Praline Ice Cream

Ingredients:

250 g mascarpone
125 g white chocolate, melted and cooled
70 g blanched almonds, toasted
3/4 cup cream
1/4 cup caster sugar
2 tbsp sugar

Preparing:

Place the almonds on a greased foil.
Heat the caster sugar over low heat until the sugar melts (do not stir).
Pour the caramel over the almonds and leave until set and cool.
Break into chunks and crush in a food processor.

Whip the cream until soft peaks form.
Stir the mascarpone and chocolate and fold in the whipped cream and crushed praline.

Transfer to a metal tray, cover the surface and freeze for 6 hours.
Remove from the freezer 15 minutes before serving.

Blackberry Yogurt Ice Cream

Ingredients:

3 cups plain yogurt
2 cups blackberries
1/2 cup cream cheese
1/3 cup Glucerna SR
1/3 cup water
4 tbsp sugar

Preparing:

Drain 2 cups of yogurt in a cloth overnight to form a kind of yogurt cheese.

Cook blackberries over a low heat for 5 minutes, and mashed them.
Cook for 3 more minutes, sift and reserve.
Refrigerate for 1 hour.

Mix the remaining cup of yogurt with cream cheese, blackberries, sugar, yogurt cheese and Glucerna SR dissolved in the water.
Place the mixture in a plastic container.
Freeze for 6 hours.

Christmas Chocolate Chunk Ice Cream

Ingredients:

1 1/4 cups heavy cream, chilled
10 tbsp roughly grated chocolate
6 tbsp plain yogurt
6 tbsp sugar
Few drops of vanilla extract

Preparing:

Whip the cream and fold in the yogurt, sugar, vanilla and chocolate.
Stir gently to mix thoroughly.
Transfer to the ice-cream maker or freezer container.

Smooth the surface of the ice cream, then cover and freeze.
Gently stir with a fork every 30 minutes for up to 4 hours.

Christmas Ice Cream Chocolate Sandwich

Ingredients:

3 cups flour
1 cup softened butter
1 cup icing sugar
60 g semibitter chocolate
1 tsp vanilla
4 egg yolks
Ice preference

Preparing:

Melt chocolate in a water bath, remove from heat and allow to cool.
Beat butter and sugar glass.
Add yolks, vanilla and melted chocolate and beat until a thick mass.

Divide the dough into 4 parts, and train each bar with 4 cm in diameter.
Wrap each bar in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 180°C (360°F).
Cut into bars of 1 cm slices and place on a greased cookie tray, separated 5 cm each.

Bake for 10 minutes, remove from oven and allow to cool.
Spread ice cream on one of the halves and cover with another, forming a sandwich.

Thanksgiving Cinnamon Ice Cream

Ingredients:

3 cups milk
1 cup cream
1 cup sugar
6 egg yolks
1 1/2 tsp ground cinnamon
1 tsp vanilla

Preparing:

Mix cinnamon and sugar.
Add milk, cream and yolks.
Put it to medium heat and stir for 20 minutes.

Remove from heat and add vanilla.
Put the pan with the mixture in a large bowl with ice water.
Allow the mixture to cool, stirring occasionally.

Cover with plastic and allow to cool completely for 24 hours.
Freeze the mixture until serving.