Ice-Cream Recipes

Pistachio Ice Cream:

Shell the pistachio. Blanch the nuts by placing them in a bowl and pouring boiling water over it. Let stand for 1 minute. Drain, and peel the pistachios
Blend the nuts, the milk, the eggs, and the sugar until you have a green smooth liquid
Pour the liquid into a saucepan. Cook over low heat until the custard thickens, about 25 minutes or so. Do not boil or it will curdle
Let the mixture cool and add vanilla and almond extracts
Stir and fold in whipped cream

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 3-quart saucepan combine blueberries, sugar and orange juice
Mash berries slightly and cook over medium heat, stirring occasionally, until the mixture comes to a boil. Simmer 5 minutes
Remove from heat and purée in a food processor or blender
Push mixture through a strainer with the back of a wooden spoon. Cool the mixture
In the chilled canister of an ice-cream maker combine blueberry mixture, 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 eggs as they will curdle
Fresh blueberries should be used

Toss the raspberries, 3/4 cup sugar, and the lemon juice together in a bowl. Cover and refrigerate for 2 hours, stirring every 30 minutes
Whisk the eggs in a mixing bowl until light and fluffy, add the remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended
Pour in the heavy cream and milk and whisk to blend
Drain the juice from the raspberries into the cream mixture and blend
Mash the raspberries until puréed and stir them into the cream mixture
Transfer the mixture to an ice cream maker and freeze following the 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
Fresh raspberries should be used

Place the cherries in a bowl and cover with rum. Allow to soak for several hours or overnight
Heat the light cream and sugar together until the sugar is dissolved and bubbles begin to form around edge of the pot. Whisk yolks until creamy
Add 1/2 cup of the warm cream to the egg yolks. Pour the warmed yolks back into the half-and-half and continue to cook, stirring, until the custard mixture coats the back of a spoon. Do not boil the mixture or it will curdle
Stir in the vanilla, allow to cool completely, then chill
Pour into the ice-cream maker and freeze according to manufacturer's directions
Drain the cherries. When the mixture begins to thicken as it freezes, add the cherries and freeze until ice cream is the proper consistency

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

Scald the light cream in top of double boiler set over simmering water
Add the chocolate. Reduce heat so the water barely simmers and cook until the chocolate is melted, stirring occasionally. Remove from heat
Using a electric mixer, beat the eggs in medium bowl. Add the sugar and continue beating until all the sugar is dissolved
Slowly mix in the chocolate mixture
Beat in the heavy cream
Refrigerate until well chilled
Pour into the ice cream maker using it according to manufacturer's instructions. Freeze in covered container at least 4 hours

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

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