Black Cherry Ice Cream
Cinnamon Ice Cream
Spiced Banana Ice Cream
Grape Ice Cream Deluxe
Strawberry And Balsamic Ice Cream
Creamy Citrus Sherbet
Pistachio Ice Cream
Cheerwine Ice Cream
Passion Fruit Ice Cream

Black Cherry Ice Cream

2 cups ripe black cherries, pitted
2/3 cup granulated sugar
1 1/4 cups heavy cream, whipped
Lemon juice, optional

Mash cherries slightly with the sugar in a bowl. Fold in cream, then taste
the mixture and add more sugar or some lemon juice, if necessary. Pour the
mixture into container. Cover and freeze until firm, beating well after
1 1/2 hours. About 30 minutes before serving, transfer the ice cream to
the refrigerator.




Cinnamon Ice Cream

1 3/4 cups granulated sugar, divided
6 tablespoons water
1 1/2 tablespoons ground cinnamon
3 cups milk
1 egg, beaten
1 pint whipping cream
1 teaspoon vanilla extract

In a saucepan combine 1 cup sugar, water and cinnamon. Cook over low heat,
stirring constantly, until mixture is smooth and the sugar dissolved. Set
syrup aside. In top of double boiler scald milk. Stir in remaining sugar
until it is dissolved and pour mixture slowly over egg, beating
constantly. Return mixture to top of double boiler and cook over hot water
until it thickens slightly. Chill and stir in cinnamon syrup. Add cream
and vanilla extract. Freeze in electric freezer. Makes 2 quarts.



Spiced Banana Ice Cream

2 cups heavy cream
1 cup whole milk
1/2 cup packed light brown sugar
1 (3-inch) cinnamon stick
1 whole star anise or 1/2 teaspoon star anise pieces
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cardamom
1/8 teaspoon white pepper
1/4 vanilla bean, halved lengthwise
1/2 cup coarsely mashed ripe banana (1 medium)
6 large egg yolks

Special equipment: an instant-read thermometer; an ice cream maker


Stir together cream, milk, brown sugar, cinnamon stick, star anise,
nutmeg, cardamom, white pepper, and a pinch of salt in a 2- to 3-quart
heavy saucepan. Scrape seeds from vanilla bean into cream mixture, then
add pod. Puree banana in a food processor, then whisk into cream mixture.
Bring just to a boil, stirring occasionally. Remove from heat and let
stand, covered, 30 minutes.
Return to a boil, uncovered. Meanwhile, whisk together yolks in a large
metal bowl. Add boiling-hot cream mixture in a slow stream, whisking
constantly, then pour into saucepan. Cook over moderately low heat,
stirring constantly with a wooden spoon, until custard is thick enough to
coat back of spoon and registers 170 to 175 F on thermometer (do
not let boil). Remove from heat and force custard through a fine-mesh
sieve into a clean metal bowl, discarding solids. Set bowl in a larger
bowl of ice water and let stand, stirring occasionally, until cold, about
30 minutes.

Freeze custard in ice cream maker, then transfer to an airtight container
and harden in freezer, about 1 hour. Let soften in refrigerator 1 to 1 1/2
hours and then at room temperature 10 minutes.



Grape Ice Cream Deluxe

4 cups half & half
2 cups milk
2 cups sugar
3-4 eggs
1/2 tsp. salt
2 tsp. vanilla
11.5 oz. can Frozen Grape Juice Concentrate (thawed)

Heat milk and half & half to 175 degrees. While milk is heating, combine
eggs and sugar and beat with mixer until white. Pour heated milk into eggs
slowly and beat 4-5 minutes. (sugar has to fully dissolve).
Add vanilla and grape concentrate and enough milk to raise to one gallon.
Stir to mix and cool in fridge until ready to freeze in ice cream freezer.




Strawberry And Balsamic Ice Cream

1 lb strawberries, hulled, coarsely chopped
1/4 cup balsamic vinegar
1/2 cup granulated sugar
1/4 cup water
2 cups whipping cream

In medium bowl, stir together berries and vinegar. Marinate 30 minutes. In
small pan, heat sugar and water over low until dissolved, about 5 minutes,
stirring frequently. Turn heat to high, bring to boil, then reduce heat to
low and simmer 5 minutes without stirring. Cool 5 minutes. Add berry
mixture and syrup to blender. Puree. Press through sieve into storage tub.
Stir in cream. Cover and refrigerate overnight. Churn in ice cream maker
according to manufacturer's directions. Freeze until firm.

Makes about 1 quart.



Creamy Citrus Sherbet

2 cups sugar
1 1/2 cups orange juice
5 tablespoons lemon juice
4 cups milk

In a large bowl, combine sugar and juices. Gradually add milk. Pour into a
2-qt. freezer container. Freeze for 1 hour, then stir every 30 minutes
until slushy. Freeze overnight.

Yield: about 2 quarts.





Pistachio Ice Cream

1 1/4 cups milk
1 1/4 cups full fat cream
4 egg yolks
1/2 cup fine sugar
pinch salt
2 tablespoon iced water
1/2 cup finely chopped pistachios
1 teaspoon ground cardamom or 4 whole cardamom pods

Slowly heat milk with pistachios and cardamom in a heavy-based saucepan.
When almost boiling, remove pan from heat and cover and leave to infuse
for about 20 minutes. Beat the egg yolks, sugar and salt until the mixture
is very pale and whisk leaves a trail. Slowly add the strained warm milk
mixture, whisking all the time. Return mixture to the pan and cook over a
very low heat, stirring constantly with a wooden spoon, until custard is
thick enough to coat back of spoon. Remove from heat to a bowl and chill
until very cold. Whip the cream with the iced water until it forms soft
peaks. Combine with the chilled custard and freeze in ice cream maker.
Spoon into individual moulds if wished.


Notes:
(1) Both of these ice creams can be made without an ice-cream maker. Make
sure the freezer is at its coldest setting and whisk the mixture twice
over several hours.

(2) The second recipe can also have 2 tablespoons of pistachios, roughly
chopped, added in at the freezing stage.

(3) A very tiny amount of green food coloring can be added so the ice
cream is the **palest** green (it gets some slight color from the nuts
too).




Cheerwine Ice Cream

1 can fat free sweetened condensed milk
1 can fat free evaporated milk
1 cup sugar
1 large jar maraschino cherries, chopped
32 oz. cheerwine ( a cherry-flavored soft drink. Can be ordered at
www.cheerwine.com)

Mix and pour into gallon freezer can. Finish filling with fat free milk.
Freeze. Enjoy.




Passion Fruit Ice Cream

A unique blend of passion fruit and apricot.

1 Tbsp warm apricot jam
5 fresh passion fruit
1 egg white
1/2 tsp liquid sugar substitute
1/4 tsp liquid sugar substitute, extra
1 can reduced fat evaporated milk
1 1/2 tsp vanilla extract

Mix together passion fruit, 1/4 teaspoon sugar substitute and apricot jam.
To Prepare Ice cream: Place milk, egg white, vanilla and 1/2 teaspoon
sugar substitute into a food processor or Mixmaster and process until
thick and fluffy. Pour mixture into a freezer proof bowl and freeze until
beginning to set around the edge. Remove from freezer and beat until
smooth. Stir through 2/3 passion fruit sauce and return to freezer until
firm. Use remaining passion fruit sauce over top of ice cream.



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