Ice cream

1 quart vanilla ice cream or frozen vanilla yogurt, slightly softened

1 1/2 teaspoons ground nutmeg

 

  Pudding:

1/4 cup yellow cornmeal

1/4 teaspoon salt

3 cups whole milk

2 tablespoons (1/4 stick) unsalted butter

 

2 large eggs

1/2 cup mild-flavored (light) molasses

2 tablespoons (packed) golden brown sugar

2 tablespoons sugar

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/3 cup dark or golden raisins

 

For ice cream:

Stir ice cream and nutmeg in medium bowl to blend. Cover with foil and

freeze. (Can be prepared 3 days ahead. Keep frozen.)

 

Preheat oven to 300°F. Butter 8×8x2-inch glass baking dish. Combine cornmeal

and salt in heavy medium saucepan. Gradually whisk in 21/2 cups milk. Whisk

over medium heat until mixture boils. Reduce heat to medium-low and simmer

until mixture is thick and creamy, stirring often, about 10 minutes. Whisk in

butter. Remove from heat.

 

Whisk eggs, molasses, brown sugar, sugar, ground ginger and cinnamon in large

bowl. Gradually whisk in hot cornmeal mixture. Stir in raisins. Pour pudding into

prepared baking dish. Pour remaining 1/2 cup milk over pudding (do not mix

into pudding). Place pudding dish in large roasting pan. Pour enough hot water

into roasting pan to come halfway up sides of pudding dish.

 

Bake pudding until just set, about 1 hour 30 minutes. Remove pudding from

roasting pan. Cool until lukewarm, about 20 minutes. (Can be made 8 hours

ahead. Cool; cover with plastic and let stand at room temperature. Rewarm

covered pudding in microwave oven on low about 8 minutes.)

 

Spoon warm pudding into shallow bowls. Top with scoop of ice cream.

1 package (9 ounces) prepared graham cracker pie crust

1 pint vanilla ice cream softened

1 can (16 ounces) pumpkin

1 cup whipped cream

3/4 cup sugar

2 teaspoons pumpkin pie spice

1/2 teaspoon salt

 

Fill pie crust with ice cream; freeze until solid. In medium bowl,

combine pumpkin, whipped cream, sugar, pumpkin pie spice and salt. Spoon

mixture over frozen layer of ice cream in crust; freeze until solid. To

serve, remove pie from freezer and place in refrigerator one hour before

serving. Slice and serve with additional whipped cream, if desired.

 

Cooking tip: Frozen non-fat yogurt and fat-free whipped topping may be used

in place of ice cream and whipped cream.

4 c Fresh Blackberries
2 1/2 c Whipping cream
1 c Water Blackberries for garnish
Sugar Mint leaves for garnish

Line strainer with two layers of dampened cheesecloth. Set over large bowl. Combine berries * and water in medium saucepan. Slowly bring to boil. Reduce heat and simmer gently until soft, about 10 minutes. Pour into cheesecloth-lined strainer. Let stand until juice has drained into bowl, about 30 minutes. Gently squeeze pulp to extract remaining juice. Measure berry juice into heavy medium saucepan. Add 1 cup sugar for each cup juice. Cook over low heat, swirling pan occasionally, until sugar dissolves. Increase heat and boil syrup 2 minutes. Cool completely. Mix 2 1/2 cups syrup with cream. Refrigerate until well chilled. Process blackberry mixture in ice cream maker according to manufacturer’s instructions; ice cream will be soft. Freeze in covered container several hours to mellow flavors. Garnish with fresh berries and mint leaves. *Can substitute unsweetened frozen blackberries, thawed.

1 c Sugar
2 oz Unsweetened baking chocolate;- (2 sq.) broken in pieces
2 tb All-purpose flour
2 c Light cream; chilled
1/2 ts Rum extract
1 Egg; slightly beaten

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 light cream to chilled mixture; blend well. Freeze in 2-quart ice cream freezer according to manufacturer’s directions.

3 c Water
1 1/2 ts Grated lemon peel
1 1/4 c Sugar
3/4 c Lemon juice

Combine water, sugar and lemon peel in medium saucepan. Bring to a boil on medium heat, stirring constantly. remove from heat and allow to cool. Pour mixture into canister of ice cream maker. stir in lemon juice. Freeze according to manufacturer’s directions.

Makes 1 quart.

6 Ripe kiwis
2 lg Eggs
1 c Sugar
2 c Heavy or whipping cream
1 tb Sugar

Kiwi Ice Cream is one of Ben and Jerry’s more exotic, subtle flavors for the true connoisseur.

Peel the kiwis and mash them in a bowl until pureed.
Stir 2 tablespoons sugar into the fruit, cover, and refrigerate 1 hour. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in 1 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. pour in the cream and whisk to blend. stir in the kiwis. Transfer the mixture to an ice cream Maker and freeze following manufacturer’s instructions.

Makes 1 quart.

2 oz Unsweetened chocolate
1 c Sugar
1/3 c Unsweetened cocoa powder
1 c Heavy or whipping cream
1 1/2 c Milk
1 ts Vanilla
2 lg Eggs

The combination of cocoa powder and unsweetened chocolate creates an ice cream with a more complex texture. Jerry refers to this as “mouth feel”.

Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water. Gradually whisk in the cocoa and heat, stirring constantly, until smooth. ( the chocolate may “seize” or clump together. Don’t worry, the milk will dissolve it). Whisk in the milk, a little at a time, and heat until completely blended. remove from the heat and let cool. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1
minute more. Pour in the cream and vanilla and whisk to blend. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1-3 hours, depending on your refrigerator. Transfer the mixture to an ice cream maker and freeze according to manufacturer’s instructions.

VARIATION: Chocolate Chocolate chip: Add 3/4 cup semisweet chocolate chips after the ice cream stiffens, about 2 minutes before it is done, then continue freezing until the ice cream is ready. The rick fully textured ice cream is a chocoholic’s delight. Some of Ben and Jerry’s friends take it a step further and serve it with hot fudge sauce!

4 oz Unsweetened chocolate
1 c Heavy or whipping cream
1 c Milk
1 ts Vanilla
2 lg Eggs
1 pn Salt
1 c Sugar

Ben’s Chocolate Ice Cream is about as rich as they come. The pinch of salt helps to bring out the chocolate flavor.

Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water. Gradually whisk in the milk and heat, stirring constantly, until smooth. Remove from the heat and let cool. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Add the cream, vanilla and salt and whisk to blend. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1-3 hours, depending on your refrigerator. Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.

Makes 1 generous quart.

VARIATION: Chocolate Almond- Add 1 cup roasted whole almonds (salted or unsalted) after the ice cream stiffens, about 2 minutes before it is done, then continue to freeze until the ice cream is ready.

2/3 c Oreo’s; coarsely chopped
2 c Heavy or whipping cream
2 lg Eggs
1 c Milk
3/4 c Sugar
2 ts Peppermint extract

Ben and Jerry have been making Oreo Mint ever since they opened their first store in the gas station. it was their top-selling flavor for a long time and was only recently nudged out of first place by Heath Bar Crunch.

Place the cookies in a bowl, cover and refrigerate. Whisk the eggs in a mxing bowl until light and fluffy, 1-2 minutes. Whisk in the 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 peppermint extract and blend again. Transfer the mixture to an ice cream maker and freeze following manufacturer’s instructions. After the ice cream stiffens, about 2 minutes before it is done, add the chopped cookies, then continue freezing until the ice cream is ready.

Makes 1 generous quart.

1 pt Fresh raspberries
2 lg Eggs
1 1/2 c Sugar
2 c Heavy or whipping cream
1/2 Lemon; juice of
1 c Milk

Compare to other fresh fruit, raspberries are intensely flavorful and very tart, so to make ice cream you need less fruit and more sugar.

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, 1-2 minutes. Whisk in thr remaining 3/4 cup sugar, a little at a time, then continue whisking until completely
blended, about 1 minute more. 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. Makes 1 generous quart.

NOTE: If you prefer a chunkier raspberry ice cream, return the raspberries to the refrigerator after pouring off the juice. After the ice cream stiffens, about 2 minutes before it is done, add the whole raspberries.