|
|
Dessert In Disguise Spaghetti Ice Cream™ Recipe Page |
|
|
|
Dessert In Disguise Spaghetti Ice Cream™ Recipe Page |
|
|
FREE HOMEMADE ICE CREAM, YOGURT, AND GELATO RECIPES THAT CAN BE USED TO MAKE SPAGHETTI ICE CREAM™ |
|
Have a Spaghetti Ice Cream party or Ice Cream social at your next gathering. These ice cream recipes can be made with Ice cream or gelato (Italian gourmet ice cream) Note: Gelato can be made by using the standard ice cream recipes and replacing the cream with whole or 1%-2% milk. Note: some recipes are just for gelato.
|
|
SPAGHETTI Ice Cream™
Make this about an hour before you start making the Spaghetti Ice Cream, and chill in or freezer just prior to use.
Take pre-sweetened frozen strawberries (the ones you use for Strawberry Shortcake) or fresh ripe strawberries. Place them into a blender and blend them until they are mixed into a thick liquid. If the liquid is too thick in consistency, it can be thinned slightly with the addition of a few teaspoons of corn syrup and re-blended. If using fresh ripe strawberries, sweeten to taste with corn syrup. Place the sauce into a covered container and put into the refrigerator until ready for use. If possible, pre-chill the sauce in freezer about ½ hour before making the Spaghetti Ice Cream, so as to minimize any melting of the Spaghetti Ice Cream with by the sauce.
|
|
Pizza Ice Cream™
Sugar vanilla ice cream 1 kiwi 1 banana Some red grapes whipped cream coconut flakes Take a handful of strawberries and put them in a blender, add some sugar and blend (this strawberry sauce will be your tomato sauce). Slice up kiwi, some strawberries, and a banana they will be your toppings. You will also need some red grapes they will be your olives. Spread out your favorite light colored ice cream, for example: vanilla (or maybe banana) on a chilled plate. Make sure the ice cream is spread out at least 1/2 inch thick. Add some whipped cream and coconut flakes as your cheese. Now you can decorate with the strawberry sauce and then the cut up fruits. Voile, there you have it, a Pizza ice cream!!! bon appetite !!!
|
14 oz can of pumpkin
|
|
Green Tea ice cream recipe 1/3 cup water
Combine the water and sugar in a small saucepan over low heat, stirring, until the sugar melts, and simmer the syrup for 5 minutes. In a separate bowl, mix 1 tablespoon of the syrup with the powdered green tea, then add that mixture to the syrup in the saucepan, and stir until evenly mixed. Add the light cream and heavy cream , pour into an ice cream freezer, and freeze according to manufacturer's instructions.
|
|
Better than Vanilla Gelato Made in your ice cream maker
3/4 cup sugar 2 cups whole milk 1 cup half & half 2 tsp. vanilla extract.
Combine egg yolks and sugar in a mixing bowl. Beat at medium high speed until the mixture is thick and pale yellow in color. Heat milk to a simmer. Add half of the milk to the egg yolk mixture and whisk until blended. Stir in the rest of the milk and cook over low heat, stirring constantly. Remove from heat, when the mixture coats the back of your spoon. Stir in the half & half. Pass mixture through a fine strainer into a bowl and set over an ice bath to chill. Stir in the vanilla extract. Freeze in an ice cream maker according to manufacturer's instructions.
|
|
Chocolate Gelato recipe 1 cup sugar
In a heavy saucepan cook 1/4 cup sugar, undisturbed, over moderate heat until it begins to melt and cook, stirring with fork, until melted completely and deep golden brown. Remove pan from heat and dip pan briefly into a bowl of ice water to stop cooking. (Caramel will harden). Cool pan about 5 minutes and return to heat. Add milk and cook over moderate heat, whisking until caramel is melted. Whisk in cocoa until combined well and keep mixture warm. In a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring, and remove from heat. In a bowl with an electric mixer beat egg yolks with remaining 3/4 cup sugar until thick and pale. Whisk in caramel mixture and chocolate in streams, whisking until combined. Pour custard into another 3 quart heavy saucepan and cook over moderately low heat until a candy thermometer registers 140 F. Cook custard stirring (do not let it boil), 4 minutes more and remove from heat. Cool custard completely and freeze in an ice cream maker.
|
|
Coffee Gelato recipe 2/3 cup sugar
Beat the sugar and egg yolks together until pale yellow and very thick. Slowly add the milk, beating gently to avoid a build-up of foam. Stir in the salt. Transfer mixture to the top of a double boiler with an inch of boiling water in the bottom half. Regulate heat so water remains at a low boil, and stir continuously 8 minutes. Custard will thicken enough to coat the spoon, and surface foam will disappear. Immediately remove top of double boiler and set it in a large bowl of cold water. Stir 2 minutes to cool custard somewhat. Then transfer it to a bowl and add the coffee, stirring to dissolve it thoroughly. Cover and set in refrigerator to chill thoroughly. Also chill heavy cream. When ready to proceed, whip cream into soft peaks and stir it into coffee custard. Transfer mixture to ice cream machine and proceed according to machine's directions.
|
|
Lemon-orange Gelato 2 cups milk
Scald the milk with the orange and lemon zest in a medium saucepan. Whisk the egg yolks and sugar to blend. Gradually whisk half of the hot milk into the yolks. Return the yolks to the saucepan with remaining milk. Stir over low heat until custard thickens and leave a path on the back of the spoon when you draw your finger across it. Do not let the mixture boil. Transfer the mixture to a large bowl and chill. Once the mixture is cool stir in the lemon juice. Transfer to ice cream maker and process according to manufacturers instructions.
|
|
Peach Gelato 1 cup sugar
Put sugar and 2 cups water in a saucepan. Stir over medium heat until sugar dissolves, then raise heat, bring syrup to a boil and boil 5 minutes. Transfer syrup to a bowl and let it cool completely. Purée peaches in a food processor blender. Measure out 2 cups of purée and stir in lemon juice. Add purée to cooled sugar syrup and chill thoroughly. Whip cream into soft peaks and fold it into fruit mixture. Transfer mixture to ice cream machine and freeze according to machine's directions.
|
|
The Best Vanilla Ice Cream For 1 quart you will need:
3 cups heavy cream 3/4 cups sugar 4 egg yolks 2 tbs.. vanilla extract. In a heavy bottomed saucepan heat
milk, cream and sugar stirring occasionally until the sugar is dissolved and
the mixture is hot. In a mixing bowl start whisking the egg yolks. Take
about one cup of the hot mixture and slowly pour it into the egg yolks and
keep whisking. When your egg yolk mixture is smooth, slowly pour it into
your hot mixture in the saucepan, whisking constantly. Cook over medium
heat, stirring constantly, until the mixture thickens and coats the back of
a spoon. Be sure not to let the mixture boil at any time or it will curdle.
Pass mixture through a fine strainer into a bowl and stir in the
vanilla extract. Freeze in an ice cream maker according to manufacturer's
instructions.
|
|
Coconut Ice Cream 1 cup milk
Place the coconut cream and milk in a food processor and blend thoroughly. Stir in the cream and coconut flakes. Pour the mixture into the bowl of the machine and freeze. Makes about 1 quart.
|
|
Quick Raspberry Ice Cream Two 10 oz. packages frozen
raspberries packed in syrup, partially thawed
Lightly crush the raspberries while still in the bag. our into the bowl of the machine and add the cream and freeze. Makes about 1 quart.
|
|
Lemon Ice Cream Zest of 1 lemon
Put the lemon zest and sugar in a food processor and process until the zest is finally chopped. In a saucepan, mix the lemon sugar with 1 1/2 cups heavy cream and all milk. Bring to a boil, stirring occasionally to dissolve the sugar. Place the egg yolks in a large bowl and whisk briefly. still whisking the yolks, slowly pour in the hot cream. When the mixture is smooth, pour it back into the saucepan or into the top of a double boiler. Cook over low heat or over simmering water, stirring constantly, until the mixture becomes a thick custard, about 15 min. Do not let the mixture boil. Place the custard in a metal bowl set over a larger bowl of ice. Stir until very cold and thick. Mix in the lemon juice. Whip the remaining cup of cream until stiff. Fold in the lemon custard. Pour the mixture into the bowl of the machine and freeze. Makes about 1 quart.
|
|
Champagne ice cream recipe 2 egg yolks
Put the milk, sugar and lemon rind in a saucepan and break in the yolks of two eggs, stir on low heat and continue stirring until it comes to the boil. Remove the rind and let it cool. When it is cold fold in the whipped cream and the champagne and place in an ice cold metal container. Place in the freezer for an hour and
stir every 20 minutes with an electric blender or whisk.
|
|
Mango Kulfi - Indian ice cream 1 tb Unflavored gelatin
Mango Kulfi is a delightful Indian
ice cream. Although it does not have a custard base it does have a soft,
creamy texture. You don't even need and electric ice cream gizmo to make
it! Kulfi is usually molded into individual portions and garnished with
lots of ground roasted pistachio nuts.
|
5 egg yolks
Beat yolks and sugar until blended. Pour in top of double boiler. Stir in half and half. Cook and stir over boiling water until thickens. Set aside - stir in butter. While cooling on a rack, stir occasionally until room temperature. Stir in whipping cream and vanilla. Freeze according to manufacturers directions.
|
1/4 cup blanched almonds
Reduce the almonds to a powder. Add the milk and heavy cream, mix thoroughly together. In a saucepan, heat the almond mixture and bring it to a boil. Remove from heat and reserve. In a bowl, mix the egg yolks and sugar until light and fluffy. Add the almond mixture and mix well with wooden spoon. Return the mixture to the saucepan. Stir over medium-low heat until the custard thickens and coats the back of a spoon, do not boil. Strain custard into a clean bowl and refrigerate until cold. Process custard in ice cream maker according to manufacturers instruction. Transfer to covered container and freeze until firm.
|
|
American Ice Cream Recipe 1 pint milk
Scald the milk, stirring constantly. Mix the flour and cold water to a smooth paste and add to it slowly the scalded milk, continuing the stirring. When thickened, cook over hot water for about fifteen minutes. Add sugar and beaten egg yolks and cook two minutes. Strain the custard through a fine sieve and, when cold, add the cream and vanilla and freeze. This makes a smooth, rich cream. For variation, use dark brown sugar or maple sugar instead of the white sugar.
|
|
Caramel Ice Cream Recipe Follow the for French Ice Cream,
using Karo,
Blue Label and adding to the
scalded milk two
|
|
French Ice Cream Recipe 3 cups milk
Scald milk, Karo and sugar and thicken with the cornstarch dissolved in an equal quantity of cold milk. Cook fifteen minutes, stir in the egg yolks well beaten and combined with a little of the thickened mixture. Chill, add salt, flavoring and cream, and freeze, packing with three parts of cracked ice to one of rock salt.
|
|
Chocolate Ice Cream Recipe In top of double boiler melt
1-1/2 squares
chocolate, add 1/2 cup sugar or
1/4 cup sugar
|
|
Chocolate Pecan Cream Recipe 1 square chocolate
Melt the chocolate, add sugar, and cook with water until smooth and glossy. Add the cream slowly, then the salt, the pecan meats crushed into small pieces, and the vanilla. Cool and freeze. Serve with whipped cream and a few pecan meats. Other nuts may be used instead of the pecans, if desired.
|
|
Coffee Ice Cream with evaporated milk Recipe Put in saucepan 1 cup strong black coffee infusion, 1/2 cup sugar and 1 teaspoon gelatin. Heat until gelatin is dissolved, strain, cool in refrigerator and beat until very light. Scald 1 cup evaporated milk. Chill and beat until very light and gradually beat into the coffee mixture. Turn into refrigerator pan and freeze.
|
|
Fresh Fruit Ice Cream Recipe Prepare fruit by sprinkling sugar over it. Let it stand one hour, press through a coarse sieve and stir into American ice cream when the cream is frozen to a mush. If seed fruits, such as currants, are used, strain through a fine sieve or a piece of cheesecloth and use the juice only. The juice can be put into the freezer with the cream and not served until later, as in the case of the mashed fruits. Grated pineapple with the addition of a little lemon juice makes a particularly fine fruit cream.
|
|
Macaroon Ice Cream Recipe One pint thin cream, two-thirds cup sugar, one pint milk, one cup rolled macaroons, one tablespoon vanilla, two or three eggs, speck of salt. Make a custard of the milk, eggs, sugar and salt. Cool, add the vanilla and freeze. When nearly frozen add the macaroons, prepared by drying in the oven; they are then put through a meat chopper or rolled.
|
|
Maple Ice Cream Recipe Beat the yolks of two eggs until light; add two-thirds of a cup of maple syrup and half a cup of milk. Cook over hot water, stirring constantly, until the mixture thickens; then pour over the stiffly beaten whites of two eggs and cool. When cold add a cup and. a half of cream and freeze.
|
|
Maple Ice Cream Sauce Recipe Cook a cup of maple syrup and a tablespoon of butter until it drops thick but does not quite form a soft ball when tested in cold water. Serve hot over each portion of cream. Half a cup of chopped pecans or English walnuts is a delicious addition to the sauce. Serve with vanilla or macaroon ice cream.
|
|
Peach Ice Cream Recipe 3/4 cup of peach pulp
Pare and stone choice, ripe peaches and press the pulp through a "ricer;" add the sugar and lemon juice and turn into the can of a freezer, packed in ice and salt; add the cream and freeze as usual.
|
|
Peanut Ice Cream Recipe One quart of thin cream, one cup of rolled peanut meats, one cup of sugar, one tablespoon of vanilla. Mix all together and freeze.
|
|
Strawberry Ice Cream Recipe 1 pint of milk
Sift together, several times, the
sugar,
cornstarch and salt, then cook
in the milk,
scalded over hot water; stir
constantly until the
mixture thickens and is smooth,
then cover and
let cook fifteen minutes. Pick
over, wash and
drain the berries; mix them with
the sugar and
let stand an hour or more, then
press through a
fine sieve. Strain the
cornstarch mixture into the
freezer, and when cold add the
cream and
begin to freeze the mixture. When half frozen
add the strawberries and sugar
and finish
|
|
Vanilla Ice Cream, Junket Recipe 1 pint of milk
Crush the half tablet and let stand in the cold water to dissolve. Heat the milk, cream, sugar and vanilla to about 90 deg F.; stir in the dissolved tablet, pour into the can of the freezer and let stand in a warm place until the mixture "sets" or jellies. Do not jar the mixture while it is jellying. When cold freeze as in the first recipe. This makes an exceptionally nice ice cream.
|
|
Vanilla Ice Cream, Philadelphia Style Recipe 1 pint of thin cream
Mix all together and turn into the can of the freezer. Pack with salt and crushed ice in the usual proportion and turn the crank until the mixture is well frozen. At first turn the crank slowly, later turn more quickly. Take out the dasher and scrape the cream from it into the freezer; beat the whole thoroughly, smooth over the top and put on the cover. If the ice floats, turn off the water and repack, using larger pieces of ice and one measure of salt to four or five of ice. Spread burlaps, carpet or newspaper over the top, to keep the ice from melting too fast. The cream may be scalded; in summer this is advisable.
|
|
Walnut Nougat Ice Cream Recipe Scald 1 cup milk with 1 teaspoon gelatin and add slowly to 3 egg yolks mixed with 1/4 cup sugar and a Few grains salt. Return to double boiler and stir constantly until coating is formed on the spoon. Strain and cool. Put 1/3 cup sugar in frying pan and stir until melted and slightly brown. Add 1/3 cup walnut meats, finely chopped and turn mixture into a slightly buttered pan. When cold put through food chopper, add to custard, then add 1/2 pint cream beaten stiff and 2 teaspoons vanilla. Freeze. Other nuts may be used in place of walnuts. To make a rich fruit ice cream omit the walnuts, use sugar without melting it and add to the mixture, dates or prunes cut in pieces, or any desired fresh or canned fruit, allowing one cup or less of fruit. Use less sugar if fruit is very sweet.
|
|
Banana Rum Ice cream recipe 3/4 cup sugar
In a bowl whisk together the sugar, cornstarch, egg yolks, egg. Scalded the milk and add it in a stream, whisking. In a heavy saucepan bring the mixture to a boil over moderate heat, whisking, and boil it, whisking, for a minute. Add the rum, boil the custard for one minute more, and strain it through a fine sieve into a bowl. Chill the custard until it is cool and stir in the vanilla and the cream. In a food processor purée the bananas and stir the purée into the custard. Chill the mixture until it is cold. Freeze the mixture in an ice cream freezer according to the manufacturers instructions.
|
|
Blueberry Ice cream 2 pints blueberries
In a 3-quart saucepan combines 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 puree 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 ice-cream maker combine blueberry mixture, cream and vanilla. Freeze according to manufacturer's directions.
|
|
|
What
is this? This is
STRAWBERRY
SAUCE F