Egg-less Vanilla Ice Cream Recipe

Ingredients: 

• 2 cups milk 
• 1 cup sugar
• 2 cups whipping cream
• 2 teaspoons vanilla or half-and-half

Preparations: 

1. Combine ingredients and stir briskly about two minutes until sugar is dissolved. (Un-dissolved sugar crystals may be a cause of large ice crystal formation.) 
2. Pour into a 1-gallon ice cream freezer can and freeze according to manufacturer’s directions.

Hand Made Ice Cream Recipe

Ingredients:

• ½ cup milk
• ¾ cup rock salt
• 1 tablespoon sugar crushed ice
• ¼ teaspoon vanilla

Preparations:

1. Put milk, sugar and vanilla into a snack-size, seal-able plastic bag; seal the bag. 
2. Place the small bag inside a sandwich bag that seals. 
3. Fill the sandwich bag half full of ice around the smaller bag. 
4. Add ¾ cup rock salt. Seal the outside bag.
5. Shake until mixture is ice cream, about 15 minutes. 
6. Remove small bag; wipe off top of bag. 
7. Open carefully and enjoy

Ice Cream Cans Homemade Recipe

Ingredients:

• 2 cups condensed milk 
• 1 pound coffee can
• 2 teaspoons vanilla 
• 3 pound coffee can
• Milk

Preparations: 

1. Pour condensed milk and vanilla into a one-pound coffee can; add milk to the mixture, leaving about 2 inches from the top of the coffee can. 
2. Stir well. Seal the can with tape.* Put the 1-pound coffee can into the 3 pound coffee can; add the ice and rock salt and seal the 3 pound can.*
3. Roll the can, either by hand or foot. If you do it by foot, make sure you do not kick the can hard, just roll it. 
4. It takes about 45 minutes to make the ice cream. To save time, you can put the mixture in the freezer before hand.
5. For variety, add fruit, candy, nuts, etc., to the ice cream before freezing. 

*NOTE: It is very important to seal both cans very well with adhesive tape, preferably a wide tape, such as duct tape. Roll can back and forth until ice cream is firm.

Tutti Fruiti Ice Cream Recipe

Ingredients: 

• 3 half pints whipping cream 
• 3 oranges
• 3 cups sugar 
• 3 lemons
• 3 cups milk 
• 3 bananas

Preparations

1. Combine whipping cream, sugar, and milk in ice cream freezer. 
2. Squeeze juice from lemons and oranges; add to freezer. 
3. Mash bananas thoroughly and add to freezer.
4. Freeze until hard. Makes approximately 3 quarts. 

Cherry Sorbet Recipe

Ingredients:

• 2 cups simple syrup
• 1/4 cup fresh lemon juice
• ¼ cup water

Preparations:

1. Drain the cherries, reserving 2 tablespoons of the syrup. 
2. Put the cherries through a food mill. Stir in the cherry syrup, simple syrup, lemon juice and water.
3. Pour the mixture into the bowl of the SNO ice cream maker and freeze. 
4. Please follow the manufacturer’s instructional manual.

Smooth Fluffy Strawberry Sorbet Recipe

Ingredients:

• 6 tablespoons water
• ¾ cup sugar
• 3 egg whites
• 3 cups strawberries, washed, hulled and pureed
• 1 ½ tablespoons fresh lemon juice

Preparations:

1. Combine the water and sugar in a small saucepan. Dissolve the sugar over medium heat, and then continue cooking until the mixture boils and becomes clear.
2. Use a wet brush to wash down the sides of the pot to dissolve any sugar crystals.
3. Continue to boil the mixture until it reached the soft ball stage, 238°F. If you don’t have a thermometer, test by putting a drop of syrup in cold water. When the drop forms a solid but soft ball, the syrup is ready.
4. While you are making the syrup, place the egg whites in a very clean metal bowl. 
5. Best until they just begin to foam. Then slowly pour in the hot sugar syrup. Take a full minute to add the syrup. Continue beating for about 10 minutes, or  until the bottom of the bowl feels cool to the touch.
6. Gently fold in the strawberry puree and lemon juice. It is not necessary to blend thoroughly.
7. Pour the mixture into the bowl of the SNO ice cream maker and freeze. Please follow the manufacturer’s instructional manual.

Chocolate Sorbet Recipe

Ingredients:

• 4 ounces unsweetened chocolate, broken into chunks
• 1 quart water
• 1 ½ cups sugar

Preparations:

1. Use a knife or a food processor to chop the chocolate into very small pieces.
2. Heat the water and sugar together in a saucepan. Add the chocolate and simmer for 20 to 30 minutes until the mixture is very smooth and got grainy. Do not boil. Cool thoroughly.
3. Pour the mixture into the bowl of the SNO ice cream maker and freeze. 
4. Please follow the manufacturer’s instructional manual.

Tomato and Basil Sorbet Recipe

Ingredients: 

• 5 fresh rip tomatoes
• 1/2 cup fresh lemon juice
• 1 teaspoon salt
• ½ cup simple syrup
• 1 tablespoon tomato paste
• 6 fresh basil leaves, coarsely chopped

Preparations: 

1. Peel, core and seed the tomatoes. Purée them in a food processor you should have about 3 cups of puree. Stir in the remaining ingredients.
2. Pour the mixture into the bowl of the SNO ice cream maker and freeze. 
3. Please follow the manufacturer’s instructional manual.

Fresh Coffee Ice Cream Recipe

Ingredients:

• 1 recipe Custard Ice Cream Base
• ¼ cup instant coffee granules, preferably espresso

Preparations:

1. Mix about 1 cup of the Custard Ice Cream Base together with the coffee. 
2. Stir over low  heat until the coffee is dissolved. Mix with the remaining base. 
3. Cool thoroughly.
4. Pour the mixture into the bowl of the SNO ice cream maker and freeze. 
5. Please follow the manufacturer’s instructional manual.

Cinnamon Ice Cream Recipe

Ingredients:

• 1 recipe Custard Ice Cream Base
• ¾ teaspoon ground cinnamon or 2 cinnamon sticks

Preparations:

1. Put about 2 cups of the Custard Ice Cream Base with the cinnamon in a saucepan. 
2. Cook over low heat, stirring constantly, 5 to 10 minutes, or until the mixture is warm and suffused with cinnamon flavor. Cool thoroughly. 
3. Remove cinnamon sticks, if used.
4. Pour the mixture into the bowl of the SNO ice cream maker and freeze.
5.  Please follow the manufacturer’s instructional manual.

Fresh Pineapple Sorbet Recipe

Ingredients:

• 1 small ripe Hawaiian pineapple
• 1 cups simple syrup
• 2 tablespoons fresh lemon juice

Preparations:

1. Peel, core and cube the pineapple. Place the cubes in a food processor and process until very smooth and frothy. You should have 2 ½ cups. Stir in the simple syrup and lemon juice. Taste and add more syrup or juice if needed.
2. Pour the mixture into the bowl of the SNO ice cream maker and freeze. 
3. Please follow the manufacturer’s instructional manual.

Custard Ice Cream Base Recipe

Ingredients:

• 3 cups heavy cream
• 1 cup whole milk
• ¾ cup sugar
• 4 egg yolks

Preparations:

1. Hear the cream, milk and sugar in a heavy-bottomed saucepan, stirring occasionally until the sugar is dissolved and the mixture is hot. 
2. Place the egg yolks in a bowl and whisk briefly. Still whisking, slowly pour it into the liquid in the saucepan, whisking constantly. 
3. Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 8 minutes. 
4. Be sure not to let the mixture boil at any time or it will curdle. 
5. Steam the mixture into a clean bowl and use as directed in the specific recipe. 

Lemon Ice Cream Recipe

Ingredients:

• Zest of 1 lemon
• 2/3 cup sugar
• 2 ½ cups heavy cream
• 1 cup milk
• 5 egg yolks
• 7 tablespoons freshly squeezed lemon juice, stained

Preparations:

1. Put the lemon zest and sugar in a food processor and process until the zest is finally chopped. In a saucepan, mix the lemon sugar with 1 ½ cop’s heavy cream and all the milk. Bring to a boil, stirring occasionally to dissolve the sugar. 
2. Place the egg yolks in a large bowl and whisk briefly. Still whisking the yolks slowly pour in the hot cream. When the mixture is smooth, pour it back into the saucepan or into the yop of a double boiler. Cook over low heat or over simmering water, stirring constantly, until the mixture becomes thick custard, about 15 minutes. Do not let the mixture boil.
3. Place the custard in a metal bowl set over a larger bowl of ice. Stir until very cold and thick. Mix in the lemon juice.Whip the renaming cop of cream until stiff. Fold in the lemon custard. Place the mixture in the bowl of the machine and freeze 20 minutes.Makes about 1 quart.

Ice Cream BlueBerry Flavor Recipe

Ingredients:

• 1 qt. washed, fresh blueberries
• 1/2 cup granulated sugar
• One-eighth tsp. salt
• 1/2 cup undiluted, evaporated milk
• 1 cup cream whipped

Preparations:

1. Crush berries and combine with granulated sugar. Cook five minutes, then strain through a fine sieve.
2. Add salt, and allow to cool, then strain again when cold, and add evaporated milk and fold in whipped cream.
3. Freeze in refrigerator tray, stirring when mixture is frozen to a mush.
4. Then top with additional whipped cream and freeze for three hours.
5. Serves four to six on a hot day.

Ice Cream Coconut Flavor Recipe

Ingredients:

• One 15-ounce can sweeten cream of coconut.
• 1 cup milk
• 1 ½ cups heavy cream
• ½ cup tightly-packed sweetened coconut flakes

Preparations:

1. Place the coconut cream and milk in a food processor and blend thoroughly. 
2. Stir in the cream and coconut flakes.
3. Pour the mixture into the bowl of the SNO ice cream maker and freeze. 
4. Please follow the manufacturer’s instructional manual.

Peach Pit Ice Cream Recipe

Ingredients:

• 1 ¼ pounds (about 8 medium) peach
• ¼ cup fresh lemon juice
• 1 ½ cups heavy cream
• 1 ½ cups milk
• ¾ cup sugar
• 3 egg yolks

Preparations:

1. Peel and pit the peaches, reserving the peel and pits. Puree the pulp with the lemon juice. You should have 2 cups of puree. Refrigerate.
2. Place the reserved peels and pits in a saucepan with the cream and milk. Simmer covered over low hear for 20 minutes. Do not boil. The mixture may look slightly separated due to the acid in the fruit. Add the sugar and stir to dissolve.
3. Place the egg yolks in a bowl and whisk briefly. Still whisking, slowly pour in about 1 cup of the but liquid. When the mixture is blended, slowly pour it into liquid in the saucepan, whisking constantly. Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats  the back of the spoon, about 8 minute.
4. Be sure not to let the mixture boil at any time or it will curdle. Strain the mixture into a clean bowl and cool thoroughly. Combine the custard mixture with the peach puree.
5. Pour the mixture into the bowl of the SNO ice cream maker and freeze. Please follow the manufacturer’s instructional manual.

Ice Cream Avocados Flavor Recipe

Ingredients:

• Four 8-ounce avocados
• ¾ teaspoon salt 
• 1 cup superfine sugar
• 6 tablespoons fresh lemon juice
• 1 cup heavy cream

Preparations:

1. Peel and pit the avocados.Cut them into chunks and puree in a food processor. 
2. You should have about 3 cups of puree. 
3. With the machine running, add the remaining ingredients.
4. Pour the mixture into the bowl of the SNO ice cream maker and freeze. Please follow the manufacturer’s instructional manual. 

Maple Walnut Ice Cream Recipe

Ingredients:

• 2 cups heavy cream
• ¾ cup milk
• 1 ¼ cups Vermont grade a maple syrup
• ¾ cup walnut pieces

Preparations:

1. Pour the mixture into the bowl of the SNO ice cream maker and freeze. 
2. Please follow the manufacturer’s instructional manual.

Ice Cream Strawberry Flavor Recipe

Ingredients:

• 2 pints strawberries, washed and bulled
• ½ cup plus 2 tablespoons superfine sugar
• 3 tablespoons fresh lemon juice
• 1 ½ cups heavy cream

Preparations:

1. Puree the strawberries in a food processor. 
2. Stir in the remaining ingredients.
3. Pour the mixture into the bowl of the SNO ice cream maker and freeze. 
4. Please follow the manufacturer’s instructional manual.

Ice Cream Banana Flavor Recipe

Ingredients:

• 4 ripe bananas
• 3 tablespoons fresh lemon juice
• ¾ cup simple syrup
• 1 cup heavy cream

Preparations:

1. Working quickly to keep the bananas from darkening, peel and place them in a
2. food processor with the lemon juice. 
3. Purée until smooth. You should have about 2 cups of purée. Stir in the simple syrup, then the cream.
4. Pour the mixture into the bowl of the SNO ice cream maker and freeze.
5. Please follow the manufacturer’s instructional manual.

Peanut Butter Cup Ice-Cream Recipe

Ingredients:

• 1 cup good quality peanut butter (natural or regular)
• ²∕³ cup granulated sugar pinch sea or kosher salt
• 1 cup whole milk
• 2 cups heavy cream
• 1 teaspoon pure vanilla extract
• 1 cup chopped chocolate peanut butter cup candies (about 15 miniature peanut butter cups)

Preparations: 

1. In a medium mixing bowl, use a hand mixer on low speed to
   combine the peanut butter, sugar and salt until smooth. Add the
   milk and mix on low speed until the sugar is dissolved, about 1
   to 2 minutes. Stir in the heavy cream and vanilla. Cover and
   refrigerate at least 2 hours, or overnight. Whisk mixture together
   again before pouring into the ice cream maker. 
2.  Pour the mixture into the mixing bowl of the Cuisinart® Ice
   Cream and Gelato Maker fitted with the ice cream paddle.
   Turn unit on, set Timer and press Start. Let mix until thickened,
   about 40 to 50 minutes. Five minutes before mixing is
   completed, add the chopped candy through the mix-in opening
   and let mix in completely. The ice cream will have a soft,
   creamy texture. Serve or store in airtight container in freezer.

S'MORES Ice-Cream Recipe

Ingredients: 

• ½ cup cocoa powder, sifted
• ¹∕³ cup granulated sugar
• ¼ cup packed dark or light brown sugar
• pinch sea or kosher salt
• ²∕³ cup whole milk
• 1½ cups heavy cream
• 1 teaspoon pure vanilla extract
• ¾ cup marshmallow cream
• 2   full graham cracker sheets, crushed
• 2   ounces milk chocolate (¹∕³cup chips), melted and reserved at room temperature**

Preparations:

1. In a medium bowl, whisk together the cocoa, sugars and salt.
   Add the milk and, using a hand mixer on low speed or a whisk,
   beat to combine until the cocoa and sugars are dissolved. Stir
   in the heavy cream and vanilla. Cover and refrigerate at least 2
   hours, or overnight.
2. Pour the mixture into the mixing bowl of the Cuisinart® Ice
   Cream and Gelato Maker fitted with the ice cream paddle.
   Turn unit on, set Timer and press Start. Let mix until thickened,
   about 40 to 50 minutes. Five minutes before mixing is
   completed, gradually add the marshmallow cream**, one
   spoonful at a time*. Once mixed, add the crushed graham
   crackers and melted chocolate, one at a time, through the mixin opening and let mix in completely. The ice cream will have a
   soft, creamy texture. Serve or store in airtight container in
   freezer.

 Tip:  If marshmallow cream is too stiff, warm slightly in microwave
before adding to freezer bowl.

**Do not allow chocolate to cool or it will be difficult to add to ice cream.
*Oil the spoon prior to scooping out the fluff. This will help it release more
easily when adding to the ice cream.

Butter Pecan Ice Cream Recipe

Ingredients: 

• 4  tablespoons unsalted butter
• 1  cup pecans (halves, pieces or whole)
• 1  teaspoon sea or kosher salt
• 1  cup whole milk
• ¾  cup granulated sugar
• pinch sea or kosher salt
• 2  cups heavy cream
• 1  tablespoon pure vanilla extract 

Preparations:

1. Melt the butter in a medium skillet. Add the pecans and 1
   teaspoon of salt. Cook over medium-low heat until pecans are
   toasted and golden, stirring frequently, about 6 to 8 minutes.
   Remove from the heat, strain and reserve the pecans, allowing
   them to chill. The butter can be used for another use – delicious
   over pancakes or waffles.
2.  In a medium bowl, use a hand mixer on low speed or whisk to
   combine the milk, sugar and pinch of salt until the sugar is
   dissolved. Stir in the heavy cream and vanilla. Cover and
   refrigerate at least 2 hours, or overnight. Whisk mixture together
   again before pouring into the ice cream maker. 
3. Pour the mixture into the mixing bowl of the Cuisinart® Ice
   Cream and Gelato Maker fitted with the ice cream paddle.
   Turn unit on, set Timer and press Start. Let mix until thickened,
   about 40 to 50 minutes. Five minutes before mixing is
   completed, add the reserved pecans through the mix-in
   opening and let mix in completely. The ice cream will have a
   soft, creamy texture. Serve or store in airtight container in
   freezer.

Simple Vanilla Ice-Cream

Ingredients:

• 1½ cups whole milk
• 1   cup granulated sugar
• pinch sea or kosher salt
• 2½  cups heavy cream
• ½ to 1 tablespoon pure vanilla extract

 Preparations: 

 1. In a medium bowl, use a hand mixer on low speed or whisk to
combine the milk, sugar and salt until the sugar is dissolved.
Stir in the heavy cream and vanilla. Cover and refrigerate a
minimum of at least 2 hours, or overnight. Whisk mixture
together again before pouring into the ice cream maker. 

2. Pour the mixture into the mixing bowl of the Cuisinart Ice
Cream and Gelato Maker fitted with the ice cream paddle.
Turn unit on, set Timer and press Start. Let mix until thickened,
about 40 to 50 minutes. The ice cream will have a soft, creamy
texture. Serve or store in airtight container in freezer.

Simple Chocolate Ice-Cream

Ingredients:

•  ¾ cup cocoa powder, sifted
•     ½   cup granulated sugar
•     ¹∕³ cup packed dark or light brown sugar
•     pinch sea or kosher salt
•     1 cup whole milk
•     2 cups heavy cream
•     ½ tablespoon pure vanilla extract

Preparations:

 1. In a medium bowl, whisk together the cocoa, sugars and salt. Add the milk and, using a hand mixer on low speed or a whisk, beat to combine until the cocoa, sugars and salt are dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate at least 2 hours, or overnight. Whisk mixture together again before pouring into the ice cream maker.

2. Pour the mixture into the mixing bowl of the Cuisinart IceCream and Gelato Maker fitted with the ice cream paddle.Turn unit on, set Timer and press Start. Let mix until thickened, about 40 to 50 minutes. The ice cream will have a soft, creamy texture. Serve or store in airtight container in freezer.