Ice Cream

Listed below are different great-tasting ice creams. You can start your small ice cream parlour business or prepare one during Sunday family reunions.

Banana Ice Cream
Ingredients:

•    2 cups milk
•    2 cups heavy cream
•    2 eggs, beaten
•    1 1/4 cup sugar
•    1/4 teaspoon salt
•    1 cup purée bananas
•    1/2 teaspoon vanilla extract
•    1/8 teaspoon nutmeg

Procedure:

In a saucepan, combine the milk, cream, eggs, sugar and salt. Cook and stir over low heat
until mixture thickens slightly. 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.

Recipe source: http://www.makeicecream.com/bananaicecream.html

Strawberry ice cream
Ingredients:

•    1 cup sugar, divided
•    2 tablespoons all-purpose flour
•    Dash of salt
•    l 1/2 cups milk
•    2 eggs, slightly beaten
•    l 1/2 cups sieved or pureed fresh strawberries
•    1 1/2 cups whipping cream
•    l 1/2 teaspoons vanilla extract
•    1 teaspoon almond extract

Procedure:

Combine 3/4 cup sugar, flour and salt; set aside. Scald milk on top of a double boiler;
add a small amount of milk to sugar mixture, stirring to make a smooth paste. Stir
sugar mixture into remaining milk; cook, stirring constantly, until thickened. Cover and
cook 10 minutes. Stir a small amount of hot mixture into eggs. Stir eggs into remaining
hot mixture; cook, stirring constantly, l minute. Let cool. Combine strawberries,
remaining 1/4 cup sugar, whipping cream, and flavorings; stir into custard. Pour into
container of a 2-quart electric or hand-turned ice cream freezer; freeze according to
manufacturer’s directions.

Recipe source: http://www.makeicecream.com/strawicecrea.html

Chocolate ice cream
Ingredients:

•    2 oz Unsweetened chocolate
•    1/3 c Unsweetened cocoa powder
•    1 1/2 c Milk
•    2 Large eggs
•    1 c Sugar
•    1 c Whipping cream
•    1 t Vanilla extract

Procedure:

1. Melt the unsweetened chocolate on top of a double boiler over hot, not boiling, water.
Gradually whisk in the cocoa and heat, stirring constantly, until smooth. (The chocolate
may "seize" or clump together. Don’t worry, the milk will dissolve it.) Whisk in the milk
a little at a time and heat until completely blended. Remove from the heat and let cool.

2.  Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the
sugar, a little at a time, then continue whisking until completely blended, about 1 minute
more. Pour in the cream and vanilla and whisk to blend.

3.  Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, for about 1 to 2 hours, depending on your refrigerator.

4. Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions. Makes 1 quart.

Recipe source: http://www.makeicecream.com/chocicecream.html