Chocolate Ice Cream (with variations)

Chocolate Ice Cream (with variations)

1-1/4 cups Evaporated Milk
1-1/4 cups Heavy Cream
2/3 cup Sugar
2 lg Eggs, slightly beaten
1 tsp Vanilla
1/4 tsp Salt
2/3 cup Cocoa
6 oz broken Bittersweet Chocolate

Combine evaporated milk, sugar, salt, and cocoa in saucepan. Bring to a boil.

Stir a ladle-full or 2 into the eggs; then stir that into the saucepan. Add broken chocolate. Cook and stir just until chocolate is melted. Cool.

Stir in cream and add vanilla. Cover and chill thoroughly. Process in machine as directed.

Freeze in freezer at least 2 hours to “ripen”. Makes 1 quart.

Additions:

Chocolate Almond: add 1/3 tsp almond extract to cream. Process. Stir in 1/3 cup chopped and toasted almonds.

Cookie: chop 1/3 cup cookies. Stir in after processing.

Fudge Brownie: chop 1/3 cup brownies. Stir in after processing.

Rocky Road: after processing; stir in 1/3 cup mini-marshmallows and 1/3 cup chopped and toasted walnuts.

Debbi
(5/28/11)

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Debbi's Mom's Real Ice Cream

Debbi's Mom's Real Ice Cream

6 Eggs
1-1/2 cups Sugar
1 can Sweetened Condensed Milk (NOT evaporated, organic is best)
1 tbsp. Flour
1 tbsp. Vanilla extract
1/2 gallon whole Milk

Mix flour and vanilla. Add remaining ingredients. Pour into ice cream maker and process as instructed on machine.

Variations:

• Chocolate Chip: Add one 16 oz. pkg. Chocolate Chips
• Fresh Fruit: Add 1 to 3 cups chopped fresh fruit, depending on taste. (Peach is Debbi's Favorite!)
• Chocolate: Add enough melted chocolate to taste make dark for plain chocolate. (Debbi says the more the better!)
• Rocky Road: Make chocolate ice cream and add 2 cups of finely chopped walnuts and 2 cups mini-marshmallows.
• Coffee: Add 1/4 cup or more instant espresso powder to milk and dissolve.
• Mocha: Use the additions for chocolate and the coffee ice creams.

You can make any flavor you want, just use your imagination. This is real ice cream! No one in all of my life of using this recipe ever got sick from the eggs. (These days, local eggs are best, unless one does not mind eggs that are many months old.) The flavor is the best and no other recipe compares.

Debbi M.
(5/28/11)

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Ice Milk without an Ice Cream Maker

Below is a recipe that is similar to one we used years ago when we lived in Nepal. I would assume that you can get the ingredients. It is good, and will work for you if you have a freezer--no ice cream maker needed!

Ice Milk without an Ice Cream Maker

1 quart half-and-half
1 can (14 oz) Nestle's Carnation® Sweetened Condensed Milk
2-1/2 tsp vanilla extract

*BEAT* half-and-half, sweetened condensed milk and vanilla extract in large mixer bowl until combined; freeze for 2 hours. Beat on medium speed for 30 seconds; freeze for additional 4 hours or until firm.

I am sure ours was beaten by hand. I am not sure what we used for the half and half, but I am sure you can improvise!

Karen in VT
(11/27/08)

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Dreamsicle Fudge (two recipes)

There was Dreamsicle Fudge at a event, and I fell head over heels in love with it. It's delicious. Therefore, of prime importance today was finding the recipe. Here 'tis if anyone else has a taste for dreamsicles. don't know which recipe is best, so here are two I found on the same page:
http://www.hungrybrowser.com/phaedrus/m102501.htm

Dreamsicle Fudge I

3 cups sugar
1-1/2 sticks butter or margarine
2/3 cup cream
7 oz. marshmallow creme
1 pkg. (12 oz.) vanilla chips
3 tsp. orange flavoring
12 drops yellow food color
9 drops red food color

Mix sugar, cream and butter into heavy pan and boil until it reaches the soft ball stage on candy thermometer, about 5 minutes. Add marshmallow creme and chips. Mix well. Remove 1 cup of mixture and set aside. Add orange flavoring and food colors to mixture in pot. Stir well and pour into greased 11" x 13" or 9" dish. Stir in white mixture and pour on top, then swirl with knife. Chill to cool.

---

Dreamsicle Fudge II

1-1/2 tsp plus 3/4 cup butter (no substitutes), divided
3 cups sugar
3/4 cup whipping cream
1 pkg (10-12 oz) vanilla or white chips
1 jar (7 oz) marshmallow creme
3 tsp orange extract
12 drops yellow food coloring
5 drops red food coloring

Grease 13" x 9" x 2" pan with 1-1/2 tsp butter.

In heavy saucepan, combine sugar, cream and remaining butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil; cook and stir for 4 minutes.

Remove from heat; stir in chips and marshmallow creme until smooth. Remove 1 cup and set aside.

Add orange extract and food coloring to remaining mixture; stir until blended. Pour into prepared pan. Drop the reserved marshmallow mixture by tablespoonfuls over top; cut through mixture with a knife to swirl. Cover and refrigerate until set. Cut into squares. About 2-1/2 lbs.

Enjoy!
Jola Gayle
(9/13/04)

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Fennel Ice Cream

Fennel Ice Cream

For a small batch, which I put in the electric ice cream maker, I use a pint of heavy cream, which I add about 5 healthy sized fennel fronds to in a pot on the stove. Add a cup of sugar and cook on low until hot and sugar is dissolved. Put a lid on it, remove from heat an allow to cool. Strain off the fennel and add a pint of half and half. Put in your ice cream freezer as per instructions.

For the hand-crank I used a 1/2 gallon of the heavy cream and a quart of half and half, lots more fennel fronds, 2 cups of sugar. They key is the proper amount of fennel to get the flavor just right. It made about a gallon of ice cream!

LaVonne
(9/22/03)

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Apricot-Almond Ice Cream

Apricot-Almond Ice Cream
Makes 1 generous quart.

1 lb. dried apricots
1 cup milk
1 cup sugar
2 cups half and half
2 tsp. almond extract
2 oz. slivered almonds
Ice
Rock salt

Reserve 1/4 of the apricots. Place remaining fruit in saucepan with water to cover. Bring to a boil, reduce heat, and simmer, covered for 15 minutes. Cool, drain, and puree in food processor or blender. Yield should be approx. 1-1/2 cups. Set aside.

Scald milk. Remove from heat, add sugar, and stir until dissolved. Mix in apricot puree, half and half, and almond extract until well blended. Chill thoroughly, several hours or overnight.

While fruit mixture chills, chop reserved apricots, toast almonds in a dry skillet and set aside.

Freeze chilled fruit mixture in ice cream maker, surrounded by ice and rock salt, according to manufacturer's directions. Fold chopped apricots and almonds into fresh ice cream.

Tip into a freezer container, cover tightly, and ripen several hours or overnight.

This is *so* good! Had to share the recipe.

Ann in TX
(5/9/02)

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Mango Sorbet

Mango Sorbet
(from The Ultimate Ice Cream Book by Bruce Weinstein)

I got an ice cream maker in April and have been having Too Much Fun with it.
My favorite so far is the Mango Sorbet:

1 cup sugar
3/4 cup water
2 ripe mangoes, about 1/2 pound each
juice of 1 lime

Combine the sugar and the water in a small saucepan and place over low heat. Stir until the sugar dissolves completely and the syrup is clear. Remove from the heat and allow to cool to room temperature.

Peel the mangoes and cut away as much of the fruit as you can away from the large pits.

Combine the cooled syrup, the mango pulp, and the lime juice in a blender or food processor. Blend until completely smooth, about 30 seconds. Cover and refrigerate until cold or overnight.

Stir the chilled mixture, then freeze in your ice cream machine according to the manufacturers instructions. When finished, the sorbet will be soft but ready to eat. For firmer sorbet, transfer to a freezer-safe container and freeze at least 2 hours.

katie
(5/7/02)

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Strawberry Frozen Yogurt

Strawberry Frozen Yogurt is soooo easy.

Combine a large container of strawberry yogurt, about 1/2 cup (or till it looks right) cream or half and half, a little sugar (to taste), and some sliced or mashed strawberries in a bowl. Pour into ice cream maker and freeze.

It may be very soft initially but once put in the freezer for a couple of hours it is very firm. You can do this with any fruit flavored yogurt, or of course you could use plain yogurt and put whatever you want to in it. I tried this because it was easy and I wanted to see if it would work. It did!

Katie
(5/7/02)

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Dad's (Carlisle's) Latest Excellent Sorbet Recipe (from Sylvia)

Dad's (Carlisle's) Latest Excellent Sorbet Recipe (from Sylvia)

I use two bags of frozen raspberries, or two boxes of fresh, and run them through our electric juicer to separate the seeds from the pulp and juice. I does only a poor job.

I pour the juice into a blender with 6 tablespoons of sugar, one tablespoon of vanilla and a glug--about 2 to 3 tablespoons of (Nulaid) cholesterol egg product (there are several products available, even a powdered substitute for egg whites, and they all work).

Next I take the pulp from the juicer bucket and pour it through a strainer, mixing with a spoon, until there are only seeds in the residue.

I next mix it at high speed in the blender for several minutes to incorporate air into the liquid. The liquid is then poured into the ice cream maker where it gradually gets frozen into a smooth-textured sorbet.

You can decrease or increase the sugar, depending on how you feel about the sweetness of the fruit and the results you want. I think that you can add water to extend the amount and to produce more of a flavored ice (glacé?).

I think that adding some Knox gelatin or some other source of gum could make the texture and density more like Hagen Daz (sp?).

This works with berries and mangos and citrus. I think that you could also make a sorbet from pumpkin pie filling.

posted by Sylvia
(4/1/02)

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Pomegranate Sorbet

Pomegranate Sorbet

8 pomegranates
2/3 cup sugar

Place pomegranate kernels in a saucepan and add water to barely cover. Simmer covered about 30 minutes. Sieve, pressing on kernels with the back of a wooden spoon to extract as much pulp as possible while leaving the seed behind. Add sugar and simmer uncovered until sugar is dissolved.

Pour into a plastic freezer container with a tightly-fitting lid and freeze til firm. Let soften slightly until sorbet may be broken apart. Pulse in food processor to break up chunks and improve texture. The mixture should still be frozen to a slush consistency.

Re-pack into container, return to freezer, and rest at least 8 hours.

You may have to process this in batches. You could also use an ice cream freezer, but I've never tried that since I don't have one.

Note: I think this would make a wonderful palate cleanser course if the amount of sugar were decreased by maybe half.

Ann
(11/19/01)

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