PINEAPPLE CHERRY ICE CREAM
This recipe combines the tartness of pineapple with the delightful sweetness of Maraschino cherries. Prepare the mix as for
Old Time Vanilla
(see recipe), but omit the brown sugar and add an additional1/2 cup sugar, and 10 oz canned crushed pineapple. (Do not use fresh pineapple, which contains an acid which causes the cream to curdle. The canning process neutralizes this acid. When the ice cream is almost frozen, add 6 oz chopped Maraschino Cherries and just a little of the juice. Mmmmmm....
PISTACHIO
1 1/4 cups pistachio
2 1/2 cups milk
3 eggs
1 cup sugar
1 cup heavy cream whipped
1 teaspoon almond extract
1 teaspoon vanilla extract
Shell the pistachio. Blanch the nuts by placing them in a bowl and pouring boiling water over it. Let stand for 1 minute. Drain, and peel the pistachios. Blend the nuts, the milk, the eggs, and the sugar until you have a green smooth liquid. Pour into a saucepan. Cook over low heat until the custard thickens, about 25 minutes or so. Do not boil or it will curdle. Let the mixture cool and add vanilla and almond extracts. Stir and Fold in whipped cream.
PRALINE
3 Eggs
1 3/4 c Light brown sugar; firm pack
3 c Milk
3 c Whipping cream
1 tb Vanilla
1/4 ts Maple flavoring (opt)
1 c Slated pecans; chopped
Beat eggs until foamy in a large mixing bowl. Gradually add sugar; beat until thickened. Add milk, cream, vanilla, and maple flavor; mix well. Stir in pecans. Chill. Churn-freeze. Makes 3 quarts.
PUMPKIN ICE CREAM
14 oz can of pumpkin
1/2 cup brown sugar
1/4 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp ginger
1/2 cup maple syrup
1 cup milk
2 cups whipping cream
Mix ingrediants and freeze in ice cream maker. Tastes like pumpkin pie
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