Apricot Ice Cream Blueberry Ice Cream Chocolate Cinnamon Ice Cream Orange Ice cream Red Raspberry Ice Cream World-Famous Philadelphia Vanilla Butter Pecan Ice Cream Mango Ice Cream * Exported from MasterCook * Apricot Ice Cream Recipe By :the Complete Book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds fresh apricots 2 cups water 1 cup sugar 2 cups heavy cream -- whipped 1 cup evaporated milk 1 teaspoon grated lemon rind 1/2 teaspoon almond extract In a saucepan, combine apricots and water. Cook, on low heat, for 10 min. Add sugar to apricots and continue to cook for 10 more min. Press apricots mixture through a sieve to remove skins and stones. Cool. Add whipped heavy cream, evaporated milk, lemon rind and almond extract to the apricot puree. Churn-freeze. * Exported from MasterCook * Blueberry Ice Cream Recipe By :The Complete Book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pints fresh blueberries 1 cup sugar 1/8 teaspoon salt 2 cups heavy cream -- lightly whipped 1 cup evaporated milk Mash berries and cook with sugar, on medium heat, stirring constantly, for 5 min. Press berries through a sieve. Cool. Add salt, lightly whipped cream and evaporated milk to the berries. Churn-freeze. * Exported from MasterCook * Chocolate Cinnamon Ice Cream Recipe By :the Complete Book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces unsweetened chocolate 2 cups condensed milk 4 cups light cream 1/2 cup water 2 tablespoons vanilla extract 1/4 teaspoon salt 2 teaspoons ground cinnamon In top of double boiler, melt chocolate. Stir condensed milk into melted chocolate and cook, stirring for 5 min. Cool. Stir light cream into chocolate mixture. Add mixing well, water, vanilla, salt and cinnamon. Churn-freeze. * Exported from MasterCook * Orange Ice Cream I Recipe By :the Complete Book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup fresh orange juice 1 teaspoon finely grated orange peel 1/2 cup fresh lemon juice 1/2 cup finely grated lemon peel 2 cups sugar 2 cups milk 2 cups heavy cream 1/8 teaspoon salt Combine all ingredients. Mix well. Churn-freeze. * Exported from MasterCook * Red Raspberry Ice Cream Recipe By :the Complete Book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart fresh red raspberries 1 cup sugar 1/8 teaspoon salt 3 cups heavy cream -- lightly whipped Clean and crush raspberries. Combine raspberries, sugar and salt. Let stand for 1 1/2 hours in a warm place. Mash and strain. Combine strained raspberry mixture with lightly whipped heavy cream. Churn-freeze. * Exported from MasterCook * World-Famous Philadelphia Vanilla Recipe By :the Complete Book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups light cream 1 1/4 cups sugar 2 vanilla beans, 3" size -- split 1/8 teaspoon salt In top of double boiler, combine 3 cups cream, sugar, vanilla beans and salt. cook, stirring constantly, for 10 min. Remove beanpods, scraping pulp and seeds into cream. Cool. Add remaining 3 cups cream to the cooled mixture. Mix well. Churn-freeze. NOTES : A key recipe---use your imagination and add fruits, nuts and flavorings to make this vanilla into your own concoction. * Exported from MasterCook * Butter Pecan Ice Cream Recipe By :The Complete Book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup finely chopped pecans 2 tablespoons butter 2 1/2 cups heavy cream 3/4 cup sugar 2 tablespoons vanilla extract 2 cups cold milk In a skillet, brown the pecans in the butter. cool. Mix together the browned pecans, cream, sugar, vanilla and milk. Churn-freeze. * Exported from MasterCook * Mango Ice Cream Recipe By :The complete book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups fresh mango puree (about 2 med.) 1 cup sugar 1/8 teaspoon cream of tartar 1/3 cup water juice of 1 lime 4 cups heavy cream -- lightly whipped In a saucepan, mix together sugar, cream of tartar and water. Boil for 5 min., stirring occasionally. Cool. Combine mango puree, juice of lime, lightly whipped heavy cream and cooled sugar syrup. churn-freeze.

Apricot Ice Cream Blueberry Ice Cream Chocolate Cinnamon Ice Cream Orange Ice cream Red Raspberry Ice Cream World-Famous Philadelphia Vanilla Butter Pecan Ice Cream Mango Ice Cream * Exported from MasterCook * Apricot Ice Cream Recipe By :the Complete Book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds fresh apricots 2 cups water 1 cup sugar 2 cups heavy cream -- whipped 1 cup evaporated milk 1 teaspoon grated lemon rind 1/2 teaspoon almond extract In a saucepan, combine apricots and water. Cook, on low heat, for 10 min. Add sugar to apricots and continue to cook for 10 more min. Press apricots mixture through a sieve to remove skins and stones. Cool. Add whipped heavy cream, evaporated milk, lemon rind and almond extract to the apricot puree. Churn-freeze. * Exported from MasterCook * Blueberry Ice Cream Recipe By :The Complete Book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pints fresh blueberries 1 cup sugar 1/8 teaspoon salt 2 cups heavy cream -- lightly whipped 1 cup evaporated milk Mash berries and cook with sugar, on medium heat, stirring constantly, for 5 min. Press berries through a sieve. Cool. Add salt, lightly whipped cream and evaporated milk to the berries. Churn-freeze. * Exported from MasterCook * Chocolate Cinnamon Ice Cream Recipe By :the Complete Book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces unsweetened chocolate 2 cups condensed milk 4 cups light cream 1/2 cup water 2 tablespoons vanilla extract 1/4 teaspoon salt 2 teaspoons ground cinnamon In top of double boiler, melt chocolate. Stir condensed milk into melted chocolate and cook, stirring for 5 min. Cool. Stir light cream into chocolate mixture. Add mixing well, water, vanilla, salt and cinnamon. Churn-freeze. * Exported from MasterCook * Orange Ice Cream I Recipe By :the Complete Book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup fresh orange juice 1 teaspoon finely grated orange peel 1/2 cup fresh lemon juice 1/2 cup finely grated lemon peel 2 cups sugar 2 cups milk 2 cups heavy cream 1/8 teaspoon salt Combine all ingredients. Mix well. Churn-freeze. * Exported from MasterCook * Red Raspberry Ice Cream Recipe By :the Complete Book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart fresh red raspberries 1 cup sugar 1/8 teaspoon salt 3 cups heavy cream -- lightly whipped Clean and crush raspberries. Combine raspberries, sugar and salt. Let stand for 1 1/2 hours in a warm place. Mash and strain. Combine strained raspberry mixture with lightly whipped heavy cream. Churn-freeze. * Exported from MasterCook * World-Famous Philadelphia Vanilla Recipe By :the Complete Book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups light cream 1 1/4 cups sugar 2 vanilla beans, 3" size -- split 1/8 teaspoon salt In top of double boiler, combine 3 cups cream, sugar, vanilla beans and salt. cook, stirring constantly, for 10 min. Remove beanpods, scraping pulp and seeds into cream. Cool. Add remaining 3 cups cream to the cooled mixture. Mix well. Churn-freeze. NOTES : A key recipe---use your imagination and add fruits, nuts and flavorings to make this vanilla into your own concoction. * Exported from MasterCook * Butter Pecan Ice Cream Recipe By :The Complete Book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup finely chopped pecans 2 tablespoons butter 2 1/2 cups heavy cream 3/4 cup sugar 2 tablespoons vanilla extract 2 cups cold milk In a skillet, brown the pecans in the butter. cool. Mix together the browned pecans, cream, sugar, vanilla and milk. Churn-freeze. * Exported from MasterCook * Mango Ice Cream Recipe By :The complete book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups fresh mango puree (about 2 med.) 1 cup sugar 1/8 teaspoon cream of tartar 1/3 cup water juice of 1 lime 4 cups heavy cream -- lightly whipped In a saucepan, mix together sugar, cream of tartar and water. Boil for 5 min., stirring occasionally. Cool. Combine mango puree, juice of lime, lightly whipped heavy cream and cooled sugar syrup. churn-freeze.

Interesting, Sooz, about the frozen berries and color. I can imagine how that would do it. Writersblock, you've inspired me! I would want it to taste like dark brown sugar to be worth giving up pretty pink for, and I've worked enough with organic raw sugar to know it will go beige and not have enough of a punch. ... But! White sugar and just enough black molasses to give it that brown sugar taste might work. That's as a ribbon. If it stays as a ribbon, the ice cream would still be pretty pink. It might need to be reduced first. This is sounding interesting. :) Thanks, again, Sooz!

Oh yes, I'm very thankful, for so many things, including my "imaginary friends" that I've made here and I'm thankful we're still here and cooking, canning, smoking, baking. I'm thankful that 2many is not cooking the cats, LOL, but not as thankful as they are! Today I'm busy being amazed at the nature of things. I've been starting my tomato plants, as well as peppers, cabbage, cauliflower, broccoli, all kinds of "starts". I see that tiny little tomato seed, tuck it into a nice warm bed of earth, step back and watch it grow. That one tiny little seed will grow a plant that will give me dozens of tomatoes with thousands of seeds, each with the potential of producing a plant and thousands more seeds. It always amazes me, I think of all the potential contained in that single, tiny seed. Baby chicks should be here by Thursday, more egg layers, and that always makes me wonder why the first person would think "that came out of a chicken's butt, I think I'll eat it". (grin) I'm thankful that I'm in a somewhat unique position to grow my own food and share that with my family, which I'm also thankful for. And I'm especially thankful for that anonymous person who first paid my $15 fee about 15+ years ago, so that I could stay a member of the Cooking Forum. Spike ran it then and at first it was free, then he started charging a fee to join. As a single mother, I couldn't afford $15 for something so frivolous and so regretfully gave up my "membership". Some wonderful and generous person paid my membership so I could stay and I've been here ever since. Annie