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

Thanks so much Mama.

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:confused:
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............

And of course - I hope you enjoy them - and you're quite welcomed!

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.