800-espresso.com! Over 10 years on-line!To order call: (800)-932-9302
Espresso Machines
Ice Cream Makers
Kitchen Extras

Ice Cream Recipes

Table of Contents

  1. Sherbert Ice Cream...
  2. Cafe au Lait Ice Cream...
  3. Berry Ice Cream...
  4. Chocolate Sorbet...
  5. Chocolate Rum Ice Cream...
  6. Fresh Peach Ice Cream...
  7. Fried Mexican Ice Cream...
  8. Marinated Prune Ice Cream Terrine...

Sherbert Ice Cream...

Yield: 2 Servings
  • 1 qt Sugar, heaping
  • 8 oz Evaporated milk
  • 4 Oranges, juice of
  • 3 Lemons, juice of
  • 1 qt Heavy cream
  • 1 cn Pineapple, small, drained
  • Milk, whole
Mix to dissolve sugar, evaporated milk, and juice of fruit. Add cream and pineapple. Put mixture in a 2 qt. ice cream freezer and top to line with whole milk.

Back to Top

Cafe au Lait Ice Cream...

Yield: 6 Servings
  • 2 Eggs; beaten
  • 2/3 c Sugar
  • 1 1/2 c Milk
  • 2 T Instant coffee granules
  • 1/2 t Vanilla
  • 1/4 c Miniature marshmallows
  • 1 c Half & half; or whipping cream
In a medium saucepan, combine beaten eggs, sugar and milk. Cook and stir over low heat until mixture thickens and coats a spoon. Add coffee granules; stir in vanilla and marshmallows until melted. Set aside to cool 15 minutes. Add half and half or whipping cream. Pour into ice-cream canister. Freeze in ice cream maker according to manufacturer's directions. Makes about 1 quart.

Back to Top

Berry Ice Cream...

Yield: about 1 gallon
  • 3 tb Cornstarch
  • 6 c Milk
  • 2 2/3 c Sugar (see note)
  • 4 Eggs
  • 3/4 ts Salt
  • 13 oz Evaporated milk
  • 2 c Whipping cream
  • 2 c Crushed fresh berries
  • 1 3/4 tb Vanilla
Mix cornstarch with 1/2 cup milk until smooth. Add additional 1 1/2 cups milk and cook over very low heat until thick and smooth, stirring constantly to avoid lumps. Blend sugar, eggs, salt and evaporated milk in electric mixer bowl. Add hot cornstarch mixture and beat well. Add whipping cream, remaining 4 cups milk, berries and vanilla.
Pour into gallon electric or hand-crank freezer. Churn and freeze according to manufacturer's directions until firm, then carefully remove paddle. Seal ice cream container well. Fill ice cream freezer to top with crushed ice and ice cream salt. Cover freezer tightly and set aside several hours to let ice cream season. Or spoon ice cream into another container which has been chilled and store in home freezer to season.
Note: It may be necessary to increase amount of sugar slightly depending on sweetness of berries.

Back to Top

Chocolate Sorbet...

  • 1 cup cocoa
  • 3/4 cup sugar
  • 2 1/2 cups water
  • 1 teaspoon vanilla extract
Combine all but vanilla in a saucepan. Heat on medium, stirring frequently, until the mixture reaches a boil. Turn off heat, and stir in vanilla. Chill.
Freeze according to your ice cream maker's instructions.

Back to Top

Chocolate Rum Ice Cream...

Yield: 8 Servings
  • 1 cup sugar
  • 2 tablespoon all-purpose flour
  • 2 cups milk
  • 1 egg slightly beaten
  • 2 oz unsweetened baking chocolate (2 sq) broken into pieces
  • 1/2 teaspoon Rum extract
  • 2 c heavy cream or light cream chilled
In large microwave-safe bowl combine sugar and flour; gradually stir in milk. Blend in egg and baking chocolate pieces. Microwave at HIGH (100%) 2 to 2 1/2 minutes, stirring frequently, just until mixture boils and thickens. Add rum extract; blend with wire whisk until mixture is smooth. Chill thoroughly. Add heavy cream to chilled mixture; blend well. Freeze in 2-quart ice cream freezer according to manufacturer's directions.

Back to Top

Fresh Peach Ice Cream...

Yield: 12 Servings
  • 3 cups peach pulp and juice
  • 1 large orange - juice from
  • 3 lemons - juice from
  • 3 cups sugar
  • 1 teaspoon vanilla
  • 1 quart milk
  • 1 pint cream
Mix together peach pulp, all juices, sugar, and vanilla. Let stand at room temperature three hours. Mix with milk and cream and pour into an ice cream maker. Freeze.

Back to Top

Fried Mexican Ice Cream...

Yield: 4 Servings
  • 1 pt Vanilla ice cream or other flavor
  • 1/2 c Crushed cornflakes or cookie crumbs
  • 1 tb Ground cinnamon
  • 2 ts Sugar
  • 1 Egg
  • Oil for deep frying
  • Honey
  • Whipped cream
Scoop out 4 to 5 balls of ice cream. Return to freezer. Mix cornflakes crumbs, cinnamon and sugar. Roll frozen ice cream balls in half of crumb mixture and freeze again. Beat egg and dip coated balls in egg, then roll again in remaining crumbs. Freeze until ready to use. (For thicker coating, repeat dipping in egg and rolling in crumbs). When ready to serve, heat oil to 350F. Place 1 frozen ice cream ball in fryer basket or on perforated spoon and lower into hot oil 1 minute. Immediately remove and place in dessert dish. Drizzle with honey and top with dollop of whipped cream. Continue to fry balls one at a time. Balls will be crunchy on outside and just beginning to melt inside.

Back to Top

Marinated Prune Ice Cream Terrine...

Yield: 4 Servings
  • 1 quart ice cream
  • 1/2 pound dried prunes
  • cognac
  • 1/2 cup hazelnuts
  • Marinate the prunes in armagnac for at least 12 hours.2. Cut prunes in half and remove the pits. Finely chop 1/2 of the prunes and reserve the remainder. Mix the chopped prunes into the ice cream and fill terrine mold. Freeze until firm
  • Toast and chop the hazelnuts
  • Dip terrine in hot water for a few seconds to loosen. Unmold. Cut into slices and serve surrounded by prune halves. Sprinkle with armagnac marinade and chopped hazelnuts.