Combine milk and vanilla bean in a heavy saucepan. Bring just to boiling point over medium heat. Whisk egg yolks and sugar in a bowl until blended. Add hot milk mixture to egg yolk mixture gradually, whisking constantly. Return egg yolk mixture to saucepan. Cook over medium-low heat for 7 minutes or until mixture just barely coats the back of a spoon, stirring constantly; do not boil. Remove from heat.
Scrape seeds from vanilla bean into egg yolk mixture, discarding bean. Add cheese gradually and mix well.
Chill, covered, for 2 hours or until completely cooled.
Stir in espresso granules. Pour cooled custard into an ice cream freezer. Freeze using manufacturer’s directions, stirring in liqueur and chocolate after 20 minutes.
Spoon ice cream into a freezer container and freeze until firm.
Yield: 6-8 servings
Combine water, sugar and lemon peel in medium saucepan. Bring to a boil on medium heat, stirring constantly. remove from heat and allow to cool. Pour mixture into canister of ice cream maker. stir in lemon juice. Freeze according to manufacturer's directions. Makes 1 quart.
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 1/2 cups heavy cream and all milk. Bring to a boil, stirring occasionally to dissolve the sugar. 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 top of a double boiler. Cook over low heat or over simmering water, stirring constantly, until the mixture becomes a thick custard, about 15 min. Do not let the mixture boil. 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 remaining cup of cream until stiff. Fold in the lemon custard. Pour the mixture into the bowl of the machine and freeze.
Place the coconut cream and milk in a food processor and blend thoroughly. Stir in the cream and coconut flakes. Pour the mixture into the bowl of the machine and freeze.
Put sugar and 2 cups water in a saucepan. Stir over medium heat until sugar dissolves, then raise heat, bring syrup to a boil and boil 5 minutes. Transfer syrup to a bowl and let it cool completely. Purée peaches in a food processor blender. Measure out 2 cups of purée and stir in lemon juice. Add purée to cooled sugar syrup and chill thoroughly. Whip cream into soft peaks and fold it into fruit mixture. Transfer mixture to ice cream machine and freeze.
Scald the milk with the orange and lemon zest in a medium saucepan. Whisk the egg yolks and sugar to blend. Gradually whisk half of the hot milk into the yolks. Return the yolks to the saucepan with remaining milk. Stir over low heat until custard thickens and leave a path on the back of the spoon when you draw your finger across it. Do not let the mixture boil. Transfer the mixture to a large bowl and chill.
Once the mixture is cool stir in the lemon juice. Transfer to ice cream maker and process according to manufacturers instructions.
Beat the sugar and egg yolks together until pale yellow and very thick. Slowly add the milk, beating gently to avoid a build-up of foam. Stir in the salt. Transfer mixture to the top of a double boiler with an inch of boiling water in the bottom half. Regulate heat so water remains at a low boil, and stir continuously 8 minutes. Custard will thicken enough to coat the spoon, and surface foam will disappear. Immediately remove top of double boiler and set it in a large bowl of cold water. Stir 2 minutes to cool custard somewhat. Then transfer it to a bowl and add the coffee, stirring to dissolve it thoroughly. Cover and set in refrigerator to chill thoroughly. Also chill heavy cream. When ready to proceed, whip cream into soft peaks and stir it into coffee custard. Transfer mixture to ice cream machine and proceed according to machine's directions.
In a heavy saucepan cook 1/4 cup sugar, undisturbed, over moderate heat until it begins to melt and cook, stirring with fork, until melted completely and deep golden brown. Remove pan from heat and dip pan briefly into a bowl of ice water to stop cooking. (Caramel will harden). Cool pan about 5 minutes and return to heat. Add milk and cook over moderate heat, whisking until caramel is melted. Whisk in cocoa until combined well and keep mixture warm.
In a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring, and remove from heat. In a bowl with an electric mixer beat egg yolks with remaining 3/4 cup sugar until thick and pale. Whisk in caramel mixture and chocolate in streams, whisking until combined. Pour custard into another 3 quart heavy saucepan and cook over moderately low heat until a candy thermometer registers 140 F. Cook custard stirring (do not let it boil), 4 minutes more and remove from heat. Cool custard completely and freeze in an ice cream maker.
Heat half of the sugar in a saucepan over a gentle flame,mixing with a wooden spoon until the sugar has melted and well browned. Remove from the heat and let it cool slightly. Add the milk and bring it almost to a boil. Remove from the heat and mix until the carameled sugar dissolves. Let it cool. With this milk and the other ingredients prepare the ice cream following the basic recipe. Serve in dessert cups decorating the top if you wish with threads of carameled sugar and a few raisins.
Follow the basic recipe replacing the vanilla bean with a generous amount of grated ginger.When the ice cream is set,serve it in cups over a little grated ginger.Garnish with a few drops of mynth syrup.
Follow the basic recipe but without the vanilla bean.When the ice cream begins to set,add the bitter chocolate flakes prepared in advance.Serve the ice cream in chilled dessert cups and decorate with finle-sliced candied cherries soaked in brandy.
Put the milk and the vanilla bean into a small saucepan and bring almost to a boil. Remove from heat, cover and let stand for 15 minutes. Take out the vanilla bean and let the milk cool. Mix the yolks with the sugar and salt beating until well blended. Then add the milk and the cream: Pour into pre-cooled icecream maker ans set the timer for 30 minutes.
Proceed according to the basic recipe, replacing the milk with coffee.If you wish you may serve the ice cream with hot chocolate sauce: serve up the ice cream and place in freezer. At the last possible minute before serving break up 120g of bitter bar chocolate and place it in a small saucepan with 2 tea spoon of water. Heat over a low flame or in a double boiler, stirring continuosly until the chocolate has melted: continuing to stir over a low flame, add 60g of cream a little at a time, blending in to achieve a smooth creamy consistency.Pour over the ice cream and serve immediately.
Warm the milk and add the grated coconut.Let stand for at least a half-hour. Break up the chocolate,place it in a small saucepan with 2-3spoon of milk mixture. Heat over a low fire or in a double boiler, stirring continuosly, not letting it boil (or the chocolate will form lumps), until the chocolate has melted and the mixture is smooth and creamy. Add the rest of the milk, a little at a time, continuing to stir. Remove the pan from the burner and mix the cream and sugar. Allow to cool. Pour the cooled mixture into the ice-cream maker and set the timer for 30 minutes. When the ice cream is well whipped ,remove and serve. Serve decorated wih a few very thin slices of fresh coconut.
Break up the chocolate ,place it in a small saucepan with 2-3spoon of milk.Heat over a low fire or in a double boiler ,stirring continuosly,not letting it boil (or the chocolate will form lumps),until the chocolate has melted and the mixture is smooth and creamy. Add the rest of the milk,a little at a time,continuing to stir.Remove the pan from the burner and mix the cream and sugar. Allow to cool. Pour the cooled mixture into the ice-cream maker and set the timer for 30 minutes. When the ice cream is well whipped ,remove and serve. Sprinkling it with cocoa,if desired.