Rum Raisin Ice Cream

Admin :: Edit

Rum Raisin Ice Cream

Ingredients
1/2 cup raisins
1/4 cup rum
1 (3.4 ounce) package instant vanilla pudding mix
2 cups eggnog
1 cup heavy cream


Directions


1 Place raisins in a small bowl and cover with rum. Set aside.
2 Prepare vanilla pudding mix according to package directions, using eggnog in place of the milk. Stir in the heavy cream. Chill in refrigerator until quite cold.
3 Freeze eggnog mixture in an ice cream maker according to manufacturer's directions. Stir in drained raisins just before ice cream begins to set. When ice cream is done, pack in a container and place in the freezer for 3 hours before serving.

Orange-Pineapple Ice Cream

Admin :: Edit

Orange-Pineapple Ice Cream


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.

Orange Sherbet

Admin :: Edit

Orange Sherbet

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.

Kulfi Indian Ice Cream

Admin :: Edit

Kulfi Indian Ice Cream

Ingredients

1 1/4 cups evaporated milk
1 1/4 cups sweetened condensed milk
1 (16 ounce) container frozen whipped topping, thawed
4 slices white bread, torn into pieces
1/2 teaspoon ground cardamom


Directions

1 Combine evaporated milk, condensed milk and whipped topping in a blender and blend in pieces of bread until smooth.
2 Pour mixture into a 9x13 inch baking dish or two plastic ice cube trays, sprinkle with cardamom and freeze for 8 hours or overnight.

Ice Cream Tiramisu Cake

Admin :: Edit

Ice Cream Tiramisu Cake

Ingredients
1 cup white sugar
2/3 cup water
1 1/2 cups brewed espresso
1/3 cup coffee flavored liqueur
1 (9 inch) sponge cake
1/4 cup finely ground espresso beans
2 pint espresso ice cream
2 pint coffee ice cream


Directions
1 In a small saucepan over medium heat, combine sugar and water. Bring to a boil, then remove from heat and stir in espresso and coffee liqueur. Let cool completely.
2 Split the sponge cake in half horizontally to make two layers. Place bottom layer in a serving dish. Brush with 3/4 cup coffee syrup. Sprinkle 2 tablespoons ground espresso evenly over surface of cake. Beat the espresso ice cream with the paddle attachment of an electric mixer until spreadable. Spread over bottom cake layer. Place the top cake layer over the ice cream. Brush with remaining coffee syrup. Place in freezer 30 minutes.
3 Beat the coffee ice cream until spreadable. Spread the ice cream over the frozen cake, and swirl to make pretty. Return cake to freezer until firm.

Honey and Nut Ice Cream

Admin :: Edit

Honey and Nut Ice Cream

Ingredients
2 ounces hazelnuts
4 1/2 ounces bittersweet chocolate, chopped
4 eggs, separated
1/2 cup honey
1 1/2 cups heavy cream
1 teaspoon vanilla extract


Directions

1 Preheat oven to 325 degrees F (165 degrees C).
2 Spread nuts on a baking sheet and toast in preheated oven, watching carefully, until golden, about 10 minutes. Rub the skins from the toasted nuts using a tea towel, then coarsely chop.
3 Line a baking sheet with foil. Spread chopped nuts evenly on foil. Melt chocolate in a double boiler over simmering water. Pour chocolate evenly over nuts. Place in freezer until firm. Then break into bite-size chunks.
4 Line a 8x8 inch dish with foil.
5 In a small bowl, beat egg yolks until light yellow. Beat in honey. In a separate bowl, beat egg whites until stiff. In a third bowl, beat cream with vanilla until stiff. Fold cream into egg whites, then fold egg yolks into cream mixture. Fold in chocolate covered nuts, then pour into prepared pan.
6 Freeze 8 hours or overnight until firm. To serve, invert onto a platter, remove foil and slice.

Grape Sherbet

Admin :: Edit

Grape Sherbet

Ingredients

1 (14 ounce) can sweetened condensed milk
2 cups heavy cream
3 cups white sugar
4 cups grape juice
3 lemons, juiced
whole milk


Directions
1 In a gallon ice cream freezer container, mix together the sweetened condensed milk, cream, white sugar, grape juice, and lemon juice. Pour in enough whole milk to fill the container to the fill line.
2 Follow the manufacturer's instructions to freeze the ice cream.

Fried Ice Cream

Admin :: Edit

Fried Ice Cream

Ingredients
1 quart vanilla ice cream
3 cups crushed cornflakes cereal
1 teaspoon ground cinnamon
3 egg whites
2 quarts oil for frying


Directions
1 Scoop ice cream into 8 - 1/2 cup sized balls. Place on baking sheet and freeze until firm, about 1 hour.
2 In a shallow dish, combine cornflakes and cinnamon. In another dish, beat egg whites until foamy. Roll ice cream balls in egg whites, then in cornflakes, covering ice cream completely. Repeat if necessary. Freeze again until firm, 3 hours.
3 In deep fryer or large, heavy saucepan, heat oil to 375 degrees F (190 degrees C).
4 Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time, for 10 to 15 seconds, until golden. Drain quickly on paper towels and serve immediately.

Five Ingredient Ice Cream

Admin :: Edit

Five Ingredient Ice Cream

Ingredients

1/2 cup cold milk
1 tablespoon vanilla extract
1 (14 ounce) can sweetened condensed milk
1/8 teaspoon salt
1 pint heavy cream


Directions

1 In a medium bowl, stir together cold milk, vanilla, condensed milk and salt. Set aside.
2 In a large bowl, beat heavy cream with an electric mixer until stiff peaks form. Fold milk mixture into whipped cream.
3 Pour into shallow 2 quart dish, cover and freeze for 4 hours, stirring once after 2 hours or when edges start to harden. Serve or store in an airtight container up to 10 days.

Easy Chocolate Ice Cream

Admin :: Edit

Easy Chocolate Ice Cream

Ingredients

1 (14 ounce) can sweetened condensed milk
2/3 cup chocolate syrup
2 cups heavy cream


Directions

1 Line a 9x5 inch loaf pan with aluminum foil. In a large bowl, stir together condensed milk and chocolate syrup until color is even. In a separate bowl, whip cream until stiff peaks form. Fold cream into chocolate mixture and pour all into prepared pan. Cover and freeze 6 hours, until firm.