Waring Ice Cream Parlor manual (012413)/French Ice Cream
FRENCH ICE CREAM
FRENCH ICE CREAM is ice cream which uses whole eggs or egg yolks as a major ingredient. The eggs lend a characteristic "custard" flavor to the finished product. Many recipes for this type of ice cream call for some pre-cooking of the mix, but good results can also be obtained without cooking, and recipes for each kind are given here.
RECIPE FOR FRENCH VANILLA ICE CREAM (UNCOOKED)
2 eggs
1 cup sugar
1/8 tsp. salt
1/2 box instant vanilla pudding
2 cups milk (1 pint)
2 cups Half & Half (1 pint)
1-1/2 tsp. pure Vanilla extract
With your Waring mixer, beat eggs in mixing bowl until fluffy. Add remaining ingredients and continue beating until sugar and vanilla pudding dissolve. Pour mixture into cream can.
RECIPE FOR FRENCH CHOCOLATE ICE CREAM (UNCOOKED)
2 eggs
1 cup sugar
1/8 tsp. salt
1/2 box instant chocolate pudding
2 cups milk (1 pint)
2 cups Half & Half (1 pint)
1-1/2 tsp. pure vanilla extract
1 tsp. chocolate extract
1/4 tsp. ground cinnamon
With your Waring mixer, beat eggs in mixing bowl until fluffy. Add remaining ingredients and continue beating until sugar and chocolate pudding dissolve. Pour mixture into cream can.
RECIPE FOR FRENCH MAPLE WALNUT ICE CREAM (UNCOOKED)
2 eggs
1 cup sugar
1/8 tsp. salt
1/2 box instant vanilla pudding
2 cups milk (1 pint)
2 cups Half & Half (1 pint)
1 Tbsp. maple extract
1/2 to 1 cup chopped walnuts (as desired)
With your Waring mixer, beat eggs in mixing bowl until fluffy. Add all remaining ingredients except walnuts, and continue beating until sugar and vanilla pudding dissolve. Pour mixture into cream can. Fold chopped walnuts into the mixture after processing but before hardening.
RECIPE FOR FRENCH COFFEE ICE CREAM (UNCOOKED)
2 eggs
1 cup sugar
1/8 tsp. salt
1/2 box instant vanilla pudding
2 cups milk (1 pint)
2 cups Half & Half (1 pint)
3 Tbsp. instant powdered coffee
1-1/2 tsp. pure vanilla extract
With your Waring mixer, beat eggs in mixing bowl until fluffy. In separate mixing bowl, combine sugar, salt, vanilla pudding, and instant coffee. Add to eggs, along with remaining ingredients, and continue beating until sugar and vanilla pudding dissolve. Pour mixture into cream can.
RECIPE FOR FRENCH PISTACHIO ICE CREAM (UNCOOKED)
2 eggs
1 cup sugar
1/8 tsp. salt
1/2 box instant pistachio pudding
2 cups milk (1 pint)
2 cups Half & Half (1 pint)
1 Tbsp. almond extract
3 drops green food coloring
1/2 cup chopped, unsalted pistachio nuts
or 1/2 cup slivered almonds
With your Waring mixer, beat eggs in mixing bowl until fluffy. Add all remaining ingredients except nuts, and continue beating until sugar and pistachio pudding dissolve. Pour mixture into cream can. Fold nuts into mixture after processing but before hardening.
RECIPE FOR FRENCH VANILLA ICE CREAM (COOKED)
2 eggs
1 cup sugar
2 tbsp. flour
1/8 tsp. salt
2 cups Half & Half (1 pint)
2 cups all purpose cream (1 pint)
1-1/2 tsp. pure vanilla extract
With your Waring mixer, beat eggs in mixing bowl until fluffy. In saucepan, combine sugar, flour, and salt and gradually stir in Half & Half. Cook and stir over low heat or in double boiler until sugar is dissolved and mixture begins to thicken. Add eggs to hot mixture, cook and stir for 1 minute more. Remove from heat and chill. Stir in cream and vanilla. Pour mixture into cream can. Chill mixture until ready to process.
RECIPE FOR FRENCH CHOCOLATE ICE CREAM (COOKED)
2 eggs
1 cup sugar
2 Tbsp. flour
1/8 tsp. salt
2 cups Half & Half (1 pint)
2 cups all purpose cream (1 pint)
1-1/2 tsp. pure vanilla extract
2 squares unsweetened chocolate
With your Waring mixer, beat eggs in mixing bowl until fluffy. In saucepan, melt 2 squares unsweetened chocolate over low heat. In second mixing bowl, combine sugar, flour, and salt, and gradually stir in Half & Half. Add to melted chocolate. Cook and stir over low heat or in double boiler until sugar is dissolved and mixture begins to thicken. Add eggs to hot mixture, cook and stir for 1 minute more. Remove from heat and chill. Stir in cream and vanilla. Pour mixture into cream can. Chill mixture until ready to process.
RECIPE FOR FRENCH MAPLE NUT ICE CREAM (COOKED)
2 eggs
1 cup sugar
2 Tbsp. flour
1/8 tsp. salt
2 cups Half & Half (1 pint)
2 cups all purpose cream (1 pint)
1 Tbsp. maple extract
1/2 to 1 cup chopped walnuts (as desired)
With your Waring mixer, beat eggs in mixing bowl until fluffy. In saucepan, combine sugar, flour, and salt and gradually stir in Half & Half. Cook and stir over low heat or in double boiler until sugar is dissolved and mixture begins to thicken. Add eggs to hot mixture. Cook and stir for 1 minute more. Remove from heat and chill. Stir in cream and vanilla. Pour mixture into cream can. Chill mixture until ready to process. Fold walnuts into mixture after processing but before hardening.
RECIPE FOR FRENCH COFFEE ICE CREAM (COOKED)
2 eggs
1 cup sugar
2 Tbsp. flour
1/8 tsp. salt
2 cups Half & Half (1 pint)
3 Tbsp. instant powdered coffee
2 cups all purpose cream (1 pint)
1-1/2 tsp. pure vanilla extract
With your Waring mixer, beat eggs in mixing bowl until fluffy. In saucepan, combine sugar, flour, salt, and instant coffee, and gradually stir in Half & Half. Cook and stir over low heat or in double boiler until sugar is dissolved and mixture begins to thicken. Add eggs to hot mixture, cook and stir for 1 minute more. Remove from heat and chill. Stir in cream and vanilla. Pour mixture into cream can. Chill mixture until ready to process.
RECIPE FOR FRENCH PISTACHIO ICE CREAM (COOKED)
2 eggs
1 cup sugar
2 Tbsp. flour
1/8 tsp. salt
2 cups Half & Half (1 pint)
2 cups all purpose cream
1 Tbsp. almond extract
3 drops green food coloring
1/2 cup chopped, unsalted pistachio nuts
or 1/2 cup slivered almonds
With your Waring mixer, beat eggs in mixing bowl until fluffy. In saucepan, combine sugar, flour, and salt, and gradually stir in Half & Half. Cook and stir over low heat or in double boiler until sugar is dissolved and mixture begins to thicken. Add eggs to hot mixture. cook and stir for 1 minute more. Remove from heat and chill. Stir in cream, almond extract, and food coloring. Pour into cream can. Chill mixture until ready to process. Fold in nuts after processing but before hardening.