the best chocolate ice cream

"The Best" Chocolate Ice Cream

2 eggs
2 cups granulated sugar, divided
2/3 cup Hersheys? Cocoa
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
1 tablespoon vanilla extract
4 cups light cream
1 cup whipping cream

In a small bowl, combine eggs and 1/2 cup sugar; beat well. In large saucepan, stir together remaining 1 1/2 cups sugar, cocoa, cornstarch and salt; gradually stir in milk. Over medium heat, cook until mixture boils, stirring constantly, for 1 minute. Blend about half of hot mixture into beaten eggs; return hot mixture to saucepan. Blend in vanilla extract, light cream and whipping cream. Refrigerate until cold. Fill ice cream freezer container 2/3 full; freeze according to manufacturers directions. Remove lid; take out dasher. Pack mixture down; replace lid. Repack in ice and salt. Let stand several hours to ripen.

Chocolate-Marshmallow Ice Cream
After basic recipe is frozen, remove dasher; allow ice cream to ripen one hour. Stir together 2 cups marshmallow creme with 2 tablespoons milk. Gradually add to partially ripened ice cream, swirling gently to marble. If more firm ice cream is desired, allow additional time to ripen.

Chocolate-Peanut Butter Ice Cream
After basic recipe is frozen, remove dasher; allow ice cream to ripen one hour. In small saucepan, stir together 1 1/2 cups Reeses Peanut Butter Chips, 1/2 cup sugar and 1/2 cup milk. Over low heat, stir until blended; cool. Gradually add to partially ripened ice cream, swirling gently to marble. If more firm ice cream is desired, allow additional time to ripen.

Chocolate-Peppermint Ice Cream
After basic recipe is frozen, remove dasher; allow ice cream to ripen one hour. Crush hard peppermint candies to equal 3/4 cup. Gradually add to partially ripened ice cream, swirling gently to marble. If more firm ice cream is desired, allow additional time to ripen.

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kumquat ice cream

Kumquat Ice Cream

3/4 pound kumquats, thinly sliced and seeds removed
1 cup water
3/4 cup granulated sugar
1 1/4 cups heavy cream, whipped
1 piece of candied ginger, finely chopped (optional)

Put kumquats, water and sugar in a saucepan; simmer gently until the fruit is soft. This may take 30 minutes but check occasionally.

Pur?e the fruit with the liquid and let cool. Fold cream into the pur?e with the ginger, if used. Pour into a container, cover and freeze until firm, beating twice at hourly intervals.

About 30 minutes before serving, transfer the ice cream to the refrigerator. Serve decorated with twisted strips of orange peel and candied ginger.

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chocolate rum raisin ice cream

Chocolate Rum Raisin Ice Cream

Posted by FootsieBear at recipegoldmine.com April 30, 2001

1 cup whipping cream
1/2 cup chocolate covered raisins
3/4 cup milk
1 egg
2 teaspoon rum flavoring

In small saucepan over medium heat, combine cream and chocolate covered raisins. Stir until chocolate has melted. Remove from heat. Whisk in milk, egg and flavoring. Chill. Freeze according to manufacturers directions.

Makes 1 pint.

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cinnamon ginger ice cream

Cinnamon-Ginger Ice Cream

Posted by kdipaolo at recipegoldmine.com May 15, 2001

1 pint half-and-half or light cream
3 egg yolks
2/3 cup granulated sugar
Dash salt
1/4 teaspoon ground cinnamon
1/4 cup diced candied ginger

Scald half-and-half.

Mix together egg yolks, sugar, salt and cinnamon in the top of a double boiler; set over simmering water. Slowly pour in scalded half-and-half, whisking constantly. Whisk over low heat until mixture is slightly thickened and smooth, about 10 minutes. Remove from heat and let cool completely.

Process ice cream in ice cream machine, adding ginger when mixture is slushy.

Yield: About 2 1/2 cups

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chocolate rum ice cream

Chocolate Rum Ice Cream

1/4 cup water
2 tablespoons instant coffee
1 (6 ounce) package semisweet chocolate chips
3 egg yolks
2 ounces dark rum
1 1/2 cups heavy cream, whipped
1/2 cup slivered almonds, toasted

In a small saucepan, place sugar, water and coffee. Stirring constantly, bring to a boil and cook for 1 minute. Place chocolate chips in a blender or food processor, and with the motor running, pour the hot syrup over and blend until smooth. Beat in egg yolks and rum and cool slightly. Fold chocolate mixture into whipped cream, then pour into individual serving dishes or a bomb? dish. Sprinkle with toasted almonds. Freeze.

To serve, remove from freezer at least 5 minutes before serving.

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orange gelatin ice cream

Orange Gelatin Ice Cream

Any flavor gelatin may be used for this recipe.

2 cups granulated sugar
5 eggs
2 cups heavy cream
2 small boxes orange gelatin
1 cup boiling water

Beat together sugar, eggs and cream. Dissolve gelatin in the boiling water; cool. Mix all ingredients together and put into freezer can. Add whole milk to fill a 1-gallon freezer to within 2 inches of the top. Freeze as per manufacturers instructions.

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straw-ba-nut ice cream

Straw-Ba-Nut Ice Cream

Source: Southern Living Magazine - August 1980

6 eggs
2 cups granulated sugar
1 (14 ounce) can sweetened condensed milk
1 1/2 teaspoon vanilla extract
1 pint fresh strawberries*, sliced
2 bananas, mashed
1 cup pecans , chopped
8 ounces frozen whipped topping , thawed
Red food coloring (optional)
1 cup milk  (approximately)

Beat eggs with electric mixer at medium speed until frothy. Gradually add sugar, beating until thick. Stir in sweetened condensed milk and vanilla extract.

Combine strawberries, bananas, and pecans; fold in whipped topping. Add fruit mixture to egg mixture; stir gently. Add food coloring, if desired, until mixture reaches preferred color. Pour into freezer can of a 1-gallon hand-turned or electric freezer. Add enough milk to fill can three-fourths full. Freeze according to manufacturers instructions. Let ripen at least 1 hour.

* One 10 ounce bag frozen strawberries, thawed, may be substituted for fresh ones.

Knowledge, the object of knowledge and the knower are the three factors which motivate action the senses, the work and the doer comprise the threefold basis of action. — Bhagavad Gita

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