Desserts and Puddings
Ice Cream Recipes
German Chocolate Ice Cream
1/2 c Sugar
2 tb Flour
1/8 ts Salt
1/8 ts Cinnamon
2 c Milk
4 oz Sweet chocolate; melted
2 Eggs; beaten
1/2 c Shredded coconut
2 c Light cream -OR- Half & Half
1/2 c Pecans; chopped
Combine sugar, flour, salt and cinnamon in a 2 qt saucepan. Gradually
add milk. Cook over medium heat, stirring constantly, until thickened.
Cook additional 2 minutes. Remover from heat. Blend in melted chocolate.
Blend a small amount of hot mixture into eggs; return all to pan, stirring
constantly. Cook 1 minute (DO NOT BOIL). Remove from heat; add coconut.
Cool. Blend in cream; chill. Stir in nuts. Churn-freeze. Makes 2 quarts.
Easy Double Chocolate Ice Cream
1 pt Cold whipping cream
2 tb Hershey's Cocoa
14 oz Sweetened condensed milk
1/3 c Hershey's Syrup
Line 9x5x3-inch loaf pan with foil. In large mixer bowl, beat whipping
cream and cocoa until stiff. Stir together sweetened condensed milk and
syrup; fold into whipped cream mixture. Pour into prepared pan. Cover;
freeze until firm, about 6 hours. 6 servings (5 cups).
Banana Mocha Ice Cream
3 md Bananas, extra ripe; peeled 4 Eggs; clean, uncracked 2 cups Whipping cream 1 c Half & half 1 c Sugar 1/2 c Chocolate syrup 2 tb instant coffee crystals 2 ts Vanilla 1/4 ts Ground cinnamon 1/8 ts
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.
Recipe Sites
Ice Cream Recipes
Christmas Icecream Snow Bombe
1 Vanilla Bean
1/2 cup currants
/2 cup sultanas
1/2 cup chopped raisins
120g halved red glacé cherries
2 tbsp brandy
395g can sweetened condensed milk
600ml cream
1/2 cup Slivered Almonds, toasted
150g Nestle White Melts
1. Split vanilla bean in half lengthways, scrape out seeds. Place vanilla
pod and seeds in large bowl with fruit, cherries and brandy, cover, stand
1 hour
2. Place sweetened condensed milk and cream in large bowl of electric
mixer, beat until thick
3. Discard vanilla pod from fruit mixture, fold into cream mixture
with toasted almonds. Spoon into 6-cup (1.5 Litre) capacity pudding basin,
lined with plastic food wrap. Cover, freeze several hours or overnight
4. Turn mould out onto serving plate, remove plastic. Pour melted chocolate
over pudding, decorate as desired.
Low-fat passionfruit ice-cream
6 fresh passionfruit
1 cup water
½ cup demerara sugar
2 cups low-fat prepared custard
2 cups natural yoghurt
1. Scoop pulp from passionfruit (see Note). Place water and sugar into
a small saucepan and stir over medium heat until sugar has dissolved. Add
passionfruit pulp to syrup, increase heat and boil for 10 minutes until
thickened slightly. Cool.
2. In a large bowl, whisk custard and yoghurt together until combined.
Stir in cooled syrup until combined. Pour into a 10 x 20cm loaf tin (6-cup
capacity) and freeze for 2 hours.
3. Scoop into a food processor and process until smooth. Return to
the tin and freeze again until solid. To serve, scoop into bowls and serve
with almond bread.
Brach's Chocolate Mint Ice Cream
1 Egg
2 tb Sugar
1 c Whipping cream
3/4 c Milk
1/2 c Brach's chocolate mints, chopped, about 8 mints
In small bowl, whisk together egg and sugar. Stir in cream and milk.
Stir in chocolate covered mints pieces. Freeze according to
manufacturer's directions. Garnish with additional mints. Makes 1 pint.
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