Ice

ITALIAN ICE



Italian Ice image

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Categories     dessert

Time 2h40m

Yield 4 cups

Number Of Ingredients: 4

3 cups halved strawberries or chopped pineapple
2 tablespoons sugar
2 tablespoons honey
1 tablespoon fresh lemon juice

Steps:

  • Blend the fruit, sugar, honey and lemon juice with 2 cups ice in a food processor or blender until chunky. Add another 1 cup ice and blend until completely smooth.
  • Pour the mixture into a shallow baking dish and freeze 30 minutes. Scrape the ice with a fork until slushy, then freeze until firm, about 2 more hours. Scoop into paper cups.


ICE LOLLY RECIPES



Ice lolly recipes image

Perfect for a summer day, these fruity, creamy, easy ice lolly recipes are sure to be a hit.

Recipe From bbcgoodfood.com

Number Of Ingredients: 1

Ice lolly recipes

Steps:


HOMEMADE ICE CREAM



Homemade Ice Cream image

Take it from us dairy farmers, this old-fashion ice cream is marvelous! It's made from a treasured recipe passed down in the Troyer family and was a big hit at our "black-and-white" birthday party. -Carol Troyer, Pryor, Oklahoma and Teresa Stutzman, Adair, Oklahoma

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3-1/2 quarts.

Number Of Ingredients: 8

8 cups milk, divided
6 eggs, separated
3 cups sugar, divided
3 tablespoons cornstarch
1/4 teaspoon salt
2 teaspoons vanilla extract
2 cups heavy whipping cream
Maraschino cherries, optional
Calories 204 calories
Fat10g fat (6g saturated fat)
Cholesterol78mg cholesterol
Sodium75mg sodium
Carbohydrate26g carbohydrate (25g sugars
Fiber0 fiber)
Protein4g protein.

Steps:

  • In a large saucepan, bring 6 cups milk to a boil over medium heat. Remove from the heat and set aside. , In a bowl, beat egg yolks; add remaining milk and mix well. Combine 2 cups sugar, cornstarch and salt; gradually add to egg mixture. Add to hot milk and bring to a boil. Cook and stir for 2 minutes or until slightly thickened. Pour into a clean bowl; set aside. , Beat egg whites until soft peaks form; gradually add remaining sugar, beating well after each addition. Beat until stiff peaks form. Fold into warm milk mixture. Beat in vanilla and cream until well mixed. Refrigerate for at least 5 hours or overnight. Freeze in an ice cream freezer according to manufacturer's directions. Garnish with cherries if desired.




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