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Chocolate Ice Cream Equipment

For this recipe you will need:

Ice Cream Maker (any brand)

Sauce Pan (make sure it will hold 2 quarts)

Measuring cups

Measuring spoons

Whisk 

Spatula

Chocolate Ice Cream Ingredients

This recipe calls for:

1/3 Cup of Heresy's Unsweetened Chocolate Cocoa Powder

1 1/2 Cups of sugar

1 Can Evaporated Milk 

2 Cups whipping cream

1 Teaspoon real vanilla extract

First Step: Mixing Cocoa and Sugar

Mix together in your sauce pan: 

1/3 Cup of Heresy's Unsweetened Chocolate Cocoa Powder

1 1/2 Cups of sugar

Second Step: No Lumps

Once you have finished mixing the cocoa powder and sugar together, take a spatula and press the mixture against the side of the pan. This will help remove any lumps of cocoa powder, or sugar. Once you are done this your mixture should look like the picture to the left

Third Step: Adding Evaporated Milk

Add in the Can of Evaporated milk and stir it in with the cocoa sugar powder

Fourth Step: Heating

Now put the mixture on the a stove burner set on medium heat. Then stir the mixture constantly until all of the powder is dissolved into the evaporated milk. Remove it from the burner and place it in the refrigerator until it is at least room temperature if not colder.

Fifth Step: Mixing

Once your mixture is room temperature, or colder Mix in the:

2 Cups whipping cream

1 Teaspoon real vanilla extract 

Sixth Step: Unfrozen Chocolate Ice Cream

Make sure that you mix it well enough that there are no large chunks. Continue to stir until all chunks are gone.

Step Seven: Freezing Chocolate Ice Cream

Put the ice cream in your ice cream maker. This ice cream recipe takes longer than most to freeze. It took our ice cream maker a little over 35 minutes.

Author

Cherry Ice Cream Equipment

For this Ice Cream you will need: 

Ice cream maker

blender, or food processor 

2 bowls 

Measuring cups

Measuring spoons 

whisk, or spoon  

spatula

Cherry Ice Cream Ingredients

2 cups frozen fresh sweet cherries

2 eggs 

1 1/4 cup sugar 

1 1/2 cup half-and-half

1/4 teaspoon vanilla 

1 cup whipping cream

This chunky mixture will be added at the end:

1 cup chopped cherries

2/3 cup chopped Hershey Chocolate Bar (the chunks should be about 1/2 inch each)

1/4 cup roasted walnuts, if you don't know how to roast walnuts it is simply done in the microwave. If you need instructions visit My Home Cooking's Roasting Walnuts Page. 

 
First Step: Pureeing Cherries

Take the 2 cups of cherries and put them into your food processor, or blender. The result should be a pasty like substance. Then pour them into a bowl and place them in the refrigerator until the fourth step.

Second Step: Eggs

Whip your two eggs. The object of this step is to beat them into submission. If they are not sufficiently beaten, you will have egg chunks in your ice cream and that would not be too appetizing. 

Third Step: Stirring Mixture

Add to you obliterated eggs:

1 1/4 cup sugar 

1 1/2 cup half-and-half

1/4 teaspoon vanilla 

1 cup whipping cream

Fourth Step: Cherry Ice Cream

Add the 2 cups of blended cherries to your mixture and then stir. Then put your ice cream mixture into your ice cream maker. It takes our machine 25 minutes to completely freeze the ice cream, but yours may take less than this. 

After your ice cream has finished freezing add the chunks of cherries, roasted walnuts and chocolate chunks into the ice cream. If your ice cream is too soft pack it in a container and let it ripen in the freezer for a few hours. 

Author

Strawberry Ice Cream Equipment

Ice cream maker, any brand should be fine 

Food-processor or Blender 

2 mixing bowls

Measuring spoons

Measuring cups

Spoon, or whisk

Strawberry Ice Cream Ingredients

2 cups half-and-half

1 cup whipping cream

1 1/4 cup sugar 

2 eggs 

1/4 teaspoon vanilla 

3 cups strawberries 

Hint: Your ice cream will freeze quicker if you use fresh frozen strawberries. Start with fresh strawberries and freeze them yourself.

First Step: Strawberries

A food-processor works best for this step, but if you don't have one a blender will work also. Put your 3 cups of strawberries into the food-processor and puree them until no chunks of strawberry are visible. Then place them aside in a bowl for the third step.

Second Step: Whipping Eggs

Take the 2 eggs and whip them until they are as blended and pulverized as possible, and look like the picture to the left.

Third Step: Stirring

Now add to the eggs:

2 cups Half-and-half

1 cup whipping cream

1 1/4 cup sugar 

1/4 teaspoon vanilla

Forth Step: Adding Strawberries

Now add your pureed strawberries and mix them in until they look like the picture to the left. Then prepare your machine and pour your mixture in. Now turn the machine on, or if you have a crank machine, start cranking.

Fifth Step: Strawberry Ice Cream

Once your ice cream has been in the machine for around 25 minutes it should be done. It should look something like the picture to the left. Scoop it out into a container and put it in the freezer. It will become less like soft serve the longer you leave it in the freezer. If you like soft serve ice cream you can eat it right out of the machine. 

If your ice cream comes out soupy, or like a milk shake this means that your ice cream maker's cylinder is not cold enough. If this happens make sure that your cylinder has been in the freezer for the required amount of time, that your freezer is set on its coldest setting, and finally that you start with cold ingredients. You can even start with the fruit frozen. If your ice cream is still soupy pack it in a container and put it in the freezer for a few hours and it should become hard. 

INGREDIENTS (Nutrition)

* 1 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 3 bananas, mashed
* 3/4 cup white sugar
* 1 egg, lightly beaten
* 1/3 cup butter, melted
* 1/3 cup packed brown sugar
* 2 tablespoons all-purpose flour
* 1/8 teaspoon ground cinnamon
* 1 tablespoon butter



DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Serves 8-10

Crust:
1 1/4 cup graham cracker crumbs
4 Tbs. ground walnuts
1/2 cup butter, melted
2 Tbs. sugar
1 tsp. ground lemon peel

Filling:
1 1/2 pounds cream cheese, softened
1 cup sugar
1 tsp. vanilla
3 tsp. lemon juice
1 tsp. ground lemon peel
4 eggs

Glaze:
2 eggs
3/4 Cup sugar
1 tsp. grated orange rind
1 tsp. grated lemon rind
1/4 Cup lemon juice
2 Tbs. orange juice
2 Tbs. butter

Preheat oven to 350 degrees F.

Combine crumbs, nuts, sugar and lemon peel. Stir in butter until thoroughly blended. Press mixture firmly against bottom of 9" spring-form pan. Bake at 350 degrees F for 10 minutes.

In a large bowl beat cream cheese until creamy. At medium speed add sugar gradually, then vanilla, lemon juice, and lemon peel. Blend well.

Add eggs, one at a time and beat at medium speed for ten minutes, until fluffy. Pour into spring-form pan.

Bake at 325 F. for 45 minutes or until cheesecake is set. Turn off heat and cool for 30 minutes in the oven with the door ajar.

Glaze:
While cheesecake is baking, whisk eggs in a small saucepan until foamy.
Combine with sugar, rind, juices & butter in saucepan. Cook over low heat, stirring constantly until smooth & thickened. Cool.

Just before serving, spread evenly over cheesecake.