Classic Cherries Jubilee Recipes

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Ingredients

• 1/2 cup white sugar
• 2 tablespoons cornstarch
• 1/4 cup water
• 1/4 cup orange juice
• 1 pound Bing or other dark, sweet cherries, rinsed and pitted (or use frozen pitted cherries)
• 1/2 teaspoon finely grated orange zest
• 1/4 teaspoon cherry extract
• 1/4 cup brandy
• 3 cups vanilla ice cream

first Directions

1. Whisk together the sugar and cornstarch in a wide saucepan. Stir in the water and orange juice; bring to a boil over medium-high heat, whisking until thickened. Stir in the cherries and orange zest, return to a boil, then reduce heat, and simmer for 10 minutes. While the cherries are cooking, spoon the ice cream into serving bowls.
2. Remove the cherries from the heat, and stir in the cherry extract. Pour in the brandy, and ignite with a long lighter. Gently shake the pan until the blue flame has extinguished itself. Spoon the cherries over the bowls of ice cream. 
3. I like ^^

Ice Cream Base Recipes

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Ingredients

• 1 cup heavy cream
• 3 cups half-and-half cream
• 8 egg yolks
• 1 cup white sugar
• 1/8 teaspoon salt

first Directions

1. Pour the heavy cream and half-and-half cream into a heavy saucepan, place over medium-low heat, and heat until barely simmering, stirring frequently. Turn the heat down to low.
2. Whisk together the egg yolks, sugar, and salt in a large bowl until thoroughly combined.
3. Slowly pour about 1/2 cup of hot cream mixture into the egg yolk mixture, whisking constantly. Repeat three times more, whisking thoroughly before adding each additional 1/2 cup of hot cream to the egg yolk mixture. Pour the egg yolk mixture back into the saucepan with the remaining hot cream, and whisk constantly over medium-low heat until the mixture thickens and will coat the back of a spoon, 5 to 8 minutes. Do not let mixture boil.
4. Pour the ice cream base into a bowl and allow to cool for about 20 minutes; place in refrigerator and chill overnight. The next day, pour into an ice cream maker, and freeze according to the manufacturer's directions. Remove the ice cream, pack into a covered container, and freeze for 2 hours or overnight before serving.

Caramel Macchiato Ice Cream Recipes

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Ingredients

• 1 cup milk
• 2 tablespoons instant coffee granules
• 1 cup white sugar
• 1 pinch salt
• 2 cups heavy cream
• 3/4 cup caramel dessert sauce

first Directions

1. Whisk together milk, instant coffee granules, sugar, and salt in a large bowl until sugar is dissolved. Stir in the heavy cream, then cover and refrigerate until chilled, at least 2 hours.
2. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer half of the ice cream to a one- or two-quart lidded plastic container. Pour half of the caramel sauce over the top, then repeat the layers with the remaining ice cream and caramel. Swirl the caramel into the ice cream using a chopstick or knife. Cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Blueberry Cheesecake Ice Cream Recipes

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Ingredients

• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/2 cup water
• 1 1/4 cups fresh or frozen blueberries
• 1 tablespoon lemon juice
• GRAHAM CRACKER MIXTURE:
• 2 1/4 cups graham cracker crumbs
• 2 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup butter, melted
• ICE CREAM:
• 1 1/2 cups sugar
• 1 (3.4 ounce) package instant cheesecake or vanilla pudding mix
• 1 quart heavy whipping cream
• 2 cups milk
• 2 teaspoons vanilla extract

first Directions

1. In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled.
2. In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15-in. x 10-in.x 1-in. baking pan. Bake at 350 degrees F for 10-15 minutes or until lightly browned. Cool completely on a wire rack.
3. In a large bowl, whisk the ice cream ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Whisk before adding to ice cream freezer (mixture will have some lumps).
4. Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl. Freeze.

Ice Cream Sandwich Desserts Recipes

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Ingredients

• 19 ice cream sandwiches
• 1 (12 ounce) container frozen whipped topping, thawed
• 1 (12 ounce) jar hot fudge ice cream topping
• 1 cup salted peanuts

first Directions

1. Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased 13-in. x 9-in. x 2-in. pan. Arrange eight sandwiches in opposite direction in the pan. Spread with half of the whipped topping. Spoon fudge topping by teaspoonfuls onto whipped topping. Sprinkle with 1/2 cup peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping and peanuts (pan will be full).
2. Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into squares. 
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