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Almond Amaretto Gelato Makes 6 servings,
4 cups heavy cream,
5 egg yolks,
1 cup granulated sugar,
1 cup crushed blanched almonds,
1 tables...
Almond Ice Cream 1/4 cup blanched almonds,
2 cups whole milk,
3/4 cup heavy cream,
3 egg yolks,
1/2 cup superfine sugar,
1 teaspoon ...
Amaretto Peach Ice Cream 1 1/2 pounds peaches, peeled, pitted, sliced,
1 cup granulated sugar,
2 tablespoons fresh lemon juice,
1 cup crumbled...
Apple−cheese Ice Cream 5 cooking apples, peeled and cored,
2 cups cottage cheese, divided,
1 cup half−and−half, divided,
1/2 cup...
Apricot Earl Grey Ice Cream 1 cup (about 6 ounces) dried apricots,
1/3 cup plus 2 tablespoons granulated sugar,
2/3 cup water,
1 1/2 cups milk,
...
Apricot Ice Cream 1 1/4 cups cream,
1 (1 pound) can apricot pie filling,
1 egg white,
Whip the cream until soft peaks are formed, then ...
Apricot Sorbet 3/4 pound very ripe apricots, peeled and pitted,
Juice of 1 large lemon,
1/2 cup granulated sugar,
Purée the apricots...
Avocado Ice Cream 2 eggs, separated,
1/3 cup granulated sugar,
1 1/4 cup light cream,
2 avocados,
Finely−grated zest and juice o...
Avocado Pineapple Sherbet 2 cups pureed avocado pulp,
1 cup granulated sugar,
1 cup crushed pineapple,
1/3 cup plus 1 tablespoon lemon juice,
...
Almond  1/4 cup blanched almonds,
2 cups milk,
2/3 cup heavy cream,
3 egg yolks,
1/2 cup sugar,
Reduce the almonds to a pow...
Apple Walnut  2 apples, cored, peeled, chopped,
2 cups whipping cream,
1/2 teaspon cinnamon,
1 cup milk,
3 egg yolks,
3/4 cup sug...
Apricot  Two 16oz. cans apricots packed in heavy syrup, drained, liquid discarded,
3/4 cup simple syrup,
2 tablespoons fresh le...
Avocado  (Yield: a bit more than 1 pt),
1 pt. half and half (1 cup milk + 1 cup cream),
1/2 cup sugar,
3 yolks,
1/4 cup dark ...
Apple Sorbet  3 cups unsweetened apple juice,
One 6oz. can unsweetened concentrated apple juice,
3 tablespoons fresh lemon juice,
P...
Apricot Sorbet  Two 16oz. cans apricots packed in heavy syrup, drained, liquid discarded,
3/4 cup simple syrup,
3 tablespoons fresh le...
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