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    You are in: Home / Cookbooks / Ice Cream and Ices
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    30 recipes in

    Ice Cream and Ices

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    Created by pastry chef Cory Barrett. Similar to Ben & Jerry's "Black and Tan" flavor. Food & Wine Magazine, Feb 2008.

    Recipe #277975

    3 Reviews |  By Annacia

    A granita is, essentially, an Italian ice, coffee flavored, in this particular case. On the richness scale, it’s on the opposite end of the spectrum from ice cream since it contains no eggs or cream. A bit of sugar, yes, but in modest proportion. The method for making a granita is decidedly low tech: you simply stir the liquid periodically as it freezes, resulting in the granita’s granular texture; the word, by the way, comes from the Italian grana, meaning grainy. I like to serve this as is, in small chilled bowls or cups, but it is frequently served with a dab of lightly sweetened whipped cream. Put a plate of biscotti on the table, fresh hot coffee too, and you have the perfect dessert.

    Recipe #215383

    3 Reviews |  By Bayhill

    From the "International Vegetarian" cookbook. Note: prep time does NOT include freezer time.

    Recipe #173148

    Very easy to make! I am sure this would go great with some praline topping for a wonderful fall sundae treat! Enjoy!

    Recipe #102281

    This is an adopted recipe that looks great. The original introduction said "I found this in a Joanna Lund Diabetic cookbook. It's wonderful...gobbled down by diabetics and non-diabetics alike! The directions call for refrigeration, but I usually make it a frozen pie instead."

    Recipe #71907

    3 Reviews |  By Sarah J

    Diabetic ice cream without all the sugar. Now I call this comfort food!

    Recipe #37808

    From LeGourmet TV video blog. If raw egg bothers you, leave it out (it will be less creamy) or buy eggs which are pasteurized in the shell. Cooking time includes refrigerator time and processing time.

    Recipe #511570

    Adapted from Le Gourmet TV. If the raw egg disturbs you, use a pasteurized egg, 1/4 c egg substitute, or just leave it out. It won't be as creamy in the mouth without the egg, though.

    Recipe #505574

    A refreshing, very lemony ice recipe. Great when you're under the weather with a sore throat. Adapted from Serious Eats. http://bit.ly/VbxrAf

    Recipe #493815

    This is a decidedly adult popsicle! Adapted from a recipe by Braden Rex-Johnson at Al Dente. http://bit.ly/r8zLOt

    Recipe #460275

    Use a blue cheese you enjoy; the flavor profile of the cheese will come through in the ice cream. A blue d'Auvergne would be mild, slightly spicy and slightly sweet; a Gorgonzola would be bold, intense and complex. A Danish bleu would be the mildest choice; the milder cheeses will need less sugar. Adapted from a recipe at Serious Eats. http://bit.ly/fawLd8

    Recipe #445186

    Adapted from a recipe by Pim Té at her blog: http://tinyurl.com/mtoszc This is a really rich, decadent recipe with the nutty flavor of brown butter - no extraneous flavors like vanilla or molasses here.

    Recipe #382721

    From _Tyler's Ultimate_ episode "Ultimate Lamb Shanks".

    Recipe #368024

    Adapted from a recipe by Kerry Saretsky at Serious Eats.

    Recipe #366412

    Butter-flavored ice cream infused with the flavor of real popcorn. Adapted from Garrett's Table (http://www.garretkern.com). Fleur de Sel Caramel Sauce adapted from http://corkandrind.blogspot.com

    Recipe #359063

    I just bought an ice cream maker this summer and have been experimenting with various flavours and creams etc. Invented this one Thanksgiving weekend. It was a HUGE hit. It is very rich so a little goes a long way . You can switch up the diary . I used a bit of all I had LOL

    Recipe #334163

    Inspired by a recipe on this site. Serve as a palate cleanser between courses of a formal meal, or with small glasses of Sauternes as a dessert. (6 hour preparation time includes ripening of the puree, and hardening of the finished sorbet.)

    Recipe #331427

    Adapted from a recipe by Mary Ann at allrecipes.com. Serve in small individual glasses or custard cups.

    Recipe #327374

    From Elise at Simply Recipes (http://www.elise.com/recipes/archives/006165easy_pumpkin_ice_cream.php). Since this has no custard base, it's simpler, lighter and less rich than other ice creams. However, it is also less shelf-stable, and will start to get icy after just 8 hours in the freezer (less if you omit the brandy), so it should be made and eaten the same day.

    Recipe #324394

    From David Lebovitz' blog at http://www.davidlebovitz.com/archives/2007/11/the_easiest_cho.html. If you want to experiment, you need to include a similar amount and percentage of alcohol to keep the ice cream from freezing too hard. Most of the sweetness comes from the banana, so choose a nice ripe one.

    Recipe #324393

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