Whisk the eggs in a mixing bowl until light and fluffy,1 to 2 minutes. Whisk in the sugar,a little at a time,then continue whisking until completely blended,about 1 minute more.. Pour in the cream and milk and whisk to blend. Makes 1 quart
3/4 cup plus 2 3 tbs. good-quality freeze-dried coffee
tbs. sugar 2 cups heavy or whipping cream
1. Whisk the eggs in a mixing bowl until light and fluffy,1 to 2 minutes. Whisk in the sugar,a little at a time,then continue whisking until completely blended,about 1 minute more. Add the cream,milk,and 2 tablespoons of the coffee and whisk to blend.
2. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
3. After the ice cream stiffens(about 2 minutes before it is done), add the remaining 1 tablespoon coffee,then continue freezing until the icr cream is ready.
1. Prepare the Sweet Cream Base. Add the maple syrup and stir until blended.
2. Transfer the mixture to an ice cream maker and freeze following the manufacterer's instructions.
3. After the ice cream stiffens(about 2 minutes before it is done),add the walnuts,then continue freezing until the ice cream is ready.
Makes generous 1 quart
OTHER FLAVORS NEXT PAGE
page 1
OTHER ICE CREAM FLAVORS !!!
@RASPBERRY ICE CREAM
@
1 pint fresh raspberries 2 large eggs
1 1/2 cups sugar 2 cups heavy or whipping cream
Juice of 1/2 lemon 1 cup milk
1. Toss the raspberries,3/4 cup of the sugar,and the lemon juice together in a bowl. Cover and refrigerate for 2 hours,stirring every 30 minutes.
2. Whisk the eggs in a mixing bowl until light and fluffy,1 to 2 minutes. Whisk in the remaining 3/4 cup sugar,a little at a time,then continue whisking until completely blended,about 1 minute more. Pour in the heavy cream and milk and whisk to blend.
3. Drain the juice from the raspberries into the cream mixture and blend. Mash the raspberries until pureed and stir them into the cream mixture.
4. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
Makes generous 1 quart
PNOTE:
@For chunkier ice cream,return the raspberries to the refrigerator after pouring off the juice. Then add the
1. Whisk the eggs in a mixing bowl until light and fluffy,1 to 2 minutes. Whisk in the sugar,a little at a time,then continue whisking until completely blended,about 1 minute more. Pour in the cream,milk,and vanilla and whisk to blend.
2. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. Makes 1 quart
4 ounces unsweetened chocolate 1 cup heavy or whipping
1 cup milk cream
2 large eggs 1 tsp. vanilla extract
1 cup sugar 1 pinch salt
1. Melt the unsweetened chocolate in the top of a double boiler over hot,not boiling,water. Gradually whisk in the milk and heat,stirring constantly,until smooth. Remove from the heat and let cool.
2. Whisk the eggs in a mixing bowl until light and fluffy,1 to 2 minutes. Whisk in the sugar,a little at a time,then continue whisking until completely blended,about 1 minute more. Add the cream,vanilla,and salt and whisk to blend.
3. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold,about 1 to 3 hours,depending on your refrigerator.
4. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. Makes 1 quart
VARIATIONS:
CHOCOLATE
@Whisk 1 tsp. peppermint extract into the mixture just before transferring it to the ice cream maker.
CHOCOLATE
HPEANUT BUTTER
@Just before transferring the mixture to the ice cream maker,pour about 1 cup of it into a separate bowl. Add 1/2 cup smooth peanut butter and whisk until complately blended. Return to the remaining mixture and blend.
page 3
@ORANGE CREAM DREAM ICE CREAM
@
Sweet Cream Base 2 tsp. vanilla extract
1/3 cup frozen orange juice
@ORANGE CREAM DREAM ICE CREAM
@
Sweet Cream Base 2 tsp. vanilla extract
1/3 cup frozen orange juice
concentrate,thawed
1. Prepare the Sweet Cream Base. Add the juice concentrate and vanilla extract and blend.
2. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instruction's. Makes 1 generous quart
1/2 cup(1 stick) butter,at 1 cup plus 2 tablespoons all-purpose
room temperature flour
1/4 cup granulated sugar 1/2 tsp. salt
1/3 cup brown sugar 1/2 tsp. baking soda
1 large egg 1 cup semisweet chocolate chips
1/2 tsp. vanilla extract 1/2 cup coarsely chopped walnuts
1. Preheat the oven to 350 degrees F.
2. Beat the butter and both sugars in a large mixing bowl until light and fluffy. Add the egg and vanilla extract and mix well.
3. Mix the flour,salt,and baking soda in another bowl. Add the dry ingredients to the batter and mix until well blended. Stir in the chocolate chips and walnuts.
4. Drop the dough by small scoops 2 to 3 inches apart on an ungreased cookie sheet. Flatten each scoop with the back of a spoon to about 3 inches in diameter.
(recipe continues on next page) page 5
COOKIES (cont. from page 5)
5. Bake until the centers are still slightly soft to the touch,11
COOKIES (cont. from page 5)
5. Bake until the centers are still slightly soft to the touch,11 to 14 minutes. Let cool on the cookie sheet for 5 minutes,then transfer to racks to cool completely. Makes 12 to 15 cookies
3/4 cup unsweetened cocoa powder 1/2 cup heavy or whipping
cream
1. Melt the chocolate and butter,stirring frequently,in the top of a double boiler over simmering water. Add the cocoa and whisk until dissolved.
2. Using a slotted spoon,gradually stir in the sugar. (The mixture should be the consistency of wet sand.) Cook,stirring occasionally,over simmering water for 20 minutes. Check the water level in the double boiler occasionally and replenish if necessary.
3. Gradually stir in the milk and cream and keep stirring until completely blended. Continue cooking,stirring and checking the water occasionally,for 1 hour. The fudge is ready when it is completely smooth and all the sugar is dissolved.
Makes generous 1 quart
@HOT BUTTERSCOTCH SAUCE
1 cup light corn syrup Pinch salt
1 cup brown sugar 1/2 cup plus 2 tablespoons heavy
4 tablespoons(1/2 stick) or whipping cream
unsalted butter
1. Place the corn syrup,sugar,butter,and salt in a medium saucepan. Heat,stirring occasionally,over low heat until blended and smooth. Increase the heat to medium and heat to boiling.
2. Remove from the heat and let stand 3 to 4 minutes to cool slightly. Gradually stir in the cream. Serve at once. Makes about 1 pint
page 6
FRESH WHIPPED CREAM
1 cup heavy or whipping cream 1/2 tsp. vanilla extract
FRESH WHIPPED CREAM
1 cup heavy or whipping cream 1/2 tsp. vanilla extract
2 tablespoons sugar (optional) (optional)
Beat the cream in a large chilled mixing bowl until it starts to thicken. Gradually add the sugar and vanilla,if using,while continuing to beat. The whipped cream is ready when it holds a stiff peak. Be sure not to overbeat or you'll have butter.
1. Measure the fudge sauce into a large coffee cup or mug.
2. Heat the milk in a small saucepan over low heat. Do not boil. Pour the hot milk into the cup and stir until completely blended. Gingerly scoop the ice cream on top. Top with the whipped cream and sprinkle with the shaved chocolate.
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