Easy to make your soft banana ice cream.

Add enough water to the condensed milk to make 1 quart. Put the cornstarch in a cup and stir in a little milk until smooth. In a heavybased saucepan, bring the remaining milk to a boil. Pour into the blended cornstarch, stirring. Return the mixture to the boil again, stirring constantly. Continue to cook until the mixture thickens. Check for sweetness. Beat the egg yolks, with sugar if needed, in a bowl and stir in the hot milk. Mash the bananas with the lime or lemon juice and beat into the custard with the vanilla extract. Leave to cool, stirring occasionally. Pour the mixture into a container, cover and freeze until just becoming firm. Beat well in a bowl. Whip the egg whites until stiff, but not dry, and fold into the custard. Spoon the mixture back into the container. Cover and freeze until firm. About 30 minutes before serving, transfer the ice cream to the refrigerator. Serves 6 to 8.

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• 3 cups whipping cream, divided
• 1 cup half and half
• 3/4 cup granulated sugar
• 4 large eggs
• 8 ounces white chocolate, melted
• 1 1/2 pound (about 4) very ripe bananas
• 3 tablespoons fresh lemon juice

Bring 1 cup cream, half and half and sugar to simmer in heavy medium saucepan, stirring occasionally. Whisk yolks in medium bowl. Whisk in hot cream mixture. Return mix to saucepan and stir over medium low heat until custard thickens and coats spoon (about 5 minutes); do not boil. Strain into large bowl. Add white chocolate; whisk until well blended. Mix in remaining 2 cups cream. Refrigerate until cold. Peel and slice bananas. Puree bananas with lemon juice. Mix puree into custard. Transfer custard to ice cream maker and process according to manufacturer’s instructions.

]]> http://www.recipefrom.com/banana-and-white-chocolate-ice-cream/feed/ 0 http://www.recipefrom.com/baileys-irish-cream-ice-cream/ http://www.recipefrom.com/baileys-irish-cream-ice-cream/#comments Wed, 20 Dec 2006 18:12:44 +0000 admin http://recipefrom.com/?p=55 Ingredients:

• 1 quart halfandhalf
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/4 cup Bailey’s Irish Cream Liqueur
• 3 eggs, beaten
• Enough milk to bring to 1/2 gallon

Method:

Blend ingredients together. Freeze in ice cream freezer according to manufacturer’s instructions. Serve with fresh strawberries and brownies.

• 2 cups pureed avocado pulp
• 1 cup granulated sugar
• 1 cup crushed pineapple
• 1/3 cup plus 1 tablespoon lemon juice
• 3/4 cup milk
• 1/4 teaspoon salt
• 2 egg whites
• 1/4 cup granulated sugar

Method:

In a bowl combine sugar, pineapple and lemon juice; stir until sugar is dissolved. Combine avocado pulp and milk. Mix well. Add sugar mixture and avocado; mix well. Add salt to egg whites; beat until soft peaks form. Begin adding 1/4 cup sugar, 1 tablespoon at a time, continuing to beat. Beat until all sugar is added and whites are stiff. Fold egg whites into avocado mixture; spoon into freezer tray or a pan. Freeze until almost hard. Place in blender or mixer and gently blend until sherbet consistency. Serve at once.

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• 2 eggs, separated
• 1/3 cup granulated sugar
• 1 1/4 cup light cream
• 2 avocados
• Finelygrated zest and juice of 1 large orange
• 1 1/4 cups heavy cream, whipped

Method:

Put egg yolks with the sugar in a bowl and beat until thick. Put the light cream in a heavy based  saucepan, and heat to just below simmering point then beat into the egg yolks. Return to the rinsed pan and cook over low heat, stirring constantly, until thickened. Set aside to cool, stirring occasionally. Remove the flesh from the avocados and purée with the orange zest and juice and put in a bowl. Beat in the cooled custard and fold in the whipped cream. Spoon into a container, cover and freeze until just becoming firm. Beat well in a bowl. Whip the egg whites until stiff but not dry and fold into the avocado mixture. Spoon the mixture back into the container. Cover and freeze until firm. About 30 minutes before serving, transfer the ice cream to the refrigerator. When serving, top each bowl of ice cream with a lemon slice. Serves 6 to 8.

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Puree the apricots into a bowl. Add the lemon juice and whip in the sugar with a wire whisk. Pour into a container, cover and freeze until firm, beating 3 times at 45minute intervals. About 30 minutes before serving, transfer the sorbet to the refrigerator. Serves 4.

• 1 1/4 cups cream
• 1 (1 pound) can apricot pie filling
• 1 egg white

Whip the cream until soft peaks are formed, then fold in the pie filling. In a clean bowl whip the egg white until stiff but not dry and fold into the cream and apricot mixture. Pour into a container, cover and freeze until firm. About 20 minutes before serving, transfer the ice cream to the refrigerator. Serves 4 to 5.

• 1 cup (about 6 ounces) dried apricots
• 1/3 cup plus 2 tablespoons granulated sugar
• 2/3 cup water
• 1 1/2 cups milk
• 2 tablespoons Earl Grey tea leaves
• 1 1/2 cups heavy cream
• Pinch of salt
• 4 egg yolks
• 1 tablespoon apricot brandy or orange liqueur

Method:

In a small heavy saucepan, combine the apricots, 2 tablespoons of the sugar and water. Bring to a boil over moderate heat. Reduce the heat to moderately low and simmer, uncovered, until the apricots are tender, 10 to 12 minutes. Transfer the apricots and any remaining liquid to a food processor and puree until smooth, scraping down the sides of the bowl once or twice. Set aside. In a heavy medium saucepan, combine the milk and tea leaves. Warm over low heat until the milk is hot. Remove from the heat and let steep for 5 minutes. Strain the milk through a fine meshed strainer. Return the milk to the saucepan and add the heavy cream, remaining 1/3 cup sugar and salt. Cook over moderate heat, stirring frequently with a wooden spoon, until the sugar is completely dissolved and the mixture is hot, 5 to 6 minutes. Remove from the heat. In a medium bowl, whisk the egg yolks until blended. Gradually whisk in onethird of the hot cream in a thin stream, then whisk the mixture back into the remaining cream in the saucepan. Cook over moderately low heat, stirring constantly, until the custard lightly coats the back of the spoon, 5 to 7 minutes; do not let boil. Immediately remove from the heat and strain the custard into a medium bowl. Set the bowl in a larger bowl of ice and water. Let the custard cool to room temperature, stirring occasionally. Whisk in the reserved apricot puree and the brandy until blended. Cover and refrigerate until cold, at least 6 hours or overnight. Pour the custard into an ice cream maker and freeze according to the manufacturer’s instructions.

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• 5 cooking apples, peeled and cored
• 2 cups cottage cheese, divided
• 1 cup half and half, divided
• 1/2 cup apple butter, divided
• 1/2 cup granulated sugar, divided
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 2 eggs

Method:

Chop apples into 1/4inch dice; set aside. In blender or food processor, combine 1 cup cottage cheese, 1/2 cup halfandhalf, 1/4 cup apple butter, 1/4 cup sugar, cinnamon, cloves and one egg. Blend until smooth. Pour into a large bowl. Repeat with remaining cottage cheese, half and half, apple butter and egg. Combine with previously pureed mixture. Stir in chopped apples. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer’s directions. Makes 2 quarts.

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