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Follow the recipe for Rich Vanilla Ice Cream, substituting % cup honey
for the sugar.
3 ounces semisweet chocolate
1 ounce unsweetened chocolate
1 recipe Custard Ice Cream Base, warm
Melt the chocolates together in a saucepan over low heat, stirring
occasionally until smooth. Gradually add some of the ice cream base to
the chocolate, whisking it frequently to keep the chocolate smooth. Add
the remaining ice cream base and cook over low heat until the mixture
is well blended. Coot thoroughly.
Pour the mixture into the bowl of the machine and freeze about 20 minutes.
Makes about 1 quart.
We like this garnished with candy coffee beans.
1 recipe Custard Ice Cream Base
Mix about 1 cup of the Custard Ice Cream Base together with the coffee. Stir
over low heat until the coffee is dissolved. Mix with the remaining base. Cool
thoroughly.
Pour the mixture into the bowl of the machine and freeze about 20 minutes.
Makes about 1 quart.
1 recipe Custard Ice Cream Base, chilled
1 cup shelled, blanched, peeled, coarsely chopped pistachio nuts
teaspoon almond extract
Mix all the ingredients together. Pour the mixture into the bowl of the machine
and freeze about 20 minutes.
Makes about 5 cups.
A childhood fantasy adults love.
1 recipe Chocolate Ice Cream or Rich Vanilla Ice Cream,
chilled but not frozen
1 cup broken Oreo cookies (8 to 10)
Pour the chocolate or vanilla ice cream mixture into the bowl of the machine
and freeze 10 minutes, then add the Oreos. Freeze about another 10 minutes.
Makes about 5 cups
Chocolate Ice Cream
Ice
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