GRAPEFRUIT ICE CREAM
1 Cup Grapefruit juice
1 Cup Sugar
1 Cup Whipping Cream
1/2 Cup Whole Milk
Mix ingredients just before putting in machine. Very nice texture. Strong grapefruit flavor. Surprisingly good. Even those who grimaced on being told the flavor of the day had seconds.
Note: Fresh squeezed grapefruit juice is far better than bottled. Also, use pink or red grapefruit.
GREAT PUMPKIN
Start on Halloween and make it right through Thanksgiving. No one will eat pumpkin pie again after trying this holiday treat.
For this recipe, prepare a batch of the Ultimate Butter Pecan ice cream mix, but omit the pecans. Then take an additional 2 eggs* and lightly beat them in a separate bowl, and add an additional 1/2 cup sugar. Add one cup of the prepared Butter Pecan ice cream mix, and when blended thoroughly, add one 15 oz. can of pumpkin, and 2 tbsp cinnamon. Add this to the Butter Pecan mix and freeze in your ice cream freezer. *If you are concerned about the possibility of Salmonella from uncooked eggs, substitute an equivalent amount of Egg Beaters.
GREEN TEA ICE CREAM
1 quart milk
1/2 ounce powdered Japanese Green tea
15 egg yolks
1 pound sugar
1 cup heavy cream
1 cup half and half
Bring milk to a boil. Remove from heat and add green tea. Mix well. In a separate bowl, beat egg yolks and sugar together until they form a ribbon. Combine egg mixture and milk, then strain into a saucepan. Cook over mediumhigh heat until just before the mixture reaches a boil. Remove from heat and cool completely over ice water. Beat heavy cream and half and half over ice water until frothy. Pour into egg mixture and mix well. Process in ice cream maker according to manufacturer's instructions. Freeze 2-3 hours before serving.
Recommend serving with the following raspberry sauce:
Raspberry Sauce:
1 1/2 pints raspberries
1 cup sugar
1 cup water
Place all in a saucepan, boil for 15 minutes, stirring occasionally. Puree in a food processor, strain and cool in refrigerator before using.
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