Let's exchange our favorite receipts of ice cream. I suppose it will be useful for all of us. To have an ice cream maker is very convenient, but to know a lot of good receipts of tasty ice cream is even better :wink: !\r\n\r\nI have one that I like very much:\r\n\r\nIngredients \r\n1 cup heavy whipping cream \r\n1 cup whole milk \r\n? cup sugar \r\n7 eggs, separated \r\n6 oz white chocolate, chopped \r\n\r\nPreparation & Cooking Instructions\r\n1. Combine heavy whipping cream and whole milk in a heavy sauce pan with sugar. Bring barely to a simmer. \r\n2. Whisk egg yolks in a medium bowl. Pour hot cream mixture into egg yolks, a few droplets at first, whisking to slowly warm the yolks, then add the cream in a steady stream, continuing to stir. \r\n3. Pour the whole mixture back into the sauce pan & cook over medium-low heat, stirring constantly, until the mixture thickens slightly and leaves a clean path on the back of a wooden spoon when you draw your finger across the spoon. (If you have a candy thermometer, monitor the temperature and do not let it exceed 170?F.) \r\n4. Remove from heat & stir in white chocolate until melted (use good quality chocolate like Lindt; check the ingredients & pick one that has cocoa butter as one of the top ingredients.) \r\n5. Strain into a bowl (to remove unmelted chocolate and any egg yolk that coagulated). \r\n6. Cover and refrigerate until thoroughly chilled; process in an ice cream maker according to the manufacturer's instructions.

What about this one? This is coffee ice cream 8) \r\n\r\n1 cup milk\r\n1/4 cup ground coffee\r\n1 cup sugar\r\n3 large eggs, beaten\r\n1/8 tsp. salt\r\n1 Tbs. vanilla extract\r\n3 cups half and half\r\n\r\nHeat milk in a heavy saucepan over medium high heat. When bubbles form around the edges of pan, remove from heat. Stir in coffee and half the sugar. In a slow and steady stream, whisk hot mixture into bowl with beaten eggs, whisking constantly. Return to saucepan. Add remaining sugar and salt. Stir constantly over medium high heat 3-4 minutes until mixture is thickened. Stir in vanilla and 1 cup half and half and chill in refrigerator. Strain through a very fine sieve or cheesecloth. Add remaining half and half and freeze in an ice cream maker 20-30 minutes until frozen.

Looks like you have good time here even exchanging receipts!\r\n\r\nMy favorite is Baileys ice cream. Asked my wife to give me the receipt. Enjoy! :\r\n\r\nfor four servings:\r\n2 c Double cream 1 c Full fat milk \r\n1 c Castor sugar 1/2 c Baileys \r\nPinch salt Whisk all of this stuff together until all the sugar has been dissolved. Then freeze as you would normally freeze ice cream either in an ice cream maker or in a tub in the freezer whisking every half hour or so. Because of the alcohol content of this ice cream it will usually take around 12 hours to become hard. It does freeze hard so taking it out the freezer 10 minutes before serving is advised. \r\nIt melts quickly so you have to eat it fast.

I wasn't attentive enough and missed this page http://www.1-800-espresso.com/ice-cream-recipes.html. \r\nHere you can find some other receipts, but I think exchanging FAVORITE receipts is a good idea, since there are some secrets that know only those who really tried to make an ice cream

A great idea to exchange ice-cream recipes :lol: \r\n\r\nI like ice-cream with fruits and my favorite is banana ice-cream:\r\n\r\n2 cups milk\r\n2 cups heavy cream\r\n2 eggs, beaten\r\n1 1/4 cup sugar\r\n1/4 teaspoon salt\r\n1 cup pur?e bananas\r\n1/2 teaspoon vanilla extract\r\n1/8 teaspoon nutmeg\r\n\r\nIn a saucepan, combine the milk, cream, eggs, sugar and salt. Cook and stir over low heat until mixture thickens slightly and coats the back of a spoon. Refrigerate the mixture until cool. Combine the cooled custard with the bananas, vanilla and nutmeg. Pour into freezer container. Freeze according to manufacturer?s instructions.

It's not an ice-cream recipe, it's ice cream soda. I like it so much and I think you will really enjoy it too:\r\n\r\n\r\n3 table spoons of chocolate syrup\r\n1 table spoon of milk\r\n1 scoop ice cream (chocolate, vanilla or other)\r\nsoda water (carbonated water - not club soda)\r\n\r\nPut the syrup and the milk into the glass. Stir well. Add the ice cream. Fill the glass with soda water. Stir again. \r\n\r\nAND ENJOY!!! 8)

wow! I love it

My wife makes ice cream and I like it very much. She gave me the receipt. You will not need an ice cream maker for it.\r\nEnjoy! \r\n\r\nFor four servings you will need: 4 egg whites, 2/3 cup sour cream, 1/2 cup white sugar and vanilla.\r\n\r\nIn a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add white sugar and vanilla, continuing to beat until soft peaks form. Carefully fold in sour cream until well blended. Fold in any additional flavorings or goodies at this time. \r\n\r\nPlace the mixture into the freezer and stir every 30 minutes or so until frozen. This can be made without stirring, but the texture will be icy rather than creamy. If you have an ice cream maker, you can put the ice cream mixture in the maker, and follow the manufacturer's instructions.

You will need for this easy ice cream:\r\n1 (18.25 ounce) package chocolate cake mix \r\n1 quart mint chocolate chip ice cream, softened\r\n \r\nPreheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet. Mix cake mix according to package directions, omitting the eggs. Drop by large spoonfuls onto cookie sheet, mixture should be about the consistency of brownie batter. \r\n\r\nBake 15 minutes in the preheated oven, or until cookies spring back when touched lightly in center. Cool completely. \r\n\r\nTo assemble, put a scoop of softened ice cream in the center of a cookie. Top with a similarly-sized cookie, wrap in plastic wrap, and gently press down to flatten out ice cream scoop. Freeze until serving.

Ice Cream Cake\r\n\r\nYields 1 9x13 inch baking dish.\r\n\r\n1 (16 ounce) package buttery round crackers, crushed \r\n1 cup butter, melted \r\n1/2 cup white sugar \r\n1/2 gallon vanilla ice cream, softened \r\n1/2 cup milk \r\n2 (3.4 ounce) packages instant vanilla pudding mix \r\n1 (12 ounce) container frozen whipped topping, thawed\r\n\r\n1 To Make Crust: Combine crackers, butter and sugar in a 9x13 inch baking dish and press mixture into sides and bottom of dish. \r\n2 In a large bowl, combine ice cream and milk with electric mixer. Blend in pudding mix, then pour mixture into prepared crust. Top with whipped topping and refrigerate for 2 hours before serving. \r\n\r\nMakes 18 servings\r\n\r\n\r\nI am sorry for using other internet resources, I found it on a website with recipes.

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