GREEN TEA ICE CREAM

MAKES ABOUT 3 CUPS

IFIND that loose tea leaves work better in this recipe than green tea
in bags. Also, green tea can vary in strength depending on the brand; for
this recipe, the stronger, the better.

2 cups milk
3 tablespoons green tea leaves
2/3 cup sugar
2 large egg yolks
1 tablespoon cornstarch
1 cup heavy cream

Bring the milk to a boil in a heavy medium saucepan. Remove from the
heat. Stir in the tea leaves, cover, and set aside to steep for 10 to 15 minutes.
Meanwhile, in a medium mixing bowl, beat the sugar into the egg yolks
until thickened and pale yellow. Beat in the cornstarch.

Strain the milk to remove the tea leaves and slowly beat the warm milk
into the egg yolks 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 tea 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

ASIA SPICE ICE CREAM Add ½ teaspoon crushed Szechwan peppercorns
to the warm custard along with the cream. Proceed with the recipe as directed.

GREEN FORTUNE ICE CREAM Add ½ cup crumbled fortune cookies to
the machine when the ice cream is semifrozen. Allow the machine to mix
in the cookies. Proceed with the recipe as directed.

SWEET AND SOUR ICE CREAM Add the grated zest of 1 lemon to the
warm custard along with 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 

 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.

FIG ICE CREAM

MAKES ABOUT 1 QUART

DRIED figs have a more intense flavor than fresh figs, making them
perfect for ice cream. Look for ones that are semimoist, not hard or desiccated.

8 dried figs
2 large eggs
1½ cups milk
½ cup sugar
1 cup heavy cream
½ teaspoon vanilla extract
¼ teaspoon salt

Cover the dried figs with boiling water and set aside until soft, about 2
hours. Drain the figs, cut into quarters, and place in a food processor. Add
the eggs and process until smooth, about 1 minute.

Combine the milk and sugar in a medium saucepan and place over low
heat. Stir until the sugar dissolves and the milk comes to a boil. Immediately
remove from the heat. With the food processor running, slowly pour the
hot milk into the fig mixture through the feed tube. Process until completely
smooth. Pour the mixture into a large, clean bowl and allow to cool slightly.
Stir in the cream, vanilla, and salt. 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

FIG ALMOND ICE CREAM Add ¼ teaspoon almond extract along with
the vanilla extract. 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. Proceed with the recipe as directed.

FIG COOKIE ICE CREAM 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.

FIG TART ICE CREAM Substitute honey for sugar. Add 1 teaspoon grated
fresh orange zest and 3 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.

PROMISED LAND ICE CREAM Add ¼ cup chopped dried dates, ¼ cup
raisins, and ½ cup crumbled mandelbrot or other dry 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.

SPICED FIGGIE PUDDING ICE CREAM Add ½ teaspoon ground cinnamon,
¼ teaspoon ground nutmeg, and 1/8 teaspoon ground mace to the
milk along with the sugar. Proceed with the recipe as directed.

EARL GREY ICE CREAM

MAKES ABOUT 1 QUART

FOR the ultimate frozen iced tea treat, try this ice cream alongside
a scoop of lemon sorbet.

1 cup milk
3 heaping tablespoons loose Earl Grey tea or 5 to 6 Earl Grey tea bags
¾ cup sugar
6 large egg yolks
2 teaspoons all-purpose flour
¼ teaspoon salt
1 cup half-and-half
1 cup heavy cream

Bring the milk to a boil in a heavy medium saucepan. Remove from the
heat. Stir in the tea leaves or bags, cover, and set aside to steep for 15
minutes.

Meanwhile, in a medium mixing bowl, beat the sugar into the egg yolks
until thickened and pale yellow. Beat in the flour and salt. Set aside.
Strain the milk to remove the tea leaves, or simply remove the tea bags.
Add the half-and-half and return to a simmer over low heat. Slowly beat
the hot milk and half-and-half into the egg yolks 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 tea 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

DEVONSHIRE ICE CREAM Add 2 teaspoons vanilla before freezing.
Proceed with the recipe as directed.

EARL GREY AND DRIED FRUITS ICE CREAM Cover ¼ cup dried currants
and ¼ cup chopped dried apricots with boiling water and let sit for 1 hour,
or until soft. Drain the fruit and add to the machine when ice cream is
semifrozen. Allow the machine to mix in the fruit. Proceed with the recipe
as directed.

ENGLISH SUMMER ICE CREAM Stir in ½ cup crushed fresh strawberries,
¼ cup currants, and 1 teaspoon freshly grated lemon zest before freezing.
Proceed with the recipe as directed.

TEA AND SYMPATHY ICE CREAM Add 1 cup crumbled scones to the
machine when the ice cream is semifrozen. Allow the machine to mix in
the scones. Proceed with the recipe as directed.

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.