Basic Ice Cream with a few variations....
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Posted on Thursday Jun 9, 2011 at 6:27 PM  
I don't know about you all, but hot weather makes me want ice cream! With five kids, I could literally make a batch every day!

You'll notice a few things:

-"Standard Custard Method" is a professional term that is part technique, part recipe. Basically, scald the cream/milk, while mixing the sugar and cornstarch together. Add the eggs to the sugar, and mix that. Then, carefully add small amounts of the hot milk mixture to the egg mixture while constantly stirring the egg mixture, until the egg mixture is hot, finishing by add the hot egg mixture to whatever is left of the hot milk mixture. If you're ambidextrose, you can do this by yourself. Otherwise, recruit a helper (one of the kids or your better half).
-I don't have a "Chocolate" recipe. I have yet to make a batch of chocolate that I deem to be worthy of publication by any means. Further research is required :)
-"Hardening", a.k.a. "Ripening", is removing the soft-frozen ice cream from the unit and placing it into a different container in the freezer and allowing it to freeze solid. Depending on how much air is incorporated into the custard will determine how "soft" the ice cream is once hardened.
-The Rocky Road recipe is untested!

Basic Ice Cream
Yields: ~ 1 gal
Updated: 3/24/2011

6 c milk
1 pt cream
16 oz (2 c) sugar
2 whole eggs
1 T cornstarch

Standard custard method. Scald the milk. Sift sugar with cornstarch, then add eggs and mix until thoroughly combined. Temper egg/sugar mixture with hot mixture, then add egg/sugar mixture to hot. Return to heat, and bring to a boil (remember, we added cornstarch, so it won’t break)! Remove from heat, and chill overnight. Add flavorings where appropriate. Freeze according to ice cream maker directions.

Flavorings:

Vanilla: Add 1 T + 2 t vanilla to hot mixture.
Vanilla Bean: Cut one vanilla pod in half. Scrape seeds into milk mixture, adding the pods. Simmer briefly. Remove pods before tempering, place pods in sugar container to store.
Strawberry: 8 oz puréed strawberries, in milk mixture. May need extra egg. Add sliced strawberries to ice cream before hardening.
Cookies-n-Cream: Add 32 crumbled Oreo’s to ice cream before hardening.
Mint Chocolate Chip: Add ¼ c + 2 T Crème de Menthe to the milk. Proceed as normal. Add 1 c miniature chocolate chips to ice cream before ripening.
Rocky Road: Add 1 c (or to taste) Hershey’s syrup to custard when hot. Mix thoroughly. Add 1 c chopped pecans and 1 bag of miniature marshmallows before ripening.
Butter Brickle: Melt 4 – 6 vanilla caramel squares in a small bowl in microwave with a little of the hot custard at the same time. Stir to mix thoroughly. Add to the hot custard and mix well. Add 10 oz toffee crumbles before ripening.

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Posted on Thursday Jun 9, 2011 at 6:29 PM  
Fresh Porter Peaches will be available soon. Here's something to do with them!

Peach Ice Cream
Yields: 4 qt
From: www.allrecipes.com

6 eggs, beaten
3 ½ c white sugar
10 fresh peaches, pitted and chopped
4 c heavy cream
2 c half-and-half
2 t vanilla extract
¾ t salt

In large bowl, mix together eggs and sugar until smooth; puree peaches in blender or food processor and stir 5 c of puree into egg mixture. Stir in cream, half-and-half, vanilla and salt and mix well.
Pour mixture into freezer canister of ice cream maker and freeze according to manufacturer's instructions.
NOTE: A creamy, delicious Summertime treat! This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.
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