DOC WILSON'S FAVORITE ICE CREAM FLAVORS
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FLAMING PIPER SUNDAE
DOC WILSON'S FAVORITE ICE CREAM FLAVORS
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FLAMING PIPER SUNDAE
These are the best of the flavors for which ol' Doc Wilson has developed super-premium recipes. Click on the flavor you like, and you can get the recipe to try it yourself. One note as to the flavors he made. He was often asked why he didn't make any mocha or coffee flavored ice creams. The answer lies in the first paragraph of his ice cream page: Coffee is about speeding up and losing sight; ice cream is about slowing down and taking a look. Now one final word of caution: These recipes are not for commercial use; Doc Wilson has an attorney friend who really likes his ice cream and is very protective. So, enjoy these recipes for your own personal use, but don't even think about using them commercially without his permission! Each recipe makes about 2 quarts of ice cream.
Recipes below marked with an asterisk may be made
sugar free by using Doc Wilson's Sugar Free Vanilla as a base mix and by
using sugar free ingredients.
This is the pure essence of ice cream, extraordinarily rich, but actually lower fat than the other vanillas above.
Fill a small saucepan 1/2 full of water and place in it one can of sweetened condensed milk, unopened. Boil the water for about three hours, adding water if necessary. Allow to cool until easy to handle. In a mixing bowl lightly whisk two eggs*, and add 1/4 cup brown sugar, 1/2 pint whipping cream, 1 pint Half and Half, 1 TBSP vanilla extract, 1/8 tsp salt and mix thoroughly. Then add in the cooked sweetened condensed milk and allow to chill in the refrigerator for four hours then freeze in your ice cream freezer according to the manufacturer’s directions.
*If you are concerned about the possibility of Salmonella from uncooked eggs, substitute an equivalent amount of Egg Beaters.
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MAUI WOWIE!
This ice cream is extremely rich and is made with unprocessed turbinato sugar from Maui. You can find this sugar in most well-stocked grocery stores as “Raw Sugar”. It has a fuller flavor than regular processed sugar. Here’s how you make a terrific vanilla ice cream with the fullest flavor you have ever experienced!
First, lightly whisk two eggs* in a mixing bowl and set aside. Then place ¾ cup turbinate sugar in a small saucepan and over medium heat stir constantly until it begins to melt just a little and forms larger clumpier crystals; about 5-8 minutes. Remove from heat and immediately add to the eggs. Stir constantly until it begins to cool, then add one can Eagle Brand sweetened condensed milk, one pint whipping cream, and one pint half and half. Then add 2 ½ TBSP vanilla extract and 1/8 tsp salt. Let this age in the refrigerator for four hours and then freeze according the ice cream maker’s directions. Eat it in a hula skirt!
*If you are concerned about the possibility of Salmonella from uncooked eggs, substitute an equivalent amount of Egg Beaters.
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Exotic, subtle, delicate, it’s all true. This is one of the most refreshing
summertime ice creams I’ve ever tasted because it comes across as very cold
and very sweet with delicate flavor.
Lightly whisk two eggs* and add one can Sweetened Condensed Milk and 1/2
cup sugar. Then stir in two cups whipping cream and two cups Half and Half,
finally adding 1 TBSP vanilla extract and 1/8 tsp salt. Set this mix in the
refrigerator to chill and while it is chilling prepare the peach mixture as
follows. First, steep two tea bags of Japanese green tea in 1/2 cup hot water.
Peel and pit four small peaches and cut them into small pieces and place
them, the tea concentrate, and the juice from one small lemon into a blender
and liquefy or blend at the highest speed in a blender until well liquefied,
then strain into the cream mixture and continue chilling for four hours.
Then freeze in an ice cream freezer according to the manufacturer’s directions.
*If you are concerned about the possibility of Salmonella from uncooked
eggs, substitute an equivalent amount of Egg Beaters.
Start with a batch of Doc Wilson’s Old Time Vanilla Ice Cream and when it
is almost frozen add in about a cup of chopped Heath candy bars. Don’t forget
to call the hogs first!! Wooooo Pig Sooooeeeeee!
Remember Valomilk candy cups? I ate one every single day when I was in Junior
High School. Sadly, the company closed down in 1981. But in 1985, a direct
descendant of the original owner bought the equipment and started the company
again! Today, it’s the only candy produced by the Sifers company. Today they
are still made in Merriam, Kansas, (www.valomilk.com) a suburb of Kansas City.
They are hard to find, but worth the search. (I get them at the local Cracker
Barrel restaurant, but you can order them from their website listed above).
This is a great “retro” ice cream perfect for a 50’s party. So, get into
your closet and get out your jeans(with cuffs, of course) and white t-shirt;
get your girl to put on her saddle oxford’s and poodle skirt. This flavor
was inspired by friends of the Ozark Highlanders Bagpipe Band, Marc and Sharon
Collier. Thanks, guys!
Prepare a batch of Doc Wilson’s Old Time Vanilla Ice Cream and while it
is ageing in the refrigerator, put about 6 Valomilk candy bars (12 candy
cups) in the freezer. When you are ready to freeze the ice cream, break up
the candy into medium sized chunks and add to the mix just before freezing.
ROAD TO GLORY
John Harrison, the official taster for Edy’s Grand Ice Cream, the “Man with the million dollar taste buds” (carries a solid gold tasting spoon in his pocket), claims to have invented Rocky Road ice cream. He makes so many claims, though, it’s hard to know what to believe, but he’s definitely a character worth meeting and talking to, in any case. One thing for sure, no matter who invented it, mine is the best!! You be the judge!
Mix up a batch of Doc Wilson’s Chocolate Road To Ruin Ice Cream, and just
after stirring in the peanuts, place half the ice cream in a plastic container,
layer 3/4 cup Marshmallow Cream, then layer the remainder of the ice cream,
and finish with another layer (3/4 cup) Marshmallow cream. Using a knife,
swirl the cream into the semi frozen mixture, and then place in the freezer
compartment of your refrigerator for two hours. Eat your heart out, John!
CHERRY VANILLA
LEMON CHERRY
Mix up a batch of Doc Wilson’s Lemon Sister's Vanilla, but use only one lemon. Add the juice from one six ounce jar of Maraschino cherries before freezing the ice cream. Chop the cherries and add to the ice cream when almost frozen.
WHITE CHOCOLATE FRANGELICA
This is a recipe adapted from a winner at the Killis Melton Ice Cream Crank-Off in McKinney, Texas. Only, of course, this one is better....you’ll see!
Melt two ounces white chocolate in a double boiler. Mix up a batch of
Doc Wilson’s Old Time Vanilla Ice Cream, and add in the melted white chocolate,
mix thoroughly and add 2 tsp Hazelnut Liqueur (available at coffee gourmet
shops). Chill in the refrigerator for four hours then freeze in your ice
cream freezer according to the manufacturer’s directions.
YELLOW BRICK ROAD
You’ll be off to see the wizard with this old favorite. In this ice cream you will find a heart, a brain, and plenty of courage!
Mix up a batch of Doc Wilson’s Old Time Vanilla Ice Cream. While
that is freezing, take 1 cup of caramel and mix in 1 cup cocktail
peanuts. When the ice cream is almost frozen, put half the ice cream in a
plastic container, layer half the caramel nut mixture, then the remaining
ice cream, and the remaining caramel mixture, and swirl it throughout with
a knife. Then place in the freezer compartment of your refrigerator for two
hours.
GLACE PISTACHIO
Oooh La, La, this is a delightfully rich French Ice Cream.
Mix up a batch of Doc Wilson’s French Vanilla Bean Ice Cream and add 1/2
tsp Almond extract. When the ice cream is almost frozen stir in 1 1/2 cups
blanched chopped pistachios. Place in the freezer compartment of your refrigerator
for two hours.
CLOVE
Another great ice cream for the holiday season.
In a saucepan place 1 pint Half and Half and 1 1/2 tsp cloves, bring to a boil and then let simmer for ten minutes. Strain out the cloves and set aside to cool. In a mixing bowl, lightly whisk two eggs*, then add 1 can sweetened condensed milk, 1/4 cup sugar, 1/4 cup brown sugar, 2 TBSP vanilla extract and 1/8 tsp salt. Mix thoroughly and then stir in 1 pint whipping cream. Add the cooled Half and Half mixture and allow to chill in the refrigerator for four hours. Freeze in your ice cream freezer according to the manufacturer’s directions.
*If you are concerned about the possibility of Salmonella from uncooked
eggs, substitute an equivalent amount of Egg Beaters.
RED BEAN ICE CREAM
This is an very popular ice cream in Hawaii, the Philippines, and throughout the Pacific islands. In Hawaii, it’s not ice cream unless there are red beans in the cone. This is one you can try here in your grass skirt if you can find the red beans or the paste.
Mix up a batch of Doc Wilson’s Old Time Vanilla Ice Cream and add to the
mix (before freezing) 1 1/2 tsp lemon juice, and 1 can (18oz) sweetened red
bean paste (or you can puree the whole sweetened red beans). Allow to chill
in the refrigerator for four hours and then freeze in an ice cream freezer
according to the manufacturer’s directions.
OLD TIME VANILLA
This is a superpremium ice cream (butterfat =18%) which is so rich and so flavorful that you will probably agree it's the best ice cream you ever tasted. It is the basis for most of Doc Wilson's other flavors. Incidentally, this recipe won first place in the 4th Annual Killis Melton Ice Cream Crank-Off in McKinney, Texas in August, 1999. This was also the first of Doc Wilson's recipes to be produced commercially internationally with his permission, you can get it in Jakarta, Indonesia!
In a large mixing bowl whisk two eggs*, add 1 can of sweetened condensed milk and whisk together until thoroughly mixed. Then add 1/4 cup sugar, 1/4 cup brown sugar and again mix thoroughly. Don’t pack the brown sugar into the measuring cup, let it stay loose just as it comes out of the box. Then add 1 pint of heavy whipping cream, 1 pint of half and half, 1/4 tsp salt and 2 1/2 tablespoons of real vanilla extract. For the very best results (who wants anything less?), let the mix chill in the refrigerator for about four hours which allows the mix to "age" before freezing according to the directions with your ice cream freezer..
*If you are concerned about the
possibility of Salmonella from uncooked eggs, substitute an equiv
alent amount of Egg Beaters.
SUGAR FREE SHERBETS
Sugar free sherbets are easy to make using 2 litres of your favorite diet soft drink (orange, strawberry, cherry, grape, lemon-lime, 7-up, root beer) and combining it with one egg* lightly beaten and one cup half and half. Or you can use 2 litre's unsweetened fruit juice and add the artificial sweetener in the equivalent amount of one cup sugar to substitute for the soft drink. The artificial sweetener can be adjusted to taste.
*If you are concerned about the
possibility of Salmonella from uncooked eggs, substitute an equiv
alent amount of Egg Beaters.
PERSINNAMON ICE CREAM
This is a very good flavor for the fall. It combines the delicate fruity flavor of ripe persimmons and a touch of cinnamon. When selecting the persimmons, you want them extra ripe (ever taste a green persimmon?). You want the ones that have fallen from the tree, and then pick them up and keep them until they are turning a purplish gray color and are very soft to the touch.
The base mix is the same recipe as for Old Time Vanilla ice cream but
it is prepared a little differently. First prepare the persimmons by taking
them and cutting them open and spreading them out somewhat. You don’t need
to peel them or remove the seeds. You’ll want about a cup full of the ripe
cut persimmons. Put them in a saucepan with the half and half called for
in the recipe, and add 3/4 tsp cinnamon. Then simmer for about 15 minutes.
While these are coming to a simmer, go ahead and prepare the rest of the
ice cream mixture (without the half and half, of course, which is in the
saucepan). When the persimmons have finished simmering in the half and half,
pour through a strainer into the ice cream mix and press firmly the contents
of the strainer, then discard. Let the ice cream mix age in the refrigerator
for about four hours then freeze in an ice cream freezer according to the
manufacturer’s instructions.
CHINESE COOKIE CRUNCH
Here is one bound to please every ice cream lover. Mix up a batch of Doc
Wilson’s Old Time Vanilla ice cream, but just before the ice cream is frozen,
mix in one cup of crushed Chinese Fortune Cookies. Be sure to remove the paper
fortunes first, and serve them with the ice cream....no Peking!!!
EARL GREY TEA ICE CREAM
Bring 1 pint half and half to a boil and remove from heat. Add 5 tea bags of Earl Grey tea and steep for 15 minutes, then remove the bags and set aside to cool. Then lightly whisk two eggs* and add 1 can sweetened condensed milk, 1 pint whipping cream, 1/2 cup sugar and 2 TBSP vanilla extract. Add the tea mixture and chill in the refrigerator for four hours. Freeze in an ice cream freezer according to the manufacturer’s directions.
*If you are concerned about the possibility of Salmonella from uncooked
eggs, substitute an equivalent amount of Egg Beaters.
BUTTERSCOTCH SWIRL
Make up a batch of Doc Wilson’s Old Time Vanilla ice cream and while it
is freezing, melt one cup butterscotch morsels in a double boiler. When the
ice cream is frozen, transfer half of it to a plastic air tight container,
add half the butterscotch without stirring, add the remaining ice cream,
and then top off with the remaining butterscotch. Swirl the mix with a knife
gently to make a nice swirl in the ice cream, then harden in the freezer compartment
of your refrigerator for two hours.
Hey ladies, Cary Grant once said, "Judy, Judy, Judy. You've heard 'The way to a man's heart is through his stomach.' That's only partly true. Every man I know also loves a nice pear." One day, a friend brought me some ripe pears, and of course I had to make them into ice cream. Now, you can use an electric freezer for this ice cream, but I'm told all pears like to be hand churned. This is the excellent result. Thanks, Judy.
Start with the recipe for Doc Wilson's Old Time Vanilla, but omit the
brown sugar. And instead of adding the Half and Half to the mix, put it into
a blender with a chopped very ripe pear. Blend on high speed for two minutes,
then add this to the ice cream mix. Freeze in an ice cream freezer according
to the manufacturer's directions.
Gelato, or Italian Ice Cream, is noted for it's intense flavor and dense texture. But the Gelato in Sicily is unlike that seen anywhere else in Italy, or in the world for that matter. Try this very unusual and intensely chocolate Gelato, and you have people crying "Mama, mia!"
Heat two cups of whole milk in a sauce pan to near boiling. While this
is heating, take one cup of whole milk and add 2 Tablespoons cornstarch,
1/2 cup cocoa, and 1 1/2 cups sugar, and mix thoroughly. When the milk is
heated, pour it into the chocolate mixture, and stir, then cook this mixture
until sugar and cocoa is dissolved, about 10 minutes. Cover with plastic
wrap and place in the refrigerator overnight, then freeze in an ice cream
freezer according to the manufacturer's directions..
2 Large eggs
1/2 cup sugar
2/3 cup butter, melted then cooled
1 TBSP vanilla extract
3/4 cup flour
Makes about six large cones
Lightly beat the eggs then add in the remaining ingredients, adding the
flour last. Before pre-heating the pizelle, I lightly spray a vegetable oil
based non-stick compound (PAM, e.g.) on the cooking surfaces. Spoon about
2 tbsp batter onto pizelle and cook for about 45 seconds. The temperature
of the pizelle (waffle cone iron) varies a lot in various appliances, so
the first batch will be an experiment to determine the cooking time. The
edges should be golden brown and cooked completely, not too brown on the
edges, but not mushy in the middle. Form around a mandrel (I use an old wooden
cone with a handle. They should become crispy and hold their shape as they
cool. I set mine in an old fashioned cone holder from an old soda shop, but
they could be set inside small juice glasses to cool.
This is a great flavorful ice cream that combines three characteristic flavors of Ginger, Candied Pecans, and Vanilla. Gilligan loved this flavor.
Prepare a batch of Doc Wilson's Old Time Vanilla ice cream adding 2 tsp Ginger spice. While the ice cream is freezing, take one cup of chopped pecans, and add three tablespoons melted butter and 1/2 cup brown sugar and mix completely.. When the ice cream is nearly frozen, stir in the pecans. If you can get Thurston Howell III to invest in it you can make a million with this ice cream.
ETURN TO FLAVOR LIST
You can always use great homemade ice cream and root
beer soda to make a root beer float, but here’s a REAL brown cow made the
old fashioned way, and I guarantee once you make it this way, you’ll never
use store bought soda again. For this, you will need a soda/siphon bottle
and root beer concentrate (the concentrate can usually be found in most
grocery stores in the spice and extract section).
First, I prepare my own syrup consisting of 16
ounces cold water, 1 cup sugar, and 1 3/4 tsp Root Beer Concentrate. Stir
until the sugar is dissolved. I keep this in a tightly sealed container in
the refrigerator. When I’m ready to make the root beer float, I prepare a
fresh batch of soda water in the soda bottle, and then I put two ounces of
the syrup in the bottom of a glass, add three scoops of my best ice cream,
and shoot the soda water into the glass until full. It’s unbelievable!
Here's a bonus: If you just want to make a good
glass of root beer without the ice cream, take an 8 oz. glass, use two ounces
syrup, one ounce cold water, and spray the soda water until the glass is nearly
full. For a 12 oz glass, use three ounces syrup, and 1 1/2 ounces cold water,
then fill with soda water.
BITTERSWEET DELIGHT (PINEAPPLE CHERRY ICE CREAM)
This recipe combines the tartness of pineapple with the delightful sweetness of Maraschino cherries.
Prepare the mix as for Old Time Vanilla, but omit the brown sugar and
add an additional1/2 cup sugar, and 10 oz canned crushed pineapple. (Do not
use fresh pineapple, which contains an acid which causes the cream to curdle.
The canning process neutralizes this acid. When the ice cream is almost frozen,
add 6 oz chopped Maraschino Cherries and just a little of the juice. Mmmmmm....
delight is the right word for this!
CHOCOLATE ROAD TO RUIN
This is a double chocolate ice cream guaranteed to get your endorphins flowing. It's made from both Dutch process cocoa and Baker's chocolate liquor. People have gone down this road and never come back.
Prepare the mix as for the Old Time Vanilla ice cream above, but instead
of the brown sugar, substitute 1/2 cup of white granulated sugar (making
a total of 3/4 cup granutaleted sugar.). Set the mix nearby after it is prepared.
Then in a double boiler with the water hot but not boiling, melt 2 ounces
of good quality baker’s unsweetened chocolate. Take two cups of the prepared
vanilla base mix, place it in a small saucepan, add 1 tablespoon of Dutch
chocolate cocoa powder and whisk briskly to mix the chocolate in well, warm
it well, but do not simmer. When well heated, add this to the melted
chocolate while whisking briskly one tablespoon at a time. The melted
chocolate will "seize" up, but as you continue stirring the chocolate will
begin to dissolve. Keep adding the warmed mix very slowly, one tablespoon
at a time with vigorous stirring. When all the warmed mix has been added to
the melted chocolate and the mixture is smooth and without lumps, add this
to the remaining mix. Stir completely. There will probably be tiny, almost
microscopit bits of chocolate undissolved, and this is fine, it adds tot
he double chocolate flavor of the ice cream. Let the mix chill in the
refrigerator for four hours (allowing it to age) and then freeze according
to the directions with your ice cream freezer.
CHERRY KEY LIME RICKEY
This is the most refreshing summertime ice cream I’ve ever tasted. This is modeled after a popular soda fountain drink from the golden days of the old fashioned soda fountains. What? You’ve never heard of a Lime Rickey? You are a mere babe!
Mix a batch of Doc Wilson’s Old Time Vanilla Ice cream mix, but omit the brown sugar, and add an additional 1/2 cup sugar (3/4 cup sugar total). Take one six ounce jar of Maraschino cherries, and drain the juice into the ice cream mix. Then stem and chop the cherries and add them to the mix. Then add four tablespoons key lime juice, either fresh squeezed bottled, and one teaspoon lemon juice. Age in the refrigerator for four hours and freeze in an ice cream freezer according to the manufacturer’s directions.
*If you are concerned about the
possibility of Salmonella from uncooked eggs, substitute an equiv
alent amount of Egg Beaters.
CHOCOLATE PEANUT BUTTER CHIP
Nice bits of rich chocolate and creamy peanut butter are scattered through this rich flavored ice cream!
For this great recipe use Doc Wilson's Old Time Vanilla ice cream and when almost frozen stir in 1/4 cup Semi-Sweet Chocolate mini-chips and 1/4 cup peanut butter chips.
ULTIMATE BUTTER PECAN
So buttery you'll moo. The favorite of many, it's rich and creamy. Put two scoops in a dish, add a little vanilla sauce, stick in three peppermint sticks, put a few drops of lemon extract on a sugar cube, place it on top and ignite it with a flourish and you have the Flaming Piper Sundae shown above.
Again, use Doc Wilson’s Old Time Vanilla for the base recipe, but use 3/4 cup of brown sugar. Also, add 4 tablespoons of melted butter to the mix after adding the sweetened condensed milk and brown sugar. Be very careful melting the butter so that it doesn’t separate or churning might result. Now you must prepare the pecans. To do this, mix 1cup of chopped pecans with 2 tablespoons of melted butter and 1/3 cup of brown sugar. After the mix has aged (chilled in the refrigerator for about four hours), stir thoroughly and freeze according to the manufacturer’s directions. When the mix is frozen, stir in the prepared pecans.
BERRY, BERRY STRAWBERRY
This is best made with fresh strawberries in season. Of course, that means you can only enjoy for a few weeks in the late spring, then you have to wait a whole year. It's worth the wait.
Take two pints of fresh, ripe strawberries, and prepare them by cleaning and topping them and cutting them into medium sized pieces. Then add in 1/2 cup of sugar and the juice of 1/2 lemon. Let them sit in the refrigerator overnight and then when the ice cream mix (Doc Wilson’s Old Time Vanilla) has been prepared and aged (chilled in the refrigerator for four hours), add the juice from the strawberry preparation to the mix along with 10 drops of red food coloring and place the remaining strawberries in the freezer compartment of your refrigerator while you freeze the mix according to the manufacturer’s directions. When the ice cream is almost frozen, add in the strawberries and finish freezing.
MOTHER LODE BUTTER BRICKLE
You'll feel like an old time prospector when you dig into this mountain of ice cream. Golden bits of butter brickle will be your reward when you hit the mother lode.
This ice cream uses Doc Wilson’s Old Time Vanilla for a base mix. The
butter brickle is folded into the ice cream after it is frozen. The butter
brickle is prepared as follows. Lightly grease a large cookie sheet and then
melt 4 tablespoons of butter in a saucepan. Then add 1/3 cup sugar and 1
tablespoon water and bring to a boil. Continue heating with constant stirring
until the preparation reaches 300o. Remove from heat and add 1/2 cup of chopped
pecans. Spread on the cookie sheet and when cool break into small pieces.
Fold this preparation into the ice cream when frozen.
PERILS OF PRALINE
The only peril here is to your waistline. This is a creamy pecan praline ice cream worthy of the praline experts in the deep south.
This pecan praline ice cream is made using the recipe for Doc Wilson’s Ultimate Butter Pecan Ice Cream. The pecans are prepared just as for the Butter Pecan ice cream. Cook for ten minutes in a saucepan 1/2 cup brown sugar, 2 tbsp light corn syrup, 1/4 cup half and half and 1/8 tsp salt. Then add the prepared pecans to this sauce. The pecan sauce with the pecans is then swirled into the ice cream after freezing.
RHAPSODY IN ORANGE
This would have been a musical piece if Gershwin had tasted this. It's a delicate orange in a rich vanilla base served inside a frozen orange. Elegant...the only word for it.
Clean several large oranges and slice off the stem end of the orange, saving this slice. Clean out the orange pulp and squeeze the pulp into juice saving 1/2 cup of strained juice. Place the shells in the freezer compartment of the refrigerator and freeze for four hours. Mix a two quart batch of Doc Wilson’s Old Time Vanilla Ice Cream omitting the brown sugar. Before freezing the ice cream, add the strained orange juice and add 1/4 cup of granulated sugar. Age the mix for four hours and freeze in an ice cream freezer according the the manufacturer’s directions. When frozen, fill the orange shells, replace the orange “lids” and replace in the freezer section of the refrigerator for hardening.
OLD ENGLISH TOFFEE
This unbelievable toffee crunch is what we fought the 1776 Revolution for!
First, we'll prepare the toffee crunch. Lightly grease a large cookie sheet, and melt 4 tbsp butter in a sauce pan. Add 1/3 cup granulated sugar and 1 tbsp water. Bring the mixture to a boil and continue cooking while constantly stirring until the mix reaches 300 degrees. Remove from heat, spread quickly on the cookie sheet as thinly as you can. When cool break up into very small crunchies. Next, take 1 cup sugar and cook it in a sauce pan until it becomes a nice golden brown color. Add 1 1/2 cups half & half and 1 pint whipping cream. The toffee will immediately become rock hard. Keep cooking until the cream is nearly boiling and as you continue cooking the toffee will dissolve. When the toffee is all dissolved, remove from heat and cool completely. Now, in a large mixing bowl, lightly whisk two eggs*, then whisk in 1 can Eagle Brand sweetened condensed milk, and 1/3 cup brown sugar. When completely mixed, add 2 1/2 tbsp vanilla extract and 1/4 tsp salt, and the toffee/cream mix, (don't add the crunchies yet) and mix thoroughly. Age (chill in the refrigerator) for four hours. After aging, fill the canister no more than 3/4 full and freeze according to the ice cream freezer manufacturer's directions. When the ice cream is almost frozen, add in the crunchies.
*If you are concerned about the possibility of Salmonella from uncooked eggs, substitute an equivalent amount of Egg Beaters.
CINNAMON NUT CRUNCH
This is a favorite for the fall and winter holidays. Cinnamons and pecans in a rich vanilla.
Prepare a batch of Ultimate Butter Pecan Ice Cream (above), but use an additional 1/4 cup of brown sugar, and add 2 tablespoons of ground cinnamon to the base mix.
LEMON SISTERS VANILLA
A one an' a two...Lawrence Welk would have loved it. Exquisite lemon flavor blended with a hefty vanilla.
Clean two ripe lemons squeeze out the juice saving 1/4 cup of strained juice. Grate the zest from the squeezed lemons and add it to the juice. Mix a two quart batch of Doc Wilson’s Old Time Vanilla Ice Cream omitting the brown sugar. Before freezing the ice cream, add the strained lemon juice and add 1cup of granulated sugar. Mix thoroughly and then age (chill in the refrigerator) for four hours. Now freeze in an ice cream freezer according the the manufacturer’s directions.
PEANUT BUTTER CHOCOLATE CHIP
A delicious ice cream utilizing the proven combination of chocolate and peanut butter!
For this ice cream, prepare the base mix using the recipe for Doc Wilson's Old Time Vanilla, but when mixing the eggs, sugar, brown sugar and sweetened condensed milk, stir in one cup of crunchy peanut butter. Then add the remaining ingredients according to the Old Time Vanilla recipe, and when the ice cream is nearly frozen, add 1/2 cup of mini semi-sweet chocolate chips.
MINT CHOCOLATE CHIP
This one is delicious when frozen in a graham cracker crust pie shell. Garnish it with chocolate rose petals you can make yourself.
Make a batch of Doc Wilson’s Old Time Vanilla, but use 1/3 cup sugar instead of the brown sugar. Add 1 1/2 tsp of mint extract and when the ice cream is almost frozen, add 1 cup semi-sweet mini chocolate chips. This recipe is just the right amount to put into two 9” graham cracker crust pie shells for a great ice cream pie. To really dress up your ice cream pie, take a few small leaves from the rose bush out back, wash and dry them thoroughly. Take the remaining chocolate chips and melt them in a double boiler. Use a butter knife to spread a thin layer of melted chocolate on the back side of the leaves and place them in the freezer for about twenty minutes. Then add one more coating of chocolate and replace the leaves in the freezer. After the leaves are frozen, peel the leaves from the chocolate and garnish the pie. Between coatings, take a little melted chocolate and spread it very thinly on a cool cookie sheet and place it in the refrigerator. When you have finished the second coating of the leaves, take the cookie sheet from the refrigerator and with a sharp metal spatula, scrape up the chocolate into curls. Along with the chocolate leaves, these make a really nice garnish.
MUSCADINE GRAPE
An Arkansas specialty, best with home grown grapes.
Prepare a 2 quart batch of Doc Wilson's Old Time Vanilla Ice Cream and when nearly frozen stir in one small jar of Muscadine Grape Jelly. Add about ten drops of blue food coloring and ten drops of red food coloring.
ATHOLL BROSE
Put on your kilt and play the pipes, this one is for you Scots. A big hit at the Highland Games in Kansas City it's a honey/oatmeal flavor.
First lightly whisk two eggs*, add 1/4 cup sugar, 1/4 cup brown sugar, 1 can condensed sweetened milk, and 1 pint whipping cream. Add 2 1/2 TBSP vanilla extract and 1/4 tsp salt. Then take 1/2 cup rolled oats (not instant) and boil for about ten minutes in 1 pint half and half, stirring constantly. Slowly beat the oatmeal into the cream mixture and add 1/2 cup honey. Let this mix chill in the refrigerator for four hours. Freeze in an ice cream freezer according to the manufacturer’s directions. Always were tartan when eating this ice cream!
*If you are concerned about the possibility of Salmonella from uncooked eggs, substitute an equivalent amount of Egg Beaters.
Drambuie is a Scottish liqueur that dates back to 1745 and Bonnie Prince Charlie. This is a very nice Scottish ice cream. Please note that although this recipe contains alcohol, most of the alcohol is cooked out before the ice cream is frozen.
Take 1 cup Drambuie in a heavy saucepan and boil until the volume remaining
is about 1/2 cup. It should be slightly thick and syrupy. While this is
cooling, make batch of mix using Doc Wilson’s Old Time Vanilla recipe. When
the Drambuie has cooled, mix it thoroughly with the ice cream mix, and chill
in the refrigerator for about four hours, then freeze in an ice cream freezer
according to the manufacturer’s directions.
PAWPAW
Skin and remove the seeds from two medium sized very ripe pawpaws. Place in a blender with two eggs*, 1/2 cup sugar, 1/4 cup brown sugar, and 1 can sweetened condensed milk (Eagle Brand). Blend on high for about 20 seconds or until well blended. Add 1 pint whipping cream, 1 pint Half and Half, 2 TBSP vanilla extract, and 1/4 tsp salt, mix well, age in refrigerator for about 4 hours then freeze in ice cream freezer according to the manufacturer's directions.
*If you are concerned about the possibility of Salmonella
from uncooked eggs, substitute an equivalent amount of Egg Beaters.
"FUEGO Y HEILO"
Here is a quartet of gourmet "Fire and Ice" ice creams that will take you well south of the border. Each one is a unique flavor experience.
JALAPENO MINT ICE CREAM: For you jalapeno lovers:
Start with slicing open 1-3 ripe jalapeno chile peppers (depending on your macho rating), remove the placenta and seeds, and chop them very fine. Then add them to a batch of Doc Wilson's Old Time Vanilla Ice Cream, also adding 1 tsp of mint extract. Let the mix age in the refrigerator for at least four hours before freezing. Mucho Bueno!!!
SMOKY CHIPOTLE ICE CREAM: This one is good as a dessert or you can be really bold and use it as an appetizer to wake up the taste buds before a steak dinner.
To a batch of Doc Wilson's Old Time Vanilla Ice Cream mix, add 3/4 tsp chipotle seasoning salt. Be sure to let this mix age in the refrigerator for at least four hours before freezing.
SWEET BANANA PEPPER ICE CREAM: This is a really sweet taste treat, you are guaranteed to be surprised at how good it is.
Slice open 2-3 ripe sweet banana peppers, remove the seeds, and chop fine. Then add them to a batch of Doc Wilson's Old Time Vanilla Ice Cream mix before freezing. Be sure to let this mix age in the refrigerator for at least four hours before freezing.
CRYING CAYENNE ICE CREAM: It comes on kind of slow, like any good cry.
First slice open 1 to 3 ripe cayenne peppers (depending on how close the fire department is) and remove the placenta and seeds, then chop fine. Then add them to a batch of Doc Wilson's Old Time Vanilla Ice Cream mix. Be sure to let this mix age in the refrigerator for at least four hours before freezing.
CAJUN DELIGHT:This recipe combines Louisiana’s two best contributions to civilization, pecans and peppers.
Mix up a batch of Doc Wilson’s Crying Cayenne Ice Cream, but use only
1 finely chopped large cayenne pepper. (Remember to remove the seeds and
placenta). While the ice cream is freezing take 1/2 cup chopped pecans, add
1/4 cup brown sugar and 3 TBSP melted butter and mix completely. Then, when
the ice cream is almost frozen, add in these prepared pecans and harden in
the freezer compartment of your refrigerator for two hours.
PURPLE SHMURPLE
Grape flavored sherbet. This one is the coldest, most refreshing treat I've ever found for a hot summer day.
Whisk 1 egg* in a bowl and add 1 can sweetened condensed milk. When thoroughly mixed, add 1/2 cup heavy whipping cream. Take a 2 litre bottle of grape soda and shake it carefully until all the “fizz” is gone and add it to the mix. Chill completely in the refrigerator before freezing, then freeze in your ice cream freezer.
*If you are concerned about the possibility of Salmonella from uncooked eggs, substitute an equivalent amount of Egg Beaters.
VANILLA LIMEADE SHERBET
We used to walk downtown to get a vanilla limeade at the local drugstore soda fountain. Mmmmm.
In a large mixing bowl, lightly whisk one egg*, and then whisk in 1 can Eagle Brand sweetened condensed milk. Add one 2 litre bottle of 7-up (which has been shaken to remove the "fizz"), 1/2 cup whipping cream, and 1 1/2 tbsp vanilla extract. Freeze in your ice cream freezer.
*If you are concerned about the possibility of Salmonella from uncooked eggs, substitute an equivalent amount of Egg Beaters.
MILK CHOCOLATE SHERBET
Remember ordering a "400" at the soda fountain? Well now you can have it frozen. Icy, almost a granita. You'll love it.
Melt 2 oz. Baker's chocolate, and add 1 cup whole milk, and 1 3/4cups sugar, 2 tbsp vanilla extract, and 4 cups water. Mix thoroughly and freeze in the freezer section of your refrigerator in a shallow rectangular cake pan, stirring every 20 minutes with a fork until frozen.
BANANA DREAM GELATO
This is a dense very flavorful Italian ice cream. This one is so good it might create a new banana growing industry in Italy.
The secret to this recipe is to use very ripe bananas. If they are slightly over-ripe, that is even better. Crush four bananas and add 2 tbsp lemon juice and set aside. In a large mixing bowl, whisk together four egg yolks*, 1/2 can Eagle brand sweetened condensed milk, 1 1/2 cups sugar, 1 1/2 pt whipping cream and 1/2 pt whole milk. Then add 1/4 tsp salt and 2 tbsp vanilla extract. Freeze this mix in an ice cream freezer and when thick add the prepared bananas and continue to freeze. This is best when served very cold. It has extraordinary flavor and “mouthfeel”.
*If you are concerned about the possibility of Salmonella from uncooked eggs, substitute an equivalent amount of Egg Beaters.
TOASTED TROPICAL COCONUT
Put a spoonful in your mouth and close your eyes. Grass skirts, waves lapping on the shore, ukelele music. It's not a dream.
Take 1/3 cups of sweetened shredded coconut, place on a cookie sheet and
toast in a 400o oven for 5-7 minutes and then set aside to cool. While this
is cooling, make up a batch of Doc Wilson’s Old Time Vanilla ice cream mix,
and add 1/4 tsp coconut extract. Place this mix in the refrigerator
to age and freeze in an ice cream freezer. When almost frozen add in the
toasted coconut.
CHOCOLATE FLAKE
If you like little chewy bits of dark chocolate in your ice cream then this chocolate chip is just the thing for you.
This is prepared just like Doc Wilson's Chocolate Road to Ruin, except when the chocolate is dissolved in the double boiler, pour the thick chocolate sauce directly into the prepared ice cream mix. The chocote will "shatter" into thousands of chocolate bits and a few large clumps. Immediately beat on low speed mixer until all the large clumps are broken up into tiny chocolate flakes. Allow to cool completely, chilling in the refrigerator for about four hours (this "ages" the mix), and freeze in your ice cream freezer.
LEMON DILL MUSTARD ICE CREAM
This is a great ice cream developed for the Mt. Horeb Mustard Museum. Don't scoff until you've tried this unbelievable ice cream!!
Use the recipe for Doc Wilson's Old Time Vanilla, but substute white granular sugar for the brown sugar, and add 3 TBSP Lemon Dill Mustard. If you can't find this mustard, you can order it from www.mustardweb.com . Even if you don't need to order the mustard, you'll like the website!!
PICKLE ME
This was designed for our expectant mothers. Sort of combines the whole shootin' match in one dish. People always want to know, is it dill or sweet? Well, it's both, and it's much better than you'd think.
For this unusual but very tasty ice cream, use the ice cream base for Doc Wilson’s Old Time Vanilla Ice Cream. Then add 2 teaspoons of dill weed and freeze according to the manufacturer’s directions. When the ice cream is nearly frozen, add in 3/4 cup of chopped sweet pickles.
GREAT PUMPKIN
Start on Halloween and make it right through Thanksgiving. No one will eat pumpkin pie again after trying this holiday treat.
For this recipe, prepare a batch of Doc Wilson's Ultimate Butter Pecan ice cream mix, but omit the pecans. Then take an additional 2 eggs* and lightly beat them in a separate bowl, and add an additional 1/2 cup sugar. Add one cup of the prepared Butter Pecan ice cream mix, and when blended thoroughly, add one 15 oz. can of pumpkin, and 2 tbsp cinnamon. Add this to the Butter Pecan mix and freeze in your ice cream freezer.
*If you are concerned about the possibility of Salmonella from uncooked eggs, substitute an equivalent amount of Egg Beaters.
DOC WILSON'S SUGAR FREE VANILLA
If you can't handle sugar or you are looking for a low calorie ice cream, this one is perfect. You'll never believe it's sugar free. It just might become your favorite. This can be substituted for Doc Wilson’s Old Time Vanilla to make many of the other flavors of Doc Wilson’s Ice Cream (See recipes on the list above marked with *).
Whisk together 3 eggs* and 3 cups of half and half. Then add the artificial sweetener ( the equivalent of 1 cup of sugar. Hint: use bulk sweetener, it‘s a lot easier and more concentrated than the packets. The quality of sweetener will have a lot to do with the final taste. Splenda gives excellent results, but I like to use maltitol sweetener, such as Steel's Nature Sweet Crystals.). Add 1 cup whipping cream, 1 cup evaporated milk, and 2 1/2 tbsp vanilla extract. Freeze in an ice cream freezer and eat without guilt. Oooops! There’s still plenty of butterfat here!
*If you are concerned about the possibility of Salmonella from uncooked
eggs, substitute an equivalent amount of Egg Beaters.
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