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Frozen Custard
4 eggs
1 cup milk
1⁄2 cup sugar
2 tablespoons honey 1/8 teaspoon salt
2 cups whipping cream
2 teaspoons vanilla extract
In medium saucepan, beat together eggs, milk, sugar, honey, and salt. Cook over low heat, stirring constantly, until mixture is thick and reaches at least 160ºF. Cool quickly by placing pan in ice or cold water and stirring for few minutes.
Cover and refrigerate until thoroughly chilled, at least 1 hour. When ready to freeze, mix whipping cream and vanilla into the chilled custard mixture. Start ice cream maker and pour mixture through hole in lid. Mixture will be thick; using a mixing bowl with a pour spout would be ideal when using this recipe. Freeze until desired consistency or the unit stops.
Fruit Sherbet
1
3 cups half ’n half
1⁄2 cup sugar
1 tablespoons lime juice
In a blender or food processor, combine all ingredients and process until well blended and smooth.
Start ice cream maker and pour mixture through hole in lid. Freeze until desired consistency or the unit stops.
Strawberry Cheesecake Ice Cream
3 ounces cream cheese (softened)
1
1 cup heavy whipping cream
1 teaspoon vanilla extract
1 cup frozen strawberries (slightly thawed)
1⁄2 cup graham cracker crumbs
Remove cream cheese and strawberries from the refrigerator. Allow cream cheese to soften and the strawberries to become slightly thawed.
In a medium bowl, beat cream cheese until fluffy. Gradually add sweetened con- densed milk until smooth, (you may use a hand mixer). Mix in heavy whipping cream and vanilla. Chop strawberries into small pieces and stir into mixture.
Start ice cream maker and pour mixture through hole in lid. Freeze until desired consistency or the unit stops. Stir in graham cracker crumbs.
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