Ice-Cream Recipes

Ginger Ice Cream:

In pan, simmer 1/2 cup water, 1/3 cup sugar and fresh ginger for 3 to 4 minutes, stirring occasionally. Set aside to cool 5 minutes. (This is called a simple syrup)
In another pan, scald milk and cream (don't boil). Remove from heat and stir in remaining sugar and the syrup. Set aside 15 minutes to allow flavours to blend
Strain ginger solids from milk mixture. Whisk in egg yolks and crystallized ginger. Return to heat (use either a double boiler or heat diffuser)
Heat gently, stirring constantly, until it becomes a thin custard. Don't allow it to simmer or boil. It should coat the back of a spoon
Cool mixture and freeze according to your machine's instructions

Can be served on a cone, in a bowl, or used in conjunction with other recipes and ingredients
Do not overcook the eggs as they will curdle

In a saucepan, combine the milk, cream, eggs, sugar and salt. Cook and stir over low heat until mixture thickens slightly and coats the back of a spoon
Refrigerate the mixture until coo
Combine the cooled custard with the bananas, vanilla and nutmeg
Pour into freezer container. Freeze according to manufacturer's instructions

Can be served on a cone, in a bowl, or used in conjunction with other recipes and ingredients
Do not overcook the eggs as they will curdle
Use ripe bananas

Scald milk in top of a double boiler; add a small amount of milk to sugar mixture, stirring to make a smooth paste
Stir sugar mixture into remaining milk; cook, stirring constantly, until thickened. Cover and cook 10 minutes
Stir a small amount of hot mixture into eggs. Stir eggs into remaining hot mixture; cook, stirring constantly, l minute. Let cool
Combine strawberries, remaining 1/4 cup sugar, whipping cream, and flavorings; stir into custard
Pour into container of a 2-quart electric or hand-turned ice cream freezer; freeze according to manufacturer's directions

Can be served on a cone, in a bowl, or used in conjunction with other recipes and ingredients
Do not over cook the eggs

Melt chocolate in double boiler over hot (not boiling) water
Gradually whisk in milk, stir until smooth. Remove from heat and let it cool
Whisk eggs in a mixing bowl until light and fluffy. Gradually whisk in sugar, then continue whisking 1 minute, until completely blended
Add the cream, vanilla, and salt; whisk. Add the chocolate mixture; blend well
Cover, chill, and freeze according to ice cream manufacturer's directions

Can be served on a cone, in a bowl, or used in conjunction with other recipes and ingredients
Do not overcook the eggs as they will curdle
Do not over heat the chocolate. It should melt slowly over hot water until it is just melted, while stirring occasionally

Beat yolks and sugar until blended. Pour in top of double boiler. Stir in half and half. Cook and stir over boiling water until thickens
Set aside - stir in butter
While cooling on a rack, stir occasionally until room temperature
Stir in whipping cream and vanilla
Freeze according to manufacturer's directions

Can be served on a cone, in a bowl, or used in conjunction with other recipes and ingredients
Do not overcook the egg yolks as they will turn lumpy or curdle

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