Post by bean on May 28, 2007 11:02:53 GMT -5
All T&T 
Simple Vanilla Ice Cream
2 c. heavy cream
1 c. whole milk
3/4 c. sugar
1 t. vanilla extract
Place ingredients in a medium bowl and combine until well blended. Pour into freezer bowl, turn machine on and let mix until mixture thickens, about 20-25 minutes. If desired, transfer ice cream to an airtight container and place in freezer until firm, about 2 hours.
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Rocky Road Ice Cream
Makes 1 quart (8 servings)
Prep: 35 minutes
Freeze: 35 minutes
2 ounces unsweetened chocolate
1 14-ounce can (1-1/4 cups) sweetened condensed milk
1 cup water
2 cups whipping cream
1 cup chopped walnuts
1 teaspoon vanilla
1-1/3 cups tiny marshmallows, halved
1. In a medium saucepan melt the chocolate over medium-low heat. Gradually stir in milk until combined. Gradually stir in water. Remove from heat. Pour half of the mixture into a blender container; cover and blend until smooth. Transfer to a bowl. Repeat with other half of mixture. Cover surface with plastic wrap and chill thoroughly.
2. Stir in whipping cream, walnuts, and vanilla. Freeze in a 4- or 5-quart ice-cream freezer according to the manufacturer's directions. Stir in marshmallows before ripening. Ripen 4 hours. Makes about 1 quart (8 servings).
Make-Ahead Tips: Prepare ice cream mixture; cover and chill. Freeze ice cream and let ripen.
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Mint Chocolate Ice Cream
2 cups heavy cream
1 cup whole milk
1/2 cup chocolate syrup such as Hershey's Syrup
2 T. sugar
1/2 tsp. vanilla extract
1/2 cup finely chopped chocolate-mint candy, such as Andes Mints (DD said use less & she LOVES mints)
Whisk the heavy cream, milk, chocolate syrup, sugar and vanilla together in a mixing bowl. Pour the mixture into the ice cream maker and freeze according to manufacturer's directions. After about 20 minutes, or when the ice cream is almost finished, add the chopped chocolate-mint candy. Continue freezing for about 5 more minutes or until the candy is mixed evenly through the ice cream. This ice cream will be soft and creamy, about the consistency of soft serve ice cream. For firmer ice cream, spoon it into a freezer container, cover, and place it in the freezer for about 2 to 3 hours. For easier scooping, remove the ice cream from the freezer about 10 minutes before serving.
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Simple Chocolate Almond Ice Cream
2 c. heavy cream
1 c. whole milk
1/2 c. chocolate syrup
2 T. sugar
1/2 t. almond extract
Place ingredients in a medium bowl and combine until well blended. Pour into freezer bowl, turn machine on and let mix until mixture thickens, about 20-25 minutes. If desired, transfer ice cream to an airtight container and place in freezer until firm, about 2 hours.
Simple Vanilla Ice Cream
2 c. heavy cream
1 c. whole milk
3/4 c. sugar
1 t. vanilla extract
Place ingredients in a medium bowl and combine until well blended. Pour into freezer bowl, turn machine on and let mix until mixture thickens, about 20-25 minutes. If desired, transfer ice cream to an airtight container and place in freezer until firm, about 2 hours.
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Rocky Road Ice Cream
Makes 1 quart (8 servings)
Prep: 35 minutes
Freeze: 35 minutes
2 ounces unsweetened chocolate
1 14-ounce can (1-1/4 cups) sweetened condensed milk
1 cup water
2 cups whipping cream
1 cup chopped walnuts
1 teaspoon vanilla
1-1/3 cups tiny marshmallows, halved
1. In a medium saucepan melt the chocolate over medium-low heat. Gradually stir in milk until combined. Gradually stir in water. Remove from heat. Pour half of the mixture into a blender container; cover and blend until smooth. Transfer to a bowl. Repeat with other half of mixture. Cover surface with plastic wrap and chill thoroughly.
2. Stir in whipping cream, walnuts, and vanilla. Freeze in a 4- or 5-quart ice-cream freezer according to the manufacturer's directions. Stir in marshmallows before ripening. Ripen 4 hours. Makes about 1 quart (8 servings).
Make-Ahead Tips: Prepare ice cream mixture; cover and chill. Freeze ice cream and let ripen.
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Mint Chocolate Ice Cream
2 cups heavy cream
1 cup whole milk
1/2 cup chocolate syrup such as Hershey's Syrup
2 T. sugar
1/2 tsp. vanilla extract
1/2 cup finely chopped chocolate-mint candy, such as Andes Mints (DD said use less & she LOVES mints)
Whisk the heavy cream, milk, chocolate syrup, sugar and vanilla together in a mixing bowl. Pour the mixture into the ice cream maker and freeze according to manufacturer's directions. After about 20 minutes, or when the ice cream is almost finished, add the chopped chocolate-mint candy. Continue freezing for about 5 more minutes or until the candy is mixed evenly through the ice cream. This ice cream will be soft and creamy, about the consistency of soft serve ice cream. For firmer ice cream, spoon it into a freezer container, cover, and place it in the freezer for about 2 to 3 hours. For easier scooping, remove the ice cream from the freezer about 10 minutes before serving.
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Simple Chocolate Almond Ice Cream
2 c. heavy cream
1 c. whole milk
1/2 c. chocolate syrup
2 T. sugar
1/2 t. almond extract
Place ingredients in a medium bowl and combine until well blended. Pour into freezer bowl, turn machine on and let mix until mixture thickens, about 20-25 minutes. If desired, transfer ice cream to an airtight container and place in freezer until firm, about 2 hours.