★PUMPKIN ICE CREAM
"Easy to make for Thanksgiving. This recipe has a vanilla wafer layer in it, but you can substitute gingersnaps. Delicious."
Ingredients
1 (15 ounce) can pumpkin 1 cup white sugar 1 teaspoon salt 1 teaspoon ground ginger 1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg 1 cup chopped pecans 1/2 gallon vanilla ice cream, softened 36 vanilla wafers
Directions
In a large bowl, combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg and mix until well blended. Stir in pecans. Fold in ice cream. Line a 9x13 inch dish or sealable plastic container with 18 cookies. Spread half the ice cream mixture over the cookies. Repeat layers. Freeze until firm.
★★ GEORGIA PEACH HOMEMADE ICE CREAM
"This is the best Peach Ice Cream you'll ever eat!!!"
Ingredients
2 1/2 pounds fresh peaches - peeled, pitted and chopped 1/2 cup white sugar 1 pint half-and-half cream 1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk 1 teaspoon vanilla extract 2 cups whole milk, or as needed
Directions
Puree peaches with the sugar and half-and-half in batches in a blender or food processor. In a gallon ice cream freezer container, mix together the peach mixture, sweetened condensed milk, evaporated milk, and vanilla. Pour in enough whole milk to fill the container to the fill line, about 2 cups. Follow the manufacturer's instructions to freeze the ice cream.
★★★ VANILLA ICE CREAM V
"No-cook, no eggs, made with half-and-half and cream. Great, simple, classic vanilla ice cream! This is designed for an old-fashioned ice cream maker that yields 1 gallon; be sure to scale recipe down if you have a countertop model."
Ingredients
2 quarts half-and-half cream 1/2 pint heavy cream1 1/2 cups white sugar
4 teaspoons vanilla extract 1 pinch salt
Directions
Combine half-and-half, cream, sugar, vanilla and salt in freezer container of ice cream maker. Freeze according to manufacturer's instructions.
★★★★ EASY CHOCOLATE ICE CREAM
"Combine three ingredients and freeze -- what could be simpler?"
Ingredients
1 (14 ounce) can sweetened condensed milk2/3 cup chocolate syrup
2 cups heavy cream
Directions
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.
★★★★★ STRAWBERRY ICE CREAM
"This vibrant frozen dessert offers fresh berry flavor at its best."
Ingredients
1 quart fresh strawberries, hulled 1 1/2 cups heavy cream, divided 3/4 cup white sugar
3 egg yolks 3 tablespoons light corn syrup
Directions
Place the berries into the container of a blender or food processor, and puree until smooth. Pour into a large bowl, and set aside. Heat 1 1/4 cups of the cream in a saucepan over medium heat until it begins to bubble at the edge of the pan. In a large bowl, whisk together the sugar, egg yolks, remaining 1/4 cup cream, and corn syrup. Gradually pour the hot cream into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan, and heat until the mixture is thick enough to coat the back of a metal spoon, about 5 minutes. Do not allow the mixture to boil. Strain custard into the berry puree through a sieve, mix, and refrigerate until chilled. Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.
★ PEANUT BUTTER CUP ICE CREAM
"Rich, creamy, peanut butter ice cream loaded with chocolate peanut butter cups!"
Ingredients
1/4 cup sugar 3 eggs 1 cup whole milk 3/4 cup peanut butter
3/4 cup sweetened condensed milk 1/2 cup half-and-half cream 2 teaspoons vanilla extract 12 miniature peanut butter cups, chopped
Directions
In a medium bowl, beat the sugar and eggs with an electric mixer until thick, about 3 minutes. Set aside. Pour milk into a small saucepan, and bring to a simmer over low heat. Gradually drizzle the hot milk into the eggs while whisking vigorously. Then pour the whole mixture into the saucepan. Cook over low heat, stirring constantly, until thick enough to coat the back of a metal spoon. Do not boil. Remove from heat, and whisk in peanut butter. Allow to cool slightly, then whisk in the sweetened condensed milk, half-and-half and vanilla. Cover and refrigerate until chilled. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Fold in peanut butter cups when mixture is still soft, then transfer to a container, and freeze until solid.
★★ BUTTER PECAN ICE CREAM
"Creamy homemade ice cream! Excellent summertime treat!"
Ingredients
1/3 cup chopped pecans 1 tablespoon butter 1 cup brown sugar 2 eggs, beaten
1 1/2 cups half-and-half cream 1/2 cup heavy cream 1 teaspoon vanilla extract
Directions
In a small skillet over medium heat, cook pecans in butter until lightly browned and fragrant, stirring constantly, about 3 to 5 minutes. Set aside. Whisk eggs in a mixing bowl; set aside. Combine brown sugar and half and half in a saucepan and mix well. Bring to a boil over medium-high heat; remove from heat. Gradually pour hot mixture into the eggs, whisking constantly. Return custard to saucepan and cook, stirring occasionally, until mixture coats the back of a spoon (see Editor's Note). Remove from heat and stir in cream, vanilla, and pecans. Pour into ice cream maker and freeze according to manufacturers' directions.
★★★ RUCKY ROAD ICE CREAM
"Who doesn't love ice cream on a hot summer day? This creamy recipe is made even better with nuts and marshmallows."
Ingredients
1 (14 ounce) can sweetened condensed milk 1/2 cup unsweetened cocoa powder 2 cups heavy cream 1 cup light cream
1 tablespoon vanilla extract 1/2 cup chopped pecans 1 cup miniature marshmallows
Directions
In a medium saucepan over low heat, cook and stir condensed milk and cocoa until smooth and slightly thickened, 5 minutes. Remove from heat , and allow to cool slightly. Stir in heavy cream, light cream, and vanilla. Refrigerate until cold. Pour mixture into the canister of an ice cream maker, and freeze according to manufacturer's directions. Stir in nuts and marshmallows halfway through the freezing process.
★★★★ EASY MINT CHOCOLATE CHIP ICE CREAM
"This is a GREAT mint chocolate chip ice cream that I discovered by accident. The 2% milk makes the ice cream taste 'lighter' I think."
Ingredients
2 cups 2% milk 2 cups heavy cream 1 cup sugar 1/2 teaspoon salt
1 teaspoon vanilla extract 1 teaspoon peppermint extract 3 drops green food coloring (optional)1 cup miniature semisweet chocolate chips
Directions
In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.
★ EASY EAGLES STRAWBERRY ICE CREAM
"Use your ice cream maker to create this rich and creamy strawberry ice cream. There are no eggs in this recipe."
Ingredients
2 cups whole milk 2 cups heavy cream 1 cup white sugar 1/4 teaspoon salt
2 teaspoons vanilla extract 2 cups mashed fresh strawberries 2 drops red food coloring (optional)
Directions
In a large bowl, combine the milk, cream, sugar, salt, vanilla, strawberries, and food coloring. Pour the mixture into the freezer bowl of an ice cream maker, and freeze according to manufacturer's directions.
★★ VERY CHOCOLATE ICE CREAM
"This is a very rich, custard style ice cream with NO raw eggs!"
Ingredients
3/4 cup sugar 1 cup milk 1/4 teaspoon salt 2 tablespoons unsweetened cocoa powder
3 egg yolk, lightly beaten 2 ounces semisweet chocolate, chopped 2 cups heavy cream 1 teaspoon vanilla extract
Directions
Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally. When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice cream maker, and freeze according to manufacturer's directions.
★★★ FIVE MINUTE ICE CREAM
"A fast way to make delicious ice cream without compromising quality. Use any frozen fruit in place of the strawberries. This is a quick recipe to WOW company who drop by."
Ingredients
1 (10 ounce) package frozen sliced strawberries 1/2 cup sugar
2/3 cup heavy cream
Directions
Combine the frozen strawberries and sugar in a food processor or blender. Process until the fruit is roughly chopped. With the processor running, slowly pour in the heavy cream until fully incorporated. Serve immediately, or freeze for up to one week.
★★★★ EASY HOMEMADE VANILLA ICE CREAM
"Use this easy recipe to make vanilla ice cream, or add your favorite flavors to it."
Ingredients
4 cups half-and-half or light cream 1 (14 ounce) can EAGLE BRAND(R) Sweetened Condensed Milk
2 tablespoons vanilla extract
Directions
In large bowl, combine ingredients; mix well. Pour into ice cream freezer container. Freeze according to manufacturer's instructions. Freeze leftovers.
★★★★★ CINNAMON ICE CREAM
"This is a delicious treat. It reminds of the cinnamon ice cream I used to get at Ray's Ice Cream in Detroit!"
Ingredients
1 cup white sugar 1 1/2 cups half-and-half cream 2 eggs, beaten
1 cup heavy cream 1 teaspoon vanilla extract 2 teaspoons ground cinnamon
Directions
In a saucepan over medium-low heat, stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble. Pour the egg mixture back into the saucepan, and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon. Set aside to cool. Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer's instructions.
★ COCONUT ICE CREAM
"Creamy ice cream with a rich coconut flavor. A sweet treat that any coconut lover would enjoy."
Ingredients
1 cup milk 1 (14 ounce) can cream of coconut
1 1/2 cups heavy cream 1 1/2 cups sweetened flaked coconut (optional)
Directions
Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir in cream and flaked coconut. Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.
★★ PEACH ICE CREAM
"A creamy, delicious Summertime treat! This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. "
Ingredients
6 eggs, beaten 3 1/2 cups white sugar10 fresh peaches, pitted and chopped 4 cups heavy cream
2 cups half-and-half cream 2 teaspoons vanilla extract 3/4 teaspoon salt
Directions
In large bowl, mix together eggs and sugar until smooth; puree peaches in blender or food processor and stir 5 cups of puree into egg mixture. Stir in cream, half-and-half, vanilla and salt and mix well. Pour mixture into freezer canister of ice cream maker and freeze according to manufacturer's instructions.
★★★ FIVE INGREDIENTS ICE CREAM
"It takes only 5 ingredients to make this fabulously creamy family pleaser! Before freezing, you can also add crushed sandwich cookies, nuts, chocolate chips, coconut or other favorites!"
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
In a medium bowl, stir together cold milk, vanilla, condensed milk and salt. Set aside. In a large bowl, beat heavy cream with an electric mixer until stiff peaks form. Fold milk mixture into whipped cream. 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.
★★★★ VANILLA ICE CREAM V
"No-cook, no eggs, made with half-and-half and cream. Great, simple, classic vanilla ice cream! This is designed for an old-fashioned ice cream maker that yields 1 gallon; be sure to scale recipe down if you have a countertop model."
Ingredients
2 quarts half-and-half cream 1/2 pint heavy cream 1 1/2 cups white sugar
4 teaspoons vanilla extract 1 pinch salt
Directions
Combine half-and-half, cream, sugar, vanilla and salt in freezer container of ice cream maker. Freeze according to manufacturer's instructions.
★★★★★ SNOW ICE CREAM II
"I have fond memories of my mom making this for us as a child. And now I get to make it for my 3 year old."
Ingredients
1 gallon snow 1 cup white sugar
1 tablespoon vanilla extract 2 cups milk.
Directions
When it starts to snow, place a large, clean bowl outside to collect the flakes. When full, stir in sugar and vanilla to taste, then stir in just enough milk for the desired consistency. Serve at once.
★ COOKIE DOUGH FOR ICE CREAM
"A wonderful addition to any ice cream. Turn any vanilla ice cream into cookie dough. Much better than the store-bought cookie dough ice cream. NOTE: This does not include the ice cream recipe--just the dough."
Ingredients
1/2 cup all-purpose flour 2 1/2 tablespoons brown sugar 3 tablespoons white sugar
2 tablespoons butter, softened 1/8 teaspoon vanilla extract 2 tablespoons water.
Directions
In a medium bowl, mix together the brown sugar, white sugar, and butter until smooth. Stir in vanilla and water. Mix in the flour until well blended. Shape into a loaf or log, and freeze for 1 to 2 hours. Cut into small chunks, and mix into softened ice cream. Freeze for 15 minutes or until firm before serving.
★★ VANILLA ICE CREAM
"No cooking involved in this recipe for homemade ice cream using just cream, sugar, and vanilla with your ice cream maker."
Ingredients
2 cups heavy whipping cream 2 cups half-and-half cream
3/4 cup white sugar 1 tablespoon vanilla extract
Directions
In a large bowl, combine the heavy cream and the half and half. Gradually whisk in the sugar until blended.Whisk in the vanilla. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufacturer's directions. Eat at once or transfer to a covered container and freeze up to 8 hours.
★★★ PEANUT BUTTER CUP ICE CREAM
"Rich, creamy, peanut butter ice cream loaded with chocolate peanut butter cups!"
Ingredients
1/4 cup sugar 3 eggs 1 cup whole milk 3/4 cup peanut butter
3/4 cup sweetened condensed milk 1/2 cup half-and-half cream 2 teaspoons vanilla extract 12 miniature peanut butter cups, chopped
Directions
In a medium bowl, beat the sugar and eggs with an electric mixer until thick, about 3 minutes. Set aside. Pour milk into a small saucepan, and bring to a simmer over low heat. Gradually drizzle the hot milk into the eggs while whisking vigorously. Then pour the whole mixture into the saucepan. Cook over low heat, stirring constantly, until thick enough to coat the back of a metal spoon. Do not boil. Remove from heat, and whisk in peanut butter. Allow to cool slightly, then whisk in the sweetened condensed milk, half-and-half and vanilla. Cover and refrigerate until chilled. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Fold in peanut butter cups when mixture is still soft, then transfer to a container, and freeze until solid.
★★★★ VANILLA ICE CREAM VIII
"Just milk, sugar and vanilla. This vanilla ice milk is so easy and tastes just like snow cream. This is designed for an old-fashioned ice cream maker that yields 1 gallon; be sure to scale recipe down if you have a countertop model."
Ingredients
8 cups milk 2 cups white sugar
1 tablespoon vanilla extract
Directions
Combine milk, sugar and vanilla in freezer canister of ice cream maker. Freeze according to manufacturer's instructions.
★ COOKIE DOUGH FOR ICE CREAM
"A wonderful addition to any ice cream. Turn any vanilla ice cream into cookie dough. Much better than the store-bought cookie dough ice cream. NOTE: This does not include the ice cream recipe--just the dough."
Ingredients
1/2 cup all-purpose flour 2 1/2 tablespoons brown sugar 3 tablespoons white sugar
2 tablespoons butter, softened 1/8 teaspoon vanilla extract 2 tablespoons water.
Directions
In a medium bowl, mix together the brown sugar, white sugar, and butter until smooth. Stir in vanilla and water. Mix in the flour until well blended. Shape into a loaf or log, and freeze for 1 to 2 hours. Cut into small chunks, and mix into softened ice cream. Freeze for 15 minutes or until firm before serving.
★★ VANILLA ICE CREAM
"No cooking involved in this recipe for homemade ice cream using just cream, sugar, and vanilla with your ice cream maker."
Ingredients
2 cups heavy whipping cream 2 cups half-and-half cream
3/4 cup white sugar 1 tablespoon vanilla extract
Directions
In a large bowl, combine the heavy cream and the half and half. Gradually whisk in the sugar until blended.Whisk in the vanilla. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufacturer's directions. Eat at once or transfer to a covered container and freeze up to 8 hours.
★★★ PEANUT BUTTER CUP ICE CREAM
"Rich, creamy, peanut butter ice cream loaded with chocolate peanut butter cups!"
Ingredients
1/4 cup sugar 3 eggs 1 cup whole milk 3/4 cup peanut butter
3/4 cup sweetened condensed milk 1/2 cup half-and-half cream 2 teaspoons vanilla extract 12 miniature peanut butter cups, chopped
Directions
In a medium bowl, beat the sugar and eggs with an electric mixer until thick, about 3 minutes. Set aside. Pour milk into a small saucepan, and bring to a simmer over low heat. Gradually drizzle the hot milk into the eggs while whisking vigorously. Then pour the whole mixture into the saucepan. Cook over low heat, stirring constantly, until thick enough to coat the back of a metal spoon. Do not boil. Remove from heat, and whisk in peanut butter. Allow to cool slightly, then whisk in the sweetened condensed milk, half-and-half and vanilla. Cover and refrigerate until chilled. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Fold in peanut butter cups when mixture is still soft, then transfer to a container, and freeze until solid.
★★★★ VANILLA ICE CREAM VIII
"Just milk, sugar and vanilla. This vanilla ice milk is so easy and tastes just like snow cream. This is designed for an old-fashioned ice cream maker that yields 1 gallon; be sure to scale recipe down if you have a countertop model."
Ingredients
8 cups milk 2 cups white sugar
1 tablespoon vanilla extract
Directions
Combine milk, sugar and vanilla in freezer canister of ice cream maker. Freeze according to manufacturer's instructions.
★ FRUITED ICE CREAM
"First Prize ice cream--feel free to use your favorite fruit in place of the strawberries. This is designed for an old-fashioned ice cream maker that yields 1 gallon; be sure to scale recipe down if you have a countertop model."
Ingredients
2 (14 ounce) cans sweetened condensed milk 5 cups milk 2 cups heavy cream
2 tablespoons vanilla extract 1/2 teaspoon salt 3 cups chopped strawberries
Directions
Combine condensed milk, milk, cream, vanilla, salt and fruit in freezer canister of ice cream maker. Freeze according to manufacturer's directions.
★★ SIX THREES ICE CREAM
"This is an old family recipe from my husband's side of the family. We make it every time we are together. If you have orange extract, you can add a couple of teaspoons for even more orange flavor."
Ingredients
3 cups sugar 3 cups cream 3 cups milk
3 bananas, mashed 3 oranges, juiced3 lemons, juiced
Directions
In a large bowl, whisk together sugar and cream until sugar is dissolved. Mix in the milk, mashed bananas, and fruit juices.Pour mixture into ice cream maker. Freeze according to manufacturer's directions, about 45 minutes.
★★★ HONEY VANILLA ICE CREAM
"This is the best homemade vanilla ice cream I've ever had. The honey and brown sugar give it a rich, buttery taste that can't be beat."
Ingredients
2 cups milk 1 (7 inch) vanilla bean, split lengthwise 6 egg yolks 1 cup packed brown sugar
3 tablespoons honey 1/4 teaspoon salt 2 cups heavy cream
Directions
In a medium pan, heat the milk and vanilla bean to simmering. Do not boil. In a mixing bowl, whisk together the egg yolks, brown sugar, honey, and salt until light colored and frothy. While whisking constantly, slowly combine the hot milk with the egg mixture. Transfer the mixture back to the sauce pan. Cook over medium heat until mixture reaches 180 degrees Fahrenheit (82 degrees Celsius) when tested with a candy thermometer, or becomes thick enough to coat the back of a metal spoon. Remove from heat. Remove the vanilla bean from the mixture and reserve. Strain custard into a large bowl. Scrape seeds from the vanilla bean into the custard. (Vanilla bean pod may be used again.) Stir the heavy cream into the custard. Cover the surface of the custard with plastic wrap and refrigerate for 4 hours. When cold, freeze in an ice cream maker according to the manufacturer's directions.
★★★★ ICE CREAM BASE
"A custard-style ice cream base -- from my favorite chef -- that any number of flavors can be added to. We have used chocolate, banana, strawberry, cookie dough, and blueberries, and all were wonderful!"
Ingredients
1 cup heavy cream 3 cups half-and-half cream 8 egg yolks
1 cup white sugar 1/8 teaspoon salt
Directions
Pour the heavy cream and half-and-half cream into a heavy saucepan, place over medium-low heat, and heat until barely simmering, stirring frequently. Turn the heat down to low.Whisk together the egg yolks, sugar, and salt in a large bowl until thoroughly combined. Slowly pour about 1/2 cup of hot cream mixture into the egg yolk mixture, whisking constantly. Repeat three times more, whisking thoroughly before adding each additional 1/2 cup of hot cream to the egg yolk mixture. Pour the egg yolk mixture back into the saucepan with the remaining hot cream, and whisk constantly over medium-low heat until the mixture thickens and will coat the back of a spoon, 5 to 8 minutes. Do not let mixture boil. Pour the ice cream base into a bowl and allow to cool for about 20 minutes; place in refrigerator and chill overnight. The next day, pour into an ice cream maker, and freeze according to the manufacturer's directions. Remove the ice cream, pack into a covered container, and freeze for 2 hours or overnight before serving.
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