Blackberry and lemon juice make this ice cream one-of-a-kind.   Total time to cook: 1 - 1.5 hours Serves: 5 Category: ice cream, blackberries recipe
	Ingredients: 2 c blackberries Fresh or frozen; mashed 1 cn Sweetened condensed milk 1/4 c Lemon juice 1 ts Grated lemon peel 3 c Half & half
	Step Wise Instructions: In large bowl, combine blackberries, milk, lemon juice and lemon peel. Stir in half & half. Pour into ice cream freezer container. Freeze according to manufacturer’s directions.
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		Amaretto ice cream with amaretto butter frosting. Contains amaretto cookies.   Total time to cook: 1 - 1.5 hours Serves: 5 Category: ice cream, egg recipe
	Ingredients: 3 eggs 2 cups milk 1 cup sugar 2 cups whipping cream 2 teaspoons vanilla 6 amaretti cookies — crumbled 1/3 cup amaretto liqueur
	Step Wise Instructions: Beat eggs and milk together in a large saucepan. Add sugar. Cook over low heat, stirring constantly until thickened, about 10 min. Cool, then add cream and vanilla. Chill thoroughly. Begin soaking cookies in liqueur. Pour custard into ice cream maker; begin processing according to manufacturer’s directions. About 1/3 of the way through, add the cookies, along with some (not all) of the liqueur. Continue processing. When processed, stir in remaining liqueur. Spoon mixture into airtight freezer container and freeze thoroughly.
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		I absolutely love homemade basil ice cream   Total time to cook: 1 - 1.5 hours Serves: 5 Category: ice cream, egg recipe
	Ingredients: 2 cups milk, divided 1 cup loosely packed fresh basil leaves 2 cups whipping cream 1 cup sugar, divided 7 egg yolks 1 teaspoon mint liqueur (optional) Garnish: fresh basil sprigs
	Step Wise Instructions: Beat eggs and milk together in a large saucepan. Add sugar. Cook 1 cup milk in a heavy saucepan over low heat until bubbly. Stir in 1 cup basil leaves, and remove from heat. Cover and let stand at room temperature 20 minutes. Process basil mixture in a blender until smooth, stopping to scrape down sides. Pour mixture through a wire-mesh strainer into a bowl, discarding solids. Set aside. Cook remaining 1 cup milk, whipping cream, and 1/2 cup sugar in saucepan over medium heat, stirring often, just until mixture is bubbly. Remove from heat. Beat egg yolks and remaining 1/2 cup sugar at medium speed with an electric mixer until thick and pale. Gradually stir about one-fourth of hot milk mixture into yolks; add to remaining hot mixture, stirring constantly. Stir in basil mixture and, if desired, liqueur; cook over medium heat, stirring constantly, 6 minutes or until mixture thickens and coats a spoon. Cover and chill 4 hours. Pour chilled mixture into freezer container of a 1-gallon electric ice-cream freezer, and freeze according to manufacturer’s instructions. Pack with additional ice and rock salt, and let stand 1 hour. Serve in frozen lemon shells, and garnish, if desired.
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		Just like my grandmother used to make them   Total time to cook: 1-2 hours Serves: 6 Category: ice cream
	Ingredients: 3 eggs 4 tbsp caster sugar 300g/10oz marscarpone cheese 100g/4oz good quality nougat chocolate coated coffee beans for decoration Coffee for pouring (optional)
	Step Wise Instructions: Separate the eggs, then beat the yolks with the sugar until pale and fluffy. Add the marscapone and keep beating until the mixture is smooth. Chop the nougat into small pieces then fold into the mixture. Beat the egg whites until firm and fold into the mixture. Line a 900g/2lb rectangular loaf tin with a large sheet of plastic film, pushing it well down against the base and sides. Pour the mixture into the tin and freeze. Use within one month of freezing. 4. Half an hour before serving, transfer the ice cream from the freezer to the fridge, so that it will be easier to cut.
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		This is the perfect dessert to serve for an afternoon tea party or after an elegant.   Total time to cook: 1-2 hours Serves: 6 Category: ice cream, party, dessert
	Ingredients: 2-1/2 c rice chex, crushed 1/2 c melted butter 1 c sliced almonds 1 c brown sugar 1 c flaked coconut 1/2 gal vanilla ice cream, softened
	Step Wise Instructions: Melt butter; add almonds. Toast to golden brown in oven. Mix in remaining ingredients. (except for ice cream). Stir. Spread 1/2 of mixture in 9×13″ cake pan. Spread softened ice cream on top. Top with remaining mixture. Freeze.
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		This is a very easy and good recipe for evening ………..!   Total time to cook: 20 minutes Serves: 4 Category: ice cream
	Ingredients: 1 cup half-and-half 3/4 cup sugar 1/8 teaspoon salt 2 egg yolks, beaten 1 tablespoon vanilla 2 cups heavy cream 1 cup blanched, natural California pistachios, chopped 1 tablespoon finely grated orange peel
	Step Wise Instructions: Heat half-and-half in saucepan; stir in sugar and salt. Pour a small amount of hot half-and-half into egg yolks, stirring constantly. Return yolk mixture to half-and-half; cook and stir over medium heat about 5 to 10 minutes or until thickened and creamy. Do not boil. Cool. Stir in vanilla and heavy cream. Chill. Pour into freezer container; follow manufacturer’s directions for freezing. Add pistachios and orange peel when almost frozen; freeze until firm. Allow ice cream to stand at least 2 hours in refrigerator-freezer to mellow flavors.
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		This is a very simple delicious recipe for evening.   Total time to cook: 1.5 hours Serves: 4 Category: ice cream, cool recipe
	Ingredients: 6 cups diced fresh rhubarb 1 1/2 cups sugar 2 cups water 1/4 cup lemon juice 1/2 teaspoon salt 4 cups heavy cream 1 teaspoon vanilla 1/4 teaspoon red food coloring, or to get desired color 3 cups milk
	Step Wise Instructions: In a 2 quart saucepan over medium-low heat, combine rhubarb, sugar, water, lemon juice, and salt. Simmer, uncovered, for 10 minutes, or until rhubarb is tender. Cool thoroughly. Combine cooled rhubarb mixture with heavy cream, vanilla, and red food coloring. Pour into a 1 gallon freezer container. Add milk, filling 2.3 full. Freeze, following ice cream freezer directions.
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		Ice-Cream Cones. Very easy and very good!   Total time to cook: 2 hours Serves: 4 Category: Ice cream recipe
	Ingredients: 3/4 cup sugar 1 large egg 2 tablespoons butter, melted and cooled 1 teaspoon vanilla extract 1/4 cup milk 1/2 cup all-purpose flour, sifted
	Step Wise Instructions: 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 wrap around a cone shaped mold, sealing the point. The cookies harden as they cool so work as quickly as you can.
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		So simple to make, this recipe is something you can throw together in a jiffy for your favorite Indian recipes   Total time to cook: 1 hours Serves: 7 Category: Cake, Eggs, ice cream
	Ingredients: 4 eggs, separated 3/4 c. sugar, divided 1/2 c. flour 1/3 c. cocoa 1/2 tsp. baking soda 1/4 tsp. salt 1/3 c. water 1 tsp. vanilla 1 tbsp. sugar 1 qt. ice cream, softened
	Step Wise Instructions: Beat egg yolks for 3 minutes, add 1/2 cup sugar and beat 2 minutes more. In a separate bowl, combine flour, cocoa, 1/4 cup sugar, baking soda, and salt. Add the dry ingredients alternately with the water to the egg mixture. Stir in vanilla. In another bowl, beat egg whites until soft peaks form; add 1 tablespoon of sugar and beat until stiff. Fold mixture into the batter. Cover the bottom and sides of a jelly roll pan with wax paper. Grease wax paper completely with Crisco. Spread batter into pan and bake at 375 degrees for 15 minutes or until top springs back when touched. Sprinkle powdered sugar on a towel the size of the jelly roll pan. While the cake is still hot, turn onto towel, peel off wax paper and roll gently with towel and cool. Unroll, spread a layer of ice cream, then roll again. Wrap in heavy-duty foil and freeze 3 hours.
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		A quick kulfi made with mango. Can be made year round with the frozen fruits.   Total time to cook: 1 hours Serves: 6 Category: ice cream, almonds
	Ingredients: 1 can (400g) sweetened condensed milk 1/2 cup mango pulp 1/2 cup cream 12-15 almonds-blanched and shredded 8 kulfi moulds Vark leaves-optional
	Step Wise Instructions: Mix together the condensed milk, cream and mango pulp. Beat to blend well. Add the nuts, saving a few for garnishing. Mix well and pour into moulds. Freeze at the lowest possible temperature. To serve take the mould out of the freezer and prise the kulfi out with the help of a knife, into an individual serving bowl.
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