Making your own ice cream

August 25, 2004

Orange Pineapple Ice Cream

  • 2 cups sugar

  • 6 large egg yolks

  • 3 cups whole milk

  • 2 (16-ounce) cans unsweetened, crushed pineapple, drained

  • 2 cups mandarin oranges, drained

  • 1 teaspoon salt

  • 1 teaspoon vanilla

  • 1 pint whipping cream

  • 1 teaspoon orange extract

Combine the sugar, salt and milk in a heavy medium saucepan. Place over low heat and stir until the sugar is dissolved and the milk comes to a boil. Beat the hot milk into the egg yolks in a bowl. Pour the entire mixture back into the pan and place over low heat. Stir with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble.

Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the pineapple and oranges, cream, vanilla and orange extract. Cover and refrigerate until cold or overnight. Stir the chilled custard before pouring into ice cream freezer. Follow manufacturer's directions to freeze ice cream. Makes 1/2 gallon.


- Source: Michelle Trumpower

Strawberry-Cream Cheese Ice Cream

  • 4 slightly beaten eggs

  • 2 cups sugar

  • 2 cups half-and-half or light cream

  • 2 (8-ounce) packages cream cheese, softened

  • 2 tablespoons lemon juice

  • 2 tablespoons vanilla

  • 2 cups whipping cream

  • 2 cups half-and-half

For strawberry sauce:

  • 3 cups strawberries, halved

  • 2/3 cup white sugar

For strawberry sauce, put berries and 2/3 cup sugar in small saucepan over medium heat. Bring mixture to boil, and cook about 8 to 10 minutes or until thickened, stirring berries as they cook. Chill.

Combine eggs, sugar and 2 cups half-and-half or light cream in a heavy medium-sized saucepan. Cook and stir over medium heat about 12 minutes or until thickened and bubbly. Cover and chill.

Beat cream cheese until smooth. Gradually beat in the cooled egg-dairy mixture. Stir in lemon juice and vanilla. Add strawberry sauce. Stir in whipping cream and 2 cups half-and-half.

Freeze in a 4- or 5-quart ice cream freezer, according to the manufacturer's directions. You might need to use more or less half-and-half to fill container to line.

Makes about 3 quarts.

- Source: Mary Ann Head

Deluxe Fruit Ice Cream

  • 2 ripe medium bananas, about 1 cup

  • 1 cup strawberries, fresh or frozen

  • 1 cup peaches, fresh, frozen or canned - no juice

  • 1 cup pineapple, fresh or canned - no juice

  • 1 cup orange juice

  • Juice from 1/3 real lemon

  • 3 cups milk

  • 2 cups sugar

  • 2 cups whipping cream

  • 1/4 teaspoon salt

Place fruit ingredients in blender and blend until smooth. Pour into a large bowl - set aside. In blender, mix milk, sugar, cream and salt until smooth. Pour milk mixture into fruit mixture, and stir until well blended. Pour the mixture into ice cream freezer to fill line. Process according to manufacturer's instruction, usually 20 to 40 minutes.

- Source: Terry Bearer

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