Old Fashioned Ice Cream Recipes:

Each of the following recipes makes about 1 quart; double, triple, quadruple recipes as needed.

Tips: Prepare the ice cream mixture ahead of time and chill in the refrigerator several hours or more before freezing for best results. Blend ice cream mixture thoroughly before freezing, which helps incorporate more air into the ice cream mixture and results in a more smooth taste. Heavy cream makes yummier ice cream than milk, but use what you have.

Fresh Peach Ice Cream

Fresh summer peaches make a wonderful ice cream. Sprinkle with some fresh raspberries for color and flavor contrast.

2 cups half and half or heavy cream
3/4 cup sugar
1/4 cup nonfat dry milk
3 Cups peeled, pitted, sliced peaches, or 1 pkg (16 oz sliced peaches, thawed)
3 TB lemon juice
2 tsp vanilla extract
dash salt

Combine half and half, sugar and dry milk in a blender or food processor and process until smooth. Add peaches with remaining ingredients and process until smooth. Chill in the refrigerator until ready to freeze. Blend mixture for a few seconds before pouring into the ice cream maker. Follow the instructions for freezing.

Strawberry Ice Cream
Here is an old-fashioned , full-flavored strawberry ice cream. Serve with a few sweet sliced strawberries for garnish.

1 1/2 Cups fresh strawberries, stemmed, or 12 oz frozen unsweetened strawberries
1/2 cup milk
1 1/2 cups heavy cream
2/3 cups sugar
1 TB vanilla extract
2 TB orange flavored liqueur or 1 tsp. orange extract
dash salt

Place strawberries in a blender or food processor and puree. Add remaining ingredients and process until smooth. Cover and refrigerate until ready to freeze. Blend for a few seconds before pouring into the ice cream maker. Follow instructions for freezing.

Old-Fashioned Chocolate Ice Cream
Yum! A real family favorite.

1 cup milk
2 cups heavy cream
1/2 cup sugar
2 egg yolks, beaten
2 oz semi-sweet chocolate, melted
1 oz unsweetened chocolate, melted
2 tsp vanilla extract
dash salt

Combine milk and cream in a saucepan and heat over low heat until bubbles form around the edge an mixture is hot. Add sugar and stir to dissolve. Beat egg yolks in a small bowl and carefully add a few spoonfuls of hot cream mixture to eggs to gradually warm them. Stir eggs back into saucepan and continue to cook over low heat, stirring constantly, until mixture thickens slightly and reaches 160� on a candy thermometer. Remove from heat and strain custard into a bowl. Add chocolates, vanilla, and salt. Place bowl in a pan of cold or ice water and cool to room temperature. Chill in the refrigerator until ready to freeze. Pour into the ice cream maker and follow instructions for freezing.