, whose post will go live at 6 am (and includes a chance to win a copy of her book), I am devoting today to a couple of my favorite ice cream recipes...Here is a quick and easy favorite I got from Nancy's Kitchen
Cherry Pineapple Ice Cream
1 lg. jar whole cherries
1 lg. can crushed pineapple
1 lg. can evaporated milk
2 eggs (can use more if you wish)
1 tsp. vanilla
2 to 2-1/2 c. sugar
Do not drain fruit. Beat eggs, sugar and can milk. Chop fruit in blender. Mix all ingredients and add enough milk to finish out one gallon. Fill freezer to about 2/3 full.
NOTE: If using fresh fruit sweeten before using.
and another fave, this one from the Oregon Chai website:
Smooth as Silk Chai Ice Cream
Ingredients:
2 cups Heavy cream
2/3 cup Sugar
1 small Vanilla Bean (optional)
6 Egg Yolks
1 cup Whole milk
1 1/4 cups The Original Latte Concentrate
Directions:
Heat cream, sugar and split vanilla bean over med heat until simmering. Remove from heat, cover and steep 30 minutes. Remove vanilla bean. Meanwhile place egg yolks in medium bowl. Put cream mixture back on heat. Heat mixture again to simmering and slowly whisk 1 cup of the hot cream mixture into egg yolks then add yolk mixture to cream mixture and heat to 160 degrees or until slightly thickened. Remove from heat and add milk and chai. Chill to room temperature and then refrigerate to cold before freezing in an ice cream maker.
Please link your favorite recipes here, and stop back later to check out Steff Deschenes' guest post and give away!
I'm also hopping around the blogosphere:
