Fun Dessert Recipes - Homemade Ice Cream 3

Fun Dessert Recipes - Homemade Ice Cream

Chocolaty Toasted Almond Ice Cream

What You Need:

• 6 T of cold water
• 2 envelopes unflavored gelatin
• 3 C of milk
• 3 C of sugar
• 1/4 t of salt
• 3 eggs, lightly beaten
• 7 (1 oz.) squares unsweetened chocolate, melted
• 4 C of heavy whipping cream
• 2 t vanilla
• 1 C slivered almonds, toasted

How to Make It:

1. Pour the cold water into a small mixing bowl.
2. Sprinkle the gelatin over the cold water and let stand for at least 2 minutes.
3. Pour the milk into a heavy saucepan and place over medium heat.
4. When the milk reaches 170 degrees whisk in the sugar and salt.
5. Stirring continuously, cook the mixture until the sugar has completely dissolved.
6. Place the eggs into a small mixing bowl.
7. Pour 1/4 C of the hot milk into the eggs and whisk until well combined.
8. Pour the egg mixture into the pan with the hot milk, whisking as you pour.
9. Place the heat on low and stirring constantly cook the custard about 5 minutes or until it coats the back of a metal spoon.
10. Remove the mixture from the heat and stir in the gelatin mixture until completely dissolved.
11. Blend in the melted chocolate.
12. Quickly cool the custard in an ice water bath for 5 minutes.
13. Stir in the whipping cream and vanilla until well blended.
14. Press plastic wrap onto the custard surface and chill the custard overnight.
15. Fill the ice cream maker cylinder 2/3 full of mixture and freeze according to manufacture's directions.
16. Stir in the toasted almonds and allow the ice cream to ripen at least 2 hours.

Makes 2 quarts

When adding nuts to homemade ice cream be sure to always follow the directions on the recipe. If nuts or fruit are added to soon they become hard and loose their flavor.

Red Cherry and Pecan Ice Cream

What You Need:

• 1 (10 oz.) jar red maraschino cherries,
• 2 C half and half
• 2 C whipping cream
• 1 C brown sugar, packed
• 1 T vanilla extract
• 3/4 C pecans, chopped

How to Make It:

1. Drain the cherries and reserve 1/3 C of the juice.
2. Chop the cherries and place in a mixing bowl, set aside.
3. Pour the reserved cherry juice into a large mixing bowl.
4. Add the half and half and whipping cream.
5. Dump the brown sugar into the mixture and stir until the sugar has completely dissolved.
6. Fold in the vanilla extract.
7. Pour the mixture into the freezer canister of a 5 qt. ice cream maker.
8. Freeze according to the manufacturer's directions on your ice maker.
9. Stir in the cherries and pecans until well blended.
10. Allow the ice cream to ripen 4 hours.

Makes 16 servings

This ice cream is extra cream and tastes great plain. For a little added fair try drizzling chocolate syrup over the top or try it in your next shake.