Ice Cream Recipes

Chocolate Almond Ice Cream
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
1 lg. can Hershey Chocolate Syrup
1 pt. Whipping Cream, unwhipped
1 sm. pkg. Sliced Almonds, toasted
Whole Milk or Dutch Chocolate Milk

Combine condensed milk, chocolate syrup, whipping cream and almonds in freezer
can. Fill freezer 3/4 full with whole milk or dutch chocolate milk. Freeze according
to manufacturer's directions. Ice cream will stay smooth and creamy after several
days in the freezer.



Easy Oreo Cookie Ice Cream
3 Egg Yolks
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
2 T. Water
4 t. Vanilla
1 c. Oreo Cookies, coarsely crushed
2 c. (1 pt.) Whipping Cream, whipped

In large bowl, beat egg yolks. Stir in Eagle Brand milk, water and vanilla. Fold
in cookies and whipped cream. Pour into aluminum foil-lined 9" x 5" loaf pan or other
2 qt. container. Cover; freeze 6 hours or until firm. Scoop ice cream from pan or peel
off foil and slice. Return leftovers to freezer.



Chocolate Candy Ice Cream
5 Chocolate-Marshmallow-Caramel Candy Bars
1 lb. pkg. Large Marshmallows
1 lg. can Eagle Brand Sweetened Condensed Milk
Whole Milk

Cut up the candy bars; melt with the marshmallows over hot water until thick. Add
condensed milk gradually until mixture is entirely liquid. Pour into 1 gallon ice cream freezer.
Fill two-thirds full with whole milk. Freeze according to manufacturer's directions.



Orange Sherbet
10 (10 oz.) Orange Soda
1 can Eagle Brand Sweetened Condensed Milk
1 sm can Crushed Pineapple

Mix all ingredients together and pour in a 1 gal. ice cream freezer. Freeze
according to manufacturer's directions.



Refrigerator Milky Way Ice Cream
3 Milky Way Bars
1 c. Milk
1/2 pt. Cream, whipped
Pinch of Salt

Melt candy in milk, stirring constantly. When melted, let cool and then put in
refrigerator ice tray. Place in freezer. When mushy, add salt and whipped cream;
whip together well. Return to freezer until firm.



Lime Ice Cream
2-1/2 c. Sugar
6 c. Half-and-half
1 T. Grated Lime Rind
3/4 c. Fresh Lime Juice(about 6 limes)
1/8 t. Salt

Combine all ingredients; pour into freezer container. Freeze according
to manufacturer's instructions. Pack freezer with additional ice and rock
salt and let stand 1 hour before serving. Makes 2-1/2 quarts.
Variations:Substitute the lime rind and juice with lemon rind and
juice for lemon ice cream. Or use orange rind and juice for orange ice cream.



Old-Fashioned Vanilla Ice Cream
6 Lg. Eggs, lightly beaten
2-1/3 c. Sugar
4 c. Milk
2 c. Half-and-half
1/4 t. Salt
2-1/2 T. Vanilla Extract
3 c. Whipping Cream

Combine first 3 ingredients in a large saucepan; cook over low heat,
stirring constantly, 25-30 min. or until mixture thickens and coats a spoon;
chill. Stir in half-and-half and remaining ingredients; pour into freezer
container of a 5 qt. freezer. Freeze according to manufacturer's instructions.
Serve immediately, or spoon into an airtight container, and freeze until firm.
Makes 3-1/2 quarts.



Mocha Ice Cream
1 pkg. (8 oz.) Semisweet Chocolate Squares, coarsely chopped
1/4 c. Strong Brewed Coffee
2 c. Whipping Cream
1 c. Half-and-half
3/4 c. Sugar, divided
3 T. Instant Coffee Granules
4 Egg Yolks

Microwave chocolate in a 1 qt. microwave safe bowl at high 1-1/2 min. or until
melted, stirring twice; stir in brewed coffee. Set chocolate mixture aside. Bring
whipping cream, half-and-half, 1/2 c. sugar, and coffee granules to a boil in a heavy
saucepan over medium-high heat, stirring until sugar and coffee dissolve. Beat yolks
and remaining 1/4 c. sugar at high speed with an electric mixer until thick and pale.
With mixer at low speed, gradually pour hot cream mixture into yolk mixture; return
to saucepan. Cook over medium heat, stirring constantly, 6-8 min. or until mixture
thickens and coats a spoon. Remove from heat; stir in chocolate mixture. Cover and
chill 2 hours. Pour chilled mixture into freezer container of a 5 qt. freezer. Freeze
according to manufacturer's instructions. Pack freezer with additional ice and rock
salt, and let stand 1 hour. Makes 5 cups.



Butter Pecan Ice Cream
1-1/2 c. Pecans, chopped
1/4 c. Butter, melted
8 Egg Yolks, lightly beaten
3 c. Milk, divided
1-1/2 c. Light Brown Sugar, firmly packed
1/4 c. Butter
2 c. Whipping Cream

Saute pecans in 1/4 cup melted butter until lightly browned, stirring frequently.
Drain pecans on paper towels. Combine egg yolks, 1 c. milk, and brown sugar in top of
a double boiler. Place over simmering water and beat at high speed of an electric mixer
5 min. Beat in 1/4 c. butter, 1/2 tablespoon at a time. Continue beating an additional
5-7 min. or until mixture thickens. Pour mixture into a deep bowl; place bowl in a larger
container of ice water, and beat mixture until cool (about 5 min). Add whipping cream, and
beat an additional 5 min. Stir in remaining 2 c. milk and pecans. Pour mixture into freezer
canbof a 1 gal. freezer. Freeze according to manufacturer's instructions. Allow ice cream
to ripen at leaast 1 hour. Makes about 3 qts.

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