The Wayback Machine - https://web.archive.org/all/20031008175109/http://www.leeners.com:80/icecream.html
 
Make your homemade frozen desserts light and healthy or rich and decadent it's your choice. Try our kitchen-tested recipes, then experiment with your own. Select sunripened fruit, yogurt, bittersweet chocolate chunks, toasted nuts and more. Let the kids add candy or chocolate bar pieces.
HOMEMADE ICE CREAM
  
Donvier® Ice Cream Maker $49.95-
Create all-natural premium ice cream and elegant sorbets in less than 20 minutes with the Donvier™ Ice Cream Maker. Freeze the Chillfast cylinder overnight, add your favorite ingredients and turn the handle occasionally no salt, ice or electricity required. With a Donvier™ Ice Cream Maker, dessert has never been so quick and easy to make, or so much fun. You'll never buy commercial ice cream again! Store the Donvier™ cylinder in the freezer to whip up frozen treats at a moment's notice. Makes 1 quart. 
Making Ice Cream & Frozen Yogurt
Make ice cream, sherbets, frozen yogurts and more. 
32 pg. $3.95--
 
Vanilla Beans 
(2 whole beans) $4.80-
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GUINNESS ICE CREAM
 Recipe courtesy Emeril Lagasse, 2002
  • 12 ounces Guinness stout
  • 2 cups heavy cream
  • 2 cups whole milk
  • 3/4 cup granulated sugar
  • 1 vanilla bean, split in half lengthwise
  • 6 egg yolks
    		•  In a large saucepan, simmer the Guinness until reduced by 3/4 in volume, about 8 minutes. Combine the cream, milk, and sugar in a medium, heavy saucepan. Scrape the seeds from the vanilla bean into the pan and add the vanilla bean halves. Bring to a gentle boil over medium heat. Remove from the heat. 
    Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F. on an instant-read thermometer, about 5 minutes. 
    Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for 2 hours. 
    Remove from refrigerator and add the Guinness reduction, whisking until well blended. Pour into the bowl of an ice cream machine and freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve.
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    PUMPKIN ICE CREAM
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  • 2 eggs
  • 1/4 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 1/2 cup milk
  • 1 cup sugar
  • 1 cup whipping cream
  • 1 cup canned pmpkin
    		•  In a saucepan over medium heat, whisk milk, sugar and eggs. Stirring constantly. Cook until slightly thickened, about 10 minutes. Remove from heat. Whisk in cream, pumpkin, cinnamon and nutmeg. Chill thoroughly. Makes about 1 Qt/.9L.
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    BRANDY EGGNOG ICE CREAM
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  • 3 egg yolks
  • 1/4 tsp nutmeg
  • 1 3/4 cups milk, divided
  • 2/3 cup sugar
  • 1 3/4 cups whipping cream
  • 1/4 cup brandy or 2 1/2 tsp brandy flavor
    		•  In a saucepan over medium heat, heat 1 cup milk. In a small bowl whisk together sugar and egg yolks. While stirring constantly, add hot milk to egg mixture. Return to saucepan. Stirring constantly, cook until slightly thickened, about 10 minutes. Remove from heat. Stir in remaining milk, cream, nutmeg and brandy. Chill thoroughly. Makes about 1 Qt/.9L.
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    HEALTHY PEACH ICE CREAM
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  • 2 egg yolks
  • 1 (28 oz.) can peaches in natural syrup
  • 2 Tbs sugar
  • 1 1/2 cups low fat or skim milk
  • 1/2 cup non-fat milk powder
  • Fresh fruit, if desired
    		•  In a food processor/blender, process peaches and syrup to a smooth puree. In saucepan, beat egg yolks with sugar until thick and creamy. Scald milk. Stir in non-fat dried milk until dissolved. Pour milk over eggs, stirring continually until custard thickens. Remove from heat. Cool. Make about 1 Qt/.9L.
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    FRENCH VANILLA ICE CREAM
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  • 3 eggs
  • 1 cup sugar
  • 2 cups light cream
  • 2 cups milk
  • 2 tsp vanilla
    		•  Beat eggs and milk together in a large sauce-pan. Add sugar. Cook over low heat, stirring constantly until thickened (approx. 10 min). Mixture should smoothly coat the spoon. Cool, then add cream and vanilla. Refrigerate overnight. Makes about 1Qt/.9L.
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    CHOCOLATE SILK ICE CREAM
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  • 3 egg yolks
  • 1 cup sugar
  • 1 1/2 cups milk
  • 2 cups light cream
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp vanilla
    		•  Beat milk and egg yolks together. Blend in sugar. Cook over medium heat, stirring constantly, until thick enough to coat the spoon. Remove from heat, sift cocoa into the mixture, then beat until well blended. Cool. Add cream and vanilla. Mix well. Refrigerate overnight. Makes 1 Qt/.9L.
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    CARAMEL ICE CREAM
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  • 4 egg yolks
  • 1 cup sugar
  • 1 1/2 cups milk
  • 1 1/2 cups light cream
  • 2 tsp vanilla
    		•  Heat sugar slowly in a skillet until melted and light brown, stirring constantly. In a sauce- pan, scald milk and pour into sugar. Cook to dissolve sugar. In a large bowl, beat egg yolks and add hot milk and sugar mixture slowly, stirring constantly. Cook slowly until thickened. Cool. Add cream and vanilla. Stir. Refrigerate overnight. Makes about 1Qt/.9L.
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    BLUEBERRY ICE CREAM
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  • 2 cups unsweetened blueberries
  • 1 cup milk
  • 1 cup whipping cream
  • 3/4 cup sugar
    		•  In a blender or processor, combine berries, milk, cream and sugar. Puree. Makes about 1Qt/.9L.
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    HONEY VANILLA
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  • 3 eggs
  • 2 cups milk
  • 1/2 cup honey
  • 2 tsp. vanilla
  • 2 cups cream
    		•  Beat eggs and milk together in a large saucepan. Add honey. Cook over low heat, stirring constantly until thickened (approx. 10 min.). Mixture should smoothly coat the spoon. Cool, then add cream and vanilla. Refrigerate overnight. Makes 1 quart.
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    copyright 2001 J.R.Leverentz. All rights reserved.