1.Taffy Apple Ice Cream Recipe

A spellbinding taste of the carnival midway from July 1974.

Granny Smith or other tart apples work best in this flavorful ice cream.

1 cup granulated sugar
1/2 cup packed brown sugar
2 (12 ounce) cans evaporated milk
1 tablespoon molasses
4 beaten eggs
2 cups whipping cream
3 cups peeled, cored, and finely chopped apple
1 teaspoon vanilla extract
Apple slices
Caramel ice-cream topping

In a medium saucepan combine sugars, milk, and molasses. Cook and stir over medium heat till sugar

2.Rum-Raisin Ice Cream

1 cup dark raisins
1/3 cup dark rum
2 1/2 cups half-and-half
2/3 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon

The night before making, mix raisins and rum and let raisins soak until the liquid is absorbed.

Combine half-and-half and brown sugar in a large saucepan and simmer over low heat, stirring until sugar is dissolved. Let cool, then stir in cinnamon. Chill.

Just before freezing, stir in raisins, reserving any rum that was no absorbed. Pour mixture into an ice cream maker and freeze until almost firm. If you have any leftover rum, add it now. Otherwise, continue freezing until firm according to manufacturer's instructions.

Makes about 1 1/2 pints. dissolves; remove from heat. Slowly stir 1 cup of hot milk mixture into beaten eggs, then return to hot mixture in saucepan. Cook and stir over low heat just till bubbling; do not boil. Remove from heat. Cool slightly. Cover and chill.

Stir in cream, chopped apple, and vanilla. Freeze in a 4- or 5- quart ice cream freezer according to manufacturer's directions. Ripen 4 hours.

Garnish with apple slices and caramel topping, if desired.

Makes about 2 quarts (16 servings).

3.Praline Ice Cream

1 cup milk
3 egg yolks
1 cup granulated sugar
1 1/4 cups cream, whipped
2/3 cup shelled, unpeeled almonds

In a heavy-based pan, gently bring the milk to simmering point. Beat the egg yolks and half the sugar together in a bowl until thick and light then gradually stir in the milk. Pour the mixture back into the rinsed pan and cook gently, stirring constantly, until the custard thickens, but do not allow it to boil. Leave to cool. Fold in the cream, spoon into a container, cover and freeze until just firm.

To make the praline, dissolve the remaining sugar in 1/3 cup water in another heavy-based pan. Add the almonds and boil for about 10 minutes until golden brown. Pour onto a cold, oiled surface and leave to set. Place the praline in a thick plastic bag or clean cloth and hit with a rolling pin to break into small pieces.

Beat the ice cream in a bowl, and fold in all but 1 tablespoon of the praline. Spoon the mixture back into the container, cover and freeze until firm.

About 20 minutes before serving, transfer the ice cream to the refrigerator. Serve decorated with the reserved praline.

Serves 4 to 5.

4.Pineapple-Marshmallow Ice Cream

1 cup miniature marshmallows
1/2 cup medium dry white wine or unsweetened apple juice
1 2/3 cups canned crushed pineapple, thoroughly drained, syrup reserved
1 1/4 cups cream, whipped
1/4 cup drained maraschino cherries, roughly chopped

Put marshmallows, wine or apple juice and pineapple syrup in a saucepan over low heat, stirring constantly, until the marshmallows have dissolved. Let cool.

Fold cream into cooled marshmallow mixture. Pour into a container, cover and freeze to the slushy stage. Beat well in a bowl. Fold crushed pineapple and cherries into the frozen mixture. Return to the container, cover and freeze until firm.

About 20 minutes before serving, transfer the ice cream to the refrigerator. Decorate each portion with pineapple cubes, maraschino cherry halves and frosted mint leaves.

5.Pineapple Ice Cream

2 small boxes regular vanilla pudding
1 quart half-and-half
4 eggs
2 cups granulated sugar
1 teaspoon vanilla extract
1 (#303) can crushed pineapple in heavy syrup
Milk

Cook pudding by package directions using half-and-half instead of milk. Wile mixture is hot, add beaten eggs, sugar and vanilla extract. Blend until smooth. Add pineapple and syrup and enough milk to bring to the full mark on a 1-gallon freezer canister. Freeze according to manufacturer's directions.

6.Peppermint Rock Ice Cream

16 ounces sweetened condensed milk
1 cup water
1 tablespoon vanilla extract
1/2 cup crushed peppermint
2 cups cream, whipped
Chocolate flakes (for garnish)

Put condensed milk, water and vanilla extract in a bowl and whip until thick and light. Fold in peppermint candy and the whipped cream. Pour the mixture into a container. Cover and freeze until firm.

About 20 minutes before serving, transfer the ice cream to the refrigerator. Serve garnished with chocolate flakes.

7.Peppermint Ice Cream

1/2 pound peppermint stick candy, broken into pieces
16 large marshmallows
1 cup boiling water
1 pint whipping cream, whipped
1 cup half-and-half

In top of double boiler over hot water melt candy and marshmallows in boiling water. Chill in loaf pan or oblong Pyrex dish in freezer until slightly thickened.

Blend whipped and half-and-half creams. Add to partially frozen mixture. Freeze, stirring once.

8.Peanut Brittle Ice Cream

2 cups half-and-half
2/3 cup firmly packed light brown sugar
3 tablespoons light corn syrup
3 large egg yolks (at room temperature)
2 teaspoons vanilla extract
1 cup coarsely chopped or broken peanut brittle

Combine half-and-half, brown sugar and corn syrup in a medium-size saucepan and cook over medium heat, stirring constantly, until the sugar dissolves completely. Remove from heat.

Beat egg yolks until creamy, then add 1/2 cup of the hot cream mixture, stirring to heat them. Put saucepan back on heat and add warmed yolks, stirring. Continue to cook over medium-low heat until mixture coats the spoon.

Remove from heat, allow to cool, and stir in vanilla extract. Chill and pour into an ice cream maker, and freeze until partially set, about 20 minutes.

Stir in peanut brittle and continue freezing until firm, following manufacturer's directions.

Makes about 1 quart.

Strawberry Cheesecake Ice Cream

2 cups granulated sugar

2 cups milk

3 cups strawberries, quartered and divided

1/4 cup firmly packed brown sugar

1/4 cup half-and-half

1 tablespoon lemon juice

Fresh whole milk

1/4 teaspoon salt

4 eggs

8 ounces cream cheese

1 tablespoon vanilla extract

3/4 cup finely chopped pecans (optional)

9.Strawberry Cheesecake Ice Cream

Combine sugar, salt and 2 cups milk in food processor or blender; blend until sugar is dissolved. Add eggs and blend until well mixed. Cook over medium heat, stirring constantly until mixture begins to thicken about 10 minutes. Refrigerate 4 hours or overnight.

When ready to freeze, combine half of base mixture and cream cheese in food processor or blender until smooth. Mix strawberries and rest of base mixture. Pour into freezer can and fill with milk and freeze per manufacturer's instructions.