SWEET CORNBREAD CAKE

MAKES 6 TO 8 SERVINGS 

THIS cake is sweeter than regular cornbread, making it the perfect
dessert partner for Corn Ice Cream.

1 cup yellow cornmeal
1½ cups all-purpose flour
¾ cup sugar
1 tablespoon baking powder
½ teaspoon salt
2 cups buttermilk
2 large eggs, lightly beaten
¼ cup shortening or margarine, melted and cooled

Preheat the oven to 400°F. Grease a 9-inch square baking pan and set aside.
In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder,
and salt. Stir until well mixed. Add the buttermilk, eggs, and shortening.
Mix until smooth, about 1 minute.

Pour the batter into the prepared pan and bake until lightly browned, 25
to 30 minutes, or until a toothpick inserted into the center comes out clean.

CORN ICE CREAM

MAKES ABOUT 5 CUPS

AS delicious as it is unusual, this ice cream is great served on its
own or on top of a warm slice of Sweet Cornbread Cake (recipe follows).

¾ cup sugar
4 large egg yolks
½ cup maple syrup
1 cup half-and-half
1½ cups canned cream-style corn
1 cup heavy cream
1 teaspoon vanilla extract

In a medium mixing bowl, beat the sugar into the egg yolks until thickened
and pale yellow. Beat in the maple syrup. Set aside.

Bring the half-and-half to a simmer in a large, heavy saucepan. Slowly beat
the hot half-and-half into the eggs and sugar. Pour the entire mixture back
into the pan and place over low heat. Stir constantly with a whisk or wooden
spoon until the custard thickens slightly. Be careful not to let the mixture
boil or the eggs will scramble. Remove from the heat and mix in the creamed
corn. Pass the puree through a food mill to remove the skins. You may use
a strainer, but the puree will be thick and will need to be “rubbed” through,
using a large wooden spoon. If a chunky ice cream is desired, simply allow
the custard to cool slightly, without straining.

Stir in the cream and vanilla. Cover and refrigerate until cold or overnight.
Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions. When finished, the ice
cream will be soft but ready to eat. For firmer ice cream, transfer to a
freezer-safe container and freeze at least 2 hours.

Variations

CORN PUDDING ICE CREAM Add ¾ cup mini-marshmallows to the
machine when the ice cream is semifrozen. Allow the machine to mix in
the candy. Proceed with the recipe as directed.

INDIAN SUMMER ICE CREAM Add ¼ cup raisins, ¼ cup unsalted sunflower
seeds, and ¼ teaspoon ground nutmeg to the machine when the ice
cream is semifrozen. Allow the machine to mix in the additional ingredients.
Proceed with the recipe as directed.

SOUTHWESTERN ICE CREAM Add ½ teaspoon crushed red pepper flakes
to the machine when the ice cream is semifrozen. Allow the machine to
mix in the flakes. Proceed with the recipe as directed.

SUMMER SAVORY ICE CREAM Reduce the sugar to ½ cup. Add 1 teaspoon
chopped fresh thyme and 1 teaspoon chopped fresh summer savory
to the warm custard before adding the cream. Proceed with the recipe as
directed.

GINGER ICE CREAM

MAKES ABOUT 1 QUART

THIS recipe calls for fresh as well as crystallized ginger, which can
both be found in many supermarkets or by mail from Whole Foods (800-
780-3663). Powdered ginger will not work in this recipe.

¾ cup sugar
3 large eggs
2 teaspoons cornstarch
One 4-inch piece fresh ginger, peeled
1 cup milk
1½ cups heavy cream
½ teaspoon vanilla extract
2 tablespoons finely chopped crystallized ginger

In a mixing bowl, beat the sugar into the eggs until thickened and pale
yellow. Beat in the cornstarch. Set aside.

Slice the ginger into ½-inch pieces and combine with the milk in a heavy
medium saucepan. Bring to a boil, then remove from the heat, cover, and
let steep for 15 minutes. Remove the ginger with a slotted spoon and slowly
beat the warm milk into the eggs and sugar. Pour the entire mixture back
into the pan and place over low heat. Stir constantly with a whisk or wooden
spoon until the custard thickens slightly. 

Be careful not to let the mixture boil or the eggs will scramble. 

Remove from the heat and pour the hot ginger custard through a 

strainer into a large, clean bowl. Allow the custard
to cool slightly, then stir in the cream and vanilla. Cover and refrigerate
until cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions, adding the crystallized
ginger to the machine when the ice cream is semifrozen. When finished,
the ice cream will be soft but ready to eat. For firmer ice cream, transfer to
a freezer-safe container and freeze at least 2 hours.

Variations

EAST INDIA TRADING COMPANY ICE CREAM Along with the ginger,
add to the milk ¼ teaspoon each of the following: ground cinnamon, ground
nutmeg, ground cardamom. Proceed with the recipe as directed.

GINGER COOKIE ICE CREAM Add ½ cup crumbled ginger snaps to the
machine when the ice cream is semifrozen. Allow the machine to mix in
the cookies. Proceed with the recipe as directed.

GINGER NUT ICE CREAM Add ½ cup chopped toasted walnuts (see page
xvi) to the machine when the ice cream is semifrozen. Allow the machine
to mix in the nuts. Proceed with the recipe as directed.

GINGER TEA ICE CREAM Add 2 tea bags of black tea to steep in the milk
along with the ginger. Remove the tea bags with the ginger. Proceed with
the recipe as directed.

GINGER VERBENA ICE CREAM Add 6 leaves fresh lemon verbena to
steep in the milk along with the ginger. Strain the leaves out with the ginger.
Proceed with the recipe as directed.

PFEFFERNUSS ICE CREAM Add ½ teaspoon ground cinnamon and ¼
teaspoon ground nutmeg to the milk along with the ginger. Add ½ cup
crumbled sugar cookies to the machine when the ice cream is semifrozen.
Allow the machine to mix in the cookies. Proceed with the recipe as directed.

COFFEE ICE CREAM, PHILADELPHIA STYLE

MAKES ABOUT 1 QUART

THE high fat content of cream requires a longer steeping time to
infuse the coffee flavor from the beans. Let the mixture sit overnight in the
refrigerator for a very strong and rich coffee flavor.

3 ½ cups heavy cream
¾ cup sugar
1 cup whole coffee beans

Heat the cream in a large heavy saucepan over medium heat until small
bubbles appear around the edge. Do not let the cream boil. Remove from
the heat and add the sugar. Stir until the sugar dissolves completely. Stir
in the coffee beans. Cover and cool to room temperature, then refrigerate
overnight.

Strain out the coffee beans. Freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions. When finished, the ice
cream will be soft but ready to eat. For firmer ice cream, transfer to a
freezer-safe container and freeze at least 2 hours.

Variations

COFFEE CORDIAL ICE CREAM Add ¼ cup coffee liqueur to the cream
along with the sugar. Proceed with the recipe as directed.

MEXICAN COFFEE ICE CREAM Add ½ teaspoon ground cinnamon along
with the coffee beans. Proceed with the recipe as directed.

COFFEE ICE CREAM

MAKES ABOUT 1 QUART

DIFFERENT varieties of coffee beans will impart different flavors
to this ice cream, so choose your favorite, including decaffeinated beans.

¾ cup sugar
3 large egg yolks
2 teaspoons all-purpose flour
¼ teaspoon salt
1 cup milk
¾ cup whole coffee beans
1½ cups heavy cream
½ teaspoon vanilla extract

In a medium mixing bowl, beat the sugar into the egg yolks until they are
thickened and pale yellow. Beat in the flour and salt. Set aside.
Combine the milk and coffee beans in a heavy medium saucepan. Bring to
a boil over medium heat. Lower the heat, cover, and keep warm for 20
minutes.

Remove the coffee beans with a skimmer or slotted spoon. Slowly beat the
warm milk into the eggs and sugar. Pour the entire mixture back into the
pan and place over low heat. Stir constantly with a whisk or wooden spoon
until the custard thickens slightly. Be careful not to let the mixture boil or
the eggs will scramble. Remove from the heat and pour the hot coffee custard
through a strainer into a large, clean bowl. Allow the custard to cool
slightly, then stir in the cream and vanilla. Cover and refrigerate until cold
or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions. When finished, the ice
cream will be soft but ready to eat. For firmer ice cream, transfer to a
freezer-safe container and freeze at least 2 hours.

Variations

COFFEE CAKE ICE CREAM Add ½ teaspoon ground cinnamon along
with the coffee beans. Proceed with the recipe as directed, adding ½ cup
crumbled coffee cake to the machine when the ice cream is semifrozen.
Allow the machine to mix in the cake.

COFFEE NUT ICE CREAM Add ½ cup chopped toasted pecans (see page
xvi) to the machine when the ice cream is semifrozen. Allow the machine
to mix in the nuts. Proceed with the recipe as directed.

COFFEE RASPBERRY ICE CREAM Stir 2 tablespoons water into ½ cup
raspberry jam to loosen it up. Swirl the jam into the finished ice cream.
Take care not to overswirl or the jam will “melt” into the ice cream. Streaks
of jam should be visible. Serve immediately or freeze until firm.

FLAVORED COFFEE BEAN ICE CREAM Substitute your favorite flavored
coffee beans, such as vanilla almond, hazelnut, or Irish cream, for regular
coffee beans. Proceed with the recipe as directed.

IRISH COFFEE ICE CREAM Mix in ¼ cup whiskey before freezing. Proceed
with the recipe as directed.

COCONUT ICE CREAM

MAKES ABOUT 6 CUPS

LACED with the chewiness of toasted, shredded coconut, this ice
cream is wonderful on its own or spread in a cooked pie shell and covered
in meringue, then browned quickly under the broiler for a Baked Alaska
Coconut Pie.

½ cup shredded sweetened coconut
1 cup sugar
3 large eggs
1 teaspoon cornstarch
¼ teaspoon salt
1 cup half-and-half
1½ cups unsweetened coconut milk
1 cup heavy cream
2 teaspoons vanilla extract

Preheat the oven to 400°F. Spread the coconut on a baking sheet lined with
aluminum foil. Place in the hot oven for 5 to 7 minutes, or until the coconut
turns a light brown. Remove from the oven and allow to cool.
In a medium mixing bowl, beat the sugar into the eggs until thickened and
pale yellow. Beat in the cornstarch and salt. Set aside.

Combine the half-and-half with the coconut milk in a heavy medium
saucepan. Bring to a boil over medium heat. Remove from the heat and
slowly beat the hot liquid into the eggs and sugar. Pour the entire mixture
back into the pan and place over low heat. Stir constantly with a whisk or
wooden spoon until the custard thickens slightly. Be careful not to let the
mixture boil or the eggs will scramble. Remove from the heat and pour the
hot custard through a strainer into a large, clean bowl. Allow the custard
to cool slightly, then stir in the toasted coconut, cream, and vanilla. Cover
and refrigerate until cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions. When finished, the ice
cream will be soft but ready to eat. For firmer ice cream, transfer to a
freezer-safe container and freeze at least 2 hours.

Variations

COCONUT CHOCOLATE ICE CREAM Add 4 ounces melted semisweet
chocolate to the warm custard before adding the cream. Proceed with the
recipe as directed.

COCONUT CREAM PIE ICE CREAM Add ½ cup crumbled graham
crackers to the machine when the ice cream is semifrozen. Allow the machine
to mix in the crackers. Proceed with the recipe as directed.

COCONUT DREAM PIE ICE CREAM Add ½ cup drained crushed pineapple
and ½ cup crumbled graham crackers to the machine when the ice
cream is semifrozen. Allow the machine to mix in the additional ingredients.
Proceed with the recipe as directed.

COCONUT SUNSHINE ICE CREAM Add ¼ cup orange liqueur before
freezing. Proceed with the recipe as directed.

TROPIC DELIGHT ICE CREAM Add ¼ cup dark rum before freezing.
Proceed with the recipe as directed.

CINNAMON ICE CREAM, PHILADELPHIA STYLE

MAKES JUST UNDER 1 QUART

THIS version of cinnamon ice cream is very easy to make and has
a strong, pure, cinnamon flavor.

3 cups light cream
2/3 cup sugar
¼ teaspoon vanilla extract
1 teaspoon ground cinnamon

Heat the cream in a large, heavy saucepan over medium heat until small
bubbles appear around the edge. Do not let the cream boil. Remove from
the heat, add the sugar, and stir until it is completely dissolved. Whisk in
the vanilla and cinnamon. Cool to room temperature. Cover and refrigerate
until cold or overnight. The cinnamon will rise to the top, but don’t worry:
it will incorporate into the ice cream while it freezes.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions. When finished, the ice
cream will be soft but ready to eat. For firmer ice cream, transfer to a
freezer-safe container and freeze at least 2 hours.

Variations

CINNAMON BASIL ICE CREAM Finely mince 6 fresh basil leaves and
add them to the cream before heating. Proceed with the recipe as directed.

CINNAMON BURST ICE CREAM Add ½ cup red-hot candies to the machine
when the ice cream is semifrozen. Allow the machine to mix in the
candy. Proceed with the recipe as directed.

CINNAMON BUTTERSCOTCH ICE CREAM Swirl ½ cup butterscotch
sauce into the finished ice cream. Take care not to overswirl or the sauce
will “melt” into the ice cream. Streaks of butterscotch should be visible.
Serve immediately or freeze until firm.

NOUVEAU CINNAMON ICE CREAM Add ½ teaspoon ground black
pepper and 1 cup crushed strawberries to the warm cream. Proceed with
the recipe as directed.

CINNAMON ICE CREAM

MAKES ABOUT 1 QUART

ALTHOUGH cinnamon is one of the most common spices, not all
varieties of cinnamon are created equal. Cinnamon varies in taste and intensity,
depending on how old it is and where it was grown. This recipe
calls for 1 teaspoon of ground cinnamon, but you can adjust it up or down
to suit your own taste and the strength of the cinnamon you have on hand.
I prefer Vietnamese cinnamon, available from Penzeys in Muskego, Wisconsin
(414-574-0277).

2/3 cup sugar
2 large egg yolks
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 bay leaf
1½ cups milk
1½ cups light cream

In a medium mixing bowl, beat the sugar into the eggs until thickened and
pale yellow. Beat in the cornstarch. Set aside.

Combine the cinnamon, bay leaf, and milk in a heavy medium saucepan.
Bring to a simmer over low heat. Turn off the heat, cover, and let steep for
10 minutes. Remove the bay leaf and slowly beat the hot milk into the eggs
and sugar. Pour the entire mixture back into the pan and place over low
heat. Stir constantly with a whisk or wooden spoon until the custard
thickens slightly. Be careful not to let the mixture boil or the eggs will
scramble. Remove from the heat and pour the warm cinnamon custard
through a strainer into a large, clean bowl. Allow the custard to cool slightly,
then stir in the cream. Cover and refrigerate until cold or overnight.
Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions. When finished, the ice
cream will be soft but ready to eat. For firmer ice cream, transfer to a
freezer-safe container and freeze at least 2 hours.

Variations

CINNAMON CHOCOLATE CHIP ICE CREAM Add ½ cup miniature
chocolate chips to the machine when the ice cream is semifrozen. Allow
the machine to mix in the chips. Proceed with the recipe as directed.

CINNAMON HARVEST ICE CREAM Add 1 cup granola with raisins and
¼ teaspoon ground nutmeg to the machine when the ice cream is semifrozen.
Allow the machine to mix in the additional ingredients. Proceed
with the recipe as directed.

CINNAMON SNICKERDOODLE ICE CREAM Add ½ teaspoon ground
nutmeg and 1 cup crumbled chocolate chip cookies or 1 cup crumbled
snickerdoodles, if you can find them, to the machine when the ice cream
is semifrozen. Allow the machine to mix in the additional ingredients.
Proceed with the recipe as directed.

CHOCOLATE YOGURT ICE CREAM

MAKES ABOUT 3 CUPS

FOR best results, use the mildest-tasting yogurt you can find.

1½ cups plain yogurt
1¼ cups sugar
1½ cups light cream
4 ounces unsweetened baking chocolate
1 teaspoon vanilla extract

Soak a large piece of cheesecloth or plain white paper towel in cold water.
Squeeze out the water and line a colander or sieve with the wet cloth. Spoon
the yogurt into the colander and set it into a larger bowl to catch the liquid
that drains from the yogurt. Place in the refrigerator and let drain for 2 or
3 hours. Approximately ½ cup of liquid will drain out.

Meanwhile, combine the sugar, cream, and chocolate in a heavy medium
saucepan. Set over low heat until the sugar is dissolved and the chocolate
is completely melted. Remove from the heat and cool slightly. Stir in the
thickened yogurt and the vanilla. Cover and refrigerate until cold or
overnight.

Stir the chilled mixture, then freeze in 1 or 2 batches in your ice cream
machine according to the manufacturer’s instructions. When finished, the
ice cream will be soft but ready to eat. For firmer ice cream, transfer to a
freezer-safe container and freeze at least 2 hours.

Variations

CHOCOLATE CRANBERRY YOGURT ICE CREAM Add ½ cup dried
cranberries to the machine when the ice cream is semifrozen. Allow the
machine to mix in the cranberries. Proceed with the recipe as directed.

DARK CHOCOLATE MINT YOGURT ICE CREAM Substitute 1 teaspoon
peppermint extract for the vanilla extract. Proceed with the recipe as directed.

Optional: add ¼ cup crumbled chocolate-covered mint candies to the
machine when the ice cream is semifrozen.

MOCHACCINO YOGURT ICE CREAM Add 1 teaspoon instant espresso
powder to the pan along with the cream. Proceed with the recipe as directed.

CHOCOLATE TRUFFLE ICE CREAM

MAKES ABOUT 1 QUART

SCALDED cream and bittersweet chocolate make up the classic
French mixture called ganache. Usually used for making truffles, ganache
is the prefect base for extra-rich chocolate ice cream. Use the best quality
chocolate you can find: the better the chocolate, the better the ice cream.

½ cup sugar
2 large egg yolks
1 cup milk
¼ cup cocoa powder
1½ cups heavy cream
6 ounces bittersweet chocolate, chopped
1 teaspoon vanilla extract

In a small mixing bowl, beat the sugar into the egg yolks until thickened
and pale yellow. Set aside.

Bring the milk to a simmer in a heavy medium saucepan. Whisk in the cocoa
and bring the milk back to a simmer. Simmer 3 minutes, stirring constantly.
Slowly beat the hot milk and cocoa into the eggs and sugar. Pour the entire
mixture back into the pan and place over low heat. Stir constantly with a
whisk or wooden spoon until the custard thickens slightly. Be careful not
to let the mixture boil or the eggs will scramble. Remove from the heat and
pour the hot chocolate custard through a strainer into a large, clean bowl.
Set aside while you prepare the ganache.

Bring the cream to a simmer in a small saucepan. Immediately remove
from the heat and pour the cream over the chopped chocolate in a bowl.
Stir until the chocolate is melted and the mixture is smooth. Combine the
chocolate mixtures, then stir in the vanilla. Cover and refrigerate until cold
or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions. When finished, the ice
cream will be soft but ready to eat. For firmer ice cream, transfer to a
freezer-safe container and freeze at least 2 hours.

Variations

CHOCOLATE CABERNET CRUNCH ICE CREAM Bring 2 cups red wine
(cabernet sauvignon) to a boil in a small, heavy saucepan. Boil until the
wine is reduced to about ½ cup and is thick and slightly syrupy, about 10
minutes. Let this syrup cool, then stir into the custard before freezing.
Proceed with the recipe as directed, adding ½ cup crumbled biscotti to the
machine when the ice cream is semifrozen. Allow the machine to mix in
the biscotti.

CHOCOLATE RASPBERRY ICE CREAM Stir 2 tablespoons water into ½
cup raspberry jam to loosen it up. Swirl the jam into the finished ice cream.
Take care not to overswirl or the jam will “melt” into the ice cream. Streaks
of jam should be visible. Serve immediately or freeze until firm.

KENTUCKY CHOCOLATE ICE CREAM Add ½ teaspoon peppermint
extract and ¼ cup bourbon before freezing. Proceed with the recipe as directed.

ORANGETTE ICE CREAM Add 1 teaspoon orange extract along with the
vanilla. Proceed with the recipe as directed. Swirl ½ cup chocolate syrup
or chocolate sauce into the finished ice cream. Take care not to overswirl,
or the chocolate will “melt” into the ice cream. Streaks of chocolate should
be visible. Serve immediately or freeze until firm.

CHOCOLATE MALT ICE CREAM

MAKES ABOUT 1 QUART

THIS recipe calls for four to six tablespoons of malted milk powder.
If you want a milder malt flavor, use less. If you want a stronger taste, use
more. Just keep in mind that the malt flavor lessens as the ice cream sits in
your freezer.

3 ounces unsweetened baking chocolate, chopped
1 cup sugar
4 to 6 tablespoons malted milk powder
2 cups half-and-half
2 large eggs, lightly beaten
1 cup heavy cream
2 teaspoons vanilla extract

Combine the chopped chocolate, sugar, malted milk powder, and half-andhalf
in a heavy medium saucepan. Place over low heat and stir until the
chocolate is completely melted and the sugar is dissolved. Bring the mixture
to a simmer and cook for 1 minute, stirring constantly. Slowly beat the hot
half-and-half mixture into the eggs in a bowl. Return the entire mixture
back to the pan and place over low heat. Stir constantly with a whisk or
wooden spoon until the custard thickens slightly. Be careful not to let the
mixture boil or the eggs will scramble. Remove from the heat and pour the
hot chocolate custard through a strainer into a large, clean bowl.

At this point the custard should be homogenous. If you see specks of
chocolate, allow the custard to cool slightly, then pour the custard into a
blender and blend for 30 seconds. Pour back into the bowl. Stir in the cream
and vanilla. Cover and refrigerate until cold or overnight.
Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions. When finished, the ice
cream will be soft but ready to eat. For firmer ice cream, transfer to a
freezer-safe container and freeze at least 2 hours.

Variations

CHOCOLATE BANANA MALT ICE CREAM Slice 2 small bananas thin.
Toss with 2 tablespoons sugar and 2 tablespoons brandy or banana liqueur.
Let the fruit macerate at least 2 hours. Add this mixture to the custard before
freezing. Proceed with the recipe as directed.

CHOCOLATE FUDGE MALT ICE CREAM Add ½ cup chopped chocolate
fudge (with or without nuts) to the machine when the ice cream is semifrozen.
Allow the machine to mix in the candy. Proceed with the recipe as
directed.

CHOCOLATE MALTED BALL ICE CREAM Add ½ cup chopped malted
milk balls to the machine when the ice cream is semifrozen. Allow the
machine to mix in the candy. Proceed with the recipe as directed.

CHOCOLATE PEANUT BUTTER MALT ICE CREAM Beat ¼ cup smooth
peanut butter into the hot custard before straining. Proceed with the recipe
as directed, adding ½ cup chopped peanut butter cup candies to the machine
when the ice cream is semifrozen. Allow the machine to mix in the candy.

TEXAS CHOCOLATE MALT ICE CREAM Add ½ teaspoon ground cinnamon
to the custard along with the malted milk powder. Proceed with the
recipe as directed, adding ½ cup chopped toasted pecans to
the machine when the ice cream is semifrozen. Allow the machine to mix
in the nuts.

CHOCOLATE CHERRY ICE CREAM

MAKES ABOUT 1 QUART

WHILE fresh, frozen, or canned sweet red cherries blend perfectly
with chocolate, you’ll need to add cherry syrup to help the sweet flavor of
the fruit come through. Look for cherry syrup in your supermarket near
the ice cream toppings or call Zabar’s in New York City (212-787-2000).

1 heaping cup pitted sweet cherries
¼ cup cherry syrup
½ teaspoon vanilla extract
¾ cup sugar
1/3 cup unsweetened cocoa powder
1½ cups half-and-half
1 large egg
¾ cup heavy cream

Puree the cherries with the cherry syrup and vanilla in a blender. Set aside.
Combine the sugar, cocoa, and half-and-half in a heavy medium saucepan.
Place over low heat. Stir constantly until the mixture is well blended and
comes to a simmer. Remove from the heat and slowly beat the hot halfand-
half mixture into the egg. Pour the hot chocolate custard through a
strainer into a large, clean bowl. Stir in the cherry puree and heavy cream.

Cover and refrigerate until cold or overnight.
Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions. When finished, the ice
cream will be soft but ready to eat. For firmer ice cream, transfer to a
freezer-safe container and freeze at least 2 hours.

Variations

CHOCOLATE CHERRY CORDIAL ICE CREAM Substitute cherry liqueur
for cherry syrup. Proceed with the recipe as directed.

SOUTHERN CHOCOLATE CHERRY PIE ICE CREAM Add ¼ teaspoon
almond extract along with the vanilla. Add ¼ cup chopped toasted almonds

and ½ cup crumbled graham crackers to the machine when
the ice cream is semifrozen. Allow the machine to mix in the additional
ingredients. Proceed with the recipe as directed.

CHOCOLATE “LOWER-FAT” ICE CREAM

MAKES ABOUT 1 QUART

IN the world of chocolate ice cream, the adjective “low-fat” is relative.
Sweetened condensed milk replaces heavy cream in this recipe, thereby
reducing the fat content of the ice cream. Want to trim even more fat? Use
skim milk and fat-free sweetened condensed milk. The texture will not be
as rich, but the flavor will still be intense.

2 cups milk (2% milk or skim milk)
¼ cup cocoa powder
2 ounces unsweetened chocolate, chopped
2 large eggs
1 can sweetened condensed milk (low-fat or fat-free)
1 teaspoon vanilla extract

Bring the milk to a simmer in a heavy medium saucepan. Whisk in the cocoa
and bring the milk back to a simmer. Simmer for 3 minutes, stirring constantly.
Remove from the heat and add the chocolate. Stir until melted.

Slowly beat the warm milk and chocolate into the eggs in a bowl. Return
the whole mixture to the pan set over low heat. Stir constantly with a whisk
or wooden spoon until the custard thickens slightly. Be careful not to let
the mixture boil or the eggs will scramble. Remove from the heat and pour
the hot chocolate custard through a strainer into a large, clean bowl. Stir
in the sweetened condensed milk and vanilla. Cover and refrigerate until
cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions. When finished, the ice
cream will be soft but ready to eat. For firmer ice cream, transfer to a
freezer-safe container and freeze at least 2 hours.

Variations

CHOCOLATE CRUNCH ICE CREAM Add ½ cup Grape-Nuts cereal to
the machine when the ice cream is semifrozen. Allow the machine to mix
in the cereal. Proceed with the recipe as directed.

CHOCOLATE HALLOWEEN ICE CREAM Add ¼ cup unsalted pumpkin
seeds to the machine when the ice cream is semifrozen. Allow the machine
to mix in the seeds.
Proceed with the recipe as directed. Then swirl ¾ cup canned sweetened
pumpkin pie filling into the finished ice cream. Take care not to overswirl
or the pumpkin will “melt” into the ice cream. Streaks of pumpkin should
be visible. Serve immediately or freeze until firm.

CHOCOLATE MARSHMALLOW ICE CREAM Swirl 1 cup marshmallow
creme into the finished ice cream. Take care not to overswirl or the
marshmallow will “melt” into the ice cream. Streaks of marshmallow should
be visible. Serve immediately or freeze until firm.

CHOCOLATE RAISIN ICE CREAM Add ½ cup raisins or chocolate-covered
raisins to the machine when the ice cream is semifrozen. Allow the machine
to mix in the candy. Proceed with the recipe as directed.

CHOCOLATE ICE CREAM

MAKES ABOUT 1 QUART

PURE and simple chocolate ice cream, this classic recipe speaks for
itself.

1 cup sugar
3 large eggs
1 cup cocoa powder
1½ cups milk
1 cup heavy cream
1 tablespoon vanilla extract

Place the sugar, eggs, and cocoa in a food processor and blend until smooth.
Bring the milk to a boil in a heavy medium saucepan. With the food processor
running, slowly pour the hot milk into the chocolate mixture through
the feed tube. Process until well blended. Pour the entire mixture back into
the pan and place over low heat. Stir constantly with a whisk or wooden
spoon until the custard thickens slightly. Be careful not to let the mixture
boil or the eggs will scramble. Remove from the heat and pour the hot
chocolate custard through a strainer into a large, clean bowl. Allow the
custard to cool slightly, then stir in the cream and vanilla. Cover and refrigerate
until cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions. When finished, the ice
cream will be soft but ready to eat. For firmer ice cream, transfer to a
freezer-safe container and freeze at least 2 hours.

Variations

CHOCOLATE BANANA CHIP ICE CREAM Add ½ cup chopped dried
banana chips to the machine when the ice cream is semifrozen. Allow the
machine to mix in the chips. Proceed with the recipe as directed.

CHOCOLATE BRITTLE ICE CREAM Add ½ cup chopped peanut brittle
to the machine when the ice cream is semifrozen. Allow the machine to
mix in the candy. Proceed with the recipe as directed.

CHOCOLATE CANDY BAR ICE CREAM Add 2 chopped candy bars of
your choice to the machine when the ice cream is semifrozen. Allow the
machine to mix in the candy.
Proceed with the recipe as directed. Candy bar suggestions include Snickers,
Milky Way, Fifth Avenue, Clark Bar, Baby Ruth, Nestle Crunch, $100,000
Bar, KitKat, Butterfinger, Chunky, or Twix.

CHOCOLATE CANDY DISH ICE CREAM Add ½ cup small candies of
your choice to the machine when the ice cream is semifrozen. Allow the
machine to mix in the candy. Proceed with the recipe as directed. Candy
suggestions include M&M’s, Goobers, Raisinettes, Reese’s Pieces, or Junior
Mints.

CHOCOLATE CHEESECAKE ICE CREAM Stir in ½ cup no-bake cheesecake
powder mix along with the cream and vanilla. Proceed with the recipe as
directed. Optional: add 1 cup crumbled cheesecake to the machine when
the ice cream is semifrozen. Allow the machine to mix the cake in.

CHOCOLATE COOKIE ICE CREAM Add 1 cup crumbled chocolate chip
cookies to the machine when the ice cream is semifrozen. Allow the machine
to mix in the cookies. Proceed with the recipe as directed.

CHOCOLATE MARSHMALLOW NUT ICE CREAM Add ½ cup minimarshmallows
and ½ cup chopped toasted almonds (see page xvi) to the
machine when the ice cream is semifrozen. Allow the machine to mix in
the additional ingredients. Proceed with the recipe as directed.

GERMAN CHOCOLATE ICE CREAM Add ½ cup shredded sweetened
coconut to the machine when the ice cream is semifrozen. Allow the machine
to mix in the coconut. Proceed with the recipe as directed. Swirl ½
cup caramel sauce into the finished ice cream. Take care not to overswirl
or the caramel will “melt” into the ice cream. Streaks of caramel should be
visible. Serve immediately or freeze until firm.

MEXICAN CHOCOLATE-ALMOND ICE CREAM Add ¼ teaspoon ground
cinnamon to the food processor along with the eggs and cocoa. Add ¼
teaspoon almond extract along with the vanilla. Proceed with the recipe
as directed. Add ½ cup chopped toasted almonds (see page xvi) to the
machine when the ice cream is semifrozen. Allow the machine to mix in
the nuts. Continue with the recipe as directed.

CHESTNUT ICE CREAM

MAKES ABOUT 1 QUART

YOU can make this ice cream using whole chestnuts, but unsweetened
chestnut puree makes it smoother and creamier. If you can’t
find unsweetened chestnut puree in your market, call Central Market in
Austin, Texas (800-360-2552).

one 8-ounce can unsweetened chestnut puree
one 15-ounce can sweetened condensed milk
2 large eggs
1/8 teaspoon salt
2 cups half-and-half
1 teaspoon vanilla extract

Place the chestnut puree in a food processor with the sweetened condensed
milk and process for 2 minutes or until the mixture is smooth and creamy.

Add the eggs and salt. Process until well incorporated, about 1 minute.
Bring the half-and-half to a boil in a heavy medium saucepan. With the
food processor running, slowly pour the hot half-and-half into the chestnut
puree through the feed tube. Process until well blended. Pour the entire
mixture back into the pan and place over low heat. Stir constantly with a
whisk or wooden spoon until the custard thickens slightly. Be careful not
to let the mixture boil or the eggs will scramble. Remove from the heat and
pour the hot chestnut custard through a strainer into a large, clean bowl.

Allow the custard to cool slightly, then stir in the vanilla. Cover and refrigerate
until cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions. When finished, the ice
cream will be soft but ready to eat. For firmer ice cream, transfer to a
freezer-safe container and freeze at least 2 hours.

Variations

CHRISTMAS TREAT ICE CREAM Add ½ teaspoon ground cinnamon
along with the sweetened condensed milk. Proceed with the recipe as directed.
Add ¼ cup candied fruit to the machine when the ice cream is
semifrozen. Allow the machine to mix in the fruit. Continue with the recipe
as directed.

GINGER CHESTNUT ICE CREAM Add 2 tablespoons finely chopped
crystallized ginger and ½ cup crumbled ginger snaps to the machine when
the ice cream is semifrozen. Allow the machine to mix in the additional
ingredients. Proceed with the recipe as directed.

HONEY CHESTNUT ICE CREAM Add ¼ cup honey along with the
sweetened condensed milk. Proceed with the recipe as directed. Note: this
ice cream is very delicious but very sweet.

LOUIS XIV ICE CREAM Roughly chop ½ cup pitted sweet cherries and 3
pitted fresh apricots. Toss with 2 tablespoons sugar and 2 tablespoons Cognac.
Allow the fruit to macerate at least 2 hours. Add this mixture to the
custard before freezing. Proceed with the recipe as indicated.

MARRON GLACÉ ICE CREAM Add ½ cup chopped candied chestnuts
to the machine when the ice cream is semifrozen. Allow the machine to
mix in the nuts. Proceed with the recipe as directed.

MONT BLANC ICE CREAM Swirl ½ cup chocolate syrup and ½ cup
marshmallow creme into the finished ice cream. Take care not to overswirl
or the sauces will “melt” into the ice cream. Streaks of marshmallow and
chocolate should be visible. Serve immediately or freeze until firm.

NUTTY CHESTNUT ICE CREAM Add ½ cup toasted unsalted pumpkin
seeds (see page xvi) to the machine when the ice cream is semifrozen. Allow
the machine to mix in the seeds. Proceed with the recipe as indicated.

CHERRY ICE CREAM, PHILADELPHIA STYLE

MAKES ABOUT 3 CUPS

THIS ice cream requires fresh cherries. Remove all the pits before
adding the pureed cherries to the cream.

½ cup heavy cream
1/3 cup sugar
1 cup stemmed and pitted fresh sweet cherries
¼ cup sweet cherry or black cherry syrup

Heat the cream in a heavy medium saucepan over medium heat, until small
bubbles appear around the edge. Do not let the cream boil. Remove from
the heat and add the sugar, stirring until the sugar dissolves completely.
Cool to room temperature.

Place the cherries in a blender with the cherry syrup and blend until the
fruit is pureed, about 15 seconds. Stir the cherry puree into the cooled
cream. Refrigerate until cold or overnight.

Freeze in 1 or 2 batches in your ice cream machine according to the manufacturer’s
instructions. When finished, the ice cream will be soft but ready
to eat. For firmer ice cream, transfer to a freezer-safe container and freeze
for at least 4 hours.

Variations

CHERRY CHOCOLATE NUT ICE CREAM Add ¼ cup shaved semisweet
chocolate and ¼ cup chopped toasted pecans (see page xvi) to the machine
when the ice cream is semi-frozen. Allow the machine to mix in the additional
ingredients. Proceed with the recipe as indicated.

CHERRY LICORICE ICE CREAM Add 1 tablespoon crushed fennel seeds
to the cream before heating. Proceed with the recipe as directed.

CHERRY LIME RICKEY ICE CREAM Add 2 teaspoons grated fresh lime
zest and 1 tablespoon bottled sweetened lime juice along with the cherries.
Proceed with the recipe as indicated.

CHERRY MALTED ICE CREAM Add ¼ cup malted milk powder along
with the sugar. Proceed with the recipe as directed.

CHERRY ICE CREAM

MAKES ABOUT 1 QUART

FRESH, frozen, or canned cherries all work well in the recipe, so you
can enjoy this classic ice cream any time of the year.

¾ cup sugar
3 large egg yolks
1 tablespoon all-purpose flour
1 cup half-and-half
¾ pound fresh or frozen Bing cherries, pitted and chopped, or one 16-ounce
can pitted sweet cherries, drained and chopped
¼ cup cherry syrup
1½ cups heavy cream

In a medium mixing bowl, beat the sugar into the egg yolks until thickened
and pale yellow. Beat in the flour and set aside.

Bring the half-and-half to a simmer in a heavy medium saucepan. Slowly
beat the hot half-and-half into the eggs and sugar. Pour the entire mixture
back into the pan and place over low heat. Stir constantly with a whisk or
wooden spoon until the custard thickens slightly. Be careful not to let the
mixture boil or the eggs will scramble. Remove from the heat and pour the
hot custard through a strainer into a large, clean bowl. Allow the custard
to cool slightly, then stir in the chopped cherries, cherry syrup, and cream.
Cover and refrigerate until cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions. When finished, the ice
cream will be soft but ready to eat. For firmer ice cream, transfer to a
freezer-safe container and freeze at least 2 hours.

Variations

CHERRY BANANA ICE CREAM Slice 1 large banana into ¼-inch pieces.
Toss with 2 tablespoons sugar and 2 tablespoons brandy or banana liqueur.
Let macerate at least 2 hours. Add this mixture to the custard along with
the cherry syrup. Proceed with the recipe as directed.

CHERRY CANDY BAR ICE CREAM Add ½ cup chopped chocolate-covered
peppermint candies to the machine when the ice cream is semifrozen. Allow
the machine to mix in the candy. Proceed with the recipe as directed.

CHERRY CORDIAL ICE CREAM Substitute ¼ cup cherry brandy or cherry
liqueur for the cherry syrup. Proceed with the recipe as directed.

CHERRY PIE ICE CREAM Add ¼ teaspoon almond extract along with the
cherry syrup. Add ½ cup crumbled sugar cookies or baked pie crust to the
machine when the ice cream is semifrozen. Allow the machine to mix in
the cookies. Proceed with the recipe as directed.

CHERRY SEED ICE CREAM Add ½ cup chopped unsalted sunflower seeds
to the machine when the ice cream is semifrozen. Allow the machine to
mix in the seeds. Proceed with the recipe as directed.

CHOCOLATE-COVERED CHERRY ICE CREAM Swirl ½ cup chocolate
syrup or chocolate sauce into the finished ice cream. Take care not to
overswirl or the chocolate will “melt” into the ice cream. Streaks of
chocolate should be visible. Serve immediately or freeze until firm.

CHEESECAKE ICE CREAM

MAKES ABOUT 1 QUART

JUST like any great cheesecake, this ice cream is better the next day.

1 cup sugar
4 ounces cream cheese, at room temperature
1 large egg
½ teaspoon vanilla extract
¾ cup milk
2 teaspoons grated fresh lemon or orange zest
1½ cups heavy cream
3 graham crackers, crumbled

Beat the sugar and the cream cheese together until smooth and creamy.
Beat in the egg and vanilla. Set aside.

Bring the milk to a boil in a heavy medium saucepan. Slowly beat the hot
milk into the cheese mixture. Pour the entire mixture back into the pan and
place over low heat. Stir constantly with a whisk or wooden spoon until
the custard thickens slightly. Be careful not to let the mixture boil or the
egg will scramble. Remove from the heat and pour the hot cheese custard
through a strainer into a large, clean bowl. Allow the custard to cool slightly,
then stir in the lemon zest and cream. Cover and refrigerate until cold or
overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions, adding the crumbled
graham crackers to the machine when the ice cream is semifrozen. Allow
the machine to mix in the crackers. When finished, the ice cream will be
soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container
and freeze at least 2 hours.

Variations

CHERRY CHEESECAKE ICE CREAM Gently swirl ¾ cup canned cherry
pie filling into the finished ice cream. Be careful not to overswirl or the
cherries will “melt” into the ice cream. Streaks of cherry “sauce” should
be visible. Serve immediately or freeze until firm.

LEMON POPPY SEED CHEESECAKE ICE CREAM Add 2 teaspoons poppy
seeds to the custard along with the vanilla. Proceed with the recipe as directed.
Gently swirl ¾ cup cold
lemon curd or canned lemon pie filling into the finished ice cream. Be
careful not to overswirl or the sauce will “dissolve” into the ice cream.
Streaks of lemon sauce should be visible. Serve immediately or freeze until
firm.

MINT CHOCOLATE CHIP CHEESECAKE ICE CREAM Omit the lemon
zest. Substitute peppermint extract for the vanilla extract. Add ½ cup
miniature chocolate chips to the machine when the ice cream is semifrozen.
Allow the machine to mix in the chips. Proceed with the recipe as directed.

OREO CHEESECAKE ICE CREAM Omit the lemon zest. Substitute
crumbled Oreos for the graham crackers. Proceed with the recipe as directed.

WHITE CHOCOLATE CHEESECAKE ICE CREAM Omit the lemon zest.
Add ½ cup melted white chocolate to the custard along with the vanilla.
Proceed with the recipe as directed.

CASHEW ICE CREAM

MAKES ABOUT 1 QUART

NOTHING tops off this sweet, nutty ice cream like a handful of
salted cashews. Or a few raisins, a handful of trail mix, some crumbled
peanut brittle…

1½ cups toasted unsalted cashews
¼ cup light corn syrup
2 large eggs, at room temperature
1½ cups milk
¾ cup sugar
1 cup heavy cream
½ teaspoon vanilla extract

Warm the cashews in a small sauté pan over low heat. Shake the pan or
stir often, being careful not to let the nuts burn. After about 2 minutes, or
when the nuts smell fragrant, add the corn syrup and heat only until the
syrup is warmed through. Scrape the nuts and syrup into a food processor
and process for 1 minute or until the cashews are completely smooth. Add
the eggs and process until well blended, about 30 seconds.
Combine the milk and sugar in a heavy medium saucepan. Place over
medium heat and stir until the sugar dissolves and the milk comes to a
boil. With the food processor running, slowly pour the hot milk through
the feed tube.
Process 30 seconds or until the nut custard is smooth. Pour the entire mixture
back into the pan and place over low heat. Stir constantly with a whisk
or wooden spoon until the custard thickens slightly. Be careful not to let
the mixture boil or the eggs will scramble. Remove from the heat and pour
the hot cashew custard through a strainer into a large, clean bowl. Allow
the custard to cool slightly, then stir in the cream and vanilla. Cover and
refrigerate until cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions. When finished, the ice
cream will be soft but ready to eat. For firmer ice cream, transfer to a
freezer-safe container and freeze at least 2 hours.

Variations

KUNG PAO CASHEW ICE CREAM Add 1 teaspoon crushed red pepper
flakes along with the vanilla. Proceed with the recipe as directed.

RAIN FOREST CRUNCH ICE CREAM When the ice cream is semifrozen,
add to the machine ¼ cup each chopped salted cashews, chopped salted
brazil nuts, and toasted sweetened coconut. Allow the machine
to mix in the additional ingredients. Proceed with the recipe as directed.

TRAIL MIX ICE CREAM Add ¼ cup toasted sweetened coconut, ¼ cup sunflower seeds, and ¼ cup raisins to the machine when the
ice cream is semifrozen. Allow the machine to mix in the additional ingredients.
Proceed with the recipe as directed.

CANNOLI SHELLS ICE CREAM

MAKES 4 TO 5 SHELLS

1 large egg white
2 tablespoons water
1¼ cups all-purpose flour
1 tablespoon sugar
¼ teaspoon salt
1 tablespoon unsalted butter, melted

Vegetable oil, for deep-frying
In a small mixing bowl, lightly beat the egg white with the water. Sift the
flour, sugar, and salt into a large bowl. Make a well in the center. Pour the
egg white and the butter into the well. Slowly incorporate the flour into
the liquid, using a fork. Mix until a dough comes together. Knead the dough
on a floured board for 2 minutes or until the dough is smooth but not hard.
Wrap in plastic and refrigerate at least 2 hours.

Roll out the dough on a floured surface into a rectangle about 1/8 inch
thick. Use a paring knife to cut the dough into 6-inch squares. (Since the
shells are crumbled, there’s no need to make the traditional cannoli shape.)
Pour the oil into a heavy frying pan to a depth of 1 inch. Heat the oil to
350°F and carefully lower the pastries into the hot oil. Cook 2 at a time,
until golden brown, about 5 minutes. Remove with a slotted spoon and
drain on paper towels. Allow to cool before storing in an airtight container
until ready for use.

CANDIED CANNOLI ICE CREAM Add ¼ cup candied fruit to the machine
when the ice cream is semifrozen. Allow the machine to mix in the fruit.
Proceed with the recipe as directed.

CHOCOLATE CANNOLI ICE CREAM Omit the anise seeds and lemon
zest. Add ½ cup miniature chocolate chips to the machine when the ice
cream is semifrozen. Allow the machine to mix in the chips. Proceed with
the recipe as indicated.

TORRONE ICE CREAM Omit the anise seeds. Substitute ½ cup honey for
½ cup of the sugar. Add ¼ cup slivered almonds to the machine when the
ice cream is semifrozen. Allow the machine to mix in the nuts. Proceed
with the recipe as directed.

CANNOLI ICE CREAM

MAKES ABOUT 1 QUART

CANNOLI are small Italian pastries with a ricotta filling, scented
with lemon, anise, and vanilla. This ice cream is delicious on its own, or
mixed with crumbled cannoli shells.

¾ cup sugar
2 large eggs
1 cup milk
½ teaspoon anise seeds, crushed
1½ cups ricotta (15-ounce container)
1 teaspoon grated fresh lemon zest
1 teaspoon vanilla extract
1 cup heavy cream
2 cups crumbled cannoli shells (optional; recipe follows)

In a medium mixing bowl, beat the sugar into the eggs until thickened and
pale yellow. Set aside.

Combine the milk and anise seeds in a heavy medium saucepan. Bring to
a simmer over low heat. Slowly beat the hot milk into the eggs and sugar.
Pour the entire mixture back into the pan and place over low heat. Stir
constantly with a whisk or wooden spoon until the custard thickens slightly.
Be careful not to let the mixture boil or the eggs will scramble. Remove
from the heat and whisk in the ricotta. Pour the hot ricotta custard through
a strainer into a large, clean bowl. Allow the custard to cool slightly, then
stir in the lemon zest, vanilla, and cream. Cover and refrigerate until cold
or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions, adding the crumbled
cannoli shells when the ice cream is semifrozen. Allow the machine to mix
in the crumbled pastry. When finished, the ice cream will be soft but ready
to eat. For firmer ice cream, transfer to a freezer-safe container and freeze
at least 2 hours.

RED PEPPER-PECAN PRALINE CRUNCH

MAKES ABOUT 2 CUPS

1 cup sugar
½ cup water
1 cup pecan halves
2 teaspoons crushed red pepper flakes

Because the fumes from the red peppers can cause your eyes and nose to
burn, work in a well-ventilated kitchen.

Combine the sugar and water in a heavy medium saucepan. Place over
medium heat and stir until the sugar dissolves. Continue to cook until the
sugar turns light amber. Immediately remove from the heat and stir in the
pecans and red pepper flakes. The hot sugar will release the red pepper
oils, so be very careful to keep your face away from the pan. Stir vigorously
to coat each nut, then turn out onto a marble slab or greased nonstick
cookie sheet. Spread the nuts using 2 greased wooden spoons or spatulas,
separating the nuts as much as possible. When completely cool, use a heavy
knife to chop the nuts into ¼-inch pieces.

BUTTER PECAN ICE CREAM

MAKES ABOUT 5 CUPS

BUTTER pecan ice cream is an absolute classic. Adding Red Pepper-
Pecan Praline Crunch (recipe follows) instead of plain pecans turns it into
an absolute original. The spice of the chiles and the sweet creaminess of
the ice cream are a combination made only in heaven…and Texas.

2 large eggs
3 tablespoons unsalted butter
2/3 cup packed dark brown sugar
½ cup half-and-half
2 cups light cream
1 teaspoon vanilla extract
¼ teaspoon almond extract
1½ cups pecan halves

Put the eggs in a medium bowl and set aside. Melt the butter in a heavy
medium saucepan over low heat. Heat until the butter begins to turns
golden brown and smells mildly of nuts. Add the brown sugar, stirring
until it melts. Stir in the half-and-half and bring to a simmer. Slowly beat
the hot half-and-half mixture into the eggs. Return the entire mixture to
the pan and place over low heat. Stir constantly with a whisk or wooden
spoon until the custard thickens slightly. Be careful not to let the mixture
boil or the eggs will scramble. Remove from the heat and pour the hot
custard through a strainer into a large, clean bowl. Allow the custard to
cool slightly, then stir in the cream, vanilla, and almond extract. Cover and
refrigerate until cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions, adding the pecans to
the machine when the ice cream is semifrozen. Allow the machine to mix
in the nuts. When finished, the ice cream will be soft but ready to eat. For
firmer ice cream, transfer to a freezer-safe container and freeze at least 2
hours.

Variations

BUTTER FRUITCAKE ICE CREAM Substitute 1½ cups crumbled fruitcake
(with nuts) for the pecans. Proceed with the recipe as directed.

GINGER BUTTER PECAN ICE CREAM Add 2 tablespoons finely chopped
crystallized ginger and ¼ cup crumbled ginger snaps to the machine when
the ice cream is semifrozen. Allow the machine to mix in the additional
ingredients. Proceed with the recipe as directed.

PECAN PIE ICE CREAM Substitute maple syrup for the brown sugar and
add ½ cup crumbled, baked frozen pie crust to the machine when the ice
cream is semifrozen. Allow the machine to mix in the crust. Proceed with
the recipe as directed.

PRALINE CHILE CRUNCH ICE CREAM Substitute 1½ cups Red Pepper-
Pecan Praline Crunch (recipe follows) for the pecans. Proceed with the recipe
as directed.

BURNT SUGAR ICE CREAM

MAKES ABOUT 6 CUPS

SUGAR caramelizes at temperatures over 350°F, so it’s important to
be very careful when you’re making this ice cream. Warming the milk before
you add it to the burnt sugar helps control any splattering.

2 cups plus
1½ tablespoons milk
1½ cups sugar
1 tablespoon cornstarch
¼ teaspoon salt
3 large egg yolks
1 cup heavy cream
1 teaspoon vanilla extract

Place 2 cups of the milk in a small saucepan and bring to a simmer over
low heat. Cover and keep warm while caramelizing the sugar.

Place the sugar in a large, heavy saucepan with high sides over medium
heat. Stir with a whisk or wooden spoon until the sugar dissolves. Continue
to cook without stirring until the sugar turns golden brown. Immediately
remove the pot from the heat. Very carefully and slowly add the warmed
milk, stirring constantly. The mixture will rise, foam, and splatter. The
sugar may also harden into a lump on the bottom of the pan. Return the
pan to low heat and stir until the caramel has dissolved into the milk. Keep
warm over very low heat.

In a small mixing bowl, mix the cornstarch and salt with the remaining 1½
tablespoons of milk. Stir until smooth, then beat into the egg yolks in a
medium bowl. Slowly beat the hot milk and sugar into the egg yolk mixture.
Pour the entire mixture back into the pan and place over low heat. Stir
constantly with a whisk or wooden spoon until the custard thickens slightly.
Be careful not to let the mixture boil or the eggs will scramble. Remove
from the heat and pour the hot burnt sugar custard through a strainer into
a large, clean bowl. Allow the custard to cool slightly, then stir in the cream
and vanilla. Cover and refrigerate until cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions. When finished, the ice
cream will be soft but ready to eat. For firmer ice cream, transfer to a
freezer-safe container and freeze at least 2 hours.

Variations

BURNT SUGAR PIE ICE CREAM Add ½ cup crumbled graham crackers
and ½ cup mini-marshmallows to the machine when the ice cream is
semifrozen. Allow the machine to mix in the additional ingredients. Proceed
with the recipe as directed.

COCONUT CRÈME BRÛLÉE ICE CREAM Add ½ cup toasted sweetened
coconut (see page xvi) to the machine when the ice cream is semifrozen.
Allow the machine to mix in the coconut. Proceed with the recipe as directed.

CRÈME ANGLAISE ICE CREAM Increase the vanilla to 3 tablespoons.
Proceed with the recipe as directed.

ORANGE CRÈME BRÛLÉE ICE CREAM Add 2 teaspoons grated orange
zest and 2 tablespoons orange liqueur (optional) along with the vanilla.
Proceed with the recipe as directed.

RASPBERRY CRÈME BRÛLÉE ICE CREAM Mix 2 tablespoons water into
½ cup raspberry jam to help loosen it up. Gently swirl the jam into the finished
ice cream. Be careful not to overswirl or the jam will “melt” into the
ice cream. Streaks of jam should be visible. Serve immediately or freeze
until firm.

VERSAILLES CRÈME BRÛLÉE ICE CREAM Add 2 tablespoons Cognac
and ¼ cup chopped toasted walnuts (see page xvi) before freezing. Proceed
with the recipe as directed.

BUBBLE GUM ICE CREAM

MAKES ABOUT 1 QUART

BUBBLE gum flavoring is available from baking and candy-making
suppliers, such as Sweet Celebrations in Edina, Minnesota (800-328-6722).

¾ cup sugar
3 large eggs
1 tablespoon cornstarch
1½ cups milk
1 cup heavy cream
2 teaspoons bubble gum flavoring (.25 ounce bottle)

In a medium mixing bowl, beat the sugar into the eggs until thickened and
pale yellow. Beat in the cornstarch. Set aside.

Bring the milk to a simmer in a heavy medium saucepan. Slowly beat the
hot milk into the eggs and sugar. Pour the entire mixture back into the pan
and place over low heat. Stir constantly with a whisk or wooden spoon
until the custard thickens slightly. Be careful not to let the mixture boil or
the eggs will scramble. Remove from the heat and pour the hot custard
through a strainer into a large, clean bowl. Allow the custard to cool slightly,
then stir in the cream and bubble gum flavoring. Cover and refrigerate
until cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions. When finished, the ice
cream will be soft but ready to eat. For firmer ice cream, transfer to a
freezer-safe container and freeze at least 2 hours.

Variations

DOUBLE BUBBLE GUM ICE CREAM Add 2 tablespoons tiny candy-coated
gum to the machine when the ice cream is semifrozen. Let the machine mix
in the gum. Proceed with the recipe as directed.

SALT WATER TAFFY ICE CREAM Substitute taffy flavoring for bubble
gum flavoring. Proceed with the recipe as directed, adding ½ cup chopped
saltwater taffy to the machine when the ice cream is semifrozen. Allow the
machine to mix in the candy. Proceed with the recipe as directed.

TUTTI-FRUTTI ICE CREAM Substitute tutti-frutti flavoring for bubble
gum flavoring. Proceed with the recipe as directed, adding ½ cup chopped
candied fruit to the machine when the ice cream is semifrozen. Allow the
machine to mix in the fruit. Proceed with the recipe as directed.

BANANA ICE CREAM, PHILADELPHIA STYLE

MAKES ABOUT 3 CUPS

THIS ice cream is easy to make but will only be as flavorful as the
bananas you use. Pick the ripest ones you can find or set a couple of bananas
in a brown paper bag overnight to help them ripen faster.

1½ cups light cream
2/3 cup sugar
2 ripe medium bananas
¼ cup half-and-half
2 tablespoons banana liqueur or syrup (optional)

Heat the cream in a heavy medium saucepan over medium heat until small
bubbles appear around the edge. Do not let the cream boil. Remove from
the heat. Add the sugar and stir until it dissolves completely. Cool to room
temperature.

Cut the bananas into thin slices and place in a blender with the half-andhalf
and banana liqueur, if using. Blend until the bananas are pureed, about
15 seconds. Stir the banana puree into the cooled cream. Refrigerate until
cold or overnight.

Stir the cream well, then freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions. When finished, the ice cream
will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe
container and freeze at least 2 hours.

Variations

AMBROSIA ICE CREAM When the ice cream is semifrozen, add ¼ cup
each of the following: toasted sweetened coconut (see page xvi), drained
mandarin orange sections, and slivered almonds. Allow the machine to
mix in the additional ingredients. Proceed with the recipe as directed.

BANANA BLUEBERRY ICE CREAM Mix ½ cup blueberries with 2 tablespoons
sugar and 2 tablespoons dark rum. Let the fruit macerate at least 2
hours. Add this mixture to the cream before freezing. Proceed with the recipe
as directed.

BANANA CREAM PIE ICE CREAM Add ½ cup crumbled vanilla cream
wafer cookies to the machine when the ice cream is semifrozen. Allow the
machine to mix in the cookies. Proceed with the recipe as directed.

BANANA FUDGE ICE CREAM Add ½ cup crumbled chocolate fudge or
chocolate fudge cookies to the machine when the ice cream is semifrozen.
Allow the machine to mix in the fudge. Proceed with the recipe as directed.

BANANA MALT ICE CREAM Stir ¼ cup malted milk powder into the
cream along with the sugar. Proceed with the recipe as directed.

BANANA TART ICE CREAM Add ¼ cup crumbled ginger snaps to the
machine when the ice cream is semifrozen. Allow the machine to stir in
the cookies. Swirl ¼ cup caramel sauce into the finished ice cream. Take
care not to overswirl or the sauce will “melt” into the ice cream. Streaks of
caramel should be visible. Serve immediately or freeze until firm. Serve
immediately or freeze until firm.

BANANA ICE CREAM

MAKES ABOUT 1 QUART

FOR the strongest banana flavor, look for very ripe bananas with no
green patches. A few brown spots are OK, since it means the sweetest banana
taste is inside. Adding the banana liqueur can also intensify the flavor.

2/3 cup sugar
2 large eggs
1½ tablespoons all-purpose flour
1/8 teaspoon salt
1¼ cups milk
2 large, very ripe bananas
1 cup light cream
1 teaspoon vanilla extract
2 tablespoons banana liqueur (optional)

In a medium mixing bowl, beat the sugar into the eggs until thickened and
pale yellow. Beat in the flour and salt. Set aside.

Bring the milk to a boil in a heavy medium saucepan. Slowly beat the hot
milk into the eggs and sugar. Pour the entire mixture back into the pan and
place over low heat. Stir constantly with a whisk or wooden spoon until
the custard thickens slightly. Be careful not to let the mixture boil or the
eggs will scramble. Remove from the heat and pour the hot custard through
a strainer into a large, clean bowl.

Mash the bananas with the back of a fork until they are creamy, or puree
them in a food processor. Add the banana puree to the hot custard and mix
well. Allow the banana custard to cool slightly. Stir in the cream, vanilla,
and liqueur, if using. Cover and refrigerate until cold or overnight.
Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions. When finished, the ice
cream will be soft but ready to eat. For firmer ice cream, transfer to a
freezer-safe container and freeze at least 2 hours.

Variations

BANANA CANDY BAR ICE CREAM Add ½ cup chopped Snickers bars
to the machine when the ice cream is semifrozen. Allow the machine to
mix in the candy. Proceed with the recipe as directed.

BANANA CHOCOLATE CHIP ICE CREAM Add ½ cup bittersweet or
milk chocolate chips or shavings to the machine when the ice cream is
semifrozen. Allow the machine to mix in the chocolate. Proceed with the
recipe as directed. (To create chocolate shavings, place the chocolate bar
or square in the refrigerator to chill, then use a vegetable peeler to “shave”
the chocolate.)

BANANA COCONUT ICE CREAM Substitute coconut milk for the dairy
milk. Proceed with the recipe as directed, adding ½ cup toasted sweetened
coconut (see page xvi) to the machine when the ice cream is semifrozen.
Allow the machine to mix in the coconut. Proceed with the recipe as directed.

BANANA COOKIE ICE CREAM Add ½ cup crumbled chocolate creme
cookies or ginger snaps to the machine when the ice cream is semifrozen.
Allow the machine to mix in the cookies. Proceed with the recipe as directed.

BANANA DAIQUIRI ICE CREAM Add ¼ cup dark rum and 1 tablespoon
bottled sweetened lime juice to the custard before freezing. Proceed with
the recipe as directed.

BANANA NUT ICE CREAM Add ¼ teaspoon ground cinnamon to the
custard along with the vanilla. Add ½ cup chopped pecans to the machine
when the ice cream is semifrozen. Allow the machine to mix in the nuts.
Proceed with the recipe as directed.

TROPICAL BANANA CRUNCH ICE CREAM Add ½ cup Grape-Nuts
cereal and ¼ cup chopped toasted cashews (see page xvi) to the machine
when the ice cream is semifrozen. Allow the machine to mix in the additional
ingredients. Proceed with the recipe as directed.

APPLE BUTTER ICE CREAM

MAKES ABOUT 1 QUART

ALTHOUGH apple butter can be found wherever you buy jam and
jelly, look for unsweetened and unspiced apple butter. 

1 cup sugar
2 large eggs
2 large egg yolks
2 teaspoons all-purpose flour
2 cups light cream
1½ cups unsweetened, unspiced apple butter
½ teaspoon ground cinnamon
½ teaspoon vanilla extract

In a medium mixing bowl, beat the sugar into the eggs and egg yolks until
thickened and pale yellow. Beat in the flour. Set aside.

Bring the light cream to a simmer in a heavy medium saucepan. Slowly
beat the hot cream into the eggs and sugar. Pour the entire mixture back
into the pan and place over low heat. Stir constantly with a whisk or wooden
spoon until the custard thickens slightly. Be careful not to let the mixture
boil or the eggs will scramble. Remove from the heat and whisk in the apple
butter and cinnamon. Pour the hot apple butter custard through a strainer
into a large, clean bowl. Stir in the vanilla. Cool to room temperature, then
cover and refrigerate until cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions. When finished, the ice
cream will be soft but ready to eat. For firmer ice cream, transfer to a
freezer-safe container and freeze at least 2 hours.
Serving Tip: Hollow out an apple and fill with apple butter ice cream.
Serve on a small dessert plate dusted with ground cinnamon.

Variations

APPLE BROWN BETTY ICE CREAM Substitute ½ cup dark brown sugar
for ½ cup of the granulated sugar. Add ½ cup crumbled ginger snaps to
the machine when the ice cream
is semifrozen. Allow the machine to mix in the cookies. Proceed with the
recipe as directed.

APPLE CHEDDAR ICE CREAM Add ½ cup finely grated sharp Cheddar
cheese to the machine when the ice cream is semifrozen. Allow the machine
to mix in the cheese. Proceed with the recipe as directed.

APPLE CHERRY SWIRL ICE CREAM Swirl ½ cup canned cherry pie filling
into the finished ice cream. Take care not to overswirl or the filling will
“melt” into the ice cream. Streaks of cherry sauce should be visible. Serve
immediately or freeze until firm.

APPLE CINNAMON COFFEE CAKE ICE CREAM Add ¼ cup chocolate
chips and ½ cup crumbled coffee cake to the machine when the ice cream
is semifrozen. Allow the machine to mix in the additional ingredients.
Proceed with the recipe as directed.

APPLE PIE ICE CREAM Add ¼ teaspoon ground nutmeg and 1/8 teaspoon
ground mace to the custard along with the vanilla. If desired, add ½ cup
crumbled baked pie crust to the machine when the ice cream is semifrozen.
Allow the machine to mix in the crust. Proceed with the recipe as directed.

APPLE RAISIN WALNUT ICE CREAM Add ¼ cup raisins and ¼ cup
walnuts to the machine when the ice cream is semifrozen. Allow the machine
to mix in the additional ingredients. Proceed with the recipe as directed.

APPLE THYME ICE CREAM Omit the cinnamon and add 1 tablespoon
chopped fresh thyme to the custard along with the vanilla. Proceed with
the recipe as directed.

APRICOT ICE CREAM

MAKES ABOUT 1 QUART

FRESH apricots are fine for eating, but their flavor can be too delicate
for ice cream. Dried apricots—Turkish or California, sulfured or unsulfured—
have an intense flavor that cuts through the cream.

6 ounces dried apricot halves (about 1 cup loosely packed)
3 tablespoons light corn syrup
½ teaspoon salt
¾ cup sugar
4 large egg yolks
1 cup half-and-half
1½ cups heavy cream
1 teaspoon vanilla extract

Cover the apricot halves with boiling water and let sit for 1 hour or until
soft. Drain the apricots, then combine with the corn syrup and salt in a
food processor. Blend until very smooth, about 2 minutes. Set aside.
In a medium bowl, beat the sugar into the egg yolks until they are thickened
and pale yellow. Set aside.

Bring the half-and-half to a simmer in a heavy medium saucepan. Slowly
beat the hot half-and-half into the eggs and sugar. Pour the entire mixture
back into the pan and place over low heat. Stir constantly with a whisk or
wooden spoon until the custard thickens slightly. Be careful not to let the
mixture boil or the eggs will scramble. Remove from the heat and whisk
in the apricot puree. Pour the hot apricot custard through a strainer into a
large, clean bowl. The custard will be thick and may need to be rubbed
through the strainer with the back of a wooden spoon. You may also strain
the hot custard through a food mill. Allow the custard to cool slightly, then
stir in the cream and vanilla. Cover and refrigerate until cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions. When finished, the ice
cream will be soft but ready to eat. For firmer ice cream, transfer to a
freezer-safe container and freeze at least 2 hours.

Variations

APRICOT HAZELNUT ICE CREAM Add ½ cup chopped toasted hazelnuts
(see page xvi) to the machine when the ice cream is semifrozen. Allow the
machine to mix in the nuts. Proceed with the recipe as directed.

CHOCOLATE-DIPPED APRICOT ICE CREAM Gently swirl ½ cup
chocolate syrup or sauce into the finished ice cream. Be careful not to
overswirl or the chocolate will “melt” into the ice cream. Streaks of
chocolate should be visible. Serve immediately or freeze until firm.

DRUNKEN APRICOT ICE CREAM Add ¼ cup dark rum to the custard
before freezing. Proceed with the recipe as directed.

PARISIAN APRICOT ICE CREAM Cover the apricots with warm brandy
instead of water. Proceed with the recipe as directed.

SPICED APRICOT ICE CREAM Add ½ teaspoon ground cinnamon, ¼
teaspoon ground nutmeg, and 1/8 teaspoon ground mace to the custard
along with the vanilla. Proceed with the recipe as directed.

AVOCADO ICE CREAM AND GAZPACHO

MAKES ABOUT 3 CUPS

WHEN I first tasted avocado ice cream, I knew I was on to something.
When I tasted it in a bowl of crunchy, spicy gazpacho, I knew it was
something special. This unusual combination makes a wonderful midsummer
lunch, a refreshing afternoon snack, or an elegant first course for dinner.

2 ripe, soft avocados, about ½ pound each
½ cup sour cream
3 tablespoons lime juice
2/3 cup sugar
½ teaspoon salt
1 fresh jalapeño, seeded, veined, and roughly chopped (optional)
1 cup light cream

Peel and pit the avocados. Roughly chop the avocados and place in a food
processor along with the sour cream, lime juice, sugar, salt, and jalapeño.
Process until smooth. Transfer the puree to a medium mixing bowl and
stir in the cream. Cover and refrigerate until well chilled.

Stir the chilled mixture, then freeze in your ice cream machine according
to the manufacturer’s instructions. When finished, transfer the soft ice
cream to a freezer-safe container and freeze at least 2 hours, or until firm.
To serve, place 1 scoop of ice cream in a chilled bowl of gazpacho.

GAZPACHO

MAKES ABOUT 6 CUPS

Combine all the ingredients in a medium bowl and mix well. Cover and
refrigerate at least 6 hours. This soup can be made up to 3 days in advance.

3 cups tomato juice
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
¼ teaspoon chili sauce
1 cup vegetable broth
1 cup minced celery
2 tablespoons minced onion
1 teaspoon minced garlic
1 small cucumber, peeled, seeded, and finely chopped
1 small green bell pepper, seeded, and finely chopped
½ teaspoon salt
¼ teaspoon freshly ground black pepper

ALMOND ICE CREAM

MAKES ABOUT 6 CUPS

ALMOND paste, sometimes called marzipan, can be found in the
baking aisle of most supermarkets or from New York Cake and Baking
Distributors (800-942-2539). The most common package is a 7- or 8-ounce
tube or can.

7 ounces almond paste
2/3 cup sugar
3 large eggs
½ teaspoon almond extract
¼ teaspoon salt
2 cups half-and-half
1 cup heavy cream

Combine the almond paste and sugar in a medium bowl and beat with an
electric mixer until the mixture is completely smooth. Add the eggs one at
a time, beating well after each addition. Beat in the almond extract and salt.
Bring the half-and-half to a simmer in a heavy medium saucepan. Slowly
beat the hot half-and-half into the almond paste mixture. Pour the entire
mixture back into the pan and place over low heat. Stir constantly with a
whisk or wooden spoon until the custard thickens slightly. Be careful not
to let the mixture boil or the eggs will scramble. Remove from the heat and
pour the hot almond custard through a strainer into a large, clean bowl.
Allow the custard to cool slightly, then stir in the heavy cream. Cover and
refrigerate until cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions. When finished, the ice
cream will be soft but ready to eat. For firmer ice cream, transfer to a
freezer-safe container and freeze at least 2 hours.

Variations

ALMOND LINZERTORTE ICE CREAM Stir 2 tablespoons water into ½
cup raspberry jam to loosen it up. Swirl the jam plus 2 tablespoons chopped
toasted almonds (see page xvi) into the finished ice cream. Take care not
to overswirl or the jam will “melt” into the ice cream. Streaks of jam should
be visible. Serve immediately or freeze until firm.

ALMOND POPPY SEED ICE CREAM Add 2 teaspoons poppy seeds to
the custard along with the cream. Proceed with the recipe as directed.
CHOCOLATE ALMOND ICE CREAM Add 4 ounces chopped semisweet
chocolate to the half-and-half before simmering. Stir until the mixture
simmers and the chocolate is completely melted. Proceed with the recipe
as directed.

ITALIAN ALMOND ICE CREAM Add ¼ cup amaretto liqueur to the
custard before freezing. Add ½ cup crumbled amaretti cookies to the machine
when the ice cream is semifrozen. Allow the machine to mix in the
cookies. Proceed with the recipe as directed.

STRAWBERRY ALMOND ICE CREAM Stir 2 tablespoons water into ½
cup strawberry preserves to loosen it up. Swirl the preserves into the finished
ice cream. Take care not to overswirl or the preserves will “melt”
into the ice cream. Streaks of preserves should be visible. Serve immediately
or freeze until firm.