Ice cream maker

Chocolaty Toasted Almond Ice Cream

What You Need:

6 T of cold water

2 envelopes unflavored gelatin

3 C of milk

3 C of sugar

1/4 t of salt

3 eggs, lightly beaten

7 (1 oz.) squares unsweetened chocolate, melted

4 C of heavy whipping cream

2 t vanilla

1 C slivered almonds, toasted

How to Make It:

Pour the cold water into a small mixing bowl.

Sprinkle the gelatin over the cold water and let stand for at least 2 minutes.

Pour the milk into a heavy saucepan and place over medium heat.

When the milk reaches 170 degrees whisk in the sugar and salt.

Stirring continuously, cook the mixture until the sugar has completely dissolved.

Place the eggs into a small mixing bowl.

Pour 1/4 C of the hot milk into the eggs and whisk until well combined.

Pour the egg mixture into the pan with the hot milk, whisking as you pour.

Place the heat on low and stirring constantly cook the custard about 5 minutes or until it coats the back of a metal spoon.

Remove the mixture from the heat and stir in the gelatin mixture until completely dissolved.

Blend in the melted chocolate.

Quickly cool the custard in an ice water bath for 5 minutes.

Stir in the whipping cream and vanilla until well blended.

Press plastic wrap onto the custard surface and chill the custard overnight.

Fill the ice cream maker cylinder 2/3 full of mixture and freeze according to manufacture’s directions.

Stir in the toasted almonds and allow the ice cream to ripen at least 2 hours.

Makes 2 quarts

When adding nuts to homemade ice cream be sure to always follow the directions on the recipe. If nuts or fruit are added to soon they become hard and loose their flavor.

Ice cream maker

Old Fashion French Vanilla Ice Cream

What You Need:

1/2 C sugar
1/4 t salt
1 C of milk
3 egg yolks, beaten
1 T vanilla
2 C whipping cream, chilled

How to Make It:

Dump the sugar into a heavy duty saucepan.
Sprinkle the salt over the sugar.
Pour the milk into the saucepan and stir to combine.
Add the egg yolks and stir until all the ingredients are combined together well.
Place the pan over medium heat and stirring constantly cook 3 minutes or until bubbles begin to appear around the edges.
Remove the pan from the stove and allow the mixture to cool to room temperature.
Stir in the vanilla.
Pour the ice cream into a refrigerator try and place in the freezer 45 minutes or until mushy.
Place 2 bowls in the refrigerator to chill.
Add the whipping cream to the chilled bowl and beat with an electric mixer until soft peaks begin to form.
Spoon the partially frozen ice cream mixture into the second chilled bowl.
Beat with the mixer on medium speed until smooth.
Fold the whipped cream into the mixture well.
Pour the ice cream evenly into 2 refrigerator trays and cover with wax paper.
Freeze at least 3 hours or until firm stirring the ice cream mixture about every 10 minutes for the first hour of freezing time.

Makes 1 quart of ice cream

To make this ice cream in a crank style ice cream maker, follow the above directions to where you add the vanilla. Add the vanilla and whipping cream together. Pour 1/2 of the mixture into the freezer can of ice cream maker. Fill the freezer tub 1/3 full of ice and then add the remaining ice cream. Crank until it becomes too difficult to turn. Drain off water, replace the lid and allow the ice cream to ripen for at least 4 hours.