FROZEN PEACH SHORTCAKE SQUARES RECIPE

Ingredients:

Directions:


Freeze 3 hours or until firm.
Drizzle with raspberry preserves. Serve topped with fruit.
Source (credit): http://www.kraftrecipes.com/recipes/frozen-peach-shortcake-squares-75148.aspx?cm_mmc=eml-_-rbe-_-20110816-_-1092&cm_lm=16168B5D50FFAAE98D7F59C05FFA28CC
FROZEN PEACH SHORTCAKE SQUARES RECIPE

PUMPKIN ICE CREAM RECIPE

Ingredients:

1 (8 ounce) can pumpkin puree
1 teaspoon vanilla extract
2 cups heavy cream
3/4 cup brown sugar
5 egg yolks
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon salt
1 pinch nutmeg
1 tablespoon bourbon

Directions:
In a bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate for at least 3 hours.

In a heavy 2-quart saucepan over medium heat, combine 1 1/2 cups of the cream and 1/2 cup of the brown sugar. Cook until bubbles form around the edges of the pan, about 5 minutes.
Meanwhile, in a bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar. Whisk until smooth and the sugar begins to dissolve.

Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl.

Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Whisk the pumpkin mixture into the custard. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.

Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions. Add the bourbon during the last minute of churning.
Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart.
Source (credit): http://thebakingbeauties.blogspot.com/2008/11/pumpkin-ice-cream.html
PUMPKIN ICE CREAM RECIPE

HOMEMADE CHUNKY MONKEY ICECREAM RECIPE

4 ripe bananas, frozen and then thawed

1 lemon, juiced

1 2/3 cup heavy cream

1/3 cup sugar

1 cup chopped walnuts

1/2 cup chocolate chunks

1 cup brownie bits

1.Combine the bananas, lemon juice, cream and sugar into a food processor and combine for 1 minute until smooth.

 

2.Remove ice cream bowl from the freezer and place into ice cream machine.

 

3.Transfer banana mixture to the frozen bowl and add the walnuts, chocolate chunks and 1/2 the brownie bits. Freeze according to the manufactures directions. Carefully stir in remaining brownie bits at the end.

 

4.Remove ice cream from the bowl and place into a freezer safe container for at least 2 hours before serving.