Posted by Grandma Jeanne on February 3, 2009
1-1/4 cups pistachio
2-1/2 cups milk
3 eggs
1 cup sugar
1 cup heavy cream, whipped
1 teaspoon almond extract
1 teaspoon vanilla extract
Shell the pistachios.
Blanch the nuts by placing them in a bowl and pouring boiling water over it.
Let stand for 1 minute. Drain, and peel the pistachios.
Blend the nuts, milk, eggs, and sugar until you have a green smooth liquid.
Pour into a saucepan.
Cook over low heat until the custard thickens, about 25 minutes or so. Do not boil or it will curdle.
Let the mixture cool and add vanilla and almond extracts.
Stir and fold in whipped cream.
Posted by Grandma Jeanne on February 2, 2009
2 cups light cream
1 cup brown sugar
2 tablespoons butter
2 cups heavy cream
1 teaspoon vanilla extract
1/2 cup toasted chopped pecans
Combine the light cream, sugar, and butter in a medium saucepan.
Cook, stirring constantly over low heat until bubbles form around the edges of the pan.
Let the mixture cool and put it in the ice cream machine.
Stir in heavy cream and vanilla.
Freeze as directed by your machine’s manufacturer.
Add the pecans after the ice cream begins to harden.
Posted by Grandma Jeanne on January 7, 2009
1 Health candy bar
1/4 cup milk
2-1/2 cup vanilla ice cream
1 teaspoon fudge topping
Freeze the Heath bar.
Break the candy into tiny pieces with a knife handle before removing form wrapper.
Combine all of the ingredients in the blender
and blend for 30 seconds on medium speed.
Stop the blender to stir the mixture with a spoon; repeat until well mixed.
Pour into a 16-ounce glass.
Your homemade blizzard may not be as thick as its commercial counterpart. If you would like a thicker treat, after pouring the mixture into your cup, simply place it in the freezer for 5 to 10 minutes or until it reaches the desired consistency.
VARIATIONS: Try substituting different candies.
Posted by Grandma Jeanne on December 29, 2008
1 cup granulated sugar
1 cup hot water
4 eggs
1/2 cup powdered sugar
2 cup heavy cream
1 teaspoon vanilla extract
Heat granulated sugar and 1/4 cup of the water in a large skillet on medium high heat until the sugar melts and boils, stirring occasionally. Boil until mixture is a dark brown; remove from heat.
Gradually stir in remaining 3/4 cup water.
Cool to room temperature and set aside.
Beat eggs in a medium bowl until thick and lemon colored; gradually beat in powdered sugar.
Stir in cream and vanilla; stir in the caramel mixture.
Chill.
Freeze in an ice cream machine according to manufacturer’s directions.
Yields 1 quart.
Posted by Grandma Jeanne on December 24, 2008
2 cups sugar
2/3 cup Hershey’s Cocoa
1/4 cup all-purpose flour
1/4 teaspoon salt
2 cup milk
2 eggs, slightly beaten
1 tablespoon vanilla extract
1 quart light cream
1/2 pint whipping cream
In medium saucepan, combine sugar, cocoa, flour, and salt; stir in milk and eggs.
Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute.
Remove from heat.
Stir in vanilla, light cream, and whipping cream.
Refrigerate until cold.
Freeze in ice cream freezer according to manufacturer’s directions.
About 2-1/2 quarts ice cream.
