Home made ice cream recipes.

Recipes include
chocolate ice cream,  sugar free ice cream, diet ice cream, reduced sugar ice cream, maple ice cream, strawberry ice cream, mocha ice cream, milky way ice cream, ice cream recipes without freezer, kick the can ice cream, strawberry ice cream, pina cola ice cream, mango ice cream, cappuccino ice cream, pineapple orange ice cream, praline ice cream, cherry ice cream, butter pecan ice cream, lemon ice cream, peach ice cream

Brown Sugar Ice Cream
4 egg yolks
1 c. heavy cream
1 c. (packed) brown sugar
3 c. half-and-half or light cream
1-1/2 tsp. vanilla extract

In heavy, medium, non aluminum saucepan, whisk together the egg yolks and brown sugar until thick. In another medium saucepan bring the cream and half and half just to a boil over moderate heat. Gradually whisk the hot cream into the egg yolk mixture in a thin stream. Cook over low heat stirring constantly, until the custard is thick enough to coat the back of a spoon about 6 minutes. Do Not Boil. Immediately strain the custard into a medium bowl. Stir in the vanilla and cool to room temperature, stirring occasionally, about 30 minutes. Cover and refrigerate until very cold, at least 5 hours. Pour the cold custard into an ice cream maker and freeze according to the manufacturer's instructions. Let the ice cream soften slightly before serving.

Sugar Less Ice Cream
1 qt. Coffee Rich
1 c. whole milk
1 tbsp. Sweet 10 sweetener
1 can Eagle Brand milk
6 eggs, well beaten (Egg Beaters or equivalent of 6 eggs)
3 tsp. vanilla

Combine all ingredients and put in container in freezer. Stir a couple of times during freezing to keep well blended.

Maple Sugar Ice Cream
1 qt. cream
2 c. maple sugar
2 eggs (or Egg Beaters)
1 pt. milk
Scant 1/2 c. flour

Let the milk come to a boil. Beat 1 cup of sugar, flour and eggs, until the mixture is light and creamy. Then stir into the boiling milk, cook until the flour is thoroughly cooked. Put away to cool. When cold, whip the cream, add other cup of sugar and turn into the cooked mixture and freeze.

Strawberry Ice Cream
3 cans Eagle Brand milk
3 (10 oz.) cartons sweetened
strawberries

Mash strawberries. Add Eagle Brand milk. Pour into ice cream freezer and fill with milk. Freeze.

Honey Ice Cream
2-1/2 c. cream
2 lg. eggs, separated
1/2 c. honey (cherry or clover)
1 tsp. vanilla

Separate eggs, beat egg yolks and honey together. Add the cream and vanilla and stir well. Place in quart container and freeze. When solidly frozen, remove from container and put in a mixing bowl. Mix until smooth, adding beaten egg whites as you mix. Replace in container and refreeze. VARIATIONS: Can substitute yogurt for cream. Other flavors: Add carob flour instead of vanilla or fruits.

Mocha Ice Cream
 24 Oreo cookies, crushed
1/3 c. butter, melted
1/2 gallon coffee ice cream
3 oz. unsweetened chocolate
2 tbsp. butter or margarine
1 c. sugar
Dash of salt
1 (5 1/2-6 oz.) cans evaporated milk
1/2 tsp. vanilla extract
1 1/2 c. heavy cream, whipped
1 1/2 oz. kahlua liqueur
Powdered sugar to taste
1/2-3/4 c. chopped nuts

Combine cookie crumbs and butter and press into the bottom of a buttered 9 x 13 inch pan. Refrigerate. When chilled, spoon on softened ice cream and freeze. Melt chocolate and butter. Add sugar, salt and milk. Bring to a boil, stirring until thickened. Remove from heat and add vanilla. Chill and spread on top of ice cream. Freeze. Whip cream. Add Kahlua and powdered sugar to taste. Spread over chocolate layer and sprinkle top with chopped nuts. Freeze. Makes 25 servings

Roll the Can Ice Cream
2 empty cans, 1 lb. & a 3 lb. with
plastic lids
1 1/2 c. rock or kosher salt
20 c. (about 7 1/2 lbs.) crushed ice
1 c. heavy cream
1/3 c. any of the following:
raisins, diced peaches, crushed
Oreos, diced strawberries
1 c. milk
1 tsp. vanilla

Combine ice cream ingredients in smaller can. Cover can tightly with lid and set in the center of the larger can. Layer 1/2 the ice alternately with 1/2 the salt in the empty space between cans. Cover the larger can with lid. Roll the can back and forth 10 minutes on a hard surface. Open outer can, empty old ice and water. Lift out small can, wipe lid dry and remove. Scrape ice cream from sides with a knife. Replace in large and and re-pack with remaining ice and salt. Cover and roll about 5 more minutes or until done.

Ghiradellis Chocolate Ice Cream
4 oz. bittersweet chocolate, chopped
2 c. half & half
3/4 c. sugar
2 tbsp. flour
1/4 tsp. salt
3 eggs
1 1/2 c. heavy cream
1 1/2 tsp. vanilla extract

In heavy saucepan, combine chocolate and half & half. Cook over moderate heat until chocolate is melted and mixture is smooth (about 5 minutes). In small bowl, combine sugar, flour and salt. Gradually whisk dry ingredients into the melted chocolate and bring to boil. Reduce heat to moderately low and cook, whisking occasionally. In medium bowl, whisk eggs briefly. Slowly whisk in half of the chocolate mixture then transfer this mixture to the remaining chocolate in saucepan. Cook until thick, smooth and steaming (about 160 degrees on a candy thermometer). Remove from heat and stir in heavy cream and vanilla. Let cool to room temperature then chill until cold. Pour into ice cream maker and freeze. Transfer to container and freeze at least 30 minutes before serving.

Milky Way Ice Cream
12 lg. Milky Way candy bars or 24
miniature bars
1 can Eagle Brand milk
Milk

Melt Milky Way bars and slowly add Eagle Brand. Mix well and let cool a little bit. Put in freezer and fill with milk.

Ice Cream Crunch
2 c. Rice Krispies, crushed
1 c. grated coconut
1/2 c. chopped pecans
1/2 c. chopped almonds
1 stick butter, melted
1 c. light brown sugar
1/2 gallon vanilla or coffee ice cream
Caramel or butterscotch sauce

Mix Krispies, coconut, nuts and butter in a pan and brown in the oven. Remove from oven and add brown sugar. Line 9 x 13 pan with wax paper. Halve crunch mixture; layer half of crunch in pan and put ice cream on top. Top with remaining crunch mixture. Cover and freeze. Serve with caramel or butterscotch sauce as topping.

Easy Vanilla Ice Cream
2 (14 oz.) can Eagle Brand milk
1 qt. half & half milk
1 tbsp. plus 1 tsp. vanilla extract
Ice cream freezer

Combine all ingredients, mixing well. Pour mixture into freezer can of a 1 gallon hand turned or electric freezer. Freeze according to manufacturer's instructions. Ripen ice cream 1 hour, if desired. Yield 2 1/3 quarts.

Coffee Ice Cream
1 c. milk
24 marshmallows
1 tsp. instant coffee
1 c. heavy cream, chilled

Combined preparation and cooking time: 15 to 20 minutes. Freezing time: overnight. Turn freezer to coldest setting. Pour milk into a saucepan, heat and gradually add the marshmallows. Mix until the mixture is smooth. Add the instant coffee. Let it cool a bit. Whip the cream until stiff. Mix cream and marshmallow mix together and pour into an empty ice cube tray. Freeze overnight.

Vanilla Ice Cream
4 eggs
1 3/4 c. sugar
1 can Eagle Brand milk
1 can (sm.) Carnation milk
1/2 gal. whole milk
2 tbsp. vanilla
1/2 pt. whipping cream

Beat eggs well, add sugar and continue beating until well mixed. Add other milks, whipping cream and vanilla; beat until well mixed. Pour into chilled ice cream maker canister. Freeze according to freezer's directions.

Blueberry Cheesecake Ice Cream
1 can evaporated milk
4 lb. cream cheese
6 eggs
2 c. sugar
Half & half
1 1/2 tsp. almond extract
1/3 c. Grapenuts
1 can blueberry pie filling (or
cherry pie filling)

Beat well eggs and sugar. Add softened cream cheese. Beat well with electric mixer. Gradually add evaporated milk while continuing to mix with mixer. Add almond extract flavoring. Pour into 1 1/2 gallon can. Add half & half to fill line. When ice cream is hard, or electric freezer stops, remove dasher and swirl Grapenuts and blueberry pie filling into ice cream. Do not mix well. Pour water off of ice cream can for 2 hours to harden or "ripen" ice cream.

Mango Ice Cream
4 c. peeled mango slices, chopped fine
1 c. sugar
4 (13 oz.) cans sweetened milk, chilled
1/2 gal. Half and Half
6 eggs, well beaten (or Egg Beaters)
1 tbsp. vanilla extract
1 tsp. almond extract

Combine mango slices and sugar in a microwave proof bowl. Heat until sugar dissolves. Place in refrigerator to chill slightly. In a churn, combine sweetened condensed milk, Half and half, eggs and extracts. Add chilled mango mixture. Follow manufacturer's directions for making ice cream.

Banana Ice Cream
2 cans Eagle Brand milk
3 bananas, cut up sm.
3 pts. half & half
Milk to finish filling 1 gallon
freezer

Mix all together. Freeze in 1 gallon freezer. May use any type of fruit mashed up or chopped small. Very rich.

Banana Ice Cream
1 can condensed milk
1 c. sugar
1 tsp. vanilla flavoring
3 med. chopped bananas
Milk, as needed

Blend all ingredients together until well mixed. Then pour rest of freezer amount of milk to make 1 gallon. Use electric freezer or turn style.
 

Pina Colada Ice Cream
1 (12 oz.) can crushed pineapple
1 pkg. frozen coconut
1 qt. half and half
1 pt. whipping cream
1 can Eagle Brand milk
4 eggs, beaten well (or Egg Beaters)
2 c. sugar
2 tsp. rum flavoring

Mix Eagle Brand milk, sugar and eggs in large bowl. Beat well; add cream and half and half. Add remaining ingredients. Place in ice cream freezer.

Cherry Nut Ice Cream
2 cans Eagle Brand milk
3 bananas, cut up sm.
3 pts. half & half
Milk to finish filling 1 gallon
freezer

Mix all together. Freeze in 1 gallon freezer. May use any type of fruit mashed up or chopped small. Very rich.

Butter Pecan Ice Cream
2 eggs
1 c. brown sugar
2 cans evaporated milk
1 box instant vanilla pudding
1 1/2 c. toasted pecans
1 1/2 c. sugar
Milk

Saute chopped pecans in small amount of butter. Stir constantly about 5 minutes or until toasted. Set aside to cool. Combine remaining ingredients. Mix well. Pour into 1 1/2 gallon freezer. Finish filling with whole milk. Freeze. Best to let set 1 hour.

Cherry Ice Cream
4 eggs, separated
1 c. sugar
1/2 c. instant nonfat dry milk
1 c. Eagle Brand milk
1/2 gal. milk
1 (8 oz.) jar maraschino cherries

Beat egg yolks in a bowl until light. Stir in sugar, dry milk, and Eagle Brand milk. Add milk and beat thoroughly. Chop cherries and add cherries and juice to egg mixture. Fold in egg whites that have been stiffly beaten. Freeze according to freezer directions. 15-20 servings.

Toffee Ice Cream
10 oz. Health bars
1/2 pkg. Famous chocolate wafers,
crushed
1/4 c. margarine, melted
1/2 gal. vanilla ice cream or ice milk

SAUCE
1 stick margarine
1 (12 oz.) pkg. chocolate chips
2 c. powdered sugar
1 lg. can evaporated milk
1 tbsp. vanilla

Put Heath bars in freezer to harden. Mix chocolate wafer crumbs and margarine and press in 9x13 inch pan. Refrigerate to harden. Crush Heath bars and mix with softened ice cram. Spread over crust and freeze 6-8 hours. Sauce: Melt butter and chips. Add milk and sugar. Cook 8 minutes or until thick, stirring constantly. Add vanilla and serve warm over the ice cream. You can cut the sauce recipe in half and still have enough.

Tutti Fruiti Ice Cream
3 mashed bananas
3 oranges (juice)
3 lemons (juice)
3 c. sugar
3 c. cream (optional: 2 pts. half
and half may be substituted)

Combine ingredients in 4 quart ice cream freezer. Add milk to finish filling (approximately 3 cups). Place ice cream bucket in churn and freeze as usual.

Easy Strawberry Ice Cream
1 1/2 c. strawberry jam
2 c. buttermilk

Stir together jam and buttermilk. Freeze until firm. Break up mixture. Whip until fluffy and refreeze.

Pineapple Orange Ice Cream
6 eggs
3 c. sugar
1 box vanilla pudding (instant)
3 tbsp. orange flavoring
3/4 of a large can crushed pineapple
1 lg. can Pet milk
1 pt. whipping cream

Combine all ingredients and pour into 1 gallon freezer. Finish filling freezer with whole milk. Add a few drops of red and yellow food coloring to make orange color. Freeze.

Praline Ice Cream
2-1/4 c. sugar
1/3 c. all-purpose flour
1/2 tsp. salt
3 eggs, beaten
5 c. milk
1 qt. whipping cream
1 1/2 tbsp. vanilla
3 1/2 c. coarsely chopped pralines

Combine sugar, flour and salt in a Dutch oven. Add eggs and stir until smooth. Stir in milk and cook over medium heat. Heat until thermometer reaches 165 degrees, stirring constantly. Remove from heat and let cool slightly; chill 2 hours. Combine whipping cream and vanilla in a large bowl; add chilled custard, stirring with a wire whisk. Pour mixture into freezer can of 1 gallon electric freezer. Freeze according to manufacturer's instructions. Remove paddle; fold in pralines and let stand 1 hour before serving. Yields 1 gallon.

Lemon Ice Cream
2 c. whipping cream or Half and Half
1 c. sugar
2 tbsp. freshly grated lemon peel
1/3 c. freshly squeezed lemon juice

Combine cream and sugar; stir until sugar has dissolved; blend in peel and juice; pour in shallow pan; freeze until firm (4 hours). Yield: 6-8.

Peach Ice Cream
2 cans sweetened condensed milk
4 c. mashed or chopped fresh peaches
1 tbsp. flour
1 tbsp. vanilla
2 qt. milk

Combine sweetened condensed milk and peaches; add flour. Beat well. Add vanilla and milk; mix well. Pour in hand freezer; freeze according to freezer directions.

Strawberry Ice Cream
2 c. buttermilk
1/2 c. strawberry jam or any jam
(raspberry, cherry or pineapple)

Stir buttermilk into jam. Pour into refrigerator tray; freeze. Firm. Cut up frozen mixture and place in chilled bowl. Whip until fluffy with electric mixer. Return to tray, cover and freeze firm (or freeze in ice cream freezer according to manufacturer's directions). Spoon into sherbet dishes. Garnish with fresh strawberries and mint leaves if desired. Makes about a quart.

Coconut Ice Cream
60 Ritz crackers
1 stick margarine
1/2 gal. vanilla ice cream
1 1/2 c. milk
2 pkgs. Jello instant coconut cream
pudding

Crush and roll fine crackers. Place in bottom of 9 x 13 inch dish. (Save out 1/2 cup crackers.) Drizzle 1 stick of melted margarine over crumbs. Soften ice cream and mix with milk. Add pudding. When mixed spread over crumbs. Sprinkle 1/2 cup crumbs on top. Place in refrigerator to set. (This makes a lot - can be cut in half.)

Grapenut Ice Cream
6 eggs
1/4 tsp. salt
1 pt. half & half
2 c. Grapenuts
2 c. sugar
1 tsp. vanilla
1 can Carnation milk

Blend eggs, sugar, salt, vanilla, half and half, and Carnation milk together. Pour in ice cream freezer. Fill to top with regular milk and add Grapenuts. Freeze and eat.

Peanut Butter Ice Cream
2 c. sugar
1 can evaporated milk
1 sm. jar peanut butter
Milk

This will make 1 gallon ice cream. Mix evaporated milk, sugar and peanut butter in blender. Add milk to fill line. Freeze.

Ice Cream (any flavor- determined by flavor of the pudding)
1/2 gal. milk
1 lg. Pet milk
1 tsp. vanilla
1 sm. pkg. instant pudding mix
3 c. sugar

Mix ingredients well. Pour in ice cream freezer.

Chocolate Ice Cream
4 eggs
2 1/2 c. sugar

Beat eggs until white. Add sugar, little at a time. Beat well each time. 1 c. sifted cocoa
1 tbsp. vanilla
1 pt. half & half
1/2 pt. whipping cream
1 can evaporated milk

Fill freezer up with milk to about 2 inches from top. 1 gallon freezer.

Banana Split Ice Cream
4 eggs
1 1/4 c. sugar
2 cans evaporated milk
1 can Eagle Brand milk
1 tbsp. vanilla

ADD
3 lg. ripe bananas
1 sm. can crushed pineapple, drained
10 oz. jar chopped maraschino
cherries, use sm. amount juice if
you like the taste of cherry
1 c. chopped walnuts

This makes 1 gallon freezer of ice cream. You will probably need to add regular milk to finish filling the freezer to the point indicated on your freezer.

Cappuccino Ice Cream
6 egg yolks
1/2 c. sugar
3 tbsp. brown sugar
3 c. heavy cream
2 tbsp. instant coffee powder
1 c. very rich brewed espresso
3 tbsp. creme de cacao
2 tsp. vanilla extract
1 tsp. ground cinnamon

Beat the egg yolks, sugar and brown sugar in a medium bowl just until blended. Heat the cream in a saucepan until almost boiling. Pour the cream in a thin stream into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat to make a light custard, about 5-7 minutes. Do not allow to boil. Remove from heat. Dissolve the instant coffee in the espresso. Stir in the creme de cacao, vanilla and cinnamon and whisk into the custard. Refrigerate covered until cold. Freeze in ice cream maker.

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