Just-Plain-Vanilla Ice Cream

6 Cups milk

2 Cups sugar

1 (12-oz) can evaporated milk

1 (8-oz) container frozen whipped topping, thawed

1 (5.1 oz) pkg. vanilla instant pudding mix

Beat together all ingredients at medium speed with electric mixer until well blended.

Pour mixture into freezer container of a 5-qt hand-turned or electric freezer. Freeze according to manufacturer's instructions. Pack freezer with additional ice and rock salt, and let stand 1 hour before serving.

Makes 5 quarts

Variations:

For Chocolate Chip Ice Cream
stir in 1 Cup semi-sweet chocolate mini-morsels before freezing.

For Caramel Swirl Ice Cream
stir in 1 (12-oz) jar caramel topping after freezing. Spoon into a 6-quart container; cover and freeze.

For Fudge Swirl Ice Cream
stir in 1 (12-oz) jar fudge sauce after freezing. Spoon into 6 quart container; cover and freeze.

For Blueberry-Vanilla Ice Cream
stir in 1-1/2 Cups fresh or frozen blueberries, thawed, after freezing.

Kahlua Ice Cream

2 eggs
1/2 cup sugar
4 cups evaporated milk
1 tablespoon instant coffee powder
1/2 cup kahlua

Beat eggs and sugar in large mixing bowl until well blended. Scald evaporated milk and coffee powder over medium heat until bubbles appear around edge. Gradually stir about 2 cups hot evaporated milk mixture into egg mixture.

Blend egg mixture into remaining hot milk mixture. Cook, stirring, over low heat until mixture thickens slightly. Remove from heat.

Refrigerate until well chilled. Stir in kahlua. Pour into ice cream freezer container. Churn and freeze according to manufacturer's directions.

Makes 2 quarts

Maple Caramel Ice Cream

1/4 C. sugar
1/2 C. water
2 egg yolks
1/4 C. sugar
1 C. flour
1/2 t. maple flavoring
1 1/2 C. milk
1/2 t. vanilla
1 C. whipping cream

Heat l/4 cup sugar until it is melted Cook 2 minutes, then add 1/2 cup water and stir until sugar is dissolved. Cook until syrup spins a thread.

Pour gradually over egg yolks that have been beaten until light lemon colored, beating constantly.

Blend 1/2 cup sugar and flour, add milk and cook until thickened, stirring thoroughly and frequently. Add egg yolk mixture and cook several minutes longer. Cool.

Stir in flavorings and fold in whipped cream. Freeze.

Makes 2 quarts.

Milky Way Ice Cream

1 lb. milky ways or 6 bars or 2 10-oz bars

2 cans Eagle Brand Milk

1 pint whipping cream

Add enough milk to fill the freezer almost full about a 1/2 gallon

Slice up milky ways and add Eagle Brand milk. Melt in microwave or double boiler. Stir in whipping cream and add milk.

Pour into ice cream freezer and freeze.

Old-fashioned Strawberry Ice Cream

1 C. milk
2 C. sugar
2 C. crushed berries
3 eggs
l/8 t. salt
1 T. flour or cornstarch
2 C. heavy cream, whipped

Scald milk and stir, thoroughly and slowly, into well-beaten eggs, 1 cup of sugar, salt and flour or cornstarch. Cook in double boiler, stirring constantly until mixture thickens.

Remove from heat and, when cold, fold in whipped cream. When partially frozen, stir in strawberries which have been crushed and pressed through a sieve and sweetened with remaining sugar.

Freeze.

Makes 2 quarts.

Old Fashioned Vanilla Ice Cream with Spiced Peaches

Ice cream
2 C. granulated sugar
6 T. all-purpose flour
1/2 t. salt
5 C. whole milk
6 large eggs
4 C. half and half
2 1/2 T. vanilla extract

Spiced peaches
10 large ripe peaches, peeled and sliced
1/2 C. light brown sugar
1/2 t. ground cinnamon
1/2 t. ground allspice
1/4 t. ground nutmeg

Equipment
15- 20 lbs. ice cubes
2- 3 lbs. rock salt
Hand-crank or electric ice cream maker

For the custard base: In a heavy 3-quart saucepan, combine 2 cups sugar, flour and salt. Stir until evenly distributed.

In medium bowl, beat together eggs and milk until well blended. Pour egg mixture into sugar mixture and stir until smooth. Cook over low heat, stirring constantly and evenly around the saucepan, until mixture thickens and coats the back of the spoon, 25-30 minutes. Do not allow the custard to boil.

Remove from heat and pour into a large heatproof bowl. Cover the surface of custard with wax paper and refrigerate until cool, 1 to 1 1/2 hours.

For the peaches: In a small bowl, combine brown sugar, cinnamon, allspice and nutmeg. Stir until spices are evenly distributed into the sugar.

In a large bowl, combine sliced peaches and spice mixture. Stir until all peaches are coated. Cover and refrigerate at least 4 hours.

To make the ice cream: Spoon the cooled custard into the freezer can of a 4-quart ice cream maker. Pour half-and-half and vanilla extract into freezer can; stir until well blended.

Place dasher in the ice cream freezer can and place can in bucket. Attach hand-crank or motor to the freezer can. Fill with ice and salt and freeze according to manufacturer's directions, adding more ice and salt as needed. Freezing will take 45-50 minutes.

When machine stops or you just can't crank anymore, remove motor and dasher. Using large spoon, pack ice cream down and cover top with wax paper. Replace can lid and place in your freezer for 2-3 hours.

To serve: Spoon spices peaches over individual ice cream servings.

Serves 18.

Peach Ice Cream

3 C. peeled peaches (about 8 medium)
2 C. sugar
1 can (14 oz.) sweetened condensed milk
1 C. whipping cream
3 egg whites, beaten until stiff
2 quarts whole milk
1 drop red food coloring

Blend peaches in blender until fairly smooth. Stir in sugar and condensed milk. Beat whipping cream and beaten egg whites into peach mixture. Pour into ice cream freezer. Stir in 2 quarts of milk and food coloring. Freeze according to manufacturer's directions.

Makes 4 quarts.

Note: Other fresh fruits can be substituted and crushed in blender. If using less-sweet fruits such as strawberries, chop them up and mix with 1/2 cup sugar in a bowl. Let sit for several hours before putting in blender.

Pralines and Cream Ice Cream

Pralines
1 C. sugar
1/8 t. salt
1 C. brown sugar; firmly packed
2 T. butter
3/4 C. buttermilk
1/2 t. baking soda
2 C. pecans; coarsely chopped
1 1/2 T. vanilla extract

Ice Cream
2 1/4 C. sugar
5 C. whole milk
1/3 C. flour
1 qt. whipping cream
1/4 t. salt
1 1/2 T. vanilla
3 beaten eggs
Plus Pralines, above

Pralines:
Combine first five ingredients in a large, heavy saucepan. Cook over low heat, stirring gently, until sugar is dissolved. Cover and cook over medium heat for 2-3 minutes to clear sugar crystals from sides of the pan.

Uncover and cook to soft ball (234°F.), stirring constantly. Remove from heat and stir in soda and vanilla. Add butter and beat with a wooden spoon until mixture begins to thicken. Working quickly, drop by tablespoons onto buttered wax paper.

Makes 1 1/2 - 2 dozen pralines. Crumble coarsely and measure out 3 1/2 cups of the crumblies for this ice cream.

Ice Cream:
Combine sugar, flour, and salt in a Dutch oven. Add eggs, and stir until smooth. Stir in milk and cook over medium heat until thermometer reaches 165°F., stirring constantly.

Remove from heat and let cool slightly; Chill for 3 hours. Combine whipping cream and vanilla in a large bowl and whisk in chilled custard. Pour into freezer container of a 1 gallon ice cream freezer. Freeze according to manufacturer's instructions.

Remove dasher and fold in 3 1/2 cups crumbled pralines. Let ripen for 1 hour before serving.

Raspberry Ice Cream

2 pkgs. (3 oz. each) raspberry gelatin
1 C. boiling water
2 pkgs. (10 oz. each) frozen raspberries, thawed
4 eggs
2 C. heavy cream
2 pkgs. (4 oz. each) instant vanilla pudding
1 1/3 C. sugar
2 t. vanilla
2 quarts milk (about)

Dissolve gelatin in boiling water, stir in sieved raspberries. Beat eggs, add heavy cream. pudding mix, sugar and vanilla. Stir into raspberry mixture.

Pour into freezer tub. Add milk to 2/3 full. Freeze according to manufacturer's directions.

Makes 4 quarts.

Rocky Road Ice Cream

1/3 C. unsweetened cocoa powder
1 C. sugar
2 C. milk
1 t. vanilla extract
1/8 t. salt
2 C. whipping cream
1 oz. square semisweet chocolate
1 C. miniature marshmallows
1/2 C. chopped almonds or pecans

In a large saucepan, mix cocoa powder and sugar. Gradually stir in milk. Stir over low heat until sugar and cocoa dissolve. Cool to room temperature. Stir in vanilla, salt and whipping cream; set aside. Shred chocolate with coarse side of grater. Stir shredded chocolate, marshmallows and almonds or pecans into cocoa mixture.

Pour into ice cream maker. Follow manufacturer's directions. Stir marshmallows evenly throughout frozen mixture before serving or ripening.

Yield: 2 Quarts. 

Strawberry Ice Cream

2 cups sugar
2 envelopes unflavored gelatin
6 cups half-and-half or light cream
6 beaten eggs
2 cups whipping cream
3 tablespoons vanilla
Several drops red food coloring (optional)
3 to 4 cups sliced strawberries
1/4 cup sugar

In a large saucepan combine the 2 cups sugar and the gelatin. Stir in half-and-half or light cream. Cook and stir over medium heat until mixture almost boils and sugar dissolves.

Stir about 1 cup of the hot mixture into the beaten eggs; return all of the mixture to the saucepan. Cook and stir for 2 minutes more. Do not boil.

Stir in whipping cream, vanilla, and, if desired, red food coloring. Cool.

In a small mixing bowl combine sliced strawberries and the 1/4 cup sugar. Use a pastry blender or potato masher to slightly crush the strawberries; stir into cooled custard.

Freeze in a 4- or 5-quart ice-cream freezer according to manufacturer's directions.

Servings: 24 (1/2-cup servings)

Vanilla Custard Ice Cream
 
8 cups milk, divided
6 eggs, separated
3 sugar, divided
3 tablespoons cornstarch
1/4 teaspoon salt
2 teaspoons vanilla extract
2 cups whipping cream
Maraschino cherries, optional

In a large saucepan, bring 6 cups milk to a boil over medium heat and set aside.

In a mixing bowl, beat egg yolks; add remaining milk and mix well.

Combine 2 cups sugar, cornstarch and salt; gradually add to egg mixture. Add to hot milk and bring to a boil. Cook and stir for 2 minutes or until slightly thickened. Pour into a clean bowl and set aside.

Beat egg whites until soft peaks form; gradually add remaining sugar, beating well after each addition. Beat until stiff peaks form.

Fold into warm milk mixture. Beat in vanilla and cream until well mixed. Refrigerate at least 5 hours or overnight.

Freeze in an ice cream freezer according to manufacturer's directions.

Garnish with cherries if desired.

Yield: 3-1/2 quarts

Vanilla Ice Cream

6 whole eggs beaten with 1/4 t. salt
2 C. sugar
1 1/2 quarts whole milk
2 t. vanilla extract
1 pint whipping cream

Add sugar and milk to eggs and cook on low to medium heat, stirring constantly until mixture begins to coat the spoon. Be careful not to scorch.

Set aside, allowing to cool a bit before putting into refrigerator to complete cooling.

After mixture is cooled, add vanilla and whipping cream. Pour into ice cream freezer and freeze according to manufacturer's directions.

Makes 4 quarts.

White Chocolate Ice Cream

2 C. half-and-half
12 oz. coarsely chopped white chocolate
4 eggs
1 1/2 C. sugar
2 C. whipping cream

Scald half and half in top of double boiler set over simmering water. Add chocolate. Reduce heat so water barely simmers and cook until chocolate is melted, stirring occasionally. Remove from heat.

Using electric mixer, beat eggs in medium bowl to blend. Add sugar and beat until dissolved. Slowly mix in chocolate mixture. Beat in cream. Refrigerate until well chilled. Process chocolate mixture in ice cream maker according to manufacturer's instructions.

Freeze in covered container at least 4 hours to mellow. If frozen solid, let ice cream soften slightly in refrigerator before serving.

Makes about 2 quarts.