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Great recipes to dazzle your taste buds and freeze your brain!
Lemon Ice Cream
Ingredients:
|
1 1/4 cup of sugar 16 oz. whipping cream 16 oz. milk |
2 egg whites juice of about 5 lemons pinch of salt |
Instructions:
Mix the white of the egg till it's 'compact'. Mix all the other ingredients completely. Pour it in the ice cream maker or any other bowl, when using an ice cream maker it will be ready in 20 minutes. When you don't have an ice cream maker, put it in the freezer and mix up every 5 minutes first, and after a while every 10 minutes.Notes:
Add more lemons for more tartness, or less for a sweeter flavor. For a real treat, crumble up some vanilla wafers and spread on top.Peach or Strawberry Ice Cream
Ingredients:
|
4 cup milk 4 eggs, beaten 2 cups sugar |
1/2 tsp. salt 2 cup heavy cream 2 tbls. vanilla |
Instructions:
Prepare sliced peaches or strawberries and sprinkle with sugar and allow to set until the make juice. Use enough fruit to make about 1 qt. of fruit puree. Put fruit and juice into blender and coarsely puree. You should have about 1 blender full or about 1 qt.Add fruit puree to the custard mixture which has been cooled or chilled overnight in the refrigerator. (I always make the custard the day before and put in refrigerator. I prepare the fruit and let it sit overnight in the refrigerator as well.) This recipe assumes you have a 1 gallon freezer. The freezer can should never be filled more that 3/4 full because the ice cream expands as it freezes and it will overflow if the can is too full.
Notes:
You can also make raspberry ice cream but don't use as many raspberries (probably 2 cups of puree is enough) as they have a much more intense flavor.Actually you can add just about any fruit you would like to try but these are all the ones I have tried.
Your Favorite Fruit Ice Cream
Ingredients:
|
1 lb. fruit puree (pineapple, strawberries, whatever you like...) 16 oz. purified sugar |
juice of 1 lemon 14 - 18 oz. cream |
Instructions:
Stir all the ingredients together and put into refrigerator (fast freezing compartment). Chill 2-3 hours and stir every 30 minutes to achieve a creamy consistency.Notes:
To make Purified Sugar, mix 3 lbs. sugar with 16 oz. water. Stir sugar into water and boil with small to medium heat. Skim the foam throughout the process. When the foaming stops, the purified sugar is ready to be used once it has cooled down.