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Coffee Ice Cream

1 can sweetened condensed milk
1 cup very strong coffee liquid
1/8 tsp. salt
1 tsp. vanilla
1 cup heavy cream, whipped stiff
1 egg white, stiffly beaten
Mix the ingredients together in the order listed above and stir well. Freeze in a refrigerator tray until mushy or about 1 short hour. Scrape bottom and sides, and beat mixture until smooth. Return to refrigerator and freeze until firm, about 3 hours.

I have mixed the ingredients together and just left it in a wide tupperware dish in the freezer until frozen, without the extra beating and it was just fine. It has a smooth texture and you can vary the intensity of the flavor by how strong you make the coffee.
Personally, I like it strong and will make the coffee by mixing 1 cup of a good quality, freshly ground coffee with 1 cup of hot water and letting it steep for a few minutes. Then I strain out the coffee grounds with cheese cloth or a coffee filter.

Green Tea Ice Cream with Raspberry Sauce

1 qt. milk
1/2 oz. powdered Japanese Green tea
15 egg yolks
1 ib. sugar
1 cup heavy cream
1 cup Half and Half
Bring milk to a boil. Remove from heat and add green tea. Mix well. In a seperate bowl, beat egg yolks and sugar together until they form a ribbon. Combine egg mixture and milk, then strain into a saucepan. Cook over medium-high heat until just before the mixture reaches a boil. Remove from heat and cool completely over ice water.

Beat heavy cream and half and half over ice water until frothy. Pour into egg mixture and mix well. Process in icream maker according to manufacturer's instrucions. Freeze 2-3 hours before serving.
To make raspberry sauce mix 1 1/2 pints raspberrys, 1 cup sugar and 1 cup water. Place all in a saucepan, boil for 15 minutes, strirring occassionally. Puree in a food processor, strain and cool in refrigerator before using.

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