Ingredients

• 4 egg whites
• 2/3 cup sour cream
• 1/2 cup white sugar
• vanilla

Directions

1. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add white sugar and vanilla, continuing to beat until soft peaks form. Carefully fold in sour cream until well blended. Fold in any additional flavorings or goodies at this time.
2. Place the mixture into the freezer and stir every 30 minutes or so until frozen. This can be made without stirring, but the texture will be icy rather than creamy. If you have an ice cream maker, you can put the ice cream mixture in the maker, and follow the manufacturer's instructions.

Ingredients

    1 (10 ounce) package frozen sliced strawberries
    1/2 cup sugar
    2/3 cup heavy cream

Directions

    Combine the frozen strawberries and sugar in a food processor or blender. Process until the fruit is roughly chopped. With the processor running, slowly pour in the heavy cream until fully incorporated. Serve immediately, or freeze for up to one week.

Ingredients

    3 eggs, beaten
    2 cups milk
    1 cup sugar
    1 3/4 cups whipping cream
    1 (8 ounce) can crushed pineapple, undrained

Directions

    In a saucepan, cook the eggs and milk over medium heat for 8 minutes or until a thermometer reads 160 degrees F and mixture coats a metal spoon. Stir in sugar until dissolved. Cool. Stir in the cream and pineapple.
    Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow ice cream to ripen in refrigerator freezer for 2-4 hours before serving. May be frozen for up to 2 months.

Ingredients

     1 quart fresh strawberries, hulled
     1 1 / 2 cups heavy cream, Divided
     3 / 4 cup white sugar
     3 egg yolks
     3 tablespoons light corn syrup

Directions

     Place the berries into the container of a blender or food processor, and puree until smooth. Pour into a large bowl, and set aside.
     Heat 1 1 / 4 cups of the cream in a saucepan over medium heat until it begins to bubble at the edge of the pan. In a large bowl, whisk together the sugar, egg yolks, remaining 1 / 4 cup cream, and corn syrup. Gradually pour the hot cream into the egg yolk mixture, whisking Constantly. Return the mixture to the saucepan, and heat until the mixture is thick enough to coat the back of a metal spoon, about 5 minutes. Do not allow the mixture to boil. Strain custard into the berry puree through a sieve, mix, and Refrigerate until chilled.
     Fill an ice cream maker with the mixture, and freeze According to the manufacturer's instructions.

Ingredients

    2 (14 ounce) cans sweetened condensed milk
    5 cups milk
    2 cups heavy cream
    2 tablespoons vanilla extract
    1/2 teaspoon salt
    3 cups chopped strawberries

Directions

    Combine condensed milk, milk, cream, vanilla, salt and fruit in freezer canister of ice cream maker. Freeze according to manufacturer's directions.

Ingredients

    19 ice cream sandwiches
    1 (12 ounce) container frozen whipped topping, thawed
    1 (12 ounce) jar hot fudge ice cream topping
    1 cup salted peanuts

first Directions

    Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased 13-in. x 9-in. x 2-in. pan. Arrange eight sandwiches in opposite direction in the pan. Spread with half of the whipped topping. Spoon fudge topping by teaspoonfuls onto whipped topping. Sprinkle with 1/2 cup peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping and peanuts (pan will be full).
    Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into squares
good food

Ingredients

    1 (14 ounce) can sweetened condensed milk
    1/2 cup unsweetened cocoa powder
    2 cups heavy cream
    1 cup light cream
    1 tablespoon vanilla extract
    1/2 cup chopped pecans
    1 cup miniature marshmallows

Directions

  first  In a medium saucepan over low heat, cook and stir condensed milk and cocoa until smooth and slightly thickened, 5 minutes. Remove from heat , and allow to cool slightly. Stir in heavy cream, light cream, and vanilla. Refrigerate until cold.
    Pour mixture into the canister of an ice cream maker, and freeze according to manufacturer's directions. Stir in nuts and marshmallows halfway through the freezing process end

Ingredients

    6 eggs, beaten
    3 1/2 cups white sugar
    10 fresh peaches, pitted and chopped
    4 cups heavy cream
    2 cups half-and-half cream
    2 teaspoons vanilla extract
    3/4 teaspoon salt

Directions

    In large bowl, mix together eggs and sugar until smooth; puree peaches in blender or food processor and stir 5 cups of puree into egg mixture. Stir in cream, half-and-half, vanilla and salt and mix well.
    Pour mixture into freezer canister of ice cream maker and freeze according to manufacturer's instructions.

Ingredients

    1 cup milk
    1 (14 ounce) can cream of coconut
    1 1/2 cups heavy cream
    1 1/2 cups sweetened flaked coconut (optional)

Directions

   first Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir in cream and flaked coconut.
    Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions end

Vanilla Ice Cream Ingredients: # 500 ml fresh cream # 750 ml full cream milk # 5 egg yolks # 200 gr sugar # Vanilla (vanilla bean yesterday pake) # 1 teaspoon gelatin powder
Peach Ice Cream Ingredients: # 500 ml fresh cream # 750 ml full cream milk # 5 egg yolks # 200 gr sugar # 1 teaspoon gelatin powder # Peach puree (cute from canned peaches in a blender until smooth, remember yes ... fruit aja)
How to Make: (For vanilla or peach, actually just wrote ... ..)

    Beat egg yolks with the sugar little by way of au bain marie until puffed and set aside.
    heat the milk with the remaining sugar to a boil ... (stirring constantly over heated), reduce the heat
    enter a second ladle of hot milk into the beaten egg, mix well and enter telornya whisk into the milk, stirring until the batter thickens direction, (the fire must be kept small), turn off the heat
    enter fresh cream and gelatin and stir until gelatin melts all
    refrigerate overnight (at least 8 hours)
    process in ice cream maker until so ... follow the manufacturer's instructions.
(For vanilla ice cream, extract vanillanya inserted unison with gelatin powder, if the peaches, puree peachnya fit into the batter would put into ice cream maker (ICM))
How to Assemble So Ice cake:

    provide 1 piece of sponge cake diameter 22 cm, divided into 2
    prepare 2 baking pan diameter 20 cm. Cover a baking sheet plastic disposable sticky, leave the rest sticking out trays, cute 2 layers of strong'll fit like keluarin cake.
    put the cake pan grounded, flush with the ice cream just out of the ICM, freeze 2 hours
    while the first layer in freeze again, an hour later ... the next layer. kalo dah so pour the first layer on top of it .. freeze overnight
    remove cake from pan ice in a way, dihair dryer side of the pan until slightly warm, continue to pull the sticky plastic ....
    ready decorated and presented