Two of my favorite customized Donvier recipes - french vanilla mint chip and Big's Grapefruit "sherbert". For the very best results make your "mix" and refrigerate overnight - this allows flavors to combine well and when mix is really cold you get best results when cranking.
Big's French Vanilla Mint Chip
1 cup See's Mint Crispy Chips chopped
3 eggs
1 cup sugar
2 cups heavy whipping cream
2 cups milk
2 tsp vanilla extract
Beat eggs and milk together in a large sauce-pan. Add sugar. Cook over low heat, stirring constantly until thickened (approx. 10 min). Mixture should smoothly coat the spoon. Cool, then add cream and vanilla. Refrigerate overnight. Pour into Donvier ice cream maker and crank 10 times, wait one minute, repeat. Do this for about 10 minutes. When almost solid fold in chopped mint crispy chips. Put back in freezer at least 2 hours. Makes about 1Qt
Big's Pink Grapefruit "Sherbert"
2 egg whites
1 cup sugar
juice and pulp of 3 pink grapefruits and zest of one of the grapefruits
zest and juice of one lemon
2 cups heavy whippin cream
Beat egg whites until stiff, set aside. Combine grapefruit and lemon juice/pulp and sugar in saucepan, simmer on low heat until sugar is completely disolved. Remove from heat. Finely chop lemon and grapefruit zest and stir into cooling juice/sugar mixture - continue stirring until juice has almost completely cooled. Now fold in cream and then fold in egg whites. Place in heavy bowl, cover with plastic wrap and refrigerate overnight so flavors combine well. Next day place in already frozen Donvier container and churn, rest, churn rest for about 10 minutes. Place Donvier in freezer for at least 2 hours before serving.
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You go out dead...
Big's French Vanilla Mint Chip
1 cup See's Mint Crispy Chips chopped
3 eggs
1 cup sugar
2 cups heavy whipping cream
2 cups milk
2 tsp vanilla extract
Beat eggs and milk together in a large sauce-pan. Add sugar. Cook over low heat, stirring constantly until thickened (approx. 10 min). Mixture should smoothly coat the spoon. Cool, then add cream and vanilla. Refrigerate overnight. Pour into Donvier ice cream maker and crank 10 times, wait one minute, repeat. Do this for about 10 minutes. When almost solid fold in chopped mint crispy chips. Put back in freezer at least 2 hours. Makes about 1Qt
Big's Pink Grapefruit "Sherbert"
2 egg whites
1 cup sugar
juice and pulp of 3 pink grapefruits and zest of one of the grapefruits
zest and juice of one lemon
2 cups heavy whippin cream
Beat egg whites until stiff, set aside. Combine grapefruit and lemon juice/pulp and sugar in saucepan, simmer on low heat until sugar is completely disolved. Remove from heat. Finely chop lemon and grapefruit zest and stir into cooling juice/sugar mixture - continue stirring until juice has almost completely cooled. Now fold in cream and then fold in egg whites. Place in heavy bowl, cover with plastic wrap and refrigerate overnight so flavors combine well. Next day place in already frozen Donvier container and churn, rest, churn rest for about 10 minutes. Place Donvier in freezer for at least 2 hours before serving.
__________________
You come in alive
You go out dead...
