Chocolate Chip Cookie Dough Ice Cream

2 cups whole milk
1 3/4 cups granulated sugar
1/2 teaspoon salt
2 cups half-and-half
1 tablespoon vanilla extract
4 cups whipping Cream
1 large size Pillsbury Chocolate Chip Cookie Dough

Take the chocolate cookie dough out of the refrigerator and leave out until needed.

Scald milk until bubbles form around edge. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half-and-half, vanilla extract and whipping cream. Cover and refrigerate 30 minutes.

Freeze as ice cream machine’s manufacturer’s instructions.

When ice cream has been through the entire ice cream machine process and is now a chilled soft ice cream, add the chocolate chip cookie dough. Break up the dough as best you can with your hands and drop it in small clusters into the soft ice cream. Mix it around to ensure that the cookie dough is evenly distributed throughout the ice cream. Put the ice cream in the freezer for several hours until hardened.

Banana and White Chocolate Ice Cream

Source: Bon Appetit 1991 Yearbook

Makes 5 cups

3 cups whipping cream, divided
1 cup half-and-half
3/4 cup granulated sugar
4 large eggs
8 ounces white chocolate, melted
1 1/2 pound (about 4) very ripe bananas
3 tablespoons fresh lemon juice

Bring 1 cup cream, half-and-half and sugar to simmer in heavy medium saucepan, stirring occasionally. Whisk yolks in medium bowl. Whisk in hot cream mixture. Return mix to saucepan and stir over medium low heat until custard thickens and coats spoon (about 5 minutes); do not boil.

Strain into large bowl. Add white chocolate; whisk until well blended. Mix in remaining 2 cups cream. Refrigerate until cold.

Peel and slice bananas. Puree bananas with lemon juice. Mix puree into custard. Transfer custard to ice cream maker and process according to manufacturer’s instructions.

Apricot Earl Grey Ice Cream

1 cup (about 6 ounces) dried apricots
1/3 cup plus 2 tablespoons granulated sugar
2/3 cup water
1 1/2 cups milk
2 tablespoons Earl Grey tea leaves
1 1/2 cups heavy cream
Pinch of salt
4 egg yolks
1 tablespoon apricot brandy or orange liqueur

In a small heavy saucepan, combine the apricots, 2 tablespoons of the sugar and water. Bring to a boil over moderate heat. Reduce the heat to moderately low and simmer, uncovered, until the apricots are tender, 10 to 12 minutes.

Transfer the apricots and any remaining liquid to a food processor and puree until smooth, scraping down the sides of the bowl once or twice. Set aside.

In a heavy medium saucepan, combine the milk and tea leaves. Warm over low heat until the milk is hot. Remove from the heat and let steep for 5 minutes. Strain the milk through a fine-meshed strainer.

Return the milk to the saucepan and add the heavy cream, remaining 1/3 cup sugar and salt. Cook over moderate heat, stirring frequently with a wooden spoon, until the sugar is completely dissolved and the mixture is hot, 5 to 6 minutes. Remove from the heat.

In a medium bowl, whisk the egg yolks until blended. Gradually whisk in one-third of the hot cream in a thin stream, then whisk the mixture back into the remaining cream in the saucepan.

Cook over moderately low heat, stirring constantly, until the custard lightly coats the back of the spoon, 5 to 7 minutes; do not let boil.

Immediately remove from the heat and strain the custard into a medium bowl. Set the bowl in a larger bowl of ice and water. Let the custard cool to room temperature, stirring occasionally.

Whisk in the reserved apricot puree and the brandy until blended. Cover and refrigerate until cold, at least 6 hours or overnight.

Pour the custard into an ice cream maker and freeze according to the manufacturer’s instructions.

Chocolate Almond Butter Ice Cream

2 ounces good quality bittersweet chocolate
5 tablespoons cocoa powder
2 cups milk
3 eggs, lightly beaten
1 cup granulated sugar
1 cup cream
1 1/2 teaspoons pure vanilla extract
3/4 cup almond butter

Melt chocolate over low heat. Gradually stir in cocoa powder and milk while continuing to heat. You want the consistency to be thick but not solid as you add the milk and cocoa powder. Beat sugar into eggs. Stir hot chocolate/milk mixture into eggs. Add cream and vanilla extract. Cool.

Just before adding to ice cream maker, stir a cup of ice cream mixture into almond butter. Once mixed, stir into remaining ice cream mixture. Freeze in ice cream maker according to manufacturer’s instructions.

Bourbon-Pecan Ice Cream

2 1/2 cups half-and-half
1/3 cup firmly packed light brown sugar
1/3 cup granulated sugar
1 cup coarsely chopped pecans
2 to 3 tablespoons bourbon

Combine half and half with the sugars in a small saucepan. Slowly heat until sugars dissolve, then set aside to cool.

Stir in pecans and bourbon, then pour into an ice cream maker. Freeze until firm, according to manufacturer’s instructions.

Makes about 1 1/2 pints.

Blueberry Ice Cream

2 cups fresh blueberries, stemmed
1/2 cup granulated sugar
2 1/2 cups light cream or half-and-half
Fresh blueberries (for decoration)

Mix blueberries and sugar in a saucepan and cook, stirring occasionally, until the sugar dissolves and the mixture simmers. Remove from heat and let cool.

Stir in the cream, mixing well. Pour the mixture into a container and cool completely. Cover and chill for at least 1 hour before freezing until firm, beating twice at hourly intervals.

About 20 minutes before serving, transfer ice cream to the refrigerator. Serve decorated with blueberries.

Serves 6.

Garlic Ice Cream

1 1/2 teaspoons unflavored gelatine
1/4 teaspoon salt (or slightly less)
1/4 cup cold water
2 tablespoons lemon juice
2 cups milk
2 garlic cloves, minced
1 cup granulated sugar
2 cups whipping cream

Soften gelatin in water.

Heat the milk just to a simmer, add sugar and salt and stir to dissolve. Dissolve the gelatin in the hot milk.

Cool, then add the lemon juice and garlic.

Chill in freezer until slushy.

Whip the cream until thick but not stiff, and stir into the mixture. Freeze in a mold or foil covered tray.

Top with strawberry fruit toppings, or fresh fruits.