Easy to make ice cream recipes

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1. Caramel

Ingredients:

– 5 large egg yolks
– 1/6 t. salt
– 8 t. water
– 2/3 cup + 4 t. sugar
– 1 1/2 cups milk
– 1 1/2 cups heavy whipping cream

Directions:

– Place the egg yolks in a large mixing bowl.
– Add the salt and whisk until smooth. Set aside.
– Combine the sugar and water in a heavy-bottomed saucepan large enough to eventually hold the milk and cream. – Dissolve the sugar in the water over low heat.
– This may take a while.
– An alternative is to use the microwave, and then transfer the sugar solution to a saucepan.
– Increase to high heat and cook the syrup until it is golden amber colored.
– While the sugar is caramelizing, scald the milk and cream.
– As soon as the caramel is a golden-amber color, slowly add the milk and cream, 2 T. at a time.
– Be very careful, as the mixture will bubble up.
– Whisk the caramel cream into the eggs.
– Strain and refrigerate until cold.
– Freeze according to ice cream machine instructions.

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2. Caramel Almond

Ingredients:

– 1 cup sugar
– 1 cup boiling water
– 4 cups heavy cream
– 1/2 cup sugar
– 6 egg yolks, lightly beaten
– pinch of salt
– 1 tsp. vanilla
– toasted almonds

Directions:

– In heavy pan, heat 1 cup sugar until it melts and becomes golden in color.
– CAREFULLY add boiling water to syrup(partially cover pan while doing this so the caramel doesn’t splash on you.) – Stir until dissolved.
– Bring to boil and cook until thick(9-10 min.) Set aside.
– In another pan scald cream. Add sugar and mix well.
– Pour cream slowly over egg yolks, stirring constantly.
– Return to saucepan and cook over medium heat, stirring constantly, until thickened.
– Add salt, vanilla, and 3/4 cups of the caramel syrup(saving the rest.) Mix well.
– Freeze in ice cream maker according to instructions.

Serve topped with remaining caramel syrup and toasted almonds.

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3. Cherry

Ingredients:

– 3/4 cup dried cherries
– 1/2 cup rum
– 2 1/2 cups light cream
– 1/2 cup sugar
– 4 egg yolks
– 1/4 teaspoon vanilla

Directions:

– Place the cherries in a bowl and cover with rum.
– Allow to soak for several hours or overnight.
– Heat the light cream and sugar together until the sugar is dissolved and bubbles begin to form around edge of the pot.
– Whisk yolks until creamy.
– Add 1/2 cup of the warm cream to the egg yolks.
– Pour the warmed yolks back into the half-and-half and continue to cook, stirring, until the custard mixture coats the back of a spoon.
– Do not boil the mixture or it will curdle.
– Stir in the vanilla, allow to cool completely, then chill.
– Pour into the ice-cream maker and freeze according to manufacturer’s directions.
– Drain the cherries.
– When the mixture begins to thicken as it freezes, add the cherries and freeze until ice cream is the proper consistency.

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4. Cherry Berry

Ingredients:

– 2 Env unflavored gelatin
– 1 1/2 c Sugar
– 1/2 c Water
– 10 oz Frozen sliced strawberries
– 2 c Dark sweet cherries
– 4 c Light cream or half & half
– 2 c Whipping cream
– 2 ts Vanilla

Directions:

– In a small saucepan combine unflavored gelatin and sugar.
– Add water and strawberries. Cook over medium heat, stirring constantly, until mixture just comes to a boil.
– Remove from heat and cool to room temperature.
– Meanwhile, chop cherries.
– In a 3 quart or larger ice cream freezer combine half and half, whipping cream, vanilla, strawberry mixture and cherries.
– Freeze according to manufacturer’s direction or place in freezer containers and freeze at least 4 hours.

Makes about 3 quarts.

Enjoy!

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Chocolate chip cookie recipes

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1. Chocolate Peanut Butter Squares

“An easy homemade version of the famous peanut butter cup candies.”  Original recipe yield: 3 dozen.

Ingredients:

– 1 cup butter
– 4 cups confectioners’ sugar
– 2 cups peanut butter
– 1 1/2 cups graham cracker crumbs
– 1/2 cup butter
– 1 cup semisweet chocolate chips

Directions:

– Melt 1 cup butter or margarine over low heat.
– Remove from heat and stir in confectioners’ sugar, peanut butter and graham cracker crumbs.
– Spread mixture in a jelly roll pan.
– Pat down evenly.
– To Make Topping: Melt together 1/2 cup butter or margarine with 1 cup chocolate chips.
– Spread this mixture over peanut butter mixture.
– Refrigerate 1/2 hour.
– Cut into squares.

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2. Choco-coconut Bars

“This recipe is very similar to the Mounds candy bar. With few ingredients, it is surprisingly easy to make.”  Original recipe yield: 3 dozen.

Ingredients:

– 5 ounces sweetened condensed milk
– 1 teaspoon vanilla extract
– 2 cups confectioners’ sugar
– 14 ounces flaked coconut
– 4 cups semisweet chocolate chips

Directions:

– Blend the condensed milk and the vanilla together in a bowl.
– Add the powdered sugar a little at a time, blending each time until smooth.
– Stir in the coconut.
– You should have a firm mixture.
– Pat the mixture into a greased 9 x 13 inch pan and chill until firm.
– Place the chocolate chips in a microwave-safe bowl and heat on high 1 minute at a time, stirring after each minute, until melted.
– Remove the pan from the refrigerator and cut the coconut mixture into 1 x 2 inch bars.
– Set each bar on a fork and dip into the chocolate, completely coating the bar.
– Let excess drip off, then set on waxed paper.
– Repeat for each bar.
– Bars will take several hours to air-dry; if you are in a hurry you can refrigerate the bars for about 30 minutes.

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3. Double Chocolate Crumble Bars

“These top-rated bars are reminiscent of rocky road candy.”  Original recipe yield: 2 1/2 dozen.

Ingredients:

– 3/4 cup all-purpose flour
– 2 tablespoons unsweetened cocoa powder
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup butter
– 3/4 cup white sugar
– 2 eggs
– 1 teaspoon vanilla extract
– 2 cups miniature marshmallows
– 1 cup semisweet chocolate chips
– 1 cup peanut butter
– 1 1/2 cups crisp rice cereal

Directions:

– Preheat oven to 350 degrees F (175 degrees C).
– Grease a 9×13 inch baking pan.
– In a small mixing bowl combine flour, cocoa, baking powder and salt.
– In a large bowl cream butter and sugar; beat in eggs and vanilla.
– Stir flour mixture into the creamed egg mixture. Spread batter into the greased 9×13 inch pan.
– Bake for 15 to 20 minutes.
– Sprinkle marshmallows over top of the baked bars; bake 3 minutes more. Cool.
– Place chocolate chips and peanut butter in a microwave safe bowl.
– Melt chocolate chips and peanut butter in a microwave on high until melted together.
– Cook one minute at a time, stirring after each minute.
– Stir cereal into the chocolate mixture.
– Spread the chocolate mixture over the cooled bars.
– Chill, cut into bars and refrigerate.

Enjoy!

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How to make chocolate truffles

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1. White Chocolate Truffles

Ingredients:

– 1/4 C butter
– 1/2 C confectioner’s sugar
– 1 teaspoon almond
– extract 1 egg yolk 8 oz
– white chocolate, broken into small pieces 1 C chopped blanched almonds, lightly toasted

Makes about 2 dozen truffles

Directions:

– Melt chocolate and butter in the top of a double boiler over low heat, stirring constantly.
– Remove from heat. Add sugar, egg yolk and almond extract; beat with an electric mixer until smooth.
– Transfer to a shallow glass casserole dish.
– Cover and refrigerate 1 hour.
– Shape mixture into 1 inch balls.
– Roll in almonds.
– Cover and refrigerate at least 8 hours.
– Place in miniature foil cups at room temperature to serve.
– Store in airtight container in refrigerator.

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2. Hazelnut or Almond Truffles

Ingredients:

– 2/3 cup finely ground toasted almonds or hazelnuts
– 7 T melted butter
– 3 oz. bittersweet chocolate
– 3 oz. milk chocolate
– 1 T Amaretto (for almond) or 1 T Frangelico (for hazelnut)
– 4 egg yolks
– 2/3 cup confectioner’s sugar
– 1/2 tsp. vanilla extract
– 1 1/2 tsp. almond extract

Makes about 30 truffles

Note: Pregnant or nursing women, young children or any with an immune deficiency should not eat foods made with raw eggs.

Directions:

– Chop toasted nuts in a blender or food processor until finely chopped.
– Slowly drizzle in 3 tablespoons of melted butter and process till well mixed.
– Set aside.
– Heat remaining 4 T of butter in a small saucepan until very hot and bubbly (be careful not to let it burn).
– Remove from heat and add the chocolate.
– Stir constantly until smooth and melted.
– Set aside.

– In a large bowl, beat egg yolks until foamy.
– Beat in the sugar gradually, add extracts and liquor and continue to beat until thick.
– With mixer on slow to medium speed, gradually beat in the nut mixture, then gradually beat in the melted chocolate mixture.
– Beat until smooth and well mixed.
– Cover with plastic wrap and refrigerate for at least thirty minutes or until firm

– Place your choice of coating in a bowl.
– If you’re going to have more than one, use separate bowls.
– Some possible coating choices are: toasted coconut, chopped nuts, unsweetened cocoa, powdered chocolate, crushed Oreo® Cookies.
– Scoop out a teaspoon full of the truffle mixture and, using your fingers, roll it into a ball.
– Work quickly as the heat of your hand will quickly start melting the chocolate.
– Drop ball in the coating bowl. Repeat the process until there are 4 or 5 balls in the coating bowl.
– Gently roll the truffles in the coating mixture and a sheet of waxed paper.

Wrap truffles in an air tight container and store in the refrigerator for up to ten days or in the freezer for up to a month.

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3. Grand Marnier Truffles

Ingredients:

– 4 T melted butter
– 4 oz. bittersweet chocolate, broken into small pieces
– 4 oz. milk chocolate, broken into small pieces
– 4 T Grand Marnier
– 4 egg yolks
– 1 1/4 cup confectioner’s sugar
– 2 tsp. orange extract

Makes about 30 truffles

Note: Pregnant or nursing women, young children or any with an immune deficiency should not eat foods made with raw eggs.

Directions:

– Heat butter in a small saucepan until very hot and bubbly (be careful not to let it burn).
– Remove from heat and add the chocolate.
– Stir constantly until smooth and melted.
– Set aside.
– In a large bowl, beat egg yolks until foamy.
– Beat in the sugar gradually, add extract and liquor and continue to beat until thick (see photo).
– With mixer on slow to medium speed, gradually beat in the melted chocolate mixture.
– Beat until smooth and well mixed.
– Cover with plastic wrap and refrigerate for at least thirty minutes or until firm.

– Place your choice of coating in a bowl.
– If you’re going to have more than one, use separate bowls.
– Some possible coating choices are: toasted coconut, chopped nuts, unsweetened cocoa, powdered chocolate, crushed Oreo® Cookies.

– Scoop out a teaspoon full of the truffle mixture and, using your fingers, roll it into a ball.
– Work quickly as the heat of your hand will quickly start melting the chocolate.
– Drop ball in the coating bowl.
– Repeat the process until there are 4 or 5 balls in the coating bowl.
– Gently roll the truffles in the coating mixture and a sheet of waxed paper.
– Wrap truffles in an air tight container and store in the refrigerator for up to ten days or in the freezer for up to a month.
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Avocado and salmon recipes

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1. Avocado Monte Cristo

Ingredients:

A signature sandwich served west-coast style. Fresh avocados layered with turkey, Jalapeno Jack cheese, cilantro and salsa.

Serves 12

Ingredients:

– 3/4 cup garlic mayonnaise (aioli)
– 24 slices firm white sandwich bread
– 6 California avocados (3 pound)
– 48 (1 ounce) slices sliced roasted chicken or turkey (3 pound)
– 24 (1 ounce) slices sliced Jalapeno Jack cheese
– 16 eggs, beaten
– 1 teaspoon salt
– Unsalted butter, as needed
– 3 cups fresh fruit salsa of choice
– 12 fresh cilantro sprigs

Directions:

– Spread 1/2 tablespoon garlic mayonnaise on one side of each slice of bread.
– Cover 12 slices of bread with avocado slices.
– Top each with 2 slices of chicken or turkey and 1 slice cheese.
– Cover each with remaining slice of bread, spread-side down, diagonally cut each in half. Reserve.
– Beat together egg, milk, and salt; reserve.
– Dip 2 halves of a sandwich in egg mixture, coating well.
– Brown in hot butter, about 2 minutes per side.

Serve with 1/4 cup fresh fruit salsa. Garnish with a cilantro sprig.

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2. Avocado Quesadillas

Ingredients:

– 2 ripe tomatoes, seeded and diced
– 1 firm-ripe Haas avocado, peeled and diced
– 1 tablespoon chopped red onion
– 2 teaspoons fresh lemon juice
– 1/4 teaspoon Tabasco sauce
– 1/4 cup sour cream
– 3 tablespoons chopped fresh cilantro
– 4 (6- to 7-inch) flour tortillas
– 1/2 teaspoon vegetable oil
– 1 1/3 cups coarsely grated Monterey jack cheese
– Fresh cilantro sprigs (for garnish)

Directions:

– In a small bowl stir together tomatoes, avocado, onion, lemon juice and Tabasco sauce. Season with salt and pepper.
– In another small bowl stir together sour cream and cilantro and salt and pepper to taste.
– Preheat broiler.
– Put tortillas on a large baking sheet and brush tops with oil.
– Broil tortillas on a rack set 2 to 4 inches from heat until pale golden.
– Turn tortillas and broil until other sides are pale golden.
– Sprinkle tortillas evenly with cheese and broil until cheese is melted and bubbling.
– Spread avocado mixture evenly over tortillas and top each with 1 of remaining tortillas, cheese side down, to make 2 quesadillas.
– Transfer quesadillas to a cutting board and cut each into 4 wedges.

Top each wedge with a heaping teaspoon of sour cream mixture and garnish with cilantro sprigs.

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