Mango Ice Cream

1 mango
1 tablespoon lemon juice
2 teaspoons cornstarch
1/3 cup sugar
1 1/2 cups light cream
1 egg yolk beaten
2 tablespoons corn syrup

Peel mango. Cut pulp from seed; discard seed. In blender or food processor fitted with metal blade, puree mango pulp with lemon juice. In a medium saucepan, combine cornstarch and sugar. Stir in light cream, beaten egg yolk and corn syrup. Cook and stir over medium heat until bubbly; cook 1 minute longer. Cool. Stir in pureed mango. Pour into ice cream maker and freeze according to manufacturer's directions.

Maple Walnut Ice Cream

4 egg yolks 
3 cups light cream 
3/4 cup walnut pieces 
1 cup maple syrup 

Beat egg yolks. Put table cream in a saucepan and bring to a boil, remove from heat just before the cream boil. Add a little bit of cream to the egg yolks and beat. Then add the rest of the cream while continuing beating. Let the cream mixture cool. Meanwhile, lightly toast the walnut pieces.

Add the maple syrup to the cooled cream mixture. Pour into the container of the ice cream machine and use according to manufacturer's instructions. Just before the ice creamis done, stir in walnut pieces.

Mint Ice Cream

4 egg yolks
1 1/2 cups whole milk
3 tablespoon fresh chopped mint
1 1/2 cups heavy cream
2/3 cup sugar

Combine the milk and mint in a saucepan. Bring to simmer. Remove from heat and let stand for 30 minutes. Mix in the cream.

Beat the egg yolks and sugar until pale yellow . Gradually beat in the milk mixture. Return mixture to saucepan and stir over medium heat until custard thickens and leave a path on the back of the spoon when you draw your finger across it. Do not let the mixture boil. Strain through sieve into a large bowl and chill. Once the mixture is cold, pour it into ice cream machine and freeze according to manufacturer's directions.

Orange Ice Cream

2 eggs
1/2 cup sugar
1/2 cup light corn syrup
1 cup heavy cream
1 cup milk
3 teaspoons grated orange peel
1/2 cup orange juice
4 teaspoons lemon juice

In large bowl beat the eggs and sugar until thick and light-colored. Beat in remaining ingredients and continue beating until well blended. Put in the ice cream machine and use according to manufacturer's instructions.

If you do not have a ice cream machine freeze until almost firm. Remove from freezer and beat until smooth. Freeze again, then beat again. Pour the mixture into a chilled 9x9" baking pan and freeze until firm.

Peach Ice Cream

2 cups finely chopped peaches
1 1/4 cups sugar
juice of half a lemon
2  eggs
2 cups heavy cream
1 cup milk

Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes.

Remove the peaches from the refrigerator and drain the juice into another bowl. Return the peaches to the refrigerator.

Whisk the eggs in a mixing bowl until light and fluffy. Whisk in the remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Add the peach juice and blend.

Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions. After the ice cream stiffen add the peaches, then continue freezing until the ice cream is ready.

Peanut Butter Ice Cream

2 eggs	
1/2 cup sugar	
1/2 cup chunky peanut butter	
1 1/2 cups heavy cream
1 1/2 cups milk

Whisk together the eggs and sugar until light and fluffy. Add the peanut butter and whisk until smooth. Mix in the whipping cream and milk. Transfer the mixture to the ice cream maker and process according to manufacturer’s instructions.

Pear Ice Cream

1 1/2 pounds ripe pears thinly sliced, about 3 cups
1 cup pear juice
1 tablespoon fresh lemon juice
6 egg yolks
3/4 cup sugar
2 cups heavy cream
1 teaspoon vanilla extract
1/2 cup corn syrup

Combine the pears, the pear juice and the lemon juice in heavy saucepan. Bring to boil over medium-high heat. Transfer to processor; purée until smooth. Chill until cold.

Whisk the egg yolks, vanilla and the sugar in a bowl to blend. Bring 1 cup of cream to simmer in a saucepan. Gradually whisk hot cream into yolk mixture. Return to the same saucepan.. Stir over low heat until the custard thickens and leaves path on back of spoon when a finger is drawn across, about 7 minutes. Do not the mixture boil. Pour through strainer into bowl. Mix in the other cup of cream. Cool for 15 minutes.

Add the corn syrup and the 3 cups of pear puree to the custard and whisk until blended Chill custard until cold, at least 4 hour or overnight.

Transfer custard to ice cream maker. Process according to manufacturer's instructions. Transfer to covered container and freeze.

Pistachio Ice Cream

1 1/4 cups pistachio
2 1/2 cups milk
3  eggs 
1 cup  sugar
1 cup heavy cream whipped   
1 teaspoon almond extract
1 teaspoon vanilla extract
     
 

Shell the pistachio. Blanch the nuts by placing them in a bowl and pouring boiling water over it. Let stand for 1 minute. Drain, and peel the pistachios. Blend the nuts, the milk, the eggs, and the sugar until you have a green smooth liquid. Pour into a saucepan. Cook over low heat until the custard thickens, about 25 minutes or so. Do not boil or it will curdle. Let the mixture cool and add vanilla and almond extracts. Stir and Fold in whipped cream.

Freeze in an ice cream maker, according to manufacturer’s instructions or in a container in your freezer. If you use the bowl in freezer method, remove the bowl from the freezer every 30 minutes and whisk the ice cream for a minute before placing back in the freezer. The frozen custard on the sides of the bowl should be moved into the rest of the mixture. This incorporates air and breaks up ice crystals.

Pumpkin Ice Cream

1 1/2 cups light cream
6 egg yolks
3/4 cup sugar
1/2 teaspoon vanilla extract
3/4 teaspoon pumpkin pie spice
1 1/2 cups heavy cream
1 1/2 cups canned solid pack pumpkin

Scald cream in heavy saucepan. Whisk yolks, sugar and vanilla in medium bowl. Gradually whisk in the cream, add the spice. Return to saucepan and stir over medium-low heat until mixture thickens, about 10 minutes; do not boil. Remove from heat. Whisk in the heavy cream and the pumpkin. Strain into bowl. Refrigerate until well chilled.

Transfer to ice cream maker and process according to manufacturer's instructions.

Raspberry Ice Cream

 
4 cups fresh raspberries
1 1/2 cups sugar
Juice of half a lemon
2 eggs
2 cups heavy cream
1 cup milk

Toss the raspberries, 3/4 cup sugar, and the lemon juice together in a bowl. Cover and refrigerate for 2 hours, stirring every 30 minutes. Whisk the eggs in a mixing bowl until light and fluffy, add the remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended. Pour in the heavy cream and milk and whisk to blend. Drain the juice from the raspberries into the cream mixture and blend. Mash the raspberries until pureed and stir them into the cream mixture. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.

Rhubarb Ice Cream

 
1 pound rhubarb, trimmed
2 cups heavy cream
1 cup sugar
1 tablespoon lemon juice

Pre-heat the oven to 375°F. Cut the rhubarb into half-inch (1cm) lengths and place them in a large, shallow baking dish along with the sugar and the lemon juice. Place the dish on a lower shelf in the pre-heated oven. Cook for 15 to 20 minutes or until the rhubarb tender: Let it cool slightly.

Pour the rhubarb in to the food processor. Process until you have a smooth purée. Pour into a container, cover, and transfer to the fridge to chill.

Stir the cream into the rhubarb purée, pour into an ice-cream maker and churn until the mixture has the consistency of softly whipped cream. Freeze for a minimum of 2 hours or until the ice cream is firm enough to serve.

Rocky Road Ice Cream

2 cups milk
6 ounces semisweet chocolate
1 3/4 cup sugar
1/2 teaspoon salt
2 cups light cream
1 tablespoon vanilla extract
4 cups heavy cream
2 cups miniature marshmallows
1 ½ cups chocolate chips
1 cup pecans, chopped

Combine the milk and chocolate in a heavy saucepan. Cook over medium heat until the chocolate is melted, stirring constantly. Remove from the heat. Add the sugar and salt. Stir until dissolved. Stir in remaining ingredients. Cover and refrigerate until cold. Freeze as in a ice cream machine following manufacturer's direction. When the ice cream is almost done, add the marshmallows, chocolate chips and pecans.

Rum Ice Cream

2 cups heavy cream
2 cups milk
1 vanilla bean, halve lengthwise
2/3 cup brown sugar, firmly packed
8 large egg yolks
1/4 cup dark rum 

In a heavy saucepan combine cream and milk. Scrape seeds from vanilla bean into cream mixture, dropping in bean. Add zest and bring mixture just to boil.

In a large metal bowl whisk together brown sugar and yolks until combined well. Add hot cream mixture to yolk mixture in a slow stream, whisking, and return custard to pan. Cook custard over moderately low heat, whisking constantly, until thickened and coats back of a wooden spoon, about 3 minutes.

Pour custard through a very fine sieve into cleaned metal bowl and cool slightly. Stir in rum and chill, covered, until cold. Freeze custard in an ice-cream maker.

Strawberry Ice Cream

2 cups strawberries 
1/2 cup sugar 
3 egg yolks, beaten 
1/2 cup sugar 
1 cup milk 
1/4 teaspoon salt 
2 cups heavy cream 
1 teaspoon vanilla extract 

Mash strawberries with 1/2 cup sugar. Mix the egg yolks, sugar, milk and salt in 2-quart saucepan. Cover over medium heat, stirring constantly, just to boiling. Do not let the mixture boil. Refrigerate in chilled bowl 2 to 3 hours, stirring occasionally. Stir the cream and vanilla into the milk mixture. Add the strawberry mixture. Pour into the ice cream maker using it according to manufacturer's instructions.

Vanilla Ice Cream

2 eggs
3/4 cup sugar
2 cups heavy cream
1 cup milk
2 teaspoon vanilla extract

Whisk the eggs in a mixing bowl until light and fluffy. Whisk in the sugar, a little at a time then continue whisking until completely blended. Pour in the cream, milk, and vanilla and whisk to blend.

Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions.

White Chocolate Ice Cream

2 cups light cream 
4 eggs
12 oz white chocolate coarsely chopped
1 1/2 cups sugar
2 cups heavy cream

Scald the light cream in top of double boiler set over simmering water. Add the chocolate. Reduce heat so the water barely simmers and cook until the chocolate is melted, stirring occasionally. Remove from heat. Using a electric mixer, beat the eggs in medium bowl. Add the sugar and continue beating until all the sugar is dissolved. Slowly mix in the chocolate mixture. Beat in the heavy cream. Refrigerate until well chilled. Pour into the ice cream maker using it according to manufacturer's instructions. Freeze in covered container at least 4 hours.