If you like Oreo Cookies you are going to love this! Making a cooked custard first makes this a quality, smooth and creamy ice cream. This recipe makes about 3 1/2 - 4 quarts of ice cream. I hope you will enjoy this!
Custard with French Vanilla Cake mix flavour, can swirl fudge sauce or berries into the frozen mixture, before the final freezing in the refrigerator. This is simple and easy. If you like it smooth add dry mix at the start, if you like it clumpy add the dry mix 15 minutes after the freezing has begun..The texture is up to you and your family.See my tips at the end of instructions also.
this is exactly like the blue moon ice cream that can be found in northern michigan at kilwins. Its also the same that i used to have in the summers as a kid in the 70's. there isn't any pineapple or alcohol in this!!
If you are lucky enough to have a plum tree this ice cream is a delicious way to use them. Refrigeration and freezing time (8 hours) not included in prep/cooking time. Processing time is included in cooking time. Recipe source: Bon Appetit (July 1985)
A good quality balsamic vinegar is the key to this refreshing sorbet. It can be served either as a dessert or between courses. This recipe is from The New Mayo Clinic Cookbook. The cooling time is not reflected in the cooking or preparation time.
This recipe is a divine way to cool off and get refreshed on a hot summer day. It is a different kind of ice cream recipe, that pleases the palate. Cook time includes the time it takes to freeze, this varying from machine to machine.
Here is a simple, but totally decadent recipe for butter pecan ice cream that is made in the ice cream maker. So easy to make with fabulous results. Much better than store bought. Great for a hot summer day...or any time of the year for that matter. Cook time includes freeze time that varies from machine to machine. Whole pecan nuts can be used instead of the chopped!
This Ice Cream is to die for! I got the recipe from www.about.com and have since made it many times. It is a bit more involved to make but worth the effort.The ginger flavor is keenest for the first 24 hours. It is still sprightly after 2 days, but then gradually begins to fade. Great to end a Chinese meal!The cook and prep times are estimates, I never really kept track!
The way Butter Pecan Ice Cream was meant to taste!! This ice cream is so creamy and delicious you will never want to buy it again!! My suggested serving is with Caramel Sauce (see recipe I posted recipe #117551). From The Inn at Little Washington. Cooking time reflects freezing time.
Of all the summertime flavors, I think that peach ice cream brings it all home for me. This delightful recipe comes from the Inn At Little Washington and Chef Patrick O'Connell. Special equipment: Ice Cream Machine(cook time is estimated freezing time)
I came across this recipe while looking for something new to do with strawberries and thought it sounded delicious--combining my two of my favorite fruits. Prep time does not include letting ice cream cool and freeze (at least 8 hours). Cooking time includes processing time. Recipe source: Bon Appetit (July 1985)
This ice cream is so rich and creamy! This recipe is for the custard base which then needs to be processed in an ice cream maker, but it is more than worth it! A lighter version can be made with half and half. I use the 16oz container of frozen strawberries and syrup in place of the strawberry puree and fresh strawberries. Or leave them out for sinfully rich cheesecake ice cream! Cook time is based on your ice cream maker and does not include time needed to cool the batter.