Homemade Ice Cream Recipes

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ICE CREAM MAKING

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 sun ripened fruit, yogurt, bittersweet chocolate chunks, toasted nuts and more. Let the kids add candy or chocolate bar pieces.

SOFT-SERVE ICE CREAM MAKER-$59.95-
Adding a fun twist to your next dinner party is easy with this soft serve ice cream maker. Allows you to effortlessly whip up 1.8 quarts of delicious soft serve ice cream in just 22 minutes. Includes star-tip attachment and Swirl Pro dispensing technology for serving cones just like an ice cream parlor. Includes instructions and recipe book. Dishwasher safe parts.

RIVAL 1.5 QT GEL ICE CREAM MAKER $49.95-
With our gel canister ice cream maker you can make delicious homemade ice cream, sorbet, frozen yogurt, sherbet, or frozen drinks. Our gel canister ice cream makers do not require rock salt or ice. Just put them in the freezer for the specified amount of time and when you are ready, remove the canister, pour in your favorite recipe and turn the machine on. Makes 12 servings in 25 minutes.

WHITE MOUNTAIN 4 QT HAND CRANK
ICE CREAM MAKER-$139.95-
For over 149 years, White Mountain Ice Cream Makers have been considered the best ice cream maker in America. The exclusive triple motion dasher system mixes and beats the entire contents of the ice cream mixture, producing the smoothest and creamiest ice cream. Built of the finest materials, White Mountain Ice Cream Makers provide the highest quality and craftsmanship. We use only the finest woods and metals to produce our ice cream makers. Our wood tub is constructed of 9/16-inch thick select pine from Maine. Drawing from traditional barrel construction techniques, the tongue and groove bucket is hand crafted, then finished with three coats of sealer, stain, and lacquer.

ICE CREAM & FROZEN YOGURT-$3.95-
Make ice cream, sherbets, frozen yogurts and more. 32 pages

GUINNESS STOUT 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.

PUMPKIN ICE CREAM
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 pumpkin	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.

HEALTHY PEACH ICE CREAM
2 egg yolks 1 (28 oz.) can peaches in 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.