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Espresso Granita
Place 1/2 coffee in Melior-type coffee pot with 1/2 water and brew for 10 minutes. (To make coffee, simply push down plunger.) Repeat with remaining coffee. The final brew should be very strong. Mix in sugar until coffee tastes a little too sweet. Freeze coffee mixture in ice cream churn, following directions of manufacturer, until it is firm and grainy. Serve granita in champagne glasses with a swirl of unsweetened whipped cream.
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Fresh Fig Ice Cream
Crush peeled figs with a wooden spoon. Scald the milk and cream, but do not boil; skim. Beat egg yolks and sugar together until very light. Pour hot milk over the egg yolk mixture, stirring constantly. Add the stiffly beaten egg whites and stir in the wine. Cool, then start freezing. When slightly frozen, add crushed figs; stir well. Return to freezer and finish freezing. Allow to ripen a few hours before serving.
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Fried Ice Cream
Place 4 scoops (about 1/2 cup each) of ice cream in a small pan. Freeze for 1 hour, or until firm.
In a small mixing bowl, stir together 1 egg and 1/4 ts vanilla. In a pie plate, carefully stir together cereal and cinnamon.
Dip each frozen ice cream ball in the egg mixture, then roll it in cereal mixture. Return coated ice cream balls to pan, and freeze for 1 hour, or until firm. Reserve remaining cereal mixture.
In a small bowl, stir together the remaining egg and vanilla. Remove the coated ice cream balls from the freezer. Dip balls in egg mixture, then roll them in remaining cereal mixture. Return to pan. Cover, and freeze for several hours, or until firm.
In a deep fryer, or heavy saucepan, fry frozen, coated ice cream balls, 1 or 2 at a time, in deep hot oil (375 degrees) for 15 seconds, or until golden brown. Drain on paper towels. Return the fried ice cream balls to the freezer while frying the remaining ice cream balls.
Serve immediately, with whipped cream, and garnish with mint, if desired.
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Frosted Banana Pops
FROSTED BANANA POPS: Peel bananas, cut in half to make a banana pop. Dip bananas in chocolate sauce, then in the coconut to cover. Wrap a plastic tie bag around the banana, leaving the stick out. Use a twist tie to secure bag around stick and freeze.
PEANUT BUTTER BANANAS: Cut bananas in half and place a wooden stick in each banana. Mix peanut butter and milk until mixture is smooth. Roll the bananas first in the milk/PB mixture, then in the crunchy mixture. Cover with plastic and freeze.
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Frozen Chocolate Banana
Wrap banana halves in wax paper or foil and freeze till hard. On sheet of wax paper spread half the cracker crumbs; coat 1 banana half with 1/2 tsp syrup, then roll in crumbs. Repeat procedure with remaining banana half. Serve immediately or wrap in moisture- and vapor- resistant wrapping and store in freezer till ready to use.
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Frozen Citrus Pie
Beat concentrate in large mixer bowl about 30 seconds. Blend in ice cream. Fold in whipped topping until smooth. Freeze, if necessary, until mixture will mound. Spoon into crust. Freeze until firm, 4 hours or overnight. Let stand at room temp. 10 min. before serving. Note: store leftover pie in freezer.
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Frozen Figs
One cup of sugar to 5 cups of sliced or cut up figs give the best results. First chill figs to make them easy to peel (if you wish to peel them). Slice and mix with sugar thoroughly and then quick freeze. If you would rather use sugar syrup for freezing figs, use 1 quart of water to 1 cup sugar in making syrup. Chill before pouring over figs. Leave 1 to 1-1/2" head space for fruits packed in syrup.
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Frozen Fruit Pops
In a heat resistant bowl, dissolve gelatin and sugar in boiling water. Stir in cold water. Pour into molds or paper cups. Freeze for 2 hours or until almost firm. Insert sticks or spoons. Freeze 8 hours. To serve, unmold or tear away paper cup from pop.
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Frozen Lemon Souffle
In large saucepan, combine sugar, cornstarch, and gelatine; add water and lemon or lime juice. Over medium heat, cook and stir until slightly thickened; stir in a few drops of food coloring in color of juice used, if desired (yellow or green). Cool. Chill until partially set, about 1 hour, stirring occasionally. In small mixer bowl, beat egg whites until stiff but not dry; fold into juice mixture. In small mixer bowl, beat whipping cream until stiff peaks form; fold into juice mixture. Tape or tie 3-inch waxed paper or foil \"collar\" securely around rim of 1-qt souffle dish. Pour mixture into dish. Freeze 6 hours or overnight. Remove \"collar\". Garnish with whipped cream, candy lemon drops and gum drop slivers if desired. Return leftovers to freezer. TIP: Souffle can be chilled in refrigerato 6 hours instead of being frozen.
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Frozen Passion
In ice cream freezer container, combine ingredients; mix well. Freeze according to manufacturer's instructions. Store leftovers in freezer.
REFRIGERATOR-FREEZER METHOD: In large bowl, combine ingredients. Turn into 13 x 9 inch baking pan; freeze to a firm mush, about 1 hour. Break into pieces and turn into large mixer bowl. Beat until smooth. Return to pan; cover. Freeze well.
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Frozen Strawberry Margarita Dessert
To make crust: Combine pretzels, sugar and melted butter. Press firmly into bottom of 8" springform pan. Chill.
For filling, combine condensed milk, lime juice, tequila and orange liqueur. Beat until smooth. Add strawberries, beat at low speed until well-blended. Fold in whipping cream. Pour over crust, freeze 4 - 6 hours or until firm. Let stand at room temperature 15 minutes before serving.
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Fruit Freeze
Blend all together. Pour into 9" square pan. Freeze about 2 hours. Beat and refreeze.
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Fudgesicles
Prepare as for pudding. Pour into 3 oz dixie cups and freeze. Insert "handles" when part way frozen.
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Garlic Ice Cream
Soften gelatin in water. Heat the milk just to a simmer, add sugar and salt and stir to dissolve. Dissolve the gelatin in the hot milk. Cool, then add the lemon juice and garlic. Chill in freezer until slushy. Whip the cream until thick but not stiff, and stir into the mixture. Freeze in a mold or foil covered tray. Top with strawberry fruit toppings, or fresh fruits.
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Grape Ice
Combine water and sugar in a large saucepan; cook over medium heat, stirring constantly, until sugar dissolves. Add remaining ingredients, stirring until grape juice melts.
Pour mixture into freezer trays; freeze until firm, stirring several times during freezing process. Yield: 5-1/2 cups.
(While the recipe does not offer the option, I would think that one could use an ice cream freezer, following the manufacturer's directions.)
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Homemade Frozen Custard
In a large heavy saucepan, bring milk to a boil. Meanwhile, beat eggs; add sugar, cornstarch and salt. Mix well. Gradually add a small amount of hot milk; return all to the saucepan.
Cook and stir constantly for 6-8 minutes or until mixture thickens and coats a spoon. Gradually stir in condensed milk and vanilla; mix well. Chill for 3-4 hours. Pour into an ice cream freezer. Freeze according to manufacturer's directions. About 1-1/2 quarts
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Honey Gelato
This is a trendy type of icecream that is also good for you, and best of all, wonderfully low in calories. A 1/2 cup serving has 70 calories, so you can make up a batch and indulge without guilt.
Mix gelatin and dry milk in a saucepan. Stir in skim milk, cook over low heat, stirring constantly until gelatin dissolves. Remove from heat.
Stir in honey and juices. Pour into a freezer try, 9" cake pan or ice cube tray and freeze for 1 hour.
Pour the mixture into a chilled bowl and add the egg whites. Beat at high speed with an electric mixer until mixture is fluffy. Return to freezer container, cover, and freeze until firm.
Yield: 42 oz
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Kiwi Fruit Gelato
Combine water, sugar and corn syrup in saucepan. Cook and stir 2 minutes or until sugar is dissolved. Puree kiwi in food processor or blender to equal 3/4 cup puree. Add lemon juice, peel and sugar mix. Pour into shallow metal pan and freeze for approximately 1 hour or until the mixture is firm, but not solid. When chilled, spoon into a chilled bowl and beat with an electric mixer until the mix is light and fluffy. Return it to the freezer for approximately 2 hours or until firm enough to scoop.
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Kiwi Ice
In a two-quart saucepan over medium low heat, combine sugar and water and stir until sugar dissolves. Increase heat and boil five minutes, without stirring to make a syrup. Remove from heat and set aside.
Cut eight of the kiwis in half and remove pulp with a teaspoon. Puree pulp. You need about two cups. In a bowl stir together pulp, syrup, and lime juice. Turn into a freezer containers, cover and freeze until mixture begins to harden, about one hour. Remove from freezer, place mixture in a bowl, and beat until smooth and light. Return to freezer, and freeze until firm. (Can be frozen up to six months.)
To serve, spoon kiwi ice into sherbet glasses. Peel and slice the remaining kiwi and insert a slice in each serving.
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Lemon Ice
Makes about 3 cups or 6 servings In saucepan boil sugar and water 5 minutes; cool. Pour into large bowl of mixer and stir in lemon peel and juice. Freeze until mushy. Beat until smooth. Freeze again, then beat again. Spread in chilled shallow 8" X 8" metal pan or 2 ice trays. Freeze until firm. Cover airtight Nice n' easy...time-wise...I don't remember how long it took.
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