THE RECIPES
HINT FOR LOWER-FAT RECIPES
For lower fat content, substitute 1% milk for whole milk, whole milk for half and half; and evaporated skim milk for whipping cream. Higher fat dairy products – such as whipping cream – create a smooth, rich and creamy dessert. Lower fat dairy products create a lighter dessert with a slightly different texture.
OLD FASHIONED VANILLA ICE CREAM
4 Quart | 5 Quart | 6 Quart | ||
21⁄4 cups sugar | 3 cups sugar | 31⁄2 cups sugar | ||
1⁄4 | cup plus 2 tablespoons flour | 1⁄2 | cup flour | 1⁄2 cup flour |
1⁄2 | teaspoon salt | 1⁄2 | teaspoon salt | 3⁄4 teaspoon salt |
5 cups milk | 61⁄4 cups milk | 7 cups milk | ||
4 eggs, beaten | 5 eggs, beaten | 6 eggs, beaten | ||
4 cups whipping cream | 5 cups whipping cream | 6 cups whipping cream | ||
2 tablespoons vanilla extract | 2 tablespoons plus | 3 tablespoons vanilla extract | ||
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| 11⁄2 teaspoon vanilla extract |
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Combine sugar, flour and salt in saucepan. Gradually stir in milk. Cook over medium heat approximately 15 minutes or until thickened, stirring constantly.
Gradually stir about 1 cup of hot mixture into the beaten eggs. Add egg mixture to remaining hot mixture, stirring constantly. Cook 1 minute; remove from heat. Refrigerate 2 hours. Combine whipping cream and vanilla in large bowl; add chilled mixture, stirring with wire whisk to combine. Freeze as directed.
Cookies and Cream Ice Cream: Crumble chocolate sandwich cookies (25 cookies for 4 quart, 30 cookies for 5 quart, or 40 cookies for 6 quart) into mixture before freezing.
Coffee Ice Cream: Combine instant coffee (4 tablespoons for 4 quart,
5 tablespoons for 5 quart, or 6 tablespoons for 6 quart) with sugar, flour and salt. Continue as directed.
CINNAMON BLACK WALNUT ICE CREAM
4 Quart | 5 Quart | 6 Quart | ||
4 cups whipping cream | 5 cups whipping cream | 6 cups whipping cream | ||
4 cups half and half | 5 cups half and half | 6 cups half and half | ||
2 cups sugar | 21⁄2 | cups sugar | 3 cups sugar | |
21⁄2 cups chopped black walnuts | 31⁄8 | cups chopped black walnuts | 33⁄4 | cups chopped black walnuts |
1 tablespoons vanilla extract | 1 tablespoon plus | 11⁄2 | tablespoons vanilla extract | |
1 teaspoon cinnamon | 3⁄4 teaspoon vanilla extract | 11⁄2 | teaspoons cinnamon | |
1⁄2 teaspoon salt | 11⁄4 | teaspoon cinnamon | 3⁄4 teaspoon salt | |
1⁄2 teaspoon salt
Combine all ingredients. Cover; refrigerate 30 minutes. Freeze as directed.
CHOCOLATE ICE CREAM
4 Quart | 5 Quart | 6 Quart | |
22⁄3 cups sugar | 31⁄3 cups sugar | 4 cups sugar | |
2 tablespoons cornstarch | 21⁄2 tablespoons cornstarch | 3 tablespoons cornstarch | |
1⁄2 teaspoon salt | 1⁄2 teaspoon salt | 3⁄4 teaspoon salt | |
6 cups milk | 71⁄2 cups milk | 9 cups milk | |
4 eggs, beaten | 5 eggs, beaten | 6 eggs, beaten | |
6 squares semisweet chocolate, | 71⁄2 | squares semisweet | 9 squares semisweet chocolate, |
melted | chocolate, melted | melted | |
11⁄3 cup half and half | 12⁄3 | cup half and half | 2 cups half and half |
2 cups whipping cream | 21⁄2 | cups whipping cream | 3 cups whipping cream |
2 teaspoons vanilla extract | 21⁄2 | teaspoons vanilla extract | 1 tablespoon vanilla extract |
Combine sugar, cornstarch and salt in a saucepan. Gradually stir in milk.
Cook over medium heat until mixture comes to a simmer, stirring constantly. Gradually stir about 1 cup of the hot mixture into the beaten eggs. Add to remaining hot mixture, stirring constantly. Cook and stir over low heat until slightly thickened (about 2 minutes). Stir in melted chocolate. Beat with a whisk until mixture is smooth. Stir in half and half, whipping cream and vanilla. Cover and refrigerate 2 hours. Freeze as directed.
