CGL Favorites

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

Up one level.

Index

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

Recipes

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.

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

• 2 eggs, lightly beaten
• 1 cup sugar
• 6 oz unsweetened chocolate
• 4 cups table cream.
• 1 tbl pure vanilla extract
• 1 teaspoon of instant coffee

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.

• Chocolate Ice Cream mix
• 3/4 cup 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 Ice Cream mix (reduce to 1 tsp vanilla extract)
• 1 cup raspberries

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 Ice Cream mix using 3 cups table cream instead of 4
• 3/4 cup almond butter

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.

• Chocolate Ice Cream Mix, using 3 cups of table cream instead of 4.
• 3 over-ripe bananas
• Juice of 1 lemon

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.

• Chocolate Ice Cream mix
• 1 5 oz can Macadamia nuts

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

• Chocolate Ice Cream Mix, using 3 cups table cream instead of 4
• 3/4 cup peanut butter

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.

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.

• 4 cups blueberries
• 2 cups table cream
• 1 cup sugar

1. Blend in blender just before putting in machine.

• 1 Cup Grapefruit juice
• 1 Cup Sugar
• 1 Cup Whipping Cream
• 1/2 Cup Whole Milk

1. Mix ingredients just before putting in machine.

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

• 500 ml table cream
• 250 ml milk
• 5 lemons
• 2/3 cup sugar
• 8 egg yolks

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.

• 2 cups water
• 1 cup sugar
• 6 Mangos
• Juice of one Lemon

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.

• 3 cups blueberries
• 1 cup maple syrup
• 1 cup whipping cream (optional)

1. Puree blueberries.
2. Add maple syrup and cream.
3. Freeze in ice cream maker.

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

• 5+ peaches (enough for 2 1/2 cups finely chopped peaches)
• 1/2 cup sugar
• 1/2 lemon
• 2 eggs
• 1/2 cup sugar
• 2 cup table cream (18% milk fat)

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.

• 3 eggs plus 1 egg yolk
• 2 cup table cream (18% milk fat)
• 1 1/2 cup sugar
• 2 cups raspberries

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 quart strawberries, stemmed
• 3/8 cup sugar
• Juice of 1/2 lemon
• 1 cup whipping cream
• 1 cup table cream
• 2 eggs
• 3/4 cup sugar

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.

• Even in the Ugolini machine, use whipping cream to get a better flavor.

• 1/4 cup non-instant skim milk powder
• 2/3 cup sugar
• 2 cups table cream
• 1 cup milk
• 2 egg yolks
• 1 tablespoon cinnamon

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.

• 4 egg yolks
• 3 cups table cream
• 3/4 cup walnut pieces
• 1 cup amber maple syrup

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.

• This also makes a good Maple Ice Cream Recipe
• If you can get Grade B maple syrup, use it instead and reduce it to half-a-cup (you may need to experiment here; possibly 3/4 cup would be better). Note: I used to recommend getting Grade C, but apparently the high-end of that has been renamed Grade B, and the low end of that is illegal to sell in retail stores (at least in Vermont).
• Be careful with the cream: If you decrease the milkfat content, then the ice cream will be slushy and have a poor texture.

• 2 eggs
• 3/4 cup sugar
• 1 cup milk
• 1 cup table cream
• 1 cup whipping cream
• 1 tbl vanilla

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.

• 4 cups table cream (18% milk fat)
• 2/3 cup sugar
• 2 tbl vanilla

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

Variations: Cinnamon Ice Cream