Flip Flop Ice Cream
Submitted by Karen
The first one is my favorite!
#1-Orange-Pineapple Ice Cream
2 liter bottle of orange soda
1(20 ounce) can crushed pineapple
1 can(12 oz.) sweetened condensed milk
#2-Another version-Ice Cream Recipe
2 1/2 cups sugar
1 can(12 oz.) evaporated milk
2 teaspoons vanilla
1 package(3.4 ounce) instant pudding mix, any flavor
6 cups milk
#3-Vanilla Ice Cream
1 c. milk
1 tablespoon sugar
1/4 teaspoon vanilla
#4-Ice Cream Recipe
Use any flavored milk such as chocolate, strawberry, etc. as your "ice cream"
1. If using recipes 1-3, mix all ingredients well. It helps speed the process if all liquid ingredients are chilled.
2. Place a little less than 1/3 cup into a small plastic bag. Zip the bag, making sure it is sealed tightly.
3. Fill a large plastic bag half full of ice. Add 1/4 cup salt to the ice. Place four small, sealed bags of the ice cream mixture into the bag with the ice and salt. Seal the large bag.
4. Place the bags on a layer of newspaper. Grab two corners of the bag and flip it.
5. Each person in the group should flip the bag end over end for 2-3 minutes until the ice cream is frozen.
6. Open the bag, and carefully remove the small bags from the large bag of ice. Use a paper towel to wipe off your small bag.
7. Open the bag. Use a spoon to eat the ice cream right out of the bag.
Ice Cream Dress Ups
Deirdre Dee Cox
SNAP ICE CREAM
Stir 1 cup coarsely broken gingersnaps or chocolate
wafers into vanilla ice cream.
APPLE-SURPRISE ICE CREAM
Mix 1/2 cup canned applesauce, 1 tablesp. lemon juice, and 1/4 teasp. cinnamon. Swirl, in streaks, through vanilla ice cream.
With fork, swirl, in streaks, through vanilla ice cream,
1 cup slightly crushed fresh or just thawed frozen strawberries or raspberries.
Melt 1/2 pkg. semisweet-chocolate pieces over hot, not boiling, water, add 4 teasp. boiling water and 2 tablesp. milk; stir till smooth. Cool, but do not refrigerate Swirl through vanilla ice
Fold 1/4 cup cut-up preserved ginger in syrup into vanilla ice cream.
QUICK BISCUIT TORTONI
Combine 1/3 cup macaroon crumbs, 2 tablesp. diced candied cherries, and 1/4 cup chopped salted almonds. Fold into vanilla ice cream. (Mixture may also be frozen in paper soufflé cups.)
Over low heat, cook 8 crumbled fig cookies with 1/2 cup light cream until blended. Add 1/2 cup chopped salted peanuts and 1/4 cup peanut butter; cool. Stir into vanilla ice cream.
Watermelon Ice Cream
Submitted by: Rebecca
Lime Sherbet 1/2 gallon
Pineapple Sherbet 1/2 gallon
Raspberry Sherbet 1/4 to 1/2 gallon *
Mini Chocolate Chips (about 1 cup)
Freeze large bowl in freezer. Spread lime sherbet all the way around the bowl, (up the sides too). Then return to freezer for a bit until lime sherbet has set. Then spread pineapple sherbet on top of lime sherbet (up sides too).
Return to freezer until the pineapple sherbet has set.
Mix raspberry sherbet with chocolate chips and spread on top of the pineapple sherbet. Return to freezer for about an hour to make sure that
all is set. Then place bowl in warm water for a few seconds to ease it out on a cutting board. Then cut the "watermelon" in any size
slices and enjoy! And....you can eat the seeds.
ALMOND JOY ICE CREAM
Deirdre Dee Cox
1 cup milk
1 15 oz c sweetened cream of coconut
4 large egg yolks
1 1/2 cups heavy cream
1 1/2 cups tightly-packed sweetened cocoa
1/2 cup chocolate chips -- chopped
1/4 cup chopped almonds
1 tsp almond extract
1/2 cup sugar
Place the coconut cream and milk in a food processor and blend thoroughly.
Stir in the cream and coconut flakes. Pour the mixture into the bowl of the machine and freeze. Halfway through freezing add chips and almonds, continue to freeze. Makes about 2 quarts.
Cook's Notes: Tastes a lot like the coconut ice cream the Mexican ladies sell -- doesn't say what to do with eggs, put them through blender, but
could I have made this as a custard (probably). Tripled this for church picnic. Used 1 can of shredded coconut is equivalent to 1 cp. Wonderous
but pricey, filled in with regular coconut after that. Made it the day before and refrigerated before actually freezing. Used 2 bags mini chocolate chips for triple batch. Serve with some sort of chocolate sauce,
preferably the stuff that gets a hard shell. Not sweet at all, could use a little powdered sugar maybe? Added the almond extract, could have used more (2 tsp per quart?) the coconut is very strong, which is nice but I could have used more almond flavor if this is supposed to be almond joy ice cream.
Ortega Jalapeno Ice Cream
Recipe By :
1 qt Vanilla ice cream -- slightly Softened
3 ts Jalapenos -- diced
1/2 t Grated lime peel
In large bowl, combine ice cream, jalapenos and lime peel. Return to ice cream container and refreeze until firm.
NOTE: or you could make a basic vanilla ice cream and add the grated lime peel & jalapenos the last 2 minutes of freezing in the ice cream maker. Remove from ice cream maker & freeze in freezer until firm.
Also, if you don't want HOT, de-seed the jalapenos.
BANANA ICE CREAM
Submitted by: Deirdre Dee Cox
A remarkably easy dessert that doesn't even require an ice cream maker.
4 ripe bananas, peeled, mashed
1 14-ounce can sweetened condensed milk
3/4 cup whipping cream
Combine bananas and condensed milk in large bowl. Whisk in cream. Pour
banana mixture into 8 x 8 x 2-inch glass baking dish. Cover and freeze until softly set, stirring occasionally, about 2 hours. Transfer to large bowl. Using electric mixer, beat ice cream just until fluffy. Return to same glass dish. Cover and freeze until firm, about 6 hours. (Can be made 3 days ahead. Keep frozen.) Serves 6.
CHOCOLATE CHILI ICE CREAM
At the ever-popular Cafe Pasqual's in Santa Fe, chocolate and devilishly
hot chile pequfn flakes come together in an ice cream not soon forgotten. Our version is rich but almost austere compared to chef Katharine Kagel's original, the recipe for which appears in Cafe Pasqual's Cookbook.
9 ounces fine-quality bittersweet chocolate (or semi sweet, Hershey's)
2 ounces unsweetened chocolate, chopped
2 cups heavy cream
1 cup milk
6 large egg yolks
1/3 cup firmly packed dark brown sugar
2 teaspoons cinnamon
2 tablespoons Kahlúa or 2 tsp coffee flavor
1/2 teaspoons crumbled pequfn chilies* (wear rubber gloves)
1/2 cup blanched whole almonds, toasted, cooled, and chopped
*available at some specialty stores (or substitute another chili pepper)
In a metal bowl set over a pan of barely simmering water melt 6 ounces of the bittersweet chocolate, chopped, and the unsweetened chocolate, stirring until the mixture is smooth, and remove the bowl from the heat. In a heavy
saucepan combine the cream and the milk and bring the mixture just to a boil. In a bowl whisk together the egg yolks and the brown sugar, add the
cream mixture in a stream, whisking, and pour the mixture back into the pan. Cook the custard over moderately low heat, stirring, until it registers 170ÝF. on a candy thermometer, strain it through a fine sieve set over another bowl, and whisk in the melted chocolate, the cinnamon, and the Kahlúa. Let the mixture cool completely and freeze it in an ice-cream freezer according to the manufacturer's instructions, adding the remaining 3 ounces bittersweet chocolate, chopped fine, the crumbled chilies, and the
almonds during the last few minutes of freezing time. Makes about 1 1/2
ORANGE JELL-O ICE CREAM SHERBET
2 cups sugar
5 Each eggs
2 boxes Jell-O
1 cup boiling water
milk -- as needed
Beat together: sugar and eggs; dissolve Jell-O in boiling water. Add this to above mixture. Stir well; then add enough milk to fill 1 gallon freezer container.
Freeze and serve.
Hot Fudge Sauce
"The old-fashioned kind that slides down the ice cream & hardens"
6 Tablespoons unsalted butter
1/2 cup water
3 ounces unsweetened chocolate
1 cup sugar
2 Tablespoons light corn syrup
Melt butter with water in small saucepan over medium heat; then bring to a
boil, stirring constantly. Add chocolate & let melt, stirring
occasionally, do not be concerned if mixture lumps at this point. Add sugar
& corn syrup & let boil gently 5 minutes. Serve hot.
Ice Cream Bowls
These are great to serve at a party! Not only do they look good, but you can eat them as well:)
You will need a non-stick cookie sheet and small bowls to form the ice cream bowls.
3/4 cup sugar
1 large egg
2 tablespoons butter, melted and cooled
1 teaspoon vanilla extract
1/4 cup milk
1/2 bup all-purpose flour, sifted
Preheat oven to 300 F. In medium mxing bowl, beat the sugar into the egg until it is thickened and pale yellow. .Beat in the butter, vanilla, and milk. Gently stir in the flour. Grease a large non-stick
cookie sheet and spread 1.5 tablespoons of the batter into a 6 inch circle using a thin, flexible spatula. Bake for 15 minutes or until lightly browned. Remove each cookie from the sheet and place directly over a clean, inverted bowl. The cookies will fall around the sides of the bowl and harden as they cool. harden as they cool so work as
quickly as you can.