Butter Pecan Ice Cream/Cherry Cordial Ice Cream/Easy Homemade Ice Cream ´n´ Cookies/Mint Chocolate Chip Ice Cream/Peppermint Ice Cream Gems/Rich Vanilla Ice Cream/Vanilla Ice Cream
Servings:
Makes about 2 quarts
Prep Time: 10
minutes
Ingredients
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1
(14-ounce) can EAGLE BRAND®
Sweetened Condensed Milk (NOT evaporated milk) |
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1
to 1 1/2 cups chopped pecans |
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3
tablespoons butter or margarine, melted |
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1
teaspoon maple flavoring |
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2
cups half-and-half |
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2
cups whipping cream, unwhipped |
Instructions
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In
large bowl, combine EAGLE BRAND®,
pecans, butter, and flavoring; mix well. Stir in remaining ingredients.
Pour into ice cream freezer container. Freeze according to
manufacturer’s instructions. Freeze leftovers. |
Notes: Refrigerator-Freezer Method: Omit half-and-half. Whip whipping cream. In large bowl, combine EAGLE BRAND®, pecans, butter and flavoring; mix well. Fold in whipped cream. Pour into 9 x 5 -inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm. Freeze leftovers.
This
recipe fast became our family favorite. I usually leave the chocolate
chips out.
Servings: Makes
about 1 1/2 quarts
Prep Time:
10 minutes
Ingredients
1 (14-ounce) can Sweetened Condensed Milk (NOT
evaporated milk)
2 cups (1 pint) half-and-half
2 cups (1 pint) whipping cream, unwhipped
1 (10-ounce) jar maraschino cherries (without stems), well drained and chopped
(about 1 cup)
3/4 cup semi-sweet mini chocolate chips
1 tablespoon vanilla extract
1/2 teaspoon almond extract
Instructions
In ice cream freezer container, combine all
ingredients; mix well. Freeze according to
manufacturer’s instructions. Freeze leftovers.
Notes: Refrigerator-Freezer Method: Omit half-and-half. Whip whipping cream. In large bowl, combine sweetened condensed milk, 1/2 cup chopped maraschino cherries, 1/2 cup mini chocolate chips, 2 teaspoons vanilla and 1/4 teaspoon almond extract; mix well. Fold in whipped cream. Pour into 9x5-inch loaf pan or other 2 quart container. Cover. Freeze 6 hours or until firm. Freeze leftovers.
Easy Homemade Ice Cream ´n´ Cookies
Prep
Time: 20 minutes
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Notes:
Mud Pie: Prepare ice cream as above. To make crust, combine 25 chocolate
sandwich cookies, finely rolled (about 2 cups crumbs) and 1/4 cup butter,
melted. Press evenly on bottom of 9-inch pie plate; refrigerate. Scoop ice cream
into balls and arrange in prepared crust. Drizzle with chocolate fudge topping
or chocolate syrup. Freeze at least 1 hour before serving. Garnish with nuts.
Peanut Butter Ice Cream with Cookies: In large bowl,
beat together EAGLE BRAND®, milk, egg yolks, 1/3 cup creamy peanut butter and
vanilla. Stir in 1 cup coarsely chopped peanuts. Fold in 1-1/2 cups coarsely
crushed chocolate sandwich cookies (14 cookies) and whipped cream. Proceed as
above.
*Use only Grade A clean, uncracked eggs. Pasteurized
egg product can be substituted for egg yolks.
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Ingredients |
|
|
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1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk) |
|
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2 teaspoons peppermint extract |
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Green food coloring (optional) |
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2 cups half-and-half |
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2 cups whipping cream, unwhipped |
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3/4 cup mini chocolate chips |
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Instructions |
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In large bowl, combine EAGLE BRAND®, peppermint extract and food coloring (optional). Stir in remaining ingredients. Pour into ice cream freezer container. Freeze according to manufacturer’s instructions. Freeze leftovers. |
Notes:
Refrigerator- Freezer Method: Omit half-and-half; reduce mini chocolate chips to
1/2 cup. Whip whipping cream. In large bowl, combine EAGLE BRAND®, extract and
food coloring (optional); mix well. Fold in whipped cream and chocolate chips.
Pour into 9 x 5-inch loaf pan or other 2- quarts container; cover. Freeze 6
hours or until firm. Freeze leftovers.
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Servings: makes 2 dozen gems |
Prep Time: 25 minutes |
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Preparation |
20 min. |
Ingredients:
3/4 cup sugar
1 pint Half & Half
1/4 teaspoon salt
4 eggs
1 pint (2 cups) Heavy Whipping Cream
1 tablespoon vanilla
Instructions:
Combine sugar, half & half and salt in 2-quart saucepan. Cook over medium
heat, stirring constantly, until sugar is dissolved (3 to 4 minutes). Beat
eggs in large bowl until light and lemon-colored. Gradually stir small amount of
hot half & half mixture into beaten eggs with wire whisk. Slowly pour egg
mixture into remaining half & half mixture in saucepan, whisking constantly.
Reduce heat to low. Cook, stirring constantly, until half & half mixture
reaches 160°F and is thick enough to coat back of metal spoon (7 to 10
minutes). (DO NOT BOIL.) Pour into clean bowl. Cover; refrigerate until chilled
(1 to 2 hours). Stir whipping cream and vanilla into chilled half &
half mixture with wire whisk. Freeze in ice cream maker, according to
manufacturer’s instructions, until desired consistency. Serve immediately or
store frozen in freezer container with tight-fitting lid. Yield: 12
(1/2-cup) servings
Nutrition Facts (1 serving)
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Calories: |
200 |
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Fat: |
14 g |
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Cholesterol: |
115 mg |
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Sodium: |
95 mg |
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Carbohydrates: |
15 g |
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Dietary Fiber: |
0 g |
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Protein: |
4 g |
Freezing
Time: 40 minutes
Servings:
Makes about 1 1/2 quarts
Prep
Time: 10 minutes
Ingredients
4
cups (2 pints) half-and-half or light cream
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
2 tablespoons vanilla extract
Instructions
In
2-quart ice cream freezer container, combine all ingredients; mix well.
Freeze according to manufacturer’s instructions. Freeze leftovers.
Notes:
Refrigerator-Freezer Method: Omit half and half. In large bowl, combine EAGLE
BRAND® and vanilla. Fold in 2 cups (1 pint) whipping cream, whipped (DO NOT use
non-dairy whipped topping). Pour into 9X5-inch loaf pan or other 2 quart
container. Cover. Freeze 6 hours or until firm. Freeze leftovers.
Peach Ice Cream: Reduce vanilla to 1 tablespoon and
add 1 teaspoon almond extract, 4 drops yellow and 2 drops red food coloring. If
desired add 2 cups mashed fresh or frozen peaches, thawed or 1 (16-ounce) can
peaches, drained and mashed. Proceeed as above.