Ice cream is one of the most delicious dairy food items in the whole world. It is my most favorite food. People of every ages like ice cream. It has many flavors and designs. Ice cream is a frozen dessert usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavors. Most varieties contain sugar, although some are made with other sweeteners. In some cases, artificial flavors and colors are used in addition to the natural ingredients. The meaning of the term ice cream varies from one country to another. Terms like frozen custard, frozen yogurt, sorbet, gelato and others are used to distinguish different varieties and styles. Ice cream may have this composition:
- Greater than 10% milk fat and usually between 10% and as high as 16% fat in some premium ice creams.
- 9 to 12% milk solids-not-fat: this component, also known as the serum solids, contains the proteins and carbohydrates found in milk.
- 0.2% to 0.5% stabilizers and emulsifiers.
- 55% to 64% water which comes from the milk or other ingredients.
- These compositions are percentage by weight. Since ice cream can contain as much as half air by volume, these numbers may be reduced by as much as half if cited by volume. In terms of dietary considerations, however, the percentages by weight are more relevant.
1/4 cup blanched almonds
2 cups milk
2/3 cup heavy cream
3 egg yolks
1/2 cup sugar
Reduce the almonds to a powder. Add the milk and heavy cream, mix thoroughly together. In a saucepan, heat the almond
mixture and bring it to a boil. Remove from heat and reserve.
In a bowl, mix the egg yolks and sugar until light and fluffy. Add the almond mixture and mix well with wooden spoon.
Return the mixture to the saucepan. Stir over medium-low heat until the custard thickens and coats the back of a spoon, do
not boil.
Strain custard into a clean bowl and refrigerate until cold. Process custard in ice cream maker according to manufacturer’s
instruction. Transfer to covered container and freeze until firm.
Blue Berry Ice Cream
2 pints blueberries
1 1/2 cups sugar
3 tablespoons orange juice
4 cups light cream
1 teaspoon vanilla extract
In a 3-quart saucepan combines blueberries, sugar and orange juice. Mash berries slightly and cook over medium heat,
stirring occasionally, until the mixture comes to a boil. Simmer 5 minutes.
Remove from heat and puree in a food processor or blender. Push mixture through a strainer with the back of a wooden spoon.
Cool the mixture.
In the chilled canister of ice-cream maker combine blueberry mixture, cream and vanilla. Freeze according to manufacturer's
directions.
Cheery Ice Cream
3/4 cup dried cherries
1/2 cup rum
21/2 cups light cream
1/2 cup sugar
4 egg yolks
1/4 teaspoon vanilla
Place the cherries in a bowl and cover with rum. Allow to soak for several hours or overnight.
Heat the light cream and sugar together until the sugar is dissolved and bubbles begin to form around edge of the pot.
Whisk yolks until creamy. Add 1/2 cup of the warm cream to the egg yolks. Pour the warmed yolks back into the half-and-half
and continue to cook, stirring, until the custard mixture coats the back of a spoon. Do not boil the mixture or it will
curdle. Stir in the vanilla; allow cooling completely, and then chilling.
Pour into the ice-cream maker and freeze according to manufacturer's directions. Drain the cherries. When the mixture
begins to thicken as it freezes, add the cherries and freeze until ice cream is the proper consistency.
Mint Chocolote Ice Cream
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.
Chocolote Ice Cream
2 oz Unsweetened chocolate
1/3 c Unsweetened cocoa powder
1 1/2 c Milk
2 Large eggs
1 c Sugar
1 c whipping cream
1 t Vanilla extract
1. Melt the unsweetened chocolate on top of a double boiler over hot, not boiling, water. Gradually whisk in the cocoa and
heat, stirring constantly, until smooth. (The chocolate may "seize" or clump together. Don't worry, the milk will dissolve
it.) Whisk in the milk, a little at a time, and heat until completely blended. 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, and then
continue whisking until completely blended, about 1 minute more. Pour in the cream and vanilla and whisk to blend.
3. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1 to 2 hours,
depending on your refrigerator.
4. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
Cookie Ice Cream
2 cups milk
1 3/4 cup sugar
1/2 teaspoon salt
1 tablespoon vanilla
4 cups heavy cream
1 cup chocolate chip cookie dough
2 cups light cream
Scald milk until bubbles form around edge. Remove from heat. Add the sugar and salt. Stir until dissolved. Stir in light
cream, vanilla, and the heavy cream. Cover and refrigerate for at least 30 minutes. Freeze as directed by your ice cream
machine's instructions. Once ice cream has been through the entire ice cream machine process and is now a chilled soft ice
cream, add the chocolate chip cookie dough. Just break up the dough as best you can with your hands and drop it in small
clusters into the soft ice cream. Try to mix it around to ensure that the cookie dough is evenly distributed throughout the
ice cream. Put the ice cream in the freezer for several hours until hardened.
Dark Chocolate Ice Cream
4 ounces unsweetened chocolate
1 cup milk
2 eggs
1 cup sugar
1 cup heavy cream
1 teaspoon vanilla extract
1 pinch salt
Melt chocolate in double boiler over hot (not boiling) water. Gradually whisk in milk, stir until smooth. Remove from heat
and let it cool.
Whisk eggs in a mixing bowl until light and fluffy. Gradually whisk in sugar, then continue whisking 1 minute, until
completely blended. Add the cream, vanilla, and salt; whisk. Add the chocolate mixture; blend well. Cover, chill, and
freeze according to ice cream maker's directions.
Eggnog Ice Cream
6 eggs, separated
10 tablespoons sugar
Pinch of salt
1/4 cup brandy
1/4 cup rum
2 tablespoons dry sherry
1 cup milk
2 cup heavy cream
1/4 teaspoon nutmeg, freshly grated
Cook the egg yolks, sugar, salt, brandy, rum and sherry in a double boiler until very light and thickened. Remove from
heat, add the milk and cream; cool. Beat the egg whites until stiff; fold them in the cream mixture. Pour into an ice cream
machine and process according to manufacturer's directions. Sprinkle with nutmeg before serving.
Peach Ice Cream
6 medium peaches (about 2 lbs), peeled and stoned, or 4 cups frozen unsweetened peach slices, thawed.
1 cup sugar
3 cups heavy cream
1 cup milk
2 teaspoons vanilla extract
1. In a large bowl, mash the peaches into a course puree. Stir in 1/4 cup of the sugar. Let stand 1 hour.
2. Add the cream, milk, remaining 3/4 cup sugar, and vanilla to peaches, stirring to blend. Refrigerate, covered, until
very cold, at least 3 hours or as long as 3 days.
3. Stir the mixture to blend and pour in to 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 Ice Cream
2 eggs
1/2 cup sugar
1/2 cup chunky peanut butter
1 1/2 cups heavy cream
1 1/2 cups milk
Whisk together the eggs and sugar until light and fluffy. Add the peanut butter and whisk until smooth. Mix in the whipping
cream and milk. Transfer the mixture to the ice cream maker and process according to manufacturer’s instructions.
Rum Raisin Ice Cream
3/4 cup Raisins
1/2 cup Rum
1 cup Milk
1/2 cup Sugar
2 Eggs
2 cups Cream
Pour rum over raisins, cover, and let stand overnight. Warm the milk in a small pan. Whisk the eggs with the sugar in a
separate bowl. Slowly add warm milk to mixture continuing to whisk. Pour mixture back in the pan and heat slowly until
thickened, stirring constantly (looks like very liquid pudding). Do not boil! Let cool to room temperature, add cream, and
chill. Add rum raisins just before the end of the freezing process.
Strawberry Ice Cream
1 cup sugar, divided
2 tablespoons all-purpose flour
Dash of salt
L 1/2 cups milk
2 eggs, slightly beaten
L 1/2 cups sieved or pureed fresh strawberries
1 1/2 cups whipping cream
L 1/2 teaspoons vanilla extract
1 teaspoon almond extract
Combine 3/4 cup sugar, flour, and salt; set aside.
Scald milk in top of a double boiler; add a small amount of milk to sugar mixture, stirring to make a smooth paste. Stir
sugar mixture into remaining milk; cook, stirring constantly, until thickened. Cover and cook 10 minutes.
Stir a small amount of hot mixture into eggs. Stir eggs into remaining hot mixture; cook, stirring constantly, l minute.
Let cool.
Combine strawberries, remaining 1/4 cup sugar, whipping cream, and flavorings; stir into custard. Pour into container of a
2-quart electric or hand-turned ice cream freezer; freeze according to manufacturer's directions.
Suger Free Cappuccino Ice Cream
1 tsp. plain gelatin
1.5 cups low fat milk
2 tbs. instant espresso coffee powder
3.5 tsp. NutraSweet sweetener
2 tbs. nonfat dry milk
1.5 cups buttermilk
1 tsp. vanilla extract
.25 tsp cinnamon
Dash salt
Soften gelatin in 1/2 cup milk. Heat in a small saucepan and add coffee. Cook over low heat until gelatin and coffee
dissolve. Remove from heat, stir in NutraSweet, and place saucepan in another bowl of cold or ice water to cool to room
temperature. Pour mixture into a blender or food processor, add rest of milk and remaining ingredients and blend until
smooth. Cover and chill in the refrigerator until ready to freeze. Blend for a few seconds before pouring into the ice
cream maker. Freeze according to the manufacturer's instructions.
Sugar Free Chocolate
1 tsp. plain gelatin
2.5 cups low fat milk
1/2 cup Nestle Quick Sugar Free chocolate drink mix
1 cup drained yogurt (the solid half of 2 cups yogurt strained overnight)
1 tsp. vanilla extract
Dash salt
Soften gelatin in 1/2 cup milk. Heat in a small saucepan until gelatin dissolves. Remove from heat and place saucepan in
another bowl of cold or ice water to cool mixture to room temperature. Pour mixture into a blender or food processor. Add
remaining milk, quick, yogurt, vanilla and salt. Blend until smooth. Cover and chill in the refrigerator until ready to
freeze. Blend for a few seconds before pouring into the ice cream maker. Follow the manufacturer's instructions for
freezing.
Sugar Free Ice Cream Base
1 tsp. plain gelatin
1.5 cups low fat milk
3.5 tsp. NutraSweet sweetener
2 tbs. nonfat dry milk
1.5 cups buttermilk
Dash salt
Soften gelatin in 1/2 cup milk. Heat in a small saucepan until the gelatin dissolves. Remove from heat, stir in NutraSweet,
and place saucepan in another bowl of cold or ice water to cool to room temperature. Pour mixture into a blender or food
processor, add rest of milk and remaining ingredients and blend until smooth. Cover and chill in the refrigerator until
ready to freeze. Blend for a few seconds before pouring into the ice cream maker. Follow the manufacturer's instructions
for freezing.
Sugar Free Vanilla
1 tsp. unflavored gelatin
2 1/4 cup cold skim milk
1 cup nonfat dry milk
4 oz. egg substitute
5 tsp. NutraSweet or Equal
1/8 tsp. lemon or almond extract
2 tsp. vanilla extract
Sprinkle gelatin over skim milk in a small saucepan and allow gelatin to soften for a few minutes. Stir mixture over low
heat until gelatin completely dissolves. Remove from heat and place saucepan in another bowl of cold or ice water to cool
to room temperature. Combine remaining ingredients in a blender or food processor and process until well combined. Add
milk-gelatin mixture and blend for a few more seconds. Chill in refrigerator until ready to freeze. Blend for a few seconds
before pouring mixture through a strainer into the ice cream maker. Follow instructions for freezing.
White Chocolate Ice Cream
2 cups light cream
4 eggs
12 oz white chocolate coarsely chopped
1 1/2 cups sugar
2 cups heavy cream
Scald the light cream in top of double boiler set over simmering water. Add the chocolate. Reduce heat so the water barely simmers and cook until the chocolate is melted, stirring occasionally. Remove from heat. Using a electric mixer, beat the eggs in medium bowl. Add the sugar and continue beating until all the sugar is dissolved. Slowly mix in the chocolate mixture. Beat in the heavy cream. Refrigerate until well chilled. Pour into the ice cream maker using it according to manufacturer's instructions. Freeze in covered container at least 4 hours.
Blue Berry Topping
1 pound blueberries
1/2 cup sugar
2 tablespoons lemon juice
2 teaspoons cornstarch
1 teaspoon lemon zest
Combine all the ingredients in a medium
saucepan. Stir over medium heat until
the cornstarch dissolves. Boil until
the mixture thickened stirring
occasionally. Cover and refrigerate.
Butterscotoch Topping
1 cup sugar
1/2 cup water
1 1/2 cups heavy cream
3 tablespoons butter
Combine the sugar and water in a medium
saucepan. Cook over high heat until the
mixture is a light golden brown in
color. Remove from heat.
Add the cream and stir until smooth.
Add the butter 1 tablespoon at a time.
Blend well. Can be reheated.
Chocolate Frozen Yourt
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.
Kiwi Sorbet
1 cup sugar
1/2 cup water
9 large kiwis, peeled, diced
Combine water and sugar in a saucepan
and bring to a boil over medium heat
stirring constantly until the sugar has
dissolves. Cool.
Purée the kiwis in a food processor.
Set aside 1 cup of purée. Strain the
remaining purée through a fine sieve.
Combine both purées and the syrup in a
ice cream maker and freeze according to
manufacturer’s instructions.
Lemon Sorbet
1 cup water
1 cup sugar
3/4 cup lemon juice
5 tablespoons lemon zest
In a medium saucepan, Heat the water
and sugar in a saucepan until
dissolved. Bring to a boil, simmer 2
minutes and leave to cool. Add the
lemon juice and lemon zest to the sugar
syrup. Chill the mixture.
Freeze the mixture in a ice cream
machine, according to the
manufacturer’s instructions.
Mango Topping
3 mangoes, peeled, pitted and chopped
2 tablespoons fresh orange juice
1 tablespoons fresh lemon juice
1 tablespoon sugar
Purée all the ingredients in a food
processor until smooth. Strain the
sauce into a bowl and refrigerate until
well chilled.
Orange Sorbet
2 cups fresh orange juice
juice of 1 lemon
1 cup water
1 cup sugar
Heat 1 cup of water and the sugar in a
saucepan until dissolved. Bring to a
boil, simmer 2 minutes and leave to
cool. Stir the orange juice and lemon
juice into the sugar syrup. Chill the
mixture. Freeze the mixture in an ice
cream machine using it according to
manufacturer’s instruction.
Oven Baked Ice Cream Bowls
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.
Peach Sorbet
4 cups peaches, peeled pitted and
sliced
2 1/4 cups sugar
2/3 cup orange juice
1/3 cup lemon juice
In a blender or a food processor, purée
the peaches. In large saucepan, combine
the sugar, orange juice and lemon
juice. Over medium heat, cook and stir
until the sugar dissolves; remove from
heat. Stir in pured peaches.
Refrigerate until cold. Freeze the
mixture in an ice cream machine using
it according to manufacturer’s
instruction.
Plum Sorbet
1 1/4 cups sugar
1 cup water
9 ripe red plums
1 teaspoon fresh lemon juice
Combine the sugar and water in a
saucepan over low heat. Stir until the
sugar dissolves. Increase heat and
bring to boil. Cool sugar syrup
completely.
Halves and pit the plums. Transfer to
food processor and purée. Strain purée
through sieve into bowl. Stir in 1 cup
of the sugar syrup (reserve the rest
for another use) and add the lemon
juice. Pour into ice cream machine and
freeze according to manufacturer's
directions.
Raspberry Sorbet
4 cups raspberries
juice of 1 lemon
2 cups water
1 cup sugar
Heat 1 cup of water and the sugar in a saucepan until dissolved. Bring to a
boil, simmer 2 minutes and leave to cool. Purée the raspberries and work
them through a sieve to remove the seeds, there should be 1 cup of puree.
Stir the sugar syrup, lemon juice or kirsch, and water into the purée and
taste, adding sugar or lemon juice if needed. Chill the mixture and taste
again. Freeze the mixture in an ice cream machine, and store in the freezer.
Watermelon Sorbet
1/3 cup sugar
1/4 cup water
1/3 cup light corn syrup
2 cups pureed watermelon
1 Tbsp lemon juice
Combine sugar, water and syrup in a saucepan. Stir until it boils. Reduce
heat and simmer for 5 minutes. Let cool. Refrigerate. Remove meat from the
watermelon and discard seeds. Puree in a blender. Measure and add 3 cups of
watermelon and lemon juice to the cold sugar, water, syrup mixture. Pour into
machine for 20-30 minute or until desired consistency.
1 pound blueberries
1/2 cup sugar
2 tablespoons lemon juice
2 teaspoons cornstarch
1 teaspoon lemon zest
Combine all the ingredients in a medium
saucepan. Stir over medium heat until
the cornstarch dissolves. Boil until
the mixture thickened stirring
occasionally. Cover and refrigerate.
Butterscotoch Topping
1 cup sugar
1/2 cup water
1 1/2 cups heavy cream
3 tablespoons butter
Combine the sugar and water in a medium
saucepan. Cook over high heat until the
mixture is a light golden brown in
color. Remove from heat.
Add the cream and stir until smooth.
Add the butter 1 tablespoon at a time.
Blend well. Can be reheated.
Chocolate Frozen Yourt
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.
Kiwi Sorbet
1 cup sugar
1/2 cup water
9 large kiwis, peeled, diced
Combine water and sugar in a saucepan
and bring to a boil over medium heat
stirring constantly until the sugar has
dissolves. Cool.
Purée the kiwis in a food processor.
Set aside 1 cup of purée. Strain the
remaining purée through a fine sieve.
Combine both purées and the syrup in a
ice cream maker and freeze according to
manufacturer’s instructions.
Lemon Sorbet
1 cup water
1 cup sugar
3/4 cup lemon juice
5 tablespoons lemon zest
In a medium saucepan, Heat the water
and sugar in a saucepan until
dissolved. Bring to a boil, simmer 2
minutes and leave to cool. Add the
lemon juice and lemon zest to the sugar
syrup. Chill the mixture.
Freeze the mixture in a ice cream
machine, according to the
manufacturer’s instructions.
Mango Topping
3 mangoes, peeled, pitted and chopped
2 tablespoons fresh orange juice
1 tablespoons fresh lemon juice
1 tablespoon sugar
Purée all the ingredients in a food
processor until smooth. Strain the
sauce into a bowl and refrigerate until
well chilled.
Orange Sorbet
2 cups fresh orange juice
juice of 1 lemon
1 cup water
1 cup sugar
Heat 1 cup of water and the sugar in a
saucepan until dissolved. Bring to a
boil, simmer 2 minutes and leave to
cool. Stir the orange juice and lemon
juice into the sugar syrup. Chill the
mixture. Freeze the mixture in an ice
cream machine using it according to
manufacturer’s instruction.
Oven Baked Ice Cream Bowls
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.
Peach Sorbet
4 cups peaches, peeled pitted and
sliced
2 1/4 cups sugar
2/3 cup orange juice
1/3 cup lemon juice
In a blender or a food processor, purée
the peaches. In large saucepan, combine
the sugar, orange juice and lemon
juice. Over medium heat, cook and stir
until the sugar dissolves; remove from
heat. Stir in pured peaches.
Refrigerate until cold. Freeze the
mixture in an ice cream machine using
it according to manufacturer’s
instruction.
Plum Sorbet
1 1/4 cups sugar
1 cup water
9 ripe red plums
1 teaspoon fresh lemon juice
Combine the sugar and water in a
saucepan over low heat. Stir until the
sugar dissolves. Increase heat and
bring to boil. Cool sugar syrup
completely.
Halves and pit the plums. Transfer to
food processor and purée. Strain purée
through sieve into bowl. Stir in 1 cup
of the sugar syrup (reserve the rest
for another use) and add the lemon
juice. Pour into ice cream machine and
freeze according to manufacturer's
directions.
Raspberry Sorbet
4 cups raspberries
juice of 1 lemon
2 cups water
1 cup sugar
Heat 1 cup of water and the sugar in a saucepan until dissolved. Bring to a
boil, simmer 2 minutes and leave to cool. Purée the raspberries and work
them through a sieve to remove the seeds, there should be 1 cup of puree.
Stir the sugar syrup, lemon juice or kirsch, and water into the purée and
taste, adding sugar or lemon juice if needed. Chill the mixture and taste
again. Freeze the mixture in an ice cream machine, and store in the freezer.
Watermelon Sorbet
1/3 cup sugar
1/4 cup water
1/3 cup light corn syrup
2 cups pureed watermelon
1 Tbsp lemon juice
Combine sugar, water and syrup in a saucepan. Stir until it boils. Reduce
heat and simmer for 5 minutes. Let cool. Refrigerate. Remove meat from the
watermelon and discard seeds. Puree in a blender. Measure and add 3 cups of
watermelon and lemon juice to the cold sugar, water, syrup mixture. Pour into
machine for 20-30 minute or until desired consistency.
