FRESH MINT CHOCOLATE CHIP ICE CREAM RECIPE RECIPES
BLUEBERRY ICE CREAM RECIPE: HOW TO MAKE IT - TASTE OF HOME
The wild blueberries on our property spark recipe ideas. When my daughter and I made this ice cream at a Girl Guide meeting, it was well received. Even today, our 10 children, 19 grandkids and 4 great-grandchildren think it tastes great. —Alma Mosher, Mohannes, New Brunswick
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield about 1-3/4 quarts.
Number Of Ingredients 4
Steps:
- In a large saucepan, combine the blueberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved and berries are softened. Press mixture through a fine-mesh strainer into a bowl; discard pulp. Stir in cream. Cover and refrigerate overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. Repeat with any remaining ice cream mixture.
Nutrition Facts : Calories 226 calories, FatContent 7g fat (5g saturated fat), CholesterolContent 34mg cholesterol, SodiumContent 35mg sodium, CarbohydrateContent 37g carbohydrate (34g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
PEPPERMINT ICE CREAM RECIPE: HOW TO MAKE IT - TASTE OF HOME
With flecks of mint candy, this peppermint ice cream recipe is perfect for the holidays. —Berneice Metcalf, Leavenworth, Washington
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 1 quart.
Number Of Ingredients 8
Steps:
- In a large saucepan, heat half-and-half cream to 175°; stir in sugar and salt until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream, vanilla and peppermint extract if desired. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream freezer; freeze according to the manufacturer’s directions. Transfer ice cream to freezer containers, allowing headspace for expansion. For each batch, stir in some of the peppermint candy. Freeze 2-4 hours or until firm.
Nutrition Facts : Calories 416 calories, FatContent 28g fat (18g saturated fat), CholesterolContent 183mg cholesterol, SodiumContent 121mg sodium, CarbohydrateContent 34g carbohydrate (30g sugars, FiberContent 0 fiber), ProteinContent 5g protein.
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From foodnetwork.com
Reviews 4.5
Total Time 6 hours 35 minutes
Category dessert
Reviews 4.5
Total Time 6 hours 35 minutes
Category dessert
- Place bananas in freezer and freeze overnight. Remove bananas from freezer and allow to thaw for 45 minutes to 1 hour. Peel bananas and place in bowl of food processor along with the lemon juice. Process for 10 to 15 seconds. Add corn syrup and vanilla bean seeds and turn processor on. Slowly pour in the heavy cream. Process until smooth. Chill mixture in refrigerator until it reaches 40 degrees. Transfer mixture to an ice cream maker and process according to manufacturer's instructions. Place mixture in an airtight container and freeze for 3 to 6 hours before serving.
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BANANA ICE CREAM RECIPE | ALTON BROWN | FOOD NETWORK
From foodnetwork.com
Reviews 4.5
Total Time 6 hours 35 minutes
Category dessert
Reviews 4.5
Total Time 6 hours 35 minutes
Category dessert
- Place bananas in freezer and freeze overnight. Remove bananas from freezer and allow to thaw for 45 minutes to 1 hour. Peel bananas and place in bowl of food processor along with the lemon juice. Process for 10 to 15 seconds. Add corn syrup and vanilla bean seeds and turn processor on. Slowly pour in the heavy cream. Process until smooth. Chill mixture in refrigerator until it reaches 40 degrees. Transfer mixture to an ice cream maker and process according to manufacturer's instructions. Place mixture in an airtight container and freeze for 3 to 6 hours before serving.
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