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water. Let sit until completely cold.
Pour the cream into a bowl and whip until soft peaks form, then fold into the chocolate mixture. Pour
the mixture into a container. Cover and freeze until firm.
About 20 minutes before serving, transfer the ice cream to the refrigerator.
Serves 6.
Easy Chocolate Ice Cream 63
Easy Melon Ice
1 medium cantaloupe or honeydew, or
1/4 watermelon (for about 4 1/2 cups diced)
1/2 cup orange juice (see note)
1/2 cup granulated sugar (see note)
Seed and dice the melon. Stir together the citrus juice and sugar until mixture is fully liquid (sugar
needn't be completely dissolved). In batches, if necessary, puree melon with the sugar mixture and any
liquid from dicing. (A blender is best for this; if using a food processor, keep at it a while, scraping and
stirring occasionally, to produce a puree, not just chopped melon). Taste and add sugar if necessary.
Freeze in ice cream freezer following manufacturer's directions for sorbet. If you don't have an ice
cream freezer, pour mixture into shallow bowl and freeze 3 hours or until firm, then scoop into a mixer
bowl and beat with an electric mixer about 10 seconds. Refreeze.
Serves 8.
Easy Melon Ice 64
Easy Pineapple Sherbet
1 very ripe fresh pineapple
2 tablespoons brown sugar
2 tablespoons rum or Kirsch
1/4 cup heavy cream (optional)
Peel, core and cut pineapple into chunks. Purée in blender until very smooth. Stir in sugar and rum or
Kirsch to taste; stir in cream if desired. Pour into a metal dish and freeze for several hours.
Sherbet should be soft and smooth when served. If it becomes too hard, purée again in blender.
Easy Pineapple Sherbet 65
Eggnog Ice Cream with Hot Buttered Rum
Ice Cream
3 cups whipping cream
1 cup whole milk
1 vanilla bean, split lengthwise
6 large egg yolks
1 cup granulated sugar
1/4 cup dark rum
1/4 teaspoon ground nutmeg
Combine whipping cream and milk in heavy medium saucepan. Scrape in seeds from vanilla bean.
Add bean. Bring to simmer. Whisk egg yolks and sugar in large bowl to blend. Gradually whisk in hot
cream mixture. Return mixture to saucepan. Stir constantly over medium-low heat until custard
thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil).
Strain into large bowl. Mix in rum and nutmeg. Refrigerate until cold.
Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container
and freeze. Can be made 4 days ahead. Keep frozen.
Sauce
6 tablespoons unsalted butter
1 cup packed golden brown sugar
1/3 cup whipping cream
2 tablespoons light corn syrup
2 tablespoons dark rum
Melt butter in heavy medium saucepan over medium heat. Add brown sugar, cream and corn syrup.
Boil 1 minute. Remove from heat. Mix in rum. Cool slightly. (Can be made 1 day ahead. Cover and
refrigerate. Rewarm before using.)
Scoop ice cream into bowls. Spoon warm sauce over ice cream.
Eggnog Ice Cream with Hot Buttered Rum 66
English Toffee Ice Cream
2 Heath® bars, coarsely crushed
1 can sweetened condensed milk
1 cup water
2 cups half-and-half
Combine all ingredients and put into an ice cream freezer container. Freeze as per manufacturer's
instructions.
English Toffee Ice Cream 67
Espresso Frozen Pops
2 cups brewed espresso (or 2 cups very strong coffee)
1/2 cup chocolate syrup
6 tablespoons granulated sugar *
2 teaspoons vanilla extract
6 tablespoons milk
* Because granulated sugar may not dissolve easily in frozen pops, substitute liquid sugar (available at
grocery stores) for uniform sweetness.
Combine all ingredients in a pitcher. Pour into 8 pop molds. Insert sticks and freeze for 3 to 4 hours or
until solid.
Makes 8 servings.
Mexican Mocha Pops
To mixture, add 2 tablespoons Kahlua and 1/4 teaspoon cinnamon.
Raspberry Mocha Pops
Blend mixture with 1 cup raspberry sorbet until smooth. Drop 3 fresh or frozen raspberries into mold,
then add mocha mixture.
Orange Mocha Pops
Omit milk and vanilla extract. Add 1/2 cup frozen orange juice concentrate. Blend mixture and pour
into molds.
Coco-Mocha Pops
Replace milk with coconut milk. Sprinkle toasted, shredded coconut into molds before pouring in the
mixture.
Thai Mocha Pops
Replace sugar and milk with 6 tablespoons sweetened condensed milk.
Espresso Frozen Pops 68
Fig Ice Cream
This is an old Louisiana recipe.
1 cup granulated sugar
1/4 cup water
1 tablespoon vinegar
Pinch of salt
2 egg whites, stiffly beaten
1 quart crushed, peeled figs
1 1/2 cups milk
Combine sugar, water, vinegar and salt and bring to a boil. Cook to the thread stage (230 degrees F).
Pour syrup slowly over egg whites, beating constantly until mixture is thick and smooth. Fold in figs
and milk. Pour mixture into an ice cream maker and freeze according to manufacturer's directions.
Makes 3 quarts.
Variation: One (29-ounce) can apricots or any other fruit (crushed and pushed through a sieve) can be
used in this recipe, the amount determined by the strength of the fruit.
Fig Ice Cream 69
First Prize Ice Cream
2 cans sweetened condensed milk
5 cups milk
2 cups heavy cream
2 tablespoons vanilla extract
1/2 teaspoon salt
3 cups favorite fresh fruit
Mix all ingredients together in freezer can, and freeze according to manufacturer's instructions.
Makes 4 quarts.
First Prize Ice Cream 70
Fresh Peach Ice Cream
2 tablespoons unflavored gelatine
3 cups milk, divided
2 cups granulated sugar
1/4 teaspoon salt
6 eggs
1 1/2 cups half-and-half
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