Ice Cream

Any Flavor Ice Cream

1/2 gallon milk
1 large can evaporated milk
1 tsp. vanilla
1 small pkg. instant pudding mix (any flavor)
3 cups sugar

Mix ingredients well.
Pour in ice cream freezer.




Banana Ice Cream

1 can condensed milk
1 cup 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.




Banana Split Ice Cream

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





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.





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.






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.





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.





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 1 gallon freezer to about 2 inches from top.




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 divided in half.)




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.




Easy Strawberry Ice Cream

1 12 c. strawberry jam
2 c. buttermilk

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




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.




Favorite Fruit

2 cans sweetened condensed milk
2-3 packages sliced strawberries with sugar, partially thawed
( can also substitute the strawberries with
bananas, peaches, pineapple or whatever is your favorite)
1 large bottle red soda pop (uses most
of a 2-liter size) or substitute creme soda.

Put sweetened condensed milk and fruit in freezer can, add soda
to fill line and start cranking!




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.




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.




Lemon Ice Cream

2 c. whipping cream or Half and Half
1 c. sugar
2 tbsp. freshly grated lemon peel
13 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.





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.





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.




Milky Way Ice Cream

12 lg. Milky Way candy bars or 24 miniature bars
1 can Eagle Brand 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.




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.




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.




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.




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.





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.





Smooth as a Redneck

1 package instant vanilla pudding
1 can sweetened condensed milk
1/2 cup sugar
1 gallon milk

Mix first three ingredients with about half the milk using an electric mixer.
Stir in enough of the remaining milk to fill ice cream freezer. Freeze
according to manufacturer's instructions. For variety: add one cup sweetened
and chopped strawberries and one small strawberry Jell-O or use peaches with
peach Jell-O.





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.





Homemade Strawberry Ice Cream

Serves: 10
Freeze: At least 4 hr

May be frozen up to 1 week. If you have an ice cream machine, you can freeze part or all of the mixture (depending on capacity of machine's container), following manufacturer's directions.

16 oz ripe strawberries, hulled and halved (4 cups)
2 Tbsp light corn syrup
1 1/2 cups buttermilk
1 1/2 cups sugar
2 cups (1 pt) heavy (whipping) cream

Mash strawberries with corn syrup in a medium bowl. (You should have 2 2/3 cups.) Add buttermilk and sugar; stir until sugar dissolves.

Beat heavy cream in a large bowl with a mixer on medium-high speed until stiff peaks form when beaters are lifted. Gently fold in strawberry mixture. Pour into a shallow 2 1/2- to 3-qt metal bowl or pan.

Cover and freeze at least 4 hours, stirring once after 2 hours or when edges start to harden. Serve or spoon into an airtight container and freeze up to 1 week. Makes about 10 cups.




Sugarless 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.




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.




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.