Rum Raisin Ice Cream
Butter Pecan Ice Cream
Butterfinger Ice Cream
Grape Ice Cream
Avocado Ice Cream
Turkish Delight Ice Cream
Chocolate Custard Ice Cream
Banana Split Ice Cream
Apricot Ice Cream
Almond Ice Cream

Here are some Ice Cream Recipes I have received since I started collecting
recipes. Hope you enjoy!

Rum Raisin Ice Cream

1/2 cup raisins, chopped
1 1/2 Tbsp rum
1 egg white
1 can reduced fat evaporated milk, chilled
1 1/2 tsp vanilla extract
1/2 tsp liquid sugar substitute

Mix together rum and raisins, allow to stand for 2 hours or overnight.
To prepare ice cream: Place milk, sugar substitute, egg white and vanilla
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 in raisins and rum and
return to freezer until firm.



Butter Pecan Ice Cream

1 cup pecans
3 tablespoons melted butter
1/4 teaspoon salt
4 eggs
2 1/2 cups granulated sugar
1 can sweetened condensed milk
1 small box butter pecan or vanilla instant pudding
1 tablespoon vanilla extract

Sautee pecans and salt in butter until golden brown. Cool. Beat eggs until
frothy. Gradually add sugar, beating until thick. Stir in canned milk and
dry pudding. Add vanilla extract and nuts. Pour into a freezer can. Use
freezer as per manufacturer's instructions. Ripen 1 hour, packed.
Makes 1 gallon.




Butterfinger Ice Cream

1 cup crushed Butterfinger candy bars
1/2 cup smooth peanut butter
1 cup sweetened condensed milk
1 cup heavy cream
2 1/2 cups half and half
1 tsp vanilla

Crush or coarse chop candy bars and place in freezer.
Combine condensed milk and peanut butter and beat smooth with
electric mixer. Blend in the cream, half and half and vanilla. Process in
your ice cream maker and when mixture begins to get thick, gradually pour
in the crushed butterfingers and proceed with manufacturers directions.
Freeze mixture till firm.

Makes one quart.



Grape Ice Cream

1 cup sugar
1 cup purple or red grape juice
1 cup heavy cream
3/4 cup half and half
Juice of 1/2 lemon

Mix all and chill. Then process in your ice cream maker as directed and
freeze firm.

Note: ice creams made with fruit juices do not come out as smooth and
creamy nor have the "mouth feel" as do all dairy recipes but nevertheless
can be quite refreshing with a sherbet type quality.
Yield: less than a quart.



Avocado Ice Cream

1 cup sugar
1/2 cup water
1 tsp vanilla
1 quart milk
1 pint cream
2 cups ripe avocado pulp
1 egg, white only
1 cup finely sliced avocado

Boil the sugar and water until it forms a syrup, then add vanilla. Mix
syrup with milk and cream and put in freezer for 10 minutes until
partially frozen. Combine avocado pulp with egg white and beat well. Blend
avocado pulp and slices with milk mixture and freeze hard.



Turkish Delight Ice Cream

4 egg yolks
1/2 cup sugar
1 1/4 cups milk
1 1/4 cups heavy cream
1 Tablespoon rose water
6 oz rose flavored Turkish Delight, chopped

Beat the egg yolks and sugar until light. In a pan, bring the milk to a
full boil. Add to the egg and sugar, stirring, then return to pan.
Continue stirring over low heat until the mixture coats the back of a
spoon. Do not boil or it will curdle. Let cool, then stir in the cream and
rose water.
Put the Turkish Delight in a pan with 2 to 3 Tablespoons of water. Heat
gently, until almost completely melted, with just a few small lumps.
Remove from the heat and stir into the cooled custard mixture. Let the
mixture cool completely, then pour into a shallow freezer container.
Freeze for 3 hours, until completely frozen all over. Spoon the mixture
into a bowl. Using a whisk, beat the mixture well, return it to the
freezer container and freeze for 2 hours more. Repeat the beating
process, then return to the freezer for about 3 hours or until firm.

Remove the ice cream from the freezer 20 to 25 minutes before serving.
Serve with thin almond cookies or meringues



Chocolate Custard Ice Cream

2 cups sugar
1/4 cup all-purpose flour
1/8 teaspoon salt
2 cups whole milk
2 eggs, slightly beaten
4 squares (1 ounce size) unsweetened baking chocolate, broken into pieces
2 pints light cream
2 tablespoons vanilla extract

In medium saucepan, stir together sugar, flour and salt. Gradually stir in
milk. Add eggs and chocolate pieces. Cook over medium heat, stirring
constantly, until mixture thickens and begins to boil; boil and stir 1
minute. Cool; refrigerate until cold.

Stir together chocolate mixture, light cream and vanilla. Fill ice cream
freezer container no more that 2/3 full. Freeze according to
manufacturer's directions.






Banana Split Ice Cream

1 box frozen strawberries
1 cup pecans
2 cans sweetened condensed milk
3 bananas, sliced or mashed
1 cup coconut
1 quart (4 cups) half and half
1 small can crushed pineapple, not drained

Put all ingredients into an ice cream freeze, and then fill remainder of
ice cream freezer with whole milk. Make as you would any homemade ice
cream following freezer manufacturer's instructions






Apricot Ice Cream

1 1/4 cups cream
1 (1 pound) can apricot pie filling
1 egg white

Whip the cream until soft peaks are formed, then fold in the pie filling.
In a clean bowl whip the egg white until stiff but not dry and fold into
the cream and apricot mixture. Pour into a container, cover and freeze
until firm. About 20 minutes before serving, transfer the ice cream to the
refrigerator. Serves 4 to 5.




Almond Ice Cream

1/4 cup Blanched almonds
2 cup Milk
2/3 cup Heavy cream
3 Egg yolks
1/2 cup Superfine sugar
1 tsp Kirsch (is a clear brandy made from double distillation of the
fermented juice of a small black cherry.. German and means "cherry water".
)

Pound the almond into paste. Add milk and heavy cream, mix thoroughly
together. In a saucepan, heat the almond mixture to a boil. Remove from
heat. In a bowl, mix egg yolks, sugar and kirsch for 5 minutes. Add almond
milk and mix well with wooden spoon. Heat the mixture over low heat for 5
minutes without letting it boil. Stir continuously. Then allow it to cool.
Strain through a sieve into ice cream maker and freeze until the ice cream
is thoroughly firm.

You can probably use instant almond paste or almond extract instead of
pounding almond. Be careful that the paste or extract is sweetened or not.
Also, you can add chopped fruits or nuts into the mixture. Just use your
imagination and creativity.


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