Cranberry Orange Ice Cream

1.5 cups fresh or frozen cranberries
4T orange juice concentrate
2 T water
2T brown sugar

1T vanilla
1 cup cream
1 cup milk
1 cup sugar

Heat cranberries through brown sugar in a sauce pan over medium-high heat. Simmer for 5 minutes, squishing the cranberries as you stir. Cool completely (to speed cooling, pour into a shallow pan and place in fridge for 30 min).

Mix vanilla-sugar in a bowl until sugar is mostly dissolved. Pour into ice cream maker along with the cranberry mixture. Freeze according to manufacturer's directions.

Coconut-Buttermilk Ice Cream

15 oz cream of coconut (see note)
2 C buttermilk
1/4 C water
pinch of salt

Combine ingredients, chill and freeze in an ice cream maker.


Note of Cream of Coconut:
This is *not* the same as coconut milk or coconut cream. It is made of pressed coconut and sugar. You will find it in the drink aisle of the grocery store, by the bloody mary mix and such. Here is an example of what it looks like:

Raspberry Chocolate Chip Ice Cream

Fruit:
2 C fresh raspberries
3/4 C sugar
2 tsp lemon juice

Mash fruit in a bowl. Add lemon juice and 3/4 cup sugar. Mix thoroughly and chill for 2-3 hours.

Cream:
2 C heavy cream
2 eggs
1 tsp vanilla mixed with
1 C milk
3/4 C sugar
1/2 C mini chocolate chips

Place eggs in a bowl and mix in cream, followed by milk/vanilla mixture, followed by 3/4 cup sugar. Add chilled fruit mixture and place in ice cream maker. Crank until the cream starts to thicken. Add chocolate chips and continue cranking until the ice cream is done. Makes 2-3 quarts.

Notes: I use Egg Beaters rather than raw eggs (for food safety). This recipe may need to be reduced to fit in a Cuisinart Ice Cream maker.

Whipped Cream Ice Cream

from 1950 Betty Crocker's Picture Cook Book


French Style
Scald: 1 cup whole milk.
Gradually mix in: 1/2 cup sugar, 1/8 tsp salt and 3 beaten egg yolks.
Cook over low heat, stirring, until it boils. Boil just one minute. Cool.

American Style
Scald: 1 cup whole milk
Gradually mix in: 1/2 cup sugar, 1/8 tsp salt and 1 Tbs AP flour.
Cook over low heat, stirring, until it boils. Boil just one minute. Cool.

Pour mixture into ice cream maker and start. When it starts to freeze (a little softer than soft-set) add 1 cup of whipping cream, whipped to soft peaks, and 1 Tbs vanilla. Freeze until a firm soft-serve and transfer to a freezer-proof container. Freeze 2 hours before serving.

Eggnog Ice Cream

2 cups eggnog (light or regular)
1 cup milk (any fat)
1/2 cup sugar
1 tsp vanilla
1/4 tsp ground nutmeg

Mix all ingredients until sugar is dissolved. Freeze in an ice cream maker. Put in an air-tight container and store in the freezer.

Makes 1.5 quarts.

Cherry Vanilla Ice Milk

3/4 C sugar
2 C Heavy Cream
1 C milk
1 tsp Vanilla
2 C fresh or frozen cherries, chopped in food processor

Combine sugar, cream, milk and vanilla in a small bowl. Stir until sugar is dissolved. Pour into ice cream maker and churn. When just starting to thicken, add cherries. When soft-set, pour into freezer safe container and freeze for at least 2 hours.

Serves about 6