ICE CREAMS

Philadelphia Ice Cream
No eggs! No Cook!
Use this recipe as a base for many flavors of ice cream.
1 quart whipping cream
3/4 cup sugar (may substitute 1/2 cup honey for Honey Vanilla Ice Cream)
pinch of salt
2 tablespoon pure vanilla flavoring
Yields 1 1/2 quarts with or without variations
Variations:
Strawberry: 6 cups ripe washed strawberries, mashed with 3/4 cup sugar, chilled.
Rum Raisin: Soak 1/2 cup raisins in 1/3 cup dark rum, add at soft serve stage.
When you make Vanilla Ice Cream, be sure to use whole vanilla bean.

French Vanilla Ice Cream
This rich classic is the foundation of many wonderful ice cream flavors
2 cups half and half cream
2 cup of heavy cream
1 cup of sugar
5 whole eggs, well beaten
2 teaspoons real vanilla extract
Pinch of salt
Combine half-and-half, sugar, and salt in a double boiler over boiling water until sugar dissolves.
Stir cream in gently and cook until mixture is hot, 5 or 6 minutes.
Whisk a half-cup of hot cream into eggs to temper.
Pour egg mixture into double boiler, blend thoroughly and reduce heat.
Cook until custard thickens to coat the back of a spoon, stirring constantly. Do not boil.
Cool custard at room temperature for about an hour.
Add vanilla, cover and refrigerate until very cold.
Pour custard in the canister and proceed with freezer instructions.
Makes approximately 1 1/2 quarts with or without variations.
Variations:
Chocolate: Eliminate 2 eggs, combine 6 ounces of melted bittersweet chocolate to hot custard.
Mocha: Add 1 tablespoon instant espresso powder to half-and-half.
Cinnamon: Add cinnamon stick to warm cream, steep half an hour and add 1 teaspoon ground cinnamon and pinch of nutmeg to cooling custard.
Always add spirits, chips and nuts at the soft stage and process for several more minutes, otherwise freezing and mixing process will be adversely affected.

SORBET
The basic sorbet syrup
2 cups sugar
5 cups liquid
1/2 cup purred fruit
Bring liquid to a boil
Add sugar and flavoring
Boil 5 minutes and let cool to room temperature and refrigerate until completely chilled.
Strain and freeze by desired method.

Orange Mango Banana Sorbet
1 cup water
2 cup sugar
2 cups fresh orange juice
1 ripe mango
1 ripe banana
Boil water, sugar and juice at least 5 minutes to make syrup.
Peel mango and banana, puree in the food processor.
Blend purred fruit into syrup.
Chill for one hour and process in your favorite ice cream maker.

Watermelon Sorbet
4 firmly packed cups of seeded watermelon without the rind
1 cup sugar
2 tablespoons fresh lemon juice
4 tablespoons vodka (optional)
Puree watermelon until smooth, add sugar, juice and vodka.
Chill several hours and pour into ice cream maker.

SHERBET
Lemon Ginger Sherbet
1 cup sugar
1 ounce fresh grated ginger
2/3 cup finely chopped ginger preserves
1/2 cup lemon juice
2 cup whole milk
2 cup heavy cream
Scald 2 cups milk and steep grated ginger, strain milk and discard ginger.
Dissolve sugar in lemon juice and mix in remaining ingredients.
Let flavors blend for at least an hour in refrigerator.
Process in your favorite ice cream maker.

GRANITA
Earl Gray Granita
6 cups of freshly brewed Earl Gray tea
2/3 cups honey
4 tablespoons fresh lemon juice
Combine strong brewed hot tea with honey and lemon.
Cool to room temperature and refrigerate to chill at least 3 hours.
Pour into ice cream maker and freeze according to manufacturer's directions.
Serve at once. This does not "ripen" or store well.
Using these basics develop granitas from your favorite brews of coffee or tea.