 cup milk

2 eggs, lightly beaten

1 cup sugar

1 cup cream

1 pinch salt

1 tsp pure vanilla extract

1/2 cup milk

Melt chocolate over low heat while heating milk over low heat. Gradually stir milk into melted chocolate.
If you don't stir milk in gradually, chocolate will clump and you will have difficulty breaking it down.
If you stir milk in gradually, chocolate will clump, but you'll be able to break it down when you add a little more milk.

Heat while stirring until smooth.
Mixture will become thick.

Beat sugar into eggs.

Stir in hot chocolate/milk mixture into eggs.
Add cream, salt, vanilla, and extra 1/2 cup milk. Cool. Freeze in ice cream maker.

CHOCOLATE version 1
4 egg yolks, lightly beaten
1 cup sugar
2 cups table cream (18% milk fat)
1 1/2 cups milk
1/2 cup cocoa powder (sifted)
2 tsp pure vanilla extract
Ice Cream Recipes

Page 7 of 53
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Beat egg yolks lightly. Beat in sugar. Heat the cream/milk on the stove. As it's heating, beat in cocoa powder.
Heat cream/milk/cocoa mix until steaming. Stir into egg/sugar mix. Add vanilla extract. Cool. Freeze in ice cream
maker.

Notes:
I use Dutch processed cocoa (instead of American processed), but I'm not sure how much difference it makes.
I've tried using a higher milk fat content, but then the mix takes on the consistency of pudding when cooled, and
doesn't freeze hard enough in ice cream maker.

CHERRY BERRY
2 Env unflavored gelatin
1 1/2 c Sugar
1/2 c Water
10 oz Frozen sliced strawberries
2 c Dark sweet cherries
4 c Light cream or half & half
2 c Whipping cream
2 ts Vanilla

In a small saucepan combine unflavored gelatin and sugar. Add water and strawberries. Cook over medium heat,
stirring constantly, until mixture just comes to a boil. Remove from heat and cool to room temperature.

Meanwhile, chop cherries. In a 3 quart or larger ice cream freezer combine half and half, whipping cream, vanilla,
strawberry mixture and cherries.
Freeze according to manufacturer's direction or place in freezer containers and freeze at least 4 hours. Makes
about 3 quarts.

CHERRY
3/4 cup dried cherries
1/2 cup rum
2 1/2 cups light cream
1/2 cup sugar
4 egg yolks
1/4 teaspoon vanilla Place the cherries in a bowl and cover with rum.

Allow to soak for several hours or overnight.
Heat the light cream and sugar together until the sugar is dissolved and bubbles begin to form around edge of the pot.
Whisk yolks until creamy.
Add 1/2 cup of the warm cream to the egg yolks.
Pour the warmed yolks back into the half-and-half and continue to cook, stirring, until the custard mixture coats the back of a spoon.

Do not boil the mixture or it will curdle.
Stir in the vanilla, allow to cool completely, then chill.
Pour into the ice-cream maker and freeze according to manufacturer's directions.
Drain the cherries. When the mixture begins to thicken as it freezes, add the cherries and freeze until ice cream is the proper consistency.

BURNT CARAMEL
(Yields: 1 Quart or 950 ml)
1 C (190 g) granulated sugar
1 C (240 ml) HOT water
4 eggs 1/2 C (40g) powdered sugar
2 C (450 ml) heavy cream
1 tsp vanilla extract Heat granulated sugar and
1/4 C (60 ml) of the water in a large skillet on medium high heat until the sugar melts and boils, stirring occasionally.

Boil until mixture is a dark brown; remove from heat. Gradually stir in remaining 3/4 C (180 ml) water.

(I love this part, cause the syrup boils up when the hot water is added)
Cool to room temperature and set aside.
Beat eggs in a medium bowl until thick and lemon colored; gradually beat in powdered sugar.

Stir in cream and vanilla; stir in the caramel mixture.
Chill.
Freeze in an ice cream machine according to manufacturer’s directions.

BROWN SUGAR PECAN
1 cup milk
1 scant packed cup brown sugar
4 egg yolks
3 cups heavy cream
1 cup pecan pieces Heat the cream.
milk and sugar in a heavy-bottomed saucepan, stirring occasionally until the sugar is dissolved and the mixture is hot.
place the egg yolks in a bowl and whisk briefly.
Still whisking, slowly pour in about 1 cup of the hot liquid.

When the mixture is blended, slowly pour it into the liquid in the saucepan, whisking constantly. Cook over heat, stirring constantly until the mixture thickens slightly and coats the back of a spoon, about 8 minutes. Be sure not let the mixture boil at any time or will curdle.

strain into a clean bowl and cool thoroughly.
Stir in the nuts. Pour the mixture into the bowl of the machine and freeze. Makes 5 cups.

BLUEBERRY version 2
3 cups blueberries 3 cups table cream 1 1/4 cups sugar
Blend in blender just before putting in machine.
Simple recipe, great ice cream.

Nice texture, nice flavor (not too sweet).

BLUEBERRY version 1

2 pints blueberries
1 1/2 cups sugar
3 tablespoons orange juice
4 cups light cream
1 teaspoon vanilla extract

In a 3-quart saucepan combines blueberries, sugar and orange juice.
Mash berries slightly and
cook over medium heat, stirring occasionally, until the mixture comes to a boil. Simmer 5 minutes.
Remove from heat and puree in a food processor or blender. Push mixture through a strainer with
the back of a wooden spoon.
Cool the mixture. In the chilled canister of ice-cream maker combine
blueberry mixture, cream and vanilla. Freeze according to manufacturer's directions.

BERRY, BERRY STRAWBERRY

This is best made with fresh strawberries in season.
Of course, that means you can only enjoy for a few weeks in the late spring, then you have to wait a whole year.
It's worth the wait.

Take two pints of fresh, ripe strawberries, and prepare them by cleaning and topping them and
cutting them into medium sized pieces.
Then add in 1/2 cup of sugar and the juice of 1/2 lemon.

Let them sit in the refrigerator overnight and then when the ice cream mix (see Old Time
Vanilla recipe) has been prepared and aged
(chilled in the refrigerator for four hours),

add the juice from the strawberry preparation to the mix along with 10 drops of red food coloring and
place the remaining strawberries in the freezer compartment of your refrigerator while you
freeze the mix according to the manufacturer’s directions.

When the ice cream is almost frozen,
add in the strawberries and finish freezing.

BANANA WALNUT

1 cup milk
2 eggs
1/3 cup sugar
2 bananas, mashed
1 cup cream
1/2 cup walnut pieces
Beat eggs in a bowl.
Beat in sugar. Heat milk to almost boiling. Stir into eggs. Stir milk/egg
mixture into bananas. Cool.
Add cream. Mix in machine. Add walnuts shortly before done.

BANANA PEANUT BUTTER ICE CREAM
3 cups milk
3 eggs
1 cup sugar
1 cup whipping cream
1/2 cup peanut butter
3 ripe bananas
1 lemon, juice
Beat eggs in a bowl.
Beat in sugar.
Heat milk to almost boiling.
Stir into eggs.
Add cream. Cool.
Stir 1 cup of milk mixture into peanut butter to make peanut butter more liquid.
Pour peanut butter
mixture into milk mixture.
Mix in machine. While mixing, mash bananas.
Add juice of lemon to
bananas.
When ice cream almost solid, add
bananas and freeze until done.

BANANA
version 2
The riper the bananas, the more flavor.
4 ripe bananas
3/4 cup simple syrup
3 tablespoons fresh lemon juice
1 cup heavy cream

Working quickly to keep the bananas from darkening, peel and place them in a food processor
with the lemon juice. purée until smooth.
You should have about 2 cups of purée.
Stir in the simple syrup, then the cream Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.

BANANA
version 1
2 cups milk
2 cups heavy cream
2 eggs, beaten
1 1/4 cup sugar
1/4 teaspoon salt
1 cup purée bananas
1/2 teaspoon vanilla extract
1/8 teaspoon nutmeg

In a saucepan, combine the milk, cream, eggs, sugar and salt.
Cook and stir over low heat until mixture thickens slightly and coats the back of a spoon. Refrigerate the mixture until cool.
Combine the cooled custard with the bananas, vanilla and nutmeg.
Pour into freezer container.
Freeze according to manufacturer’s instructions.

AVOCADO

(Yield: a bit more than 1 pt)
1 pt. half and half (1 cup milk + 1 cup cream)
1/2 cup sugar
3 yolks
1/4 cup dark rum
2 ripe Haas avocadoes, pureed
juice and zest of one lime

First make 1 pint creme anglaise:
Heat to a simmer 1 pt. half and half and 1/2 cup sugar. In a
bowl, whisk 3 yolks.

Mix 1/3 of the hot liquid with the yolks, whisking.
This warms the yolks. Now whisk the yolk
mixture back into the hot liquid OFF THE FLAME. Let cool.

When cool, add flavoring: 1/4 cup dark rum 2 ripe Haas avocadoes, pureed juice and zest of one
lime.
Freeze in an ice cream freezer according to the manufacturer's instructions.
Notes: ------ As you can see, this recipe is constructed so that it is easy to add any flavoring to the
basic custard.

Where it asks to add flavoring, try: Balsamic vinegar: Add 2 tablespoons balsamic vinegar.

(nutty and vanilla like, but slightly tangier. No one will even guess)

Cognac: Add 1/3 cup cognac

Passionfruit: Add 1/4 cup passionfruit puree.

APRICOT

Two 16-oz. cans apricots packed in heavy syrup, drained, liquid discarded
3/4 cup simple syrup
2 tablespoons fresh lemon juice
1 cup heavy cream

Purée the apricots in a food processor.
Add the syrup.
lemon juice and cream.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.

APPLE WALNUT

2 apples, cored, peeled, chopped
2 cups whipping cream
1/2 teaspon cinnamon
1 cup milk
3 egg yolks
3/4 cup sugar
1/4 chopped walnuts

Steam apples until soft.
Puree with 1/4 cup of sugar, 1 cup of cream and cinnamon Beat egg
yolks. Beat 1/2 cup of sugar.
Heat milk and 1 cup of cream just short of boiling.
Stir into egg yolks.
Mix milk/egg and apple mixtures.
Cool.
Mix in machine.
Add walnuts when ice cream
nearly ready.

ALMOND
1/4 cup blanched almonds
2 cups milk
2/3 cup heavy cream
3 egg yolks
1/2 cup sugar

Reduce the almonds to a powder.
Add the milk and heavy cream, mix thoroughly together.
In asaucepan, heat the almond mixture and bring it to a boil.
Remove from heat and reserve.
In a bowl, mix the egg yolks and sugar until light and fluffy.
Add the almond mixture and mix well with wooden spoon.
Return the mixture to the saucepan. Stir over medium-low heat until the
custard thickens and coats the back of a spoon, do not boil.
Strain custard into a clean bowl and refrigerate until cold.
Process custard in ice cream maker
according to manufacturer’s instruction.
Transfer to covered container and freeze until firm.