CGL Favorites

Last updated: August 24, 2005.

This is a list of ice cream recipes that were among the favorites in the lab. I used the following criteria for "favorite": If I really liked a flavor, then I would check with several people who tried it. If they liked it, too, then it made the list.

Stephen Mann

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* Chocolate
* Chocolate
* Chocolate Almond
* Chocolate Raspberry
* Chocolate Almond Butter
* Chocolate Banana
* Chocolate Macadamia Nut
* Chocolate Peanut Butter
* Fruit
* Blueberry
* Grapefruit
* Lemon
* Mango Sorbet
* Maple-Blueberry
* Peach
* Raspberry
* Strawberry
* Miscellaneous
* Cinnamon
* Maple Walnut
* Vanilla
* Easy vanilla, Cinnamon Ice Cream


The richest ice cream is made with whipping cream. Unfortunately, in the ugolini machine, ice cream made with whipping cream ends up with small, disgusting butter chunks in it. However, I got email from Jeff ( telling me that using non-instant non-fat milk powder in the mix will prevent the butter chunks from forming. I have tried this, and wow! Incredible ice cream, with a smooth texture and rich flavor. The basic proportions are 1/4 cup powder, 2 cups whipping cream, 1 cup milk (you'll need other ingredients, of course, not the least of which is sugar).

As of this writing (May 3, 2000), I have only put one such milk powder recipe on this page (Cinnamon), but expect more in the future. Also, if you have a Donvier hand cranked machine, and probably a Krupps or Cuisinart home machine, then you should be able to use whipping cream in your ice cream mix without using the milk powder.

Chocolate Ice Cream Recipes

Currently, I have one base recipe that I use for chocolate ice cream, and then I make variations on the base to get other chocolate flavors. Note that the recipes here are for an ice cream maker that is a bit larger than most home machines; you may want to scale down the recipes a bit.

My base recipe has changed over time; the older versions appear in another page.

Chocolate [1 quart]

  1. Beat sugar into eggs.
  2. Put the chocolate in a sauce pan with a small amount (half cup) of cream, vanilla extract, and instant coffee.
  3. Melt the chocolate over low heat, mixing chocolate into cream. If the chocolate "clumps", then add more cream (and next time, start with more cream in the chocolate).
  4. Add more cream and again stir until mixed.
  5. Repeat adding cream, until you have added 3 cups.
  6. Increase heat to medium high, and stir continuously until cream/chocolate starts to steam.
  7. Stir in hot chocolate/milk mixture into eggs.
  8. Stir in remaining cream.
  9. Cool.
  10. Freeze in ice cream maker.
The instant coffee gives the chocolate a bit more "bite". The trick is to give it a bite without giving it a coffee flavor. I've found that using more instant coffee will impart a coffee flavor.

Chocolate Almond [1.5 quarts]

Make a batch of chocolate ice cream. When nearly frozen, add the toasted almonds.

Note: You will obtain better results if you toast your own almonds. Buy blanched almonds, toast in the oven at 250 for 2-4 minutes (watch them carefully so they don't burn). Or you can toast them in a toaster oven, which is what I now do. I use the toast setting (for making toast) since it shuts off automatically, reducing the chance of burning the almonds. If you hear the almonds "popping", it's time to take them out of the oven. You may want to chop the almonds before toasting if you prefer smaller pieces.

Chocolate Raspberry Ice Cream [1.5 quarts]

  1. Mash raspberries together with 1/4 cup sugar.
  2. Just before adding to ice cream maker, stir juice from berries into mix.
  3. Freeze in ice cream maker according to manufacturer's instructions. Just before frozen, add berries.

Note: Fresh raspberries produce better ice cream, but frozen raspberries will still make an excellent treat. However, don't use raspberries frozen in syrup).

Chocolate Almond Butter Ice Cream

  1. Just before adding to ice cream maker, stir a cup of ice cream mixture into almond butter. Once mixed, stir into rest of ice cream mixture.
  2. Freeze in ice cream maker according to manufacturer's instructions.
Very rich.

Chocolate Banana Ice Cream

  1. When ready to make, mash bananas and lemon juice together
  2. Make chocolate mixture in ice cream maker.
  3. Just before ready, add banana mixture.
Note: Use good quality, *very* ripe bananas. Otherwise your ice cream will have a strange flavor.

Chocolate Macadamia Nut Ice Cream

  1. Chop Macadamia nuts.
  2. Freeze chocolate ice cream in ice cream maker.
  3. When almost frozen, add nuts.

Chocolate Peanut Butter Ice Cream

  1. Just before adding to ice cream maker, stir a cup of ice cream mixture into peanut butter. Once mixed, stir into rest of ice cream mixture.
  2. Freeze in ice cream maker according to manufacturer's instructions.
Use fresh ground peanut butter if possible (ie, it should be 100% peanuts).

Fruit Ice Cream Recipes

Many fruits are magical ice cream ingredients. Strawberries and bananas seem to work particularly well. Ice cream made with these two fruits has a very nice texture.

Some fruits (in particular, citrus fruits) work best of you juice them to make the ice cream. In this case, be sure to use very fatty cream or your ice cream may freeze improperly. Also, wait until the last minute before adding the juice to the cream, since the high acid content will curdle the cream.


  1. Blend in blender just before putting in machine.
Simple recipe, great ice cream. Nice texture, nice flavor (not too sweet).

Grapefruit [1 quart]

  1. Mix ingredients just before putting in machine.
Very nice texture. Strong grapefruit flavor. Surprisingly good. Even those who grimaced on being told the flavor of the day had seconds.

Note: Fresh squeezed grapefruit juice is far better than bottled. Also, use pink or red grapefruit.


Based on a recipe in Marshall's book, Ices: Plain and Fancy
  1. Bring a thin peel of the lemons to a boil with the cream, the milk, and the sugar.
  2. Mix into egg yolks, and heat on low until slightly thickened.
  3. Strain and cool.
  4. Juice lemons and add to mix.
  5. Make in ice cream machine.
Notes: Don't add lemon juice until just before mixing in ice cream machine.

Mango Sorbet

  1. Mix sugar in water, bring to a boil, and let simmer for 5 minutes. Remove from heat and cool.
  2. Peel, slice, and puree mangos in blender.
  3. Push pureed mango through fine sieve.
  4. Mix syrup, mango, and lemon juice.
  5. Make in ice cream maker.
Notes: Based on a recipe from Tarantino's book, this is the only sorbet on my list. An excellent sorbet, with a nice color and texture.


  1. Puree blueberries.
  2. Add maple syrup and cream.
  3. Freeze in ice cream maker.
Notes: One of the simpler ice creams to make. The original recipe (an off-the-cuff comment in Damerow's book) just has blueberries and maple syrup. I added the cream because I felt it would impart a smoother flavor (whatever that means!). A strong flavor.

I also tried this recipe with strawberries instead of blueberries, but it wasn't very good.


  1. Remove the skin from the peaches and slice into small pieces. You should have about 2 1/2 cups off small peach pieces.
  2. Shake peaches with 1/2 cup of sugar and squeeze juice of 1/2 lemon on top. Refridgerate for 2+ hours.
  3. Beat two eggs in mixing bowl.
  4. Beat in 1/2 cup sugar.
  5. Beat in cream.
  6. Store egg/sugar/cream mix in refrigerator.
  7. When ready to make ice cream, pour peaches (with juice) into blender. Add some of cream mix to blender if more liquid needed to blend. Purify peaches.
  8. Combine purified peaches and cream mix and freeze in ice cream maker.


  1. Beat eggs. Beat in sugar.
  2. Heat cream until steaming. Stir into egg/sugar mix. Cool.
  3. Mash raspberries, add to cream/egg/sugar mix.
  4. Freeze in ice cream maker.


  1. Slice strawberries, coat with 3/8 sugar and lemon juice.
  2. Stir and let sit for at least 1 hour.
  3. Beat eggs; beat in sugar.
  4. Heat creams together until steaming. Stir into egg/sugar mixture. Cool.
  5. Just before adding to ice cream machine, mash strawberries and stir into cream/egg mixture.
  6. Freeze in ice cream maker.

Miscellaneous Recipes

Cinnamon Ice Cream

  1. Mix skim milk powder and 1/3 cup of sugar in a large bowl.
  2. Slowly beat in cream; you want to dissolve the solids in the cream, but just barely. Avoid clumping. Beat until smooth, and then beat in milk.
  3. Lightly beat eggs yolks; beat in remaining sugar.
  4. Heat cream/milk/sugar mixture to almost boiling.
  5. Pour hot cream/etc mix onto egg yolks while constantly stirring.
  6. Cool, and put in ice cream machine.
  7. Shortly before ice cream is ready (it should have thickened), add cinnamon.

Maple Walnut Ice Cream

  1. Beat egg yolks.
  2. Put table cream in a sauce pan and bring almost to a boil.
  3. Beat heated cream into eggs.
  4. Cool.
  5. Mix in maple syrup just before freezing in ice cream machine.
  6. When almost done, stir in walnut pieces.

Vanilla Ice Cream

  1. Beat egg. Beat in sugar.
  2. Mix milk and table cream in a sauce pan and bring almost to a boil.
  3. Beat heated cream into eggs.
  4. Cool. Add whipping cream, vanilla. Make in ice cream machine.

Vanilla Ice Cream

  1. Heat cream and sugar together until sugar is dissolved.
  2. Add vanilla.
  3. Cool. Make in ice cream machine.

Variations: Cinnamon Ice Cream

Reduce vanilla to 1 tablespoon and add 1 tablespoon of cinnamon.
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