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Whether you choose vanilla or any of the other flavor options in this recipe, your family won't be able to resist this frozen dessert.

Source: Midwest Living

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Recipe Summary

Yield:
2 quarts
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Ingredients

Ingredient Checklist

Directions

Vanilla-Lemon Cream Ice Cream:
  • Finely shred 2 teaspoons of peel from 1 lemon; set aside. Whisk one 10-ounce jar lemon curd and 1 tablespoon lemon juice into ice cream before freezing. Stir in the 2 teaspoons lemon peel into ice cream before ripening.

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Vanilla-Spiced Honey Ice Cream:
  • Stir 1/3 cup honey, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground ginger or ground cloves into ice cream before freezing.

  • NA: 288 calories, 4 g protein, 19 g carb., 22 g total fat, 81 mg cholesterol, 14 g sat. fat, 0 g fiber, 17% Vitamin A, 2% Vitamin C, 61 mg sodium

Macadamia-White Chocolate Chip Ice Cream:
  • Stir 1 cup white baking pieces and 3/4 cup chopped macadamia nuts into ice cream before ripening.

  • NA: 339 calories, 4 g protein, 21 g carb., 27 g total fat, 81 mg cholesterol, 16 g saturated fat, 0 g fiber, 17% Vitamin A, 2% Vitamin C., 71 mg sodium

Peach Ice Cream:
  • Puree 4 cups cut-up, peeled fresh peaches or unsweetened frozen peaches in a blender until smooth. (You should have about 2 cups puree.) If you like, add 2 tablespoons peach brandy or peach liqueur and 1/2 teaspoon ground nutmeg. Stir into ice cream before freezing.

  • NA: 286 calories, 4 g protein, 19 g carb., 22 g total fat, 81 mg cholesterol, 14 g saturated fat, 0 g fiber, 19% Vitamin A, 4% Vitamin C, 61 mg sodium

Maraschino Cherry-Toasted Pecan Ice Cream:
  • If you like, stir in 3 tablespoons rum before freezing. Stir 1 cup chopped red maraschino cherries and 3/4 cup chopped pecans, toasted, into ice cream before ripening.

  • NA: 302 calories, 4 g protein, 19 g carb., 24 g total fat, 14 g sat. fat, 0 g fiber, 17% Vitamin A, 2% Vitamin C, 61 mg sodium

Fresh Berry Ice Cream:
  • Puree 4 cups fresh raspberries, blackberries, blueberries and/or cut-up strawberries in a blender until smooth. Press berry puree through a fine-mesh sieve and discard seeds. (You should have about 2 cups sieved puree.) Stir the sieved puree into ice cream before freezing.

  • NA: 281 calories, 4 g protein, 17 g carb., 22 g total fat, 81 mg cholesterol, 14 g sat. fat, 1 g fiber, 17% Vitamin A, 7% Vitamin C, 61 mg sodium

Dark Roast Coffee Ice Cream:
  • Stir 1/2 cup chilled brewed espresso and, if you like, 2 tablespoons coffee liqueur into ice cream before freezing. If you like, stir 2/3 cup coarsely crushed chocolate-covered espresso beans and 2/3 cup toasted, chopped hazelnuts (filberts) into ice cream before ripening.

  • NA: 280 calories, 4 g protein, 17 g carb., 22 g total fat, 81 mg cholesterol, 14 g sat. fat, 0 g fiber, 17% Vitamin A, 2% Vitamin C, 61 mg sodium

Peanut Butter-Fudge Ice Cream:
  • Stir 10 coarsely chopped chocolate-covered peanut butter cups (1-3/4 cups) and 1 cup coarsely chopped chocolate fudge into ice cream before ripening.

  • NA: 335 calories, 5 g protein, 24 g carb., 25 g total fat, 82 mg cholesterol, 15 g sat. fat, 0 g fiber, 17% Vitamin A, 2% Vitamin C, 84 mg sodium

Nutrition Facts

306 calories; fat 23g; cholesterol 88mg; saturated fat 14g; carbohydrates 23g; mono fat 6g; poly fat 1g; insoluble fiber 1g; sugars 6g; protein 4g; vitamin a 826IU; vitamin c 1.8mg; riboflavin 0.2mg; folate 4mcg; vitamin b12 0.3mcg; sodium 68mg; potassium 167mg; calcium 131.3mg.
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