Ice Cream Recipe

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Ice Cream
Ice cream mixtures can be as simple as pureed fruit, sugar and cream,
Philadelphia-style, or based on more complicated cooked custards, French-
style. Both are delicious, though French versions are slightly richer. The
recipes which follow are for both kinds. All use rich, heavy cream. If you
prefer a lighter, lower-calorie dessert, substitute milk (whole or skim) or even
yogurt for the cream in any of these recipes. Sample the mixtures before
freezing and adjust to personal taste.
Use these recipes as an inspiration for your own favorite ice creams. If you like
a little crunch, add a cup of chopped nuts, chocolate chips or candy to a quart of
mixture either before or after freezing, depending on whether you want the
crunch to be frozen, too. You can also add chopped fruit, fresh or dried,
shredded coconut, even marshmallows. It’s better to add these soft things at the
end so they don’t get icy.
Banana Ice Cream
Riper bananas provide a sweeter flavor.
4 ripe bananas
3 tablespoons fresh lemon juice
¾ cup simple syrup
1 cup heavy cream
Working quickly to keep the bananas from darkening, peel and place them in a
food processor with the lemon juice. Purée until smooth. You should have about
2 cups of purée. Stir in the simple syrup, then the cream.
Pour the mixture into the bowl of the ice cream maker and freeze. Please follow
the manufacturers instructional manual.
June 15, 1951 was declared National Ice Cream Day by Congress in recognition of
the fact that the ice cream industry was then 100 years old.
Strawberry Ice Cream

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