Ice-Cream Recipes

Recipes Mango Ice-cream

Ingredients:

Mango Pulp – 30 oz can
Sweetened Condensed Milk – 14 oz can
Whipped Topping – 8 oz container
Fresh Mango – cubed, optional

Method:

1. In a big bowl pour in the Mango Pulp, Condensed Milk and the Whipped Topping.
2. Fold them in very well but very gently.
3. Pour into a dish with a tight fitting lid.
4. Cover and place in the freezer for 2 hours.
5. After 2 hours, mix in the cubed Mango pieces and return dish to the freezer.
6. Allow it to freeze for another 3 hours or so.
7. Serve and enjoy!

Tips:

1. Fresh Mango plup can be substituted for the can.
2. Add in Tutti-fruiti,nuts, saffron or cubes of cherry

for a variation.

 Vanila Ice-cream

Ingredients

1 cup milk

A pinch of salt

3/4 cups sugar

1 vanilla bean

5 egg yolks

2 cup heavy cream
 A few drops of vanilla extract

1. Heat the milk, salt, and sugar in a saucepan. Split the vanilla bean lengthwise and scrape the seeds into the milk with the tip of a paring knife. Add the bean pod to the milk.

2. Stir together the egg yolks in a bowl and gradually add some of the warmed milk, stirring constantly as you pour. Pour the warmed yolks back into the saucepan.

3. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula until the custard thickens enough to coat the spatula. Strain the custard into the heavy cream. Rinse the vanilla bean and put it back into the custard and cream to continue steeping. Chill thoroughly, then remove the vanilla bean and freeze in your ice cream maker according to the manufacturers instructions.
 

 Pineapple Cherry Ice-Cream

Ingredients

• 2-1/2 cups sugar
• 1 package (6 ounces) cherry gelatin
• 2 cups boiling water
• 4 cups milk
• 4 cups heavy whipping cream
• 1 can (20 ounces) crushed pineapple, drained
• 1/3 cup lemon juice

Directions

• In a large bowl, dissolve sugar and gelatin in boiling water. Refrigerate for 1 hour or until cool.
• Stir in the milk, cream, pineapple and lemon juice. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze.
• When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 3 quarts.

Nutrition Facts: 1 serving (1/2 cup) equals 283 calories, 16 g fat (10 g saturated fat), 60 mg cholesterol, 52 mg sodium, 34 g carbohydrate, trace fiber, 3 g protein. 

 Strawberry ice-cream

 

Ingredients

• 2 eggs
• 2 cups milk
• 1-1/4 cups sugar
• 1 cup miniature marshmallows
• 2 cups pureed unsweetened strawberries
• 1 cup half-and-half cream
• 1/2 cup heavy whipping cream
• 1 teaspoon vanilla extract

Directions

• In a large heavy saucepan, combine eggs and milk; stir in sugar. Cook and stir over medium-low heat until mixture is thick enough to coat a metal spoon and a thermometer reads at least 160°, about 14 minutes. Remove from the heat; stir in the marshmallows until melted.
• Set saucepan in ice and stir the mixture for 5-10 minutes or until cool. Stir in the remaining ingredients. Cover and refrigerate overnight.
• When ready to freeze, pour into the cylinder of an ice cream freezer and freeze according to manufacturer's directions. Yield: about 2 quarts.

Nutrition Facts: 1 serving (1/2 cup) equals 153 calories, 6 g fat (4 g saturated fat), 48 mg cholesterol, 35 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein.

Vanilla  Custard  Ice  Cream

 

Ingredients

• 2 cups whole milk
• 3/4 cup sugar
• 1/8 teaspoon salt
• 2 eggs, lightly beaten
• 2 cups heavy whipping cream
• 2 tablespoons vanilla extract
• Colored sprinkles, optional

Directions

• In a large saucepan, heat milk to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.
• Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
• Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Garnish with sprinkles if desired. Yield: 1-1/2 quarts.

Nutrition Facts: 1/2 cup (calculated without sprinkles) equals 227 calories, 17 g fat (10 g saturated fat), 95 mg cholesterol, 70 mg sodium, 16 g carbohydrate, 0 fiber, 3 g protein. 

Butter   Pecan  Ice  Cream

 

Ingredients

• 2 eggs, lightly beaten
• 1/2 cup packed light brown sugar
• 1 cup sugar
• 2 cups half-and-half cream
• 1/4 teaspoon salt
• 2 cups milk, scalded and cooled
• 1-1/2 teaspoons vanilla extract
• 2 tablespoons butter
• 1 cup finely chopped pecans

Directions

• In a heavy saucepan or top of a double boiler, combine eggs, sugars, cream and salt. Cook over low heat, stirring constantly, until mixture coats a spoon. Cool. Add milk and vanilla. Refrigerate for several hours. In a skillet, melt butter. Add pecans and saute on medium heat, stirring constantly, being careful not to burn them. Cool. Pour egg mixture into the cylinder of an ice cream freezer; add pecans, stirring slightly to distribute. Freeze according to manufacturer's directions. When frozen, pack ice cream in airtight containers and store in freezer. Yield: 2 quarts.

Nutrition Facts: 1 serving (1/2 cup) equals 207 calories, 11 g fat (4 g saturated fat), 50 mg cholesterol, 92 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein. 

Banana  Ice  Cream

Ingredients

• 4 cups half-and-half cream
• 2-1/2 cups sugar
• Dash salt
• 4 eggs, lightly beaten
• 4 cups heavy whipping cream
• 1 can (5 ounces) evaporated milk
• 1 tablespoon vanilla extract
• 2 cups mashed ripe bananas (4 to 5 medium)

Directions

• In a large heavy saucepan, heat half-and-half to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160° and coats the back of a metal spoon.
• Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in the whipping cream, milk and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
• Stir in bananas. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 3 quarts.

Nutrition Facts: 1 serving (1/2 cup) equals 309 calories, 20 g fat (12 g saturated fat), 112 mg cholesterol, 58 mg sodium, 28 g carbohydrate, trace fiber, 4 g protein.

 Mocha  Ice  Cream

 

Ingredients

• 2-1/4 cups sugar
• 3/4 cup baking cocoa
• 1/3 cup all-purpose flour
• 1 tablespoon instant coffee granules
• Dash salt
• 3 cups milk
• 4 eggs, beaten
• 4 cups half-and-half cream
• 2 cups heavy whipping cream
• 3 tablespoons vanilla extract

Directions

• In a large heavy saucepan, combine the sugar, cocoa, flour, coffee and salt. Gradually add milk and eggs; stir until smooth. Cook and stir over medium-low heat until mixture is thick enough to coat a metal spoon and reaches 160°, about 15 minutes. Refrigerate until chilled. Stir in the remaining in the remaining ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Remove from the freezer 10 minutes before serving. Yield: about 2-1/2 quarts.

Nutrition Facts: 1 serving (1/2 cup) equals 292 calories, 16 g fat (10 g saturated fat), 104 mg cholesterol, 71 mg sodium, 30 g carbohydrate, 1 g fiber, 5 g protein.

Raspberry   Ice  Cream

 

Ingredients

• 2 cups fresh or frozen raspberries
• 2 cups heavy whipping cream
• 1 cup half-and-half cream
• 1 cup sugar
• 2 teaspoons vanilla extract

Directions

• Place the raspberries in a blender; cover and process on medium-high speed until chopped; set aside. In a large saucepan, heat milk to 175°; stir in sugar until dissolved. Remove from the heat. Stir in whipping cream and vanilla. Fold in raspberries. Refrigerate until chilled.
• Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: about 1-1/2 quarts.

Coconut  Ice  Cream

 

Ingredients

• 1-3/4 cups sugar
• 1/2 teaspoon salt
• 4 cups milk
• 1-1/2 cups flaked coconut, divided
• 4 cups heavy whipping cream
• 1 tablespoon vanilla extract
• Toasted flaked coconut, optional

Directions

• In a saucepan, combine the sugar, salt and milk; cook and stir over medium heat just until mixture begins to boil. Stir in 1/2 cup coconut. Remove from the heat; let stand for 30 minutes.
• Strain, discarding coconut. Place milk mixture in a large bowl; add cream, vanilla and remaining coconut. Freeze in an ice cream freezer according to manufacturer's directions.
• Transfer to a 2-qt. freezer container. Cover and freeze for at least 4 hours before serving. Garnish with toasted coconut if desired. Yield: 2 quarts.

Nutrition Facts: 1 serving (1/2 cup) equals 373 calories, 27 g fat (18 g saturated fat), 90 mg cholesterol, 149 mg sodium, 31 g carbohydrate, trace fiber, 3 g protein. 

Chocolate   Crunch  Ice  Cream

 

Ingredients

• 1-1/2 cups milk
• 3/4 cup sugar, divided
• 4 egg yolks
• 2-1/2 teaspoons instant coffee granules
• 2 cups 60% cocoa bittersweet chocolate baking chips, melted and cooled
• 1-1/2 cups heavy whipping cream
• 1 teaspoon vanilla extract
• 3/4 cup semisweet chocolate chips, melted
• 3/4 cup slivered almonds, toasted
• 1/3 cup milk chocolate toffee bits

Directions

• In a large saucepan, heat milk to 175°; stir in 1/2 cup sugar until dissolved. In a small bowl, whisk egg yolks and remaining sugar. Stir in coffee granules and bittersweet chocolate. Whisk in a small amount of hot milk mixture. Return all to the pan, whisking constantly.
• Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; let stand for 30 minutes, stirring frequently.
• Transfer to a large bowl; stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
• Line a baking sheet with waxed paper; spread melted semisweet chocolate to 1/8-in. thickness. Refrigerate for 20 minutes; chop coarsely.
• Fill cylinder of ice cream freezer two-thirds full with custard; freeze according to manufacturer’s directions. Stir in some of the chopped chocolate, almonds and toffee bits. Refrigerate remaining custard until ready to freeze. Stir in remaining chocolate, almonds and toffee bits. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving. Yield: 1-1/2 quarts.

Nutrition Facts: 1 serving (3/4 cup) equals 675 calories, 46 g fat (25 g saturated fat), 182 mg cholesterol, 95 mg sodium, 67 g carbohydrate, 5 g fiber, 9 g protein. 

  Candy  Bar  Ice  Cream

 Ingredients

• 2 quarts half-and-half cream
• 1 cup milk
• 2-1/4 cups sugar
• 1/4 teaspoon salt
• 4 eggs, lightly beaten
• 4-1/2 teaspoons vanilla extract
• 5 Butterfinger candy bars (2.1 ounces each), chopped

Directions

• In a large heavy saucepan, heat the cream and milk to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into eggs.
• Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.
• Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
• Stir in candy bars. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving. Yield: 3 quarts.

Nutrition Facts: 1 serving (1/2 cup) equals 203 calories, 9 g fat (6 g saturated fat), 74 mg cholesterol, 82 mg sodium, 23 g carbohydrate, trace fiber, 4 g protein. 

Lime   Ice  Cream

 Ingredients

• 2 cups milk
• 1-1/4 cups sugar
• 1/3 cup lime juice
• 1-1/2 teaspoons grated lime peel
• 1 cup heavy whipping cream

Directions

• In a large saucepan, combine milk and sugar. Cook over medium heat until sugar is dissolved and mixture reaches 175°. Cool to room temperature. Stir in the lime juice and peel. Freeze in an ice cream freezer according to manufacturer's directions.
• Transfer frozen lime mixture to a large bowl; allow to soften slightly. In a small bowl, beat whipping cream until stiff peaks form. Fold into softened lime mixture. Allow ice cream to firm up in your refrigerator freezer for 4 hours before serving. Yield: 4 servings (about 1 quart).

Nutrition Facts: 1 serving (1 cup) equals 528 calories, 26 g fat (16 g saturated fat), 98 mg cholesterol, 83 mg sodium, 72 g carbohydrate, trace fiber, 5 g protein.