Quick Recipes and Easy

Best Freezer Ice Cream Recipe: Coffee Ice Cream Recipe

Coffee and cream become a frozen delectable delight when it turns into a really creamy ice cream dessert.

1/4 cup sugar
1 tablespoon cornstarch
1 tablespoon instant coffee granules
2 tablspoons butter or margarine, melted
1 cup milk
1 teaspoon vanilla extract
1 (14 oz.) can sweetened condensed milk
2 cups whipping cream


In a saucepan, stir the sugar, cornstarch, coffee and butter until well blended. Stir in the milk. Bring mixture to a boil over medium heat. Continue to cook and stir for 2 minutes or until mixture is thick.

Remove from heat. Stir in the vanilla. Let mixture cool completely. Stir in the condensed milk.

In a separate bowl, beat the cream until stiff peaks form. Fold cream mixture into the milk mixture. Pour into a 9-inch square pan. Cover and freeze for 6 hours, or until ice cream is firm.

=> Best Freezer Ice Cream Recipe: Peppermint Ice Cream Recipe

This is a fantastic peppermint ice cream to make during holidays or anytime you want to delight in a cool, refreshing, mint dessert.

4 egg yolks
1 1/2 cups half and half cream
3/4 cup sugar
1/4 teaspoon salt
2 cups whipping cream
4 1/2 teaspoons vanilla extract
1 cup peppermint candies, crushed


In a heavy saucepan, whisk egg yolks, half and half, sugar and salt together. Cook and stir mixture over low heat until custard mixture coats the back of a metal spoon. Remove from heat.

Place the saucepan in a bowl of ice water and stir for 2 minutes. Stir in the whipping cream and the vanilla. Cover the surface of the custard with plastic wrap and refrigerate for several hours.

Pour 2/3 of the mixture into an ice cream freezer (refrigerate remaining part until ready to freeze). Freeze ice cream according to manufacturers directions. When frozen, stir in the peppermint candy. Let freeze for 2 to 4 hours before serving.

=> Best Freezer Ice Cream Recipe: Pistachio Ice Cream Recipe

Pistachio is that other green ice cream flavor that is a real treat, even though it’s slightly off the beaten ice cream path, it’s well worth the adventure.

1 1/4 cups pistachio nuts
2 1/2 cups milk
3 eggs
1 cup sugar
1 cup heavy cream, whipped
1 teaspoon almond extract
1 teaspoon vanilla extract


Shell the pistachios. Place pistachios in a bowl and pour boiling water over them (use enough to completely cover). Let stand for 1 minute. Drain water. Peel skin from pistachios.

In a blender, add the pistachios, milk, eggs and sugar. Blend until mixture is nice and smooth. Pour green liquid into a saucepan. Cook over low heat, stirring ocassionally, until the custard thickens – about 25 minutes. Vital: do not let custard boil.

Let the custard mixture cool, then stir in the vanilla and almond extracts. Fold the whipped cream into the pistachio custard mixture. Pour into ice cream freezer and follow manufacturers directions.

=> Best Freezer Ice Cream Recipe: Spumoni Ice Cream Recipe

This recipe is an simple-to-make variation of an ancient Italian favorite.

1/2 gallon vanilla ice cream
1 (10 oz) package frozen strawberries, sliced
1 teaspoon vanilla
1/2 teaspoon almond extract
2/3 cup green or red maraschino cherries, chopped
3/4 cup pecans, chopped
Red food coloring
1 cup whipping cream
1/4 cup sugar


Soften the vanilla ice cream just enough so that it’s simple to work with. In a chilled bowl, quickly mix in the strawberries and extract into the vanilla ice cream. Mix until smooth. Fold in the cherries and pecans. Add enough food coloring to turn ice cream a delicate pink. Place bowl into freezer for a few minutes.

In a separate bowl, whisk the cream until peaks form. Fold in the sugar. Take ice cream out of freezer and fold in the whipped cream mixture. Pour into an ice cream freezer and follow manufacturers directions.

Simple to make – fun to drink
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