Coffee Ice Cream

• 1 c. milk
• 24 marshmallows
• 1 tsp. instant coffee
• 1 c. heavy cream, chilled

1. Combined preparation and cooking time: 15 to 20 minutes.
2. Freezing time: overnight.
3. Turn freezer to coldest setting.
4. Pour milk into a saucepan, heat and gradually add the marshmallows.
5. Mix until the mixture is smooth.
6. Add the instant coffee.
7. Let it cool a bit.
8. Whip the cream until stiff.
9. Mix cream and marshmallow mix together and pour into an empty ice cube tray.
10. Freeze overnight.

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Vanilla Ice Cream

• 4 eggs
• 1 3/4 c. sugar
• 1 can Eagle Brand milk
• 1 can (sm.) Carnation milk
• 1/2 gal. whole milk
• 2 tbsp. vanilla
• 1/2 pt. whipping cream

1. Beat eggs well, add sugar and continue beating until well mixed.
2. Add other milks, whipping cream and vanilla; beat until well mixed.
3. Pour into chilled ice cream maker canister.
4. Freeze according to freezer's directions.

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Blueberry Cheesecake Ice Cream

• 1 can evaporated milk
• 4 lb. cream cheese
• 6 eggs
• 2 c. sugar
• Half & half
• 1 1/2 tsp. almond extract
• 1/3 c. Grapenuts
• 1 can blueberry pie filling (or
• cherry pie filling)

1. Beat well eggs and sugar.
2. Add softened cream cheese.
3. Beat well with electric mixer.
4. Gradually add evaporated milk while continuing to mix with mixer.
5. Add almond extract flavoring.
6. Pour into 1 1/2 gallon can.
7. Add half & half to fill line.
8. When ice cream is hard, or electric freezer stops, remove dasher and swirl Grapenuts and blueberry pie filling into ice cream.
9. Do not mix well.
10. Pour water off of ice cream can for 2 hours to harden or "ripen" ice cream.

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Mango Ice Cream

• 4 c. peeled mango slices, chopped fine
• 1 c. sugar
• 4 (13 oz.) cans sweetened milk, chilled
• 1/2 gal. Half and Half
• 6 eggs, well beaten (or Egg Beaters)
• 1 tbsp. vanilla extract
• 1 tsp. almond extract

1. Combine mango slices and sugar in a microwave proof bowl.
2. Heat until sugar dissolves.
3. Place in refrigerator to chill slightly.
4. In a churn, combine sweetened condensed milk, Half and half, eggs and extracts.
5. Add chilled mango mixture. Follow manufacturer's directions for making ice cream.

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Banana Ice Cream

• 2 cans Eagle Brand milk
• 3 bananas, cut up sm.
• 3 pts. half & half
• Milk to finish filling 1 gallon
• freezer

1. Mix all together.
2. Freeze in 1 gallon freezer.
3. May use any type of fruit mashed up or chopped small.
4. Very rich.

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Pina Colada Ice Cream

• 1 (12 oz.) can crushed pineapple
• 1 pkg. frozen coconut
• 1 qt. half and half
• 1 pt. whipping cream
• 1 can Eagle Brand milk
• 4 eggs, beaten well (or Egg Beaters)
• 2 c. sugar
• 2 tsp. rum flavoring

1. Mix Eagle Brand milk, sugar and eggs in large bowl.
2. Beat well; add cream and half and half.
3. Add remaining ingredients.
4. Place in ice cream freezer.

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Cherry Nut Ice Cream

• 2 cans Eagle Brand milk
• 3 bananas, cut up sm.
• 3 pts. half & half
• Milk to finish filling 1 gallon
• freezer

1. Mix all together.
2. Freeze in 1 gallon freezer.
3. May use any type of fruit mashed up or chopped small.
4. Very rich.

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Butter Pecan Ice Cream

• 2 eggs
• 1 c. brown sugar
• 2 cans evaporated milk
• 1 box instant vanilla pudding
• 1 1/2 c. toasted pecans
• 1 1/2 c. sugar
• Milk

1. Saute chopped pecans in small amount of butter.
2. Stir constantly about 5 minutes or until toasted.
3. Set aside to cool.
4. Combine remaining ingredients.
5. Mix well.
6. Pour into 1 1/2 gallon freezer.
7. Finish filling with whole milk.
8. Freeze.
9. Best to let set 1 hour.

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Cherry Ice Cream

15-20 servings

• 4 eggs, separated
• 1 c. sugar
• 1/2 c. instant nonfat dry milk
• 1 c. Eagle Brand milk
• 1/2 gal. milk
• 1 (8 oz.) jar maraschino cherries

1. Beat egg yolks in a bowl until light.
2. Stir in sugar, dry milk, and Eagle Brand milk.
3. Add milk and beat thoroughly.
4. Chop cherries and add cherries and juice to egg mixture.
5. Fold in egg whites that have been stiffly beaten.
6. Freeze according to freezer directions.

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Toffee Ice Cream

• 10 oz. Health bars
• 1/2 pkg. Famous chocolate wafers,
• crushed
• 1/4 c. margarine, melted
• 1/2 gal. vanilla ice cream or ice milk

SAUCE

• 1 stick margarine
• 1 (12 oz.) pkg. chocolate chips
• 2 c. powdered sugar
• 1 lg. can evaporated milk
• 1 tbsp. vanilla

1. Put Heath bars in freezer to harden.
2. Mix chocolate wafer crumbs and margarine and press in 9x13 inch pan.
3. Refrigerate to harden.
4. Crush Heath bars and mix with softened ice cram.
5. Spread over crust and freeze 6-8 hours.

Sauce:

1. Melt butter and chips.
2. Add milk and sugar.
3. Cook 8 minutes or until thick, stirring constantly.
4. Add vanilla and serve warm over the ice cream
5. You can cut the sauce recipe in half and still have enough.

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Tutti Fruiti Ice Cream

• 3 mashed bananas
• 3 oranges (juice)
• 3 lemons (juice)
• 3 c. sugar
• 3 c. cream (optional: 2 pts. half
• and half may be substituted)

1. Combine ingredients in 4 quart ice cream freezer.
2. Add milk to finish filling (approximately 3 cups).
3. Place ice cream bucket in churn and freeze as usual.

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Easy Strawberry Ice Cream

1 1/2 c. strawberry jam
2 c. buttermilk

Stir together jam and buttermilk.
Freeze until firm.
Break up mixture.
Whip until fluffy and refreeze.

Pineapple Orange Ice Cream

6 eggs
3 c. sugar
1 box vanilla pudding (instant)
3 tbsp. orange flavoring
3/4 of a large can crushed pineapple
1 lg. can Pet milk
1 pt. whipping cream

Combine all ingredients and pour into 1 gallon freezer.
Finish filling freezer with whole milk.
Add a few drops of red and yellow food coloring to make orange color.
Freeze.

Praline Ice Cream

Yields 1 gallon

• 2-1/4 c. sugar
• 1/3 c. all-purpose flour
• 1/2 tsp. salt
• 3 eggs, beaten
• 5 c. milk
• 1 qt. whipping cream
• 1 1/2 tbsp. vanilla
• 3 1/2 c. coarsely chopped pralines

1. Combine sugar, flour and salt in a Dutch oven.
2. Add eggs and stir until smooth.
3. Stir in milk and cook over medium heat.
4. Heat until thermometer reaches 165 degrees, stirring constantly.
5. Remove from heat and let cool slightly; chill 2 hours.
6. Combine whipping cream and vanilla in a large bowl; add chilled custard, stirring with a wire whisk.
7. Pour mixture into freezer can of 1 gallon electric freezer.
8. Freeze according to manufacturer's instructions.
9. Remove paddle; fold in pralines and let stand 1 hour before serving.

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Lemon Ice Cream

Yield: 6-8

• 2 c. whipping cream or Half and Half
• 1 c. sugar
• 2 tbsp. freshly grated lemon peel
• 1/3 c. freshly squeezed lemon juice

1. Combine cream and sugar.
2. Stir until sugar has dissolved.
3. Blend in peel and juice.
4. Pour in shallow pan.
5. Freeze until firm (4 hours).

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Peach Ice Cream

• 2 cans sweetened condensed milk
• 4 c. mashed or chopped fresh peaches
• 1 tbsp. flour
• 1 tbsp. vanilla
• 2 qt. milk

1. Combine sweetened condensed milk and peaches; add flour.
2. Beat well.
3. Add vanilla and milk; mix well.
4. Pour in hand freezer; freeze according to freezer directions.

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Strawberry Ice Cream

Makes about a quart

• 2 c. buttermilk
• 1/2 c. strawberry jam or any jam (raspberry, cherry or pineapple)

1. Stir buttermilk into jam.
2. Pour into refrigerator tray; freeze.
3. Firm.
4. Cut up frozen mixture and place in chilled bowl.
5. Whip until fluffy with electric mixer.
6. Return to tray, cover and freeze firm (or freeze in ice cream freezer according to manufacturer's directions).
7. Spoon into sherbet dishes.
8. Garnish with fresh strawberries and mint leaves if desired.

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Coconut Ice Cream

• 60 Ritz crackers
• 1 stick margarine
• 1/2 gal. vanilla ice cream
• 1 1/2 c. milk
• 2 pkgs. Jello instant coconut cream
• pudding

1. Crush and roll fine crackers.
2. Place in bottom of 9 x 13 inch dish. (Save out 1/2 cup crackers.)
3. Drizzle 1 stick of melted margarine over crumbs.
4. Soften ice cream and mix with milk.
5. Add pudding.
6. When mixed spread over crumbs.
7. Sprinkle 1/2 cup crumbs on top.
8. Place in refrigerator to set. (This makes a lot - can be cut in half.)

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Grapenut Ice Cream

• 6 eggs
• 1/4 tsp. salt
• 1 pt. half & half
• 2 c. Grapenuts
• 2 c. sugar
• 1 tsp. vanilla
• 1 can Carnation milk

1. Blend eggs, sugar, salt, vanilla, half and half, and Carnation milk together.
2. Pour in ice cream freezer.
3. Fill to top with regular milk and add Grapenuts.
4. Freeze and eat.

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Cappuccino Ice Cream

• 6 egg yolks
• 1/2 c. sugar
• 3 tbsp. brown sugar
• 3 c. heavy cream
• 2 tbsp. instant coffee powder
• 1 c. very rich brewed espresso
• 3 tbsp. creme de cacao
• 2 tsp. vanilla extract
• 1 tsp. ground cinnamon

1. Beat the egg yolks, sugar and brown sugar in a medium bowl just until blended.
2. Heat the cream in a saucepan until almost boiling.
3. Pour the cream in a thin stream into the egg yolk mixture, whisking constantly.
4. Return the mixture to the saucepan and cook over medium heat to make a light custard, about 5-7 minutes.
5. Do not allow to boil.
6. Remove from heat. Dissolve the instant coffee in the espresso.
7. Stir in the creme de cacao, vanilla and cinnamon and whisk into the custard.
8. Refrigerate covered until cold.
9. Freeze in ice cream maker.

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Chocolate Ice Cream

Ingredients :

• 4 eggs
• 2 1/2 c. sugar
• 1 c. sifted cocoa
• 1 tbsp. vanilla
• 1 pt. half & half
• 1/2 pt. whipping cream
• 1 can evaporated milk

Directions :

1. Beat eggs until white.
2. Add sugar, little at a time.
3. Beat well each time.
4. Fill freezer up with milk to about 2 inches from top. 1 gallon freezer.

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Peanut Butter Ice Cream

Ingredients :

• 2 c. sugar
• 1 can evaporated milk
• 1 sm. jar peanut butter
• Milk

Directions :

1. This will make 1 gallon ice cream.
2. Mix evaporated milk, sugar and peanut butter in blender.
3. Add milk to fill line.
4. Freeze.

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