Apricot Ice Cream

Ingredients

  • 1 1/4 cups cream
  • 1 (1 pound) can apricot pie filling
  • 1 egg white

Directions

  1. Whip the cream until soft peaks are formed, then fold in the pie filling. In a clean bowl whip the egg
    white until stiff but not dry and fold into the cream and apricot mixture. Pour into a container, cover
    and freeze until firm.
  2. About 20 minutes before serving, transfer the ice cream to the refrigerator.
  3. Serves 4 to 5.
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Apple Butter Cheesecake Ice Cream in Apple Bowls

Ingredients

Ice Cream
  • 1/2 cup heavy whipping cream
  • 1/2 cup whole milk
  • 1/4 cup sugar
  • 1 tsp. lemon zest, divided
  • Pinch of salt
  • 1 egg yolk
  • 1/4 tsp. vanilla
  • 8 ounces cream cheese, room temperature
  • 2 tsp. lemon juice
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground clove
  • 1/2 cup Musselman’s Apple Butter
Apple Bowls (optional):
  • One medium apple per serving
  • 1/2 tsp. lemon juice per apple
  • 1/8 tsp. cinnamon per apple
  • 1/4 tsp. sugar per apple

Apple−Cheese Ice Cream

Ingredients

  • 5 cooking apples, peeled and cored
  • 2 cups cottage cheese, divided
  • 1 cup half−and−half, divided
  • 1/2 cup apple butter, divided
  • 1/2 cup granulated sugar, divided
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 eggs

Directions

  1. Chop apples into 1/4−inch dice; set aside.
  2. In blender or food processor, combine 1 cup cottage cheese, 1/2 cup half−and−half, 1/4 cup apple
    butter, 1/4 cup sugar, cinnamon, cloves and one egg. Blend until smooth. Pour into a large bowl.
  3. Repeat with remaining cottage cheese, half and half, apple butter and egg. Combine with previously
    pureed mixture. Stir in chopped apples. Pour into ice cream canister. Freeze in ice cream maker
    according to manufacturer’s directions.
  4. Makes 2 quarts.

Amaretto Peach Ice Cream

Ingredients

  • 1 1/2 pounds peaches, peeled, pitted, sliced
  • 1 cup granulated sugar
  • 2 tablespoons fresh lemon juice
  • 1 cup crumbled amaretti cookies
  • 3 tablespoons Amaretto
  • 6 large egg yolks
  • 2 teaspoons vanilla extract
  • 2 cups well−chilled heavy cream

Directions

  1. In a bowl toss peaches with 1/4 cup sugar and lemon juice and let mixture stand 30 minutes. Drain
    mixture and purée peaches in a food processor.
  2. In heavy saucepan combine remaining 3/4 cup sugar with 1/4 cup water, bring mixture to a boil over moderate heat, washing down the sides of pan with a pastry brush dipped in cold water, and simmer the syrup until it is a pale golden caramel. Add 1/2 cup boiling water carefully (mixture will bubble vigorously) and simmer mixture, stirring, until caramel is dissolved.
  3. In a small bowl sprinkle the cookies with Amaretto and let stand for 5 minutes.
  4. In a large bowl with electric mixer beat egg yolks until they are thick and pale, add syrup in a stream, beating, and beat mixture until cool. Stir in vanilla extract, peach purée, cookie mixture and cream. Freeze the mixture in an ice cream maker according to the manufacturer’s directions.

Almond Ice Cream

Ingredients

  • 1/4 cup blanched almonds
  • 2 cups whole milk
  • 3/4 cup heavy cream
  • 3 egg yolks
  • 1/2 cup superfine sugar
  • 1 teaspoon kirsch

Directions

  1. Pound the almond into paste. Add milk and heavy cream, mix thoroughly together. In a saucepan, heat the almond mixture to a boil. Remove from heat.
  2. In a bowl, mix egg yolks, sugar and kirsch for 5 minutes. Add almond milk and mix well with wooden spoon. Heat the mixture over low heat for 5 minutes without letting it boil. Stir continuously. Then allow it to cool. Strain through a sieve into ice cream maker and freeze until the ice cream is thoroughly firm.

Almond Amaretto Gelato

Ingredients

  • 4 cups heavy cream
  • 5 egg yolks
  • 1 cup granulated sugar
  • 1 cup crushed blanched almonds
  • 1 tablespoon Amaretto liqueur

Directions

  1. Pour the cream into a saucepan and heat gently.
    Beat the egg yolks and sugar together until pale and creamy. Beat 2 tablespoons of the hot cream into the egg mixture, then beat in the remaining cream, a half cup at a time.
  2. Pour into a double boiler, or into a bowl set over a pan of simmering water, and cook over a gentle heat, stirring constantly 15 to 20 minutes, until the mixture coats the back of a spoon. Cool mixture, then chill.
  3. Pour chilled mixture into an ice cream maker and churn according to manufacturer’s instructions.
  4. While the paddle is churning, add the almonds and Amaretto, freeze gelato overnight. Place in the refrigerator about 20 minutes before serving.