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to find out more about this really FUN, cooool, gourmet ice 
cream or gelato dessert. You and your kids will love it !!
Have a Spaghetti Ice Cream party or Ice Cream social 



at your next gathering.

These ice cream recipes can be made with Ice cream or gelato (Italian gourmet ice cream) Note: Gelato can be made by using the standard ice cream recipes and replacing the cream with whole or 1%-2% milk.   Note: some recipes are just for gelato.

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that you would like to submit to our list, please send it
to us, you will receive honorable mention on our website for it.
recipes@spaghettiicecream.com
 

Pizza Ice Cream™
For 1 serving you will need: 
1/2 qt of fresh strawberries - Sugar - vanilla ice cream -1 kiwi - 1 banana - Some red grapes - whipped cream - coconut flakes

Take a handful of strawberries and put them in a blender, add some sugar and blend (this strawberry sauce will be your tomato sauce). Slice up kiwi, some strawberries, and a banana  they will be your toppings. You will also need some red grapes they will be your olives. Spread out your favorite light colored ice cream, for example:  vanilla (or maybe banana) on a chilled plate. Make sure the ice cream is spread out at least 1/2 inch thick. Add some whipped cream and coconut flakes as your cheese. Now you can decorate with the strawberry sauce and then the cut up fruits. Voile, there you have it, a Pizza ice cream!!! bon appetite !!! 

Combine the water and sugar in a small saucepan over low heat, stirring, until the sugar melts, and simmer the syrup for 5 minutes. In a separate bowl, mix 1 tablespoon of the syrup with the powdered green tea, then add that mixture to the syrup in the saucepan, and stir until evenly mixed. Add the light cream and heavy cream , pour into an ice cream freezer, and freeze according to manufacturer's instructions.

Crazey Ice Caffee
For one serving you will need: 
1 cup of coffee - Some sugar - 1 scoop vanilla ice cream - Whipped cream -  cocoa powder. 

Make coffee add some sugar and let it chill. Scoop one ball of vanilla ice cream or gelato into a large cup and fill it up with chilled coffee. Add whipped cream on top and sprinkle with cocoa powder.  It's delicious and refreshing especially on a hot summer day!!!

Better than Vanilla Gelato
Made in your ice cream maker 
For 1 quart you will need:
5 large egg yolks - 3/4 cup sugar - 2 cups whole milk - 1 cup half & half - 2 tsp. vanilla extract. 
 

Combine egg yolks and sugar in a mixing bowl. Beat at medium high speed until the mixture is thick and pale yellow in color. Heat milk to a simmer. Add half of the milk to the egg yolk mixture and whisk until blended. Stir in the rest of the milk and cook over low heat, stirring constantly. Remove from heat, when the mixture coats the back of your spoon. Stir in the half & half. Pass mixture through a fine strainer into a bowl and set over an ice bath to chill. Stir in the vanilla extract. Freeze in an ice cream maker according to manufacturer's instructions. 

Chocolate Gelato recipe
1 cup sugar
2 cups milk
1 cup cocoa powder, sifted
3 1/2 ounces bittersweet chocolate, chopped
4  egg yolks, beaten lightly

In a heavy saucepan cook 1/4 cup sugar, undisturbed, over moderate heat until it begins to melt and cook, stirring with fork, until melted completely and deep golden brown. Remove pan from heat and dip pan briefly into a bowl of ice water to stop cooking. (Caramel will harden). Cool pan about 5 minutes and return to heat. Add milk and cook over moderate heat, whisking until caramel is melted. Whisk in cocoa until combined well and keep mixture warm.

In a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring, and remove from heat. In a bowl with an electric mixer beat egg yolks with remaining 3/4 cup sugar until thick and pale. Whisk in caramel mixture and chocolate in streams, whisking until combined. Pour custard into another 3 quart heavy saucepan and cook over moderately low heat until a candy thermometer registers 140 F. Cook custard stirring (do not let it boil), 4 minutes more and remove from heat. Cool custard completely and freeze in an ice cream maker.

Coffee Gelato recipe
2/3 cup sugar
4  egg yolks
1 cup milk; at room temperature
1/8 teaspoon salt
4 teaspoons instant coffee
1 cup heavy cream

Beat the sugar and egg yolks together until pale yellow and very thick. Slowly add the milk, beating gently to avoid a build-up of foam. Stir in the salt.  Transfer mixture to the top of a double boiler with an inch of boiling water in the bottom half. Regulate heat so water remains at a low boil, and stir continuously 8 minutes. Custard will thicken enough to coat the spoon, and surface foam will disappear. Immediately remove top of double boiler and set it in a large bowl of cold water. Stir 2 minutes to cool custard somewhat. Then transfer it to a bowl and add the coffee, stirring to dissolve it thoroughly. Cover and set in refrigerator to chill thoroughly. Also chill heavy cream. When ready to proceed, whip cream into soft peaks and stir it into coffee custard. Transfer mixture to ice cream machine and proceed according to machine's directions.

Lemon-orange Gelato
2  cups milk
2 tablespoons orange zest
2 tablespoons lemon zest
5 egg yolks
3/4 cup sugar
4 tablespoons lemon juice

Scald the milk with the orange and lemon zest in a medium saucepan. Whisk the egg yolks and sugar to blend. Gradually whisk half of the hot milk into the yolks. Return the yolks to the saucepan with remaining milk. Stir over low heat until custard thickens and leave a path on the back of the spoon when you draw your finger across it. Do not let the mixture boil. Transfer the mixture to a large bowl and chill.

Once the mixture is cool stir in the lemon juice. Transfer to ice cream maker and process according to manufacturers instructions.

Peach Gelato
1 cup  sugar
2 cups water
1 1/4 lb fully ripe peaches, peeled halved and pitted
1/2 teaspoon lemon juice
1 cup heavy cream

Put sugar and 2 cups water in a saucepan. Stir over medium heat until sugar dissolves, then raise heat, bring syrup to a boil and boil 5 minutes. Transfer syrup to a bowl and let it cool completely. Purée peaches in a food processor blender. Measure out 2 cups of purée and stir in lemon juice. Add purée to cooled sugar syrup and chill thoroughly. Whip cream into soft peaks and fold it into fruit mixture. Transfer mixture to ice cream machine and freeze according to machine's directions.
 
 

The Best Vanilla Ice Cream
For 1 quart you will need: 
1 cup whole milk - 3 cups heavy cream - 3/4 cups sugar - 4 egg yolks -  2 tbs.. vanilla extract. 

In a heavy bottomed saucepan heat milk, cream and sugar stirring occasionally until the sugar is dissolved and the mixture is hot. In a mixing bowl start whisking the egg yolks. Take about one cup of the hot mixture and slowly pour it into the egg yolks and keep whisking. When your egg yolk mixture is smooth, slowly pour it into your hot mixture in the saucepan, whisking constantly. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Be sure not to let the mixture boil at any time or it will curdle.  Pass mixture through a fine strainer into a bowl and  stir in the vanilla extract. Freeze in an ice cream maker according to manufacturer's instructions.
 

Tasty Ice Cream Cones
You will need : A non-stick cookie sheet - A cone shaped mold - 3/4 cup sugar - 2 tablespoons butter - 1 large egg 1/4 cup milk - 1 teaspoon vanilla extract -1/2 cup all-purpose flour. 

Preheat oven to 300º F. In medium mixing bowl, beat the sugar into the egg.  Beat in the butter, vanilla extract, and milk. Stir in the flour. Grease the non-stick cookie sheet and spread 1.5 tablespoons of the batter into a  6 inch circles  using a spatula. Bake for 15 minutes or until lightly browned. Remove the cookies from the sheet  and wrap around the cone shaped mold. The cookies harden as they cool so work as quickly as possible. Great with your homemade gelato or ice cream!!! 

Cooool Tropical Shake
For 6 servings you will need: 
1 cup vanilla ice cream -  ¾ cup light cream - 8 ¼ oz. crushed pineapple -1/3 cup frozen orange juice concentrate - 1 sliced banana  - 3 to 4 ice cubes -  Toasted coconut. 

Blend together the ice cream, light cream, pineapple, frozen orange juice concentrate, and banana.  Add ice cubes one at a time until mixture is foamy.  Last, but not least, sprinkle ½ tsp. toasted coconut on top of  each serving. Serve immediately. Mmmm refreshing and exotic!!! 

Anna Banana™ Ice Cream Pie
For 1 Pie you will need: 
1 Pie Crust - 2 bananas - 1 quart vanilla ice cream - hot fudge sauce - pineapple preserves - chopped nuts - whipped topping - maraschino cherries 

Slice bananas and lay out on the bottom of the pie crust. Spoon  ice cream (softened) on top. Freeze for 2 hours. Top with pineapple preserves, hot fudge sauce, ad a dollop of whipped topping, sprinkle with chopped nuts and decorate with maraschino cherries. Makes a great pie for a summer garden party!  Kids love it too! 
 

Coconut Ice Cream
 1 cup milk 
One 15 oz can sweetened cream of coconut
 1 1/2 cups heavy cream
 1 1/2 tightly packed sweetened coconut flakes

 Place the coconut cream and milk in a food processor and blend thoroughly.
 Stir in the cream and coconut flakes.
 Pour the mixture into the bowl of the machine and freeze.
 Makes about 1 quart.

Quick Raspberry Ice Cream
 Two 10 oz. packages frozen raspberries packed in syrup, partially thawed
 2 cups heavy cream

 Lightly crush the raspberries while still in the bag.
 Pour into the bowl of the machine and add the cream and freeze.
 Makes about 1 quart.

Lemon Ice Cream
 Zest of 1 lemon
 2/3 cup sugar
 7 tablespoons fresh lemon juice
 2 1/2 cups heavy cream
 1 cup milk
 5 egg yolks

 Put the lemon zest and sugar in a food processor and process until the zest is  finally chopped. In a saucepan, mix the lemon sugar with 1 1/2 cups heavy  cream and all milk. Bring to a boil, stirring occasionally to dissolve the sugar.   Place the egg yolks in a large bowl and whisk briefly. still whisking the yolks,  slowly pour in the hot cream. When the mixture is smooth, pour it back into the saucepan or into the top of a double boiler. Cook over low heat or over simmering water, stirring constantly, until the mixture becomes a thick custard,  about 15 min. Do not let the mixture boil.  Place the custard in a metal bowl set over a larger bowl of ice. Stir until very  cold and thick. Mix in the lemon juice.   Whip the remaining cup of cream until stiff. Fold in the lemon custard. Pour the mixture into the bowl of the machine and freeze. 
 Makes about 1 quart.

Fried Mexican Ice Cream
1 pt Vanilla ice cream or other flavor
1/2 c Crushed corn flakes or cookie crumbs
1 tb Ground cinnamon
2 ts Sugar
1 Egg
Oil for deep frying
Honey
Whipped cream

Scoop out 4 to 5 balls of ice cream. Return to freezer. Mix corn flakes crumbs, cinnamon and sugar. Roll frozen ice cream balls in  half of crumb mixture and freeze again. Beat egg and dip coated  balls in egg, then roll again in remaining crumbs. Freeze until   ready to use. (For thicker coating, repeat dipping in egg and  rolling in crumbs.) When ready to serve, heat oil to 350F. Place 1  frozen ice cream ball in fryer basket or on perforated spoon and lower into hot oil 1 minute. Immediately remove and place in dessert dish. Drizzle with honey and top with dollop of whipped  cream. Continue to fry balls one at a time. Balls will be crunchy  on outside and just beginning to melt inside.
Makes 4 to 5 servings

Champagne ice cream recipe
2 egg yolks 
1 cup milk 
40 gr. - 3 tbs. icing sugar 
rind of 1/2 lemon 
1 glass champagne 
1/4 cup whipped cream 

Put the milk, sugar and lemon rind in a saucepan and break in the yolks of two eggs, stir on low heat and continue stirring until it comes to the boil. Remove the rind and let it cool. When it is cold fold in the whipped cream and the champagne and place in an ice cold metal container. 

Place in the freezer for an hour and stir every 20 minutes with an electric blender or whisk. 
Serve in champagne glasses and pour chilled champagne on top. 

Scald the milk, stirring constantly. Mix the flour
and cold water to a smooth paste and add to it
slowly the scalded milk, continuing the stirring.
When thickened, cook over hot water for about
fifteen minutes. Add sugar and beaten egg
yolks and cook two minutes. Strain the custard
through a fine sieve and, when cold, add the
cream and vanilla and freeze. This makes a
smooth, rich cream. For variation, use dark
brown sugar or maple sugar instead of the
white sugar.

Caramel Ice Cream Recipe
Follow the for French Ice Cream, using Karo,
Blue Label and adding to the scalded milk two
tablespoons granulated sugar, caramelized
and melted in one-fourth cup boiling water.

French Ice Cream Recipe
3 cups milk
1-1/2 cups Karo, Red Label
1-1/2 tablespoons Argo or Kingsford's
Cornstarch
3 egg yolks
Few grains salt
1-1/2 teaspoons vanilla
1 cup heavy cream
1/2 cup sugar

Scald milk, Karo and sugar and thicken with the
cornstarch dissolved in an equal quantity of
cold milk. Cook fifteen minutes, stir in the egg
yolks well beaten and combined with a little of
the thickened mixture. Chill, add salt, flavoring
and cream, and freeze, packing with three parts
of cracked ice to one of rock salt.

Chocolate Ice Cream Recipe
In top of double boiler melt 1-1/2 squares
chocolate, add 1/2 cup sugar or 1/4 cup sugar
and 1/4 cup corn syrup; mix well, add slowly 1
teaspoon gelatin soaked in 1 cup evaporated
milk. Scald and stir until blended. Chill, add 1
cup water and freeze. Beat with egg beater
once during the freezing. Serve with or without
whipped cream, or with Marshmallow Sauce,
flavored with 1/2 teaspoon vanilla in place of
peppermint.

Chocolate Pecan Cream Recipe
1 square chocolate
2/3 cup sugar
2 tablespoons boiling water
2 cups thin cream
1 cup pecan nutmeats
2/3 teaspoon vanilla
1/8 teaspoon salt

Melt the chocolate, add sugar, and cook with
water until smooth and glossy. Add the cream
slowly, then the salt, the pecan meats crushed
into small pieces, and the vanilla. Cool and
freeze. Serve with whipped cream and a few
pecan meats. Other nuts may be used instead
of the pecans, if desired.

Coffee Ice Cream with evaporated milk Recipe
Put in saucepan 1 cup strong black coffee
infusion, 1/2 cup sugar and 1 teaspoon gelatin.
Heat until gelatin is dissolved, strain, cool in
refrigerator and beat until very light. Scald 1 cup
evaporated milk. Chill and beat until very light
and gradually beat into the coffee mixture. Turn
into refrigerator pan and freeze.
 
 

Fresh Fruit Ice Cream Recipe
Prepare fruit by sprinkling sugar over it. Let it
stand one hour, press through a coarse sieve
and stir into American ice cream when the
cream is frozen to a mush. If seed fruits, such
as currants, are used, strain through a fine
sieve or a piece of cheesecloth and use the
juice only. The juice can be pout into the freezer
with the cream and not served until later, as in
the case of the mashed fruits. Grated pineapple
with the addition of a little lemon juice makes a
particularly fine fruit cream
Ice Cream Pies Recipe
 

Cut Plain or Puff Pastry in circles and bake on
the outside of muffin pans. Cool and when
ready to serve put a layer of Apple sauce in the
bottom of each pastry case. Cover with a
scoop of Vanilla or Chantilly Mousse and with a
thick Meringue piled high. Place on a board
and put in broiling oven or in a very hot oven
until meringue is delicately brown. Serve
immediately.

Any fresh or canned fruit, crushed and
sweetened to taste can be used in place of the
apple sauce, and any simple mousse in place
of those suggested.

Macaroon Ice Cream Recipe
One pint thin cream, two-thirds cup sugar, one
pint milk, one cup rolled macaroons, one
tablespoon vanilla, two or three eggs, speck of
salt. Make a custard of the milk, eggs, sugar
and salt. Cool, add the vanilla and freeze. When
nearly frozen add the macaroons, prepared by
drying in the oven; they are then put through a
meat chopper or rolled.

Maple Ice Cream Recipe
Beat the yolks of two eggs until light; add
two-thirds of a cup of maple syrup and half a
cup of milk. Cook over hot water, stirring
constantly, until the mixture thickens; then pour
over the stiffly beaten whites of two eggs and
cool. When cold add a cup and. a half of cream
and freeze.

Maple Ice Cream Sauce Recipe
Cook a cup of maple syrup and a tablespoon of
butter until it drops thick but does not quite form
a soft ball when tested in cold water. Serve hot
over each portion of cream. Half a cup of
chopped pecans or English walnuts is a
delicious addition to the sauce. Serve with
vanilla or macaroon ice cream.
 

Peach Ice Cream Recipe
3/4 cup of peach pulp
Juice of 1/2 lemon
3/4 cup of granulated sugar
1 1/2 cups of thin cream

Pare and stone choice, ripe peaches and
press the pulp through a "ricer;" add the sugar
and lemon juice and turn into the can of a
freezer, packed in ice and salt; add the cream
and freeze as usual.

Peanut Ice Cream Recipe
One quart of thin cream, one cup of rolled
peanut meats, one cup of sugar, one
tablespoon of vanilla. Mix all together and
freeze.

Pineapple Ice Cream Sandwich Recipe
Serve Vanilla Mousse between slices of Yellow
cake. Cover with Crushed pineapple.

Vanilla Mousse: Beat 1-1/2 cups cream until
light and beat in gradually 1/4 cup sugar, 2
tablespoons corn syrup, 1-1/2 teaspoons
vanilla and Few grains salt. Put in refrigerator
pan and freeze.

Basic cake recipe: 1/3 cup butter or shortening
1 cup sugar
2 eggs
1-3/4 cup flour
2 teaspoons baking powder
1/2 cup milk
1 teaspoon vanilla

Cream the butter or butter substitute, add sugar
and continue creaming. Add well beaten eggs.
Mix and sift the dry ingredients and add
alternatively with the milk. Add flavoring. Bake
in layers at 380 degrees for twenty minutes.
Any good filling and frosting may be used. The
batter may be varied by adding nuts, coconut,
spices, etc., and may be baked as a loaf cake.

Strawberry Ice Cream Recipe
1 pint of milk
1/2 teaspoonful of salt
1/2 cup of sugar
1 basket of strawberries
2 level tablespoonfuls of cornstarch
1 1/2 cups of sugar (granulated)
1 pint of cream

Sift together, several times, the sugar,
cornstarch and salt, then cook in the milk,
scalded over hot water; stir constantly until the
mixture thickens and is smooth, then cover and
let cook fifteen minutes. Pick over, wash and
drain the berries; mix them with the sugar and
let stand an hour or more, then press through a
fine sieve. Strain the cornstarch mixture into the
freezer, and when cold add the cream and
begin to freeze the mixture. When half frozen
add the strawberries and sugar and finish
freezing.

Vanilla Ice Cream, Junket Recipe
1 pint of milk
1/2 tablespoonful of vanilla extract
1/2 cup of double cream
1/2 cup of sugar
1/2 junket tablet
1 tablespoonful of cold water

Crush the half tablet and let stand in the cold
water to dissolve. Heat the milk, cream, sugar
and vanilla to about 90 deg F.; stir in the
dissolved tablet, pour into the can of the freezer
and let stand in a warm place until the mixture
"sets" or jellies. Do not jar the mixture while it is
jellying. When cold freeze as in the first recipe.
This makes an exceptionally nice ice cream.

Vanilla Ice Cream, Philadelphia Style Recipe
1 pint of thin cream
1/2 tablespoonful of vanilla extract
1/2 cup of granulated sugar
 

Mix all together and turn into the can of the
freezer. Pack with salt and crushed ice in the
usual proportion and turn the crank until the
mixture is well frozen. At first turn the crank
slowly, later turn more quickly. Take out the
dasher and scrape the cream from it into the
freezer; beat the whole thoroughly, smooth over
the top and put on the cover. If the ice floats,
turn off the water and repack, using larger
pieces of ice and one measure of salt to four or
five of ice. Spread burlaps, carpet or
newspaper over the top, to keep the ice from
melting too fast. The cream may be scalded; in
summer this is advisable.

Walnut Nougat Ice Cream Recipe
Scald 1 cup milk with 1 teaspoon gelatin and
add slowly to 3 egg yolks mixed with 1/4 cup
sugar and a Few grains salt. Return to double
boiler and stir constantly until coating is formed
on the spoon. Strain and cool. Put 1/3 cup
sugar in frying pan and stir until melted and
slightly brown. Add 1/3 cup walnut meats, finely
chopped and turn mixture into a slightly buttered
pan. When cold put through food chopper, add
to custard, then add 1/2 pint cream beaten stiff
and 2 teaspoons vanilla. Freeze. Other nuts
may be used in place of walnuts.

To make a rich fruit ice cream omit the walnuts,
use sugar without melting it and add to the
mixture, dates or prunes cut in pieces, or any
desired fresh or canned fruit, allowing one cup
or less of fruit. Use less sugar if fruit is very
sweet.

Banana Rum Ice cream recipe
3/4 cup sugar
1 tablespoon cornstarch
2 egg yolks
1 egg
2 cups milk
3 tablespoons dark rum
1 teaspoon vanilla
1 cup heavy cream, chilled
5 bananas

In a bowl whisk together the sugar, cornstarch, egg yolks, egg. Scalded the milk and add it in a stream, whisking. In a heavy saucepan bring the mixture to a boil over moderate heat, whisking, and boil it, whisking, for a minute. Add the rum, boil the custard for one minute more, and strain it through a fine sieve into a bowl. Chill the custard until it is cool and stir in the vanilla and the cream. In a food processor purée the bananas and stir the purée into the custard. Chill the mixture until it is cold. Freeze the mixture in an ice cream freezer according to the manufacturers instructions.

Blueberry Ice cream
2 pints blueberries
1 1/2  cups sugar
3 tablespoons orange juice
4 cups light cream
1 teaspoon vanilla extract

In a 3-quart saucepan combines blueberries, sugar and orange juice. Mash berries slightly and cook over medium heat, stirring occasionally, until the mixture comes to a boil. Simmer 5 minutes.

Remove from heat and puree in a food processor or blender. Push mixture through a strainer with the back of a wooden spoon. Cool the mixture.

In the chilled canister of ice-cream maker combine blueberry mixture, cream and vanilla. Freeze according to manufacturer's directions.

Butterscotch ice cream recipe
3 tablespoons butter
1/2 cup brown sugar
1 cup milk
1 1/2 tablespoons cornstarch
2 tablespoons cold milk
1/4 teaspoon salt
1/4 teaspoon vanilla
1 cup heavy cream, whipped

Heat butter and sugar in top of double boiler until butter is melted and well blended with sugar. Add 1 cup milk and heat to boiling. Mix cornstarch with 2 tablespoons cold milk; stir into butter and sugar mixture. Add salt and cook, stirring constantly, until thickened. Cool and add vanilla. Fold in whipped cream. Let the mixture cool in the refrigerator. Transfer custard to ice cream maker and process according to manufacturer's instructions.

Cherry and chocolate ice cream recipe
1/4  cup chocolate shaving
1/4  cup fresh cherries, pitted and halved
2 large eggs
3/4  cup sugar
2 cups heavy cream
1 cup milk

Place the chocolate shaving and the cherries in separate bowls. Cover and refrigerate. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Add the sugar, a little at a time, then continue whisking until completely blended. Pour in the cream and milk and whisk to blend. Transfer the mixture to an ice cream maker and freeze following the manufacturers instructions.

Just before the ice cream is done, add the chocolate and the cherries, then continue freezing until the ice cream is ready.

Cherry Ice cream recipe
3/4 cup dried cherries
1/2 cup rum
21/2 cups light cream
1/2 cup sugar
4  egg yolks
1/4 teaspoon vanilla

Place the cherries in a bowl and cover with rum. Allow to soak for several hours or overnight.

Heat the light cream and sugar together until the sugar is dissolved and bubbles begin to form around edge of the pot. Whisk yolks until creamy. Add 1/2 cup of the warm cream to the egg yolks. Pour the warmed yolks back into the half-and-half and continue to cook, stirring, until the custard mixture coats the back of a spoon. Do not boil the mixture or it will curdle. Stir in the vanilla, allow to cool completely, then chill.

Pour into the ice-cream maker and freeze according to manufacturer's directions. Drain the cherries. When the mixture begins to thicken as it freezes, add the cherries and freeze until ice cream is the proper
consistency.

Chocolate and Banana ice cream recipe
3 eggs
1 cup sugar
2 ounces bittersweet chocolate
2 cups light cream
1 1/2 cups milk
6 tablespoons cocoa powder
1 tablespoon vanilla extract
3 over-ripe bananas
3 tablespoons lemon juice

Lightly beat eggs and add the sugar. In a saucepan, melt the chocolate with the milk and cream. When the chocolate start to melt, add the cocoa powder and stir. Continue stirring the chocolate and cream mixture until hot but not quite boiling. Pour a little bit of cream in the egg mixture and stir. Slowly add the rest of the hot cream. Add the vanilla. Let the cream mixture cool completely.

Transfer the cream mixture to the ice cream machine and process according manufacturers directions. Meanwhile, mash the bananas and lemon juice together. When the ice cream is almost ready, add the bananas.

Chocolate Mint ice cream recipe
1 1/4 cup heavy cream
1 cup milk
1/3 cup sugar
1 cup mint chocolate chips
2 egg yolks
1/8 teaspoon salt

Combine 1 1/4 cups heavy cream, the milk, sugar and the mint chocolate chips in a saucepan. Cook over low heat, stirring with a wire whisk, until the chips are melted and mixture is smooth. Remove from heat. In a medium bowl, beat the egg yolks and the salt until thick. Gradually add the chocolate mixture.  Beat until well blended and chill 30 minutes. Pour the chilled chocolate/egg mixture into an electric ice cream freezer; churn until thick. Cover and store in freeze until ready to serve.

Cinnamon ice cream
3 cups heavy cream
1 1/2 cups whole milk
2 vanilla beans, split lengthwise
1 cup plus 2 tablespoons sugar
6 egg yolks
2 1/2 teaspoon cinnamon

Combine cream and milk in a large sauce pan. Scrape in seeds from vanilla beans; add beans. Bring just to simmer. Whisk sugar and yolks in large bowl to blend. Gradually whisk in hot cream mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 6 min. (do not boil). Strain into large bowl. Whisk in ground cinnamon. Chill until cold, about 3 hours.

Transfer custard to ice cream maker and process according to
manufacturer's instructions. Transfer ice cream to a covered container and freeze until firm. (Can be made 3 days ahead. Keep frozen).

Cookie Dough Ice cream
2 cups milk
1 3/4 cup sugar
1/2 teaspoon salt
1 tablespoon vanilla
4 cups heavy cream
1 cup chocolate chip cookie dough
2 cups light cream

Scald milk until bubbles form around edge. Remove from heat. Add the sugar and salt. Stir until dissolved. Stir in light cream, vanilla, and the heavy cream. Cover and refrigerate for at least 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 hard.

Cream cheese ice cream recipe
1 1/2  8 ounce packages cream cheese, softened
1 1/4 cups sugar
2  eggs
1 tablespoons lemon juice
1 teaspoons vanilla
2 1/2 cups light cream

In a large mixer bowl beat cream cheese and sugar with an electric mixer on until smooth. Beat in the eggs, lemon juice, and vanilla until well combined. Stir in the light cream. Freeze in a ice cream freezer according to the Manufacturers directions.

Eggnog ice cream recipe
6 eggs, separated
10 tablespoons sugar
pinch of salt
1/4 cup brandy
1/4 cup rum
2 tablespoons dry sherry
1 cup milk
2 cup heavy cream
1/4 teaspoon nutmeg, freshly grated

Cook the egg yolks, sugar, salt, brandy, rum and sherry in a double boiler until very light and thickened. Remove from heat, add the milk and cream;  cool. Beat the egg whites until stiff, fold them in the cream mixture. Pour into a ice cream machine and process according to manufacturer's directions.
Sprinkle with nutmeg before serving.

Fudge Chunk ice cream recipe
1/4 cup white chocolate; coarsely chop
1/4 cup semisweet chocolate; chop
1/4 cup pecan halves; chopped
1/4 cup walnuts; chop coarse
1/4 cup chocolate covered almonds, cut in half
4 ounces unsweetened chocolate
1 cup milk
2  eggs
1 cup sugar
1 cup heavy cream
1 teaspoon vanilla
1/4 teaspoon 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 heat and let cool. Whisk the eggs in a mixing bowl until light and fluffy. Whisk in the sugar, a little at a time, then continue whisking until completely blended. 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. 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.

Fudge ice cream
4 ounces unsweetened chocolate
1 cup milk
2 eggs
1 cup sugar
1 cup heavy cream
1 teaspoon vanilla extract
1  pinch salt

Melt chocolate in double boiler over hot (not boiling) water. Gradually whisk in milk, stir until smooth. Remove from heat and let it cool.

Whisk eggs in a mixing bowl until light and fluffy. Gradually whisk in sugar,  then continue whisking 1 minute, until completely blended. Add the cream, vanilla, and salt; whisk. Add the chocolate mixture; blend well. Cover, chill, and freeze according to ice cream maker's directions.

Frangelico ice cream
1 1/2 cups heavy cream
1 1/2 cups milk
3/4 cup sugar
1 vanilla bean, split lengthwise
8 egg yolks
1/3 cup Frangelico

In a saucepan, bring to a boil the cream, milk, sugar and vanilla. Remove from heat. Whisk yolks in large bowl to blend. Gradually whisk hot cream mixture into yolks. Return to pan. Stir over medium heat until custard thickens and  leaves path on back of spoon when finger is drawn across, about 7 minutes.  Whisk in Frangelico. Refrigerate uncovered until cold. Process custard in ice cream maker according to manufacturer's instructions.

Ginger ice cream recipe
2 cups whole milk
2 cups heavy cream
1/2 cup chopped fresh ginger
8 egg yolks
1/2 cup sugar

Bring the milk, cream and ginger to simmer in a saucepan. Cover; let it rest for 20 minutes. Bring to simmer again. Strain into medium bowl. Discard the ginger.

Whisk the yolks and sugar in a large bowl until they are a pale yellow color. Gradually whisk in the milk mixture. Return mixture to the saucepan and stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Strain custard into clean bowl. Chill about 2 hours.

Process custard in ice cream maker according to manufacturers instruction. Transfer to covered container and freeze until firm.
 
 
German Chocolate Ice Cream recipe
1/2 cup sugar
2 tablespoons flour
1/8 teaspoon salt
1/8 teaspoon cinnamon
2 cups milk
4 oz semisweet chocolate melted
2  eggs beaten
1/2 cup shredded coconut
2 cups light cream
1/2 cup pecans; chopped

Combine the sugar, flour, salt and cinnamon in a saucepan. Gradually add the milk. Cook over medium heat, stirring constantly, until thickened. Cook for an additional 2 minutes. Remove from heat. Blend in the melted chocolate. Mix a small amount of hot mixture into the eggs; then add the eggs to the pan, stirring constantly. Cook for 1 minute, do not boil. Remove from heat; add the coconut. Let the mixture cool before adding the cream. Transfer to the ice cream machine and use according to manufacturers instructions. Add the nuts when the mixture starts to freeze. Transfer to a container and store in freezer.

Hazelnut ice cream
1 cup hazelnuts
4 cups light cream
3/4 cup sugar
3 egg yolks
1 1/2 teaspoons vanilla extract

Preheat the oven to 350 F. Place the hazelnuts on a cookie sheet and bake for 15 minutes. Cover and let stand for 15 minutes. Wrap the hazelnuts in a kitchen towel and rub to loosen the skins. Cool completely. Finely grind the
hazelnuts in a food processor and set aside.

Scald the cream in a saucepan. Whisk the egg yolks and sugar in a bowl.  Gradually whisk in the hot cream. Return mixture to the saucepan and stir over medium heat until custard thickens and leave a path on the back of the spoon when you draw your finger across. Do not let the mixture boil. Remove from heat stir in the vanilla. Strain mixture in a large bowl, cover and refrigerate.

Transfer the mixture to the ice cream machine, add the nuts and process according to manufacturers instructions.