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    Thread: Ice Cream/Sherbet/Sorbet

    1. #1
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      Default Ice Cream/Sherbet/Sorbet

      Here's a spot for recipes for ice cream, sherbet, and sorbet. I have to type mine into my formatted file, so I'll post later.
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    2. #2
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      yes please someone I need SORBET recipe. I got a
      kitchenaid Ice-cream maker attachment and need to start using it.
      I would rather go LIGHT on the FAT so prefer SORBET.

      Orange or strawberry would be nice to start with at
      this time of the year.
      Last edited by summaries; April 11th, 2009 at 06:09 PM.
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    3. #3
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      Default Easy Vanilla Ice Cream

      My ice cream maker attaches to my Oster kitchen set. I don't use it as much now because I can't eat dairy but guests love it when I make homemade. I have a ton of a variety of good recipes. Here's the first of ice creams. I'm going through and transferring to my forms so it will take time to get to other recipes.

      Easy Vanilla Ice Cream


      Serves: 1 ½ quarts
      Prep Time:

      Ingredients
      2 Cups whipping cream
      2 Cups half & half
      1 Cup sugar
      1 Tablespoon Vanilla extract OR 1 1/2 tsp Vanilla


      Recipe
      Combine all ingredients in cream canister.
      Stir until sugar is dissolved.
      Freeze as per ice cream freezer instructions.

      Yield: 1 ½ quarts

      Notes:
      Variations:
      Chocolate Chip: Add 2/3 Cup miniature or chopped chocolate chips immediately after freezing.
      Fudge Revel: Swirl 1/2 Cup Chocolate fudge sauce in ice cream immediately after freezing.
      Cherry Chip: Add 1 Cup chopped maraschino cherries to ice cream immediately after freezing.
      Caramel Revel: Swirl 1/2 Cup Caramel sauce in ice cream immediately after freezing.
      Cookies With Cream: Add 10 crushed OREO cookies to ice cream immediately after freezing.



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    4. #4
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      Default Butter Brickle Ice Cream

      Add candy to an ice cream recipe.

      Butter Brickle Ice Cream


      Serves: 1 ½ quarts

      Ingredients
      2 Cups half & half
      1 Cup brown sugar
      2 Tablespoons Butter
      2 Cups whipping cream
      1 teaspoon Vanilla extract
      ½ Cup butter brickle candy pieces

      Recipe
      Combine half & half, sugar and butter in medium saucepan.
      Cook, stirring constantly, over low heat until bubbles form around the edges of the pan.
      Chill.
      Place mixture in cream canister.
      Stir in whipping cream and vanilla.
      Freeze as per ice cream freezer instructions.
      Add butter brickle candy pieces IMMEDIATELY after freezing.

      Yield: 1 ½ quarts

      Notes: May use Heath bar


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    5. #5
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      Default Butter Pecan Ice Cream

      Add nuts to ice cream.

      Butter Pecan Ice Cream


      Serves: 1 ½ quarts

      Ingredients
      2 Cups half & half
      1 Cup brown sugar
      2 Tablespoons butter
      2 Cups whipping cream
      1 teaspoon Vanilla extract
      ½ Cup toasted pecans, chopped

      Recipe
      Combine half & half, sugar and butter in medium saucepan.
      Cook, stirring constantly, over low heat until bubbles form around the edges of the pan.
      Chill.
      Place mixture in cream canister.
      Stir in whipping cream and vanilla.
      Freeze as per ice cream freezer instructions.
      Add pecans immediately after freezing.

      Yield: 1 ½ quarts.

      Notes:
      Try it with peanuts, almonds, pistachios, etc.

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    6. #6
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      Hi Quiltersblock, if you can't eat dairy,,,,you need
      SORBET recipes like me ... LOL . I can eat dairy but want
      to watch the fat content of foods.

      My icecream maker attaches to the kitchenaid maybe ??
      somewhat likes your Oster does.
      The canister is put in the freezer for 24 hours ahead,
      for the kitchenaid attachement. Not sure if yours needs
      this too ?

      Then you churn the mixtures in the canister using the kitchenaid
      for 20 - 30 minutes and ice cream is formed in the canister.
      Last edited by summaries; April 11th, 2009 at 06:51 PM.
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    7. #7
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      Default Cinnamon Ice Cream

      Cinnamon ice cream is espcially good during the holidays or with apple pie or carrot cake.

      Cinnamon Ice Cream


      Serves: 1 ½ quarts

      Ingredients
      2 Cups whipping cream
      2 Cups half & half
      1 Cup sugar
      1 Tablespoon ground Cinnamon
      1 ½ teaspoon Vanilla extract

      Recipe
      Combine all ingredients in cream canister.
      Stir until sugar dissolves.
      Freeze as directed by ic cream freezer manufacturer.

      Yield: 1 ½ quarts


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      Album updated: April 10, 2009. http://www.designsbysick.com/forums/album.php?u=3842
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    8. #8
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      Default Coffee Ice Cream

      Addicted to coffee? You'll love this coffee ice cream.


      Coffee Ice Cream


      Serves: 1 ½ quarts

      Ingredients
      2 Cups whipping cream
      2 Cups half & half
      1 cup sugar
      1 ½ Tablespoon instant coffee
      1 ½ teaspoon Vanilla extract

      Recipe
      Combine all ingredients in cream canister.
      Stir until sugar and instant coffee are dissolved.
      Freeze are per ice cream freezer instructions.

      Yield: 1 ½ quarts.

      Notes:
      Variation:
      Coffee Chip Ice Cream: Add ½ Cup miniature or chopped chocolate chips to ice cream immediately after freezing.

      Hugs and Smiles, quiltersblock
      Album updated: April 10, 2009. http://www.designsbysick.com/forums/album.php?u=3842
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    9. #9
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      Default Easy Homemade Ice Cream with Oreo Cookies

      You don't need an ice cream freezer for this recipe.

      Easy Homemade Ice Cream with Oreo Cookies


      Serves: 10
      Prep Time: 8 hours

      Ingredients
      3 egg yolks
      1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)2 Tablespoons water
      4 teaspoons vanilla extract
      1 Cup coarsely crushed OREO chocolate Sandwich Cookies
      2 Cups (1 pint) whipping cream, whipped (do not use whipped topping)

      Recipe
      In large bowl, beat egg yolks; stir in Eagle Brand, water, and vanilla.
      Fold in cookies and whipped cream.
      Pour into aluminum foil-lined 9x5-inch loaf pan or other 2-quart container.
      Cover; freeze 6 hours or until firm.
      Scoop ice cream from pan or peel off foil and slice.
      Return leftovers to freezer.

      Notes: Prep time includes freezing time.
      Use only Grade A clean, uncracked eggs.


      Serving Suggestion: Serve as dessert.


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      Album updated: April 10, 2009. http://www.designsbysick.com/forums/album.php?u=3842
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    10. #10
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      Default Hawaiian Ice Cream

      Try this recipe for Hawaiian ice cream. Delicious on a hot evening.


      Hawaiian Ice Cream


      Ingredients
      2 Cups whipping cream
      1 Cup half & half
      1 jumbo banana, mashed
      ¼ Cup Angel flaked coconut
      ¾ Cup Pineapple juice


      Recipe
      Combine whipping cream, half & half, sugar & pineapple juice in cream canister.
      Stir until sugar is dissolved.
      Add mashed banana & flake coconut.
      Stir.
      Freeze as per ice cream freezer instructions.


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      Album updated: April 10, 2009. http://www.designsbysick.com/forums/album.php?u=3842
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    11. #11
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      Default Peanut Butter Chocolate Chip Ice Cream

      This is not a recipe for those trying to lose weight, but it's a delightful recipe if you want to spoil yourself and your guests.

      Peanut Butter Chocolate Chip Ice Cream


      Serves: 1 ½ quarts

      Ingredients
      2 Cups half & half
      1 ½ Cups sugar
      ½ Cup chunk style peanut butter
      1 teaspoon Vanilla extract
      2 Cups whipping cream
      ½ Cup miniature or chopped chocolate chips

      Recipe
      Combine half & half, sugar, peanut butter and vanilla in blender.
      Cover and process at a MEDIUM speed until blended.
      Pour mixture into cream canister.
      Stir in whipping cream.
      Freeze as per ice cream freezer instructions.
      Add chocolate chips immediately after freezing.

      Yield: 1 ½ quarts

      Notes:
      Try almond butter or soy nut butter.

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      Album updated: April 10, 2009. http://www.designsbysick.com/forums/album.php?u=3842
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    12. #12
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      Default

      Try fresh or frozen fruit in this tested recipe.

      Strawberry Ice Cream


      Serves: 1 ½ quarts

      Ingredients
      2 Cups fresh or frozen strawberries
      1 Cup half & half
      2 teaspoon Vanilla extract
      2 Cups whipping cream
      1 Cup sugar
      1 drop Red food coloring

      Recipe
      Place strawberries in blender container.
      Cover and process at a LOW speed until chopped.
      Pour into cream canister.
      Add remaining ingredients.
      Stir until sugar is dissolved.
      Freeze as per ice cream freezer instructions.

      Yield: 1 ½ quarts

      Notes:
      Variations:
      Use raspberries & red coloring.
      Use blueberries & 2 blue coloring drops and 1 red drop.
      Use peaches & 3 drops yellow coloring and 1 drop red.
      Use bananas & 2 drops yellow coloring.
      Use cranberries and apples & red coloring.


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      Album updated: April 10, 2009. http://www.designsbysick.com/forums/album.php?u=3842
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    13. #13
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      Quote Originally Posted by summaries View Post
      Hi Quiltersblock, if you can't eat dairy,,,,you need
      SORBET recipes like me ... LOL . I can eat dairy but want
      to watch the fat content of foods.

      My icecream maker attaches to the kitchenaid maybe ??
      somewhat likes your Oster does.
      The canister is put in the freezer for 24 hours ahead,
      for the kitchenaid attachement. Not sure if yours needs
      this too ?

      Then you churn the mixtures in the canister using the kitchenaid
      for 20 - 30 minutes and ice cream is formed in the canister.
      I'm not an ice cream eater so I don't really miss it, and I have lots of recipes for lots of things. Just finding my ice cream recipes first.
      My ice cream unit sits in place of my mixer on the Oster base. The canister can be pre-cooled but it doesn't have to be. I just sit it in the fridge while I'm working. Ice cubes are used between the cream canister and the outside unit that houses it, along with salt. It doesn't take long to make it. I'd have to check the directions on the machine to see how long. If you want firmer ice cream, you just put it in the freezer for a few hours.

      Hugs and Smiles, quiltersblock
      Album updated: April 10, 2009. http://www.designsbysick.com/forums/album.php?u=3842
      Smile; it increases your face value and it makes people wonder what you've been up to.

    14. #14
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      I am going to ice cream it up with the grands this summer. keep em coming. Thank you ever so much quiltersblock.

      Molly

    15. #15
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      Default Mint Chocolate Chip Ice Cream

      Chocolate and mint lovers will like this one.

      Mint Chocolate Chip Ice Cream


      Serves: 1 ½ quarts

      Ingredients
      2 Cups whipping cream
      2 Cups half & half
      1 Cup sugar
      1 ½ teaspoon Mint extract
      1 ½ teaspoon Vanilla extract
      1 drop green food coloring
      2/3 Cup miniature or chopped chocolate chips

      Recipe
      Combine all ingredients except chocolate chips in cream canister.
      Stir until sugar is dissolved.
      Freeze as per ice cream freezer directions.
      Add chocolate chips IMMEDIATELY after freezing.

      Yield: 1 ½ quarts

      Hugs and Smiles, quiltersblock
      Album updated: April 10, 2009. http://www.designsbysick.com/forums/album.php?u=3842
      Smile; it increases your face value and it makes people wonder what you've been up to.

    16. #16
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      Default Lemon Chip Ice Cream

      Ice cream with hard candy as an ingredient:


      Lemon Chip Ice Cream


      Serves: 1 ½ quarts

      Ingredients
      2 Cups whipping cream
      2 Cups half & half
      1 ½ Cups sugar
      1/3 Cup REALEMON Lemon Juice
      1 ½ teaspoon Vanilla extract
      ½ teaspoon grated Lemon peel
      ¾ Cup Lemon drop candy, crushed

      Recipe
      Combine all ingredients except lemon candy in cream canister.
      Stir until sugar is dissolved.
      Freeze as directed.
      Add Lemon candy IMMEDIATELY after freezing.

      Yield: 1 ½ quarts

      Notes:
      Try peppermint candy and peppermint extract combination


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      Album updated: April 10, 2009. http://www.designsbysick.com/forums/album.php?u=3842
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    17. #17
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      Default Lime Sherbet

      Here's a sherbet with lime - or lemon - juice.

      Lime Sherbet


      Serves: 1 ½ quarts

      Ingredients
      3 Cups milk
      1 Cup sugar
      ¾ Cup REALIME Lime Juice
      1 drop green food coloring

      Recipe
      Combine ingredients in cream canister.
      Stir until sugar is dissolved.
      Freeze as per ice cream freezer instructions.

      Yield: 1 ½ quarts

      Notes:
      Variation:
      Lemon Sherbet: Use REALEMON Lemon Juice & yellow food coloring.
      May use skim milk, 2% or Whole milk. May use Lactaid - lactose-free milk.

      Hugs and Smiles, quiltersblock
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    18. #18
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      Default Orange Sherbet (Grape, too)

      Everybody likes orange sherbet. Try grape sherbet - or any juice.


      Orange Sherbet


      Serves: 1 ½ quarts

      Ingredients
      3 Cups milk
      2 Cups Orange juice
      1 Cup sugar

      Recipe
      Combine ingredients in cream canister.
      Stir until sugar is dissolved.
      Freeze as per ice cream freezer directions.

      Yield: 1 1/2 quarts

      Notes:
      Variation:
      Grape Sherbet: Use grape juice and skim milk.
      Any fruit juices may be used.
      May use Lactaid in place of milk.

      Hugs and Smiles, quiltersblock
      Last edited by quiltersblock; April 14th, 2009 at 07:26 PM.
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    19. #19
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      not a recipe - for those of you who are worried about insulin levels and diebeties check out the ice cream with cinnamon. had a friend who's husband has diebeties and they started him taking that initially to control his levels
      --All my kids have fur--

    20. #20
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      Default Peach Frozen Yogurt

      Here are a variety of frozen yogurts using canned, fresh or frozen fruit.



      Peach Frozen Yogurt


      Serves: 1 ½ quarts

      Ingredients
      1 Cup sliced peaches, fresh, frozen or canned
      1 cup sugar
      1 quart unflavored yogurt

      Recipe
      Place peaches and sugar in blender.
      Cover and process at a HIGH speed until smooth.
      Pour into cream canister.
      Add yogurt.
      Stir until mixed.
      Freeze as per ice cream freezer directions.

      Yield: 1 ½ quarts

      Notes:
      Variation:
      Canned Pineapple, fresh bananas, fresh or frozen berries, canned or fresh apricots or canned Mandarin orange sections may be used.
      May substitute soy yogurt.

      Hugs and Smiles, quiltersblock
      Last edited by quiltersblock; April 14th, 2009 at 07:26 PM.
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