Ingredients:

• 1 cup Milk
• 1-1/2 tbsp Condensed Milk
• 1 cup Cream
• 1 tbsp Corn flour heaped
• 7 tbsp Sugar
• Few drops of red or yellow color
• 1 tsp Vanilla Essence

How to make Eggless Ice Cream:

• Keep the milk for boiling in pan.
• Dissolve corn flour in little cold milk.
• Add this mixture to the boiling milk.
• Cook till it becomes slightly thick.
• Add condensed milk and sugar.
• Blend it well in a mixie.
• Cool and add cream. Mix properly.
• Now add vanilla essence. Also mix few drops of food coloring.
• Keep it in refrigerator in a closed container.
• Remove and beat it with an eggbeater when half set.
• Keep it back in refrigerator.
• Eggless ice cream is ready.?

Cherry Ice Cream Recipe

Ingredients

• 3/4 cup dried cherries
• 1/2 cup rum
• 21/2 cups light cream
• 1/2 cup sugar
• 4 egg yolks
• 1/4 teaspoon vanilla

How to make Cherry Ice Cream Recipe

• Place the cherries in a bowl and cover with rum. Allow to soak for several hours or overnight.
• Heat the light cream and sugar together until the sugar is dissolved and bubbles begin to form around edge of the pot. Whisk yolks until creamy. Add 1/2 cup of the warm cream to the egg yolks. Pour the warmed yolks back into the half-and-half and continue to cook, stirring, until the custard mixture coats the back of a spoon. Do not boil the mixture or it will curdle. Stir in the vanilla, allow to cool completely, then chill.
• Pour into the ice-cream maker and freeze according to manufacturer’s directions. Drain the cherries. When the mixture begins to thicken as it freezes, add the cherries and freeze until ice cream is the proper consistency.

Ingredients:

• 1/2 cup butter, cubed
• 1/2 cup packed brown sugar
• 3 cups crisp rice cereal
• 2 cups flaked coconut
• 1 cup chopped mixed nuts
• 1/2 gallon vanilla ice cream, softened

How to make Ice Cream Crunch Recipe:

In a large saucepan over medium heat, cook butter and brown sugar until butter is melted and sugar is dissolved.
In a large bowl, combine cereal, coconut and nuts; add sugar mixture and stir until coated. Press half into a greased 13-in. x 9-in. dish. Spread ice cream over crust. Top with remaining cereal mixture. Freeze until firm. Yield: 12-16 servings.

Ingredients:

• 1 cup heavy cream
• 1 cup light cream* (half and half)
• 1/2 cup sugar
• 3/4 teaspoon vanilla extract
• 1 pinch salt
• 1/4 cup mini chocolate chips (or chocolate shavings)

How to make Chocolate Chip Ice Cream Recipe:

• Combine ingredients. Stir until sugar dissolves. Freeze according to ice cream freezer’s directions. Stir in chips just before storing chocolate chip ice cream.
• Makes 1 quart
• 1/2 cream and 1/2 milk may be substituted for light cream

Ingredients

• 2 large free-range eggs
• 150g caster sugar
• 250ml double cream
• 227g tub clotted cream
• 250ml full-fat milk
• 250g raspberries
• 1 tbsp icing sugar

How to make Raspberry and Clotted Cream Ice Cream Recipe:

• Whisk the eggs in a large bowl until light and frothy, then gradually add the caster sugar and whisk for a further 3 minutes. Pour the double cream, clotted cream and milk into the egg mixture and whisk well. Spoon the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. If you’re not using an ice cream maker, spoon into a 2-litre container and freeze for 3 hours, then whisk with an electric hand whisk, until smooth. Return to the freezer for another 3 hours. Repeat this process 3-4 times, then freeze for 2 hours, until semi-solid.
• Meanwhile, place the raspberries and icing sugar in a bowl and crush them lightly with the back of a fork. When the ice cream has frozen to a soft scoop consistency, gently fold through the raspberries to create a rippled effect. Transfer to a plastic container and freeze until solid.