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THE RECIPES
HINT FOR LOWER-FAT RECIPES
For lower fat content, substitute 1% milk for whole milk, whole milk for half
and half; and evaporated skim milk for whipping cream. Higher fat dairy
products – such as whipping cream – create a smooth, rich and creamy
dessert. Lower fat dairy products create a lighter dessert with a slightly
different texture.
OLD FASHIONED VANILLA ICE CREAM
Combine sugar, flour and salt in saucepan. Gradually stir in milk. Cook over medium
heat approximately 15 minutes or until thickened, stirring constantly.
Gradually stir about 1 cup of hot mixture into the beaten eggs. Add egg mixture to
remaining hot mixture, stirring constantly. Cook 1 minute; remove from heat.
Refrigerate 2 hours. Combine whipping cream and vanilla in large bowl; add chilled
mixture, stirring with wire whisk to combine. Freeze as directed.
Cookies and Cream Ice Cream: Crumble chocolate sandwich cookies (25 cookies for
4 quart, 30 cookies for 5 quart, or 40 cookies for 6 quart) into mixture before freezing.
Coffee Ice Cream: Combine instant coffee (4 tablespoons for 4 quart,
5 tablespoons for 5 quart, or 6 tablespoons for 6 quart) with sugar, flour and salt.
Continue as directed.
CINNAMON BLACK WALNUT ICE CREAM
Combine all ingredients. Cover; refrigerate 30 minutes. Freeze as directed.
CHOCOLATE ICE CREAM
Combine sugar, cornstarch and salt in a saucepan. Gradually stir in milk.
Cook over medium heat until mixture comes to a simmer, stirring constantly. Gradually
stir about 1 cup of the hot mixture into the beaten eggs. Add to remaining hot mixture,
stirring constantly. Cook and stir over low heat until slightly thickened (about 2
minutes). Stir in melted chocolate. Beat with a whisk until mixture is smooth. Stir in half
and half, whipping cream and vanilla. Cover and refrigerate 2 hours. Freeze as directed.
4 Quart
2
1
⁄4 cups sugar
1
⁄4 cup plus 2 tablespoons flour
1
⁄2 teaspoon salt
5 cups milk
4 eggs, beaten
4 cups whipping cream
2 tablespoons vanilla extract
5 Quart
3 cups sugar
1
⁄2 cup flour
1
⁄2 teaspoon salt
6
1
⁄4 cups milk
5 eggs, beaten
5 cups whipping cream
2 tablespoons plus
1
1
⁄2 teaspoon vanilla extract
6 Quart
3
1
⁄2 cups sugar
1
⁄2 cup flour
3
⁄4 teaspoon salt
7 cups milk
6 eggs, beaten
6 cups whipping cream
3 tablespoons vanilla extract
4 Quart
4 cups whipping cream
4 cups half and half
2 cups sugar
2
1
⁄2 cups chopped black walnuts
1 tablespoons vanilla extract
1 teaspoon cinnamon
1
⁄2 teaspoon salt
5 Quart
5 cups whipping cream
5 cups half and half
2
1
⁄2 cups sugar
3
1
⁄8 cups chopped black walnuts
1 tablespoon plus
3
⁄4 teaspoon vanilla extract
1
1
⁄4 teaspoon cinnamon
1
⁄2 teaspoon salt
6 Quart
6 cups whipping cream
6 cups half and half
3 cups sugar
3
3
⁄4 cups chopped black walnuts
1
1
⁄2 tablespoons vanilla extract
1
1
⁄2 teaspoons cinnamon
3
⁄4 teaspoon salt
4 Quart
2
2
⁄3 cups sugar
2 tablespoons cornstarch
1
⁄2 teaspoon salt
6 cups milk
4 eggs, beaten
6 squares semisweet chocolate,
melted
1
1
⁄3 cup half and half
2 cups whipping cream
2 teaspoons vanilla extract
5 Quart
3
1
⁄3 cups sugar
2
1
⁄2 tablespoons cornstarch
1
⁄2 teaspoon salt
7
1
⁄2 cups milk
5 eggs, beaten
7
1
⁄2 squares semisweet
chocolate, melted
1
2
⁄3 cup half and half
2
1
⁄2 cups whipping cream
2
1
⁄2 teaspoons vanilla extract
6 Quart
4 cups sugar
3 tablespoons cornstarch
3
⁄4 teaspoon salt
9 cups milk
6 eggs, beaten
9 squares semisweet chocolate,
melted
2 cups half and half
3 cups whipping cream
1 tablespoon vanilla extract
