This is our favorite recipe for fixing up fresh picked peaches. Peachy Keen ice cream. Very rich and very good!
Total time to cook:
1 hours
Serves:
7
Category:
ice cream, party, summer recipe
Ingredients:
cup of peach pulp
Juice of½ lemon
cup of granulated sugar
1½ cups of thin cream
Step Wise Instructions:
Pare and stone choice, ripe peaches and press the pulp through a “ricer;” add the sugar and lemon juice and turn into the can of a freezer, packed in ice and salt; add the cream and freeze as usual.
peach cup
Peach Ice Cream as above
1/2 an orange, peeled, seeded and sliced
2 peaches, pared and sliced
Sugar to sweeten
Mix the prepared fruit with the sugar; put into chilled cups and dispose peach ice cream above. part rock salt, and let stand three hours.
This is a quick and easy dessert, if you like Guinness Stout you will love these twists! They are sure to become a favorite. They also go great with breakfast.
Total time to cook:
1 hours
Serves:
7
Category:
ice cream
Ingredients:
2 3/4 cups Guinness Stout
1 large egg
1 cup sugar
1/2 cup milk
2 cups cream
Step Wise Instructions:
Boil Guinness until reduced to 2 cups.
Cool until just warm.
Combine egg and sugar in a bowl.
Stir in milk, then mix into the warm Guinness reduction.
Stir in cream.
Chill for 1 hour in the refrigerator.
Process in an ice cream maker according to manufacturer’s instructions.
You can do a lot of experimenting with this ice cream simply by using different ice cream flavors and mixing in ingredients such as chocolate chips or sweetened dried cranberries.
Total time to cook:
1 hours
Serves:
7
Category:
ice cream, summer, party
Ingredients:
3 cups milk
1-½ cups corn syrup
1-½ tablespoons Argo or Kingsford’s Cornstarch
3 egg yolks
Few grains salt
1-½ teaspoons vanilla
1 cup heavy cream
½ cup sugar
Step Wise Instructions:
Scald milk, corn syrup and sugar and thicken with the cornstarch dissolved in an equal quantity of cold milk.
Cook fifteen minutes, stir in the egg yolks well beaten and combined with a little of the thickened mixture.
Chill, add salt, flavoring and cream, and freeze, packing with three parts of cracked ice to one of rock salt.
You can do a lot of experimenting with these ice cream simply by using different ice cream flavors and mixing in ingredients such as chocolate chips or sweetened dried cranberries.
Total time to cook:
30 minutes
Serves:
6
Category:
Green tea, ice cream
Ingredients:
1/2 gallon Vanilla ice cream
1/2 oz Powdered green tea
Step Wise Instructions:
Soften the ice cream and add the powder in small amounts, until the ice cream has the strength and flavor you desire.
Then refreeze the ice cream until it is ready to be served.
Ice cream for the coffee lover! The homemade crust is divine.
Total time to cook:
45 minutes
Serves:
8
Category:
Egg, bean, fruit, holiday
Ingredients:
2 1/2 cups heavy cream
1 1/2 cup whole milk
3/4 cup sugar
1 cup dark-roasted coffee beans, finely chopped
6 egg yolks
2 tsp vanilla extract
Step Wise Instructions:
Combine cream, milk, sugar and coffee beans in a medium heavy-bottomed saucepan. Bring mixture just to a simmer over medium heat, stirring to dissolve sugar.
Remove from heat, cover, and let stand for one hour.
Pour mixture through a fine strainer into a bowl; discard coffee beans.
Rinse or wipe out any coffee bean residue in the saucepan.
Return the strained cream mixture to the saucepan and bring to a simmer over low heat.
In a bowl, beat egg yolks lightly to blend.
Whisk one-half cup of the hot cream mixture into egg yolks; pour yolk mixture back into pan.
Stir constantly over low heat until mixture thickens just enough to lightly coat the back of a spoon.
Do not let boil.
Pour custard through a fine-mesh strainer into a clean bowl and discard residue.
Refrigerate or place bowl in an ice bath until cool.
Cover with plastic wrap and refrigerate until custard is very cold, at least several hours, or up to one day.
Stir vanilla into the chilled custard and freeze in an ice cream maker according to the manufacturer’s instructions.
Transfer ice cream to an airtight container and freeze at least six hours, until firm, or up to one week.
