raspberry ice cream

Raspberry Ice Cream

1 small box raspberry gelatin
1/2 cup boiling water
1 (10 ounce) package frozen raspberries, thawed and sieved
2 eggs
1 cup whipping cream
1 (3 3/4 ounce) box instant vanilla pudding mix
2/3 cup granulated sugar
2 teaspoons vanilla extract
1 quart milk

Dissolve raspberry gelatin in boiling water. Stir in sieved raspberries.

Beat eggs. Add whipping cream, dry pudding mix, sugar and vanilla extract. Stir into raspberry mixture. Pour into 1 gallon ice cream freezer container. Add milk and stir until blended. Freeze according to freezer manufacturers directions.

Makes 2 quarts.

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almond ice cream

Almond Ice Cream

1/4 cup blanched almonds
2 cups whole milk
3/4 cup heavy cream
3 egg yolks
1/2 cup superfine sugar
1 teaspoon kirsch

Pound the almond into paste. Add milk and heavy cream, mix thoroughly together. In a saucepan, heat the almond mixture to a boil. Remove from heat.

In a bowl, mix egg yolks, sugar and kirsch for 5 minutes. Add almond milk and mix well with wooden spoon. Heat the mixture over low heat for 5 minutes without letting it boil. Stir continuously. Then allow it to cool. Strain through a sieve into ice cream maker and freeze until the ice cream is thoroughly firm.

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uncle eds refrigerator ice cream

Uncle Eds Refrigerator Ice Cream

This ice cream was made and served at Millers Drug Store, Junction City, Kansas, from the early 1900s until around 1935.

3 cups whipping cream
3 cups milk
3 cups granulated sugar
Juice of 3 lemons
Juice of 3 oranges
3 bananas, mashed

Combine cream, milk and sugar. Stir until dissolved. Place in oblong or square freezer container. Freeze about 1/4 hour or until mushy; then add juices and bananas. Mix well. Freeze until firm.

Serves 12.

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melon snow cones

Melon Snow Cones

4 cups seeded watermelon, honeydew or cantaloupe chunks
1/2 cup granulated sugar
2 tablespoons lemon or lime juice

In food processor or blender, puree melon of choice. In small saucepan, heat 1 cup puree and sugar over medium heat, stirring, just until sugar dissolves.

Pour into shallow 8- or 9-inch square metal pan; stir in remaining puree and lemon juice. Freeze. Every 30 minutes, break up crystals with fork as they form at edges of pan; stir frozen parts toward center. Continue until entire mixture is a firm but not solid frozen mass, 3 to 4 hours. Scrape ice with fork to lighten texture. Scoop into paper cones with ice cream scoop.

Makes 3 cups, 8 servings.

Per serving: 74 calories, 0 protein, 18 g carbohydrate, 0 fat, 0 fiber, 0 cholesterol, 2 mg sodium

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pina colada granita

Pina Colada Granita

Yield: 6 servings

2 1/2 cups pineapple, in 1/2-inch cubes
1 (12 ounce) can cream of coconut
1/2 cup fresh lime juice
1/2 cup fresh orange juice
3 tablespoons dark rum
2 tablespoons Triple Sec

Working in batches, process the pineapple in a food processor for 15 seconds. Transfer to a large bowl. Stir in cream of coconut, lime juice, orange juice, rum and Triple Sec. Cover with plastic wrap and place in freezer overnight.

Working in batches, pulse the frozen mixture in a food processor 10 times, then process until smooth, about 90 seconds. Cover and freeze 2 hours, or until firm.

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tutti-frutti ice cream

Tutti-Frutti Ice Cream

2/3 cup raisins
2 tablespoons chopped candied cherries
2 tablespoons chopped candied pineapple
2 tablespoons chopped candied orange peel
1 tablespoon chopped candied angelica
Long strip of lemon peel
4 tablespoons brandy or orange liqueur
4 eggs, separated
1 cup confectioners? sugar, sifted
1 1/4 cups heavy cream, whipped
2 1/2 tablespoons slivered almonds

Soak fruits and lemon peel in brandy or liqueur for at least 4 hours.

Put egg yolks and sugar in a bowl and beat until thick and light. In another bowl, whip egg whites until stiff but not dry. Fold egg whites into egg yolks with the cream. Pour the mixture into a container. Cover and freeze until beginning to become firm around the edges. Remove and discard the lemon peel from the fruits. Mix the fruits, the soaking liquid, and the almonds into the ice cream. Spoon into a 5-cup bowl. Cover and freeze until firm.

About 20 minutes before serving, turn out onto a cold plate and leave in the refrigerator. Decorate with angelica leaves and quartered cherries arranged in the shapes of flowers.

Serves 6 to 8.

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frozen lemon cheesecake ice cream

Frozen Lemon Cheesecake Ice Cream

Source: Recipe by Judy Myrick

1 cup whole milk
2 tablespoons or more fresh lemon juice
2/3 cup granulated sugar
8 ounces cream cheese, softened and cubed

In a blender, combine all ingredients until smooth. Freeze.

Makes 1 pint.

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brandy butter ice cream

Brandy Butter Ice Cream

1/2 pint whipping cream
1/4 pint milk
5 ounces confectioners sugar
1 tablespoon vanilla extract
5 tablespoons brandy
3 ounces unsalted butter, softened

Pour cream and milk into a bowl and beat together until softly stiff. Stir in sugar, vanilla extract, brandy and butter until smooth. Pour into a freezer container and freeze according to manufacturers instructions until solid.

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lemon ice cream

Lemon Ice Cream

1 3/4 cups evaporated milk, chilled
3/4 cup confectioners sugar
1/4 pound cream cheese, softened
Finely grated zest and juice of 2 lemons

Put evaporated milk into a bowl and whip until very light. Whip in sugar. Fold in cheese followed by lemon zest and juice. Spoon into a container. Cover and freeze until firm.

About 20 minutes before serving, transfer ice cream to the refrigerator. Serve decorated with lemon slices and mint sprigs.

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e like the sea, people our waves Necessarily we are associated with everyone. — Nimatullah Wali

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rum-raisin ice cream

Rum-Raisin Ice Cream

1 cup dark raisins
1/3 cup dark rum
2 1/2 cups half-and-half
2/3 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon

The night before making, mix raisins and rum and let raisins soak until the liquid is absorbed.

Combine half-and-half and brown sugar in a large saucepan and simmer over low heat, stirring until sugar is dissolved. Let cool, then stir in cinnamon. Chill.

Just before freezing, stir in raisins, reserving any rum that was no absorbed. Pour mixture into an ice cream maker and freeze until almost firm. If you have any leftover rum, add it now. Otherwise, continue freezing until firm according to manufacturers instructions.

Makes about 1 1/2 pints.

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