#1

6 12 Oz. cans Orange Crush soda

1 Can of condensed milk

1 Lg. can of crushed pineapple

#2

1 1/2 Cups half and half

1 1/2 Cups sugar

1 1/2 Cream

1 Can concentrated orange juice

Small can crushed pineapple

3 Tablespoons lemon juice

Directions: Heat half and half, but do not let liquid boil. Stir in the sugar until it dissolves. Chill mixture in the refrigerator and then add the cream. Pour the mixture into an ice cream freezer container and process until the mixture has a slushy consistency. Then add pineapple, lemon and orange juices. Finish freezing according to manufacturer’s directions.

Oh, and anyone who can supply me with the elusive “Blue Moon Ice Cream” recipe will win a prize!

]]> http://allthingsicecreamblog.com/pineapple-orange-ice-cream/feed/ 3 http://allthingsicecreamblog.com/make-your-own-chocolate-syrup/ http://allthingsicecreamblog.com/make-your-own-chocolate-syrup/#comments Wed, 07 May 2008 20:42:39 +0000 Heather http://allthingsicecreamblog.com/?p=109 You’re already making your own ice cream, so why not make your own topping, too?

Here at All Things Ice Cream, we want to share with you the tools for making ice cream at home.  We offer a fun, environmentally friendly ice cream maker (the Play & Freeze ice cream ball), wonderful paperboard storage containers (manufactured by Sweet Bliss Containers), and we are always looking for great recipes to share with you.

Today’s recipe is for Chocolate Syrup (courtesy of Bruce Weinstein’s book The Ultimate Ice Cream Book — send us your ice cream recipe and you could win this book!).  This syrup is virtually fat free — who doesn’t like that?

Ingredients:
1-1/2 cups sugar
1/2 cup light corn syrup
1-1/2 cups water
1 cup unsweetened cocoa powder
1 tbsp vanilla extract

Combine the sugar, corn syrup, and water in a large, heavy saucepan and place over medium heat.  Stir until the sugar dissolves and the syrup is clear.  Boil for 5 minutes without stirring.  Reduce the heat to low and slowly whisk in the cocoa.  Bring back to a simmer and cook 1 minute, stirring constantly.  Remove from the heat and cool to room temperature.  Stir in vanilla.

Variations:
Chocolate Mint Syrup — Substitute 1/2 teaspoon peppermint extract for the vanilla
Chocolate Orange Syrup — Add 1/4 teaspoon orange oil along with the vanilla

Please feel free to pass on this recipe.  Also, don’t forget — the Play & Freeze makes a great gift for the summer time!  Share the fun of making your own ice cream by giving someone a Play & Freeze!

Ingredients:
130g sugar
5 egg yolks
240 ml cream
200 ml milk
Zest (grated peel) of half an orange
50 g marmalade
4 Jaffa cakes

What to do:
Add the orange zest to the milk and bring to a simmer.
Remove from the heat.
Beat the sugar and egg yolks together until thick and pale yellow.
Beat the milk into the eggs and sugar in a slow stream.
Pour the mixture back into the pan, and place over low heat.
Stir continuously until the custard thickens slightly (around 65-70C) and just coats the back of a spoon. Don’t over-heat, though, because at around 76C you will scramble the eggs!
Immediately remove from the heat. Sieve if you want to remove the orange zest.
Stir in the marmalade.
Transfer the custard into a small container, cover, and refrigerate until cool (5C).
Whip the cream until it has doubled in volume (you should have soft peaks – don’t over-whip).
Fold the cream (gently stir) into the custard.
Shred the jaffa cakes into small pieces.
Freeze using a domestic ice cream machine, adding the jaffa cakes when it’s semi-solid. You can also just cover and place in the freezer, stirring every few hours, and again, add the jaffa cakes when it’s semi-solid.
If you’re using a domestic ice cream machine, transfer to a freezer-proof covered container when the ice cream has achieved a semi-solid consistency (around 15 minutes). Place it in the freezer, and continue to freeze until it is solid.
Note: To pasteurise the eggs, heat the custard to 73C and maintain that temperature for at least 5 minutes. Use a cooking thermometer, though! If the custard goes any higher than 76C, the eggs will scramble. Immediately cover and place in the freezer until cool.

1 c. orange juice
4 scoops vanilla ice cream
2 c. lemon lime soda
1 orange slice

Fill each glass with 1/4 cup orange juice. Add one scoop vanilla ice cream. Add 1/2 cup lemon lime soda. Stir with small spoon to mix soda and orange juice. Garnish with quartered orange slice and serve. Serves 4.

2 oz Orange Granita (see recipe)
4 oz Vanilla Bean Ice Cream
2 oz Orange Soda (Stewards is the best)

Using a fork, scrape half of the orange granita to create a shaved ice effect and layer in a rocks glass. Add half the ice cream on top of granita mixture. Then repeat granita mixture and top with a perfect round scoop of ice cream and finish by pouring orange soda over the top to create the float effect.

Orange Granita

1 can Stewards Orange Soda
1 T. Salt

Pour soda in to a small tempered glass bowl and mix in salt. Place in freezer until mixture is frozen solid about 1 hour.