July 7th, 2007 by alice
Tags: Ice, Strawberry
INGREDIENTS
- 7cupsfresh strawberries, hulled
- 2cupssugar
- 1 1/4cupsfresh orange juice
- 1cupfresh lemon juice
DIRECTIONS
- puree the strawberries in a blender or food processor, working in batches, if necessary.
- in a large bowl, combine the puree with the sugar,orange juice and lemon juice and allow to stand at room temperature for 2 hours.
- pour into a 9″ square pan and place in the freezer.
- when the mixture is frozen about 1″ on all sides of the pan, (about 1 hour) transfer to a mixer bowl and beat until mushy.
- return the mixture to the pan and freeze again until it is slightly frozen.about 45 minutes.
- beat one more time, return the mixture to the pan and freeze until firm.
- to soften the sorbet before serving, puree it for a few seconds in a chilled food processor bowl.serve immediately.
- NOTE* you can also make this in an ice cream freezer following the manufacture’s instructions.
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July 7th, 2007 by alice
Tags: Cranberry, Ice
INGREDIENTS
- 2cupscranberries
- 2cupswater
- 1/2cupsugar
- 1/2cuplight corn syrup
- 3ounceslemon gelatin
- 1lemon, juice of(1/4 cup)
- 2oranges, juice of(3/4 cup)
DIRECTIONS
- boil cranberries in water and strain.
- add sugar and corn syrup and bring to a boil.
- dissolve jello in hot mixture and cool.
- put in lemon and orange jucie and freeze.
- remove from tray and beat.
- then freeze again.
- serve in sherbet glasses.
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July 7th, 2007 by alice
Tags: Candies, Chocolate, Cream, Ice
INGREDIENTS
- 7 1/2eggs
- 3 (12 ounce)cansevaporated milk
- 3/4pintheavy cream
- 1 1/2cupssweetened condensed milk
- 2 1/4cupswhite sugar
- 1 3/4teaspoonsvanilla extract
- 1 (3 1/2 ounce)packagevanilla instant pudding mix
- 6cups coldmilk
- 3cupsmilk chocolate candies
DIRECTIONS
- Whisk the eggs in a mixing bowl until light and fluffy, about 1 to 2 minutes.
- Combine the evaporated milk, heavy cream, condensed milk and sugar in a saucepan and cook for 15 minutes or until thickened, stirring constantly.
- Gradually stir about 1 cup of hot mixture into the beaten eggs.
- Add egg mixture to the remaining hot mixture, stirring constantly.
- Cook 1 minute and remove from heat.
- Let cool.
- Add vanilla extract and vanilla pudding to mixture and blend until smooth.
- Pour into freezer canister and add enough milk to bring the mixture to the fill line (per manufacturer’s Ice Cream Maker Directions) and freeze as directed.
- During last 5 minutes of freezing open canister lid and pour in chocolate candies.
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July 7th, 2007 by alice
Tags: Batter, Cake, Cream, Ice
INGREDIENTS
- 1cupwhole milk, well chilled
- 3/4cupgranulated sugar
- 2cupsheavy cream, well chilled
- 1teaspoonpure vanilla extract
- 2/3cupcake mix
DIRECTIONS
- Place freezer bowl of ice cream maker into the freezer. It is better to keep it in there 24/7 that way it is always ready.
- In a medium bowl, whisk the milk and granulated sugar until the sugar is dissolved.
- Stir in the heavy cream and vanilla to taste.
- Stir in cake mix, making sure there are no lumps.
- Pour mixture into the freezer bowl and let mix until it has thickened (about 25-30 minutes).
- Remove ice cream from freezer bowl and place into a separate container.
- Place freezer bowl and the ice cream into the freezer to further harden.
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July 7th, 2007 by alice
Tags: Brandy, Creacoffee, Cream, Dessert, Ice, Smoothie
INGREDIENTS
- 1litercoffee ice cream, softened but not melted
- 1/2cupbrandy
- shavedsemisweet chocolate
DIRECTIONS
- In a blender, combine ice cream and brandy.
- Blend until all very smooth.
- Serve in glasses.
- Garnish with chocolate on top.
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