Posted by Grandma Jeanne on December 23, 2008
1 cup milk
1 scant packed cup brown sugar
4 egg yolks
3 cups heavy cream
1 cup pecan pieces
Heat the cream. milk, and sugar in a heavy-bottomed saucepan, stirring occasionally until the sugar is dissolved and the mixture is hot.
Place the egg yolks in a bowl and whisk briefly.
Still whisking, slowly pour in about 1 cup of the hot liquid.
When the mixture is blended, slowly pour it into the liquid in the saucepan, whisking constantly.
Cook over heat, stirring constantly until the mixture thickens slightly and coats the back of a spoon, about 8 minutes. Be sure not let the mixture boil at any time or it will curdle.
Strain into a clean bowl and cool thoroughly.
Stir in the nuts.
Pour the mixture into the bowl of the machine and freeze.
Makes 5 cups.
Posted by Grandma Jeanne on December 22, 2008
6 egg yolks
1/2 cup of sugar
1 cup table cream
1 cup milk
4 ounces semi-sweet chocolate
1 cup whipping cream
1 pinch of salt
1 teaspoon vanilla
1 5 ounce can Macadamia nuts
Beat eggs yolks in bowl; beat in sugar.
Heat table cream and milk in a pan over medium heat.
Melt chocolate over low heat.
When milk is hot, mix a small amount into chocolate and stir until blended.
Repeat with small amounts of milk until all milk is added.
Add hot milk-chocolate mix to eggs, stirring as you add.
Cool, add whipping cream, vanilla and salt.
Freeze in ice cream maker.
Chop Macadamia nuts.
When almost frozen, add nuts.
Posted by Grandma Jeanne on September 17, 2007
3 egg yolks
14 ounces sweetened condensed milk
2 tablespoons water
4 teaspoons vanilla
1 cup coarsely crushed Oreos
1 pint whipped whipping cream
Beat egg yolks.
Stir in sweetened condensed milk, water, and vanilla.
Fold in Oreos and whipped cream.
Pour in 2 quart container.
Makes 1-1/2 quarts.
Posted by Grandma Jeanne on September 11, 2007
6 egg yolks
1 cup sugar
2 cups milk
2 tablespoons vanilla
4 cups heavy cream
6 Heath bars – crunched up
Beat the 6 egg yolks and 1 cup of sugar together.
Heat this and 2 cups of milk in a sauce pan. Cool.
Mix in the rest of the ingredients.
Freeze in an ice cream freezer.
Makes about two quarts.
Posted by Grandma Jeanne on September 8, 2007
4 eggs
2-1/4 cups sugar
4 cups milk
4 cups whipping cream
2 tablespoons vanilla extract
1/2 teaspoon salt
In a large mixing bowl, beat eggs until foamy.
Gradually add sugar. Beat until thickened.
Add milk, cream, vanilla, and salt. Mix thoroughly.
Chill.
Churn freeze.
Yields 1 gallon.
