Lime and Lemon Ice Cream
Pear-Ginger Ice Cream
Strawberry Gelato
Rhubarb-Berry Ice Cream
Pumpkin Ice Cream
Crunchy Buttermilk Ice Cream
Taffy Apple Ice Cream
Homemade Peaches 'n' Cream Ice Cream
Cream Cheese Ice Cream
Chocolate Toffee Crunch Ice Cream


Lime and Lemon Ice Cream

4 cups whole milk
1-1/2 cups sugar
1 cup whipping cream
1 teaspoon finely shredded lemon peel
1/3 cup lemon juice
1 teaspoon finely shredded lime peel
3 tablespoons lime juice
Several drops yellow food coloring (optional)
Lemon and/or lime slices and curls (optional)

In a large mixing bowl thoroughly combine milk, sugar, whipping cream,
lemon peel, lemon juice, lime peel, lime juice, and, if desired, food
coloring. (Mixture may appear curdled.)
Freeze in a 3- to 4-quart ice cream freezer according to the
manufacturer's directions. Ripen 4 hours. If desired, garnish with lemon
and lime slices and curls. Makes 2 quarts (16 servings).
Make-Ahead Tip: Transfer to freezer container; seal, label, and freeze up
to 1 week.




Pear-Ginger Ice Cream

2 ripe pears, peeled, cored, and chopped
3 tablespoons sugar
4 cups whole milk
1 1-inch piece fresh ginger, peeled and sliced
10 egg yolks
1-1/4 cups sugar

Combine pears and 3 tablespoons sugar in a small bowl. Cover and chill
overnight.
Heat milk and ginger in a medium saucepan just until bubbles begin to form
around edges of the saucepan.
Whisk together egg yolks and 1-1/4 cups sugar in a large bowl; gradually
whisk in the hot milk. Return all to saucepan. Cook and stir over medium
heat until mixture just coats a metal spoon. Remove pan from heat. Quickly
cool the custard by placing the saucepan in a sink of ice water for 1 to 2
minutes; stir constantly. Pour mixture through a strainer into a large
bowl to remove ginger. Cover and chill in the refrigerator overnight.
Freeze mixture in a 4- or 5-quart ice cream freezer according to
manufacturer's directons. Stir in pear mixture after ice cream has
thickened. Ripen for 4 hours. Makes about 2 quarts or 16 (1/2-cup)
servings.




Strawberry Gelato

3 cups cut-up strawberries
6 cups milk
1-1/3 cups sugar
12 egg yolks, beaten
Several drops red food coloring (optional)

Place berries in a blender container or food processor bowl. Cover and
blend or process until nearly smooth.
Combine 3 cups of the milk, the sugar, and egg yolks in a large saucepan.
Cook and stir over medium heat until mixture coats a spoon. (To test, dip
a spoon into the custard and draw a line with your finger through the
coating. The custard is done when the edges along the line keep their
shape.) Remove from heat. Stir in the remaining milk, the pureed berries,
and, if desired, food coloring.
Cover surface of gelato mixture with plastic wrap. Refrigerate 8 hours or
overnight until chilled. (Or, place saucepan in a sink of ice water to
cool quickly; then cover and chill for 2 hours.) Freeze mixture in a 4- or
5-quart ice cream freezer according to manufacturer's directions. Ripen
for 4 hours. Makes 2-1/2 quarts or 20 (1/2-cup) servings.




Rhubarb-Berry Ice Cream

3 cups sliced fresh or frozen rhubarb (do not thaw frozen rhubarb)
2 cups sugar
2 cups water
1 cup sliced fresh strawberries
3 cups miniature marshmallows
3 tablespoons lemon juice
2 cups whipping cream
Red food coloring (optional

In a 4-quart Dutch oven combine rhubarb, sugar, water, and strawberries.
Bring to boiling; reduce heat. Simmer, uncovered, 10 to 15 minutes or
until fruit is very tender, stirring occasionally. Reduce heat. Add
marshmallows and lemon juice. Cook and stir until marshmallows are melted.
Transfer to a very large mixing bowl. Cover and chill in the refrigerator
4 hours or overnight until completely chilled.
In a chilled large mixing bowl beat whipping cream with an electric mixer
until soft peaks form. Fold whipped cream into chilled fruit mixture. Stir
in enough food coloring to reach desired color, if desired.
Freeze ice cream mixture in a 4- or 5-quart ice cream freezer according to
the manufacturer's directions. Transfer to a freezer container. Cover and
freeze about 4 hours or until firm. Makes about 10 cups (twenty 1/2-cup
servings).



Pumpkin Ice Cream

2 cups whipping cream
3/4 cup packed dark brown sugar
5 egg yolks
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 teaspoon vanilla
1 tablespoon cognac or brandy (optional)
1 cup canned pumpkin
Plain Ice Cream Cones or Chocolate-Dipped Ice Cream Cones* (see directions
below)

In a medium saucepan, combine the whipping cream and brown sugar. Cook
over medium heat about 5 minutes until bubbles form around the edges of
the pan, stirring to dissolve sugar.
In a small bowl beat the egg yolks, cinnamon, nutmeg, allspice, clove, and
salt. Gradually whisk about 1/2 cup of the hot cream mixture into the egg
mixture and continue to whisk until smooth. Pour the egg mixture into the
cream mixture in the pan. Cook and stir over medium heat until the mixture
coats a metal spoon (the mixture should be thick enough to coat the back
of a spoon and leave a clear trail when a finger is drawn through it), 4
to 6 minutes. Do not boil. Strain through a fine mesh sieve into a bowl.
Stir in the vanilla and the cognac, if desired. Whisk the pumpkin into the
custard. Cover surface with plastic wrap to prevent a skin from forming;
refrigerate until chilled, at least 3 hours or overnight.
Pour the pumpkin custard into a 1-1/2- or 2-quart ice cream maker and
freeze according to the manufacturers directions. Pack the ice cream into
a freezer-safe container. Cover and freeze until firm, at least 3 hours or
up to 3 days, before serving. Makes 1-1/4 quarts (ten, 1/2-cup servings).

Chocolate Dipped Ice Cream Cones: Place 1/2 cup semisweet chocolate pieces
(or 3 ounces semisweet chocolate, chopped) in a small microwave-safe bowl
or ramekin. Microwave, uncovered, on 70 percent power (medium high) for 1
minute; stir. Microwave for 1-1/2 to 3 minutes more, stirring after every
15 seconds, until chocolate is melted and smooth. Spoon chocolate over
mouth of cone to cover about one-third of sides. (If chocolate is too
thick to spread, stir in 1 teaspoon shortening.) Place cones, top side
down, on a waxed paper-lined baking sheet. Chill about 15 minutes or until
set.



Crunchy Buttermilk Ice Cream

1 quart buttermilk
1 cup whipping cream
1 cup granulated sugar
1 tablespoon vanilla
1 cup butter
1-1/3 cups packed brown sugar
2 tablespoons water
12 small ice cream cones
Purchased caramel corn, coarsely crushed

In a large bowl combine buttermilk, cream, granulated sugar, and vanilla.
Stir until sugar dissolves. Freeze mixture in a 1-1/2- to 2-quart
ice-cream freezer according to manufacturer's directions. Serve
immediately or transfer ice cream to freezer container; cover and freeze
up to 24 hours.
For topping, in a large skillet melt butter; whisk in brown sugar and
water until sugar is dissolved and mixture is smooth.

To serve, scoop ice cream into bowls. Invert an ice cream cone on top of
ice cream scoop. Top with sauce and sprinkle with caramel corn. Makes
about 1-1/2 quarts (twelve 1/2-cup servings with 2 tablespoons sauce).

To prepare in a 4- to 6-quart ice-cream maker: Double ingredients, using 2
quarts buttermilk, 2 cups whipping cream, 2 cups sugar, and 2 tablespoons
vanilla for the recipe. Freeze according to manufacturer's directions.
Ripen about 4 hours. (To ripen ice cream after churning, remove the lid
and dasher. Cover top of freezer can with plastic wrap, waxed paper, or
foil. Plug hole in lid with a piece of cloth; replace lid. Pack outer
freezer bucket with enough ice and rock salt to cover top of freezer can,
using 4 cups ice to 1 cup salt. Discard water from melted ice and
replenish ice and salt as necessary.)



Taffy Apple Ice Cream

1 cup granulated sugar
1/2 cup packed brown sugar
2 12-ounce cans (3 cups total) evaporated milk
1 tablespoon molasses
4 beaten eggs
2 cups whipping cream
3 cups peeled, cored, and finely chopped apple
1 teaspoon vanilla
Apple slices (optional)
Caramel ice cream topping (optional)

In a medium saucepan combine granulated sugar, brown sugar, milk, and
molasses. Cook and stir over medium heat until sugar dissolves; remove
from heat. Slowly stir 1 cup of hot milk mixture into beaten eggs, then
return to hot mixture in saucepan. Cook and stir over low heat just until
bubbling; do not boil. Remove from heat. Cool slightly. Cover and chill.
Stir in whipping cream, chopped apple, and vanilla. Freeze in a 4- or
5-quart ice cream freezer according to manufacturer's directions. Ripen
ice cream for 4 hours. Garnish with apple slices and caramel topping, if
desired. Makes about 2 quarts (16 servings).

Make-Ahead Tips: Prepare the ice cream mixture; cool, cover, and chill.
Freeze ice cream and let ripen.




Homemade Peaches 'n' Cream Ice Cream

2-1/2 cups half-and-half or light cream
3/4 cup granulated sugar
1/2 cup packed brown sugar
2 eggs, beaten
1 8-ounce package cream cheese or reduced-fat cream cheese (Neufchatel),
softened
2 cups fresh or frozen (thawed), unsweetened peaches
1/2 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1 teaspoon vanilla
2 rolled sugar ice-cream cones
1/4 cup sliced almonds, toasted
Peach slices (optional)

In a large saucepan combine 1-1/2 cups of the half-and-half or light
cream, granulated and brown sugars, and eggs. Cook and stir over medium
heat just until boiling; remove from heat. (Mixture will appear curdled.)
Set aside.
In a large mixing bowl beat cream cheese with an electric mixer until
smooth; gradually beat in hot mixture. Cover and chill in the refrigerator
for 2 hours.
In a blender container or food processor bowl blend or process half of the
peaches, covered, until nearly smooth. Coarsely chop remaining peaches and
set aside.
Stir remaining half-and-half, pureed peaches, lemon peel, lemon juice, and
vanilla into chilled mixture. Freeze in a 4- or 5-quart ice-cream freezer
according to manufacturer's directions. Stir in chopped peaches. Ripen 4
hours.
Meanwhile, for topper: In a plastic bag crush ice-cream cones with a
rolling pin, reserving bottom tips, if desired, for garnish. Combine
crushed ice-cream cones and almonds.
To serve, scoop ice cream into individual serving mugs or bowls and
sprinkle with topper. Top with ice-cream cone tips and peach slices, if
desired. Makes 14 (1/2-cup) servings.




Cream Cheese Ice Cream

5 cups half-and-half or light cream
2-1/2 cups sugar
4 beaten eggs
3 8-ounce packages cream cheese or reduced-fat cream cheese (Neufchatel),
softened
1 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
2 teaspoons vanilla
Fresh blueberries, nectarines, and/or dark cherries (optional)

In a large saucepan combine 3 cups of the half-and-half or light cream,
the sugar, and eggs. Cook and stir over medium heat just until boiling. In
a large mixing bowl beat cream cheese with an electric mixer until smooth;
gradually beat in hot mixture. Cover and chill thoroughly.
Stir in remaining half-and-half, lemon peel, lemon juice, and vanilla.
Freeze in a 4- or 5-quart ice cream freezer according to the directions.
Ripen 4 hours. Garnish each serving with choice of fresh fruit, if
desired. Makes about 3 quarts (24 servings).




Chocolate Toffee Crunch Ice Cream

1 cup sugar
1/4 cup unsweetened cocoa powder
2 cups whipping cream
1 cup milk
1 teaspoon vanilla
1/8 teaspoon salt
Cubed or crushed ice
Rock salt*
3/4 cup chocolate-covered toffee pieces

In canister container for an 4-quart ice cream freezer, combine sugar and
cocoa powder. Stir in cream, milk, vanilla, and salt. Whisk thoroughly
until sugar is dissolved.
Place lid over ice cream freezer container. Place container in bucket.
Attach motor piece to lid and sides of bucket according to manufacturer's
directions. Pack 6 cups of ice around the container. Sprinkle ice with 1
cup rock salt. Repeat packing with 6 cups ice and sprinkling with 1 cup
rock salt until bucket is filled to the top of the container. Plug in
electric ice cream maker. When motor comes to a stop, unplug immediately.
Stir in toffee pieces.
Serve immediately or place in freezer to harden ice cream; use within 1
week. Makes about 1 quart ice cream (about 4 cups).

For No Ice, No-Salt Ice Cream Maker: In a large mixing bowl combine 1/2
cup sugar and 2 tablespoons cocoa powder. Stir in 1 cup whipping cream,
1/2 cup milk, 1/2 teaspoon vanilla, and a dash of salt. Whisk thoroughly
until sugar is dissolved. Freeze according to manufacturer's directions.
When finished, stir in 1/3 cup chocolate-covered toffee pieces. Makes
about 2-1/3 cups ice cream.

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