Velvety Chocolate Ice Cream

2/3 cup white sugar
1/3 cup unsweetened cocoa powder
3 egg yolks, beaten
2 2/3 cups heavy cream
1/3 cup semisweet chocolate chips
1. In large bowl, stir together sugar and cocoa. Add egg yolks and blend with electric mixer. Add cream a little at a time, beating well after each addition. Chill mixture in refrigerator.
2. While cream mixture is chilling, grate chocolate chips in blender or food processor or using a rotary grater, until fine. Stir into cream mixture. Freeze in canister of ice cream maker according to manufacturer’s instructions.

Basic Gelato

2 cups milk
1 cup heavy cream
4 egg yolks
1/2 cup sugar
1. In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.
2. In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
3. Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
4. Pour the mixture into an ice cream maker, and freeze according to the manufacturer’s instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.

Cinnamon Ice Cream

3/4 cup heavy cream
2 tablespoons sour cream
6 eggs
2/3 cup sugar
2 cups milk
1 tablespoon ground cinnamon
1 teaspoon vanilla extract
In a medium bowl, stir together the heavy cream and sour cream. Set aside in a warm place for about an hour to thicken.
In a separate bowl, beat eggs with sugar using an electric mixer until pale. Stir in the milk and cinnamon, and transfer to a saucepan. Bring to a simmer over medium-low heat. Cook, stirring constantly, until thick enough to coat the back of a metal spoon. Stir in the vanilla, and remove from the heat. Set aside to cool.
When the custard has cooled, stir in the sour cream mixture. Freeze in an ice cream maker according to the manufacturer’s instructions.

Vanilla Ice Cream

5 eggs
2 (12 fluid ounce) cans evaporated milk
1/2 pint heavy cream
1 (14 ounce) can sweetened condensed milk
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 (3.5 ounce) package instant vanilla pudding mix
4 cups milk
In large bowl, beat together eggs, evaporated milk, cream, condensed milk, sugar and vanilla, with electric mixer. Beat in pudding mix until smooth. Pour into freezer canister of ice cream maker and add enough milk to bring mixture to fill line. Freeze according to manufacturer’s directions.

Traditional English Frozen Custard

1 quart milk
3/4 cup sugar
3 eggs
1/2 cup walnuts
1/2 cup chopped figs
1/4 cup maple syrup
Combine all ingredients. Cook in a double boiler until thick, cool, add half cup each of nuts and figs.  Add one tsp. vanilla extract and put mixture into an ice cream freezer. Freeze as you would ice cream.

Vanilla Frozen Custard

2 cup milk
3 eggs, beaten
3/4 cup sugar
1/8 tsp. salt
1 cup cream, whipped
1 tbsp. vanilla
Heat milk in the top of double boiler over boiling water.  Mix together eggs, sugar and salt. Gradually stir in the hot milk, mixing constantly. Return over double boiler and cook over simmering water, stirring constantly, until mixture thickens.  Remove from heat and cool. When cooled, fold in whipped cream and vanilla. Pour into trays and freeze until firm. Serves 6.

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