Vanilla Ice Cream

4 eggs
2 1/4 cups sugar
5 cups milk
4 cups cream
4 1/2 teaspoons vanilla
1/2 teaspoon salt
Beat eggs.
Gradually add sugar to beaten eggs until mixture is very stiff.
Add remaining ingredients and mix thouroughly.
Pour into gallon ice cream freezer. Layer ice and rock salt in freezer.
Crank until ice cream is thick.

Chocolate Mousse Ice Cream

2/3 cup white sugar
1/3 cup unsweetened cocoa powder
3 egg yolks, beaten
2 2/3 cups heavy cream
1/3 cup semisweet chocolate chips

DIRECTIONS
1.In large bowl, stir together sugar and cocoa. Add egg yolks and blend with electric mixer. Add cream a little at a time, beating well after each addition. Chill mixture in refrigerator.
2.While cream mixture is chilling, grate chocolate chips in blender or food processor or using a rotary grater, until fine. Stir into cream mixture. Freeze in canister of ice cream maker according to manufacturer's instructions.

Karie's Lemon Ice Cream

3 oz. cream cheese, softened
3 cups sugar
1 (3 0z.) package lemon jello
2 cups half and half
2/3 cup fresh squezzed lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 cup whipping cream, whipped
8 to 10 cups whole milk (2% works fine)
yellow food coloring, opt.

In a mixing bowl, combine the cream cheese, sugar and gelatin; mix well. Add half and half, lemon juice, zest and extracts; beat until smooth. Fold in the whipped cram. Stir in enough milk to measure 1 gallon. add food coloring if desired. freeze in batches according to manufactures directions. Refrigerate extra mixture until it can be frozen. Allow to ripen in ice cram freezer or firm up in freezer for 2-4 hours before serving remove from freezer 10 min. before serving. Yeild 1 gallon.

Karie's Raspberry Ice Cream

3 cups fresh or frozen raspberries
2 cups whipping cream
1 cup half and half
2 eggs (leave out if serving to the very old or the very young, or if you don't like uncooked eggs)
1 1/2 cup sugar (divided)
2 teaspoons vanilla extract

Place the raspberries in a blender with 3/4 cup of the sugar and blend on high until rasperries are maserated. Pour raspberries in a sieve and push through, discarding seeds. Beat two eggs until thick and lemon colored, slowly adding another 3/4 cup sugar, then add the raspberry puree, the cream, half and half and vanilla, whisk all together. Chill the mixture for several hours before churning. Freeze according to manufactures directions.

Quick Chocolate Shake

This will make any sick child feel better!

6 Tbls. Quick
1 c. milk
1 c. vanilla ice cream

blend in blender till smooth

Sherbet Fruit Salad

Raspberry Sherbet
Watermelon
Pineapple with Juice
Various Fruit

Combine watermelon, pineapple and other fruits in a large bowl. Serve over raspberry sherbet.

Pineapple Sherbet Ice Cream

1/2 gallon Vanilla Ice Cream
1/2 gallon Pineapple Sherbet
2 packages Raspberries
4 Bananas, peeled and sliced
3 cans Pineapple tidbits, drained

Soften the ice cream and sherbet and mix together. Fold in fruit. Refreeze until firm.