* Exported from MasterCook * Almost-no-fat Grand Marnier Ice Cream Recipe By :Robin Goldberg Isaacs Serving Size : 6 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 Teaspoon Unflavored gelatin 1/4 Cup Grand Marnier 3 Cups skim milk 3 tablespoons skim dry milk 1/3 cup Sugar 1 teaspoon orange zest -- grated 1/2 cup Egg Beaters® 99% egg substitute 1 1/2 teaspoons Vanilla 3 Medium Oranges Orange zest Sprinkle gelatin over Grand Marnier. let stand until softened. Combine 2 cups milk, non-fat dry milk, sugar and orange zest in saucepan. Heat to simmer. Add a little hot mixture to egg substitute and return all to pan. Heat and stir until slightly thickened. Stir in gelatin mixture just until dissolved. Stir in remaining milk. Let cool to room temperature. Stir in vanilla. Process in ice cream maker according to manufacturer's directions. To serve, spoon ice cream into orange shells and garnish with orange zest, if desired. For six orange shells cut three medium oranges in half crosswise. Gently juice oranges, being careful not to damage shells. Reserve juice for another use. Scoop any remaining membrane from inner shells. Chill until serving time. Makes 6 servings. Each serving contains about: 305 calories; 368 milligrams sodium; 12 milligrams cholesterol; 0 fat; 44 grams carbohydrates; 25 grams protein; 0 fiber. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 182 Calories; trace Fat (1.8% calories from fat); 8g Protein; 32g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 114mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fruit; 1/2 Non-Fat Milk; 1 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Apricot ice cream Recipe By :Annabel Smyth Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 8 oz dried apricots 5 ounces water 10 ounces nonfat yogurt -- unsweetened, low or fromage frais 5 ounces fromage frais -- if available.If not, use more yogurt 2 tablespoons lemon juice 4 ounces confectioner's sugar Put apricots and water in a saucepan, bring to the boil and simmer for 20 minutes. Allow to cool, then puree the result in a blender or food processor, add the rest of the ingredients and mix thoroughly. Freeze, stirring regularly. An ice-cream maker would be even better, but I don't have one. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1147 Calories; 2g Fat (1.2% calories from fat); 25g Protein; 277g Carbohydrate; 21g Dietary Fiber; 5mg Cholesterol; 245mg Sodium. Exchanges: 9 1/2 Fruit; 1 1/2 Non-Fat Milk; 7 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Apricot Ice Cream 2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 8 oz Dried apricots 1/4 pt (5 fl oz) water 1/2 pt (10 fl oz) natural, Unsweetened, low fat yogurt 1/4 pt (5 fl oz) fromage frais, if Available 2 tb Lemon juice 4 oz Icing sugar If not, use more yogurt Put apricots and water in a saucepan, bring to the boil and simmer for 20 minutes. Allow to cool, then puree the result in a blender or food processor, add the rest of the ingredients and mix thoroughly. Freeze, stirring regularly. An ice-cream maker would be even better, but I don't have one. Recipe by: Annabel Smith. Converted to MM by Donna Webster donna@webster.demon.co.uk - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . Nutr. Assoc. : * Exported from MasterCook * Apricot Sherbet Recipe By :the Complete Book of Homemade Ice Cream Serving Size : 14 Preparation Time :0:00 Categories : From Minnie(alt.cookies.) Sherbert Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 4 cups water 1 cup sugar 2 1/2 cups canned apricot nectar 2 tablespoons fresh lemon juice In a saucepan, combine water and sugar. Boil for 5 min. Cool. Add apricot nectar and lemon juice to sugar syrup. Churn-freeze. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 81 Calories; trace Fat (0.4% calories from fat); trace Protein; 21g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 1/2 Fruit; 1 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Balsamic Glazed Strawberries Over Ice Cream Recipe By :COOKING LIVE SHOW #CL9166 Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 6 large ripe strawberries 2 tablespoons balsamic vinegar 2 tablespoons packed brown sugar 1 1/2 cups super premium vanilla ice cream -- About Trim strawberries and cut into wedges. In a small heavy saucepan heat vinegar and brown sugar over moderate heat, stirring until sugar is dissolved and simmer 1 minute. Remove pan from heat and add strawberries, tossing to coat. Scoop ice cream into 2 bowls and top with warm glazed strawberries. Yield: 2 servings Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 130 Calories; trace Fat (1.6% calories from fat); trace Protein; 34g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 12mg Sodium. Exchanges: 1/2 Fruit; 2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Balsamic Glazed Strawberries Over Ice Cream2 Recipe By :Sara Moulton Serving Size : 2 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 6 large Ripe strawberries 2 tablespoons Balsamic vinegar 2 tablespoons Brown sugar - (packed) 1 1/2 cups Super-premium vanilla ice cream Trim strawberries and cut into wedges. In a small heavy saucepan heat vinegar and brown sugar over moderate heat, stirring until sugar is dissolved and simmer 1 minute. Remove pan from heat and add strawberries, tossing to coat. Scoop ice cream into 2 bowls and top with warm glazed strawberries. This recipe yields 2 servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9166) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 02-28-1999 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 13 Calories; trace Fat (6.8% calories from fat); trace Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Fruit. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Balsamic-glazed Strawberries Over Ice Cream Recipe By :Recipe courtesy of Gourmet Magazine Serving Size : 4 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 12 large ripe strawberries 4 tablespoons balsamic vinegar 4 tablespoons brown sugar - (packed) 3 cups super-premium vanilla ice cream -- more or less Trim strawberries and cut into wedges. In a small heavy saucepan, heat vinegar and brown sugar over moderate heat, stirring, until sugar is dissolved and simmer 1 minute. Remove pan from heat and add strawberries, tossing to coat. Scoop ice cream into 4 bowls and top with warm glazed strawberries. This recipe yields 4 servings. Source: "COOKING LIVE with Sara Moulton - (Show # CL-9676) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-03-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 13 Calories; trace Fat (6.8% calories from fat); trace Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Fruit. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Banana Ice Cream Recipe By :the Complete Book of Homemade Ice Cream Serving Size : 12 Preparation Time :0:00 Categories : From Minnie(alt.cookies.) Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 cup sugar 1/4 teaspoon salt 5 egg yolks -- slightly beaten 3 cups light cream 5 large bananas 1 1/2 tablespoons fresh lemon juice 2 cups heavy cream In top of double boiler, stir together sugar, salt, slightly beaten egg yolks and 2 cups of light cream. Cook, stirring frequently, until mixture coats a spoon. Cool. Peel and mash bananas and combine with lemon juice. Add heavy cream, remaining light cream and bananas to the cooled egg yolk mixture. Churn-freeze. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 389 Calories; 29g Fat (64.2% calories from fat); 4g Protein; 32g Carbohydrate; 1g Dietary Fiber; 183mg Cholesterol; 87mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 5 1/2 Fat; 1 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Banana Ice Cream 2 Recipe By :Janis Alling, Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 3 Bananas -- ripe Fresh Orange Juice -- from 3 oranges Fresh Lemon Juice -- from 3 lemons 3 Cups Whipping Cream 3 Cups Sugar 3 Cups Milk Blend bananas and orange juice in blender. Add remaining ingredients and put in ice cream churn. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 5559 Calories; 290g Fat (45.6% calories from fat); 42g Protein; 736g Carbohydrate; 8g Dietary Fiber; 1078mg Cholesterol; 637mg Sodium. Exchanges: 5 1/2 Fruit; 5 Non-Fat Milk; 57 Fat; 40 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Banana Ice Cream 4 Recipe By :Janis Alling, Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 3 Bananas -- ripe Fresh Orange Juice -- from 3 oranges Fresh Lemon Juice -- from 3 lemons 3 Cups Whipping Cream 3 Cups Sugar 3 Cups Milk Blend bananas and orange juice in blender. Add remaining ingredients and put in ice cream churn. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 5559 Calories; 290g Fat (45.6% calories from fat); 42g Protein; 736g Carbohydrate; 8g Dietary Fiber; 1078mg Cholesterol; 637mg Sodium. Exchanges: 5 1/2 Fruit; 5 Non-Fat Milk; 57 Fat; 40 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Banana Ice Cream #2 Recipe By :Prevention's Healthy Cook Serving Size : 4 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 2 large frozen bananas -- sliced 2 tablespoons sugar 1 1/2 cups skim milk 1/2 teaspoon cinnamon 1/2 teaspoon vanilla 1 pinch ground nutmeg In a food processor or blender, combine the bananas, sugar and 1/2 cup of the milk. Puree until smooth. Add cinnamon, vanilla and remaining 1 cup milk. Puree until smooth. Transfer mixture to a metal container. Cover and freeze for 4 hours or overnight. Remove from the freezer and break up the mixture with a knife. Process briefly in a food processor or blender. Return to the container, cover and freeze for at least 30 minutes before serving. Sprinkle with nutmeg and serve. Makes 4 servings. Per serving: 111 cals, 0.4 g fat (3%cff). VARIATION _Berry-Banana Ice Cream_ Add 1 cup frozen blueberries, strawberries or raspberries along with the bananas. >From: KitPATh - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 113 Calories; trace Fat (3.5% calories from fat); 4g Protein; 25g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 48mg Sodium. Exchanges: 0 Grain(Starch); 1 Fruit; 1/2 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 84 0 0 0 0 0 * Exported from MasterCook * Banana Ice Cream #3 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 quart evaporated skim milk -- * 4 ripe bananas 1 cup sugar a few grains salt 1 1/3 tablespoons lemon juice * original was cream Remove skins of the bananas, then force through a sieve. Add the remaining ingredients and freeze. Yield: 4 servings >From: Abtaxel Yield: "1 1/2 quarts" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 503 Calories; 1g Fat (1.9% calories from fat); 21g Protein; 107g Carbohydrate; 3g Dietary Fiber; 9mg Cholesterol; 296mg Sodium. Exchanges: 2 Fruit; 2 1/2 Non-Fat Milk; 3 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Banana Ice Cream #4 Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 4 ripe bananas 1 tbsp lemon juice 7 oz vanilla sugar -- * 8 ounces milk 8 ounces evaporated skim milk - orig was: whipping (heavy) cream * (made by burying 3 or 4 vanilla pods in a container of sugar for at least a week) Peel the bananas and cut into chunks. Put into a blender and blend with the lemon juice and sugar, until smooth. Add the milk, and process again, briefly. Stir in the cream, then immediately freeze in a freezer-proof container. Either still-freeze or use an ice-cream making machine. If you wish to still-freeze, put the container in the freezer, and let the ice-cream freeze. When it is half-frozen (approximately 4 hours, but could be sooner or later depending on your freezer), take out the container, quickly run the contents through a liquidizer or food processor, and return to the container, and to the freezer. Repeat after another few hours. (makes about 1 litre) >From: Abtaxel Yield: "1 litre" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 190 Calories; 1g Fat (5.8% calories from fat); 4g Protein; 43g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 47mg Sodium. Exchanges: 1 Fruit; 1/2 Non-Fat Milk; 0 Fat; 1 1/2 Other Carbohydrates. NOTES : Make sure you use ripe bananas for this. Wait until they about two-thirds black and the flavour will be good. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Banana Mocha Ice Cream * Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 3 medium bananas, extra ripe -- peeled 4 eggs; clean -- uncracked 2 cups whipping cream 1 cup half & half 1 cup sugar 1/2 cup chocolate syrup 2 tablespoons instant coffee crystals 2 teaspoons vanilla 1/4 teaspoon ground cinnamon 1/8 teaspoon salt Slice bananas into blender; process until pureed (1-1/2 cups). Add eggs; process to blend. Pour banana mixture and remaining ingredients into ice cream freezer container. Stir until sugar dissolves and mixture is blended. Freeze according to manufacturer's directions. Makes 1-1/2 quarts. Yield: "1 1/2 quarts" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3084 Calories; 205g Fat (58.0% calories from fat); 20g Protein; 315g Carbohydrate; 3g Dietary Fiber; 742mg Cholesterol; 624mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Non-Fat Milk; 41 Fat; 19 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Banana Rum Ice Cream Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 3/4 cup sugar 1 tablespoon cornstarch 2 large egg yolks 1 large whole egg 2 cups milk 3 tablespoons dark rum 1 teaspoon vanilla 1 cup well-chilled heavy cream 5 bananas -- (about 1 1/2 pounds) In a bowl whisk together the sugar, the cornstarch, the yolks, and the whole eggs and add the milk, scalded, in a stream, whisking. In a heavy saucepan bring the mixture to a boil over moderate heat, whisking, and boil it, whisking, for 1 minute. Add the rum, boil the custard for 1 minute more, and strain it through a fine sieve into a metal bowl set in a larger bowl of ice and cold water. Chill the custard until it is cold and stir in the vanilla and the cream. In a food processor puree the bananas, stir the puree into the custard , and chill the mixture until it is cold. Freeze the mixture in an ice cream freezer according to the manufacturer's instructions. Makes about 1 1/2 quarts. Gourmet April 1991 Converted by MC_Buster. Yield: "1 1/2 quarts" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 214 Calories; 10g Fat (42.9% calories from fat); 3g Protein; 27g Carbohydrate; 1g Dietary Fiber; 84mg Cholesterol; 34mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Banana Split Ice Cream Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 5 cups 1% milk -- divided 4 egg yolks 2 (14-ounce) cans fat-free sweetened condensed skim milk 2 cups mashed ripe banana 2 tablespoons fresh lemon juice 2 tablespoons vanilla extract 3/4 cup fat-free double chocolate sundae syrup 1/2 cup chopped pecans -- toasted 1/3 cup maraschino cherries -- quartered Combine 2 1/2 cups 1% low-fat milk and egg yolks in a medium heavy saucepan; stir well with a whisk. Cook over medium heat 10 minutes or until mixture thickens and coats a spoon, stirring constantly (do not boil). Combine egg yolk mixture, remaining 2 1/2 cups 1% low-fat milk, and condensed milk in a large bowl, and stir well. Cover and chill completely. Add banana, lime juice, and vanilla to milk mixture; stir well. Pour mixture into the freezer can of an ice cream freezer, and freeze according to manufacturer's instructions. Spoon ice cream into a large freezer-safe container; fold in syrup, pecans, and cherries. Cover and freeze 2 hours or until firm. Serving Size: 1/2 cup Source: "Cooking Light, July/August 1996, p.108" Copyright: "© Cooking Light" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 186 Calories; 3g Fat (15.5% calories from fat); 5g Protein; 35g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 68mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Non-Fat Milk; 1/2 Fat; 1 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 893 4111 0 0 370 0 0 * Exported from MasterCook * Banana Split Ice Cream 3 Recipe By :Cooking Light Serving Size : 24 Preparation Time :0:00 Categories : Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 5 Cups 1% Low-Fat Milk 4 Large Egg Yolks 28 ounces Fat-Free Sweetened Condensed Milk 2 Cups Mashed Bananas 2 Tablespoons Fresh Lime Juice 2 Tablespoons Vanilla Extract 3/4 Cup Fat-Free Double Chocolate Sundae Syrup 1/2 Cup Chopped Pecans -- Toasted 1/3 Cup Maraschino Cherries Combine 2 1/2 cups 1% low-fat milk and egg yolks in a medium, heavy saucepan; stir well with a whisk. Cook over medium heat 10 minutes or until mixture thickens and coats a spoon, stirring constantly (do not boil). Combine egg yolk mixture, 2 1/2 cups 1% low-fat milk, and condensed milk, and condensed milk in a large bowl, and stir well. Cover and chill completely. Add banana, lime juice, and vanilla to milk mixture; stir well. Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Spoon ice cream into a large freezer-safe container; fold in syrup, pecans, and cherries. Cover and freeze 2 hours or until firm. From "Sherilyn" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 191 Calories; 3g Fat (15.0% calories from fat); 5g Protein; 35g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 69mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Non-Fat Milk; 1/2 Fat; 1 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Banana-Rum Ice Cream Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 1/2 cups whipping cream 1 1/2 cups half and half 6 large egg yolks 2/3 cup sugar 3 tablespoons dark rum 1/2 teaspoon vanilla extract 1 pound ripe bananas -- (about 3 medium), -- peeled 2 tablespoons fresh lemon juice Pour cream and half and half into heavy medium saucepan. Bring mixture just to simmer. Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot cream mixture. Return mixture to same saucepan and stir over medium-low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 7 minutes (do not boil). Strain custard into clean large bowl. Stir in rum and vanilla. Refrigerate until cold, about 2 hours. Puree bananas and lemon juice in processor until smooth. Stir into custard. Process in ice cream maker according to the manufacturer's instructions. Transfer to covered container and freeze. (Can be prepared 3 days ahead.) Makes about 2 quarts. Bon Appetit November 1995 Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2958 Calories; 206g Fat (63.1% calories from fat); 38g Protein; 233g Carbohydrate; 7g Dietary Fiber; 1899mg Cholesterol; 330mg Sodium. Exchanges: 1 1/2 Lean Meat; 4 1/2 Fruit; 2 1/2 Non-Fat Milk; 39 1/2 Fat; 9 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ben & Jerry's Fresh Georgia Peach Ice Cream Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 2 cups ripe peaches -- finely chopped 1 1/4 cups sugar 1/2 juice of lemon 2 large eggs 2 cups heavy or whipping cream 1 cup milk The best way to capture the elusive flavor of summertime. Ben and Jerry prefer small peaches because they have more flavor and less water than the larger ones. Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes. Remove the peaches from the refrigerator and drain the juice into another bowl. Return the peaches to the refrigerator. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Add the peach juice and blend. Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions. After the ice cream stiffens (about 2 minutes before if is done) add the peaches, then continue freezing until the ice cream is ready. Makes 1 generous quart. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3065 Calories; 193g Fat (55.1% calories from fat); 32g Protein; 323g Carbohydrate; 7g Dietary Fiber; 1060mg Cholesterol; 413mg Sodium. Exchanges: 1 1/2 Lean Meat; 3 Fruit; 2 1/2 Non-Fat Milk; 37 1/2 Fat; 17 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Ben & Jerry's Heath Bar Crunch Ice Cream Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 5 Heath candy bars 3 eggs 1 cup granulated sugar 3 cups whipping cream 1 1/2 cups half and half 3 teaspoons vanilla extract 1. Freeze the candy bars. 2. Beat the eggs by hand until fluffy. 3. Slowly beat in the sugar. 4. Add the cream, half and half, and vanilla and mix well. 5. Pour the mixture into an ice cream maker and freeze. 6. While the ice cream is freezing, place the frozen candy bars in a plastic bag and break them into small pieces with a knife handle. 7. When the ice cream is done, remove it from the ice cream maker and add the candy pieces. Mix well with a large spoon and store in the freezer. Makes 1 quart. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3943 Calories; 319g Fat (71.8% calories from fat); 42g Protein; 241g Carbohydrate; 0g Dietary Fiber; 1674mg Cholesterol; 584mg Sodium. Exchanges: 2 1/2 Lean Meat; 3 1/2 Non-Fat Milk; 63 Fat; 13 1/2 Other Carbohydrates. NOTES : The real secret to Ben & Jerry's ice cream is its consistency. It is a thick and creamy ice cream developed with special equipment that keeps a great deal of air out of the mixture. The less air in the ice cream, the thicker the consistency. Therefore, you may find the above recipes fills your ice cream maker a little more than other ice cream recipes. It's also important to get the right consistency of Heath bar chunks. Most of the candy bar should be crushed into crumbs, but stop breaking the candy when there are still several 1- and 1/2-inch chunks remaining. Try substituting othe ringredients for the Heath bar chunks, just as Ben and Jerry have. Try Reese's Peanut Butter Cups, Oreo cookies, Kit Kat bars, Rollo cups, M&Ms, and chunks of raw cookie dough. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Ben & Jerry's Heath Bar Ice Cream Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 5 heath candy bars 3 eggs 1 cup granulated sugar 3 cups whipping cream 1 1/2 cups half-and-half 3 teaspoons vanilla extract 1. Freeze the candy bars. 2. Beat the eggs by hand until fluffy. 3. Slowly beat in the sugar. 4. Add the cream, half-and-half, and vanilla, and mix well. 5. Pour the mixture into an ice cream maker and freeze. 6. While the ice cream is freezing, place the frozen candy bars in a plastic bag and break them into small pieces with a knife handle. 7. When the ice cream is done, remove it from the ice cream maker and add the candy pieces. Mix well with a large spoon and store in the freezer. Makes 1 quart. The real secret to Ben & Jerry's ice cream is it's consistency. It is a thick and creamy ice cream developed with special equipment that keeps a great deal of air out of the mixture. The less air in the ice cream, the thicker the consistency. Therefore, you may find the recipe fills your ice cream maker a little more than other recipes. It is also important to get the right consistency of Heath bar chunks. Most of the candy bar should be crushed into crumbs, but stop breaking the candy when there are still several 1-and-1/2-inch chunks remaining. ...from Todd Wilbur's TOP SECRET RECIPES........ Ben & Jerry started their business in 1978, and this remains to be the most popular of all their creations! From: Rusty Head@4703 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3943 Calories; 319g Fat (71.8% calories from fat); 42g Protein; 241g Carbohydrate; 0g Dietary Fiber; 1674mg Cholesterol; 584mg Sodium. Exchanges: 2 1/2 Lean Meat; 3 1/2 Non-Fat Milk; 63 Fat; 13 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Ben and Jerry's French Vanilla Ice Cream Recipe By :n/a Serving Size : 0 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 2 large eggs 3/4 cup sugar 2 cup whipping cream 1 cup milk 2 teaspoon vanilla extract Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream, milk, and vanilla and whisk to blend. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. This recipe yields 1 quart. Source: "CopyKat Recipes at http://www.copykat.com" S(Formatted for MC6): "07-30-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 quart" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2528 Calories; 193g Fat (67.7% calories from fat); 29g Protein; 178g Carbohydrate; 0g Dietary Fiber; 1060mg Cholesterol; 411mg Sodium. Exchanges: 1 1/2 Lean Meat; 2 1/2 Non-Fat Milk; 37 1/2 Fat; 10 Other Carbohydrates. NOTES : Recipe originally from "Ben & Jerry's Homemade Ice Cream & Dessert Book" by Ben Cohen, Jerry Greenfield, Nancy Stevens, (Workman Publishing Company, Jun 1987) Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Ben and Jerry's Fresh Georgia Peach Ice Cream Recipe By :ilyce Serving Size : 8 Preparation Time :0:00 Categories : From Minnie(alt.cookies.) Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 2 cups Ripe peaches -- ; finely chopped 1 1/4 cup Sugar 1/2 Juice of lemon 2 large Eggs 2 cups Heavy cream -- or whipping cream 1 cup Milk The best way to capture the elusive flavor of summertime. Ben and Jerry prefer small peaches because they have more flavor and less water than the larger ones. Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes. Remove the peaches from the refrigerator and drain the juice into another bowl. Return the peaches to the refrigerator. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Add the peach juice and blend. Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions. After the ice cream stiffens (about 2 minutes before it is done) add the peaches, then continue freezing until the ice cream is ready. Makes 1 generous quart. Yield: "1 quart" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 383 Calories; 24g Fat (55.1% calories from fat); 4g Protein; 40g Carbohydrate; 1g Dietary Fiber; 132mg Cholesterol; 52mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fruit; 1/2 Non-Fat Milk; 4 1/2 Fat; 2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Ben and Jerry's New York Super Fudge Chunk Recipe By :ilyce Serving Size : 1 Preparation Time :0:00 Categories : From Minnie(alt.cookies.) Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1/4 cup White chocolate -- ; chop coarse 1/4 cup Semisweet chocolate -- ; chop 1/4 cup Pecan halves -- ; chopped 1/4 cup Walnuts -- ; chop coarse 1/4 cup Chocolate covered almonds -- ; - cut in half 4 oz Unsweetened chocolate 1 cup Milk 2 large Eggs 1 cup Sugar 1 cup Heavy or whipping cream 1 tsp Vanilla extract 1 pinch Salt Combine the coarsely chopped chocolate, pecans, walnuts and chocolate covered almonds in a bowl, cover and refrigerate. Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water. Whisk in the milk, a little at a time, and heat, stirring constantly, until smooth. Remove from the heat and let cool. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Add the cream, vanilla and salt and whisk to blend. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1-3 hours, depending on your refrigerator. Transfer the cream mixture to an ice cream maker and freeze following the manufacturer's instructions. After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and nuts, then continue freezing until the ice cream is ready. Makes one Generous Quart. Note: "New York Super Fudge Chunk was developed as a regional flavor for the sophisticated New York palate. After coming up with several variations in our Burlington lab,we packed the samples in dry ice and shipped them by bus to our New York consultants, a group of musicians on Manhattan's Upper West Side. Following several weeks of refinement and discussion, we all agreed on this final recipe- a chocolate lover's dream." - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3351 Calories; 236g Fat (58.8% calories from fat); 49g Protein; 323g Carbohydrate; 24g Dietary Fiber; 733mg Cholesterol; 486mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Non-Fat Milk; 45 1/2 Fat; 17 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 27243 0 0 0 0 0 0 0 * Exported from MasterCook * Ben and Jerry's Orange Cream Dream Ice Cream Recipe By :n/a Serving Size : 0 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 2 large eggs 3/4 cup sugar 2 cup heavy or whipping cream 1 cup milk 1/3 cup orange juice concentrate -- thawed 2 teaspoon vanilla extract Whisk the eggs in a mixing bowl until light and fluffy, about 2 minutes. Whisk in the sugar, a little at a time, then continue to whisk until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Add the juice concentrate and vanilla and blend. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. This recipe yields 1 generous quart. Comments: This recipe for Orange Cream Dream is easy to make and very refreshing. It brings back memories of waiting for the ice cream man on warm summer evenings. Source: "Classy Clones at http://www.recipegoldmine.com/classyclones.html" S(Formatted for MC6): "09-24-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 quart" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2678 Calories; 193g Fat (63.9% calories from fat); 31g Protein; 214g Carbohydrate; 1g Dietary Fiber; 1060mg Cholesterol; 414mg Sodium. Exchanges: 1 1/2 Lean Meat; 2 1/2 Fruit; 2 1/2 Non-Fat Milk; 37 1/2 Fat; 10 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Berry Good Ice Cream Recipe By :Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 Quart Berries -- ripe 2 Tablespoons Sugar 1 Recipe Good Ol' Vanilla Ice Cream -- see Recipe Stir sugar into cleaned and sliced berries. Let stand while preparing vanilla ice cream. Add berries to chilled vanilla base and freeze in churn according to manufacturer's instructions. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 274 Calories; 2g Fat (6.0% calories from fat); 3g Protein; 66g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 3 Fruit; 1 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Berry Good Ice Cream 2 Recipe By :Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 Quart Berries -- ripe 2 Tablespoons Sugar 1 Recipe Good Ol' Vanilla Ice Cream -- see Recipe Stir sugar into cleaned and sliced berries. Let stand while preparing vanilla ice cream. Add berries to chilled vanilla base and freeze in churn according to manufacturer's instructions. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 274 Calories; 2g Fat (6.0% calories from fat); 3g Protein; 66g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 3 Fruit; 1 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Black Cherry Ice Cream Recipe By :the Complete Book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : From Minnie(alt.cookies.) Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 cup milk 3 egg yolks 1/2 cup sugar 1/4 teaspoon salt 1 1/2 cups heavy cream 3 cups fresh black cherries -- pitted, chopped In top of double boiler, heat milk to a boil. Beat together egg yolks, sugar and salt and add slowly, while stirring vigorously, to the hot milk. Cook, stirring, until thickened. Cool. Add heavy cream and chopped cherries to the cooled mixture. Churn-freeze. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1946 Calories; 156g Fat (70.6% calories from fat); 24g Protein; 122g Carbohydrate; trace Dietary Fiber; 1161mg Cholesterol; 809mg Sodium. Exchanges: 1 Lean Meat; 2 Non-Fat Milk; 30 Fat; 6 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Black Forest Ice Cream Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 Keebler chocolate crumb crust -- (9 inches) 3 1/2 cups low-fat vanilla ice cream 1 cup low calorie cherry pie filling 2 whole Keebler chocolate graham crackers -- broken into bite-size pieces 1 cup fat free hot fudge ice cream topping -- warmed 1. Fill crust with scoops of ice cream. Top with dollops of pie fill- ing. Insert graham cracker pieces between scoops. Invert plas- tic cover from crust and place over pie. Freeze for 2 hours or until firm. Remove from freezer 15-20 minutes before serving. Drizzle with fudge topping. Cut into wedges. Yield: 8 servings. Source: "Dec/Jan 2002" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 319 Calories; 8g Fat (30.5% calories from fat); 3g Protein; 36g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 184mg Sodium. Exchanges: 1/2 Fat; 2 1/2 Other Carbohydrates. NOTES : Nutritional Analysis: One piece equals 306 calories, 7 g fat (2 g saturated fat), 5 mg cholesterol, 194 mg sodium, 58 g carbohydrate, 5 g fiber, 5 g protein. Nutr. Assoc. : 0 0 0 0 58536 * Exported from MasterCook * Blackberry Sherbet Recipe By :the Complete Book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : From Minnie(alt.cookies.) Sherbert Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 4 cups water 1 cup sugar 3 cups fresh blackberry puree -- (1 quart) 2 tablespoons fresh lemon juice In a saucepan, combine water and sugar. Boil for 5 min. Cool. Add blackberry puree and lemon juice to sugar syrup. (To puree blackberries, use an electric blender on med. speed.) Churn-freeze. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1006 Calories; 2g Fat (1.4% calories from fat); 3g Protein; 258g Carbohydrate; 23g Dietary Fiber; 0mg Cholesterol; 31mg Sodium. Exchanges: 3 1/2 Fruit; 13 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 -9856 0 * Exported from MasterCook * Blackberry Sorbet Recipe By :Sunset Publishing Serving Size : 8 Preparation Time :0:00 Categories : From Minnie(alt.cookies.) Sorbet Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 1/4 cups sugar 1 quart blackberries -- rinsed and patted dry 2 tablespoons lime juice In a 1- to 2-quart pan over high heat, bring sugar and 1 cup water to a boil, stirring occasionally. Chill mixture until cold. In a blender or food processor, whirl blackberries and lime juice into a smooth purée. Press through a fine strainer set over a bowl, rubbing to extract all liquid. Discard seeds. Blend in sugar syrup. Freeze as directed below. For Sorbet: Pour cold purée into an ice cream maker (minimum capacity 1 quart). Freeze according to manufacturer's directions until sorbet is firm, dasher is hard to turn, or machine stops (15 to 20 minutes). Serve immediately or freeze an additional 3 to 4 hours for a firmer texture. Store airtight in the freezer up to 5 days. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 159 Calories; trace Fat (1.5% calories from fat); 1g Protein; 41g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 1/2 Fruit; 2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Blueberry Ice Cream Recipe By :ilyce Serving Size : 12 Preparation Time :0:00 Categories : From Minnie(alt.cookies.) Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 package Unflavored gelatin 1/2 cup Milk -- ; cold 1/2 cup Milk -- ; heated to boiling 2 cups Fresh blueberries -- -OR- 2 cups Dry-pack frozen blueberries; thawed 3/4 cup Sugar 2 cups Whipping cream -- whipped In 5 cup blender, sprinkle unflavored gelatin over cold milk; let stand 3-4 minutes. Add hot milk and process at low speed until gelatin is completely dissolved, about 2 minutes. Let cool completely. Add blueberries and sugar; process at high speed until blended. Pour into a large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon. Fold whipped cream into gelatin mixture. Pour into two 4x10" freezer trays or one 8" baking pan; freeze until firm. Makes 1-1/2 quarts. PATTI - VDRJ67A Yield: "1 1/2 quarts" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 238 Calories; 15g Fat (56.7% calories from fat); 2g Protein; 24g Carbohydrate; 1g Dietary Fiber; 57mg Cholesterol; 44mg Sodium. Exchanges: 0 Fruit; 0 Non-Fat Milk; 3 Fat; 1 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Blueberry Ice Cream 2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 4 cups picked over blueberries 1 cup sugar the zest of 1 navel orange -- removed in strips -- with a vegetable peeler 2 tablespoons Grand Marnier -- or other orange-flavored liqueur 3 tablespoons fresh lemon juice 1/2 teaspoon vanilla 1/8 teaspoon salt 2 cups heavy cream 1 cup half-and-half In a large saucepan combine the blueberries, the sugar, the zest, and 1/4 cup water, boil the mixture, covered, for 5 minutes, stirring occasionally, and simmer it, uncovered, for 5 minutes. Discard the zest and puree the mixture in batches in a blender or food processor. Transfer the puree to a bowl and whisk in the Grand Marnier, the lemon juice, the vanilla, the salt, the heavy cream, and the half-and-half. Force the mixture through a very fine sieve set over another bowl and chill it, covered, for 1 hour, or until it is cold. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions. Makes about 1 1/2 quarts. Gourmet July 1990 Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3183 Calories; 206g Fat (57.6% calories from fat); 21g Protein; 321g Carbohydrate; 16g Dietary Fiber; 742mg Cholesterol; 581mg Sodium. Exchanges: 5 1/2 Fruit; 2 1/2 Non-Fat Milk; 41 Fat; 13 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 1012 0 0 0 0 0 0 * Exported from MasterCook * Brown Bread Ice Cream Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 cup crumbs from brown soda bread or crustless -- whole wheat bread 14 tablespoons sugar 3 tablespoons dark brown sugar -- (packed) 2/3 cup whole milk 1 piece vanilla bean -- split lengthwise -- (3-inch) 2 large egg yolks 1 1/3 cups chilled whipping cream 2 baskets strawberries -- hulled, sliced -- (1-pint) Preheat oven to 375F. Line baking sheet with foil; butter foil. Mix breadcrumbs, 3 tablespoons sugar and brown sugar in medium bowl. Scatter over prepared baking sheet. Bake until sugar begins to melt and crumbs are slightly darker, stirring crumbs occasionally with metal spatula to prevent sticking, about 10 minutes. Transfer breadcrumbs to bowl and cool. Break crumbs into small pieces. Place milk in medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat and let steep 30 minutes. Whisk egg yolks and 5 tablespoons sugar in large bowl to blend. Gradually whisk in milk mixture. Return mixture to same saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain into small bowl. Chill custard until cold, stirring occasionally, about 1 hour. Beat whipping cream in large bowl until firm peaks form. Fold custard into cream. Gently fold into breadcrumbs. Transfer to covered containers and freeze. (Can be prepared 3 days ahead. Keep frozen.) Combine strawberries and remaining 6 tablespoons sugar in medium bowl. Let stand until juices form, about 20 minutes. Scoop ice cream into bowls. Spoon strawberries and juices over and serve. Serves 6 to 8. Bon Appetit May 1996 Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2145 Calories; 133g Fat (54.6% calories from fat); 17g Protein; 232g Carbohydrate; 0g Dietary Fiber; 882mg Cholesterol; 231mg Sodium. Exchanges: 1/2 Lean Meat; 1 1/2 Non-Fat Milk; 26 Fat; 14 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Brown Sugar-Ginger Ice Cream Recipe By :n/a Serving Size : 6 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 4 large egg yolks 6 tablespoons dark brown sugar - (packed) 2 tablespoons sugar 1 pinch salt 1 1/4 cups whipping cream 1 cup whole milk 1 teaspoon vanilla extract 1/2 teaspoon ground ginger Whisk yolks, both sugars and salt in medium bowl to blend. Bring cream and milk to simmer in medium saucepan. Gradually whisk hot cream mixture into yolk mixture. Return to saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Transfer custard to medium bowl. Whisk in vanilla and ginger. Chill at least 4 hours or overnight. Process custard in ice cream maker according to manufacturer’s instructions. Transfer ice cream to covered container and freeze. (Can be made 1 week ahead. Keep frozen.) This recipe yields 6 servings. Source: "Bon Appétit, January 2000" S(Formatted for MC6): "03-22-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 254 Calories; 23g Fat (81.0% calories from fat); 4g Protein; 8g Carbohydrate; trace Dietary Fiber; 215mg Cholesterol; 66mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 4 1/2 Fat; 1/2 Other Carbohydrates. NOTES : Recipe from the article "Desserts: Shining Examples" by Emily Luchetti Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Brown Sugar-Ginger Ice Cream (01/00) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 4 large egg yolks 6 tablespoons dark brown sugar -- (packed) 2 tablespoons sugar 1 pinches salt 1 1/4 cups whipping cream 1 cup whole milk 1 teaspoon vanilla extract 1/2 teaspoon ground ginger Whisk yolks, both sugars and salt in medium bowl to blend. Bring cream and milk to simmer in medium saucepan. Gradually whisk hot cream mixture into yolk mixture. Return to saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Transfer custard to medium bowl. Whisk in vanilla and ginger. Chill at least 4 hours or overnight. Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to covered container and freeze. (Can be made 1 week ahead. Keep frozen.) Makes 6 servings. Bon Appetit January 2000 Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1836 Calories; 139g Fat (67.1% calories from fat); 25g Protein; 128g Carbohydrate; trace Dietary Fiber; 1292mg Cholesterol; 426mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 Non-Fat Milk; 26 1/2 Fat; 7 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Bubble Gum Ice cream Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 3 eggs 1 cup whipping cream 1 1/2 cups whole milk 3/4 cup sugar 2 teaspoons bubble gum flavoring 12 6.65 gram pieces bubble gum Source: "Better Homes and Gardens Chistmas Cookies 2002" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 231 Calories; 14g Fat (54.8% calories from fat); 4g Protein; 22g Carbohydrate; 0g Dietary Fiber; 117mg Cholesterol; 55mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : 5.78 points for 1/2 c Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Burned Peach Ice Cream Recipe By :COOKING LIVE SHOW #CL9349 Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 2 cups half-n-half 1 cup whipping cream 1/2 cup sugar 1/2 cup peach preserves -- (not jelly) 1 vanilla bean -- split and scraped 1 pinch kosher salt 4 medium peaches -- halved, seeded and -- grilled or broiled -- until brown Combine all ingredients (including the bean and its pulp) in a large sauce pan and place over medium heat. Attach a frying or candy thermometer to inside of pan. (see note below) Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and strain into a lidded container. Cool mixture, then refrigerate mixture overnight to mellow flavors and texture. Freeze mixture in ice cream freezer according to unit's instructions. The mixture will not freeze hard in the machine. Meanwhile, chop peaches roughly. Once the volume has increased by 1/2 and reached a soft serve consistency, add the peaches and continue turning to incorporate. Spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving. NOTE: If you do not have a thermometer, bring the mixture just barely to a simmer. As soon as you see a bubble his the surface, remove it from the heat. Do not let it boil. Yield: About a quart and a half Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1763 Calories; 89g Fat (43.3% calories from fat); 9g Protein; 253g Carbohydrate; 10g Dietary Fiber; 326mg Cholesterol; 272mg Sodium. Exchanges: 2 1/2 Fruit; 1/2 Non-Fat Milk; 17 1/2 Fat; 13 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Butter Pecan Ice Cream Recipe By :The Ideals Family Dessert Cookbook Serving Size : 8 Preparation Time :0:00 Categories : From Minnie(alt.cookies.) Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 2/3 cup evaporated milk 2 tablespoons melted butter 1/2 cup water 1/2 teaspoon vanilla 1 cup heavy cream -- whipped 1/2 cup pecans -- cut coarse Mix milk, butter, water, and vanilla. Chill. Fold in whipped cream. Freeze in refrigerator trays until partially frozen. Fold in pecans and freeze until firm. Yield: "4 cups" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 202 Calories; 20g Fat (86.8% calories from fat); 3g Protein; 4g Carbohydrate; 1g Dietary Fiber; 55mg Cholesterol; 63mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 4 Fat. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Buttermilk Ice Cream Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 cup sugar 1 cup water 2 cups buttermilk Juice of 1 lemon 1 tablespoon corn syrup 1 pinch salt Grated zest of 1/4 lemon - (1/2 tspn) In a small saucepan, bring sugar and water to a boil; remove from heat. Refrigerate for at least 1 hour or until chilled. In a large bowl, whisk together buttermilk, lemon juice, corn syrup, and salt. Slowly add chilled syrup; whisk to combine. Stir in lemon zest. Freeze in an ice-cream maker, following manufacturer's instructions. This recipe yields about 6 cups. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "11-13-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "6 cups" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1030 Calories; 4g Fat (3.7% calories from fat); 16g Protein; 239g Carbohydrate; 0g Dietary Fiber; 17mg Cholesterol; 681mg Sodium. Exchanges: 2 Non-Fat Milk; 1/2 Fat; 14 1/2 Other Carbohydrates. NOTES : Recipe originally from Martha Stewart Living - courtesy of John Barricelli, kitchen manager, Martha Stewart Living Television Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Cafe Au Lait Ice Cream Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 2 eggs -- beaten 2/3 cup sugar 1 1/2 cups milk 2 tablespoons instant coffee granules 1/2 teaspoon vanilla 1/4 cup miniature marshmallows 1 cup half & half -- or whipping crm In a medium saucepan, combine beaten eggs, sugar and milk. Cook and stir over low heat until mixture thickens and coats a spoon. Add coffee granules; stir in vanilla and marshmallows until melted. Set aside to cool 15 minutes. Add half & half or whipping cream. Pour into ice-cream canister. Freeze in ice cream maker according to manufacturer's directions. Makes about 1 quart. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1246 Calories; 49g Fat (34.9% calories from fat); 32g Protein; 173g Carbohydrate; 0g Dietary Fiber; 513mg Cholesterol; 398mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Non-Fat Milk; 9 Fat; 9 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Cake and Ice Cream Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 baked angel food cake -- (9 or 10 inch) 1/2 Gallon ice cream (any flavor) 1 Take ice cream out of freezer to soften. It should be easy to spread and not melted. 2 Rip the angel food cake into chunks (about 2 inches). Place a layer of cake on the bottom of one 9 or 10 inch tube pan. Spread a layer of the softened ice cream on top. Repeat layers until cake and ice cream are gone. 3 Put cake in freezer for at least 2 to 3 hours. When ready to serve remove cake from freezer and place cake onto a serving dish, removing pan. makes 1 -9 or 10 inch tube pan Submitted by: Susan Quick, easy, and refreshing. If you use sherbet or sorbet, it can be a very low fat dessert. Posted To Recipelu Cpcxix@aol.com 4/28/99 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Cantaloupe Sorbet Recipe By :familytime Serving Size : 6 Preparation Time :0:00 Categories : From Minnie(alt.cookies.) Sorbet Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 3 1/2 cups cantaloupe -- cubed 2 tablespoons sugar 1 tablespoon flaked coconut 3/4 cup 2% milk In food processor, combine the cantaloupe, sugar, and coconut. Process until smooth. With food processor running, slowly add the milk. Pour into the freezing canister of an ice cream maker and freeze according to the manufacturer's instructions. To prepare without an ice cream maker, pour the mixture into an 8-x-4-inch rectangular metal container. Cover and freeze for 4 hours or until firm. Take the sherbet from the freezer every 15 minutes during the first hour and break up the icy mixture with a fork. For an even smoother texture for sherbet you are making in your freezer, transfer the sherbet to a food processor two to three times during freezing. Before serving, let soften in refrigerator for 20-30 minutes. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 68 Calories; 1g Fat (13.6% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 26mg Sodium. Exchanges: 1/2 Fruit; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Caramel Banana Chocolate Chip Ice Cream * Part Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- MMMMM-------------------KAREN PHILLIPS CBTX40A------------------------ 1 1/4 lb Medium bananas -- unpeeled 2 c Half-and-half 1 1/2 c Granulated sugar 6 Egg yolks 1/8 t Lemon juice 1 c Semisweet chocolate chips 2 c Heavy cream EQUIPMENT: Measuring cup, measuring spoons, 2 stainless steel bowls (1 large), slotted spoon, film wrap, 2 1/2-qt saucepan, whisk, electric mixer with paddle, rubber spatula, instant-read test thermometer, ice-cream freezer, 2-qt plastic container with lid Peel the bananas. Using a slotted spoon, smash them to a rough-textured consistency in a stainless steel bowl. Cover with film wrap and set aside. Place 1/2 cup of sugar and the lemon juice in a 2 1/2-qt saucepan. Stir with a whisk to combine (the sugar will resemble moist sand). Caramelize the sugar for 5 to 6 minutes over medium-high heat, stirring constantly with a whisk to break up any lumps (the sugar will first turn clear as it liquefies, then light brown as it caramelizes). Reduce the heat to medium. Carefully and slowly pour the heavy cream, then the half-and-half into the caramelized sugar (the mixture will steam and boil rapidly as the cream is added). Add 1/2 cup of sugar and whisk to dissolve. Bring to a boil, about 5 minutes. Continued >>> - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 575 Calories; 39g Fat (58.8% calories from fat); 6g Protein; 56g Carbohydrate; 1g Dietary Fiber; 263mg Cholesterol; 55mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 7 1/2 Fat; 3 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Caramel Ice Cream Recipe By :n/a Serving Size : 0 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 vanilla bean 1 cup sugar 1/4 cup water 1 1/2 cups whipping cream 1 cup whole milk 8 large egg yolks Split vanilla bean in half lengthwise. Scrape seeds into large saucepan; add bean. Add sugar and 1/4 cup water and stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove from heat. Add cream (mixture will bubble vigorously). Stir over low heat until any caramel bits dissolve, about 4 minutes. Add milk; bring to simmer. Whisk yolks in large bowl to blend. Gradually whisk caramel mixture into yolks. Return custard to saucepan and stir over medium-low heat until custard thickens and leaves path on spoon when finger is drawn across, about 5 minutes (do not boil). Strain custard into large bowl; refrigerate until cold. Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to covered container and freeze until firm. This recipe yields 3 1/2 cups. Comments: "The highlight of our trip to Scotland was a stay at Knockinaam Lodge in Portpatrick, on the southwest coast," writes Walter Deegan of Fairfax, Virginia. "My wife still talks about the caramel ice cream served for dessert one evening." Source: "Bon Appétit, March 2001" S(Formatted for MC6): "03-24-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "3 1/2 cups" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2630 Calories; 181g Fat (61.0% calories from fat); 38g Protein; 223g Carbohydrate; 0g Dietary Fiber; 2224mg Cholesterol; 315mg Sodium. Exchanges: 2 Lean Meat; 2 Non-Fat Milk; 34 Fat; 13 1/2 Other Carbohydrates. NOTES : Recipe from the R.S.V.P. column - Knockinaam Lodge, Portpatrick, Scotland Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Cashew Ice Cream Recipe By :Karen Cross Whyte Serving Size : 6 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 Teaspoon Agar -- granules Or 2 Tablespoons Agar -- flakes 2 1/2 Cups Water 3/4 Cup Cashew Butter 1/4 Cup Honey 1 Teaspoon Vanilla 1 Tablespoon Lemon Juice Put the agar and water in a saucepan and heat until agar granules are dissolved. Agar flakes may require simmering several minutes before they are ready; follow the directions on the jar. When agar water is ready, remove from the heat and cool to lukewarm. Put agar water and remaining ingredients into a blender and whip for one minute. Pour the mixture into an ice cream freezer. Following the freezer instructions, freeze until firm. Store ice cream in the refrigerator freezer until ready to serve. VARIATIONS: Omit one cup of water and add one cup of fruit pulp just before pouring into the freezer. Bananas, strawberries, or peaches make excellent fruit-flavored ice creams. For carob ice cream, add 1/4 cup carob flour. Add 1/2 cup chopped walnuts or pecans for a delicious flavor and a crunchy texture. Substitute any kind of nut or seed butter for cashew butter. Source: "The Original Diet (Raw Vegetarian Guide and Recipe Book)" Copyright: "Copyright 1977 Karen Cross Whyte" Yield: "1 Quart" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 234 Calories; 16g Fat (57.1% calories from fat); 6g Protein; 21g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cashew Ice Cream 2 Recipe By :Karen Cross Whyte Serving Size : 6 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 Teaspoon Agar -- granules Or 2 Tablespoons Agar -- flakes 2 1/2 Cups Water 3/4 Cup Cashew Butter 1/4 Cup Honey 1 Teaspoon Vanilla 1 Tablespoon Lemon Juice Put the agar and water in a saucepan and heat until agar granules are dissolved. Agar flakes may require simmering several minutes before they are ready; follow the directions on the jar. When agar water is ready, remove from the heat and cool to lukewarm. Put agar water and remaining ingredients into a blender and whip for one minute. Pour the mixture into an ice cream freezer. Following the freezer instructions, freeze until firm. Store ice cream in the refrigerator freezer until ready to serve. VARIATIONS: Omit one cup of water and add one cup of fruit pulp just before pouring into the freezer. Bananas, strawberries, or peaches make excellent fruit-flavored ice creams. For carob ice cream, add 1/4 cup carob flour. Add 1/2 cup chopped walnuts or pecans for a delicious flavor and a crunchy texture. Substitute any kind of nut or seed butter for cashew butter. Source: "The Original Diet (Raw Vegetarian Guide and Recipe Book)" Copyright: "Copyright 1977 Karen Cross Whyte" Yield: "1 Quart" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 234 Calories; 16g Fat (57.1% calories from fat); 6g Protein; 21g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cherry-Chocolate Chunk Ice Cream Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 2 cups pitted fresh sweet cherries 2 tablespoons kirsch -- (clear cherry -- brandy) 1 quart vanilla ice cream -- softened 4 ounces bittersweet -- (not unsweetened) or -- semisweet -- chocolate,coarsely -- chopped Puree cherries in processor until almost smooth but some small pieces remain. Transfer to bowl. Add kirsch and let stand at room temperature 1 hour. Place ice cream in large bowl. Stir in cherry mixture and chocolate. Cover and freeze until firm, about 4 hours. Makes 1 generous quart. Bon Appetit June 1995 Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1061 Calories; 58g Fat (47.7% calories from fat); 18g Protein; 125g Carbohydrate; 0g Dietary Fiber; 232mg Cholesterol; 422mg Sodium. Exchanges: 11 1/2 Fat; 8 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cherry-Chocolate Ice Cream Recipe By :Kathy Wierman,m Fordland, MO Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 3 eggs -- slightly beaten 4 cups milk 2 cups whipping cream 1 cup sugar 1 cup chocolate syrup 10 ounces maraschino cherries -- drained and chopped 3 1/8 ounces milk chocolate bars -- chopped 1 tablespoon vanilla In large bowl comvbine the eggs, milk, whipping cream, sugar, chocolate syrup, cherries, chopped chocolate bars and vanilla. Pour mixture into ice cream freezer can. fit can into freezer. Adjust dasher; cover. Prepare ice cream according to ice cream freezer manufacturer's directions. makes about 3 quarts. Better Homes & Garden - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 4232 Calories; 225g Fat (46.3% calories from fat); 65g Protein; 524g Carbohydrate; 8g Dietary Fiber; 1346mg Cholesterol; 1118mg Sodium. Exchanges: 2 1/2 Lean Meat; 5 1/2 Non-Fat Milk; 42 1/2 Fat; 31 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cherry-chocolate Ice Cream 3 Recipe By :Kathy Wierman,m Fordland, MO Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 3 eggs -- slightly beaten 4 cups milk 2 cups whipping cream 1 cup sugar 1 cup chocolate syrup 10 ounces maraschino cherries -- drained and chopped 3 1/8 ounces milk chocolate bars -- chopped 1 tablespoon vanilla In large bowl combine the eggs, milk, whipping cream, sugar, chocolate syrup, cherries, chopped chocolate bars and vanilla. Pour mixture into ice cream freezer can. fit can into freezer. Adjust dasher; cover. Prepare ice cream according to ice cream freezer manufacturer's directions. makes about 3 quarts. Better Homes & Garden - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 4232 Calories; 225g Fat (46.3% calories from fat); 65g Protein; 524g Carbohydrate; 8g Dietary Fiber; 1346mg Cholesterol; 1118mg Sodium. Exchanges: 2 1/2 Lean Meat; 5 1/2 Non-Fat Milk; 42 1/2 Fat; 31 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chi Chi's Fried Ice Cream Recipe By :n/a Serving Size : 4 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 pint ice cream 2 eggs -- divided, beaten 1/2 teaspoon vanilla -- divided 2 1/2 cups sweetened cornflakes -- crushed 1/2 teaspoon ground cinnamon Cooking oil -- for deep fat frying Place 4 scoops (about 1/2 cup each) of ice cream in seperate plastic bags. Freeze for 1 hour or until very firm. In a small mixing bowl stir together 1 egg and 1/4 teaspoon vanilla. In a shallow bowl carefully stir together cornflakes and cinnamon. Dip each frozen ice cream ball into the egg mixture then roll it in cereal mixture. Return coated ice cream balls to the freezer, for one hour, or until firm. Reserve reamining cereal mixture. In a small mixing bowl stir together the remaining egg, and vanilla. Remove coated ice cream balls from the freezer. Dip ice cream balls into egg mixture, again, and then roll them in the remaining cereal mixture. Cover and freeze for several hours or until firm. In a deep fat fryer or heavy saucepan, fry frozen coated ice cream balls, 1 or 2 at a time, in deep hot oil (375 degrees) for 15 seconds, or until golden brown. Drain on paper towels. Serve with melted chocolate, honey, plain or with fried white tortillas dipped in cinnamon sugar. This recipe yields 4 servings. Source: "Kitcken Link (Copycat Collection) at http://www.kitchenlink.com/copycat.html" S(Formatted for MC6): "03-03-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 169 Calories; 9g Fat (49.3% calories from fat); 5g Protein; 16g Carbohydrate; trace Dietary Fiber; 123mg Cholesterol; 85mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat; 1 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Chestnut Ice Cream Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 6 ounces fine-quality bittersweet chocolate -- (not unsweetened), -- chopped 2 cups heavy cream 1 cup milk 6 large egg yolks 1/3 cup sugar 1 teaspoon vanilla 1 1/2 tablespoons Cognac or other brandy a -- (5-ounce) can -- marrons glaces* -- (candied chestnuts, -- about 7), chopped -- fine (about 1 cup) *available at some specialty foods shops and by mail order from Maison Glass Delicacies, tel. (800)822-5564 or (212)755-3316 In a metal bowl set over a pan of barely simmering water melt chocolate, stirring until smooth. In a heavy saucepan bring cream and milk just to a boil. In a bowl whisk together yolks and sugar until combined well and whisk in cream mixture in a stream. Pour mixture into pan and cook over moderately low heat, stirring, until it registers 170F. on a candy thermometer. Strain custard through a fine sieve into a bowl and whisk in melted chocolate, vanilla, and brandy until smooth. Cool custard completely and freeze in an ice-cream maker, adding marrons glaces during last few minutes of freezing time. Makes about 1 1/2 quarts. Gourmet November 1995 Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3306 Calories; 309g Fat (78.2% calories from fat); 52g Protein; 142g Carbohydrate; 26g Dietary Fiber; 1962mg Cholesterol; 366mg Sodium. Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 2 1/2 Non-Fat Milk; 60 Fat; 4 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Chili Ice Cream Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 9 ounces fine-quality bittersweet chocolate 2 ounces unsweetened chocolate -- chopped 2 cups heavy cream 1 cup milk 6 large egg yolks 1/3 cup firmly packed dark brown sugar 2 teaspoons cinnamon 2 tablespoons Kahlúa 1/2 teaspoon crumbled pequín chilies* -- (wear rubber gloves) 1/2 cup blanched whole almonds -- toasted, cooled, -- and chopped *available at some specialty stores In a metal bowl set over a pan of barely simmering water melt 6 ounces of the bittersweet chocolate, chopped, and the unsweetened chocolate, stirring until the mixture is smooth, and remove the bowl from the heat. In a heavy saucepan combine the cream and the milk and bring the mixture just to a boil. In a bowl whisk together the egg yolks and the brown sugar, add the cream mixture in a stream, whisking, and pour the mixture back into the pan. Cook the custard over moderately low heat, stirring, until it registers 170F. on a candy thermometer, strain it through a fine sieve set over another bowl, and whisk in the melted chocolate, the cinnamon, and the Kahlúa. Let the mixture cool completely and freeze it in an ice-cream freezer according to the manufacturer's instructions, adding the remaining 3 ounces bittersweet chocolate, chopped fine, the crumbled chilies, and the almonds during the last few minutes of freezing time. Makes about 1 1/2 quarts. Gourmet August 1993 Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 4063 Calories; 387g Fat (77.3% calories from fat); 67g Protein; 190g Carbohydrate; 50g Dietary Fiber; 1962mg Cholesterol; 415mg Sodium. Exchanges: 6 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Non-Fat Milk; 75 1/2 Fat; 4 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Chip Cookie Dough Ice Cream Recipe By :ilyce Serving Size : 24 Preparation Time :0:00 Categories : From Minnie(alt.cookies.) Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 2 cup Milk 1 3/4 cup Sugar 1/2 tsp Salt 2 cup Half and Half 1 Tbsp Vanilla Extract 4 cup Whipping Cream 1 package Pillsbury Chocolate Chip Cookie Dough (large size) -- Or use homemade cookie dough Take the chocolate cookie dough out of refrigerator and leave out till needed. Scald milk until bubbles form around edge. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla, and whipping cream. Cover and refrigerate 30 minutes. Freeze as directed by your ice cream machine's instructions. Once ice cream has been through the entire ice cream machine process and is now a chilled soft ice cream, add the chocolate chip cookie dough. Just break up the dough as best you can with your hands and drop it in small clusters into the soft ice cream. Try to mix it around to ensure that the cookie dough is evenly distributed throughout the ice cream. Put the ice cream in the freezer for several hours until hardened. Origin: We pretty much took our vanilla ice cream recipe and added the chocolate chip cookie dough. You can easily use the Pillsbury cookie dough, but it's cheaper and better to use homemade. Our Mrs. Field's Chocolate Chip Cookie Dough recipe makes this a especially yummy! ^^^Eileen Shaughnessy:::XSPC52B, Prodigy Food and Wine Board - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 236 Calories; 18g Fat (66.5% calories from fat); 2g Protein; 18g Carbohydrate; trace Dietary Fiber; 65mg Cholesterol; 79mg Sodium. Exchanges: 1/2 Non-Fat Milk; 3 1/2 Fat; 1 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Chip Cookie Dough Ice Cream 2 Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- -Eileen Shaughnessy-XSPC52B 2 c Milk 1 3/4 c Sugar 1/2 ts Salt 2 c Half & Half 1 tb Vanilla Extract 4 c Whipping Cream Pillsbury Chocolate Chip Cookie Dough (large size) Or use homemade cookie dough Take the chocolate cookie dough out of fridge and leave out till needed. Scald milk until bubbles form around edge. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla, and whipping cream. Cover and refrigerate 30 minutes. Freeze as directed by your ice cream machine's instructions. Once ice cream has been through the entire ice cream machine process and is now a chilled soft ice cream, add the chocolate chip cookie dough. Just break up the dough as best you can with your hands and drop it in small clusters into the soft ice cream. Try to mix it around to ensure that the cookie dough is evenly distributed throughout the ice cream. Put the ice cream in the freezer for several hours until hardened. Origin: We pretty much took our vanilla ice cream recipe and added the chocolate chip cookie dough. You can easily use the Pillsbury cookie dough, but it's cheaper and better to use homemade. Our Mrs. Field's Chocolate Chip Cookie Dough recipe makes this especially yummy! ----- - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 233 Calories; 18g Fat (67.0% calories from fat); 2g Protein; 18g Carbohydrate; 0g Dietary Fiber; 65mg Cholesterol; 78mg Sodium. Exchanges: 1/2 Non-Fat Milk; 3 1/2 Fat; 1 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Ice Cream Recipe By :Willams-Sonoma Kitchen Serving Size : 8 Preparation Time :0:00 Categories : From Minnie(alt.cookies.) Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 3 cups half and half 6 ounces bittersweet chocolate -- (about 1 1/3 cups) finely chopped 5 egg yolks 1 cup sugar 1 Pinch salt 1 teaspoon vanilla extract In a medium saucepan, warm the half-and-half until bubbles form around the edge of the pan. Set off the heat, stir in the chocolate until the mixture is smooth and blended. In a large mixing bowl, whisk together the yolks, sugar and salt until blended. Gradually pour the chocolate cream into the yolk mixture, whisking constantly, until the liquid is fully incorporated. Pour the mixture into the top pan of a double boiler and set the pan over simmering water. Cook the sauce, stirring constantly with a wooden spoon, until a finger drawn across the back of the spoon leaves a path, 10 to 12 minutes. (Do not let the sauce boil.) Pour the mixture through a fine-mesh sieve into a clean bowl and stir in the vanilla. Nestle the bowl in the ice and stir the mixture occasionally until cool to the touch, about 30 minutes. Transfer the mixture to an ice cream maker and process according to the manufacturer's instructions. Transfer the ice cream to a chilled container with a lid and freeze 3 to 4 hours before serving. Makes about 1 quart. Yield: "1 quart" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 365 Calories; 25g Fat (57.7% calories from fat); 7g Protein; 35g Carbohydrate; 3g Dietary Fiber; 166mg Cholesterol; 61mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 5 Fat; 1 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Ice Cream 101 Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 2 cups whole milk 5 large egg yolks 1/4 cup sugar -- plus 2 tablespoons sugar 1 cup heavy cream 10 ounces bittersweet chocolate -- melted Bring milk to a simmer. Meanwhile, combine egg yolks and sugar in the bowl of an electric mixer. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Add half the milk to egg-yolk mixture and whisk until blended. Stir into remaining milk and cook over low heat, stirring constantly, until mixture is thick enough to coat a spoon. Remove from heat and immediately stir in cream. Pass mixture through a strainer into a medium mixing bowl set in an ice bath. Whisk in melted chocolate and let chill, then freeze in an ice-cream maker according to manufacturer's instructions. Store in a plastic container in the freezer. Makes about 1 quart. Comments: For especially intense flavor, use the best-quality chocolate you can find - we like Valrhona. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 quart" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3188 Calories; 287g Fat (72.1% calories from fat); 64g Protein; 186g Carbohydrate; 44g Dietary Fiber; 1456mg Cholesterol; 405mg Sodium. Exchanges: 5 Grain(Starch); 3 Lean Meat; 2 1/2 Non-Fat Milk; 55 1/2 Fat; 5 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Ice Cream #1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 cup sugar 5 cups evaporated milk 1 1/2 teaspoons vanilla 1/4 teaspoon salt 2 Squares chocolate Scald the milk. Dissolve the sugar in 2 cups of the scalded milk. pour sugar and milk mixture slowly over melted chocolate, stir constantly to avoid dark specks. Add the remaining three cups of milk. Stir in vanilla and salt. Churn in ice cream freezer. Makes about 2 quarts. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2772 Calories; 115g Fat (36.4% calories from fat); 88g Protein; 362g Carbohydrate; 3g Dietary Fiber; 370mg Cholesterol; 1877mg Sodium. Exchanges: 10 Non-Fat Milk; 21 1/2 Fat; 15 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Chocolate Ice Cream #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1/2 cup sugar 1 tablespoon flour 1/8 teaspoon salt 2 Eggs 1 cup half-and-half -- or milk, heated 9 ounces unsweetened chocolate -- melted and cooled 2 teaspoons vanilla 1 cup heavy cream In heavy saucepan with wooden spoon beat sugar, flour, salt and eggs until blended. Beat in half-and-half. Cook and stir over low heat until mixture coats spoon and is smooth (do not overcook). Beat in chocolate and vanilla until well blended. Pour in loaf pan, cover airtight and freeze. Let stand at room temperature 15 minutes before serving. Makes 3 cups. NOTES : To make ice cream in electric ice-cream maker do not whip cream. Follow manufacturer's directions, setting freezer at coldest setting. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3039 Calories; 266g Fat (70.6% calories from fat); 50g Protein; 199g Carbohydrate; 39g Dietary Fiber; 790mg Cholesterol; 602mg Sodium. Exchanges: 5 Grain(Starch); 3 Lean Meat; 1 1/2 Non-Fat Milk; 52 1/2 Fat; 6 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Ice Cream #1 2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 cup sugar 5 cups evaporated milk 1 1/2 teaspoons vanilla 1/4 teaspoon salt 2 Squares chocolate Scald the milk. Dissolve the sugar in 2 cups of the scalded milk. pour sugar and milk mixture slowly over melted chocolate, stir constantly to avoid dark specks. Add the remaining three cups of milk. Stir in vanilla and salt. Churn in ice cream freezer. Makes about 2 quarts. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2772 Calories; 115g Fat (36.4% calories from fat); 88g Protein; 362g Carbohydrate; 3g Dietary Fiber; 370mg Cholesterol; 1877mg Sodium. Exchanges: 10 Non-Fat Milk; 21 1/2 Fat; 15 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Chocolate Ice Cream Cake Recipe By :Simply Elegant Cookbook by Pearl S. Gordon Serving Size : 12 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 4 cups oreo crumbe 1 cup butter -- melted 1 quart vanilla ice cream -- softened slightly 1 quart pistachio ice cream -- softened slightly 1 quart chocolate or strawberry ice cream coconut curls (see step 7) OR flakes 1. Combine Oreo crumbs and melted butter. 2. Set 2/3 c. of these crumbs aside. 3. Press remaining crumbs over bottom and up sides of a 9" spring form pan. Freeze about 15 min. or longer. 4. Remove from freezer and spread 1 qt. vanilla ice cream, softened slightly, over bottom in even layer. Then sprinkle with 1/3 c. of reserved crumbs. Return to freezer until ice cream is firm. 5. Remove from freezer and spread 1 qt. pistachio ice cream, softened just like in the previous step and sprinkle with remaining reserved crumbs. Freeze. 6. Remove from freezer and spread with 1 qt. of chocolate or strawberry ice cream. Cover top of pan with foil and freeze until needed. 7. When ready to serve, first place serving plate in freezer to chill. Make fresh coconut curls with vegetable parer. Refrigerate these. 8. Invert pan onto chilled serving tray. Remove sides and bottom of pan. 9. Garnish cake with coconut curls or flakes. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 224 Calories; 20g Fat (79.0% calories from fat); 2g Protein; 10g Carbohydrate; 0g Dietary Fiber; 61mg Cholesterol; 191mg Sodium. Exchanges: 4 Fat; 1/2 Other Carbohydrates. NOTES : Submitted to Recipelu by Chelle Gardner. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Mint Ice Cream Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : From Minnie(alt.cookies.) Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 4 eggs 3 pints whipping cream 2 cups milk 1 cup sugar 1/2 cup light corn syrup 2 teaspoons vanilla 1/2 teaspoon salt 2/3 cup crème de menthe green food coloring -- optional 3 ounces semisweet chocolate -- shaved In mixer bowl, beat eggs on high speed of electric mixer until light. Add whipping cream, milk, sugar, corn syrup, vanilla, and salt. Stir until sugar is dissolved. Add crème de menthe. Stir in a few drops of green food coloring, if desired. Pour into ice cream freezer container and freeze according to manufacturer's directions. Remove dasher. Stir in chocolate. Cover. Let ripen 3 hours. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 7817 Calories; 588g Fat (69.1% calories from fat); 71g Protein; 521g Carbohydrate; 0g Dietary Fiber; 2772mg Cholesterol; 2282mg Sodium. Exchanges: 3 Lean Meat; 6 Non-Fat Milk; 115 1/2 Fat; 25 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Mint Ice Cream 3 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 1/2 c Heavy Cream 1 c Milk 1/3 c Sugar 1 1/2 c Mint-Chocolate Chips -- Nestles 2 Egg Yolks -- Large 1/8 ts Salt In heavy guage saucepan, combine 1 1/4 cups heavy cream, milk, sugar and 1 cup of mint chocolate chips. Cook over low heat, stirring with wire whisk, until chips are melted and mixture is smooth. Remove from heat. In a medium bowl, beat egg yolks and salt until thick. Gradually add chocolate mixture, beat until well blended. Chill 30 minutes. In a small heavy guage saucepan, combine remaining 1/2 cup of chips and 1/4 cup of heavy cream. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat and set aside. Pour chilled chocolate/egg mixture into an electric iceream freezer; churn until thick, about 25 minutes. Pour in reserved chocolate mixture; churn 10 seconds more. Remove dahser; cover and store in freeze until ready to serve. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 439 Calories; 38g Fat (75.6% calories from fat); 5g Protein; 22g Carbohydrate; 0g Dietary Fiber; 237mg Cholesterol; 134mg Sodium. Exchanges: 0 Lean Meat; 1/2 Non-Fat Milk; 7 1/2 Fat; 1 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Pecan Ice Cream Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 8 ounces bittersweet -- (not unsweetened) -- chocolate, chopped 2 cups whipping cream 2 cups half and half 6 large eggs yolks 1/2 cup sugar 7 ounces bittersweet -- (not unsweetened) -- chocolate, chopped 1 1/4 cups pecans -- toasted, chopped Stir 8 ounces chocolate in top of double boiler over simmering water until melted and smooth. Remove from over water. Bring cream and half and half to boil in heavy large saucepan. Whisk yolks and sugar in medium bowl to blend. Gradually whisk in hat cream mixture. return mixture to same saucepan. Stir over medium-low heat until custard thickens and leaves path on bake of spoon when finger is drawn across, about 3 minutes (do not boil). Strain custard into large bowl. Whisk in melted chocolate. Cover and refrigerate until cold, about 2 hours. Mix 7 ounces chopped chocolate and pecans into custard. Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container an freeze. (Can be make 3 days ahead.) Serves 8. Bon Appetit June 1996 Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3560 Calories; 323g Fat (79.0% calories from fat); 35g Protein; 159g Carbohydrate; 10g Dietary Fiber; 831mg Cholesterol; 378mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 3 1/2 Non-Fat Milk; 64 1/2 Fat; 6 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Prune Armagnac Ice Cream Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 cup pitted prunes -- (about 6 ounces) 1/3 cup Armagnac 1 cup sugar 1 tablespoon cornstarch 3 large egg yolks 1 1/2 cups milk 1 teaspoon vanilla 6 ounces fine-quality bittersweet chocolate -- chopped coarse 1 1/2 cups well-chilled heavy cream In a saucepan combine the prunes and 1/3 cup water and simmer the mixture for 5 to 7 minutes, or until almost all of the liquid is evaporated. Remove the pan from the heat, add the Armagnac, and let the prunes macerate for 3 hours. Drain the prunes in a sieve set over a bowl, reserving the liquid, and chop them coarse. In a bowl whisk together the sugar, the cornstarch, the yolks, and a pinch of salt, add the milk, scalded, in a stream, whisking constantly with a wooden spoon. Boil the custard, stirring constantly, for 2 minutes, add the vanilla and the chocolate, and whisk the mixture until the chocolate is melted. Transfer the custard mixture to a metal bowl set in a larger bowl of ice and cold water and let it cool, stirring. Stir in the cream and the prunes with the reserved liquid and freeze according to the manufacturer's instructions. Makes about 1 1/2 quarts. Gourmet January 1990 Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 4436 Calories; 255g Fat (61.5% calories from fat); 45g Protein; 314g Carbohydrate; 50g Dietary Fiber; 1177mg Cholesterol; 361mg Sodium. Exchanges: 3 1/2 Grain(Starch); 2 Lean Meat; 2 1/2 Non-Fat Milk; 49 1/2 Fat; 13 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Raspberry Toasted Hazelnut Ice Cream Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- MMMMM-------------------KAREN PHILLIPS CBTX40A------------------------ 1 c Hazelnuts 1/2 pt Red raspberries 4 oz Semi-sweet chocolate -broken into 1/2 oz pcs 1 1/2 c Heavy cream 1 c Half-and-half 2 oz Unsweetened chocolate -broken into 1/2 oz pcs 3/4 c Granulated sugar 4 Egg yolks 1/2 c Whole milk EQUIPMENT: Measuring cup, 2 baking sheets with sides, 100%-cotton kitchen towel, saute pan, double boiler, film wrap, 2 stainless steel bowls (1 large), rubber spatula, whisk, ladle or metal spoon, 2 1/2-qt saucepan, electric mixer with paddle, instant-read test thermometer, ice-cream freezer, 2-qt plastic container with lid. Preheat the oven to 325 degrees. Toast and skin the hazelnuts. Lightly crush the nuts with the bottom of a saute pan. Heat 1 inch of water in the bottom half of a double boiler over medium-high heat. Place the semi-sweet and unsweetened chocolates and milk in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 8 to 10 minutes, then transfer to a stainless steel bowl and stir until smooth. Crush the raspberries in a stainless steel bowl using a ladle or metal spoon (be sure to crush, not puree, the berries). Stir crushed berries into chocolate mixture and hold at room temperature. Heat the heavy cream and half-and-half in a 2 1/2-qt. saucepan over medium-high heat. When hot, add 1/4 cup of sugar, and stir to dissolve. Bring cream to a boil. Continued >>> - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3620 Calories; 303g Fat (71.8% calories from fat); 54g Protein; 214g Carbohydrate; 17g Dietary Fiber; 1446mg Cholesterol; 335mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Non-Fat Milk; 58 1/2 Fat; 10 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Sherbet Recipe By :the Complete Book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : From Minnie(alt.cookies.) Sherbert Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 2 cups sugar 5 cups water 1 cup cocoa 1/4 teaspoon ground cinnamon In a saucepan, combine sugar and water. Boil for 5 min. Remove from heat. Add cocoa and cinnamon to hot sugar syrup. Mix well. Cool. Churn-freeze. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1746 Calories; 12g Fat (5.4% calories from fat); 17g Protein; 447g Carbohydrate; 29g Dietary Fiber; 0mg Cholesterol; 58mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 2 Fat; 27 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Chocolate Sorbet Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : From Minnie(alt.cookies.) Sorbet Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 cup cocoa 3/4 cup sugar 2 1/2 cups water 1 teaspoon vanilla extract Combine all but vanilla in a saucepan. Heat on medium, stirring frequently, until the mixture reaches a boil. Turn off heat, and stir in vanilla. Chill. Freeze according to your ice cream maker's instructions. Source: http://www.chocolate-recipes.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 790 Calories; 12g Fat (11.0% calories from fat); 17g Protein; 198g Carbohydrate; 29g Dietary Fiber; 0mg Cholesterol; 37mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 2 Fat; 10 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Chocolate Sorbet 1 Recipe By :Claudia Fleming Serving Size : 0 Preparation Time :0:00 Categories : From Minnie(alt.cookies.) Sorbet Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 cup sugar 3/4 cup plus 1 tablespoon unsweetened cocoa powder 9 3/4 ounces Scharffen Berger 70% bittersweet chocolate In a medium saucepan, combine 2 1/4 cups of water and the sugar, and bring to a boil over high heat, stirring occasionally. Gradually add cocoa powder, whisking until smooth. Reduce heat to low, and cook mixture at a gentle simmer for 30 minutes, until syrupy. Put chocolate in a large bowl, add half the cocoa syrup, whisking until chocolate is melted and mixture is smooth. Add remaining syrup and whisk well. Strain mixture through a fine sieve, and let cool. Stir in 1 cup plus 1 tablespoon of water. Chill sorbet mixture covered until very cold, at least 4 hours. Freeze in an ice-cream maker according to manufacturer's directions. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 774 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 200g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 13 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Chocolate Velvet Ice Cream Recipe By :COOKING LIVE SHOW #CL9155 Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 3/4 cup unsweetened cocoa 1 cup sugar 4 egg yolks 1/2 cup milk 2 cups well chilled heavy cream 1/8 teaspoon salt 2 teaspoons vanilla In a bowl, combine the cocoa and sugar. In a metal bowl with the mixer beat well the egg yolks, milk, and cocoa sugar mixture and strain the mixture through a fine sieve into another bowl. Set the bowl over a pan of simmering water and with the mixer beat the mixture for 7 to 10 minutes, or until thickened and double in volume. Set the bowl in a bowl of ice and cold water and with the mixer beat the mixture until cold. Beat in the cream, salt, and vanilla and beat until thickened and almost double in volume. Transfer to the ice cream freezer and freeze it according to the manufacturer's instructions. Yield: 1 quart Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1361 Calories; 31g Fat (20.1% calories from fat); 30g Protein; 243g Carbohydrate; 19g Dietary Fiber; 867mg Cholesterol; 388mg Sodium. Exchanges: 3 Lean Meat; 1/2 Non-Fat Milk; 3 1/2 Fat; 16 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Velvet Ice Cream 3 Recipe By :Sara Moulton Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 3/4 cup Unsweetened cocoa 1 cup Sugar 4 Egg yolks 1/2 cup Milk 2 cups Heavy cream -- well chilled 1/8 teaspoon Salt 2 teaspoons Vanilla In a bowl, combine the cocoa and sugar. In a metal bowl with the mixer beat well the egg yolks, milk, and cocoa sugar mixture and strain the mixture through a fine sieve into another bowl. Set the bowl over a pan of simmering water and with the mixer beat the mixture for 7 to 10 minutes, or until thickened and double in volume. Set the bowl in a bowl of ice and cold water and with the mixer beat the mixture until cold. Beat in the cream, salt, and vanilla and beat until thickened and almost double in volume. Transfer to the ice cream freezer and freeze it according to the manufacturer's instructions. This recipe yields 1 quart. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9155) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 02-18-1999 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3002 Calories; 207g Fat (61.1% calories from fat); 40g Protein; 256g Carbohydrate; 19g Dietary Fiber; 1520mg Cholesterol; 567mg Sodium. Exchanges: 3 Lean Meat; 2 Non-Fat Milk; 39 Fat; 16 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Cinnamon-Clove Ice Cream (01/00) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 2 cups whole milk 2 cups whipping cream 1 cup sugar 6 whole cinnamon sticks 16 whole cloves -- slightly crushed 8 large egg yolks Combine milk, cream, 1/2 cup sugar, cinnamon and cloves in heavy medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Remove from heat. Cover; steep 1 hour. Whisk yolks and 1/2 cup sugar in bowl until well blended. Bring milk mixture to simmer. Gradually whisk hot milk mixture into yolk mixture; return to same pan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across (do not boil). Strain into another medium bowl; chill uncovered until cold, stirring occasionally, about 2 hours. Process chilled custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze. (Can be prepared 3 days ahead. Keep frozen.) Makes about 5 cups. Bon Appetit January 2000 Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3404 Calories; 236g Fat (60.0% calories from fat); 51g Protein; 303g Carbohydrate; 44g Dietary Fiber; 2420mg Cholesterol; 499mg Sodium. Exchanges: 4 1/2 Grain(Starch); 2 Lean Meat; 3 1/2 Non-Fat Milk; 44 1/2 Fat; 13 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Coconut Tea Ice Cream Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 5 Stash Lemon Spice tea bags 1/2 teaspoon allspice 1 cup boiling water 1 cup evaporated milk -- scalded 3 eggs -- separated 1 1/2 cups sugar 1/4 teaspoon salt 1 tablespoon lemon juice 2 teaspoons grated lemon rind 1 cup heavy cream 1 cup coconut finely chopped Put tea bags and allspice in bowl. Pour boiling water over tea, immediately add scalded milk. Brew tea mixture 5 minutes. Cool to room temperature. Beat egg yolks, 1 cup sugar, and salt. Add cooled tea mixture and cook in double boiler until thickened, stirring constantly. Cool. Add lemon juice and rind. Beat egg whites until stiff and beat in remaining sugar. Whip cream until thick enough to hold a soft peak. Fold egg whites and whipped cream into tea mixture, put in freezer. When 1/2 frozen, stir in coconut. Freeze until firm. Source: "Stash Tea" S(Internet address): "http://www.stashtea.com/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 316 Calories; 15g Fat (42.0% calories from fat); 5g Protein; 42g Carbohydrate; trace Dietary Fiber; 120mg Cholesterol; 133mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 3 Fat; 2 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Coconut Tea Ice Cream 2 Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 5 Stash Lemon Spice tea bags 1/2 teaspoon allspice 1 cup boiling water 1 cup evaporated milk -- scalded 3 eggs -- separated 1 1/2 cups sugar 1/4 teaspoon salt 1 tablespoon lemon juice 2 teaspoons grated lemon rind 1 cup heavy cream 1 cup coconut finely chopped Put tea bags and allspice in bowl. Pour boiling water over tea, immediately add scalded milk. Brew tea mixture 5 minutes. Cool to room temperature. Beat egg yolks, 1 cup sugar, and salt. Add cooled tea mixture and cook in double boiler until thickened, stirring constantly. Cool. Add lemon juice and rind. Beat egg whites until stiff and beat in remaining sugar. Whip cream until thick enough to hold a soft peak. Fold egg whites and whipped cream into tea mixture, put in freezer. When 1/2 frozen, stir in coconut. Freeze until firm. Source: "Stash Tea" S(Internet address): "http://www.stashtea.com/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 316 Calories; 15g Fat (42.0% calories from fat); 5g Protein; 42g Carbohydrate; trace Dietary Fiber; 120mg Cholesterol; 133mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 3 Fat; 2 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Coffee Brickle Ice Cream * Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 2 tablespoons instant coffee 2 teaspoons water -- hot 1 can sweetened condensed milk 4 cups half & half 3/4 cup almonds; chopped -- toasted 1/3 cup brickle chips 2 teaspoons vanilla 1 teaspoon almond extract In small bowl, dissolve coffee in water. In ice cream freezer container, combine all ingredients; mix well. Freeze according to manufacturer's directions. Makes 2 quarts. Yield: "2 quarts" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2275 Calories; 138g Fat (54.1% calories from fat); 53g Protein; 211g Carbohydrate; 0g Dietary Fiber; 461mg Cholesterol; 784mg Sodium. Exchanges: 4 Non-Fat Milk; 28 1/2 Fat; 11 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cookies-and-cream Ice Cream Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 12.3 oz package reduced-fat firm tofu -- (I 2.3 -ounce)drained 1/2 cup sugar 1/2 cup half and half 1 teaspoon vanilla extract 1/4 teaspoon salt 2 cups ultra Low Fat Cool Whip -- thawed 10 Oreos -- crushed 8 Oreos -- optional 1. Combine first 5 ingredients in a food processor or blender; process until smooth. Place tofu mixture in a large bowl. Fold in whipped topping. Pour mixture into the freezer can of an ice-cream freezer; freeze according to the manufacturers in- instructions. Stir in crushed cookies during last 5 minutes of freezing. Spoon ice cream into a freezer-safe container, cover and freeze 1 hour or until firm. Garnish with a whole cookie, if desired. Yield: 8 servings (serving size: 1/2 cup). Source: "May 2001" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 257 Calories; 10g Fat (37.6% calories from fat); 5g Protein; 32g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 241mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 2 Other Carbohydrates. NOTES : CALORIES 184 (25% from fat)@ FAT 5.29 (sat1.89, mono 1.9g, poly 0,6g); PROTEIN 3.8g; CARB 29.3g; FIBER 0.4g; CHOL 6mg; ]RON 0.7mg; SODIUM 307mg; CALC 31mg Nutr. Assoc. : 1497 0 0 0 0 0 0 0 * Exported from MasterCook * Cranberry Ice-Cream Squares With Chocolate-Cookie Crust 2 Recipe By :Recipe courtesy of Gourmet Magazine Serving Size : 0 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 pound Oreo cookies - (abt 42) 1 quart vanilla ice cream 1 1/2 cups whole-cranberry sauce 1 tablespoon Grand Marnier In a food processor grind the cookies fine and pat 1/2 the cookie crumbs firmly into the bottom of a 9-inch square baking pan lined with plastic wrap. In a large bowl of an electric mixer, beat the ice cream with the paddle attachment until it is softened. Add the cranberry sauce and the Grand Marnier, and beat the mixture until it is just combined. Spread the ice-cream mixture over the cookie crust, sprinkle the top with the remaining cookie crumbs. Place in the freezer, covered for 6 hours, or until it is firm. Remove from the freezer and invert a platter over the pan, then invert the pan onto the platter. Unmold the dessert onto the platter, discarding the plastic wrap. Cut into squares with a serrated knife and serve. This recipe yields ?? servings. Source: "COOKING LIVE with Sara Moulton - (Show # CL-9602) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-21-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1116 Calories; 58g Fat (46.8% calories from fat); 18g Protein; 130g Carbohydrate; 0g Dietary Fiber; 232mg Cholesterol; 422mg Sodium. Exchanges: 11 1/2 Fat; 8 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Cranberry Sherbet Recipe By :Light and Tasty Serving Size : 12 Preparation Time :0:00 Categories : From Minnie(alt.cookies.) Sherbert Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 12 ounces fresh or frozen cranberries 2 3/4 cups water -- divided 2 cups sugar 1 envelope unflavored gelatin 1/2 cup orange juice In a saucepan, combine cranberries and 2 1/2 cups water. Bring to a boil. Cook gently until all the cranberries have popped, about 10 minutes. Remove from heat. Cool slightly. Press mixture through a sieve or food mill, reserving juice and discarding kins and seeds. In another saucepan, combine cranberry juice and sugar. Cook over medium heat until the sugar dissolves. Remove from heat and set aside. combine gelatin and remaining water. Stir until softened. Combine cranberry mixture, orange juice and gelatin. Mix well. Pour into a 2 quart container. Freeze for 4-5 hours or until mixture is slushy. Remove from freezer. Beat with an electric mixer until sherbet is a bright pink color. Freeze until firm. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 161 Calories; trace Fat (0.1% calories from fat); 1g Protein; 41g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 20mg Sodium. Exchanges: 0 Fruit; 2 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Creamy Chocolate Ice Recipe By :Diabetic Snack & Appetizer Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 13 oz Pkg. sugar free instant chocolate pudding mix 1 quart 2% low-fat milk Combine pudding mix and milk in large bowl. With a wire whisk, rotary beater, or electric mixer on low speed, blend thoroughly. Pour into ice-cream maker. Freeze as directed by manufacturer. Then serve immediately or pack in freezer container for later use. Exchange, 1 serving: 1 low-fat milk Calories, 1 serving: 82 More? Carbohydrates, 1 serving: 12 >From: Kat - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 214 Calories; 2g Fat (34.7% calories from fat); 4g Protein; 6g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 61mg Sodium. Exchanges: 1/2 Non-Fat Milk; 1/2 Fat. Nutr. Assoc. : 0 0 * Exported from MasterCook * Creme Fraiche Ice Cream Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 pound creme fraiche* -- (about 2 cups) 2 cups buttermilk 1/3 cup fresh lemon juice 1 1/4 cups sugar *availbale at specialty food shops and some supermarkets In a blender, blend together all ingredients, scraping down sides until very smooth, about 2 minutes. Chill until cold and freeze in an ice cream maker. Makes about 1 quart, serving 12 as an accompaniment to cake. Gourmet September 1994 Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1186 Calories; 4g Fat (3.2% calories from fat); 17g Protein; 280g Carbohydrate; trace Dietary Fiber; 17mg Cholesterol; 517mg Sodium. Exchanges: 1/2 Fruit; 2 Non-Fat Milk; 1/2 Fat; 17 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Creme Fraiche Ice Cream 2 Recipe By :John Barricelli Serving Size : 0 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 cup sugar 1 cup water 2 containers crème fraîche - (8 oz ea) 1/4 cup glucose 1 lengthwise split vanilla bean -- seeds scraped 1 pinch salt In a small saucepan, bring sugar and water to a boil; remove from heat. Refrigerate for at least 1 hour or until chilled. In a large bowl, whisk together crème fraîche, glucose, vanilla seed scrapings (reserving the bean for another use), and salt. Slowly add chilled syrup; stir to combine. Freeze in an ice-cream maker, following manufacturer's instructions. This recipe yields about 6 cups. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "11-14-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "6 cups" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 774 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 200g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 142mg Sodium. Exchanges: 13 1/2 Other Carbohydrates. NOTES : Recipe originally from Martha Stewart Living - courtesy of John Barricelli, kitchen manager, Martha Stewart Living Television Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Crepe Ice Cream Cones Recipe By :Sara Moulton Serving Size : 4 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 4 Crepes -- see * Note Melted unsalted butter 1 pint Vanilla ice cream 2 large Strawberries -- hulled, halved lengthwise, halves sliced thin lengthwise * Note: See the "Crepe Batter" recipe which is included in this collection. Arrange crepes, browner side down, on a work surface, fold them in half and in half again to form triangles. Lift the top flap of each triangle and put a large ball of foil inside to keep the cone open. Brush the crepe cones with the butter and bake them on a baking sheet in a 400 degree preheated oven for 4 minutes, or until they are crisp. Remove the foil. For crepe cups: Fit each crepe into an ovenproof 1 1/4-cup glass custard cup and put a large ball of foil in the center of each crepe to keep it open. Bake the tulips on a jelly roll pan in a preheated 400 degree oven for 5 minutes. Remove the foil and bake for 2 to 3 minutes longer, or until they are crisp and golden. Fill cones or cups with a scoop of ice cream, and garnish with strawberry slices. This recipe yields 4 servings. Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8863 broadcast 04-15-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-10-1998 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 134 Calories; 7g Fat (47.2% calories from fat); 2g Protein; 16g Carbohydrate; trace Dietary Fiber; 29mg Cholesterol; 53mg Sodium. Exchanges: 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Crepe Ice Cream Cones 2 Recipe By :Sara Moulton Serving Size : 4 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 4 Crepes -- see * Note Melted unsalted butter 1 pint Vanilla ice cream 2 large Strawberries -- hulled, halved lengthwise, halves sliced thin lengthwise * Note: See the "Crepe Batter" recipe which is included in this collection. Arrange crepes, browner side down, on a work surface, fold them in half and in half again to form triangles. Lift the top flap of each triangle and put a large ball of foil inside to keep the cone open. Brush the crepe cones with the butter and bake them on a baking sheet in a 400 degree preheated oven for 4 minutes, or until they are crisp. Remove the foil. For crepe cups: Fit each crepe into an ovenproof 1 1/4-cup glass custard cup and put a large ball of foil in the center of each crepe to keep it open. Bake the tulips on a jelly roll pan in a preheated 400 degree oven for 5 minutes. Remove the foil and bake for 2 to 3 minutes longer, or until they are crisp and golden. Fill cones or cups with a scoop of ice cream, and garnish with strawberry slices. This recipe yields 4 servings. Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8863 broadcast 04-15-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-10-1998 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 134 Calories; 7g Fat (47.2% calories from fat); 2g Protein; 16g Carbohydrate; trace Dietary Fiber; 29mg Cholesterol; 53mg Sodium. Exchanges: 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Crepe Ice Cream Cones And Cups Recipe By :COOKING LIVE SHOW #CL9283 Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 8 crepes Melted butter Aluminum foil 1 quart ice cream -- sherbet or sorbet Fresh berries for garnish To make cones: Arrange crepes browner side down on a work surface, fold them in half and fold them in half again to form triangles. Lift the top flap of each triangle and put a large ball of foil inside to keep the cone open. Brush the crepe cones with butter and bake them on a baking sheet in a preheated 400 degree oven for 4 minutes or until they are crisp. Remove the foil, fill each cone with scoop of ice cream and garnish with berries. Yield: 4 servings To make the cups: Fit each crepe into an ovenproof 1 1/4 cup glass custard cup and put a large ball of foil in the center of each crepe to keep it open. Bake them on a jelly-roll pan in a preheated oven for 5 minutes. Remove the foil and bake another 2 to 3 minutes, or until they are crisp and golden. Fill with a scoop of ice cream and garnish with berries. Yield: 4 servings Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1069 Calories; 57g Fat (46.9% calories from fat); 19g Protein; 126g Carbohydrate; 0g Dietary Fiber; 236mg Cholesterol; 461mg Sodium. Exchanges: 11 1/2 Fat; 8 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Date Walnut Yogurt Ice Cream Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1/2 cup sugar 1 tablespoon cornstarch 1/8 teaspoon salt 2 large eggs 2 1/2 cups milk 1 1/2 teaspoons vanilla 1 cup pitted dates -- chopped fine 1 1/2 cups plain yogurt 2/3 cup walnuts -- toasted tightly and -- chopped fine In a bowl whisk together sugar, cornstarch, salt, and eggs. In a heavy saucepan heat milk just to boiling and add to egg mixture in a stream, whisking. In pan cook custard over moderate heat, stirring constantly, until it comes to a simmer and simmer, stirring constantly, 2 minutes. Stir in vanilla and dates and chill custard until cold. Stir in yogurt and freeze ice cream in an ice-cream maker. Stir in walnuts. Ice cream may be made 3 days ahead. Makes about 6 cups. Gourmet July 1994 Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2161 Calories; 89g Fat (35.5% calories from fat); 68g Protein; 296g Carbohydrate; 17g Dietary Fiber; 504mg Cholesterol; 854mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 8 1/2 Fruit; 4 Non-Fat Milk; 14 1/2 Fat; 8 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Diabetic Homemade Ice Cream Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 13 ounce evaporated milk 2 tablespoon sugar replacement 1 1/2 cup whole milk 1 tablespoon vanilla extract 3 eggs(well beaten) Combine evaporated milk and sugar replacement. Beat well until sugar is dissolved. Add whole milk and vanilla extract; beat well. Add eggs; beat eggs into milk mixture vigorously. Pour into ice cream maker. Freeze according to manufacturer's directions. 1 serving = 1/2 milk, 1/2 lean meat Calories = 122 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 95 Calories; 5g Fat (48.7% calories from fat); 5g Protein; 7g Carbohydrate; 0g Dietary Fiber; 20mg Cholesterol; 71mg Sodium. Exchanges: 1/2 Non-Fat Milk; 1 Fat. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Dulce De Leche Ice Cream Recipe By :Williams-Sonoma Serving Size : 0 Preparation Time :0:00 Categories : From Minnie(alt.cookies.) Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 1/2 cups heavy cream 1 1/2 cups milk 1 cup Dulce de Leche Sauce* 6 egg yolks 1/2 cup sugar 1 pinch salt In a saucepan over medium heat, warm the cream, milk and 2/3 cup of the dulce de leche, stirring constantly, until the mixture is blended and steam begins to rise from the surface, 4 to 5 minutes. In a heatproof mixing bowl, whisk together the egg yolks, sugar and salt until blended. Gradually add the hot cream mixture, whisking constantly until fully incorporated. Transfer the mixture to a clean saucepan and set over medium-low heat. Cook, stirring slowly and continuously with a wooden spoon or spatula, until the custard thickens and a finger drawn across the back of the spoon leaves a path, 8 to 10 minutes. Do not allow the custard to boil. Pour the custard through a fine-mesh sieve set over a clean bowl. Nestle the bowl in a larger one filled halfway with ice and water and cool the custard to room temperature, stirring occasionally. Refrigerate until chilled, at least 1 hour. Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. At the end of the freezing stage, drizzle the remaining 1/3 cup dulce de leche into the churning ice cream until it is just swirled throughout. Transfer the ice cream to a chilled container, cover and freeze until firm, 3 to 4 hours. Makes about 1 quart. Note* You can purchase Dulce de Leche Sauce in most supermarkets. Smuckers also makes a Dulce de Leche Sauce. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2199 Calories; 175g Fat (70.5% calories from fat); 36g Protein; 129g Carbohydrate; 0g Dietary Fiber; 1815mg Cholesterol; 491mg Sodium. Exchanges: 1 1/2 Lean Meat; 2 1/2 Non-Fat Milk; 33 Fat; 6 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Easiest Homemade Chocolate Ice Cream Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 2 c Cold whipping cream 1 c HERSHEY'S Syrup -- chilled 1 t Vanilla extract 1. In large bowl, beat whipping cream until stiff. Gently fold in syrup and vanilla. Spoon into 8- square pan or 9x5x2-inch loaf pan. 2. Cover; freeze about 1 hour or until partially frozen; stir to break up ice crystals. Continue freezing several hours or until firm. 3. To serve, scoop into dessert dishes or cones. About 1 qt. ice cream. VARIATION: COOKIES AND CHOCO-CREAM: Break chocolate sandwich creme-filled cookies (about 8) into small pieces to equal 1 cup. Fold into chocolate mixture before freezing. SWEET CHERRY CHOCOLATE CREAM: Cut 1-1/2 cups pitted ripe sweet cherries into quarters. In small saucepan, combine cherries with 1/4 cup sugar; heat to boiling, stirring constantly. Remove from heat; cool completely. Drain; fold into chocolate mixture before freezing. [Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] [Meal-Master format courtesy of Karen Mintzias] - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 13 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 1g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Easy Homemade Chocolate Ice Cream Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 can Eagle Brand Sweetened Condensed Milk -- (14 oz.) 2/3 cup chocolate flavored syrup 2 cups Borden Whipping Cream -- whipped In large bowl, stir together sweetened condensed milk and syrup. Fold in whipped cream. Pour into aluminum foil-lined 9x5 inch loaf pan. Cover. Freeze 6 hours or until firm. Scoop ice cream from pan or remove from pan, peel off foil and slice. Return leftovers to freezer. Makes 1 1/2 quarts. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Easy Homemade Chocolate Ice Cream 2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 can Eagle Brand Sweetened Condensed Milk -- (14 oz.) 2/3 cup chocolate flavored syrup 2 cups Borden Whipping Cream -- whipped In large bowl, stir together sweetened condensed milk and syrup. Fold in whipped cream. Pour into aluminum foil-lined 9x5 inch loaf pan. Cover. Freeze 6 hours or until firm. Scoop ice cream from pan or remove from pan, peel off foil and slice. Return leftovers to freezer. Makes 1 1/2 quarts. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Easy Mango Ice Cream Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Cooking Light 1995 Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 3 cups cubed peeled mango -- (3 medium) 1 cup sugar 2 tablespoons tequila 1 (16-ounce) container low-fat sour cream Place mango in a food processor, and process until smooth. Combine mango purée and remaining ingredients in an 11 x 7-inch baking dish; stir well. Cover and freeze at least 4 hours. Let soften slightly at room temperature before serving. (serving size: 1/2 cup) Source: "Cooking Light, June 1995, page 115" Copyright: "© Cooking Light" Yield: "5 cups" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 170 Calories; 2g Fat (12.2% calories from fat); 3g Protein; 34g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 53mg Sodium. Exchanges: 1/2 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : For chunkier ice cream, process mango just until chopped. You don't need an ice-cream freezer for this recipe — it's frozen in a baking dish. Nutr. Assoc. : 4088 0 0 0 * Exported from MasterCook * Easy-freezy Sorbet Recipe By :Better Homes and Gardens Serving Size : 6 Preparation Time :0:00 Categories : From Minnie(alt.cookies.) Sorbet Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 2 cups fresh blueberries 2 cups fresh raspberries 1/2 cup water 1/4 cup frozen pineapple-orange-banana juice concentrate -- OR citrus juice concentrate Freeze berries. * In a large bowl combine the frozen berries, water and frozen concentrate. Place half of the mixture in food processor. Cover and process until almost smooth. Repeat with remaining mixture. Serve immediately. (Or transfer mixture to a baking dish. Cover; freeze about 4 hours or until firm.) Use within 2 days. Scoop frozen mixture into cones, if desired. NOTES : * To freeze berries-- place them in a single layer on a baking pan and place in freezer. When frozen, put berries in a freezer container or plastic freezer bag and seal. Keep containers or bags of berries in freezer up to 12 months. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 69 Calories; trace Fat (5.0% calories from fat); 1g Protein; 17g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 1 Fruit. Nutr. Assoc. : 0 0 0 4497 0 0 * Exported from MasterCook * Extra-rich Strawberry Ice Cream Recipe By :Recipe courtesy of Mary Goodbody Serving Size : 0 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 3 large egg yolks 1/2 cup sugar 1 teaspoon pure vanilla extract 1 pinch salt 1 cup half-and-half 1 cup heavy cream 1 pint strawberries In a bowl, whisk together the egg yolks, sugar, vanilla, and salt. Pour the half-and-half and cream into the top of a double boiler and heat over hot water until hot, but not boiling. Stir with a wooden spoon, scraping the bottom of the pan to prevent sticking. Slowly pour the hot cream into the eggs and whisk until smooth. Return to the double boiler and cook over medium-low until thick and bubbling around the edges. The custard will coat a wooden spoon. Strain the custard through a fine-mesh sieve into a metal bowl. Cover and chill for at least 4 hours or overnight. Rinse and hull the berries. Roughly chop the berries and transfer half to a small bowl. Mash the other half with a fork or potato masher; they will not be smooth but still a little chunky. Add them to the chopped berries. Chill for at least 1 hour. Pour the cream into the canister of an ice cream maker. Freeze according to manufacturer’s instructions. When the ice cream is the consistency of whipped cream, stir in the berries. Transfer to a shallow quart container, cover with plastic wrap, and freeze in the refrigerator's freezer for at least 3 hours until ready to serve. Let the ice cream sit at room temperature for about 10 minutes before scooping. This recipe yields 1 quart. Source: "COOKING LIVE with Sara Moulton - (Show # CL-9680) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-10-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 quart" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1802 Calories; 132g Fat (64.8% calories from fat); 22g Protein; 140g Carbohydrate; 7g Dietary Fiber; 1054mg Cholesterol; 347mg Sodium. Exchanges: 1 Lean Meat; 1 1/2 Fruit; 1 1/2 Non-Fat Milk; 25 1/2 Fat; 6 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Fake Ben & Jerry's Heath Bar Crunch Ice Cream Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 5 health candy bars 3 eggs 1 cup sugar 3 cups whipping cream 1 1/2 cups half & half 3 teaspoons vanilla extract Freeze the candy bars. Beat the eggs by hand until fluffy. Slowly beat in the sugar. Add the cream, half & half, and vanilla and mix well. Pour the mixture into an ice cream maker and freeze. While the ice cream is freezing, place the frozen candy bars in a plastic bag and break them into small pieces with a knife handle. When the ice cream is done, remove it from the ice cream maker and add the candy pieces. Mix well with a large spoon and store in the freezer. VARIATIONS: Try substituting other ingredients for the Health bar chunks, just as Ben & Jerry have. Try Reese's Peanut Butter Cups, Oreo cookies, Kit Kat bars, Rollo cups, M& Ms, and chunks of raw cookie dough. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3943 Calories; 319g Fat (71.8% calories from fat); 42g Protein; 241g Carbohydrate; 0g Dietary Fiber; 1674mg Cholesterol; 584mg Sodium. Exchanges: 2 1/2 Lean Meat; 3 1/2 Non-Fat Milk; 63 Fat; 13 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Frangelico Ice Cream Recipe By :n/a Serving Size : 0 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 1/2 cups whipping cream 1 1/2 cups milk 3/4 cup sugar 1 vanilla bean -- split lengthwise 8 egg yolks 1/3 cup Frangelico (hazelnut liqueur) Bring first 4 ingredients to boil in heavy medium saucepan. Remove from heat. Whisk yolks in large bowl to blend. Gradually whisk hot cream mixture into yolks. Return to pan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 7 minutes (do not boil). Strain into bowl. Whisk in liqueur. Refrigerate uncovered until cold. Process custard in ice cream maker according to manufacturer's instructions. Store covered in freezer. This recipe yields about 1 quart. Source: "Bon Appétit, January 2000" S(Formatted for MC6): "03-23-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 quart" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2512 Calories; 185g Fat (65.4% calories from fat); 42g Protein; 179g Carbohydrate; 0g Dietary Fiber; 2240mg Cholesterol; 372mg Sodium. Exchanges: 2 Lean Meat; 2 1/2 Non-Fat Milk; 34 1/2 Fat; 10 Other Carbohydrates. NOTES : Recipe from the R.S.V.P. column - Bridges, Danville,CA Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Frangelico Ice Cream (01/00) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 1/2 cups whipping cream 1 1/2 cups milk 3/4 cup sugar 1 vanilla bean -- split lengthwise 8 egg yolks 1/3 cup Frangelico -- (hazelnut liqueur) Bring first 4 ingredients to boil in heavy medium saucepan. Remove from heat. Whisk yolks in large bowl to blend. Gradually whisk hot cream mixture into yolks. Return to pan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 7 minutes (do not boil). Strain into bowl. Whisk in liqueur. Refrigerate uncovered until cold. Process custard in ice cream maker according to manufacturer's instructions. Store covered in freezer. Makes about 1 quart. Bon Appetit January 2000 Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2512 Calories; 185g Fat (65.4% calories from fat); 42g Protein; 179g Carbohydrate; 0g Dietary Fiber; 2240mg Cholesterol; 372mg Sodium. Exchanges: 2 Lean Meat; 2 1/2 Non-Fat Milk; 34 1/2 Fat; 10 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Freezer Ice Cream (Sugar Free) Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 8 cups evaporated skim milk 1/2 cup Splenda Sugar Substitute 4 cup Strawberries 8 slices pineapple -- from can 16 tablespoons Pineapple Juice -- from can 2 cup Orange Juice Directions: Put all ingredients in a home freezer and freeze according to instructions. Makes 16 1-Cup Servings. Exchanges: Each Serving equals 1 Milk and 3/4 Fruit. Calories: 125 From Files of A.Broaddus 6/24/93 >From: Kat - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 252 Calories; 1g Fat (4.9% calories from fat); 11g Protein; 52g Carbohydrate; 4g Dietary Fiber; 5mg Cholesterol; 150mg Sodium. Exchanges: 2 1/2 Fruit; 1 Non-Fat Milk. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Freezer Ice Cream - Sugar Free Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- -----ingredients----- 8 cup pet lite milk 1/2 cup sugar subst. equivalent 4 cup strawberries 8 pineapple, slices -- canned 16 tablespoon pineapple juice -- from can 2 cup orange juice Directions: Put all ingredients in a home freezer and freeze according to instructions. Makes 16 1-Cup Servings. Exchanges: Each Serving equals 1 Milk and 3/4 Fruit. Calories: 125 From Files of A.Broaddus 6/24/93 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 34 Calories; trace Fat (5.0% calories from fat); trace Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Fruit. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * French Vanilla Ice Cream #1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 can Eagle Brand Sweetened Condensed Milk -- (14 oz.) 2 tablespoons water 2 Egg yolk -- beaten 4 teaspoons vanilla extract 2 cups Borden Whipping Cream -- whipped In large bowl, combine sweetened condensed milk, water, egg yolks and vanilla extract. Fold in whipped cream. Pour into aluminum foil lined 9x5 loaf pan. Cover. Freeze 6 hours or until firm. Remove from pan, peel off foil and slice. Makes about 1 1/2 quarts. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 169 Calories; 10g Fat (67.4% calories from fat); 6g Protein; 6g Carbohydrate; 0g Dietary Fiber; 425mg Cholesterol; 15mg Sodium. Exchanges: 1/2 Lean Meat; 1 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * French Vanilla Ice Cream #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 3 cups heavy cream 1 Cup milk 1/4 cup sugar 2 Vanilla beans -- split lengthwise, -- or 2 tablespoons vanilla extract 4 large egg yolks NOTE: To make a lighter ice cream, use 2 cups of milk and 2 cups of cream. To make a richer ice cream, add 2 more egg yolks. In a heavy-bottomed 2-quart saucepan, heat cream, milk, sugar and vanilla beans. (If you're using vanilla extract, do not add it until later on in the recipe.) Stir occasionally until sugar is dissolved and mixture is hot but not boiling. Whisk yolks together in bowl. Continue whisking and very slowly pour in about 1 cup of the cream mixture. When smooth, pour back into to the saucepan. Whisk constantly over low heat until mixture thickens slightly and coats the back of a spoon (about 5 minutes). Take care that mixture doesn't boil, or it will curdle. Draw your finger across the back of the coated spoon. If the line you make remains, custard is done. Remove vanilla beans; or is you're using vanilla extract, add it now. Freeze in ice cream churn according to manufacturer's instructions. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3118 Calories; 293g Fat (84.2% calories from fat); 34g Protein; 90g Carbohydrate; 0g Dietary Fiber; 1863mg Cholesterol; 417mg Sodium. Exchanges: 1 Lean Meat; 3 Non-Fat Milk; 57 1/2 Fat; 3 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * French Vanilla Ice Cream #1 2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 can Eagle Brand Sweetened Condensed Milk -- (14 oz.) 2 tablespoons water 2 Egg yolk -- beaten 4 teaspoons vanilla extract 2 cups Borden Whipping Cream -- whipped In large bowl, combine sweetened condensed milk, water, egg yolks and vanilla extract. Fold in whipped cream. Pour into aluminum foil lined 9x5 loaf pan. Cover. Freeze 6 hours or until firm. Remove from pan, peel off foil and slice. Makes about 1 1/2 quarts. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 169 Calories; 10g Fat (67.4% calories from fat); 6g Protein; 6g Carbohydrate; 0g Dietary Fiber; 425mg Cholesterol; 15mg Sodium. Exchanges: 1/2 Lean Meat; 1 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * French Vanilla Ice Cream #2 2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 3 cups heavy cream 1 Cup milk 1/4 cup sugar 2 Vanilla beans -- split lengthwise, -- or 2 tablespoons vanilla extract 4 large egg yolks NOTE: To make a lighter ice cream, use 2 cups of milk and 2 cups of cream. To make a richer ice cream, add 2 more egg yolks. In a heavy-bottomed 2-quart saucepan, heat cream, milk, sugar and vanilla beans. (If you're using vanilla extract, do not add it until later on in the recipe.) Stir occasionally until sugar is dissolved and mixture is hot but not boiling. Whisk yolks together in bowl. Continue whisking and very slowly pour in about 1 cup of the cream mixture. When smooth, pour back into to the saucepan. Whisk constantly over low heat until mixture thickens slightly and coats the back of a spoon (about 5 minutes). Take care that mixture doesn't boil, or it will curdle. Draw your finger across the back of the coated spoon. If the line you make remains, custard is done. Remove vanilla beans; or is you're using vanilla extract, add it now. Freeze in ice cream churn according to manufacturer's instructions. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3118 Calories; 293g Fat (84.2% calories from fat); 34g Protein; 90g Carbohydrate; 0g Dietary Fiber; 1863mg Cholesterol; 417mg Sodium. Exchanges: 1 Lean Meat; 3 Non-Fat Milk; 57 1/2 Fat; 3 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Berry Ice Cream Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 2 pints fresh berries 1/4 cup sugar -- or to taste 1 Recipe French vanilla ice cream #2 -- see recipe 2 teaspoons lemon juice -- optional In large bowl, mash the clean sliced berries with the sugar. Allow to stand for 1 hour. Meanwhile prepare French vanilla ice cream according to directions. Strain into a clean bowl and let cool thoroughly. If berries aren't very flavorful, stir in the lemon juice to perk up the flavor. Puree berries in food processor or blender, then strain. Add puree to ice cream. Transfer to ice cream churn and freeze according to manufacturer's instructions. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 196 Calories; 0g Fat (0.0% calories from fat); trace Protein; 51g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Fruit; 3 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Fresh Berry Ice Cream 2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 2 pints fresh berries 1/4 cup sugar -- or to taste 1 Recipe French vanilla ice cream #2 -- see recipe 2 teaspoons lemon juice -- optional In large bowl, mash the clean sliced berries with the sugar. Allow to stand for 1 hour. Meanwhile prepare French vanilla ice cream according to directions. Strain into a clean bowl and let cool thoroughly. If berries aren't very flavorful, stir in the lemon juice to perk up the flavor. Puree berries in food processor or blender, then strain. Add puree to ice cream. Transfer to ice cream churn and freeze according to manufacturer's instructions. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 196 Calories; 0g Fat (0.0% calories from fat); trace Protein; 51g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Fruit; 3 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Fresh Berry Tulip W/white Chocolate "ice Cream Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- MMMMM-------------------KAREN PHILLIPS CBTX40A------------------------ 12 T Unsalted butter 2 c Granulated sugar 6 Egg whites 1/4 t Pure vanilla extract 2 c All-purpose flour 1 1/2 pt Red raspberries 3 c Heavy cream WHITE CHOCOLATE "ICE CREAM" 2 pt Strawberries -- stem/quarter 1 pt Blueberries -- stem/washed 1/2 pt Blackberries EQUIPMENT: Measuring cup, measuring spoons, paring knife, 9-inch cake circle, parchment paper, electric mixer w/ paddle and balloon whip, rubber spatula, double boiler, whisk, 2 baking sheets, cake spatula, 46-oz juice can, 100%-cottong kitchen towel, food processor with metal blade, ice cream scoop With a pencil, trace a 9-inch circle on each of 8 sheets of parchment paper (each one cut to fit a baking sheet). Preheat oven to 350 degrees. Combine butter and 1 1/2 cups of sugar in the bowl of an electric mixer fitted with a paddle. Beat the butter on low for 1 minute, on medium for 1 minute, and on high for 1 minute. Scrape down the sides of the bowl and beat on high for 1 additional minute. Once again, scrape down the bowl. Heat 1 inch of water in the bottom half of a double boiler over high heat. Place the egg whites in the top half of the double boiler and continuously whisk the whites while heating to a temperature of 110 degrees, about 1 minute. Slowly pour 1/2 of the beaten whites into the butter mixture while mixing on high, about 1 minute. Scrape down the bowl. Slowly add the remaining whites while mixing on high. Scrape down the bowl. Mix on high for 15 more seconds. Add the vanilla extract and beat on high for 5 seconds. Add the flour, mixing on low for 10 to 15 seconds, until the batter pulls away from the sides of the bowl. Remove the bowl from the mixer. Use a rubber spatula to finish mixing the batter, until it is smooth and thoroughly combined. Continued >>> - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1899 Calories; 172g Fat (79.6% calories from fat); 10g Protein; 89g Carbohydrate; 4g Dietary Fiber; 495mg Cholesterol; 97mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Fruit; 1/2 Non-Fat Milk; 34 Fat; 3 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Corn Ice Cream Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 4 cups fresh corn kernels -- (cut from about 6 -- large ears) 2 cups heavy cream 1/4 cup granulated sugar 2 cups milk 2 tablespoons bourbon 9 large egg yolks 3/4 cup firmly packed light brown sugar In a large heavy saucepan combine the corn, the cream, and the granulated sugar and simmer the mixture, covered, for 20 minutes. In a food processor, or in a blender in batches, pure the corn mixture and strain the pure through a fine sieve set over the pan, cleaned, pressing hard on the solids. Add the milk and the bourbon and bring the mixture just to a boil. In a bowl whisk together the egg yolks and the brown sugar, add the corn mixture in a stream, whisking, and pour the mixture back into the pan. Cook the custard over moderately low heat, stirring, until it registers 170F. on a candy thermometer, strain it through the sieve set over another bowl, and let it cool completely. Freeze the custard in an ice-cream freezer according to the manufacturer's instructions. Makes about 1 1/2 quarts. Gourmet August 1993 Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3936 Calories; 244g Fat (54.6% calories from fat); 71g Protein; 386g Carbohydrate; 16g Dietary Fiber; 2633mg Cholesterol; 567mg Sodium. Exchanges: 9 Grain(Starch); 2 1/2 Lean Meat; 3 1/2 Non-Fat Milk; 45 Fat; 14 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Lemon Ice Cream (Dj/Ds) Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 tablespoon Lemon zest 1/4 cup Fresh lemon juice 1 cup Sugar 2 cups Light cream -- (or 1 cup heavy -- cream plus 1 cup -- milk) 1/8 teaspoon Salt A few drops of yellow food coloring -- (optional) In a large bowl, combine the lemon zest, lemon juice, and sugar and stir to combine well. Gradually add the cream, salt, and, if desired, the food coloring, stirring constantly. Continue to stir until sugar is dissolved. Pour the mixture into ice cube trays with the dividers removed or into an 8 x 8-inch metal baking pan. Cover tightly with foil and freeze until the mixture is solid around the edges and mushy in the middle. Stir well with a wooden spoon, cover with foil, and continue to freeze until completely firm. Yield: 2 servings CHEF DU JOUR DORI SANDERS SHOW #DJ9297 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 866 Calories; 46g Fat (46.8% calories from fat); 7g Protein; 112g Carbohydrate; trace Dietary Fiber; 159mg Cholesterol; 230mg Sodium. Exchanges: 0 Fruit; 9 Fat; 7 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Peach Ice Cream (Cooks) Recipe By :Cooks Illustrated Magazine Serving Size : 0 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 3 medium-size ripe peaches -- peeled pitted and cut into 1/2-inch pieces -- (about 2 cups) 1/2 teaspoon juice from 1 lemon 1 Pinch salt 1 cup sugar -- plus 6 tablespoons sugar 1 1/4 cups whole milk 1 1/3 cups heavy cream 6 large egg yolks 1 teaspoon vanilla extract 2 tablespoons vodka Makes about 1 quart. Introduction : When made with ripe, in-season peaches and a rich custard base, homemade peach ice cream delivers an ultra-fresh, creamy-smooth sensation that commercial brands can't match. Both the cooked peaches and the custard mixture must be cooled to 40 degrees before you churn them. Since they are fine in the refrigerator overnight, you may want to prepare them the day before you plan to churn and serve the ice cream. You'll get the very best results from using in-season, fully ripened peaches, but in a pinch, you can substitute 2 cups IQF (individually quick frozen) sliced peaches and replace the vodka with peach-flavored liqueur (alcohol ensures the fruit's tenderness). The ice cream is at its peak when eaten within four hours of churning. Covered, it will keep in the freezer for up to two days. 1. Stir peaches, lemon juice, a pinch salt, and 1/2 cup sugar in medium-size nonreactive saucepan to combine; let stand until a pool of syrupy liquid accumulates and peaches soften slightly, 1 to 1 1/2 hours. 2. Position sieve over medium bowl set in an ice-water bath; set aside. Heat milk, cream, and 1/2 cup sugar in medium-size heavy saucepan over medium heat, stirring occasionally, until steam appears, 5 to 6 minutes. Turn off heat. Meanwhile, whisk yolks and remaining 6 tablespoons sugar in medium bowl until pale yellow. Stir half the warmed milk mixture into beaten yolk mixture until just blended. Return milk-yolk mixture to saucepan with remaining warmed milk mixture. Heat milk-yolk mixture over medium-low heat, stirring constantly with wooden spoon, until steam appears, foam subsides, and mixture just begins to thicken or instant-read thermometer registers 180 degrees. (During the early stages of cooking, there is a thin layer of foam on top of the custard. When the steam begins to rise from the custard and the foam has almost totally subsided, it is near 180 degrees. The mixture must not boil or the eggs will curdle.) Remove custard from heat, and pour it through fine-mesh sieve into bowl placed over ice-water bath. Cool custard mixture to room temperature, stir in vanilla, then cover and refrigerate until instant-read thermometer registers 40 degrees, at least 2 and up to 24 hours. 3. Meanwhile, heat softened peaches and their liquid, stirring occasionally, over medium-high heat, until peaches are tender and flesh has broken down, 3 to 4 minutes. Transfer to bowl, stir in vodka, and refrigerate until cold, at least 4 and up to 24 hours. 4. Strain chilled peaches, reserving liquid. Stir reserved peach liquid into chilled custard mixture; pour into ice cream machine canister and churn, following manufacturer's instructions, until mixture is frozen and resembles soft-serve ice cream, 25 to 30 minutes. Add peaches; continue to churn until combined, about 30 seconds longer. Transfer ice cream to airtight container. Freeze until firm, about 2 hours. LEANER FRESH PEACH ICE CREAM Makes about 1 quart Follow recipe for Fresh Peach Ice Cream: . increasing number of peaches to 4 . decreasing sugar to 1 cup . increasing whole milk to 1 1/2 cups . decreasing heavy cream to 1/4 cup . decreasing eggs yolks to 4 . decreasing vodka to 1 1/2 tablespoons . Each time a sugar addition is called for, add 1/3 cup. http://www.cooksillustrated.com Notes : Formatted in MasterCook by Art@fareshare.net Subscribe to our free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by Art; 17 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2779 Calories; 158g Fat (51.6% calories from fat); 33g Protein; 301g Carbohydrate; 0g Dietary Fiber; 1752mg Cholesterol; 448mg Sodium. Exchanges: 1 1/2 Lean Meat; 2 Non-Fat Milk; 29 1/2 Fat; 18 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ginger Ice Cream Recipe By :Sarah Pillsbury Serving Size : 12 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 3/4 cups milk 1 3/4 cups whipping cream 2 tablespoons minced ginger root 4 egg yolks 1/2 cup sugar Scald milk, cream and ginger over high heat just until steam appears at edge of pan. Remove from heat and steep 1 hour. Return to heat. Whisk together yolks and sugar until well-incorporated. Pour small amount of hot milk mixture into egg mixture, stirring well. Slowly add egg mixture to hot milk mixture, stirring constantly, and cook over high heat until thickened enough that finger leaves trail on back of wooden spoon, about 3 minutes. Strain into bowl. Put bowl containing ice-cream base in bowl filled with ice and water and stir constantly until cool. Add more ice to water as it melts. When cool, freeze in ice-cream maker according to manufacturer's instructions. Or make ice cream base several days ahead and, when cool, refrigerate until ready to freeze in ice-cream maker. This recipe yields 10 to 12 servings. Each of 12 servings: 192 calories, 34 mg sodium, 141 mg cholesterol, 16 grams fat, 11 grams carbohydrates, 3 grams protein, 0 grams fiber Comments: The ginger flavor in the ice cream is very subtle. If you prefer a stronger ginger flavor, use up to 1 additional tablespoon minced ginger root or add 1/4 cup finely diced candied ginger to the ice cream in the ice cream maker when it is almost frozen. Source: "The Los Angeles Times, 03-31-1999" S(Formatted for MC5): "05-02-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 194 Calories; 16g Fat (71.9% calories from fat); 3g Protein; 11g Carbohydrate; 0g Dietary Fiber; 123mg Cholesterol; 33mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 3 Fat; 1/2 Other Carbohydrates. NOTES : Recipe from independent film producer Sarah Pillsbury Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Gold Nugget Mandarin Ice Cream Recipe By :David Karp Serving Size : 13 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 4 cups mandarin juice 2 cups milk 2 cups whipping cream 1/2 vanilla bean -- split lengthwise 1 1/4 cups sugar 10 egg yolks Cook the mandarin juice over medium heat until it is about 1 cup. The juice will darken in color and take on a light syrup consistency. Be careful because the juice will scorch as it gets closer to the right consistency; pouring it into a smaller pot will help reduce the risk of scorching. When the juice is the right consistency, strain it into a separate container and cool completely. Heat the milk, cream, vanilla bean and half of the sugar, but do not bring fully to a boil. Beat the egg yolks and the rest of the sugar until pale yellow. Remove the vanilla bean from the liquid and scrape a few seeds back into the mixture. Gradually whisk 1/3 of the hot liquid into the egg yolks to temper them. Whisking constantly, add the tempered mixture back into the milk/cream mixture. Cook the mixture over a medium-low flame, stirring constantly with a wooden spoon to keep it from scorching. When the mixture is thick enough to coat the back of a wooden spoon, it is the right consistency. Strain it into a bowl and cool it over an ice bath. Add the reduced mandarin juice to the cooled ice cream base and freeze it in an ice cream maker according to the manufacturer's instructions. This recipe yields about 6 1/2 cups ice cream. Each 1/2 cup: 282 calories; 43 mg sodium; 219 mg cholesterol; 19 grams fat; 24 grams carbohydrates; 5 grams protein; 0.15 gram fiber. Comments: This recipe from Troy MacLarty, who cooks for the Culinary Institute of America, and prepared this ice cream for a gala "Celebration of Citrus" at UC Riverside last March. He used Gold Nugget mandarins, the University's newly released variety, but any flavorful mandarin will do. You can substitute 1 teaspoon vanilla extract for the vanilla bean. Source: "The Los Angeles Times, 01-10-2001" S(Formatted for MC6): "02-22-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 269 Calories; 19g Fat (61.6% calories from fat); 4g Protein; 22g Carbohydrate; 0g Dietary Fiber; 219mg Cholesterol; 38mg Sodium. Exchanges: 0 Lean Meat; 1/2 Non-Fat Milk; 3 1/2 Fat; 1 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Grand Marnier Ice Cream Recipe By :Cynthia Hoogendoorn, Poughkeepsie, N.Y. Serving Size : 10 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 1/4 cups egg substitute (at room temperature) 1/2 cup sugar 1/2 cup water 2 tablespoons grated orange rind 1/4 cup Grand Marnier (orange-flavored liqueur) 1 (8-ounce) container frozen reduced-calorie whipped topping -- thawed Orange rind strips (optional) Place egg substitute in a large bowl. Beat at high speed of a mixer for 2 minutes, and set aside. Combine the sugar, water, and grated orange rind in a small saucepan. Bring mixture to a boil over medium-high heat, and cook for 4 minutes. Immediately pour sugar mixture over egg substitute, and beat at high speed 2 minutes or until mixture cools. Fold in liqueur and whipped topping. Spoon mixture into a 13 × 9-inch baking dish; cover and freeze until mixture is firm. Garnish ice cream with orange rind strips, if desired. Serving Size: 1/2 cup Source: "Cooking Light, August 1997, p.77" Copyright: "© Cooking Light" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 131 Calories; 3g Fat (23.3% calories from fat); 2g Protein; 19g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 60mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates. Nutr. Assoc. : 3220 0 0 0 3544 0 2130706543 * Exported from MasterCook * Guinness Stout Ice Cream Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 cup water 2 tablespoons cornstarch 1/2 cup sweetened condensed milk 1 1/2 cups evaporated milk 1/4 teaspoon salt 1/2 cup sugar 1/2 cup Guinness stout In a heavy saucepan whisk together the water and the cornstarch and simmer the mixture over moderate heat, whisking, for 2 minutes. Add the milks, the salt, and the sugar, heat the mixture over moderately low heat, whisking, for 1 to 2 minutes, or until the sugar is dissolved, and remove the pan from the heat. Let the mixture cool completely, stir in the Guinness, and freeze the mixture in an ice-cream freezer according to the manufacturer's instructions. Makes about 1 quart. Gourmet August 1993 Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1447 Calories; 42g Fat (25.6% calories from fat); 38g Protein; 236g Carbohydrate; trace Dietary Fiber; 163mg Cholesterol; 1137mg Sodium. Exchanges: 1 Grain(Starch); 3 Non-Fat Milk; 8 Fat; 12 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Halvah Vanilla Ice Cream Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 3 large egg yolks 1/2 cup sugar 1 tablespoon cornstarch 1 1/2 cups milk -- scalded 1 teaspoon vanilla 1 1/2 cups well-chilled heavy cream 1/4 pound halvah -- (a ground -- sesame-seed and -- honey candy), cut -- intobits 1/2 cup Orange Honey Syrup as an accompaniment In a bowl whisk together the egg yolks, the sugar, the cornstarch, and a pinch of salt and add the milk in a slow stream, stirring. In a heavy saucepan cook the custard over moderate heat, stirring constantly with a wooden spoon, until it comes to a boil, boil it, stirring constantly, for 2 minutes, and strain it through a fine sieve into a metal bowl set in a larger bowl of ice and cold water. Stir in the vanilla, let the custard cool, stirring, and chill it, covered, until it is cold. Stir in the cream, freeze the custard in an ice-cream freezer according to the manufacturer's instructions, and stir in the halvah. (Alternatively, the halvah may be stirred into 1 quart of softened premium vanilla ice cream.) Transfer the ice cream to a metal bowl, freeze it until it is frozen solid, and scoop it into glasses. Spoon the orange honey syrup over the ice cream. Makes about 1 quart. Gourmet June 1993 Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2636 Calories; 193g Fat (64.4% calories from fat); 39g Protein; 200g Carbohydrate; 1g Dietary Fiber; 1177mg Cholesterol; 355mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 2 1/2 Non-Fat Milk; 37 1/2 Fat; 11 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Homemade Ice Cream Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 13 ounce evaporated milk 2 tablespoon sugar replacement 1 1/2 cup whole milk 1 tablespoon vanilla extract 3 eggs(well beaten) Combine evaporated milk and sugar replacement. Beat well until sugar is dissolved. Add whole milk and vanilla extract; beat well. Add eggs; beat eggs into milk mixture vigorously. Pour into ice cream maker. Freeze according to manufacturer's directions. 1 serving = 1/2 milk, 1/2 lean meat Calories = 122 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 95 Calories; 5g Fat (48.7% calories from fat); 5g Protein; 7g Carbohydrate; 0g Dietary Fiber; 20mg Cholesterol; 71mg Sodium. Exchanges: 1/2 Non-Fat Milk; 1 Fat. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Homemade Strawberry Ice Cream Recipe By : Serving Size : 32 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 3 cups nonfat dry milk powder 6 tablespoons margarine -- melted 1 cup boiling water 24 packages Sweet 'n Low¨ sweetener -- or Equal 1 small pkg. vanilla pudding mix -- NutraSweet 4 cans sugar-free strawberry soft drink 16 ounces frozen strawberries -- sliced* 3 cups skim milk -- (or 4 cups) Blend dry milk powder, margarine, water and Equal in blender. Pour into ice cream freezer container. Slowly stir in pudding. Mix well. Slowly mix in soft drink and strawberries. Add milk to fill line. Freeze. Makes 4 quarts. >From: Abtaxel - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 75 Calories; 2g Fat (26.5% calories from fat); 3g Protein; 11g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 120mg Sodium. Exchanges: 0 Fruit; 1/2 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : *Use unsweetened strawberries. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Honey Vanilla Ice Cream Recipe By :COOKING LIVE SHOW #CL9155 Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 1/2 teaspoons unflavored gelatin 2 tablespoons plus 1/4 cup cold water 2/3 cup sugar 3 tablespoons honey 2 1/2 cups well chilled heavy cream 1 1/2 tablespoons vanilla 1/8 teaspoon salt In a small bowl sprinkle the gelatin over the 2 tablespoons cold water and let soften for 15 minutes. In a small heavy saucepan combine the sugar, honey, and the remaining 1/4 cup water, bring the mixture to a boil over moderate heat, stirring until the sugar is dissolved, and remove the pan from the heat. Add the gelatin mixture and stir until the gelatin is dissolved. Transfer the mixture to a metal bowl set in a bowl of ice and cold water and stir until cool. Add 2 cups of the cream, stir the mixture until cold, and with the mixer beat it for 3 minutes, or until thickened and almost double in volume. Add the remaining 1/2 cup cream, vanilla, and salt, beating, and beat the mixture for 30 seconds. Transfer to the ice cream freezer and freeze according to the manufacturer's instructions. Yield: 1 quart Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 794 Calories; 0g Fat (0.0% calories from fat); 1g Protein; 198g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 289mg Sodium. Exchanges: 13 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Honey Vanilla Ice Cream 2 Recipe By :David Rosengarten Serving Size : 8 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 1/2 teaspoons unflavored gelatin 1/3 cup cold water 2/3 cup sugar 3 tablespoons honey 2 1/2 cups chilled heavy cream -- lightly whipped 4 teaspoons pure vanilla extract In a small bowl soften gelatin in 3 tablespoons cold water for 5 minutes. In a small saucepan combine sugar, honey and remaining water, bring to a boil, stirring, and simmer, stirring, until sugar is dissolved. Add gelatin mixture and stir until gelatin is dissolved. Transfer mixture to a metal bowl set in a bowl of ice water and stir until cool. Add 1 1/2 cups of cream, stir until cold and with an electric mixer beat until thickened and almost double in volume. Stir in vanilla and fold in remaining cream, lightly whipped. Transfer to an ice cream freezer and freeze according to directions. This recipe yields about 1 quart. Source: "TASTE with David Rosengarten - (Show # TS-4671) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-03-1999 by Joe Comiskey - joecomiskey@netzero.net" Yield: "1 quart" Yield: "1 quart" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 355 Calories; 28g Fat (68.6% calories from fat); 2g Protein; 27g Carbohydrate; trace Dietary Fiber; 102mg Cholesterol; 31mg Sodium. Exchanges: 0 Non-Fat Milk; 5 1/2 Fat; 1 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Honey Vanilla Ice Cream 3 Recipe By :Sara Moulton Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 1/2 teaspoons Unflavored gelatin 2 tablespoons Cold water -- plus 1/4 cup Cold water 2/3 cup Sugar 3 tablespoons Honey 2 1/2 cups Heavy cream -- well chilled 1 1/2 tablespoons Vanilla 1/8 teaspoon Salt In a small bowl sprinkle the gelatin over the 2 tablespoons cold water and let soften for 15 minutes. In a small heavy saucepan combine the sugar, honey, and the remaining 1/4 cup water, bring the mixture to a boil over moderate heat, stirring until the sugar is dissolved, and remove the pan from the heat. Add the gelatin mixture and stir until the gelatin is dissolved. Transfer the mixture to a metal bowl set in a bowl of ice and cold water and stir until cool. Add 2 cups of the cream, stir the mixture until cold, and with the mixer beat it for 3 minutes, or until thickened and almost double in volume. Add the remaining 1/2 cup cream, vanilla, and salt, beating, and beat the mixture for 30 seconds. Transfer to the ice cream freezer and freeze according to the manufacturer's instructions. This recipe yields 1 quart. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9155) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 02-18-1999 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2845 Calories; 220g Fat (68.5% calories from fat); 13g Protein; 214g Carbohydrate; trace Dietary Fiber; 816mg Cholesterol; 515mg Sodium. Exchanges: 2 Non-Fat Milk; 44 Fat; 13 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ice Cream Basic Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 2 cups milk 1 cup sugar 1/4 teaspoon salt 4 cups light cream 4 tablespoons vanilla ice rock salt Scald milk, add the sugar to the milk and allow to cool slightly. Add light cream and vanilla stir until well blended. Allow to cool to room temperature. Pour into ice cream freezer, turn crank for 20 to 30 minutes. Remove the plunger, pack with ice and salt and allow to stand for about 30 minutes. Contributed to the FareShare Gazette by Suzie ; 6 June, 2001. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3100 Calories; 202g Fat (59.1% calories from fat); 42g Protein; 273g Carbohydrate; 0g Dietary Fiber; 701mg Cholesterol; 1154mg Sodium. Exchanges: 2 Non-Fat Milk; 39 1/2 Fat; 16 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Ice Cream, Easy Recipe By :cardiac nutritionist Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 package instant pudding -- large; any flavor 1 1/2 cup. sugar 1 Large can evaporated skim milk 1 cup water 1 teaspoon. vanilla 1 Large can skim Eagle Brand Milk 4 cups skim milk 4 light Milky Way bars -- cut in very tiny chunks Mix all together and freeze as usual. Any flavor pudding and any candy bar can be used or no candy at all! Fresh fruit can also be added, such as bananas to banana pudding. All puddings are the low fat variety! >From: atmcdaniel@alpha.nlu.edu - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3196 Calories; 33g Fat (9.4% calories from fat); 77g Protein; 640g Carbohydrate; 0g Dietary Fiber; 131mg Cholesterol; 1973mg Sodium. Exchanges: 6 Non-Fat Milk; 5 1/2 Fat; 37 1/2 Other Carbohydrates. Nutr. Assoc. : 4637 0 551 0 0 412 0 0 0 * Exported from MasterCook * Ice Cream, Low Fat, Fridge Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- -----ingredients----- 8 ounce pet lite milk 4 package sugar substitute 1 teaspoon vanilla -----add: one of the following----- 1 peach -- peeled and diced 1 banana 2 sl pineapple with juice 4 ounce orange juice 1 cup strawberries Directions: Mix all together and put in freezer of refrigerator until hardened. Remove - break up - put in blender and whip until creamy. Serve. Calories: 75 cal. Exchanges: 1/2 Milk and 1/2 Fruit From Files of A.Broaddus 6-24-93 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 34 Calories; trace Fat (4.2% calories from fat); trace Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1/2 Fruit; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Jack Daniel's Chocolate Ice Cream Recipe By :Uncle Jack Himself Serving Size : 0 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 7 Large Egg Yolks 1 cup Sugar 1 cup Heavy Cream 2 cups Cold Milk 1 Vanilla Bean -- split 6 ounces Chocolate chips 1/2 cup Jack Daniel's Whiskey Combine egg yolks and sugar in small bowl until smooth and lemon colored. Place cream, milk and vanilla bean in small saucepan over medium heat and bring to boil. Immediately remove from heat and cool slightly. Remove vanilla bean and add a small amount of cream to the yolks, stirring briskly. Slowly add yolks to remaining cream, stirring constantly. Strain through cheesecloth or a fine sieve. Melt chocolate over hot water in the top half of a double boiler or in the microwave. Stir into cream mixture and strain once more. Stir in whiskey and chill. When well chilled, pour into an ice cream maker. Makes about 1 1/2 quarts. Formatted in MasterCook by Art@FareShare.net Contributed to the FareShare Gazette by Art; 30 December, 2000. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3122 Calories; 191g Fat (52.6% calories from fat); 48g Protein; 339g Carbohydrate; 10g Dietary Fiber; 1881mg Cholesterol; 399mg Sodium. Exchanges: 2 Lean Meat; 2 1/2 Non-Fat Milk; 36 Fat; 20 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Kansas City Vanilla Ice Cream Recipe By :Cindy Dorn, Times Staff Writer Serving Size : 14 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 1/2 tablespoons cornstarch 3 cups milk -- divided 1 1/3 cups sugar 2 eggs 1/2 teaspoon salt 1/2 cup evaporated milk 1 cup whipping cream 1 1/2 tablespoons vanilla extract Mix the cornstarch with 1/4 cup milk until smooth. Add 3/4 cup of milk and cook in the top of a double boiler set over, but not touching, simmering water until thick and smooth, about 10 minutes, beating constantly to avoid lumps. Blend the sugar, eggs, salt and evaporated milk in an electric mixer. Add the hot cornstarch mixture and beat well. Add the whipping cream, remaining milk and vanilla extract. Freeze in an ice cream maker according to manufacturer's instructions. You may have to do this in 2 batches. This recipe yields 7 cups for 14 servings. Each 1/2 cup: 165 calories; 132 mg sodium; 51 mg cholesterol; 6 grams fat; 4 grams saturated fat; 24 grams carbohydrates; 3 grams protein; 0.01 gram fiber. Source: "The Los Angeles Times, 08-01-2001" S(Formatted for MC6): "12-16-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 193 Calories; 9g Fat (43.3% calories from fat); 3g Protein; 24g Carbohydrate; trace Dietary Fiber; 60mg Cholesterol; 126mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 2 Fat; 1 1/2 Other Carbohydrates. NOTES : Recipe originally ran in the Times Food section on July 23, 1987 Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Laurel's Lavender Ice Cream Recipe By :Rose Dosti Serving Size : 6 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 2 cups whipping cream 1 1/2 cups half-and-half 1/2 cup chopped fresh lavender flowers and leaves -- see * Note Lavender blossoms -- for garnish 8 egg yolks 1 cup granulated sugar * Note: Look for lavender at farmers markets. Combine cream, half-and-half and chopped lavender blossoms and leaves in heavy saucepan over medium-high heat until warm. Let stand 30 minutes to allow lavender to steep. Whisk together egg yolks and sugar until pale yellow and mixture forms a ribbon when tipped from a spoon. Whisk small amount of warm cream into yolks, then return to saucepan. Cook and stir over medium heat until mixture thickens and coats back of a spoon, about 5 minutes. Strain through fine sieve and discard blossom residue. Cover mixture and chill thoroughly, about 1 hour. Freeze in ice cream maker according to manufacturer's instructions, about 25 minutes. Garnish with lavender blossoms when serving. This recipe yields 6 servings. Each serving: 566 calories; 66 mg sodium; 495 mg cholesterol; 44 grams fat; 38 grams carbohydrates; 7 grams protein; 0 fiber. Source: "The Los Angeles Times, 08-23-2000" S(Formatted for MC5): "10-28-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 561 Calories; 43g Fat (68.0% calories from fat); 7g Protein; 39g Carbohydrate; 0g Dietary Fiber; 415mg Cholesterol; 64mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Non-Fat Milk; 8 1/2 Fat; 2 Other Carbohydrates. NOTES : Recipe from Laurel Restaurant in San Diego, CA Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Lavender Ice Cream Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 2 cups whole milk 3 tablespoons dried edible lavender flowers 5 large egg yolks 3/4 cup sugar 1 cup heavy cream In a medium saucepan, combine milk and lavender. Bring to a gentle boil, cover, and remove from heat. Let steep for 5 minutes. Strain mixture, reserving milk and discarding lavender. Combine egg yolks and sugar in the bowl of an electric mixer. Beat on medium-high speed until very thick and pale yellow, 3 to 5 minutes. Meanwhile, return milk to a medium saucepan, and bring to a simmer over medium heat. Add half of the milk to egg-yolk mixture, and whisk until blended. Stir mixture into remaining milk, and cook over medium-low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon. Remove from heat and immediately stir in cream. Strain mixture into a medium mixing bowl set in an ice water bath and let stand, stirring frequently, until chilled. Freeze in an ice-cream maker according to manufacturer's instructions. Makes about 1 quart. VARIATIONS: Choose the herbs you'd like to work with, keeping these two things in mind: First, the amount of herb or spice you use will depend on its flavor and intensity. (Cinnamon has a strong flavor, so you'd use less than sage, for example, which is milder.) And second, the longer the herb or spice steeps in the milk, the stronger the flavor of the ice cream will be. For cinnamon ice cream, substitute 6 sticks of cinnamon for the lavender, and let milk steep overnight. When reheating the milk, sift in 1 teaspoon ground cinnamon. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 quart" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1998 Calories; 130g Fat (57.6% calories from fat); 35g Protein; 181g Carbohydrate; 0g Dietary Fiber; 1456mg Cholesterol; 366mg Sodium. Exchanges: 1 1/2 Lean Meat; 2 1/2 Non-Fat Milk; 24 Fat; 10 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Lemon And Toasted Coconut Ice Cream Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 3 large eggs 1 1/2 cups sugar 2 1/2 cups half-and-half 1 cup fresh lemon juice -- (3 to 4 lemons) 1 tablespoon freshly grated lemon zest 1 cup sweetened flaked coconut -- toasted lightly and -- cooled In a bowl with an electric mixer beat the eggs with the sugar and a pinch of salt until the mixture is thick and pale. Beat in the half-and-half, the lemon juice, and the zest. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions, adding the coconut during the last 10 minutes of freezing. Makes about 1 1/2 quarts. Gourmet April 1990 Converted by MC_Buster. Yield: "1 1/2 quarts" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 184 Calories; 7g Fat (32.7% calories from fat); 3g Protein; 29g Carbohydrate; trace Dietary Fiber; 65mg Cholesterol; 35mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon Ice Cream Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 tablespoon freshly grated lemon zest 1/2 cup fresh lemon juice 1 cup sugar 3 large eggs 2 cups half-and-half 1/2 teaspoon vanilla In a saucepan whisk together the zest, the lemon juice, the sugar, and the eggs, whisk in 1 cup of the half-and-half and the vanilla, and cook the mixture over moderately high heat, whisking constantly, until it just comes to a simmer. Strain the custard through a fine sieve into a bowl, pressing hard on the zest, and chill it, covered with plastic wrap, until it is cold. Whisk in the remaining 1 cup half-and-half and freeze the mixture in an ice-cream freezer according to the manufacturer's instructions. Makes about 1 quart. Makes enough ice cream for 12 sandwiches. Gourmet June 1993 Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1642 Calories; 69g Fat (36.8% calories from fat); 31g Protein; 234g Carbohydrate; 1g Dietary Fiber; 740mg Cholesterol; 367mg Sodium. Exchanges: 2 1/2 Lean Meat; 1 Fruit; 2 Non-Fat Milk; 13 Fat; 13 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Lemon Sherbet Recipe By :the Complete Book of Homemade Ice Cream Serving Size : 14 Preparation Time :0:00 Categories : From Minnie(alt.cookies.) Sherbert Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 2 cups sugar 4 cups water 1 cup fresh lemon juice In a saucepan, combine sugar and water. Boil for 5 min. Cool. Add lemon juice to cooled sugar syrup. Churn-freeze. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 115 Calories; 0g Fat (0.0% calories from fat); trace Protein; 30g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Fruit; 2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Lemon-Ginger Ice Cream Recipe By : Serving Size : 11 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 3/4 cup packed light brown sugar 2 tablespoons light-colored corn syrup 2 tablespoons minced crystallized ginger (optional) 2 teaspoons vanilla extract 1 1/2 teaspoons grated lemon rind 1/8 teaspoon salt 2 (16-ounce) cartons fat-free sour cream 2 (8-ounce) cartons lemon low-fat yogurt Lemon rind strips (optional) Combine first 8 ingredients in a food processor. Process until smooth; scrape sides of bowl occasionally. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm. Garnish with lemon rind strips, if desired. Serving Size: 1/2 cup Source: "Cooking Light, July/August 98, p.118" Copyright: "© Cooking Light" Yield: "5 1/2 cups" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 161 Calories; 1g Fat (2.8% calories from fat); 7g Protein; 33g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 118mg Sodium. Exchanges: 1 Lean Meat; 0 Fruit; 0 Fat; 3 Other Carbohydrates. NOTES : Fat-free sour cream gives Shirley Corriher's recipe its incredibly creamy texture. Crystallized ginger can be found with the spices in the supermarket. If you're not a fan of ginger, omit it. We tested the recipe without the ginger and got a nice lemon taste. Nutr. Assoc. : 0 3927 3003 0 0 0 0 4051 2130706543 * Exported from MasterCook * Low-Cal Butternut Ice Cream Recipe By : Serving Size : 15 Preparation Time :0:00 Categories : Cooking Light 1994 Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 medium butternut squash -- (1-3/4 pounds) 1/4 cup water 1/2 gallon vanilla low-fat frozen yogurt -- softened Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, in a shallow baking dish, and add water. Cover with heavy-duty plastic wrap, and vent. Microwave at HIGH 10 minutes or until very tender, rotating dish a half-turn after 5 minutes. Drain; cover and chill completely. Scoop out pulp from squash halves; discard shells. Place pulp in food processor; process until smooth. Combine pulp and frozen yogurt in a bowl; stir until well-blended. Cover and freeze for at least 2 hours before serving. (serving size: 1/2 cup) Source: "Cooking Light, Nov/Dec 1994, page 142" Copyright: "© Cooking Light" Yield: "7 1/2 cups" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 155 Calories; 2g Fat (9.0% calories from fat); 7g Protein; 30g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 84mg Sodium. Exchanges: 1 Grain(Starch); 0 Fat; 1 Other Carbohydrates. NOTES : At first my family didn't think they'd like ice cream made from squash, but after one taste they quickly changed their minds. — Helen Wilson, Sherman, Texas. Nutr. Assoc. : 0 0 5414 * Exported from MasterCook * Malted Milk Ball Ice-Cream Dessert Recipe By : Serving Size : 12 Preparation Time :0:08 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 3 1/3 cups malted milk balls (10 1/2 ounces) 1 (12-ounce) container frozen whipped topping -- thawed 12 frozen rectangular ice-cream sandwiches 1 cup hot fudge sauce -- warmed if desired Place malted milk balls in resealable plastic bag. Tap with rolling pin or meat mallet until coarsely crushed. Reserve 1/3 cup. Mix 3 cups crushed malted milk balls and whipped topping. Arrange ice-cream sandwiches on bottom of rectangular pan, 13 × 9 × 2 inches, cutting sandwiches if necessary to cover bottom of pan. Spread whipped topping mixture over ice-cream sandwiches. Sprinkle with reserved crushed malted milk balls. Cover and freeze about 2 to 3 hours or until firm. Cut into squares. Top with fudge sauce. Cover and freeze any remaining dessert. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. Description: "Ice-cream sandwiches form the base of this unbelievably easy and fun candy-flavored dessert." S(Internet Address): "For more great ideas visit my Web site at: www.bettycrocker.com" Copyright: "© General Mills, Inc. 1998." T(Freeze Time): "3:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 591 Calories; 27g Fat (36.4% calories from fat); 6g Protein; 98g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 380mg Sodium. Exchanges: 4 Fat; 6 1/2 Other Carbohydrates. Nutr. Assoc. : 1391 2862 0 5893 * Exported from MasterCook * Mango Ice Cream Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 4 ripe mangoes 1 liter whole milk 1 teaspoon lime juice 4 tablespoons ground sugar or as desired -- (4 to 5) 115 ml whipped cream Peel, stone and cut mangoes into pieces and puree in a blender. Boil milk until it thickens to half its volume. Cool, mix in mango puree and sugar. Pour into the ice tray and cover with aluminum foil or waxed paper and freeze partially. Then take it out, beat well and mix in cream and 1 teaspoon lime juice. Freeze until set. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 835 Calories; 56g Fat (59.6% calories from fat); 35g Protein; 50g Carbohydrate; trace Dietary Fiber; 220mg Cholesterol; 527mg Sodium. Exchanges: 0 Fruit; 4 1/2 Non-Fat Milk; 10 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Mango Ice Cream 2 Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 4 ripe mangoes 1 liter whole milk 1 teaspoon lime juice 4 tablespoons ground sugar or as desired -- (4 to 5) 115 ml whipped cream Peel, stone and cut mangoes into pieces and puree in a blender. Boil milk until it thickens to half its volume. Cool, mix in mango puree and sugar. Pour into the ice tray and cover with aluminum foil or waxed paper and freeze partially. Then take it out, beat well and mix in cream and 1 teaspoon lime juice. Freeze until set. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 835 Calories; 56g Fat (59.6% calories from fat); 35g Protein; 50g Carbohydrate; trace Dietary Fiber; 220mg Cholesterol; 527mg Sodium. Exchanges: 0 Fruit; 4 1/2 Non-Fat Milk; 10 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Mango Ice Cream 3 Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 4 ripe mangoes 1 liter whole milk 1 teaspoon lime juice 4 tablespoons ground sugar or as desired -- (4 to 5) 115 ml whipped cream Peel, stone and cut mangoes into pieces and puree in a blender. Boil milk until it thickens to half its volume. Cool, mix in mango puree and sugar. Pour into the ice tray and cover with aluminum foil or waxed paper and freeze partially. Then take it out, beat well and mix in cream and 1 teaspoon lime juice. Freeze until set. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 835 Calories; 56g Fat (59.6% calories from fat); 35g Protein; 50g Carbohydrate; trace Dietary Fiber; 220mg Cholesterol; 527mg Sodium. Exchanges: 0 Fruit; 4 1/2 Non-Fat Milk; 10 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Mango Ice Cream - Aam Kulfi Recipe By :Julie Sahni Serving Size : 6 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 4 cups Whole milk 1 1/4 cups Heavy cream 1/4 teaspoon Grated nutmeg 5 tablespoons Sugar 1 cup Fresh or canned mango puree, preferably Indian Alfonzo mango Combine the milk and cream in a medium heavy-bottomed pan and bring to the boil. Reduce the heat and cook the milk, gently bubbling, stirring often, until it reduces to half the amount, about 2 1/2 cups. Set aside to cool. When cool, stir in the nutmeg, sugar, and the mango pulp. Pour the mixture distributing it evenly, into 6 kulfi molds. If kulfi mounds are unavailable use popover or muffin tins or small ramekins and cover with plastic wrap. Freeze until set, about 6 hours. To serve, remove the kulfi by running a sharp knife around the inside surface of each mold. If necessary dip the molds in hot water to loosen them. Slip each kulfi on a dessert plate and cut crossways into 3 to 4 slices and serve. This recipe yields 6 servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Julie Sahni From the TV FOOD NETWORK - (Show # CL-9139 broadcast 05-29-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 12-03-1998 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 312 Calories; 24g Fat (67.5% calories from fat); 6g Protein; 19g Carbohydrate; trace Dietary Fiber; 90mg Cholesterol; 98mg Sodium. Exchanges: 0 Grain(Starch); 1 Non-Fat Milk; 4 1/2 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Mango Ice Cream - Aam Kulfi 3 Recipe By :Julie Sahni Serving Size : 6 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 4 cups Whole milk 1 1/4 cups Heavy cream 1/4 teaspoon Grated nutmeg 5 tablespoons Sugar 1 cup Fresh or canned mango puree, preferably Indian Alfonzo mango Combine the milk and cream in a medium heavy-bottomed pan and bring to the boil. Reduce the heat and cook the milk, gently bubbling, stirring often, until it reduces to half the amount, about 2 1/2 cups. Set aside to cool. When cool, stir in the nutmeg, sugar, and the mango pulp. Pour the mixture distributing it evenly, into 6 kulfi molds. If kulfi mounds are unavailable use popover or muffin tins or small ramekins and cover with plastic wrap. Freeze until set, about 6 hours. To serve, remove the kulfi by running a sharp knife around the inside surface of each mold. If necessary dip the molds in hot water to loosen them. Slip each kulfi on a dessert plate and cut crossways into 3 to 4 slices and serve. This recipe yields 6 servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Julie Sahni From the TV FOOD NETWORK - (Show # CL-9139 broadcast 05-29-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 12-03-1998 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 312 Calories; 24g Fat (67.5% calories from fat); 6g Protein; 19g Carbohydrate; trace Dietary Fiber; 90mg Cholesterol; 98mg Sodium. Exchanges: 0 Grain(Starch); 1 Non-Fat Milk; 4 1/2 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Mango-macadamia Nut Ice-cream Recipe By :n/a Serving Size : 0 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 2 cups whipping cream 1 cup milk = (do not use lowfat or nonfat) 6 egg yolks 1 cup sugar 2 large ripe mangoes - (abt 22 oz) -- peeled, pitted, and diced 2 teaspoons fresh lime juice 1/2 teaspoon grated lime peel 1 cup unsalted macadamia nuts -- toasted, and coarsely chopped Bring 2 cups whipping cream and 1 cup milk to boil in heavy large saucepan. Whisk yolks and sugar to blend in medium bowl. Gradually whisk hot cream into yolk mixture. Return to same saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes. Immediately transfer custard to blender. Add mangoes and blend until smooth. Chill custard. Stir in remaining ingredients. Process in ice cream maker according to manufacturer's instructions. Freeze ice cream in covered container. (Can be prepared 2 days ahead.) This recipe yields about 5 cups. Comments: Be sure to use extra-ripe mangoes when preparing this rich, creamy dessert. Source: "Bon Appétit, June 1991" S(Formatted for MC6): "01-21-2002 by Joe Comiskey - jcomiskey@krypto.net" Yield: "5 cups" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2925 Calories; 215g Fat (64.9% calories from fat); 35g Protein; 227g Carbohydrate; trace Dietary Fiber; 1962mg Cholesterol; 343mg Sodium. Exchanges: 1 1/2 Lean Meat; 0 Fruit; 2 1/2 Non-Fat Milk; 41 Fat; 13 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mango-Macadamia Nut Ice-Cream 2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 2 cups whipping cream 1 cup milk -- (do not use lowfat -- or nonfat) 6 egg yolks 1 cup sugar 2 large ripe mangoes -- (about 22 ounces), -- peeled, pitted, -- diced 2 teaspoons fresh lime juice 1/2 teaspoon grated lime peel 1 cup unsalted macadamia nuts -- toasted, coarsely -- chopped Bring 2 cups whipping cream and 1 cup milk to boil in heavy large saucepan. Whisk yolks and sugar to blend in medium bowl. Gradually whisk hot cream into yolk mixture. Return to same saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes. Immediately transfer custard to blender. Add mangoes and blend until smooth. Chill custard. Stir in remaining ingredients. Process in ice cream maker according to manufacturer's instructions. Freeze ice cream in covered container. (Can be prepared 2 days ahead.) Makes about 5 cups. Bon Appetit June 1991 Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2925 Calories; 215g Fat (64.9% calories from fat); 35g Protein; 227g Carbohydrate; trace Dietary Fiber; 1962mg Cholesterol; 343mg Sodium. Exchanges: 1 1/2 Lean Meat; 0 Fruit; 2 1/2 Non-Fat Milk; 41 Fat; 13 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Maple Walnut Ice Cream Recipe By :The Complete Book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : From Minnie(alt.cookies.) Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 2 cups maple syrup 4 egg yolks -- beaten 1/4 cup confectioners' sugar 2 teaspoons vanilla extract 4 egg whites -- stiffly beaten 2 cups heavy cream -- lightly whipped 2 cups walnuts -- chopped In top of double boiler, heat maple syrup until hot. Do not bring to a boil. Stirring vigorously, add egg yolks to the hot syrup. Cook until thickened. Cool. Add confectioners' sugar, vanilla, stiffly beaten egg whites, lightly whipped heavy cream and walnuts to the cooled mixture. Churn-freeze. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 5255 Calories; 339g Fat (56.1% calories from fat); 96g Protein; 502g Carbohydrate; 13g Dietary Fiber; 1503mg Cholesterol; 486mg Sodium. Exchanges: 2 Grain(Starch); 10 1/2 Lean Meat; 1 1/2 Non-Fat Milk; 62 Fat; 30 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Melon-mango Sorbet (sf) Recipe By :SOAR Serving Size : 1 Preparation Time :0:00 Categories : From Minnie(alt.cookies.) Sorbet Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 3 large mangos -- peeled and pitted 1 cup cantaloupe chunks 1/2 cup maple syrup 1/2 cup water 2 tablespoons lime juice 1/4 cup mint leaves -- for garnish In a blender, puree mangos, cantaloupe, maple syrup, water and lime juice until very smooth. Pour into a shallow pan and place in a freezer. When the sorbet begins to freeze around the edges, stir well. Continue stirring every hour for 2 to 3 hours, until the mixture has frozen solid. Cover and let sorbet continue to freeze overnight. Before serving, let the sorbet thaw for 10 min., cut into chunks and puree briefly in a blender, then scoop into serving dishes. garnish with mint leaves, if desired. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 835 Calories; 2g Fat (2.0% calories from fat); 4g Protein; 216g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol; 37mg Sodium. Exchanges: 0 Vegetable; 7 Fruit; 7 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Mexican Chocolate Ice Cream Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- -Stan Sease-BHRX57A 3 EGGS 1 c SUGAR 2 qt HALF AND HALF 16 oz CHOCOLATE SYRUP 1/2 ts GROUND CINNAMON 1 tb VANILLA EXTRACT 1/4 ts ALMOND EXTRACT Beat eggs at medium speed on an electric mixer until frothy. Gradually add sugar, beating until thick. Heat half and half in a 3-quart saucepan over low heat until hot. Gradually stir about one-fourth of hot mixture INTO eggs; add remaining hot mixture, stirring constantly. Cook over low heat until mixture is slightly thickened and reaches 165 degrees. Remove form heat, and stir in chocolate syrup and remaining ingredients. Cool in refrigerator. Pour into freezer can on a 1 gallon freezer. Freeze according to manufacturer's instructions. Let ripen at at least 1 hour. Yield about 1 gallon. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 563 Calories; 30g Fat (45.9% calories from fat); 10g Protein; 69g Carbohydrate; 1g Dietary Fiber; 159mg Cholesterol; 149mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Non-Fat Milk; 6 Fat; 4 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Minted Watermelon Sorbet Recipe By :Dimitri Serving Size : 0 Preparation Time :0:00 Categories : From Minnie(alt.cookies.) Sorbet Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 4 c. watermelon puree 1/2 c. mint leaves (finely chopped) 3/4 c. sugar 1/3 c. water Make a simple syrup by boiling the water and sugar and let cool. Pour all the ingredients into the central container of the ice cream machine. Freeze according to manufacturer's instructions. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 581 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 150g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 10 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Mocha Java Sorbet Recipe By :Bonni Serving Size : 16 Preparation Time :0:00 Categories : From Minnie(alt.cookies.) Sorbet Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 2 cups water 1 ounce semi-sweet chocolate 2 cups sugar 1 1/2 cups strong brewed coffee 6 ounces unsweetened chocolate pieces 1 teaspoon vanilla Heat the water, sugar, and coffee in a 2-1/2 quart saucepan over medium-high heat. Whisk to dissolve the sugar. Bring the mixture to a boil. Place the unsweetened and semi-sweet chocolate in a stainless steel bowl. Remove the boiling liquid from the heat and pour 1 cup over the chocolate. Allow to stand for 5 minutes. Vigorously whisk until completely smooth, about 3 minutes. Add the remaining hot liquid and whisk until smooth. Cool in an ice-water bath to a temperature of 40°-45º, about 18-20 minutes. When cold, add the vanilla and stir to incorporate. Freeze in an ice cream freezer following the manufacturer's instructions. Transfer semi-frozen sorbet to a plastic container, securely cover the container, then place in freeze for several hours before serving. Serve within 2 days. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 98 Calories; 0g Fat (0.0% calories from fat); trace Protein; 25g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Mock Fruit Ice Cream Recipe By :Second Helpings Please Serving Size : 8 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 2 15 oz packages frozen strawberries -- unsweetened, thawed 1 pint lowfat sour cream 1 15 oz can crushed pineapple -- (15 oz.) (well drained) 1 1/4 cup. sugar Yield: 8 - 10 servings Mash berries with a fork. Blend into sour cream. Mix in pineapple and sugar and blend in thoroughly. Spoon into a mold. Freeze 3 to 4 hours. >From: Abtaxel@aol.com - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 308 Calories; 3g Fat (8.5% calories from fat); 4g Protein; 69g Carbohydrate; 2g Dietary Fiber; 12mg Cholesterol; 70mg Sodium. Exchanges: 2 Fruit; 1/2 Fat; 2 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Mock Strawberry - Banana Ice Cream Recipe By :(Steve Silverman) Serving Size : 2 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 Pt Strawberries 1 Banana 2 Tbsp Sugar -- to taste 8 Oz Nonfat Yogurt If you have strawberries to get rid of try this. Get a Donvier Ice Cream Machine. This has a hollow cylindrical part you keep in the freezer. You put a mix into it, stir for a few minutes and enjoy. Along with dishwashers (and the Internet), one of the major arguments in favor of high technology. Clean a batch of strawberries (a pint), OPTION: add a banana (without peel) sugar 2 T or to taste 1 container (8 oz.) nonfat yogurt Blend all this and put into Donvier machine. Adjusting the sugar might involve some experiments but these are not too hard to bear. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 210 Calories; 1g Fat (3.9% calories from fat); 8g Protein; 45g Carbohydrate; 5g Dietary Fiber; 2mg Cholesterol; 89mg Sodium. Exchanges: 1 1/2 Fruit; 1/2 Non-Fat Milk; 1 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Muscovado Sugar Ice Cream Recipe By :Robert Wemischner Serving Size : 8 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 2 cups milk 2 cups whipping cream 8 egg yolks 6 ounces muscovado sugar - (to 8 oz) -- see * Note Demerara sugar -- for garnish * Note: Muscovado sugar is the product of evaporating and recrystallizing organic sugar cane juice. Bring milk and cream to boil in heavy 2-quart saucepan. Remove from heat. Place egg yolks in heat-proof bowl. Add hot liquid to yolks, whisking just to blend. Add sugar and stir until dissolved. Pour through fine sieve and freeze in an ice cream machine according to manufacturer's directions. Sprinkle a bit of Demerara sugar over each serving. This recipe yields 1 quart. Each 1/2 cup: 607 calories; 108 mg sodium; 575 mg cholesterol; 46 grams fat; 40 grams carbohydrates; 10 grams protein; 0 fiber. Source: "The Los Angeles Times, 04-26-2000" S(Formatted for MC6): "12-17-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 302 Calories; 29g Fat (85.9% calories from fat); 6g Protein; 5g Carbohydrate; 0g Dietary Fiber; 303mg Cholesterol; 59mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Non-Fat Milk; 5 1/2 Fat. NOTES : Recipe by Robert Wemischner, who teaches professional baking at the Los Angeles Trade Technical College and is also the coauthor, with Diana Rosen, of the forthcoming "Cooking With Tea" (Periplus Editions, a division of Tuttle Publishing). Recipe from Nancy Silverton of Campanile Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Nectarine Ice Cream Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 3 large nectarines 3/4 cup sugar 1 tablespoon fresh lemon juice 1 cup half-and-half 1/2 cup heavy cream a -- (2-inch) piece of -- vanilla bean 1/4 teaspoon finely grated fresh lemon zest Peel the nectarines, reserving the peelings, and slice them, reserving the pits. In a food processor combine the nectarine slices, 1/2 cup of the sugar, and the lemon juice and pulse the motor until the nectarine slices are chopped coarse. Transfer the mixture to a bowl and chill it, covered. In a saucepan heat the half-and-half, the cream, the reserved nectarine peelings and pits, the remaining 1/4 cup sugar, the vanilla bean, the zest, and a pinch of salt over moderate heat until the mixture is very hot but not boiling;. Remove the pan from the heat, let the mixture cool to room temperature, and chill it, covered, for 1 hour, or until it is very cold. Strain the cram mixture through a fine sieve into the bowl with the chopped nectarines, stir the mixture until it is combined well, and freeze it in an ice-cream freezer according to the manufacturer's instructions. Makes about 1 quart. Gourmet July 1993 Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1510 Calories; 74g Fat (42.3% calories from fat); 13g Protein; 213g Carbohydrate; 7g Dietary Fiber; 252mg Cholesterol; 145mg Sodium. Exchanges: 3 Fruit; 1 1/2 Non-Fat Milk; 14 1/2 Fat; 10 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Never on Sunday Chocolate Ice Cream Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- -Ellie Collin-CMKD93F 2 c Heavy cream 2 c Half and half 2/3 c Sugar 1/3 c Unsweetened Cocoa powder 2 1/2 oz Semi-sweet chocolate,chopped 6 Eggs, well-beaten 1/2 c Jack Daniels whiskey Bring cream and half and half to a simmer in a large heavy saucepan. Add sugar and cocoa; stir until sugar dissolves. remove from heat. Add chocolate, stir until smooth. Gradually whisk 1/2 cup chocolate mixture into eggs. Return mixture to saucepan. Stir over medium-low heat for 10-15 minutes or until mixture thickens and coats the back of a spoon. Strain into bowl. Cool mixture completely, stirring often. Stir whiskey into custard. Pour into a 1 quart ice cream churn. Freeze according to manufacturer's directions. Store in a covered container for several hours to mellow the flavor. If ice cream is frozen solid, soften in refrigerator before serving. Formatted by Marge Nemeth. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2854 Calories; 236g Fat (71.4% calories from fat); 30g Protein; 183g Carbohydrate; 10g Dietary Fiber; 831mg Cholesterol; 383mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 3 1/2 Non-Fat Milk; 47 1/2 Fat; 9 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Nutmeg Ice Cream Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 1/2 cups milk 1 1/2 cups heavy cream 3 large eggs 3/4 cup sugar 1 teaspoon freshly grated nutmeg 1/8 teaspoon salt 1/4 teaspoon vanilla In a saucepan bring the milk and the cream just to a boil. In a bowl whisk together the eggs, the sugar, the nutmeg, the salt, and the vanilla, whisk 1/2 cup of the milk mixture into the egg mixture, and whisk the mixture into the remaining milk mixture. Cook the custard over moderate heat, stirring constantly with a wooden spatula, until it registers 175F. on a candy thermometer. Transfer the custard to a metal bowl set in a larger bowl of ice and cold water and stir it until it is cold. Freeze the custard in an ice-cream freezer according to the manufacturer's instructions. Makes about 1 quart. Gourmet November 1990 Converted by MC_Buster. Yield: "1 quart" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 281 Calories; 20g Fat (62.3% calories from fat); 4g Protein; 22g Carbohydrate; trace Dietary Fiber; 138mg Cholesterol; 94mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 4 Fat; 1 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Orange Ice Cream Recipe By :Recipe courtesy of Television Food Network Serving Size : 4 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 4 tablespoons frozen orange juice concentrate 3/4 cup sugar 1 cup milk 1 tablespoon orange zest 1 cup heavy cream 1 teaspoon vanilla 1 tablespoon Grand Marnier -- or to taste === GARNISH === Mint Candied orange zest In a large bowl combine frozen orange juice concentrate, sugar, milk and zest. In a separate bowl whip cream and vanilla to stiff peaks. Gently fold whipped cream into orange mixture to combine. Pour into a loaf pan and freeze overnight. Scoop into decorative dishes and drizzle with Grand Marnier. Garnish with a sprig of mint and candied orange zest. This recipe yields 4 to 6 servings. Source: "COOKING LIVE with Sara Moulton - (Show # CL-9463) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-20-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 434 Calories; 24g Fat (49.9% calories from fat); 4g Protein; 51g Carbohydrate; trace Dietary Fiber; 90mg Cholesterol; 53mg Sodium. Exchanges: 1/2 Fruit; 1/2 Non-Fat Milk; 5 Fat; 2 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Orange Ice Cream I Recipe By :the Complete Book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : From Minnie(alt.cookies.) Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 cup fresh orange juice 1 teaspoon finely grated orange peel 1/2 cup fresh lemon juice 1/2 cup finely grated lemon peel 2 cups sugar 2 cups milk 2 cups heavy cream 1/8 teaspoon salt Combine all ingredients. Mix well. Churn-freeze. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3662 Calories; 193g Fat (46.1% calories from fat); 29g Protein; 480g Carbohydrate; 6g Dietary Fiber; 719mg Cholesterol; 695mg Sodium. Exchanges: 3 Fruit; 3 1/2 Non-Fat Milk; 38 Fat; 27 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Orange Sherbet Ii Recipe By :the Complete Book of Homemade Ice cream Serving Size : 1 Preparation Time :0:00 Categories : From Minnie(alt.cookies.) Sherbert Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 1/2 cups sugar 1/2 cup light corn syrup 3 cups water 1/4 teaspoon salt 1/2 cup fresh lemon juice 2 cups fresh orange juice In a saucepan, mix together sugar, corn syrup, water and salt. Cook, stirring, on low heat for 5 min. Cool Add lemon juice and orange juice to the cooled mixture. churn-freeze. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1877 Calories; 1g Fat (0.4% calories from fat); 4g Protein; 487g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 762mg Sodium. Exchanges: 4 Fruit; 28 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Papaya Sorbet Recipe By :Sunset Publishing Serving Size : 6 Preparation Time :0:00 Categories : From Minnie(alt.cookies.) Sorbet Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1/2 cup sugar 1/2 cup lime juice 4 1/2 cups ripe papayas (about 1 3/4 lb total) -- peeled, seeded and diced In a blender or food processor, combine 1/2 cup sugar and 1/2 cup lime juice. Add papaya and whirl until smooth. Pour mixture as puréed into a bowl. Stir, taste, and, if desired, add more sugar and lime juice. Nest bowl in ice. Stir often until mixture is cold, 10 to 12 minutes. Freeze as directed below. For Sorbet: Pour cold purée into an ice cream maker (minimum capacity 1 quart). Freeze according to manufacturer's directions until sorbet is firm, dasher is hard to turn, or machine stops (15 to 20 minutes). Serve immediately or freeze an additional 3 to 4 hours for a firmer texture. Store airtight in the freezer up to 5 days. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 70 Calories; trace Fat (0.2% calories from fat); trace Protein; 18g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Fruit; 1 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Peach And Brown Sugar Ice Cream Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 2 pounds very ripe peaches -- (about 4), pitted -- and chopped 2 tablespoons granulated sugar 3/4 cup firmly packed light brown sugar 3 large egg yolks 1 large whol egg 1 1/2 cups half-and-half 1/4 teaspoon cinnamon 1/4 teaspoon freshly grated nutmeg 2 tablespoons peach schnapps or peach-flavored liqueur In a saucepan combine the peaches, the granulated sugar, and 1/4 cup water and simmer the mixture, stirring occasionally, for 15 to 20 minutes, or until the peaches are soft. Puree the mixture in a food processor or blender, force the puree through a fine sieve into a bowl, and let it cool. In the pan, cleaned, cook the brown sugar with 1/4 cup water over moderately low heat, stirring, until it is dissolved. In a large bowl with an electric mixer beat the yolks and the whole egg until they are frothy, beat in the brown sugar syrup, and beat the mixture until it is thick and pale. Stir in half-and-half, scalded, pour the mixture into the pan, and cook it over moderately low heat, stirring with a wooden spoon, to 175F. on a candy thermometer. Strain the custard through the fine sieve into another large bowl, let it cool, and stir in the peach pure, the cinnamon, the nutmeg, and the peach schnapps. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions. Makes about 1 quart. Gourmet July 1991 Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1373 Calories; 57g Fat (36.8% calories from fat); 19g Protein; 203g Carbohydrate; trace Dietary Fiber; 772mg Cholesterol; 234mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Non-Fat Milk; 11 Fat; 12 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Peach Cheesecake Ice Cream Recipe By :Better Homes and Gardens, July 1992 page 144 Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 8 ounces cream cheese -- softened 3/4 cup sugar 1 cup whipping cream 1/2 cup milk 1/4 cup peach nectar or orange juice 2 teaspoons lemon juice 1 teaspoon vanilla 1/8 teaspoon apple pie spice 1 large ripe peach -- chopped (3/4 cup) In a large mixer bowl combine softened cream cheese and sugar. Beat with an electric mixer on medium-high speed till fluffy. Reduce mixer speed to low and gradually add whipping cream, milk, peach nectar or orange juice , lemon juice, vanilla, and apple pie spice. Beat till ingredients are combined. Stir in the chopped peach. Freeze the ice-cream mixture in a 1 or 2 quart ice-cream freezer an-cording to manufacturer's directions Makes about 1 quart. NOTES : Makes about 1 quart. Posted to RecipeLu List by Lynn Ratcliffe on Mar 31, 98. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2283 Calories; 171g Fat (66.2% calories from fat); 26g Protein; 170g Carbohydrate; trace Dietary Fiber; 592mg Cholesterol; 821mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Fruit; 1 Non-Fat Milk; 33 Fat; 10 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Peach Ice Cream Recipe By :COOKING LIVE SHOW #CL9155 Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 1/2 pounds peaches -- peeled, pitted, and -- sliced 1 cup sugar 2 tablespoons fresh lemon juice 1/4 cup water plus 1/2 cup boiling water 1 cup crumbled amaretti -- Italian almond -- macaroon cookies 3 tablespoons Amaretto 6 egg yolks 2 teaspoons vanilla 2 cups well chilled heavy cream In a bowl toss the peaches with 1/4 cup of the sugar and the lemon juice and let the mixture stand for 30 minutes. Drain the peaches and puree them in the food processor. In a heavy saucepan combine the remaining 3/4 cup sugar with 1/4 cup water, bring the mixture to a boil over moderate heat, washing down any sugar crystals clinging to the sides of the pan with the brush dipped in cold water, and simmer the syrup until it is pale golden caramel. Add the 1/2 cup boiling water carefully ( the mixture will bubble up) and simmer the syrup, stirring, until the caramel is dissolved. In a small bowl sprinkle the cookies with the Amaretto and let stand for 5 minutes. In the large mixer bowl beat the egg yolks until they are thick and pale, add the syrup in a stream, beating, and beat the mixture until cool. Stir in the vanilla, peach puree, cookie mixture and cream. Freeze mixture in the ice cream freezer according to the manufacturer's instructions. Yield: 2 quarts Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1509 Calories; 31g Fat (19.0% calories from fat); 20g Protein; 278g Carbohydrate; 10g Dietary Fiber; 1276mg Cholesterol; 45mg Sodium. Exchanges: 1 1/2 Lean Meat; 4 Fruit; 4 1/2 Fat; 13 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Peach Ice Cream 3 Recipe By :(Smooth and Delicious!) Serving Size : 8 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- makes 2 quarts - double or triple for size your ice cream freezer 1 cup sugar 2 tbsp flour 1 cup milk 2 cups mashed peaches* 2 tbsp lemon juice 1/2 pint whipping cream -- (half-pint carton) Mix sugar, flour and milk and cook on medium heat until thick, stirring occasionally (can do this in microwave at 50% power). Add peaches, lemon juice and whipping cream. This makes 2 quarts. Freezing instructions: Put mixture into ice cream freezer can, and assemble freezer. Pour ice (fine ice is better) until it is about 3-inches deep. Sprinkle 1/2 cup rock salt around the can. Layer ice/salt until it is just above the lid of the can. If too much salt is added the ice cream will freeze too fast around the edges of the can. Crank until the mixture becomes stiff. Open the lid, being careful not to get salt into the ice cream, and remove the paddle. Put Glad Wrap on top of the can and put the lid back on. Put a cork into the hole in the lid of the can. Pour out some of the water from the hole in the side of the ice cream freezer. Take out some of the ice and add more salt and put the ice back in, so the salt gets throughout the ice (makes it freeze harder). Cover the ice cream freezer with several layers of newspapers and a heavy blanket. Let set for about 30-45 minutes before serving. Put left-over ice cream into an air-tight container and freeze in freezer. This ice cream freezes well and is still smooth after being frozen. * I like Freestone peaches the best. NOTES : Note: To protect grass from salt pouring out of ice cream freezer, place the freezer in some sort of large pan (assuming that it is cranked outdoors). - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 226 Calories; 12g Fat (46.7% calories from fat); 2g Protein; 29g Carbohydrate; trace Dietary Fiber; 45mg Cholesterol; 26mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Peach Ice Cream 5 Recipe By :Sara Moulton Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 1/2 pounds Peaches -- peeled, pitted, and sliced 1 cup Sugar 2 tablespoons Fresh lemon juice 1/4 cup Water -- plus 1/2 cup Boiling water 1 cup Crumbled amaretti, (Italian almond macaroon cookies) 3 tablespoons Amaretto 6 Egg yolks 2 teaspoons Vanilla 2 cups Heavy cream -- well chilled In a bowl toss the peaches with 1/4 cup of the sugar and the lemon juice and let the mixture stand for 30 minutes. Drain the peaches and puree them in the food processor. In a heavy saucepan combine the remaining 3/4 cup sugar with 1/4 cup water, bring the mixture to a boil over moderate heat, washing down any sugar crystals clinging to the sides of the pan with the brush dipped in cold water, and simmer the syrup until it is pale golden caramel. Add the 1/2 cup boiling water carefully (the mixture will bubble up) and simmer the syrup, stirring, until the caramel is dissolved. In a small bowl sprinkle the cookies with the Amaretto and let stand for 5 minutes. In the large mixer bowl beat the egg yolks until they are thick and pale, add the syrup in a stream, beating, and beat the mixture until cool. Stir in the vanilla, peach puree, cookie mixture and cream. Freeze mixture in the ice cream freezer according to the manufacturer's instructions. This recipe yields 2 quarts. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9155) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 02-18-1999 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3150 Calories; 207g Fat (59.2% calories from fat); 30g Protein; 291g Carbohydrate; 10g Dietary Fiber; 1928mg Cholesterol; 229mg Sodium. Exchanges: 1 1/2 Lean Meat; 4 Fruit; 1 1/2 Non-Fat Milk; 39 1/2 Fat; 13 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Peaches & Cream Ice Cream Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Cooking Light 1996 Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 5 cups 1% low-fat milk -- divided 4 egg yolks 4 cups ripe peaches, 8 medium peaches -- peeled, and mashed 2 tablespoons fresh lemon juice 2 tablespoons vanilla extract 1/2 teaspoon ground ginger 1/2 teaspoon almond extract 28 ounces fat-free sweetened condensed skim milk Mint sprigs -- optional Combine 2-1/2 cups 1% low-fat milk and egg yolks in a large heavy saucepan, and stir well with a whisk. Cook over medium heat 10 minutes or until mixture thickens and coats a spoon, stirring constantly (do not boil). Combine egg yolk mixture, remaining 2-1/2 cups 1% low-fat milk, peaches, and remaining ingredients in a large bowl; stir well. Cover and chill completely. Pour mixture into the freezer can of an ice cream freezer, and freeze according to manufacturer's instructions. Spoon ice cream into a large freezer-safe container; cover and freeze 1 hour or until firm. (serving size: 1/2 cup) Source: "Cooking Light, Jul/Aug 1996, page 107" Copyright: "© Cooking Light" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 140 Calories; 1g Fat (9.3% calories from fat); 5g Protein; 26g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 61mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 0 Fat; 1 Other Carbohydrates. Serving Ideas : Garnish with mint sprigs, if desired. Nutr. Assoc. : 0 0 4390 0 0 0 0 893 0 * Exported from MasterCook * Peaches and Cream Ice Cream Recipe By :Cooking Light Serving Size : 24 Preparation Time :0:00 Categories : Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 5 Cups 1% Low-Fat Milk -- Divided 4 Large Egg Yolks 4 Cups Mashed Peaches -- About 8 Medium 2 Tablespoons Fresh Lemon Juice 2 Tablespoons Vanilla Extract 1/2 Teaspoon Ground Ginger 1/2 Teaspoon Almond Extract 28 Ounces fat free sweetened condensed milk Mint Sprigs -- Optional Combine 2 1/2 cups 1% low-fat milk and egg yolks in a large, heavy saucepan, and stir well with a whisk. Cook over medium heat 10 minutes or until mixture thickens and coats a spoon, stirring constantly (do not boil). Combine egg yolk mixture, 2 1/2 cups 1% low-fat milk, peaches, and remaining ingredients in a large bowl; stir well. Cover and chill completely. Pour mixture into the freezer, and freeze according to manufacturer's instructions. Spoon ice cream into a large freezer safe container; cover and freeze 1 hour or until firm. Garnish with mint sprigs, if desired. From Sherilyn - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 140 Calories; 1g Fat (9.3% calories from fat); 5g Protein; 26g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 61mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 0 Fat; 1 Other Carbohydrates. Nutr. Assoc. : 0 0 4390 0 0 0 0 0 0 * Exported from MasterCook * Peanut Butter Chocolate Ripple Ice Cream Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 2/3 cups whole milk 1 cup creamy peanut butter 1/2 cup plus 3 tablespoons sugar 2 teaspoons vanilla 3 tablespoons water 1 1/2 ounces fine-quality bittersweet chocolate -- (not unsweetened), -- chopped In a saucepan simmer milk, peanut butter, and 1/2 cup sugar over moderate heat, stirring, until smooth, about 1 minute. Stir in vanilla and cool mixture to room temperature. Freeze mixture in an ice-cream maker according to manufacturer's instructions. While ice cream is freezing, in a small saucepan simmer water and remaining 3 tablespoons sugar, stirring, until sugar dissolves. Add chocolate, stirring until smooth, and cool sauce to room temperature. Spread one fourth ice cream in a 2-quart container and top with one third sauce. Layer remaining ice cream and sauce in same manner and with a spatula swirl sauce and ice cream together. Freeze ice cream, covered with plastic wrap, until hard. Makes about 1 quart. Gourmet April 1996 Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2027 Calories; 169g Fat (69.6% calories from fat); 83g Protein; 83g Carbohydrate; 22g Dietary Fiber; 55mg Cholesterol; 1411mg Sodium. Exchanges: 4 Grain(Starch); 8 Lean Meat; 1 1/2 Non-Fat Milk; 29 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Pear Sherbet Recipe By :the Complete Book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : From Minnie(alt.cookies.) Sherbert Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 3 1/2 cups water 1 cup sugar 6 fresh, ripe pears, peeled, cored -- sliced 1 cinnamon stick -- 2" 3 tablespoons fresh lemon juice In saucepan, combine water and sugar. Boil for 5 min. Add peeled, cored, sliced pears and cinnamon to the hot sugar syrup. Cook, stirring occasionally, on low heat until pears are tender. Strain mixture through a sieve. Cool. Add lemon juice to the cooled mixture. Churn-freeze. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 821 Calories; trace Fat (0.4% calories from fat); 1g Protein; 215g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 31mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Fruit; 0 Fat; 13 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Peppermint Candy Ice Cream Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 can Eagle Brand Sweetened Condensed Milk -- (14 oz.) 2 tablespoons water 2 Egg yolks -- beaten 4 teaspoons vanilla extract 2 cups whipping cream -- whipped 1/4 cup crushed hard peppermint candy. In large bowl, combine condensed milk, water, egg yolks and vanilla extract. Fold in whipped cream and peppermint candy. Pour into aluminum foil-lined 9x5 inch loaf pan. Cover. Freeze 6 hours or until firm. Remove ice cream from pan, peel off foil and slice. Return leftovers to freezer. Makes about 1 1/2 quarts. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1810 Calories; 186g Fat (92.5% calories from fat); 15g Protein; 19g Carbohydrate; 0g Dietary Fiber; 1078mg Cholesterol; 194mg Sodium. Exchanges: 1/2 Lean Meat; 1 1/2 Non-Fat Milk; 36 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Peppermint Candy Ice Cream 2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 can Eagle Brand Sweetened Condensed Milk -- (14 oz.) 2 tablespoons water 2 Egg yolks -- beaten 4 teaspoons vanilla extract 2 cups whipping cream -- whipped 1/4 cup crushed hard peppermint candy. In large bowl, combine condensed milk, water, egg yolks and vanilla extract. Fold in whipped cream and peppermint candy. Pour into aluminum foil-lined 9x5 inch loaf pan. Cover. Freeze 6 hours or until firm. Remove ice cream from pan, peel off foil and slice. Return leftovers to freezer. Makes about 1 1/2 quarts. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1810 Calories; 186g Fat (92.5% calories from fat); 15g Protein; 19g Carbohydrate; 0g Dietary Fiber; 1078mg Cholesterol; 194mg Sodium. Exchanges: 1/2 Lean Meat; 1 1/2 Non-Fat Milk; 36 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Philadelphia-Style Chocolate Ice Cream Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 8 ounces semisweet chocolate 1/2 cup sugar 1 quart half and half 1 pinch salt Melt chocolate in top of double boiler or in the microwave. Set aside. Combine sugar, half and half, and salt. Stir until sugar is completely dissolved. Add chocolate, stirring until well mixed. Transfer to an ice cream machine and freeze according to manufacturer's instructions. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2731 Calories; 179g Fat (55.4% calories from fat); 38g Protein; 285g Carbohydrate; 0g Dietary Fiber; 357mg Cholesterol; 553mg Sodium. Exchanges: 4 Non-Fat Milk; 37 Fat; 16 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Philadelphia-style Chocolate Ice Cream 2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 8 ounces semisweet chocolate 1/2 cup sugar 1 quart half and half 1 pinch salt Melt chocolate in top of double boiler or in the microwave. Set aside. Combine sugar, half and half, and salt. Stir until sugar is completely dissolved. Add chocolate, stirring until well mixed. Transfer to an ice cream machine and freeze according to manufacturer's instructions. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2731 Calories; 179g Fat (55.4% calories from fat); 38g Protein; 285g Carbohydrate; 0g Dietary Fiber; 357mg Cholesterol; 553mg Sodium. Exchanges: 4 Non-Fat Milk; 37 Fat; 16 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Pineapple Ice Cream Recipe By :the Complete Book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : From Minnie(alt.cookies.) Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 3 cups grated fresh pineapple 1 1/2 cups sugar 3 cups heavy cream Puree grated pineapple in an electric blender. Combine pineapple with sugar. Let stand for 3 hours in the refrigerator. Lightly whip cream and fold into pineapple. Churn-freeze. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3623 Calories; 264g Fat (64.0% calories from fat); 15g Protein; 320g Carbohydrate; 0g Dietary Fiber; 979mg Cholesterol; 271mg Sodium. Exchanges: 2 Non-Fat Milk; 53 Fat; 20 Other Carbohydrates. Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Pineapple Ice Cream 3 Recipe By :Sara Moulton Serving Size : 8 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 3 cups Finely-chopped pineapple 1/2 cup Sugar 1/2 cup Dark rum -- or to taste 2 quarts High-quality vanilla ice cream In a large saucepan combine the pineapple, 1/2 cup sugar, and 6 tablespoons rum, bring the mixture to a boil over moderate heat, stirring until the sugar is dissolved, and simmer for 5 minutes. Strain the pineapple mixture through a fine sieve into a bowl, reserving pineapple solids. Scoop the ice cream into a large bowl and chop into chunks with a large spoon. Allow the ice cream to soften at room temperature until it can be easily creamed together but is not melted. Add the reserved pineapple solids and stir to combine. Freeze for 2 hours then stir the ice cream and then freeze until firm. The ice cream keeps, covered tightly and frozen, for up to 1 week. This recipe yields 2 quarts, about 8 servings. Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8893 broadcast 05-28-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-23-1998 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 80 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 12g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 1 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Pineapple Ice Cream 5 Recipe By :Sara Moulton Serving Size : 8 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 3 cups Finely-chopped pineapple 1/2 cup Sugar 1/2 cup Dark rum -- or to taste 2 quarts High-quality vanilla ice cream In a large saucepan combine the pineapple, 1/2 cup sugar, and 6 tablespoons rum, bring the mixture to a boil over moderate heat, stirring until the sugar is dissolved, and simmer for 5 minutes. Strain the pineapple mixture through a fine sieve into a bowl, reserving pineapple solids. Scoop the ice cream into a large bowl and chop into chunks with a large spoon. Allow the ice cream to soften at room temperature until it can be easily creamed together but is not melted. Add the reserved pineapple solids and stir to combine. Freeze for 2 hours then stir the ice cream and then freeze until firm. The ice cream keeps, covered tightly and frozen, for up to 1 week. This recipe yields 2 quarts, about 8 servings. Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8893 broadcast 05-28-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-23-1998 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 80 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 12g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 1 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Pineapple Sherbet Recipe By :Bonni Serving Size : 20 Preparation Time :0:00 Categories : From Minnie(alt.cookies.) Sherbert Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1/2 gallon buttermilk 4 cups granulated sugar 16 ounces crushed pineapple with juice 2 teaspoons vanilla 2 egg whites -- stiffly beaten In a large bowl, combine buttermilk, sugar, pineapple with its juice, and vanilla. Stir to dissolve sugar. Pour into two 10" by 6" by 3" metal loaf pans. Freeze several hours or overnight until firm. Beat egg whites. Remove frozen mixture from pans and put in large mixing bowl. Beat with mixer until smooth. Fold in egg whites. Pour mixture back into metal pans. Freeze several hours or until solid. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 197 Calories; 1g Fat (3.8% calories from fat); 4g Protein; 45g Carbohydrate; 0g Dietary Fiber; 3mg Cholesterol; 109mg Sodium. Exchanges: 0 Lean Meat; 1/2 Non-Fat Milk; 0 Fat; 2 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Pineapple Sorbet (sf) Recipe By :SOAR Serving Size : 1 Preparation Time :0:00 Categories : From Minnie(alt.cookies.) Sorbet Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 cup sugar 1 1/4 cups water 1 ripe pineapple, cored, peeled and -- eyes removed 1 tablespoon lemon juice -- (105-115 degrees) 1 tablespoon vodka -- optional In a medium saucepan, combine sugar and water. Stir well and bring to a boil. Cover and simmer 5 min. Uncover, remove from heat and set aside. Cut pineapple into 1" chunks. Measure about 2 cups. In a food processor fitted with a steel blade, puree 2 cups of pineapple chunks until smooth, about 45 sec. With machine running, pour half of hot sugar mixture within 30 sec. Process 30 sec. transfer puree to mixing bowl. Repeat, processing remaining pineapple and remaining sugar mixture. Combine the two purees. Stir in lemon juice and vodka. transfer pineapple mixture to 2 shallow baking pans, dividing evenly. Cover with plastic wrap and freeze until half frozen. Process each batch of partially frozen sorbet in food processor for 1 min., stopping once to scrape down mixture. Return to pans, cover and freeze until 3/4 firm. Process again. Return to freezer until 3/4 firm, then process again for 2 min. Place in airtight container and freeze until firm enough to scoop or spoon. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 810 Calories; 0g Fat (0.0% calories from fat); trace Protein; 201g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 11mg Sodium. Exchanges: 0 Fruit; 13 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Pistachio Ice Cream Recipe By :The Complete Book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : From Minnie(alt.cookies.) Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 6 ounces pistachio nuts 1/8 teaspoon rose water 2 3/4 cups light cream 1 teaspoon vanilla 1/2 teaspoon almond extract 1/4 teaspoon green food coloring 1 cup sugar 1/8 teaspoon salt 2 1/2 cups heavy cream Shell and blanch pistachio nuts. (To blanch nuts, place nuts in a strainer and pour boiling water over them, followed by a rinse of cold water; then remove nut skins.) Using a mortar and pestle, grind nuts, adding rise water to the nuts. Add 1 1/4 cups of light cream, vanilla and almond extracts and the food coloring to the nuts. In a saucepan, combine remaining light cream, the sugar and salt. Cook, stirring constantly, until sugar dissolves. Cool. Combine nut mixture, cooled sugar-cream mixture and lightly whipped heavy cream. Churn-freeze. Makes 1/2 gal. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 4622 Calories; 389g Fat (73.8% calories from fat); 47g Protein; 263g Carbohydrate; 9g Dietary Fiber; 1252mg Cholesterol; 759mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 2 Non-Fat Milk; 76 Fat; 15 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pistachio Ice Cream 2 Recipe By :n/a Serving Size : 0 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 cup unsalted shelled pistachios 3/4 cup sugar 2 cups milk (do not use low-fat or nonfat) 1/2 teaspoon almond extract 4 large egg yolks 1 cup whipping cream 3/4 cup unsalted shelled pistachios -- toasted, and coarsely chopped Finely grind 1 cup pistachios and 1/4 cup sugar in processor. Bring milk and ground pistachio mixture to boil in heavy large saucepan. Remove from heat. Mix in almond extract. Whisk egg yolks and remaining 1/2 cup sugar in medium bowl. Gradually whisk in hot milk mixture. Return custard to saucepan. Cook over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about 10 minutes (do not boil). Strain into large bowl. Chill until cold, about 2 hours. Stir 1 cup whipping cream and chopped pistachios into custard. Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container and freeze. (Ice cream can be prepared 3 days ahead.) This recipe yields about 3 1/2 cups. Comments: This recipe originally accompanied Warm Chocolate Soufflés With Pistachio Ice Cream" (see recipe). Source: "Bon Appétit, January 1999" S(Formatted for MC6): "03-27-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "3 1/2 cups" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1642 Calories; 109g Fat (58.5% calories from fat); 16g Protein; 158g Carbohydrate; 0g Dietary Fiber; 1177mg Cholesterol; 120mg Sodium. Exchanges: 1 Lean Meat; 1/2 Non-Fat Milk; 20 1/2 Fat; 10 Other Carbohydrates. NOTES : Recipe from the R.S.V.P. column - Brasserie Perrier, Philadelphia PA Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Plum Ice Cream with Plum-Cognac Sauce Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 3 cups diced ripe red or purple-skinned plums (about 6 plums) 3/4 cup sugar 2 1/2 cups 2% reduced-fat milk 2 tablespoons cognac or apple juice 1/4 cup slivered almonds -- toasted Combine the plums and sugar in a medium saucepan; cook over medium heat 5 minutes or until plums are tender and sugar is dissolved. Place plum mixture in a food processor; process until smooth. Strain plum mixture through a sieve into a bowl to measure 2 1/4 cups purée, and discard solids. Cover and chill completely. Combine 1 1/2 cups plum purée and milk in the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze until firm (about 1 hour). Combine 3/4 cup plum purée and cognac in a small bowl. Spoon over ice cream, and sprinkle with slivered almonds. Serving Size: 1/2 cup ice cream, 1 1/2 tablespoons sauce, and 1 1/2 teaspoons almonds Source: "Cooking Light, July/August 98, p.186" Copyright: "© Cooking Light" T(Freezing Time): "1:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 173 Calories; 4g Fat (21.0% calories from fat); 4g Protein; 32g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 39mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Non-Fat Milk; 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : Use red-skinned, deep-purple, or black-skinned plums in order to give this ice cream a delicate rosy hue. Nutr. Assoc. : 4526 0 20001 25 0 * Exported from MasterCook * Port Wine Ice Cream With Hot "liquor" Sauce * Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- MMMMM-------------------KAREN PHILLIPS CBTX40A------------------------ -----PORT WINE ICE CREAM----- 1 c Heavy cream 1 c Half-and-half 3/4 c Granulated sugar 6 Eggs 1 1/2 c Port 3 T Grenadine -----HOT "LIQUOR" SAUCE----- 1 1/2 c Heavy cream 1 c Packed dark brown sugar 9 T Unsalted butter 1 c Granulated sugar 1 1/2 c Hershey's chocolate cocoa -sifted & unsweetened 1/4 t Salt EQUIPMENT: Measuring cup, measuring spoons, 2 1/2-qt saucepan, whisk, electric mixer with paddle, rubber spatule, instant-read test thermometer, 2 stainless steel bowls (1 large), ice-cream freezer, 2-qt plastic container with lid, ice cream scoop or paddle Port Wine "Ice Cream" Heat the heavy cream and half-and-half in a 2 1/2-qt saucepan over medium-high heat. When hot, add 1/4 cup sugar and stir to dissolve. Bring to a boil. While the cream is heating, place the eggs and the remaining 1/2 cup sugar in the bowl of an electric mixer fitted with a paddle. Beat the eggs on medium for 2 to 2 1/2 minutes. Scrape down the bowl, then beat on medium until slightly thickened and lemon-colored, 2 1/2 to 3 minutes. (At this point, the cream should be boiling. If not, adjust mixer speed to low and continue to mix until the cream boils. If this is not done, the eggs will develop undesirable lumps.) Directions continue >>> - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2390 Calories; 184g Fat (67.5% calories from fat); 10g Protein; 189g Carbohydrate; 0g Dietary Fiber; 710mg Cholesterol; 308mg Sodium. Exchanges: 1 Lean Meat; 1/2 Non-Fat Milk; 36 1/2 Fat; 12 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Prune And Port Compote With Ginger Ice Cream Recipe By :Nora Pouillon Serving Size : 4 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 1/2 cups ruby port 4 whole cloves Peel from 1 lemon 1 piece cinnamon stick - (2" long) 2 cardamom pods 1 piece fresh ginger - (1/2") -- peeled, chopped 1/2 pound dried prunes -- pitted Fresh mint sprigs -- for garnish To make the compote, pour the port into a medium, non-reactive saucepan and add the cloves, lemon peel, cinnamon, cardamom, and ginger. Bring to a boil. Add the dried prunes, reduce heat, and simmer for 15 minutes or until the fruit is soft. For the ginger ice cream, add chopped ginger to good quality vanilla ice-cream and mix well. To assemble spoon some of compote into each of four bowls, then add a scoop of ginger ice cream and add a sprig of fresh mint for garnish. This recipe yields 4 servings. Source: "CHEF DU JOUR - (Show # DJ-9203) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-26-1999 by Joe Comiskey - joecomiskey@netzero.net" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 157 Calories; 2g Fat (8.0% calories from fat); 2g Protein; 40g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 18mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Fruit; 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Prune Armagnac Ice Cream Recipe By :Nick Coe Serving Size : 14 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1/2 cup water 1 1/2 cups sugar -- divided 1 cup chopped prunes 1/2 cup Armagnac 8 egg yolks 3 cups milk 3 cups whipping cream Bring water, 1/4 cup of the sugar and prunes to boil. Simmer 15 minutes. When partially cooled, add Armagnac, cover and set aside. Cream egg yolks and remaining 1 1/4 cups sugar in mixing bowl. Scald milk in medium saucepan. Add 1 cup hot milk slowly to egg-sugar mixture, stirring constantly, then return to saucepan. Cook over low heat, stirring, until mixture thickens, about 3 to 4 minutes. Strain into bowl. Stir in cream. Chill 1 hour. Place in ice-cream maker and follow manufacturer's directions. When ice cream is done, swirl in prune-Armagnac mixture. This recipe yields 12 to 14 servings. Each of 14 servings: 358 calories; 51 mg sodium; 230 mg cholesterol; 23 grams fat; 33 grams carbohydrates; 5 grams protein; 0.23 gram fiber. Comments: California prunes come largely from a traditional French variety of plum tree called the Prune d'Agen. Here Nick Coe, chef of Nick's, a year-old patio restaurant in South Pasadena, gives local prunes a rich, cool and classic Gallic treatment. Source: "The Los Angeles Times, 07-07-1999" S(Formatted for MC5): "09-05-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 356 Calories; 24g Fat (61.7% calories from fat); 4g Protein; 29g Carbohydrate; 0g Dietary Fiber; 199mg Cholesterol; 49mg Sodium. Exchanges: 0 Lean Meat; 1/2 Non-Fat Milk; 4 1/2 Fat; 1 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Prune Sherry Ice Cream With Burnt Sugar Sauce Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 6 ounces pitted prunes -- (about 1 cup) 1/4 cup dry Sherry 1 2/3 cups sugar 1 tablespoon cornstarch 1 whole large egg 3 large egg yolks 2 cups milk 1 1/2 cups heavy cream 1/2 cup sliced almonds -- toasted lightly In a saucepan combine the prunes and 1 cup water, bring the water to a boil, and simmer the prunes for 15 to 20 minutes, or until they are very soft. Add the Sherry, simmer the mixture for 1 minute, and let it cool. In a food processor puree the mixture coarse. In a bowl whisk together 2/3 cup of the sugar, the cornstarch, the whole egg, and the yolks and add the milk, scalded, in a stream, whisking. In a heavy saucepan bring the mixture to a boil over moderate heat, whisking, and boil it, whisking constantly, for 2 minutes. Strain the custard through a fine sieve into a metal bowl set in a large bowl of ice and cold water and add the prune mixture and the cream. Stir the custard mixture until it is cold and freeze it in an ice-cream freezer according to the manufacturer's instructions. Line a metal loaf pan, 9 by 5 by 3 inches, with plastic wrap, spoon the ice cream into it, and freeze the ice cream, the top smoothed and the surface covered with plastic wrap, for at least 8 hours or overnight. The ice cream may be made 1 week in advance. In a dry large deep heavy skillet cook the remaining 1 cup sugar over moderately low heat, undisturbed, until it is melted, increase the heat to moderate, and cook the sugar, swirling the skillet occasionally, until it turns a deep caramel. Remove the skillet from the heat, pour 1 cup hot water carefully into the side of the skillet, and boil the burnt sugar sauce, stirring, until it is syrupy and reduced to about 3/4 cup. The sauce may be made 1 week in advance and kept covered and chilled. Unmold the ice cream and serve it, sliced, with the sauce, warm or at room temperature, and sprinkled with the almonds. Serves 6 to 8. Gourmet October 1990 Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 515 Calories; 26g Fat (51.4% calories from fat); 7g Protein; 49g Carbohydrate; 3g Dietary Fiber; 176mg Cholesterol; 59mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 5 Fat; 3 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pumpkin Maple Ice Cream (Dj/Dm) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 2 cups Halfandhalf 2/3 cup Sugar 1/3 cup Pure maple syrup 1 teaspoon Cinnamon 6 Egg yolks 2/3 cup Canned solidpack pumpkin 1 teaspoon Pure vanilla extract 2 teaspoons Maple flavoring Place the halfandhalf in a medium -- saucepan And bring to a simmer. whisk Together the sugar -- maple syrup, Cinnamon And egg yolks. gradually add the Halfandhalf to the egg yolk mixture Whisking constantly. return the mixture To the saucepan and place over mediumlow Heat cook -- stirring constantly With A wooden spoon -- until the mixture Thickens And leaves a path on the back of The spoon when a finger is drawn across It -- about 5 minutes. do Not allow the Mixture to boil. pour the custard through A sieve into a medium bowl. stir in The pumpkin -- vanilla extract and Maple Flavoring refrigerate until cold. Transfer the custard to an ice cream -- maker And process according to Manufacturers' instr uctions. transfer -- the Ice cream to a container -- cover and Freeze to firm it up a bit about 2 hours. Yield: about 1 quart 1 Ed bauman" Recipe by: TVFN:CHEF DU JOUR DONATA MAGGINITO SHOW #DJ9320 Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 891 Calories; 31g Fat (30.9% calories from fat); 17g Protein; 138g Carbohydrate; 1g Dietary Fiber; 1276mg Cholesterol; 45mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 4 1/2 Fat; 9 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Red Raspberry Ice Cream Recipe By :the Complete Book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : From Minnie(alt.cookies.) Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 quart fresh red raspberries 1 cup sugar 1/8 teaspoon salt 3 cups heavy cream -- lightly whipped Clean and crush raspberries. Combine raspberries, sugar and salt. Let stand for 1 1/2 hours in a warm place. Mash and strain. Combine strained raspberry mixture with lightly whipped heavy cream. Churn-freeze. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3236 Calories; 264g Fat (71.7% calories from fat); 15g Protein; 220g Carbohydrate; 0g Dietary Fiber; 979mg Cholesterol; 537mg Sodium. Exchanges: 2 Non-Fat Milk; 53 Fat; 13 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Ricotta Ice Cream Recipe By :John Barricelli Serving Size : 0 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 cup sugar 1 cup water 3 cups fresh ricotta cheese 2 tablespoons honey 1 pinch salt In a small saucepan, bring sugar and water to a boil; remove from heat. Refrigerate for at least 1 hour or until chilled. In the bowl of a food processor, combine ricotta, honey, and salt until smooth. Slowly add chilled sugar syrup. Freeze in an ice-cream maker, following manufacturer's instructions. This recipe yields about 7 cups. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "11-15-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "7 cups" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 903 Calories; 0g Fat (0.0% calories from fat); trace Protein; 235g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 144mg Sodium. Exchanges: 15 1/2 Other Carbohydrates. NOTES : Recipe originally from Martha Stewart Living - courtesy of John Barricelli, kitchen manager, Martha Stewart Living Television Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Roasted Pineapple Ice Cream With Hubert Recipe By :Hubert Sandot Serving Size : 0 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 pineapple -- peeled, cored, and cut in 1/2" cubes 1 1/3 cups sugar 5 cups heavy cream 4 tablespoons dark rum 8 large egg yolks Place pineapple on a tray lined with a Silpat (a French nonstick baking mat). Sprinkle with 1/3 cup sugar, and bake in a 200 degree oven, checking every 30 minutes, until juices become syrupy, about 2 hours. Set aside. In a heavy-bottomed saucepan, bring 4 cups cream to a gentle boil. Turn heat off before adding rum. Add pineapple, reserving 1/2 cup, and remove from heat. In the bowl of an electric mixer fitted with the whisk attachment, whisk yolks and remaining 1 cup sugar until pale and thickened, about 2 minutes. Place cream mixture over medium heat, and bring just to a boil. Whisking constantly, add about 1/2 cup cream mixture to lightened yolks. Add yolk mixture to saucepan, and continue to whisk until thickened, about 3 minutes. Set aside to cool. In the bowl of an electric mixer fitted with the whisk attachment, beat the remaining 1 cup cream until soft peaks form. Gently fold into cooled yolk mixture. Transfer to an ice-cream machine, and freeze according to the manufacturer's instructions. Serve with a spoonful of reserved pineapple. This recipe yields 1 1/2 quarts. Comments: Chef Hubert Sandot's cooking often reflects his multinational heritage. He was born in Madagascar, raised in Paris (his father is from Martinique, his mother from France), and now lives and works in New Orleans. As chef and owner of Martinique Bistro, his menu is a fusion of cultural influences: He uses Louisiana ingredients, French techniques, and influences from Africa, Spain, Germany, and the Caribbean. When selecting pineapples, Hubert always gives a gentle pull to one of the leaves; if it comes out easily, he knows the fruit is ripe. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-24-2000 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 1/2 quarts" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 5970 Calories; 483g Fat (72.7% calories from fat); 48g Protein; 360g Carbohydrate; 6g Dietary Fiber; 3333mg Cholesterol; 512mg Sodium. Exchanges: 2 Lean Meat; 4 Fruit; 3 1/2 Non-Fat Milk; 94 Fat; 18 Other Carbohydrates. NOTES : Recipe originally from Martha Stewart Living - (www.marthastewart.com) courtesy of Hubert Sandot, owner and chef, Martinique Bistro, 5908 Magazine Street, at Eleonore Street, New Orleans, LA 70115. 504-891-8495. Fax: 504-861-0666. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Rocky Road Ice Cream Recipe By :Bonni Serving Size : 8 Preparation Time :0:00 Categories : From Minnie(alt.cookies.) Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 can sweetened condensed milk -- (14 ounces) 1/2 cup unsweetened cocoa powder 2 cups heavy cream 1 cup light cream 1 tablespoon vanilla 1/2 cup chopped pecans 1 cup miniature marshmallows In a medium saucepan over low heat, cook and stir condensed milk and cocoa until smooth and slightly thickened, 5 minutes. Remove from heat and allow to cool slightly. Stir in heavy cream, light cream, and vanilla. Refrigerate until cold. Pour mixture into the canister of an ice cream maker, and freeze according to manufacturer's directions. Stir in nuts and marshmallows halfway through the freezing process. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 466 Calories; 37g Fat (68.4% calories from fat); 7g Protein; 32g Carbohydrate; 2g Dietary Fiber; 114mg Cholesterol; 86mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 7 1/2 Fat; 1 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Rum-Raisin Ice Cream Recipe By :n/a Serving Size : 10 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 cup raisins - (packed) 2/3 cup dark rum 8 large egg yolks 1 cup sugar 3 cups milk (do not use low-fat or nonfat) 1 1/2 cups whipping cream Combine raisins and rum in small bowl. Cover; let stand at room temperature 2 hours. Drain raisins, reserving 6 tablespoons rum. Combine in same bowl. Whisk egg yolks and sugar in large bowl until blended. Bring milk and whipping cream to boil in heavy large saucepan over medium heat. Gradually whisk into yolk mixture. Return mixture to saucepan; stir over medium-low heat until custard thickens, about 15 minutes (do not boil). Strain custard into bowl. Cool. Add raisin mixture to custard. Refrigerate until cold. Transfer custard to ice cream maker and process according to manufacturer's instructions. Freeze ice cream in covered container until firm, about 4 hours. (Can be prepared 3 days ahead.) This recipe yields 10 servings. Source: "Bon Appétit, December 1997" S(Formatted for MC6): "03-23-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 282 Calories; 17g Fat (61.7% calories from fat); 3g Protein; 21g Carbohydrate; 0g Dietary Fiber; 219mg Cholesterol; 19mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 3 Fat; 1 1/2 Other Carbohydrates. NOTES : Recipe from the R.S.V.P. column - Amanwana Resort, Moyo Island, Indonesia Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Sangria Sorbet Recipe By :Cooking Light Cookbook Serving Size : 14 Preparation Time :0:00 Categories : From Minnie(alt.cookies.) Sorbet Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 cup water 1/2 cup sugar 2 tablespoons Grand Marnier or other orange-flavored liqueur 2 tablespoons grated lemon rind 2 teaspoons grated orange rind 1/4 cup fresh lemon juice 1/4 cup fresh orange juice 2 1/4 cups lemon-flavored sparkling mineral water -- chilled 2 cups Burgundy or other dry red wine -- chilled Combine first 5 ingredients in a small saucepan. Bring to a boil. Cook over medium heat, stirring constantly, until sugar dissolves. Remove from heat, and let cool slightly. Add lemon juice and orange juice, stirring well. Cover and chill thoroughly. Combine chilled juice mixture, mineral water, and wine. Stir well. Pour mixture into freezer can of a 2-quart hand-turned or electric freezer. Freeze according to manufacturer's instructions. Let ripen 1 hour, if desired. Scoop sorbet into individual dessert bowls. Serve immediately. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 32 Calories; trace Fat (0.3% calories from fat); trace Protein; 8g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Fruit; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sherried Pine Nut Ice Cream Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 2 tablespoons pine nuts -- toasted 2 tablespoons cream sherry 2 cups vanilla fat-free ice cream -- softened 1/4 cup fat-free caramel-flavored sundae syrup Stir pine nuts and sherry into ice cream. Drizzle caramel syrup evenly over each serving. Serve immediately. Serving Size: 1/2 cup ice cream mixture and 1 tablespoon syrup Source: "Cooking Light, November/December 1997, p.174" Copyright: "© Cooking Light" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 189 Calories; 2g Fat (10.5% calories from fat); 5g Protein; 37g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 121mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 2 1/2 Other Carbohydrates. Nutr. Assoc. : 1126 5222 25087 0 * Exported from MasterCook * Smooth Vanilla Ice Cream Recipe By :(Hand Crank or Electric Ice Cream Freezer) Serving Size : 20 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- for 4-quart freezer: 4 eggs 2 cups sugar 1 can eagle brand milk 2 1/2 pint ctn heavy whipping cream 1/8 teaspoon salt 1 tablespoon vanilla milk to fill freezer to between 2/3 and -- 3/4 full For 6-quart freezer: 6 Eggs 3 cups Sugar 1 can Eagle Brand Milk 3 1/2-pint ctn Heavy whipping cream 1/4 teaspoon Salt 1 1/2 Tablespoons Vanilla Milk to fill freezer to between 2/3 and -- 3/4 full Beat eggs until light, add sugar and stir it in. Add rest of ingredients and freeze according to your ice cream freezer instructions. General freezing instructions: Put mixture into ice cream freezer can, and assemble freezer. Pour ice (fine ice is better) until it is about 3-inches deep. Sprinkle 1/2 cup rock salt around the can. Layer ice/salt until it is just above the lid of the can. If too much salt is added the ice cream will freeze too fast around the edges of the can. Crank until the mixture becomes stiff. Open the lid, being careful not to get salt into the ice cream, and remove the paddle. Put Glad Wrap on top of the can and put the lid back on. Put a cork into the hole in the lid of the can. Pour out some of the water from the hole in the side of the ice cream freezer. Take out some of the ice and add more salt and put the ice back in, so the salt gets throughout the ice (makes it freeze harder). Cover the ice cream freezer with several layers of newspapers and a heavy blanket. Let set for about 30-45 minutes before serving. Put left-over ice cream into an air-tight container and freeze in freezer. This ice cream freezes well and is still smooth after being frozen. NOTES : I like to use Mexican vanilla, and cut the amount used to 2 tsp. for 4 quarts, and 1 Tablespoon for 6 quarts. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 92 Calories; 1g Fat (8.5% calories from fat); 1g Protein; 20g Carbohydrate; 0g Dietary Fiber; 37mg Cholesterol; 25mg Sodium. Exchanges: 0 Lean Meat; 0 Fat; 1 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sour Cherry Sorbet Recipe By :LABLaughRecipes Serving Size : 4 Preparation Time :0:00 Categories : From Minnie(alt.cookies.) Sorbet Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 450 grams sour cherries 115 grams sugar (or to taste is using sweet sour cherries) 285 milliliters water 1 tablespoon Kirsch (or other alcohol such as Calvados or Cointreau -- (1 to 2) Wash and stalk the cherries, then stone them over a non-corrosive saucepan so that you can catch their juice as you cut them in half and extract the stones. You can use a cherry stoner if you happen to have one. Discard the stones. Add the sugar and water. Simmer gently, stirring occasionally, for 30 minutes or until the cherries are soft and cooked. Remove from the heat and leave to cool. Puree then mix in the Kirsch or chosen alcohol. Chill and set up your ice cream maker. Churn until frozen then transfer to a container and store in the freezer. If you do not have an ice cream maker, tip the pureed cherries into a shallow container with a lid. Place in the freezer and check after an hour. As soon as the edges begin to freeze, mash the ice crystals back into the mixture using a fork. Keep repeating this process, until you have a smooth-textured sorbet. You will have to check the mixture every 40 and then 30 minutes as the sorbet becomes increasingly frozen. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 40 Calories; trace Fat (2.2% calories from fat); 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 10mg Sodium. Exchanges: 1/2 Fruit. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Sour Cream Ice Cream Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 2 cups half-and-half 1 cup sugar 1 vanilla bean -- split lengthwise 8 large egg yolks 2 cups sour cream -- (1 pint) In heavy saucepan combine half-and-half, 3/4 cup sugar, and vanilla bean and bring just to a boil. Remove pan from heat. in a bowl whisk together egg yolks and remaining 1/4 cup sugar and hot half-and-half mixture in a stream, whisking. Return custard to pan and cook over moderately low heat, stirring, until 170F. on a candy thermometer. Remove pan from heat. Scrape seeds from vanilla bean into custard until combined well and discard pod. Stir sour cream into custard until combined well and strain through a fine sieve into a bowl. Chill custard until cold and freeze in an ice-cream maker. Makes about 1 quart. Gourmet January 1996 Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2866 Calories; 193g Fat (59.7% calories from fat); 51g Protein; 243g Carbohydrate; 0g Dietary Fiber; 2084mg Cholesterol; 501mg Sodium. Exchanges: 2 Lean Meat; 3 1/2 Non-Fat Milk; 37 Fat; 13 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Spumoni Ice Cream Recipe By :Home Cooking Serving Size : 24 Preparation Time :0:00 Categories : From Minnie(alt.cookies.) Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 16 ounces cream cheese -- softened 1 cup sugar 2 tablespoons vanilla 1 2/3 cups evaporated milk 3/4 cup water 18 ounces crushed pineapple -- well drained 1 cup sliced maraschino cherries -- well drained 1/2 cup cut up toasted almonds 2 teaspoons grated lemon peel Beat cream cheese, sugar and vanilla in 3-quart bowl on medium speed until smooth and creamy. Beat in evaporated milk and water on low speed, scraping side of bowl often. Pour into 2 (1-quart) ice trays. Freeze until almost firm. Break cream cheese mixture into chunks in 3-quart bowl. Beat on low speed until chunks are broken up. (Mixture will appear rough.) Stir in pineapple, maraschino cherries, almonds and lemon peel. Pour into 24 muffin cups lined with paper baking cup liners, or pour into 6 1/2-cup ring mold. Freeze for 4 to 6 hours, or until firm, allowing longer freezing time for ring mold. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 138 Calories; 8g Fat (51.3% calories from fat); 3g Protein; 14g Carbohydrate; trace Dietary Fiber; 26mg Cholesterol; 75mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Star Anise Ice Cream Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 2 cups milk 2 cups heavy cream 1/2 cup sugar 1/2 cup whole star anise -- (available at -- specialty foods -- shops and Asian -- markets) (about 1 -- 1/2 ounces) 8 large egg yolks 2 tablespoons Pernod In a heavy saucepan combine the milk, the cream, the sugar, and the star anise, bring the mixture just to a boil, and remove the pan from the heat. In a bowl whisk together the egg yolks, add the cream mixture in a stream, whisking, and pour the mixture back into the pan. Cook the custard over moderately low heat, stirring, until it registers 170F. on a candy thermometer, strain it through a fine sieve set over another bowl, and let it cool completely. Stir in the Pernod and freeze the custard in an ice-cream freezer according to the manufacturer's instructions. Makes about 1 1/2 quarts. Gourmet August 1993 Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2803 Calories; 233g Fat (73.8% calories from fat); 48g Protein; 138g Carbohydrate; 0g Dietary Fiber; 2420mg Cholesterol; 476mg Sodium. Exchanges: 2 Lean Meat; 3 1/2 Non-Fat Milk; 44 Fat; 6 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Strawberry Cheesecake Ice Cream Recipe By :Weight Watchers May/June 1998 Serving Size : 20 Preparation Time :0:00 Categories : Weight Watchers Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 3 cups strawberries -- halved 1 6 ounce blo fat-tree cream cheese -- softened --about 2/3 cup 24 ounces evaporated skim milk 14 ounces fat-free sweetened condensed skim milk 1 teaspoon vanilla extract 1 cup frozen reduced-calorie whipped topping -- thawed 1. Place strawberries in a food processor; Process until finely chopped, scraping sides of bowl once. Set aside. 2 Place cream cheese in a large bowl: mash with a fork until smooth. Add milks and vanilla; stir with a whisk until smooth. Stir in strawberries. Gently fold in whipped topping. 3. Pour mixture into the freezer can of an ice cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm. Yield: 20 servings (serving size: 1/2 cup). Points: 2. Exchanges: 1 1/2 Starch Per serving: Calories 105 (5% from fat); protein 5.6g; fat 0.6g (sat 0.1g); carbohydrate 18.7g; fiber 0.6g; cholesterol 4mg; iron 0.2mg; sodium 114mg; calcium 183mg. Busted by Gail Shermeyer <4paws@netrax.net> By "The Leger Family" on Oct 18, 1998. SuzyBusted by "ChrisG@glblnet.com" on 8 No, v 98. posted to MasterMixes list by "The Leger Family" on Jul 11, 1999. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 42 Calories; 1g Fat (12.0% calories from fat); 3g Protein; 6g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 42mg Sodium. Exchanges: 0 Fruit; 1/2 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Strawberry Ice Cream Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 quart fresh strawberries -- washed and hulled 1/2 cup sugar 2 cups whipping (heavy) cream 1 cup milk 1/4 cup sugar 1/2 teaspoon vanilla 2 eggs Mix strawberries and 1/2 cup sugar in bowl; let stand about 1 hour, stirring occasionally. Mash strawberries. Whisk together remaining ingredients. Cook in a medium saucepan over low heat, stirring constantly, about 8 minutes until mixture thickens. Stir in strawberry mixture. Chill mixture about 2 hours. Pour into ice-cream freezer; freeze according to manufacturer's directions. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. S(Internet Address): "For more great ideas visit my Web site at: www.bettycrocker.com" Copyright: "© General Mills, Inc. 1998" Yield: "1 quart" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 336 Calories; 24g Fat (63.7% calories from fat); 4g Protein; 27g Carbohydrate; 2g Dietary Fiber; 132mg Cholesterol; 52mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fruit; 1/2 Non-Fat Milk; 4 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : Great summertime memories are made when you bring out the homemade ice cream maker. Look for berries with a deep red color and no white. The riper the strawberry, the more flavorful this ice cream will be! Nutr. Assoc. : 0 0 1616 0 0 0 0 * Exported from MasterCook * Strawberry Ice Cream 2 Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 32 oz carton vanilla yogurt -- (32 oz) 2 pints strawberries -- washed, hulled and crushed Day before: Drain yogurt Day of preparation- Place yogurt cheese in a medium bowl. Add the strawberries, stirring gently with a fork until well blended. Chill several hours to let flavors blend. Process in an ice cream maker following manufacture's instructions. If a machine is not available, pour into a 9-inch square metal pan and freeze until firm but not hard. Break into pieces and beat until smooth. Spoon into a chilled container or mold and freeze. Vary the flavor of fruits...the flavor of yogurt cheese (by using various extracts) Yogurt cheese can be used in place of high-fat items such as whole cheeses, sour cream, mayonnaise, etc; and can be used in many recipes from appetizers to entrees to desserts and shakes. >From: Abtaxel Yield: "1 1/2 quarts" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 61 Calories; 3g Fat (37.4% calories from fat); 3g Protein; 7g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 36mg Sodium. Exchanges: 0 Fruit; 1/2 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Strawberry Ice Cream I Recipe By :The Complete Book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : From Minnie(alt.cookies.) Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 2 cups heavy cream 4 egg yolks 1 piece lemon peel 1/2 cup sugar 1 quart fresh strawberries In a saucepan, mix together cream, egg yolks and lemon peel. Cook on low heat, stirring until thickened. Add sugar to the mixture. strain and cool. Puree strawberries and add to the cooled mixture. Churn-freeze. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2447 Calories; 199g Fat (71.2% calories from fat); 24g Protein; 157g Carbohydrate; 14g Dietary Fiber; 1503mg Cholesterol; 215mg Sodium. Exchanges: 1 Lean Meat; 3 Fruit; 1 1/2 Non-Fat Milk; 38 Fat; 6 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Strawberry Sherbet Recipe By :the Complete Book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : From Minnie(alt.cookies.) Sherbert Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 4 1/2 cups fresh strawberries 1 1/2 cups sugar 1 teaspoon fresh lemon juice 1/8 teaspoon salt 1 cup water Clean berries and slice in half. Combine berries and sugar. Let stand for 2 1/2 hours. Puree berries in an electric blender on med. speed. Add lemon juice, salt and water to the berry puree. Churn-freeze. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1362 Calories; 2g Fat (1.4% calories from fat); 4g Protein; 347g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol; 283mg Sodium. Exchanges: 3 1/2 Fruit; 20 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Strawberry Yogurt Ice Cream Recipe By :David Rosengarten Serving Size : 8 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 2 cups plain yogurt 2 cups mashed strawberries 1/2 cup extra-fine sugar 1 cup chilled heavy cream Combine yogurt, strawberries and sugar. Set aside to marinate for 10 minutes. Meanwhile, in a cold bowl whip cream to firm peaks. Fold into yogurt mixture and transfer to ice cream freezer. Freeze according to manufacturer's instructions. This recipe yields 1 quart. Source: "TASTE with David Rosengarten - (Show # TS-4753) - from the TV FOOD NETWORK" S(Formatted for MC5): "06-26-1998 by Joe Comiskey - joecomiskey@netzero.net" Yield: "1 quart" Yield: "1 quart" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 201 Calories; 13g Fat (57.3% calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber; 49mg Cholesterol; 40mg Sodium. Exchanges: 0 Fruit; 1/2 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Strawberry-Buttermilk Ice Cream Recipe By : Serving Size : 11 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 2 1/4 cups strawberries 1/2 cup sugar 1/4 cup thawed orange juice concentrate -- undiluted 2 teaspoons vanilla extract 1 teaspoon strawberry extract (optional) 1 large ripe banana 2 cups low-fat buttermilk Orange rind strips (optional) Place first 6 ingredients in a food processor; process until smooth. Combine strawberry mixture and buttermilk in freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer- safe container; cover and freeze 1 hour or until firm. Garnish with orange rind strips, if desired. Serving Size: 1/2 cup Source: "Cooking Light, June 1998, p.122" Copyright: "© Cooking Light" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 84 Calories; 1g Fat (5.7% calories from fat); 2g Protein; 18g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 46mg Sodium. Exchanges: 1/2 Fruit; 0 Non-Fat Milk; 1/2 Other Carbohydrates. NOTES : Strawberry extract enhances the flavor of this recipe, but it can be omitted. Nutr. Assoc. : 1436 0 1007 0 1273 26344 25045 4307 * Exported from MasterCook * Sweet Corn-Bourbon Ice Cream Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 4 cups 2% low-fat milk 4 cups fresh corn kernels (about 8 ears) 2 eggs 1 cup sugar 3 tablespoons bourbon 2 teaspoons vanilla extract Combine milk and corn in a large saucepan; bring to a simmer, and cook 1 minute. Place half of corn mixture in a blender; process until smooth. Press puréed corn mixture through a sieve into a large bowl; discard solids. Repeat procedure with remaining corn mixture. Set corn-milk mixture aside. Place eggs in a medium bowl; stir well with a whisk. Gradually add corn-milk mixture to eggs, stirring constantly with whisk. Return corn-milk mixture to pan. Place over medium heat; cook 1 minute, stirring constantly. Remove from heat; add sugar, bourbon, and vanilla, stirring until sugar dissolves. Pour into a bowl; cover and chill completely. Pour mixture into the freezer can of an ice cream freezer; freeze according to manufacturer's instructions. Spoon into a freezer-safe container; cover and freeze 2 hours or until firm. Serving Size: 1/2 cup Description: "Corn for dessert? Why not? This ice cream gets its kick from bourbon—a well-known derivative of corn." Source: "Cooking Light, July/August 1996, p.78" Copyright: "© Cooking Light" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 175 Calories; 3g Fat (14.0% calories from fat); 5g Protein; 32g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 52mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates. Nutr. Assoc. : 0 3357 0 0 0 0 * Exported from MasterCook * The World's Best Vanilla Ice Cream Recipe By :Martha Stewart Serving Size : 0 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 2 cups whole milk 1 vanilla bean 5 large egg yolks 3/4 cup sugar 1 cup heavy cream 1 teaspoon vanilla extract Split vanilla bean lengthwise and scrape. In a medium saucepan, heat milk, vanilla bean, and scrapings. Bring to a gentle boil, cover, and remove from heat. Steep for 30 minutes. Combine egg yolks and sugar in the bowl of an electric mixer. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Meanwhile, return milk to a simmer. Remove vanilla bean. Add half the milk to egg-yolk mixture and whisk until blended. Stir into remaining milk and cook over low heat, stirring constantly, until mixture is thick enough to coat a spoon. Remove from heat and immediately stir in cream. Pass mixture through a strainer into a medium bowl, set over an ice bath so it begins to chill. Stir in vanilla extract, then freeze in an ice-cream maker according to manufacturer's instructions. Makes about 1 quart. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 quart" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2011 Calories; 130g Fat (57.4% calories from fat); 35g Protein; 182g Carbohydrate; 0g Dietary Fiber; 1456mg Cholesterol; 366mg Sodium. Exchanges: 1 1/2 Lean Meat; 2 1/2 Non-Fat Milk; 24 Fat; 10 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Three Sisters Ice Cream Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- for 6-quart ice cream freezer: (refreshing "tootie-fruity" flavor) 6 eggs 3 cups sugar 4 bananas -- , mashed 1 large can pineapple -- , crushed 1 small can frozen orange juice concentrate 2 cans milnot -- (2-3 cans) 1 tsp vanilla milk -- -- -- to fill freezer can 2/3 full 1 dash salt Beat eggs. Mix all ingredients except milk and put into freezer can. Add milk to fill freezer 2/3 full. Freezing instructions: Assemble freezer. Pour ice (fine ice is better) until it is about 3-inches deep. Sprinkle 1/2 cup rock salt around the can. Layer ice/salt until it is just above the lid of the can. If too much salt is added the ice cream will freeze too fast around the edges of the can. Crank until the mixture becomes stiff. Open the lid, being careful not to get salt into the ice cream, and remove the paddle. Put Glad Wrap on top of the can and put the lid back on. Put a cork into the hole in the lid of the can. Pour out some of the water from the hole in the side of the ice cream freezer. Take out some of the ice and add more salt and put the ice back in, so the salt gets throughout the ice (makes it freeze harder). Cover the ice cream freezer with several layers of newspapers and a heavy blanket. Let set for about 30-45 minutes before serving. Put left-over ice cream into an air-tight container and freeze in freezer. This ice cream freezes well and is still smooth after being frozen. NOTES : NOTE: Do not drain pineapple or mix up frozen orange juice - just dump them "as is" into the mixture. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 311 Calories; 3g Fat (7.2% calories from fat); 4g Protein; 71g Carbohydrate; 2g Dietary Fiber; 94mg Cholesterol; 52mg Sodium. Exchanges: 1/2 Lean Meat; 1 1/2 Fruit; 0 Fat; 3 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tipsy Chocolate Pecan Crunch Ice Cream * Part Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- MMMMM-------------------KAREN PHILLIPS CBTX40A------------------------ 1 c Pecan halves 2 c Heavy cream 2 c Granulated sugar 2 c Half-and-half 1/4 t Lemon juice 8 Egg yolks 1 oz Unsweetened chocolate -broken into 1/2 oz pcs 1/4 c Myer's Dark Rum EQUIPMENT: Measuring cup, measuring spoons, baking sheet with sides, 2 2 1/2-qt. saucepan, whisk, metal spoon, cook's knife, cutting board, 2-qt. plastic container w/ lid, electric mixer with paddle, rubber spatula, instant-read test thermometer, 2 stainless steel bowls (1 large), ice cream freezer Preheat the oven to 325 degrees. Toast the pecan halves on a baking sheet in the preheated oven for 10 to 12 minutes. Cool to room temperature. Combine 1 1/4 cups of sugar and the lemon juice in a 2 1/2-qt saucepan. Stir with a whisk to combine (the sugar will resemble moist sand). Caramelize the sugar for 8 to 10 minutes over medium-high heat, stirring constantly with a whisk to break up any lumps (the sugar will first turn clear as it liquefies, then light brown as it caramelizes). Remove the saucepan from the heat. Add the unsweetened chocolate and stir gently to blend. Pour the chocolate-caramel mixture over the pecans and stir with a spoon to completely coat the pecans with the chocolate caramel; spread the mixture evenly over the bottom of the baking sheet. Freeze the chocolate pecan crunch for 20 minutes. Remove from the freezer. Chop the chocolate pecan crunch into 1/4" pieces. Store in a sealed plastic container in the freezer until needed. Continued >>> - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 5178 Calories; 361g Fat (60.7% calories from fat); 58g Protein; 469g Carbohydrate; 13g Dietary Fiber; 2532mg Cholesterol; 443mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 1/2 Fruit; 3 1/2 Non-Fat Milk; 70 Fat; 27 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vanilla Bean Ice Cream Recipe By :the Complete Book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : From Minnie(alt.cookies.) Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 cup sugar 1/2 cup water 1/8 teaspoon salt 1/4 teaspoon cream of tartar 6 egg yolks 1 vanilla bean (3") 6 cups heavy cream In a saucepan, mix together sugar, water, salt and cream of tartar. Cook for approximately 10 min. (until syrup spins a thread). Beat egg yolks until thick, gradually adding sugar syrup to the egg yolks while beating. Remove pulp from the vanilla bean and add pulp and heavy cream to the sugar-egg mixture. Churn-freeze. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 6056 Calories; 559g Fat (81.4% calories from fat); 46g Protein; 242g Carbohydrate; 0g Dietary Fiber; 3234mg Cholesterol; 852mg Sodium. Exchanges: 1 1/2 Lean Meat; 0 Fruit; 4 1/2 Non-Fat Milk; 110 Fat; 13 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Vanilla Bean Ice Cream 2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 3 cups half and half 2 cups whipping cream 2 vanilla beans -- split lengthwise 3/4 cup plus 2 tablespoons sugar 8 egg yolks Bring first 3 ingredients to simmer in heavy medium saucepan over medium-low heat. Remove from heat, cover and let steep 40 minutes. Return half and half mixture to simmer. Beat sugar and egg yolks to blend in medium bowl. Gradually whisk in hot half and half. Return mixture to saucepan. Stir over medium heat until custard thickens slightly and leaves path on back of spoon when finger is drawn across, about 7 minutes; do not boil. Pour into large bowl. Refrigerate custard until well chilled. Scrape any seeds remaining inside vanilla beans into custard. Transfer custard to ice cream maker and process according to manufacturer's instructions. Freeze ice cream in covered container. (Can be prepared 1 week ahead.) Makes about 8 cups. Bon Appetit July 1992 Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3063 Calories; 301g Fat (87.1% calories from fat); 53g Protein; 47g Carbohydrate; 0g Dietary Fiber; 2622mg Cholesterol; 531mg Sodium. Exchanges: 2 Lean Meat; 4 1/2 Non-Fat Milk; 58 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Vanilla Bean Ice Cream w Burnt Almond Caramel Sauce Recipe By :John Ash Serving Size : 16 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 4 cups Milk 2 Three-inch vanilla beans -- split 10 Egg yolks 1 1/4 cups Sugar 2 cups Heavy cream -- whipped to soft peak Burnt Almond Caramel Sauce -- see * Note * Note: See the "Burnt Almond Caramel Sauce" recipe which is included in this collection. Heat the milk and vanilla beans together in a saucepan over moderate heat until just beginning to simmer. In a separate bowl, beat egg yolks with sugar until light and thick. Slowly whisk hot milk into egg mixture. Return to saucepan and heat gently over moderate heat until it just begins to thicken (180 degrees). Remove custard at once from heat and strain into a bowl. With the point of a knife, scrape seeds from vanilla beans and add to custard. Cool and pour into ice cream freezer. Freeze according to manufacturer's directions. When ice cream is partially set, add the whipped cream and continue freezing until ice cream is firm. Allow ice cream to soften slightly before serving. Scoop out into chilled bowls and pour warm Burnt Almond Caramel Sauce over. This recipe yields 2 quarts of ice cream. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9620 broadcast 07-22-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-07-1996 Yield: "2 quarts" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 238 Calories; 16g Fat (60.5% calories from fat); 4g Protein; 19g Carbohydrate; 0g Dietary Fiber; 182mg Cholesterol; 46mg Sodium. Exchanges: 0 Lean Meat; 1/2 Non-Fat Milk; 3 Fat; 1 Other Carbohydrates. Nutr. Assoc. : 0 905402 0 0 0 0 * Exported from MasterCook * Vanilla Custard Ice Cream Recipe By :David Rosengarten Serving Size : 8 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 vanilla bean -- finely chopped 3/4 cup sugar 4 egg yolks 1 cup milk 1 1/2 cups chilled heavy cream In a food processor or blender grind vanilla bean with sugar until mixture is combined well. In a metal bowl with an electric mixer beat egg yolks, milk and vanilla sugar. Set bowl over a pan of simmering water and beat for 8 to 10 minutes, or until thick and doubled in volume. Remove bowl from heat and set it in a bowl of ice water. Beat until cold. Add cream and beat until thickened and almost double in volume. Transfer to an ice cream freezer and freeze according to directions. This recipe yields about 1 quart. Source: "TASTE with David Rosengarten - (Show # TS-4671) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-03-1999 by Joe Comiskey - joecomiskey@netzero.net" Yield: "1 quart" Yield: "1 quart" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 275 Calories; 20g Fat (64.5% calories from fat); 3g Protein; 22g Carbohydrate; 0g Dietary Fiber; 172mg Cholesterol; 35mg Sodium. Exchanges: 0 Lean Meat; 1/2 Non-Fat Milk; 4 Fat; 1 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Vanilla Ice Cream Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Low-cal Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 2 ts Gelatin 2 tb Hot water 1 1/4 c Evaporated milk, chilled 1 t Vanilla 4 tb Sugar equivalent sweetener Dissolve gelatin in hot water. Whisk the milk and almost cold gelatin together and add the flavoring and sweetener. Pour into freezing trays and freeze without stirring. Serve with fruit. 8 servings each 60 cal, 5 g (1/2 unit) carbohydrate, 4 g protein, 3 g fat Source: The Diabetic's Cookbook by Roberta Longstaff & Jim Mann 1984 Shared but not tested by Elizabeth Rodier July 1993 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2 Calories; 0g Fat (0.0% calories from fat); trace Protein; trace Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Vanilla Ice Cream (no Fat, No Salt, No Sugar) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 tsp. unflavored gelatin 2 1/4 cup cold skim milk 1 cup nonfat dry milk 4 ounces Egg Beaters® 99% egg substitute 5 teaspoons NutraSweet -- or Equal 1/8 tsp. lemon extract -- or almond extract 2 tsp. vanilla extract Sprinkle gelatin over skim milk in a small saucepan and allow gelatin to soften for a few minutes. Stir mixture over low heat until gelatin completely dissolves. Remove from heat and place saucepan in another bowl of cold or ice water to cool to room temperature. Combine remaining ingredients in a blender or food processor and process until well combined. Add milk-gelatin mixture and blend for a few more seconds. Chill in refrigerator until ready to freeze. Blend for a few seconds before pouring mixture through a strainer into the ice cream maker. Follow instructions for freezing. Makes about 1 quart. >From: Kat Yield: "1 quart" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 91 Calories; trace Fat (2.5% calories from fat); 9g Protein; 12g Carbohydrate; 0g Dietary Fiber; 4mg Cholesterol; 140mg Sodium. Exchanges: 0 Lean Meat; 1 Non-Fat Milk; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Vanilla Ice Cream-diabetic Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 13 ounce evaporated milk 2 tablespoon sugar replacement 1 1/2 cup whole milk 1 tablespoon vanilla 3 eggs Combine evaporated milk and sugar replacement. Beat well until sugar is dissolved. Add whole milk and vanilla extract; beat well. Add eggs; beat eggs into milk mixture vigorously. pour into ice cream maker. Freeze according to manufacturer's directions. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 119 Calories; 7g Fat (51.5% calories from fat); 7g Protein; 7g Carbohydrate; 0g Dietary Fiber; 90mg Cholesterol; 92mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Non-Fat Milk; 1 Fat. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Vanilla Soy Ice Cream Recipe By :http://www.naturalland.com/cv/soy/sunrec.htm Serving Size : 8 Preparation Time :0:00 Categories : Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 2 teaspoons kosher gelatin 1/4 cup apple juice 1/4 cup honey 3 1/4 cups vanilla soy milk 2 teaspoons vanilla 1. In a small bowl, sprinkle gelatin over apple juice. Let sit, stirring occasionally, until gelatin is dissolved and softened, about 10 minutes. 2. In a medium saucepan, whisk together honey and 2 cups soy milk. Cook until just hot, stirring frequently; remove from heat. Add softened gelatin to hot milk mixture, stirring until gelatin is completely dissolved. Stir in remaining soy milk and vanilla; let cool, cover, and refrigerate until very well-chilled. 3. Spoon chilled mixture into the canister of an ice cream maker and freeze according to manufacturer's directions. Makes about 1 quart. PER 1/2 CUP SERVING: 123 CAL (16% FROM FAT), 3g PROT, 2g FAT, 22g CARB, 58mg SOD, 0mg CHOL, 0.6g FIBER >From Ellen C Yield: "1 quart" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 74 Calories; 2g Fat (22.2% calories from fat); 3g Protein; 12g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 14mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Vanilla-bean Ice Cream Recipe By :Recipe from chef Todd English Serving Size : 0 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 3 cups milk (not skim) 1 cup heavy cream 1 vanilla bean -- split lengthwise and scraped 8 large egg yolks 2/3 cup vanilla sugar 1/4 teaspoon salt 1 teaspoon pure vanilla extract In a small saucepan over medium-high heat, combine milk, heavy cream, and vanilla bean. Bring to a boil. Remove from heat, and let steep for 1 hour. In a large bowl, whisk yolks, vanilla sugar, and salt to combine. Bring milk mixture to a boil, and remove the vanilla bean; reserve for another use. Slowly add to yolks while whisking constantly. Let stand 5 minutes. Prepare an ice bath. Add vanilla extract to the ice-cream base, stirring to combine. Strain through a fine sieve over a medium bowl. Cool ice cream base in ice bath. Transfer to an ice-cream maker, and freeze according to the manufacturer's directions. Makes about 1 1/4 quarts. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 quarts" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1824 Calories; 129g Fat (63.0% calories from fat); 27g Protein; 143g Carbohydrate; 0g Dietary Fiber; 2027mg Cholesterol; 681mg Sodium. Exchanges: 2 Lean Meat; 1/2 Non-Fat Milk; 23 1/2 Fat; 9 Other Carbohydrates. NOTES : Chef Todd English owns eight restaurants; Olives, his first, opened in 1989 in Charlestown, Massachusetts, and serves extraordinary Mediterranean-style food. In 1992, Todd opened Figs, a more casual, affordable restaurant where uniquely delicious pizzas are the mainstays. Todd has co-authored two cookbooks, "The Olives Table" and "The Figs Table," which reveal the secrets of his celebrated cuisine. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Watermelon Ice Cream Recipe By :Good Morning America Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 4 quarts watermelon pieces with juice 1 quart heavy cream 2 cups sugar 8 egg yolks 1 pound semi- sweet chocolate chips 1. Split the watermelon in half, reserving the other half for a later use. Using a large spoon, remove the fruit from the halved watermelon. Using your hands and knife, remove all seeds from watermelon and discard. 2. Dice watermelon into 2 inch pieces and put in a large bowl with the juice. In a large saucepan over medium heat, combine heavy cream and sugar. Bring the mixture up to a simmer. 3. Whisk the egg yolks until smooth and temper into the hot cream mixture. Cook the egg mixture for four minutes. Remove from the heat. 4. Pour hot cream mixture over watermelon pieces and mix thoroughly. Cool to room temperature. 5. Using a hand held blender puree the mixture until smooth and strain. 6. Add the ice cream mixture with the chocolate chips to the ice cream machine. 7. Follow ice cream machine directions. 8. Serve ice cream or scoop out ice cream and place ice cream back into the empty half of watermelon. 9. Cover with plastic wrap. Freeze until very firm. 10. To serve, slice watermelon into 1 inch slices. Yields: 1 gallon ice cream Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 5306 Calories; 393g Fat (65.3% calories from fat); 42g Protein; 428g Carbohydrate; 0g Dietary Fiber; 3006mg Cholesterol; 419mg Sodium. Exchanges: 2 Lean Meat; 3 Non-Fat Milk; 76 1/2 Fat; 27 Other Carbohydrates. NOTES : From Chef and author Emeril Lagasse Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Watermelon Sherbet Recipe By :Dimitri Serving Size : 0 Preparation Time :0:00 Categories : From Minnie(alt.cookies.) Sherbert Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 2 cups water 1 1/2 cups sugar 4 cups diced seeded melon 1 can frozen lemonade -- (6 ounce) 2 egg whites Mix water and sugar in pan. Cook over high heat until mixture starts to boil. Cool. Press melon through blender or sieve. Add pink lemonade and sugar syrup to the melon. Stir until blended. Pour in cake pan. Freeze about 2 hours. Beat egg whites until stiff, but not dry. Add 2 tablespoons sugar to egg whites. Beat until smooth and glossy. Whip sherbet mixture until smooth. Mix in egg whites and return to freezer. Stir a few times while freezing to make sure egg whites are mixed. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1194 Calories; 0g Fat (0.0% calories from fat); 7g Protein; 300g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 127mg Sodium. Exchanges: 1 Lean Meat; 20 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0