Ice Cream Recipes and Other Frozen Dessert Recipes

Banana Rum Ice Cream

3/4 cup sugar
1 tablespoon cornstarch
2 large egg yolks
1 large whole egg
2 cup milk
3 tablespoon dark rum
1 teaspoon vanilla
1 cup well-chilled heavy cream
5 bananas

In a bowl whisk together the sugar, the cornstarch, the yolks, and the whole eggs and add the milk, scalded, in a stream, whisking. In a heavy saucepan bring the mixture to a boil over moderate heat, whisking, and boil it, whisking, for 1 minute. Add the rum, boil the custard for 1 minute more, and strain it through a fine sieve into a metal bowl set in a larger bowl of ice and cold water. Chill the custard until it is cold and stir in the vanilla and the cream. In a food processor puree the bananas, stir the puree into the custard , and chill the mixture until it is cold. Freeze the mixture in an ice cream freezer according to the manufacturer's instructions.

Cheesecake Sherbet

1 cup sugar
2 cups buttermilk
1 teaspoon grated lemon peel
1/4 cup lemon juice

Mix all ingredients until sugar is dissolved. Pour into 1-quart ice- cream freezer. Freeze according to manufacturer's directions. Yield: 8 servings.

2 c Milk
1 3/4 c Sugar
1/2 ts Salt
2 c Half & Half
1 tb Vanilla Extract
4 c Whipping Cream
Pillsbury Chocolate Chip Cookie Dough (large size)
- OR homeade cookie dough

Take the chocolate cookie dough out of fridge and leave out till needed. Scald milk until bubbles form around edge. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla, and whipping cream. Cover and refrigerate 30 minutes. Freeze as directed by your ice cream machine's instructions. Once ice cream has been through the entire ice cream machine process and is now a chilled soft ice cream, add the chocolate chip cookie dough. Just break up the dough as best you can with your hands and drop it in small clusters into the soft ice cream. Try to mix it around to ensure that the cookie dough is evenly distributed throughout the ice cream.

Put the ice cream in the freezer for several hours until hardened.

3/4 cup butter or margarine, softened
3/4 cup creamy peanut butter
1 1/4 cups firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups M&M Chocolate Mini Baking Bits, divided
2 quarts ice cream, slightly softened

Preheat over to 350 degrees F. In large bowl cream butter, peanut butter and sugar until light and fluffy; bet in egg and vanilla. In medium bowl combine flour, baking soda and salt; blend into creamed mixture. Stir in 1 1/3 cups of M&M's Chocoate Mini Baking Bits®. Shape dough into 1 1/4 inche balls. Place about 2 inches apart on ungreased cookie sheets. Gently flatten to about 1/2 in ch thickness with finger tips. Place 7 or 8 remaining M&M's Chocoate Mini Baking Bits® on eachcookie; press in lightly. Bake 10-12 minutes or until edges are light brown. Do not over bake. Cool about 1 minute on cookie sheets; cool completely on wire racks. Assemble cookies in paris with about 1/3 cup ice cream; press cookies together lightly. Wrap each sandsich in plastic wrap; freeze until firm. Makes about 24 ice cream sandwiches.

Recipe from "Keep It Short & Simple"
Serves 8 to 10

1 doz. (approx.) coconut macaroons from bakery
2 qts. vanilla ice cream
1 pt. raspberry sherbet
1 pt. lime sherbet

Line bottom of angel-cake pan (or large gelatin mold) with wax paper. Chill pan. Crumble macaroons to make about 3 cupfuls of crumbs. Sprinkle a layer of crumbs on bottom of pan. Arrange a layer of ice-cream balls and sherbet balls (well mixed as to color) on top of crumbs. Fill in spaces with crumbs. Repeat layers until pan is filled solidly. Freeze overnight. Unmold on chilled serving plate and serve at table. With a sharp knife, cut straight down through the layers and serve wedge-shaped pieces.

Fried Ice Cream Recipe

1 qt Vanilla Ice Cream
1/2 tsp Ground Cinnamon
1/2 c Sugar
1 c Cornflakes Crumbs
Oil for Deep Fryer
1/4 c Honey
Whipped Cream
4 Maraschino Cherries

Servings: 4

Let the ice cream stand at room temperature for about 5 minutes to soften slightly. Combine the cinnamon, sugar, and cornflake crumbs in a shallow pan. Using an ice-cream scoop, make four balls of ice cream. Roll these balls in the crumb mixture to cover completely. Wrap in a piece of aluminum foil and freeze five hours. Heat oil to 450 degrees in a deep pan. As soon as it comes to heat, uncover the ice cream balls and deep-fry them very briefly, about 2 seconds. Drain momentarily and place in dessert dishes. Top each ball with 1 tbs. honey, a little whipped cream, and a maraschino cherry Serve immediately.

Frozen Lemon Squares

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup margarine or butter, melted
3 egg yolks
1 (14-ounce) can Sweetened Condensed Milk (NOT EVAPORATED MILK)
1/2 cup lemon juice from concentrate
yellow food coloring, optional
whipping cream, whipped or whipped topping

Preheat oven to 325º. Combine crumbs, sugar and margarine; press firmly onbottom of 8 or 9-inch square pan.

In small mixing bowl, beat egg yolks, EAGLE BRAND, lemon juice and food coloring if desired. Pour into prepared pan.

Bake 30 minutes. Cool. Top with whipped cream.

Freeze 4 hours or until firm. Let stand for 10 minutes before serving. Garnish as desired. Freeze leftovers.

Frozen Peanut Buster Parfait Cake

(serves 10-12)

12 ice cream sandwich bars
2-8oz. cool whip
2 jars of chocolate hot fudge topping
can or jar of Spanish peanuts

Place 6 of the sandwich bars in the bottom of a 9x13x2 inch pan. Cover with cool whip. Pour the hot fudge topping over the cool whip. Sprinkle peanuts on top. Repeat to make 2 layers. Freeze and serve.

3.5 cups (8 oz) cool whip, thawed
1 cup cold milk
1 1/2 cups chunky peanut butter
1 package (4 serving size) Jell-O Instant vanilla pudding
1/2 cup hot fudge sauce
9" graham cracker crust

Spread 1 cup of cool whip in bottom of pie crust. Spread fudge sauce over cool whip; freeze for about 10 minutes. Gradually add milk to peanut butter in bowl, blending until smooth. Add pie filling mix. With electric mixer at low speed, beat 1-2 minutes until well blended. Fold in remaining cool whip. Spoon over cool whip in crust. Freeze until firm, about 4 hours. Garnish with additional cool whip and chopped nuts.

Frozen Pudding Pops

2 cups cold 2% milk
1 pkg. (4-serving size) JELL-O Instant Pudding & Pie Filling, any flavor

POUR milk into medium bowl. Add pudding mix. Beat with wire whisk 2 minutes.
SPOON into six 5-ounce paper or plastic cups or popsicle molds. Insert wooden spoons or sticks or plastic spoons into each for a handle.
FREEZE 5 hours or until firm. Place bottom of cup under warm running water for 15 seconds. Press firmly on bottom of cup to release pop. Store leftover pops in freezer.

Crust:
1 cup slivered almonds, toasted
1/2 cup graham cracker crumbs
1/4 cup sugar
6 tbl (3/4 stick) unsalted butter, melted

Filling:
5 cups quartered hulled strawberries (about 24 ounces)
1 cup sugar
1/4 cup cornstarch
2 tbl fresh lemon juice
2 tsp grated orange peel
1 1/2 cups chilled whipping cream

For crust: Position rack in center of oven; preheat to 350F. Butter 9-inch-diameter glass pie dish. Coarsely chop almonds in processor. Add graham cracker crumbs and sugar; process until finely ground. Add butter; process until evenly moistened. Press crumb mixture onto bottom and up sides of prepared pie dish. Bake crust until set, about 12 minutes. Cool completely on rack. For filling: Place 2 cups strawberries in medium saucepan. Mash strawberries with potato masher until chunky. Add sugar, cornstarch, and lemon juice. Stir over medium-high heat until sugar dissolves and mixture boils and thickens, about 3 minutes. Transfer mixture to bowl. Cool to room temperature. Stir in remaining 3 cups strawberries and grated orange peel. Mound filling in crust. Chill pie until cold and set, at least 2 hours and up to 6 hours. Using electric mixer, beat cream in large bowl until peaks form. Spread whipped cream decoratively over filling. Cut pie into wedges and serve.

1/3 cup sugar
5 cups 1-inch watermelon cubes (about 4 pounds), seeds removed
2 tablespoons fresh lime juice
6 thin watermelon wedges

In a small saucepan, combine the sugar with 1/3 cup of water and bring to a boil over high heat, stirring, until the sugar dissolves. Transfer the syrup to a blender or food processor, add half of the watermelon cubes and the lime juice and pulse until smooth. Add the remaining watermelon cubes and blend until smooth. Pass the puree through a coarse strainer, pressing down on the solids. Transfer to a 9-by-13-inch nonreactive baking dish and freeze, stirring every 30 minutes with a fork, until all the liquid has frozen completely, about 3 hours. Spoon the granita into tall glasses or bowls and garnish with the melon wedges. The granita can be frozen for up to 2 days. Stir before serving. Yield: 6 servings