ICE CREAM RECIPE….O.K. – IT IS REALLY FROZEN CUSTARD
( It will not freeze solid like typical homemade ice cream – and it is as rich and creamy as anything you will ever eat! ) But – it uses un cooked egg yolks – so if you are squeamish about it – you may to heat the mixture gently in a pan on the stove first. I have never had a problem – but…hey – I eat “bait” (sushi)…
BASIC RECIPE:
1- 16 OZ WHIPPING CREAM
1- 16 OZ HALF AND HALF
2- CANS OF EAGLE BRAND SWEETENED CONDENSED MILK
6- EGG YOLKS
¾ CUP OF SUGAR
¼ TSP. OF SALT
For Vanilla ice cream:
You can add vanilla extract to taste if you want basic vanilla. Better yet – Get several vanilla beans – and scrape the insides into a very small amount of water (2 oz. or so) and then simmer the beans and the scrapings to extract all the flavor you can. Add to the mix.
You can also do some interesting things with nutmeg and cinnamon to create an egg-nog flavor.
For Strawberry:
1-1/2 lbs. strawberries. Cut up half of them into ¼’’ – ½’’ pieces
Puree the rest, and add to the the above mix.
For Chocolate Covered Strawberry flavor –
Add 3 Hersheys Dark Chocolate candy bars. Mince them into 1/8’’ – ¼’’ pieces, then add to the mix above.
For Chocolate Covered Cherry- same as above – but with use ripe Bing cherries – or what ever cherries are available.
For Cajun Banana Nut – Use the basic recipe above, and then add:
3- 4 - 6 Ripe bananas – mashed well with a fork until “chunky puree”
4- Heat skillet with 3-4 tbs. of butter, and a pink of salt and 1 cup packed dark brown sugar.
5- After the mixture is gently warmed until the sugar is completely dissolved - Add approx 6-8 oz. of chopped pecans, stirring them in to coat them. Turn off heat – and keep moving them around until the brown sugar begins to cling to the pecan. Then place them on a cookie sheet to cool, then break them up and add to the above basic mix along with bananas as above.
For Amaretto Peach:
1-1/2 lbs. of ripe peaches, chopped into small pieces like in the strawberry recipe. Puree half of them.
Warm skillet on low/medium, and add 2 tbs. butter. Put approx. ½ lb. sliced or almond slivers in skillet, watch and stir constantly. Brown them. Then add fine ground salt to taste. Add to mix.
You can also add a shot or two of real Amaretto if you want – or a few drops of Almond extract. Careful though, you can overpower the peach flavor.
This is incredibly rich... and not like the the typical home made ice cream ( which is most often ice "milk" ) and not for everybody.
But - if you like silky smooth, buttery rich frozen custard...THIS is it.
T
( It will not freeze solid like typical homemade ice cream – and it is as rich and creamy as anything you will ever eat! ) But – it uses un cooked egg yolks – so if you are squeamish about it – you may to heat the mixture gently in a pan on the stove first. I have never had a problem – but…hey – I eat “bait” (sushi)…
BASIC RECIPE:
1- 16 OZ WHIPPING CREAM
1- 16 OZ HALF AND HALF
2- CANS OF EAGLE BRAND SWEETENED CONDENSED MILK
6- EGG YOLKS
¾ CUP OF SUGAR
¼ TSP. OF SALT
For Vanilla ice cream:
You can add vanilla extract to taste if you want basic vanilla. Better yet – Get several vanilla beans – and scrape the insides into a very small amount of water (2 oz. or so) and then simmer the beans and the scrapings to extract all the flavor you can. Add to the mix.
You can also do some interesting things with nutmeg and cinnamon to create an egg-nog flavor.
For Strawberry:
1-1/2 lbs. strawberries. Cut up half of them into ¼’’ – ½’’ pieces
Puree the rest, and add to the the above mix.
For Chocolate Covered Strawberry flavor –
Add 3 Hersheys Dark Chocolate candy bars. Mince them into 1/8’’ – ¼’’ pieces, then add to the mix above.
For Chocolate Covered Cherry- same as above – but with use ripe Bing cherries – or what ever cherries are available.
For Cajun Banana Nut – Use the basic recipe above, and then add:
3- 4 - 6 Ripe bananas – mashed well with a fork until “chunky puree”
4- Heat skillet with 3-4 tbs. of butter, and a pink of salt and 1 cup packed dark brown sugar.
5- After the mixture is gently warmed until the sugar is completely dissolved - Add approx 6-8 oz. of chopped pecans, stirring them in to coat them. Turn off heat – and keep moving them around until the brown sugar begins to cling to the pecan. Then place them on a cookie sheet to cool, then break them up and add to the above basic mix along with bananas as above.
For Amaretto Peach:
1-1/2 lbs. of ripe peaches, chopped into small pieces like in the strawberry recipe. Puree half of them.
Warm skillet on low/medium, and add 2 tbs. butter. Put approx. ½ lb. sliced or almond slivers in skillet, watch and stir constantly. Brown them. Then add fine ground salt to taste. Add to mix.
You can also add a shot or two of real Amaretto if you want – or a few drops of Almond extract. Careful though, you can overpower the peach flavor.
This is incredibly rich... and not like the the typical home made ice cream ( which is most often ice "milk" ) and not for everybody.
But - if you like silky smooth, buttery rich frozen custard...THIS is it.
T
