LEMON DILL MUSTARD ICE CREAM
Don't scoff until you've tried this unbelievable ice cream!!
Use the recipe for the Old Time Vanilla, but substute white granular sugar for the brown sugar, and add 3 TBSP Lemon Dill Mustard.
LEMON VANILLA
A one an' a two...Lawrence Welk would have loved it. Exquisite lemon flavor blended with a hefty vanilla. Clean three ripe lemons squeeze out the juice saving 1/2 cup of strained juice. Grate the zest from the squeezed lemons and add it to the juice. Mix a two quart batch of the
Old Time Vanilla
(see recipe) Ice Cream omitting the brown sugar. Before freezing the ice cream, add the strained lemon juice and add 1cup of granulated sugar. Mix thoroughly and then age (chill in the refrigerator) for four hours. Now freeze in an ice cream freezer according the the manufacturer’s directions.
LICORICE
6 large egg yolks
1-1/2 cups milk
1-1/4 cups heavy cream
1/2 cup sugar
10 one inch soft black licorice candies
1 Tbs. Pernod liqueur
1 tsp. vanilla extract
Lightly whisk egg yolks in a large bowl. Combine remaining ingredients, except vanilla, in a heavy saucepan over medium high heat. Stir frequently until mixture just comes to a boil. In a steady stream, slowly whisk mixture into beaten egg yolks. Return mixture to pan over medium low heat and cook, stirring constantly, until it registers 170° F on a candy thermometer (do not boil). Remove from heat. Stir in vanilla and strain mixture through a fine sieve into a bowl. Discard licorice pieces. Cover and chill in refrigerator. Freeze in an ice cream maker 20-30 minutes until frozen.
LIME
1 1/3 Cup Lime juice
1 1/3 Cup Sugar
1 Cup Whipping Cream
1 Cup Whole Milk
Mix ingrediants just before putting in machine. Very strong lime flavor. I felt it was too strong. Other's liked it this strong. If I made it again, I would reduce the lime juice and sugar to 3/4 cup each, reduce the milk to 1/2 cup, and leave the amount of cream unchanged at 1 cup.
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