Recipe: Homemade Ice Cream (Multiple Recipes)

Marshmallow/Vanilla Homemade Ice Cream

1 small jar marshmallow creme
4 cans evaporated milk
1 cup sugar
4 tsp. vanilla (pure)
pint whipping cream
whole milk (to "fill" line)

Open jar of marshmallow creme, and soften for a few seconds in microwave and place in large mixing bowl (should be "soft"), add canned milk and sugar and vanilla and mix with electric mixer till sugar is dissolved. pour into freezer container, pour whipped cream in and add whole milk to "fill" line, follow directions on your type of ice-cream freezer. This is also good with chopped maraschino cherries added
__________________________

Easy Homemade Vanilla Ice Cream (easy, quick, delicious)

pint single/light cream
small tin of condensed milk
1-2 teaspoons vanilla extract (according to taste)

Pour all ingredients into a mixing bowl and mix until smooth. Transfer the whole mixture into an ice cream maker and freeze according to the manufacturer's instructions.
________________________________

Rich Vanilla Ice Cream - makes 1 quart

1 cups half and half
cup sugar
2 egg yolks, beaten
cup whipping cream
2 Tea. vanilla extract

In a heavy-med. saucepan combine half and half, sugar
and beaten egg yolks. Cook and stir over low heat until
mixture coats a spoon and is slightly thickened. Cool
to room temp. Stir in whipping cream and vanilla. Pour
into ice-cream canister. Freeze in ice cream maker
according to manufacturer's directions.
1 serving contains 173 calories.
_______________________________

VANILLA PUDDING ICE CREAM

1/4 cup sugar
1 (3 oz) pkg. instant vanilla-pudding mix
1 cup low-fat milk
1 cup half and half
1/4 cup flaked coconut

In med. bowl combine ingredients. Whisk briefly to
blend. Pour into ice-cream canister. Freeze accord. to
manufacturer's directions.
1 serving = 131 calories
___________________________

OLD-FASHIONED CHOCOLATE ICE CREAM
- makes 2 quarts

1 1/3 cups sugar
1 Tablespoons. cornstarch
1/4 tea. salt
3 cups milk
2 eggs
3 (1 oz) squares semisweet chocolate, melted
1 (5 oz) can evaporated milk
1 cup whipping cream
1 tea. vanilla extract

In a med. saucepan, combine sugar, cornstarch and
salt. Stir in milk. Stir over med. heat until mix begins to
simmer. In a small bowl, beat eggs. Stir about 1 cup
hot-milk mixture into beaten eggs. Stirring constantly,
pour egg mixture into remaining hot-milk mix. Cook
and stir over low heat until slightly thickened, about 2
minutes. Add melted chocolate. Beat with a whisk until
mix is smooth. Stir in evaporated milk, whipping cream
and vanilla. Cool to room temperature. Pour into
ice-cream canister and freeze according to directions.

Makes about 2 quarts. 1 serving = 193 calories
_________________________________

QUICK STRAWBERRY ICE CREAM

2 cups very cold light cream or half-and-half
cup sugar
2 tablespoons fresh lemon juice
One 1 1/4 pound package unsweetened strawberries individually frozen, still frozen (preferably berries on the small side)

Put all the ingredients in the food processor and process until combined, the cream and strawberries forming a soft billowy cream with bits of berry visible. Scrape down the sides once or twice with a rubber spatula. Put the ice cream in the freezer in a covered container to firm up a little before serving.

Note: This ice cream is best if eaten soon after it is made. Soften any leftovers in the refrigerator before serving. You can make this ice cream with other berries and cubed fruit so long as they are frozen in individual small pieces.
______________________

HOMEMADE STRAWBERRY ICE CREAM

16 ounces ripe strawberries, hulled and halved (4 cups)
2 tablespoons light corn syrup
1 1/2 cups buttermilk
1 1/2 cups sugar
2 cups heavy whipping cream

Mash strawberries with corn syrup. Should get 2 2/3 cups. Add buttermilk and sugar, stir till sugar dissolves. Beat heavy cream on medium-high speed till stiff peaks form when beaters are lifted. Gently fold in strawberry mixture. Pour into shallow 2 -3 quart bowl or pan or follow manufacturer's directions on an ice cream machine. If not using ice cream machine, cover and freeze at least 4 hours, stirring once after 2 hours or when edges start to harden. Serve or spoon into airtight container and freeze up to 1 week.