JACKS ICE CREAM RECIPES

Steps:

• In a heavy saucepan heat milk, heavy cream, and vanilla bean over medium high heat to a simmer. Turn heat down to medium.
• In a separate bowl whisk together the eggs yolks, sugar, and salt. Sugar will dissolve when heated.
• Slowly dizzle this egg/sugar mixture into the simmering milk mixture and whisk. Combining these too quickly will result in "scrambled eggs."
• After you have added these two mixtures together, reduce the heat to a medium low temperature.
• Remove the vanilla bean and split lengthwise scraping out seeds. Return the pod and the seeds back to the pot. I like to add several drops of food coloring at this point.
• Continue to stir until the mixture coats the back of a spoon. Strain mixture through a fine-holed strainer, discarding the vanilla pod and refrigerate the mixture over night.
• Follow manufacturer's instruction for your ice cream maker, and let the fun begin.
• Meanwhile, drain the jackfruit and pulse it gently in your processor. We want small pieces of fruit for the ice cream.
• After about 15 minutes into freezing your ice cream add small pieces of jackfruit to the mixture.
• Serve your ice cream at your next dinner party and enjoy the mystery when your friends/family try to guess the secret ingredient! The flavor is both refreshing and delicious. Enjoy!

Steps:

• Mix corn starch with 1/2 cup milk.
• Add to 1 1/2 cups milk and cook in double boiler until thick and smooth. Stir constantly to avoid lumps.
• Add slightly beaten eggs to this mixture slowly as it cooks. (this is safer than using raw eggs of original recipe).
• Blend sugar, salt and evaporated milk with electric mixer in a large bowl.
• Add hot corn starch mixture and blend well.
• Add whipping cream, remaining milk and vanilla. Mix well.
• Pour into 1 1/2 gallon electric or hand freezer container.
• Add paddle and put on the lid.
• Set container down in freezer.
• Pack area around container with layers of ice and salt until entirely covered.
• Crank until firm.
• Remove paddle.
• Pour off excess water.
• Add more crushed ice and salt around container.
• Cover with towel.
• Store in shaded or cool area until time to serve.
• Makes 1 1/2 gallon of the best ice cream you have ever eaten.