Salted Caramel Sauce

 This is so good.  I like to put it over ice cream, butterscotch pudding, over sliced peaches and for dipping apples in.  Leave out the salt, if you want regular caramel sauce.

**This recipe it is best to have all the ingredients remeasured and ready to dump in.

SALATED CARAMEL SAUCE

(makes about 1 cup)

Ingredients:

*1 cup granulated sugar

*5 tablespoons butter, cut in 5 slices

*1/2 cup + 1 tablespoon warm heavy cream

*1/8 teaspoon flakey sea salt (optional)

Directions:

~Place 1 cup sugar in a heavy-bottomed saucepan.

~Cook over medium-high heat, stirring continuously until sugar has darken and all the pieces of sugar has dissolved (about 8-10 minutes).

~Remove from heat and allow to sit for 30-40 seconds.

~Whisk in butter until it's completely  melted.

~Slowly pour in 1 cup + 1 tablespoon heavy cream and whisk until fully incorporated.

~Stir in 1/8 teaspoon flaky sea salt.

~Pour into a canning jar and cover.

~Cool on counter top and then place in refrigerator until ready to use.

Red Velvet Cake Ice Cream

 I have never heard of this ice cream until a friend asked me to make some for his family.   I must admit, it's pretty tasty.

RED VELVET CAKE ICE CREAM 

(serves 8)

Ingredients:

*4 egg yolks

*1/2 cup granulated sugar

*1 tablespoon corn starch

*2 cups whole milk 

*1/2 teaspoon pure vanilla extract

*2/3 cup heavy cream

*1 tablespoons maraschino cherry juice (optional) 

*1-2  cups red velvet cake, cut into small chunks (2 cup cakes)

Directions:

~In a large bowl, place eggs, granulated sugar, and corn starch.

~Whisk until smooth and a light yellow and set aside.

~Pour milk into a saucepan.

~Heat over medium heat until mixture becomes very hot, but not a boil.

~Stir in vanilla extract.

~Slowly drizzle a small amount on milk into egg mixture, whisking vigorously as you drizzle the hot milk in.

~Drizzle a little more hot milk, whisking vigorously.

~Slowly drizzle the rest of the hot milk, whisking vigorously as you add the remaining hot milk.

~Pour mixture back into saucepan.

~Cook over medium-low het, stirring with a wooden spoon.

~Cook until mixture thickens some and will coat the back of a wooden spoon (do not allow it to boil).

~Pour mixture into a bowl and stir in heavy cream and maraschino cherry juice.

~Cover bowl and refrigerate for at least 3-4 hours or until mixture is completely chilled.

~Pour chilled mixture in to the chilled ice cream maker bowl.

~Churn for 25-35 minutes.

~Add red velvet cake and allow to churn for 2 more minutes (or just fold it in).

~Place ice cream into an air-tight container and freeze for 3-4 hours.

*you can make the red velvet cake from scratch or Duncan Hines has a good boxed one.

Dairy Free Chocolate Ice Cream

 My grandson can't have dairy products.   Trying some new ice cream recipes, so that he can still enjoy some ice cream.   This will have a coconut taste to it, because of the coconut milk. 

DAIRY FREE CHOCOLATE ICE CREAM

    (serves 10)

Ingredients:

*3/4 cup cocoa powder

*2/3 cup granulated sugar

*1/3 cup brown sugar

*1/8 teaspoon sea salt (or just a pinch)

*2 (13.5 ounce) cans coconut milk (full fat, not lite).

*1/2 tablespoon vanilla extract

Directions:

~Blend all ingredients together until smooth.

~Chill overnight or for at least 4 hours.

~Pour chilled mixture into frozen bowl of ice cream maker and mix until mixture is thickened (about 25-35 minutes)

~Pour ice cream into an air-tight container, and freeze for at least 3 hours.

Chocolate Syrup (canning)

 This is great for ice cream, to drizzle over brownies, or to make chocolate milk.   Easy to make, but does take about 20 minutes of stirring, to prevent burning.  Syrup will appear thin, but will thicken up when it cools.

**Warning: This gets very hot!  If your little ones are going to help, just let them measure the stuff into the pan.  

CHOCOALTE SYRUP

(makes 8 half pints)

Ingredients:

*3 cups water

*6 cups gr
anulated sugar

*3 cups unsweetened cocoa

*1/8 teaspoon salt

*2 tablespoons pure vanilla extract

Directions:

~Fill canning pot with water, about 3/4 full (or enough to make sure canning jars are completely submerged in water).

~Sterilize canning jars and put lids in boiling water.

~In a large stock pot, whisk unsweetened cocoa, salt and granulated sugar together until well mixed.

~Whisk in water and vanilla.

~Turn burner up to medium-high heat.

~Bring mixture to a boil, stirring constantly.

~Turn burner down to medium-low heat.

~Boil for 15 minutes, stirring constantly.

~Carefully pour hot syrup into sterilized canning jars, leaving a 1-inch space from top.

~Wipe top of jars with a clean cloth, making sure to remove any residue.

~Place lid and ring on jars, and tighten to finger tight.

~Place in canner and hot water bath for 15 minutes.

~Remove from heat and place on a towel (I place the towel on the counter top).

~Allow to sit for 24 hours before moving (if the lid has a bubble in it, it didn't seal right).

Raspberry Swirl Ice Cream

I love just about anything with raspberries in it.   I love the creamy texture of this ice cream.  A little homemade hot fudge syrup over it and it's outstanding.

RASPBERRY SWIRL ICE CREAM
(makes 1 quart)

Ingredients:
*1/4 cup granulated sugar

*1 1/2  cups fresh raspberries
*1 cup whole milk
*1/8 teaspoon salt
*3/4 cup sugar
*2 cups heavy whipping cream
*5 egg yolks
*1 vanilla bean
*2 cups cool whip (optional)

Directions:
~Place raspberries and  1/4 cup sugar in a blender.
~Cover and process on high, until liquified.
~Place a sieve over a medium bowl.
~Pour raspberries into sieve and let drain to get rid of all the seeds.  I use a wooden spoon to help push it through.
~Cover raspberry sauce and put in the refrigerator.
~Slit vanilla bean down the center.
~In a medium sauce pan, heat whole milk, salt,  3/4 cup sugar & vanilla bean over medium-low heat until milk is steaming, but not boiling.
~Remove from heat, cover and allow to sit for one hour.
~Prepare an ice water bath in a bowl large bowl.
~Set another bowl inside of the large bowl.
~Set a sieve over the smaller of the two bowls.
~Pour whipping cream into the smaller bowl.
~In a small bowl, whisk the egg yolks, until they are smooth.
~Reheat milk mixture over medium-low heat (do not let boil).
~Remove from heat.
~Remove vanilla bean.
~Remove 1 cup of milk mixture and in a slow stream pour it into the yolk mixture, whisking continually.
~Slowly add egg mixture into the hot milk, whisking continually.
~Cook over medium-high heat, stirring constantly, until it's thick enough to coat the back of a wood spoon (you can run your finger through the mixture over the back of the coated spoon and if the mixture stays in place and does not run, it should be thick enough).
~Strain the custard mixture through the sieve and into the chilled heavy cream.
~Allow custard to sit in ice bath, stirring occasionally until completely chilled.
~Place a plastic wrap over custard and refrigerate for a least 4 hours.
~Freeze the custard in your ice cream maker, according to the manufacturer's directions.
~Fold in raspberry sauce.
~Fold in whip cream.
~Transfer into a freezer-safe covered container.
~Freeze for 4 hours.

Cookies & Cream Ice Cream

This ice cream seems to be a hit by many people.  As always, homemade is so much better than store bought.

COOKIES & CREAM ICE CREAM
(1 1/2 quarts)

Ingredients:
*2 1/2 cups heavy cream

*1 tablespoon corn starch
*8 egg yolks
*1 cup white sugar
*2 1/2 cups whole milk
*3 teaspoons pure vanilla extract
*1/8 teaspoon salt
*20-25 oreo cookies, crushed

Directions:
~Heat the heavy cream until it starts to simmer (not boiling), stirring often.
~In a small bowl, whisk egg yolks, corn starch, and  sugar until well blended and slightly thickened.
~Very slowly drizzle about 1 cup of hot cream mixture to the eggs, while continuously whisking.
~Add the warmed egg mixture back into the saucepan with the remaining milk sugar mixture.

~Stir the mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir.

~Cook & stir until the mixture thickens and coats the back of the spoon (about 5-7 minutes).

~Remove from heat.

~Stir in milk, vanilla & salt.

~Pour mixture into a stainless steal bowl, and place into an ice bath until cooled.

~Cover with plastic wrap and refrigerate for 2-4 hours.

~Churn in ice cream maker according to the manufacturer's instructions.
~Once ice cream is ready, fold in the oreo cookies.
~Place into an airtight container in the freezer for 4-6 hours, depending on how firm you like your ice cream.

Helpful Hint:

`Place plastic wrap directly over ice cream before covering and placing in freezer.  This will help to prevent freezer burn.

Ice Cream Pie

Wow!   That's what I have to say about this recipe.   It is rich, creamy and oh so good.   I don't want even want to know the calorie count on this.  Best thing is, it's so versatile.  Put whatever you favorite ice cream flavors are.  If you don't like the oreo crust, go with graham cracker or a vanilla sandwich cookie crust.  You can also replace the pecans with peanuts and the ganache with caramel sauce.   So many ways to change this up.
I also like it with chocolate ice cream/oreo cookie ice cream with peanuts & butterfingers bars.

ICE CREAM PIE:
(serves 8)

Ingredients:
*24 oreo cookies
*1/4 cup butter, melted
*1 quart chocolate Ice Cream (I make my own)
*1 quart coffee Ice cream (I make my own)
*1/4 pound bittersweet chocolate, chopped
*1/2 cup heavy cream
*1 teaspoon pure vanilla extract
*1 cup pecans, chopped
*1 heath bar (toffee bar), broke into tiny pieces

Directions:
~In a food processor, add the Oreo cookies and blend until the texture is that of course meal.
~Add melted butter and process until mixed well.
~Place to ground crumb mixture into a 9 inch pie pan & press into the bottom and up the sides evenly all around.
~Place chocolate into a medium bowl.
~Heat the heavy cream in small saucepan over medium heat, to a light boil.
~Pour hot cream over chopped chocolate.
~Whisk until smooth.
~Stir in vanilla extract
~Set chocolate ganache aside to cool.
~Set chocolate ice cream out for about 10-15 minutes to soften.
~When ice cream is soft enough spread it in the oreo pie crust (if you are making your ice cream, I do this step as soon as it comes out of the ice cream maker).
~Freeze for a couple hours or until ice cream is firm.
~Spread a layer of the chocolate ganache over frozen chocolate ice cream.
~Sprinkle pecans over ganache.
~Return to freezer and freeze until firm.
~Set coffee ice cream out for about 10-15 minutes to soften.
~When ice cream is soft enough spread it over the chocolate ganache/heath bar layer.
~Sprinkle heath bar crumbles over the coffee ice cream
~Freeze until firm 30-60 minutes.

Butterfinger Ice Cream

This is over the top good.   I love the hint of peanut butter in it, and of course with the butterfingers in it how could it not taste great?

BUTTERFINGER ICE CREAM

(1 quart)

Ingredients:

*1 cup whole milk

*1 1/2 cups heavy cream

*1/2 cup creamy peanut butter (optional)

*1 teaspoon vanilla extract

*4 egg yolks

*2/3 cup granulated sugar

*1 tablespoon corn starch

*1 cup crushed Butterfinger candy bars 

Directions:

~Crush butterfingers and place in freezer.

~In a large metal bowl (or glass), whisk egg yolks, corn starch, and sugar until smooth. 

~Combine milk, heavy cream, vanilla, and peanut butter, mix with an electric mixer until smooth.

~Heat up until hot, but not boiling.

~Slowly drizzle a small amount of milk mixture into egg mixture, whisking vigorously as you drizzle the hot milk in.

~Drizzle a little more hot milk, whisking vigorously.

~Slow drizzle the rest of the hot milk, whisking vigorously as you add the remaining hot milk.

~Pour mixture back into saucepan.

~Cook over medium-low heat, stirring with a wooden spoon.

~Cook until mixture thickens(some will coat the back of the wooden spoon), do not boil.

~Pour into metal or glass bowl.

~Cover with plastic wrap, and refrigerate for 3-4 hours.

~Put into your ice cream maker and mix according to instructions.

~Once mixture is thick, slowly add crushed butterfingers.

~Put into a freezer safe container and freeze for 4-6 hours.

Waffle Cones

I love waffle cones.   If you make these make plenty, because when you neighbors smell it they will be knocking at your door.

        (waffle bowls taste just as good)

WAFFLE CONES

(makes 8)

Ingredients:

*3/4 cup butter

*1/2 cup sugar

*1/2 teaspoon pure vanilla extract

*1/2 tablespoon water

*3 egg whites

*1/2 cup all-purpose flour

*Merkins chocolate (optional)

*Candy Sprinkles (optional)

*Peanuts, chopped (optional)

Directions:

~Melt butter over very low heat.

~Remove from heat once is melted.

~Beat egg whites in a small bowl.

~Add sugar and mix well.

~Add the egg/sugar mixture into the melted butter.

~Add in the vanilla & water and mix.

~Whisk in flour, until there are no lumps.

~Let batter sit for one hour before using.

~Cook on waffle cone maker, following waffle cone maker instructions.

~Let waffle cones cool completely.

(next steps are optional)

~Melt merkins chocolate.

~Dip cones in melted chocolate.

~Sprinkle chopped nuts or sprinkles on melted chocolate.

~Let chocolate harden before putting ice cream in cones.

Variations:

`Break up waffle cone into small pieces and mix into your ice cream.

`Break up waffle cone into larger pieces, dip into melted merkins chocolate.  Let chocolate set and serve as a snack.

Peppermint Ice Cream

This ice cream screams Christmas flavor!  If you like the flavor of peppermint, you are going to love this.

PEPPERMINT ICE CREAM

(makes 1 1/2 quarts)

Ingredients:

*2 1/2 cups heavy cream

*1 1/2 cups whole milk

*8 large egg yolks

*3/4 cup white sugar

*1/4 teaspoon salt

*1/2 - 2 teaspoons peppermint extract

*1/2 cup crushed candy canes

*4-6 drops red food coloring (optional)

Directions:

~Pour milk, sugar, salt & food coloring in a medium saucepan.

~Heat until the sugar & salt are dissolved.

~Pour the heavy cream into a metal bowl & set into a larger bowl of ice.

~Set a fine mesh sieve on top of metal bowl.

~In a medium bowl, whisk the egg yolks.

~Slowly pour 1 cup of the warm milk into the egg yolks, whisking continually.

~Pour the egg yolks into the saucepan, whisking as you do.

~Stir the mixture constantly over medium heat with a wooden spoon, until the mixture slightly thickens and coats the back of the wooden spoon (you should be able to run your finger down the back of the spoon and leave a trail).

~Pour custard through the strainer and stir into the cream.

~Let sit for 30 minutes, stirring occasionally, or until mixture is cooled.

~Cover mixture with plastic wrap and refrigerate for 3-4 hours, or until completely chilled.

~Add peppermint extract, starting with 1/4-1/2 teaspoon (add 1/4 teaspoon more, until you reach your desire taste).

~Freeze in your ice cream maker according to the manufacturer's instructions.

~Once froze, fold in peppermint candy.

~Place into an air-tight container and place in freezer for 5-8 hours.

Helpful Hint:

`Place plastic wrap directly over ice cream before covering and placing in freezer.  This will help to prevent freezer burn.

Peach Ice Cream

What a great fall treat.  I love peaches when they come out in the fall.  They are so juicy and full of flavor.  This makes a full gallon of ice cream, so you may want to cut the recipe in half.

ICE CREAM

(1 gallon)

Ingredients:

*4- 6 cups peaches, peeled & sliced
(6 if you want a stronger peach taste, 4 if you want a hint of peach taste)

*1 cup sugar

*1 1/2 cups sugar

*2 tablespoon flour

*1/2 teaspoon salt

*3 eggs, beaten

*1 cup heavy whipping cream

*1 tablespoon pure vanilla extract

*4 cups whole milk

Instructions:

~Combine the sliced peaches with 1 cup sugar.

~Let peach-sugar mixture sit for about 2 hours, until peaches have softened and you have a good amount of liquid in the bowl.
~Puree peaches & juice in a blender or use a potato masher.

~Set aside.

~Cook eggs, flour, 1 1/2 cups sugar & salt over low heat, stirring until mixture begins to thicken.  (important to do this slowly, so you don't cook the eggs).

~Pour egg mixture in a bowl and cool to room temperature.

~Once egg mixture is cooled, add the heavy cream & vanilla.

~Whisk until egg mixture lightens.

~Stir in milk & pureed peaches.

~Cover bowl and place in refrigerator for 4-5 hours or overnight.  

~Pour into ice cream maker and freeze according to manufacturer's instructions.

~If you like soft serve, you can serve this now.

~If you like your ice cream hard, put ice cream in to a freezer container and cover.

~Freeze for 6-8 hours.

Helpful Hint:

`Place plastic wrap directly over ice cream before covering and placing in freezer.  This will help to prevent freezer burn.

Black Cherry Ice Cream

Most ice creams I can have a little bit and leave the rest alone.  This is not the case when it comes to 'black cherry' ice cream.   Yummy!!!

BLACK CHERRY ICE CREAM
(1 1/2 quarts)

Ingredients:
*2 cups of cherries (pitted & sliced)
*1 cup white sugar
*1 1/2 cups whole milk
*1 1/2 cups heavy cream
*1 cup of white sugar
*2 large eggs
*3 large egg yolks
*2 teaspoons pure vanilla extract

Directions:
~In a large sauce pan over medium heat, cook cherries & 1 cup sugar, until slightly thickened (about 15 minutes), stirring occasionally.
~Transfer cherry mixture into a large bowl.
~Let mixture cool to room temperature.
~Place mixture into refrigerator until chilled completely.
~In a medium sauce pan, combine milk, cream & vanilla.
~Bring the mixture to a slow boil over medium heat.
~Reduce heat to low & simmer for 30 minutes, stirring occasionally.
~While the milk mixture is simmering, combine the eggs, egg yolks, & 1/2 cup sugar in a medium mixing bowl.
~Beat on medium speed until the mixture is thick, smooth & a pale yellow color (about 2 minutes).
~Remove 1 cup of the hot milk mixture.
~With the mixer on low speed, add the cup of hot milk mixture to the egg mixture in a slow, steady stream.
~When throughly mixed, pour the mixture back into the sauce pan and stir to combine.
~Pour in the juice from the cherries.
~Cook, stirring constantly, over medium-low heat, until the mixture is thick enough to coat the back of a wooden spoon.
~Transfer the mixture to a bowl and fold in the cherries.
~Cover the bowl with plastic wrap, and store in refrigerator and chill completely (about 3-4 hours).
~Once chilled, pour mixture into your ice cream maker and follow your machine's instructions.
~Once finished mixing, pour the ice cream in an air tight container in freezer for at least 2 hours.

Variation:
`add 1/8 cup maraschino cherry juice, add just before adding to refrigerator.

Helpful Hint:

`Place plastic wrap directly over ice cream before covering and placing in freezer.  This will help to prevent freezer burn.

Peanut Butter Chocolate Ice Cream

Chocolate & peanut butter have gone together since the beginning of time.  Okay, maybe I'm stretching the truth a bit,  but it does go together.

PEANUT BUTTER CHOCOLATE ICE CREAM
(makes 1 1/2 quarts)

Ingredients:
*1/2 cup unsweetened cocoa powder
*1/2 teaspoon instant coffee granules
*1 cup half & half
*2 cups half & half
*1 cup heavy cream
*8 egg yolks
*1 1/4 cups white sugar
*2 teaspoons pure vanilla extract
*8 tablespoons smooth peanut butter
*3 tablespoons powdered sugar

Directions:
~Place the cocoa powder, instant coffee granules and 1 cup half & half, in a medium saucepan over medium heat.
~Heat throughly (but do not boil) while whisking.
~Once hot, add 2 cups half & half and heavy cream.
~Bring the mixture to a simmer, stirring occasionally, remove from heat once it simmers.
~In a medium mixing bowl whisk the egg yolks for a minute or two.
~Gradually add the sugar and whisk until combined well.
~Remove 1 cup of the hot milk mixture.
~In a slow steady stream pour the 1 cup hot milk mixture into the egg mixture, while quickly whisking.
~When throughly mixed, pour the rest of the hot milk mixture into the egg mixture, whisking until well mixed.
~Return to saucepan.
~Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a wooden spoon (you can run your finger down the back of the coated wooden spoon and if the mixture stays in place and doesn't run, it should be thick enough, abut 160 degrees.
~Pour mixture into a stainless steal bowl.
~Place stainless steal bowl into a larger bowl filled with ice.
~Allow to cool for about 30 minutes, stirring once in a while.
~Stir in vanilla extract.
~Mix peanut butter & powdered sugar in a medium bowl, mix until well blended.
~Drop peanut butter by small teaspoons onto a cookie sheet.
~Place in freezer until ready to fold in ice cream.
~Cover with plastic wrap and place in refrigerator for 4-5 hours.
~Pour into an ice cream maker and follow manufacturer's directions.
~Once chilled, fold in peanut butter patties.
~Place into an air-tight container and freeze for another 4-8 hours (depending on how hard you like your ice cream).

Helpful Hint:

`Place plastic wrap directly over ice cream before covering and placing in freezer.  This will help to prevent freezer burn.

Butter Pecan Ice Cream

Butter Pecan Ice Cream is one of my favorites.  Toasting the pecans makes this ice cream over the top in flavor.

BUTTER PECAN ICE CREAM
(1 1/2 quarts)

Ingredients:
*6 large egg yolks
*6 tablespoon butter
*1 cup dark brown sugar

*1 tablespoon corn starch (optional)
*1/4 teaspoon salt
*2 cups heavy cream
*2 cups whole milk
*1 teaspoon vanilla
*1 cup pecans

Directions:
~In a medium bowl, whisk together the egg yolks until well blended.
~Set aside.
~Pour the cream into a metal bowl set in a large bowl of ice.
~Set a medium mesh sieve on top of bowl with cream in it.
~In a medium saucepan, over medium heat, melt the butter, stirring constantly, until it just begins to brown.
~Add brown sugar, corn starch & salt.
~Stir until the sugar has completely incorporated.
~Slowly add the milk, stirring to incorporate (it will foam up at first).
~Heat until the sugar is completely dissolved (do not let it boil).
~Slowly pour 1 cup of the milk & sugar mixture into the eggs, whisking constantly.
~Add the warmed egg mixture back into the saucepan with the remaining milk sugar mixture.
~Stir the mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir.
~Cook & stir until the mixture thickens and coats the back of the spoon.
~Remove from heat.
~Pour the mixture through the sieve and stir into the cream.
~Add vanilla and stir until cooled over the ice bath.
~Place a piece of plastic wrap directly over ice cream and store in the refrigerator until thoroughly chilled.
~Preheat oven to 350 degrees.
~Lay pecans on a cookie sheet in a single layer.
~Brush pecans with melted butter. (optional)
~Sprinkle with a little salt. (optional)
~Bake for 6 minutes, until lightly toasted.
~Let cool.
~When pecans cool, roughly chop the pecans and set aside.
~Once the ice cream mixture is completely chilled, pour into your ice cream maker.
~Freeze according to the manufacturer's instructions.
~Once the ice cream is ready, fold in the the chopped pecans.
~Put in an airtight plastic container in the freezer for at least 4-8 hours (depending on how firm you like your ice cream).

Helpful Hint:

`Place plastic wrap directly over ice cream before covering and placing in freezer.  This will help to prevent freezer burn.

Pumpkin Ice Cream

This is a great Thanksgiving dessert.  Eat as is or put on top of a slice of pumpkin pie.

PUMPKIN ICE CREAM
(1 quart)

Ingredients:
* 2 cups heavy cream
*3/4 cup dark brown sugar, packed
*5 egg yolks
*1/2 teaspoon ground cinnamon
*1/4 teaspoon ground nutmeg
*1/4 teaspoon ground allspice
*1/2 teaspoon ground cloves
*1/4 teaspoon salt
*1 teaspoon pure vanilla extract
*1 cup canned pumpkin

Directions:
~In a medium saucepan, combine the heavy cream & brown sugar.
~Cook over medium heat, until bubbles form around the edges of pan, stirring to dissolve sugar.
~In a small bowl, whisk the egg yolks.
~Beat in cinnamon, nutmeg, allspice, cloves, & salt.
~Whisk about 1 cup of hot cream mixture into the egg mixture, pouring the hot cream in a slow steady stream.
~Pour the egg mixture into the cream mixture.
~Cook, while stirring over medium heat.
~Cook until mixture thickens slightly and coats the back of a wooden spoon (you should be able to run your finger down the center of the spoon and leave a trail).
~Remove from heat and strain through a fine mesh sieve into a metal bowl.
~Whisk the pumpkin & vanilla into the custard.
~Put the metal bowl into a larger bowl with ice in it.
~Let chill for 30 minutes.
~Cover the surface of custard with plastic wrap.
~Place in refrigerator until chilled (3-5 hours).
~Pour custard into ice cream maker and freeze according to the manufacturer's directions.
~Put ice cream into an air tight plastic container.
~Place in freezer for 5-8 hours (depending on how hard you like your ice cream).

Helpful Hint:

`Place plastic wrap directly over ice cream before covering and placing in freezer.  This will help to prevent freezer burn.

Coffee Ice Cream

I am not a coffee drinker at all.  But those who enjoy coffee are going to really enjoy this.

COFFEE ICE CREAM
(1 quart)

Ingredients:
*1 1/2 cups whole milk
*3/4 cup sugar
*1/2 to 1 1/2 cups whole coffee beans (depending on how strong you like the coffee flavor.
*1/8 teaspoon salt
*1/2 cup heavy cream
*1 cup heavy cream
*5 large egg yolks
*1/2 teaspoon pure vanilla extract
*1/4 teaspoon finely ground coffee (press coffee through a fine mesh sieve)

Directions:
~Heat milk, sugar, coffee beans, salt & 1/2 cup of heavy cream in a medium saucepan over medium heat, until it becomes steamy, but not boiling.
~Once the mixture is warm, cover, remove from heat, and let seep for 1 hour.
~Put ice into a large bowl.
~Pour the remaining 1 cup heavy cream into a medium size metal bowl, set on ice over the larger bowl.
~Set a mesh strainer on top of the bowls.
~Set aside.
~Reheat the milk and coffee mixture, over medium heat, until hot & steamy.
~In a separate bowl, whisk the egg yolks together, until lighter in color (pale yellow).

~Remove 1 cup of the hot milk mixture.

~With the mixer on low speed, add the cup of hot milk mixture to the egg mixture in a slow, steady stream.
~Scrape the warmed egg yolks back into the saucepan.

~Stir the mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the back of the spoon (you can run your finger in through the mixture over the back of the coated spoon and if the mixture stays in place and does run, it should be thick enough)..

~Pour the custard through the strainer and stir into the cream.

~Press on the coffee beans in the strainer to extract the coffee flavor.

~Throw away the beans.

~Mix in the vanilla and finely ground coffee, and stir until cool.

~Cover mixture with plastic wrap, and place in the refrigerator until completely chilled (about 3-4 hours).

~Pour mixture into ice cream maker and freeze according to the manufacturer's instructions.

~Remove and pour into a covered plastic container.

~Freeze for 6-8 hours (depending on how hard you like your ice cream).

Strawberry Ice Cream

What a great dessert to make when strawberries are in season.  This beats any thing you buy at the store.

STRAWBERRY ICE CREAM
(2 quarts)

Ingredients:
*1 pint (2 -2 1/2 cups) fresh strawberries, hulled, & pureed
*1 tablespoon fresh squeezed lemon juice
*1/4 cup white sugar
*2 large eggs
*3/4 cup sugar
*2 cups heavy whipping cream
*1 cup whole milk
*1 teaspoon pure vanilla extract

Directions:
~Combine strawberries, lemon juice & 1/4 cup sugar in a medium mixing bowl.
~Cover and store in refrigerator for 1 hour.
~In a large mixing bowl whisk eggs until light & fluffy (about 2-3 minutes)
~Slowly add 3/4 cup sugar, mix well.
~Stir in milk & vanilla, mix well.
~Add strawberries with juice and mix well.
~Gently stir in whipping cream just until combined.
~Pour into ice cream maker and follow manufacturer's directions.
puree the strawberries first.

Variation:
`If you are worried about having raw eggs in the ice cream try this:  Follow the recipe, but after whisking the eggs, sugar & adding the milk; heat the mixture to just below a boil over low heat.  Remove from heat.  Add Vanilla.  Cool mixture in refrigerator.  After cooling, add strawberries & cream.  Place in ice cream maker.

Bubble Gum Ice Cream

This is another of Tonia's favorite ice cream as a kid and still to this day.   Make this for your little one's next birthday party.  It's sure to be a hit.

BUBBLE GUM ICE CREAM
(Makes 1 1/2 quarts)

Ingredients:
*10-12 bubble gum (Bazooka or Malabars)
*1 1/2 cups heavy cream
*1 cup whole milk

*1 tablespoon corn starch
*5 egg yolks
*1 cup white sugar
*pink food coloring (optional)
*mini chicklets gum (optional)

Directions:
~Unwrap bubble gum & cut into pieces.
~Put milk & cream in a saucepan, cooking over medium heat.
~Bring to a boil, stirring, careful not to scorch.
~Remove from heat.
~Add chopped bubble gum to hot milk mixture.
~Cover and let steep for 20 minutes.
~Drain milk-gum mixture through a layer or two of cheesecloth into a medium bowl (once drained, squeeze cheesecloth to get a little more flavoring out).
~In another bowl, combine the eggs, corn starch, and  sugar.
~Beat until egg mixture is fluffy.

~Slowly drizzle a small amount on milk into egg mixture, whisking vigorously as you drizzle the hot milk in.

~Drizzle a little more hot milk, whisking vigorously.

~Slowly drizzle the rest of the hot milk, whisking vigorously as you add the remaining hot milk.

~Pour mixture back into saucepan.

~Cook over medium-low het, stirring with a wooden spoon.

~Cook until mixture thickens some and will coat the back of a wooden spoon (do not allow it to boil).

~Remove from heat.
~Add a few drops of pink (or red) food coloring and mix well (optional).
~Cool mixture in refrigerator for 3-4 hours (I put a piece of plastic wrap over mixture to prevent any skin from forming).
~Pour into ice cream maker and follow manufacturers instructions.
~Fold in chicklets in when done churning.
~Pour into an airtight plastic container.
~Freeze for 4-8 hours (depending on how hard you like your ice cream).

Variation:
`If you can't find the mini chicklets then use the "small double bubble gum balls".  I use 4 packages and cut the gum ball in fourths.

Helpful Hint:

`Place plastic wrap directly over ice cream before covering and placing in freezer.  This will help to prevent freezer burn.

French Vanilla Ice Cream

Often homemade ice cream gets a little icy and not this one.  It's so creamy and so good.  French Vanilla ice cream is a little more complicated and more expensive than Vanilla, but it also tastes so much better.

FRENCH VANILLA ICE CREAM
(makes 1 1/2 quarts)

Ingredients:
*8 large egg yolks
*1/4 cup white sugar
*2 1/2 cups heavy cream
*1 cup whole milk
*1/4 cup white sugar
*2 vanilla beans, halved lengthwise
*3/4 cup white sugar
*1/4 teaspoon salt
*1/2 cup whole milk

Directions:
~In a medium bowl, whisk egg yolks & 1/4 cup sugar together, until sooth & creamy.
~ Put cream, 1 cup milk, 1/4 cup sugar & salt into a medium sauce pan, cooking over medium heat.
~Scape vanilla seeds from beans with a tip of a small knife into milk mixture.
~Heat milk mixture until just before it starts to simmer.
~Remove from heat and let it sit for 10 minutes.
~Prepared an ice water bath in a bowl large enough to set another bowl easily inside of it.
~Whisk in 1 cup of the cream mixture in a slow stream into the yolk mixture (this tempers it).
~Add another cup of the cream mixture, and continue to whisk.
~Transfer the egg yolk mixture back to the saucepan.
~Cook over medium-high heat, stirring constantly, until it's thick enough to coat the back of a wooden spoon (you can run your finger in through the mixture over the back of the coated spoon and if the mixture stays in place and does run, it should be thick enough, about 160 degrees).
~Remove from heat and mix in remaining 1/2 cup milk to stop from over cooking.
~Pour mixture through mesh sieve into a stainless steel bowl set in the ice-water bath.
~Once cooled down some, cover mixture with plastic wrap and chill in refrigerator (about 2-3 hours)
~Freeze mixture in an ice cream maker according to manufacturer's instructions (Do not over churn)
~Freeze for a least 4-8 hours (depending on hard you want your ice cream) in an airtight plastic container.

Variation:
`substitute vanilla beans for 4 teaspoons pure vanilla extract, added after you remove from heat.

Helpful Hint:

`Place plastic wrap directly over ice cream before covering and placing in freezer.  This will help to prevent freezer burn.

Chocolate Ice Cream

If you are in the mood for the rich creamy taste of chocolate, then this is the recipe for you.   It will take care of any chocolate craving.

CHOCOLATE ICE CREAM
(1 1/2 quarts)

Ingredients:
*1/2 cup unsweetened cocoa powder
*1/2 teaspoon instant coffee granules
*1 cup half & half
*2 cups half & half
*1 cup heavy cream
*8 egg yolks
*1 1/4 cups white sugar
*2 teaspoons pure vanilla extract

Directions:
~Place the cocoa powder and 1 cup half & half, in a medium saucepan over medium heat.
~Heat throughly (but do not boil) while whisking.
~Once hot, add 2 cups half & half and heavy cream.
~Bring the mixture to a simmer, stirring occasionally, remove from heat once it simmers.
~In a medium mixing bowl whisk the egg yolks for a minute or two.
~Gradually add the sugar and whisk until combined well.
~Remove 1 cup of the hot milk mixture.
~In a slow steady stream pour the 1 cup hot milk mixture into the egg mixture, while quickly whisking.
~When throughly mixed, pour the rest of the hot milk mixture into the egg mixture, whisking until well mixed.
~Return to saucepan.
~Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a wooden spoon (you can run your finger down the back of the coated wooden spoon and if the mixture stays in place and doesn't run, it should be thick enough, abut 160 degrees.
~Pour mixture into a stainless steal bowl.
~Place stainless steal bowl into a larger bowl filled with ice.
~Allow to cool for about 30 minutes, stirring once in a while.
~Stir in vanilla extract.
~Cover with plastic wrap and place in refrigerator for 4-5 hours.
~Pour into an ice cream maker and follow manufacturer's directions.
~Place into an air-tight container and freeze for another 4-8 hours (depending on how hard you like your ice cream).

Variation:

`add 1/4 teaspoon instant coffee to milk mixture if using regular unsweetened cocoa while it's heating to enhance the chocolate flavor.
`fold in 1/2 cup sliced toasted almonds before putting ice cream in freezer (some ice cream makers you can do that durning the last few minutes of mixing).

Helpful Hint:

`Place plastic wrap directly over ice cream before covering and placing in freezer.  This will help to prevent freezer burn.