Some Favorite Ice Cream Recipes

Some Favorite Ice Cream Recipes for You
Next week we'll have more ice cream - just in time for Labor Day plans.
From Myrna:
The ice cream maker I got as a birthday present is a Cuisinart and I have been very pleased with their ice cream recipes. One of the ones we liked a lot was this recipe for Old-Fashioned Peach Ice Cream. The recipe is not too sweet with the addition of some lemon zest; and calls for light corn syrup which I had not used in ice cream before this recipe. We thought it worked very well, and kept the ice cream from melting as fast. If you have fresh peaches available and a ice cream maker give this a whirl. Good eating and peaches contain calcium, potassium and vitamin A. I did use my food processor for this recipe.
  We eat ice cream all year long. Even in our Midwest winters. If you can't get fresh peaches, try using frozen with out added sugar.

Old Fashioned Peach Ice Cream.

Zest of 1 small lemon (2 ounce)

½ cup sugar

10 peaches (3 ounces apiece)

3 Tablespoons butter

1 cup light corn syrup

1 ½ cup heavy cream (or half and half)

  Use a vegetable peeler to remove zest from lemon. Add zest and sugar to food processor work bowl with metal blade. Process until zest is almost as fine as the sugar, about 1 minute.

  Wash peaches; cut in half and remove pits. Cut each half into 2 to 3 pieces, add peaches to work bowl; process until coarsely chopped.

  Melt margarine in saucepan over low heat, add the sugar peach mixture and cook until tender, stirring constantly, about 6 minutes. Stir in the corn syrup and blend.

  Pour peach mixture into a large bowl and stir in the cream. Then follow manufacturer’s directions for using ice cream maker.

  Transfer ice cream to airtight container and freeze up to 4 weeks if it lasts that long.

From Sue:
This recipe from the "Golden Treasury” is to die for.  Smooth, rich, not too sweet, easy to make.  I’ve never purchased any gourmet ice cream even half as good.  

I processed this in my Kitchenaid ice cream maker, but the original recipe doesn’t require an ice cream maker, and the method is one that Cook’s Illustrated just recently recommended for making ice cream without an ice cream maker.  This amount of toffee bars is great, but half the amount would still be delicious and less caloric and expensive. 
My husband likes this even better with 1 cup heavy cream and 1 cup whole milk; it's a little less rich but still excellent.

                         English Toffee Ice Cream

  4           each  Heath Bars -- 1 1/8 oz

  14         ounces  sweetened condensed milk

     1/2     cup  strong coffee -- cooled or 1/2 cup water and 1 tsp. instant coffee

  2           cups  heavy cream (or 1 cup heavy cream and 1 cup whole milk)

  1 1/2     teaspoons  vanilla extract

1. Crush toffee bars between 2 pieces waxed paper with a rolling pin; set aside.
2. Combine condensed milk, coffee, heavy cream, and vanilla.  Chill thoroughly.
3. Whip the mixture to a custardlike consistancy.  Fold in crushed toffee bars. Spoon into three 3-cup refrigerator trays or a 9x13" metal pan.  Cover.  Freeze firm.
4. Or process in your ice cream freezer, adding the toffee bars at the end.  Freeze until firm.

Yield:  "1 quart” or 8 servings.