Green Tea Ice Cream Recipe!

 

Makes 1 batch of ice cream

 

Ingredients:

200 ml milk
2 egg yolks
2 tablespoons sugar
200 ml heavy cream
2 tablespoons maccha green tea powder
100 ml hot water

Directions:

1 Lightly whisk egg yolks in a pan.
 

2 Add milk and sugar to the pan and mix well. Put the pan on low heat and heat the mixture, stirring constantly.
 

3 When the mixture thickens, remove from the heat.
 

4 Soak the bottom of the pan in ice water and cool the mixture.
 

5 Mix hot water and green tea powder together. Add the green tea to the egg mixture and mix well, cooling in ice water.
 

6 Add heavy cream to mixture and mix well. Freeze the mixture in an ice cream maker, following the instructions that came with the ice cream maker.

Source: http://www.food.com/recipe/green-tea-ice-cream-120172

Cinnamon Coconut Swirl Ice-Cream Recipe!

 

Makes 1 quart

 

Ingredients:

1 quart French vanilla ice cream
2 tablespoons cinnamon
1 cup shredded coconut

Directions:

1 Soften the vanilla ice cream until it is workable but not melted.
 

2 Fold in cinnamon and shredded coconut, streaking both through the ice cream.
 

3 Refreeze.

Source: http://www.food.com/recipe/cinnamon-coconut-swirl-ice-cream-310176

Peanut Butter and Jelly Ice Cream Recipe!

 

Makes 1 quart

 

Ingredients:

1 cup water
1 cup sugar
1 cup peanut butter, smooth o r crunchy
2 cups coconut milk, regular or 2 cups low fat
10 ounces jam

Directions:

1 Heat water and sugar in a medium saucepan until sugar is dissolved.
 

2 Add peanut butter to the syrup and stir until peanut butter is completely melted.
 

3 Remove from heat, and stir in coconut milk. Chill for a couple hours or overnight in the refrigerator.
 

4 Freeze in ice cream machine.
 

5 Working fast since the ice cream is soft, layer half of the ice cream in a container. Then add the jam on top of the ice cream, spreading as best you can.
 

6 Add the remaining ice cream as the final layer.
 

7 Freeze 12-24 hours, or until ice cream is firm.

Source: http://www.food.com/recipe/peanut-butter-and-jelly-ice-cream-430348

Sea Salt Dulce De Leche Ice Cream Recipe!

 

Makes 1.5 quarts

 

Ingredients:

2 cups whole milk
1 cup heavy cream
1 (16 ounce) jar dulce de leche (approx. 1 2/3 cups)
1/8 teaspoon vanilla extract (good-quality Mexican vanilla, if available)
3/4 cup chopped pecans, toasted, optional (see note)
flaked sea salt, to taste

Directions:

1 In a 3 quart heavy-bottomed saucepan, bring milk and cream just to a boil over moderate heat. Remove from the heat and whisk in the dulce de leche until it is completely incorporated into the mixture.
 

2 Whisk in the vanilla extract.
 

3 Transfer pan to fridge to cool (be sure to put a potholder or trivet under the bottom so you don't crack the glass shelf). Refrigerate uncovered for about an hour, stirring occasionally. After the hour, cover the pan and chill the mixture for 3 to 6 hours, or until very cold.
 

4 Freeze the mixture in an ice cream maker (my Cuisinart took ~30 minutes, but follow the instructions for whatever type maker you have). A minute or two before the ice cream has fully firmed up, toss in the mix-in you choose.
 

5 Transfer ice cream to an airtight container to ripen for at least 1 hour.
 

6 When ready to serve, scoop ice cream into bowls and sprinkle lightly with sea salt (flakes are best, but the coarse-grain sea salt works too). Enjoy!
 

7 NOTE: The original recipe calls for the toasted chopped pecans, but I like to use a lesser amount of Valrhona dark chocolate crunch perles that I find at Whole Foods Market instead. I'm sure this would be wonderful with an additional caramel swirl folded in as well, but I didn't have any extra dulce de leche on hand to try that.

Source: http://www.blogger.com/blogger.g?blogID=4472836927476252236#editor/target=post;postID=642443116421058940

Vanilla Cake Batter Ice Cream Recipe!

 

Makes 5 cups of ice cream

 

Ingredients:

2 cups half-and-half, light cream or 2 cups whole milk
1 (18 ounce) package white cake mix
1/2 cup sugar
2 cups whipping cream or 2 cups heavy cream
1 tablespoon vanilla extract

Directions:

1 In a medium saucepan, stir together half-and-half, cake mix and sugar. Gently heat and stir until mixture just bubbles. Pour mixture into a large heatproof mixing bowl and whisk briskly. Cover and cool for 1 hour. Stir in whipping cream and vanilla. Cover the bowl with plastic wrap then chill in the refrigerator for at least 2 hours or until the mixture is well chilled.
 

2 When mixture is well chilled, pour into a 1-1/2-quart ice cream freezer and freeze according the manufacturer's instructions. Transfer to a freezer container and freeze overnight to ripen. Makes 5 cups.
 

3 Birthday Cake Batter Ice Cream: Prepare as directed above; pour the mixture into an ice cream freezer. Freeze according the manufacturer's instructions. Stir 2 tablespoons colored sprinkles and, if you like, stir 1/2 cup miniature chocolate pieces, chopped nuts and/or coarsely chopped maraschino cherries into the ice cream mixture before freezing overnight to ripen.
 

4 Chocolate Cake Batter Ice Cream: Prepare as directed above, except substitute 1 package 1-layer chocolate cake mix for white cake mix. Pour the mixture into an ice cream freezer. Freeze according the manufacturer's instructions. Stir 2/3 cup miniature chocolate pieces into the ice cream mixture before freezing overnight to ripen.


Source: http://www.food.com/recipe/vanilla-cake-batter-ice-cream-383629

Snickerdoodle Ice Cream (For Ice Cream Maker) Recipe!

 

Makes 1 quart

 

Ingredients:

1/2 cup sugar
1/2 cup brown sugar, firmly packed
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg (freshly ground if available)
2 cups heavy whipping cream
1 1/2 cups half-and-half (the fat-free version can be used)
1 1/2 teaspoons vanilla extract

Directions:

1 In a medium mixing bowl, combine sugars and spices. Stir in the rest of the ingredients until well-mixed.
 

2 Pour mixture into a 1 quart ice cream maker, and freeze according to manufacturer's instructions.
 

Source: http://dessert.food.com/recipe/snickerdoodle-ice-cream-for-ice-cream-maker-172098

Pina Colada Cherry Lite Ice Cream Recipe!

 

Makes 1 quart

 

Ingredients: 

14 ounces light coconut milk
2 cups half-and-half
1/4 teaspoon coconut flavoring
1/2 cup sugar
1 cup cherries, chopped
1 cup pineapple, chopped

Directions:

1 Mix liquids with sugar, stirring until sugar is dissolved.
 

2 Pour into freezer container of ice cream maker and proceed however your machine's directions state.
 

3 Add fruit for last 5 minutes.
 

4 Allow to mature in freezer for an additional hour before serving.
 

5 (Cooking time does NOT include the extra time in the freezer!).

Source: http://www.food.com/recipe/pina-colada-cherry-lite-ice-cream-430133

Homemade Ice Cream in a Bag Recipe!

What you'll need

• Ice cubes (enough to fill each gallon-size bag about half full)
• 1 cup half and half
• 1/2 cup salt (The bigger the granules, the better. Kosher or rock salt works best, but table salt is fine.)
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract
• 1 pint-size ziplock bag
• 1 gallon-size ziplock bag
• Your favorite mixins such as chocolate chips, cereal pieces, or fresh fruit.

Notes: Serves 1

How to make it

1. Combine the sugar, half and half, and vanilla extract in the pint-size bag and seal it tightly.
   
2. Place the salt and ice in the gallon-size bag, then place the sealed smaller bag inside as well. Seal the larger bag. Now shake the bags until the mixture hardens (about 5 minutes). Feel the small bag to determine when it's done.
   
3. Take the smaller bag out of the larger one, add mix-ins, and eat the ice cream right out of the bag. Easy cleanup too!
   
   Source: http://spoonful.com/recipes/homemade-ice-cream-bag

Tie-dye Ice Cream Recipe!

What you'll need

• 1/2 gallon vanilla ice cream
• 4 boxes powdered gelatin (3 ounces each) in different flavors (we used berry blue, strawberry banana, lime, and lemon flavors)

How to make it

1. Let the ice cream set out at room temperature for 20 to 30 minutes to soften.
   
2. Next, scatter 3 tablespoons of any flavor of powdered gelatin over the bottom of a sealable, medium-size square or rectangular container. Layer one quarter of the softened ice cream over the gelatin. Don't worry if the layer of ice cream is lumpy - it will look better that way.
   
3. Scatter 3 tablespoons of a second flavor of gelatin over the first layer of ice cream. Repeat this process, alternating layers of ice cream and flavors of gelatin, until you've used up the ice cream.
   
4. Top it off with a layer of gelatin, cover the container, and return it to the freezer for 2 to 3 hours to harden before serving.
   
5. To serve the ice cream, transfer the whole block from the container to a plate. To do this, run warm water over the outside of the container or set it in a sink filled with a few inches of warm water for 1 minute, then turn it upside down onto a plate.
   
6. To get a nice spiraled serving, scrape an ice-cream scoop or large spoon along the side of the block. Makes 16 servings.
   
   Source: http://spoonful.com/recipes/tie-dye-ice-cream

Peach Almond Ice Cream Recipe!

 

Serves 2 - 4

 

Ingredients:

1 cup almonds, soaked overnight, discard soaking water
1 cup water
3 -4 peaches
5 dates
4 drops stevia
1 teaspoon vanilla extract
1 teaspoon lemon juice

Directions:
 

1. Place soaked almonds and water in vita-mix.
  

2. Blend on highest setting until smooth, about 1 minute, add a bit more water if blending is a challenge.
  

3. Remove almond mixture from vita-mix and strain through a fine mesh paint strainer bag, discarding solids. 

 

4. Place almond mixture in rinsed out vita-mix container, blend in peaches and dates on highest setting until smooth.   

 

5. Blend in stevia, vanilla and lemon juice.
 

6. Place mixture in ice cream maker and process according to instructions.

Source: http://www.food.com/recipe/peach-almond-ice-cream-383693

Blue Moon Ice Cream Recipe!

Ingredients:

1/2 cup milk
1/2 cup sugar
1/4 teaspoon salt
1/2 cup half-and-half
1/2 teaspoon vanilla extract or 1/2 teaspoon vanilla oil
1 1/2 cups whipping cream
1/8 teaspoon blue food coloring
3 teaspoons vanilla pudding mix
1 teaspoon raspberry flavored oil or 1 cup frozen raspberries, pureed
1 teaspoon lemon flavored oil or 1 teaspoon lemon extract

Directions:

1 1/2 Cup of milk scalded in pan.

2 add 1/2 cup of sugar and 1/4 tsp of salt. stir till dissolved.

3 add 1/2 cup of half and half.

4 add 11/2 cups of heavy whipping cream.

5 add vanilla, raspberry, lemon flavoring.

6 add blue food coloring.

7 chill in fridge till very cold.

8 put in ice cream machine!

Source: http://dessert.food.com/recipe/blue-moon-ice-cream-123818

Deluxe Peach Ice Cream Recipe!

Makes: 1 Gallon

 

Ingredients:

6 cups mashed peaches
1 cup sugar
3 eggs
1 1/2 cups sugar
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 quart milk
1 cup whipping cream
1 tablespoon vanilla extract

Directions:

1 Add peaches and 1 cup sugar to a large bowl; stir to mix well; set aside.
 

2 In a large mixing bowl, beat eggs using an electric mixer until they are frothy.
 

3 In another bowl, mix together 1 1/2 cup sugar, flour, and salt.
 

4 Gradually add sugar mixture to eggs, beating using electric mixer until thick.
 

5 Add in milk; mix well.
 

6 Pour egg mixture into a large pot; cook over low heat and stir constantly, about 15 minutes or until the mixture thickens and coats a metal spoon.
 

7 Remove pot from heat and set in cold water; stir gently until mixture is cool.
 

8 Add in cream and vanilla; stir to combine.
 

9 Add in peaches; stir to combine.
 

10 Pour mixture into the container of a 1-gallon electric ice cream freezer.
 

11 Freeze according to the machine's directions.
 

12 Let ripen at least 1 hour.

Source: http://www.food.com/recipe/deluxe-peach-ice-cream-93094

Copycat Recipes: Cold Stone Slab Cake Batter Ice Cream!

Ingredients

• Yield: 1 quart
• 3 cups heavy cream
• 1 cup milk
• 3/4 cup sugar
• 1/4 teaspoon salt
• 1/2 cup dry Duncan Hines Butter Recipe Cake Mix

Instructions

In a heavy stockpot mix together 1 cup of heavy cream, salt, and 3/4 cup of sugar.

Heat over medium heat until the sugar is dissolved. When the sugar is dissolved turn off burner, add 1/2 cup Duncan Hines Butter Recipe cake mix, and whisk in well.

Add 2 cups of heavy cream and 1 cup of milk into the pot and mix well.

Refrigerate mixture for at least 4 hours or overnight.

Before freezing ice cream according to your ice cream freezer whisk together well, the mixture will be a little lumpy.

I like to freeze the ice cream for a few hours before serving the ice cream.

Source: http://www.copykat.com/2011/09/25/cold-stone-slab-cake-batter-ice-cream/

Copycat Recipes: Ben & Jerry's Chunky Monkey!

Ingredients:

¾ cup dark chocolate chunks
2 large eggs 
¾ cup sugar
2 cups heavy cream, or whipping cream
1 cup milk
2 tspn vanilla extract
walnuts, optional
2 bananas, overripe
juice of 1 lemon


Directions:

Place the chocolate chunks in a bowl, cover and refrigerate.

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. Add the vanilla and whisk to blend again.

Transfer the mixture to an ice cream maker and freeze following the manufacturer's directions.

Mash the bananas in a bowl, add the lemon juice, and whisk until smooth.

After the ice cream stiffens (about 2 minutes before it is done), add the banana mixture, chocolate chunks, and walnuts, then continue freezing until done.

Makes 1 quart

Copycat Recipes: Ben & Jerry's Cherry Garcia!

Ingredients:

¼ cup shaved semisweet chocolate bars
¼ cup fresh Bing cherries, halved and pitted (you may use canned cherries, but be sure to drain the syrup)
2 large eggs
¾ cup granulated sugar
2 cups heavy or whipping cream
1 cup milk



Directions:

Place the shaved chocolate flakes and the cherries in separate bowls. Cover and refrigerate.

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.

Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.

After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and the cherries, then continue freezing until the ice cream is ready.