My Culinary Blog

Try this with hot apple pie
1 recipe Custard Ice Cream Base
1/2 teaspoons ground cinnamon or 2 cinnamon sticks

Put about 2 cups of the Custard Ice Cream Base with the cinnamon in a saucepan. Cook over low heat, stirring constantly, 5 to 10 min, or until the mixture is warm and suffused with cinnamon flavor. Cool thoroughly. Remove cinnamon sticks, if used. Pour the mixture into the bowl of the machine and freeze. Makes about 1 quart.

1/4 cup non-instant skim milk powder
2/3 cup sugar
2 cups table cream
1 cup milk
2 egg yolks
1 tablespoon cinnamon

Mix skim milk powder and 1/3 cup of sugar in a large bowl. Slowly beat in cream; you want to dissolve the solids in the cream, but just barely. Avoid clumping. Beat until smooth, and then beat in milk. Lightly beat eggs yolks; beat in remaining sugar. Heat cream/milk/ sugar mixture to almost boiling. Pour hot cream/etc mix onto egg yolks while constantly stirring. Cool, and put in ice cream machine. Shortly before ice cream is ready (it should have thickened), add cinnamon.

3 cups heavy cream
1 1/2 cups whole milk
2 vanilla beans, split lengthwise
1 cup plus 2 tablespoons sugar
6 egg yolks
2 1/2 teaspoon cinnamon

Combine cream and milk in a large sauce pan. Scrape in seeds from vanilla beans; add beans. Bring just to simmer. Whisk sugar and yolks in large bowl to blend. Gradually whisk in hot cream mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 6 min. (do not boil). Strain into large bowl. Whisk in ground cinnamon. Chill until cold, about 3 hours.
Transfer custard to ice cream maker and process according to manufacturer’s instructions. Transfer ice cream to a covered container and freeze until firm. (Can be made 3 days ahead. Keep frozen).

Chocolate Ice Cream mix (reduce to 1 tsp vanilla extract)
1 cup raspberries

Mash raspberries together with 1/4 cup sugar. Just before adding to ice cream maker, stir juice from berries into mix. Freeze in ice cream maker according to manufacturer’s instructions. Just before frozen, add berries.

Note: Fresh raspberries produce better ice cream, but frozen raspberries will still make an excellent treat (but don’t use raspberries frozen in syrup).

Nice bits of rich chocolate and creamy peanut butter are scattered through this rich flavored ice cream! For this great recipe use Old Time Vanilla (see recipe) ice cream and when almost frozen stir in 1/4 cup Semi- Sweet Chocolate mini-chips and 1/4 cup peanut butter chips.

3 oz bittersweet chocolate
6 Tbl cocoa powder
2 1/2 cup milk
3 eggs, lightly beaten
1 cup sugar
1 whipping cup cream
1.5 tsp pure vanilla extract
3/4 cup peanut butter

Melt chocolate over low heat. Gradually stir in cocoa powder and milk while continuing to heat. You want the consistency to be thick but not solid as you add the milk and cocoa powder. Beat sugar into eggs. Stir hot chocolate/milk mixture into eggs. Add cream and vanilla extract. Cool. Just before adding to ice cream maker, stir a cup of ice cream mixture into peanut butter. Once mixed, stir into rest of ice cream mixture. Freeze in ice cream maker according to manufacturer’s instructions. Use fresh ground peanut butter if possible (ie, it should be 100% peanuts).

1 1/4 cup heavy cream

1 cup milk
1/3 cup sugar
1 cup mint chocolate chips
2 egg yolks
1/8 teaspoon salt

Combine 1 1/4 cups heavy cream, the milk, sugar and the mint chocolate chips in a saucepan. Cook over low heat, stirring with a wire whisk, until the chips are melted and mixture is smooth. Remove from heat. In a medium bowl, beat the egg yolks and the salt until thick. Gradually add the chocolate mixture. Beat until well blended and chill 30 minutes. Pour the chilled chocolate/egg mixture into an electric ice cream freezer; churn until thick. Cover and store in freeze until ready to serve.

(Makes 1 Gallon)
1 c. sugar
6 eggs
1 Tbsp. flour
1 can Hershey’s chocolate syrup
2 c. miniature marshmallows
1 large can evaporated milk
1 can Eagle Brand milk

Gradually add sugar to eggs, beating thoroughly. Add flour, evaporated milk, Eagle Brand milk, chocolate syrup and marshmallows. Whip thoroughly together. Put all this in double boiler and cook until it coats the spoon. Cool. Pour in freezer can and finish filling the freezer can with whole milk; freeze.

6 egg yolks
1/2 cup of sugar
1 cup table cream
1 cup milk
4 oz semi-sweet chocolate
1 cup whipping cream
1 pinch of salt
1 tsp vanilla
1 5 oz can Macadamia nuts

Beat eggs yolks in bowl; beat in sugar. Heat table cream and milk in a pan over medium heat. Melt chocolate over low heat. When milk is hot, mix a small amount into chocolate and stir until blended. Repeat with small amounts of milk until all milk is added. Add hot milk/chocolate mix to eggs, stirring as you add. Cool, add whipping cream, vanilla and salt. Chop Macadamia nuts. Freeze in ice cream maker. When almost frozen, add nuts.

3/4 cup sugar
2 teaspoons cornstarch
12 ounces evaporated lowfat milk
1 teaspoon vanilla
1 cup plain yogurt

2 ounces semisweet chocolate chips

In medium saucepan, combine the sugar and cornstarch. Stir in milk. Cook and stir over moderate heat until thickened and bubbly. Remove from heat; let the mixture in the refrigerator. Add the vanilla and yogurt. Refrigerate until the mixture is cold. Melt the chocolate. While the chocolate is hot, pour it very slowly into the chilled yogurt mixture while stirring gently. Freeze in a ice-cream maker according to manufacturer’s directions.