Ingredients: |
Ingredients: Use Alice Gerstner's Base Vanilla Ice Cream for the Cuisinart recipe, making variations as follows:
Butter Pecan: Insead of 3 T. vanilla, use 2 T. vanilla in base mix. Melt 2 T. butter in a skillet. Sauté 1 c. broken pecans for 5 minutes. Drain off any excess butter. Add to ice cream mix during the last 5 minutes of the freezing process.
Mint Chocolate Chip: In base mix, sub 1 tsp. peppermint extract for the vanilla. Add green food coloring. Strain mix before pouring into freezer. During last 5 minutes of freezing, add 1 c. mini chocolate chips.
Maple Nut: In base mix, use 1 tsp-1 T. maple flavoring (to your taste) instead of vanilla. During last 5 minutes of freezing, add toasted broken walnuts.
Chocolate: To base mix, reduce vanilla to 1 or 2 T. Melt 1 3.5 oz. bar good chocolate (ex. Lindt). In meantime, mix 1/4 c. cocoa with a little water to make a smooth paste. Add to melted chocolate. Add this to the jEagle Brand and mix until smooth. Add the chocolate mix to the rest of the base mix. Strain before putting into ice cream maker.
Rocky Road: Make chocolate ice cream. Last 5 minutes of freezing add 1 c. mini marshmallows, 1 c. broken pecans, and 1 c. chocolate chips.
German Chocolate: Make chocolate ice cream with regular or German chocolate. Add pecans and coconut the last 5 minutes of freezing.
Cherry Ice Cream: To base mix, reduce vanilla to 1 T. Sub 1/4 c. cherry juice for 1/4 c. milk. Add 1/3 c. finely chopped marascino cherries during last 5 minutes of freezing.
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