Category: MISC

Joy over at Joy of Desserts is hosting this delightful round up of recipes for ice creams, gelatos, sorbets, sherberts, granites, frozen yogurts and any ice cream-like confections. So click on over and check out all the recipes. If you want to join in head on over to Joy’s blog to link to it so that we may all visit you. You can even link to recipes you have already posted. Add this button to your participating posts and link to this blog. Your blog can be in any language, but a translator on your site will help any who don’t speak the same language.

It just happens to coincide with Meredith’s themes for blueberries and National Ice Cream Month over at Scrumptious Sunday which is hosted by Meredith at Mercedes Rocks and with Favorite Ingredient Friday’s 4th of July theme which is hosted by Kathryn at Overwhelmed with Joy.

It is not a problem with my ice cream freezer, but Kathryn over at Overwhelmed with Joy recently pointed out that she found it better to cool the mixture in the refrigerator before using the ice cream freezer.

VANILLA ICE CREAM ~ BASIC RECIPE
1 cup whole milk
1/2 cup sugar
2 jumbo eggs
2 cups heavy cream
2 teaspoons real vanilla extract

Warm the milk in a small pan. Whisk the eggs with the sugar in a separate bowl. Slowly add the warm milk to the egg mixture while continuously whisking the mixture. Pour the entire mixture back into the pan and heat slowly, stirring continuously until mixture thickens to loose pudding texture. DO NOT BOIL! Let it cool to room temperature. Whisk in the cream and vanilla. Follow your ice cream maker directions for freezing.

STRAWBERRY ICE CREAM
2 cups strawberry chunks
1 cup whole milk
1/2 cup sugar
2 Jumbo eggs
2 cups heavy cream

Warm the milk in a small pan. Whisk the eggs with the sugar in a separate bowl. Slowly add the warm milk to the egg mixture while continuously whisking the mixture. Pour the entire mixture back into the pan and heat slowly, stirring continuously until mixture thickens to loose pudding texture. DO NOT BOIL! Let it cool to room temperature. Whisk in the cream and vanilla. Follow your ice cream maker directions for freezing. Add the strawberry chunks just before the freezing process is complete.

CHOCOLATE CHOCOLATE CHIP ICE CREAM
1 cup whole milk
2/3 cup sugar
1/3 cup cocoa
2 jumbo eggs
2 cups heavy cream
1 teaspoon real vanilla extract
1/2 cup milk chocolate chips

Warm the milk in a small pan. Whisk the eggs with the sugar in a separate bowl. Slowly add the warm milk to the egg mixture while continuously whisking the mixture. Pour the entire mixture back into the pan and heat slowly, stirring continuously until mixture thickens to loose pudding texture. DO NOT BOIL! Whisk in the cocoa just before removing from heat. Let it cool to room temperature. Whisk in the cream and vanilla. Follow your ice cream maker directions for freezing. Add the chocolate chips just before freezing process is complete.

CHOCOLATE BANANA ICE CREAM
1 cup whole milk
2/3 cup sugar
1/3 cup cocoa
2 jumbo eggs
2 cups heavy cream
1 teaspoon real vanilla extract
3 ripe bananas

Warm the milk in a small pan. Whisk the eggs with the sugar in a separate bowl. Slowly add the warm milk to the egg mixture while continuously whisking the mixture. Pour the entire mixture back into the pan and heat slowly, stirring continuously until mixture thickens to loose pudding texture. DO NOT BOIL! Whisk in the cocoa. Let it cool to room temperature. Puree’ the bananas and whisk into the cream and vanilla. When cooked mixtures cools, whisk the two together. Follow your ice cream maker directions for freezing. Add the chocolate chips just before freezing process is complete.

APRICOT PINEAPPLE ICE CREAM
1 cup whole milk
2/3 cup sugar
2 jumbo eggs
2 cups heavy cream
1 teaspoon real vanilla extract
1/2 cup Smucker’s Apricot Pineapple Jam

Warm the milk in a small pan. Whisk the eggs with the sugar in a separate bowl. Slowly add the warm milk to the egg mixture while continuously whisking the mixture. Pour the entire mixture back into the pan and heat slowly, stirring continuously until mixture thickens to loose pudding texture. DO NOT BOIL! Let it cool to room temperature. Whisk in the cream and vanilla. Follow your ice cream maker directions for freezing. Add the jam just before freezing process is complete.

BLUEBERRY RUM ICE CREAM
3/4 cup blueberries
1/3 cup rum
1 cup whole milk
1/2 cup sugar
2 Jumbo eggs
2 cups heavy cream

Pour the rum over the blueberries. Let stand overnight. Warm the milk in a small pan. Whisk the eggs with the sugar in a separate bowl. Slowly add the warm milk to the egg mixture while continuously whisking the mixture. Pour the entire mixture back into the pan and heat slowly, stirring continuously until mixture thickens to loose pudding texture. DO NOT BOIL! Let it cool to room temperature. Whisk in the cream and vanilla. Follow your ice cream maker directions for freezing. Drain the excess moisture off the blueberries. Add them just before the freezing process is complete.

I do the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, Tasty Thursday hosted by Pumpkin Patch, Watchin’ What We Eat hosted by Lorie at Honey I Shrank Myself and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!