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05-20-2008, 11:04 AM
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Strawberry Ice Cream (Fresh Picked)
1 1/2 cups fresh strawberry -- pureed 1/2 cup half and half 1/2 cup heavy whipping cream 1/2 cup sugar 1 egg -- (or equivalent amount of "Egg Beaters" egg substitute) Puree all ingredients in a blender (if you want larger chunks of strawberries, only process 2/3 the amount in the blender, adding the remainder of sliced/diced strawberries to the mixture after blending). Chill mixture for 1/2 to 1 hour until cold. Process according to the freezing instructions for your ice cream machine. Source: Fresh Picked Strawberry Ice Cream (For Electric Ice Cream Machin Recipe | Recipezaar     
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05-21-2008, 11:57 AM
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Ben & Jerry's Butter Pecan Ice Cream
½ cup butter (do not substitute) 1 cup pecan halves ½ tspn salt 2 large eggs ¾ cup sugar 2 cups heavy cream, or whipping cream 1 cup milk Melt the butter in a heavy skillet over low heat. Add the pecans and salt and saute, stirring constantly, until the pecans start to turn brown. Drain the butter into a small bowl. Transfer the pecans to another bowl and let cool. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 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 melted butter and blend. Transfer the mixture to an ice cream maker and freeze following the manufacturer's directions. After the ice cream stiffens (about 2 minutes before it is done), add the pecans, then continue freezing until done. Makes 1 quart Ben & Jerry's Cherry Garcia ¼ cup shaved semisweet chocolate bars ¼ cup fresh Bing cherries, halved and pitted (you may use canned cherries, but be sure to drain the syrup) 2 large eggs ¾ cup granulated sugar 2 cups heavy or whipping cream 1 cup milk Place the shaved chocolate flakes and the cherries in separate bowls. Cover and refrigerate. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 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. Transfer the mixture to an ice cream maker and freeze following the manufacturers instructions. After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and the cherries, then continue freezing until the ice cream is ready. Ben & Jerry's Chocolate Ice Cream 4 oz unsweetened chocolate 1 cup milk 2 large eggs 1 cup sugar 1 cup heavy or whipping cream 1 tspn vanilla 1 pinch salt 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. VARIATION: for 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. Ben & Jerry's Chunky Monkey Ice Cream ¾ cup dark chocolate chunks 2 large eggs ¾ cup sugar 2 cups heavy cream, or whipping cream 1 cup milk 2 tspn vanilla extract walnuts, optional 2 bananas, overripe juice of 1 lemon Place the chocolate chunks in a bowl, cover and refrigerate. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 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 vanilla and whisk to blend again. Transfer the mixture to an ice cream maker and freeze following the manufacturer's directions. Mash the bananas in a bowl, add the lemon juice, and whisk until smooth. After the ice cream stiffens (about 2 minutes before it is done), add the banana mixture, chocolate chunks, and walnuts, then continue freezing until done. Makes 1 quart Ben & Jerry's Dastardly Mash Ice Cream ½ cup raisins 1 cup water ½ cup pecan halves ½ cup roasted almonds, salted, whole ½ cup semisweet chocolate chips 2 oz unsweetened chocolate 1/3 cup unsweetened cocoa powder 1 ½ cups milk 1 cup sugar 2 large eggs 1 cup heavy cream or whipping cream 1 tspn vanilla extract Soak the raisins in 1 cup water overnight in the refrigerator. The next day, drain the raisins well and combine them with the pecans, almonds and chocolate chips in a bowl. Cover and refrigerate. 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. (If the chocolate clumps or "seizes", don't worry - the milk will dissolve it). Whisk in the milk, a little at a time, and heat until blended. Remove from the heat and let cool. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 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 to 3 hours, depending on your refrigerator. Transfer the mixture to an ice cream maker and freeze following the manufacturer's directions. After the ice cream stiffens (about 2 minutes before it is done), add the raisin mixture, then continue freezing until done. Makes 1 quart. Ben & Jerry's French Vanilla Ice Cream 2 eggs ¾ cup sugar 2 cups whipping cream 1 cup milk 2 tspn vanilla extract Whisk the eggs until light and fluffy. Whisk in the sugar until completely blended. Pour in the whipping cream, milk, and vanilla extract, and keep whisking until smooth. Transfer the mixture to an ice cream maker and follow the manufacturer's instructions. Ben & Jerry's Fresh Georgia Peach Ice Cream 2 cups fresh, ripe, very small peaches, finely chopped 1¼ cups granulated sugar juice of ½ lemon 2 large eggs 2 cups heavy or whipping cream 1 cup milk Combine the peaches, ½ cup of the sugar, and the lemon juice in a bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes. Remove the peaches from the refrigerator and drain the juice into another bowl. Return the peaches to the refrigerator. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the remaining ¾ cup 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 peach juice and blend. 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 peaches, then continue freezing until the ice cream is ready. Makes 1 generous quart.
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05-21-2008, 11:59 AM
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Ben & Jerry's Fudge Ice Cream
4 oz unsweetened chocolate 1 cup milk 2 large eggs 1 cup sugar 1 cup heavy cream, or whipping cream 1 tspn vanilla 1 pinch salt Melt chocolate in double boiler over hot (not boiling) water. Gradually whisk in milk, stir until smooth. Remove from heat; let cool. Whisk eggs in a mixing bowl until light and fluffy, 1-2 minutes. Gradually whisk in sugar, then continue whisking 1 minute longer until completely blended. Add cream, vanilla, and salt; whisk. Add the chocolate mixture; blend well. Cover, chill, and freeze according to ice cream maker's directions. Makes 1 quart. Ben & Jerry's Giant Chocolate Chip Cookies ½ cup butter, at room temperature ¼ cup granulated sugar 1/3 cup brown sugar 1 large egg ½ tspn vanilla extract 1 cup plus 2 tspn all-purpose flour ½ tspn salt ½ tspn baking soda 1 cup semisweet chocolate chips ½ cup coarsely chopped walnuts Preheat oven to 350°F. Beat the butter and both sugars in a large mixing bowl until light and fluffy. Add the egg and vanilla extract and mix well. Mix the flour, salt, and baking soda in another bowl. Add the dry ingredients to the batter and mix until well blended. Stir in the chocolate chips and walnuts. Drop the dough by small scoops 2 to 3 inches apart on an ungreased cookie sheet. Flatten each scoop with the back of a spoon to about 3 inches in diameter. Bake until the centers are still slightly soft to the touch, 11 to 14 minutes. Let cool on the cookie sheet for 5 minutes, then transfer to racks to cool completely. Makes 12 to 15 cookies. Ben & Jerry's Heath Bar Crunch Ice Cream 4 original Heath bars (1 1/8oz) 2 large eggs ¾ cup sugar 2 cups heavy or whipping cream 1 cup milk 2 tspn vanilla extract Using a sharp knife, cut the candy bars into ½" - 1" chunks (about 1 cup). Put into a bowl, cover & freeze. Whisk eggs in mixing bowl until light & fluffy (1-2 minutes.) Whisk in sugar a little at a time, then continue until well blended, about 1 more minute. Add cream, milk, and vanilla, and whisk to blend. Put in ice cream maker and freeze according to maker's directions. After ice cream stiffens, about 2 minutes before it is done, add the candy, then continue freezing until ready. Makes 1 quart. Ben & Jerry's Cappuccino Ice Cream 2 large eggs ¾ cup sugar 2 cups heavy cream, or whipping cream 1 cup milk 3 ½ tbsp instant coffee, good quality, freeze-dried 1 tbsp ground cinnamon Whisk the eggs in a mixing bowl until light and fluffy, 1 to 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 2½ tbsp of the coffee and cinnamon, and whisk to blend again. Transfer the mixture to an ice cream maker and freeze following the manufacturer's directions. After the ice cream stiffens (about 2 minutes before it is done), add the remaining 1 tbsp coffee, then continue freezing until done. Makes 1 quart. Ben & Jerry's Kiwi Ice Cream 6 ripe kiwis 1 cup sugar 1 tbsp sugar 2 large eggs 2 cups heavy or whipping cream Peel the kiwis and mash them in a bowl until pureed. Stir 2 tbsp 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. Ben & Jerry's Mocha Swiss Chocolate Almond Ice Cream 2 large eggs ¾ cup sugar 4 tspn unsweetened cocoa powder 2 tbsp instant coffee, good-quality, freeze-dried 2 cups heavy cream, or whipping cream 1 cup milk 1 cup chocolate-covered almonds Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Add the cocoa and coffee and whisk to blend. Pour in the cream and milk, and whisk to blend. Transfer the mixture to an ice cream maker and freeze following the manufacturer's directions. After the ice cream stiffens (about 2 minutes before it is done), add the almonds, then continue freezing until done. Makes 1 quart
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05-21-2008, 12:02 PM
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Ben & Jerry's New York Super Fudge Chunk
¼ cup white chocolate, chopped coarsely ¼ cup semisweet chocolate, chopped coarsely ¼ cup pecan halves, chopped coarsely ¼ cup walnuts, chopped coarsely ¼ cup chocolate covered almonds, cut in half 4 oz unsweetened chocolate 1 cup milk 2 large eggs 1 cup sugar 1 cup heavy or whipping cream 1 tspn vanilla extract 1 pinch salt Combine the coarsely chopped chocolate, pecans, walnuts and chocolate covered almonds in a bowl, cover and refrigerate. Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water. Whisk in the milk, a little at a time, 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 cream mixture to an ice cream maker and freeze following the manufacturer's instructions. After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and nuts, then continue freezing until the ice cream is ready. Makes 1 quart. Ben & Jerry's Orange Cream Dream Ice Cream 1/3 cup orange juice concentrate, thawed 2 tspn vanilla sweet cream base: 2 large eggs ¾ cup sugar 2 cup heavy or whipping cream 1 cup milk Prepare the sweet cream base. Add the juice concentrate and vanilla and blend. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. For sweet cream base: Whisk the eggs in a mixing bowl until light and fluffy, about 2 minutes. Whisk in the sugar, a little at a time, then continue to whisk until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Makes 1 quart. Ben & Jerry's Oreo Mint Ice Cream 2/3 cup oreo's, coarsely chopped 2 large eggs ¾ cup sugar 2 cups heavy or whipping cream 1 cup milk 2 tspn peppermint extract Place the cookies in a bowl, cover and refrigerate. 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 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 quart. Ben & Jerry's Plum Ice Cream 1 cup ripe plums, peeled & chopped ¼ cup sugar sweet cream base: 2 large eggs ¾ cup sugar 2 cup heavy or whipping cream 1 cup milk For sweet cream base: Whisk the eggs in a mixing bowl until light and fluffy, about 2 minutes. Whisk in the sugar, a little at a time, then continue to whisk until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Combine the plums and sugar in a bowl and mash until pureed. Cover and refrigerate 1 hour. Prepare the sweet cream base. Drain the juice from the plums into the cream base and blend. Return the plum puree to the refrigerator. 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 plum purée, then continue freezing until the ice cream is ready. Makes 1 quart. Ben & Jerry's Raspberry Ice Cream 1 pint fresh raspberries 1½ cup sugar juice of ½ lemon 2 large eggs 2 cup heavy or whipping cream 1 cup milk Toss the raspberries, ¾ 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 the remaining ¾ 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 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
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05-21-2008, 12:33 PM
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Mama I got one question...............Come on...Fess up when and where did you hold up the boys and make 'em spill their gutts and give up all their secrets
 I love Ben & Jerry's so much I named my 1st son Ben and 2nd son Jeremy we call him Jerry, but mostly Jer! And that's the truth  JG my favorite Ice Cream in the whole world was an Ice Cream we used to buy in Miami, Florida growing up. It was bought at a place called Farm Stores, and they sold milk, ice cream, bread and eggs in a little building that was like a drive-thru type place. They had the creamiest ice cream in all the world, plain ole' vanilla was my absolute favorite. I still love a good vanilla, and a little raspberry syrup on top once in a while, and maybe a dash of choc. syrup too!!! MMMmmmm Ice Cream............
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05-21-2008, 01:02 PM
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Quote:
And of course - I hope you enjoy them - and you're quite welcomed!
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05-21-2008, 01:20 PM
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Well - ok - time to 'fess....... Maybe it's cuz I'm a gorgeous blonde (with white hairs coming in!!), or maybe it's cuz I'm tuff and I use my Italian "ways" (concrete shoes - you know the drill - LOL), or just cuz I've been 'round the block a few times in the restaurant industry and everyone knows me (I don't go 'round the block with anyone - I'm still old-fashioned! so get your mind out of the gutter!), or maybe they just had to have some of my secrets, or they just enjoyed a good home-cooked meal and would not get ANY luscious dessert until they told! LOL Mama's got her ways! (love all those gangster and GodFather movies!!) now - try this - Custard base (cream base) recipe Ingredients: 4 egg yolks, 1/2 pint (250ml) milk, 1/2 pint (250ml) double/heavy cream, 4 oz (100g) sugar or caster sugar, 2 teaspoons vanilla extract (or according to taste) First of all beat and mix together the egg yolks and sugar until thick. Separately, pour the milk into a saucepan and scald it (bring slowly up to boiling point). Pour the hot milk into the egg yolks and sugar mix whilst continuously stirring. Then pour the mixture back into the pan and heat gently, stirring until the custard thickens - DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE. When you can see a film form over the back of your spoon it's time to remove the saucepan from the heat. Leave to cool. This is the custard base and one you can use in many other ice cream recipes where you want a rich, creamy ice cream. When the custard base is cold, stir in the cream and then the vanilla extract, then transfer the whole mixture into an ice cream maker and freeze according to the manufacturer's instructions. OR 2/3 cup sweetened condensed milk 1/2 cup water 1-1/2 tsp vanilla 1 cup heavy cream Blend milk, water and vanilla thoroughly, pour into freezing tray of refrigerator and freeze until ice crystals form around sides of pan. Whip cream until stiff enough to hold a soft peak, fold into milk mixture and freeze. When half frozen, scrape mixture from sides and bottom of pan, beat until smooth but not melted and freeze until firm. Serves 6. Apricot Use 1/2 cup crushed fresh apricots and 1/2 cup apricot juice instead of water. Reduce vanilla to 1/2 teaspoon. Cherry Use 1 cup cherry juice and 1/2 cup minced cherries instead of water. Use 1 tsp lemon juice instead of vanilla. Coffee Use strong black coffee instead of water. Reduce vanilla to 1/2 tsp. Coffee Rum Use strong black coffee instead of water and use 2 tbsp rum for vanilla. Orange Use orange juice instead of water and 1/2 tsp grated orange rind for vanilla. Peach Omit vanilla. Crush 1 cup fresh sliced peaches, sweeten with about 1/4 cup confectioners' sugar and add to blended milk and water. Chill and proceed as above. Strawberry Omit vanilla. Crush 1 cup strawberries, sweeten with about 1/4 cup confectioners' sugar and add to blended milk and water. Chill and proceed as above. Pistachio Use 1 tsp almond extract instead of vanilla. Fold in 1/4 cup finely chopped pistachio nut meats, 1 stiffly beaten egg white and a few drops green food coloring with whipped cream. Maple Nut Use 2 tsp maple flavoring instead of vanilla. After mixture has been partially frozen and beaten fold in 1/4 cup chopped walnut meats.
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